Who here has any good muffin recipes?

Ya I love muffins so I want some more recipes?????Who here has any good muffin recipes?
Cranberry Orange Muffins





INGREDIENTS:


2 cups all-purpose flour, sift before measuring


2/3 cup granulated sugar


1 tablespoon baking powder


1/2 teaspoon salt


1 egg


3/4 cup milk


3 tablespoons vegetable oil


3/4 cup fresh or frozen cranberries, chopped


2 tablespoons finely grated orange peel


2 tablespoons chopped pecans or walnuts





PREP:


Sift dry ingredients together into bowl. Measure remaining ingredients into a well in center of the dry ingredients. Stir just until all flour is moistened. Fill 12 greased muffin cups or paper liners about 2/3 full.





Bake at 450掳 for 18 to 20 minutes. Makes 1 dozen muffins.


If using self-rising flour, omit the baking powder and salt.Who here has any good muffin recipes?
Peach Muffins





INGREDIENTS:


1 cup quick-cooking oats


1 cup buttermilk


1/4 cup vegetable oil


2 tablespoons molasses


1 teaspoon vanilla


1 egg


1 1/4 cups all-purpose flour


1/4 cup diced peaches


3/4 cup chopped pecans


1/4 cup light brown sugar, packed


1 1/2 teaspoons ground cinnamon


1 teaspoon baking soda


1 teaspoon baking powder


1/2 teaspoon salt


PREPARATION:


In a large mixing bowl, combine oats and buttermilk. With a fork, mix in vegetable oil, molasses, vanilla, and egg. Add remaining ingredients and stir just until dry ingredients are dampened.


Grease bottoms of 12 medium muffin cups.





Divide batter evenly among muffin cups. Bake at 400掳 for about 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Makes 12 medium muffins.


~~~~~~~~~~~~~~~~~~~~~~~~~~~


Strawberry Cinnamon Muffins


If you have leftovers (which I sincerely doubt!), store them in the freezer. Use resealable bags, in order to be able to take them out one by one. For a quick breakfast, simply reheat the strawberry muffins in the oven at 350 degrees F for 10 minutes.





Ingredients





- 2 eggs


- 2/3 cup sugar


- 1/2 cup milk


- 1/4 cup plain yogurt


- 1 teaspoon vanilla


- 1/2 stick butter, melted and cooled


- 2 cups flour


- 1 tablespoon baking powder


- 1/4 teaspoon salt


- 1/4 teaspoon cinnamon


- 1 1/2 cups strawberries, hulled and cut in chunks











Directions





Preheat oven to 375 degrees F. Grease mufin tins or line with paper cups.





In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.





In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.





Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.





Serves 12


~~~~~~~~~~~~~~~~~~~~~~~~





Blueberry-Lemon Muffins





2 陆 c. flour


戮 c. sugar (white or brown) plus more for sprinkling on top


1 T. baking powder


1/8 t. fine salt


Freshly grated nutmeg


陆 c. sweet butter


1 c. whole milk


2 large eggs, at room temperature


1 T. finely grated lemon zest


陆 t. vanilla


1 陆 c. fresh blueberries, rinsed and dried (I tossed them in a little flour to prevent 鈥榮inking鈥?br>




Preheat oven to 425 degrees. Line a 12 muffin tin with cupcake liners and set aside (mine made a few more than 12).





Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl; set aside.





Melt the butter in a microwave. Whisk in the milk, eggs, lemon zest, and vanilla with the butter.





Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not over mix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar (I used turbanado sugar here).





Put the muffins in the oven and immediately reduce oven temperature to 375 degrees. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. Insert a toothpick into the center of a muffin to check if it is done. The toothpick should come out clean. Cool muffins in the pan on a rack for a couple of minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.





Makes 12 muffins
Coconut Cream Muffins





1 1/4 cups flour


1 teaspoon baking powder


1/4 teaspoon salt


1 1/2 teaspoons vanilla


1/4 teaspoon almond extract


2/3 cup heavy cream or half and half


1/2 cup softened butter


3/4 cup sugar


2 eggs


1 3/4 cups sweetened flaked coconut





Heat oven to 350潞F. Grease and flour 12 muffin cups or line with paper liners.





Whisk flour, baking powder and salt in a small bowl.





Stir extracts into cream. Beat butter in large bowl with an electric mixer on high speed for 1 minute. Gradually add sugar and beat until fluffy. Reduce mixer speed to medium. Beat in eggs until blended. Reduce mixer speed to low.





Alternately beat in flour and cream mixtures, beginning and ending with the flour, just until blended. Stir in coconut.





Fill prepared muffin tins three-fourths way full.





Bake 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.





Yield: 1 dozen.
BERRY CREAM MUFFINS


2 cups all purpose flour


1 cup sugar


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 1/2 cups fresh or frozen raspberries or blueberries


2 eggs, lightly beaten


1 cup (8 oz) sour cream


1/2 cup vegetable oil


1/2 teaspoon vanilla extract





1. In a lg. bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.





2. Fill greased muffin cups 2/3 full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.





Yield: 1 dozen





If using frozen berries, do not thaw before using.
Morning Glory Muffins I





Submitted by: Jack Dickson





Rated: 5 out of 5 by 78 members





Prep Time: 15 Minutes


Cook Time: 20 Minutes Ready In: 35 Minutes


Yields: 18 servings





';This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts. A perfect start for your day!';





INGREDIENTS:





1 1/2 cups all-purpose flour


1/2 cup whole wheat flour


1 1/4 cups white sugar


1 tablespoon ground cinnamon


2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


2 cups grated carrots


1 apple - peeled, cored, and


chopped 1 cup raisins


1 egg


2 egg whites


1/2 cup apple butter


1/4 cup vegetable oil


1 tablespoon vanilla extract


2 tablespoons chopped walnuts


2 tablespoons toasted wheat


germ





DIRECTIONS:





1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.


2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.


3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.


4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.


5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.





ALL RIGHTS RESERVED 漏 2007 Allrecipes.com Printed from Allrecipes.com 4/14/2007





Health Nut Blueberry Muffins





Submitted by: ZOPOOH





Rated: 5 out of 5 by 98 members





Prep Time: 15 Minutes


Cook Time: 15 Minutes Ready In: 30 Minutes


Yields: 12 servings





';Whole wheat flour, oats and wheat germ lend a hearty texture to these delicious muffins. An awesome healthy alternative to the usual blueberry muffin.';





INGREDIENTS:





3/4 cup all-purpose flour


3/4 cup whole wheat flour


3/4 cup white sugar


1/4 cup oat bran


1/4 cup quick cooking oats


1/4 cup wheat germ


1 teaspoon baking powder


1 teaspoon baking soda 1/4 teaspoon salt


1 cup blueberries


1/2 cup chopped walnuts


1 banana, mashed


1 cup buttermilk


1 egg


1 tablespoon vegetable oil


1 teaspoon vanilla extract





DIRECTIONS:





1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.


2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.


3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.





ALL RIGHTS RESERVED 漏 2007 Allrecipes.com Printed from Allrecipes.com 4/14/2007
Homemade Blueberry Muffins





2c. All purpose flour


1/3c. Sugar


1tbs. Baking powder


1/2tsp. Grated lemon peel


1c. Skim milk


1/4c. Egg beaters


1/3c. Melted butter


3/4c. Fresh or frozen blueberries





In a large bowl, combine flour, sugar, baking powder, lemon peel, skim milk, and egg beaters, gently stir in blueberries. Spoon butter into 12, 2 1/2 inch muffin pan cups. Sprinkle crumb toppings (recipe for crumb topping is below), over muffins. Bake at 400 degrees for 15 to 18 minutes until lightly brown.





Crumb Topping mix:





In a small bowl, combine 1/2c. flour and 1/2c. sugar, with a pastry blender, cut in 1/4c. butter till mixture resembles course crumbs.





Hope this helps
Found at copykat, loved the taste. Pretty cool.





Muffins that taste like donuts


Created by admin, January 7, 2006 Average user rating / 4 2 Users Voted


Description This is a classic recipe from http://www.copykatchat.com. This recipe was originally posted by Lotsofhats in 2003.


Ingredients


At a glance


Course


Breads


Difficulty


Medium Difficulty


Source


You Gotta Try This!


Makes


12In a large bowl, combine:


1 3/4 C. flour


1 1/2 tsp. baking powder


1/2 tsp. salt


1/2 tsp. nutmeg


1/4 tsp. cinnamon





In another bowl, combine:


1 egg


1/3 C. oil


3/4 C. sugar


3/4 C. milkMethods/steps


Add wet ingredients to dry, and stir only to combine (do not over mix!). Fill muffin tins 2/3 full and bake at 350 for 20-25 minutes.


Meanwhile, melt 1/2 cup margarine or butter and set aside.


Combine 3/4 cup sugar and 1 tsp cinnamon in another bowl and set aside.





Take muffins out, and while they're still hot, dip in melted margarine and then in cinnamon sugar mixture.
Banana-Orange Muffins





1 1/2 cups Quaker庐 Oats (quick or old fashioned, uncooked)


1 cup all-purpose flour


1/3 cup firmly packed brown sugar


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon ground cinnamon


1/4 teaspoon salt (optional)


1/3 cup chopped dates or raisins (optional)


1 (8-ounce) carton plain nonfat yogurt or 3/4 cup low-fat buttermilk


3/4 cup mashed ripe banana (about 2 medium)


2 large egg whites or 1 large egg, lightly beaten


2 tablespoons vegetable oil


1 1/2 teaspoons grated orange peel





1. Heat oven to 400掳F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.


2. In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well.


3. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)


4. Fill muffin cups almost full.


5. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.





Makes 1 dozen muffins.