Caramel Muffins

Caramel Muffins
makes 18

2 Cups Flour
pinch Salt
1 Tbs. Baking powder
1/2 Cup Brown sugar
1/2 Cup Pecans, chopped
2 Eggs
2/3 Cup Milk
1 tsp. Vanilla extract
1/3 Cup Butter, melted
3 1/2 oz. Semi-sweet baking chocolate, melted
1/2 Cup Vanilla chips

Caramel Glaze:
3 Tbs. butter
3 Tbs. brown sugar
3 Tbs. sugar
3 Tbs. heavy (whipping) cream
1/2 tsp. vanilla extract

Muffin directions
Heat oven to 400 degrees. Grease muffin pan or line with paper liners.

Sift flour, salt, and baking powder into a bowl. Add brown sugar and pecans.

In another bowl, combine eggs, milk, vanilla, butter, and melted chocolate.

Stir dry mixture into wet mixture. DO NOT OVER MIX. Lightly stir in vanilla chips.

Pour evenly into 14-18 muffin cups.

Bake for about 20 minutes on 400 degrees F.

Glaze directions:
Place butter, sugars and cream in a medium sized saucepan over medium heat.

Bring the mixture to a rolling boil, stirring. Let boil for 1 minute
longer, stirring. Remove from the heat and add the extract. Spoon or
spread the warm glaze over your cooled muffins.

Corn Bread

Corn Bread

12 servings

1 1/2 cups cornmeal
1/2 cups flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 cup shortening (Crisco) or butter
1 1/2 cups buttermilk
2 eggs

Pre-heat oven to 450 degrees.

Mix all the ingredients and beat fast for about 30 seconds.

Grease a 9" x 2" round pan or a 8x8x2 square pan.

Cut a piece of parchment paper according to what pan you are using and line the pan.

Pour mixture into pan and let it even out.

Bake at 450 degrees for about 25 minutes. Serve warm.

Optional:
Corn Bread Muffins
Place paper muffin cups in about 14 slots in a muffin pan. Fill with mixture 1/2 way. Bake at 450 for about 20 minutes.

Bacon-Cheese Corn Bread
stir in 3/4 cups of shredded sharp American cheese. Stir in 4 slices of crispy crumbled bacon. Reduce salt by about 1/2 tsp.