Sunday, February 14, 2010

Breakfast for your Muffin

I love themes. I thought it would be fun to do some holiday recipes. We'll start off with Valentine's Day. Treat your Sweetie to one of these delicious muffins. Sorry, it's late.

White Chocolate Chunk Muffins - For your honey with a sweet tooth.
2 1/2 cups all purpose flour
1 cup packed light brown sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
1/4 cup (1/2 stick) plus 2 Tablespoons butter, melted
2 eggs, beaten
1 1/2 teaspoons vanilla
1 1/2 cups chopped white chocolate

Preheat oven to 400F. Grease 12 jumbo (3 1/2) inch muffin pan cups.

In a large bowl, combine flour, sugar, cocoa, baking soda, and salt.
In a small bowl, combine buttermilk, butter, eggs, and vanilla until blended.
Stir into flour mixture just until moistened. Fold in white chocolate. Spoon into prepared muffins cups, filling 1/2 full.

Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.

Jake's tip: Cut it open and smear it with cream cheese. Yum!
Makes 12 large muffins

Ham & Cheese Corn Muffins - For those who prefer a more savory muffin
1 package (about 8 ounces)corn muffin mix
3/4 cup chopped deli ham
1/2 cup (2 ounces) shredded Cheddar cheese
1/3 cup reduced fat milk
1 egg
1 tablespoon mustard regular or Dijon

Preheat oven to 400F. Grease muffin pan
In a medium bowl, combine muffin mix, ham and cheese. In a 1-cup glass measure, beat milk, egg, and mustard. Stir milk mixture into dry ingredients; mix until just moistened.

Spoon into prepared muffin cups, filling 2/3 full. Bake 18-20 or until light golden brown. Remove muffin pan to cooling rack. Let stand 5 minutes. Serve warm.

Jake's tip: Cook up an egg, cut the muffin in half and enjoy your muffin sandwich.
Optional: In a double batch, we've also added canned diced green chiles

Makes 9 muffins

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