Muffins Muffins Muffins
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Makes 12 muffins
1-1/2 cups all-purpose flour
1/2 cup CREAM OF WHEAT Cereal (1/2 minute, 2 1/2 minute or 10 minute
stovetop cooking) (Farina)
1/2 cup firmly packed light brown sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel
1 teaspoon poppy seed
1 (8 ounce) container low fat vanilla yogurt
1/2 cup EGG BEATERS Healthy Real Egg Product (or 2 eggs)
1/4 cup margarine, melted
1/3 cup jam or preserves, any flavor
In small bowl, combine flour, cereal, brown sugar, baking powder, lemon
peel and poppy seed; set aside.
In large bowl, combine yogurt, egg product and melted margarine. Stir
into
flour mixture just until moistened. Spoon batter into 12 greased 2
1/2 inch
muffin pan cups. Bake at 375 F for 18 to 20 minutes or until lightly
golden. Remove muffins from pan onto cooling rack. While muffins are
still
warm, poke hole in center of the top of each muffin using back of spoon.
Fill center of each hole with jam or preserves. Serve warm.
Nutrition Information per serving : 196 calories, 4 g total fat,
1 g
saturated fat, 1 mg cholesterol, 80 mg sodium, 1 g dietary fiber
2 rashers rind less bacon,
1.1/4 cups self raising flour
1/2 cup bran flakes,
1 large egg beaten,
1/8 cup melted butter
1/2 cup tasty cheese,
1/2 tsp. salt,
1/4 tsp. each mustard and pepper
1/2 cup milk, approx.
Cut bacon into a bowl and add the bran, cheese, salt, mustard and pepper.
Stir well and make a hole in the center to add the egg and cooled butter.
Gently
add enough milk to produce a soft scone texture then spoon mixture
into
ungreased muffin pans and scatter bacon pieces on top. Microwave on
high for 3.1/2 -
4 mins, allow to stand about 1/2 a minute before removing to rack.
Variations:
Replace cheese with corn kernels or green peas. Use tomato juice instead
of
milk.
Wet Mix -
1/4 cup butter,
1/2 cup brown sugar,
2 eggs,
1.1/2 cups plain. yogurt
Dry Mix -
3 cups self raising flour,
1/2 tsp. cinnamon,
1/2 cup walnuts
1/2 cup white raisins
Topping -
1 Tbs. brown sugar,
1 Tbs. margarine,
1 tsp. cinnamon,
2 Tbs. walnuts
Preheat oven to 400 F, prepare pans. Blend the butter and sugar and
beat in
the eggs and yogurt. Fold the previously combined dry mix into the
wet mix and
place into pans. Blend the topping ingredients together and place this
on
the top of the muffins, pressing it slightly into the batter to help
it stick.
Bake for 20 mins. Makes 15. These muffins are lovely served with honey.
1 1/2 cup Unbleached Flour
1 cup Bran
1 tsp. Orange Rind; Grated
1 tsp. Baking Soda
1/4 tsp. Salt
1 cup Buttermilk
1/4 cup Molasses; Light
1/4 cup Vegetable Oil
Combine all of the dry ingredients, then mix all of the wet ingredients
together. Stir the wet and dry ingredients together and spoon into
a
well greased muffin pan. Bake at 350 degrees F. for 25 minutes.
Let the muffins cool for 5 minutes before removing them from the pan.
NOTE:
This is one of the few bran muffin recipes that I have found that
doesn't call for bran cereal. You can experiment with this recipe by
adding grated carrots, mashed bananas, raisins, chopped prunes, sesame
seeds, nuts or chopped apple as you desire.
2 oz Ginger root, whole/unpeeled
3/4 cup Sugar + 3 Tbs. sugar
2 Tbs. Lemon zest
8 Tbs. Butter, room temperature
2 eggs
1 cup Buttermilk
2 cup Flour
1/2 tsp. Salt
3/4 tsp. Baking soda
Zest from two lemons, with some white pith
Preheat the oven to 375 degrees. Grease the muffin tins.
Cut the unpeeled ginger into large chunks. If you have a food
processor, process the 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 the mixture 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 minutes. Remove from the stove and
let the ginger mixture cool.
Put the lemon zest and 3 T sugar in the food processor and process
until the peel is in small bits; or chop by hand and then add 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.
1 egg, beaten
1 cup milk
1 tsp. shortening, melted
2 Tbs. cornmeal, heaping
1 1/2 cup flour
2 tsp. baking powder
Mix the egg, milk and shortening together. Combine with the sifted dry
ingredients and mix thoroughly. Bake in greased muffin tins at 450-F
about 20 minutes.
2 cup Flour
3/4 cup Sugar
1 Tbs. Baking powder
1 1/2 ea. Nutmegs, whole; grated
1/2 tsp. Salt
1 Egg
3/4 cup Heavy cream
3/4 cup Milk
5 Tbs. butter, melted
Preheat oven to 400 degrees. Grease the muffin tins. Stir
together with a fork the flour, sugar, baking powder, nutmeg, and
salt in a medium size bowl, thoroughly combining the ingredients.
Beat the egg well in a small bowl, then stir in the cream, milk, and
butter and blend well. Add the cream mixture to the flour mixture and
stir only until there are no streaks of flour. Don't over mix.
Spoon batter two thirds full in each muffin cup. Bake for about 20
minutes, or until rounded tops are lightly golden. Remove muffins from
the pan and serve warm. Or cool on a rack and store or freeze for
later use; warm before serving.
3/4 cup Hot water
1/2 cup Molasses
1/4 cup Milk
2 cup Whole wheat flour
1 cup All-purpose flour
3/4 cup Sugar
3 Tbs. Baking powder
1 tsp. Baking soda
1 tsp. Salt
1 1/2 cup Chopped dry roasted pecans
In a medium size bowl combine the hot water and molasses, stirring
until well blended. Stir in the milk until blended. In a large
bowl sift together the flours, sugar, baking powder, baking soda and
salt. With a rubber spatula, fold the liquid mixture and the pecans
into the dry ingredients just until flour is thoroughly incorporated;
do not over mix. Spoon into 12 greased muffin cups. Bake at 300F
until done, 45 minutes to about 1 hour. Remove from pan immediately
and serve while hot.
From Paul Prudhomme's Louisiana Kitchen
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 c
Milk
1/4 c
Butter, melted
1
Egg
1 3/4 c
Flour, all-purpose
1/3 c
Brown sugar, packed
2 1/2 ts
Baking powder
3/4 ts
Salt
1/2 c
Chocolate chips, semisweet
1/2 c
Walnuts, chopped
Heat oven to 400 degrees F.; line 12 medium muffin
cups with paper baking cups or grease bottoms only of
muffin cups.
Beat milk, margarine and egg. Stir in remaining
ingredients, all at once, just until flour is
moistened (batter will be lumpy). Fill muffin cups
about 2/3 full. Bake 18 to 20 minutes or until golden
brown.
Back to the Top
Recipe By : Arnald
Serving Size : 6 Preparation Time :0:00
Categories : Muffins
Breakfast
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 c
FLOUR
1 1/2 c
SUGAR
3/4 tsp
BAKING SODA
1 d
SALT
1 c
BUTTER
2 ea.
EGGS
3/4 c
BUTTERMILK
1/4 c
SOUR CREAM
3/4 ts
VANILLA
3/4 c
CHOCOLATE CHIPS
IN A LARGE BOWL, COMBINE FLOUR, SUGAR, SODA, AND SALT.
CUT IN MARGARINE UNTIL CRUMBLY. STIR IN BUTTERMILK,
SOUR CREAM, AND VANILLA. DO NOT OVER MIX. FOLD IN
CHOCOLATE CHIPS. FILL GREASED MUFFIN TINS 3/4 FULL OF
BATTER. BAKE AT 375 DEG F. FOR 20 MINUTES.
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate
Muffins
Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
12
Regular or 48 miniature muffins
Make one or two days ahead
-for best flavor.
1/2 c
(1 1/4 ounces) sliced un blanched Almonds
1 2/3 c
All-purpose flour
1 c
Granulated sugar
1 tb
Pumpkin pie spice
1 t
Baking soda
1/4 ts
Baking powder
1/4 ts
Salt
2 lg.
Eggs
1 c
Plain pumpkin (half of a 1 lb. can)
1/2 c
(1 stick) butter, melted
1 c
(6 ounces) chocolate chips
Heat oven to 350 F. Put almonds on a baking sheet pr
pie pan and bake about 5 minutes, just until lightly
browned; watch carefully so almonds don't burn. (You
can also toast them in a toaster oven.) Slide almonds
off the baking sheet so they cool quickly.
Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, sugar, pie spice, baking soda,
baking powder, and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter,
and whisk until well blended. Stir in chocolate chips
and almonds. Pour over dry ingredients and fold in
with a rubber spatula just until dry ingredients are
moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25
minutes, or until puffed and springy to the touch in
the center. Turn out onto a rack to cool. Wrap in a
plastic bag and keep for 1 or 2 days. Re heat before
serving.
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
sliced almonds
1 2/3 c all-
purpose flour
1 c
sugar
1 tsp.
pumpkin pie spice
1 tsp.
baking soda
1/4 tsp. baking
powder
1/4 tsp. salt
2
eggs
1 c
plain canned pumpkin
1/2 c
melted butter
6 oz.
chocolate chips
Heat oven to 350 degrees. Put almonds on a baking sheet
or pie pan and bake
about 5 min., just until lightly browned. Grease muffin
cups or line with
muffin papers. Thoroughly mix flour, sugar, spice, baking
soda, baking
powder, and salt in a large bowl. Break eggs into another
bowl. Add pumpkin
and butter to eggs and whisk until well blended. Stir in
chocolate chips and
almonds. Pour over dry ingredients and fold in just until
moistened. Scoop
into tins and bake 20-25 minutes.
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Applesauce
1/2 c
Quick cooking rolled oats
1/4 c
Butter or margarine
-- softened
1/2 c
Granulated sugar
1/2 c
Packed light brown sugar
1
Egg
1/2 ts
Vanilla extract
3/4 c
All-purpose flour
1/4 c
HERSHEY'S Cocoa
-OR European Style Cocoa
1/2 ts
Baking soda
1/4 ts
Ground cinnamon (optional)
1 c
REESE'S Peanut Butter Chips
Powdered sugar (optional)
Heat oven to 350 F. Line muffin cups (2-1/2 inches in
diameter) with paper bake cups. In small bowl, stir
together applesauce and oats; set aside. In large
mixer bowl, beat butter, granulated sugar, brown
sugar, egg and vanilla until well blended. Add
applesauce mixture; blend well. Stir together flour,
cocoa, baking soda and cinnamon, if desired. Add to
butter mixture, blending well. Stir in peanut butter
chips. Fill muffin cups 3/4 full with batter. Bake 22
to 26 minutes or until wooden pick inserted in center
comes out almost clean. Cool slightly in pan on wire
rack. Sprinkle muffin tops with powdered sugar, if
desired. Serve warm. 12 to 15 muffins.
VARIATION:
FUDGY CHOCOLATE CHIP MUFFINS:
Omit Peanut Butter Chips. Add 1 cup HERSHEY'S
Semi-Sweet Chocolate Chips.
Hershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.
Back to the Top
Serving Size : 12 Preparation Time :0:30
Categories : Chocolate
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 Lg.
Bananas, Ripe (Or 3 Medium)
2/3 C
Sugar
2
Eggs
6 Tbs.
Butter -- melted
1 Tsp.
Vanilla Extract
2 C
Flour
2 Tsp.
Baking Soda
1/4 C
Buttermilk
2/3 C
Semisweet Chocolate Chips
1/2 C
Pecans -- chopped
Preheat oven to 350°F. In a medium bowl, mash bananas with a fork.
Add
sugar and eggs and mix well. Stir in melted butter and vanilla. Add
flour,
baking soda, and buttermilk. Stir with a fork just enough to combine.
Stir
in chocolate chips and pecans. Spoon batter into 12 paper lined 2 3/4
inch
muffin cups, filling almost full. Bake 20 to 22 mins, or until golden
and
a cake tester inserted in center comes out clean. Let muffins stand
5
mins; then transfer to racks to let cool completely.
Variation: CHOCOLATE CHOCOLATE CHIP BANANA MUFFINS
Melt 3 (1 oz) squares unsweetened chocolate with butter over very low
heat
or in microwave and add to batter along with butter.
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 c
Miracle Whip OR Miracle Whip
-Light Dressing
1 c
Sugar
2 lg.
Ripe Bananas, well mashed
2 c
Flour
2 ts
Baking soda
1/2 c
Mini semi-sweet chocolate
-chips
~ Heat oven to 350 F. ~ Mix dressing and sugar. Add
bananas, combine flour and baking soda and
chips; mix until just moistened. ~ Spoon
batter
into greased or paper lined muffin pan, filling each
cup
2/3 cup full. Bake 15 minutes. Makes
12.
Back to the Top
Recipe By : Andrea Smith
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Breads
Breakfast
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
FLOUR
2 ts
BAKING POWDER
1/2 ts
SALT
1/4 c
EGG BEATERS
1/4 c
SUGAR
1/4 c
BUTTER OR MARGARINE, MELTED
1 c
CHOCOLATE CHIPS
1 t
CINNAMON
3/4 c
SKIMMED MILK
PREPARE PAN BY GREASING WITH BUTTER, MARGARINE OR
SOLID SHORTENING. IN A LARGE BOWL, COMBINE FLOUR,
SALT, CINNAMON AND BAKING POWDER. IN A DIFFERENT BOWL,
BLEND MILK, EGG, SUGAR, CHOCOLATE CHIPS AND BUTTER.
ADD FLOUR MIXTURE ALL AT ONCE AND MIX ONLY UNTIL FLOUR
IS MOIST. MIXTURE WILL BE LUMPY. SPOON MIXTURE IN TO
PREPARED PAN.
**** IF USING A BREAD PAN - BAKE FOR 50 TO 70 MINUTES
AT 350 DEG F. OR UNTIL A PICK INSERTED IN THE MIDDLE
COMES OUT CLEAN.
**** IF USING MUFFIN CUPS - BAKE AT 400 DEG F. FOR 20
MINUTES. REMOVE FROM PAN IMMEDIATELY, COOL ON WIRE
RACK.
NOTE:: IF USING A BREAD OR LOAF PAN - LINE THE PAN
WITH ALUMINUM FOIL TO MAKE REMOVING THE BREAD EASIER.
MAKES 12 SERVINGS. EACH SERVING ò18 CALORIES, 9 g
FAT (37% CALORIES FROM FAT), 4 g PROTEIN, 30 mg
CARBOS, 215 mg SODIUM, 30 mg CHOL (IF USING REAL EGG
OR 5 mg CHOL IF USING EGG BEATERS).
Back to the Top
Recipe By : Melissa Cook
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2/3 c
Peanut butter, chunky or smooth
2 tb
Butter -- melted
3/4 c
Sugar
2
Eggs
1 1/2 ts
Vanilla extract
1 1/2 c
Flour
1 1/2 ts
Baking powder
1/2 ts
Baking soda
1/2 c
Milk
6 oz
Semisweet chocolate chips
Preparation Time: 0:40 1. Preheat oven to 350F. In a
large mixing bowl, combine peanut butter and melted
butter; stir until well blended. Mix in sugar, eggs,
and vanilla. Combine flour with baking powder and
baking soda. Add to peanut butter mixture along with
milk and chocolate chips. Stir just until combined. 2.
Spoon batter into 12 paper lined 2 1/2- to 3 inch
muffin tins. Bake 20 to 25 mins, or until muffins
spring back when lightly touched in center. Serve warm
or at room temperature.
Back to the Top
Preheat oven to 375:. Place paper baking cups into muffin pan and set
aside. In
large bowl, combine all dry ingredients and stir. In another bowl,
combine
orange juice, applesauce and egg whites; mix well. Pour juice mixture
into flour
mixture and mix well. Add carrot and raisins. Stir until batter covers
all
raisins and carrots. Mix should be be slightly moist, if needed, add
more orange
juice. Fill paper baking cups 3/4's full. Bake for 20 minutes or until
brown.
Serve warm. Makes 6 servings.
Grease twelve 2 1/2 inch muffin cups; set aside.
In a small mixing bowl combine brown sugar and butter. Divide sugar
mixture
evenly among muffin cups. Divide pineapple and cherries evenly among
the
cups. Set muffin cups aside.
In a medium mixing bowl stir together flour, sugar, baking powder,
and salt.
Make a well in the center of dry ingredients; set aside.
In another medium mixing bowl combine the egg, milk, and oil. Add egg
mixture all at once to the dry ingredients. Stir just until moistened
(batter should be lumpy).
Spoon batter into the prepared muffin cups, filling each three fourths
full.
Bake in a 400 F oven for 20 to 25 minutes or until golden. Cool in
muffin
cups on a wire rack for 5 minutes. To remove muffins from muffin cups,
invert them onto the wire rack. Serve warm. Cover and store any leftovers
in
the refrigerator up to 3 days. Makes 12.
1 cup rolled oats
1/2 cup raisins
1 cup skim milk
1/2 cup shredded carrot
1/2 cup sugar
1/2 cup brown sugar
1/4 cup oil
2 egg whites
1 tsp. grated orange peel
1/2 cup flour
1/2 cup wheat flour
1 Tbs. baking powder
1/2 tsp. baking soda
In large bowl, combine oats, raisins and milk; stir well. Cover and
refrigerate 2 hours or overnight. Combine carrot, sugar, oil, egg whites
and
orange peel; stir into oat mixture. Combine dry ingredients; stir in
to
batter until just moistened. Coat muffin cups with non-stick spray
or use
paper liners. Fill cups 2/3 full. Bake at 400'F for 20-25 minutes of
until
test done. Makes 10 muffins.
Back to the Top
1 Egg
3/4 tsp. Salt
1/3 cup Sugar
1/4 cup Oil
1 cup Milk
2 cup Flour
1 Tbs. Baking powder
2 Lemons; grated zest
only
1/3 cup Poppy seeds
PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and
fluffy. Add oil in a stream and continue beating. Beat in milk. Sift
flour and baking powder together several times and add to batter. Add
lemon zest and poppy seeds. Beat until thoroughly mixed. Bake in
greased muffin tins for 20-25 minutes.