Recipe: Muffins and Quick Breads Part 1 (10)

8-8-99 Muffins and Quick Breads Part 1

Verla,.Il (09:44:01 AM) : Farmhouse Cheddar Muffins

2 c. flour
1 T. baking powder
1 tsp salt
1/2 tsp paprika
2 T. sugar
1 egg, beaten
1/2 c. milk
1/2 c. sour cream
1/3 c. butter, melted
1 c. Cheddar cheese,shredded
1/2 c. chopped onion sauteed in 1-2 tsp butter
1/4 c. fresh parsley, chopped or 1 tsp dill weed

Stir together flour, baking powder, salt, paprika, and sugar. Add egg, milk, sour cream, butter and cheese. Stir until well blended. Fold in onions and parsley. Bake at 400 degrees in greased muffin tin for about 20 minutes or until golden. Makes 1 dozen.

These are great with chili!

Verla,.Il (09:50:19 AM) : McIntosh Muffins

1 1/4 c. vegetable oil
2 c. sugar
3 c. flour
3 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 c. Mc Intosh apples, chopped and peeled---you may substitute with other types of baking apples
1 c. chopped pecans, toasted
1 c. coconut

Mix all ingredients together until well blended. Fill greased muffin tins about 2/3 full. Makes 2 to 3 dozen. Bake in 350 oven for 25 minutes or until golden brown.

These muffins will not have much of a crown. They are very dense in texture.

These are great with the Cinnamon Butter (Country Crock) and a cup of fresh coffee!!! Freeze well also!

Debbie.D.,.AL (09:54:36 AM) : PEACH MUFFINS

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 tsp. vanilla extract
1 1/2 cups self-rising flour
1 cup chopped peaches
1 cup chopped pecans

Cream butter and sugar. Add egg, sour cream, and vanilla; mix well. Mix flour into creamed mixure until moistened. Fold in peaches and pecans. Fill paper-lined muffin tins 3/4 full. Bake
at 400 degrees for 20-25 minutes. Cool for 10 minutes. Makes 1 dozen.

Verla,.Il (10:00:35 AM) : Different Corn Bread

I box of Jiffy white cake mix
1 box of Jiffy corn bread mix

Mix both cake mixes as directed and fold mixture together. Put in a 9 x 13 greased cake pan or a pyrex oblong baking dish. Bake at 350 for 30 to 35 minutes or until edges start to brown.

This is so good.

Debbie.D.,.AL (10:01:51 AM) : RICH DELICIOUS ORANGE TEA MUFFINS

1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsps. baking powder
1/2 tsp. salt
1/2 cup butter, melted
1/2 cup orange juice
2 eggs
Grated rind of 1 orange
1 cup fresh or frozen raspberries (optional)
1/2 cup coconut (optional)

Combine the flour, sugar, baking powder, and salt; blend well. Melt the butter. Remove from heat and stir in orange juice, eggs, and orange rind; beat. Add the raspberries and coconut if desired. Stir the liquid into the dry mixture and blend well until must moistened. Spoon into well-greased muffin cups. Bake in a 375 degree oven for 15-20 minutes. Makes 1 dozen muffins.

Terrytx (10:34:14 AM) :

Apple-Raisin Muffins
Recipe By :Terry Ward
Serving Size : 24

1/4 cup SunSweet Lighter Bake
1 1/4 cups sugar
2 eggs
1 1/4 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup skim milk
3 medium apples, peeled, cored and chopped -- (about2-1/2 cups)
1/2 cup seedless raisins

Beat together the Lighter Bake, sugar and eggs. Add flour, baking powder, salt, cinnamon and milk; beat well. Fold in apples and raisins. Fill muffin cups and bake in a 375 degree oven for 25 to 30 min. Makes about 2 doz.Vicki,La (10:06:58 pm) : Best Ever Banana Muffins - makes 12

3 large bananas
3/4 C white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 C all purpose flour
1/3 C melted butter

Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dry ingredients. Bake at 375 (F) for 20 min.

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.

Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not much publication information included)Terrytx (10:35:40 AM) :

Caramel Cinnamon Muffins
Recipe By :posted by Lori D/Fla

3 tb Butter
2/3 c Brown sugar
2 c Sifted flour
3 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1 Egg
1 c Milk
2 tb Melted shortening

Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup. Sift flour, baking powder, salt and cinnamon together. Beat egg; add milk, shortening and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour. Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees) for 20 minutes. Makes 18. If desired, chopped nuts or raisins may be added to the batter and brown sugar. Terrytx (10:36:11 AM) :

Cinnamon Doughnut Muffins
(by Sharon Pullen)

1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. sugar
1/3 c. vegetable oil
1 egg, slightly beaten
3/4 c. milk
Jam
TOPPING:
1/4 c. butter
1/3 c. sugar
1 tsp. cinnamon

In a large bowl combine dry ingredients. Combine oil egg & 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 20-25 minutes. Place melted butter in small bowl; combine cinnamon & sugar in another bowl. Immediately after removing muffins from oven dip tops in butter then in cinnamon-sugar. Serve warm. Terrytx (10:36:42 AM) :

Fresh Lemon and Ginger Muffins
12 Regular or 48 miniature muffins

1 c Granulated sugar
2 tb Coarsely chopped
2 lg Eggs
Peeled fresh ginger root
1 ts Baking soda
1 Or 2 lemons, well scrubbed, patted dry
1 c Plain yogurt or buttermilk
2 c All-purpose flour
1/4 c Freshly squeezed lemon juice
1/2 c (1 stick) butter, at room
2 tb Granulated sugar

Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons.

In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel.

Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.

Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch.

While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves.

When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top and bottom into lemon juice and sugar mixture.

Note: If you have a food processor use this method: Peel one lemon with a vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar into the food processor, fitted with a steel blade. Process 1 to 2 minutes, scraping sides once, until lemon peel and giner are very finely chopped. Add butter; process about 30 seconds until creamy. Add eggs, one at a time, processing briefly after each addition. Scrape mixture into a large bowl; if it looks curdled, don't worry. Add baking soda, yogurt, and flour and continue as above.