Recipe: Muffin Recipes - 2000-07-20 (15)

recipelink.com Chat Room Recipe Swap
07-20-2000 - 15 Muffin Recipes

recipelink.com (10:02:41) :

Altdeutxche Brotchen (Old German Muffins)

3/4 cup butter or margarine
1/2 cup sugar
2 eggs -- large
1 tablespoon rum
1 teaspoon vanilla extract
3 tablespoons milk
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 1/4 cups flour -- unbleached
1/4 cup almonds -- ground
1 tablespoon orange rind -- grated
1/4 cup raisins -- if desired

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins

recipelink.com (10:01:49) :

Almond Poppy Seed Muffins
Recipe By : Diane Mott Davidson, The Last Suppers mystery

4 large eggs
2 cups sugar
1 3/4 cups evaporated milk -- 13 oz. can
1/4 cup milk
2 cups vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
4 cups flour
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup poppy seeds

Preheat the oven to 325 degrees F. Line 30 muffin cups with paper liners. In a large mixing bowl, beat together the eggs, sugar, evaporated milk, milk and vegetable oil. Sift together baking powder, salt and flour. Gradually add the flour mixture to the egg mixture, beating until well combined. Add the extracts and poppy seeds, stirring only until well combined. Using a 1/3 cup measure, pour the batter into the muffin cups. Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

recipelink.com (09:59:13) :

Glorious Morning Cheesy Bacon Muffins
Recipe By : Quaker Oatmeal

1 cup quick or old-fashioned oatmeal
1 1/2 cups flour
1 1/4 cups processed cheese food -- shredded
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon salt (opt.)
1/4 teaspoon pepper -- coarsely ground
1/2 pound bacon -- cooked & crumbled
1/3 cup oil
1/4 cup egg substitute
1 cup skim milk

Preheat oven to 400. Grease muffin tin well. In large bowl combine oats, flour, sugar, baking powder and seasonings; set aside. In another bowl, combine oil, egg substitute and skim milk. Make a well in center of dry mixture. Pour wet ingredients into dry ingredients; stir until just moistened. Gently fold in bacon and cheese. Portion muffin batter evenly into prepared muffin tin (about 1/3 cup). Bake about 20-25 minutes or until lightly golden brown.

recipelink.com (09:58:05) :

Garden Harvest Muffins
Recipe By : Aunt Dolly's Attic B&B, Austin, Texas

4 c. all-purpose flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
2 c. grated zucchini
1 c. raisins
1 c. chopped pecans
1 c. coconut
2 tart apples -- peeled and grated
6 large eggs
1 c. vegetable oil
1 c. buttermilk
2 tsp. vanilla

Preheat the oven to 375F. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, zucchini, raisins, pecans, coconut, and apples. In another bowl, whisk together the remaining ingredients and add to the flour- vegetable mixture. Stir the batter until just blended. Spoon the batter into well-buttered muffin tins (or use paper liners). Bake on the middle rack for 25 to 30 minutes, or until the muffins are springy to the touch. Let the muffins cool in the tins for 5 minutes, then turn them out onto a rack. Makes about 30 muffins

recipelink.com (09:55:06) :

Toffee Crunch Muffins
Recipe By : Judy Martin

1 1/2 cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup milk
1/2 cup dairy sour cream
3 tbsp. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla extract
3 bars chocolate cover toffee, chopped and
divided (1.4 ounces each)

Preheat oven to 400 degrees F.
Grease or paper-line 36 (13/4-inch) mini-muffin cups. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl. Combine milk sour cream, butter, egg and vanilla in small bowl until blended; stir into flour mixture just until moistened. Fold in 2/3 of candy. Spoon into prepared muffin cups, filling almost full. Sprinkle remaining candy evenly over tops of muffins. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pans. Cool on wire racks.

Makes 36 mini muffins

recipelink.com (09:52:46) :

Eggless Corn Muffins
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936

1 cup cornmeal
2 teaspoons baking powder
1/2 cup flour
1 cup milk
1/4 cup sugar
2 tablespoons shortening -- melted
1 teaspoon salt

Sift and mix together the dry ingredients. Add the milk and shortening.
Pour into greased muffin tins and bake at 350-F for 30 minutes.

recipelink.com (09:50:01) :

Dilly Zucchini Ricotta Muffins

1 1/2 cup Unbleached Flour
2 tablespoon Sugar
3 teaspoon Baking Powder
1/2 teaspoon Salt
3/4 teaspoon Dill Weed
1/4 cup Milk
1/2 cup Margarine/Butter -- Melted
2 each Large Eggs
2/3 cup Ricotta Cheese
1/2 cup Shredded Zucchini

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. Source: Unknown

recipelink.com (09:48:55) :

Dilly Rice Muffins
Recipe By : Rosemary Winters

2 cups oatmeal flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup cooked rice
1/4 cup green onions -- minced
4 teaspoons dried parsley
4 teaspoons dried dill weed
2 egg whites
1 cup skim milk
1/4 cup unsweetened applesauce

Sift together the dry ingredients. Stir in the rice, onion, and herbs.
Set aside.

Beat together well the egg whites, milk, and applesauce. Add to the
flour mixture and stir just until well moistened. Be very gentle.

Spoon into 10 muffin cups coated with cooking spray. Bake at 400 degrees F.
for 12-15 minutes or until done.

Victoria__Pa (04:26:55) :

STRAWBERRY & WALNUT MUFFINS

1/2 c. honey
1/2 c. oil
1 egg
2 Tbsp. strawberry jello
1 Tbsp. baking powder
1 1/2 c. flour
1 c. oatmeal
1 c. sliced strawberries
3/4 c. chopped walnuts

Stir together all ingredients till just moistened. Fill greased muffin tins 2/3 full. Bake at 350 for 15-20 min.

Kate,.Mo (11:53:47) :

Best Blueberry Muffins(repost)
(We have to include blueberry muffins here. Always delicious!)
Posted By: dj-IA
Date: May 29th 1998
Board: recipelink.com Cooking Club

1/2 cup (1 stick)butter, at room temperature
1 cup granulated sugar, or slightly less depending on tartness of blueberries
2 large eggs
1 teaspoons baking powder
1/4 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cup blueberries (mash 1/2 cup with a fork)
2 cups all-purpose flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg

Heat oven to 375 degrees. Grease 12 regular muffin cups, including the area between each cup or use foil baking cups.
In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time, Beat in vanilla, baking powder, and salt.
Mix mashed berries into batter.
Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.
Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
Bake 25 - 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.
From MUFFINS, Elizabeth Alston ....a small muffin book I received as a gift.

I like to increase the sugar topping. I mix in a little flour and cut in some butter. Yummmmy!

Kate,.Mo (11:44:02) : Banana Oat Muffins

2 large ripe bananas, mashed
3/4 cup buttermilk
1/3 cup packed light brown sugar
1 whole egg or 2 egg whites
2 Tbs. canola oil or melted butter
1 cup rolled oats
1 1/2 cups all-purpose or whole wheat pastry flour
1 tsp. grated nutmeg
1 1/2 tsp. baking soda

Preheat the oven to 375 degrees. Spray or oil muffin tins.

In one bowl, mix the bananas with the buttermilk, sugar, egg, and oil, then add the oats. In another bowl, combine the flour, nutmeg, and baking soda. Pour the wet ingredients into the dry and stir them together. Fill the muffin cups two-thirds full. (Put a little water in the empty cups.) Bake until golden brown and springy when pressed lightly with a finger, about 25 minutes. Run a knife around the edge of each muffin and remove.
Makes 9 plump muffins.

Kate,.Mo (11:32:18) : Cheese Muffins
(from Vegetarian Cooking for Everyone by Deborah Madison)
This recipe can be varied in many ways.

1 1/4 C flour
1/2 C stone-ground cornmeal
1/2 teaspoon salt
2 eggs
1 C milk
1 1/2 Tablespoons honey
1 to 2 C grated cheddar

PREHEAT oven to 400 degrees F. Oil or spray muffin tins. Combine the dry ingredients in one bowl and the eggs, oil, milk, and honey in another. Pour the wet ingredients into the dry, stir them quickly together, then stir in the cheese. Fill the muffin cups about three-quarters full, then bake until the muffins a re browned and springy, about 25 minutes.
makes 10 muffins.

Cheese muffins with herbs: Add 2 Tbs. chopped dill and 1 Tsp. toasted ground cumin seeds or caraway seeds to the batter.

Cheese-Corn Muffins: Add 1 cup uncooked corn kernels to the batter with the cheese. If you like it hot, include 1/2 cup chopped roasted green chiles.

Nicole,.Canada (11:01:47) : Low-Fat Raisin & Brain Muffins

1 1/4 cups all-purpose Flour
2 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
2 cups of Bran Cereal
1 1/4 cups Fat-Free Milk (I use 1%)
2 egg whites
1/4 cup apple sauce
1/4 cup (or more) raisins
1/4 teaspoon of cinnamon

1. Preheat oven to 400F.
2. Crush up the Bran cereal in a blender if preferred.
3. In a mixing bowl, stir together, flour, sugar, baking powder, salt, cinnamon and cereal. Set aside.
4. In a large mixing bowl, combine milk, egg whites, apple sauce. Beat well. Add raisins and flour mixture, stirring only until combined.
5. Portion evenly into twelve 2 1/2 inch muffin-pan cups coated with cooking spray.
6. Bake for 20 minutes or until lightly browned. Serve Warm.

Note: I also add some maple syrup to mine, and occasionally sprinkle cinnamon on top of the muffins before I cook them!

Sue,.MA (09:18:55) : Cinnamon Sugar Muffins

1/4 cup sugar
1 teaspoon cinnamon
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 stick unsalted butter (1/4 cup) -- softened
1/3 cup sugar
1 each large egg
1/3 cup milk

Make topping: In a small bowl stir together sugar and cinnamon. Preheat oven to 375 F and butter six 1/3-cup muffin cups. Into a bowl sift together flour, baking powder, salt, and nutmeg. In a bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in egg until combined well. Beat in flour mixture and add milk, beating until mixture is just combined. Divide batter evenly among cups and sprinkle with topping. Bake muffins in middle of oven 15-20 minutes, or until a tester comes out clean. Remove muffins from cups and cool on rack. Makes 6 muffins

Sue,.MA (09:17:31) :

Fall Harvest Muffins
Recipe By : Bon Appetit
Serving Size : 12 Categories : Muffins

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.

Pat-Pa (05:54:10) : Sour Cream Coffee Cake

1/4 lb butter
2 eggs
1 cup sugar
1/2 pt sour cream
1 tsp baking soda
2 cups flour
1-1/2 tsp baking powder
1 tsp vanilla

Dissolve the soda in sour cream. Set aside. Cream butter and sugar, add eggs and vanilla. Then add sour cream. Add dry ingredients and mix well.
Pour 1/2 batter into 8" square pan- Sprinkle with about 1 cup raisins, 1/4 c sugar (I use brown sugar) and 1 tbls cinnamon. Add other 1/2 batter. Sprinkle top with 1 c chopped nuts, 1/4 c sugar (here I use crushed sugar cubes to give some crunch when done but can use reg sugar) and 1 tbls cinnamon.
Bake at 350 degrees about 18-20 min and then at 325 degrees for about 15 min.
Check last baking at about 13 min - insert toothpick - if clean it is done.