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Archive for Bread-Crackers-Sandwiches

TIP OF THE DAY: Omelet Roll

Omelet Roll

Baked Omelet Roll

Ham & Cheese Omelet Roll

Omelet Roll With Salad

Pesto Omelet Roll

Chinese Omelet Roll With Chicken

[1] The inspiration for this article, from The Wholesome Fork. [2] With a bright garnish from Fabulessly Frugal. [3] Ham and cheese roll from Mangia Bene Pasta. [4] Omelet roll with a side salad, from All Recipes. [5] A chunky pesto roll from A Little Bit Of Spice. [6] A Japanese-style steamed chicken omelet roll, from Yi Reservation.

 

Recently, we were reminded of one of our mother’s breakfast specialties: omelet rolls. She had two favorites: cream cheese and jelly, and cream cheese and smoked salmon.

We loved them, but the one food we can’t seem to make well is an omelet (sorry, can’t explain it). Personally, we’ve never seen rolled omelets at restaurants, except for sushi restaurants, which slice the plain pan-cooked egg “loaf,” tamago (literally, grilled egg; but often called egg custard) into pieces for sushi or sashimi.

When we landed on Esther Schultz’s website and saw the top photo, a re-visitation was required.

Esther’s inspiration was to make a wrap sandwich using eggs in place of bread. Her turkey arugula omelet roll, is below.

Esther prefers healthy recipes, so we’ll share her enthusiasm that “Just one of these turkey arugula omelet rolls contains a whopping 19 grams of protein. That is about the same amount of protein as you would find in 2 ounces of roast beef.

“The calorie count is just 173 calories, making it an excellent protein-rich snack, or a delicious lunch when paired with a salad.

“It is also a wonderfully child-friendly choice. You can let your children choose their own fillings and roll them themselves making them a fun, customizable lunch.

“And the best thing about them? They only take 10 minutes to prepare.”

They taste great at room temperature; and if you don’t like your omelet flipping skills, you can bake the omelet in a pan.

However you make them, if you slice them you can call them pinwheels.

IDEAS FOR FILLINGS

We like the idea of omelet rolls for brunch, or instead of (or in addition to) tea sandwiches, even as cocktail nibbles. The choice of fillings are endless. Consider pairing your favorite:

  • Breakfast meat (bacon, ham, sausage) with lettuce and tomato (for example, a BLT roll)
  • Cheese, e.g. cheddar, pepperjack, swiss/gruyère
  • Cheese and vegetable(s), e.g. goat cheese and spinach
  • Deli meat, bacon or sausage with cheese, e.g. ham and swiss, bacon and cheddar
  • Dessert roll*, such as mascarpone or cream cheese with preserves
  • Cream cheese and jelly* (Mom used grape jelly)
  • Cream cheese or Boursin-type cheese (with garlic and herbs), smoked salmon and onion
  • Fruit roll*, such as mascarpone and berries or ricotta and shaved chocolate/chocolate chips
  • Leftovers roll, such as cranberry sauce and stuffing
  • Pesto roll, blending the pesto with ricotta or other soft cheese for body
  • Soft cheese roll, savory with herbs or sweet with preserves or dried berries, such as goat cheese, basil and dried cranberries
  • Sweet roll*, such as cream cheese and jelly
  •  
    Next, consider:

  • Garnishes: cherry tomatoes, fresh herbs, toasted nuts
  • Savory toppings: barbecue sauce, pesto, salsa
  • Sweet toppings: fruit sauce, syrup
  •  
    For a light lunch, serve with:

  • Green salad
  • Raw or cooked vegetables (e.g., crudités with dip)
  • Soup
  •  
    RECIPE: TURKEY ARUGULA OMELET ROLL

    Prep time is 5 minutes, cook time is 5 minutes.

    Ingredients Per Roll

  • 2 large eggs
  • Pinch of salt, freshly-ground black pepper to taste
  • Cooking oil
  • 1 slice deli meat (Esther uses reduced sodium turkey)
  • ½ cup arugula
  •  
    Preparation

    1. WHISK the eggs with the salt and pepper.

    2. HEAT a skillet over a medium heat with a splash of oil. Add the eggs and cook slowly without stirring. When the eggs are mostly set, gently flip the omelet and cook for another 30 seconds.

    3. PLACE the omelet on a plate, topped with the turkey and arugula. Carefully roll the omelet, cut in half and serve.

    ________________

    *Add a pinch of sugar instead of salt and pepper

     

     
      

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    TIP OF THE DAY: Savory Bread Pudding

    Mushroom Bread Pudding

    Applewood Bacon Bread Pudding

    Broccoli Goat Cheese Bread Pudding Recipe

    Individual Bread Puddings

    [1] Mushroom and radicchio bread pudding with Gruyère cheese (recipe below from Good Eggs/Tartine Bakery). [2] Chestnut and applewood smoked bacon bread pudding (here’s the recipe from La Brea Bakery). [3] Broccoli, goat cheese and tomato bread pudding (here’s the recipe from the New York Times). [4] Individual spinach-shiitake bread puddings (here’s the recipe from Food & Wine).

     

    Bread pudding is a popular dessert—sweet, custardy, comfort food. It turns no-longer-fresh bread into something sublime.

    Leave out the sugar and you have a savory bread pudding, to be served as a side with dinner.

    In fact, bread pudding was originally a savory dish, served as a side with dinner (for the poor, it might have been the dinner).

    It remains a welcome side dish, but can also replace a frittata, strata or quiche at brunch.

    THE HISTORY OF BREAD PUDDING

    Bread pudding originated in the 11th or 12th century as a way to use stale bread.

    Pieces of bread were cut or torn, combined with other ingredients (cheese, onions, mushrooms and other vegetables, bits of meat), topped with custard and then baked until the top was set but the inside was soft and creamy.

    Bread pudding is closely related to the Italian dish, strata. The difference is that stratas are typically made with more eggs than cream, making them eggier and more breakfasty—kin to a frittata or a quiche rather than a custard.

    The same ingredients can be used with all. The differences are in the proportions; and a strata traditionally uses milk instead of cream.

    A soufflé dish or casserole makes the nicest presentation at the table, but you can make bread pudding in a baking pan. Another nice touch is individual servings, made in ramekins, custard cups or even muffin pans.

    If you don’t like mushrooms and radicchio, substitute the same quantity of ingredients you do like; or check out the recipes in the photos or the list below.

    TIP: Proteins—chicken, meats, shellfish, smoked fish—are delicious add-ins. Dice or shred leftovers and toss them in.

    RECIPE: MUSHROOM & RADICCHIO SAVORY BREAD PUDDING

    This recipe hails from San Francisco, courtesy of Tartine Bakery’s Chad Robertson and Good Eggs, the Bay Area’s premium grocery delivery service.

    You can assemble the dish a day ahead and refrigerator it, letting it come to room temperature before baking.

    Prep time is 25 minutes, cook time is 50 minutes. Bake the pudding an hour before you plan to serve it.

    Ingredients For 4-6 Brunch Servings

  • 1 tablespoon unsalted butter
  • 2 leeks, white parts only, finely chopped
  • ½ cup dry white wine or stock
  • Olive oil
  • 2 pounds assorted mushrooms, stems trimmed and caps halved
  • 1 head treviso or other radicchio, leaves separated
  • 5 eggs
  • Pinch salt
  • 1 cup heavy cream
  • 1 cup whole milk
  • Pinch pepper
  • Pinch nutmeg
  • 2 teaspoons fresh thyme leaves
  • 2/3 and ½ cup grated Gruyere, divided (substitute Cheddar, Jack or other semihard* cheese)
  • 3 ounces smoked ham, chopped
  • 2 slices day-old country bread, torn into large chunks
  •  
    ________________

    *Semihard cheese is a classification based on the weight and texture of the body (paste). They are not hard cheeses, like Aged Gouda, Mimolette or Parmesan, but yield easily to a knife. Examples include Colby, Comte, Edam, Gouda, Jarlsberg, Manchego, Queso Blanco and “Swiss.”

     
    Preparation

    1. PREHEAT the oven to 375°F. While the oven heats…

    2. MELT the butter in a skillet over medium heat. Add the leeks and sauté until soft, 6 to 8 minutes. Add the wine and cook, stirring occasionally, until most of the wine evaporates—about 5 minutes. Remove from the heat.

    3. HEAT a large, heavy-bottomed skillet over high heat. Add enough oil to coat the bottom of the pan. When the oil is smoking, arrange the mushrooms cut-side down in the pan and cook without stirring until they are seared and caramelized, about 1 minute more. Stir the mushrooms; add the radicchio and cook until it is wilted, about 1 minute. Season to taste. Remove from the heat.

    4. MAKE the custard. Whisk the eggs and salt in a bowl until well blended. Add the cream, milk, pepper, nutmeg, thyme, 2/3 cup cheese and ham and whisk to combine.

    5. PLACE the bread chunks in an 8-inch soufflé dish and add the leeks, mushrooms, and radicchio. Pour in the custard all the way to the rim. Sprinkle evenly with the ½ cup cheese. Let stand for 8 to 10 minutes until the custard saturates the bread.

    6. BAKE until the custard is no longer runny in the center, about 50 minutes. Let the pudding rest for 15 minutes before serving.

    MORE SAVORY BREAD PUDDING RECIPES

  • Artichoke Bread Pudding
  • Butternut Squash Bread Pudding
  • Chestnuts & Applewood Smoked Bacon Bread Pudding
  • Cranberry, Pecan & Bacon Bread Pudding
  • Mushroom, Leek & Parmesan Bread Pudding
  • Portabella Bread Pudding
  • Savory Sausage and Cheddar Bread Pudding
  • Spinach Bread Pudding With Lemon & Feta
  • Spinach & Garlic Bread Pudding
  • Spinach-Shiitake Bread Pudding
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    TIP OF THE DAY: Make Tofu Sandwiches

    What’s trending in sandwiches?

    According to Technomic, a food industry research and consulting firm, it’s tofu.

    The company’s MenuMonitor tracks more than 7,000 commercial and noncommercial menus to identify new ideas, including new menus, seasonal promotions and limited-time offers. The next trending sandwich protein, they say, will be…tofu!

    Chicken and bacon are, by far, the most popular “hot” proteins on sandwiches, the company says. But tofu is on the rise due to growing consumer desires for:

  • Healthy eating
  • Sustainable eating
  • Vegan foods
  •  
    So don’t be surprised to find tofu on the sandwich and burger menus of mainstream venues.

    Why not try it in your own kitchen?

    Chop tofu into “egg” salad; grill or pan-fry it to replace sandwich meats or burger patties.

    For starters, here’s a tofu burger recipe from tofu specialist House Foods. They also sent us recipes for:

  • Eggless Egg Salad Sandwich
  • Tofu Banh Mi Sandwich
  •  
    RECIPE: TOFU SLIDERS OR BURGERS

    Ingredients For 8 Sliders Or 4 Burgers

  • 1 package firm or extra firm tofu, drained
  • 1 egg
  • 2 tablespoons Dijon mustard
  • 1/2 cup panko bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon dried Italian herb seasoning
  • 2 tablespoons soy oil
  • 8 small slices mozzarella cheese
  • 8 slider buns or small dinner rolls or 4 burger buns, split and toasted
  • 16 fresh basil leaves or 8 small lettuce leaves
  • 8 slices plum tomato
  •  
    For The Pesto Mayonnaise

  • 1/4 cup mayonnaise
  • 2 tablespoons basil pesto
  • 1/2 teaspoon ground cumin
  •  
    Preparation

    1. MAKE the pesto mayonnaise. Stir all ingredients for in a small bowl; refrigerate until ready to use.

    2. QUARTER the block of tofu into 4 equal pieces. Slice each quarter horizontally into 2 thin pieces.

    3. BEAT the eggs with the mustard in shallow bowl. In another shallow bowl, combine the bread crumbs and parmesan cheese. In a third bowl, combine the flour and herb seasoning.

    4. HEAT the oil in a large nonstick skillet over medium heat. Dip the tofu in the flour mixture, then the egg mixture, then the bread crumb mixture. Add to the skillet and cook 3 to 4 minutes per side or until golden brown. Top with the mozzarella slices after turning the slices.

    5. SPREAD the sides of the buns with the mayonnaise; place the tofu slices on the bottom halves, topping with basil and tomato slices.

    TIPS

  • BUY premium quality tofu. If you care about non-GMO foods—93% of soy is genetically modified—rely on a brand like House Foods, which uses only non-genetically modified soybeans grown in the USA and is Non-GMO Project verified.
  • STORE leftover tofu in a water-filled, airtight container in the fridge. It can keep for two to three days, but change the water every day or two.
  • FREEZE excess tofu in its original container or a freezer bag. To thaw, just leave it out on the counter for a few hours (don’t microwave it). Defrosted tofu’s texture becomes more spongy, great to soak up marinade sauces and great for the grill.
  •    

    Tofu Banh Mi

    Eggless Egg Salad

    Tofu Sliders

    Tofu Pizza "Burger"

    House Foods Extra Firm Tofu

    [1] Tofu banh mi sandiwich (here’s the recipe from Cooking Light). [2] Eggless egg salad, substituting tofu (here’s the recipe from House Foods). Make tofu sliders or burgers, garnished anyway you like: [3] with pesto mayonnaise and fresh basil, or [4] pizza-burger style, with marinara sauce and mozzarella cheese. [5] House Foods Extra-Firm Tofu. House Foods tofu is non-GMO.

    MORE TOFU RECIPES

  • Tofu Bean Chili
  • Tofu Caprese Salad
  • Tofu Chocolate Mousse
  • Tofu Fries
  • Tofu Fritters
  • Tofu Salad Dressing
  • Tofu Scramble
  • Tofu Tomato Skewers
  • More Ways To Use Tofu
  •  

    Tofu Blocks

    Tofu Breakfast Scramble

    Tofu Chocolate Pudding

    [6] Tofu blocks (photo courtesy Hodo Soy Beanery). [6] Tofu breakfast scramble (here’s the recipe from Oh My Veggies). [7] Tofu chocolate pudding, or budino in Italian (here’s the recipe from House Foods).

     

    WHAT IS TOFU

    Tofu is made from curding soy milk, much in the same way cheese is made from dairy milk.

    First, soybeans are ground with water and heated. The soy milk is separated from the solids (analogous to milk curds), the hot soy milk is stirred and a coagulant (a natural firming agent, analogous to rennet) is added.

    The curds that form are poured into a forming box (a mold) and the whey is pressed out. The pressing action forms the curd into a solid block of tofu, which is also known as bean curd.

    Here’s more about tofu, including the history of tofu.
     
    TOFU HEALTH BENEFITS

    Nutritionists, physicians and other healthcare providers want you to eat more tofu.

    Tofu offers a variety of health benefits. It’s low calorie, cholesterol-free and an excellent source of high-quality protein, iron and calcium.

    Soy foods in general are associated with decreased risk of cancer. A comprehensive analysis of 28 previously published studies on Chinese adults shows that intake of soy foods in the form of tofu (and soy miso) does a better job of reducing risk of stomach cancer than soy in general.

  • In the U.S., a study released in the Journal of Clinical Endocrinology & Metabolism last spring that showed soy might counter the harmful effects of bisphenol A (BPA), and that diets high in soy may improve women’s fertility.
  • More and more experts point to recent studies that demonstrate its benefits, such as lower risk of breast cancer and reduced levels of inflammation.
  •  
    It’s still January, the window for new year’s resolutions is still open. Why not turn Meatless Mondays into Tofu Tuesdays?

    Take a look at these tofu cookbooks:

  • The Guide to Cooking Tofu: The Ultimate Tofu Cookbook That You Will Ever Need
  • This Can’t Be Tofu: 75 Recipes to Cook Something You Never Thought You Would–and Love Every Bite
  • Giant Book Of Tofu Cooking: 350 Delicious & Healthful Recipes
  • Tofu Recipes: The Ultimate Tofu Cookbook With Over 30 Delicious And Amazing Tofu Recipes
  •  

      

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    TIP OF THE DAY: Homemade Biscuits For Breakfast

    We love to start the new year with homemade biscuits—a different type each year. This year, it’s ham and gruyère, with fresh chives.
     
    THE HISTORY OF BISCUITS

    The word biscuit dates to ancient Latin: bis cotus, meaning twice baked. These words form the origin of biscotti: initially a hard food with a long shelf life that could be taken on the road, in an era where roadside food was minimal at best. They were (and are) first baked, then dried out in a slow oven.

    It’s important to note that, like those hard Roman biscotti, the term biscuit in Europe still refers to what is called a cookie or cracker in the U.S.

    Scones an early quick bread, are first mentioned in the early 16th century. Spice buns appeared during the Tudor period (1485 to 1603).

    But it wasn’t until the 18th century that chemical leavenings (raising agents) enabled the the moist, fluffy biscuits we know today.

    The leavening creates gas bubbles that lighten and soften the dough. Pearl ash (potash) was an early example; others included beer and kefir (both of which have live yeast), sour milk, vinegar, lemon juice and or cream of tartar. Steam and air were used to raise popovers and Yorkshire pudding.

    Baking soda was used by the turn of the 19th century; baking powder was introduced in 1843 (the difference between baking powder and baking soda). And with them came light, fluffy breads and cakes galore.
     
    BISCUITS VS. ROLLS

    Biscuits and rolls are both made from flour, fat* (butter, shortening, olive oil), liquid (buttermilk, cream, milk, water) and salt.

    What’s the difference?

    Biscuits are raised with chemical leavening (baking powder); rolls are risen with yeast.

    RECIPE: HAM & SMOKED GOUDA BISCUITS WITH MAPLE BUTTER

    This recipe is from National Pork Board, “Pork: Be Inspired.” They can be served at any meal of the day; but we prefer their complex flavors with the simpler foods of breakfast, or with a light lunch of soup and salad.

    The recipe was originally made with smoked Gouda, but we prefer Gruyère. You can substitute any semihard cheese.

    You can also substitute other types of bacon for the standard American bacon strips; and substitute chives for the thyme.

    Don’t hesitate to make any recipe your own, by substituting favorite ingredients or experimenting with new ones.

    Prep time is 20 minutes; bake time is 20 minutes.

    Ingredients For 12 Biscuits

  • 1 cup diced ham steak (not sliced ham)
  • 2-1/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes, plus more for the baking sheet
  • 1-1/2 cups smoked Gouda cheese, coarsely shredded (about 4-1/2 ounces)
  • 1/4 cup chives, chopped (substitute thyme)
  • 1-1/4 cups plain yogurt (lowfat is O.K.)
  •  
    For The Maple Butter

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons maple syrup (substitute honey)
  • Pinch of salt
  •  

    Ham & Cheese Biscuits

    Maple Butter Recipe

    Bacon & Sweet Potato Biscuits

    Buttermilk Biscuits

    [1] “Ham and cheese” biscuits. You can use your favorite types of ham and cheese (photo courtesy National Pork Board). [2] Maple butter is one of many compound butters you can easily make (photo courtesy Food Blogger Connect). [3] Chipotle Cheddar Biscuits (here’s the recipe from McCormick). [4] Classic, flaky buttermilk biscuits (here’s the recipe from Kindred Restaurant | Davidson, N.C.).

     

    Preparation

    1. PREHEAT the oven to 450°F. Butter a large baking sheet, or coat it with nonstick spray.

    2. WHISK together in a large bowl the flour, baking powder, sugar salt and baking soda. Use a pastry cutter or fingertips to add the butter, working the mixture until it resembles a coarse meal.

    3. STIR in the ham, cheese and chives. Add the yogurt, stirring until just combined. Drop the dough onto the prepared baking sheet in 12 equal mounds, about 1 inch apart. Bake until golden brown, 18 to 20 minutes. While the biscuits bake…

    4. MAKE the maple butter. In a medium bowl, combine the butter and maple syrup. Add salt to taste and transfer to a serving bowl.

    5. SERVE the biscuits warm. with the maple butter on the side.

     
    MORE BISCUIT RECIPES

  • Bacon & Sweet Potato Biscuits
  • Buttermilk Biscuits
  • Cheddar Chive Biscuits, atop a vegetable cobbler!
  • Dill Biscuits With Smoked Salmon
  •  
    ________________
    *Some types of rolls do not contain fat.

      

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    TIP OF THE DAY: 12 Types Of Christmas Muffins

    We first read Little Women in our tween years. Far into adulthood, we re-read it every few years and watch the showing on TV:

  • The 1933 original with Katharine Hepburn, Joan Bennett, Paul Lukas, Jean Parker, Frances Dee et al.
  • The 1994 remake with Winona Ryder, Kristen Dunst, Gabriel Byrne, Trini Alvarado, Claire Danes, Christian Bale, Eric Stoltz, Susan Sarandon et al.
  •  
    The biographical novel takes place during the Civil War—although far away from it, in Concord, Massachusetts. As the novel opens, four teenage sisters, their mother and the family retainer are living in reduced circumstances, while the father is away ministering to the troops.

    The family is struggling to make ends meet, and the sisters are about to sit down to a special Christmas breakfast, when their mother asks if they will give up their meal to a suffering immigrant family whose father [presumably] has passed away. They are living in a shack with no food or firewood, and a broken window to boot.

    In the true spirit of Christmas charity, the girls pack up their breakfast and carry it to the desperate family.

    The passage reminds us that, no matter how poor the Marches may seem, true poverty and suffering is vastly different.
     
    OUR CHRISMAS MUFFIN INSPIRATION

    We were inspired by the Christmas story and began to donate a week’s allowance to the Salvation Army. We also induced our mom to create the March Christmas breakfast for us.

    The novel is scant on details, but mentions cream, muffins, buckwheat [probably porridge] and bread.* Mom made buckwheat blini with sour cream and salmon caviar, omelets and muffins with raisins and pecans. We had cream instead of the usual milk in our tea. It became an annual event until we grew up and moved away.

    Fortunately, NIBBLE readers can afford a fine Christmas breakfast. If you’re not a big breakfast eater, you can still enjoy fresh-baked muffins, and cream in your tea or coffee.

    Here are 12 recipes to consider—one for each of the 12 days of Christmas—beginning with gingerbread muffins from I Heart Eating.

     
    RECIPE #1: GINGERBREAD MUFFINS

    Ingredients For 12 Muffins

  • 2½ cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses
  • 1 large egg
  • 1 cup milk low-fat ok
  • 1/3 cup fat-free Greek yogurt
  • Optional garnish: 2 tablespoons sparkling sugar
  • Optional: fresh sweet butter† for serving
  •  
    ________________
    *A Victorian breakfast would have included eggs baked in cream, sausages, potatoes, biscuits, fruit and a Christmas pudding.

    †For special occasions, we spring for Kerrygold, Plugrá or our favorite European-style cultured butter from Vermont Creamery.

     

    Cranberry Muffins

    Gingerbread Muffins

    Ginger Fig Muffins

    Strawberry Marzipan Muffins

    [1] Cranberry streusel muffins from Eats Well With Others. [2] Gingerbread muffins from I Heart Eating. [3] Ginger-fig muffins made with fig jam, from Dave Bakes. [4] Strawberry marzipan muffins from Sandra Lee.

     
    Preparation

    1. PREHEAT the oven to 350°F. Line a 12-cup muffin tin with paper liners, or grease with cooking spray.

    2. COMBINE the flour, ginger, cinnamon, baking powder, baking soda and salt in a medium mixing bowl, combine. Set aside.

    3. WHISK together the coconut oil and brown sugar in a separate large bowl. Whisk in the molasses, then whisk in the egg. Add the milk and yogurt and whisk until well-combined. Finally, add the flour mixture and whisk until just combined.

    3. SCOOP the batter into muffin cups (the cups will be full). Sprinkle the tops with sparkling sugar (a.k.a. decorating sugar, coarse sugar). Bake for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
     
    11 MORE CHRISTMAS MUFFIN IDEAS

  • RECIPE #1: Apple Cider Muffins With Cinnamon Chips
  • RECIPE #2: Apple-Pecan Streusel Muffins
  • RECIPE #3: Cranberry Bliss Muffins With Cream Cheese Frosting
  • RECIPE #4: Cranberry Eggnog Muffins
  • RECIPE #5: Fruitcake Muffins (add an optional tablespoon of orange liqueur)
  • RECIPE #6: Ginger Fig Muffins
  • RECIPE #7: Meyer Lemon, Cranberry & Poppyseed Muffins
  • RECIPE #8: Nigella Lawson’s Christmas Morning Muffins
  • RECIPE #9: Cinnamon Streusel Muffins
  • RECIPE #10: Orange-Cranberry-Marzipan Muffins
  • RECIPE #11: Strawberry Marzipan Muffins
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