Recipe: Muffin Recipes (22) - 09-16-97 Recipe Swap Part 2 of 2 (updated)

22 MUFFIN RECIPES PART 2 OF 2
Recipe Swap - A Zillion Recipes for Muffins - September 16, 1997

RECIPES IN THIS FILE:
Pumpkin Chip Muffins
Lemon Tea Muffins
Almond Peach Muffins
Snappy Ginger Muffins
Bradford Inn Pumpkin Coconut Muffins
Mini Dinner 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
Bridge Creek Fresh Ginger Muffins
Tropical Banana Muffins
Family Sampler Brown Sugar Muffins
Mandarin Orange Muffins
Mother's Applesauce Muffins
Dried Cherry Muffins
English Muffins
Pesto Muffins

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PUMPKIN CHIP MUFFINS
Makes about 24 muffins

4 eggs
2 cups sugar
1 (16 oz.) can pumpkin puree (unsweetened)
1 1/2 cups vegetable oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 cups (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.

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LEMON TEA MUFFINS
Makes 24 mini or 8 regular-size muffins

2 eggs, separated
1/2 cup butter, softened
1/2 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. lemon juice
1 tsp. grated lemon peel
FOR THE TOPPING:
1 Tbsp. sugar
1/8 tsp. ground cinnamon
Dash of ground 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.

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ALMOND PEACH MUFFINS
Makes 12 muffins

1 1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 (16 oz.) can peaches, well drained and chopped
1/2 cup almonds, chopped

Preheat oven to 375 degrees F and grease or paper line a muffin tin.

In a large bowl combine flour, sugar, salt and baking soda.

In another bowl beat eggs and stir in oil, vanilla and almond extracts. Stir in dry ingredients until just moistened.

Fold in peaches and almonds. Fill prepared muffin tins 3/4 full.

Bake at 375 degrees F for 20-25 minutes.

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SNAPPY GINGER MUFFINS
Makes 20 muffins

1/2 cup vegetable oil
1/4 cup sugar
1/4 cup brown sugar
1 cup molasses
1 egg
3 cups flour
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1 cup 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.

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BRADFORD INN PUMPKIN COCONUT MUFFINS
From: Velma TN
Makes 24 regular-size or 12 jumbo-size muffins

"Guests at the Bradford Inn in Branson, Missouri, look forward to breakfast and these spiced muffins with coconut topping and cream cheese centers."

FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1 beaten egg
2 tablespoons sugar
FOR THE TOPPING:
2/3 cup flaked coconut
1/2 cup chopped walnuts or pecans
3 tablespoons sugar
1/2 teaspoon ground cinnamon
FOR THE MUFFIN BATTER:
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 puree (unsweetened)
1/4 cup cooking oil
1/2 teaspoon vanilla

Grease 24 (2 1/2-inch) regular-size muffin pans or 12 (3 1/2-inch) jumbo-size muffin pans, or line with paper bake cups. Set pans aside.

TO PREPARE THE FILLING:
In a small bowl, beat together cream cheese, the 1 egg and
the 2 tablespoons sugar; set aside.

TO PREPARE THE TOPPING:
In a small bowl, stir together the coconut, nuts, 3 tablespoons sugar and 1/2 teaspoon cinnamon; set the topping aside.

TO PREPARE THE MUFFINS:
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.

In a medium bowl, stir together the 2 eggs, the pumpkin, oil and vanilla. Add to dry ingredients. Stir till mixture is just moistened.

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.

Bake the regular-size muffins in a 375 degree F oven for 20 to 25 minutes; bake the jumbo-size muffins in a 350 degree F 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.

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MINI DINNER MUFFINS
From: Cora, NC

1 stick (1/2 cup) butter, melted
1 cup sour cream
1 cup self-rising flour

Mix all ingredients. Spoon into lightly greased mini-muffin pan.

Bake at 450 degrees F for 15 minutes.

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BEST EVER BANANA MUFFINS
Source: Muffin Mania by Cathy Prange and Joan Pauli
From: Vicki,La
Makes 12

3 large bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter, melted
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Mash bananas. Add sugar and egg and mix well. Add the butter. Make a well in the middle and add the dry ingredients.

Divide between 12 greased or paper-lined muffin pan cups.

Bake at 375 degrees F for 20 minutes.

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.

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PEANUT BUTTER MUFFINS
Makes about 12 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 (dry) baking mix.

Fill greased or paper-lined muffin cups two-thirds full. Top each with 1/2 teaspoon jam.

Bake at 375 degrees F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

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CINNAMON DOUGHNUT MUFFINS
Source: Sharon Pullen
Makes about 10 muffins

1 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg, slightly beaten
3/4 cup milk
Jam (for filling)
FOR TOPPING:
1/4 cup butter
1/3 cup sugar
1 tsp. ground cinnamon

In a large bowl combine dry ingredients.

Combine oil, egg and 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 for 20-25 minutes.

MEANWHILE, TO PREPARE THE TOPPING:
Place melted butter in small bowl; combine cinnamon and sugar in another bowl.

Immediately after removing muffins from oven dip tops in butter then in cinnamon-sugar. Serve warm.

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PEANUT BUTTER MUFFINS
From: Cora, NC
Makes 10 muffins

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup white granulated sugar
1/2 cup brown sugar
1/2 tsp. salt
1 cup buttermilk
2 eggs, beaten
2/3 cup chunky peanut butter
1/4 cup butter, melted and cooled
2 tsp. vanilla

Preheat oven to 350 degrees F. Grease muffin tins.

Mix dry ingredients in a medium bowl.

In another medium bowl, whisk the buttermilk, eggs, peanut butter, butter and vanilla.

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 10-15 minutes or until done.

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SUNNY BANANA BRAN MUFFINS
Source: Gloria's Glorious Muffins by Gloria Ambrosia

DRY INGREDIENTS:
1 cup whole wheat pastry flour
1 cup whole wheat flour
1/2 cup unbleached white flour
1 cup wheat bran
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 cup roasted sunflower seeds
WET INGREDIENTS:
3 cups mashed ripe bananas (about 6 whole)
1/2 cup canola oil
1 egg
1/4 cup honey, warmed
3/4 tsp vanilla extract
1 tsp grated lemon rind

Preheat oven to 375 degrees F.

Measure and sift all the dry 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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DOUBLE APPLE CORN MUFFINS
Source: Little Mom

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 slightly beaten eggs
2/3 cup applesauce
1/2 cup milk
1/4 cup oil
1 large 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 425 degree F oven for 15 to 20 minutes.

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CINNAMON MUFFINS
Source: Johnson

1/3 cup shortening (or oil)
1/2 cup sugar
1 egg
1 1/2 cups 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 cup milk
1/2 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted

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.

"These work really good to bake the night before and store in a sealed container on the counter until morning."

Makes 8-10 muffins

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POPPYSEED BREAD

3 cups flour
2 cups sugar
3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 Tbsp. poppyseeds
1 1/2 cups milk
3/4 cup vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring

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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BRIDGE CREEK FRESH GINGER MUFFINS
Source: The Breakfast Book by Marion Cunningham
Makes 16 muffins

2 oz gingerroot, whole, unpeeled
3/4 cup sugar plus 3 tbsp sugar, divided use
Zest from two lemons, with some white pith (2 tbsp)
8 tbsp butter, room temperature
2 eggs
1 cup buttermilk
2 cup flour
1/2 tsp salt
3/4 tsp baking soda

Preheat the oven to 375 degrees. Grease the muffin tins.

Cut the unpeeled ginger into large chunks. If you have a food processor, process the 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 the mixture 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 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 peel is in small bits (or chop by hand and then add 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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TROPICAL BANANA MUFFINS
Adapted from source: Land O Lakes, 1990's
Makes 12 muffins

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 ground cinnamon
1/4 teaspoon ground ginger
2 eggs
1/2 cup firmly packed brown sugar
2/3 cup margarine or butter, softened
2 ripe bananas, mashed
2 teaspoons grated lime rind
2 teaspoons lime juice
1/4 cup coconut flakes (optional)

Heat oven to 350 degrees 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, butter, bananas, lime peel and lime juice. Beat at medium speed, scraping bowl often, until smooth, 1-2 minutes.

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 minutes or until wooden pick inserted in center comes out clean. Cool on wire cooling rack.

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FAMILY SAMPLER BROWN SUGAR MUFFINS
Source: Women's Day Magazine, 1980's
Makes 12 muffins

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, packed
1 large egg
1 cup milk (can use fat free)
1/2 cup butter or 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 350 degree F oven about 20 minutes or until browned.

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MANDARIN ORANGE MUFFINS
Source: North County Journal, 02-01-95
Makes 1 1/2 dozen muffins

1 (11 ounce) can mandarin oranges, in juice or in syrup
1 tablespoon orange extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup white granulated sugar
1 egg, well beaten
1 (8 ounce) container sour cream (1 cup)
1/3 cup butter or margarine, melted
1/2 cup pecans, chopped

Preheat oven to 400 degrees F. Line muffin pans with paper liners.

Drain orange segments, reserving liquid. Add orange extract and enough water to liquid to make 1 cup. Set aside.

In large bowl, combine flour, baking powder, baking soda, salt, brown and white sugars.

In separate bowl, combine egg, sour cream, reserved 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 for 20-25 minutes.

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MOTHER'S APPLESAUCE MUFFINS
Adapted from source: Taste of Home magazine, Feb/Mar 1997
Makes 24 muffins

4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 teaspoons baking soda
2 cups sugar
1 cup butter or margarine, softened
2 cups applesauce
2 large eggs
2 tablespoons vanilla extract
1 cup raisins, seedless

In a large bowl, combine flour, cinnamon, allspice, baking soda
and salt; set aside.

Cream the butter and sugar together. 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 3/4 full.

Bake at 350 degrees F 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.

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DRIED CHERRY MUFFINS
Source: Mary Murphy, 1992 - adapted from: The New Basics Cookbook by Julee Rosso and Sheila Lukins:
Makes 18 muffins

DRIED CHERRY MUFFINS

"This is one of my favorite recipes out of one of my favorite cookbooks (The New Basics, Rosso and Lukins)." - Mary Murphy

1 cup dried cherries, pitted (about 8 ounces with pits)
1 cup buttermilk
1 3/4 cups unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
8 Tbsp (1 stick or 1/2 cup) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, slightly beaten

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.

Preheat the oven to 350 degrees F. Generously butter 18 muffin cups or line them with the paper liners. (Note: This recipe makes six big muffins, if you have that kind of muffin pan. Also, I just use Pam (spray vegetable oil) instead of buttering the pans.)

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. If overmixed, the muffins will be tough.

Fill the cups 2/3 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.

MY VARIATIONS:
These muffins come out rather dense, so I use only 1/4 cup butter and 1 or 2 Tbsp vegetable oil instead of 1/2 cup butter. Also, I like to add 1 tsp grated orange or lemon zest to add even more flavor. Macadamia nut pieces (1/2 cup or more) are good to add too. If you can't find dried cherries, try other dried fruit. Dried apricots works really well.

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ENGLISH MUFFINS
From: Vicki
Makes 16 muffins

1 2/3 cups milk
2 1/2 Tbsp. butter
1 pkg. yeast
1 heaping Tbsp. sugar
1/3 cup warm water
1 egg
2 tsp. salt
1 Tbsp. 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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PESTO MUFFINS
Makes 12 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 400 degrees F, prepare pans.

Thoroughly combine the wet ingredients in a bowl. Combine the dry ingredients and thoroughly but gently work this into the wet mix. Spoon into pans and bake for 20-25 mins.

VARIATIONS:
- Pesto and Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.
- Pesto and Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.