Vegetable Quiche Muffins

April 3, 2013 Leave a Comment
Vegetable Quiche Muffins

Vegetable Quiche Muffins

Rise and shine with the perfect breakfast bites!  Or, relax a little and serve them for a later brunch.  Either way, these little quiches are easy to make and even easier to make disappear.  Featuring a quick biscuit dough crust, they only require a few minutes of prep time.  Pair them with fresh fruit and assorted teas for a festive spring meal without the fuss.

Vegetable Quiche Muffins Recipe

Vegetable Quiche Muffins

1 10-count tube (7.5 oz. pkg.) standard size buttermilk biscuits

½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheese

1 cup broccoli florets

½ cup red bell pepper, thin strips

2 scallions, sliced

1 8-oz. carton refrigerated or frozen egg product, thawed (about 1 cup)

¼ cup evaporated skim milk

¼ tsp. dried thyme, crushed

1/8 tsp. black pepper

Additional thin strips red bell pepper, optional

Spray 12 count muffin tin with nonstick coating.  Carefully press 1 biscuit into each of 10 cups in muffin tin, flattening firmly with fingers to form the crust of the quiche.  Sprinkle evenly with cheese.

In a small covered saucepan, cook the broccoli, ½ cup bell pepper strips and the scallions in a small amount of boiling water about 3 minutes or until crisp-tender.  Drain well; sprinkle cooked vegetables over cheese in muffin tins.

In a medium mixing bowl, stir together egg products, evaporated skim milk, thyme and black pepper.  Pour over vegetables in muffin tins. (Note: You may have leftover egg mixture.  Do not OVERFILL or quiches will overflow.)   Place on a baking sheet.  Bake in a 375 F. oven for 25-30 minutes or until puffed and a knife inserted near the center of each comes out clean.  Let stand 5 minutes before serving.  If desired, garnish with additional strips of red pepper.

(Recipe for Vegetable Quiche was in Stop&Shop recipes that were mailed to card holders.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cappuccino Muffins

March 12, 2013 Leave a Comment
Cappuccino Muffins

Cappuccino Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk.  Not only are they great for breakfast, they make a tasty dessert or midnight snack.  I get lots of recipe requests whenever I serve them.  The espresso spread is also super on a bagel.

                Janice Schulz                                                                                     Racine, Wisconsin

Cappuccino Muffins Recipe

Cappuccino Muffins

Espresso Spread:   4 oz. cream cheese, cubed

1 Tbsp. sugar

½ tsp. instant coffee granules

½ tsp. vanilla

¼ cup miniature semisweet chocolate chips

Muffins:   2 cups flour

¾ cup sugar

2 ½ tsp.  baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup 2% milk

2 Tbsp. instant coffee

½ cup butter, melted

1 egg

1 tsp. vanilla

¾ cup miniature chocolate chips

In a food processor, combine the spread ingredients; cover and process until well blended.   Transfer to a small bowl; cover and refrigerate until servings.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In another bowl, combine milk and coffee until coffee is dissolved.  Add the butter, egg and vanilla.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Fill greased or paper-lined muffins cups two-thirds full.  Bake at 357 F. for 17-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm with espresso spread.          14 muffins – ¾ cup spread

(Recipe for Cappuccino Muffins was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Beer Muffins with Cheddar Cheese and Dill

March 8, 2013 Leave a Comment
Beer Muffins with Cheddar Cheese and Dill

Beer Muffins with Cheddar Cheese and Dill

I was looks through the Newsday, Thursday March 7, 2013 – and I came across this recipe for Beer Muffins with Cheddar Cheese and Dill.  I haven’t made it – so I don’t know have the muffins taste – but it sounds good – so here goes.

I served my beer muffins with some cream of tomato soup.  They would have been equally good with chili or a beef and beer stew.

Beer Muffins with Cheddar Cheese and Dill Recipe

Beer Muffins with Cheddar Cheese and Dill

2 cups unbleached all-purpose flour

2 Tbsp. packed light brown sugar

2 tsp. baking powder

¾ tsp. salt

1 cup lager-style beer

6 Tbsp. unsalted butter, melted and cooled, divided

1 cup shredded Cheddar cheese, divided

1 ½ Tbsp. finely chopped fresh dill

Preheat the oven to 375 F.   Coat a 12-cup muffin tin with non-stick cooking spray.

Whisk together the flour, brown sugar, baking powder and salt in a large mixing bowl.  Stir in the beer and 4 tablespoons of melted butter until a rough dough forms.  Stir in ¾ cup cheese and dill.  Divide the batter among the muffin cups.  Drizzle the remaining 2 tablespoons of butter over muffins.  Sprinkle the remaining ¼ cup of cheese on top.

Bake at 350 F. for about 18 minutes until the muffins are golden and toothpick inserted into the center of muffins comes out dry.

Cool in the pan for 5 minutes, invert onto wire rack, let cool another 5 minutes and serve warm.

12 muffins

(Recipe for Beer Muffins with Cheddar Cheese and Dill was in the Newsday paper, March 7, 2013)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Bacon-Jack Cheese Muffins Recipe

November 26, 2012 Leave a Comment

Bacon-Jack Cheese Muffins

I had made these Bacon-Jack Cheese Muffins and if you want a little KICK in your muffins, you can add some cayenne pepper.

Bacon-Jack Cheese Muffins Recipe

Bacon-Jack Cheese Muffins

2 cups flour

3 tsp. sugar

3 tsp. baking powder

1/8 to ¼ tsp. cayenne pepper

1 ¼ cups milk

2 Tbsp. bacon drippings or oil *

1 egg

6 slices bacon, crisply cooked, crumbled

3 oz. (3/4 cup) shredded Monterey jack cheese

 

Heat oven to 400 F.  Generously grease 12 muffin cups.  In large bowl, combine flour, sugar, baking powder and cayenne pepper; blend well.  Add milk, bacon drippings and egg; stir until dry ingredients are moistened.  Stir in bacon and cheese.  Fill prepared muffin cups 2/3 full.

Bake at 400 F. for 20 to 25 minutes or until golden brown.  Cool 1 to 2 minutes before removing from pan.  Serve warm.   12 muffins

Tip:  *  If using oil, add ¼ teaspoon salt with dry ingredients.

 

(Recipe for the Bacon-Jack Cheese Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Onion Rye Muffins Recipe

October 24, 2012 Leave a Comment

Onion Rye Muffins

For those of you who are used to having muffins that are SWEET, why don’t you try the Onion Rye Muffins, the next time you’re in the mood for something different?

Onion Rye Muffins Recipe

Onion Rye Muffins

¾ cup chopped onions

½ cup margarine

1 ¼ cups flour

¾ cup medium Rye flour

2 Tbsp. sugar

3 tsp. baking powder

¾ tsp. salt

½ tsp. caraway seed, crushed

½ cup milk

2 eggs

 

Heat oven to 400 F.  Line with paper baking cups or grease 12 muffins cups.  In small skillet, cook onions in margarine until soft; set aside.

In large bowl, combine flour, rye flour, sugar, baking powder, salt and caraway seed; mix well.  In small bowl, combine milk, eggs and cooked onion; beat well.  Add to dry ingredients, stirring just until moistened.  Fill prepared muffin cups 2/3 full.

Bake at 400 F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.   Immediately remove from pan.  Serve warm.    12 muffins

 

(Recipe for the Onion Rye Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Mexican Corn Muffin Recipe

October 20, 2012 1 Comment

Mexican Corn Muffins

Whenever you feel like having a muffin that’s a little different, try the Mexican Corn Muffins.

Mexican Corn Muffin Recipe

Mexican Corn Muffins

1 ¼ cups flour

¾ cup cornmeal

2 Tbsp. sugar

4 tsp. baking powder

½ tsp. salt

¾ cup milk

¼ cup sour cream

¼ cup oil

1 egg

4 oz. can green chilies, drained, and chopped

Heat oven to 400 F.  Line with paper baking cups or greased 12 muffin cups.  In a large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.  In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to dry ingredients, stirring just until moistened.

Fill prepared muffin cups 2/3 full.  Bake at 400 F. for 18 to 22 minutes or until light golden brown.  Immediately remove from pan.  Serve warm.       12 muffins

 

(Recipe for the Mexican Corn Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Aloha Muffins Recipe

October 18, 2012 1 Comment

Aloha Muffins

Whenever I have a recipe that has pineapple in it, I always think of Hawaii.  So try my Aloha Muffins…and see if you think of Hawaii with each bite?

Aloha Muffins Recipe

Aloha Muffins

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

½ cup macadamia nuts, chopped

½ cup coconut

½ cup margarine, melted

½ cup honey

2 eggs

8 ¼ oz. can crushed pineapple, undrained

Heat oven to 375 F.  Line with paper baking cups or grease 18 muffins cups.  In large bowl, combine flour, baking powder, baking soda, macadamia nuts and coconut; mix well.  In small bowl, mix margarine, honey, eggs and undrained pineapple; beat well.  Add to dry ingredients, stirring just until moistened.  Fill prepared muffin cups 2/3 full.

Bake at 375 F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pans.  Serve warm.    18 muffins.

(Recipe for the Aloha Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Aloha Muffins, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cheese Herb Muffins Recipe

September 19, 2012 Leave a Comment

Cheesy Herb Muffins

Who says that a muffin has to be sweet!  This Cheesy Herb Muffin is delicious made with onion and cilantro, just to name a few of the herbs that go inside these muffins.

Cheese Herb Muffins Recipe

Cheesy Herb Muffins

Topping:   ¼ cup finely chopped onion

¼ cup finely chopped fresh parsley

1 ½ to 3 tsp. dill seed

1 tsp. chopped fresh cilantro

Muffins:   2 cups flour

1 Tbsp. sugar

3 tsp. baking powder

½ tsp. salt

¼ cup margarine

4 oz. Muenster cheese, cut into ¼-inch cubes

2 Tbsp. grated Romano cheese

1 cup milk

1 egg

In a small bowl, combine all topping ingredients; blend well.  Set aside.

Preheat oven to 400 F.  Grease 12 muffin cups.  In a large bowl, combine flour, sugar, baking powder and salt; blend well.  Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Stir in cheese.

In small bowl, milk and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.  Fill greased muffin cups ¾ full.  Sprinkle topping evenly over batter in each cup; lightly press batter.

Bake at 400 F. for 19 to 21 minutes or until light golden brown.  Cool 1 minute.  Using a knife or small spatula, loosen sides of muffins.  Remove from pan.  Serve hot or warm.  12 muffins

 

(Recipe for the Cheesy Herb Muffins was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 24)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

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Pumpkin Apple Streusel Muffins Recipe

September 17, 2012 Leave a Comment

Pumpkin Apple Nut Streusel Muffins

Its September now (2012) and soon it will time to bake all things PUMPKIN.  Well, I have this recipe for Pumpkin Apple Streusel Muffins…that’s really gooood. So here goes…

Pumpkin Apple Streusel Muffins Recipe

Pumpkin Apple Nut Streusel Muffins

2 ½ cups flour

2 cups sugar

1 Tbsp. pumpkin pie spice

1 tsp. baking soda

½ tsp. salt

2 eggs, lightly beaten

1 cup Libby’s Solid Pack Pumpkin

½ cup vegetable oil

2 cups peeled, finely chopped apples

½ cup chopped walnuts

Streusel topping

Preheat oven to 350 F.  In large mixer bowl, combine flour, sugar, spice mix, baking soda and salt; mix then set aside.  In medium bowl, combine eggs, pumpkin and oil.  Add liquid ingredients to dry ingredients; stir just until moistened.  Stir in apples and walnuts.

Spoon batter into greased or paper lined muffin cups; filling ¾ full.  Sprinkle Streusel topping over batter.  Bake 350 F. oven for 35 to 40 minutes or until toothpick comes out clean.

Streusel topping:  In small bowl, combine 2 tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon.  Cut in 4 teaspoons margarine until mixture is crumbly.

 

(Recipe for Pumpkin Apple Nut Streusel Muffins was on the back side of label)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Rosemary Onion Rolls Recipe

September 11, 2012 Leave a Comment

Rosemary Onion Rolls

These Rosemary Onion Rolls are made in muffin cups…but they aren’t muffins.  Try them for a late breakfast or for a mid-afternoon snack.

Rosemary Onion Rolls Recipe

Rosemary Onion Rolls

1 to 2 Tbsp. margarine

2 Tbsp. olive oil

1 cup finely chopped onions

2 Tbsp. milk

½ to 1 tsp. rosemary, crushed

¼ tsp. salt

2 (10 oz.) cans Hungry Jack Refrigerated Flaky Biscuits

Preheat oven to 375 F.  Grease 10 muffins cups.  Melt margarine in large skillet over medium heat.  Add olive oil and onions; cook 5 to 7 minutes or until onions are tender, stirring frequently.  Add milk, rosemary and salt; cook an additional 2 minutes, stirring constantly.  Cool slightly.

Separate dough into 20 biscuits.  Using 2 biscuits, place 1 biscuit on top of another; firmly press edges to seal, leaving ¼ of edge to form pocket.  Repeat with remaining biscuits.  Place biscuits, open side up, in each greased muffin cup.  Spoon 2 rounded teaspoonful’s onion mixture into open space between biscuits in each cup.  Bake at  375 F. for 16 to 21 minutes or until golden brown.  Serve warm.   10 rolls

Hope you enjoyed making the Rosemary Onion Rolls recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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