Recipe: Muffin and Doughnut Recipes (13)

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Muffin and Doughnut Recipes - 2000-10-26 (13)

recipelink.com (09:43:37) :

Recipe: Baked Doughnuts
Posted By: Elly
Date: 1998-09-09 11:20:22
Board: recipelink.com Cooking Club

Yield: 30 doughnuts

2 pk Dry yeast (1/2 oz)
1/3 c Warm water
1 1/2 c Warm milk
1/3 c Vegetable shortening
1/4 c Sugar
2 ts Salt
2 ts Nutmeg, fresh ground
1/2 c Egg beaters
4 1/2 c Flour, all purpose
1/2 c Melted butter
1 c Cinnamon and sugar mix

Sprinkle yeast over warm water and let dissolve for five minutes. Put milk and shortening in a small sauce pan and warm until shortening melts. Cool to lukewarm. Pour yeast mixture into a mixing bowl; add milk mixture and 2 cups flour. Beat briskly until well mixed. Add remaining flour and mix well. Cover the bowl and let rise in a warm place until doubled in size. Turn dough out onto floured surface. Dough will be soft but managable. Pat the dough into a circle about 1/2 inch thick. Cut doughnuts out with a three inch doughnut cutter. Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 minutes. (Doughnuts do not spread much, you can place them about 1 inch apart on baking sheet). Preheat oven to 450 deg f. Bake about 10 minutes or until lightly golden. Remove from oven and brush with melted butter. Sprinkle with cinnamon and sugar mix.

Variation: Instead of cinnamon-sugar mix, let doughnuts cool after brushing with butter. When cool dip in glaze made with powdered sugar and milk. Makes 30.

recipelink.com (09:43:37) :
EMPIRE STATE MUFFINS
Yield: 18 Muffins

2 cups shredded unpeeled apples
1 1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped pecans or walnuts
2 1/2 cups flour
1 tbsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, lightly beaten
1/2 cup vegetable oil

In a large mixing bowl combine apples and sugar. Gently fold in cranberries, carrots and nuts. In another bowl combine flour, baking powder, baking soda, salt and cinnamon. Mix well. Add to apple mixture. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from tins. Source: unknown

recipelink.com (09:42:12) :
FEATHER-LIGHT MUFFINS

1/3 c shortening
1/2 c sugar
1 egg
1 1/2 c cake flour
1 1/2 ts baking powder
1/2 ts salt
1/4 ts nutmeg, ground
1/2 c milk
1/2 c sugar
1 ts cinnamon, ground
1/2 c butter, melted

In a mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 350 for 20-25 minutes or until golden. Let cool for 3-4 minutes.

Meanwhile, combine the 1/2 cup of sugar and 1 teasp cinnamon in a cup. Roll warm muffins in melted butter, then in sugar-cinnamon mixture. Serve warm.

Yield: 8-10

recipelink.com (09:40:30) :
FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS
From The Art of Hungarian Cooking
by St. Emery's School Building Fund, Fairfield CT- 1955

3 c flour
1/2 ts salt
1 tb sugar
5 egg yolks
1/4 c milk
1/8 lb sweet butter, melted
2 yeast cakes ( dissolved in 1/4 cup warm milk)

Sift the flour and salt into bowl, add yeast mixture, add egg yolks and melted butter slowly to flour mixture. Beat with wooden spoon until smooth and dough falls off the spoon, this dough should be rather soft. Put dough on lightly floured board. Roll to 1/2-inch thickness. Cut with round cookie cutter, that has been dipped in flour. Put in warm place to rise until doubled in size. Fry in deep fat until light brown. Sprinkle with powdered sugar.

recipelink.com (09:34:32) :
DANISH RUM RAISIN MUFFINS
FROM JR'S KITCHEN

1 c raisins
1 c dark rum
2 c flour
1/2 c sugar
1 1/2 ts baking powder
1/2 ts baking soda
1/4 ts salt
1/4 ts nutmeg
3/4 stick butter
1 c sour cream
1 egg
3/4 ts vanilla

Soak raisins in rum overnight. Drain and reserve rum. Mix dry ingredients in a large bowl. Cut in butter until coarse meal. Mix in raisins. Whisk sour cream egg, vanilla and 2 tbs rum until smooth. Make a well in dry ingredients and pour in wet mixture. Fill muffins tins 3/4 full and bake in a 375 oven until brown about 20 minutes.

Makes 18

recipelink.com (04:21:35) :
MARMALADE MUFFINS
Yield: 12 medium muffins

1 cup oatmeal
1 cup buttermilk
1 cup all purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/4 cup melted butter
1 tsp vanilla
1/3 cup marmalade or raspberry jam, if preferred
1/4 cup finely chopped almonds (optional)

Stir together oatmeal and buttermilk in small bowl. Add almonds if using. Let stand 10 minutes. Meanwhile, stir together flour, sugar, baking powder, baking soda and salt in large bowl. Stir in egg, butter and vanilla. Mix oat mixture just to combine. Spoon small amount of batter into each greased muffin cup. Place about 1 tsp marmalade or jam, in center of each and spoon in remaining batter. Cups should be about three-quarters full. Bake in preheated 400 F oven about 20 minutes or until tops are golden brown and slightly firm to the touch. Source: unknown

recipelink.com (04:19:14) :
MERNE'S NANTUCKET DONUTS

4 cup flour
2 tbsp baking powder
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1 cup sugar
8 tbsp vegetable shortening, melted
3 large eggs
1 cup milk
1 tsp vanillaCombine dry ingredients and set aside. Cream together sugar and melted shortening. Add eggs and vanilla. Add the milk and flour mixture alternately to the sugar mixture. Roll to 1/4 inch thick...Fry at 365 degrees until golden. .Shake in a bag with cinnamon and sugar.

recipelink.com (04:05:17) :
LEMON CHIVE PEPPER MUFFINS
Source: Pillsbury Classic #126
Makes: 12 Muffins

2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 to 1 tsp coarsely ground black pepper
1/2 tsp salt
1 tbsp grated lemon peel
1/4 cup chopped fresh chives
3/4 cup milk
1/3 cup oil
1 egg, slightly beaten

Heat oven to 400F. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel and chives; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened. Fill greased muffin cups 3/4 full.

Bake at 400 F for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups.

recipelink.com (04:03:11) :
LEMON RASPBERRY MUFFINS

2 cups flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half
1/2 cup vegetable oil.
1 tsp lemon extract
2 large eggs
1 cup fresh or frozen raspberries *

* Frozen raspberries should be without syrup and should not be
thawed.

Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4 full. Bake at 425 degrees F 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. Source: unknown

recipelink.com (04:00:31) :
LEMON DOUGHNUT BALLS
Source: Unknown

2 cups all-purpose flour
2 tbsp grated lemon peel
1/4 cup sugar
1 tbsp baking powder
1/4 cup lemon juice
1 tsp salt
1 egg
1/2 tsp baking soda
1/2 cup flaked coconut
1/2 cup milk
vegetable oil or shortening, heated to 375
1/4 cup melted butter
confectioner's sugar

Combine flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Combine milk, butter, lemon peel and juice, egg, and coconut in a separate bowl: beat well. Add liquid ingredients to dry ingredients Stir just until flour is moistened. Drop by teaspoonfuls into hot oil Fry 3 minutes, or until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar.

recipelink.com (03:52:10) :
ORANGE POPPYSEED MUFFINS
Yield: 24 Muffins

3 c flour
2 1/4 c sugar
1 1/2 ts baking powder
1 1/2 ts salt
1/4 c poppy seeds
3 eggs
1 c sour cream
1/2 c vegetable oil
1 1/2 c orange juice
2 ts orange extract

Stir together flour, sugar, baking powder, salt and poppyseeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin cups. Bake at 350 degrees for 25 to 30 minutes or until golden brown.

recipelink.com (03:51:09) :
ORANGE HONEY STICKY BUN MUFFINS
Source: Family Circle, 7/18/95
Yield: 12 Muffins

WALNUT MIXTURE
1/2 c Walnuts
1/3 c Butter; melted
2 tb Honey
1/4 ts Ground cinnamon

MUFFINS
2 c Flour
2 ts Baking powder
1/2 ts Salt
3 tb Butter; melted
1/4 c Honey
2 ts Orange zest; grated
1 Egg
2/3 c Milk

RAISIN MIXTURE
1 tb Sugar
1/2 ts Ground cinnamon
1/4 c Raisins; chopped

Coat 12-cup muffin tin with nonstick cooking spray. Divide walnuts evenly among muffin cups. Combine sugar, butter, honey, and cinnamon. Spoon 1 rounded tspful into each muffin cup.

Prepare muffins - combine flour, baking powder, and salt in a bowl. Blend butter, honey, orange zest, and egg in another bowl. Beat in milk. Stir in flour mixture into milk mixture just until combined. Spoon half the batter into muffin cups.

Combine sugar, cinnamon, and raisins. Sprinkle over muffins. Top with remaining batter. Place pan on foil lined baking sheet.

Bake in preheated 375~ oven for 22 mins. or until wooden pick comes out clean. Cool pan on rack 5 mins. Invert muffins onto waxed paper lined tray. Spoon any remaining sticky mixture in pans over muffins.

recipelink.com (03:49:45) :
ORANGE CRANBERRY MUFFINS
Recipe by: April Roche
Makes: 12

These muffins are very moist and tasty. The rather strange measurements of flour and sugar are the result of my reducing the end result from 4 dozen muffins to 1 dozen.

1 orange (I use a large navel orange with thick rind)
3/4 cup dried cranberries
1 egg
3/4 cup milk
2/3 cup vegetable oil
1 1/2 cups flour
2 1/2 tbsp flour
1 cup sugar
2 tbsp sugar
1 1/8 tsp baking powder
3/4 tsp salt

The night before: Grate the orange rind. Squeeze the juice from the orange. Mix the rind, juice, and cranberries in a bowl and refrigerate overnight.

The next day: Preheat oven to 400 degrees. Mix the egg, milk and vegetable oil in a small bowl. Sift together the flour, sugar, baking powder, and salt in a large bowl. Add the cranberries (with the juice and rind) to the flour mixture. Add the liquid mixture to the dry mixture. The batter will be runnier than most muffin batters -- but that's the way it should be. Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes.