Food recipes
Struan Muffins Recipe empresscrumb
Struan Muffins Recipe empresscrumb Ingredients: wheat flour, white, all-purpose, unenriched oats leavening agents, baking soda salt, table cornmeal, degermed, unenriched, yellow rice, white, long-grain, regular, unenr...
Struan Muffins Recipe empresscrumb
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
cornmeal, degermed, unenriched, yellow
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
spices, poppy seed
jams and preserves, apricot
Directions:
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
Whisk together the flour, oats, baking soda, salt, cornmeal, cooked rice, and brown sugar in a medium bowl.
In a large measuring cup, beat together the buttermilk, oil, eggs and honey until well mixed.
Gently fold the wet ingredients into the dry ingredients, and allow to sit for about 1 minute for ingredients to hydrate.
Spoon into prepared muffin pan.
For jam centers, spoon about 1 tablespoon of the batter into each muffin cup and drop a teaspoon of jam on top, then cover with the remaining batter.
Sprinkle the tops with poppy seeds.
Bake for 17-20 minutes, or until golden brown.
Allow to cool in pan for 5 minutes before transferring the muffins to a rack to cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
cornmeal, degermed, unenriched, yellow
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
spices, poppy seed
jams and preserves, apricot
Directions:
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
Whisk together the flour, oats, baking soda, salt, cornmeal, cooked rice, and brown sugar in a medium bowl.
In a large measuring cup, beat together the buttermilk, oil, eggs and honey until well mixed.
Gently fold the wet ingredients into the dry ingredients, and allow to sit for about 1 minute for ingredients to hydrate.
Spoon into prepared muffin pan.
For jam centers, spoon about 1 tablespoon of the batter into each muffin cup and drop a teaspoon of jam on top, then cover with the remaining batter.
Sprinkle the tops with poppy seeds.
Bake for 17-20 minutes, or until golden brown.
Allow to cool in pan for 5 minutes before transferring the muffins to a rack to cool completely.