Fleur de Lolly Column: Muffins Supply Condiments, Greens, Egg Whites – Way of life – Aurora Advertiser – Aurora, MO

This is a great recipe to invite the kids or grandchildren to the kitchen and help you bake! Adjust the spices to suit your taste.

APPLE MUFFINS
• 2 cups of flour
• 2 teaspoons of baking powder
• 1 cup of sugar
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon of freshly ground cinnamon
• 1 teaspoon of salt
• 1 cup of milk
• 1 egg
• 1/4 cup vegetable oil or butter, melted
• 1 cup of sweet and sour medium to large apple, pitted, peeled and chopped

Preheat the oven to 400 degrees.

Grease a 12-cup muffin pan or use paper liner. Combine the dry ingredients with a whisk.

In another bowl, combine wet ingredients. Add the chopped apple and wet ingredients to the dry ingredients. Stir only until moistened. Place in a prepared muffin tin. Bake for 20 minutes or until a toothpick comes out clean in the center of a muffin.

FARMSTAND CORN MUFFINS
These muffins are so delicious that your kids may not even realize they’re eating vegetables. Read the recipe carefully before you start. Some of the vegetables go into the batter; Some are added as toppings just before baking.
• 1 tablespoon unsalted butter, melted
• 1 cup of plain yellow corn flour
• 1/4 cup self-rising flour
• 1 teaspoon kosher salt, divided
• 1 teaspoon of ground black pepper
• 1 cup of whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup of fresh corn kernels, divided
• 4 tablespoons of diced red peppers divided
• 3 tablespoons of diced jalapeño, divided
• 1/4 cup sliced ​​cherry tomatoes
• 2 tablespoons of chopped red onion
• 2 tablespoons of finely chopped cheddar cheese
• 2 teaspoons of chopped fresh thyme
• 1 cup unsalted butter, softened
• 1/4 cup chopped fresh coriander

Preheat the oven to 425 degrees. Brush the wells of a 12-count muffin pan with melted butter. Put the pan in the oven and preheat for 10 minutes.

In a large bowl, whisk together the corn flour, flour, 1 teaspoon salt and pepper. In a small bowl, whisk together the buttermilk, oil and egg. Make a well in the middle of the dry ingredients; Stir in buttermilk mixture, cup of corn kernels, 2 tablespoons of paprika and 1 tablespoon of jalapeño until well mixed.

Carefully remove the hot pan from the oven. Spread the batter over the prepared wells. The batter should sizzle. Sprinkle with tomatoes, onions, cheese, thyme, the remaining corn kernels, the remaining 2 tablespoons of paprika and the remaining 1 tablespoon of jalapeño.

Bake for about 18 minutes, until golden brown and a wooden pick in the center comes out clean. Let cool in the pan for 10 minutes.

In a small bowl, stir together the softened butter, coriander and the remaining salt until everything is well mixed. Serve with warm corn bread. Cover the rest of the coriander butter and store in the refrigerator for up to 1 week.
– From Cast Iron Magazine, May / June 2019

LOW CARB BREAKFAST MUFFINS
These muffins are packed with protein so you can get through the morning without any carbs. This can lead to blood sugar spikes that can deplete you before lunch.

Choose the protein or cheese you prefer. The eggs are beaten up, but each muffin contains (more or less) one egg.

• 1 cup of pre-cooked turkey sausage crumbled
• 1 cup of diced red pepper
• 12 eggs
• Salt and pepper to taste
• 1 cup of low-fat cheddar cheese

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with non-stick spray. Divide the turkey sausage crumbs between the 12 muffin tins. Top with the peppers.

Whisk the eggs in a large measuring cup. Add teaspoons of each salt and black pepper. Whisk again to mix.

Slowly pour the egg mixture over the sausage and peppers. Sprinkle the cheese evenly over the dough.

Bake for 15 to 18 minutes, until the eggs are cooked through. Cool muffins on a wire rack. Store in the refrigerator after cooling. Warm up in the toaster or microwave.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table setting ideas, and advice for other foodies and beginners on her blog fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary National Recipe Competition for her Alabama White BBQ Sauce. You can contact them at facebook.com/fleurde.lolly.5, on Instagram and [email protected]

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