Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. ![]() Trim the ends of the roll about 1/2-inch and discard. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Brush the whole sheet with the melted butter. Unfold 1 sheet of puff pastry with the folds going left to right. Lightly flour a wooden board or stone surface. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. I used 1/4 teaspoon of cayenne instead of 1/2 so there was just a hint of spiciness and it didn't overpower the corn and chive taste.Preheat the oven to 400 degrees F. This recipe made forty mini muffins! 14 minutes was perfect. I made the recipe as written, expect I subbed buttermilk for the yogurt and added about 1/2 cup of frozen corn. I had some left over fresh chives in the fridge, plus it just felt right. Tonight I went looking for a recipe and I had a clue what I wanted, it should have buttermilk and frozen corn kernels. I am a good cook, yet I have struggeld to find a corn bread recipe I was happy with. I have a feeling I will make these for the rest of my life. Very tasty and moist and rich tasting without being a grease bomb. I made them as regular size muffins and they came out nice and browned on the bottom and edges. This is the best corn bread recipe I've ever had. The yogurt is a nice touch, and the muffins came out very moist. Next time I will increase the sugar or add some honey for a little more sweetness. These were good but not exactly what I was looking for. Next time I'll grease muffins tins, though, instead of using the paper liners, since they were quicky sticky compared to other muffins I've made. ![]() The way I made it the baking time was perfect at 20min. It made the muffins nice and rich, but also creamy. Next time I'll double the dry ingredients so they're heartier and fluff up more. I also used about 1/2 cup chives instead of 1/4 cup and 3 tbsp of sugar. I also used 2% fat greek yogurt which is twice as thick, so I added 1.5 cups of 2% milk so it wouldn't be dry. Here were my changes: I didn't add the cayenne because I wasn't in the mood for it. Won't change it and will probably make these again! I think, however, that my cayenne was dead-either that or I prefer a bit more. These corn muffins had a beautiful texture and flavor. I don't think that's the reason I am disappointed, though, but did want to note it. ![]() One modification I did make to this recipe was that I used Splenda instead of sugar as my mother-in-law cannot take sugar. The muffins need at the same time more savory and sweet flavors for me-so perhaps a cheese with some honey. To make them again, I would definitely need to modify the recipe somehow for my taste. I would make these again, but maybe double the amount of chives. The only saving grace was the cayenne pepper, which added some much needed flavor. I had such high hopes for these, but found them a bit bland. Standard not exceptional but easy and yummy. I made mini muffins- the recipe yielded 42! Just 5-6 minutes to bake in the convection oven. fast, quick, easy, and yummy.but it left me craving fresh corn and cheddar cheese.maybe parmesan.? also made me think of these rad chipotle cheddar corn biscuits that made my heart smile :) think about it. ![]() The fresh corn and honey definitely added a much needed freshness, and sweetness to the bread. When I took it out of the oven, just drizzled it with honey and covered it with foil until it was time to serve. I added a cob of fresh corn, and used red pepper flakes instead of cayenne. I made it in an 8" x 8" pan instead of as muffins, cooked it just 7 minutes longer, reducing the heat down to 350 degrees for the last 10 minutes. I really liked what the yogurt did for this corn bread. The good point was that these don't make your fingers silly-greasy, and the green flecks from the chives are attractive. The addition of cayenne was appreciated but under-employed would like minced jalapeƱo instead. Underwhelmed as I found them to be on the dry side and without particular textural interest aside from the cornmeal. The cayenne was almost a little too strong, but it added a nice kick to the muffins.
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