Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, May 31, 2021

Cream Cheese Coffee Muffins #MuffinMonday

Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip!

Food Lust People Love: Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip! These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

During most of the pandemic, my only outing was a once-a-week trip to the grocery store. Sometimes it was a quick get-in get-out and no one gets hurt sortie. Other weeks, I took my time and really looked at the options on the shelves. It was one of those second times that I found the Nestlé Tollhouse espresso morsels. 

Maybe they’ve been around a while but they were new to me. I love coffee so how could a coffee chip be anything but good? I’m here to report that they are fabulous! The package says, and I quote: Made with real coffee, no preservatives, no artificial flavors or colors. 

They have the texture of semi-sweet chocolate chips but are full-on coffee flavor instead! If you love coffee, you are going to love these too. 

Cream Cheese Coffee Muffins 

These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
2 teaspoons instant espresso granules
2 teaspoons baking powder
1/2 teaspoon salt
1 cup or 170g espresso morsels
2 eggs, at room temperature
8 oz or 227g cream cheese, at room temperature
3/4 cup or 180ml milk

Method
Preheat oven to 350°F or 180°C. Prepare a 12-cup muffin pan by lining it with paper muffin liners.

In a large bowl, whisk the flour, sugar, espresso granules, baking powder and salt together. Set aside 24 espresso morsels and add the rest of them to the dry ingredients and stir to coat the morsels with flour. 


Whisk the eggs in a large bowl then add the cream cheese. Use a whisk to chop the cream cheese into smaller pieces then whisk until smooth and creamy. 


Add in the milk and whisk again to combine. 


Fold the wet ingredients into the dry until just combined. 


Divide the batter between the muffin cups. Top with the reserved coffee morsels.


Bake the muffins for 20-25 minutes or until golden and well-risen.

Food Lust People Love: Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip! These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

Remove muffins from muffin pan and leave to cool on a wire rack. 

Enjoy!

Food Lust People Love: Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip! These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

It’s Muffin Monday! Check out all the lovely muffins my baking friends are sharing below. 

Muffin Monday
 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Pin these Cream Cheese Coffee Muffins! 

Food Lust People Love: Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip! These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.
 .

Monday, November 9, 2020

Overnight Yeasted Cheese Scones

These overnight yeasted cheese scones have cheese inside and on top. They make a delightful breakfast or snack or use them as sandwich bread. 

Food Lust People Love: These overnight yeasted cheese scones have cheese inside and on top. They make a delightful breakfast or snack or use them as sandwich bread.

A couple of months ago in this very group, you might recall that we posted recipes from Poland. I made a very tasty potato pie called baba kartoflana in Polish. While I was researching for that recipe, I somehow came across these overnight, yeasted cheese scones from Hungary and made a note for later. 

According to the original author, these are called pogácsa in Hungarian and they are a popular bite-size snack served at the beginning of parties or get-togethers. Makes sense because they would be wonderful accompaniments to cocktails. Pogácsa are always made with a yeast dough. 

Since we aren’t really doing parties these days, I made mine normal scone/biscuit size. They are perfect on their own, especially warm. After eating one scone for breakfast plain, my husband also made sandwiches with a couple for lunch. He highly recommends salami and mustard on these. I think smoked ham would also be delightful. 

Overnight Yeasted Cheese Scones

In the original recipe, as mentioned above, a much smaller cookie cutter is used so that the scones are bite-sized. They also have half the cheese. In our house more cheese is always a good thing so I’ve doubled the cheese and put some in the dough and on top. 

Ingredients
2 tablespoons lukewarm milk
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 cups or 250g flour
1/2 cup or 113g butter
3/4 teaspoon salt
1 egg, separated into yolk and white
1/3 cup or 75g sour cream
3 1/2 oz or 100g extra sharp cheddar cheese, grated and divided

Method
Dissolve the yeast and sugar in the lukewarm milk. Set aside. 


Whisk the flour and salt together into a large bowl. Add the cubed butter and use a pastry blender to cut it into the flour. 


Add in half of the grated cheese and mix well. 


Make a hollow in the flour and pour in milk/yeast mixture, followed by the egg yolk and sour cream. 


Use a wooden spoon (then a clean hand) to mix the ingredients together. At first it looks too dry but just keep at it and shortly, it comes together into a stiff dough. Knead until smooth. 


Press the dough into a fat disk and cover it with cling film. Chill overnight in the refrigerator. 

The next day, when you are ready to bake, remove the dough from the refrigerator so it can warm up slightly.


Line a baking sheet with parchment paper or a silicone liner and preheat your oven to 428°F or 220°C. Beat the egg white to loosen it, adding a 1/2 teaspoon of water.

On a lightly floured surface, roll out the dough until it is about 3/4 in or 2 cm thick. Use a 3 in or 7.5cm cm cookie cutter to cut out the scones.


Briefly knead together any leftover dough and roll it out again to cut more scones. 


Transfer all of the scones to the prepared baking sheet.


Brush the tops with the beaten egg white. 


Then top them with the other half of the grated cheese. 


Bake the scones in your preheated oven for about 20 minutes or until they are golden brown. Cool them on a wire rack for a few minutes before serving. 

Food Lust People Love: These overnight yeasted cheese scones have cheese inside and on top. They make a delightful breakfast or snack or use them as sandwich bread.

Enjoy! 

Food Lust People Love: These overnight yeasted cheese scones have cheese inside and on top. They make a delightful breakfast or snack or use them as sandwich bread.


Today's Baking Bloggers theme is yeast breads. Check out all the lovely recipes my blogger friends are sharing. Many thanks to our host, Sue of Palatable Pastime
Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin these Overnight Yeasted Cheese Scones!

Food Lust People Love: These overnight yeasted cheese scones have cheese inside and on top. They make a delightful breakfast or snack or use them as sandwich bread.

 .
 

Monday, March 25, 2019

Browned Butter Banana Muffins #MuffinMonday

Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


A number of years ago, I discovered browned butter on my friend Kayle’s wonderful blog, The Cooking Actress. While I think I am mildly addicted, Kayle has so many more browned butter recipes on her blog than I do. She is my inspiration to brown butter all the things. If you need instructions on how to make it – it’s super simple, so don’t be scared – check out this link.

Meanwhile, you might want try some of my favorites:


Browned Butter Banana Muffins with Browned Butter Glaze

Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!

Ingredients
1/2 cup or 115g butter
2 1/4 cups or 280g flour
3/4 cup or 170g golden caster sugar (Sub regular sugar if you can’t find golden)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 well-ripened bananas
1/2 cup or 120ml buttermilk
2 eggs, at room temperature
1 teaspoon vanilla extract

Optional (BUT DO IT!): browned butter glaze
2 teaspoons browned butter
1/2 cup or 63g powdered sugar
2-3 teaspoons milk or buttermilk
pinch salt

Method
Preheat your oven to 350°F or 180°C and prepare your large 12-cup muffin pan by greasing lightly or lining with muffin papers. This batter will fill more than your standard 12-cup muffin pan. Either use larger paper cups that come up higher than the pan, or make more muffins.

Brown your butter for the muffins, adding an extra couple of teaspoons if you are going to make the browned butter glaze. If you don’t know how to brown butter, it’s easy! Follow these instructions, right here, from The Cooking Actress:  How to brown butter. When the butter is browned, set it aside to cool, reserving two teaspoons of it for the glaze in a small mixing bowl.

In a large mixing bowl, whisk together your flour, sugar, salt, baking soda and baking powder.

In another bowl, mash your ripe bananas with a fork. Add in the eggs, vanilla extract and milk and whisk.



Pour in the cooled browned butter and whisk again.



Pour your wet ingredients into your dry ones and stir a couple of times until just combined.



Divide the batter between the muffin cups.



Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

To make the glaze, add the powdered sugar and pinch of salt to the reserved teaspoons of browned butter. Mix well.



Drizzle the cooled muffins with glaze. I like to use a plastic bag with the corner cut off for neater drizzling.  I left a few naked at my daughter's request.

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


Enjoy!

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!


Check out all the lovely muffins my Muffin Monday group are sharing today!


Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Browned Butter Banana Muffins!

Food Lust People Love: Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.  Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!
.

Monday, November 27, 2017

Candied Fruit Christmas Muffins #MuffinMonday

Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.


I came across a recipe recently for packaging up muffin mixes as gifts over on the BBC Good Food site and I thought, what an excellent idea!  Not that I was going to make the mixes to give away – I don’t have enough friends nearby who like to bake – but the muffins called for mixed fruit with candied peel.

I don’t know if it’s nostalgia for my grandmother’s fruitcake – she made the only version I would ever eat, not too dry with the just the right mix of fruit and nuts – but candied fruit always makes me think of Christmas. What could be better for this month’s Muffin Monday than a candied fruit Christmas muffin in anticipation of the holidays?

I used my favorite make-ahead breakfast muffin recipe but I cut back on the sugar because of all the candied fruit. These are sweet enough, I promise.

Candied Fruit Christmas Muffins


The chewy fruit and spices make these muffins smell and taste like Christmas. Put these in the oven on Christmas morning and your family will pop out of bed to find out what you are baking!

Ingredients
2 cups or 250g all purpose flour
1/2 cup or 100g sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground mixed spice
1/2 teaspoon salt
1 cup or 150g candied fruit peel and fruit medley, plus a little extra for garnish, if desired
1 cup or 240ml milk
1/2 cup or 120ml canola oil
1 teaspoon vanilla
2 large eggs

Method
Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin tin or line your pan with muffin paper cups.

In a large mixing bowl, whisk together your flour, sugar, baking powder, cinnamon, mixed spice and salt, along with the candied fruit. Use your clean hands to mix the fruit in, rubbing the pieces between your fingers to separate those that are stuck together so they can be coated with the flour mixture.





In another bowl, whisk together the milk, oil, vanilla and eggs.



Pour the wet ingredients into the dry ingredients and gently fold just until dry ingredients are moistened. 



Divide your batter relatively evenly between the 12 muffin cups and top with a few pieces of candied fruit.

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.


Bake 20-25 minutes or until muffins are golden.

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.
Enjoy!

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.




Check out all the other wonderful muffins my Muffin Monday group is sharing today!

Muffin Monday

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it!  

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.
.

Monday, October 30, 2017

Chocolate Pumpkin Swirl Muffins #MuffinMonday

Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle.

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

I tend to be one of those people who resist cooking and baking with pumpkin until I can feel coolness in the air. Unfortunately, I keep forgetting that that just doesn’t happen in Dubai until autumn is pretty much over, calendar-wise.

But when it gets to be October and almost November, I guess it’s time!

Chocolate Pumpkin Swirl Muffins


If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

Ingredients
1 1/2 cups or 190g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 200g sugar
1/2 15 oz can or almost one cup or 200g pure pumpkin (not pumpkin pie filling)
2 eggs
1/4 cup or 60ml canola oil
1/4 cup or 60ml orange juice
4 1/4 oz or 120g 70% cocoa dark chocolate (I like Lindt.)

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it thoroughly, spraying with non-stick spray or lining it with paper muffin cups.

Melt your chocolate gently the microwave with a few short bursts of 10-15 seconds at a time, stirring in between.


In a large bowl, mix together the flour, baking powder, baking soda, salt and sugar and stir well.

In another bowl, whisk together the pumpkin, oil, orange juice and eggs.


Pour your wet ingredients into the dry ingredients and fold them together until just mixed.


Pour about two-thirds of the melted chocolate on top of the batter and use a spoon to fold it in so there are still pockets of chocolate, in and around the pumpkin batter.


Divide the batter evenly among the muffin cups.


Use a small spoon to divide the remaining chocolate to top the batter in the muffin cups. Use a toothpick to swirl that chocolate into the top of the batter.

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.

Cool for a few minutes and then remove the muffins and put on a rack to cool completely.

Word of warning: Depending on the temperature of your kitchen (still pretty hot here in Dubai!) the chocolate may come off a little onto your fingers as you handle the muffins. Lick it off and carry on. In a colder kitchen, the chocolate should set.

Enjoy!

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.


Check out all the lovely October muffins my Muffin Monday group have baked for your today. It’s so hard to choose which to make first!



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it! 

Food Lust People Love: Chocolate Pumpkin Swirl Muffins are my hat tip to the season, made with a cup of pumpkin and lots of rich dark chocolate. The pumpkin gives the batter a beautiful orange color and makes the muffins moist but the flavor is perfectly subtle. If you are throwing a Halloween party, you’ll want to mix up a batch of these. The dark chocolate swirl and the orange pumpkin batter will be a hit on your holiday table.
 .

Sunday, October 1, 2017

Spicy Beef Cheesy Corn Taco Muffins

Love tacos but need for them to be more portable, less messy to eat? Make my spicy beef cheesy corn taco muffins. These savory muffins are made with spicy canned tomatoes and cornmeal. They turn leftover ground beef seasoned with taco spices into a great mobile breakfast, brunch or lunch option.

Food Lust People Love: Spicy Beef Cheesy Corn Taco Muffins - These cheesy muffins made with spicy canned tomatoes and cornmeal turn leftover ground beef seasoned with taco spices into a great breakfast or brunch option.

The weekend I made these muffins was a get-‘er-done sort of weekend. We ran errands and crossed to-dos off the list that had been languishing there for ages. On day two of the weekend – that would be Saturday here – a song came on that reminded my dear husband of one of our favorite restaurants in Houston, Texas. “Let’s go to El Jardín for dinner!” he says. “You are a cruel, cruel man,” I responded. What we wouldn’t give to be able to eat at El Jardín anytime!

When my elder sister first started working in Houston, using her relatively freshly earned law degree, her office was just down the road from what would become our favorite Mexican restaurant, in a part of town that is not the most upscale, if you know what I mean. But the margaritas are inexpensive before evening dinner service and the food is deliciously prepared and served with a smile. The décor is cheerful, with brightly painted wooden chairs with straw-covered seats, colorful tile-topped tables and lots of tissue paper flowers and banners of papel picado, those decoratively snipped Mexican folk art tissue squares.

Even when we are in Houston, El Jardín is still a hike from our home but we make a point of going there whenever we get the chance.

So, the short end to this long story is that we had to have Mexican food for the dinner that night. Had to. That’s all. It wasn’t El Jardín but tacos with all the fixings were the best I could do on short notice, after two long days of getting ‘er done.

When you brown more than 500g (1.1 lb) of ground beef for tacos and you have only two people for dinner, you are going to have leftovers. These muffins are the perfect use for the leftover spicy beef, extending your Mexican meal through breakfast or brunch or even lunch the next day.

Leftover taco meat? Make Spicy Beef Cheesy Corn Taco Muffins!

Think of them as portable tacos. No leftover meat? Next time, make extra, just so you can make these muffins. You won’t be sorry.

Ingredients
1 cup or 150g fine yellow cornmeal 1/2
1/2 cup or 65g flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup or 225g sour cream
1 1/4 cups or 10 oz or 280g Ro-Tel tomatoes and green chilies
2 eggs
1/2 cup or 120ml canola or other light oil
7 oz or 200g (about 1 1/2 cups) leftover seasoned ground beef for tacos
8 oz or 225g extra sharp cheddar or half cheddar and half Monterrey Jack cheese

Method
Preheat your oven to 375°F or 190°C and grease your muffin pan liberally with non-stick spray or butter.

Grate your cheese, if not already grated. Put a handful or so aside to top the muffins before baking.

Measure your cornmeal, flour, salt, baking soda and grated cheddar into a large mixing bowl and mix well.



Measure the sour cream and oil into a small mixing bowl. Add the eggs and the can of Ro-Tel tomatoes – juice and all. Whisk to combine.



Fold your wet ingredients into your dry ones until just mixed.



Set a little of the seasoned ground beef aside for topping the muffins before baking and fold the rest into the batter.


Divide the batter between the prepared muffin cups.


Sprinkle the top with the reserved cheese and beef.

Food Lust People Love: Spicy Beef Cheesy Corn Taco Muffins - These cheesy muffins made with spicy canned tomatoes and cornmeal turn leftover ground beef seasoned with taco spices into a great breakfast or brunch option.

Bake for 20-25 minutes or until you can see that the sides are turning golden brown.

Food Lust People Love: Spicy Beef Cheesy Corn Taco Muffins - These cheesy muffins made with spicy canned tomatoes and cornmeal turn leftover ground beef seasoned with taco spices into a great breakfast or brunch option.

Remove from the oven and allow to cool for a few minutes.  Remove from the pan, loosening gently with a knife if necessary, and cool further on a wire rack.

Food Lust People Love: Spicy Beef Cheesy Corn Taco Muffins - These cheesy muffins made with spicy canned tomatoes and cornmeal turn leftover ground beef seasoned with taco spices into a great breakfast or brunch option.

Enjoy!

Food Lust People Love: Spicy Beef Cheesy Corn Taco Muffins - These cheesy muffins made with spicy canned tomatoes and cornmeal turn leftover ground beef seasoned with taco spices into a great breakfast or brunch option.

Like spicy foods with a Mexican flair? You might want to try my chicken and black bean enchiladas with homemade enchilada sauce, my easy breakfast Chilaquiles Rojos con Huevos Revueltos – Tortillas with Salsa and Scrambled Eggs or my Sopa Seca de Fideo - Spicy Mexican Noodles. All three are delicious and will satisfy your spicy cravings.

And if you love tacos as much as we do, you are going to be a huge fan of this week's Sunday Supper. Check out all the delicious taco recipes we are sharing today. Many thanks to our event manager Em Beitel for all of her hard work.

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos



Pin it! 

Food Lust People Love: Spicy Beef Cheesy Corn Taco Muffins - These cheesy muffins made with spicy canned tomatoes and cornmeal turn leftover ground beef seasoned with taco spices into a great breakfast or brunch option.
 .

Monday, September 25, 2017

Sweet Pineapple Muffins #MuffinMonday

These sweet pineapple muffins have a simple vanilla muffin batter, studded with pineapple. They are perfect for breakfast and snacks. Pop one in a lunch box as a special surprise.

Food Lust People Love: These sweet pineapple muffins have a simple vanilla muffin batter, studded with pineapple. They are perfect for breakfast and snacks. Pop one in a lunch box as a special surprise.

I have a confession to make. These were supposed to be fresh pineapple muffins. My neighborhood grocery store has a special cutter that slices pineapples into circles at the same time that it removes the thick, spiky peel. Don’t you know, the day I was baking these, they didn’t have any fresh pineapples. They almost always have them!

I wanted fresh pineapple because fruit packed in syrup is usually too sweet for me but I took this as a sign to go and peruse the canned goods. Hallelujah! There was actually one option with pineapple slices in unsweetened juice. So, use what you’ve got!

Ingredients
2 cups or 250g all purpose flour
¾ cup or 150g sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Juice (not syrup!) from small can of pineapple plus enough milk to make 1 cup or 240ml
½ cup or 120ml canola oil or other light oil
1 teaspoon vanilla
2 large eggs
Small can pineapple (4.9 oz or 139g, drained weight)

Method
Preheat oven to 350°F or 180°C and generously grease cups and top of 12-cup muffin pan or line with paper liners.

Drain the pineapple and save the juice in a measuring cup. Add enough milk to make 1 cup or 240ml.


Sift flour, sugar, baking powder and salt together in a large mixing bowl.

Chop the pineapple slices into bits. I like to cut some a bit bigger and save them to decorate the top and I suggest you do the same.


Put the bigger pile into the dry ingredients and stir to coat them so they don't stick together.

In another bowl, whisk together milk, melted butter, vanilla and eggs.


Add all the milk mixture to flour mixture. Gently fold just until dry ingredients are moistened.

Divide your batter relatively evenly between the 12 muffin cups.  Top each with a couple of pieces of chopped pineapple.



Bake 20-25 minutes or until muffins are golden.

Food Lust People Love: These sweet pineapple muffins have a simple vanilla muffin batter, studded with pineapple. They are perfect for breakfast and snacks. Pop one in a lunch box as a special surprise.

Remove from oven and let cool 10-15 before removing muffins from pan.

Food Lust People Love: These sweet pineapple muffins have a simple vanilla muffin batter, studded with pineapple. They are perfect for breakfast and snacks. Pop one in a lunch box as a special surprise.


Enjoy!

Check out all of the great muffins my Muffin Monday group is sharing today:


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Food Lust People Love: These sweet pineapple muffins have a simple vanilla muffin batter, studded with pineapple. They are perfect for breakfast and snacks. Pop one in a lunch box as a special surprise.

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