Recipe: Muffin Recipes (28) - 09-16-97 Recipe Swap Part 1 of 2 (updated)

28 MUFFIN RECIPES PART 1 OF 2
Recipe Swap - A Zillion Recipes for Muffins - September 16, 1997

RECIPES IN THIS FILE:
Muffin Mix and Variations
....Melt-In-Your-Mouth Muffins
....Cappuccino Chip Muffins
....Banana Muffins
....Butterscotch-Pecan Muffins
....Cranberry-Nut Muffins
....Blueberry Muffins
....Fresh Peach Muffins:
....Dried Fruit Muffins
....Cornmeal Muffins
..Zucchini Muffins
Morning Glory Muffins
Lemon and Poppy Seed Muffins
Zucchini Carrot Muffins
Ginger Muffins and Variations
....Ginger and Apple
....Ginger and Sultana
....Chunky Ginger
....Raisin and Walnut Ginger
....Ginger and Chocolate
Banana Raisin Walnut Muffins
Mother's Day Muffins
Cream Cheese Pumpkin Muffins
Carrot Cake Cupcakes
Cream Cheese Frosting
Butter Tart Muffins
Dilly Zucchini Ricotta Muffins
Sticky Rhubarb Muffins

---

MUFFIN MIX
Adapted from Make-A-Mix
Source: JW, 1997

8 cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months.

Makes about 11 cups of Muffin Mix, enough for 4 batches of muffins.

Use Muffin Mix to make Melt-in-Your-Mouth Muffins and Zucchini Muffins.

(The original recipe contained 2 tsp. of ground nutmeg. -jlw)

MELT-IN-YOUR-MOUTH MUFFINS
Adapted from Make-A-Mix
Makes 12 muffins

2 3/4 cups Muffin Mix
1 egg -- beaten
1 cup milk
1/2 cup butter or margarine -- melted
or 1/2 cup vegetable oil

Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray.

Put Muffin Mix in a medium bowl. In a small bowl or measuring cup, combine egg, milk and butter. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pan 3/4 full.

Bake 15 minutes or until golden brown. Place pan on wire rack for 5 minutes; remove muffins from pan and serve immediately, or place on wire rack to cool. These muffins freeze well.

VARIATIONS:

Cappuccino Chip Muffins: Add 1 tsp. ground cinnamon and 1 tbsp. Espresso powder to dry ingredients. Add 1 tsp. vanilla extract to wet ingredients. Add 3/4 cup semisweet mini morsels to batter.

Banana Muffins: Add 2 tbsp. banana powder (optional) and 1/2 cup chopped pecans to dry ingredients. Mash 1 banana (approx. 1/2 cup) and add to wet ingredients along with 1 tsp. vanilla extract.

Butterscotch-Pecan Muffins: Combine 6 tbsp. melted butter with 6 tbsp. Brown sugar. Place 1 tbsp. of brown sugar mixture and 2 to 3 pecan halves in the bottom of each muffin cup. Fill cups 3/4 full with batter.

Cranberry-Nut Muffins: Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tbsp. sugar into basic muffin batter just before filling muffin pan.

Blueberry Muffins: Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter before filling muffin pan.

Fresh Peach Muffins: Gently fold 1 cup diced fresh peaches into batter before filling muffin pan.

Dried Fruit Muffins: Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.

Cornmeal Muffins: Decrease Muffin Mix to 2-1/4 cups. Add 1/2 cup cornmeal.

(The original recipe made 10 large muffins, and was baked 18 to 20 minutes. I created the Cappuccino Chip Muffin variation based upon another muffin recipe. I added banana powder and chopped pecans to the Banana Muffin variation. -jlw)

ZUCCHINI MUFFINS
Source: Make-A-Mix
Makes 10 medium muffins

2 cups Muffin Mix
1/2 cup sugar
1/2 cup chopped nuts
1 tablespoon ground cinnamon
1 cup grated zucchini
1 egg -- beaten
1/2 cup butter -- melted
2 teaspoons vanilla extract

Preheat oven to 400 degrees F. Spray muffin pan with nonstick muffin spray.

In a medium bowl, combine Muffin Mix, sugar, nuts and cinnamon. In a separate bowl or measuring cup, combine zucchini, egg, butter and vanilla. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy.

Fill prepared muffin pan 3/4 full. Bake 20 to 25 minutes or until golden brown.

---

Jack, Texas: My favorite muffin.

MORNING GLORY MUFFINS

2 1/4 cups flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup pecans or walnuts
1 (8 oz) can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Into large bowl, sift together flour, sugar, cinnamon, baking soda andsalt. Stir in carrots, apple, coconut, raisins, nuts andpineapple.

In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl
with dry ingredients; blend well. Spoon batter into 16 muffin cups that are greased or lines with paper muffin liners. Fill almost to the top.

Bake in a preheated 350 degree F oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn out onto a wire rack to cool completely.

Store in airtight container. Best when allowed to "ripen" for 24 hours.

---

LEMON AND POPPY SEED MUFFINS
From: Jack, Texas
Makes 12 muffins

WET MIX:
1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup milk or yogurt*
2 tsp grated lemon rind
1/2 cup lemon juice
1/4 cup poppy seeds
DRY MIX:
2 cups self-rising flour
1/4 tsp baking soda

Preheat the oven to 400 degrees F. Grease muffin pans.

Blend the margarine and sugar; beat in the eggs, milk, lemon and seeds.

Fold the dry mix into the wet mix (do NOT overmix). Spoon into pans.

Bake for 20 minutes.

Serve with honey butter.

*Using yogurt instead of milk will give a moister product.

---

ZUCCHINI CARROT MUFFINS
Makes 18 standard size muffins

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 tsp. grated orange peel
2 cups flour
1 1/4 cups sugar
1 Tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs, lightly beaten
3/4 cups vegetable oil
1 tsp. vanilla extract

Preheat oven to 375 degrees F. Grease or paper-line 18 muffin cups.

Gently toss together the first 6 ingredients and set aside.

In a large bowl, combine dry ingredients.

Combine eggs, oil, and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in vegetable mixture. Fill greased or paper-lined muffin cups 2/3 full.

Bake at 375 degrees F for 20-22 minutes or until they test done. Cool in pan 10 minutes before removing to rack.

---

Jack, Texas: Here is another muffin recipe that I like alot. Mainly because you can vary it as much as you care to.

GINGER MUFFINS WITH 5 VARIATIONS
Makes 10 muffins

Wet Mix:
1/2 cup margarine
1/4 cup golden syrup
1/4 cup sugar
2 eggs
1 cup milk
1 tsp grated lemon rind
Dry Mix:
2 1/2 cups self-rising flour
1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp mixed spice
1 Tbsp ground ginger

Preheat oven to 430 degrees F. Prepare pans.

Blend together the margarine, golden syrup, molasses and sugar then beat in the eggs and milk.

Combine the dry ingredients then mix them into the wet mix. Spoon into pans.

Bake for 20-25 minutes.

VARIATIONS:

Ginger and Apple: Reduce the milk to 1/2 cup andadd 1 cup diced
cooked or grated raw apple to the wet mix.

Ginger and Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if
you can't get sultanas).

Chunky Ginger: Add 1/4 cup chopped mixed peel and1/4 cup crystallized ginger to the wet mix.

Raisin and Walnut Ginger: Add 1/2 cup chopped raisins and1/2 cup chopped
walnuts/pecans to the wet mix.

Ginger and Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate
chips/drops/bits to the wet mix. Omit the lemon rind.

---

WEIGHT WATCHERS BANANA RAISIN WALNUT MUFFINS
Source: Weight Watchers Meals in a Minute Cookbook
Makes 12 muffins

One muffin equals 1/4 protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30 optional calories

1 cup plus 2 tbsp. flour
1/2 cup nonfat dry milk powder
1/4 cup brown sugar, firmly packed
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp baking soda
1 cup plus 2 tbsp. buttermilk
1 egg; lightly beaten
1/4 cup less 2 tsp. vegetable oil
2 tbsp sweet (unsalted) whipped butter, melted
1 ripe banana, mashed
1/2 cup golden raisins (plumped in hot water, drained)
1 oz walnuts, chopped

Preheat oven to 400 degrees F. Coat muffin cups with cooking spray.

In medium mixing bowl combine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside.

In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients. Add banana, raisins, and walnuts and stir to combine (mixture will be lumpy). Fill each baking cup with an equal amount of batter.

Bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry). Transfer muffins from pan to wire rack and cool.

---

MOTHER'S DAY MUFFINS
Source: Indian Valley Elementary School, Walnut Creek, CA
Makes 18 Muffins

3 eggs
1 cup oil
1 2/3 cups sugar, or less
1/3 cup sugar, brown
2 cups grated zucchini
3 cups flour, sifted
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 tsp salt
1/2 up walnuts, chopped

Beat the eggs until they are light and foamy; add the sugar, oil and zucchini. Blend well with a spoon.

Mix the dry ingredients and add to the egg mixture; blend well. Add the nuts, and spoon into greased muffin tins.

Bake at 325 degrees F for 20 minutes (or 2 bread loaves for 1 hour).

---

CREAM CHEESE PUMPKIN MUFFINS
From: Brenda, Md.
Makes 24 muffins

BATTER:
2 1/4 cups flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground coriander
1/2 tsp. salt
2 eggs, lightly beaten
2 cups granulated sugar
1 cup solid pack pumpkin puree (unsweetened)
1/2 cup vegetable oil
1/2 tsp. vanilla

FILLING:
6 ounces cream cheese, softened
1 egg
1 Tablespoon granulated sugar

TOPPING:
3/4 cup flaked coconut
1/2 cup pecans, chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon

TO PREPARE THE BATTER:
In large bowl, combine flour, cinnamon, baking soda, coriander, and salt; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients; stir just until just moistened.

TO PREPARE THE FILLING:
In small bowl, combine cream cheese, egg, and sugar; mix well.

TO PREPARE THE TOPPING:
In small bowl, combine coconut, pecans, sugar, and cinnamon.

TO ASSEMBLE AND BAKE:
Spoon half of batter into 24 paper-lined muffin cups, filling 1/2 full. Spoon cream cheese filling evenly over partially filled muffin cups. Spoon remaining batter over cream cheese filling, carefully spreading to edges. Sprinkle topping over muffins.

Bake in 350 degree F oven for 20-25 minutess. Cool in pans 3-4 minutes, then cool on wire rack.

---

Velma TN: Since I saw what the subject was, I'm posting my favorite muffin recipe. YES I KNOW it has lots of sugar.

CARROT CAKE CUPCAKES
Makes 1 1/2 to 2 dozen cupcakes

1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
4 eggs
1 1/2 cups sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots, grated
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Cream Cheese Frosting (recipe follows)

Preheat the oven to 375 degrees F and line 2 muffin pans with cupcake liners.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a mixing bowl, beat the eggs at medium speed until blended. Gradually beat in the granulated sugar and the dark brown sugar. Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.

On low speed mix in one-third of the flour mixture. Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth.

Fold in the grated carrots, walnuts and chocolate morsels. Fill the muffin cups about two-thirds full.

Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.

Frost cooled cupcakes with Cream Cheese Frosting.

CREAM CHEESE FROSTING

6 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
1 (1 pound) box confectioners sugar, sifted
1 teaspoon vanilla
1/4 cup sour cream
1 tablespoon finely grated orange rind

In a bowl, beat the cream cheese and the butter until light and fluffy.

Gradually beat in the confectioners sugar. Add the vanilla, sour cream and orange rind until blended.

---

DILLY ZUCCHINI RICOTTA MUFFINS
Source: Sam Waring

1 1/2 cups unbleached flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
3/4 tsp dill weed (optional)
1/4 cup milk
1/2 cup butter, melted
2 large egg
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 2/3 full.

Bake at 400 degrees F for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve warm.

---

L.L. BEAN STICKY RHUBARB MUFFINS
Source: The L.L. Bean Book of NEW New England Cookery
Makes 12 muffins

FOR THE THE STICKY GLAZE:
4 tbsp butter
6 tbsp dark brown sugar
1 cup rhubarb, cut in small dice
FOR THE MUFFIN BATTER:
4 tbsp butter, softened
1/4 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 ts baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
1/2 cup milk
grated rind of 1 orange

TO PREPARE THE STICKY GLAZE:
Using your fingertips or a pastry cutter, mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixture evenly into 12 muffin cups. Set aside.

TO PREPARE THE MUFFINS:
Cream the softened butter and the sugar together, then beat in the egg. Set aside.

Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter-sugar mixture alternately
with the milk. Do not overmix.

Stir in the orange rind. Pour equal amounts of the batter into the muffin cups.

Bake in a preheated 350 degree F oven for 25 minutes. Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact.

Serve warm, with glaze topside.