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TALK TKL 9-16 Chat: A Zillion Recipes for Muffins
Assorted Muffin Recipes - Part 2 of 2
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Pumpkin Chip Muffins
Lemon Tea Muffins
Almond Peach Muffins
Snappy Ginger Muffins
Pumpkin Coconut Muffins With Cream Cheese Filling
Mini Dinner Muffins
Rich Corn Bread Muffins
Best Ever Banana Muffins
Peanut Butter Muffins
Cinnamon Doughnut Muffins
Peanut Butter Muffins
Sunny Banana Bran Muffins
Double Apple Corn Muffins
Cinnamon Muffins
Poppyseed Bread
Pumpkin Chip Muffins
Fresh Ginger Muffins
Tropical Banana Cream Muffins
Family Sampler Brown Sugar Muffins
Mandarin Orange Muffins
Mother's Applesauce Muffins
Dried Cherry Muffins
Lemon Tea Muffins
English Muffins
Pesto Muffins and Variations:
....Pesto and Pine Nut
....Pesto and Prawn:

Betsy, NY (9:54:41 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
Pumpkin Chip Muffins
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake
at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
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Betsy, NY (9:55:39 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
Lemon Tea Muffins
2 eggs, separated
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbls. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbls. sugar
1/8 tsp. cinnamon
Dash of nutmeg
In small bowl beat egg yolks until light and lemon-colored, about 3
minutes. In large bowl cream butter and sugar. Fold in yolks. Combine
flour, baking powder and salt; add to creamed mixture alternately with
lemon juice and peel, stirring until combined. Beat egg whites until
stiff peaks form; fold into batter. Fill greased or paper-lined muffin
cups 2/3 full. Combine topping ingredients and sprinkle over muffins.
Bake at 350 degrees F. for 20-25 minutes or until muffins test done.
Yields 24 mini-muffins or 8 standard muffins.
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Betsy, NY (9:56:32 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
Almond Peach Muffins
1 1/2 c. flour
1 c. sugar
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. vegetable oil
1/2 tsp. vanilla
1/8 tsp. almond extract
1 1/4 c. chopped peeled fresh peaches (or a 16 oz. can of peaches,
drained and chopped)
1/2 c. almonds, chopped
In a large bowl combine flour, sugar, salt, and baking soda. In another
bowl beat eggs, oil, and extracts; stir in dry ingredients just until
moistened. Fold in peaches and almonds. Fill greased or paper-lined
muffin cups 3/4 full. Bake at 375 degrees F for 20-25 minutes. Yields
about 12 standard size muffins.
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Betsy, NY (9:57:19 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
Snappy Ginger Muffins
1/2 c. vegetable oil
1/4 c. sugar
1/4 c. brown sugar
1 c. molasses
1 egg
3 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1 c. water
In bowl, beat the oil and sugar. Beat in molasses and egg. Combine the
dry ingredients; stir into the molasses mixture alternately with the
water. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350
degrees F. for 20-25 minutes. Yields 20 standard size muffins.
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Velma TN (9:58:36 pm) :
Guests at the Bradford Inn in Branson, Missouri, look forward to breakfast
and these spiced muffins with coconut topping and cream cheese centers.
1 8-ounce package cream cheese, softened
1 beaten egg
2 tablespoons sugar
2/3 cup flaked coconut
1/2 cup chopped walnuts or pecans
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2 1/4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 beaten eggs
1 1/4 cups canned pumpkin
1/4 cup cooking oil
1/2 teaspoon vanilla
1. Grease twenty-four 2 1/2-inch regular-size muffin pans or twelve 3
1/2-inch jumbo-size muffin pans, or line with paper bake cups. Set pans aside.
2. For filling: In a small bowl, beat together cream cheese, the 1 egg and
the 2 tablespoons sugar; set aside.
3. For topping: In a small bowl, stir together the coconut, nuts, 3
tablespoons sugar and 1/2 teaspoon cinnamon; set the topping aside.
4. In a large mixing bowl, combine the flour, 2 cups sugar, baking powder, 2
teaspoons cinnamon, salt and baking soda. Make
a well in center.
5. In a medium bowl, stir together the 2 eggs, the pumpkin, oil and vanilla.
Add to dry ingredients. Stir till mixture is just moistened.
6. Fill the muffin pans about 1/3 full with the pumpkin batter. Drop a
heaping teaspoon of the filling on top of batter in the regular-size muffin pans or a heaping tablespoon of the filling on batter in jumbo-size pans. Top with the remaining batter, filling the pans about two-thirds full. Sprinkle with the topping.
7. Bake the regular-size muffins in a 375ƒ oven for 20 to 25 minutes; bake
the jumbo-size muffins in a 350ƒ oven for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean.
Cool for a few minutes on wire racks and serve warm. Makes 24 regular-size or 12 jumbo-size muffins.
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Cora, NC (10:04:33 pm) : MINI DINNER MUFFINS
1 stick butter, melted
1 c. sour cream
1 c. self-rising flour
Mix all ingredients. Spoon into lightly greased mini-muffin pan. Bake at 450
degrees for 15 minutes.
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Vicki,La (10:05:15 pm) :
Newsgroups: rec.food.recipes
Subject: Corn Bread Muffins
ich Corn Bread Muffins (cribbed from the Fannie Farmer Cookbook)
1 c. yellow cornmeal
1 c. flour
4 T sugar
1 t. baking soda
2 t. cream of tartar
3/4 t. salt
1 c sour cream
1/4 c. milk
2 eggs, well beaten
4 T butter, melted
1. Preheat over to 425 deg. F (220 deg C). Thoroughly grease a muffin pan.
2. Combine cornmeal, flour, sugar, baking soda, cream of tartar and
salt and mix well.
3. Quickly add the sour cream, milk, eggs and butter. Stir just to
mix.
4. Pour the batter into the cups about three-quarters full. You
should have 12 muffins.
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Vicki,La (10:06:58 pm) : Best Ever Banana Muffins - makes 12
3 large bananas
3/4 C white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 C all purpose flour
1/3 C melted butter
Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melt butter. Make a well in the middle and add the dry
ingredients. Bake at 375 (F) for 20 min.
I also remember my mother used to add brown sugar to the tops
of the muffins before baking. This made them crunchy on top,
but I haven't tried it myself.
Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not
much publication information included)
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Betsy, NY (10:07:11 pm) : From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Peanut Butter Muffins
2 eggs
1/3 cup sugar
1 cup milk
1/4 cup peanut butter
2 cups buttermilk baking mix
3 tablespoons jam
In a large mixing bowl, beat eggs, sugar, milk and peanut butter until
smooth. Stir in baking mix. Fill greased or paper-lined muffin cups
two-thirds full. Top each with 1/2 teaspoon jam. Bake at 375'F for 15-20
minutes or until muffins test done. Cool in pan 10 minutes before
removing to a wire rack Yield: about 12 muffins.
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Betsy, NY (10:11:35 pm) :
From: Johnson (johnson@rica.net)
Newsgroups: rec.food.recipes
Cinnamon Doughnut Muffins
(by Sharon Pullen)
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. sugar
1/3 c. vegetable oil
1 egg, slightly beaten
3/4 c. milk
Jam
TOPPING:
1/4 c. butter
1/3 c. sugar
1 tsp. cinnamon
In a large bowl combine dry ingredients. Combine oil egg & milk; stir
into dry ingredients just until moistened. Fill greased or paper-lined
muffin cups half full; place 1 teaspoon of jam on top. Cover jam with
enough batter to fill cups 3/4 full. Bake at 350 degrees F 20-25
minutes. Place melted butter in small bowl; combine cinnamon & sugar in
another bowl. Immediately after removing muffins from oven dip tops in
butter then in cinnamon-sugar. Serve warm. Yields about 10 standard size
muffins.
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Cora, NC (10:13:50 pm) : PEANUT BUTTER MUFFINS
1/4 c. butter
2 c. flour
1 t. baking powder
1 t. baking soda
1/4 c. sugar
1/2 c. brown sugar
1/2 t. salt
2 eggs, beaten
1 c. buttermilk
2/3 c. chunky peanut butter
2 t. vanilla
Preheat oven to 350 degrees. Grease muffin tins. Melt butter and let cool.
Mix dry ingredients in a medium bowl. In another medium bowl, whisk the
eggs, buttermilk, peanut butter, vanilla dn melted butter.
Make a well in the middle of the dry ingredients and mix with a few strokes
as possible. Don't over mix. Spoon the batter into the muffin tins. Bake for
10 minutes. Makes 10 muffins.
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Betsy, NY (10:21:43 pm) :
From: JMMassey@STC.Net (Jenny & Mike Massey)
Newsgroups: rec.food.recipes
From GLORIA'S GLORIOUS MUFFINS
Sunny Banana Bran Muffins
Dry ingredients
1 C Whole wheat pastry flour
1 C Whole wheat flour
1/2 C unbleached white flour
1 C Wheat bran
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 C roasted sunflower seeds
Wet ingredients
3 C mashed ripe bananas (about 6 whole)
1/2 C Canola oil
1 Egg
1/4 C honey, warmed
3/4 tsp vanilla extract
1 tsp grated lemon rind
Preheat oven to 375 degrees Measure and sift all the fry ingredients
EXCEPT THE SUNFLOWER SEEDS together in a large mixing bowl. Sift a second time. Add the sunflower seeds and toss. Set aside. puree the bananas in the food processor with the puree blade. The bananas should measure about 3 cups. Add the remaining wet ingredients and pulse to blend. pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. Spoon the batter into greased or papered baking tins. Fill each cup nearly to the top. Bake for 15-20 minutes. Cool in the baking tins for at least 10 minutes. Remove from the tins and brush the top of each muffin with Canola oil.
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Betsy, NY (10:26:38 pm) :
From: beck4@pipeline.com (Eileen & Bob Holze)
Newsgroups: rec.food.recipes
Double Apple Corn Muffins
Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Muffins
1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal
1/4 Cup Sugar
1 Tbls Baking Powder
1/2 Tsp Salt
2 Slightly Beaten Eggs
2/3 Cup Applesauce
1/2 Cup Milk
1/4 Cup Oil
1 Lg Apple, Peeled And Finely Chopped
Stir together four, cornmeal, sugar, baking powder and salt and set aside.
Combine eggs, applesauce, milk and oil; stir into dry ingredients just
until moistened. Add apple. Spoon into greased muffin pans filling 2/3
full. Bake in 425F oven 15 to 20 minutes.
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Betsy, NY (10:28:23 pm) :
From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Cinnamon Muffins
1/3 c. shortening (I use oil)
1/2 c. sugar
1 egg
1 1/2 c. cake flour (I use regular flour)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. milk
1/2 c. sugar
1 tsp. cinnamon
1/2 c. melted butter
Cream first 3 ingredients. Combine dry ingredients and add to creamed
mixture alternately with milk; mix well. Fill greased muffin pans 2/3
full. Bake at 325 degrees F. for 20-25 minutes or until golden. Let
cool 3-4 minutes. Meanwhile combine sugar and cinnamon. Roll muffins in
melted butter and then in cinnamon-sugar mixture.
TIP: It is best to avoid getting the butter and cinnamon on the bottom of
the muffins if possible. Makes 8-10 muffins.
These work really good to make the night before and store in a sealed
container on the counter until morning.
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Betsy, NY (10:29:29 pm) :
From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Poppyseed Bread
3 c. flour
2 c. sugar
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbls. poppyseeds
1 1/2 c. milk
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring (found with the spices and other flavorings)
Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees F.
for 1 hour or until tested done with toothpick. Cool in pans for 10
minutes, remove from pans, and cool completely.
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Betsy, NY (10:30:03 pm) :
From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Pumpkin Chip Muffins
4 eggs
2 c. sugar
16 oz. can of pumpkin
1 1/2 c. vegetable oil
3 c. flour
2 tsp. each baking soda and baking powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz.) semisweet chocolate chips
In large mixing bowl beat eggs, sugar, pumpkin, and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in
chocolate chips. Fill greased or paper-lined muffin cups 3/4 full.
Bake at 400 degrees F. for 16-20 minutes. Yields about 24 muffins.
These are excellent and everyone I have ever served them to loved them.
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Betsy, NY (10:39:35 pm) :
From: Kim (kreese@paradise.net)
Newsgroups: rec.food.recipes
Title: Fresh Ginger Muffins
Categories: Breads, Muffins
Yield: 16 servings
2 oz fresh ginger root
3/4 c sugar
2 T lemon zest
3 T sugar
8 T butter
2 egg
1 c buttermilk
2 c all-purpose flour
1/2 t salt
3/4 t baking soda
PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled
ginger until it is in tiny pieces; or hand chop into fine pieces.
(You should have 1/4 cup; it is better to have too much ginger than
too little.) Put the ginger and 1/4 cup sugar in a small skillet or
pan and cook over medium heat until the sugar has melted and the
mixture is hot. Don't walk away from the pan--this cooking takes only
a couple of minutes. Remove from the stove and let the ginger mixture
cool. Put the lemon zest and 3 tablespoons sugar in the food
processor and process until the lemon peel is in small bits; or chop
the lemon zest and pith by hand and then add the sugar. Add the lemon
mixture to the ginger mixture. Stir and set aside. Put the butter in
a mixing bowl and beat a second or two, add the remaining 1/2 cup
sugar, and beat until smooth. Add the eggs and beat well. Add the
buttermilk and mix until blended. Add the flour, salt and baking
soda. Beat until smooth. Add the ginger-lemon mixture and mix well.
Spoon the batter into the muffin tins so that each cup is 3/4 full.
Bake 15 to 20 minutes. Serve warm.
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Betsy, NY (10:40:44 pm) :
From: z8ball@wwa.com (Marsha )
Newsgroups: alt.food.fat-free
Tropical Banana Cream Muffins
Recipe By : Land of Lakes Collection
Serving Size : 12 Preparation Time :0:00
1 1/4 Cups Whole Wheat Flour
1 Cup Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
2 Eggs
1/2 Cup Firmly Packed Brown Sugar
2/3 Cup Creamy Blend 1 Or 2
2 Ripe Bananas -- Mashed
2 Teaspoons Grated Lime Rind
2 Teaspoons Lime Juice
1/4 Cup Coconut Flakes
Heat oven to 350 F.
In a large bowl combine whole wheat flour, baking powder, baking soda,
salt, cinnamon and ginger; set aside. In a small mixer bowl beat eggs
on medium high speed until frothy. Add brown sugar, Creamy Blend,
bananas, lime peel and lime juice. Beat at medium speed, scraping bowl
often, until smooth, 1-2 mins. By hand, stir banana mixture into flour
mixture until well mixed.
Spoon batter into 12 paper-lined muffin cups. Sprinkle tops with coconut.
Bake for 20-25 mins or until wooden pick inserted in center comes out clean.
Cool on wire cooling rack.
Per serving: 151.1 Calories; 1.6g Fat (9.5% calories from fat); 4.5g
Protein;
30.5g Carbohydrate; 31mg Cholesterol; 305mg Sodium
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Betsy, NY (10:45:58 pm) :
From: JW (no-spam@primary.net)
Newsgroups: rec.food.baking
Family Sampler Brown Sugar Muffins
Recipe By : Women's Day Magazine (late 1980's)
Serving Size : 12 Preparation Time :0:30
2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar -- packed
1 large egg
1 cup milk
1/2 cup margarine -- melted
Mix flour, baking soda, salt and brown sugar in medium bowl. In separate
small bowl, beat egg, milk and margarine. Add all at once to flour mixture;
beat to mix well. Spoon batter into 12 greased or paper-lined 2-1/2-inch
muffin cups, filling each about 2/3 full. Bake in 350ƒF oven about 20
minutes or until browned.
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Betsy, NY (10:47:49 pm) :
From: JW (no-spam@primary.net)
Newsgroups: rec.food.baking
Mandarin Orange Muffins
Recipe By : North County Journal, 2/1/95
Serving Size : 18 Preparation Time :0:30
11 ounces mandarin oranges in juice -- or in syrup
1 tablespoon orange extract
2 cups flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 whole egg -- well beaten
8 ounces sour cream
1/3 cup butter or margarine -- melted
1/2 cup pecans -- chopped
Preheat oven to 400ƒF. Line muffin pans with paper liners.
Drain orange segments, reserving liquid. Add orange extract and enough
water to liquid to make 1 cup.
In large bowl, combine flour, baking powder, baking soda, salt, brown
and granulated sugars.
In separate bowl, combine egg, sour cream, orange liquid and butter. Add to dry ingredients with oranges and pecans. Stir just until moistened.
Fill lined muffin cups 2/3 full. Bake in preheated oven 20-25 minutes.
Makes 1-1/2 dozen muffins.
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Betsy, NY (10:49:17 pm) :
From: JW (no-spam@primary.net)
Newsgroups: rec.food.baking
Mother's Applesauce Muffins
Recipe By : adapted from Taste of Home magazine, Feb/Mar 1997
Serving Size : 24 Preparation Time :0:50
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or margarine -- melted
2 cups applesauce
2 large eggs
2 tablespoons vanilla extract
1 cup raisins, seedless
In a large bowl, combine flour, sugar, cinnamon, allspice, baking soda
and salt; set aside.
In a 1-quart bowl or glass measure, melt butter or margarine. Beat in
applesauce, eggs and vanilla. Stir the mixture into the dry ingredients
just until moistened. Fold in raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at
350ƒF for 20 to 25 minutes or until muffins test done. Cool in pans 10
minutes; remove muffins from the pans and place them on a wire rack to
finish cooling.
Makes 24 muffins.
(The original recipe did not contain salt. It also specified that the
butter or margarine be softened, then creamed with the sugar. Then the
eggs, applesauce and vanilla were beaten into the butter mixture. -jlw)
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Betsy, NY (10:52:30 pm) :
From: CupCake213@aol.com
Newsgroups: rec.food.recipes
These are from The New Basics Cookbook by Julee Rosso & Sheila Lukins:
DRIED CHERRY MUFFINS
1 cup dried cherries, pitted
1 cup buttermilk
1 3/4 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch salt
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
Combine the cherries and buttermilk in a small bowl, and set aside to soak
for 30 minutes. Preheat the oven to 350 degrees. Generously butter 18
muffin cups or line them with paper liners. In a large bowl, sift together
the flour, baking powder, baking soda, and salt. In another bowl, cream
together the butter and sugar. Add the eggs and mix thoroughly. Make a
well in the center of the dry ingredients, and spoon the cherries and
buttermilk into it. Then add the butter-sugar mixture. Mix until
thoroughly blended - but do not overmix. Fill the cups two thirds full
with the batter, and bake until a toothpick inserted in the center comes
out clean, 18 to 20 minutes. Transfer the muffins to a wire rack and
allow them to cool.
Makes 18 muffins
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Vicki (10:56:33 pm) : From: Johnson
Newsgroups: rec.food.baking
Date: Tue, 13 May 1997 11:56:13 -0400
Message-ID:
Lemon Tea Muffins
2 eggs, separated
1/2 c. butter, softened
1/2 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbls. lemon juice
1 tsp. grated lemon peel
Topping:
1 Tbls. sugar
1/8 tsp. cinnamon
Dash of nutmeg
In small bowl beat egg yolks until light & lemon-colored, about 3
minutes. In large bowl cream butter & sugar. Fold in yolks. Combine
flour, baking powder & salt; add to creamed mixture alternately with
lemon juice & peel, stirring until combined. Beat egg whites until stiff
peaks form; fold into batter. Fill greased or paper-lined muffin cups
2/3 full. Combine topping ingredients & sprinkle over muffins. Bake at
350 degrees F. for 20-25 minutes or until muffins test done. Yields 24
mini-muffins or 8 standard muffins.
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Vicki (11:02:51 pm) : English Muffins (makes 16)
1 2/3 c. milk
2 1/2 T. butter
1 pkg. yeast
1 heaping T. sugar
1/3 c. warm water
1 egg
2 t. salt
1 T. vinegar
5 cups unbleached flour
cornmeal or bread crumbs
Heat the milk and melt the butter in it. Cool. Combine the yeast,
water, and sugar. Allow to proof for a few minutes. Combine the
cooled milk mixture with the yeast mixture in large bowl. Add the egg,
salt, and vinegar, along with half the flour and mix at medium speed
for about 5 minutes. Add in remaining flour and mix well. The mixture
will be pretty sticky. I let the mixer do the kneading for me for
about 5 more minutes.
Cover and allow to rise in draft-free area for 1 hour.
Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie
sheets with vegetable spray. Scoop up approx. 1/2 cup of dough into
your hand and form a ball. Flatten and place in cornmeal, turning
once. Place muffin on the greased cookie sheet and flatten to a 3 inch
circle. Allow muffins to rise for about 8 minutes.
Heat a griddle or skillet on top of the stove. You should use
medium-low heat. Place the muffins on the griddle and cook 7 minutes
on each side. Allow to cool completely.
* The recipe says to lightly oil the griddle, but I use our cast iron
griddles that are so well-seasoned that I don't add extra oil and they
cook just fine.
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Betsy, NY (11:06:48 pm) :
PESTO MUFFINS
Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs
1/3 cup pesto sauce OR 1/2 cup chopped fresh basil
1/2 cup grated cheddar cheese, 1 cup milk
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients
in a bowl. Combine the dry ingredients & thoroughly but gently work this
into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.
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END OF FILE (Assorted - Part 2 of 2)
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