Muffin Recipes

Zucchini Oatmeal Muffins:

Grease 12 3-inch muffin pan cups
In a large bowl, measure the first 7 ingredients
In medium size bowl, beat the eggs, stir in zucchini and oil
Stir the egg mixture all at once into flour mixture just until the flour is moistened
Spoon the lumpy batter into the prepared muffin cups
Bake in a preheated 400°F oven for about 25 minutes or until the toothpick trick works
Remove the muffins from their tins and allow them to cool on a wire rack

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

Sift together the flour, baking powder, salt and cinnamon and set aside
Cream together the shortening and sugar in mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in egg
Combine the pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition
Spoon the batter into paper lined 2 1/2 inch muffin pan cups, filling to 2/3 full
Bake in a preheated 350°F oven for 20 minutes or until golden brown in colour
Serve hot with butter and homemade jam

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

Mix the dry ingredients together
Combine the egg, honey, milk and melted butter
Make a depression in the dry ingredients. Pour in liquids and stir quickly until just mixed but still lumpy
Fill well greased muffin tins 2/3 full with the batter
Bake in a preheated 400°F oven until browned (about 20 to 25 minutes)
Remove the muffins from their tins and allow them to cool on a wire rack

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack
Can be served with butter and jams or jellies

Cream together shortening and sugar. Beat in the egg and then the molasses
Sift together the dry ingredients, then stir them into the molasses mixture
Gradually add the hot water, beating until smooth
Line muffin pans with paper baking cups. Fill 2/3 full with the batter
Bake in a preheated oven at 350°F for 20 to25 minutes or until done. Touch lightly with finger, they are done if it bounces back
Remove the muffins from their tins and allow them to cool on a wire rack

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack
Can be served with butter and jams or jellies

Sift together the flour, 1/4 cup sugar, baking soda and salt into a large bowl
Combine the egg, butter, butter milk and oil in small bowl. Blend well
Add the egg mixture, all at once to dry ingredients, stirring just enough to moisten
Combine the cranberries and 1/2 cup sugar, then stir them into the batter
Spoon the batter into a greased 2 1/2 inch muffin pan, filling to 2/3 full
Bake in a preheated 400°F oven for 20 minutes or until golden brown in colour
Serve hot with butter and homemade jelly or jam

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

Hosted by www.Geocities.ws