RAGAMUFFINS
These warm little nuggets of deliciousness are made with crumbs!! They're so quick and easy you won't believe it. And it's a lovely way to put fresh, warm, home-made "bread" on the table. The recipe is very basic, so the muffins go well with lots of different dishes. With a little shmear of butter -- YUM!
Provided by Tam D
Categories Savory Breads
Time 35m
Number Of Ingredients 9
Steps:
- 1. Melt the butter in a microwave safe mixing bowl.
- 2. While the butter is melting, in another mixing bowl, sift together with a whisk the flour, sugar, salt, baking powder, and herbs, if desired, until thoroughly combined. Set aside.
- 3. Add milk and egg to the melted butter. Whisk together slightly until blended. Stir bread crumbs into the milk mixture. Set aside to soak a few minutes.
- 4. Fold the dry ingredients into the milk and crumb mixture, stirring just until all is moistened and combined.
- 5. Fill muffin cups, that have been prepared with food release spray, about 2/3 full. Bake 25 minutes at 375*.
- 6. NOTES: Use whatever herbs you like, or none at all. I've even crunched up French Fried Onions in them :) Keep bread heels in a bag in the freezer, for a quick whirl in the food processor -- any combination will do! Or just defrost slightly and cube them. Use about three heels for 2 c. of cubes. I like to keep dry stuffing mix on hand. When I'm in a hurry I sub 2 c. of the croutons for the bread crumbs -- and they're already seasoned :) Why not try them using leftover dressing or stuffing? Don't forget to adjust the amount of milk and butter. So wonderful with a bowl of soup! I use my DeMarle muffin trays, for super easy release. If you don't have one -- I highly recommend it! *This recipe is easily made gluten free by using GF bread crumbs or cubes, and GF all purpose baking flour.
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Eli “Young Money” Bruce
[email protected]I've never made Ragamuffins before, but I'm glad I tried this recipe. They were so easy to make, and they turned out great. I'll definitely be making them again.
Travislord
[email protected]I made these Ragamuffins for my kids, and they loved them. They're so easy to make, and they're a great way to get kids to eat their vegetables.
Panashe Yidi
[email protected]I added some diced green bell pepper to my Ragamuffins for a little extra flavor. They were delicious!
Monika Mandal
[email protected]These Ragamuffins are a great way to use up leftover corn on the cob. I just cut the kernels off the cob and use them in the recipe.
Mavia Luqman
[email protected]I'm a vegetarian, so I substituted the ham for chopped mushrooms. The Ragamuffins were still delicious!
Sukurat Adekola
[email protected]I made these Ragamuffins in a muffin tin instead of a 9x13 pan. They turned out great! I think they're even easier to eat this way.
Beverly Keys
[email protected]These Ragamuffins were a bit bland for my taste. I think I'll add some more salt and pepper next time. Otherwise, they were good.
Ali hamza Irfan
[email protected]I'm not a big fan of corn, but I loved these Ragamuffins. The cheese and ham balanced out the sweetness of the corn perfectly. I'll definitely be making these again.
Mawunyo Dotse
[email protected]I made these Ragamuffins for a brunch party, and they were a huge success. Everyone loved them! They're so easy to make, and they're a great way to feed a crowd.
Tricia Bowser
[email protected]I've made Ragamuffins several times now, and they're always a hit. The recipe is easy to follow, and the results are always consistent. They're a great way to use up leftover ham and corn.
Ireesia Peters
[email protected]These Ragamuffins turned out absolutely delicious! The combination of sweet corn, cheese, and ham was perfect, and the biscuit topping was golden brown and flaky. I will definitely be making these again.