recipelink.com Chat Room Recipe Swap
02-09-2000 – 8 Muffin and Dinner Bread Recipes

sugar/spiceTX (09:14:12) : MADA'S CORNBREAD

1 Pkg. Jiffy Cornbread Mix
1 stick melted margarine
15 oz. can cream style corn
15 oz. can whole kernel corn
1/2 - 4 oz can chopped green chilies
3 eggs

Mix all ingredients together and bake at 350 for 30-35 minutes

Gina,.Fl (06:25:38) : Caribbean Muffins

2 1/2 c. unprocessed bran
1 1/3 c. whole wheat flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 c. raisins
1 c. flaked coconut
1 whole orange, scrubbed, quartered and seeds removed
2 eggs
1 c. masked ripe bananas
1/2 c. veg oil
1/2 c. honey
Stir together bran, flour, baking powder, soda, salt, raisins and coconut. In a food processor fitted with the steel blade, process the orange quarters until peel is very finely chopped. Add eggs, bananas, oil and honey and process till thoroughly mixed. Pulse in the dry ingred. Spoon into 18 greased muffin cups and bake at 375 for 20-25 mts. Serve warm or at room temp.

Gina,.Fl (06:24:30) : Orange Ginger Muffins
Recipe By :Houston Chronicle-1/20/99
Serving Size : 12

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup softened butter or margarine
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees. Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 tsp.; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top. Bake 18-20 min. or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.

Julie.C./S.Africa (04:34:32) : Southwest Cornmeal Muffins

1 1/4 cups flour
2/3 cup cornmeal
3 Tbsp. sugar
2 Tbsp. Baking Powder
3/4 tsp. salt
1/2 tsp. ground cumin
1 egg
1 cup milk
1/3 cup butter or margarine melted
1 Tbsp. finely chopped fresh parsley or cilantro
3/4 cup( 3 oz.) Shredded Sharp Cheddar Cheese
1 can(8 3/4 oz.) whole kernel corn drained

HEAT oven to 425 Degrees F.

MIX flour, cornmeal, sugar, baking powder, salt and cumin in large bowl. Beat egg in small bowl; stir in milk, butter and parsley. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cheese and corn. Spoon batter into greased or paper-lined muffin pan, filling each cup 3/4 full.

BAKE 20 minutes or until lightly browned.

Julie.C./S.Africa (04:33:38) : Rosemary Buttermilk Muffins

2 cups all purpose flour
2 tbls sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 teas onion powder
1 teas dried rosemary, crushed
1/2 cup butter, melted
1 cup buttermilk
2 tbls Parmesan cheese, grated

Position rack in center of oven, and preheat to 400.f Grease 12 muffing cups. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt and onion powder. Stir in crushed rosemary. Make a well in center of dry ingredients; set aside. In a medium bowl, whisk melted shortening with the buttermilk; beat thoroughly. Pour into well of dry ingredients, stirring only until the flour is moistened. Spoon batter into muffins cups. Sprinkle tops with cheese. Bake 15 minutes or until tops are golden brown. Cool on wire rack. Serve warm.

Julie.C./S.Africa (04:31:43) : Butternut, feta and sage muffins

240 g cake flour
10 ml (2 tsp) baking powder
250 ml (1 cup) sour cream
125 g butter, softened
1 jumbo egg
150 g butternut, cubed and cooked
200 g feta cheese, crumbled
sprinkling chopped sage
a little milk if necessary
deep-fried sage leaves to garnish
Serves 8

Preheat oven to 180 degrees C.
Roll 8 short lengths of baking parchment into cylinders, 8 cm high and 6 cm in diameter.
Secure with string.
Transfer to ramekins and place on a baking sheet.
Place flour and baking powder in a bowl.
Add sour cream, butter and egg and mix well.
Add butternut, feta and chopped sage and mix carefully.
Add a little milk if required.
Spoon to 3/4 full in prepared cylinders and bake for 35 minutes, or until cooked when tested with a skewer.
Serve warm with a salad or soup, garnished with deep-fried sage.

Val,.Ca (12:38:25) : Jalapeno Cornbread

1-1/2 cups cornmeal
1-1/2 tablespoons sugar
1-1/2 cups sourdough starter
1-1/2 cups milk
1-1/2 teaspoon salt
1-1/2 teaspoon baking soda
1-1/2 teaspoon cream of tartar
2 eggs, slightly beaten
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped onion
1/2 cup finely chopped pickled Jalapeno peppers

Combine cornmeal and sugar in a mixing bowl. Heat milk to boiling and
pour over cornmeal, stirring to blend. Let cool until lukewarm. Add
remaining ingredients and mix well. Pour into a greased 9-inch square
baking pan. Bake in at 425 degree oven for 40 minutes.

Sourdough Starter

1 pkg. active dry yeast
1 quart lukewarm water
2 tablespoons sugar
4 cups sifted flour

In a large crock (at least 3 quarts), soften yeast in lukewarm water.
Not over 109 degrees because it will kill the yeast. Add sugar and
flour; beat to mix. Cover and let rise until light, at least 24
hours. Starter may be used at this time or store in refrigerator for
7 to 10 days. It may be kept indefinitely, if small amounts of fresh
water and flour are added from time to time as it is used.

Sue,.MA (11:43:19) : Fall Harvest Muffins
Recipe By : Bon Appetit

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 tsp cinnamon
1/4 teaspoon allspice
1 large egg
1 cup golden raisins
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
1 cup apple juice -- or cider
1/3 cup vegetable oil
1/4 cup maple syrup
1 teaspoon vanilla extract
3/4 cup walnuts -- coarsely chopped
1 3 1/2 oz apple -- peeled, cored, grate

Combine flour, sugar, baking powder, cinnamon, baking soda, allspice and nutmeg in large bowl. whisk cider, veg. oil, maple syrup, egg, and vanilla extract in med. bowl to blend. Add to dry ingredients and mix just until combined. Fold in grated apple, raisins, and nuts. bake at 400 for 28 min. cool on rack. Makes 12 muffins