Muffins Muffins Muffins
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Wet Mix:
1 C Sugar
2/3 C Oil
2 Lg. Eggs -- beaten
Dry Mix:
1 1/2 C Flour
2 Tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
Add:
1 tsp. Vanilla
1 C Carrot -- finely grated
1 C Pineapple -- crushed, drained
Preheat oven to 375 F, prepare pans. Beat together sugar, oil &
beaten
eggs. Combine flour, baking soda, baking powder, cinnamon & salt
& mix
well. Add dry mix to wet mix & stir to moisten. Add carrots, pineapple
&
vanilla. Spoon into pans & bake for 20 mins. Chopped nuts may be
added if
desired.
Makes 9-10 large muffins.
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3/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/2 cup softened lightly salted butter or margarine
1 egg
1 square (1 oz) melted semisweet chocolate
1 Tbs. bourbon
1 tsp. vanilla
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 400 F, prepare pans. In a bowl
mix first three ingredients.
In another bowl cream butter & sugar until light &
fluffy, beat in chocolate, egg, bourbon & vanilla.
Add dry mix to wet mix until just combined, stir in
chips & nuts. Spoon into pans & bake for 15-20
mins or until done. Makes 9.
These muffins freeze well.
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Yield: 4 servings
2 cup Unbleached flour
1 cup Sugar
3 tsp. Baking powder
1/2 tsp. Salt
1 cup Half & half
1/2 cup Vegetable oil.
1 tsp. Lemon extract
2 ea. Large eggs
1 cup 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 & 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.
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Yield: 24 servings
2 1/2 cup Flour
1 1/2 tsp. Baking powder
1/2 tsp. Soda
3/4 cup Sugar
1/4 tsp. Salt
2 x Eggs, beaten
1 cup Buttermilk
4 oz Butter
1 1/2 cup Blueberries
Sift dry ingredients together in a large bowl. In another bowl,
whisk eggs, buttermilk and butter that has been melted and browned
slightly. Make a well in dry ingredients and pour in liquid
ingredients, mixing quickly. Fold in blueberries. Spoon batter
into
greased muffin cups and bake till golden brown. Bake at 400 F
for 20
to 30 minutes. Makes 24 muffins.
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3 Tbs. Light margarine; melted
3 1/2 Tbs. Sugar
1/4 cup Fat free egg substitute
2 cup Unbleached flour
1 Tbs. Baking powder
1 cup Milk
1 cup Blueberries
Combine the margarine, sugar, and egg substitute in a large bowl.
Into a medium bowl, sift the flour and baking powder. Alternately add
the flour mixture and the milk to the egg mixture. Beat until the
batter looks bubbly. Gently stir in the blueberries.
Coat a 12 cup muffin pan with nonstick spray. Fill the muffin cups
three quarters full. Bake at 350F until a toothpick inserted in the
center of a muffin comes clean, about 30 minutes.
Per muffin: Calories: 119; fat: 2.4g; sodium: 116 mg; cholesterol:
1.5 mg.
Prevention's Quick & Healthy Cooking
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2 cup Unsifted all-purpose flour
2/3 cup Sugar
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
-Pinch
of ground cloves
-(optional)
2 cup Fresh or frozen blueberries
1/4 cup (1/2 stick) butter or
-margarine
1 8 ounce container
plain
-low fat
yogurt
1 lg. Egg
2 tsp. Grated lemon rind
1 tsp. Lemon extract
1 tsp. Vanilla extract
Heat oven to 375-F. Grease twelve 3 inch muffin pan cups. In large
bowl, combine flour, sugar, baking powder, baking soda, and salt; add
cloves, if desired. Add blueberries and toss to coat with flour
mixture; set aside.
In medium size microwave safe howl, microwave butter on medium (50
percent), 10 to 15 seconds, or until melted. Cool slightly, then add
yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until
blended.
Stir yogurt mixture into flour berry mixture just until blended
and dry ingredients are moistened- do not over mix. Divide batter
among muffin pan cups. Bake 20 to 25 minutes or until muffins spring
back when gently pressed with fingertip. Cool in pan on wire rack 5
minutes. Remove muffins from cups and serve warm.
MAKES TWELVE 3 INCH MUFFINS
Nutrition information per muffin- protein: 4 grams; fat: 4 grams;
carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams;
cholesterol: 26 milligrams; calories: 161.
Source: 1994 COUNTRY COOKING, From: Sallie
These muffins won Sally a second place ribbon at the Dartmouth Mall
Cookbook and Recipe Contest, as well as continuous raves from guests.
From: Sallie
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1 cup milk
1/3 cup vegetable oil
1 Tbs. grated orange peel
1 egg
2 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen cranberries, cut into halves, or sweetened dried
cranberries
Oven 400 degrees. Grease bottoms only of 12 med. muffin cups, 2 1/2
x 1
1/4", or line with paper baking cups. Beat milk, oil, orange peel and
egg
in large bowl. Stir in remaining ingredients except cranberries just
until
flour is moistened. Fold in cranberries. Divide batter evenly among
muffin
cups (cups will be about 3/4 full). Sprinkle with sugar if desired.
Bake
18-20 min. or until golden brown. Immediately remove from pan.
Makes 12 muffins.
Recipe from Betty Crocker's Homemade Quick Breads
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Streusel Topping
1 cup milk
1/3 cup vegetable oil
1/2 tsp. vanilla
1 egg
2 cup flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen (thawed and well drained) blueberries
Oven 400 degrees. grease bottoms only of 12 med. muffin cups, 2 1/2
x 1
1/4". or line with paper baking cups. Prepare streusel topping; reserve.
Beat milk, oil, vanilla and egg in large bowl. Stir in flour, sugar,
baking
powder and salt just until flour is moistened. Fold in blueberries.
Divide
batter evenly among muffin cups (cups will be about 3/4 full). Sprinkle
each with about 2 tsp. Streusel Topping. Bake 22-24 min. or until golden
brown. Immediately remove from pan.
Makes 12 muffins.
Recipe from: Betty Crocker's Homemade Quick Breads
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2 cup Whole Wheat Flour
3/4 cup Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Baking Soda
3/4 cup Orange Juice
1 Tbs. Grated Orange Peel
2 Tbs. Shortening
1 Egg; Large, Well
Beaten
1 1/2 cup Cranberries; *
1 cup Nuts; Chopped, Optional
* Use either fresh or frozen cranberries that have been coarsely
chopped. In a medium mixer bowl, mix the flour, sugar, baking
powder, salt and the baking soda together. Stir in the orange juice,
orange peel, shortening and the egg. Mix until well blended.
Stir
in the cranberries and the nuts, if used, and turn into greased
muffin tins. Bake at 350 degrees F for 20 to 25 minutes or until
done. Use a shorter baking time if small muffin tins are used.
1/2 cup Chopped cranberries (raw)
-or- blueberries
1/4 cup Honey or maple syrup
2 Tbs. Unrefined vegetable oil
3/4 cup Orange juice
1 cup AM Oat Bran
1 cup AM Whole Wheat Pastry Flour
1 Tbs. Non alum baking powder
(Yield: 12 large or 24 mini muffins)
Place berries, honey, oil, orange juice in blender and blend
slightly. Mix dry ingredients. Add liquid to dry and mix.
Fill
oiled muffin tins and bake at 400 F. for 20 to 25 minutes or until
nicely browned. The smaller muffins rise better.
Source: Arrowhead Mills "Oat Bran Recipes"
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2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 ripe bananas, quartered
2 eggs
2/3 cup firmly packed brown sugar
6 Tbs. butter, melted
1 tsp. vanilla
1 cup fresh blueberries
TOPPING:
1/4 cup granulated sugar
1 tsp. grated lemon rind
Preheat oven to 400 F. Lightly grease twelve 2 1/2 inch
muffin cups.
Combine flour, baking powder, salt, and cinnamon on sheet
of waxed paper.
Beat bananas in large bowl with electric mixer until mashed.
Add eggs, brown sugar, butter, and vanilla, beating until blended.
Stir in combined dry ingredients with a wooden spoon until
almost blended. Stir in blueberries just until combined. Spoon into
prepared muffin cups, dividing batter equally.
Prepare Topping: Combine sugar and lemon rind in small dish.
Sprinkle evenly over muffins.
Bake in preheated 400F oven for 20 to 22 minutes or until
golden. Remove muffins from pan to wire rack.
Serve hot. Makes 12 muffins.
[ Family Circle Magazine; June 26, 1990 ]
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Breakfast Foods
Thanksgiving
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
flour
1/2 cup
whole wheat flour
1 teaspoon
baking soda
1 teaspoon
cinnamon
1/4 teaspoon
salt
2
eggs
3/4 cup
brown sugar -- packed
1/4 cup
vegetable oil
1 teaspoon
vanilla extract
3/4 cup
Granny Smith apple -- diced
3/4 cup
dried cranberries OR
fresh cranberries -- coarsely chopped
1/2 cup
walnuts -- chopped
STREUSEL TOPPING
1/2 cup
flour
1/4 cup
brown sugar
3 tablespoons
butter -- chilled
Preheat oven to 350!. Line muffin cups with papers or grease them.
Mix
dry ingredients. Break eggs in a separate bowl, add
brown sugar and whisk
until smooth. Whisk in oil and vanilla. Add apple, cranberries
and nuts. Fold
in dry ingredients until just moistened. Spoon batter into muffin
cups.
Streusel: Combine flour and brown sugar. Cut 3 tablespoons
butter into
dry ingredients until mixture resembles coarse meal. (Makes about
3/4 cup.)
Sprinkle on top of muffins. Bake 20-25 minutes until browned
and firm to
the touch.
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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 & lemon colored, about
3
minutes. In large bowl cream butter & sugar. Fold in yolks. Combine
flour, baking powder & salt; add to creamed mixture alternately
with
lemon juice & 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 & 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.
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1 cup Flour
3/4 cup Sugar
1 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 cup Chopped walnuts
1/2 cup Raisins
1 cup Persimmon pulp
2 Tbs. Oil
1/4 tsp. Lemon extract
Combine the first 9 ingredients. In a blender, blend pulp, oil and
lemon until just smooth and add to the flour mixture. Stir only until
well mixed. Pour into greased muffin pans, and bake at 350F for 25-30
minutes. Makes 12 large muffins. Lemon glaze may be added when cool.
Heat the milk and melt the butter in it. Cool. Combine the yeast,
water, and sugar. Allow to proof for a few minutes. Combine the
cooled milk mixture with the yeast mixture in large bowl. Add the egg,
salt, and vinegar, along with half the flour and mix at medium speed
for about 5 minutes. Add in remaining flour and mix well. The mixture
will be pretty sticky. I let the mixer do the kneading for me for
about 5 more minutes.
Cover and allow to rise in draft free area for 1 hour.
Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie
sheets with vegetable spray. Scoop up approx. 1/2 cup of dough into
your hand and form a ball. Flatten and place in cornmeal, turning
once. Place muffin on the greased cookie sheet and flatten to a 3 inch
circle. Allow muffins to rise for about 8 minutes.
Heat a griddle or skillet on top of the stove. You should use
medium low heat. Place the muffins on the griddle and cook 7 minutes
on each side. Allow to cool completely.
* The recipe says to lightly oil the griddle, but I use our cast iron
griddles that are so well seasoned that I don't add extra oil and they
cook just fine.
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1 cup dried cherries, pitted
1 cup buttermilk
1 3/4 cup unbleached all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
8 tbs. (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
Combine the cherries and buttermilk in a small bowl, and set aside to
soak
for 30 minutes. Preheat the oven to 350 degrees. Generously butter
18
muffin cups or line them with paper liners. In a large bowl, sift together
the flour, baking powder, baking soda, and salt. In another bowl, cream
together the butter and sugar. Add the eggs and mix thoroughly. Make
a
well in the center of the dry ingredients, and spoon the cherries and
buttermilk into it. Then add the butter sugar mixture. Mix until
thoroughly blended - but do not over mix. Fill the cups two thirds
full
with the batter, and bake until a toothpick inserted in the center
comes
out clean, 18 to 20 minutes. Transfer the muffins to a wire rack and
allow them to cool.
Makes 18 muffins
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Serving Size : 24
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or margarine -- melted
2 cups applesauce
2 large eggs
2 tablespoons vanilla extract
1 cup raisins, seedless
In a large bowl, combine flour, sugar, cinnamon, allspice, baking soda
and salt; set aside.
In a 1 quart bowl or glass measure, melt butter or margarine. Beat
in
applesauce, eggs and vanilla. Stir the mixture into the dry ingredients
just until moistened. Fold in raisins.
Fill greased or paper lined muffin cups three fourths full. Bake at
350°F for 20 to 25 minutes or until muffins test done. Cool in
pans 10
minutes; remove muffins from the pans and place them on a wire rack
to
finish cooling.
Makes 24 muffins.
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Recipe By : North County Journal, 2/1/95
Serving Size : 18
11 ounces mandarin oranges in juice -- or in syrup
1 tablespoon orange extract
2 cups flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 whole egg -- well beaten
8 ounces sour cream
1/3 cup butter or margarine -- melted
1/2 cup pecans -- chopped
Preheat oven to 400°F. Line muffin pans with paper liners.
Drain orange segments, reserving liquid. Add orange extract and enough
water to liquid to make 1 cup.
In large bowl, combine flour, baking powder, baking soda, salt, brown
and granulated sugars.
In separate bowl, combine egg, sour cream, orange liquid and butter.
Add to dry ingredients with
oranges and pecans. Stir just until moistened.
Fill lined muffin cups 2/3 full. Bake in preheated oven 20-25 minutes.
Makes 1-1/2 dozen muffins.
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Recipe By : Women's Day Magazine (late 1980's)
Serving Size : 12
2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar -- packed
1 large egg
1 cup milk
1/2 cup margarine -- melted
Mix flour, baking soda, salt and brown sugar in medium bowl. In separate
small bowl, beat egg, milk and margarine. Add all at once to flour
mixture;
beat to mix well. Spoon batter into 12 greased or paper lined 2 1/2
inch
muffin cups, filling each about 2/3 full. Bake in 350°F oven about
20
minutes or until browned.
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Recipe By : Land of Lakes Collection
Serving Size : 12
1 1/4 Cups Whole Wheat Flour
1 Cup Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
2 Eggs
1/2 Cup Firmly Packed Brown Sugar
2/3 Cup Creamy Blend 1 Or 2
2 Ripe Bananas -- Mashed
2 Teaspoons Grated Lime Rind
2 Teaspoons Lime Juice
1/4 Cup Coconut Flakes
Heat oven to 350 F.
In a large bowl combine whole wheat flour, baking powder, baking soda,
salt, cinnamon and ginger; set aside. In a small mixer bowl beat eggs
on medium high speed until frothy. Add brown sugar, Creamy Blend,
bananas, lime peel and lime juice. Beat at medium speed, scraping bowl
often, until smooth, 1-2 min. By hand, stir banana mixture into flour
mixture until well mixed.
Spoon batter into 12 paper lined muffin cups. Sprinkle tops with coconut.
Bake for 20-25 min or until wooden pick inserted in center comes out
clean.
Cool on wire cooling rack.
Per serving: 151.1 Calories; 1.6g Fat (9.5% calories from fat); 4.5g
Protein;
30.5g Carbohydrate; 31 mg Cholesterol; 305 mg Sodium
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