opover pan or 12 cup muffin pan.
Bread:
Combine
heat oil in deep saucepan to 375 degrees.
In a large bowl, combine muffin mix, pancake mix and corn. Stir in onion.
Drop tablespoons of dough into hot oil. Fry 2-4 minutes until golden brown.
Place cooked hush puppies on a plate covered with paper towels to drain.
Cook rice according to package directions.
Place approximately 2 ounces of ham and slice of tomato on toasted muffin.
Mound 1/4 cup rice on tomato and cover with slice of cheese.
Heat and melt cheese in broiler.
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Prepare the corn muffin batter as directed on the box.
Chop the hot dogs into bite-size pieces.
Mix in the hot dog pieces into the batter.
Pour batter into a greased muffin tin.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Eat plain or with ketchup.
Enjoy!
Note: You can add more of less hot dog, depending on your own tastes :).
Place toasted muffins on baking sheet.
Place 1 tablespoon of pizza sauce on toasted muffin.
Top with shredded cheese of your choice.
Broil until golden brown on top.
preheat oven to 425 degrees F and line muffin tin with paper liners.
in a small bowl combine milk and oats; let soak for 15 minutes.
in a seperate bowl, beat together egg and applesauce, stir in oatmeal mixture.
In another bowl sift together baking mix, splenda, cinnamon, allspice, cloves and rasins.
stir flour mixture into wet ingredients just until combined.
spoon batter into prepared muffin cups about 2/3 full.
sprinkle tops with your favorite grannola for an added crunch.
bake for about 20 mins.
Mix 1 1/4 cups of the flour, and the sugar, salt and yeast in large bowl.
Add water, shortening and egg; beat with spoon until smooth.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover and let rise in warm place about 30 minutes or until double.
Grease 12 regular-size muffin cups.
Stir down batter by beating about 25 strokes.
Spoon into muffin cups.
Let rise 20 to 30 minutes or until batter rounds over tops of cups.
Heat oven to 400\u00b0F.
Bake 15 to 20 minutes or until golden brown.
This is more a trick than a recipe.
Follow the directions on any muffin mix but substitute orange juice for the recommended amount of water.
This gives the muffin a nice, tangy taste that goes well with sweet blueberry taste.
It works especially well with \"light\" muffin mixes which tend to be less tasty when made as directed.
And, if you prefer making muffins from scratch, this substitution works well! Oven temperature:
425\u00b0.
Time:
15 to 20 minutes.
Serves 6 to 12.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Put English muffin halves cut-side down onto a baking sheet. Spread 1 teaspoon salsa over each muffin half. Divide bacon between each half and sprinkle enough cheese over the 'pizza' to just cover the sauce.
Bake under the broiler until the cheese is melted, 5 to 10 minutes.
Preheat oven to 375\u00b0.
Combine muffin mix, corn, sour cream, oil and egg in a bowl; mix well.
Grease 12 muffin cups with shortening.
Fill each cup 2/3 full with batter.
Bake on the center rack of preheated oven for 20 minutes or until golden. Yields 1 dozen.
Combine muffin mix, egg and water, stirring just until moistened.
Spoon evenly into greased muffin pans.
Bake at 400\u00b0 for 15 minutes.
Remove from pans immediately.
Yields 1 1/2 dozen.
Heat oven to 350\u00b0. In a large bowl, combine quick bread mix, oats, coconut, cranberries and orange peel; mix well.
Preheat oven to 400\u00b0.
Grease bottoms only of 12 muffin cups. Beat egg.
Stir in milk, oil and raisins.
Stir in remaining ingredients all at once until moistened.
Fill muffin cups.
Bake about 20 minutes.
Place unopened broccoli pouch in vigorously boiling water. Do not cover.
Heat for 18 minutes.
In small bowl, combine broccoli and mustard.
Place ham on split, toasted muffin and top with broccoli mixture.
Garnish with egg.
Serves 2.
br>In large bowl, combine quick bread and pistachios.
Pour
Preheat oven to 400 degrees.
Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
Bake for 20 minutes or until the muffins are a gorgeous golden brown.
Preheat oven to 400 F, 200\u00b0C Spray or line 10 muffin cups.
Combine all dry ingredients in a large bowl.
Heat the soy milk and peanut butter in a sauce pan until the peanut butter is completely melted - stirring constantly to prevent burning.
Pour the liquid ingredients into the dry ingredients and stir until just combined.
Spoon into prepared muffin cups. These won't rise like regular muffins because of the lack of egg. So make the muffins as nice and rounded as you can when filling the cups.
Bake 15 minutes.
In first bowl, beat cream cheese and beaten egg.
In a second bowl, mix flour, oats, brown sugar, baking powder, salt and cinnamon.
In a third bowl, mix whole egg with oil; add to bowl 2 after beaten.
Add 1/2 tablespoon cream cheese to muffin cups and then fill 2/3 full with flour mixture.
Bake at 400\u00b0 for 15 to 18 minutes (or until done).
Makes 10 muffins.
Empty the corn muffin mix into a bowl and stir in the cheese and bacon.
Add the egg and milk, according to the directions on the package mix, and the butter flavoring.