Date: Thu, 12 Aug 93 17:04:31 CDT
LEMONADE MUFFINS
Dry Mix - 1.1/2 cups flour, 1/4 cup sugar, 2.1/2 tsp baking powder
1/2 tsp salt
Wet Mix - 1 beaten egg, 6 oz can (2/3 cup) frozen lemonade thawed
1/4 cup milk, 1/3 cup cooking oil, 1/2 cup chopped walnuts
Preheat oven to 375oF, prepare pans. Mix dry ingredients. Combine wet mix
ingredients except nuts & only 1/2 cup lemonade, add to dry mix stir until
just moistened. Gently stir in nuts. Spoon into pans & bake for 15-20 mins or
until done. While hot, brush with remaining lemonade & sprinkle with white
sugar. Makes 8-9 large muffins.
LEMON & POPPY SEED MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs
1 cup milk or yoghurt, 2 tsps grated lemon rind
1/2 cup lemon juice, 1/4 cup poppy seeds
Dry Mix - 2 cups self-raising flour, 1/4 tsp baking soda
Preheat the oven to 400oF, grease the muffin pans. Blend the margarine &
sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix into the wet
mix (do NOT overmix), spoon into pans & bake for 20 mins. Makes 12. Serve
with lemon or honey butter. Using yoghurt instead of milk will give a moister
product.
LETTUCE MUFFINS
Wet Mix - 1 small onion diced, 2 eggs, 1/4 cup oil, 1/2 tsp salt
1/2 cup chopped parsley, 1.1/2 - 2 cups shredded lettuce
1/2 tsp chilli sauce, 1/4 tsp black pepper, 1 cup milk
1/2 cup grated cheddar cheese
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/2 cup grated cheese mixed with 2 Tbsp sesame seeds
Preheat the oven to 400oF, grease muffin pans. Place all the wet mix
ingredients in a bowl & mix thoroughly. Add the flour & stir until well
combined. Place the mixture in the pans, sprinkle with topping & bake for
25-30 mins. Remove from pans soon after cooking to prevent them sweating.
Makes 12. Suitable for cholesterol free cooking (use only egg whites, non-fat
milk, replace cheese with with 1/2 Tbsp oil, leave cheese out of topping).
Variations:
Lettuce & Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet mix.
Lettuce & Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the parsley
& add 1.1/2 tsp dried tarragon.
Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix.
Note: This muffin is delicious served warm with soups, and compliments a
dinner menu with fillet steak & salad.
MANGO MUFFINS
Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs
1 cup apricot yoghurt, grated rind of 1 lemon
1.1/2 cups chopped mango (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp
lemon juice)
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/4 cup toasted slivered almonds
1/4 cup castor sugar
Preheat oven to 350oF, prepare pans. Blend the sugar into the cream cheese.
Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in
the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in
pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12.
Variations: Peaches & Cream Muffins - Substitute the mango with chopped
peaches.
MINCEMEAT RUM MUFFINS
1.1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 melted margarine, 1/2 cup apple juice, 2 eggs
1 cup fruit mincemeat, sugar cubes, rum
Combine dry ingredients & mix well. Melt margarine & stir in juice
& eggs. Beat well. Stir liquid ingred. into dry mixture. Add
mincemeat & stir until just moistened. Spoon into greased muffin
cups, soak 1 sugar cube in rum & place on top of batter. Bake
375oF for 15-20 mins. Makes 8-9 large muffins.
MORNING GLORY MUFFINS
4 cups all purpose flour
2.5 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
4 cups coarsely grated carrots
1 cup raisins
1 cup chopped pecans
1 cup sweetened shredded coconut
2 tart apples, peeled and grated
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla
Into a large bowl sift together the flour, the sugar, the baking soda,
the cinnamon and the salt and stir in the carrots, the raisins, the
pecans, the coconut and the apples. In a bowl whisk together the ggs,
the oil, and the vanilla, add this mixture to the flour mixture, and
stir the batter until it is just combined. Spoon the batter into
well-buttered 1/3 cup muffin tins, filling them to the top, and bake
the muffins, in batches if necessary, in the middle of a preheated 350
degree oven for 30 to 35 minutes, or until they are springy to the
touch. Let the muffins cool in the tins for 5 minutes and turn them
out onto a rack. Makes about 30 muffins.
NUTTY CHOC & MARSHMALLOW MUFFINS 2 ozs cooking chocolate melted, 1/2 cup melted butter or margarine 1 cup sour cream or yoghurt, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup walnuts 3/4 cup chopped marshmallows Preheat oven to 400oF & prepare muffin pans. Put the first six ingredients into a bowl & mix well. Add the remaining ing. except marshmallows, blend until just mixed, then fold in the marshmallows. Put into pans & bake for 15-20 mins. Makes 15 muffins.
OH SO NICE MUFFINS
2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt
1/2 cup raw sugar, 1/2 cup malt extract, 1 apple, 2 cups grated carrot
1/2 cup raisins, 1/2 cup walnuts, 3 eggs, 1 cup oil
Preheat oven to 350oF & prepare pans. Sift first 4 ingredients into a bowl,
stir in the sugar. Add the malt, do not combine. Peel & grate the apple, then
combine with carrot, raisins & walnuts. Beat eggs & oil together. Stir apple
mixture into dry ingredients then add egg mixture, stirring just to combine.
Put into pans & bake for about 20 mins or until muffins spring back when
lightly touched. Leave in tin for 5 mins before turning out onto cooling
rack. Serve warm or cold. Makes 15. (This recipe is a slight variation on the
Morning Glory Muffins).
BLACK OLIVE & FETA MUFFINS
Wet Mix - 1 cup sliced pitted black olives, 3 eggs, 1 tsp chilli sauce
1 cup crumbled fetta cheese, 1/4 cup grated parmesan cheese
1 cup chopped onion, 1/4 cup vegetable oil, 1.1/2 cups milk
Dry Mix - 3 cups self-raising flour
1 Tbspn fresh chopped thyme OR 1 tsp dried thyme
Topping - Come 1/2 cup grated cheddar cheese, 2-3 Tbspn grated parmesan
cheese & 5-6 olives cut in half.
Preheat oven to 400oF, grease the pans. Thoroughly combine the wet mix
ingredients in a bowl. Stir in the dry mix until all the ingredients are well
combined. Place the mixture in the pans & sprinkle with topping. Bake for
25-30 mins. Makes 12. These muffins are a perfect accompaniment to Caesar or
Greek salads & soups. Try them with grilled fish & salad.
Variations: BO,F & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to
the wet mix.
BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the
thyme.
Hint: Remove muffins from the pans soon after cooking so they don't sweat. Do
not use muffin papers.
Cranberry Orange Muffins 3/4 cup natural (wheat) bran 3/4 cup whole-wheat flour 1/2 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 1/3 cups cranberry sauce (homemade or canned) 1 egg, beaten slightly 1/2 cup buttermilk or low-fat plain yogurt 1/4 cup vegetable oil 1 tsp orange rind In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda; mix well. Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and orange rind; stir just until combined. Spoon batter into paper-lined or nonstick muffin tins. Bake in 400F oven for 25 minutes or until firm to the touch. Makes 12 large muffins.
RICH DELICIOUS ORANGE TEA MUFFINS
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 cup butter or margarine melted, 1/2 cup fresh orange juice
2 eggs, grated rind of 1 orange
Topping: sugar cubes, orange juice
Preheat oven to 375oF, prepare pans. Combine first 4 ingredients & blend well.
Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir
dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1
sugar cube in orange juice for each muffin and place on top of batter. Bake
for 15-20 mins or until done. Makes 8-9 large muffins.
PAPAYA CASHEW MUFFINS
3/4 cup vegetable oil, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp salt
2 cups flour, 3/4 tsp baking soda, 3/4 tsp ground cinnamon
1/8 tsp ground ginger, 1.2/3 cups diced peeled papaya
1.1/4 cups lightly salted roasted cashew nuts
Prehat oven to 400oF, prepare pans. In a bowl, beat oil & sugar for 2 mins.
Add eggs & vanilla, beat 1 min. In another bowl, stir together flour, baking
soda, salt, cinnamon & ginger. Add dry mix to wet mix, stir to just combine.
Stir in papaya & cashews. Spoon batter into pans & bake 20-25 mins or until
done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.
PEANUT BUTTER & JELLY MUFFINS
1 Tbsp melted margarine, 1/2 cup peanut butter, 1 egg, 2 Tbsp sugar
1 cup sour milk, 2 cups flour, 1 Tbsp baking powder
Topping: 3 Tbsp crushed salted peanuts, 4 Tbsp sugar, 2 Tbsp butter
strawberry jam for the middle
Preheat oven to 400oF & prepare pans. Put the first 5 ingred. into bowl
& mix well, then add the flour & b/pdr & blend until just mixed. Put a
large spoonful of the batter into each muffin pan, then drop a small
spoonful of jam (jelly) in the centre of each & cover with remaining
batter. Sprinkle with the topping mixture & bake for 10-15 mins. Makes
12 muffins.
PEACHES & CREAM MUFFINS
Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs
1 cup apricot yoghurt, grated rind of 1 lemon
1.1/2 cups chopped peaches (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp
lemon juice)
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/4 cup toasted slivered almonds
1/4 cup castor sugar
Preheat the oven to 350oF, grease or line the muffin pans. Blend the
sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the
peaches & lemon rind. Fold in the flour. If the mixture is still runny add an
extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar & bake
for 25 mins. Makes 10-12.
Variations: Mango Muffins - Substitute the peaches with chopped mango.
PEANUT BUTTER MUFFINS
Wet Mix - 1/4 cup sugar, 1/4 cup butter or margarine, 2 eggs
1/2 cup peanut butter, 1.1/2 cups milk
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda
Topping - equal parts of cinnamon & sugar mixed together
Preheat oven to 400oF & prepare pans. Blend thoroughly the sugar,
margarine & peanut butter. Beat in the eggs & milk. Fold the dry mix
into the wet mix. Place the mixture in pans, sprinkle with topping &
bake for 15-20 mins. Makes 10-15.
Variations:
PB & Choc Chip: Add 1/2 cup of chopped choc or choc chips & 1/2 tsp
vanilla to the wet mix.
PB & Date or Raisin: Add 1/2 cup of chopped dates or raisins to the
combined wet mix.
PB & Sesame Seed: Add 1/2 cup toasted sesame seeds to the combined wet
mix. Add 1/2 cup chopped dates if desired.
PESTO MUFFINS
Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs
1/3 cup pesto sauce OR 1/2 cup chopped fresh basil
1/2 cup grated cheddar cheese, 1 cup milk
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients
in a bowl. Combine the dry ingredients & thoroughly but gently work this into
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.
PINA COLADA MUFFINS
1/2 cup sugar, 1 egg, 1/4 cup margarine, 1 cup sour cream, 1/2 tsp salt
1 tsp rum extract, 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup coconut
1/2 tsp baking soda, 1 small can drained crushed pineapple
Reheat oven to 375oF, prepare pans. Combine sugar, egg, margarine, sour cream
& rum extract & beat until blended. Stir together dry ingredients & add, stir
until just mixed. Add pineappale & coconut. Spoon into pans & bake for 20
mins. Makes 8-9 large muffins.
PINEAPPLE & PASSIONFRUIT MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup vanilla yoghurt
2 eggs, 2 cups crushed canned pineapple, 1/2 tsp finely grated
lemon rind & juice of 1 lemon
1 cup fresh passionfruit pulp OR 1 can of pulp (about 6 ozs)
Dry Mix - 3 cups self-raising flour
Preheat oven to 350oF, prepare pans. Blend the margarine & sugar then
beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon
& mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins.
Makes 12.
Variation: P,P & Coconut: Add 1 cup macaroon coconut to the wet mix.
This gives a firmer texture to the muffin.
PISTACHIO CHOCOLATE & RUM MUFFINS
2 cups flour, 1/3 cup sugar, 1/3 cup butter, 1/2 cup chocolate chips
1 cup milk, 1/3 cup pistachio nuts finely chopped, 3 tsp baking powder
1 tsp salt, 1/2 cup pistachio nuts chopped extra, 2 eggs, 2 tsp rum
Rub butter into flour, b/pdr & salt. Add sugar. Beat together eggs, milk &
rum. Make a well in centr of dry ingredients, add 2nd measure chopped nuts,
chocolate & milk mixture. Mix very lightly until just wet. 3/4 fill greased
muffin pans & sprinkle with 1st measure finely chopped nuts. Bake at 400oF
for 20-25 mins. Makes 12.
FEIJOA & GINGER MUFFINS
(This one is for the Aussies & Kiwis, unless you know someone with a
Feijoa Tree!)
1.1/2 cups flour, 1 cup wholemeal flour, 2 tsp ground ginger, 1 cup milk
2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup raw sugar, 1 cup milk
1/4 cup (50g) butter, 1 tsp vanilla essence, 1 beaten egg
1 cup chopped feijoas
Preheat oven to 180oC (350oF), prepare pans. Mix together the flour, ginger,
baking powder & soda & sugar. Rub in the butter until it resembles fine
breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas
until just combined. Spoon into pans & bake for 15 mins. A small slice of
crystallised ginger may be placed on top of each muffin before baking if
desired. Makes 12.
Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin.
Feijoa - A waxy green fruit about 3" long. Although it is not a guava you may
know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub,
growing to 10-16 ft. It thrives in subtropical regions but is hardy & once
established will tolerate moderate frosts. They are either eaten raw (with or
without the skin) or made into jellies, sauces & chutneys.
FIG & ORANGE MUFFINS
2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt
1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk
1/2 cup chopped dried figs, fresh grated rind of 1 orange
Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking
powder & salt into bowl. Beat egg with butter & stir in milk. Add dry mix to
wet mix until just combined. Spoon into pans & bake for about 25 mins or
until well browned. Makes 10 muffins.
FOUR-CHIP DOUBLE-NUT MUFFINS
2 cups flour, 1/2 cup firmly packed light-brown sugar, 2 tsp baking powder
1/2 tsp salt, 2/3 cup milk, 2 lightly beaten eggs, 1 tsp vanilla
1/2 cup melted & cooled lightly salted butter or margarine
1/2 cup semisweet chocolate chips, 1/2 cup milk-chocolate chips
1/2 cup butterscotch chips, 1/2 cup peanut butter chips
1/3 cup chopped walnuts, 1/3 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix the first four
ingredients, in another bowl mix the next four. Add the dry mix to the wet
mix until just combined. Stir in chips & nuts. Spoon in pans & bake for 15-20
mins or until done. Makes 12. These muffins freeze well.
FUDGE FILLED PEANUT BUTTER MUFFINS
1/3 cup semisweet chocolate chips, 1 Tbsp unsalted butter or margarine
1.2/3 cups flour, 1/2 cup firmly packed light-brown sugar, 1/4 tsp salt
1 Tbsp baking powder, 3/4 cup milk, 1/2 cup peanut butter, 1/3 cup oil
1 lightly beaten egg, 1.1/2 tsp vanilla, 1/2 cup chopped salted peanuts
without skins (optional)
Preheat oven to 400oF, prepare pans. In a small saucepan (or microwave) heat
chocolate chips & butter until melted, stirring constantly; remove from heat
& reserve. In a bowl stir together flour, sugar, b/pdr & salt. In another
bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix to wet mix
until just combined. Spoon half of batter into pans. Divide chocolate mixture
among muffins, a scant teaspoon per pan; do not let filling touch sides of
pan. Spoon remaining batter over filling. Sprinkle tops of muffins with
chopped peanuts if desired. Bake for 20-25 mins or until lightly browned.
Makes 9 muffins.
Variation: A ripe banana cut into 1/2" thick slices & dipped in orange juice
may be used instead of the fudge filling.
HAWAIIAN MUFFINS
Dry Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1 jar (3.1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut, 1/2 cup chopped dried pineapple
Wet Mix: 3/4 cup milk, 1/2 cup melted & cooled butter or margarine
1 lightly beaten egg, 1 tsp vanilla
Preheat oven to 400oF, prepare pans. In a bowl combine first 4 dry mix
ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix
together the wet mix ingredients. Add dry mix to wet mix until just combined.
Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These
muffins freeze well.
HEALTHY HEART MUFFINS
3 egg whites, 3/4 cup low-fat milk, 1 cup low-fat yoghurt
3/4 cup apple sauce, 2 cups wholemeal flour, 1/2 cup folled oats
1/2 cup oat bran, 3 tsp baking powder, 2 tsp cinnamon, 1/2 cup raisins
1/2 cup chopped apricots
Preheat oven to 350oF, prepare pans. Beat the egg whites lightly then
add milk, yoghurt & apple sauce. Combine flour, rolled oats, bran,
b/pdr, cinnamon, raisins & apricots. Add the dry mix to the wet mix
until just combined. Spoon into pans & bake for 20 mins. Makes 12
muffins. Nutritional Value: Energy - 156 calories per muffin
HIGH-FIBRE MUFFINS
4 egg whites, 1 cup skim milk, 1/2 cup plain low-fat yoghurt
1/4 cup fruit juice, 2 grated apples, rind & juice of 1 lemon
1/2 cup currants, 1/2 cup chopped prunes, 3 tsp baking powder
1/2 cup sultanas (golden raisins), 1.1/2 cups wholemeal flour
1 cup rolled oats, 1/2 cup oat bran, 1/2 cup baking bran
1 tsp cinnamon, 1/2 tsp allspice
Preheat oven to 350oF, prepare pans. Lightly beat the egg whites, add
milk, yoghurt & fruit juice. Pour the lemon juice over the grated apple
to prevent browning. Add the lemon rind & all the fruit to the wet mix,
combine well. Mix together the flour, rolled oats, brans, b/pdr &
spices. Add the dry mix to the wet mix until just combined. Spoon into
pans & bake for 25 mins. Makes 12 muffins.
Nutritional Value: Energy - 180 calories per muffin
HONEY-CARROT-DATE MUFFINS
1/4 cup butter or margarine, 1/2 cup honey, 1/2 cup milk, 2 eggs
1.1/2 cups flour, 1 heaped tsp baking powder, 1 tsp salt
1 cup grated carrots (2 medium), 1 cup pitted chopped dates
Melt butter & honey, stir in eggs & milk & beat. Combine dry ingredients &
stir thoroughly. Add to wet mix until just combined, fold in carrots & dates.
Bake at 375oF for 15-20 mins. Makes 10 large muffins. Delicious when heated &
served with butter, cream cheese or marmalade.
WHOLE-GRAIN HERB-CHEESE MUFFINS
1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil
2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs
3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour
1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves
1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional
Preheat oven to 375oF, prepare pans. In a frying pan cook onion & pepper in 1
Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil,
honey, mustard, milk, eggs & cheese. In another bowl, stir together flour,
cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion
mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or
until well browned. Makes 12. 170 calories per muffin.
HONEY APRICOT MUFFINS
1.1/2 cups flour, 1.1/2 cups oat bran, 1 cup chopped pecans, 1/2 tsp salt
3 tsp baking powder, 1.1/2 tsp apple pie spice, 1 cup honey, 2 egg whites
4 Tbsp safflower oil, 16 oz can apricot halves in extra-light syrup chopped
finely with syrup reserved
Preheat oven to 325oF, prepare pans. Combine first 6 ingredients (salt is
optional). In another bowl combine honey, oil, egg whites, apricots & syrup;
add dry mix to wet mix until just combined. Spoon into pans and top with
extra pecan halves if desired, bake 25-30 mins or until cooked. Makes 18
muffins.
Recipe courtesy of the Sunset Magazine (USA)
HOT CROSS MUFFINS
2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt,
1/4 tsp cinnamon, 1/8 tsp allspice, 1 cup milk, 1 lightly beaten egg
1/2 cup melted & cooled butter or margarine, 1 tsp vanilla
1/2 tsp grated orange peel, 1/2 tsp grated lemon peel, 1 cup currants
Glaze: 1/3 cup confectioners sugar, 1.1/2 tsp freshly squeezed lemon or
orange juice, or water
Preheat oven to 375oF, prepare pans. In a bowl combine first 6 ingredients.
In another bowl stir together rest of ingredients except currants. Add dry
mix to wet mix until just combined, stir in currants. Spoon into pans & bake
for 15-20 mins or until done. Cool 5 mins before removing muffins from pans.
For glaze, combine ingredients & drizzle over each muffin to form a cross.
Serve warm. Makes 12. These muffins freeze well. An easy to make substitute
for hot cross buns.
JAM & COCONUT MUFFINS
2.1/2 cups flour, 3 tsp baking powder, 1/2 heaped cup caster sugar, 1 egg
1.1/4 cups coconut, 1 tsp vanilla essence, 1.1/4 cups milk, 3 Tbsp jam
6 Tbsp vegetable oil, little extra coconut
Preheat oven to 400oF, prepare pans. Sift flour & baking powder, stir in
sugar & coconut. Beat egg, vanilla, milk & oil together. Add dry mix to wet
mix until just combined. Place a large tablespoon of batter into each pan,
add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with
a little coconut. Bake for 25-30 mins or until well risen & firm to the
touch. Makes 9-10 muffins.
LEMON BREAKFAST MUFFINS
Dry Mix - 1 cup flour, 1 heaped tsp baking powder, 1/2 cup sugar, 1 tsp salt
Wet Mix - 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 eggs
finely grated rind of 1 lemon
Topping - 1/4 cup melted butter, 1/2 cup sugar, 1 Tbsp lemon juice
Preheat over to 375oF, prepare pans. Combine dry ingredients & blend well.
Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to
wet mix until just combined. Spoon into pans & bake for 15-20 mins or until
nicely browned. Remove from pan while warm & dip in topping.
Variation: A cup of raisins added to this batter makes this a delicious
muffin for any time of day.
Topping: Combine melted butter & juice, measure sugar into separate dish. Dip
top of muffins into butter then sugar.
LINZERTORTE MUFFINS
Dry Mix: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. 1 tsp cinnamon
1/8 tsp ground cloves
Wet Mix: 1/2 cup firmly packed dark-brown sugar, 1/4 cup granulated sugar
1/2 cup softened butter or margarine, 1 lightly beaten egg
1 tsp grated lemon peel, 1/2 tsp vanilla, 1 cup milk
3/4 cup ground blanched hazelnuts (filberts)
1/4 cup seedless raspberry jam
Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream
sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in
milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon
half of batter into pans, place 1 tsp of jam in centre of each muffin; do not
let jam touch sides of pans. Spoon remaining batter into pans & bake for
15-20 mins or until lightly browned. Makes 12. These muffins freeze well.
MARMALADE MUFFINS
Wet Mix - peel of 1 grapefruit & 1 orange, 1.1/2 cups buttermilk, 1 cup sugar
1 tsp salt, 1/2 cup butter or margarine
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda
Preheata oven to 375oF, prepare pans. Cut complete fruit skins into blender,
add buttermilk and grind fine. Add sugar, salt & butter & blend. Stir dry mix
ingredients together & pour wet mix over, stirring just to moisten. Bake for
20 mins or until done. Makes 12 muffins. Note: These are a really piquant
muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in
melted butter & white sugar. Absolutely scrumptious!
MARZIPAN RASPBERRY MUFFINS
1 package (7 ozs) almond paste, 2 Tbsp seedless raspberry jam, 2/3 cup sugar
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 tsp vanilla
1/2 cup melted & cooled butter or margarine, 1 lightly beaten egg
1/4 tsp almond extract, 3/4 tsp flaked coconut, 24 whole blanched almonds
Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces;
form each piece into 1.1/2" diameter circle (or small enough to fit into your
size pans without touching the sides). Top centre of 12 circles with 1/2 tsp
jam; top with remaining circles, press edges to seal. Set aside. In a bowl,
stir together flour, sugar, b/pdr & salt. In another bowl, stir together
milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet
mix until just combined. Stir in coconut. Spoon half of batter into pans,
place an almond pocket horizontally on top of each portion of filling;do not
let almond paste touch sides of pans. Spoon remaining batter over paste & top
each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These
muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting
almond paste into 12 equal pieces & rolling each into a ball. Use this as the
filling, without the jam; proceed as above. Serve muffins with jam.
MOIST DATE MUFFINS
1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg
1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran
1 tsp baking soda
Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,
1 tsp lemon juice. Mix date filling ingredients & simmer until thickened.
Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening &
date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour &
baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans &
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously
tasty & moist muffins. Note: Shortening may be anything you wish ie butter,
margarine, oil etc.
MAPLE SYRUP & CHERRY MUFFINS
1/2 cup margarine, 1/4 cup maple syrup, 2 beaten eggs, 1 tsp vanilla essence
rind & juice of 1 lemon, 1 cup low-fat yoghurt, 1 cup flour, 1 tsp cinnamon
1 cup wholemeal flour, 2 tsp baking powder, 1 cup chopped cherries
12 whole cherries (optional)
Preheat oven to 400oF, prepare pans. Blend the margarine & syrup thoroughly.
Beat in the eggs followed by the lemon rind & juice, vanilla & yoghurt.
Gently fold in the previously mixed dry ingredients then the chopped
cherries, do not overmix. Spoon into pans, top with whole cherries if
desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.
Fatfree Fruit Muffins 1 1/4 cup flour, white or wholewheat 1 cup oat bran or oatmeal 1 1/4 teaspoon cinnamon 1 tablespoon baking powder 1/2 cup evap skim milk 1/2 cup defrosted apple juice concentrate 1 egg or 2 egg whites or equivilent 1 ripe banana, mashed or 1/2 cup applesauce 1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever 1/2 cup nuts if you like Mix dry ingredients. Stir together wet ingredients except 1 cup fruit. Blend together wet and dry, add fruit and nuts. Bake 425 for 17 minutes.
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