Pages
▼
Thursday, April 19, 2012
My cranberry and habanero muffns
Ingredients:
8 cups all-purpose flour
1 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup shortening
ADDITIONAL INGREDIENTS:
1 cup dried cranberries
1 egg
1 cup milk
2 jalapeno peppers diced
3/4 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 tablespoons minced chives
Directions:
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool dry place or in the freezer for up to 6 months.
To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack.
To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese,jalapenos, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
No comments:
Post a Comment