SANDRA'S CINNAMON RAISIN STREUSEL MUFFINS

 

An easy recipe to prepare
with awesome results...

Prep: 15 Mins.

Bake: 30 Mins.

Yield: 12 Cupcake-Size Muffins

 

INGREDIENTS

 Muffin batter:

 WET:

1/3 cup vegetable oil

1 egg, beaten

2/3 cup milk

 DRY

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon baking powder

1 cup raisins, tossed with 1 teaspoon A-P Flour (prevents them from sinking to bottom of batter)

 

Crumb topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

1/2 teaspoons ground cinnamon

 METHOD

 Preheat oven to 350F. Grease cupcake-size baking pan cups, or line with muffin liners and then spray insides.

 Whisk all muffin wet ingredients in a medium bowl, add all dry ingredient on top of wet ingredients (except raisins) and combine with a wooden spoon. Fold in flour-coated raisins. Scoop batter into prepared baking pan cups with/without liners until evenly disbursed.

Mix crumb topping ingredients in a small bowl using a pastry cutter (or fork) until crumbly and the size of peas, and sprinkle evenly over muffins (using a teaspoon) before baking.

Bake for 30 minutes (turning half way) in the preheated oven, or until a toothpick inserted in center of muffin comes out clean.

Let hot muffins cool in baking pan for a minimum of 10 minutes before removing, and serving.

SANDRA’S MARVELOUS HONEY-APPLE-BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

and then remove to wire rack to finish cooling. 

Enjoy!

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Tip:  If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

SANDRA’S VENISON TEX-MEX CHILI with PREMIUM CORNBREAD MUFFINS

This is a Tex-Mex version using
some of their unique spices,
which adds to this a very
hearty and robust chili...

I found that my photo and recipe are featured @
http://pinterest.com/pin/121386152426146053/

Servings: (6)
Prep: 10 Mins. |
Cook: 50 Mins.

Posted: by Sandra at

INGREDIENTS

4 bacon strips, cut into 1/2 " slices
1 lb. lean venison burger
½ spanish onion, chopped
2 cloves of garlic, minced
1 (14.5 oz. can) stewed tomatoes
1 (14.5 oz. can) tomato sauce
2 tablespoons tomato paste
1 (16 oz. can) chili beans, undrained
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
1 carrot, shredded
½ cup celery, chopped
½ red bell pepper, chopped
1 tablespoon chili powder
¼ teaspoon cayenne pepper (Or more if you like it spicier)
1 teaspoon ground cumin
½ teaspoon unsweetened Hershey’s Cocoa Powder
½ tablespoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 tablespoons fresh cilantro, chopped

***Toppings (Optional):
--Cheddar Cheese, shredded
--Jarred and sliced pickled jalapeno peppers

METHOD

Heat a dutch oven, or large heavy-bottom pot, to medium-high heat, and brown the bacon until crisp, and set aside, while reserving drippings. Add the venison burger and brown in drippings, and when it’s about ¾ the way cooked through, add the onions and saute just until translucent. Add the garlic and sauté for 30 seconds. Add the remaining ingredients, except the bacon and fresh cilantro, and bring to a boil, then reduce the heat to a simmer, and cook, covered, while occasionally stirring for 50 minutes.

Premium Cornbread
Muffins

Meanwhile, begin preparing the Premium Cornbread Muffins about 20 minutes before Venison Tex-Mex Chili is scheduled to be done, if making...(as they take about 15 minutes to bake).

-- Premium Cornbread Muffins - For recipe, click here: Sandra's Premium Cornbread Muffins)


After the Venison Tex-Mex Chili has cooked for 50 minutes, stir in the fresh cilantro, and crispy bacon.

To serve, ladle the Venison Tex-Mex Chili into soup mugs placed in the center of a plate, and place Premium Cornbread Muffins around parameter. (Top the Venison Tex-Mex Chili with shredded cheddar cheese and sliced pickled jalapenos, if using). - Enjoy!

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Tip:  This is just as fantastic using any other type of lean ground meat or poultry as well!

SANDRA'S PREMIUM CORNBREAD MUFFINS

I have been making these muffins for years,
and they are a delightful surprise to serve
to your guests when they expect
the typical version...

Yields: (12 cupcake-size, or 6 muffins-size)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (15 Mins. for cupcake-size, or 20 Mins. for muffin-size)

INGREDIENTS

1 (8.5 oz.box) jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray 6 muffin tins (or paper liners) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into six prepared muffin tins, or 12 cupcake tins. (I use an ice cream scoop.)

Bake for 15 or 20 minutes, accordingly, until cornbread is done (when a toothpick inserted comes out clean). - Enjoy!

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Tip:  I use paper liners inside the muffin or cupcake tin cups at times, but spray them as well to prevent paper from sticking when baked ;-)

SANDRA'S HEARTY CAMP BREAKFAST

Children truly enjoy helping prepare
 this recipe. It is a very fun weekend-breakfast
 to involve your family in making,
and then savoring the rewards afterwards...

Servings: (6)

Prep: 15 Mins. | Bake: 15 Mins.
Posted: by Sandra at

--Equipment: Nonstick 12-tin muffin pan

INGREDIENTS

***First set of 6 tins:
1 lg. russet potato, pre-baked, cooled, and shredded
1/8 teaspoon onion powder
ground pepper, to taste
3 slices of bacon, cooked, and crumbled (reserve bacon drippings)
6 eggs

***Remaining set of 6 tins:
1 (8.5 oz.) box jiffy corn muffin mix
1 egg, beaten
1 (10 oz.) can of mexican corn, drained
1 (4.5 oz.) can of mild diced green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

DIRECTIONS

Preheat oven to 400 degrees. Meanwhile, brown the bacon, and cut into crumbles, and set aside. With a paper towel, grease the muffin tins well with reserved bacon drippings.

Shred the potato and place equally amongst the first six tins by pressing into bottom and sides to form cup shapes, and then lightly sprinkle potato cups with onion powder, and ground pepper to taste. Sprinkle bacon equally in the potato cups, and then gently drop in one egg on each.

For the remaining six tins, mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into remaining empty six tins.

Bake for 15 minutes, or until cornbread is done (when a toothpick inserted comes out clean) - enjoy!


~~~~~~~~~~~

Tip: Bake potato ahead of time by scrubbing and piercing it, and place on a microwave-safe dish, and then cook on high for 5 minutes in microwave, letting it cool, and then store in refrigerator until ready to use. You can also prepare the bacon before hand to save even more time, and store in the refrigerator as well ~~ I generally added a bit of shredded gruyere cheese on the outer rim of the egg before baking tins...so the yolks still take center stage -- mmmm...another option.

SANDRA'S HOMEMADE BAKING MIX (+ Recipes)

I always have this mix on-hand so breakfast
and other recipes are a breeze to make
by adding only a few wet ingredients...

Yields: (12 cups)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS:

8 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups powdered milk
2 cups shortening

METHOD

Mix flour, baking powder, salt, cream of tartar, baking soda, and nonfat milk together in large bowl. Add shortening about a half cup at a time, cutting in well with two butter knives after each addition, until there mixture consists of pea-size crumbles.

Place in an air-tight container and store in refrigerator or at room temperature, and use within about 3 months.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Here are some recipes you can use this baking mix for (including many other recipes that call for bisquick):

***BISCUITS:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8 to 10 minutes.

***MUFFINS:
Mix 2 cups of Baking Mix with 2 tablespoons sugar, 1 beaten egg, and 2/3 cup milk. Bake at 400 degrees F for 15 minutes.

***PANCAKES:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk.

***WAFFLES:
Mix 2 cups of baking mix with 1 beaten egg, 2 Tablespoons oil, and 1-1/3 cup milk.

SANDRA'S FANTASTICALLY EASY MEATLOAF MUFFINS with a PUNCH

Meatloaf muffins take almost half the time to bake 
versus the traditional loaf, and they
are so very tasty..

Servings (6 = 2 muffins ea.)
Prep: 10 mins. |
Bake: 35 mins.

INGREDIENTS

- 2 lbs. extra-lean beef/moose/venison/buffalo burger
- 3/4 cup italian seasoned breadcrumbs
- 1 pkg. lipton onion dry soup mix
- 2 eggs, beaten
- 3/4 cup water
- 1/3 cup chili sauce (for a recipe click here:  Homemade Chili Sauce)
- 1 teaspoon Italian herb seasoning blend
- 1 teaspoon cider vinegar
- Freshly ground pepper to taste

METHOD

Preheat oven to 350 degrees.

Place all ingredients in a large mixing bowl; mix with hands just until combined (try not to over-mix or you will end up with a tough meatloaf).

Spray the 12-cup muffin pan with cooking spray, and place pan atop a foil-lined baking sheet (to catch potential splatters).

Fill each muffin cup with about 1/2 cup of the meat mixture, and gently press the top flat. Add an extra dollop of chili sauce to tops and spread it evenly with the back of a spoon.

Bake for 35 minutes, or just until meatloaf muffins slightly pull away from the sides of the muffin cups.

--[It's important to use extra-lean burger, as you don’t want your muffins puddling in grease.]--


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tips: While the muffins are baking you will have plenty of time to make mashed potatoes, including sauteing fresh garlic asparagus in olive oil.

These are handy to make into quick sandwiches the following day, or kids love em’ with mac & cheese, and they also transport well for lunch and outings, and freeze perfectly fine.


You can alternatively make a loaf, just bake it for 1 hour at the same 350 degree temp.

SANDRA'S GENUINELY DELICIOUS EGGS BENEDICT

How can you not serve this to your loved ones...

Servings (2 as an entree,
or 4 as a side dish)
Prep: 30 mins. |
Cook: 15 to 20 mins.

Posted by Sandra

INGREDIENTS

***Poaching Eggs:
· 4 large eggs
· 2” depth of water in a 10” skillet
· 2 tablespoons white vinegar (it quickly coagulates the egg white)

***Hollandaise Sauce:
· 3 egg yolks
· 1 tablespoon water
· 1 tablespoon lemon juice
· 2 sticks butter, at room temperature (cut into 2 tablespoon pats while cold)
· 1/8 teaspoon cayenne pepper

 *** Topping:
· 4 canadian ham, slices (or regular ham slices)
· 1 tablespoon butter

***Garnish:
· fresh parsley, chopped

Equipment for poaching eggs:
- a small bowl or ramekin to break the eggs into before adding to water
- a kitchen timer
- a slotted spoon;
- a pie plate of very warm water (to wash off vinegar)

METHOD

Preparing the sauce:  Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale. Set the pan over low heat and continue to whisk. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat. Add the soft pats of butter while whisking constantly to incorporate each addition, continue adding one pat of butter at a time until it is all fully absorbed. Whisk in the cayenne pepper.

Preparing the poached eggs:  Pour water into the skillet and heat to boiling; pour in vinegar and stir, reducing the heat so water is just simmering – quietly bubbling. Crack 1 egg into small bowl, and then holding the bowl as close over the water as you can manage – to let the egg slide gently into the simmering water. Set timer for 4 minutes. Continue with the 3 other eggs, adding them clockwise around edge of pan. Regulate the heat so that the poaching water remains at hardly a bubble, and when 4 minutes are up, carefully remove first egg with a slotted spoon and slide it into the pie plate of very warm water, and then remove the other eggs in turn.

Just before serving, toast the muffins lightly, and warm the ham in a frying pan with a tablespoon of butter. Center a toast round on each warm serving plate; cover with a slice of ham and then a poached egg (I first dab under the spoon lightly with a paper towel to remove excess water from egg). Spoon hollandaise sauce over each egg, and sprinkle with parsley.

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Note: I like to serve with fresh strawberries; plus fried potatoes I make beforehand, and keep warm in a 225-degree oven, along with warm plates.