I have extra cream cheese frosting from a carrot cake I made last week. I want to make blueberry muffins. I'd like a recipe with oil so I can substitute applesauce.Has anyone got a great blueberry muffin recipe?
These are the BEST Blueberry Muffins and Simple to make
Ingredients
1/2 cup butter
2 eggs
2 cups flour
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup milk
2 teaspoons baking powder
1 1/2 cups blueberries
Directions
On slow speed, cream the butter and sugar.
Add eggs one at a time and mix until blended.
Sift dry ingredients and add alternating with milk.
Mash 1/2 cup blueberries and stir in by hand.
Add rest of blueberries, whole.
Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes.
Remove from pan carefully.
**My friend puts a little Orange Zest in them but I don't.Has anyone got a great blueberry muffin recipe?
JORDAN MARSH 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.
INGREDIENTS
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/8 cups applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 ounce chopped pecans
1/2 cup low fat granola
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Ingredients:
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
Method:
1. Preheat oven to 400 degrees F.
2. Grease muffin cups or line with muffin liners.
3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
4. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
5. Mix this with the flour mixture.
6. Fold in the blueberries.
7. Fill muffin cups right to the top
If you want a crumb topping then:
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.
Hope you enjoy them.
Thursday, December 24, 2009
If a blueberry muffin recipe calls for whole wheat flour AND white flour, is the whole wheat flour necessary?
Or can I substitute it with more regular flour?If a blueberry muffin recipe calls for whole wheat flour AND white flour, is the whole wheat flour necessary?
No it's not. The recipe is probably health-oriented, so that's why they replaced some of the white flour with whole-wheat (to add some extra fiber and nutrients to the muffins). However, you can use all white flour if you choose to. You will just get muffins that are a tad bit lighter and fluffier. But if you choose to follow the recipe as is, the muffins will have a bit more texture. They probably will be a bit more chewier also.If a blueberry muffin recipe calls for whole wheat flour AND white flour, is the whole wheat flour necessary?
the recipe wouldn't recommend the whole wheat flour if it were not necessary. You can use reg. flour but wont get the taste you are wanting! Try another recipe Look below for sites.
No its not. Whole wheat just makes it healthier. But you can omit it altogether and make muffins with just plain white flour.
you can substitute white flour for the whole wheat flour. Whole wheat flour would make them a bit more healthy tho.
yes ..... the whole wheat flour is just to make it healthier. However, you couldn't substitute white flour with all whole wheat, because the bread would be way too heavy
No, I don't think so. They probably suggest that because wheat is such a good source of fibre. Have fun baking.
Nope it is not.
No it's not. The recipe is probably health-oriented, so that's why they replaced some of the white flour with whole-wheat (to add some extra fiber and nutrients to the muffins). However, you can use all white flour if you choose to. You will just get muffins that are a tad bit lighter and fluffier. But if you choose to follow the recipe as is, the muffins will have a bit more texture. They probably will be a bit more chewier also.If a blueberry muffin recipe calls for whole wheat flour AND white flour, is the whole wheat flour necessary?
the recipe wouldn't recommend the whole wheat flour if it were not necessary. You can use reg. flour but wont get the taste you are wanting! Try another recipe Look below for sites.
No its not. Whole wheat just makes it healthier. But you can omit it altogether and make muffins with just plain white flour.
you can substitute white flour for the whole wheat flour. Whole wheat flour would make them a bit more healthy tho.
yes ..... the whole wheat flour is just to make it healthier. However, you couldn't substitute white flour with all whole wheat, because the bread would be way too heavy
No, I don't think so. They probably suggest that because wheat is such a good source of fibre. Have fun baking.
Nope it is not.
If my banana muffin recipe asks for 1/8 teaspoon ground cinnamon, is it ok if i just leave it out?
i don't have any cinnamon at home! argh or anything to substitute it, eg. nutmeg, allspice
will it stuff up my muffins if i dont have it?If my banana muffin recipe asks for 1/8 teaspoon ground cinnamon, is it ok if i just leave it out?
Its fine to leave out as it wont affect the texture of the final product. It will have an impact on the final flavour but not a great deal - its not like your leaving out the banana (that might not work too well!).If my banana muffin recipe asks for 1/8 teaspoon ground cinnamon, is it ok if i just leave it out?
Baking or Cooking is all about you. It is just an additive. IT is not flour or baking owder which makes the dough. You can add anything or leave anything out. Try the others and see. This will not stuff them, but would be nice to stuff them.
I put cinnamon in almost everything I bake, Biscotti, Cake, muffins. I put it in my pancake batter. It adds so much. Do you have Pumpkin pie spice or apple pie spice in the cabinet? Any of these will work as well. Your muffins are going to just taste a little less WOW without the cinnamon.
its all good to leave out the cinnamon...but then it wont taste and smell as good! but wont totally stuff up your muffins like they wont explode and whatever...BUT ya know if your gonna bake you should really get yourself some cinnamon
whats in nut meg?
it is ok
It's really not much to begin with. I think it will be ok. If you have any vanilla, add a bit more of that.
the cinnamon is only there for the taste it wont do any harm to leave it out.. i do it all the time like when brownies call for nuts, I just leave em out
soo good luck
Since i'ts only an eighth of a teaspoon, of course! I do it all the time. After all, It is a banana muffin!. If you want, you could put in some nutmeg, but you shouldn't have to. Hope this helps! -question001
Not to worry, it is definitely ok.
cinnamon goes well with your banana muffin.without it just makes your muffin plain tasting.it is really ok for today but the next time you try the recipe ,make sure you have either cinnamon or even allspice is ok too...
good luck = )
will it stuff up my muffins if i dont have it?If my banana muffin recipe asks for 1/8 teaspoon ground cinnamon, is it ok if i just leave it out?
Its fine to leave out as it wont affect the texture of the final product. It will have an impact on the final flavour but not a great deal - its not like your leaving out the banana (that might not work too well!).If my banana muffin recipe asks for 1/8 teaspoon ground cinnamon, is it ok if i just leave it out?
Baking or Cooking is all about you. It is just an additive. IT is not flour or baking owder which makes the dough. You can add anything or leave anything out. Try the others and see. This will not stuff them, but would be nice to stuff them.
I put cinnamon in almost everything I bake, Biscotti, Cake, muffins. I put it in my pancake batter. It adds so much. Do you have Pumpkin pie spice or apple pie spice in the cabinet? Any of these will work as well. Your muffins are going to just taste a little less WOW without the cinnamon.
its all good to leave out the cinnamon...but then it wont taste and smell as good! but wont totally stuff up your muffins like they wont explode and whatever...BUT ya know if your gonna bake you should really get yourself some cinnamon
whats in nut meg?
it is ok
It's really not much to begin with. I think it will be ok. If you have any vanilla, add a bit more of that.
the cinnamon is only there for the taste it wont do any harm to leave it out.. i do it all the time like when brownies call for nuts, I just leave em out
soo good luck
Since i'ts only an eighth of a teaspoon, of course! I do it all the time. After all, It is a banana muffin!. If you want, you could put in some nutmeg, but you shouldn't have to. Hope this helps! -question001
Not to worry, it is definitely ok.
cinnamon goes well with your banana muffin.without it just makes your muffin plain tasting.it is really ok for today but the next time you try the recipe ,make sure you have either cinnamon or even allspice is ok too...
good luck = )
Your favorite fruit and cream muffin recipe?
Please give me a recipe you have tried and liked. Low fat recipes would be good as well. I am looking for muffin recipes that can be used with multiple types of fruit so I can make strawberries and cream as well as peach and cream and blueberries, ect. Thank you!Your favorite fruit and cream muffin recipe?
Raspberry Cream Cheese Muffins
2 1/2 cups flour
1 cup granulated sugar
3/4 cup butter
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 eggs, divided
1 tsp. vanilla
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/2 cup raspberry preserves
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees F. Grease 15, average-size muffin tins.
In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.
To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter.
Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops.
Bake muffins 20-24 minutes.
These muffins are packed with calories. To reduce the fat and calories try this:
# Substitute yogurt in place of the sour cream, or use a fat-free sour cream
# Use reduced fat or fat-free cream cheese.
# Replace 1/4 of the butter with 1/4 cup reduced calorie stick margarine or butter blend
# Reduce the amount of sugar in the recipe, use 3/4 cup for the batter and 1/4 cup for the cream cheese filling
# Use an all-fruit spread in place of the raspberry preserves
---You can substitute whatever you like! I would recommend fruits like strawberries, cranberries, blueberries, and blackberries.Your favorite fruit and cream muffin recipe?
If you are looking for low fat, cream isn't part of a low fat diet, believe me. Just use a standard muffin recipe and add any kind of fruit you want, about 2/3 cup for 12 muffins. Make sure the fruit is coated with flour and added last, otherwise it will sink to the bottom of the muffins. Peaches don't work too well, they are very moist but you could try, same with strawberries. Blueberries, cranberries, dates, raisins work well as they are solid, not mushy.colour foundation
Raspberry Cream Cheese Muffins
2 1/2 cups flour
1 cup granulated sugar
3/4 cup butter
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 eggs, divided
1 tsp. vanilla
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/2 cup raspberry preserves
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees F. Grease 15, average-size muffin tins.
In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.
To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter.
Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops.
Bake muffins 20-24 minutes.
These muffins are packed with calories. To reduce the fat and calories try this:
# Substitute yogurt in place of the sour cream, or use a fat-free sour cream
# Use reduced fat or fat-free cream cheese.
# Replace 1/4 of the butter with 1/4 cup reduced calorie stick margarine or butter blend
# Reduce the amount of sugar in the recipe, use 3/4 cup for the batter and 1/4 cup for the cream cheese filling
# Use an all-fruit spread in place of the raspberry preserves
---You can substitute whatever you like! I would recommend fruits like strawberries, cranberries, blueberries, and blackberries.Your favorite fruit and cream muffin recipe?
If you are looking for low fat, cream isn't part of a low fat diet, believe me. Just use a standard muffin recipe and add any kind of fruit you want, about 2/3 cup for 12 muffins. Make sure the fruit is coated with flour and added last, otherwise it will sink to the bottom of the muffins. Peaches don't work too well, they are very moist but you could try, same with strawberries. Blueberries, cranberries, dates, raisins work well as they are solid, not mushy.
What are some delicious corn muffins recipes with blueberries in them?
If so, then please tell me them right away, make sure you include the tempature in which they should be cooked in along with how long, and the ingredients, and how you make them exactly.What are some delicious corn muffins recipes with blueberries in them?
BLUEBERRY CORN MUFFINS
1 c. flour
3 tbsp. sugar
1/2 tsp. baking soda
1 c. non fat buttermilk
3 tbsp. vegetable oil
1 c. yellow corn
1 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. fresh blueberries
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center of mixture. Combine buttermilk, oil and eggs; add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Spoon batter into foil lined muffin cups. Bake at 400 degrees for 20 minutes.
BLUEBERRY CORN MUFFIN CAKE
2 c. flour
1 c. corn meal
2 tsp. baking powder
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
3 eggs
1 tbsp. orange peel
1 1/2 c. buttermilk
3 c. blueberries
Stir flour, powder, cornmeal and salt together in a large bowl. Beat butter and sugar until fluffy. Add eggs one at a time and beat well after each. Stir in orange peel. Then add dry ingredients alternately with buttermilk. Beat at low speed until combined. Fold in blueberries, then pour batter into greased and floured tube pan. Bake at 375 degrees for 55 to 65 minutes or until toothpick tester comes out clean. Cool on rack for 15 minutes, then remove and cool completely on rack. Nice with a powdered sugar icing.
BLUEBERRY CORN MUFFINS
1 c. flour
3 tbsp. sugar
1/2 tsp. baking soda
1 c. non fat buttermilk
3 tbsp. vegetable oil
1 c. yellow corn
1 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. fresh blueberries
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Make a well in center of mixture. Combine buttermilk, oil and eggs; add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Spoon batter into foil lined muffin cups. Bake at 400 degrees for 20 minutes.
BLUEBERRY CORN MUFFIN CAKE
2 c. flour
1 c. corn meal
2 tsp. baking powder
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
3 eggs
1 tbsp. orange peel
1 1/2 c. buttermilk
3 c. blueberries
Stir flour, powder, cornmeal and salt together in a large bowl. Beat butter and sugar until fluffy. Add eggs one at a time and beat well after each. Stir in orange peel. Then add dry ingredients alternately with buttermilk. Beat at low speed until combined. Fold in blueberries, then pour batter into greased and floured tube pan. Bake at 375 degrees for 55 to 65 minutes or until toothpick tester comes out clean. Cool on rack for 15 minutes, then remove and cool completely on rack. Nice with a powdered sugar icing.
If a muffin recipe calls for 2 eggs, and I only have 1, will it be okay?
I want to make muffins, but it says I need 2 eggs, and I only have 1 :( I refuse to go to the store. Can I still make them?
What exactly are the eggs for anyway?If a muffin recipe calls for 2 eggs, and I only have 1, will it be okay?
why dont you just make half the recipe, since you only have half the eggs?If a muffin recipe calls for 2 eggs, and I only have 1, will it be okay?
It will be fine.
No it will not work and the taste will be less than perfect..go to your neighbor and borrow one and return the favor with a muffin..I love doing this with my neighbors..if you have no neighbors cut the recipe in half..
It won't work if you only have 1 egg. The egg is for binding the the ingredients together and it's also a leavening agent, that means it helps the muffins rise. You can use a tablespoon of applesauce as a substitute to the missing egg, that will work just as good, and it's not big in flavor so it won't overpower your other ingredients. Hope everything works out for the best. ;]
Add a few tablespoons of applesauce or water to make up the difference in liquid.
Eggs can bind ingredients as in meatloaves or croquettes. They can also leaven such baked high rises as souffles and sponge cakes.
If the recipe has another leavening agent like baking powder or self-rising flour used in it then just use a tablespoon of applesauce in place of the other egg.
yeah i do that all the time. hope i helped
What exactly are the eggs for anyway?If a muffin recipe calls for 2 eggs, and I only have 1, will it be okay?
why dont you just make half the recipe, since you only have half the eggs?If a muffin recipe calls for 2 eggs, and I only have 1, will it be okay?
It will be fine.
No it will not work and the taste will be less than perfect..go to your neighbor and borrow one and return the favor with a muffin..I love doing this with my neighbors..if you have no neighbors cut the recipe in half..
It won't work if you only have 1 egg. The egg is for binding the the ingredients together and it's also a leavening agent, that means it helps the muffins rise. You can use a tablespoon of applesauce as a substitute to the missing egg, that will work just as good, and it's not big in flavor so it won't overpower your other ingredients. Hope everything works out for the best. ;]
Add a few tablespoons of applesauce or water to make up the difference in liquid.
Eggs can bind ingredients as in meatloaves or croquettes. They can also leaven such baked high rises as souffles and sponge cakes.
If the recipe has another leavening agent like baking powder or self-rising flour used in it then just use a tablespoon of applesauce in place of the other egg.
yeah i do that all the time. hope i helped
Looking for the sweet muffin recipe & french muffins from betty crocker red pie sears cookbook 1972?
The two recipes are from the betty crocker red pie sears cookbook 1972. Sweet muffin recipe and French muffin recipe. I believe that was the name of the French muffin recipe, but can't remember. It used shortening and when muffins were out of the oven you dipped them in butter and rolled them in cinnamon sugar. The sweet muffin recipe was a general recipe and you could add blueberries, etc. as desired. Thank you.Looking for the sweet muffin recipe %26amp; french muffins from betty crocker red pie sears cookbook 1972?
Ingredients:
1/3 cup Shortening
1/2 cup Sugar
1 Egg
1 1/2 cup Flour or cake flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
1/2 cup Milk
3/4 cup Sugar
1 1/2 teaspoon Cinnamon
1/2 cup Butter or margarine -melted
Directions:
Heat oven to 350 degrees. Grease 15 medium muffin cups (2-3/4 in. diameter). Mix thoroughly shortening, 1/2 cup sugar, egg. Stir in flour, baking powder, salt and nutmeg alternately with the milk. Fill the muffin cups 2/3 full. Bake 20-25 minutes. Topping: Mix 3/4 cup sugar and the cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mix. Serve hot. These are very light in texture. Great taste!Looking for the sweet muffin recipe %26amp; french muffins from betty crocker red pie sears cookbook 1972?
French Puffins
1/3 c. soft shortening
1/2 c. sugar
1 egg
1-1/2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 c. milk
6 TB melted butter
1/2 c. sugar
1 tsp. cinnamon
Mix shortening, sugar %26amp; egg. Sift together flour, baking powder, salt %26amp; nutmeg. Mix together and stir in milk. Fill pans 2/3 full. Bake at 350 for 20-25 min. Immediately afterwards, roll in melted butter, then in sugar %26amp; cinnamon. Makes 12-14
Here ya go love.
Blueberry Streusel Muffins
1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 egg
2 cups flour
1/3 cup sugar
3 tsp. bkg. pwdr.
1/2 tsp salt
1 cup fresh blueberries or 3/4 cup frozen thawed and drained
Heat oven to 400. Grease bottoms only of 12 muffin cups. Beat milk, oil, vanilla and egg. Stir in flour, sugar, bkg. pwdr. and salt all at once just until flour is moistened. Fold in blueberries. Sprinkle with streusel topping. Bake 20 min.
Streusel Topping
1/4 cup flour
2 tbsp. brown sugar
2 tbsp butter
1/4 tsp cinnamon
Mix all together until crumbly.
French Puffs
Omit blueberries and topping. Mix 1/2 cup sugar and 1 tsp cinnamon. Immediately roll hot muffins in about 1/2 cup butter, melted, and then in sugar mixture.
I better be worth 10 points after all that typing-lol
Ingredients:
1/3 cup Shortening
1/2 cup Sugar
1 Egg
1 1/2 cup Flour or cake flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
1/2 cup Milk
3/4 cup Sugar
1 1/2 teaspoon Cinnamon
1/2 cup Butter or margarine -melted
Directions:
Heat oven to 350 degrees. Grease 15 medium muffin cups (2-3/4 in. diameter). Mix thoroughly shortening, 1/2 cup sugar, egg. Stir in flour, baking powder, salt and nutmeg alternately with the milk. Fill the muffin cups 2/3 full. Bake 20-25 minutes. Topping: Mix 3/4 cup sugar and the cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mix. Serve hot. These are very light in texture. Great taste!Looking for the sweet muffin recipe %26amp; french muffins from betty crocker red pie sears cookbook 1972?
French Puffins
1/3 c. soft shortening
1/2 c. sugar
1 egg
1-1/2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 c. milk
6 TB melted butter
1/2 c. sugar
1 tsp. cinnamon
Mix shortening, sugar %26amp; egg. Sift together flour, baking powder, salt %26amp; nutmeg. Mix together and stir in milk. Fill pans 2/3 full. Bake at 350 for 20-25 min. Immediately afterwards, roll in melted butter, then in sugar %26amp; cinnamon. Makes 12-14
Here ya go love.
Blueberry Streusel Muffins
1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 egg
2 cups flour
1/3 cup sugar
3 tsp. bkg. pwdr.
1/2 tsp salt
1 cup fresh blueberries or 3/4 cup frozen thawed and drained
Heat oven to 400. Grease bottoms only of 12 muffin cups. Beat milk, oil, vanilla and egg. Stir in flour, sugar, bkg. pwdr. and salt all at once just until flour is moistened. Fold in blueberries. Sprinkle with streusel topping. Bake 20 min.
Streusel Topping
1/4 cup flour
2 tbsp. brown sugar
2 tbsp butter
1/4 tsp cinnamon
Mix all together until crumbly.
French Puffs
Omit blueberries and topping. Mix 1/2 cup sugar and 1 tsp cinnamon. Immediately roll hot muffins in about 1/2 cup butter, melted, and then in sugar mixture.
I better be worth 10 points after all that typing-lol
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