Caramel Muffins with Streusel

I think these are the best muffins, I have ever eaten.  My problem is that I combined two recipes and I am not sure if I can re-create this.  I will give it my best shot.

Caramel Muffins with Streusel

1  3/4 flour

2 eggs

1 teaspoon xanthan gum

3/4 cup granulated sugar

1 cup Rice Dream

4 teaspoons melted margarine

1 teaspoon pure vanilla extract

12 teaspoons caramel

Topping:

1 teaspoon cinnamon  

1/3 cup fine chopped nuts

3 tablespoons granulated sugar

2 tablespoons oil adding more if necessary

Method:

Preheat oven to 375 degrees.

Grease or use paper inserts in the muffin cups.  Put aside.

Whisk the flour, baking powder, xanthan gum and salt into a large mixing bowl.

Add the sugar.

In medium bowl, lightly beat the eggs.  Then add the Rice Dream, cooled margarine  and vanilla extract and beat together.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.)

Spoon half the muffin mixture into the base of each paper cup.  Set aside the remaining batter.

Top each muffin with a teaspoon of caramel.

 Now equally between each paper insert top with the remaining muffin mixture.

Mix your topping ingredients until topping is crumbly.  Put about a tablespoon on each muffin, covering the surface.

Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

The best part is that first bite.  Delicious.

Peanut Sesame Noodles – TFF

 Tyler Florence’s Cold Sesame Noodles

I am using this for Tyler Florence Fridays.

Whenever I need a recipe for TFF, I either look in my cookbook or the Food Network.  I have not been let down yet.  I type in the type of food, I want to make and up comes something tempting.  So far, we have enjoyed each dish.

Over the years,I have found numerous sesame noodles with peanut butter  recipes but I have not come across one with the brown sugar.  This is the perfect time to make a new recipe.

It is strange though that I am making this since, in the morning, I made a similar recipe although there was no peanut butter nor brown sugar in the noodles, I had previously made.

The idea of the brown sugar and peanut butter in these noodles was tempting enough to cause me to make the second recipe and we ended up with his and her recipes since this one was not made with gluten free pasta.  It, of course, can be, easily by using Tinkiyada spaghetti which I did use in the other salad.

So, happily, I had a salad to myself but I will gladly share it with you.  I did make some changes from Tyler’s recipe and you are going to get the one that fits into our needs and cupboard.  This is the link to Tyler’s.

Peanut Sesame Noodles

Cold Sesame Noodles adapted from Tyler Florence

4 – 6servings

Ingredients

• 1/2 pound Chinese egg noodles (I bought a bag of these about two months ago and it has been sitting on a shelf, all this time, waiting for this recipe.)
• 3 tablespoons dark sesame oil
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 1/4 teaspoon ginger
• 1/2 teaspoon garlic powder
• 1 /2 teaspoon chili powder
• 4 tablespoons brown sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons rice vinegar
• 4 tablespoons soy sauce
• 6 tablespoons hot water
• 1 tablespoon toasted sesame seeds
• 1/2 cup red pepper, sliced
• 1/2 cup yellow pepper sliced 
• 1 cup broccoli florets                                  

Directions

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together.

In a small saucepan, heat the canola oil over medium-low flame. Add the green onions, broccoli, red and yellow pepper. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, seasonings and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds.

I have been heating a bowl of this in the microwave, just to warm, and it is even better than cold.  The flavors seem to seep into each other when warm

Enjoy.