http://www.recipelink.com TALK TKL 9-16 Chat: A Zillion Recipes for Muffins
Assorted Muffin Recipes - Part 1 of 2
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Muffin Mix And Variations:
....Melt-In-Your-Mouth Muffins
....Cappuccino Chip Muffins
....Banana Muffins
....Butterscotch-Pecan Muffins
....Cranberry-Nut Muffins
....Blueberry Muffins
....Fresh Peach Muffins:
....Dried Fruit Muffins
....Cornmeal Muffins
....Zucchini Muffins
Morning Glory Muffins
Lemon And Poppy Seed Muffins
Zucchini Carrot Muffins
Ginger Muffins (+5 Variations)
....Ginger And Apple
....Ginger And Sultana
....Chunky Ginger
....Raisin And Walnut Ginger
....Ginger And Chocolate
Pumpkin Muffins
Banana Raisin Walnut Muffins
Mother's Day Muffins
Cream Cheese Pumpkin Muffins
Mimi's Bran Muffins
Bran And Apple Muffins
Carrot Cake Cupcakes
Cream Cheese Frosting
Butter Tart Muffins
Dilly Zucchini Ricotta Muffins
Sticky Rhubarb Muffins
Rhubarb Oatmeal Muffins
Betsy, NY (9:09:32 pm) :
From: JW (no-spam@networkUSA.net)
Newsgroups: rec.food.baking,rec.food.cooking
Here are a few tried-and-true recipes from Make-a-Mix and Once-A-Month
Cooking. Enjoy!
Julia in St. Louis
Muffin Mix
Recipe By : adapted from Make-A-Mix
Serving Size : 11 Preparation Time :0:10
Categories : Mixes Breads
8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and
nutmeg. Mix well. Put in a large airtight container. Label with date and
contents. Store in a cool, dry place. Use within 6 to 8 months.
Makes about 11 cups of Muffin Mix, enough for 4 batches of muffins.
Use Muffin Mix to make Melt-in-Your-Mouth Muffins and Zucchini Muffins.
(The original recipe contained 2 tsp. of ground nutmeg. -jlw)
- - - - - - - - - - - - - - - - - -
Melt-in-Your-Mouth Muffins
Recipe By : adapted from Make-A-Mix
Serving Size : 12 Preparation Time :0:35
Categories : Breads Breakfast
2 3/4 cups Muffin Mix
1 egg -- beaten
1 cup milk
1/2 cup butter or margarine -- melted
or 1/2 cup vegetable oil
Preheat oven to 400ƒF. Spray muffin pan with nonstick cooking spray.
Put Muffin Mix in a medium bowl. In a small bowl or measuring cup,
combine egg, milk and butter. Add all at once to Muffin Mix. Stir until mix
is just moistened; batter should be lumpy.
Fill prepared muffin pan 3/4 full. Bake 15 minutes or until golden
brown. Place pan on wire rack for 5 minutes; remove muffins from pan and
serve immediately, or place on wire rack to cool. These muffins freeze
well.
Makes 12 muffins.
VARIATIONS:
Cappuccino Chip Muffins: Add 1 tsp. ground cinnamon and 1 tbsp. espresso
powder to dry ingredients. Add 1 tsp. vanilla extract to wet ingredients.
Add 3/4 cup semisweet mini morsels to batter.
Banana Muffins: Add 2 tbsp. banana powder (optional) and 1/2 cup chopped
pecans to dry ingredients. Mash 1 banana (approx. 1/2 cup) and add to wet
ingredients along with 1 tsp. vanilla extract.
Butterscotch-Pecan Muffins: Combine 6 tbsp. melted butter with 6 tbsp.
brown sugar. Place 1 tbsp. of brown sugar mixture and 2 to 3 pecan halves
in the bottom of each muffin cup. Fill cups 3/4 full with batter.
Cranberry-Nut Muffins: Gently fold 1 cup chopped fresh or frozen
cranberries, 1/2 cup chopped nuts and 3 tbsp. sugar into basic muffin
batter just before filling muffin pan.
Blueberry Muffins: Gently fold 1 cup fresh, frozen or drained canned
blueberries into basic muffin batter before filling muffin pan.
Fresh Peach Muffins: Gently fold 1 cup diced fresh peaches into batter
before filling muffin pan.
Dried Fruit Muffins: Add 1 cup chopped dried fruit (apricots, cherries,
peaches, blueberries, pineapple, strawberries) to liquid ingredients.
Cornmeal Muffins: Decrease Muffin Mix to 2-1/4 cups. Add 1/2 cup cornmeal.
(The original recipe made 10 large muffins, and was baked 18 to 20 minutes.
I created the Cappuccino Chip Muffin variation based upon another muffin
recipe. I added banana powder and chopped pecans to the Banana Muffin
variation. -jlw)
- - - - - - - - - - - - - - - - - -
Zucchini Muffins
Recipe By : Make-A-Mix
Serving Size : 10 Preparation Time :0:45
Categories : Breads Breakfast
2 cups Muffin Mix
1/2 cup sugar
1/2 cup chopped nuts
1 tablespoon ground cinnamon
1 cup grated zucchini
1 egg -- beaten
1/2 cup butter -- melted
2 teaspoons vanilla extract
Preheat oven to 400ƒF. Spray muffin pan with nonstick muffin spray.
In a medium bowl, combine Muffin Mix, sugar, nuts and cinnamon. In a
separate bowl or measuring cup, combine zucchini, egg, butter and vanilla.
Add all at once to dry ingredients. Stir until just moistened; batter
should be lumpy.
Fill prepared muffin pan 3/4 full. Bake 20 to 25 minutes or until golden
brown.
Makes 10 medium muffins.
----------------------------------------------------------------------------
Jack, Texas (9:10:29 pm) : My message didn't come through, so I'll do a
recipe for my favorite muffin.
Morning glory muffins
2 1/4 cups flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt
Stir in carrots, apple, coconut, raisins, nuts & pineapple.
In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl
with dry ingredients; blend well.
Spoon batter into 16 muffin cu
ps that are greased or lines with paper
muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree
oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn
out onti wire rack to cool completely. Store in airtight container.
Best when allowed to "ripen" for 24 hours.
----------------------------------------------------------------------------
Jack, Texas (9:12:45 pm) : I'll try again to send a recipe.
LEMON & POPPY SEED MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs
1 cup milk or yoghurt, 2 tsps grated lemon rind
1/2 cup lemon juice, 1/4 cup poppy seeds
Dry Mix - 2 cups self-raising flour, 1/4 tsp baking soda
Preheat the oven to 400oF, grease the muffin pans. Blend the margarine &
sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix into the wet
mix (do NOT overmix), spoon into pans & bake for 20 mins. Makes 12. Serve
with lemon or honey butter. Using yoghurt instead of milk will give a
moister
product.
----------------------------------------------------------------------------
Betsy, NY (9:14:11 pm) :
From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Zucchini Carrot Muffins
2 c. shredded carrots
1 c. shredded zucchini
1 c. chopped peeled apple
3/4 c. flaked coconut
1/2 c. chopped almonds
2 tsp. grated orange peel
2 c. flour
1 1/4 c. sugar
1 Tbls. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs, lightly beaten
3/4 c. vegetable oil
1 tsp. vanilla extract
Gently toss together the first 6 ingredients and set aside. In a large
bowl, combine dry ingredients. Combine egg, oil and vanilla; stir into
dry ingredients just until moistened (batter will be thick). Fold in
vegetable mixture. Fill greased or paper-lined muffin cups 2/3 full.
Bake at 375 degrees F. for 20-22 minutes or until they test done. Cool in
pan 10 minutes before removing to rack. Makes 18 standard size muffins.
----------------------------------------------------------------------------
Jack, Texas (9:17:41 pm) : Here is another that I like alot. Mainly because
you can vary it as much as you care to.
GINGER MUFFINS (+5 Variations)
Wet Mix - 1/2 cup margarine, 1/4 cup golden syrup, 1/4 cup sugar, 2 eggs
1 cup milk, 1 tsp grated lemon rind
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda,
1 tsp cinnamon, 1 tsp mixed spice, 1 Tbsp ground ginger
Preheat oven to 430oF, prepare pans. Blend together the margarine, golden
syrup, molasses & sugar then beat in the eggs & milk. Combine the dry
ingredients then mix them into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 10.
Variations: Ginger & Apple: Reduce the milk to 1/2 cup & add 1 cup diced
cooked or grated raw apple to the wet mix.
Ginger & Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if
you can't get sultanas).
Chunky Ginger: Add 1/4 cup chopped mixed peel & 1/4 cup crystallized ginger to the wet mix.
Raisin & Walnut Ginger: Add 1/2 cup chopped raisins & 1/2 cup chopped
walnuts/pecans to the wet mix.
Ginger & Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate
chips/drops/bits to the wet mix. Omit the lemon rind.
----------------------------------------------------------------------------
Vicki,La (9:22:25 pm) :
Newsgroups: rec.food.recipes
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Subject: Pumpkin Muffins
Message-ID:
Organization: NCAR/UCAR
Date: Thu, 14 Oct 1993 19:42:01 GMT
This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981
Pumpkin Muffins
2 cups flour
2 cups yellow corn meal
2 Tbs baking powder
1 tsp baking soda
2 tsp salt
3 eggs
1 cup pumpkin puree
.5 cup honey
.5 cup light molasses
2 cups buttermilk
.25 pound butter, melted (1 stick)
Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly,
then add pumpkin, honey, molasses, and buttermilk. Combine with dry
ingredients and mix well. Stir in butter. Grease muffin tins and fill
2/3 full with batter. Bake for 20 min., or until golden brown. Cool on
wire rack. Makes 2.5 dozen, send some to Steve :-)
----------------------------------------------------------------------------
Betsy, NY (9:32:42 pm) :
From: beck4@pipeline.com (Eileen & Bob Holze)
Newsgroups: rec.food.recipes
Banana Raisin Walnut Muffins
Recipe By : Meals in a Minute
Serving Size : 12
1 cup flour -- PLUS
2 teaspoons flour
1/2 cup nonfat dry milk powder
1/4 cup brown sugar -- firmly packed
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 cup buttermilk -- PLUS
2 teaspoons buttermilk
1 egg -- lightly beaten
1/4 cup vegetable oil -- LESS
2 teaspoons vegetable oil
2 tablespoons whipped butter -- melted
1 bananas -- ripe, mashed
1/2 cup golden raisins -- plumped
1 ounce walnuts -- chopped
Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In
medium mixing bowl combine flour, milk powder, sugar, baking powder, baking
soda and nutmeg; stir to combine and set aside. In small bowl, combine
buttermilk, egg, oil, and butter and stir until blended; stir in dry
ingredients. Add banana, raisins, and walnuts and stir to combine
(mixture
will be lumpy). Fill each baking cup with an equal amount of batter and
bake for 15 minutes (until golden brown and a toothpick inserted in
center
comes out dry). Transfer muffins from pan to wire rack and cool.
Source: Weight Watchers' Meals in a Minute Cookbook
----------------------------------------------------------------------------
Betsy, NY (9:34:33 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes
Title: MOTHER'S DAY MUFFINS
Categories: Breads
Yield: 18 Muffins
3 Eggs
1 c Oil
1 2/3 c Sugar, granulated; or less
1/3 c Sugar, brown
2 c Zucchini; grated
3 c Flour, sifted
1 ts Baking soda
1/4 ts Baking powder
3 ts Cinnamon
1 ts Salt
1/2 c Walnuts; chopped
Beat the eggs until they are light and foamy; add the sugar, oil and
zucchini. Blend well with a spoon. Mix the dry ingredients and add
to the egg mixture; blend well. Add the nuts, and spoon into greased
muffin tins. Bake at 325 F. for 20 minutes (or two bread loaves for
one hour).
FROM: Indian Valley Elem School, Walnut Creek,CA
----------------------------------------------------------------------------
Brenda, Md. (9:36:20 pm) : Cream Cheese Pumpkin Muffins
Batter:
2 1/4 cups flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground coriander
1/2 tsp. salt
2 eggs, lightly beaten
2 Cups granulated sugar
1 Cup Solid pack pumpkin
1/2 Cup vegetable oil
1/2 tsp. vanilla
Filling:
6 ounces cream cheese, softened
1 egg
1 Tablespoon granulated sugar
Topping:
3/4 Cup flaked coconut
1/2 Cup pecans, chopped
1/4 Cup granulated sugar
1/2 tsp. ground cinnamon
For Batter: In large bowl, combine flour, cinnamon, baking soda, coriander,
and salt; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and
vanilla; mix well. Add liquid ingredients; stir just until just moistened.
Filling: In small bowl, combine cream cheese, egg, and sugar; mix well.
Topping: In small bowl, combine coconut, pecans, sugar, and cinnamon.
To Assemble: Spoon half of batter into 24 paper-lined muffin cups, filling
1/2 full. Spoon cream cheese filling evenly over partially filled muffin
cups. Spoon remaining batter over cream cheese filling, carefully spreading
to edges. Sprinkle topping over muffins.
Bake in 350 degree oven for 20-25 mins. Cool in pans 3-4 mins. Cool on wire
rack. Makes 24 muffins
----------------------------------------------------------------------------
Risa G., NJ (9:38:11 pm) : Another I haven't tried yet but they looked good
so here it is:
Mimi's Bran Muffins
2 c. boiling water
6 c. all-bran cereal
1 c. oil
4 eggs, beaten
3 c. sugar
1 qt. buttermilk
5 c. all purpose flour
5 tsp. baking soda
2 tsp. salt
24 oz. apple butter
2 c. chopped walnuts (optional)
2 c. raisins (optional)
Pour boiling water over 2 c. bran. Add oil. Mix and set aside.
Mix together beaten eggs, sugar, buttermilk, and the remaining bran - in
that order. Sift flour with soda and salt. Combine bran mixtures with flour
mixture. Stir in apple butter, walnuts and raisins. Bake in greased muffin
tins 15-20 minutes at 400 degrees. Mixture keeps 6 weeks in refrigerator.
Muffins freeze well.
Makes 6 dozen
Note: To cut fat, use half fruit puree replacement butter and half fat.
Also, don't use the nuts.
----------------------------------------------------------------------------
Vicki,La (9:42:46 pm) : Newsgroups: rec.food.recipes
From: lepineb@ere.umontreal.ca
Subject: Bran & Apple Muffins
Bran and apple muffin recipe...
1 cup "All Bran"- 1/4 cup milk- 1 cup baked apples- 1/3 cup vegetable oil-
1 egg- 1 1/2 cup flour- 3 1/2 tea sp. baking powder- 1/2 tea sp. salt-
1 tea sp. cinnamon- 1/3 cup brown sugar.
Mix bran, milk, apples, oil and egg. Mix in another bowl the dry
ingredients.
Add the wet ingredients to the dry ones; mix gently just enough to
humidify. Bake 375F, 15-20 min. (You can add dry raisins and/or nuts to
the recipe if you like it!).
Have fun!
----------------------------------------------------------------------------
Velma TN (9:43:32 pm) : Since I saw what the subject was, I'm posting my
favorite muffin recipe. YES I KNOW it has lots of sugar.
CARROT CAKE CUPCAKES
1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots, grated
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon,
nutmeg and salt. In a mixing bowl, beat the eggs at medium speed until
blended. Gradually beat in
the granulated sugar and the dark brown sugar. Add the vanilla, vegetable
oil and orange juice
and mix until combined and smooth. On low speed mix in one-third of the
flour mixture. Scrape down
the sides as necessary. Continue to add the flour mixture in thirds until
just smooth.
Fold in the grated carrots, walnuts and chocolate morsels. Fill the muffin
cups about two-thirds full
and bake 18 to 20 minutes or until a toothpick inserted in the center comes
out clean. Cool on a wire
rack for 15 to 20 minutes and remove from muffin tins. Frost with Cream
Cheese Frosting.
Yield: 1 1/2 to 2 dozen cupcakes
CREAM CHEESE FROSTING
6 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
One 1 pound box of confectioners sugar, sifted
1 teaspoon vanilla
1/4 cup sour cream
1 tablespoon finely grated orange rind
In a bowl, beat the cream cheese and the butter until light and fluffy.
Gradually beat in the confectioners sugar. Add the vanilla, sour cream and
orange rind until
blended.
----------------------------------------------------------------------------
BJ,Can (9:46:46 pm) : BUTTER TART MUFFINS
1 1/2 cup raisins
3/4 cup white sugar
1/2 cup margarine
2 eggs, beaten
1/2 cup walnuts
1/4 cup. corn or maple syrup
1/2 cup milk
1 tsp. vanilla, rum or butterscotch flavoring
1 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
Cook raisins, sugar, margarine and eggs with vanilla until hot and slightly
thickened. Cool slightly in fridge.
Mix dry, make a well and add warm raisin mixture. Stir until moistened,
spoon batter in muffin tin and bake until golden. Bake at 375 for 15-17
minutes. Remove and pour immediately on top, 1 tsp of syrup over each
muffin. Cool in pan for 10 minutes. Remove and serve warm.
----------------------------------------------------------------------------
Betsy, NY (9:47:14 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes
Title: DILLY ZUCCHINI RICOTTA MUFFINS
Categories: Breads, Vegetables
Yield: 4 servings
1 1/2 c Flour, unbleached
2 T Sugar
3 ts Baking powder
1/2 ts Salt
3/4 ts Dill weed
1/4 c Milk
1/2 c Butter; melted
2 lg Egg
2/3 c Ricotta
1/2 c Zucchini; shredded
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups.
Lightly spoon flour into measuring cup, level off. In large bowl,
combine flour, sugar, baking powder, salt and dill weed, mix well.
In medium bowl combine milk, margarine and eggs. Stir in ricotta
cheese and zucchini, beat well. Add to dry ingredients, stirring
just until moistened (Batter will be stiff). Fill prepared muffin
cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or
until golden brown. Immediately remove from pan and serve.
----------------------------------------------------------------------------
Betsy, NY (9:49:02 pm) :
Title: STICKY RHUBARB MUFFINS
Categories: Breads
Yield: 12 muffins
4 T Butter
6 T Dark brown sugar
1 c Rhubarb; cut in small dice
----------------------THE MUFFIN DOUGH---------------------------
4 T Butter, softened
1/4 c Sugar
1 Egg
1 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Nutmeg
1/2 c Milk
Grated rind of 1 orange
----------------------THE STICKY GLAZE---------------------------
Using your fingertips or a pastry cutter, mix the butter into the
brown sugar roughly. Stir in the rhubarb. Distrubute this mixture
evenly into 12 muffin cups.
Cream the softened butter and the sugar together, then beat in the
egg. Mix the flour, baking powder, baking soda, salt, and nutmeg
together thoroughly, then add the butter-sugar mixture alternately
with the milk. Do not overmix. Stir in the orange rind. Pour equal
amounts of the batter into the muffin cups. Bake in a preheated 350
F oven for 25 minutes. Let cool in the pans 5 minutes, then invert
the muffin tins and ease the muffins out so that the sticky glaze
remains intact. Serve warm, with glaze topside.
[ The L. L. Bean Book of NEW New England Cookery ]
----------------------------------------------------------------------------
BJ,Can (9:50:21 pm) : RHUBARB OATMEAL MUFFINS
2 cups rhubarb pieces
1 egg
1 cup milk
1 tsp. lemon juice
1/2 cup oil
2 1/2 cups WW flour
2 cups brown sugar
1 cup rolled oats
1 tsp. each cinnamon, and baking soda
1/2 tsp. salt
Beat eggs, add milk and oil. Mix dry ingredients and make a well in the
centre. Gently stir in the rhubarb. Let stand 5 minutes before baking. Bake
at 350 for 30-35 minutes.
----------------------------------------------------------------------------
END OF FILE (Assorted - Part 1 of 2)
The Recipe Link
http://www.recipelink.com
