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| | From:  ANNIE24447 (Original Message) | Sent: 1/8/2007 10:19 PM |
Carrot Pineapple Muffins
8 1/4 oz Pineapple; Crushed, 1 Can;
1 x Skim Milk; 2 c Whole Wheat Flour;
1 1/3 c Brown Sugar; Packed; 1 tb Baking Powder;
1/2 ts Salt; 1/2 ts Cinnamon;
3/4 c Carrots; Grated; 1/3 c Vegetable Oil;
1 Egg; Lg, Beaten; 1/2 ts Vanilla
Drain the Pineapple, reserving the juice. Add enough skim
milk to the juice to make 3/4 cup of liquid, then set aside.
Combine the next 7 ingredients in a large bowl, stirring
until the carrots are well coated. Make a well in center of
mixture.Combine milk mixture, oil, egg and vanilla; then add
to dry ingredients. Stir until moistened and no flour streaks
remain.Spoon into muffin tins that have been coated with
a non-stick spray,filling each cup 2/3rds full.
Bake@180oC.
for 20 to 25 mins or until done.Serve warm. |
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Carrot Pecan Muffins
1/3 c Golden raisins;1/4 c Orange juice;
3/4 c Rye flour;3/4 c Wheat flour; whole-grain;
3/4 c Cornmeal;2 ts Baking powder;
1 ts Baking soda;1/2 ts Salt;
1 c Yogurt; skim milk;2 tb Dark brown sugar;
1 lg Egg;1 lg Egg white;
1 1/2 c Carrots; shredded;2 tb Pecans; coarsely chopped
Preheat oven to 400 degrees. Prepare muffin tins with Pam
or liners. In small bowl soak raisins in orange juice for 15 mins.
Meanwhile in large bowl, stir together the rye flower,
whole wheat flour, corn meal, baking powder, baking soda,
and salt. Make a well in the center.
In small bowl stir together the yogurt, sugar, egg and
egg white until blended. Stir in the carrots, raisins and
juice just until combined. Pour into dry ingredients until
just combined. Do not overmix.
Spoon 1/4 cup batter into each muffin cup and sprinkle
with nuts. Bake 18-20 mins until golden and
toothpick comes out clean. |
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Carrot Walnut Raisin Muffins
2 c Whole wheat pastry flour;1/2 c Unbleached flour;
2 ts Baking powder;1/4 ts Salt;
4 oz Egg Beaters 99% Real Egg Product;1 c 1% lowfat milk;
1/3 c Sunflower oil;1/2 c Honey;
1 1/4 c Grated carrots;1/2 c Chopped walnuts;
1/2 c Raisins..
Preheat oven to 400.
Combine flours, baking powder, and salt in a medium-
sized bowl. Mix eggbeaters, milk, oil, and honey together.
Combine wet and dry ingredients. Fold in carrots, walnuts,
and raisins. Spoon approximately 1/2 cup mixture for each
muffin into oiled muffin tins. Place immediately in oven.
Bake 20 mins or until lightly browned on top.
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Carrot Wheat Muffins
1 c Whole wheat flour;1 tb Baking powder;
1 c Flour;1/4 c Brown sugar;
1/2 ts Cinnamon;1/8 ts Allspice;
1 c Grated carrot;1 ts Orange zest;
1 c Milk;1 Egg;1/4 c Melted butter;
1/4 c Molasses;1/4 c Chopped nuts;
1/2 c Raisins.
Measure dry ingredients into a large bowl.
Stir in carrots and orange rind In a small bowl,
beat eggs with milk, molasses and melted butter.
Add to dry ingredients all at once, stirring just to moisten.
Fold in raisins and nuts. Fill greased muffin tins
3/4 full and bake at 400 for 25 mins. Makes 12 large muffins.
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Hazelnut-carrot Muffins
2/3 c Cooking oil;1 c Sugar;
2 Eggs;1 c White flour;
1/2 c Whole wheat flour;1/2 ts Baking soda;
1 ts Baking powder;1 ts Cinnamon;
1 ts Salt;1/2 c Milk;
1 c Raw carrots, grated;1/2 c Oregon hazelnuts;
1/4 c Raisins.
Put eggs, sugar and oil in mixing bowl and beat well.
Add milk. Sift flour with cinnamon, salt, soda and
baking powder. Add to first mixture with carrots,
nuts and raisins. Pour into muffin tins.
Bake at 350 for 20 mins.
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Orange and Carrot Muffins
1 c Buttermilk;1 Beaten egg;
1/3 c Melted butter;1 ts Vanilla;
1 c Whole wheat or plain flour;1 ts Baking soda;
1 c Quick cooking oats;1/2 c Brown sugar;
1 c Finely shredded carrot;Grated rind of 1 orange;
2 ts Baking powder;1 ts Salt.
Preheat oven to 375 degrees. Prepare pans.
Pour buttermilk over oats in a bowl.
Add beaten egg, melted butter, sugar, vanilla and rind
and mix thoroughly. Combine dry ingredients and add
to wet mix until just combined. If desired, raisins may
be added at this point. Spoon into pans and bake for
15 to 20 mins or until done.
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Cranberry Mufins w/ Hot Cranberry Spread
2 cups all-purpose flour ;1 cup white sugar;
1 1/2 tspns baking powder; 1/2 tspn baking soda ;
2 tspns orange zest ;
1 1/2 tspns ground nutmeg ;1 tspn ground cinnamon ;
1/2 tspn ground ginger ;
1/2 cup shortening ; 3/4 cup orange juice;
1 tspn vanilla extract ;2 eggs, beaten ;
1 1/2 cups chopped walnuts;
1 (8 ozs) can whole cranberry sauce ;
2 tblspns brown sugar, packed ;1/4 cup margarine
Preheat oven to 350 degrees F (175 degrees C).
Spray or grease a 12 cup and 6 cup muffin tin.
Mix together the flour, sugar, baking powder,
baking soda, orange peel, nutmeg, cinnamon and ginger.
Cut in shortening; stir in juice, vanilla, eggs,
cranberries and nuts. Pour into muffin cups and
bake for 25 mins or until brown.
Prepare the topping in a saucepan over low heat
by whisking together the cranberry sauce,
brown sugar and margarine. Cook until heated and
smooth. Remove from heat and serve as a spread for the muffins.
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Blueberry Cream Muffins
4 eggs;2 cups white sugar;
1 cup vegetable oil;1 tspn vanilla extract;
4 cups all-purpose flour;1 tspn salt;
1 tspn baking soda; 2 cups sour cream;
2 cups blueberries;
Preheat oven to 400 degrees F (200 degrees C).
Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating.
Continue beating while slowly pouring in oil.
Stir in vanilla. In a separate bowl,
stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately
with sour cream. Gently fold in blueberries.
Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 mins.
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Peach Nectarine Muffins
1 1/2 cups all-purpose flour ;3/4 cup white sugar ;
1/2 tspn salt ;2 tspns baking powder ;
1/3 cup vegetable oil ;1 egg ;
1/3 cup milk ;
1 large ripe peach - peeled, pitted and diced ;
1 very ripe nectarine, pitted and diced ;
1 tblspn brown sugar ;
Preheat oven to 400 degrees F (200 degrees C).
Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking
powder. Add vegetable oil, egg and milk; mix well.
Fold in diced peach and nectarine. Fill each muffin
tin to the top with muffin mix. Sprinkle a little brown
sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 mins.
Check muffins regularly after 15 minutes of baking.
Serve warm or cool.
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Apple Nut Muffin
3/4 cup butter ;1 1/2 cups white sugar ;
3 eggs; 1 1/2 tspns vanilla extract ;
3 1/2 cups all-purpose flour ;1 1/2 tspns baking powder ;
1 1/2 tspns baking soda; 3/4 tspn salt ;
1 1/2 cups sour cream ;1 (21 ounce) can apple pie filling ;
1 cup chopped walnuts; 1/4 cup white sugar ;
1/2 tspn ground cinnamon :
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease or line 24 muffin cups.
In a large bowl, cream together butter and
1 1/2 cup sugar. Beat in eggs and vanilla.
Combine flour, baking powder, baking soda
and salt. Stir into the creamed mixture alternately
with sour cream. Fold in apple pie filling and walnuts.
Spoon batter into prepared muffin cups.
Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 mins,
until a toothpick inserted into the center
of a muffin comes out clean.
`~
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Corn & Chive Muffins:
1&1/2 c.SR.Flour; 1&1/2 tsps.Baking Powder;
1/2 c.Wheatgerm; 2 tbsps. finely sliced Chives;
2 Eggs; 150mls. Low-fat Milk;
1/4 c. Olive oil; 200g drained canned corn kernels.
Preheat oven to 220c. & grease 12muffin tray..
Sift flour& Baking Powder into large bowl.
add wheatgerm & chives,stir well.Make a well in centre.
Beat eggs & milk lightly,add to well in flour with oil& corn.
Stir quickly until combined.to make batter.
Spoon into tin.and bake for 20 mins. until golden.
Cool in tin for 2 mins.then turn out and serve warm.
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Cinnamon Oat muffins:
1tbsp.Macadamia Nut oil; 2 eggs;
1/3 c. honey; 1tsp.cinnamon;
1/2c. lowfat vanilla yoghurt ; 2tsps. fine grated lemon rind.
2tbsps.lemon juice; 1/2c. rolled oats.
1/2c.sultanas; 1c. wholemeal S.R.Flour;
1/2c.Self Raising Flour.
Heat oven to mod. 180oC..Grease a 12 cap. muffin tin.
Combine oil,eggs,honey,cinnamon,yoghurt,lemon rind
& juice with oats in a bowl..Mix together well.
Add sultanas & sifted flours,stir until combined.
Spoon into muffin tins,Bake for 20-25 mins.or until golden brown
Cool in tin for 2 mins. then turn out and serve warm.
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Carrot & Cardamon Muffins:
1 lge carrot finely grated; 1/4 c. honey
2tbsps. Macadamia nut oil; 1c. orange juice.[250 mls].
1tbsp. finely grated orange rind; 2 eggs;
2c. self raising flour; 1tsp. baking powder;
1/2 tsp. ground cardamon.
Heat oven to 220oC. and grease muffin tray.
Mix together:
carrot,honey,oil,orange juice&rind and eggs in bowl.
Sift together flour,baking powder and cardamon into bowl
and stir quickly until combined .should look lumpy.
Spoon into muffin tray-Bake for 15-20 mins.or until golden.
cool in tin for 2 mins. then turn out and serve warm.
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Savory Muffins:
1/2 c. grated carrot; 1/2 c. finely chopped onion;
1/2 c. corn kernels; 1/2 c finely chopped ham;
2tbsps. olive oil; 2 eggs;
2c Self Raising Flour; 1tsp.Baking powder;
enough milk to bind.
Heat oven to 220oC. then grease muffin tin.
Mix together:
carrot,onion,corn,ham,oil,and eggs in bowl.
sift together flour & baking powder into bowl &-
mix until lumpy.if too thick add enough milk to a batter mix.
Spoon into muffin tray-Bake for 20 mins.or until golden brown .
let sit in tray to cool for 2 mins. then serve warm.
~.
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Sweet Muffins:
1&1/2 c.SR.Flour; 3/4 cup white sugar; 1/2 tspn salt;
2 tspns baking powder ;1/3 cup vegetable oil; 2 eggs ;
1/3 cup milk ; cream cheese; jam of own choice.
Preheat oven to 400 degrees F (200 degrees C);
and grease muffin tray;
In a large bowl,combine flour,sugar,salt & baking powder.
Add vegetable oil, eggs and milk; mix well.Stir quickly
until combined to make batter.
Spoon into tin- before putting in oven add a dollop of
cream cheese-and jam of own choice on top ..
and bake for 20 mins. until golden.
test with skewer to make sure all are cooked.
Cool in tin for 2 mins.then turn out and serve warm.
~~
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Bran Muffins:
1 cup wholemeal flour:2 cups bran;
1 tsp baking powder: 1/4 cup sugar:
1 1/2 tsp mixed spice;1 tsp cinnamon:
1 cup milk: 1 Tbs butter:
3 Tbs golden syrup: 1 tsp baking soda:
1 cup sultanas: 2 eggs
Mix together flour, bran, baking powder, sugar
and spices in a bowl. warm the milk, butter and
golden syrup and stir in soda. beat the eggs
together and pour into the bowl with the dry ingredients,
add milk etc and sultanas and stir until just mixed.
Place large spoonsfuls into muffin pans and bake
at 200°C for 15 -20 mins.
Makes one dozen.
~
Serving Information
Serves: 12
~ notes for conversions .
US - NZ recipe conversions:
NZ cornflour = US cornstarch./ NZ cocoa powder tends
to be stronger than US cocoa/
NZ icing sugar = US confectioners sugar/
NZ castor sugar =USsuper fine sugar/
NZ swedes = US rutabagas/
NZ jelly = US jello/
NZ biscuits = US cookies/
NZ golden syrup = US no real equivalent. /
Sometimes available from import type grocery stores.
Like a *very* light version of treacle or molasses.
Neither of these is easily substitutable though.
A medium or moderate oven is about 180 degrees Celcius
or 325-350 degrees Fahrenheit.
A hot oven is about 220 degrees Celcius
or 425 degrees Fahrenheit.~
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