Muffin Recipes

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How to Make Super Moist Cornbread Recipe

In France, almost all breads are wheat flour-based, so my first experience with cornbread was a real treat. I love the sweetness of the corn. The texture, when prepared properly, is fluffy and light, but all too often I've had cornbread that was overly dry and crumbly.

After much experimentation, I've created an ultra moist cornbread recipe that is also easy to make. As proof, the cornbread you seen in the pictures was made by my 13-year-old sister-in-law, Sunny. I gave her the recipe last night and this morning she cooked it from scratch on her own.

For flavor, I added both pickled and roasted jalapeños and parmesan cheese. I think these ingredients are the best complements to the natural sweetness of the corn. You could also add finely chopped nuts or chopped dried cranberries if you wanted a more sweet / tart flavor.

If you're feeling a bit apprehensive about preparing homemade cornbread this year, just remember, if a 13 -year-old can do it, so can you.

Moist Cornbread Recipe


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Double Chocolate Madeleine Tea Cakes with Mango Cream Cheese Frosting Recipe

The girls had a bake sale at school and needed some help preparing their contribution. Instead of buying cupcakes at the supermarket, I thought it'd be a good opportunity to teach them some valuable life skills. And by life skills, I don't just mean cooking; madeleines are so good that being able to make them qualifies as a life skill.

We decided to make a chocolate madeleine batter and add some mini chocolate chips. To balance with the chocolaty flavor, we topped the miniature sweets with a mango cream cheese frosting.

We ended up making a 150 of them for the bake sale but I think only about 100 of them actually made it to the bake sale! You can of course cut the recipe in half if you want to make fewer.

Chocolate Madeleine Miniature Sweets
These are the mango cream cheese versions, the one in the middle are the cherry cream cheese ones.


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Mini Madeleine Muffins with Meyer Lemon Icing Recipe

The title is a mouthful, and so are these mini-muffins!  I used a base of a madeleine batter to create these bite-size treats for Easter.  The madeleine batter imparts a much richer, more buttery flavor than a traditional muffin mix.  I had a ton of Meyer lemons in my garden, and so I used the zest to brighten up both the batter and the icing.

The girls are on spring break, so I had lots of little hands helping out.  Everyone wanted to be in charge of sprinkles, but I was able to get them to do the measuring, pouring and spreading as well.  If you have children home on break and don't know what to do with them, cook!  You'll get to spend time with them, they'll have fun, and they will learn skills that will be valuable to them for their whole lives.

Madeleine Muffins with Meyer Lemon Frosting
Can you see the pink bunnies?


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French Madeleines Recipe

French Madeleines

03.28.09 by Jackie

If there is one thing I miss about France the most, its stopping by the local bakery in the morning.  The sites and smells are intoxicating, but I didn't really appreciate them until I moved to the US.  You know the saying - you don't know what you have until it's gone...

These madeleines are my attempt at recreating those memories.  When made correctly, madeleines are delicate and fluffy with a gentle sweetness that doesn't overpower the other flavors in the cookie.  As you can see from the pictures, my madeleines have a bump in the middle.  Most of the madeleines I've seen sold in the US are more tapered and flat, and as a result they are dense and unappealing.

I couldn't name my site PhamFatale.com if I didn't conduct some espionage from time to time.  I found out the secret for making light, airy madeleines with the characteristic bump through a contact of mine that is friends with one the most famous patissiers (bakers) in Paris.  I can't say his name because I'll blow the cover of my contact, but read on to learn his secrets.

madeleines


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Gluten Free Chocolate Almond Bites with Butterscotch Frosting Recipe

These mini-cakes are dense and similar in texture to a brownie.  I use almond flour which I make myself as a substitute for ap flour.  One of my husband's close friends is allergic to gluten, so I always make this when she visits.

The cakes are ideal for chocolate addicts. The small sized bites make your guests feel less guilty, but will also have everyone coming back for seconds.


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