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Reply
| | From:  Genie· (Original Message) | Sent: 10/4/2007 10:24 PM |
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Reply
| | | From: Genie· | Sent: 9/28/2008 8:05 PM |
| Old Fashioned Molasses Muffins 1/4 C. of ONE of the following: butter, margarine or shortening
3/4 C. molasses
2 1/4 C. unsifted all-purpose flour
1 C. buttermilk
1 t. baking soda
1/4 t. salt
2 t. ground cinnamon
1/4 t. ground cloves
2 t. ground ginger
Beat shortening and molasses together until fluffy. Add flour, buttermilk, soda, salt, cinnamon, cloves and ginger, stirring together just until smooth. Spoon into 12 muffin cups that have been greased and floured. Bake at 350 degrees for 20-25 minutes. Cool on wire rack. Makes 12 muffins.
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Reply
| | | From: Genie· | Sent: 10/1/2008 4:18 AM |
| Apricot Bran Muffins | | 1-1/4 c. all purpose flour
1 c. natural bran
1/3 c. brown sugar
1 tbsp. baking powder
3/4 tsp. cinnamon
1 egg
1 ripe banana, mashed
1/3 c. honey
1/3 c. butter, melted
3/4 c. milk
1/3 c. chopped dates
1/3 c. dried apricots | | | Instructions | | Stir together flour, bran, brown sugar, baking powder and cinnamon. In a separate bowl, beat egg lightly. Stir in mashed banana, molasses or honey, butter and milk. Stir flour mixture into milk mixture just until blended. Mix in dates and apricots. Spoon batter into buttered muffin pans. Bake in a preheated oven at 400 degrees for 20 to 25 minutes. | | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:25 PM |
Rhubarb Muffins1 1/2 c. brown sugar 2/3 c. oil 1 egg 1 c. buttermilk 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla 21/2 c. flour 11/2 c. diced rhubarb 1/2 c. chopped nuts Fill 2/3 full, paper-lined muffin tins or pour batter into 9x13 cake pan.Sprinkle with topping. Bake at 400 degrees for 20 to 25 minutes. Makes 24 Muffins Topping
1/2 c chopped nuts
1/3 c. sugar
11/2 tsp. flour
1 Tbsp. melted butter Mix together; sprinkle over unbaked muffins. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:24 AM |
Rhubarb and Banana Muffins
2 egg whites
2/3 cup skim milk
1/4 cup unsweetened applesauce
2 cups all purpose flour
1/2 cup sugar
1/2 cup mashed banana
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2/3 cup rhubarb, chopped
Preheat oven to 400F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium sized bowl beat egg whites with fork; stir in milk and applesauce. Add remaining ingredients except rhubarb, mixing just until flour is moistened, batter will be lumpy. Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Serves 12.
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:38 AM |
Rhubarb Muffins Topping:
1/3 C. sugar
2 T. melted butter
1 t. cinnamon
Muffins:
1 1/4 C. brown sugar
1 C. buttermilk
1/2 C. vegetable oil
2 t. vanilla
1 egg
2 1/2 C. flour
1 t. each: baking soda, baking powder
1/2 t. salt
2 C. diced fresh or frozen rhubarb pieces
Heat oven to 400° F. For topping, combine sugar, butter and cinnamon in small bowl; set aside.
For muffins, beat brown sugar, buttermilk, oil, vanilla and egg in medium bowl; set aside. Combine flour, baking soda, baking powder and salt in medium bowl. Add rhubarb; toss to coat. Add buttermilk mixture to dry ingredients; mix until just moistened. Scoop batter into lined muffin tins. Top each muffin with 1 teaspoon of topping mixture. Bake until lightly browned and muffins spring back when touched, 20-25 minutes. Cool on wire rack.
Yield: 16 muffins
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:09 AM |
Apple Pie Muffins
1 package spice cake mix
1 (20 ounce) can apple pie filling
1&1/2 cups wheat bran cereal
2/3 cup nuts. chopped (optional)
2 eggs
1/3 cup oil
3/4 cup buttermilk Combine al ingredients in bowl. Beat until well blended. Fill greased muffin tins or paper liners 2/3 full. Bake 20-25 minutes at 400°. Watch closely. For microwave: Fill 1/2 full. Arrange in circle on high power. Rotate halfway through. Cooking times: 1 muffin - 25-45 seconds
2 muffin -3/4-1&1/2 minutes
4 muffin - 1&1/2-2&1/2 minutes
6 muffins - 2&1/2-4 minutes | |
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Reply
| | | From: Genie· | Sent: 10/12/2008 5:59 PM |
| Gingerbread Muffins
1/2 cup sugar
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped nuts (I did not put nuts, I close-to despise them in my food)
1 egg
1 cup molasses (I used regular)
1 cup buttermilk
1/2 cup melted butter
Preheat oven to 350 degrees. Butter muffin tins or line with cupcake papers. Combine sugar, flour, soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate bowl, mix egg, molasses, buttermilk and melted butter, and add to the dry ingredients. Stir until just blended. Spoon into muffin tins and bake 20-25 minutes. Test with a toothpick; muffins are done when it comes out clean. Can also be served warm with whipped cream or ice cream as a dessert.
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Reply
| | | From: Genie· | Sent: 10/15/2008 4:05 AM |
Cranberry Almond Muffins Recipe
2 C. flour
1/2 C. brown sugar
1/4 C. sugar
2 t. baking powder
1 t. salt
1 1/4 C. milk
1/2 C. oil
1 egg
2 t. almond extract
1 C. frozen cranberries, rinsed and chopped
1/3 C. slivered almonds
A little extra sugar for topping
Preheat oven to 350°F. Grease a 12-cup muffin pan.
Combine flour, both sugars, baking powder and salt in a medium mixing bowl. Combine milk, oil, egg and almond extract in a separate mixing bowl. Add liquid ingredients to dry, stirring just until dry ingredients are moist. Stir in cranberries (cranberries don't need to be completely thawed out, just enough to be chopped).
Fill muffin cups 3/4 full with batter. Sprinkle tops of muffins with a little sugar and the almonds. Bake for about 25 minutes or until golden brown. Cool 5 minutes in the pan.
Makes 12 muffins.
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:16 AM |
| Savory Bacon and Cheese Muffins
Makes 12 muffins
6 Slices Bacon, cooked and crumbled
1/4 Cup Bacon Drippings, melted
1 1/2 Cups All-purpose Flour
2 tsp Baking Powder
1 1/2 tsp Sugar
1/2 tsp Salt
1 Cup Grated Cheddar Cheese
1/3 Cup Onion, finely chopped
3/4 Cup Milk
1 Large Egg
1 Tbs Dijon Mustard
Preheat oven to 400 degrees. Prepare muffin tin with non-stick cooking
spray.
In a bowl whisk together flour, baking powder, sugar, salt, cheese,
onion, and bacon. In smaller bowl, whisk together milk, egg, mustard,
and reserved bacon fat. Add milk mixture to flour mixture, stirring
until just combined.
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Reply
| | | From: Genie· | Sent: 11/2/2008 4:31 AM |
| French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1-1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. *Lightly grease 12 muffin cups. *Stir together flour, baking powder, salt and nutmeg. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. *Bake at 350 degrees for 20 to 25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine 1 ½ cups sugar and 3 teaspoons cinnamon. Dip baked muffins in butter (tops, sides and bottoms), coating thoroughly, and then coat with cinnamon-sugar mixture. Eat.
Notes:
*I greased muffin cups but, Pioneer Woman uses Bakers Joy Spray with Flour. I will need to buy some of this.
*I sifted my dry ingredients together.
*I checked muffins for doneness by using the toothpick method. Stick toothpick in middle of muffin until toothpick comes out clean.
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