Date: Fri, 13 Aug 93 11:38:17 CDT
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CORNBREAD MUFFINS
1/2 cup polenta, 1/2 cup self-raising flour, 1 Tbsp castor sugar, 1/3
cup milk 1/2 tsp ground cumin, 1 Tbsp chopped fresh parsley, 1 egg
lightly beaten 3/4 oz butter, melted
Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar &
cumin into bowl. Stir in parsley, butter, egg & milk, stir until just
combined. Spoon into pans and bake for about 25 mins or until lightly
browned. Makes 4. Suitable to freeze.
FRESH PEAR MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup golden syrup
2 eggs, 1 cup milk, 4 fresh pears peeled & diced
Dry Mix - 3 cups flour, 2 tsp cinnamon, 2 tsp mixed spice, 4 tsp gr.ginger
Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine,
sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in
the pears. Carefully stir in the previously combined dry mix. Place in
pans & bake for 25-30 mins. Makes 12-14.
Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix.
FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix.
FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix.
FP with Raisins - Add 1/2 cup chopped raisins to the wet mix.
FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking
powder.
BANANA CURRY MUFFINS
2 cups flour, 2 tsp baking powder, 1.1/2 cups bran, 2 ozs butter, 1 cup
milk 1 tsp curry powder, 1 Tbsp treacle or golden syrup, 3/4 cup mashed
bananas 3 Tbsp sweetened condensed milk, 1/2 tsp baking soda
Preheat oven to 350oF, prepare pans. Sift flour & b/pdr, stir in bran &
make a well in the centre. Melt the butter, curry pdr, treacle & condensed
milk together. Dissolve the soda in the milk & pour into the dry ingredients
with the butter mixture & the bananas. Stir until just combined. Spoon
into pans & bake for 15-20 mins or until well risen & golden. Makes 16-18
muffins.
Microwave Instructions: Place paper muffin cases into a microwave-proof
muffin tray. Just over half fill each case. Place on a microwave-proof rack
& cook on high power for 2.1/2 to 3 mins or until no wet spots are visible.
Repeat with remaining mixture. For microwave ovens without a rotating
turntable, give tray a quarter turn halfway through cooking.
BEST EVER BANANA MUFFINS
3 large ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup melted butter
1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1.1/2 cup flour
Preheat oven to 375oF, prepare pans. Mash bananas, add sugar & slightly
beaten egg. Add the melted butter. Add dry ingredients & bake for 20 mins.
Makes 9 large muffins.
AMARETTO & ALMOND MUFFINS
2/3 cup sour milk, 3 Tbsp melted butter or margarine, 1 egg
1/2 cup amaretto liqueur, 1 cup sliced almonds, 2 tsp baking powder
1/2 cup sugar, 2 cups flour
Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred.
into a bowl & mix well, then add the remaining ingred. & blend until
just mixed. Put into pans & bake for 15-20 mins. Makes 12.
FONDUE CHEESE MUFFINS
1 egg, 1 cup milk, 3 Tbsp melted margarine, 3 Tbsp kirsch
1 cup grated gruyeye cheese, 1 clove garlic crushed, 1/2 tsp nutmeg
3 tsp baking powder, 2 cups flour
Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans & bake for 15-20 mins. Makes 12 muffins.
LEMON-CHEESE & RAISIN MUFFINS
2/3 cup milk, juice & grated rind of 1 lemon, 2 eggs, 1/4 cup white sugar
1/4 cup brown sugar, 1/4 cup lemon cheese, 1/2 cup raisins, 2 cups flour
1 cup shredded coconut, 1 Tsp baking powder
Preheat oven to 375oF, prepare pans. Mix all ingredients except the flour &
b/pdr. Add flour & b/pdr & mix until just blended. Spoon into pans & bake
for 20-25 mins. Makes 14 moist & tasty muffins. If you can't buy lemon cheese
then here is a couple of recipes, you can use either in the muffins.
LEMON CHEESE
4 ozs butter, 1 cup sugar, 1 cup water, juice of 2 lemons & grated rind of
1, 2 eggs, 1 pkt lemon jelly crystals (jello?)
Put butter, sugar, lemon rind & juice, water & jelly crystals in a double
boiler, or put in a basin & stand in a saucepan of hot water. When mixture
is melted add the well-beaten eggs. Stir occasionally until the mixture
thickens. (Do NOT let it boil). Pour into hot jars & cover when cold.
Store in refrigerator.
LEMON HONEY
1 lb sugar, 4 ozs butter, 4 eggs, juice & rind of 4 lemons
Grate only the yellow parts of the lemons as the white pith is bitter.
Strain the juice, beat eggs a little, put all ingredients into a double
boiler or put in a basin & stand in hot water. Cook slowly until thick &
smooth. (This may take quite awhile, do NOT let it boil). Put into
hot jars & cover when cold. Store in refrigerator.
DONNA'S BEER MUFFINS
3 cups flour, 5 tsp baking powder, 1/2 tsp salt, 3 Tbsp sugar
1 bottle of beer
Preheat oven to 350oF, prepare pans. Measure dry ingredients into bowl &
pour beer over, stirring to blend. Spoon into pans & brush tops with butter.
Bake for 15-20 mins. Makes 9 large muffins. Serve hot, a little grated
cheddar cheese may be sprinkled on top before baking if desired.
NOTE: Copied without permission from Muffin Mania. As this book is Canadian
I've asked a Canadian friend how large a bottle of beer is over there, she
says they are small about equivalent to a can of beer here (NZ), about 375
mls I think but don't quote me on that. If you DO KNOW the size of a
Canadian bottle of beer please DON'T EMAIL me with the information, tell the
newsgroup!
COCONUT-CREAM MUFFINS
2 eggs, 1 Tbsp rum, 3 Tbsp melted margarine, 1 cup coconut cream
1 cup coarsely shredded coconut, 3/4 cup chopped pineapple
2 tsp baking powder, 1/2 cup sugar, 1.3/4 cup flour
Preheat oven to 400oF, prepare pans. Put the first six ingredients into a
bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon
into pans, sprinkle a little coconut on top of each muffin & bake for 50-20
mins. Makes 12 muffins.
NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope
it is available in the States & elsewhere.
CURACAO MUFFINS
Wet Mix - 1/2 cup melted margarine, 3/4 cup sugar, 1/4 cup apple juice
1/2 cup curacao liqueur, 2 eggs, 1/2 cup lemon cheese
Dry Mix - 2 tsp baking powder, 1.3/4 cups flour
Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well.
Fold in the previously mixed dry ingredients until just blended. Spoon into
pans & bake for 15-20 mins. Makes 20 muffins.
Note: Curacao is an orange flavoured liqueur.
BANANA & BRAN MUFFINS
Wet Mix - 1/2 cup margarine or oil, 1/4 cup sugar, 2 eggs
1/4 cup golden syrup, 1.1/2 cups mashed banana
1/2 cup milk or yoghurt, 1 Tbsp orange rind
Dry Mix - 1 cup flaky bran, 2 cups self-raising flour, 1/2 tsp baking soda
1/2 tsp nutmeg.
Topping - Equal parts of cinnamon & sugar.
Preheat oven to 400oF & grease muffin pans. Beat well, all of the
wet mix ingredients & gently fold in the previously combined dry
ingredients. Place in the muffin pans, sprinkle with topping and bake
for 20-25 mins. Makes 12-14.
Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix
as desired.
PUMPKIN MUFFINS
1.1/2 cups self raising flour, 1/4 tsp nutmeg, 1/2 cup (firm) brown sugar
1/2 cup drained, mashed, cooked pumpkin, 1/2 cup milk, 1/2 tsp salt
1/4 tsp spice, 1/4 cup oil, 1/2 cup sultanas
Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat
egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry
ingredients to wet mix and mix with the MINIMUM amount of stirs (over
stirring will produce pointy peaked muffins). 3/4 fill muffin pan (grease
if not using non-stick pan) & bake 375oF for 18-20mins.
BLUEBERRY BRAN MUFFINS
Wet Mix - 1/2 cup butter, 1/2 cup sugar, 1.1/2 cups milk, 1/4 cup lemon
juice 2 eggs, 1 cup blueberries frozen/fresh/canned (drained), 2 Tbsp honey
Dry Mix - 2 cups self-raising flour, 1 cup flaky bran
Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add
warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold the
blueberries into the mixture taking care not to break them. Fold the flour
into the wet mix then place into pans. Bake for 20-25 mins. Makes 12
KIWIFRUIT MUFFINS - 1
Wet Mix - 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1/2 cup milk
4 large very ripe mashed kiwifruit, 1/4 tsp vanilla essence
1 Tspn lemon juice
Dry Mix - 3 cups self-raising flour
Topping - equal parts sugar & mixed spice (optional)
Preheat oven to 350oF, prepare pans, or line them with muffin
papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix
ingredients then carefully fold in the flour. Place in the muffin pans,
sprinkle with topping if desired & bake for 25-30 mins. Makes 12.
Variations:
Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of
extra flour to the dry mix.
Comment: These muffins are a very pale colour when cooked.
KIWIFRUIT MUFFINS - 2
3/4 cup white flour, 1/2 cup cornmeal, 1/2 cup wholemeal
3 tsps baking powder, 1/2 cup oil, 1/2 cup sugar
1/2 cup kiwifruit-peeled,chopped; 2 eggs, 1/2 cup milk
Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In
another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet
mixture. Add dry mix to wet mix and stir until JUST combined Spoon into
pans & bake at 400oF for 15-20 mins. Makes 12.
BANANA PECAN MUFFINS
1.1/2 cups flour, 1 tsp baking SODA, 3/4 cup raw sugar
3.1/2 ozs butter, 1 egg, 1.1/2 tsps baking POWDER
1.1/2 cups bran, 1/2 cup chopped pecans or walnuts
2 very ripe bananas, 1/2 cup milk, 1/2 cup plain yoghurt
Sift flour, b/pdr, b/soda into a bowl. Stir in bran, sugar & nuts. Make
a well in centre of dry ingredients. Melt butter in a small pot or
microwave. Mash bananas. Lightly beat egg, milk & yoghurt together. Add
bananas to dry ingredients. Pour melted butter & egg mixture into the
well & mix with a fork until JUST combined. Spoon into prepared pans &
bake at 430oF for 15-20 mins.
BANANA & WALNUT MUFFINS
1 oz butter, 1.1/2 cups flour, 1/4 tsp nutmeg, 1/2 tsp salt
1 egg, 1/2 cup chopped walnuts, 1/2 tsp grated lemon rind
2 bananas, 1.1/2 tsp baking powder, 1/4 cup sugar
3/4 cup milk, 2 Tbsp oil, 1/2 tsp grated orange rind
Melt butter, mash bananas. Sift flour, b/pdr, nutmeg, sugar & salt into
a bowl. Add melted butter, milk, egg, oil, nuts & rinds to bananas. Make
a well in centre of dry ingredients & gently stir in banana mixture. Spoon
into prepared pans & bake at 400oF for 15-20 mins. Makes 18.
CHOCOLATE CHIP MUFFINS
Wet Mix - 1/2 cup butter or margarine, 1/2 cup sugar, 2 eggs
1 cup milk, 1/2 cup yoghurt, 1 tsp vanilla essence
1/2 cup chopped chocolate or chocolate chips
Dry Mix - 3 cups self-raising flour
Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar
& beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold
the flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14.
Variations:
Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to the
wet mix.
Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup
chopped pecans to the wet mix of Choc or Double Choc muffins.
Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above
recipes.
FIG MUFFINS
Wet Mix - 1/2 cup oil, 1/2 cup sugar, 2 eggs, 1/2 cup milk
1/2 orange juice, 2 tsps orange rind, 1 cup chopped dried figs
Dry Mix - 2.1/2 cups self-raising flour
1/4 tsp baking soda
Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix
ingredients lastly adding the figs, gently fold the dry mix into the wet
mix. Place in pans and bake for 20-25 mins. Makes 10-12.
Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to
the wet mix.
*Comment: I'm not sure if the orange juice is supposed to be the juice
of 1/2 an orange or whether there was a misprint and it should have been
1/2 cup orange juice, try the smallest amount and then add more if too
dry.
CARROT & RAISIN MUFFINS (1)
1.1/4 cups flour, 3/4 cup creamota (quick cooking rolled oats),
2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 cup grated carrot
3/4 cup raisins, 1/2 tsp cinnamon, 1 egg, 3 Tbsp oil
Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beat
egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid.
Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins.
CARROT & RAISIN MUFFINS (2)
1 cup bran, 3/4 cup flour, 1 tsp baking soda, 1 Tbsp golden syrup, 1 egg
1 small carrot, 1/4 tsp salt, 1/4 cup cottage cheese, 1/4 cup raisins
1/2 cup sugar, 3/4 cup milk
Place bran, milk, golden syrup & egg into a mixing bowl. Peel & grate
carrot & add with cottage cheese & raisins. Leave to stand for 5 mins.
Add flour, sugar, b/soda & salt. Mix until just combined. 3/4 fill
greased muffin pans & bake at 350oF for 20 mins or until well-risen &
golden. Makes 9.
CARROT 'n RAISIN MUFFINS (3)
1/4 cup oil, 1/4 cup brown sugar, 2 eggs separated, 1 cup grated carrot
1.1/2 cups self-raising flour, 1 egg white extra, 1 tsp cinnamon
1/2 tsp nutmeg, 1.1/4 cups all-bran, 1/2 cup raisins, 1 cup buttermilk
sunflower seeds for topping
Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot.
Sift flour & spices together in another bowl, stir in all-bran together with
carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly
beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake
at 400oF for 20-25 mins.
AVOCADO MUFFINS
Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed
1 cup toasted slivered almonds, 1 cup milk
Dry Mix - 2 cups self-raising flour
Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the
egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour
& mix gently but thoroughly until the ingredients are moistened &
combined. Place in pans and sprinkle each muffin with topping. Bake for
20-25 mins. Makes 10-12.
Note: I also add a little grated lemon rind. Almonds may be toasted
quickly in the microwave or in a dry frying pan, stir constantly to stop
burning. These muffins are one of my favourites.
POPPYSEED MUFFINS
Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar
1/4 cup poppy seeds, 2 eggs
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix
well. Add combined dry mix to wet mix until just combined. Spoon into
pans & bake for 10-15 mins. Makes 12.
PUMPKIN & POPPYSEED MUFFINS
Wet Mix - 1/2 cup cooked, mashed pumpkin, 1/2 cup milk, 4.1/2 oz butter
3/4 cup raw sugar, 1 egg, 1/3 cup poppy seeds
Dry Mix - 2 cups self-raising flour
Reheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add
egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds
then flour. Spoon into pans & sprinkle each muffin with the remaining
sugar. Bake for 25 mins. Makes 12.
BANANA & POPPYSEED MUFFINS
4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr
2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk
1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra
Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add
sugar & beat until well combined & paler in colour. Beat eggs until
thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice
together, add poppy seeds. Mash bananas, add to sugar mixture & stir to
combine. Fold sifted ingredients, milk & egg alternately into the banana
mixture until just combined. Do not overmix. Spoon into pans, sprinkle
tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before
turning out. Makes 12.
LEMON SPICED MUFFINS 2 cups flour, 4 tsp baking powder, 1.1/2 tsp cinnamon, 1/2 cup sugar 1 Tbsp grated lemon rind, 1/2 cup oil, 2 eggs, 1/4 cup milk 1 cup unsweetened natural yoghurt Topping: 1/4 cup raw sugar & 1 tsp ground cinnamon mixed together Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together. Add dry mix to wet mix until just combined. Spoon into pans, sprinkle with topping, bake for 15-20 mins or until golden & well risen. Makes 12.
CORN & BACON MUFFINS
4 finely chopped bacon rashers, 2 cups self-raising flour, 1 tsp paprika
2 ozs chopped butter, 1 lightly beaten egg, 1 tsp grain mustard
1/4 cup buttermilk, 4-5 oz can creamed corn, 1/2-2/3 cup milk
2 Tbsp grated fresh parmesan cheese
Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on
absorbent paper. Sift flour & paprika, rub in butter until mixture
resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk,
corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of
the milk if required. Spoon into pans, sprinkle with cheese, bake for about
20 mins or until done. Makes 12.
COFFEE MUFFINS
1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt
2.1/2 cups flour, 2 tsp baking powder
Preheat oven to 400oF, prepare pans. Put the first four ingredients into a
bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon
into pans & bake for 15-20 mins. Makes 15.
PAIL FULL OF MUFFINS
This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered
in the refrigerator. Prepare recipe the day BEFORE baking.
2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine
3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbsp
salt 5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz)
2 cups raisins or chopped dates
Pour boiling water over all bran & let stand. In very large bowl (or bath
tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix
well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add
bran flakes & fold in until just combined. Add raisins or dates. Chill 1
day before baking. Spoon into pans & bake at 375oF for 15-20 mins.
CHOCOHOLICS' CHEESECAKE MUFFINS
2.3/4 ozs cream cheese, 2 Tbsp sugar, 1 beaten egg, 1/3 cup cooking oil
3/4 cup milk, icing sugar, 1 cup flour, 3 Tbsp cocoa, 1/2 tsp salt
2 tsp baking powder, 1/2 cup sugar
In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy.
Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa,
baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix
until just combined. Spoon half of batter into prepared pans, put 1 tsp
cream cheese on top of each muffin, top with rest of batter. Bake at
375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin.
Note: Icing Sugar = Confectioner's Sugar or Powdered Sugar.
GOLDEN ZUCCHINI MUFFINS
2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla
1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice)
1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour
2/3 cup grated yellow zucchini (courgette)
Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans & bake for 20-25 mins. Makes 12.
GINGERBREAD MUFFINS
Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil
1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt
2 tsp ground ginger (pr preferably freshly grated ginger)
Dry Mix - 1 cup flour, 1 tsp baking powder
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12. These muffins are best made with freshly
grated real ginger, if you can be bothered.
HAZELNUT MUFFINS
Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine,
1/2 cup frangelico liqueur*, 1/2 cup sugar
Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
* Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as
filberts in the States.
STRAWBERRY SURPRISE MUFFINS
Wet Mix - 1/3 cup melted butter or margarine, 1 cup yoghurt, 2 eggs
1/2 cup sugar
Dry Mix - 2 tsp baking powder, 2/3 cup oat bran, 1.1/4 cups flour
1/4 cup sliced almonds
Surprise: 1/2 cup strawberry jam
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon half of the
batter into each pan, put a little strawberry jam into the centre of each
muffin & top off with remaining batter. Scatter a few extra sliced almonds
on top if desired & bake for 15-20 mins. Makes 12.
SOUR CREAM MUFFINS
Wet Mix - 1 egg, 1 cup sour cream, 1/4 cup milk
Dry Mix - 1.1/2 cups flour, 2 Tbsp sugar, 1 tsp baking powder
1/2 tsp baking soda, 1 tsp nutmeg, 1 tsp salt
1/2 cup raisins (if desired)
Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk.
Combine dry ingredients except raisins & add to wet mix. Fold in raisins,
spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.
BANANA ALMOND MUFFINS
Wet Mix - 1/4 cup sour milk, 1/3 cup softened margarine, 2 eggs
2 bananas mashed, 1/2 tsp almond extract (essence)
Dry Mix - 1 cup flour, 3/4 cup sugar, 1.1/2 tsp baking powder
1 cup almonds, sliced & toasted
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
Note: Milk may be soured by adding a little lemon juice to it & leaving
until curdled.
BLACKSTRAP MOLASSES BRAN MUFFINS
2 cups bran, 1/2 cup oil, 1/2 cup blackstrap molasses, 2 eggs
2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add
the molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking
powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18
muffins.
BLACK BOTTOM MUFFINS
Muffin Batter: 1.1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda
1/3 cup unsweetened cocoa, 1/4 tsp salt, 2/3 cup buttermilk
1/4 cup vegetable oil, 1 lightly beaten egg, 1 tsp vanilla
1/4 cup lightly salted butter or margarine, melted & cooled
1/3 cup semisweet chocolate chips, chopped
Topping: 6 ozs softened cream cheese, 1/4 cup sugar
1 lightly beaten egg, 1/8 tsp almond extract
1/4 cup toasted slivered almonds
Preheat oven to 375oF, prepare pans. In a large bowl, stir together
flour, sugar, cocoa, baking soda & salt. In another bowl, stir together
buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet
mix until just combined. Stir in chips. Spoon into pans.
In a medium bowl, stir together cream cheese, sugar, egg & almond
extract until well blended; stir in almonds. Spoon mixture over muffins.
Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.
LOW-CHOLESTEROL OAT-BRAN MUFFINS
Wet Mix - 2 cups low-fat yoghurt, 3 Tbsp oil, 3 egg whites, 1/2 cup sugar
Dry Mix - 2 cups rolled oats, 1 cup oat bran, 1.1/2 cups flour,
2.1/2 Tbsp baking powder, 2 tsp cinnamon
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well.
Add the dry mix to the wet mix until just combined. Spoon into pans & bake
for 20-25 mins. Makes 20 muffins. Watching your cholesterol isn't at all
difficult when you can make muffins like this to have with a cup of tea.
EVEN LOWER CHOLESTEROL OAT-BRAN MUFFINS
Wet Mix - 1.1/2 cup low-fat milk, 2 Tbsp oil, 2 egg whites
2 mashed bananas
Dry Mix - 2.1/2 cup oat bran, 1 Tbsp baking powder, 1/2 cup chopped walnuts
1/2 cup brown sugar
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
HEAVENLY MAPLE SYRUP MUFFINS
1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk
2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup
Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup
Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar &
salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in
oats. Blend milk & syrup together & pour over dry ingredients stirring only
until just combined. Bake for 20 mins or until cooked. Spread glaze over when
slightly cooled. Makes 8 large muffins.
MOTHER MILNER'S OLD FASHIONED BRAN MUFFINS 3/4 cup brown sugar, 1 egg, pinch salt, 1 cup natural bran, 1/2 cup sour milk shortening the size of an egg (approx. 1/4 cup), 1 cup flour 1 scant tsp baking soda, 1 tsp baking powder Cream shortening & sugar & add the egg & beat. Add the bran & the sour milk in which the soda has been dissolved. Add flour, baking powder & salt. Bake at 375oF for 15-20 mins. Dates may be added. Cook the dates with a little water & let them cool. Mix the date mixture with flour before adding to batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy dessert).
SONJA'S DATE MUFFINS
1/2 cup brown sugar, 1 egg, 1 tsp salt, 1 Tbsp oil, 1.1/2 cup natural bran
3/4 cup flour, 1 tsp baking soda, 1 cup sour milk or buttermilk
Date Filling: 1 cup chopped dates, 1 cup hot water, 1/2 cup brown sugar
1 tsp lemon juice
Mix Date filling ingredients in a saucepan & simmer until thickened.
Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorously
until smooth. Add bran. Add flour & baking soda, then milk, mix until just
combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20
mins. Makes 10 large muffins. These muffins are VERY moist.
APPLE RAISIN MUFFINS
1.1/2 cups apples, peeled, cored & chopped
1 cup raisins, 2 Tbsp sherry, 1/2 cup sugar, 3/4 cup cream
1/2 cup softened margarine, 2 tsp mixed spice, 2 eggs
2 cups flour, 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into
a bowl & set aside. Put the next three ingredients into another bowl &
mix well. Add the remaining ingredients plus the apple mixture & blend
until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.
APPLESAUCE RAISIN MUFFINS
4 eggs, 2 cups sugar, 1.1/2 cups oil, 1.2/3 cup applesauce, 1 tsp salt
3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda
2 cups raisins
Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add
dry ingredients & blend until just combined. Stir in raisins. Spoon into
prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins.
Makes 18-24 good size muffins.
CAPPUCCINO CHIP MUFFINS
2 cups flour, 3/4 cup sugar, 2.1/2 tsp baking powder, 1/2 tsp salt
2 tsp instant espresso coffee powder, 1/2 tsp ground cinnamon
1 cup milk (scalded & cooled, if desired), 1 lightly beaten egg
1/2 cup lightly salted butter or margarine, melted & cooled
1 tsp vanilla, 3/4 cup semisweet chocolate mini-chips
Preheat oven to 375oF, prepare pans. In a large bowl, stir together
flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl,
stir together milk, butter, egg & vanilla until blended. Add dry mix to
wet mix until just combined. Stir in chips. Spoon batter in pans & bake
for 15-20 mins or until cooked. Makes 12. These muffins freeze well.
Delicious served with Espresso Spread: 4 ozs cream cheese softened,
1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder,
1 oz semisweet chocolate, grated
Place all ingredients in a food processor fitted with a steel blade;
process 30 secs, or until smooth, stopping to scrape down sides of
container with rubber scraper, if necessary. Serve immediately or cover
& refrigerate. To serve, let stand 10 mins at room temperature to
soften. Makes approx. 1.1/2 cups.
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