Home
Email me
Next
1 1/2 c Unbleached Flour, Sifted
1/4 c Sugar
1/4 c Brown Sugar, Packed
2 t Baking Powder
1/2 t Salt
1/2 t Ground Cinnamon
1 Large Egg, Slightly Beaten
1/2 c Vegetable Oil
1/2 c Milk
1/2 c Chopped Pecans
Sift together flour, sugar, brown sugar, baking powder, salt and
cinnamon into mixing bowl. Combine egg, oil and mil in small bowl;
blend well. Add all at once to dry ingredients, stirring just enough
to moisten. Stir in pecans. Spoon batter into greased 2 1/2 inch
muffin pan cups, filling each 2/3 full. Bake in 400 degree F.
oven
20 minutes or until golden brown. Serve hot with butter and homemade
jelly or jam. Serving Hint: Match the mood of your mealtime by using
a variety of pretty napkins to line a muffin basket. For a picnic,
choose a red and white checked napkin; for special dinners, use your
finest linen napkins; and for Christmas, of course, a bright red
napkin.
1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. clove
1/4 tsp. allspice
1/4 tsp. salt
1 cup cooked canned pumpkin
1/2 cup butter melted
1 cup chocolate chips
2 eggs
(for the spices you can substitute pumpkin pie spice
or apple pie spice)
_________________________________
Preheat oven to 350. Grease or line muffin tin.
Combine dry ingredients and set aside. In large
bowl, beat eggs. Stir in pumpkin and melted butter.
Blend well. Add dry ingredients, stirring until just
moistened. Stir in chocolate chips. Spoon into muffin
tin and bake about 20-25 minutes.
2 c Unbleached Flour
1 c Sugar
3 t Baking Powder
1/2 t Salt
1 c Half-and-half
1/2 c Vegetable Oil.
1 t Lemon Extract
2 Large Eggs
1 c Fresh/Frozen Raspberries *
* Frozen raspberries should be without syrup and should not be
thawed.
~---------------------------------------------------------------------
~-- Heat oven to 425 degrees F. Line 12 muffin cups with paper
baking cups. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon extract and eggs;
blend well. Add to dry ingredients, stir until ingredients are just
moistened. Carefully fold in raspberries. Fill prepared muffin cups
3/4 full. Bake at 425 degrees F. 18 to 23 minutes or until golden
brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500
feet, decrease baking powder to 2 teaspoonful.
2 cups flour
2 cups yellow corn meal
2 Tbs. baking powder
1 tsp. baking soda
2 tsp. salt
3 eggs
1 cup pumpkin puree
.5 cup honey
.5 cup light molasses
2 cups buttermilk
.25 pound butter, melted (1 stick)
Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly,
then add pumpkin, honey, molasses, and buttermilk. Combine with dry
ingredients and mix well. Stir in butter. Grease muffin tins and fill
2/3 full with batter. Bake for 20 min., or until golden brown. Cool
on
wire rack. Makes 2.5 dozen
Yield: 18 Muffins
3 Eggs
1 c Oil
1 2/3 c Sugar, granulated; or less
1/3 c Sugar, brown
2 c Zucchini; grated
3 c Flour, sifted
1 ts Baking soda
1/4 ts Baking powder
3 ts Cinnamon
1 ts Salt
1/2 c Walnuts; chopped
Beat the eggs until they are light and foamy; add the sugar, oil and
zucchini. Blend well with a spoon. Mix the dry ingredients and add
to the egg mixture; blend well. Add the nuts, and spoon into greased
muffin tins. Bake at 325 F. for 20 minutes (or two bread loaves for
one hour).
FROM: Indian Valley Elem. School, Walnut Creek, CA
Ingredients
2 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2-1/2 teaspoons pumpkin spice
1/2 cup lightly salted butter or margarine, melted
and cooled
1/4 cup butter milk
2 eggs, lightly beaten
3 Tablespoons molasses
3/4 cup canned pumpkin
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped pitted dates
Preheat oven to 400 degrees. Grease twelve 3 x
1-1/4- inch muffin cups. In large bowl, stir together
flour, brown sugar, baking powder, baking soda,
salt, and pumpkin spice. In another bowl, stir butter,
buttermilk, eggs, molasses, pumpkin, and vanilla
until blended. Make a well in center of dry
ingredients; add second mixture and stir just to
combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to
25 minutes or until cake tester inserted in center of
one muffin comes out clean. Remove muffin tins to
wire rack. Cool 5 minutes before removing muffins
from cups; finish cooling on rack. Serve them or
cool completely and store in an airtight container at
room temperature. These muffins freeze well.
Serves: 12 muffins
Recipe By : Meals in a Minute
Serving Size : 12
1 cup flour -- PLUS
2 teaspoons flour
1/2 cup nonfat dry milk powder
1/4 cup brown sugar -- firmly packed
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 cup buttermilk -- PLUS
2 teaspoons buttermilk
1 egg -- lightly beaten
1/4 cup vegetable oil -- LESS
2 teaspoons vegetable oil
2 tablespoons whipped butter -- melted
1 bananas -- ripe, mashed
1/2 cup golden raisins -- plumped
1 ounce walnuts -- chopped
Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In
medium mixing bowl combine flour, milk powder, sugar, baking powder,
baking
soda and nutmeg; stir to combine and set aside. In small bowl, combine
buttermilk, egg, oil, and butter and stir until blended; stir in dry
ingredients. Add banana, raisins, and walnuts and stir to combine
(mixture
will be lumpy). Fill each baking cup with an equal amount of batter
and
bake for 15 minutes (until golden brown and a toothpick inserted in
center
comes out dry). Transfer muffins from pan to wire rack and cool.
Source: Weight Watchers' Meals in a Minute Cookbook
Mix bran, milk, apples, oil and egg. Mix in another bowl the dry
ingredients.
Add the wet ingredients to the dry ones; mix gently just enough to
humidify. Bake 375F, 15-20 min. (You can add dry raisins and/or nuts
to
the recipe if you like it!). Have fun!
1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots, grated
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon,
nutmeg and salt. In a mixing bowl, beat the eggs at medium speed until
blended. Gradually beat in
the granulated sugar and the dark brown sugar. Add the vanilla, vegetable
oil and orange juice
and mix until combined and smooth. On low speed mix in one third of
the
flour mixture. Scrape down
the sides as necessary. Continue to add the flour mixture in thirds
until
just smooth.
Fold in the grated carrots, walnuts and chocolate morsels. Fill the
muffin
cups about two thirds full
and bake 18 to 20 minutes or until a toothpick inserted in the center
comes
out clean. Cool on a wire
rack for 15 to 20 minutes and remove from muffin tins. Frost with Cream
Cheese Frosting.
Yield: 1 1/2 to 2 dozen cupcakes
CREAM CHEESE FROSTING
6 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
One 1 pound box of confectioners sugar, sifted
1 teaspoon vanilla
1/4 cup sour cream
1 tablespoon finely grated orange rind
In a bowl, beat the cream cheese and the butter until light and fluffy.
Gradually beat in the confectioners sugar. Add the vanilla, sour cream
and
orange rind until blended.
Ingredients:
2 1/2 c. all-purpose flour
2 c. sugar
1 tbs.. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples
Streusel Topping (see below)
In large bowl, combine flour, sugar, pumpkin pie
spice, baking soda and salt; set aside. Combine
eggs, pumpkin and oil in separate bowl. Add liquid
ingredients to dry ingredients; stir just until
moistened. Stir in apples. Spoon batter into greased
or paper lined muffin pans filling 3/4 full. Sprinkle
Streusel Topping over batter. Bake in preheated
350 degree oven for 35 to 40 minutes or until
toothpick comes out clean. For making mini muffins,
bake 15 to 20 minutes at 350 degrees.
Streusel topping: In small bowl, combine 2
tablespoons of all-purpose flour, 1/4 cup sugar and
1/2 teaspoon ground cinnamon. Cut in 4 teaspoons
of butter until mixture is crumbly.
Makes 18 regular size muffins.
2 c. boiling water
6 c. all-bran cereal
1 c. oil
4 eggs, beaten
3 c. sugar
1 qt. buttermilk
5 c. all purpose flour
5 tsp. baking soda
2 tsp. salt
24 oz. apple butter
2 c. chopped walnuts (optional)
2 c. raisins (optional)
Pour boiling water over 2 c. bran. Add oil. Mix and set aside.
Mix together beaten eggs, sugar, buttermilk, and the remaining bran
- in
that order. Sift flour with soda and salt. Combine bran mixtures with
flour
mixture. Stir in apple butter, walnuts and raisins. Bake in greased
muffin
tins 15-20 minutes at 400 degrees. Mixture keeps 6 weeks in refrigerator.
Muffins freeze well.
Makes 6 dozen
Note: To cut fat, use half fruit puree replacement butter and half fat.
Also, don't use the nuts.
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs
1 cup milk or yogurt, 2 tsp. grated lemon rind
1/2 cup lemon juice, 1/4 cup poppy seeds
Dry Mix - 2 cups self raising flour, 1/4 tsp. baking soda
Preheat the oven to 400F, grease the muffin pans. Blend the margarine
&
sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix
into the wet
mix (do NOT over mix), spoon into pans & bake for 20 mins. Makes
12. Serve
with lemon or honey butter. Using yogurt instead of milk will give
a
moister product.
Filling:
6 ounces cream cheese, softened
1 egg
1 Tablespoon granulated sugar
Topping:
3/4 Cup flaked coconut
1/2 Cup pecans, chopped
1/4 Cup granulated sugar
1/2 tsp. ground cinnamon
For Batter: In large bowl, combine flour, cinnamon, baking soda, coriander,
and salt; set aside. In small bowl, combine eggs, sugar, pumpkin, oil,
and
vanilla; mix well. Add liquid ingredients; stir just until just moistened.
Filling: In small bowl, combine cream cheese, egg, and sugar; mix well.
Topping: In small bowl, combine coconut, pecans, sugar, and cinnamon.
To Assemble: Spoon half of batter into 24 paper lined muffin cups,
filling
1/2 full. Spoon cream cheese filling evenly over partially filled muffin
cups. Spoon remaining batter over cream cheese filling, carefully spreading
to edges. Sprinkle topping over muffins.
Bake in 350 degree oven for 20-25 mins. Cool in pans 3-4 mins. Cool
on wire
rack. Makes 24 muffins
Into large bowl, sift together flour, sugar, cinnamon, baking soda &
salt
Stir in carrots, apple, coconut, raisins, nuts & pineapple.
In a separate bowl, whisk together eggs, oil and vanilla. Pour into
bowl
with dry ingredients; blend well.
Spoon batter into 16 muffin cu
ps that are greased or lines with paper
muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree
oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn
out onto wire rack to cool completely. Store in airtight container.
Best when allowed to "ripen" for 24 hours.
Preheat oven to 400 F, prepare pans. Blend together the margarine, golden
syrup, molasses & sugar then beat in the eggs & milk. Combine
the dry
ingredients then mix them into the wet mix. Spoon into pans & bake
for 20-25 mins. Makes 10.
Variations:
Ginger & Apple: Reduce the milk to 1/2 cup &
add 1 cup diced
cooked or grated raw apple to the wet mix.
Chunky Ginger: Add 1/4 cup chopped mixed peel & 1/4
cup crystallized ginger to the wet mix.
Raisin & Walnut Ginger: Add 1/2 cup chopped raisins & 1/2 cup
chopped
walnuts/pecans to the wet mix.
Ginger & Chocolate: Add 1 cup chopped chocolate or
1 cup chocolate
chips/drops/bits to the wet mix. Omit the lemon rind.
2 c. shredded carrots
1 c. shredded zucchini
1 c. chopped peeled apple
3/4 c. flaked coconut
1/2 c. chopped almonds
2 tsp. grated orange peel
2 c. flour
1 1/4 c. sugar
1 Tbls. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs, lightly beaten
3/4 c. vegetable oil
1 tsp. vanilla extract
Gently toss together the first 6 ingredients and set aside. In a large
bowl, combine dry ingredients. Combine egg, oil and vanilla; stir into
dry ingredients just until moistened (batter will be thick). Fold in
vegetable mixture. Fill greased or paper lined muffin cups 2/3 full.
Bake at 375 degrees F. for 20-22 minutes or until they test done. Cool
in
pan 10 minutes before removing to rack. Makes 18 standard size muffins.
Combine dry ingredients in large mixing bowl. Mix
remaining ingredients in medium bowl; add to flour
mixture until just blended. Spoon into 12 greased
muffin cups. Drop 1 heaping teaspoon of cream
cheese filling (recipe below) into center of each cup,
pressing down slightly into batter. Sprinkle with nut
topping (recipe below).
Bake at 400 degrees for 20-25 minutes or until
toothpick comes out clean. Cool in pan for 5
minutes.
Cream Cheese Filling:
4 oz. cream cheese, softened
2 TBS. packed brown sugar
1-1/2 tsp. maple flavoring
Combine in small bowl and beat until creamy.
Nut Topping:
Combine 2 TBS. packed brown sugar and 1/4 c.
chopped walnuts.
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoon ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon
and
nutmeg. Mix well. Put in a large airtight container. Label with date
and
contents. Store in a cool, dry place. Use within 6 to 8 months.
Makes about 11 cups of Muffin Mix, enough for 4 batches of muffins.
Use Muffin Mix to make Melt-in-Your-Mouth Muffins and Zucchini Muffins.
2 3/4 cups Muffin Mix
1 egg -- beaten
1 cup milk
1/2 cup butter or margarine -- melted
or 1/2 cup vegetable oil
Preheat oven to 400°F. Spray muffin pan with nonstick cooking spray.
Put Muffin Mix in a medium bowl. In a small bowl or measuring cup,
combine egg, milk and butter. Add all at once to Muffin Mix. Stir until
mix
is just moistened; batter should be lumpy.
Fill prepared muffin pan 3/4 full. Bake 15 minutes or until golden
brown. Place pan on wire rack for 5 minutes; remove muffins from pan
and
serve immediately, or place on wire rack to cool. These muffins freeze
well.
Makes 12 muffins.
VARIATIONS:
Cappuccino Chip Muffins: Add 1 tsp. ground cinnamon and 1 tbs..
espresso
powder to dry ingredients. Add 1 tsp. vanilla extract to wet ingredients.
Add 3/4 cup semisweet mini morsels to batter.
Banana Muffins: Add 1/2 cup chopped pecans to dry ingredients.
Mash 1 banana (approx. 1/2 cup) and add to wet
ingredients along with 1 tsp. vanilla extract.
Butterscotch Pecan Muffins: Combine 6 tbs.. melted butter with
6 tbs..
brown sugar. Place 1 tbs.. of brown sugar mixture and 2 to 3 pecan
halves
in the bottom of each muffin cup. Fill cups 3/4 full with batter.
Cranberry Nut Muffins: Gently fold 1 cup chopped fresh or frozen
cranberries, 1/2 cup chopped nuts and 3 tbs.. sugar into basic muffin
batter just before filling muffin pan.
Blueberry Muffins: Gently fold 1 cup fresh, frozen or drained
canned
blueberries into basic muffin batter before filling muffin pan.
Fresh Peach Muffins: Gently fold 1 cup diced fresh peaches into
batter
before filling muffin pan.
Dried Fruit Muffins: Add 1 cup chopped dried fruit (apricots,
cherries,
peaches, blueberries, pineapple, strawberries) to liquid ingredients.
Cornmeal Muffins: Decrease Muffin Mix to 2-1/4 cups. Add 1/2 cup cornmeal.
2 cups Muffin Mix
1/2 cup sugar
1/2 cup chopped nuts
1 tablespoon ground cinnamon
1 cup grated zucchini
1 egg -- beaten
1/2 cup butter -- melted
2 teaspoons vanilla extract
Preheat oven to 400°F. Spray muffin pan with nonstick muffin spray.
In a medium bowl, combine Muffin Mix, sugar, nuts and cinnamon. In
a
separate bowl or measuring cup, combine zucchini, egg, butter and vanilla.
Add all at once to dry ingredients. Stir until just moistened; batter
should be lumpy.
Fill prepared muffin pan 3/4 full. Bake 20 to 25 minutes or until golden
brown.
Makes 10 medium muffins.