Muffins Muffins Muffins
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1 1/2 cup raisins
3/4 cup white sugar
1/2 cup margarine
2 eggs, beaten
1/2 cup walnuts
1/4 cup. corn or maple syrup
1/2 cup milk
1 tsp. vanilla, rum or butterscotch flavoring
1 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
Cook raisins, sugar, margarine and eggs with vanilla until hot and slightly
thickened. Cool slightly in fridge.
Mix dry, make a well and add warm raisin mixture. Stir until moistened,
spoon batter in muffin tin and bake until golden. Bake at 375 for 15-17
minutes. Remove and pour immediately on top, 1 tsp. of syrup over each
muffin. Cool in pan for 10 minutes. Remove and serve warm.
2 cups rhubarb pieces
1 egg
1 cup milk
1 tsp. lemon juice
1/2 cup oil
2 1/2 cups WW flour
2 cups brown sugar
1 cup rolled oats
1 tsp. each cinnamon, and baking soda
1/2 tsp. salt
Beat eggs, add milk and oil. Mix dry ingredients and make a well in
the
center. Gently stir in the rhubarb. Let stand 5 minutes before baking.
Bake
at 350 for 30-35 minutes.
4 T Butter
6 T Dark brown sugar
1 c Rhubarb; cut in small dice
----------------------THE MUFFIN DOUGH---------------------------
4 T Butter, softened
1/4 c Sugar
1 Egg
1 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Nutmeg
1/2 c Milk
Grated rind of 1 orange
----------------------THE STICKY GLAZE---------------------------
Using your fingertips or a pastry cutter, mix the butter into the
brown sugar roughly. Stir in the rhubarb. Distribute this mixture
evenly into 12 muffin cups.
Cream the softened butter and the sugar together, then beat in the
egg. Mix the flour, baking powder, baking soda, salt, and nutmeg
together thoroughly, then add the butter sugar mixture alternately
with the milk. Do not over mix. Stir in the orange rind. Pour equal
amounts of the batter into the muffin cups. Bake in a preheated 350
F oven for 25 minutes. Let cool in the pans 5 minutes, then invert
the muffin tins and ease the muffins out so that the sticky glaze
remains intact. Serve warm, with glaze topside.
[ The L. L. Bean Book of NEW New England Cookery ]
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper lined muffin cups 3/4 full.
Bake
at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
2 eggs, separated
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbs.. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbs... sugar
1/8 tsp. cinnamon
Dash of nutmeg
In small bowl beat egg yolks until light and lemon colored, about 3
minutes. In large bowl cream butter and sugar. Fold in yolks. Combine
flour, baking powder and salt; add to creamed mixture alternately with
lemon juice and peel, stirring until combined. Beat egg whites until
stiff peaks form; fold into batter. Fill greased or paper lined muffin
cups 2/3 full. Combine topping ingredients and sprinkle over muffins.
Bake at 350 degrees F. for 20-25 minutes or until muffins test done.
Yields 24 mini muffins or 8 standard muffins.
1 1/2 c Flour, unbleached
2 T Sugar
3 ts Baking powder
1/2 ts Salt
3/4 ts Dill weed
1/4 c Milk
1/2 c Butter; melted
2 lg. Egg
2/3 c Ricotta
1/2 c Zucchini; shredded
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin pan cups.
Lightly spoon flour into measuring cup, level off. In large bowl,
combine flour, sugar, baking powder, salt and dill weed, mix well.
In medium bowl combine milk, margarine and eggs. Stir in ricotta
cheese and zucchini, beat well. Add to dry ingredients, stirring
just until moistened (Batter will be stiff). Fill prepared muffin
cups 2/3 full. Bake at 400 degrees F. for 20 to 25 minutes or
until golden brown. Immediately remove from pan and serve.
1 1/2 c. flour
1 c. sugar
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. vegetable oil
1/2 tsp. vanilla
1/8 tsp. almond extract
1 1/4 c. chopped peeled fresh peaches (or a 16 oz. can of peaches,
drained and chopped)
1/2 c. almonds, chopped
In a large bowl combine flour, sugar, salt, and baking soda. In another
bowl beat eggs, oil, and extracts; stir in dry ingredients just until
moistened. Fold in peaches and almonds. Fill greased or paper lined
muffin cups 3/4 full. Bake at 375 degrees F for 20-25 minutes. Yields
about 12 standard size muffins.
1 stick butter, melted
1 c. sour cream
1 c. self rising flour
Mix all ingredients. Spoon into lightly greased mini muffin pan. Bake
at 450
degrees for 15 minutes.
Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melt butter. Make a well in the middle and add the dry
ingredients. Bake at 375 (F) for 20 min.
For a crunchy top: add brown sugar to the tops
of the muffins before baking.
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. sugar
1/3 c. vegetable oil
1 egg, slightly beaten
3/4 c. milk
Jam
TOPPING:
1/4 c. butter
1/3 c. sugar
1 tsp. cinnamon
In a large bowl combine dry ingredients. Combine oil egg & milk;
stir
into dry ingredients just until moistened. Fill greased or paper lined
muffin cups half full; place 1 teaspoon of jam on top. Cover jam with
enough batter to fill cups 3/4 full. Bake at 350 degrees F 20-25
minutes. Place melted butter in small bowl; combine cinnamon &
sugar in
another bowl. Immediately after removing muffins from oven dip tops
in
butter then in cinnamon sugar. Serve warm. Yields about 10 standard
size
muffins.
1/4 c. butter
2 c. flour
1 t. baking powder
1 t. baking soda
1/4 c. sugar
1/2 c. brown sugar
1/2 t. salt
2 eggs, beaten
1 c. buttermilk
2/3 c. chunky peanut butter
2 t. vanilla
Preheat oven to 350 degrees. Grease muffin tins. Melt butter and let cool.
Mix dry ingredients in a medium bowl. In another medium bowl, whisk
the
eggs, buttermilk, peanut butter, vanilla and melted butter.
Make a well in the middle of the dry ingredients and mix with a few
strokes
as possible. Don't over mix. Spoon the batter into the muffin tins.
Bake for
10 minutes. Makes 10 muffins.
2 eggs
1/3 cup sugar
1 cup milk
1/4 cup peanut butter
2 cups buttermilk baking mix
3 tablespoons jam
In a large mixing bowl, beat eggs, sugar, milk and peanut butter until
smooth. Stir in baking mix. Fill greased or paper lined muffin cups
two thirds full. Top each with 1/2 teaspoon jam. Bake at 375'F for
15-20
minutes or until muffins test done. Cool in pan 10 minutes before
removing to a wire rack Yield: about 12 muffins.
1/2 c. vegetable oil
1/4 c. sugar
1/4 c. brown sugar
1 c. molasses
1 egg
3 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1 c. water
In bowl, beat the oil and sugar. Beat in molasses and egg. Combine the
dry ingredients; stir into the molasses mixture alternately with the
water. Fill greased or paper lined muffin cups 2/3 full. Bake at 350
degrees F. for 20-25 minutes. Yields 20 standard size muffins.
1 c. yellow cornmeal
1 c. flour
4 T sugar
1 t. baking soda
2 t. cream of tartar
3/4 t. salt
1 c sour cream
1/4 c. milk
2 eggs, well beaten
4 T butter, melted
1. Preheat over to 425 degree F . Thoroughly grease a muffin pan.
2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and
salt and mix well.
3. Quickly add the sour cream, milk, eggs and butter. Stir just to
mix.
4. Pour the batter into the cups about three quarters full. You
should have 12 muffins.
1 C Whole wheat pastry flour
1 C Whole wheat flour
1/2 C unbleached white flour
1 C Wheat bran
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 C roasted sunflower seeds
Wet ingredients
3 C mashed ripe bananas (about 6 whole)
1/2 C Canola oil
1 Egg
1/4 C honey, warmed
3/4 tsp. vanilla extract
1 tsp. grated lemon rind
Preheat oven to 375 degrees Measure and sift all the fry ingredients
EXCEPT THE SUNFLOWER SEEDS together in a large mixing bowl. Sift a
second time. Add the
sunflower seeds and toss. Set aside. puree the bananas in the food
processor with the puree blade.
The bananas should measure about 3 cups. Add the remaining wet ingredients
and pulse to blend.
pour the wet ingredients into the dry ingredients. Stir just until
mixed. Do not over stir. Spoon the
batter into greased or papered baking tins. Fill each cup nearly to
the top. Bake for 15-20 minutes.
Cool in the baking tins for at least 10 minutes. Remove from the tins
and brush the top of each muffin
with Canola oil.
1. Grease twenty-four 2 1/2 inch regular size muffin pans or twelve
3
1/2 inch jumbo size muffin pans, or line with paper bake cups. Set
pans aside.
2. For filling: In a small bowl, beat together cream cheese, the 1 egg
and
the 2 tablespoons sugar; set aside.
3. For topping: In a small bowl, stir together the coconut, nuts, 3
tablespoons sugar and 1/2 teaspoon cinnamon; set the topping aside.
4. In a large mixing bowl, combine the flour, 2 cups sugar, baking powder,
2
teaspoons cinnamon, salt and baking soda. Make
a well in center.
5. In a medium bowl, stir together the 2 eggs, the pumpkin, oil and
vanilla.
Add to dry ingredients. Stir till mixture is just moistened.
6. Fill the muffin pans about 1/3 full with the pumpkin batter. Drop
a
heaping teaspoon of the filling on top of batter in the regular size
muffin pans or a heaping tablespoon
of the filling on batter in jumbo size pans. Top with the remaining
batter, filling the pans about
two thirds full. Sprinkle with the topping.
7. Bake the regular size muffins in a 375° oven for 20 to 25 minutes;
bake
the jumbo size muffins in a 350° oven for 25 to 30 minutes or till
a toothpick inserted near the
centers comes out clean.
Cool for a few minutes on wire racks and serve warm. Makes 24 regular
size or 12 jumbo size
muffins.
1/3 c. shortening (or oil)
1/2 c. sugar
1 egg
1 1/2 c. cake flour (or regular flour)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. milk
1/2 c. sugar
1 tsp. cinnamon
1/2 c. melted butter
Cream first 3 ingredients. Combine dry ingredients and add to creamed
mixture alternately with milk; mix well. Fill greased muffin pans 2/3
full. Bake at 325 degrees F. for 20-25 minutes or until golden. Let
cool 3-4 minutes. Meanwhile combine sugar and cinnamon. Roll muffins
in
melted butter and then in cinnamon sugar mixture.
TIP: It is best to avoid getting the butter and cinnamon on the bottom
of
the muffins if possible. Makes 8-10 muffins.
These work really good to make the night before and store in a sealed
container on the counter until morning.
1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal
1/4 Cup Sugar
1 Tbs. Baking Powder
1/2 Tsp. Salt
2 Slightly Beaten Eggs
2/3 Cup Applesauce
1/2 Cup Milk
1/4 Cup Oil
1 Lg. Apple, Peeled And Finely Chopped
Stir together four, cornmeal, sugar, baking powder and salt and set
aside.
Combine eggs, applesauce, milk and oil; stir into dry ingredients just
until moistened. Add apple. Spoon into greased muffin pans filling
2/3
full. Bake in 425F oven 15 to 20 minutes.
2 oz fresh ginger root
3/4 c sugar
2 T lemon zest
3 T sugar
8 T butter
2 egg
1 c buttermilk
2 c all-purpose flour
1/2 t salt
3/4 t baking soda
PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled
ginger until it is in tiny pieces; or hand chop into fine pieces.
(You should have 1/4 cup; it is better to have too much ginger than
too little.) Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has melted and the
mixture is hot. Don't walk away from the pan, this cooking takes
only
a couple of minutes. Remove from the stove and let the ginger mixture
cool. Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small bits; or chop
the lemon zest and pith by hand and then add the sugar. Add the lemon
mixture to the ginger mixture. Stir and set aside. Put the butter in
a mixing bowl and beat a second or two, add the remaining 1/2 cup
sugar, and beat until smooth. Add the eggs and beat well. Add the
buttermilk and mix until blended. Add the flour, salt and baking
soda. Beat until smooth. Add the ginger lemon mixture and mix well.
Spoon the batter into the muffin tins so that each cup is 3/4 full.
Bake 15 to 20 minutes. Serve warm.
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and baking powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper lined muffin cups 3/4 full.
Bake at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
These are excellent and everyone I have ever served them to loved them.