Date: Thu, 12 Aug 93 17:12:00 CDT
Index (gf = gluten free, wf = wheat free, df = dairy free):
PLUM & WHEATGERM MUFFINS
5 very ripe plums, 1/2 cup wheatgerm, 1.1/2 cups flour, 2.3/4 ozs butter
1.1/2 tsp baking powder, 1 egg, 3/4 cup milk, 1/2 cup raw sugar
Preheat oven to 400oF, prepare pans. Roughly chop the plums & remove
stones. Sift flour & baking powder, add sugar & wheatgerm, mix. Melt
the butter. Beat egg & milk together. Add butter & egg mix to the dry
ingredients. Mix lightly with a fork. Gently stir in the plums. Spoon
into pans & bake for about 15 mins or until golden & well risen. Makes
6 large muffins.
POTATO MUFFINS
Wet Mix - 1 cup mashed potato, 1.1/2 cups milk, 2 eggs
1/2 cup yoghurt or sour cream, 1/2 cup finely chopped spring
onions (green onions)
Dry Mix - 2.1/2 cups self-raising flour, 1 tsp salt
Preheat oven to 400oF, prepare pans. Blend the potato, milk, egg &
yoghurt/cream. Stir in the chopped onions. Fold the flour & the salt into
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12.
Variations:
Potato & Ham: Add 1/2 cup finely chopped ham to the wet mix.
Potato & Parsley: Add 2 Tbsp chopped fresh parsley to the wet mix.
Potato, Ham & Apple: Omit the onion & add 1 cup peeled & diced apple.
Note: If you are using mashed potato from the night before's dinner then
put it aside BEFORE you add milk butter etc otherwise muffin batter will
be too thin.
PRITIKIN MUFFINS
Wet Mix - 4 eggs whites, 3/4 cup skim milk, 1/2 cup non fat yoghurt
1/4 cup apple juice concentrate, 2 apples peeled & chopped
grated rind of 1 lemon, 1 cup drained morello cherries
1/2 cup sultanas
Dry Mix - 1.1/2 cups wholemeal flour, 1 cup rolled oats, 1 cup oatbran
3 tsp baking powder, 1.1/2 tsp cinnamon
Preheat oven 350oF & prepare pans. Thoroughly beat together the egg whites,
milk, yoghurt & apple juice, then mix in the apples, rind, cherries &
sultanas. Combine the dry mix & then fold into the wet mix. Spoon into pans
& bake for 25-30 mins. Makes 12.
QUICK CHEESE & BACON MUFFINS
2 cups flour, 1 cup milk, 3 tsp baking powder, 1 egg, 2 Tbsp sugar
3/4 cup tasty grated cheese, 1/4 cup melted butter
1/2 cup crisp bacon pieces
In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add
butter & milk. Add to dry ingredients, add cheese & mix to just combine.
3/4 fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.
REFRIGERATOR MUFFINS
Wet Mix - 2 cups boiling water, 2 cups rolled oats, 1 cup oil
2 cups brown sugar, 4 eggs, 2 cups mixed dried fruits
4 cups plain low fat yoghurt or buttermilk
Dry Mix - 3 cups wholemeal flour, 2 cups plain flour
4 cups allbran or flaky bran, 4 tsps baking soda
Combine the rolled oats & boiling water in a bowl & allow to cool.
Thoroughly combine the oil, sugar, eggs & yoghurt & stir in the mixed
fruits. Add to the soaked oats. Combine the dry mix & then thoroughly mix
into the wet mix.
Keep this batter in a sealed container in the fridge for up to 6 weeks.
Gently mix before placing into prepared pans to bake. Makes 40-50 muffins.
Bake at 400oF for 20-25 mins for 12 muffins.
Microwave: 6 muffins in microwave pans for 5 mins on High.
Comment: These muffins are a boost for the frantic mother or wife. If
necessary your family can cook their own muffins! They are such fun to
watch cooking.
SMARTY PARTY MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup milk, 1 cup
smarties (M&M's)
Dry Mix - 2.1/2 cups self-raising flour
Preheat oven to 400oF. It is best to use cup cake size pans for these
muffins, line with paper cases. Thoroughly blend the margarine & sugar &
beat in the eggs & milk. Quickly mix in the smarties & then gently fold
in the flour. Place in paper cases. Put an extra smartie or two on top
of each muffin before baking, to make them look more colourful. Makes 36.
Bake for 20 mins.
Comment: Suprisingly, the cooked smarties inside these little muffins
become soft & creamy. They make a wonderful party treat for the children.
SMOKED SALMON & HERB MUFFINS
3 cups flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 3 eggs
1.1/2 cups milk, 2 ozs butter, 2 ozs smoked salmon slices
1/2 cup chopped mixed fresh herbs ie tarragon, chives, parsley, coriander
etc
Low fat sour cream
Preheat oven to 400oF, prepare pans. Sift flour, baking powder & salt into
a mixing bowl. Stir in the sugar & herbs. Beat the eggs & milk together,
melt the butter. Add milk mixture & butter to the dry ingredients. Mix
lightly with a fork. Spoon into pans & bake for about 12 mins or until
golden & well risen. Serve warm & fill with smoked salmon & sour cream.
Makes 12.
SMOKED SALMON & CHEESE MINI MUFFINS
2 cups flour, 4 tsps baking powder, 1 crup grated tasty cheddar cheese
2 Tbsp chopped thyme or parsley or herbs of your choice, 1 egg
1/4 tsp ground black pepper, 1.3/4 cups milk, 2 Tbsp melted butter
1/4 cup chopped smoked salmon (smoked chicken may be used instead)
Topping: sour cream, chives or thyme, smoked salmon, cheese, chutneys
Preheat oven to 400oF, prepare mini muffin pans. In a bowl sift together
flour & baking powder. Stir in the cheese, thyme & pepper. Beat together
the egg, milk & melted butter. Make a well in the centre of dry ingredients
& stir. Fold in the salmon. Spoon into mini pans & bake for 10-12 mins.
Serve topped with your favourite topping. Makes 40-44 mini muffins.
Variation: Omit the salmon & use lots of fresh herbs or 1/4 cup of chopped
corn kernels with a little chopped ham or grilled bacon for a change.
GLAZED STRAWBERRY LEMON STREUSEL MUFFINS
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp cinnamon
1/4 tsp salt, 1/2 cup milk, 1/2 cup melted butter or margarine, 1 egg
1.1/2 cups fresh strawberries quartered, 1 tsp grated lemon peel
Lemon Glaze, Lemon Streusel Topping (recipes follow)
Preheat oven to 375oF, prepare pans. Prepare Lemon Streusel Topping & set
aside. In bowl, combine flour, sugar, b/pdr, cinnamon & salt. In another
bowl combine milk, butter & egg. Stir dry mix into wet mix until just combined.
Fold in strawberries & lemon peel. Spoon into pans. Sprinkle with Lemon
Streusel Topping & bake for 20-25 mins or until done. Remove from pans,
prepare Lemon Glaze & drizzle over warm muffins. Makes 12.
Lemon Streusel Topping: In medium bowl, combine 1/2 cup chopped pecans, 1/2
cup brown sugar, 1/4 cup flour, 1 tsp cinnamon & 1 tsp grated lemon peel.
Add 2 Tbsp melted butter or margarine, stir until mixture is crumbly.
Lemon Glaze: In small bowl, combine 1/2 cup icing sugar & 1 Tbsp fresh
lemon juice, stir until smooth.
SUGAR-FREE MUFFINS
2 eggs, 1 cup soy milk, 3 Tbsp oil, 1 cup grated carrot, 1 cup raisins
2 Tbsp sesame seeds, 3 Tbsp sunflower seeds, 1 tsp mixed spice
1.1/2 cups coconut, 1 cup wholemeal flour, 1 cup rye flour, 3 tsp b/powder
Reheat oven to 375oF, prepare pans. Put the first nine ingredients into a
bowl & mix well. Add the flours & baking powder & blend until just mixed.
Spoon into pans & bake for 15-20 mins. Makes 15 muffins.
Note: This is THE muffin for the health conscious.
SWEET POTATO MUFFINS (Or Yams)
1.3/4 cups all-purpose flour, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp salt, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg
3/4 mashed baked sweet potato or yam cooled, 3/4 cup pure maple syrup
2 lightly beaten eggs, 1/4 cup vegetable oil, 2 Tbsp water
1/4 cup lightly salted butter or margarine, melted & cooled
1 tsp vanilla, 1/2 cup chopped walnuts, 1/2 cup raisins
Preheat oven to 400oF, prepare pans. In a large bowl, stir together
flour, sugar, baking powder, salt, cinnamon & nutmeg. In another bowl,
stir together sweet potato, maple syrup, eggs, butter, oil, water &
vanilla until blended. Stir dry mix into wet mix until just combined,
stir in walnuts & raisins. Spoon into pans & bake 20-25 mins or until
done. Cool 5 mins before removing from pans. Makes 12. These muffins
freeze very well.
TAFFY APPLE MUFFINS
2 cups flour, 1/2 cup granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt
1/4 tsp ground nutmeg, 1/2 cup milk, 1/4 cup butter or margarine, melted
2 eggs, 1 tsp vanilla, 1 cup chopped apple, 1/2 cup honey
1/2 cup brown sugar, 3/4 cup finely chopped walnuts
Peheat oven to 400oF, prepare miniature muffin pans. In bowl combine flour,
sugar, baking powder, salt & nutmeg. In another bowl, combine milk, butter,
eggs & vanilla until blended. Stir dry mix into wet mix until just
moistened. Fold in apple. Spoon into pans and bake 10-12 mins or until
lightly browned.
Meanwhile in saucepan, heat honey & brown sugar to a boil stirring to
dissolve sugar. Dip warm muffins into hot glaze, then into chopped nuts.
Spear with popsicle sticks or wooden skewers, if desired. Makes 36 minis.
TOAD-IN-THE-HOLE CORNMEAL MUFFINS Wet Mix - 1.1/4 cups milk, 1 egg, 1/3 cup melted margarine, 1 Tbsp sugar 15 cocktail sausages (cheerios) Dry Mix - 4 tsp baking powder, 1 cup flour, 1 cup fine cornmeal Reheat oven to 400oF, prepare pans. Blend wet mix ingredients (except sausages). Add dry mix previously combined until just blended. Two-thirds fill the pans & pop a sausage into the middle of each muffin. The mixture should be firm enough to hold up the sausages. Bake for 15-20 mins. Makes 15 muffins. These are great for picnics or school lunches.
TOMATO & TARRAGON MUFFINS
Wet Mix - 1/4 cup oil, 2 eggs, 1/2 tsp grated lemon rind, 1 diced onion
2 Tbsps tomato paste, 2 Tbsps chopped fresh parsley, 1 cup milk
2 Tbsps chopped fresh tarragon OR 1 Tbsp dried tarragon
1 tsp chilli sauce, 1/2 tsp salt, 1 tsp sugar
1 cup grated cheddar cheese
Dry Mix - 3 cups self-raising flour
Topping - 1/2 cup grated cheddar cheese
Preheat oven to 400oF, prepare pans. Thoroughly blend all the wet mix
ingredients. Add the flour & mix until completely combined. Place in muffin
pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from
pans when slightly cooled. Makes 12. These muffins are lovely served with
fish & salad meals-they have a very defined flavour. Split muffins & fill
them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.
Suitable for cholesterol free cooking (use egg whites only, non-fat milk &
replace cheese with 1 Tbsp oil, leave off topping).
Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wet
mix.
TRAMPER'S MUFFINS
Wet Mix - 1/4 cup oil, 1 cup yoghurt, 1 egg, 1/4 cup shredded coconut
1/4 cup chopped nuts, 1/4 cup raisins, 1/4 cup choc chips
1/4 cup chopped dried apricots, 1/4 cup sugar, 1 cup bran
Dry Mix - 1.1/4 cups flour, 1.1/2 tsp baking powder
Preheat oven to 400oF, prepare pans. Blend wet mix ingredients & mix well.
Add dry mix until just blended. Spoon into pans & bake for 15-20 mins.
Makes 12 muffins.
TURKEY HAM, CHEESE & PEPPER MUFFINS
1/4 cup butter or margarine, 1/2 cup minced sweet onion, 1 cup milk
1/4 cup minced green bell pepper, 1 clove garlic minced or pressed
2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 2 eggs
1/2 tsp freshly ground black pepper, 1 cup (4ozs) finely diced turkey ham
1/2 cup diced Cheddar cheese, 1/4 cup roasted shelled sunflower seeds
Preheat oven to 375oF, prepare pans. In skillet over medium heat, melt
butter, add onion, green pepper & garlic; cook & stir 5-7 mins or until
onion is translucent. In bowl, combine flour, b/pdr, s & p. In another bowl,
combine milk & eggs until blended. Add vegetables (plus any butter left),
turkey & cheese to wet mix. Stir in dry mix until just combined. Spoon into
pans & sprinkle with seeds. Bake 25-30 mins for regular size muffins or
15-20 mins for mini muffins. Makes 12 regular or 36 miniature muffins.
CHRISTMAS MORNING CRANBERRY MUFFINS
1 cup cranberries, 1/4 cup sugar, 1 1/2 cups flour, 1/4 cup sugar
2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ground allspice
1 beaten egg, 1/4 tsp grated orange rind, 3/4 cup orange juice
1/3 cup melted butter or margarine, 1/4 cup chopped walnuts
Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat
oven to 375oF, prepare pans. Combine flour, 2nd measure sugar, baking
powder, salt, cinnamon & allspice. In another bowl combine egg, orange rind
& juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in
cranberry mixture & nuts. Spoon into pans & bake for 15-20 mins or until
golden. Makes 9 large muffins.
CHRISTMAS DAY MUFFINS
1.1/2 cups milk, 6 Tbsp golden syrup, 1 oz butter, 1.1/2 cups mixed fruit
1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 cup raw sugar
2 cups baking bran flakes, 2 tsp baking soda, red & green glace cherries
Icing sugar
Reheat oven to 375oF & prepare muffin pans. Put the first 4 ingredients
into a saucepan & heat gently until butter has melted. While mixture is
heating, sift the flour, spice, cinnamon & salt into a large bowl, stir in
the bran & sugar. Lightly beat the eggs. Add the baking soda to the melted
ingredients, then pour this & the eggs into the flour mixture. Quickly &
lightly stir until just mixed. Spoon mixture into paper Christmas muffin
cups or pans. Place a cherry on top of each. Bake for about 15 mins or
until muffin springs back when lightly touched. Dust with icing sugar if
wished and serve warm. Makes 12.
PROVOLONE RYE MUFFINS
1 cup flour, 1 cup rye flour, 1.1/2 tsp baking powder, 1/2 tsp baking soda
1/4 tsp salt, 1.1/3 cups (about 5.1/2 ozs) shredded provolone cheese
1 cup buttermilk, 1/4 cup vegetable oil, 1 lightly beaten egg
2 Tbsp molasses, 1/2 tsp Dijon-style mustard, 1/2 tsp worcestershire sauce
1/8 tsp ground black pepper, 1/2 tsp caraway seeds (optional)
Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,
baking powder & soda & salt; stir in cheese to coat. In another bowl, stir
together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper
until blended. Add dry mix to wet mix until just combined. Spoon into pans &
bake for 15-20 mins, or until done. Makes 12 muffins.
To non-Americans: Molasses is treacle but I don't know what sort of cheese
provolone may be similar to. I always thought provolone was some sort of a
luncheon sausage ;-)
BOSTON BROWN BREAD MUFFINS
1/2 cup flour, 1/2 cup whole-wheat flour, 1/2 cup rye flour, 1/4 cup sugar
1/2 cup yellow cornmeal, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk
1/3 cup vegetable oil, 1/3 cup molasses, 1 lightly beaten egg, 1 cup raisins
Preheat oven to 400oF, prepare pans. Stir together flours, cornmeal, sugar,
b/soda & salt. In another bowl stir together buttermilk, oil, molasses & egg
until blended. Add dry mix to wet mix until just combined. Stir in raisins.
Spoon into pans & bake 15-20 mins or until done. Makes 10 muffins.
TWO TONE MUFFINS
2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1 beaten egg
3/4 cup roasted diced almonds, 3/4 cup orange juice, 1/4 cup cocoa powder
1/3 cup almond oil or vegetable oil, 1 tsp grated orange peel
Preheat oven to 400oF, prepare pans. In large bowl, combine flour, sugar,
b/pdr & salt. Stir in almonds, reserving some for garnish. In small bowl,
combine orange juice, oil & egg. Add dry mix to wet mix until just combined.
Transfer 1/2 of the batter into another bowl & stir in cocoa. Stir orange
peel into remaining 1/2 of batter. Carefully spoon orange batter into one
side of each cup. Spoon cocoa batter into other side. Sprinkle tops with
almonds. Bake 20 mins or until done. Serve warm. Makes 12 muffins.
TUNNEL OF CHEESE MUFFINS
2 cups biscuit baking mix, 3/4 cup milk, 1 beaten egg,
12 (1/2") cubes Swiss cheese, 5 slices bacon, crisp-cooked & crumbled
Preheat oven to 400oF, prepare pans. In bowl, combine biscuit mix & bacon.
Add milk & egg, stirring just until moistened. Spoon 1/2 of the batter into
pans, press a cheese cube into each & top with remaining batter, covering
cheese completely. Bake for 25 mins or until golden. Serve hot. Makes 12.
JALAPENO CORN MUFFINS
1.1/2 cups stone ground cornmeal, 1/2 cup flour, 1 Tbsp sugar, 2 eggs
2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup sour cream
1 to 2 tsp minced jalapeno peppers
Preheat oven to 350oF, prepare pans. In large bowl, combine cornmeal, flour,
sugar, baking powder & soda & salt. In small bowl, combine sour cream, eggs &
peppers until blended. Add dry mix to wet mix until just combined. Spoon into
pans & bake for 20-25 mins for regular-size muffins, 12-15 mins for mini
muffins. Makes 12 regular or 36 miniature muffins. Great served with an
omelet or with chili.
PUMPERNICKEL RAISIN MUFFINS
3/4 cup rye flour, 1/2 cup flour, 1/3 cup dark brown sugar, 1 tsp baking soda
1/4 cup yellow cornmeal, 1 Tbsp unsweetened cocoa powder, 1/4 tsp salt
1 cup buttermilk, 1 lightly beaten egg, 2 Tbsp molasses, 1 cup raisins
1/4 cup lightly salted butter or margarine, melted & cooled
Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,
sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together
buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix
until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins
or until done. Makes 9 muffins. These freeze well.
Cardamom Lemon-Peel Muffins Vegetable oil spray 2 1/2 cups oat bran, uncooked 1 cup whole-what flour 1 cup all-purpose flour 1 teaspoon ground cardamom 2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 cups unsweetened applesauce 1/2 cup vegetable oil (Canola is good) 1/2 cup honey 4 large egg whites 1/4 teaspon almond extract Grated rind of 1 lemon Preheat oven to 400F. Spray two muffin tins with vegetable oil spray or use paper muffin cups. In a medium bowl, combine bran, flour, cardamom, baking powder and baking soda. Mix well. In a large bowl, combine applesauce, oil, honey, egg whites, almond extract and lemon peel. Mix well. Stir dry ingredients into wet ingredients. Mix well, but do not overmix. Fill prepared muffin cups almost full. Place in oven and reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown. Serve warm or at room temperature.
SPRING MUFFINS 1 cup natural unsweetened yoghurt, 1 large egg, 2 Tbsp oil 2 to 3 Tbsp milk, 2 cups flour, 1 tsp dry mustard powder 1.1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup grated tasty cheese 1/4 to 1/3 cup finely chopped fresh parsely, 1 spring onion, finely chopped 1/3 cup extra grated cheese Preheat oven to 400oF, prepare pans. In a bowl beat together yoghurt, egg, oil & 2 Tbsp of the milk. Sift flour, mustard, baking powder & soda, stir in 1 cup of grated cheese & parsley. Add dry mix to wet mix until just combined. Spoon into pans & top each with a little grated cheese. Bake for about 20 mins or until golden brown. Makes 12.
AUTUMN MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup treacle (or molasses,
not blackstrap), 2 eggs, 1.1/2 cups pumpkin puree*, 1/2 cup orange
puree (1 orange pulped in a whiz, skin & all), 1/2 cup pecan nuts,
1/2 cup dried apricots, 1/2 cup sunflower seeds, 1 cup chopped
raisins
Dry Mix - 1 cup rolled rye or rolled oats, 3 cups self-raising flour
2 tsp powdered ginger
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & treacle.
Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.
Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes
15-18.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
COFFEE DATE & CHOCOLATE MUFFINS
Wet Mix - 2 cups chopped dates, 1 cup orange juice, rind of 1 orange
1 Tbsp coffee granules, 1/2 cup water, 1/2 cup sugar, 2 eggs
1/2 cup chopped cooking chocolate, 2 chopped bananas
1/4 cup oil, 1/2 tsp vanilla
Dry Mix - 1 cup wholemeal self-raising flour, 1.1/2 cups self-raising flour
Preheat oven to 375oF, prepare pans. Place the dates in the orange juice &
rind & microwave for 3 mins to warm & soften them (may be done in a
saucepan). Combine the coffee & the water. Add this to the dates. Mash the
bananas & blend in the eggs, sugar, oil, chocolate & vanilla. Combine all
the wet mix ingredients. Fold the previously mixed flours into the wet mix
until just combined. Spoon into pans & bake for 25-30 mins. Makes 12 large
muffins.
APPLE & HONEY (Gluten & Dairy Free)
Wet Mix - 1/2 cup vegetable oil, 1/2 cup honey, 1/4 cup water
1 cup diced cooked apple, 1 cup sultanas (golden raisins)
Dry Mix - 1 cup soy flour, 1 cup rice flour, 1 tsp baking soda
1/2 tsp cream of tartar, 1 tsp cinnamon
Preheat oven to 320oF, prepare pans. Combine the oil, honey & water & stir
in the sultanas & apple. Mix the previously mixed dry ingredients into the wet
mix. Spoon into pans & begin cooking without delay, bake for 25-30 mins.
Makes 10 muffins.
Variations: Wheat Free: replace the flours with 2 cups rye flour. Any
desired nuts & dried fruits may be added to this mixture. One cup addition is
sufficient. Suggestions are walnuts, almonds, sunflower seeds, with raisins
or dates and/or dried apricots. Chopped dried figs with fresh orange peel
is tasty.
DRIED FRUIT (Gluten Free)
Wet Mix - 2 cups mixed dried fruits (as desired), 1 cup water
1.1/2 cups apple puree, grated rind of 1 orange or lemon
Dry Mix - 3 tsp mixed spice, 1.1/2 cups soy flour, 1 cup rice flour
3 tsp wheat free baking powder
Preheat oven to 300oF, prepare pans. Warm the mixed fruit in the water or
presoak to plump it. Add & mix in the apple puree & citrus rind. Mix in the
dry ingredients, this mixture can be well mixed without fear of toughening
the crumb. Spoon into pans & bake for 35-40 mins. Makes 12 muffins.
gluten free baking poses several problems for the cook. The products tend
to be heavy & crumbly & lack flavour. Adding extra binding agents like eggs &
cheese will help, & adding extra flavour with nuts, dried fruits, juices,
spices & herbs will give a happy result. Use only soy, rice, potato, corn,
chick pea & buckwheat flours.
CHICK PEA MUFFINS (Gluten Free)
Wet Mix - 2 eggs, 1/2 cup grated cheddar cheese, 1/2 cup pumpkin puree*
1/2 cup diced onion, 1 Tbsp chopped chives, 1 tsp sugar, s & p
1/2 to 1 tsp curry powder (optional)
Dry Mix - 1.1/2 cups chick pea flour, 3 tsp wheat free baking powder
Preheat oven to 400oF, prepare pans. Blend the wet mix ingredients together
in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into
pans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins.
Variations:
Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet
mix.
Chick Pea with Seeds: Add 1/4 cup sunflower & 1/4 cup sesame seeds to the
wet mix.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
CHEESE MUFFINS (Gluten free)
2.1/2 cups gluten free bread mix, 1.1/2 cups cold water, pinch salt
1/2 cup grated cheese
Mix together quickly & thoroughly, then 3/4 fill greased muffin pans & bake
at 450oF for about 15 mins.
GLUTEN FREE APPLE & CHOCOLATE MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup cocoa, 2 eggs
1.1/2 cups apple puree, 1/2 cup chopped chocolate or choc chips
Dry Mix - 1 cup soy flour or cornflour, 1 cup rice flour
1.1/2 tsp wheat free baking powder OR
1 tsp baking soda & 1/2 tsp cream of tartar
Preheat oven to 300oF, prepare pans. Cream the margarine & sugar then blend
in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry
ingredients then carefully mix them into the wet ingredients. Spoon into
pans & bake for 30 mins. Makes 8-10 muffins.
Variations:
Banana-Choc: Replace the apple puree with 1.1/2 cups mashed bananas.
Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.
Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.
Jaffa-Choc: Substitute the apple puree with 1.1/4 cups of orange juice & 1
Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.
Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix.
Note: Cornflour = cornstarch.
SPICY BANANA MUFFINS
1 cup brown rice flour, 1/3 cup soya flour, 2 tsp baking powder
1/2 tsp mixed spice, 1/2 tsp ground cinnamon, 1 cup unprocessed rice bran
1/3 cup brown sugar, 1 cup mashed banana, 1/2 cup sultanas, 1 cup soy milk
1/2 cup chopped dried apricots, 2 ozs dairy-free melted margarine
Prepare oven to 420oF, prepare pans. Sift flours, b/pdr & spices into bowl,
add remaining ingredients; stir until just combined. Spoon into pans & bake
for about 35 mins or until cooked. Dust with sifted icing sugar if desired.
Makes 12 muffins. Icing sugar = confectioner's sugar or powdered sugar.
MUSHROOM MUFFINS
Wet Mix - 1 cup finely chopped mushrooms, 2 eggs, 1/4 cup oil, 1/2 cup milk
2 Tbsp chopped parsley, pinch dried thyme
Dry Mix - 2 cups self-raising flour
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix
ingredients. Add the flour until just combined. Spoon into pans & bake for
20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent
sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and
chicken meals or salads.
Variations:
Mushroom & Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin
has a delicious texture.
Mushroom & Tarragon: Add 1.1/2-2 tsp dried tarragon or 2 Tbsp of fresh to
the wet mix.
Mushroom & Bacon: Add 1/2 cup finely diced bacon or ham to the wet mix.
this is a nice addition to the mushroom & walnut variation.
Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp
baking powder.
STRAWBERRY SPECIAL MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup strawberry
yoghurt 1 punnet chopped fresh strawberries (about 1.1/2 cups)
grated rind & juice 1 large lemon
Dry Mix - 2.1/2 cups self-raising flour
Topping - equal parts of cinnamon or garam masala & sugar
Preheat oven to 350oF, prepare pans. Blend the margarine & sugar & beat in
the eggs & yoghurt. Fold in the chopped strawberries, lemon juice & rind &
very carefully fold in the flour to avoid squashing the fruit. Spoon into
pans, sprinkle with topping if desired & bake for 20-25 mins.
Variations: Any fresh berry fruit may be substituted for the strawberries
(raspberries, blackberries, boysenberries, loganberries, marionberries,
cranberries, blackcurrants, elderberries or blueberries).
CHUTNEY & CHEESE MUFFINS
Wet Mix - 2 eggs, 1/2 cup cream cheese, 1/2 cup grated cheddar cheese
1/2 cup sweet tomato or fruit chutney, 1/2 tsp chilli sauce
1 small onion diced, 3/4 cup water
Dry Mix - 2 cups self-raising flour, 1 tsp curry powder
Preheat oven to 350oF, prepare pans. Blend the eggs & cream cheese in a
bowl. Add the remaining wet mix ingredients & stir well. Combine the dry
mix & add this to the wet mix until just combined. Spoon into pans & bake
for 25-30 mins. Makes 10-12. This muffin is robust & moist, try filling it
with sliced cold beef for a 'lunch box'.
RYE, PUMPKIN & DATE MUFFINS (Wheat Free)
Wet Mix - 1/4 cup margarine, 1/2 cup sugar or treacle (molassess), 3 eggs
1/2 cup yoghurt, 1 cup pumpkin puree*, 1 cup chopped dates
Dry Mix - 2 tsp mixed spice (or pumpkin pie spice), 2.1/2 cups rye flour
4 tsp wheat free baking powder or 1 tsp baking soda
Preheat oven to 350oF, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add the dates &
spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
Variations:
Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots &
1/2 cup sliced almonds.
Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)
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