Recipe: Muffins and Quick Breads Part 2 (10)

Muffins and Quick Breads Part 2

Terrytx (10:37:29 AM) :

Orange Ginger Muffins
Recipe By :Houston Chronicle-1/20/99
Serving Size : 12

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup softened butter or margarine
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees. Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 tsp.; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top. Bake 18-20 min. or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.Gina,.Fla (10:44:54 AM) : CORN MUFFINS

1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 tablsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup half-n-half
1 egg, lightly beaten

Preheat oven to 400. Grease a muffin tin. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add butter and mix until crumbly. In a separate bowl, mix the milk and eggs. Fold the liquid mixture into the flour mixture. Spoon evenly into tins, fill up to the top. Bake for 25 mts. They will not get very brown on the top.

Yields 9 muffins. AWESOME!!!

Gina,.Fla (10:49:40 AM) : ORANGE PINEAPPLE MUFFINS

3 cups all purpose flour
1/2 tsp. salt
1 tablsp. baking powder
1/4 tsp. baking soda
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup orange pineapple juice
3/4 cup crushed drained pineapple
1 tablsp. grated orange rind

Preheat oven to 400. Grease muffin tin

In a large bowl stir together the flour, salt, baking powder and soda. In another large bowl, cream the butter and sugar til light and fluffy. Beat in the eggs, one at a time. Add vanilla to the juice. Stir flour mix into the butter mix alternating with the juice beginning and ending with flour. Fold in the pineapple and grated orange rind. Spoon into cups evenly filling to the top. Bake 20 mts. Yield 15 muffins.

Susan,IL (10:52:25 AM) :

Blueberry Muffins

1 3/4 cups white wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 egg
1 cup milk
1/4 cup butter -- melted

TOSS TOGETHER
1 cup fresh blueberries
1/2 cup granulated sugar
1/4 cup white wheat flour

Preheat the oven to 375 F. Grease muffin tin. Mix flour, baking powder,salt and sugar in a large bowl. Add the egg, milk and butter, stirring only enough to dampen the flour; the batter should not be smooth. To add blueberries: mix together second measure of sugar and flour, sprinkle it over blueberries, toss gently and stir them into batter last. Spoon into the muffin pans filling each cup about 2/3 full. Bake for 20 - 25 minutes.

Yields 1 dozen.Gina,.Fla (10:55:12 AM) : PUMPKIN MUFFINS

These moist and spicy muffins are wonderful served on a cold fall morning with your favorite tea.

2 cups all-purpose flour
1/2 cup firmly packed dark-brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsps. ground nutmeg
1 8 oz. can solid-packed pumpkin (not filling)
1/2 cup butter, melted
1/4 cup plain yofurt
2 eggs lightly beaten
1/4 cup maple syrup
1 tsp. vanilla
3/4 cup raisins
3/4 cup chopped walnuts

Preheat oven to 400. Grease 12 muffin tins.
In a large bowl, stir together flour, sugar, baking powder and soda and spices. In another bowl, combine pumpkin, butter, yogurt, eggs, maple syrup and vanilla. Fold the dry ingred. into pumpkin mixture. Stir in raisins and nuts. Spoon evenly into tins. Bake 25-30 mts. Remove tins from oven and cool 5 mts before removing from cups. Finish colling on rack. Yields 12 muffins

Susan,IL (10:55:31 AM) :

Struesel Coffee Cake
Recipe By : Susan Wilson

1 1/2 cups all-purpose flour
3/4 cup grandulated sugar
2 teaspoons baking powder
1 egg -- beaten
1/2 cup milk
1/4 cup cooking oil
1/2 cup raisins -- optional
1/2 cup chopped nuts
1/4 cup brown sugar
1 tablespoon flour
1 tablespoon butter -- softened
1 teaspoon ground cinnamon

Stir together the 1 1/2 cups flour, grandulated sugar, baking powder, and 1/2 teaspoon salt. Combine egg, milk, and oil. Add to flour mixture; mix well. Stir in raisins, if desired. Turn into a greased 9 x 2 x 2 inch baking pan. Combine nuts, brown sugar, 1 tablespoon flour, butter and cinnamon; sprinkle over batter. Bake in 375 degree oven about 25 minutes. Makes one coffee cake.Susan,IL (10:56:03 AM) :

Biscuits Supreme
Recipe By : Susan Wilson
Serving Size : 6

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup milk
1/2 cup shortening

Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together. Knead gently on lightly floured surface for 10-12 strokes. Roll or pat to 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter, dipping cutter in flour between biscuits. Bake in 45o Degree oven for 10-12 minutes or till golden.Susan,IL (10:57:44 AM) :

Cheese Biscuits
Serving Size : 12

1 pound Bisquick baking mix
1 5/8 dashes garlic salt or powder
5/8 teaspoon Parsley flakes
1 5/8 dashes Itallian seasoning
1/2 pound cold water
3 1/4 ounces cheddar cheese
1 5/8 tablespoons butter

Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfulls onto greased baking sheet. Bake 8 - 10 minutes. After baking, while hot, brush with melted butter mixed with seasonings.Susan,IL (10:58:41 AM) :
My hubby makes these recipes every Thanksgiving!!!

Spiced Cranberry-nut Muffins
Recipe By : Susan Wilson
Serving Size : 12

1 cup fresh or frozen cranberries
1/4 cup sugar
1 3/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 egg -- beaten
1/4 teaspoon grated orange peel
3/4 cup orange juice -- `
1/3 cup butter or margarine -- melted
1/4 walnuts -- chopped

Coarsely chop cranberries. Toss cranberries with 1/4 cup sugar; set aside. In mixing bowl stir together the flour, 1/4 cup sugar, baking powder, cinnamon, allspice, and 1 teaspoon salt; make a well in center. Combine egg, orange peel, orange juice, and melted butter; add all at once to dry ingredientes, stirring just till moistened (batter will be lumpy).Gently fold in cramberry mixture and nuts. Fill greased or paper cups 2/3 full. Bake in 400 degree oven for 20-25 minutes or till golden brown.Gina,.Fla (11:02:30 AM) : FARMHOUSE CHEDDAR MUFFINS

2 cups flour
1 tblsp. baking powder
1 tsp. salt
1/2 tsp. paprika
2 tablsp. sugar
1 egg beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup butter, melted
1 cup cheddar cheese, shredded
1/2 cup chopped onion, sauteed in 2 tablsp. butter
1/4 cup fresh parsley or 1-2 tsp. dill
Stir together flour, baking powder, salt and paprika and sugar. Add milk, egg, sour cream, butter and cheese. Stir til just blended. Fold in onions and dill or parsley. Bake at 400 in greased
muffin tin for about 20 mts. Make 1 dozen.