Muffin Recipes

Apple Muffins:

In a mixing bowl, combine all of the dry ingredients (except the granulated sugar)
Add the chopped apple and stir to coat with the dry ingredients
Add the remaining ingredients (except granulated sugar) and stir just until moistened
Spray 12 muffin tins with cooking spray (or use papers). Spoon the batter in to the tins, filling them full. Sprinkle muffin tops with a little granulated sugar
Bake in a preheated 400°F oven for 18 to 20 minutes or until done
Let muffins stand for 5 minutes, then transfer to racks to let cool completely
Serve warm

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

In a medium size bowl, mash the bananas with a fork
Add the 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 the batter into 12 paper lined 2 3/4 inch muffin cups, filling almost full
Bake in a preheated 350°F oven for 20 to 22 minutes, or until golden and a cake tester inserted in center comes out clean
Let muffins stand for 5 minutes, then transfer to racks to let cool completely
Serve warm

Melt 3 (1-oz) squares unsweetened chocolate with butter over very low heat or in microwave and add to batter along with butter for a double chocolate recipe
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

In a large bowl combine the carrots, milk, orange juice and eggs
In a separate bowl sift together the flour, cornmeal, baking powder, sugar and salt
Slowly stir the flour mixture into the carrot mixture
Add melted butter
Pour into greased muffin tins to about 2/3 full
Bake in a preheated 325°F oven for 25 to 30 minutes, or until a cake tester comes out clean
Let muffins stand for 5 minutes, then transfer to racks to let cool completely
Serve warm

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

In large mixing bowl, combine the 1 1/4 cups flour, yeast, sugar and salt and mix well
Add warm water (125°F or so) and oil to the flour mixture. Blend at low speed until moistened. Beat for 3 minutes at medium speed
By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes
Place in greased bowl, turning to grease top. Cover and allow to rise in a warm place until double, about 45 minutes
Punch down the dough. On surface sprinkled with cornmeal, roll dough into 1/4 inch thickness
With biscuit or cookie cutter, cut into 3 to 4 inch circles
Place muffins on ungreased cookie sheets. Cover and allow to rise at room temperature until double, about 30 minutes
Bake on lightly oiled electric griddle or fry pan at 325°F for about 8 minutes on each side, until deep golden brown in colour
Serve warm

The oven is not needed. Use a pan or electric griddle heated to 325°F
Serve split and toasted with butter and jam. The muffins can also be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack
Use in conjunction with other recipes, such as in the case of Eggs Benedict

Combine the melted butter, rhubarb and brown sugar in a small bowl and mix well
Place the above mixture in 12 greased muffin cups
Beat together the butter, sugar and eggs until they arefluffy
Combine the flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten, then spoon on top of rhubarb mixture
Bake in a preheated oven at 350°F for 20 to 25 minutes
Invert onto a cooling rack and leave pan over muffins for a few minutes so all the rhubarb runs out
Serve warm

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