2012 June Dairy Month

Recipe Contest

Top 10 Winners

Featuring

“Muffins” 

 

Dairy Berry Cheesecake Muffins Gwen Pigott, Loyal 1 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 cup butter, melted 1 egg, beaten 1/2 cup milk Combine flour, sugar, and baking powder. In small bowl, blend butter, egg and milk. Stir milk mixture into flour mixture just until moistened. Fill greased muffin tins (or use paper-liners) 1/3—1/2 full. Cream Cheese Filling 2 packages (3 ounces each) cream cheese (softened) 1/3 cup sugar 1 egg 3/4 cup fresh blueberries 3/4 cup fresh raspberries In a small mixing bowl, beat cream cheese, sugar, and egg until smooth. Fold in berries. Drop a rounded tablespoon into center of each muffin. Streusel Topping 1/4 cup chopped pecans 1/4 cup flour 1/4 cup brown sugar 2 tablespoons butter, melted Combine ingredients until mixture resembles moist crumbs. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. After completely cooled, drizzle on glaze. Glaze for Muffins 1 cup powdered sugar 2 tablespoons butter 1/2 teaspoon vanilla 2 tablespoons milk Mix all ingredients together. Put in zip-lock bag and snip a tiny corner off the bag. Drizzle over muffins. Yields 12—14 muffins

1st Place

Loaded Broccoli Cornbread Muffins Rachel McBride, Neillsville 1 medium onion, finely chopped 1/2 cup butter 1 package (16 ounces) broccoli (thawed & chopped) 1 package (3 ounces) bacon bits 2 cups flour 2 cups cornmeal 2 teaspoons baking soda 1 1/2 teaspoons salt 6 eggs 1 cup milk 1 1/2 cups cottage cheese 1 cup shredded cheddar cheese Pre-heat oven to 375°. In a large skillet sauté onion in butter, cook until tender. Add broccoli and cook until heated through. Add bacon, let cool. In a large mixing bowl combine flour, cornmeal, baking soda and salt. When broccoli mixture is cool add eggs, milk, cottage cheese, and cheddar cheese. Stir until well mixed. Add to cornmeal and stir just until well blended. Scoop into sprayed muffin pans. Regular size muffins - bake for 20—25 minutes Approximately 30 muffins Mini muffins - bake 15 minutes. Approximately 48 muffins. Serve with butter.

2nd Place

Ranch Muffins Lois Becker, Loyal 2 cups flour 1 tablespoon baking powder 1 1/2 teaspoons oregano 3/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon crushed red pepper flakes 1/2 teaspoon garlic salt Mix all dry ingredients in a bowl. 1/2 cup melted butter 3/4 cup milk 2 eggs In a separate bowl, mix butter, milk, and eggs together. Then add the following ingredients: 1/2 cup shredded cheddar cheese 1/2 cup chopped black olives 1/2 cup ham or smoked turkey (cubed or chopped) Put in greased muffin tins and bake at 350° for 20 minutes. Makes 12 muffins. Serve warm with extra butter.

3rd Place

Poppy Seed Surprise Muffins Irma Johnson, Neillsville 1 1/2 cups sugar 1 cup butter, softened 1 egg 1 tablespoon lemon extract 1 1/2 cups milk 1 container (6 ounces) lemon yogurt 1/4 cup poppy seeds 3 cups flour 1 1/2 tablespoons baking powder 1 teaspoon salt Combine sugar, butter, egg, and lemon extract. Beat well. Stir in milk and yogurt. Add dry ingredients, stirring only until moistened. Filling 1 package (8 ounces) cream cheese 1/2 cup sugar 1 egg Combine in bowl and mix well. Fill paper lined muffin cups about half full with batter. Drop a tablespoon of filling on the center. Add enough batter to cover filling. Bake at 350° for 15—20 minutes. Makes 24 regular size muffins or 12 extra large muffins.

4th Place

Pumpkin Surprise Muffins Beth Kaiser, Unity 2 cups flour 1/2 cup, plus 3 tablespoons sugar, divided 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 eggs 1 cup cooked or canned pumpkin 1/2 cup sour cream 6 tablespoons butter, melted 6 tablespoons apricot preserves, divided 1 package (3 ounces) cream cheese, cut into 12 cubes 1/4 cup sliced almonds In a bowl combine flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg, and ginger. In another bowl beat the eggs, pumpkin, sour cream, butter, and 3 tablespoons preserves. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Place cream cheese cube and 3/4 teaspoon of preserves in each. Top with remaining batter. Sprinkle with almonds and remaining sugar. Bake at 400° for 20—25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 12 muffins

5th Place

Yummy Banana Muffins Ginger Richmond, Granton 1/2 cup butter, melted 3/4 cup brown sugar 1 egg 1 cup stoneground whole wheat flour 1/2 cup unbleached flour 1 teaspoon salt 1 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups mashed bananas (about 3) 1/4 cup buttermilk Place all ingredients in a bowl and stir until all dry ingredients are mixed in. Place in muffin tins. Bake at 350° for 20 minutes. Makes 12—15 muffins

6th Place

Lemon Poppy Seed Muffins Reita Gelander, Willard 1 3/4 cups flour 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 3 tablespoons poppy seeds 1 cup lemon yogurt 1 egg 1/3 cup butter, melted (2/3 of stick) 1 tablespoon grated lemon peel 1 tablespoon lemon juice Topping 1/3 cup lemon juice 1/4 cup sugar Preheat oven to 400°. In large bowl, combine flour, sugar, baking powder, baking soda, and poppy seeds. In separate bowl beat together the yogurt, egg, butter, lemon peel, and juice until smooth. Stir mixture into dry ingredients just until moistened. Fill greased or lined muffin cups 2/3 full. Bake for 18—22 minutes or until golden brown and muffins test done. Cool for 5 minutes in pan and put on topping. While muffins are cooling mix together lemon juice and sugar and cook stirring until sugar dissolves. Using toothpick poke 8—12 holes on top of each muffin. Using a pastry brush, brush mixture on each muffin until it is all used. Remove to rack and let cool. Makes 12 muffins

7th Place

Berry Cheesecake Muffins Laura Kaiser, Unity Batter 1/3 cup butter, softened 3/4 cup sugar 2 eggs 1 1/2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk Cream Cheese Filling 2 packages (3 ounces each) cream cheese, softened 1/3 cup sugar 1 egg 3/4 cup fresh raspberries 3/4 cup fresh blueberries Streusel Topping 1/4 cup flour 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1 tablespoon cold butter In a large bowl cream butter and sugar. Add eggs. Beat well. Combine flour, baking powder, and cinnamon. Add to creamed mixture alternating with milk. Fill greased paper-lined muffin cups half full. In a small bowl beat cream cheese, sugar, and egg until smooth. Fold in berries. Drop one tablespoon in center of each muffin. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 25—30 minutes. Serve warm. Makes 18 muffins

8th Place

Chocolate Almond Muffins Betty Loos, Loyal 2 1/3 cups all-purpose flour 1 1/4 cups white sugar 1/3 cup cocoa 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup milk 1 cup sour cream 1/3 cup butter, melted 2 eggs 1 teaspoon almond flavoring Topping 1/2 cup brown sugar 1/2 cup slivered almonds 1/2 cup chocolate chips Sift together in a mixing bowl all the dry ingredients. Make a well/hole in the center. In another bowl whisk together remaining ingredients. Pour into the center of the flour mixture. Stir until just combined. Spoon into greased muffin tin until half full. Combine topping ingredients and sprinkle on muffins. Bake at 350° for 20—25 minutes or until toothpick comes out clean. Makes 12 large jumbo muffins or 24 regular size muffins Note—you may drizzle a powder sugar glaze on cooled muffins.

9th Place

Morning Maple Muffins Devani Hinklemann 2 cups flour 1/2 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup milk 1/2 cup butter, melted 1/2 cup maple syrup 1/4 cup sour cream 1 egg 1/2 teaspoon vanilla extract Topping 4 tablespoons flour 3 tablespoons sugar 2 tablespoons chopped nuts 1/2 teaspoon ground cinnamon 2 tablespoons cold butter In a large bowl combine the flour, brown sugar, baking powder, and salt. In another bowl combine the milk, butter, syrup, sour cream, egg, and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping combine the flour, sugar, sugar, nuts, and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 16—20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.  

10th Place

Thank you to . . .

Loyal City Hall Host facility Sheri Rohland Munson Bridge Winery Guest Speaker Grassland Dairy Products, Inc. Butter Donation Nasonville Dairy Cheese Donation Lynn Dairy Cheese Donation Holland Family Cheese Cheese Donation North Hendren Dairy Cheese Donation Matt Bendixen Judge Peggy Buchda Judge Lori Hendrickson Judge Clark County UW-Extension Organizing this event Clark County Dairy Promotion Sponsoring this event