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Apple Crunch Muffins
Apples are to be washed and cored. Shred the unpeeled apples for recipe.
Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.
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Category: Muffins
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Apple Muffins (no Fat)
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.
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Category: Muffins
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Apple Orange Spice Muffins (ww)
Preheat oven to 375 degrees F.
Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH! EACH SERVING PROVIDES: 1 B, 2 F, 1 FR, 1/4 M, 40 OPTIONAL CALORIES. Per serving: 267 calories; 6 g protein; 9 g fat; 40 g carbohydrate; 177 mg calcium; 343 mg sodium; 70 mg cholesterol.
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Category: Muffins
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Apple Cheddar Muffins
* You should have 12 to 15 thin slices of unpeeled red apple for this recipe.
Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.
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Category: Muffins
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Apple Hazelnut Muffins
Preheat oven to 350F. Combine hazelnuts, flour, baking powder and sugar.
Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill 4 cups of a nonstick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean
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Category: Muffins
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Apple Orange Spice Muffins
Preheat oven to 375 degrees F.
Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH!.
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Category: Muffins
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Apricot Muffins
Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, cardamom and walnuts in a bowl. Beat together the oil, sugar and egg. Add the apricots, with the juice, and egg mixture to the flour. Mix just until all the ingredients are blended. Spoon into oiled muffin tins, or paper muffin cups, filling three--fourths full. Bake in a 350-degree oven for 10 to 15 minutes, or until golden brown.
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Avocado Muffins
Preheat oven to 400F and prepare muffin pans.
Cream butter and sugar.
Beat in the egg.
Blend in the avocado, milk and nuts.
Lastly add the flour and mix gently but thoroughly until the ingredients are moistened and combined.
Place in pans and sprinkle each with topping.
Bake for 20 to 25 minutes.
Note: Add a dash of grated lemon rind.
Almonds may be toasted quickly in the microwave or in a dry frying pan, stirring constantly to stop burning.
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Bacon And Onion Muffins
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels.
Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.
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Bacon Cheese Muffins
Cook bacon- drain but reserve dripping, if necessary add veg oil to measure 1/3 c total.
In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just til moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin cups 3/4 full. Bake at 400 for 15-20 min. Makes 12.
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Category: Muffins
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Banana and Oat Bran Muffins
Preheat the oven to 400.
Coat 12 standard muffin tin cups with nonstick spray(I use large paper muffin cups) In a medium bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, ginger and salt. Mix well. Add the egg white, buttermilk, sugar, banana, oil, honey and orange zest. Stir just until the dry ingredients are moistened; do not overmix. Didvide the batter evenly among the muffin cups.
Bake on the center oven rack for 14 to 17 minutes, or until the tops are light brown. Loosen the muffins by rapping the pan sharply against the edge of the counter. Remove them immediately to a wire rack. Cool for 10 to 15 minutes before serving. Per muffin: 118 calories, 3. 1 g. total fat (24% of calories),0. 4 g. saturated fat, 1mg. cholesterol. (With my revisions, each muffin has 122 calories, 2. 7 g. total fat (20% of calories).
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Category: Muffins
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Banana Ginger Bran Muffins
1.Spray muffin tins with a nonstick vegetable cooking spray; set aside.
2.With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel.
3.Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins
4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack.
5.Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving.
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Category: Muffins
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Banana Muffins
In a bowl combine flour,soda,salt and sugar.
In another bowl combine egg,milk and oil.
Add egg mixture to flour mixture.
Blend in bananas.
Grease 2 muffin tins liberally.
Pour in batter to fill 2/3 of each cup.
Bake at 375 c for 35 minutes.
Use a toothpick to test for doneness.
Remove tins to rack.
Let stand for 5 min.
With a greased knife cut around each cup.
Invert tap to remove muffins.
Serve immediatly with softened butter.
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Category: Muffins
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Banana Nut Muffins
Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.
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Category: Muffins
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Banana Walnut Muffins
Preheat oven to 300 degrees.
Spray 12-muffin tin with no-stick cooking spray.
Mash bananas in a medium mixing bowl.
Add sugar, brown sugar and eggs.
Mix well.
Add butter.
Stir in flour, whole wheat flour and soda.
Add buttermilk and walnuts.
Mix until just moistened.
Spoon into muffin tin.
Bake until muffins are brown and done, about 20 minutes.
Yield: 12 muffins.
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Category: Muffins
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Banana Blueberry Muffins
Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper. Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally. Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins. Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack. Serve hot. Makes 12 muffins.
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Category: Muffins
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Banana Ginger Bran Muffins
Spray muffin tins with a nonstick vegetable cooking spray; set aside.
With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack. Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving.
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Category: Muffins
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Banana-Nut Muffins
Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.
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Category: Muffins
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Banana Rhubarb Muffins
Makes 12 Calories: 170 per serving Preheat oven to 400 F.
Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.
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Category: Muffins
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Basic Muffins
Combine dry ingredients.
Combine wet ingredients.
Fold dry and wet ingredients together, until just moistened.
Spoon into lightly oiled or non-stick muffin tins.
Bake at 350 degrees for 30 minutes.
From the collection of Sue Smith, S.
Smith34, Uploaded June 16, 1994
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Category: Muffins
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