Cornmeal Muffins

CORNMEAL MUFFINS

 

Cornmeal Muffins

Ingredients

3/4 cup flour

1/4 cornmeal

2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup sugar 

1/4 cup butter (melted)
1 egg (slightly beaten)

1/4 - 1/2 cup milk 
1 teaspoon vanilla
Raisins, Cranberries (Optional)

Method

Combine all dry ingredients together.  Make a well and add milk, egg, butter and vanilla; blend together well.

Butter cupcake cups and spoon approximately 1/4 cup batter into cups.

Bake in preheated oven of 350 degrees for 20 minutes or until golden brown with a clean cake tester indicating done. 

Serve warm with butter.

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All baking and photos by ShirleyAnn Pearman

Jiffy Blueberry Muffins

JIFFY BLUEBERRY MUFFINS

Blueberry Muffins

Ingredients

1 Package Jiffy Blueberry Muffins

1 egg

2 tablespoons milk

2 tablespoons water 

1 tablespoon melted butter 

Method

1.  Preheat oven to 350 degrees.

2.  Butter 4 cups of the cupcake pan.

3.  Combine all ingredients together and blend.

4.  Spoon about 1/4 cup into each cup.  

5.  Bake for approximately 20 minutes or until cake tester comes out clean.

6.  Serve warm.  

Blueberry Muffins were prepared, baked and photos by ShirleyAnn Pearman
Recipe adjustment variation of milk and water, along with melted butter by ShirleyAnn Pearman
Original Recipe also included in this blog post as instructed on package. 

For more Recipes from Jiffy, please click here

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Eggnog Muffins

EGGNOG MUFFINS 

Eggnog Muffins

Ingredients

1 cup flour

2 teaspoon baking powder

4 tablespoons sugar

¼ teaspoon salt

3 tablespoons melted butter

¼ cup milk

¼ cup eggnog

1 teaspoon vanilla

Method

1.          Preheat oven to 350°F.

2.          Grease muffin pan.

3.          Combine flour, baking powder, salt and sugar.

4.          Make a well in the center, add eggnog, milk, vanilla and butter.  Fold in until well blended.  Can add more eggnog and milk here if you think it is too thick, gradually to consistency you prefer.

5.          Spoon into muffin cups.

6.          Bake for 20 minutes or until baked.

7.          Remove from muffin cups and serve warm with butter.

8.          Serve 5 – 6 muffins.

Eggnog Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

PLEASE CLICK HERE

Sour Cream Scones

SOUR CREAM SCONES

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones

Ingredients

1 cups flour

1 teaspoons baking powder

1 tablespoon sugar

¼  teaspoon salt

2 tablespoons butter

1 eggs, well beaten

¼  cup sour cream

Method

1. Preheat the oven to 425°.
2. Lightly butter a cookie sheet.
3. Mix the flour, baking powder, sugar, and salt in a large bowl.
4. Work the butter in with your fingers or a pastry blender until the mixture resembles coarse meal.
5. Add the eggs and sour cream and stir until blended.
6. Turn out onto a lightly floured board and knead for about a minute.
7. Pat or roll the dough about ¾ inch thick and cut into wedges.  Place on the cookie sheet and bake for about 15 minutes.

Sour Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Sour Cream Scones, please click on the photos to this post here at Facebook.

Scone

From Wikipedia, the free encyclopedia

Scone

Scones with jam and clotted cream as commonly eaten in a cream tea
Type	Cake or quick bread
Place of origin	Ireland, England, Scotland
Main ingredients	Wheat, barley, or oatmeal
Cookbook: Scone    Media: Scone

A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.^[1] The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other types of sweets that are made with yeast.

History

The original scone was round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.^[12]

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.^[13] Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.^[14]

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.^[15] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.^[16]

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Raisin Bran Muffins

RAISIN BRAN MUFFINS 

PHOTO ALBUM

R E C I P E 

Raisin Bran Muffins

Ingredients

¾ cup flour

¼ cup raisin bran cereal (crushed very fine with rolling pin)

¼ teaspoon salt

2 teaspoons baking powder

2 – 4 tablespoons sugar (depending on how sweet you prefer your muffins)

¼ cup melted butter
1 egg (beaten)

¼ cup sour cream

¼ cup water

1 teaspoon vanilla

Method

1.     Preheat oven to 350°.

2.     Grease or line muffin pans.

3.     Sift and combine together flour, crushed bran cereal, baking powder, salt and sugar.

4.     Make a well look effect in the center of flour mixture.

5.     Add melted butter, beaten egg, sour cream, water and vanilla.

6.     Fold in until well blended.

7.     Spoon into muffin cups about ¼ cup of mixture.

8.     Bake in preheated oven of 350° for approximately 20 to 30 minutes until golden brown and baked.

9.     Cool on cooling rack for 5 minutes and serve warm with butters, jams, etc.

Raisin Bran Muffins was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Other similar blog postings

Recipe Raisin Bran Muffins
Buttermilk Bran Muffins
Bran Muffins

Raisin Bran Muffins location at Google Drive 

Kellogg's Raisin Bran® Cereal

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it's a good source of potassium.

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Bran

From Wikipedia, the free encyclopedia

Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

Bran is present in and may be in any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.

Composition

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption.

The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.

Nutrients (%)	Wheat	Rye	Oat	Rice	Barley
Carbohydrates without starch	45–50	50–70	16–34	18–23	70–80
Starch	13–18	12–15	18–45	18–30	8–11
Proteins	15–18	8–9	13–20	15–18	11–15
Fats	4–5	4–5	6–11	18–23	1–2

Here is my Paypal Me Link if you would like to contribute any amount to help me. http://paypal.me/shirleyannpearman Thank You.

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