Recipe: Pimento Cheese Cornbread Muffins

I love to have bread with soups, stews and chilies.  I think that it makes the meals.  But, cornbread can get kinda boring after a while so I wanted to somehow "jazz" it up one night when we were having Sausage Potato Soup.  I wanted the muffins to be cheesy but different cheesy.  My kids love pimento cheese so I thought it would be a great add in to my packaged corn muffin mix.  It was just the right amount of cheesy with a little extra flavor.  Even better is when you split the muffins and spread some pimento cheese on them.  These are super easy to bake because it is made from a buttermilk/cornbread mix plus a few more ingredients.  I think this would also be good for chili or we love to have a pot of pintos and cornbread.

Enjoy!

Pimento Cheese Cornbread Muffins

by Wende Rickett/The Rickett Chronicles

6017383

Ingredients

• 1 package buttermilk cornbread mix + the additional ingredients needed on the back of the package
• 1/3 cup pimento cheese spread

Instructions

1. Heat oven according to package directions.
2. Spray a 12 cup muffin pan with nonstick spray or line with liners and set aside.
3. In a mixing bowl, add package mix plus ingredients listed on the package. (One of the ingredients on my mix was melted butter, but I omitted.)
4. Add pimento cheese and gently mix until just combined.
5. Scoop mix into muffin pan, about 2/3 of the way) and place in oven.
6. Bake as suggested on the package or until the muffins are golden and the baked through.
7. Allow to cool in the pan for a few minutes before serving.

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Linked To:

*My Sweet and Savory: Meatless Mondays

*11th Heaven's Homemaker Haven: Homemaker Monday

*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen

*Talking Dollar and Cents: Muffin Monday

*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday

*From Mess Hall to Bistro: Made From Scratch Tuesday

*This Chick Cooks: These Chicks Cooked

*Miz Helen's Country Cottage: Full Plate Thursday

Countdown to 2012: Best Breakfast Recipes

I am so excited to be joining Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.  Some recipes were more of a hit than others, but they were all delicious to my family.  

Here are the best recipes that we tried for breakfast. 

Streusel Topped Pumpkin Spice Muffins

 ~~~~

 Cinnamon Biscuit Balls

Recipe: Streusel Topped Pumpkin Spice Muffins {Revisited and Updated}

I am in the process of updating the pictures of my older recipes.  While I do not claim to be very good at taking photos, I am trying and learning.  And, let's be honest, anything is better than what they were!

We love all things muffin in our house.  My family loves them for breakfast, with their lunches, snacks...you name it.  These muffins are one of are very favorites (I think I say that about all the muffins I make) especially during the fall months.  When they are baking, not only does my house warm up from the oven, but the most delightfully warm scent fills the air.  These are super easy to make because they require three ingredients for the muffins...spice cake mix, canned pumpkin and water.  You can add the streusel topping, which takes these over the top, or you can leave them "naked."  

The recipe can be found here with newly updated pictures.

Enjoy!


Linked To:
*Alli n Sons: Sweet Tooth Friday
*Six Sister's Stuff: Strut Your Stuff Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday 
*Be Different, Act Normal: Show and Tell Saturday
*A Well Seasoned Life: Sweet Indulgences Sunday 
*LambAround: Not Baad Sundays 
*Nifty Thrifty Things: Nifty Thrifty Sunday 
*J&M's Eye Candy: Strut Your Stuff Sunday 
*Flamingo Toes: Think Pink Sundays 
*Petite Hermine: Sunday Linky Party
*My Sweet and Savory: Meatless Monday
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Talking Dollar and Cents: Muffin Monday 
*DIY Home Sweet Home: More the Merrier 
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Delightfully Dowling: Mangia Monday
*A Southern Fairytale: Mouthwatering Monday 
*Marvelously Messy: A Marvelous Mess  
*The Girl Creative: Just Something I Whipped Up
   

Recipe: Cinnamon Biscuit Balls

With three busy girls and a busy family life, I am always looking for quick recipes that I can make to change up our snacks and breakfasts.  My girls love to eat muffins and biscuits so I when I came across this recipe on Karly's blog, Buns in My Oven, I thought it would be a great alternative...and it was!  Not only was it delicious but it was super easy to make because it is made with a baking mix and only required a few ingredients.  My girls loved them and I was happy to have a homemade treat to put in their lunches.  Next time I make them, I will try dipping them in caramel sauce as Karly suggests.

Enjoy!

Cinnamon Biscuit Balls
(original recipe by Karly/Buns in My Oven)
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Ingredients
2 1/3 cups baking mix (ie Biquick)
1/2 cup milk
3 tbsp melted butter
4 tbsp sugar, divided
1 tsp cinnamon

Directions
Preheat oven to 425 degrees.  Mix half of the sugar and the cinnamon in a small bowl.  Mix remaining ingredients together until a soft dough forms.  Scoop dough by tablespoons and roll into a ball.  Roll each ball in the cinnamon-sugar mixture and place on a greased baking sheet.  Bake for 8 to 10 minutes.

NOTE:  You can mix the dough with a mixer, but I mixed mine by hand and found the dough to be really easy to mix.  



Linked To:
*Talking Dollar and Cents: Muffin Monday
*Nifty Thrifty Things: Nifty Thrifty Sunday
*A Well Seasoned Life: Sweet Indulgences Sunday 
*Flamingo Toes: Think Pink Sundays 
*Everyday Mom's Meals: Church Supper 
*Petite Hermine: Sunday Linky Party 
*The DIY Home Sweet Home Project: More the Merrier 
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday 
*Delightfully Dowling: Mangia Mondays
*Marvelously Messy: A Marvelous Mess 
*Sumo's Sweet Stuff: Market Yourself Monday 
*33 Shades of Green: Tasty Tuesdays
*Reasons To Skip the Housework: Tuesday Time Out
*Mandy's Recipe Box: Totally Tasty Tuesday
*Permanent Posies: Tuesday Tasty Tidbits 
*It's A Blog Party: Delicious Dishes 
*Blessed With Grace: Tempt My Tummy Tuesday 
*Balancing Beauty &; Bedlam: Tasty Tuesday
*My Sweet and Savory: Let's Do Brunch
*Not So Homemade:  What's Cookin' Wednesday 
*Around My Family Table: Turning the Table Thursday
*Somewhat Simple: Strut Your Stuff
*Something Swanky: Sweet Treats Thursday 
*Talking Dollar and Cents: Sweet Temptations 
*Alli n Son: Sweet Tooth Friday
*Sweet As Sugar Cookies: Sweets for a Saturday
*The Sweet Details: Savory Sunday 
 

Recipe: Mandarin Orange Muffins

 

My family loves muffins of all kinds.  One of our favorites is Monkey Muffins.  They are so good and nutritious when made with whole wheat flour.  As much as I love them, I was looking for something new and exciting to try.  I came across this recipe and was intrigued because my kids love mandarin oranges.  These muffins are super easy because they are made with a baking mix.  They are so soft and tender and the cinnamon sugar topping is a nice compliment to the oranges.  My kids and their friends devoured them in no time flat, especially my Abby.  She has asked me to make them again almost every day now.  They are her new favorite.  While they are not quite as healthy as our Monkey Muffins, they are very good and I might try to make them with a whole grain baking mix next time.


Enjoy! 

Mandarin Orange Muffins
(original recipe by Talking Dollar and Cents)
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Muffin

11/2 cups baking mix

1/2 cup sugar

1/2 tsp nutmeg

1/4 tsp allspice

1 egg, beaten

1/3 cup butter, melted

1/2 cup milk

1 11-oz can of mandarin oranges, drained and diced

Topping

1/4 cup butter, melted

1/4 cup sugar

1/2 tsp cinnamon

Directions

Preheat oven to 350 degrees.  Coat muffin tins with non-stick spray.  To make the batter:  Combine baking mix, sugar, nutmeg and allspice in a large bowl.  In another smaller bowl, stir egg, butter, milk and mandarin oranges together. Stir the liquid ingredients into dry ingredients until just mixed.  Over mixing the batter will result in a tougher muffin.  Spoon batter into muffin tins filling each tin 3/4 full and making sure orange bits are evenly distributed.  Bake for 20-25 minutes.  To make the topping: Combine sugar and cinnamon in small bowl.  While muffins are still warm, brush the tops with the melted butter butter and sprinkle the sugar-cinnamon mixture across the top of the muffins.

Makes 10-12 muffins.

Linked To:
*Mangoes and Chutney: Fat Camp Friday
*Around My Family Table: Turning the Table Thursday
*Don't Waste Your Homemaking: Unwasted Homemaking 
*Talking Dollar and Cents: Muffin Monday 
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen 
*A Well-Seasoned Life: Sweet Indulgences Sunday
*11th Heaven's Homemaking Haven:  Homemaker Monday
*Sumos Sweet Stuff: Market Yourself Monday 
*Allie-n-Son: Sweet Tooth Friday 
 

Recipe: Monkey Muffins

I have been slowly replacing pictures in my older recipes with better pictures.  I am not a professional photographer by any means, but I am learning to take better pictures.  

So, I have updated pictures of my kid's most favorite muffins....Monkey Muffins.  If you haven't made these before, you are missing out.  They are so good and healthy!

Enjoy!



Linked To: 
* Talking Dollar and Cents: Muffin Monday
* My Sweet and Savory: My Meatless Monday
* Bizzy Bakes:  Bake with Bizzy
* Frugal Antics of a Harried Housewife: Your Recipe, My Kitchen
 

Recipe: Bacon and Cheese Muffins

My family loves muffins!  Pancakes and muffins...two of my kids favorite things.  We definitely have our tried and true favorite recipes for both, but we are like to experiment.  Okay, I like to experiment and my family reaps the rewards.  I have been looking for some new muffin recipes to give a try and hopped over to one of my favorite blogs, Mommy's Kitchen.  I absolutely love Tina's blog and have enjoyed many a great meal from her shared recipes.  And, bonus, like me she lives in Texas not too far from where I live (which would be the middle of nowhere, but I LOVE it!).  As I was perusing, I came across this recipe for Bacon and Cheese muffins.  It has our family's favorite two food groups...bacon and cheese.  I knew that my kids, and husband, would gobble these up in no time.  They did and loved it!

These muffins are tender and delicious!  I know they would be perfect to freeze and pull out on those morning when we are rushed.  Mine never made it to the freezer because they were immediately enjoyed!

Bacon and Cheese Muffins

(recipe by Tina/Mommy's Kitchen)

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2 cups AP flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1 1/4 cup.milk
1/4 cup butter or margarine, melted and cooled
1 egg
1/2 lb bacon, diced, cooked and degreased
3/4 cup cheddar cheese, shredded

Preheat oven to 400 degrees.  In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake for 20-25 minutes, until lightly golden brown.

Enjoy!


Linked To:
*It's A Keeper: It's A Keeper Thursday
*This Chick Cooks: These Chicks Cooked
*Dining with Debbie: What's On The Menu Wednesday
*Not So Homemade: What's Cooking Wednesday
*Life as Mom: Ultimate Recipe Swap
*Ekat's Kitchen: Friday Potluck 
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday 
*Talking Dollar and Cents: Muffin Monday
*A Southern Fairytale: Mouthwatering Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
 

Recipe Review: Peanut Butter Truffle Centered Banana Bread Muffins

The day that I saw Jenny from Picky Palate post this recipe, I knew that I had to try it!  I had already planned to make banana bread, but this looked like a fun twist.  My over ripe bananas were practically begging me to make this...

And I did and they were amazing!  I didn't have enough regular peanut butter (I have some PB&J fanatics in my house) so I used about a cup of dark chocolate peanut butter.  It was like having a buckeye in the middle of a very moist banana muffin.  I will be making these again to try them with regular peanut butter, but I will also be making them again with my chocolate peanut butter.  My girls loved these and have already asked me to make them.  I think these would be great frozen and put in their lunch boxes.  

Enjoy!

Peanut Butter Truffle Centered Banana Bread Muffins

(original recipe by Jenny/Picky Palate)

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1 1/4 cups creamy peanut butter (I used a combo of 1/2 cup regular PB and 3/4 cup dark chocolate peanut butter)
1 cup powdered sugar
2 large ripe bananas or 3 small
3/4 cup sugar

1/4 cup light packed brown sugar
1 large egg

1 cup buttermilk

1 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Line a muffin tin with cupcake liners.  To make the peanut butter truffle, place peanut butter and powdered sugar into a medium bowl, mixing until combined. Scoop out a walnut sized amount of peanut butter mixture and roll between your hands to make a ball.  Place a ball into each cupcake liner.  To make the banana bread muffin, mash bananas with a fork until well mashed in a large bowl. Stir in sugars, egg and buttermilk until well combined. Gradually add flour, baking soda, salt and cinnamon until just combined. Don't over mix.  Scoop batter over peanut butter truffle filled cups, about 3/4 full. Bake for 18 to 20 minutes, until cooked through. Let cool completely and serve.

Linked To:
*Talking Dollar and Cents: Muffin Monday
*A Southern Fairytale: Mouthwatering Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Blessed with Grace: Tempt My Tummy Tuesday
*My Sweet and Savory: Let's Do Brunch
*From Mess Hall to Bistro: Made from Scratch Tuesday
*Good Cheap Eats: What's On Your Plate 

Recipe: Monkey Muffins

I have had this recipe in my "to make" file for a couple of months now.  And now that I have made them, I am sorry that I waited so long to make them.  They are so good that I have made them for my family several times.  I haven't made them with whole wheat flour as of yet, but I will be soon.  My girls love these for breakfast, in their lunch box or for an afternoon snack.  But, to be honest, they really love them whenever they can get their hands on them.  Hailey likes to have one for breakfast with homemade yogurt.  I am glad that my girls are eating more nutritious homemade food and less commercial food with preservatives

Enjoy!

Monkey Muffins

(recipe from And Baby Makes Five)

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1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 cup mashed ripe bananas (about 3)
2/3 cup creamy peanut butter
1 T skim milk
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup mini chocolate chips (I have used chocolate, white chocolate, etc)

Preheat oven to 350º. In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs until combined and then beat in bananas, PB, milk and vanilla. Combine dry ingredients in a separate bowl and add to wet, stirring until just combined. Fold in chocolate chips. Spoon batter into greased muffin cups. Bake mini muffins for 14-16 minutes and larger ones for 22-25 minutes. Allow to cool for 5 minutes before removing from pans.

Linked To:
  * Not So Homemade:  What's Cooking Wednesday
  * Simply Sweet Home:  Friday Favorites
  * Balancing Beauty and Bedlam:  Tasty Tuesday

Recipe Review: Streusel Topped Pumpkin Spice Muffins

I don't about you, but there are mornings when I struggle with the girls over breakfast.  I don't want them to aways have cold cereal and I don't always have time to make eggs or cheesy grits (a favorite at this house!).  I have been doing some research on the web and going through cookbooks looking for some delicious breakfast alternatives.  I love Christy Jordan's Southern Plate website and found a couple of recipes that fit the bill. 

We love pumpkin in our house.  I have a make-from-scratch pumpkin muffin recipe on my blog that we love but these muffins are perfect for busy mornings.  They are super easy, very tasty and soooo moist!  They will definitely be in the breakfast rotation. I made 12 regular muffins and 12 mini-muffins.

Streusel Topped Pumpkin Spice Muffins

(original recipe from Southern Plate)

{print}

Ingredients

Muffins

1 box Spice Cake mix

1 can pumpkin

1/2 cup water

Topping

1 cup brown sugar, packed

1 stick butter or margarine

1 cup flour

Directions

Preheat oven to 350 degrees.  Grease muffin tins or line with cupcake liners.  In mixing bowl, place all ingredients.  Mix until well blended.  Scoop into muffin tins.  To make topping, stir together flour and brown sugar, breaking up any lumps.  Cut in margarine or butter.  Spoon or sprinkle on top of muffins, pat down slightly.  Bake muffins for 20 to 24 minutes.

Leftover topping can be refrigerated for several weeks or frozen for several months.

Recipe: Blueberry Streusel Muffins

I had some blueberries that were almost getting to the point of no return that I wanted to use up.  I hate to waste any food and I didn't want to use them in a smoothie.  My oldest daughter LOVES blueberry muffins so I thought I would give her an extra special treat with these blueberry streusel muffins.

Blueberry Streusel Muffins

2 cups AP flour

2 tsps baking powder

1/2 tsp salt

1 1/2 tbsps AP flour

1 1/2 cups fresh blueberries

1/2 cup butter, softened

3/4 cups sugar

2 eggs, slightly beaten

1 tsp vanilla

1 tbsp fresh lemon juice

1/2 cup milk

2 tbsp AP flour

5 tbsp sugar

1/2 tsp cinnamon

2 tbsp cold butter

Preheat oven to 375 degrees.  Line a 12 muffin cups pan with liners.  Combine two cups flour, two teaspoons baking powder and 1/2 tsp salt in a medium bowl.  In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries and set aside.  In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy.  Beat in eggs, vanilla and lemon juice.  Fold in dry ingredients alternating with milk.  Fold in blueberries.  Scoop batter in to prepared muffin tin.  Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl.  Cut in 2 tablespoons butter with fork until mixture resembles coarse crumbles.  Sprinkle over batter in muffin cups.  Bake for 20 to 25 minutes.  Cool in pan for 4 minutes and then remove to rack to completely cool.

Gifts from my Kitchen: Blackberry Cream Cheese Muffins

Well, I made it through the third day....just barely!  I had so much going on that I was only able to make one batch of these most delicious muffins.  Oh my gosh!  They were incredible.  Jenny @ Picky Palate came up with a most awesome recipe.  I am really not a blackberry fan, but these were so good and moist.  I hope the teachers enjoyed these as much as I did.

I made a few changes based on what I had in my pantry, but once we get settled, I will try her original recipe with whole wheat flour.  Enjoy!

Blackberry Cream Cheese Muffins 

with Sweet Berry Drizzle

(adapted from Jenny's recipe @ The Picky Palate)

12 oz fresh blackberries

2 tbsp sugar

1 stick softened butter

8 oz softened cream cheese

1 cup sugar

1 tsp orange extract

2 eggs

1 tsp vanilla

1 ¾ cups flour

1 tsp baking powder

½ tsp baking soda

1/8 tsp salt

1/3 cup milk

1/2 cup powdered sugar

1 tbsp milk

Preheat oven to 350 degrees. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside. Cream the butter, cream cheese, sugar and orange extract until well combined. Slowly beat in the eggs and vanilla until combined.  Place the flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half the milk, then remaining flour, then remaining milk until just combined.  Fill 6 extra large muffins tins or 24 regular size tins with muffin batter, about ¾ full, that has been sprayed with cooking spray or use liners. Press 3-4 berries into tops of each unbaked muffin, Reserve any berry juice in bowl for drizzle. Bake for 20-24 minutes or until golden brown on top and cooked through. Remove and let cool.  In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a light pink color from the berry juice. Drizzle over top muffins.

Linked To:

*Talking Dollar and Cents: Muffin Monday

Recipe: Pumpkin Butterscotch Muffins

It was a cold morning and these sounded so good!  I LOVE anything made with pumpkin and these are yummy!  This is the perfect after school snack for my kids.

Pumpkin Butterscotch Muffins

4 eggs
2 cups sugar
1 (16 oz) can pumpkin
1 tsp vanilla
1 cup oil
1/2 butter, melted and cooled
3 cups flour
2 tsps baking powder
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
12 ozs butterscotch chips

1. In large mixing bowl, combine eggs, sugar, pumpkin, vanilla, oil and butter until smooth.
2. Whisk dry ingredients together and add to pumpkin mixing between additions.  Stir in chips.
3. Fill greased or lined muffin tins 3/4 full.
4. Bake at 400 degrees for 16 - 20 minutes.

I made 16 regular muffins and 24 mini-muffins.  My cooking time was about 17 minutes.