Buttermilk Spice Muffins
Muffin Batter:
1 cup Sugar
½ cup Butter or margarine
3 Eggs
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk
Nut Topping:
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. Nutmeg
1.Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
2.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.
3.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
4.Make the nut topping: Mix all ingredients together in a small bowl.
5.Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.
6.Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.
7.Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.
Showing posts with label Mimis Cafe. Show all posts
Showing posts with label Mimis Cafe. Show all posts
Thursday, July 29, 2010
Pineapple Coconut Crumb Muffins
Pineapple Coconut Crumb Muffins
Mimi's Meaningful Muffin Search Winner Linda Amendt's
Crumb Topping
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts
3 tablespoons unsalted butter, softened
Muffin Batter
1-1/3 cups all-purpose flour
½ cup granulated sugar
1-½ teaspoons baking powder
½ teaspoon salt
½ cup sweetened flaked coconut, chopped
2 large eggs
½ cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
¾ cup drained canned unsweetened crushed pineapple
1.Preheat oven to 375°F
2.Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.
3.Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
4.Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.
5.In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.
6.Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups ⅔ full. Crumble topping over top of batter.
7.Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.
Mimi's Meaningful Muffin Search Winner Linda Amendt's
Crumb Topping
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts
3 tablespoons unsalted butter, softened
Muffin Batter
1-1/3 cups all-purpose flour
½ cup granulated sugar
1-½ teaspoons baking powder
½ teaspoon salt
½ cup sweetened flaked coconut, chopped
2 large eggs
½ cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
¾ cup drained canned unsweetened crushed pineapple
1.Preheat oven to 375°F
2.Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.
3.Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
4.Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.
5.In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.
6.Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups ⅔ full. Crumble topping over top of batter.
7.Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.
Mimi's Cafe Carrot Raisin Bread Recipe
Mimi's Cafe Carrot Raisin Bread Recipe
Submitted by: rec.food.recipes lindatn lindatn37932
Ready in: 1-2 hrs Category of cooking time.
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2 loaves
Ingredients:
1 1/2 cup unbleached flour, sifted
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces vegetable oil
8 ounces granulated sugar
2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrots
6 ounces golden raisins
3/4 cup chopped walnuts
Directions:
Preheat oven to 350degrees F.
Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.
This recipe from CDKitchen for Mimi's Cafe Carrot Raisin Bread serves/makes 2 loaves
Submitted by: rec.food.recipes lindatn lindatn37932
Ready in: 1-2 hrs Category of cooking time.
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2 loaves
Ingredients:
1 1/2 cup unbleached flour, sifted
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces vegetable oil
8 ounces granulated sugar
2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrots
6 ounces golden raisins
3/4 cup chopped walnuts
Directions:
Preheat oven to 350degrees F.
Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.
This recipe from CDKitchen for Mimi's Cafe Carrot Raisin Bread serves/makes 2 loaves
Chef's Corn Chowder (Mimis Cafe)
Chef's Corn Chowder (Mimis Cafe)
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream
1.Melt butter in saucepan over medium heat.
2.Add in the flour and whisk until smooth and a roux forms (2 minutes).
3.Add onions and celery and saute 5 minutes until soft but not brown.
4.Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5.Cover and simmer until potatoes are barely tender, about 30 minutes.
6.Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7.Season to taste with additional salt and pepper if needed.
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream
1.Melt butter in saucepan over medium heat.
2.Add in the flour and whisk until smooth and a roux forms (2 minutes).
3.Add onions and celery and saute 5 minutes until soft but not brown.
4.Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5.Cover and simmer until potatoes are barely tender, about 30 minutes.
6.Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7.Season to taste with additional salt and pepper if needed.
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