PAMPERED CHEF STONEWARE MUFFIN PAN RECIPES

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BANANA-ORANGE MUFFIN BREAD - RECIPES | PAMPERED CHEF US SITE



Banana-Orange Muffin Bread - Recipes | Pampered Chef US Site image

This moist, fruit-filled breakfast bread tastes heavenly fresh from the oven, but it also freezes beautifully to serve with coffee when those unplanned guests come to call.

Provided by PAMPEREDCHEF.COM

Yield 1 loaf 12 servings

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 2 medium)
1 egg
1/4 cup butter or margarine, melted
1 teaspoon orange zest
1/3 cup orange juice
2 tablespoons butter or margarine
2 tablespoons sugar
1/4 cup all-purpose flour
1 teaspoon orange zest

Steps:

  • Preheat oven to 400°F. Using Kitchen Spritzer, lightly spray bottom of Stoneware Loaf Pan with vegetable oil. For bread, combine flour, sugar, baking powder, baking soda and salt in Classic Batter Bowl. Mash bananas in Small Batter Bowl. Add egg, butter, orange zest and juice; mix well. Add banana mixture to dry ingredients; mix just until dry ingredients are moistened. Pour into prepared Pan. For streusel, combine butter, sugar, flour and orange zest in small bowl; mix with Pastry Blender until mixture resembles coarse crumbs. Sprinkle streusel over batter. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. 

Top with bell pepper, ham and broccoli. 3 In large bowl, whisk eggs, milk, mustard, salt and black pepper until well blended. Pour egg mixture evenly over ingredients in baker. 4 Bake, uncovered, 35–37 minutes or until egg mixture is set. 5 Remove baker from oven to cooling rack; top with remaining cheese.
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Apr 21, 2013 · Preheat oven to 350°. Generously grease 6 1-cup muffin cups. To make the streusel: Combine, pecans, butter, brown sugar, cinnamon, and salt until well-mixed. Divide into 6 portions and spread into the bottom of each muffin cup. To make the cake: Whisk together flour, baking powder, and salt. Set aside.
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Fill each cup two-thirds full. If every cup in the pan is not filled, fill the empty cups with water to prevent scorching. Remove the pan from the oven and cool according to the package or recipe directions. Remove the muffins from the pan and cool completely on a cooling rack. GUARANTEE. Three-year guarantee for noncommercial use.
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Aug 12, 2009 · 2. Combine remaining pecans and brown sugar; sprinkle evenly over batter. Bake 26-28 minutes or until wooden pick inserted in center comes out clean. Remove pan from oven to cooling rack. Cool 10 minutes; remove muffins from pan. Yield: 6 muffins Simply double the recipe to use all 12 cups of the 12-Cup Muffin Pan.
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Apr 21, 2013 · Preheat oven to 350°. Generously grease 6 1-cup muffin cups. To make the streusel: Combine, pecans, butter, brown sugar, cinnamon, and salt until well-mixed. Divide into 6 portions and spread into the bottom of each muffin cup. To make the cake: Whisk together flour, baking powder, and salt. Set aside.
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