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Here’s a good Streusel Topping for any kind of sweet muffins:
 
Combine:
2 Tbsp. plain flour, ¼ cup granulated sugar,
½ tsp. cinnamon. Cut in 4 teaspoons cold butter till mixture is crumbly. Sprinkle on top of muffins before baking. This amount will cover 12 regular size or 24 mini muffins.
 
and
 
Any recipe for a 9-inch loaf of quick bread will make 12 regular size muffins. Bake regular size muffins at 400 degrees for 20 minutes.
Happy New Year Y'all
January, 2016
“Have You Seen The Muffin Man”?  How many remember singing that as a child? Muffins are something you never outgrow! We’re “mad about muffins” and that’s why we’re featuring them this month. Sweet or savory, there’s nothing like a savory muffin with a bowl of hot soup on a cold wintery day or a sweet little muffin with a cup of hot chocolate! Regular size or minis, the same recipe will let you choose your size. If you like snickerdoodle cookies, you’ll love these Sour Cream Snickerdoodle Muffins.
 
Honey Bran Muffins, is a little wonderful little bran muffin from my cookbook, Bobwhite Quail & Buttermilk Biscuits. A cookbook I wrote from my experience as chef (well, cook”!) at Horseshoe Plantation in Tallahassee, FL. This versatile little bran muffin was served as an accompaniment to game as well as breakfast.  Either one of these two muffins would be good with a bowl of hot soup or as accompaniment for a salad. I hope you’ll enjoy them both! 
Bon Appetit!!!

Sour Cream Snickerdoodle Muffins

 

1 cup butter, softened

1 cup granulated sugar

2 large eggs

2 tsp. vanilla

2¼ cups all-purpose flour

¾ tsp. baking powder

¾ tsp. baking soda

¾ tsp. cream of tartar

1¼ cups sour cream

1 cup granulated sugar and 2 tsp. cinnamon to roll batter in

 

Preheat oven to 350 degrees. Combine softened butter and the 1 cup sugar in mixing bowl and beat on medium speed for about 3 minutes, until fluffy. Add eggs, 1 at a time. Beating just until yellow is gone and then beat in vanilla. Sift flour, baking powder, baking soda and cream of tartar together and add alternately with the sour cream, beginning and ending with flour mixture. Mix the sugar and cinnamon together and drop rounded scoops of batter into it and roll around, coating dough well. ( ice cream scoop is good for this step) Line the muffin tin with paper muffin papers, if desired. Divide evenly in a 12-cup greased muffin tin and bake for about 20 minutes.

Honey Bran Muffins

From Bobwhite Quail & Buttermilk Biscuits cookbook by Dianne Evans

 

1 cup whole wheat flour

1 cup Kellogg’s Bran Buds

1 tsp. baking soda

½ cup dark raisins

½ cup chopped pecans

2 eggs

1 cup honey

1 cup whole buttermilk

 

Mix all ingredients in order given. Spray muffin tins with cooking spray and fill 2/3 cull. Bake 400 degrees for regular size or about 12 to 15 minutes for mini size. Makes 24 regular size or 36 mini muffins.

 Note: I use to mix these in my stand mixer on the lowest speed adding each ingredient one at a time. When the butter milk with incorporated I stopped! Do not overmix.

 

Note: When making muffins, always sift the dry ingredients into a bowl and make a “well” in the center. Combine the wet ingredients, pour into the “well” all at once and stir just enough to moisten the dry ingredients. It’s supposed to be “lumpy” not a smooth batter.

You may also want to check out:
 

Breakfast Tea Muffins……………Aug. 2011

Best Cornbread Muffins…………Jan. 2013

Blueberry Sour Cream Muffins….May 2013

Recipe Archives
January, 2016