muffins

Mini Maraschino Cherry Muffins

thasc1Leave a comment

Mini Maraschino Cherry Muffins

Ingredients:

  • ¼ cup sugar
  • ¼ cup butter or margarine, melted
  • ½ cup milk
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup chopped well drained maraschino cherries
  • ¼ cup chopped blanched almonds
  • Cherry glaze (below)

Heat oven to 400 degrees F. Grease bottoms only of 24 miniature muffin cups, 1 ¾ x 1 inch, or 12 medium muffin cups, 2 ½ x 1 ¼ inches, or line with paper baking cups. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full). Bake 10 to 15 minutes or until golden brown. Immediately remove from pan to wire rack. Drizzle cherry glazed over warm muffins. Serve warm if desired.

Makes 24 Miniature Muffins or 12 regular muffins

 Cherry Glaze

  • ½ cup powder sugar
  • 3 to 4 teaspoons maraschino cherry juice
  •  Mix ingredients until smooth and thin enough to drizzle.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

 

After School Treats

thasc12 Comments

After School Treats 2Ham and Corn Muffins

  • 1 cup self-rising flour
  • ¼ cup chopped ham
  • ½ cup canned corn kernels, drained
  • ¼ red bell pepper, seeded and finely chopped
  • 2 teaspoons chopped Italian parsley
  • 4 tablespoons unsalted butter, melted
  • ½ cup whole Milk
  • 1 egg
  • 1tablespoon sesame seeds

Preheat the oven to 425 F. Brush 24 mini muffin cups with oil. Sift the flour into a large bowl. Add the ham, corn, peppers and parsley and stir to combine. Mix the melted butter, milk and egg in a bowl. Make a well in the center of the flour mixture and add the milk mixture. Mix the dough lightly until the ingredients are just combined. Spoon the mixture into the muffin cups and sprinkle with the sesame seeds. Bake 15-20 minutes or until golden brown. Makes 24

Virgin Pina Colada

  • 1 ½ cups pineapple juice
  • 1 banana
  • ½ cup canned coconut Milk
  • ½ cup ice cubes (optional)

Put all the ingredients into a blender and blend until smooth. Pour into two tall glasses to serve. Makes 2

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Breakfast For Dad

thasc11 Comment

Breakfast For Dad.jpegBlueberry Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. nutmeg, optional
  • 2 large eggs
  • 1 cup milk
  • 2/3 cup sugar
  • 6 tbsp. melted butter or vegetable oil
  • 1 tsp. vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • Cinnamon Sugar, optional (3 tbsp. sugar and 1 tsp. cinnamon mixed together)

Preheat oven to 400 degrees F. Grease or line with paper liners 12 muffin cups. Whisk flour, baking powder, salt and nutmeg together in a large bowl. In a separate bowl, whisk together eggs, milk, sugar, butter and vanilla. Add wet mixture to dry mixture with a few light strokes, just until dry ingredients are moistened. Do not overmix; batter should not be smooth. Gently fold in the blueberries. Fill muffin cups two-thirds full. Sprinkle tops with Cinnamon Sugar if desired. Bake 12 to 15 minutes, a little longer if using frozen berries. Remove from oven when a toothpick inserted in 1 or 2 of the muffins comes out clean. Cool 2 to 5 minutes before removing from pan. Cool completely or serve warm.

Ham And Cheese Casserole

Ingredients:

  • 16 slices sandwich bread (crusts removed and frozen)
  • 8 slices American cheese
  • 8 slices boiled ham
  • 6 eggs
  • 3 cups milk
  • ½ tsp. dry mustard
  • ½ tsp. salt
  • 2 cups crushed cornflakes
  • ½ cup butter melted

Butter 8 slices of bread and place in a greased 9 x 13 inch pan butter side up. Put 1 slice of ham and cheese on each slice of bread. Cover with remaining 8 slices of buttered bread, butter side down. Mix eggs, milk and seasonings, and pour over contents in pan and let stand overnight. Before baking, mix melted butter and cornflakes and spread on top. Bake 1 hour at 350 degrees F.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Lemon Orange Muffins

thasc11 Comment

Lemon Orange Muffins

Ingredients:

  • Cooking spray
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tsp. baking soda
  • ¼ tsp salt
  • ¾ cup low-fat buttermilk
  • 2 tbsp. butter, melted
  • 2 tbsp. canola oil
  • 1 tbsp. grated orange rind
  • 2 tsp. grated lemon rind
  • 1 large egg
  • 1 tbsp. turbinado or granulated sugar
  • Candied zest (optional)

Preheat the oven to 375 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, sugar, baking soda and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, butter, canola oil, orange rind, lemon rind and egg. Add buttermilk mixture to flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with turbinado sugar. Bake at 375 degrees F for 15 minutes or until muffins spring back when touched lightly in center; place on a wire rack. Top with candied zest, if desired. Serve warm or at room temperature.

Candied zest:

Use a sharp vegetable peeler to remove the peel from 2 medium sized lemons, limes or oranges or 1 grapefruit. Reserve the fruit for another use. Scrape the bitter white pith from the back of the peel with a small paring knife; discard pith. Cut peel into ¼ inch thick strips 3 inches in length. You’ll get about 40 strips per fruit. Combine ¼ cup sugar and 2 tbsp. water in a saucepan to make a simple syrup. Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves. Add peel, cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain through a sieve, shaking off excess moisture to prevent clumping. Discard liquid. Separate pieces of rind and allow the pieces to air dry on a sheet of wax paper. Place ¼ cup sugar and citrus pieces in a bowl; toss well to coat.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

Apple And Cranberry Muffins With Walnuts

thasc1Leave a comment

Apple And Cranberry Muffins With Walnuts

 Ingredients:

  • 3 ½ cups all-purpose flour
  • 3 cups peeled and finely chopped apples
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ¾ cup dried cranberries
  • 1 ½ tsp. cinnamon
  • 1 ½ cups vegetable oil
  • 2 large eggs, slightly beaten
  • 1 cup chopped walnuts
  • 1 ½ tsp. vanilla extract

 Preheat the oven to 350 degrees F. Lightly grease or line with paper two 12-cup muffin tins. In a large bowl, combine the flour, apples, sugar, salt, baking soda, cranberries and cinnamon. Stir in the oil, eggs, walnuts and vanilla. The batter will be stiff. Fill each muffin tin 2/3 full. Bake 20 to 25 minutes, or until a toothpick inserted in the center of each muffin comes out clean.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Getting Ready For Thanksgiving

thasc11 Comment
frosted-pumpkin-muffins
These muffins are delicious for breakfast or for a treat anytime.

Frosted Pumpkin Muffins

Ingredients:

  • 1 package pound cake mix
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 can cream cheese frosting
  • ½ cup finely chopped pecans, optional

Method:

In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Yield: 1 ½ Dozen

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  http://www.thasc.com

Chocolate Muffins- Sweet Treat Saturday

NF1 Comment
Chocolate Muffins
Chocolate Muffins

Rich chocolatey goodness!

YOU NEED:

  • 1 cup milk chocolate chips
  • 1/3 cup unsalted butter
  • ¾ cup buttermilk
  • ½ cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 & 2/3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • powdered sugar

TO DO:

  1. Preheat the oven to 400 degrees. IMG_0699Line a muffin tin with 12 paper liners and then place on a cookie sheet.
  2. In a small saucepan, melt the milk chocolate chips with the butter over low heat. Remove from heat and cool 10 minutes.
  3. Pour the chocolate-butter mixture into a large mixing bowl and add buttermilk, sugar, egg and vanilla. Blend ingredients until smooth with a whisk.
  4. With a spatula, stir in flour, baking soda and salt. Fold in the white chocolate chips. Spoon the batter equally between the paper liners.
  5. Bake for 20-25 minutes, or until the tops of muffins are puffed and slightly cracked. Remove muffin tin from oven and let stand at least 5 minutes before removing the muffins to cool on a wire rack. Dust with powdered sugar.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com