Muffins

[shroomgirl]

Would you elaborate on Pecan pie muffin please?

[m brown]

Buttery caramel and pecans in the pan first, a lush butter muffin batter dotted with pralines on top. Double Trouble!!!!

[lynne]

Actually I mix them all up(easier to store and easier for my crack of dawn breakfast-on-the-go) , and oh they are sinful! Did them today for 3rd course instead of with coffee pre-breakfast. Plated a couple mini muffins with fresh whipped cream sprinkled with cinnamon and gorgeous burgundy pansies! They were beautiful!

Easy to make too: 1/3 cup melted butter, 1 cup brown sugar, 1 cup chopped pecans, 1 teaspoon vanilla, 2 eggs and 1/2 cup flour.
Mini muffins take 13-15 min to bake at 350.

Maybe someone can help me with these-- no matter what I do, they stick to the pans and are impossible to get out! I have to use baking cups with these. I have tried: butter, pam, butter or pam with flour, butter and cake crumbs...nothing works! Any ideas? I have to say that the foil cups work better than the paper ones.

Tomorrow, pineapple macadamia with coconut streusel.

[shroomgirl]

3rd course breakfast??????How many courses do you serve and what do they consist of?
Boy tomorrow sounds wonderful! Much better than the black bean burritos I'm making for the Farmer~chef class.

Have you tried the new plastic type muffin cup? (they are exspensive)

Some of the goopy ones just need a liner or you're scrubbing out mini tins....like caramel rolls

[momoreg]

I have a cake batter that's very stubborn like that. The only way I can get it out of a muffin pan is by freezing the baked cakes, then torching them out! Pretty time consuming, and probably not worth it for a breakfast muffin. The odd thing about that cake mix is that when I bake it in cake pans, the pop out fine, as long as they've cooled for an hour.

[Isa]

I too love muffins and make a lot of them. I usually bake them in paper cups and have no problem with regular recipes.


I do have problems when using low fat recipes. Always trying to find ways to cut fat I often replace oil by applesauce. With those muffins papercup are useless, Half the muffin will remain in the papercup. Instead I now grease and flour the pan and have no problems.


Sisi


P.S. If you muffins rise high and spillover the rim of the cup, it might explain the problem you are having. In that case, greasing the top of the pan should help.

[m brown]

Helpful hints:

Spray Muffin tins with pam, freeze 15 min, fill and bake right away.
Or Keep clean tins in the freezer, when ready to bake, remove from freezer, spray, fill and bake.
Freezing the spray creates a grease shield and batter doesn't rip through to the metal.


Thank you for sharing.



------------------
bake first, ask questions later

[lynne]

Thanks for the suggestions--I tried them out using the frozen Pam trick--they still stuck like crazy; so I guess I'm stuck with liners for the pecan pie muffins. The trick worked wonderfully for blueberry gingerbread which have always been a little tricky in the past.

Going to do smoked tomato and goat cheese savory muffins to go with an avocado soup; so here goes-

[cape chef]

Smoked tomato and goat cheese muffin, sounds intense and with avocado soup,,Yum recipe for the muffins please?
Thanks

[cape chef]

Lynne,

Maybe try some warm goat cheese and sundried tomato pyllo bundles in the soup. The warm and cold will play off each other, I'm assuming the soup is chilled. Also the crispyness of the pastry with work well with the satiney texture of the soup.

[shroomgirl]

Instead of muffins maybe a biscuit or scone with goat cheese and spicy tomato jam with mustard seeds and cinnamon.

[lynne]

Thanks Cape Chef,

The muffins weren't all that I wanted them to be; once I'm satisfied with a recipe, I'll share. The avocado soup was incredible though!

Scones are always good; maple/oatmeal/walnut with maple frosting? Chocolate chip/dried cherry? Another couple of muffin suggestions: pumpkin/chocolate chip (mmmm) and cottage cheese/dill?

[Katherine]

My favorite scones are made with the addition of grated orange rind, chopped candied ginger, dried cranberries, and whole almonds. Another popular one you see a lot has grated lemon rind and poppyseeds in the scones. After baking them, brush with a glaze made from lemon juice and powdered sugar.

[lynne]

Thanks for all the wonderful ideas--I need to get back into Scones. So wonderful with clotted cream...