Recipe: Microwave Muffins, Cornbread, and Honey Bun Ring

Microwave Muffins, Cornbread, and Honey Bun Ring
Source: Bill Hilbrich

The muffins are great for busy mornings since you can zap a couple quickly and have a hot muffin or two for breakfast. And any of the recipes are great when feeling a bit under the weather since they don't take much effort to mix and bake.

Muffin Cooking Chart:

Freshly prepared batter:

1 muffin 20 to 30 seconds
2 muffins 30 to 45 seconds
3 muffins 45 to 60 seconds
6 muffins 60 to 90 seconds

Refrigerated batter:

1 muffin 30 to 45 seconds
2 muffins 45 to 60 seconds
3 muffins 1 1/4 to 1 1/2 minutes
6 muffins 2 to 2 1/2 minutes

Use to cook almost any muffin recipe or the recipes below.

1. Morning Glory Muffins

1/3 cup vegetable oil
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup plain yogurt or sour cream
1 cup shredded apple
1/2 cup shredded carrot
1/2 cup flaked coconut
1/2 cup raisins
1/4 cup chopped pecans, optional
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Combine oil and sugar in mixing bowl. (A Mix-N-Pour bowl is great!) Add eggs, one at a time, beating well after each. Blend in vanilla and yogurt or sour cream. Add apple, carrot, coconut, raisins, and nuts; mix gently. Add flour, soda, cinnamon and salt; stir just until moistened.

Spoon desired amount into microwave safe muffin cups or custard cups lined with cupcake liners. Cook according to chart given above. Refrigerate any remaining batter. Makes 16 muffins.

2. Store and Bake Cornbread Muffins

3 tablespoons sugar
2 tablespoons vegetable oil
1 egg
2/3 cup buttermilk or sour milk
1/2 cup flour
1/3 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Combine sugar, oil and egg; beat well. Blend in buttermilk or sour milk. Add flour, cornmeal, baking powder, soda and salt; stir until just moistened.

Spoon desired amount into muffin cups and cook as directed above.

Makes 8 muffins

3. Store and Bake Muffins

1 cup quick-cooking rolled oats (not instant oatmeal)
1 cup all-bran cereal
1 cup buttermilk or sour milk
1/2 cup brown sugar
1/4 cup vegetable oil
1/2 cup applesauce
2 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine oats, bran cereal and buttermilk; mix well and let stand about 5 minutes to soften cereal. Stir in brown sugar, oil and applesauce. Add eggs, one at a time, beating well after each. Add flour, baking powder, soda and salt; mix just until blended. Spoon into muffin cups or lined custard cups. Bake as directed.

Batter can be stored up to 1 week. You can add 1 cup raisins or chopped dates or 1/2 each, if desired.

Makes about 24 muffins.

4. Country Cornbread Ring

1/4 cup butter or margarine
1/4 cup sugar
2 eggs
1 cup buttermilk or sour milk
1 cup flour
2/3 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon soda
cornflake crumbs, optional

Melt butter in glass mixing bowl or Mix-N-Pour bowl. Beat in sugar and eggs; blend in buttermilk. Add flour, cornmeal, baking powder, salt and soda; stir until just mixed.

Butter 5-cup microwave safe ring mold; sprinkle with 2 to 3 tablespoons cornflake crumbs, if using. (They add color to the cornbread.) Pour batter into dish.

Microwave on High for 6 to 7 minutes, turning once or twice. Bread is done when no longer doughy. Cool about 1 minute and then invert onto serving plate. Makes 1 ring and serves 6 to 8.

5. Honey Bun Ring

1/4 cup butter or margarine
1/4 cup honey
1/2 cup brown sugar
1/2 cup chopped nuts
2 cans (8 ozs. each) refrigerated biscuits

Place butter, honey and brown sugar into 5 cup microwave safe ring mold. Microwave uncovered, on High, 2 to 3 minutes or until bubbly. Sprinkle with nuts. Separate biscuits. Roll each biscuit in syrup. Push biscuits together so they all fit into dish. Cover with paper towel. Microwave on High 3 1/2 to 4 1/2 minutes, or until dough is no longer doughy. Rotate once or twice. Cool 1 minute. Invert onto serving plate. Serves 5 to 6.

**If a microwave ring mold is unavailable try using a round 8-inch microwave safe cake dish with a greased custard cup inserted in the middle. Pour the batter or place the biscuits carefully around the custard cup and bake.