Recipe: Muffins and Quick Breads (16)

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10-19-99 Breakfast Breads: Muffins and Quick Breads

Debbie.D.,.AL (10:03:12) : POPPY SEED BREAD

1 box yellow cake mix
1 (3 3/4 oz.) box French vanilla instant pudding mix
1/2 cup vegetable oil
4 eggs
1 cup chopped pecans
1 T. poppy seeds

Combine first 5 ingredients in a large mixing bowl; beat well. Stir in pecans and poppy seed. Pour into a greased 9X5" loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes.

Debbie.D.,.AL (08:45:16) : COUNTRY PECAN MUFFINS

1 1/3 cups self-rising flour
1 cup chopped pecans
1/2 cup brown sugar
1/2 cup milk
1/4 cup butter, melted
2 eggs
1 tsp. vanilla extract

Combine flour, pecans, and brown sugar in a large mixing bowl. Make a well in the center of mixture; set aside. Combine milk, butter, eggs, and vanilla; add to dry ingredients, stirring just until moistened. Spoon batter into greased and floured muffin tins, filling 1/2 full. Bake at 350 for 20-25 minutes. YIELD: 1 dozen.

Debbie.D.,.AL (08:43:12) : AUTUMN PEAR BREAD

2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/2 cup butter or margarine
2 eggs
1/4 cup buttermilk
1 tsp. vanilla extract
1 cup finely chopped peeled ripe pears

In a large bowl, combine dry ingredients; cut in butter until mixture resembles coarse crumbs. In a small bowl, beat eggs, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in the pears. Spoon into three greased 5"x2 1/2" mini-loaf pans. Bake at 350 for 35-40 minutes or until a woodent pick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Yield: 3 mini-loaves.

lottie-ak (07:17:29) : These muffins are moist because they have a whole can of pumpkin in each batch. They're easy, too. For quick snacks for kids, use mini muffin tins and cut the baking time in about half.

PUMPKIN-APPLE MUFFINS (Makes 12)
2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon apple pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 (15-ounce) can plain pumpkin (not pie filling)
1/2 cup vegetable oil
2 cups peeled and chopped tart apples (see Note)

Preheat oven to 350 degrees. In a large bowl, mix together flour, sugar, spice, baking soda and salt; set aside. Place eggs in a medium bowl and lightly beat; add pumpkin and oil and mix well. Form a well in the center of the dry ingredients and pour the wet ingredients into the center. Stir gently just until dry ingredients are moistened. Fold in apples. Spoon into greased muffin tins. Bake for 35 to 40 minutes or until a pick inserted into the center of the muffin comes out clean. (For mini muffins, bake for 15 to 20 minutes.)

Note: For mini muffins, dice the apples finely. Will make 24 mini muffins. For regular-size muffins, larger chunks of apples will give the muffins a pleasant rustic appearance.lottie-ak (06:43:02) : Cinnamon-Pecan Puffins

1-1/2 oz pecans chopped finely
1/2 tsp. cinnamon
Sweetener
3 large eggs separated and at room temperature
1/4 cup soy flour or protein powder (personal choice here)
3/4 tsp. baking powder
Salt
1/4 tsp. cream of tartar
3 Tbsp. sour cream
3/4 tsp. butter extract
1/2 tsp. vanilla
20 drops bitter almond extract
3 T cold water

Combine pecans, cinnamon, and sugar substitute that would equal to 1 Tbsp. of sugar and mix well. Set aside for toppings. Preheat oven to 325F. Separate eggs. Beat egg whites with cream of tartar until stiff but not dry. Beat egg yolks till thick and lemon-coloured. To egg yolks, add sour cream, extracts, sugar substitute to equal to 1/8 cup sugar, and water and beat thoroughly. Combine soy flour/powder, baking powder, and salt and sift into the yolk mixture. Stir until combined, and then gently fold in the egg whites. Grease a muffin or cupcake tin for 8 puffins. Spoon 1 Tbsp. of batter into each greased section. Sprinkle a little topping mixture over this batter, then spoon remaining batter, dividing it evenly. Top with remaining nut mixture and bake in preheated oven for 50-60 minutes. Cool the puffins completely in the pan.

lottie-ak (06:39:04) : Desiree's Flax Almond Muffins

4 tbsp. flax seed, ground to a meal
2 scoops protein powder
2 tbsp. ground almonds
3 tbsp. sour cream
3 tbsp. melted butter
1 tbsp. cream
3.4 tsp. baking powder
2 large eggs,
(optional, I added 1 tsp. almond extract)

Preheat oven to 350*. Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Combine the two. Grease 4 ramekins or muffin tins. Bake 20-25 min. Cool 5 min. before removing from tins to cooling rack.

cc.in.ohio (12:59:40) : PUMPKIN STREUSEL MUFFINS

1-3/4 Cups all-purpose flour
1/2 Cup sugar
1 Tablespoon baking powder
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
1/2 Teaspoon ground nutmeg
1 Egg
1/2 Cup Milk
1/2 Cup cooked or canned pumpkin
1/3 Cup vegetable oil
1 Package (3 ounces) cream cheese, cut into 12 cubes
Streusel:
1/4 Cup packed brown sugar
1/4 Cup chopped pecans
1 Teaspoon ground cinnamon
1 Tablespoon cold butter or margarine

In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

cc.in.ohio (12:57:59) : Morning Glory Muffins

2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup chopped pecans
3 eggs
1 cup vegetable oil
1 apple -- shredded
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease 24 large muffin cups. Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl. Stir in carrots, raisins, coconut, and pecans.
2. Combine eggs, oil, apple, and vanilla in a medium bowl; stir well.
3. Add egg mixture to flour mixture; stir just until combined.
4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center of muffin comes out clean, about 15 minutes.

VARIATION: For a special treat, substitute chopped dates for the raisins in step 1.

Yield: 22 Muffins

cc.in.ohio (12:56:09) : *

Pumpkin Mini-Muffins
Recipe By : Real Food for Real People

1 box Yellow Cake mix -- (any brand)
3 Eggs
1/2 cup Vegetable Oil
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Vanilla
20 ounces Pumpkin -- (1 can)

Topping:
3 ounces Cream Cheese -- (softened)
3/4 cup Butter or Margarine -- (softened)
1/2 teaspoon Vanilla
1 tablespoon Milk
2 cups Powdered Sugar

Muffins:
Preheat oven to 350 degrees F. In a large mixing bowl, mix together all ingredients until well blended. Fill paper-lined miniature muffin tins 2/3 full of batter in each liner. Bake 13 - 15 minutes or until golden brown.

Topping:
In a medium mixing bowl, cream together butter and cream cheese. Beat in vanilla and milk. Gradually add powdered sugar until frosting is desired thickness.

Apply topping to cooled mini-muffins. Flash freeze muffins by placing them on a cookie sheet and placing cookie sheet in freezer until muffins have frozen. Package muffins in freezer containers, making certain to place a sheet of waxed paper between layers to prevent sticking. Do not thaw muffins in container- place them on a cookie sheet and thaw at room temperature at least one hour before serving.

cc.in.ohio (12:51:08) : Carrott Cake Muffins

1 1/2 cups Whole Wheat Flour
2 tablespoons Vegetable Oil
1 teaspoon Baking Soda
1/4 cup Raisins
1 tablespoon Baking Powder
1/4 cup Walnuts -- chopped
1 teaspoon Cinnamon
1/3 cup Milk, 1% low-fat
1/4 teaspoon Nutmeg
1 cup Unsweetened Pineapple -- crushed
1/4 teaspoon Ginger -- ground
1 1/2 cups Carrots -- grated
1 Egg

In a large bowl, combine the dry ingredients with a spoon. Add remaining wet ingredients and stir to blend with a wire whisk. Spoon into muffin tins lined with paper liners. Bake at 350 degrees F for 20 to 25 minutes.

ValPal,.Ca (11:43:24) : Jalapeno Corn Muffins

1 and 1/2 cup corn meal
1 tbsp. baking powder
1 tbsp. sugar
2 eggs
1/2 tsp. salt
1 cup milk
3 jalapeno peppers seeded and finely diced
1 - 8 oz. can cream style corn
2-tbsp. butter melted
12 - 15 paper muffin liners

Preheat oven to 450 degrees. Combine all dry ingredients together and sift. Add eggs, milk, peppers, cream corn and melted butter. Mix well and place in muffin liners in a muffin pan. Fill cups about 2/3 full. Bake at 450 degrees for 20 minutes. Makes 12 - 15 muffins.

ValPal,.Ca (11:41:48) : Zucchini Pineapple Bread

1 cup salad oil
2 cups sugar
3 eggs
2 cups shredded unpeeled zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped nuts
1 cup dates
1-8 oz. can crushed pineapple (drained)

Combine oil, sugar, eggs - beat until light and foamy (5-10 min). Stir in zucchini and vanilla. Then add pineapple and mix together. Add dry ingredients and stir just to blend. Then add dates and nuts. Bake in 2 well- greased and floured 9X5 pans. Bake 350 degrees for about one hour or until done. Delicious!!!

ValPal,.Ca (11:23:26) : Banana (& other)Bread
I have a banana bread recipe that is great. BUT the best part is that you don't have to use bananas--any fruit puree will do.

1 1/2 c sugar
1/2 c. shortening
2 eggs
2 1/4 c. fruit puree
2 c. flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 c. walnuts

Mix in order
Bake in greased loaf pan at 325 for 55-60 min
Makes 2 loaves

cc.in.ohio (11:14:52) : Mom & Dad's Pumpkin Bread

5 1/4 c. flour
4 c. sugar
3 t. soda
1 1/2 t. nutmeg AND cinnamon
2 t salt
6 eggs
1 lg. can pumpkin
3/4 to 1 1/2 c. oil....
1 c. walnuts
1 c. raisins (dates are good too)

Mix it all up and bake in CANS 350
yep, use that pumpkin can, etc. Then you can wrap in plastic wrap... and tin foil and put a bow on top and take it to your neighbors! This makes a big batch, but freezes and stores well.

cc.in.ohio (11:01:58) : April's Breakfast Sausage Bread

One loaf Rhodes Bread, fully thawed and risen.
One pound breakfast sausage, crumbled and browned.
12 oz. to 1 pound of Monterey Jack
1 T. dried parsley
2 small eggs

Roll out bread into a circle.
Add browned sausage in the middle, 1 T parsley, 1 small beaten egg and grated cheese.
This will be a big pile in the center of the bread, do not spread out.
Roll bread into a loaf shape, pinch closed.
Put seam side down on tinfoil covered sheet.
Brush 1 beaten egg over the top of the bread.
Bake at 350 until bread is golden brown.
Chill completely in refrigerator. slice into service size slices, about 1 inch. May be served out of the oven but it is messier.

cc.in.ohio (10:58:41) : -

1/2 c. margarine
1 c. sugar
3 or more ripe mashed bananas
2 c. flour
2 eggs
1 t. soda
1/2 t. salt

nuts if desired...350 sorry, no baking time ... just bake until done to toothpick test...