Mean Chefs Dried Cherry Corn Muffins Recipes

MUFFINS WITH DRIED CHERRIES

Steps:

• Preheat oven to 400˚F. Grease a standard 12-cup muffin tin with butter. In a small bowl, toss the dried cherries with a bit of flour, which will help prevent them from sinking to the bottoms of the muffins.
• In a large bowl, mix together the flour, sugar, baking powder, and salt until it's evenly combined. In another bowl or a largish measuring cup, whisk together the milk and eggs, then add in the melted butter and orange zest. Make a hole in the center of the dry ingredients, and pour in the wet, then fold everything together to make a batter. Work quickly, and don't overbeat: you don't want tough muffins. Fold in the floured cherries, leaving any excess flour behind.
• Spoon the batter into the prepared pan, filling the muffin cups 3/4 full. If you like, you might sprinkle the tops of the muffins with some extra sugar - if you do, make it the coarse crunchy stuff - but I did not, and the result was very fine.
• Bake at 400˚F 20-25 minutes, until the muffins are golden and a toothpick comes out clean when poked into the center muffin. Let cool in the pan undisturbed for 5-10 minutes, then tip the muffins to expose the bottoms to cool thoroughly - except, of course, for the ones you snag to eat when they're still warm.

DRIED CHERRY MUFFINS

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

DRIED CHERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
• For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
• Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
• Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.

DRIED CHERRY ALMOND MUFFINS

Steps:

• Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
• Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
• Combine all the wet ingredients in a bowl and whisk to blend.
• Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
• Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
• Fill muffin tins to just above top of liner (easy to do as batter is so thick).
• Bake for 25-30 minutes, or until golden and test done with a toothpick.

MAX'S ULTIMATE CORN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
• In a mixer, beat butter until creamy.
• Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs while mixing, then honey.
• Slowly add dry ingredients while mixing.
• Add buttermilk while mixing.
• Add corn, use a spatula to stir kernels into batter.
• Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
• Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.

BETTER-THAN-BASIC MUFFINS

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).