My Bacon, Egg and Cheese Muffins are a good "grab and go" choice because they have breakfast meat, eggs and cheese surrounded by a "biscuit-tasting" muffin.
If you prefer something sweet and delicious, you might need to forget about low-cal and low-fat. I like sweet muffins, so all I had to do was to decide what kind of sweet muffin I wanted to make. I guess you could say that the decision was made for me when I noticed some ripe bananas on the kitchen table. For some reason, my thoughts drifted toward New Orleans, and the idea of a muffin with a Bananas Foster flavor came to mind.
One look into the kitchen pantry for other ingredients, and the wonderful Praline Indulgence Sauce marketed by my friend Evelyn Criswell and her husband, Don, caught my eye. I decided to infuse some of the praline sauce into whipping cream. Now that I think about it, I could have used any of their dessert sauces, because either the Silky White Chocolate Sauce or the Decadent Dark Chocolate Sauce would go well with bananas. These would not have the Bananas Foster flavor, but I have no doubt that they would taste great.
These new banana muffins are some of the best I have eaten in a long time. I think I probably overindulged, because I enjoyed the muffins with a praline butter. I made the flavored butter by simply beating together one half cup of softened butter with two tablespoons of the Praline Indulgence Sauce.
These special dessert sauces are available in the Anniston area at The Rabbit Hutch. For more information, check their Web site, www.evelynsgourmetrecipes.com, where you will also find other recipes.
BACON, EGG AND CHEESE MUFFINS
2 cups self-rising flour
1/2 cup crumbled, crispy fried bacon (or use the real bacon bits)
1/2 cup finely shredded cheddar cheese
2 eggs, lightly beaten
1/4 cup ranch dressing (not the dry mix)
1/2 cup milk
1/4 cup oil
Heat oven to 400 degrees. Grease or spray muffin tins. In medium bowl, combine the flour, bacon and cheese. Stir to mix. In another bowl, combine the eggs, ranch dressing, milk and oil. Beat with a fork until well mixed. Combine these two mixtures and stir just until mixed. Do not over mix. Spoon into muffin tins, filling each about 2/3 full. Bake for about 15 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Remove from pan immediately and serve with butter. Makes 10 muffins.
PRALINE BANANA MUFFINS
1 cup whipping cream
1/3 cup Evelyn's Gourmet Recipes Praline Indulgence Sauce
2 cups self-rising flour
1/4 cup sugar
1/2 cup mashed bananas
Chopped pecans for top
Heat oven to 375 degrees. Coat a standard 12-portion muffin tin with cooking spray. In a small bowl, combine the whipping cream and sauce. Stir until well blended. In a large bowl, combine the flour, sugar, bananas, egg, and praline/cream mixture. Mix until dry ingredients are moistened. Do not over mix. Spoon into prepared muffin tins, filling each section about 2/3 full. Sprinkle chopped pecans on top of each muffin. Bake for 18 to 22 minutes or until a toothpick comes out clean when inserted into center of muffin. Remove from pan immediately.