Recipe: Muffins and Quick Breads Part 5 (9)

Muffins and Quick Breads Part 5

Kelly,WA (7:43:20 PM) :
Cheese Muffins with Apple Variation

Yield: 12 + muffins

----CHEESE MUFFINS:------------
2 c All purpose flour
1/4 c Sugar
1 T Baking powder
1/2 t Salt
1/2 t Baking soda
2 c Grated old cheddar cheese
3/4 c Plain yogurt
1/4 c Melted butter
OR 1/4 c vegetable oil
2 lg Beaten eggs

--APPLE MUFFINS VARIATION:---
Replace cheese with
2 c Apple cubes
Add, to taste,
Cinnamon and
Nutmeg

TOPPING FOR APPLE MUFFINS:------
1/4 c Butter
1/2 c Flour
1/2 c Golden sugar

In large bowl, combine flour, sugar, baking powder, salt and baking soda. Stir in cheese. In small bowl, combine yogurt, butter and eggs; add to dry ingredients and stir just until moistened. Fill greased muffin pans with batter. Makes 12 muffins.

Bake 400 degrees for 20 minutes or until done.

For the Apple Muffins: prepare as above, with apple instead of cheese. Mix topping ingredients together and distribute over the batter. Tends to make more muffins than the cheese version.

Kelly,WA (7:50:07 PM) :

MUFFINS THAT TASTE LIKE DONUTS

1 3/4 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Nutmeg
1/4 ts Cinnamon
1/3 c Oil
3/4 c Sugar
1 Egg
3/4 c Milk
Jam (opt)
-----TOPPING-----
1/2 c Melted butter
3/4 c Sugar
1 t Cinnamon

Comment: Better to make as 12 smaller muffins - giant ones cannot be effectively coated.

In a bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl combine thoroughly oil, sugar, egg and milk,

Add liquid ingredients to dry and stir only to combine.

Bake 350 for 20-25 min.

Shake muffins out immediately and while hot, dip in melted butter, then sugar and cinnamon.

For a delicious variation, fill tins 1/2 full of batter, put 1 t jam on top, and top with the rest of the batter.

Kelly,WA (7:53:14 PM) :

QUICK BREAD CINNAMON CHOCOLATE CHIP MUFFINS
Serving Size : 12

2 c FLOUR
2 ts BAKING POWDER
1/2 ts SALT
1/4 c EGG BEATERS
1/4 c SUGAR
1/4 c BUTTER OR MARGARINE, MELTED
1 c CHOCOLATE CHIPS
1 t CINNAMON
3/4 c SKIMMED MILK

PREPARE PAN BY GREASING WITH BUTTER, MARGARINE OR SOLID SHORTENING. IN A LARGE BOWL, COMBINE FLOUR, SALT, CINNAMON AND BAKING POWDER. IN A DIFFERENT BOWL, BLEND MILK, EGG, SUGAR, CHOCOLATE CHIPS AND BUTTER.

ADD FLOUR MIXTURE ALL AT ONCE AND MIX ONLY UNTIL FLOUR IS MOIST. MIXTURE WILL BE LUMPY. SPOON MIXTURE IN TO PREPARED PAN.

**** IF USING A BREAD PAN - BAKE FOR 50 TO 70 MINUTES AT 350 DEG F. OR UNTIL A PICK INSERTED IN THE MIDDLE COMES OUT CLEAN.

**** IF USING MUFFIN CUPS - BAKE AT 400 DEG F. FOR 20 MINUTES. REMOVE FROM PAN IMMEDIATELY, COOL ON WIRE RACK.

NOTE:: IF USING A BREAD OR LOAF PAN - LINE THE PAN WITH ALUMINUM FOIL TO MAKE REMOVING THE BREAD EASIER.

MAKES 12 SERVINGS.

Kelly,WA (7:55:43 PM) :

Grand Marnier Cranberry Muffins
Serving Size : 24

1 1/4 cups orange juice
1/4 cup Grand Marnier liqueur
3/4 cup canola oil
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons chopped orange zest
4 egg whites

Preheat oven to 400 degrees. Combine the orange juice, Grand Marnier, and the oil and set aside. In a large bowl, combine the flours, sugar, baking powder, salt and orange zest. In another large bowl, beat the egg whites until frothy.

Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been lined with paper cups. Bake for 25 minutes or until golden brown and puffed.Kelly,WA (7:58:30 PM) :

Quick Apple Cranberry Pear Muffins
(Pillsbury $10,000 winner 1996)
Serving Size : 18

1 pkg Pillsbury Apple Cinnamon Quick Bread Mix
3/4 c buttermilk
3 tbsp oil
1 egg
1 c fresh or frozen cranberries -- thawed
3/4 c coarsely chopped walnuts
1 large firm pear, peeled -- cut into 1/2" cubes

Preheat oven to 400 degrees.

Line paper baking cups or grease 18 muffin cups. In large bowl, combine quick bread mix, buttermilk, oil and egg. stir 50 to 75 strokes with spoon, until mix is moistened. Stir in cranberries, walnuts and pear. Spoon batter into paper-lined muffin cups. (Cups will be full.)

Bake for 18 to 25 minutes, or until golden brown. Serve warm or cool. Brownie (9:13:09 PM) : Sour Cherry Almond Bread

3 cups Flour
1 cup plus 2 tablespoons sliced Almonds
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup plus 1 teaspoon Sugar
1 stick Butter, softened
2 large Eggs, lightly beaten
1 cup Buttermilk
1 teaspoon Almond Extract
1 cup canned, pitted, sour cherries, drained and coarsely chopped

1. In a medium bowl, combine flour, 1 cup almonds, baking powder, baking soda, and salt; set aside.

2. In large bowl, stir together 1 cup sugar and butter. Add eggs and stir to combine well. Stir in buttermilk and almond extract. Add flour mixture, stirring just until moistened. Gently stir in cherries. Spoon into a greased 9 x 5 loaf pan. Sprinkle with remaining 2 tablespoons almonds and 1 teaspoon sugar. Press lightly into dough.

3. Bake at 350 F, on middle rack in preheated oven for 60-70 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf on a rack for 10 minutes; loosen edges with a knife and turn out onto baking rack to cool completely.

Variations: You can also use this to make muffins but cook for less time and watch carefully. Barbara,.LA (9:25:26 PM) : Chocolate Cheesecake Muffins
Ingredients

1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla Mix together the first four ingredients, then add the next four ingredients. Blend together and fill muffin cups 1/2 full with this batter. Top this with the following mixture creamed together: 8-ounce package cream cheese, 1 egg, 1/3 cup sugar. Divide a 6-ounce package of chocolate chips and sprinkle on top of the muffins.

Bake at 350 degrees for 20 to 30 minutes.

Barbara,.LA (9:27:57 PM) : Southwest Cornmeal Muffins

1 1/4 cups flour
2/3 cup cornmeal
3 Tbsp. sugar
2 Tbsp. Baking Powder
3/4 tsp. salt
1/2 tsp. ground cumin
1 egg
1 cup milk
1/3 cup butter or margarine melted
1 Tbsp. finely chopped fresh parsley or cilantro
3/4 cup( 3 oz.) Shredded Sharp Cheddar Cheese
1 can(8 3/4 oz.) whole kernel corn drained

HEAT oven to 425 Degrees F.

MIX flour, cornmeal, sugar, baking powder, salt and cumin in large bowl. Beat egg in small bowl; stir in milk, butter and parsley. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cheese and corn. Spoon batter into greased or paper-lined muffin pan, filling each cup 3/4 full.

BAKE 20 minutes or until lightly browned.Becky,LA (10:16:06 PM) :

WALNUT MUFFINS

Recipe By : BECKY (MRS. LUCILLE'S RECIPE)
2 cups brown sugar -- not packed
2 cups walnuts -- chopped
4 eggs
1/2 teaspoon salt
1/2 cup flour
2 tablespoons vanilla
4 tablespoons butter -- melted
1/2 cup coconut

Mix all ingredients.
Bake in small muffin tin 15-30 minutes.