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

Consolidated Cooking Crave on Consolidated Channel 18

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.

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