How To make A Barrel Of Muffins
5 ts Baking soda
2 c Boiling water
1 c Canola oil
1 c Sugar or less
6 ea Egg whites
4 c All-Bran cereal
2 c Bran flakes
5 c Unbleached white flour
4 c Non-fat buttermilk
Mix baking soda and water. Set aside to cool. Cream oil and sugar. Add egg whites and mix well. Combine bran cereals and flours. Add to creamed mixture and stir in buttermilk. Add water and baking soda and mix. Store the batter in a covered container in the refrigerator. When ready to bake, preheat oven to 375 degrees and spoon batter into lightly oiled or paper lined muffin tins. Return extra batter to refrigerator. Bake muffins for 20-25 minutes. Makes 60 muffins. ~
~:
~ 1 Muffin calories 105,protein 3.0 gm,carb. 16.4 gm,total fat 4.0 gm,CSI Units 0.7,dietary fiber 2.3 gm,sodium 166 mg,potassium 127
mg,calcium 27 mg,iron 1.6 mg ~ ~:
~- The New American Diet by Connor & Connor
How To make A Barrel Of Muffins's Videos
Cheddar Herb Muffin Bites Recipe
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*WARNING* THESE ARE ADDICTIVE! When I was asked to create recipes using Cracker Barrel's award-winning cheese to share with you guys, I knew IMMEDIATELY I was gonna do these cheddar herb muffin bites!
These little babies are heavenly! Soft, buttery, cheesy, pillows of heaven! They are great little appetizers for baby showers, brunches, etc.
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Homemade Blueberry Muffins!! How to Make Fruit Muffins from Scratch
Learn how to make moist and tender blueberry muffins at home! Loaded up with fresh blueberries, topped with coarse sugar and baked until golden brown, these are the perfect breakfast or morning snack! You can also use raspberries, strawberries, blackberries, make them triple berry, etc. Any berry will work for this recipe.
What you'll need:
1 3/4 cups all-purpose (plain) flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
3 ounces (6TBSP) vegetable oil
1 large egg, beaten
1/2 cup milk
1 1/2 tsp white vinegar
1 tsp vanilla extract
1 cup fresh blueberries (or frozen, thawed first)
coarse sugar for topping
In a small bowl, combine milk and vinegar and set aside. (Alternatively, use 1/2 cup commercial buttermilk.)
In a large bowl combine flour, sugar, salt and baking powder. Mix well and add in blueberries and toss to coat. Add in milk and vinegar mixture, oil, egg and vanilla and mix just until incorporated. DO NOT OVER MIX! Mix only until no more dry ingredients remain. Let rest for 15 minutes.
Prepare your muffin tin by greasing the tops (or entire cups if not using cupcake liners). Evenly divide batter into 8 muffin spots. Top with coarse sugar and bake in a preheated 450*F oven for 10 minutes, reduce heat to 350*F and bake an additional 10-12 minutes. Let cool slightly and then serve! Store in an airtight container. Makes 8 medium muffins.
*For jumbo muffins, bake at 450*F for 12 minutes, reduce heat to 350* and bake an additional 12-14 minutes. Makes 6 jumbo muffins.
**For mini muffins, bake at 450*F for 5 minutes, reduce heat and bake an additional 4-6 minutes. Makes 20-24 mini muffins.
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Trying 50 Of Cracker Barrel’s Most Famous Menu Items
Julia is trying 50 of Cracker Barrel’s most famous menu items through the decades for the chain's 50th anniversary.
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3-Ingredient Buttermilk Biscuits
3-Ingredient Buttermilk Biscuits! Chances are you made these super easy biscuits in Home Economic class! It’s such a classic, no-fail recipe that creates the softest biscuits! This 3-ingredients biscuit recipe is perfect for kids and biscuit-making newbies! Be sure to check out my blog link below for some great biscuit-making tips!
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CHAPTERS
00:00:00 - Fluffy Buttermilk Biscuits
00:00:40 - Correctly Measuring Flour and Grating Butter
00:01:20 - Making Flaky Biscuits
00:01:58 - Making the Perfect Biscuit
00:02:41 - Rolling out the dough and cutting the biscuits
00:03:21 - Making Fluffy and Tender Biscuits
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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by popular request: lemon poppyseed muffins!
My Copycat Version of Cracker Barrel's Blueberry Muffins
This is one of the best tasting muffins that I have made from home that the taste reminds me of Cracker Barrel's blueberry muffins. I'm sure you will be amazed too.
Preheat your oven to 350 degrees F.
Ingredients:
1- 15.2 ounce White Cake Mix
1- 3.4 ounce Instant Vanilla Pudding Mix
4- large Eggs
1/2 Cup (4ounces) Vegetable oil
3/4 Cup Milk
1 teaspoon Vanilla extract
12 ounces Blueberries (frozen or fresh)
Tip- if using fresh, toss them in flour before adding to batter to prevent them from all going to the bottom of the pan.
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