Recipe: Muffins & Quick Breads - 2000-04-28 (9)

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04-28-2000 - 9 Muffins and Quick Breads

Gina,Fla (10:53:39): Fresh Mango Muffins

2 1/2 C. self-rising flour
2/3 cup sugar
1/2 t. ground ginger
1/4 t. ground nutmeg
3/4 tsp. cinnamon
1 1/2 C. sliced fresh mangoes cut in chunks
1 cup buttermilk
1/3 cup margarine, melted
1 1/4 tsp. vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
Vegetable cooking spray
1 1/2 T. sugar

Combine flour, sugar, and cinnamon in a large bowl and stir well. Add fresh
mango chunks and stir well. Make a well in the center of the mixture.

Combine buttermilk, margarine, egg, and egg white; stir well. Add to dry
ingredients, stirring just until moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray. Sprinkle
1 1/2 T. sugar evenly over muffins. Bake at 350 degrees until golden brown.
Remove from pans immediately and let cool on a wire rack.

victoria-Pa (02:13:11): SIMPLE ORANGE NUT BREAD

3/4 c. sugar
1 egg,beaten
1 1/4 c. orange juice
3 c. bisquick
1 c. chopped nuts of choice

BEAT TOGETHER SUGAR,EGG,JUICE & BISQUICK. STIR IN NUTS.PUT INTO SPRAYED LOAF PAN. BAKE 350 FOR 60 MIN.

Judy/AZ (02:45:15): GREEN CHILI CORN MUFFINS

1 package (8-1/2 ounces) corn bread/muffin mix
1 package (9 ounces) yellow cake mix
2 eggs
1/2 cup milk
1/3 cup water
2 tablespoons vegetable oil
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded cheddar cheese, divided

In a bowl, combine dry corn bread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir into the dry ingredients just until moistened. Add chilies and 3/4 cup cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 for 20-22 minutes or until muffins test done. Immediately sprinkle with remaining cheese. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 servings.

Kelly~WA (07:27:59): Sour Cream Chocolate Chip Muffins
(This is Verla's recipe)

5 T. butter,melted and cooled
2/3 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 c. sour cream
1 large egg
3/4 tsp. soda
3/4 tsp. baking powder
1 1/2 c. flour
3/4 c. mini choc. chips
Preheat oven to 350.
Combine butter,sugar,vanilla, salt,sour cream and egg; mix well. Stir in
soda and baking powder. Add flour and stir until well combined;stir in
chocolate chips.

Fill paper-lined or greased muffin cups 2/3 full. Bake for 18 minutes or
until done. Yield: 1 1/2 dozen.

Kelly~WA (07:31:16):

Blueberry Cream Cheese Muffins
(This recipe came from Terry TX)

1 c fresh blueberries
2 c flour, divided
3/4 c sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
pinch of soda
1(3oz) pkg cream cheese, cubed
2 tsp lemon juice
2 tsp vanilla
1/4 c butter or margarine, melted
1/ c milk
2 eggs

Toss berries with 2 tbl flour, set aside. Combine remaining flour and the
rest of the dry ingred. Put cream cheese, vanilla, and lemon juice in a food
processor. Process till smooth. While running processor pour in butter and
milk, process a few seconds. Scrape sides of bowl. Process till smooth. Add
eggs, pulse 4 or 5 times. Add flour mixture and pulse just until moistened.
Remove blade, fold in berries. Fill muffin cups 2/3 full. Bake at 400 for
18-20 min. Remove immediately. Makes 16 muffins

Kelly~WA (07:36:48):

Cranberry Nut Bread
(This is one of my personal favorites)

2-1/2 c halved fresh or frozen cranberries, divided
2/3 c sugar
2 tsp grated orange peel
2-1/4 c flour
3/4 c packed light brown sugar
1 tbl baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground cloves
2 eggs, lightly beaten
3/4 c sour cream
1/4 c butter or margarine, melted
1 c chopped pecans

In a saucepan, combine 1-1/2 c berries, sugar, and orange peel. Bring to a
boil; reduce heat and cook for 6-8 min. or till the berries are soft. Remove
from heat and stir in remaining berries and set aside. In a bowl, combine
flour, brown sugar, baking soda, salt, cinnamon,and cloves. Combine eggs,
sour cream and butter; stir into dry ingred. till blended. Fold in
cranberries and pecans. Pour into 2 greased 8-1/2x4-1/2x2-1/2 loaf pans.
Bake at 350 for 55-60 min or till tests done. Makes 2 loaves

(I usually make these in small loaf pans, wrap then nicely and give these as holiday gifts)

Kelly~WA (07:40:54): MAPLE NUT QUICK BREAD

2 1/2 C all purpose flour
1 C sugar
3 Tsp baking powder
1/2 Tsp salt
1 egg -- well beaten
1 C milk
3/4 Tsp maple flavoring
1 C chopped nuts

Sift together flour, sugar, baking powder, and salt. In a large bowl, add egg, milk, and maple flavoring to flour mixture. Mix until well moistened. Stir in nuts.

Pour into greased 9x5x3 loaf pan. Let stand 20 minutes before baking. Preheat
oven to 350. Bake 50 minutes or until tests done with toothpick.

Kelly~WA (07:45:03):

Mighty Muffins
(This is TerryTX's recipe)

1/2 c finely chopped green onion
1/4 c finely chopped green pepper
1/4 c finely chopped red pepper
3 tbl butter or margarine
1-1/4 c flour
1 c yellow cornmeal
2 tsp baking soda
1 tsp salt
2 c buttermilk
2 eggs, slightly beaten
1 c finely chopped ham
1/2 lb bulk pork sausage, cooked
and finely crumbled

Saute green onions and peppers in butter, remove from heat and cool
slightly. Combine next 4 ingred. in a large mixing bowl; make a well in
center and add eggs and milk. Stir just till moistened. Fold in sauteed
vegs., ham and and well drained sausage. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 for 25 min. Makes 2 dozen.

Note: To make mini-muffins, bake at 400 for 20 min.

BrendaTX (10:45:20): BANANA NUT BREAD

1-1/2 c. sugar
1 stick butter or margarine.
1 tsp. baking soda
1-1/2 c. flour
2 eggs
2 ripe bananas
4 tbs. sour milk
1 c. finely chopped pecans
1 tsp. vanilla

With mixer combine sugar, margarine and eggs. Add vanilla and bananas. Mix in flour and soda and add milk and pecans. Pour into greased and floured loaf pan. Bake at 350 for 1 hour 15 min. Wrap in foil when cooled and allow to ripen for 24 hours before eating.