89 sweet corn with and nuts Recipes

nut oil, onion, peeled and finely chopped, red chili , deseeded and finely chopped, garlic clove, minced, frozen corn, thawed, spring onions, trimmed and finely sliced (green onions), egg, lightly beaten, salt and pepper, to taste, all-purpose flour, baking powder, sweet chili sauce , to drizzle over (optional), fresh coriander leaves (optional garnish )

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

butter or 1 cup margarine, sugar, water, light corn syrup, nuts, broken pieces, semi-sweet chocolate baking squares, melted, nuts, finely chopped

chocolate sandwich style cookies , with cream filling (oreo s are good), pecans, toasted (or walnuts or nuts of choice), orange juice (or orange liqueur), light corn syrup (clear color), unsweetened cocoa powder, lollipop sticks, milk chocolate chips or 1 (12 oz) package semi-sweet chocolate chips, vegetable shortening

sweetened honey corn and oat cereal (like honey nut cheerios), bear shaped graham crackers (teddy grahams), marshmallows, semi-sweet chocolate chips (or another flavor, if you like )

gemelli pasta (i only used 12 oz which worked great), pine nuts, frozen corn (i used fresh corn, cut off the cobb), chicken (i used precooked instead of poaching it), asparagus, minced fresh rosemary (i only used 1 tsp and it was very strong in this recipe), apple cider vinegar, salt and pepper, honey (i only used 3 tsp and it was very sweet, i caution you if you choose to use more), dijon mustard, orange , juice and zest of (i used the juice of half the ), olive oil, dried cranberries

granulated sugar, brown sugar, margarine or 1/2 cup butter, softened, milk, orange juice, egg, all-purpose flour, baking powder, salt, baking soda, coarsely chopped cranberries, chopped nuts, vanilla chips or 1/2 cup semi-sweet chocolate chips, semi-sweet chocolate chips, margarine or 2 tbsp butter, corn syrup, water (1 to 2 tsp)

you can make ur own fave chocolate base too ......, flour , 1/4 cup cocoa pwd , 1 tsp baking pwd , 1/2 tsp baking pwd , 1/2 tsp salt - sifted, oil, mocha, vanilla, chocolate chips or pieces, tub chocolate icecream ( plus more icecream for topping - optional ), nuts ( peanut ), glaze ( optional ), simmer 1/2 cup cream and 2 tbsp light corn syrup ., pour over 8 oz semi sweet or bitter sweet chocolate ., after 5 mins , whisk until smooth ., use when its lukewarm , just before it sets .

jalapeno peppers, fresh cilantro leaves, pine nuts, garlic clove, peeled and halved, olive oil, uncooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces, frozen corn, thawed, diced sweet red pepper, olive oil, ripe avocado, peeled and cut in half, fresh cilantro leaves, chopped sweet onion, lime juice, sour cream, nacho tortilla chips or tortilla chip scoops

all-purpose flour, sugar, unsweetened cocoa powder, baking powder, vanilla extract, butter, boiling water, eggs, chocolate chips (40-50% cocoa), chopped walnuts or 5 oz pecan nuts, butter, sweet dark chocolate or 8 oz dark semi-sweet chocolate, light corn syrup, hot espresso or 2 tbsp very strong coffee

red capsicums, garlic cloves, brown rice, cooked, chickpeas, drained and rinsed, sweet corn, parsley, chopped, basil, chopped, macadamia nut oil, balsamic vinegar, sugar

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

sweet unsalted butter or 1/2 cup margarine, melted (1 stick), brown sugar, maple extract, chex cereal (any flavor - they used a mixture of corn, rice, and wheat flavor), mixed chopped nuts , to taste

corn syrup, honey nut peanut butter, graham cracker crumbs, sugar, semi-sweet chocolate chips, melted

assorted dried fruits and nuts, turkey giblets, cooked, chopped onion, celery, thyme, cooked wild rice, fresh cranberries, flat leaf parsley, roasted red pepper, toasted pine nuts, herbed goat cheese, olive, salami, parmesan cheese, sweet potato, baked, bacon, cooked, garlic, sauteed, grapes , roasted, fresh rosemary, wild mushroom, green onion, sliced, chorizo sausage, cooked, corn, jalapeno pepper, sliced, chestnuts , roasted and peeled, fresh sage, pomegranate seeds

shelled pumpkin seeds, shelled pistachio nuts, roasted pine nuts, tamarind paste, roasted, peeled , and chopped poblano pepper, chili powder, ground cumin, salt, dark cane or corn syrup, distilled white vinegar, olive oil, chicken stock, heavy cream, garlic chopped, dark molasses, ketchup, water, fresh black pepper, essence, olive oil, double cut pork chops (about 14 oz each), sweet potatoes, peeled and roasted, keep warm, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

margarine, light brown sugar (packed), vanilla extract, light corn syrup, egg, flour, salt, chopped nuts, light corn syrup, semi-sweet chocolate chips

granulated sugar, brown sugar, margarine or butter, softened, milk, orange juice, egg, all-purpose flour, baking powder, salt, baking soda, coarsley chopped cranberries, chopped nuts, vanilla milk chips or semi-sweet chocolate chips, chocolate glaze , if desired, semi-sweet chocolate chips, margarine or butter, corn syrup, water