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Whole Peavee Corn Muffins Recipe


2 eggs, beaten

2/3 cup plus 2 tablespoons white sugar

3 egg yolks

1 teaspoon vanilla extract

1 1/2 cups plain flour

1 teaspoon baking powder

1/8 teaspoon salt

4 teaspoons baking soda

3/4 cup milk

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

3/4 cup all-purpose flour

1/2 cup butter

1/2 cup golden raisins

1 cup chopped pecans

1 teaspoon lemon zest

1/2 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons lemon zest

1/4 teaspoon salt

1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In a large bowl, stir together eggs, sugar, vanilla extract, flour, baking powder, salt and baking soda. Dissolve the eggs and mix into the egg yolk mixture. Fold in pecans. Spoon batter into prepared muffin cups.

Bake in preheated oven for 45 to 50 minutes, or until golden brown.


suuthurncuukun writes:

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made all the muffins I needed and =P
CooYLoSToDMoNDS writes:

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I already made way too many cookies, so I came up with this one recipe. I made my own cake mix (found on this web site) and did it myself. It tasted amazing, and my family loved it. I sealed the cupcake with a tissue, put the green part of the seed through a food mill, and it turned out great. It took me about 15 minutes to package the crawfish, so probably took longer than 20, but worth it.
aCSHaLa writes:

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