The only things i can cook are muffins. do you have a good recipe for muffins? thanks!!!!Does anyone have a really good muffin recipe?
These Lemon Poppyseed Muffins are really good!
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature
1 teaspoon finely grated lemon zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup milk
Preheat the oven to 375F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
Cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.Does anyone have a really good muffin recipe?
Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 large eggs
1/2 cup buttermilk, or sour cream
4 tablespoons melted unsalted butter
1 cup packed light brown sugar
1 cup peeled, cored, and chopped sweet apples
1/2 cup chopped walnuts
Streusel Topping:
1/4 cup plus 1 tablespoon finely chopped walnuts
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter
Directions
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.
To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.
Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving
Here is a link to my favorite muffins.
http://www.ehow.com/how_5126070_save-money-homemade-muffins.html
Be sure to cook at 375 degrees!
I like to add cinammon sugar to my muffin mi and you could also add sunflower seeds.
betty crocker =D
Thursday, December 24, 2009
What's a muffin recipe that is nutritious?
I while ago I got this muffin that was very tasty, but it wasn't super sweet (I'm guessing it was low in sugar) and it had bits of carrot and celery. I hope it wasn't leftovers.
Later my sister got one and said it was a vegetarian muffin due to the carrots.
I'm looking for a nutritious muffin recipe that's zero-sugar, possibly whole-wheat, little fat, and high in fiber. Anyone willing to share some recipes? Thanks. :]What's a muffin recipe that is nutritious?
I don't know if a sugar-free muffin is possible - could you substitute sugar with fructose? Some of the things you could add to muffin mixtures to make them more nutritious
- Finely grated carrot, courgette or peeled beetroot (especially in chocolate muffins) - adds moisture and texture and you can reduce the amount of fat used.
- Fresh or frozen berries (raspberries, blueberries and cranberries are especially good).
- Unsweetened cooked apple or banana puree.
- Chopped dried fruits like apricots or sultanas (remember to add a little extra liquid).
- Rolled oats.
- Substitute part of the flour with wholemeal flour.
- Add a little bran.What's a muffin recipe that is nutritious?
You can substitute apple sauce in muffin recipes and cut down on a lot. You can also cook with Splenda just as you do regular sugar.
Later my sister got one and said it was a vegetarian muffin due to the carrots.
I'm looking for a nutritious muffin recipe that's zero-sugar, possibly whole-wheat, little fat, and high in fiber. Anyone willing to share some recipes? Thanks. :]What's a muffin recipe that is nutritious?
I don't know if a sugar-free muffin is possible - could you substitute sugar with fructose? Some of the things you could add to muffin mixtures to make them more nutritious
- Finely grated carrot, courgette or peeled beetroot (especially in chocolate muffins) - adds moisture and texture and you can reduce the amount of fat used.
- Fresh or frozen berries (raspberries, blueberries and cranberries are especially good).
- Unsweetened cooked apple or banana puree.
- Chopped dried fruits like apricots or sultanas (remember to add a little extra liquid).
- Rolled oats.
- Substitute part of the flour with wholemeal flour.
- Add a little bran.What's a muffin recipe that is nutritious?
You can substitute apple sauce in muffin recipes and cut down on a lot. You can also cook with Splenda just as you do regular sugar.
If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
And if it does change either, is there something I can add or decrease in order to make the change less noticeable?If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
Your substitutes should work out just fine.If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
If it's calling for egg white instead of a whole egg to cut cholesterol, no, it won't effect the muffin in any major way. If the egg whites are whipped to soft or stiff peaks and folded into the rest of the batter, yes, there's a big difference, and a whole egg will throw it off balance. It can also call for an egg white to keep the batter white, vs. the slight yellow color from using whole egg - and using the whole egg won't make a difference. Yes, using the whole egg will slightly alter the texture, but not enough to make a difference other than fat and calories. It will also increase the liquid ingredients a bit, so you could always cut back a tablespoon or 2 of water or milk - but personally, I wouldn't bother doing that and might add a tablespoon or 2 of flour if I were going to do anything.
When something calls for egg whites in a recipe I use, I use the whole egg. So I doubt that you subing 2 egg whites for one egg will change the effect of what you are making.colour foundation
Your substitutes should work out just fine.If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
If it's calling for egg white instead of a whole egg to cut cholesterol, no, it won't effect the muffin in any major way. If the egg whites are whipped to soft or stiff peaks and folded into the rest of the batter, yes, there's a big difference, and a whole egg will throw it off balance. It can also call for an egg white to keep the batter white, vs. the slight yellow color from using whole egg - and using the whole egg won't make a difference. Yes, using the whole egg will slightly alter the texture, but not enough to make a difference other than fat and calories. It will also increase the liquid ingredients a bit, so you could always cut back a tablespoon or 2 of water or milk - but personally, I wouldn't bother doing that and might add a tablespoon or 2 of flour if I were going to do anything.
When something calls for egg whites in a recipe I use, I use the whole egg. So I doubt that you subing 2 egg whites for one egg will change the effect of what you are making.
Does anyone have a peach muffin recipe?
It might sound gross but they are so good! The only peach part or taste to the muffin is about 2-3 slices baked in the very bottom of the muffin. The rest tastes like a cakish type muffin with a crumb topping. Thank you to anyone who helps!Does anyone have a peach muffin recipe?
Peach Muffins
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Spiced Peach Oatmeal Muffins
1 cup quick cooking oats
1 cup buttermilk
1/3 cup brown sugar
1/3 cup applesauce
1/4 cup molasses
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups pitted and diced fresh peaches
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.Does anyone have a peach muffin recipe?
Sour Cream Peach Muffins
--Candlelight Inn, Ronks, Pennsylvania
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
Peaches %26amp; Cream Muffins presented by Addie's Attic Bed %26amp; Breakfast
Ingredients:
2 cups canned peaches, drained (save juice)
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoons salt
3 eggs
3/4 cup oil
2 cups milk
Filling:
8 oz. cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Dice drained peaches to size of peas. Set aside. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil. Then whisk in the milk. Combine egg and flour mixtures. Then fold in diced peaches.
For filling, beat cream cheese, sugar, peach juice and almond extract. Fill greased muffin tins half full of batter. Drop 1 teaspoon of the filling into each muffin cup of the batter. Top with 1 1/2 tablespoons more batter.
For topping, mix cinnamon and sugar. Sprinkle over muffins. Bake in a preheated oven at 350掳 for 20 minutes. Serve warm.
Makes 24 muffins
try going to
www.marthasterwart.com
she has EXCELLENT recipes!
FRESH PEACH
1 c. peeled and chopped fresh peaches
1 tsp. lemon juice
1 c. milk
1 egg
1/4 c. melted Crisco
2/3 c. granulated sugar
1/2 tsp. salt
1/4 tsp. cinnamon
3 tsp. baking powder
2 c. unsifted flour
Sprinkle the fruit with lemon juice and set aside. Mix remaining ingredients, adding flour last. Fold in fruit just before baking. Fill greased muffin tins 2/3 full and bake at 450 degrees for 20 minutes. Yield: 20 to 24 muffins
Hope this helps.
This is a very good, yet simple recipe for you. Hope you like it, too!
INGREDIENTS:
1 3/4 c. sifted flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 tsp. lemon rind
1 egg, lightly beaten
1/3 c. corn oil
1/3 c. milk
1/2 c. pureed fresh or well drained peaches
CINNAMON SUGAR TOPPING:
2 tbsp. sugar
1 tsp. cinnamon
DIRECTIONS:
Spray 12 (2 1/2';) muffin pan cups. Mix all ingredients in a large mixing bowl using manual or electric (slow to medium). Sprinkle with topping and bake at 400 degrees for 20 minutes. Check after 15 minutes. If too brown cover with foil. Run knife around and cool on rack.
Peach Muffins
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans
In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Spiced Peach Oatmeal Muffins
1 cup quick cooking oats
1 cup buttermilk
1/3 cup brown sugar
1/3 cup applesauce
1/4 cup molasses
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups pitted and diced fresh peaches
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.Does anyone have a peach muffin recipe?
Sour Cream Peach Muffins
--Candlelight Inn, Ronks, Pennsylvania
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
Peaches %26amp; Cream Muffins presented by Addie's Attic Bed %26amp; Breakfast
Ingredients:
2 cups canned peaches, drained (save juice)
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoons salt
3 eggs
3/4 cup oil
2 cups milk
Filling:
8 oz. cream cheese
3/4 cup sugar
1 tablespoon peach juice
1 teaspoon almond extract
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Dice drained peaches to size of peas. Set aside. In a large bowl, mix flour, sugar, baking powder and salt. In separate bowl combine eggs and oil. Then whisk in the milk. Combine egg and flour mixtures. Then fold in diced peaches.
For filling, beat cream cheese, sugar, peach juice and almond extract. Fill greased muffin tins half full of batter. Drop 1 teaspoon of the filling into each muffin cup of the batter. Top with 1 1/2 tablespoons more batter.
For topping, mix cinnamon and sugar. Sprinkle over muffins. Bake in a preheated oven at 350掳 for 20 minutes. Serve warm.
Makes 24 muffins
try going to
www.marthasterwart.com
she has EXCELLENT recipes!
FRESH PEACH
1 c. peeled and chopped fresh peaches
1 tsp. lemon juice
1 c. milk
1 egg
1/4 c. melted Crisco
2/3 c. granulated sugar
1/2 tsp. salt
1/4 tsp. cinnamon
3 tsp. baking powder
2 c. unsifted flour
Sprinkle the fruit with lemon juice and set aside. Mix remaining ingredients, adding flour last. Fold in fruit just before baking. Fill greased muffin tins 2/3 full and bake at 450 degrees for 20 minutes. Yield: 20 to 24 muffins
Hope this helps.
This is a very good, yet simple recipe for you. Hope you like it, too!
INGREDIENTS:
1 3/4 c. sifted flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 tsp. lemon rind
1 egg, lightly beaten
1/3 c. corn oil
1/3 c. milk
1/2 c. pureed fresh or well drained peaches
CINNAMON SUGAR TOPPING:
2 tbsp. sugar
1 tsp. cinnamon
DIRECTIONS:
Spray 12 (2 1/2';) muffin pan cups. Mix all ingredients in a large mixing bowl using manual or electric (slow to medium). Sprinkle with topping and bake at 400 degrees for 20 minutes. Check after 15 minutes. If too brown cover with foil. Run knife around and cool on rack.
I am looking for a muffin recipe?
I am looking for a Blueberry Muffin recepe, i am going to give it to someone who is going to put it into a book for a newlywed couple. it is a shower gift.I am looking for a muffin recipe?
Double Blueberry Muffins
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.I am looking for a muffin recipe?
Blueberry Muffins
Recipe courtesy of Gourmet Magazine
Difficulty: Easy
Yield: 15 muffins
3/4 cup butter
1 cup sugar
3/4 cup milk
1 egg
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 tablespoon flour
Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with the batter. Bake at 400 degrees for 20 minutes.
----------
Double Blueberry Muffins
Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999
Prep Time: 16 minutes
Cook Time: 1 hour
Yield: about 12 muffins
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
----------
Blueberry Muffins
Recipe courtesy Alton Brown
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 muffins
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
----------
Blueberry Muffins
For breakfast or snacking, nothing beats homemade blueberry muffins.
2 cups Original Bisquick® mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries
1 . Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2 . Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
3 . Bake 13 to 18 minutes or until golden brown.
these are my favorite cooking websites
1st: www.epicurious.com
and 2nd is http://allrecipies.com
I am certian they will have a good recipe for you.
If you are looking for an easy recipe, the best one i know of is to use generic muffin mix, but add vanilla coffee creamer to the mix. Not quite home made, but they come out really good that way.
Double Blueberry Muffins
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.I am looking for a muffin recipe?
Blueberry Muffins
Recipe courtesy of Gourmet Magazine
Difficulty: Easy
Yield: 15 muffins
3/4 cup butter
1 cup sugar
3/4 cup milk
1 egg
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 tablespoon flour
Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with the batter. Bake at 400 degrees for 20 minutes.
----------
Double Blueberry Muffins
Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999
Prep Time: 16 minutes
Cook Time: 1 hour
Yield: about 12 muffins
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
----------
Blueberry Muffins
Recipe courtesy Alton Brown
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 muffins
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
----------
Blueberry Muffins
For breakfast or snacking, nothing beats homemade blueberry muffins.
2 cups Original Bisquick® mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries
1 . Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2 . Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
3 . Bake 13 to 18 minutes or until golden brown.
these are my favorite cooking websites
1st: www.epicurious.com
and 2nd is http://allrecipies.com
I am certian they will have a good recipe for you.
If you are looking for an easy recipe, the best one i know of is to use generic muffin mix, but add vanilla coffee creamer to the mix. Not quite home made, but they come out really good that way.
Flax-seed muffin recipe that you will actually want to eat?
A recipe that actually makes this stuff palitable?Flax-seed muffin recipe that you will actually want to eat?
Super Flax muffins - Tom's recipe (altered)
4-8 hours ahead - take 3/4 cup almonds - cover with water
(this will substitute for milk)
1.5 cups whole wheat flour
1.5 cups ground flax seed( get it at my WalMart)
3/4 cup brown sugar or evaporated cane juice - molasses
1 tbsp baking powder
3/4 tsp nutmeg ( can reduce and add/or a little more cinnamon)
1.5 tsp cinnamon
1 beaten egg
combine all dry ingredients - whisk together to homogenize
pour water off almonds, place in blender with 1.5 cups of water
and liquefy
in separate bowl - beat egg - add cane juice (if using) and add
almonds and water (gives it a nutty flavor)
add dry ingredients and stir in
spray muffin tin and spoon in the goodie - makes 24
bake 20 mins @ 350 degrees
***********
can freeze or refrigerate muffinsFlax-seed muffin recipe that you will actually want to eat?
but flour muffins don't have the fiber -
and flax is So good for you ! Report Abuse
are you asking for a recipe?
http://www.flax4life.net/
Super Flax muffins - Tom's recipe (altered)
4-8 hours ahead - take 3/4 cup almonds - cover with water
(this will substitute for milk)
1.5 cups whole wheat flour
1.5 cups ground flax seed( get it at my WalMart)
3/4 cup brown sugar or evaporated cane juice - molasses
1 tbsp baking powder
3/4 tsp nutmeg ( can reduce and add/or a little more cinnamon)
1.5 tsp cinnamon
1 beaten egg
combine all dry ingredients - whisk together to homogenize
pour water off almonds, place in blender with 1.5 cups of water
and liquefy
in separate bowl - beat egg - add cane juice (if using) and add
almonds and water (gives it a nutty flavor)
add dry ingredients and stir in
spray muffin tin and spoon in the goodie - makes 24
bake 20 mins @ 350 degrees
***********
can freeze or refrigerate muffinsFlax-seed muffin recipe that you will actually want to eat?
but flour muffins don't have the fiber -
and flax is So good for you ! Report Abuse
are you asking for a recipe?
http://www.flax4life.net/
What is your favorite muffin recipe?
Please include a link! Low sugar recipes preferred but all welcome.What is your favorite muffin recipe?
It's a lower cal recipe. Take any box of cake mix and mix in one can of fresh packed pumpkin. (not pumpkin mix). Stir and bake. So easy and they come out soooo moist and tasty! nobody ever knows they are made with pumpkin.What is your favorite muffin recipe?
My favorite muffin recipe is for Bran Muffins.
1 1/4 cups all-purpose flour
3 tbsps. baking powder
2 1/2 cups bran flakes cereal
1 1/4 cups skim milk
1 egg
1/3 cup canola oil
3/4 cup splenda
Stir together flour, baking powder, and splenda set aside. Put bran flakes and milk in bowl and let stand 1 to 2 minutes until cereal is softened. Then, add egg and oil to cereal mixture and mix well. Add dry ingredients to cereal mixture, stirring until combined well. Put in greased or sprayed muffin pans. Bake at 400 degrees for about 25 minutes. Yummy! Note: Batter will keep in fridge for several days also.
';Blueberry-Lemon Muffins'; (1 dozen)
1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg; beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup blueberries
1-2 tsp. grated lemon rind
2 tbsp. sweet butter; melted
Preheat oven to 400*. Grease 12 muffin cups, or fill with paper liners. Sift flour with 1/4 cup sugar, the baking powder and salt. Beat eggs with oil and milk. Add flour mixture to egg mixture, stirring just to combine. Toss blueberries with 2 tbsp. sugar and the lemon rind; fold into batter. Fill prepared cups 2/3 full.
Bake 25 minutes, until muffins test done. While warm, dip tops in butter, then in remaining 2 tbsp. sugar.
';Bacon Muffins'; - 1 dozen
1 tbsp. bacon drippings or lightly salted butter; softened
1/2 lb. bacon; cooked and crumbled
1 egg; lightly beaten
1 cup milk
2 cups all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
Preheat oven to 425*. Grease 12 muffin cups.
Blend drippings or butter with bacon and egg; beat in milk. Sift flour with sugar, baking powder and salt. Add flour mixture to milk mixture, stirring just to combine. Batter will be lumpy. Fill prepared cups 2/3 full. Bake 20 minutes, until muffins test done.
Chocolate Pumpkin muffins
1 Pillsbury devils food cake
1/2 cup of water
1-15 oz of Pumpkin
Mix together. Without putting the liners in spray the cupcake pan. It makes 24 servings but i make 12 they are bigger! Bake on 350 for 24-or until done.(Do not worry if you do not like pumpkin you will not taste it makes it really moist) This is a weight watcher recipe! You can put the cool whip on it if you want. Yummy!
Like the answerer above, my favorite muffins are All-Bran Muffins! They're very tasty and extremely nutritious -- my family loves them! Each muffin has 4 grams of protein and 4 grams of fiber:
Prep Time
20 minutes
Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Kellogg's庐 All-Bran庐 cereal
1 1/4 cups fat-free milk
1 egg
1/4 cup vegetable oil
Directions
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400掳 F about 20 minutes or until golden brown. Serve warm.
Yield: 12 muffins
Note
VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)
Poppyseed muffins!!!
1 1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light sour cream
1/3 cup applesauce
3 tablespoons oil
1/2 teaspoon almond extract
1 egg
1 egg white
Heat oven to 375F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, poppy seeds, baking powder and salt; mix well
In medium bowl, combine sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
Bake at 375 F. for 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.
bluberry muffins, You want to go to Emeril food.com, And they have the best Blubeerry muffins, low in sugar
mushroom and it is so wonderful, no one wants to list the low sugar recipes.
Blueberry Cream Muffins
Submitted by: Kim
Rated: 5 out of 5 by 277 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 24 servings
';Rich and delicious blueberry muffins. The secret is the sour cream.';
INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.
Cranberry-Orange! GOOGLE!
I like the verb 'muffin' much more ;)
Cranberry Nut Muffins
2 cups Flour
1T orange zest
3/4 cup Packed brown sugar
2 teaspoons Baking powder
2 Eggs
2/3 cup Orange juice
1/3 cup Vegetable oil
1 cup Cranberries
1 cup Chopped pecans or walnuts
In a large bowl, combine flour, brown sugar, and baking powder. In another
bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full).
Bake at 375 degrees for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Freeze muffins in freezer bags and thaw as needed.
It's a lower cal recipe. Take any box of cake mix and mix in one can of fresh packed pumpkin. (not pumpkin mix). Stir and bake. So easy and they come out soooo moist and tasty! nobody ever knows they are made with pumpkin.What is your favorite muffin recipe?
My favorite muffin recipe is for Bran Muffins.
1 1/4 cups all-purpose flour
3 tbsps. baking powder
2 1/2 cups bran flakes cereal
1 1/4 cups skim milk
1 egg
1/3 cup canola oil
3/4 cup splenda
Stir together flour, baking powder, and splenda set aside. Put bran flakes and milk in bowl and let stand 1 to 2 minutes until cereal is softened. Then, add egg and oil to cereal mixture and mix well. Add dry ingredients to cereal mixture, stirring until combined well. Put in greased or sprayed muffin pans. Bake at 400 degrees for about 25 minutes. Yummy! Note: Batter will keep in fridge for several days also.
';Blueberry-Lemon Muffins'; (1 dozen)
1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg; beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup blueberries
1-2 tsp. grated lemon rind
2 tbsp. sweet butter; melted
Preheat oven to 400*. Grease 12 muffin cups, or fill with paper liners. Sift flour with 1/4 cup sugar, the baking powder and salt. Beat eggs with oil and milk. Add flour mixture to egg mixture, stirring just to combine. Toss blueberries with 2 tbsp. sugar and the lemon rind; fold into batter. Fill prepared cups 2/3 full.
Bake 25 minutes, until muffins test done. While warm, dip tops in butter, then in remaining 2 tbsp. sugar.
';Bacon Muffins'; - 1 dozen
1 tbsp. bacon drippings or lightly salted butter; softened
1/2 lb. bacon; cooked and crumbled
1 egg; lightly beaten
1 cup milk
2 cups all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
Preheat oven to 425*. Grease 12 muffin cups.
Blend drippings or butter with bacon and egg; beat in milk. Sift flour with sugar, baking powder and salt. Add flour mixture to milk mixture, stirring just to combine. Batter will be lumpy. Fill prepared cups 2/3 full. Bake 20 minutes, until muffins test done.
Chocolate Pumpkin muffins
1 Pillsbury devils food cake
1/2 cup of water
1-15 oz of Pumpkin
Mix together. Without putting the liners in spray the cupcake pan. It makes 24 servings but i make 12 they are bigger! Bake on 350 for 24-or until done.(Do not worry if you do not like pumpkin you will not taste it makes it really moist) This is a weight watcher recipe! You can put the cool whip on it if you want. Yummy!
Like the answerer above, my favorite muffins are All-Bran Muffins! They're very tasty and extremely nutritious -- my family loves them! Each muffin has 4 grams of protein and 4 grams of fiber:
Prep Time
20 minutes
Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Kellogg's庐 All-Bran庐 cereal
1 1/4 cups fat-free milk
1 egg
1/4 cup vegetable oil
Directions
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400掳 F about 20 minutes or until golden brown. Serve warm.
Yield: 12 muffins
Note
VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)
Poppyseed muffins!!!
1 1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup light sour cream
1/3 cup applesauce
3 tablespoons oil
1/2 teaspoon almond extract
1 egg
1 egg white
Heat oven to 375F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, poppy seeds, baking powder and salt; mix well
In medium bowl, combine sour cream, applesauce, oil, 1/2 teaspoon almond extract, egg and egg white; beat well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups.
Bake at 375 F. for 18 to 24 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes on wire rack.
bluberry muffins, You want to go to Emeril food.com, And they have the best Blubeerry muffins, low in sugar
mushroom and it is so wonderful, no one wants to list the low sugar recipes.
Blueberry Cream Muffins
Submitted by: Kim
Rated: 5 out of 5 by 277 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 24 servings
';Rich and delicious blueberry muffins. The secret is the sour cream.';
INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.
Cranberry-Orange! GOOGLE!
I like the verb 'muffin' much more ;)
Cranberry Nut Muffins
2 cups Flour
1T orange zest
3/4 cup Packed brown sugar
2 teaspoons Baking powder
2 Eggs
2/3 cup Orange juice
1/3 cup Vegetable oil
1 cup Cranberries
1 cup Chopped pecans or walnuts
In a large bowl, combine flour, brown sugar, and baking powder. In another
bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full).
Bake at 375 degrees for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Freeze muffins in freezer bags and thaw as needed.
Is it ok to use regular bananas in a banana muffin recipe that calls for very ripe bananas?
Will the muffins still turn out well?Is it ok to use regular bananas in a banana muffin recipe that calls for very ripe bananas?
it shouldn't affect it too much, just make sure they're mashed up enough, and possibly add a little extra sugar . :) good luck!Is it ok to use regular bananas in a banana muffin recipe that calls for very ripe bananas?
!!!NO!!!
riper ones are just softer. it wont make much difference.
I do. Just make sure you mash them really good so they are not chunky.
The only reason that ripe bannana's are better is because they hold more flavor of the bannana when used in a recipe like this. Bannana's that are not as ripe willl still work, however.
for sure, but mash them first with a fork before tossing into the mixer or they will thump and bump and toss out whatever you already have creamed!!!
The riper the banana the higher the sugar content!!
I freeze bananas by peeling, sprinkling with lemon juice and putting in ziplock bags. Defrost in microwave and toss into muffin, pancake, cake, icing batters!
Yes, but ripe bananas have more flavor.
they wont taste very good but they should turn out ok
They should be okay but just won't taste as good.
No, it's not. Wait until the peels are black and the bananas are soft.
it will probbaly not be as sweet
yes...just mash em up real good. sometimes I like to leave my bananas chunky
no, i have tried to make banana bread before with fresh bananas and it didnt turn out at all, when the bananas are really ripe they give the muffins or bread a better flavour always use ripe bananas in breads and muffins
of course it is! The riper they are, the stronger the flavor (not necessarily a good thing), and the easier they are to mash...but a yellow (not green) banana is perfectly fine to use! You'll just have to mash harder:) ... btw, when you have very ripe bananas, you can freeze them, to use later in baking recipes. The skin will turn black, but the banana will be fine....
No its not.Wait till the peel blackens then take it out and add.
By the way mini bananas taste better!!
Hope this helps
It will come out okay, but very ripe bananas are moister, softer, mushier, and do work better in the muffin.
You can quickly ripen your banana to ';very ripe'; by putting it in a warm (about 200 degrees) oven for about 5-10 minutes. (toaster oven works, but preheat first). When the skin becomes brown and spotted, you're all set.
They will be lighter in colour and have less flavour. It's best to use ripe ones.
it shouldn't affect it too much, just make sure they're mashed up enough, and possibly add a little extra sugar . :) good luck!Is it ok to use regular bananas in a banana muffin recipe that calls for very ripe bananas?
!!!NO!!!
riper ones are just softer. it wont make much difference.
I do. Just make sure you mash them really good so they are not chunky.
The only reason that ripe bannana's are better is because they hold more flavor of the bannana when used in a recipe like this. Bannana's that are not as ripe willl still work, however.
for sure, but mash them first with a fork before tossing into the mixer or they will thump and bump and toss out whatever you already have creamed!!!
The riper the banana the higher the sugar content!!
I freeze bananas by peeling, sprinkling with lemon juice and putting in ziplock bags. Defrost in microwave and toss into muffin, pancake, cake, icing batters!
Yes, but ripe bananas have more flavor.
they wont taste very good but they should turn out ok
They should be okay but just won't taste as good.
No, it's not. Wait until the peels are black and the bananas are soft.
it will probbaly not be as sweet
yes...just mash em up real good. sometimes I like to leave my bananas chunky
no, i have tried to make banana bread before with fresh bananas and it didnt turn out at all, when the bananas are really ripe they give the muffins or bread a better flavour always use ripe bananas in breads and muffins
of course it is! The riper they are, the stronger the flavor (not necessarily a good thing), and the easier they are to mash...but a yellow (not green) banana is perfectly fine to use! You'll just have to mash harder:) ... btw, when you have very ripe bananas, you can freeze them, to use later in baking recipes. The skin will turn black, but the banana will be fine....
No its not.Wait till the peel blackens then take it out and add.
By the way mini bananas taste better!!
Hope this helps
It will come out okay, but very ripe bananas are moister, softer, mushier, and do work better in the muffin.
You can quickly ripen your banana to ';very ripe'; by putting it in a warm (about 200 degrees) oven for about 5-10 minutes. (toaster oven works, but preheat first). When the skin becomes brown and spotted, you're all set.
They will be lighter in colour and have less flavour. It's best to use ripe ones.
So any good easy muffin recipes ??
Thanks i love Muffins :)So any good easy muffin recipes ??
Banana Chocolate Chip Muffins
1 large egg
40 ml cooking oil
40 ml milk
3 mashed ripe bananas
250 g flour
125 g granulated sugar
1 tbsp baking powder
1/2 tsp salt
100 g chocolate chips
Preheat the oven to 200掳C (gas mk 6, 400掳F). Place the egg, oil, mashed bananas and milk in a large mixing bowl and beat together. In another bowl place the flour, sugar, salt, baking powder and chocolate chips and mix. Pour in the liquid into the dry mix and stir until just blended. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any chocolate!). This recipe makes approximately 12 muffins. Chocolate chips can be plain chocolate, milk chocolate or even white chocolate.So any good easy muffin recipes ??
Easy Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
So glad you asked! I've used this one so much, the recipe card is a mess:
Betty Crocker's Favorite Muffins:
1 egg
1/2 C milk
1/4 C salad oil
1-1/2 C flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
Heat oven to 400 deg. Grease bottoms of 12 med. muffin cups (or use paper cups). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cuts 2/3 full. Bake 20-25 min or until golden brown. Immediately remove from pan.
I add other ingredients, such as: cinnamon and blueberries; cinnamon and raisins; cinnamon and apples. I guess you can see, I like cinnamon. But any fruit will do nicely.
Happy eating!
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup natural applesauce
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut or dried banana chips
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the walnuts, granola, and coconut or banana chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
---------------------------
Sour Cream Peach Muffins
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
-- Candlelight Inn, Ronks, Pennsylvania
---------------------------
BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375潞F. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts. Add to dry ingredients and stir (do not beat!) till moist. Fold in blueberries. Put batter into 16 lined muffin tins.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above. Spoon 1 Tbsp. topping on each muffin; lightly press into batter. Bake 20-25 min. Muffins freeze well.
-------------------------
Sugar Pie's Orange Cranberry Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup fresh or frozen cranberries (can use Craisins)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Zest of 1 small orange
1/4 cup fresh orange juice
Preheat the oven to 375掳. Use Pam w/ Flour to spray a standard 12-cup muffin pan.
In a medium bowl (dry ingredients), whisk the flour with the sugar, baking powder and salt. Stir in the cranberries. In another medium bowl (wet ingredients), whisk the eggs with the milk, oil, zest, and orange juice. Using a rubber spatula, fold the wet mixture into the dry mixture until blended; do not overmix. Mixture should have lumps of flour in it for best texture of muffins.
Spoon the batter evenly into the 12 muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest 5 minutes, then transfer to a rack. Serve warm or at room temperature. When thoroughly cooled, muffins can be kept overnight in an airtight container.
Yield: 12 muffins
--me!
Banana Nut Muffins
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: The Family That Cooks Together
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Blueberry Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Muffin Man
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Chocolate Lava Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Preheat oven to 375 degrees.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
While muffins are in oven, melt the ice cream in a small saucepan.colour foundation
Banana Chocolate Chip Muffins
1 large egg
40 ml cooking oil
40 ml milk
3 mashed ripe bananas
250 g flour
125 g granulated sugar
1 tbsp baking powder
1/2 tsp salt
100 g chocolate chips
Preheat the oven to 200掳C (gas mk 6, 400掳F). Place the egg, oil, mashed bananas and milk in a large mixing bowl and beat together. In another bowl place the flour, sugar, salt, baking powder and chocolate chips and mix. Pour in the liquid into the dry mix and stir until just blended. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any chocolate!). This recipe makes approximately 12 muffins. Chocolate chips can be plain chocolate, milk chocolate or even white chocolate.So any good easy muffin recipes ??
Easy Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
So glad you asked! I've used this one so much, the recipe card is a mess:
Betty Crocker's Favorite Muffins:
1 egg
1/2 C milk
1/4 C salad oil
1-1/2 C flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
Heat oven to 400 deg. Grease bottoms of 12 med. muffin cups (or use paper cups). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cuts 2/3 full. Bake 20-25 min or until golden brown. Immediately remove from pan.
I add other ingredients, such as: cinnamon and blueberries; cinnamon and raisins; cinnamon and apples. I guess you can see, I like cinnamon. But any fruit will do nicely.
Happy eating!
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup natural applesauce
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut or dried banana chips
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the walnuts, granola, and coconut or banana chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
---------------------------
Sour Cream Peach Muffins
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
-- Candlelight Inn, Ronks, Pennsylvania
---------------------------
BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375潞F. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts. Add to dry ingredients and stir (do not beat!) till moist. Fold in blueberries. Put batter into 16 lined muffin tins.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above. Spoon 1 Tbsp. topping on each muffin; lightly press into batter. Bake 20-25 min. Muffins freeze well.
-------------------------
Sugar Pie's Orange Cranberry Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup fresh or frozen cranberries (can use Craisins)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Zest of 1 small orange
1/4 cup fresh orange juice
Preheat the oven to 375掳. Use Pam w/ Flour to spray a standard 12-cup muffin pan.
In a medium bowl (dry ingredients), whisk the flour with the sugar, baking powder and salt. Stir in the cranberries. In another medium bowl (wet ingredients), whisk the eggs with the milk, oil, zest, and orange juice. Using a rubber spatula, fold the wet mixture into the dry mixture until blended; do not overmix. Mixture should have lumps of flour in it for best texture of muffins.
Spoon the batter evenly into the 12 muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest 5 minutes, then transfer to a rack. Serve warm or at room temperature. When thoroughly cooled, muffins can be kept overnight in an airtight container.
Yield: 12 muffins
--me!
Banana Nut Muffins
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: The Family That Cooks Together
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Blueberry Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Muffin Man
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Chocolate Lava Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Preheat oven to 375 degrees.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
While muffins are in oven, melt the ice cream in a small saucepan.
How do I change the cooking time for a muffin recipe to make a cake?
I have a gorgeous ginger muffin recipe which I know my Granny will love, but she wants a proper birthday cake!
I guess I know the basic principle of lower the temperature and lengthen the cooking time, but I wondered if anyone had any tips as I do not have too much time to do do-overs.How do I change the cooking time for a muffin recipe to make a cake?
Muffin recipes translate to cakes pretty well. Just make sure that when you spread the dough into the pan that you push it up high up the sides and low in the middle as muffins tend to rise higher in the middle than cakes do. Also, make sure you ';spank'; the bottom of the cake pan well to get the air bubbles out. Muffins tend to have a coarser, denser texture than cake as you don't beat the batter as much.How do I change the cooking time for a muffin recipe to make a cake?
easy just keep ypur eye on it you will need to double the recipe
I guess I know the basic principle of lower the temperature and lengthen the cooking time, but I wondered if anyone had any tips as I do not have too much time to do do-overs.How do I change the cooking time for a muffin recipe to make a cake?
Muffin recipes translate to cakes pretty well. Just make sure that when you spread the dough into the pan that you push it up high up the sides and low in the middle as muffins tend to rise higher in the middle than cakes do. Also, make sure you ';spank'; the bottom of the cake pan well to get the air bubbles out. Muffins tend to have a coarser, denser texture than cake as you don't beat the batter as much.How do I change the cooking time for a muffin recipe to make a cake?
easy just keep ypur eye on it you will need to double the recipe
Do you have a great blueberry muffin recipe?
This one is SOOOO good!
BLUEBERRY MUFFINS
1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
Preheat oven to 375掳F.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.
Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups 3/4 full.
Sprinkle sugar on top of unbaked muffins (we like to use Turbinado sugar for sprinkling the tops).
Bake at 375掳F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
At our test kitchen, we sometimes sprinkle blueberry muffin tops with cinnamon sugar or ground hazelnuts or spread with lemon or vanilla icing and top with thinly sliced almonds.
Tip: If you have trouble with blueberries settling to the bottom try tossing them in flour before adding to the batter. It may just be that your batter is too thin. Another trick is to fill muffin cups 1/4 full with batter which hasn't had blueberries added to it yet; then stir the blueberries in and continue to fill the muffin cups. This way you won't start out with blueberries at the bottom!
Variation: Substitute 3/4 cup rehydrated Craisins for the same amount of blueberries. To rehydrate Craisins, soak for 15 minutes in rum or warm water.Do you have a great blueberry muffin recipe?
To Die For Blueberry Muffins
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
Original recipe yield 8 large muffins
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.Do you have a great blueberry muffin recipe?
3/4 cups low fat milk
1/2 cup natural applesauce
1/4 cup healthy egg substitute or 1 egg
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh blueberries
Preheat oven 400F degrees.
Spray muffin pan with high heat cooking spray.
Blend milk, applesauce, egg substitute in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl.
Make a well in the center and pour wet ingredients into the well.
Stir with a spoon just until the flour is moistened
(batter will be lumpy).
Fold in blueberries.
Divide batter among muffin cups.
Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes.
Immediately remove from pan.
nice bblueberry and white chocolate muffin recipe.
See source
Tasteofhome.com has tons!
BLUEBERRY MUFFINS
1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
Preheat oven to 375掳F.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.
Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups 3/4 full.
Sprinkle sugar on top of unbaked muffins (we like to use Turbinado sugar for sprinkling the tops).
Bake at 375掳F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
At our test kitchen, we sometimes sprinkle blueberry muffin tops with cinnamon sugar or ground hazelnuts or spread with lemon or vanilla icing and top with thinly sliced almonds.
Tip: If you have trouble with blueberries settling to the bottom try tossing them in flour before adding to the batter. It may just be that your batter is too thin. Another trick is to fill muffin cups 1/4 full with batter which hasn't had blueberries added to it yet; then stir the blueberries in and continue to fill the muffin cups. This way you won't start out with blueberries at the bottom!
Variation: Substitute 3/4 cup rehydrated Craisins for the same amount of blueberries. To rehydrate Craisins, soak for 15 minutes in rum or warm water.Do you have a great blueberry muffin recipe?
To Die For Blueberry Muffins
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
Original recipe yield 8 large muffins
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.Do you have a great blueberry muffin recipe?
3/4 cups low fat milk
1/2 cup natural applesauce
1/4 cup healthy egg substitute or 1 egg
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh blueberries
Preheat oven 400F degrees.
Spray muffin pan with high heat cooking spray.
Blend milk, applesauce, egg substitute in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl.
Make a well in the center and pour wet ingredients into the well.
Stir with a spoon just until the flour is moistened
(batter will be lumpy).
Fold in blueberries.
Divide batter among muffin cups.
Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes.
Immediately remove from pan.
nice bblueberry and white chocolate muffin recipe.
See source
Tasteofhome.com has tons!
I need the best fruit muffin recipe?
I would like the recipe for the best fruit muffin you have ever had! I want one that just melts in your mouth. I am also looking for an excellent flavor! Serious answers only and only recipes that you have personally made %26amp; recommend.I need the best fruit muffin recipe?
Blueberry-Raspberry Muffins
Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.I need the best fruit muffin recipe?
Hawaiian Muffins ingredients list:
4 eggs, beaten.
4 cups of flour.
1 陆 cups of crushed pineapple, drained.
1 陆 cups of skim milk.
陆 cup of sugar.
陆 cup of melted butter.
2 tablespoons of baking powder.
1 teaspoon of salt.
Instructions for Hawaiian Muffins:
Sift together the dry ingredients.
Add the beaten eggs, milk and melted butter; then stir until smooth.
Add the crushed pineapple and mix thoroughly.
Spoon into greased three inch muffin pans, filling three quarters full.
Bake at 425掳F (220掳C) for 20 minutes or until done.
Raw Apple Muffins
4 cups peeled and diced apples
1 cup sugar
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins ( I hate raisins, so i omit them )
1 cup chopped walnuts
1 teaspoon nutmeg
Preheat oven to 325掳.
Grease 18-24 muffin tins. Mix the apples and the sugar in one bowl and set aside. Put the eggs, oil, and vanilla in a second bowl and stir well. In a third bowl mix the flour, baking soda, cinnamon, salt, and nutmeg. Combine the apples and the egg mixture in one bowl and mix well. Slowly mix in the flour and spice mixture. Fold in the raisins and walnuts. Fill 3/4 of each muffin tin. (The batter does not rise excessively.) Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
This blueberry muffin recipe won first place in Cooking Light magazine's Recipe of the Year contest in 2006. I've tried it (many times, in fact), and it truly is to die for...
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
You can also make variations to this recipe, including using cranberries instead of blueberries, adding nuts, or substituting any other fruit you prefer.
Blueberry-Raspberry Muffins
Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.I need the best fruit muffin recipe?
Hawaiian Muffins ingredients list:
4 eggs, beaten.
4 cups of flour.
1 陆 cups of crushed pineapple, drained.
1 陆 cups of skim milk.
陆 cup of sugar.
陆 cup of melted butter.
2 tablespoons of baking powder.
1 teaspoon of salt.
Instructions for Hawaiian Muffins:
Sift together the dry ingredients.
Add the beaten eggs, milk and melted butter; then stir until smooth.
Add the crushed pineapple and mix thoroughly.
Spoon into greased three inch muffin pans, filling three quarters full.
Bake at 425掳F (220掳C) for 20 minutes or until done.
Raw Apple Muffins
4 cups peeled and diced apples
1 cup sugar
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins ( I hate raisins, so i omit them )
1 cup chopped walnuts
1 teaspoon nutmeg
Preheat oven to 325掳.
Grease 18-24 muffin tins. Mix the apples and the sugar in one bowl and set aside. Put the eggs, oil, and vanilla in a second bowl and stir well. In a third bowl mix the flour, baking soda, cinnamon, salt, and nutmeg. Combine the apples and the egg mixture in one bowl and mix well. Slowly mix in the flour and spice mixture. Fold in the raisins and walnuts. Fill 3/4 of each muffin tin. (The batter does not rise excessively.) Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
This blueberry muffin recipe won first place in Cooking Light magazine's Recipe of the Year contest in 2006. I've tried it (many times, in fact), and it truly is to die for...
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
You can also make variations to this recipe, including using cranberries instead of blueberries, adding nuts, or substituting any other fruit you prefer.
Healthy, delicious muffin recipes?
Does anyone know any good muffin recipes that are healthy as well, preferrably without butter? We have apples and some strawberries to bake with, but no other fruit, and we have brown and white sugar, flour, and vrious spices. These would be eaten for snacks at school, work, etc.
Thank you!Healthy, delicious muffin recipes?
Bran%26amp; Apple Muffin
1 c ';All Bran';
1/4 c Milk
1 c Baked apples
1/3 c Vegetable oil
1 Egg
1 1/2 c Flour
3 1/2 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1/3 c Brown sugar
Mix bran, milk, apples, oil and egg. Mix in another bowl the dry ingredients. Add the wet ingredients to the dry ones; mix gently just enough to humidify. Bake 375F, 15-20 min. (You can add dry raisins and/or nuts to the recipe if you like it!). Have fun!Healthy, delicious muffin recipes?
Spiced Apple Muffins
12 servings
1 cup diced apple without peel
1/3 cup applesauce
3/4 cup milk
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup white sugar
1 3/4 cups all-purpose flour
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed
DIRECTIONS
Mix together sugar, cinnamon, ginger, and anise seeds.
In a large bowl, mix flour, baking powder, sugar mixture, salt, milk, and applesauce. Do not over beat. Stir in diced apples. Spoon batter into 12 greased muffin cups.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until tops spring back when lightly touched. Serve after muffins have cooled a bit, about 30 minutes.
Strawberry Muffins
12 servings
1/4 cup and 2 tablespoons canola oil
3/4 cup milk
1-1/2 egg
3/4 teaspoon salt
1 tablespoon baking powder
3/4 cup white sugar
2-1/2 cups and 2 tablespoons all-purpose flour
1-1/2 cups chopped strawberries
Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans
Try making this chocolate muffim recipe:
Chocolate Chip Muffins ingredients list:
戮 lb chocolate chips.
1/3 lb of soft butter.
4 medium eggs.
2 陆 cups of flour.
1 cup of sugar.
录 cup of milk.
1 tablespoon of baking powder.
陆 teaspoon of vanilla extract.
陆 teaspoon of salt.
Instructions for Chocolate Chip Muffins:
Preheat your oven to 400掳F (200掳C) and butter your muffin pan.
Beat the butter and the vanilla extract together to form a light, airy mixture.
One at a time, add the eggs, and beat gently.
Add 录 cup of the sugar after each egg and mix thorougly.
Put the baking powder and salt in the milk, then add to the mixture.
Fold in the flour and the chocolate chips.
Pour the mix into your buttered muffin pan, filling each cup two-thirds full.
Bake for 25 minutes or until muffins turn golden brown.
Hot Apple Muffin
----------------------------------TOPP鈥?4 Apples, red, medium,
Dessert 3 tb Sugar
2 ts Cinnamon, ground
-------------------------------MUFFIN BATTER------------------------------- 2 c Flour, all-purpose
1 ts Salt
1 tb Baking powder
1/4 c Sugar
2 Eggs
2/3 c Milk
1/4 c Butter, melted
1 c Apples, peeled, chopped,
TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot.
Other reciopes for muffin on this page
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Easy!
Here's a basic ';muffin'; recipe
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
Bake at 350, for 20 mins...test center, give it up to 5 mins more if needed.
Now, when adding any fruit, you have to chop it...finely...usually about 1/2-3/4 cup to a recipe. You could also cut a well into the top of the muffin, fill with fruit and replace the cap.
You can make a simple crumble topping, too, with brown sugar, flour and only 1 tbsp butter/margarine, or even use a little yogurt. Mix 1 part flour to 2 parts brown sugar. If you sprinkle it on top before baking, leave out any ';wet'; ingredient. If you do it after, then dip the muffin top into butter/yogurt then roll in brown sugar, no flour added.
These can be made about any flavor you can dream up! We like ';Banana Split';:
1 c oats
1 c milk
Combine in microwave safe bowl and warm, about 1 minute.
Add to milk/oats:
2 mashed bananas (or about 1 c pack pumpkin, squash, applesauce, etc.)
1/4 c oil (I use olive oil)
2 eggs
1 t vanilla extract
In a separate bowl whisk together:
2 c flour (half all-purpose and half whole wheat)
1/2 c sugar
1 T baking powder
1/4 t salt
1 t cinnamon
1/4 t ground nutmeg (especially good with the banana)
Stir well, until all is combined, then add:
1/2 c chocolate chips
1/2 c chopped walnuts
The extra stirring gives it a chewier, bread sort of texture. Stir less if you like cakier muffins.
Fill muffins 3/4 full and bake about 20 minutes at 350F. Remove from pans and cool on wire racks. Once cooled, store in airtight container. Makes 23... yes, 23... I'm always 1 shy of 2 dozen. I'm not about to screw with the recipe to make it 24.
Raisin Bran Muffins
15 ounce box Raisin Bran
1 cup shortening
3 cups sugar
4 eggs beaten
1 quart buttermilk
5 cups flour
5 tsp baking soda
2 tsp salt
Mix dry ingredients together. Poour liquid ingreients over dry and mix well. May be stored in refrigerator up to 6 weeks.Bake at 350% for about 12-15 minutes.
Thank you!Healthy, delicious muffin recipes?
Bran%26amp; Apple Muffin
1 c ';All Bran';
1/4 c Milk
1 c Baked apples
1/3 c Vegetable oil
1 Egg
1 1/2 c Flour
3 1/2 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1/3 c Brown sugar
Mix bran, milk, apples, oil and egg. Mix in another bowl the dry ingredients. Add the wet ingredients to the dry ones; mix gently just enough to humidify. Bake 375F, 15-20 min. (You can add dry raisins and/or nuts to the recipe if you like it!). Have fun!Healthy, delicious muffin recipes?
Spiced Apple Muffins
12 servings
1 cup diced apple without peel
1/3 cup applesauce
3/4 cup milk
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup white sugar
1 3/4 cups all-purpose flour
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed
DIRECTIONS
Mix together sugar, cinnamon, ginger, and anise seeds.
In a large bowl, mix flour, baking powder, sugar mixture, salt, milk, and applesauce. Do not over beat. Stir in diced apples. Spoon batter into 12 greased muffin cups.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until tops spring back when lightly touched. Serve after muffins have cooled a bit, about 30 minutes.
Strawberry Muffins
12 servings
1/4 cup and 2 tablespoons canola oil
3/4 cup milk
1-1/2 egg
3/4 teaspoon salt
1 tablespoon baking powder
3/4 cup white sugar
2-1/2 cups and 2 tablespoons all-purpose flour
1-1/2 cups chopped strawberries
Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans
Try making this chocolate muffim recipe:
Chocolate Chip Muffins ingredients list:
戮 lb chocolate chips.
1/3 lb of soft butter.
4 medium eggs.
2 陆 cups of flour.
1 cup of sugar.
录 cup of milk.
1 tablespoon of baking powder.
陆 teaspoon of vanilla extract.
陆 teaspoon of salt.
Instructions for Chocolate Chip Muffins:
Preheat your oven to 400掳F (200掳C) and butter your muffin pan.
Beat the butter and the vanilla extract together to form a light, airy mixture.
One at a time, add the eggs, and beat gently.
Add 录 cup of the sugar after each egg and mix thorougly.
Put the baking powder and salt in the milk, then add to the mixture.
Fold in the flour and the chocolate chips.
Pour the mix into your buttered muffin pan, filling each cup two-thirds full.
Bake for 25 minutes or until muffins turn golden brown.
Hot Apple Muffin
----------------------------------TOPP鈥?4 Apples, red, medium,
Dessert 3 tb Sugar
2 ts Cinnamon, ground
-------------------------------MUFFIN BATTER------------------------------- 2 c Flour, all-purpose
1 ts Salt
1 tb Baking powder
1/4 c Sugar
2 Eggs
2/3 c Milk
1/4 c Butter, melted
1 c Apples, peeled, chopped,
TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot.
Other reciopes for muffin on this page
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Easy!
Here's a basic ';muffin'; recipe
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
Bake at 350, for 20 mins...test center, give it up to 5 mins more if needed.
Now, when adding any fruit, you have to chop it...finely...usually about 1/2-3/4 cup to a recipe. You could also cut a well into the top of the muffin, fill with fruit and replace the cap.
You can make a simple crumble topping, too, with brown sugar, flour and only 1 tbsp butter/margarine, or even use a little yogurt. Mix 1 part flour to 2 parts brown sugar. If you sprinkle it on top before baking, leave out any ';wet'; ingredient. If you do it after, then dip the muffin top into butter/yogurt then roll in brown sugar, no flour added.
These can be made about any flavor you can dream up! We like ';Banana Split';:
1 c oats
1 c milk
Combine in microwave safe bowl and warm, about 1 minute.
Add to milk/oats:
2 mashed bananas (or about 1 c pack pumpkin, squash, applesauce, etc.)
1/4 c oil (I use olive oil)
2 eggs
1 t vanilla extract
In a separate bowl whisk together:
2 c flour (half all-purpose and half whole wheat)
1/2 c sugar
1 T baking powder
1/4 t salt
1 t cinnamon
1/4 t ground nutmeg (especially good with the banana)
Stir well, until all is combined, then add:
1/2 c chocolate chips
1/2 c chopped walnuts
The extra stirring gives it a chewier, bread sort of texture. Stir less if you like cakier muffins.
Fill muffins 3/4 full and bake about 20 minutes at 350F. Remove from pans and cool on wire racks. Once cooled, store in airtight container. Makes 23... yes, 23... I'm always 1 shy of 2 dozen. I'm not about to screw with the recipe to make it 24.
Raisin Bran Muffins
15 ounce box Raisin Bran
1 cup shortening
3 cups sugar
4 eggs beaten
1 quart buttermilk
5 cups flour
5 tsp baking soda
2 tsp salt
Mix dry ingredients together. Poour liquid ingreients over dry and mix well. May be stored in refrigerator up to 6 weeks.Bake at 350% for about 12-15 minutes.
Interesting muffin recipes?
Does anyone have any interesting muffin recipes?
I am tired of the same old ones.
I love fruit and chocolate :DInteresting muffin recipes?
A)Cappuccino and Chocolate Muffins recipe
Cappuccino and Chocolate Muffins ingredients list:
2 medium eggs.
Zest of 2 oranges, minced.
1 录 cups of unbleached flour.
1 cup of half and half.
戮 cup of chocolate, chopped finely.
戮 cup of sour cream.
戮 cup of cake flour.
陆 cup of cocoa powder.
录 cup of brown sugar.
6 tablespoons of butter softened.
1 tablespoon of baking powder.
1 tablespoon of finely ground coffee.
Pinch of salt.
Instructions for Cappuccino and Chocolate Muffins:
Preheat your oven to 350掳F (175掳C).
Sift together all of the dry ingredients.
Mix together the eggs, butter, half and half and sour cream until smooth.
Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened.
Fill 12 muffin cups.
Bake for 15-20 minutes.
Serve as desired.
B)Orange Muffins recipe
Orange Muffins ingredients list:
10 oz of mandarin oranges, drained.
1 medium egg, slightly beaten.
1 陆 cup of flour.
陆 cup of sugar.
陆 cup of butter.
录 cup of milk.
1 戮 teaspoon of baking powder.
陆 teaspoon of salt.
录 teaspoon of allspice.
录 teaspoon of nutmeg.
Instructions for Orange Muffins:
Preheat your oven to 350掳F (175掳C).
Sift the flour with all of the other dry ingredients.
Add the butter.
Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened.
Fold in the mandarin orange pieces.
Fill greased muffin tins about three-quarters full.
Bake for 25 minutes.
Serve as desired.
C)Strawberry Muffins recipe
Strawberry Muffins ingredients list:
4 medium eggs, beaten.
3 cups of all-purpose flour.
2 陆 cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 陆 cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.
Instructions for Strawberry Muffins:
Preheat your oven to 400掳F (210掳C).
Lightly coat full-size muffin tins with non-stick cooking spray.
In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
In a another bowl, combine the eggs, strawberries and the vegetable oil.
Mix the contents of the two bowls together.
Gently fold in the chopped walnuts.
Fill the muffin tins about two-thirds full and bake for 15 minutes.
Allow to cool.
D)Raspberry Cheesecake Muffins recipe
Raspberry Cheesecake Muffins ingredients list:
1 cup of fresh raspberries.
3 eggs.
1 cup of sugar
1 3oz pkt cream cheese.
6 tablespoons of butter.
1 陆 teaspoon of vanilla.
2 陆 teaspoon of baking powder.
2 cups of plain flour.
陆 teaspoon of salt.
Instructions for Raspberry Cheesecake Muffins:
Preheat oven to 400掳F.
Grease muffin tin or alternatively line each with paper cases.
In a bowl, beat together the cream cheese with 录 cup of sugar, 1 egg and 陆 teaspoon of vanilla until completely smooth.
Put to one side for later.
In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.
Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.
In a large bowl, combine the baking powder, flour, salt, and remaining 戮 cup of sugar.
Add butter and milk mixture to the flour and baing powder mixture and stir until blended.
Add the raspberries and gently fold into the mixture.
Divide the mixture equally amoung each muffin tin/paper case.
Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.
Bake about for about 20 minutes or until the muffins are springy but firm.
E)Pineapple Muffins recipe
Pineapple Muffins ingredients list:
8 oz (1 can) of crushed pineapple, including juice.
2 medium eggs, beaten.
2 cups of flour.
1 戮 cups of sugar.
陆 cup of applesauce.
2 teaspoons of vanilla extract.
1 teaspoon of lemon extract.
陆 teaspoon of baking soda.
陆 teaspoon of salt.
Instructions for Pineapple Muffins:
Preheat your oven to 325掳F (160掳C).
In a mixing bowl, combine the flour, sugar, baking soda and salt.
Add the eggs, applesauce, pineapple, vanilla and lemon extracts; then mix together.
Pour batter into greased muffin pans.
Bake for 15-20 minutes or until the center springs back when touched.
Allow to cool on a wire rack.
F)Chocolate Muffin recipe
Chocolate Muffin ingredients list:
2/3 cup of baking cocoa.
2 large eggs.
2 cups of flour.
1 cup of chocolate chips.
1/2 cup of sugar.
2 teaspoons of baking soda.
1 1/3 cups of milk.
1/3 cup of vegetable oil.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
Instructions for Chocolate Muffin:
Preheat your oven to 400掳F.
Coat muffin tins with non-stick cooking spray.
In a large bowl, combine the cocoa, flour, sugar, baking soda, salt and vanilla.
Stir in half a cup of chocolate chips.
In a separate bowl, combine the eggs and milk.
Add the egg/milk mixtute to the other ingredients until moistened.
Scoop the batter evenly into the prepared pan.
Sprinkle with the remaining chocolate chipInteresting muffin recipes?
Chocolate Lava Muffins
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
Preheat the oven to 375 degrees F.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
Morning Glory Muffins
2 cups flour
1 陆 cups sugar
2 tsp baking soda
陆 tsp salt
2 tsp cinnamon
3 lg carrots, grated
陆 cup nuts, chopped
陆 cup coconut
1 apple peeled and grated
3 eggs
1 cup oil
2 tsp vanilla
陆 cup raisins
Mix dry ingredients together. Stir in carrots, raisins, apple, nuts and coconut. Beat eggs with oil and vanilla. Stir in to dry ingredients until combined. Fill greased muffin tins 2/3 full. Bake at 350 for 20 minutes.
These can also be made as muffins
Strawberry or Pineapple Bread
2 鈥?10 oz pkg or 2 boxes frozen strawberries or
1 鈥?20 oz can crushed pineapple, drained
4 eggs, beaten
1 录 cup vegetable oil
2 cups sugar
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 陆 cups chopped nuts (walnuts or macadamia)
Blend strawberries or pineapple with eggs, oil, and sugar. Sift flour, baking soda, salt, and cinnamon together and add to egg mixture. Stir in nuts.
Put into 2 or 3 buttered aluminum loaf pans depending on size of pans. Bake at 350F for 1 hour. Makes 2 regular size loafs or 4 small ones. If using small pans decrease the cooking time to 45 minutes.
Banana Nut Bread
1 陆 cups sugar
陆 cup butter, melted
3 bananas, mashed
2 eggs, beaten
2 cups flour
陆 tsp baking soda
1 tbs sour cream added to regular milk to make 1/3 cup
录 tsp salt
1 tsp vanilla
陆 to 1 cup chopped walnuts (optional)
Mix all ingredients together in a large bowl until blended well. Add chopped nuts, mix together. Pour into greased loaf pan about 1 inch from the top. Bake at 350 for 60 minutes.
I know this will sound weird but it's very easy to make and also very tasty.
Yum yum brownie muffins
Ingredients:
1 box devils food cake mix (about 18 oz)
1 15 oz can pure pumpkin
Instructions:
preheat oven to 400 degrees
mix the ingredients. Do not add anything else. The batter will be very thick but resist the temptation to add anything else.
Spoon batter into 12 cup muffin pan lined with baking cups. Bake for 20 minutes.
each muffin : 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein
Why not experiment? If you have the basic batter set up make different ones like apple-cinnamon, pear-ginger, maybe even try strawberry-chocolate chip. Then you can take note of the ones that are yummy and the ones that are gross :) Have fun with it!
Ingredients: fruit and chocolate
Method: put fruit and chocalate together and then enjoy... hope this helpscolour foundation
I am tired of the same old ones.
I love fruit and chocolate :DInteresting muffin recipes?
A)Cappuccino and Chocolate Muffins recipe
Cappuccino and Chocolate Muffins ingredients list:
2 medium eggs.
Zest of 2 oranges, minced.
1 录 cups of unbleached flour.
1 cup of half and half.
戮 cup of chocolate, chopped finely.
戮 cup of sour cream.
戮 cup of cake flour.
陆 cup of cocoa powder.
录 cup of brown sugar.
6 tablespoons of butter softened.
1 tablespoon of baking powder.
1 tablespoon of finely ground coffee.
Pinch of salt.
Instructions for Cappuccino and Chocolate Muffins:
Preheat your oven to 350掳F (175掳C).
Sift together all of the dry ingredients.
Mix together the eggs, butter, half and half and sour cream until smooth.
Fold in the dry ingredients, orange zest and chopped chocolate, until just moistened.
Fill 12 muffin cups.
Bake for 15-20 minutes.
Serve as desired.
B)Orange Muffins recipe
Orange Muffins ingredients list:
10 oz of mandarin oranges, drained.
1 medium egg, slightly beaten.
1 陆 cup of flour.
陆 cup of sugar.
陆 cup of butter.
录 cup of milk.
1 戮 teaspoon of baking powder.
陆 teaspoon of salt.
录 teaspoon of allspice.
录 teaspoon of nutmeg.
Instructions for Orange Muffins:
Preheat your oven to 350掳F (175掳C).
Sift the flour with all of the other dry ingredients.
Add the butter.
Mix together the beaten egg and the milk, then add to dry ingredients and mix until just moistened.
Fold in the mandarin orange pieces.
Fill greased muffin tins about three-quarters full.
Bake for 25 minutes.
Serve as desired.
C)Strawberry Muffins recipe
Strawberry Muffins ingredients list:
4 medium eggs, beaten.
3 cups of all-purpose flour.
2 陆 cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 陆 cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.
Instructions for Strawberry Muffins:
Preheat your oven to 400掳F (210掳C).
Lightly coat full-size muffin tins with non-stick cooking spray.
In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
In a another bowl, combine the eggs, strawberries and the vegetable oil.
Mix the contents of the two bowls together.
Gently fold in the chopped walnuts.
Fill the muffin tins about two-thirds full and bake for 15 minutes.
Allow to cool.
D)Raspberry Cheesecake Muffins recipe
Raspberry Cheesecake Muffins ingredients list:
1 cup of fresh raspberries.
3 eggs.
1 cup of sugar
1 3oz pkt cream cheese.
6 tablespoons of butter.
1 陆 teaspoon of vanilla.
2 陆 teaspoon of baking powder.
2 cups of plain flour.
陆 teaspoon of salt.
Instructions for Raspberry Cheesecake Muffins:
Preheat oven to 400掳F.
Grease muffin tin or alternatively line each with paper cases.
In a bowl, beat together the cream cheese with 录 cup of sugar, 1 egg and 陆 teaspoon of vanilla until completely smooth.
Put to one side for later.
In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.
Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.
In a large bowl, combine the baking powder, flour, salt, and remaining 戮 cup of sugar.
Add butter and milk mixture to the flour and baing powder mixture and stir until blended.
Add the raspberries and gently fold into the mixture.
Divide the mixture equally amoung each muffin tin/paper case.
Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.
Bake about for about 20 minutes or until the muffins are springy but firm.
E)Pineapple Muffins recipe
Pineapple Muffins ingredients list:
8 oz (1 can) of crushed pineapple, including juice.
2 medium eggs, beaten.
2 cups of flour.
1 戮 cups of sugar.
陆 cup of applesauce.
2 teaspoons of vanilla extract.
1 teaspoon of lemon extract.
陆 teaspoon of baking soda.
陆 teaspoon of salt.
Instructions for Pineapple Muffins:
Preheat your oven to 325掳F (160掳C).
In a mixing bowl, combine the flour, sugar, baking soda and salt.
Add the eggs, applesauce, pineapple, vanilla and lemon extracts; then mix together.
Pour batter into greased muffin pans.
Bake for 15-20 minutes or until the center springs back when touched.
Allow to cool on a wire rack.
F)Chocolate Muffin recipe
Chocolate Muffin ingredients list:
2/3 cup of baking cocoa.
2 large eggs.
2 cups of flour.
1 cup of chocolate chips.
1/2 cup of sugar.
2 teaspoons of baking soda.
1 1/3 cups of milk.
1/3 cup of vegetable oil.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
Instructions for Chocolate Muffin:
Preheat your oven to 400掳F.
Coat muffin tins with non-stick cooking spray.
In a large bowl, combine the cocoa, flour, sugar, baking soda, salt and vanilla.
Stir in half a cup of chocolate chips.
In a separate bowl, combine the eggs and milk.
Add the egg/milk mixtute to the other ingredients until moistened.
Scoop the batter evenly into the prepared pan.
Sprinkle with the remaining chocolate chipInteresting muffin recipes?
Chocolate Lava Muffins
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
Preheat the oven to 375 degrees F.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
Morning Glory Muffins
2 cups flour
1 陆 cups sugar
2 tsp baking soda
陆 tsp salt
2 tsp cinnamon
3 lg carrots, grated
陆 cup nuts, chopped
陆 cup coconut
1 apple peeled and grated
3 eggs
1 cup oil
2 tsp vanilla
陆 cup raisins
Mix dry ingredients together. Stir in carrots, raisins, apple, nuts and coconut. Beat eggs with oil and vanilla. Stir in to dry ingredients until combined. Fill greased muffin tins 2/3 full. Bake at 350 for 20 minutes.
These can also be made as muffins
Strawberry or Pineapple Bread
2 鈥?10 oz pkg or 2 boxes frozen strawberries or
1 鈥?20 oz can crushed pineapple, drained
4 eggs, beaten
1 录 cup vegetable oil
2 cups sugar
3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 陆 cups chopped nuts (walnuts or macadamia)
Blend strawberries or pineapple with eggs, oil, and sugar. Sift flour, baking soda, salt, and cinnamon together and add to egg mixture. Stir in nuts.
Put into 2 or 3 buttered aluminum loaf pans depending on size of pans. Bake at 350F for 1 hour. Makes 2 regular size loafs or 4 small ones. If using small pans decrease the cooking time to 45 minutes.
Banana Nut Bread
1 陆 cups sugar
陆 cup butter, melted
3 bananas, mashed
2 eggs, beaten
2 cups flour
陆 tsp baking soda
1 tbs sour cream added to regular milk to make 1/3 cup
录 tsp salt
1 tsp vanilla
陆 to 1 cup chopped walnuts (optional)
Mix all ingredients together in a large bowl until blended well. Add chopped nuts, mix together. Pour into greased loaf pan about 1 inch from the top. Bake at 350 for 60 minutes.
I know this will sound weird but it's very easy to make and also very tasty.
Yum yum brownie muffins
Ingredients:
1 box devils food cake mix (about 18 oz)
1 15 oz can pure pumpkin
Instructions:
preheat oven to 400 degrees
mix the ingredients. Do not add anything else. The batter will be very thick but resist the temptation to add anything else.
Spoon batter into 12 cup muffin pan lined with baking cups. Bake for 20 minutes.
each muffin : 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein
Why not experiment? If you have the basic batter set up make different ones like apple-cinnamon, pear-ginger, maybe even try strawberry-chocolate chip. Then you can take note of the ones that are yummy and the ones that are gross :) Have fun with it!
Ingredients: fruit and chocolate
Method: put fruit and chocalate together and then enjoy... hope this helps
Searching for Zucchini muffin recipes?
is there any way to reduce the moisture in the mixture and the stickiness in the muffins or bread tooSearching for Zucchini muffin recipes?
I always make this when I'm craving zucchini bread but don't want to go through the trouble. You can make them into muffins too! Here's my cheat recipe. Lol.
Get a box of spice cake mix
Make it according to the box. Add about 2 cups grated zucchini. Beat between paper towels to take out the moisture. Take out as much moisture as possible changing paper towels as necessary and add about a cup of pecans or walnuts. More or less depending on your preference and mix all together with the batter and bake according to directions on box for cake or cupcakes adding about 5 min to the bake time and let cool and sprinkle with powder sugar. I love these and their so easy to make.
I always make this when I'm craving zucchini bread but don't want to go through the trouble. You can make them into muffins too! Here's my cheat recipe. Lol.
Get a box of spice cake mix
Make it according to the box. Add about 2 cups grated zucchini. Beat between paper towels to take out the moisture. Take out as much moisture as possible changing paper towels as necessary and add about a cup of pecans or walnuts. More or less depending on your preference and mix all together with the batter and bake according to directions on box for cake or cupcakes adding about 5 min to the bake time and let cool and sprinkle with powder sugar. I love these and their so easy to make.
Unusual muffin ideas? no recipes, fanx? xx?
I love Zucchini (green Squash) muffins!!!Unusual muffin ideas? no recipes, fanx? xx?
Not technically muffins, but I like to use the refrigerated canned biscuits and press them into the muffin tin mold. Fill with taco meat, salsa, cheese, sloppy joe meat, sausage, pepperoni, pizza sauce, pizza toppings, etc. for different muffins. Use a different combo of ingredients for different flavors. Use sausage, pizza sauce, and mozzarella for sausage pizza muffins. Use taco meat, salsa, and monterey jack cheese for taco muffins. Use sloppy joe meat and cheddar for sloppy joe muffins. The number of choices is only limited by your imagination! Good luck!
I also like to make basic muffins and roll them into cinnamon sugar while still warm; you may need to roll in a little melted butter before.Unusual muffin ideas? no recipes, fanx? xx?
Prune muffins. Dandelion muffins. Chocolate prune muffins. Muffins with scrambled eggs and bacon inside. Muffins with sausage inside. Rhubarb muffins. Eggplant muffins. Asparagus, spinach or kale muffins (for St. Patty's day)....maybe with oranges too.
Spinach - Cheddar muffins!
Wheat muffins.
Pumpkin - Butterscotch muffins.
Raisin - Rye Muffins.
muffin, ice cream and whipped cream, then prepare for the marathon.
I take any muffin mix and replace the liquid with juice, tea, etc for extra flavor. Good luck!
I've had chai tea muffins before...use really strong brewed chai tea for the liquid, and add some extra chai-like spices.
Pumpkin .
jalapeno cheddar, bleu cheese, fennel basil
Not technically muffins, but I like to use the refrigerated canned biscuits and press them into the muffin tin mold. Fill with taco meat, salsa, cheese, sloppy joe meat, sausage, pepperoni, pizza sauce, pizza toppings, etc. for different muffins. Use a different combo of ingredients for different flavors. Use sausage, pizza sauce, and mozzarella for sausage pizza muffins. Use taco meat, salsa, and monterey jack cheese for taco muffins. Use sloppy joe meat and cheddar for sloppy joe muffins. The number of choices is only limited by your imagination! Good luck!
I also like to make basic muffins and roll them into cinnamon sugar while still warm; you may need to roll in a little melted butter before.Unusual muffin ideas? no recipes, fanx? xx?
Prune muffins. Dandelion muffins. Chocolate prune muffins. Muffins with scrambled eggs and bacon inside. Muffins with sausage inside. Rhubarb muffins. Eggplant muffins. Asparagus, spinach or kale muffins (for St. Patty's day)....maybe with oranges too.
Spinach - Cheddar muffins!
Wheat muffins.
Pumpkin - Butterscotch muffins.
Raisin - Rye Muffins.
muffin, ice cream and whipped cream, then prepare for the marathon.
I take any muffin mix and replace the liquid with juice, tea, etc for extra flavor. Good luck!
I've had chai tea muffins before...use really strong brewed chai tea for the liquid, and add some extra chai-like spices.
Pumpkin .
jalapeno cheddar, bleu cheese, fennel basil
In need of some Muffin recipes?
Blueberry
or raspberry/strawberry jam?In need of some Muffin recipes?
how about chocolateIn need of some Muffin recipes?
Here a 2 great recipes!!!!
Banana Nut Muffins Recipe
Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)
Method
No need for a mixer with this recipe.
1 Preheat the oven to 350掳F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, espresso and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Makes 12 muffins.
Blue berry Muffins!!
2 cups flour
2/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1/2 cup milk
1/3 cup butter
2 Tablespoons of sugar for garnish
1/4 cup sliced almonds for garnish
1 1/2 cup unsweetened blueberries--thaw them out partially if they are frozen
Using a large mixing bowl, mix the flour, 2/3 cup of sugar, the baking powder, salt, and nutmeg. Then add the blueberries. Continue to stir until they're evenly coated.
Step 2 In a smaller bowl, beat eggs with a fork. Then beat in the milk and butter. Add this to the blueberry mixture in the larger bowl. Stir until everything is blended well.
Step 3 Grease your baking pans and then fill each muffin section about 2/3 full. Sprinkle the almonds and 2 tablespoons of sugar. Preheat oven to 400 Degrees.
Step 4 Bake for approximately 15-25 minutes. You can tell if they are done by inserting a toothpick into the center of the muffin and seeing if it comes out clean.
ENJOY! :D
You can find some raspberry muffin recipes here http://www.squidoo.com/raspberrymuffins with raspberry and walnuts, cream cheese, lemon, streusel, chocolate chips, and oatmeal.
Or blueberry muffin recipes with oranges, streusel, corn, whole wheat, cinnamon or organic blueberry muffins http://www.squidoo.com/blueberrymuffinre鈥?/a>
Here are 540 muffin recipes just waiting for you to try them.
http://allrecipes.com/Recipes/Bread/Muff鈥?/a>
or raspberry/strawberry jam?In need of some Muffin recipes?
how about chocolateIn need of some Muffin recipes?
Here a 2 great recipes!!!!
Banana Nut Muffins Recipe
Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)
Method
No need for a mixer with this recipe.
1 Preheat the oven to 350掳F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, espresso and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Makes 12 muffins.
Blue berry Muffins!!
2 cups flour
2/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1/2 cup milk
1/3 cup butter
2 Tablespoons of sugar for garnish
1/4 cup sliced almonds for garnish
1 1/2 cup unsweetened blueberries--thaw them out partially if they are frozen
Using a large mixing bowl, mix the flour, 2/3 cup of sugar, the baking powder, salt, and nutmeg. Then add the blueberries. Continue to stir until they're evenly coated.
Step 2 In a smaller bowl, beat eggs with a fork. Then beat in the milk and butter. Add this to the blueberry mixture in the larger bowl. Stir until everything is blended well.
Step 3 Grease your baking pans and then fill each muffin section about 2/3 full. Sprinkle the almonds and 2 tablespoons of sugar. Preheat oven to 400 Degrees.
Step 4 Bake for approximately 15-25 minutes. You can tell if they are done by inserting a toothpick into the center of the muffin and seeing if it comes out clean.
ENJOY! :D
You can find some raspberry muffin recipes here http://www.squidoo.com/raspberrymuffins with raspberry and walnuts, cream cheese, lemon, streusel, chocolate chips, and oatmeal.
Or blueberry muffin recipes with oranges, streusel, corn, whole wheat, cinnamon or organic blueberry muffins http://www.squidoo.com/blueberrymuffinre鈥?/a>
Here are 540 muffin recipes just waiting for you to try them.
http://allrecipes.com/Recipes/Bread/Muff鈥?/a>
Why do I always end up messing up my muffin recipes? Help, please!!!!?
Hi! I love baking. Whenever I try to make muffins, they come tasting ok, but have a HARD bottom and also have a hard crust around the top. Last time, I made my muffins without muffin cups and it came out DELICIOUS, no hard parts or anything. But, when I use paper cups, it comes out hard, and ';OK'; tasting. What am I doing wrong? What should I do? Help!!!! *Thank you so much!!!!* =)Why do I always end up messing up my muffin recipes? Help, please!!!!?
I never use paper cups for muffins...they're for cupcakes only here! lol
Hard bottoms usually means either over-mixing, or over-cooking. When you use the liners, the muffins are slightly smaller and require slightly less bake time than those made without the paper liners. Try baking them for a shorter amount of time, or just skipping the liners. And always make sure you mix just enough to moisten all the ingredients; do not try to mix out all the lumps. Lumps are good.Why do I always end up messing up my muffin recipes? Help, please!!!!?
Are you using the proper muffin method? I suggest looking into Alton Brown's ways of making muffins.
Part 1:
http://www.youtube.com/watch?v=J-D7zwa1v鈥?/a>
Part 2:
http://www.youtube.com/watch?v=XZJBXftTn鈥?/a>
Could be over beating the mix, that will result in hard muffins.
I never use paper cups for muffins...they're for cupcakes only here! lol
Hard bottoms usually means either over-mixing, or over-cooking. When you use the liners, the muffins are slightly smaller and require slightly less bake time than those made without the paper liners. Try baking them for a shorter amount of time, or just skipping the liners. And always make sure you mix just enough to moisten all the ingredients; do not try to mix out all the lumps. Lumps are good.Why do I always end up messing up my muffin recipes? Help, please!!!!?
Are you using the proper muffin method? I suggest looking into Alton Brown's ways of making muffins.
Part 1:
http://www.youtube.com/watch?v=J-D7zwa1v鈥?/a>
Part 2:
http://www.youtube.com/watch?v=XZJBXftTn鈥?/a>
Could be over beating the mix, that will result in hard muffins.
Savoury muffin recipes?
I want to make some savoury muffins. Do you have a great recipe you would like to share? I want to make them with sour cream %26amp; cheese etc.. But any recipe you would like to share is welcome!
Thanks!!Savoury muffin recipes?
Corn and Green Chilies Muffins
鈥?Vegetable oil cooking spray
鈥?1 1/4 cups stone-ground cornmeal
鈥?1/2 teaspoon salt
鈥?2 teaspoons baking powder
鈥?1 cup shredded sharp Cheddar
鈥?1 (8-ounce) can cream-style corn
鈥?1 cup sour cream
鈥?1 (4-ounce) can chopped green chiles
鈥?1/2 cup canola oil
鈥?2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.Savoury muffin recipes?
I think cornbread (unsweet) makes a good muffin. I'm also thinking you could get some inspiration from various fresh herbs, peppers, onions, and cheeses.
This is like anything else where there are is a technical aspect and a flavor aspect: cookies, ice cream, sauce/gravy, pancakes, etc. Once you have a suitable base recipe to get the chemistry right, then you can play with the flavors. It does help to have a sense of complimentary tastes...but that is often subjective.
You might also consider different spreads or flavored butters to use with your various muffins. For example if you made the corn muffin you could serve it with whipped butter that has a bit of hot sauce in it...this would swing it all the way over to the savory side, whereas honey butter makes it a sweet dish.
CHEESY SAVORY MUFFINS
1/4 c. vegetable oil
3/4 c. milk
2 eggs
1 c. whole wheat flour
1 c. unbleached flour
2 tsp. baking powder
1/4 tsp. salt
Pinch black pepper
1 tsp. summer savory
1 c. grated Cheddar cheese
1/4 c. chopped chives
Beat eggs, oil and milk in large bowl. Fold dry ingredients into egg mixture. Stir in cheese and chives. Spoon batter into greased muffin pan and bake 15-20 minutes. Makes 12.
Follow this link. There are over 30 recipes for you to try!
http://allrecipes.com/Recipes/Bread/Muff鈥?/a>
Hope this helps...
Dave
Thanks!!Savoury muffin recipes?
Corn and Green Chilies Muffins
鈥?Vegetable oil cooking spray
鈥?1 1/4 cups stone-ground cornmeal
鈥?1/2 teaspoon salt
鈥?2 teaspoons baking powder
鈥?1 cup shredded sharp Cheddar
鈥?1 (8-ounce) can cream-style corn
鈥?1 cup sour cream
鈥?1 (4-ounce) can chopped green chiles
鈥?1/2 cup canola oil
鈥?2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.Savoury muffin recipes?
I think cornbread (unsweet) makes a good muffin. I'm also thinking you could get some inspiration from various fresh herbs, peppers, onions, and cheeses.
This is like anything else where there are is a technical aspect and a flavor aspect: cookies, ice cream, sauce/gravy, pancakes, etc. Once you have a suitable base recipe to get the chemistry right, then you can play with the flavors. It does help to have a sense of complimentary tastes...but that is often subjective.
You might also consider different spreads or flavored butters to use with your various muffins. For example if you made the corn muffin you could serve it with whipped butter that has a bit of hot sauce in it...this would swing it all the way over to the savory side, whereas honey butter makes it a sweet dish.
CHEESY SAVORY MUFFINS
1/4 c. vegetable oil
3/4 c. milk
2 eggs
1 c. whole wheat flour
1 c. unbleached flour
2 tsp. baking powder
1/4 tsp. salt
Pinch black pepper
1 tsp. summer savory
1 c. grated Cheddar cheese
1/4 c. chopped chives
Beat eggs, oil and milk in large bowl. Fold dry ingredients into egg mixture. Stir in cheese and chives. Spoon batter into greased muffin pan and bake 15-20 minutes. Makes 12.
Follow this link. There are over 30 recipes for you to try!
http://allrecipes.com/Recipes/Bread/Muff鈥?/a>
Hope this helps...
Dave
Low fat, low calorie muffin recipes?
I'm looking for something thats pretty easy, not too many ingredients. Thanks!Low fat, low calorie muffin recipes?
LOW - CALORIE MUFFINS
Mix together lightly:
4 egg whites lightly beaten
3/4 c. skim milk
1/2 c. plain yogurt
1/4 c. apple concentrate
Mix:
1 1/2 c. whole wheat flour
1 c. rolled oats
1 c. 100% Bran
1 c. unsweetened applesauce
1 1/2 tsp. baking soda
1 tsp. cinnamon
Add wet ingredients and mix together. Optional - 1/2 cup raisins. Bake at 425 degrees for 17 to 22 minutes. 24 muffins. 67 calories per muffin.colour foundation
LOW - CALORIE MUFFINS
Mix together lightly:
4 egg whites lightly beaten
3/4 c. skim milk
1/2 c. plain yogurt
1/4 c. apple concentrate
Mix:
1 1/2 c. whole wheat flour
1 c. rolled oats
1 c. 100% Bran
1 c. unsweetened applesauce
1 1/2 tsp. baking soda
1 tsp. cinnamon
Add wet ingredients and mix together. Optional - 1/2 cup raisins. Bake at 425 degrees for 17 to 22 minutes. 24 muffins. 67 calories per muffin.
Vegan cake, cookie, muffin, recipes?????
my little 6 year old cousin is alergic to all dairy products. we just found out that she can have eggs, but it must be a minimum. i am tyring to find recipes (preferably without eggs) so that i can make her cookies, cakes, muffins etc. Does anyone have any recipes??/
THANKS!!Vegan cake, cookie, muffin, recipes?????
www.vegweb.com
You can also get ';Vegan Cupcakes Take Over the World'; by Isa Chandra Moskowitz. Her ';Vegan With a Vengeance'; has a list of egg replacers.
';How it All Vegan!'; and ';Garden of Vegan'; by Sarah Kramer and Tanya Barnard and ';La Dolce Vegan'; by Sarah Kramer also have great vegan recipes.
Check out the Vegan Lunchbox blog for vegan lunch ideas.
Use soy milk instead of cows' milk in baking. If you find a nonvegan recipe, you can sub soy milk for cows' milk.Vegan cake, cookie, muffin, recipes?????
If you are going to slag off vegetarian who care about animals one minute then come here asking for our help, isn't that a bit hypocrytical ?
...here is your last contribution to the V%26amp;V section, not nice really:
o BLAH BLAH BLAH!!! yall need to stop with that ';LETS SAVE THE ANIMALS'; CRAP!!!! You all talk about factories, and bad treatment of animlas and crap, but u dont realize it was not always like this. Us humans, who can actually think and solve problems, HAVE rank over animals. WE NEED TO SURVIVE. we neet protein and we need to satisfy our needs. Animals were put here for OUR survival. MMM I LOVE THE FLESH OF PIGS, COWS, AND CHICKENS. YUM YUM YUMMY!!!!!!
AND THEN, ALL OF YOU GO OUT AND BUY THESE OVER PIRCED ';REPLACEMENTS';.... HOW NATURAL IS THAT.
Not very nice, was it ??
Oh, you don't ';need'; protein from animals, not at all.
Did you enjoy your 16 thumbs down for your answer above ?? If that wasn't enough for you, try reading through the negative comments you generated.
WORLDS GREATEST VEGAN CAKE RECIPE (haha, well, in my opinion. It's super easy to make and tastes just like ';real'; chocolate cake)
1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/2 cup oil
1 1/2 tsp vinegar
1 tsp baking soda
1 cup cold water
Mix dry ingredients together; mix wet ingredients togther; combine; bake at 375 for about half an hour.
this vegan chocolate cakes pretty nice
Ingredients
300g self raising flour
3 level tsp baking powder
50g cocoa powder
250g caster sugar
1tsp vanilla essence
9 tbsp sunflower oil
250 ml orange juice
100ml water
1 orange zested
8” loose bottomed tin (greased)
ICING
250g icing sugar
1tbsp Cocoa
50g sunflower marg
3tbsp boiling water
Method/Procedure
preheat oven to 190°C
Sift the flour with the cocoa powder, baking powder and the sugar.
Mix with the rest of the ingredients
put in the tin and bake until it looks ready for about 20 - 30 minutes
THANKS!!Vegan cake, cookie, muffin, recipes?????
www.vegweb.com
You can also get ';Vegan Cupcakes Take Over the World'; by Isa Chandra Moskowitz. Her ';Vegan With a Vengeance'; has a list of egg replacers.
';How it All Vegan!'; and ';Garden of Vegan'; by Sarah Kramer and Tanya Barnard and ';La Dolce Vegan'; by Sarah Kramer also have great vegan recipes.
Check out the Vegan Lunchbox blog for vegan lunch ideas.
Use soy milk instead of cows' milk in baking. If you find a nonvegan recipe, you can sub soy milk for cows' milk.Vegan cake, cookie, muffin, recipes?????
If you are going to slag off vegetarian who care about animals one minute then come here asking for our help, isn't that a bit hypocrytical ?
...here is your last contribution to the V%26amp;V section, not nice really:
o BLAH BLAH BLAH!!! yall need to stop with that ';LETS SAVE THE ANIMALS'; CRAP!!!! You all talk about factories, and bad treatment of animlas and crap, but u dont realize it was not always like this. Us humans, who can actually think and solve problems, HAVE rank over animals. WE NEED TO SURVIVE. we neet protein and we need to satisfy our needs. Animals were put here for OUR survival. MMM I LOVE THE FLESH OF PIGS, COWS, AND CHICKENS. YUM YUM YUMMY!!!!!!
AND THEN, ALL OF YOU GO OUT AND BUY THESE OVER PIRCED ';REPLACEMENTS';.... HOW NATURAL IS THAT.
Not very nice, was it ??
Oh, you don't ';need'; protein from animals, not at all.
Did you enjoy your 16 thumbs down for your answer above ?? If that wasn't enough for you, try reading through the negative comments you generated.
WORLDS GREATEST VEGAN CAKE RECIPE (haha, well, in my opinion. It's super easy to make and tastes just like ';real'; chocolate cake)
1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/2 cup oil
1 1/2 tsp vinegar
1 tsp baking soda
1 cup cold water
Mix dry ingredients together; mix wet ingredients togther; combine; bake at 375 for about half an hour.
this vegan chocolate cakes pretty nice
Ingredients
300g self raising flour
3 level tsp baking powder
50g cocoa powder
250g caster sugar
1tsp vanilla essence
9 tbsp sunflower oil
250 ml orange juice
100ml water
1 orange zested
8” loose bottomed tin (greased)
ICING
250g icing sugar
1tbsp Cocoa
50g sunflower marg
3tbsp boiling water
Method/Procedure
preheat oven to 190°C
Sift the flour with the cocoa powder, baking powder and the sugar.
Mix with the rest of the ingredients
put in the tin and bake until it looks ready for about 20 - 30 minutes
So any good easy muffin recipes ??
Thanks i love Muffins :)So any good easy muffin recipes ??
Banana Chocolate Chip Muffins
1 large egg
40 ml cooking oil
40 ml milk
3 mashed ripe bananas
250 g flour
125 g granulated sugar
1 tbsp baking powder
1/2 tsp salt
100 g chocolate chips
Preheat the oven to 200掳C (gas mk 6, 400掳F). Place the egg, oil, mashed bananas and milk in a large mixing bowl and beat together. In another bowl place the flour, sugar, salt, baking powder and chocolate chips and mix. Pour in the liquid into the dry mix and stir until just blended. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any chocolate!). This recipe makes approximately 12 muffins. Chocolate chips can be plain chocolate, milk chocolate or even white chocolate.So any good easy muffin recipes ??
Easy Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
So glad you asked! I've used this one so much, the recipe card is a mess:
Betty Crocker's Favorite Muffins:
1 egg
1/2 C milk
1/4 C salad oil
1-1/2 C flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
Heat oven to 400 deg. Grease bottoms of 12 med. muffin cups (or use paper cups). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cuts 2/3 full. Bake 20-25 min or until golden brown. Immediately remove from pan.
I add other ingredients, such as: cinnamon and blueberries; cinnamon and raisins; cinnamon and apples. I guess you can see, I like cinnamon. But any fruit will do nicely.
Happy eating!
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup natural applesauce
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut or dried banana chips
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the walnuts, granola, and coconut or banana chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
---------------------------
Sour Cream Peach Muffins
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
-- Candlelight Inn, Ronks, Pennsylvania
---------------------------
BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375潞F. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts. Add to dry ingredients and stir (do not beat!) till moist. Fold in blueberries. Put batter into 16 lined muffin tins.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above. Spoon 1 Tbsp. topping on each muffin; lightly press into batter. Bake 20-25 min. Muffins freeze well.
-------------------------
Sugar Pie's Orange Cranberry Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup fresh or frozen cranberries (can use Craisins)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Zest of 1 small orange
1/4 cup fresh orange juice
Preheat the oven to 375掳. Use Pam w/ Flour to spray a standard 12-cup muffin pan.
In a medium bowl (dry ingredients), whisk the flour with the sugar, baking powder and salt. Stir in the cranberries. In another medium bowl (wet ingredients), whisk the eggs with the milk, oil, zest, and orange juice. Using a rubber spatula, fold the wet mixture into the dry mixture until blended; do not overmix. Mixture should have lumps of flour in it for best texture of muffins.
Spoon the batter evenly into the 12 muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest 5 minutes, then transfer to a rack. Serve warm or at room temperature. When thoroughly cooled, muffins can be kept overnight in an airtight container.
Yield: 12 muffins
--me!
Banana Nut Muffins
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: The Family That Cooks Together
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Blueberry Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Muffin Man
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Chocolate Lava Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Preheat oven to 375 degrees.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
While muffins are in oven, melt the ice cream in a small saucepan.
Banana Chocolate Chip Muffins
1 large egg
40 ml cooking oil
40 ml milk
3 mashed ripe bananas
250 g flour
125 g granulated sugar
1 tbsp baking powder
1/2 tsp salt
100 g chocolate chips
Preheat the oven to 200掳C (gas mk 6, 400掳F). Place the egg, oil, mashed bananas and milk in a large mixing bowl and beat together. In another bowl place the flour, sugar, salt, baking powder and chocolate chips and mix. Pour in the liquid into the dry mix and stir until just blended. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean (apart from any chocolate!). This recipe makes approximately 12 muffins. Chocolate chips can be plain chocolate, milk chocolate or even white chocolate.So any good easy muffin recipes ??
Easy Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
So glad you asked! I've used this one so much, the recipe card is a mess:
Betty Crocker's Favorite Muffins:
1 egg
1/2 C milk
1/4 C salad oil
1-1/2 C flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
Heat oven to 400 deg. Grease bottoms of 12 med. muffin cups (or use paper cups). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cuts 2/3 full. Bake 20-25 min or until golden brown. Immediately remove from pan.
I add other ingredients, such as: cinnamon and blueberries; cinnamon and raisins; cinnamon and apples. I guess you can see, I like cinnamon. But any fruit will do nicely.
Happy eating!
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup natural applesauce
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut or dried banana chips
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the walnuts, granola, and coconut or banana chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
---------------------------
Sour Cream Peach Muffins
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
-- Candlelight Inn, Ronks, Pennsylvania
---------------------------
BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375潞F. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts. Add to dry ingredients and stir (do not beat!) till moist. Fold in blueberries. Put batter into 16 lined muffin tins.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above. Spoon 1 Tbsp. topping on each muffin; lightly press into batter. Bake 20-25 min. Muffins freeze well.
-------------------------
Sugar Pie's Orange Cranberry Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
3/4 tsp. kosher salt
1 cup fresh or frozen cranberries (can use Craisins)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Zest of 1 small orange
1/4 cup fresh orange juice
Preheat the oven to 375掳. Use Pam w/ Flour to spray a standard 12-cup muffin pan.
In a medium bowl (dry ingredients), whisk the flour with the sugar, baking powder and salt. Stir in the cranberries. In another medium bowl (wet ingredients), whisk the eggs with the milk, oil, zest, and orange juice. Using a rubber spatula, fold the wet mixture into the dry mixture until blended; do not overmix. Mixture should have lumps of flour in it for best texture of muffins.
Spoon the batter evenly into the 12 muffin cups and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest 5 minutes, then transfer to a rack. Serve warm or at room temperature. When thoroughly cooled, muffins can be kept overnight in an airtight container.
Yield: 12 muffins
--me!
Banana Nut Muffins
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: The Family That Cooks Together
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Blueberry Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Muffin Man
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Chocolate Lava Muffins
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Preheat oven to 375 degrees.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
While muffins are in oven, melt the ice cream in a small saucepan.
Subscribe to:
Posts (Atom)