Chocolate Cherry Cordial Muffins
2 cups flour
1 11 1/2 ounce package nestle toll house milk chocolate morsels -- divided
1/4 cup brown sugar -- firmly packed
1/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup candied cherries -- chopped maraschino cherries or raisins
3/4 cup milk
1/3 cup vegetable oil
1 egg
Preheat oven to 375ยบ. Grease 12 muffin pan cups or line with paper liners.
In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda and salt. Stir in cherries.
In small bowl, combine milk, oil and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into prepared muffing cups until full. Sprinkle with remaining 1/4 cup
chocolate morsels. Bake 18 -20 minutes or until muffins are golden. Cool in pan 10 minutes. Remove from pan; serve warm or cool completely on wire rack.
Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts
Friday, December 16, 2011
Thursday, December 8, 2011
Pumpkin/Winter Squash Muffins
Pumpkin/Winter Squash Muffins
Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt
Mix in a separate bowl:
2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter
Optional add-ins:
*golden or reg raisins, nuts, grated coconut, sunflower seeds, sesame seeds (add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)
Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm!
Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt
Mix in a separate bowl:
2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter
Optional add-ins:
*golden or reg raisins, nuts, grated coconut, sunflower seeds, sesame seeds (add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)
Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm!
Tuesday, December 6, 2011
Hot Water Ginger Bread
Hot Water Ginger Bread
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
Thursday, December 1, 2011
Christmas Morning Cranberry Muffins
Christmas Morning Cranberry Muffins
From the kitchen of C Cook
1 cup chopped cranberries (chopped in food processor)
1/2 cup sugar
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg beaten
3/4 cup buttermilk
1/4 cup shortening (melted)
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together overnight. Mix together flour, baking soda, salt and sugar. Add 1 beaten egg, buttermilk and shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and spray with a non stick spray. Cook at 400 degrees for 20 minutes. For a short cut mix the dry ingredients the night before.
From the kitchen of C Cook
1 cup chopped cranberries (chopped in food processor)
1/2 cup sugar
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg beaten
3/4 cup buttermilk
1/4 cup shortening (melted)
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together overnight. Mix together flour, baking soda, salt and sugar. Add 1 beaten egg, buttermilk and shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and spray with a non stick spray. Cook at 400 degrees for 20 minutes. For a short cut mix the dry ingredients the night before.
Wednesday, November 16, 2011
Cranberry Muffin Mix
Cranberry Muffin Mix Recipe
"We enjoy muffins so much that I created this quick and simple mix,"shares Ruth Andrewson of Leavenworth, Washington. Cranberries give these golden treats a burst of color and just a bit of tartness that will keep friends and family asking for the recipe.
* 8-1/4 cups all-purpose flour
* 3 cups sugar
* 1/3 cup baking powder
* 1 tablespoon salt
* 1 cup shortening
* ADDITIONAL INGREDIENTS:
* 1 egg
* 1 cup evaporated milk
* 1 tablespoon butter, melted
* 1 cup fresh or frozen cranberries
Directions
* In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: about
4 batches (11-1/2 cups total).
* To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine the egg, milk and butter; stir into mix just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Cranberry Muffin Mix published in Quick Cooking November/December 2001, p22
"We enjoy muffins so much that I created this quick and simple mix,"shares Ruth Andrewson of Leavenworth, Washington. Cranberries give these golden treats a burst of color and just a bit of tartness that will keep friends and family asking for the recipe.
* 8-1/4 cups all-purpose flour
* 3 cups sugar
* 1/3 cup baking powder
* 1 tablespoon salt
* 1 cup shortening
* ADDITIONAL INGREDIENTS:
* 1 egg
* 1 cup evaporated milk
* 1 tablespoon butter, melted
* 1 cup fresh or frozen cranberries
Directions
* In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: about
4 batches (11-1/2 cups total).
* To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine the egg, milk and butter; stir into mix just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Cranberry Muffin Mix published in Quick Cooking November/December 2001, p22
Wednesday, October 26, 2011
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F for 20 to 25 minutes.
Servings: 18
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F for 20 to 25 minutes.
Servings: 18
Sunday, October 23, 2011
WINTER SQUASH MUFFINS
WINTER SQUASH MUFFINS
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup corn meal or wheat germ
4 teaspoons baking powder
¼ teaspoon salt
2 Tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cooked, mashed winter squash or pumpkin
2 Tablespoons corn oil or vegetable oil
1 egg
1 cup low fat milk
½ cup chopped walnuts
½ cup raisins or dried currents
Preheat oven to 400 degrees F. Grease muffin tins with a small amount of oil or use paper liners.
Measure and sift flour, baking powder, salt, sugar, and spices into a large bowl.
Stir in corn meal or wheat germ. In a separate bowl, beat the egg and oil together.
Add the squash or pumpkin, the milk, and mix well.
Mix the wet ingredients with the dry ingredients, beating only until blended.
Fold in the nuts and raisins.
Fill muffin tins ¾ full. Bake 20 to 25 minutes until golden brown.
Makes one dozen large muffins.
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup corn meal or wheat germ
4 teaspoons baking powder
¼ teaspoon salt
2 Tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cooked, mashed winter squash or pumpkin
2 Tablespoons corn oil or vegetable oil
1 egg
1 cup low fat milk
½ cup chopped walnuts
½ cup raisins or dried currents
Preheat oven to 400 degrees F. Grease muffin tins with a small amount of oil or use paper liners.
Measure and sift flour, baking powder, salt, sugar, and spices into a large bowl.
Stir in corn meal or wheat germ. In a separate bowl, beat the egg and oil together.
Add the squash or pumpkin, the milk, and mix well.
Mix the wet ingredients with the dry ingredients, beating only until blended.
Fold in the nuts and raisins.
Fill muffin tins ¾ full. Bake 20 to 25 minutes until golden brown.
Makes one dozen large muffins.
Monday, October 17, 2011
Pumpkin Muffins
Pumpkin Muffins
These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix.
Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix.
Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
Thursday, October 6, 2011
Pumpkin Pineapple Muffins
Pumpkin Pineapple Muffins
1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/3 cup butter, room temperature
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin puree
8.25 ounce can crushed pineapple, drained with 1/4 cup juice reserved
Preheat oven to 400 degrees. Grease the inside of 12 muffin cups or line with paper baking cups. Sift together flour, baking powder, salt, pumpkin pie spice and baking soda in a medium bowl. Combine butter, sugar and egg in a large bowl and beat until well mixed. Stir in the pumpkin puree, pineapple and reserved pineapple juice.
Add the flour mixture and stir until evenly moistened. Spoon the batter into the prepared muffin cups. Bake muffins about 20 to 25 minutes until a toothpick comes out clean. Turn muffins out on a rack to cool. Serve muffins warm or at room temperature.
Makes 10 to 12 muffins.
1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/3 cup butter, room temperature
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin puree
8.25 ounce can crushed pineapple, drained with 1/4 cup juice reserved
Preheat oven to 400 degrees. Grease the inside of 12 muffin cups or line with paper baking cups. Sift together flour, baking powder, salt, pumpkin pie spice and baking soda in a medium bowl. Combine butter, sugar and egg in a large bowl and beat until well mixed. Stir in the pumpkin puree, pineapple and reserved pineapple juice.
Add the flour mixture and stir until evenly moistened. Spoon the batter into the prepared muffin cups. Bake muffins about 20 to 25 minutes until a toothpick comes out clean. Turn muffins out on a rack to cool. Serve muffins warm or at room temperature.
Makes 10 to 12 muffins.
Wednesday, September 7, 2011
Applesauce Wheat Blueberry Muffins
Applesauce Wheat Blueberry Muffins
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt.
Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries.
Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Darla Landau
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt.
Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries.
Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Darla Landau
Monday, August 8, 2011
Oatmeal Coconut Muffins
Oatmeal Coconut Muffins
1¼ cups of boiling water
2 eggs
1 cup sugar
1 cup brown sugar
½ cup of butter
1⅓ cup of self-rising flour
1 cup of uncooked oats
1½ cup of flaked coconut
1 teas of ground cinnamon
½ teas of salt
Mix water, salt and oats together and leave it stand for 20 minutes. Mix butter and sugar until smooth, add eggs and bet well. Combine flour and cinnamon and stir into creamed mixture. Add coconut and oats and stir well. Preheat the oven (350 degrees) and prepare (grease) the muffin cups and fill to ⅔ full. Bake for 25 minutes. Remove muffins from the oven and allow to cool.
1¼ cups of boiling water
2 eggs
1 cup sugar
1 cup brown sugar
½ cup of butter
1⅓ cup of self-rising flour
1 cup of uncooked oats
1½ cup of flaked coconut
1 teas of ground cinnamon
½ teas of salt
Mix water, salt and oats together and leave it stand for 20 minutes. Mix butter and sugar until smooth, add eggs and bet well. Combine flour and cinnamon and stir into creamed mixture. Add coconut and oats and stir well. Preheat the oven (350 degrees) and prepare (grease) the muffin cups and fill to ⅔ full. Bake for 25 minutes. Remove muffins from the oven and allow to cool.
Friday, August 5, 2011
Honey-Nut Bran Muffins
Honey-Nut Bran Muffins
1/4 cup natural bran
3 Tbs. boiling water
1 egg
1/4 cup milk
2 Tbs. vegetable oil
2/3 cup flour
1/4 cup chopped nuts
2 Tbs. dark brown sugar
2 Tbs. honey
1-1/2 tsp. baking powder
1 pinch salt
Heat oven to 400. Grease bottoms only of pan holding 12 muffin cups. Mix bran and water. Beat egg in large bowl. Stir in milk and oil. Stir in bran mixture and remaining ingredients until flour is moistened. Divide batter among cups (cups will be almost full). Bake until golden brown, 20 to 25 minutes. Remove immediately. Serve warm with honey butter, or jam.
Source: Betty Crocker's "The Weekend Chef," 1988.
1/4 cup natural bran
3 Tbs. boiling water
1 egg
1/4 cup milk
2 Tbs. vegetable oil
2/3 cup flour
1/4 cup chopped nuts
2 Tbs. dark brown sugar
2 Tbs. honey
1-1/2 tsp. baking powder
1 pinch salt
Heat oven to 400. Grease bottoms only of pan holding 12 muffin cups. Mix bran and water. Beat egg in large bowl. Stir in milk and oil. Stir in bran mixture and remaining ingredients until flour is moistened. Divide batter among cups (cups will be almost full). Bake until golden brown, 20 to 25 minutes. Remove immediately. Serve warm with honey butter, or jam.
Source: Betty Crocker's "The Weekend Chef," 1988.
Friday, July 15, 2011
MONKEY MUFFINS
MONKEY MUFFINS
These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
SERVINGS: 36
1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 6 dozen.
These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
SERVINGS: 36
1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 6 dozen.
Sunday, July 10, 2011
Apple Butterscotch Muffins
Apple Butterscotch Muffins
3 c Self rising flour
1/4 c Sugar
2 Eggs, beaten
1 1/2 c Milk
1/3 c veg oil
6 oz Butterscotch chips
1 c Apples, peeled and diced
Combine flour and sugar. Combine remaining ingredients; add all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups 2/3 full. Bake at 425 for 20 to 25 minutes, or until golden brown.
3 c Self rising flour
1/4 c Sugar
2 Eggs, beaten
1 1/2 c Milk
1/3 c veg oil
6 oz Butterscotch chips
1 c Apples, peeled and diced
Combine flour and sugar. Combine remaining ingredients; add all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups 2/3 full. Bake at 425 for 20 to 25 minutes, or until golden brown.
Friday, July 8, 2011
Apple Muffins
Apple Muffins
Servings: 12
1/2 cup wholemeal self-raising flour
1/2 cup white self-raising flour
tsp. ground cinnamon
tsp. ground nutmeg
2 oz. unsalted butter
1/3 cup raw sugar
1 cup rolled oats
1 medium apple uncooked, peeled and grated
3/4 cup apple juice
2 egg, lightly beaten
Preheat oven to 350° F. Grease 12 muffin pans. Sift first 4 ingredients together in a bowl. Rub in butter until mixture resembles coarse meal. Stir in sugar and oats with a fork, making a well in the centre. Stir in remaining ingredients until just combined. Fill muffin pans half full with mixture. Bake about 20 minutes or until golden.
Servings: 12
1/2 cup wholemeal self-raising flour
1/2 cup white self-raising flour
tsp. ground cinnamon
tsp. ground nutmeg
2 oz. unsalted butter
1/3 cup raw sugar
1 cup rolled oats
1 medium apple uncooked, peeled and grated
3/4 cup apple juice
2 egg, lightly beaten
Preheat oven to 350° F. Grease 12 muffin pans. Sift first 4 ingredients together in a bowl. Rub in butter until mixture resembles coarse meal. Stir in sugar and oats with a fork, making a well in the centre. Stir in remaining ingredients until just combined. Fill muffin pans half full with mixture. Bake about 20 minutes or until golden.
Saturday, July 2, 2011
Applesauce Muffins
Applesauce Muffins
1 c. oil
1 c. applesauce, unsweetened
1 1/2 c. sugar
3 c. flour
1 t. salt
1 t. baking powder
1 t. baking soda
2 t. allspice (yes, two)
1 t. nutmeg
1 t. cinnamon.
Combine oil, applesauce and sugar in medium bowl. Sift together flour, salt, soda, baking powder, allspice, nutmeg and cinnamon directly into sugar mixture. Stir until just combined and spoon into muffin cups, filling each cup about 1/2 full. Bake at 400 degrees for 15 to 20 minutes. Makes 18 to 2 dozen.
1 c. oil
1 c. applesauce, unsweetened
1 1/2 c. sugar
3 c. flour
1 t. salt
1 t. baking powder
1 t. baking soda
2 t. allspice (yes, two)
1 t. nutmeg
1 t. cinnamon.
Combine oil, applesauce and sugar in medium bowl. Sift together flour, salt, soda, baking powder, allspice, nutmeg and cinnamon directly into sugar mixture. Stir until just combined and spoon into muffin cups, filling each cup about 1/2 full. Bake at 400 degrees for 15 to 20 minutes. Makes 18 to 2 dozen.
Monday, June 27, 2011
Oatmeal Rasin Muffins
Oatmeal Raisin Muffins
1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups rolled oats
1/2 cup chopped walnuts
Directions
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.
Preheat oven to 400 degrees F.
Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid. Blend in the remaining ingredients. Pour into muffin pan. Makes 22.
1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups rolled oats
1/2 cup chopped walnuts
Directions
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.
Preheat oven to 400 degrees F.
Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid. Blend in the remaining ingredients. Pour into muffin pan. Makes 22.
Saturday, June 25, 2011
Muffins to Die For
Muffins to Die For
2 oranges, peeled, seeded
1 c orange juice
½ c oil
2 eggs
3 c flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
1 c sugar
½ c golden raisins
½ c chopped nuts
Preheat oven to 375. Combine the oranges, orange juice, oil and eggs in a blender or food processor and process until well blended. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Add the orange mixture to the flour mixture; mix well. Fold in the raisins and nuts. Let the batter stand for 1 hour. Fill greased muffin cups 2/3 full. Bake for 20-30 minutes or until brown. Makes 12.
2 oranges, peeled, seeded
1 c orange juice
½ c oil
2 eggs
3 c flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
1 c sugar
½ c golden raisins
½ c chopped nuts
Preheat oven to 375. Combine the oranges, orange juice, oil and eggs in a blender or food processor and process until well blended. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Add the orange mixture to the flour mixture; mix well. Fold in the raisins and nuts. Let the batter stand for 1 hour. Fill greased muffin cups 2/3 full. Bake for 20-30 minutes or until brown. Makes 12.
Wednesday, June 22, 2011
Banana Chip Muffins
Banana Chip Muffins
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 - 3/4 c. whole wheat flour
1/2 c. milk
1/4 c. oil
3/4 c. mashed bananas
1/2 c. chocolate chips
1/2 c. chopped walnuts
Grease muffin tins. Combine flour, sugar, flour and salt. Add egg, milk, oil and banana. Stir just until blended. Add chips and walnuts. Bake 20 to 25 minutes at 400° .
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 - 3/4 c. whole wheat flour
1/2 c. milk
1/4 c. oil
3/4 c. mashed bananas
1/2 c. chocolate chips
1/2 c. chopped walnuts
Grease muffin tins. Combine flour, sugar, flour and salt. Add egg, milk, oil and banana. Stir just until blended. Add chips and walnuts. Bake 20 to 25 minutes at 400° .
Tuesday, June 21, 2011
Apple Muffins
Apple Muffins
1/2 cup butter (at room temperature)
1/2 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
2 1/4 cups buttermilk
4 cups flour
3 tablespoons ground cinnamon
1 tablespoon baking soda
1/2 teaspoon salt
2 cups peeled McIntosh apples, sliced in 1/2-inch pieces (2 to 3 medium)
Additional brown sugar to top muffins With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and cream; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over mix. Add apples. (Batter will be thicker than typical muffin batter.)
Heat oven to 375 degrees F. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with nonstick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar.
Bake for 20 to 25 minutes, or until done. 5
Makes 12 muffins. Enjoy.
1/2 cup butter (at room temperature)
1/2 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
2 1/4 cups buttermilk
4 cups flour
3 tablespoons ground cinnamon
1 tablespoon baking soda
1/2 teaspoon salt
2 cups peeled McIntosh apples, sliced in 1/2-inch pieces (2 to 3 medium)
Additional brown sugar to top muffins With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and cream; beat until fluffy. Blend in buttermilk.
Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not over mix. Add apples. (Batter will be thicker than typical muffin batter.)
Heat oven to 375 degrees F. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with nonstick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar.
Bake for 20 to 25 minutes, or until done. 5
Makes 12 muffins. Enjoy.
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