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Pumpkin Apple Streusel Muffins - 2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
2 large eggs
1/4 cup vegetable oil
2 cups apples, peeled, cored and finely chopped
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or magarine - For Muffins: Preheat oven to 350º F. Grease or paper-line 24 muffin cups.
- Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full.
- For Struesel Topping: Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
Makes 24 muffins. |
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Caraway-Cheese Muffins
Ingredients 2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly-ground pepper
2 eggs, beaten
1 cup milk
1/4 cup butter (1/2 cube), melted
2 tablespoons Dijon mustard
1/2 cup grated Cheddar cheese
1/2 teaspoon caraway seeds
Procedure Preheat oven to 425 degrees.
Prepare 12 muffin tins with melted butter or vegetable spray.
In a large mixing bowl, combine flour, baking powder, salt and pepper and blend well. In a separate bowl, mix eggs, milk and butter. Add Dijon mustard to milk mixture and whisk with a fork until smooth.
Make a well in flour mixture and add Dijon mixture. Stir rapidly with a rubber spatula until dry ingredients are just moistened. Fold in cheese and caraway seeds.
Fill muffin cups and bake in a 425-degree oven for 20 minutes.
YIELDS: 12 muffins
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Jeweled Oat Muffins
Ingredients 1 cup old-fashioned oats
1 cup buttermilk
1 large egg, beaten
1/2 cup (1 stick) butter, melted
1 cup flour
1/2 teaspoon cinnamon
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 teaspoons plum jam
6 teaspoons apricot jam Procedure In a medium bowl, combine oats and buttermilk and let stand for 2 minutes. Stir in egg and melted butter. In a small bowl, combine flour, cinnamon, brown sugar, baking powder, baking soda and salt. Add to oat mixture and stir until just combined.
Preheat oven to 350 degrees. Pour batter into greased muffin tins and top each with 1 teaspoon jam (alternate between plum and apricot). Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Cool slightly and serve.
NOTE: Any fruit jam works well on top of these muffins. Children especially love them baked as mini muffins, served with cold milk or hot cocoa.
YIELDS: 12 muffins
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RASPBERRY POPPY SEED MUFFINS
Ingredients 1 cup sugar
1/2 cup butter
4 egg yolks
1 tsp. vanilla extract
1 cup sour cream
1/4 cup poppy seeds
8 1/2 ounces cake flour
1/2 tsp. baking powder
1 tsp. baking soda
6 egg whites
1/4 tsp. cream of tartar
1 - 2 pint raspberries Procedure Preheat oven to 315 degrees. Grease and flour muffin tins.
Mix together butter and sugar in a mixer on second speed.
Add split vanilla bean (or 1 tsp. vanilla extract) into egg
yolks. Slowly add yolks, one at a time, to butter/sugar
mixture. Beat until mixture is a soft lemon color. Stir in
sour cream and poppy seeds. Sift the dry ingredients together
and add into egg yolk mixture. In a separate bowl, beat egg
whites, sugar and cream of tartar until stiff. Fold into egg
yolk mixture. Gently stir in 1-2 pints of fresh raspberries.
Bake in greased muffin tins for 20-25 minutes. Makes 12-18 muffins |
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