kellys kitchen - muffins

7/29/2019 Kellys Kitchen - Muffins

1/11


2/11

Cappuccino MuffinsI found this recipe while thumbing through some old cookbook. The muffins are greatwith a cup of coffee, but my kids like them with milk.

- Leslie Rosengarten, Minister, Ohio

2 cups of all-purpose flour cup sugar

cup packed brown sugar2 teaspoons baking power2 teaspoons instant coffee granules1 teaspoon ground cinnamon teaspoon salt1 egg1 cup milk cup butter, melted1 teaspoon vanilla extract1 cup miniature semisweet chocolate chips

Topping:6 tablespoons all-purpose flour cup packed brown sugar teaspoon ground cinnamon cups cold butter

In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules,cinnamon and salt.

Whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened.

Fold in chocolate chips.

Fill greased or paper-lined muffin cups full.

Box 505, Sangudo, Alberta

Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099

e-mail: [email protected]

www.south awoutfitters.com

RReennee && KKeellll SSeemm llee


3/11

Topping:Combine the flour, brown sugar and cinnamon in a small bowl.

Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 375 degrees for 22-24 minutes or until a toothpick come out clean.

Cool for 5 minutes before removing from pans to wire racks.

Yield: 48 servings

Enjoy!!

Kelly Semple


4/11

Cheeseburger Mini Muffins1 pound ground beef1 onion, finely chopped2 cups all-purpose flour1 tablespoon sugar2 teaspoons baking powder1 teaspoon salt

cup ketchup cup milk cup butter or margarine, melted2 eggs1 teaspoon prepared mustard2 cups (8 ounces) shredded cheddar cheese

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

In a bowl, combine the flour, sugar, baking powder and salt.

In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dryingredients just until moistened. Fold in the beef mixture and cheese.

Fill greased miniature muffin cups full.

Bake at 425 degrees for 15-18 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks. Refrigerate leftovers.

Yield: 5 dozen

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





5/11

Chocolate Chunk Sour Cream

Muffins1 cups flour cup sugar1 teaspoons baking powder teaspoon cinnamon teaspoon salt2 eggs, lightly beaten cup milk cup sour cream or plain yogurt cups margarine, melted1 teaspoon vanilla1 package (4 ounces) semi sweet chocolate, chopped - I usually use about 1 cup ofchocolate chips

Heat oven to 375 degrees.

Mix flour, sugar, baking powder, cinnamon and salt; set aside.

Stir eggs, milk, sour cream, margarine and vanilla in large bowl until well blended. Addflour mixture; stir until just moistened. Stir in chocolate.

Fill 12 paper or foil lined muffin cups full with batter.

Bake for 30 minutes or until toothpick inserted into center comes out clean. Removefrom pan to cool on wire rack.

Submitted by:South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation Alberta, Canada

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





6/11

Jam Cheese Danishes

1 tube (8 ounces) refrigerated crescent rolls4 ounces cream cheese softened cup sugar2 tablespoons lemon juice8 teaspoons of jam of your choice

Glaze: cup icing sugar teaspoon vanilla or almond extract1-2 teaspoons milk

Separate dough into four rectangles; seal perforations on a lightly floured surface, rolleach into a 7 x 3 inch rectangle.

In a small mixing bowl, combine cream cheese, sugar and lemon juice until smooth;spread over rectangles. Roll up from a long side; pinch edges to seal. Holding oneend, loosely coil each.

Place on a greased baking sheet. Top each coil with 2 teaspoons of jam. Bake at 350degrees for 15-20 minutes or until golden brown.

For a glaze, in a bowl, combine icing sugar, vanilla or almond, and enough milk toachieve desired consistency. Drizzle over top.

Yield: 4 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





7/11

Jam Filled Buns

2 cups all-purpose flour2 tablespoons granulated sugar3 teaspoons baking powder teaspoon salt cup cold butter or margarine1 egg, beaten cup cold milkraspberry jam

In a large bowl put first five ingredients. Cut butter in until crumbly. Make well in centre.Beat egg until light and frothy. Mix in milk. Pour all at once into well. Stir lightly to formsoft dough. Add more milk if needed (about 1 tablespoon).

On floured surface kneed dough 8-10 times. Pat or roll out to inch (2 cm) thickness.Using round cookie cutter, push straight down to cut. Arrange well apart on greasedbaking sheet.

Make a deep hollow in centre of each biscuit. Drop small spoonful of jam into eachhollow.

Bake in 425 degrees oven for 12-15 minutes. Serve hot.

Yield: 14-16 biscuits

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





8/11

Kellys Buns6 cups flour3 tablespoons yeast cup sugar1 teaspoon saltMix above together in large bowl.

In another bowl, combine:

cup oil3 eggs4 cups lukewarm water (fairly warm)Mix together with a whisk.

Pour into dry ingredients. Mix.

Add 4 to 6 cups flour. When the dough is no longer sticky, move to table and knead for10 minutes.

Put in large oiled bowl. Let rise for 1 hours and punch down. Let rise again for 45

minutes.

Form into buns and let rise for 20 minutes.

Cook at 350 degrees for approximately 20 minutes.

Cinnamon buns:Just add approximately 3 cups brown sugar, with half on a margarine smeared jellyrollpan and half on the dough (also smeared with margarine. Then sprinkle cinnamon ontothe dough, roll the dough up and cut into slices. Bake the same as buns.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





9/11

Pecan Pie Muffins

1 cup packed brown sugar cup flour1 cup chopped pecans cup butter (no substitutes) melted and cooled2 eggs, beaten

In a bowl, combine brown sugar, flour and pecans; set aside.

Combine butter and eggs: mix well.

Stir into flour and mixture just until moistened.

Fill greased and floured miniature muffin cups two thirds full. (I spray the pan with PAMwith flour)

Bake at 350 degrees for 22-25 minutes.

Remove immediately to cool on wire racks.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





10/11

Scrambled Egg Muffins pound bulk pork sausage12 eggs cup chopped onion cup chopped green pepper teaspoon salt teaspoon pepper

teaspoon garlic powder cup shredded cheddar cheese

In a skillet brown the sausage; drain.

In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder.

Stir in sausage and cheese.

Spoon by cupfuls into greased, muffin cups.

Bake at 350 degrees for 20-25 minutes or until a knife at centre comes out clean.

Yield: 1 dozen

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





11/11

Spiced Pumpkin Muffins2 cups flour cup packed brown sugar2 teaspoons baking powder1 teaspoon ground cinnamon teaspoon salt teaspoon ground ginger

teaspoon ground nutmeg2 eggs, beaten cup pumpkin cup light corn syrup cup butter, melted cup vegetable oil1 teaspoon vanilla extract

Topping: cup packed brown sugar1 teaspoon ground cinnamon

4 teaspoons cold butter

In a large bowl, combine the first seven ingredients.

In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir intodry ingredients just until moistened. Fill greased or paper-lined muffin cups full.

In a small bowl, combine brown sugar and cinnamon. Cut in butter until crumbly.Sprinkle over batter. Bake at 400 degrees for 15-20 minutes or until toothpick comes outclean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099




kellys kitchen - muffins

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