fbpx

#260 – Dijon Ham, Cocoa Macaroon, & Burst of Lemon Muffins

hosted by Laverne Diede & Rhonda Fitterer

Dijon Ham Muffins

1 2/3 cups flour
1/3 cup cornmeal
1/4 cup sugar
2 tsps. baking powder
1-2 tsps. ground mustard
1/2 tsp. salt
1/2 tsp. baking soda
1/8 tsp. ground cloves
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
3 Tbsps. Dijon mustard
1 cup finely chopped fully cooked ham

Preheat oven to 375 degrees. In a bowl, combine the first 8 ingredients. Combine eggs, buttermilk, oil and mustard; stir into dry ingredients just until moistened. Fold into the ham. Fill greased or paper-lined muffin cups 3/4 full. Bake for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire rack.

Cocoa Macaroon Muffins

2 cups flour
1/2 cup sugar
3 Tbsps. baking cocoa
3 tsps. baking powder
1 tsp. salt
1 cup milk
1 egg
1/3 cup vegetable oil
1 – 1 1/4 cups flaked coconut, divided
1/4 cup sweetened condensed milk
1/4 tsp. almond extract

Preheat oven to 400 degrees. In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix well and stir into dry ingredients just until moistened. Spoon 2 tablespoonful’s into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonful’s in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

Burst of Lemon Muffins

1 3/4 cups flour 3/4 cup sugar 1 tsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 1 cup lemon or vanilla yogurt 1 egg 1/3 cup butter, melted 1 to 2 Tbsps. grated lemon peel 1 Tbsp. lemon juice 1/2 cup flaked coconut Topping: 1/3 cup lemon juice 1/4 cup sugar 1/4 cup flaked coconut, toasted Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut. Fill greased muffin cups 2/3 full. Bake for 18-22 minutes or until golden brown and muffins test done. Cool for 5 minutes before removing from pan to a wire rack. In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature.

Share:

More Posts

Southwest Area CTE Academy Students

Josh and Tearin are seniors at Dickinson High School. They selected Consolidated as their Work Based Learning employer through the Southwest Area CTE Academy .

Phishing Email Samples

We have been notified of more examples of phishing emails being received by customers. Once again, we did not send these – please delete them

Google Deleting Unused Accounts

Recently, Google announced a change to its inactive account policies. Starting in December 2023, accounts that have been inactive for two or more years will