Date: Thu, 12 Aug 93 17:12:35 CDT
PEACH GINGERBREAD MUFFINS (170 calories, 2.97 grams fat) 2 cups flour 2 tsp baking powder 1 tsp ginger 1/2 tsp cinnamon 1/4 tsp ground cloves 1/2 tsp salt 2 tbl cooking (vegetable) oil 1/2 cup applesauce 1/2 cup sugar 1/4 cup egg substitute (or 2 egg whites) 1/4 cup apple juice 1 16-ounce can peaches in juice, drained and chopped (or substitute frozen thawed or fresh (peeled and chopped)) makes 12 muffins preheat oven to 400 use either paper liners or grease muffin pan with cooking spray bowl1: combine dry ingredients and spices bowl2: combine oil, apple sauce, sugar, molasses, mix then add egg and apple juice and peaches add wet mixture to flour mixture, stir until moistened pour into prepared muffin tin, bake for ~20 minutes
ORANGE APPLESAUCE MUFFINS (122 calories, 18 grams carbo, 3 grams protein,
127 mg sodium, 18 mg cholesterol)
2 cups flour
1+1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
1 cup unsweetened applesauce
1 tsp orange zest (wash orange, grate orange rind - no white pith)
1/2 cup orange juice
3 tbl cooking (vegetable) oil
makes 12 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray
bowl1: combine dry ingredients and spices
bowl2: beat egg, add applesauce, orange zest, orange juice, and oil
add wet mixture to flour mixture, stir until moistened
pour into prepared muffin tin, bake for ~20 minutes
FAT-FREE BLUEBERRY MUFFINS (152 calories and 0.4 grams fat) 2 cups fresh or frozen blueberries (wash and drain if fresh; thaw and drain if frozen) 1+1/4 cups cake flour 3/4 cup oat flour (see note below) 1+1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 3/4 cup packed brown sugar 2 egg whites 3/4 cup plain yogurt 1/2 cup applesauce 2 tbl all-purpose flour makes 12 muffins preheat oven to 375 use either paper liners or grease muffin pan with cooking spray bowl1: combine dry ingredients, spices, and brown sugar (break lumps) bowl2: combine egg whites, yogurt, applesauce, and mix add wet mixture to flour mixture, stir until moistened bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from sinking to the bottom) add blueberries to mixture, don't overmix pour into prepared muffin tin, bake for ~20-25 minutes Note: to make oat flour, place about 1 cup rolled oats into a food processor and pulse until finely ground.
BANANA SULTANA MUFFINS (160 calories and 2 grams fat) 1/2 cup sultanas (yellow raisins) 1/4 cup apple or orange juice 1/2 cup low-fat buttermilk 2 egg whites 1 tbl vegetable oil 3 tbl honey 1+1/2 cups unbleached white flour 1/3 cup stone-ground white cornmeal 2 tsp baking powder 1 tsp baking soda 1/4 cup brown sugar 1/2 tsp ground ginger 1/4 tsp ground cardamom 2 ripe bananas, diced makes 12 muffins preheat oven to 375 use either paper liners or grease muffin pan with cooking spray bowl1: combine raisins and juice,let stand for 5 minutes add buttermilk, egg whites, oil, and honey whisk until smooth bowl2: sift flour, cornmeal, baking powder, baking soda add brown sugar and spices, wisk until mixed add bananas and toss lightly combine wet and dry ingredients and stir 'just to mix' pour into prepared muffin tin, bake for ~25 minutes
FAT FREE PUMPKIN MUFFINS (204 calories and 0.7 grams fat) 1/2 cup prune puree 2/3 cup packed brown sugar 1/3 cup molasses 1 cup canned pumpkin puree 1/4 cup egg substitute or 2 egg whites 1+1/4 cup flour 1/2 cup cornmeal 1+1/2 tsp cinnamon 1 tsp nutmeg 1 tsp baking soda 1/2 tsp salt makes 10 muffins preheat oven to 400 use either paper liners or grease muffin pan with cooking spray bowl1: mix prune puree, sugar, molasses, pumpkin and egg bowl2: mix remaining ingredients combine and stir to blend pour into prepared muffin tin, bake for ~20-25 minutes
Blueberry Corn Muffins
1 1/3 c unbleached flour 2 eggs
2/3 c corn flour 1 c milk
2 tsp baking powder 1 c buttermilk
1/2 tsp baking soda 1/4 c melted butter
1/2 tsp salt 1 to 2 c blueberries
1/4 c sugar
Sift the dry ingredients together. Beat the eggs, milk,
buttermilk and butter together. Pour the egg mixture into the
flour mixture and stir just enough to moisten the dry ingredients.
Fold the blueberries into the batter. Grease a muffin tin and fill
the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes
or until golden brown.
This is my own recipe and I don't necessarily use exact amounts when I
bake so feel free to change it. It's also good with a combination of
blueberries and sauted apples, if you decide to do it that way, you
should add a little lemon juice and some cinnamon to the batter.
APRICOT GRAHAM MUFFINS
1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar
Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.
BLUEBERRY PUMPKIN MUFFINS
1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.
Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.
Oatmeal Muffins
1 c flour
1/4 c granulated sugar
3 t baking powder
1/2 t salt
1 c quick-cooking oatmeal (NOT instant)
1 egg, slightly beaten
1 c milk
3 T vegetable oil
Preheat oven to 425 degrees Fahrenheit. Grease 12 muffin tins
with shortening. Sift together flour, sugar, baking powder, and
salt. Add oatmeal, stir to mix. Mix in egg, milk, and oil,
stirring only to moisten. Fill 12 muffin tins and bake for 15
minutes or until lightly golden brown on top.
NASHI & APRICOT YOGHURT MUFFINS
1.1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 beaten eggs
1 cup wholemeal flour, 2 cups finely chopped nashi, 1/4 cup oil
1/4 cup finely chopped dried apricots, 1 cup apricot yoghurt, 1 tsp ginger
1/4 cup low-fat milk, 1/2 tsp ground cloves
Preheat oven to 400oF, prepare pans. Sift the flour with the b/pdr & soda,
add the wholemeal flour. Add the nashi & apricots. To the eggs add the oil
yoghurt, milk & spices. Add the dry mix to the wet mix until just combined.
Spoon into pans & bake for 20 mins or until cooked. Makes 12. 169 calories
per muffin. *Note: I believe Nashi are called Asian Pears in the States.
Pears can be used to replace Nashi if desired.
NONAME MUFFINS
3/4 cup butter, 1 cup milk, 2 lightly beaten eggs, 3/4 cup sugar
3 cups flour, 6 tsp baking powder, 1/4 tsp salt, 1 cup coconut
1 can crushed pineapple (about 13-14 ozs)
Preheat oven to 350oF, prepare pans. Melt butter, blend in milk, eggs &
pineapple. Combine sugar, flour, b/pdr, salt & coconut. Add to wet mix until
just combined. At this stage if mixture is too dry add another 1/4 cup of
milk. Spoon into pans & sprinkle tops with sugar, bake for about 20
mins or until golden brown. This recipe came from a lady that makes muffins
for a living, consequently they will rise up rather large! You might like to
try them with less baking powder.
ORANGE & CARROT MUFFINS
1 cup buttermilk, 1 beaten egg, 1/3 cup melted butter, 1 tsp vanilla
1 cup whole wheat or plain flour, 1 tsp baking soda, 1 cup quick cooking oats
1/2 cup brown sugar, 1 cup finely shredded carrot, grated rind of 1 orange
2 tsp baking powder, 1 tsp salt
Preheat oven to 375oF, prepare pans. Pour buttermilk over oats in bowl. Add
beaten egg, melted butter, sugar, carrots, vanilla & rind & mix thoroughly.
Combine dry ingredients & add to wet mix until just combined. If desired,
raisins or date may be added at this point. Spoon into pans & bake for 15-20
mins or until done. Makes 12 muffins.
ORANGE OATMEAL MUFFINS
1 cup oats soaked in 1/2 cup orange juice & 1/2 cup boiling water for 15 mins
1/2 cup butter, 1/2 cup brown sugar, 1 cup raisins, 1 tsp baking powder
1 tsp salt, 1/2 cup sugar, 2 beaten eggs, 1 cup flour, 1 tsp baking soda
1 tsp vanilla
Preheat oven to 375oF, prepare pans. Cream butter & sugars, beat in eggs &
stir in the oat mixture. Stir in raisins & vanilla. Mix flour, baking powder,
baking soda & salt, add to wet mix until just combined. Spoon into pans &
bake for 20 mins or until done. Makes 12 muffins.
OVERNIGHT BRAN & DATE MUFFINS
Dry Mix - 1.1/4 cups flour, 1 tsp bicarbonate of soda, 1 tsp cinnamon
1/2 cup sugar, 1.3/4 cups unprocessed bran
1 cup finely chopped dates
Wet Mix - 1/2 cup oil, 1.1/2 cups buttermilk, 1 lightly beaten egg
Sift first 4 dry mix ingredients, stir in bran & dates. Combine wet mix
ingredients. Add the dry mix to the wet mix until just combined, cover &
refrigerate overnight. (These muffins can be made & cooked on the same day,
but are not as nice as if the mixture is left to stand overnight). Next day,
spoon into prepared pans & bake at 425oF for 20 mins or until done. Serve hot
with butter. Makes 20 muffins.
PEARADISE MUFFINS
1 cup flour, 1 cup whole wheat flour, 1.1/2 tsp baking soda, 1/2 tsp cinnamon
1.1/2 tsp baking powder, 1/4 tsp nutmeg, 1/2 tsp salt, 1 cup yoghurt
1/4 cup oil, 1/3 cup honey, 1 beaten egg, 1 cup diced pears
Preheat oven to 375oF, prepare pans. Mix dry ingredients together. Stir pears
lightly into dry ingredients. Combine yoghurt, oil, honey & egg, add dry mix
to wet mix until just combined. Spoon into pans & bake for 20-25 mins or
until done. Makes 15 muffins.
Variation: Grated lemon or orange rind may be added.
To use sweet milk: omit yoghurt & baking soda, increase baking powder to 3
tsps & use 1 cup fresh milk.
PLANTATION HERB MUFFINS
1 cup cold cooked brown rice, 3 Tbsp oil, 2 eggs, 2 cups flour, 1/2 tsp salt
4 tsp baking powder, 1 cup milk, 1/4 tsp basil, 1/4 tsp marjoram
1/4 tsp oregano, 1/4 cup grated parmesan cheese
Preheat oven to 400oF, prepare pans. Combine rice, oil, eggs, milk, cheese &
herbs. Sift dry ingredients & add to wet mix until just combined. Spoon into
pans & bake for 20-25 mins. Makes 12 very tasty muffins.
PUMPKIN & HONEY MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup honey, 2 eggs,
1/2 cup yoghurt, 1.1/2 cups pumpkin puree*, 1 tsp lemon rind
Dry Mix - 2.1/2 cups self-raising flour (or add 2.1/2 tsp baking powder to
plain flour)
Topping - 1/2 cup chopped pecans, 1 tsp mixed spice, 1 Tbsp margarine
2 Tbsp sugar
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & honey. Beat
in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined.
Spoon into pans & place a little of the topping on each muffin, press down
very slightly. Bake for 20-25 mins taking care not to scorch the topping.
Makes 12. This recipe is suitable for cholesterol free cooking - omit egg
yolks, use fat-free yoghurt, use vegetable oil in place of margarine.
* To make 1.1/2 cups puree, cook a little less than a pound of pumpkin in 1/3
cup of water, either mash, sieve or put in a blender to puree.
Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary
to the wet mix. Do not use the topping.
PINEAPPLE CHEESE MUFFINS
1/2 cup muesli, 1/2 cup self-raising wholemeal flour, 1 egg
1/2 cup self-raising flour, 1 Tbsp golden syrup, 1/4 cup butter
1/2 cup grated cheddar cheese, 2 Tbsp non-dairy soy drink powder
3/4 cup well drained unsweetened crushed pineapple
Preheat oven to 375oF, prepare pans. Sift flours together retaining husks,
add muesli. Melt butter, add golden syrup, pineapple & cheese. Combine with
dry ingredients, add egg & soy powder, do not over-mix. Spoon into pans &
sprinkle tops with extra grated cheese if desired, bake for 12-15 mins or
until cooked. Makes 12 muffins. Wholemeal = whole-wheat.
Recipe courtesy of the New Idea Magazine (NZ).
SPECIAL TREAT BANANA MUFFINS
1 cup flour, 1 tsp baking soda, 2 tsp baking powder, 1 cup wholemeal flour
1/4 cup butter, 1/2 cup chocolate chips, 1/2 cup castor sugar, 1/2 cup milk
1/2 cup chopped mixed fruit, 2 bananas mashed
Preheat oven to 350oF, prepare pans. Sift the flour, b/soda & b/pdr into a
bowl, add the wholemeal flour. Rub in the butter until the mixture
resembles fine breadcrumbs. Stir in the chips, sugar & chopped fruit. Add the
mashed banana & milk. (This is a sticky mixture.) Spoon into pans & bake for
20 mins or until cooked. Add a chocolate button on top before baking if
desired. Makes 12. These are a very moist, soft muffin. 219 calories per
muffin. *Notes: You may know 'castor sugar' as 'baker's special' or 'superfine
sugar'. Wholemeal = whole-wheat.
STRAWBERRY BUTTERFLY MUFFINS
1.3/4 cups wholemeal flour, 1/2 cup castor sugar, 2 lightly beaten eggs
2 ozs butter melted, 2/3 cup milk, 1/3 cup strawberry-flavoured yoghurt
2 Tbsp shredded coconut
Preheat oven to 425oF, prepare pans. Combine flour & sugar. Mix eggs, butter
& milk. Add dry mix to wet mix until just combined. Spoon into pans & bake
for about 20 mins or until cooked when tested. Turn onto wire racks to cool.
Slice the top off each muffin, cut tops into halves. Drop 1 tsp of yoghurt on
the centre of each muffin, push straight edge of 2 top pieces into yoghurt,
sprinkle with coconut. Makes 16 muffins. Wholemeal=whole-wheat.
Recipe courtesy of the Australian Women's Weekly.
SEAFOOD MUFFINS
1 cup small shrimps (drained & coarsely chopped), 1/4 cup grated cheese
14 cup finely chopped celery, 1/3 cup sour cream, 1.1/2 cups flour, 1 egg
2 tsp baking powder, 1/4 tsp thyme, 1/3 cup oil, parsley, 2 Tbsp sugar
1/2 tsp salt, 3/4 cup milk
Combine shrimps, cheese, sour cream & celery & set aside. Sift flour, sugar,
b/pdr, salt & thyme. Slightly beat egg with a fork, beat in milk & oil. Add
dry mix to wet mix until just combined. Spoon into pans & top with about 1
Tbsp of the shrimp mixture. Bake at 375oF for about 20 mins or until done.
Garnish with parsley if desired. Serve warm! For a more economical muffin,
use canned salmon instead of shrimps.
SESAME MUFFINS
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/3 cup tahini (sesame seed
paste, available in health food stores/Middle Eastern markets/large
supermarkets), 1/4 cup melted & cooled butter or margarine, 1/2 cup milk
1/2 tsp Oriental-style (dark) sesame oil, 3/4 cup light-brown sugar
2 lightly beaten eggs, 1 tsp vanilla, 2/3 cup raisins (optional)
4 Tbsp toasted sesame seeds, divided into 3 + 1
Preheat oven to 400oF, prepare pans. In a bowl, stir together flour, b/pdr &
salt. In another bowl, stir together tahini, butter & oil; stir in sugar,
milk, eggs & vanilla until blended. Add dry mix to wet mix until just
combined, stir in raisins & 3 Tbsp of sesame seeds. Spoon batter into pans,
sprinkle with 1 Tbsp sesame seeds & bake 15-20 mins or until done. Makes 12
muffins. Note: To toast sesame seeds, place in small frying pan/skillet over
medium heat. Cook, stirring for 3 mins, or until seeds are lightly browned.
May also be toasted in a microwave, stirring often.
STRAWBERRY COCONUT MUFFINS
1/2 cup sugar, 1/4 cup butter, 1/4 cup water, 1.1/2 cups flour, 1 beaten egg
1 cup wholemeal flour, 2 tsp baking powder, 1 cup frozen strawberries, diced
1/2 cup coconut, 1 tsp vanilla essence, 1 cup low-fat milk
Preheat oven to 400oF, prepare pans. Gently heat together the sugar, butter &
water until the sugar dissolves, set aside to cool. Combine flour, b/pdr,
strawberries & coconut. Mix together the vanilla, egg & milk, then add to the
flour mixture. Finally pour in the butter syrup & mix until just combined.
Spoon into pans & bake for 15-20 mins. Serve hot or cold with custard,
yoghurt or ice-cream. Any berryfruit may be used in this recipe. If using
fresh berries add them at the end to avoid damaging the fruit. Makes 12.
Nutritional Value: Energy - 203 calories per muffin.
TANGELO & POPPYSEED MUFFINS
1/2 cup margarine, 1/2 cup sugar, 2 beaten eggs, 2 Tbsp poppyseeds
1/2 cup low-fat milk or yoghurt, 1 Tbsp grated tangelo rind
1/2 cup tangelo juice, 2 cups flour, 2 tsp baking powder
Preheat oven to 400oF, prepare pans. Blend the margarine & sugar together &
beat in the eggs, milk or yoghurt, tangelo rind & juice, & poppyseeds. Mix
dry ingredients & add to wet mix until just combined. Spoon into pans & bake
for 20 mins. Makes 12. Nutritional Value: 197 calories per muffin.
Tangelo - Citrus fruit cross of a mandarin & a grapefruit. Larger than a
mandarin & a little smaller than an average-size orange. Skin colour is a
bright tangerine and they mature during the late mandarin season. Mandarins,
Tangerines or Oranges may be used instead.
APPLE CHEESE MUFFINS
1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda
1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts
Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat
well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats,
apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for
20-25 mins or until done. Makes 18 muffins.
APPLE STRUDEL MUFFINS
2 cups self-raising flour, 1/2 cup sugar, 1 egg, 2/3 cup milk, 1/4 cup butter
1 medium grated apple, 1 Tbsp grated lemon rind
Topping: 1 Tbsp grated lemon rind, 1/4 cup walnuts, 2 Tbsp sugar
Preheat oven to 400oF, prepare pans. Put flour & sugar in bowl, rub in butter
until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add
milk. Add dry mix to wet mix until just combined. Gently stir in apple & 1
Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining
topping ingredients & sprinkle over each muffin. Bake for 20 mins or until
done.
APPLESAUCE OATMEAL MUFFINS
1 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup brown sugar
1/4 cup oil, 2/3 cup applesauce, 3 tsp baking powder, 1/2 tsp salt
3/4 cup rolled oats, 1 egg, 1/3 cup milk
Preheat oven to 375oF, prepare pans. Mix dry ingredients well with a fork.
Beat egg, then add oil & milk, stir in applesauce. Add the dry mix to the wet
mix until just combined. Spoon into pans & bake for 20 mins or until cooked.
APRICOT GRAHAM MUFFINS
1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar
Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.
BACON MUFFINS
6 rashers bacon, 2 cups sifted flour, 3 tsp baking powder, 1 Tbsp sugar
1/4 tsp salt, 1 beaten egg, 1 cup milk, 2 Tbsp bacon fat OR melted butter
1/2 cup grated cheese
Preheat oven to 400oF, prepare pans. Fry the bacon until crisp, drain &
reserve the bacon fat, chop bacon. Stir together the flour, baking powder,
sugar, salt & cheese. Mix the egg, milk & bacon fat or butter. Add the dry
mix along with the bacon to the wet mix until just combined. Mixture will be
somewhat lumpy. Spoon into cups & bake for about 25 mins or until done. Makes
15 medium or 12 large muffins.
BIRDSEED MUFFINS
1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds
1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder
1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves
2 beaten eggs, 1 cup low-fat milk
Preheat oven to 350oF, prepare pans. Melt the butter with the honey, golden
syrup & cloves until the mixture dissolves; set aside to cool. Mix the
flours, seeds & baking powder together. Add the dry mix to the wet mix until
just combined. Spoon into pans & bake for 20 mins. Sprinkle tops with sesame
or poppy seeds if desired. This is a super-healthy muffin. Makes 12.
Nutritional Value: Energy - 140 calories per muffin.
BLUEBERRY MUFFIN CAKE
4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder
grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries
2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar
Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to
425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the
orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir
the liquid mixture into the dry mix & mix well. Transfer to the lined tin.
Bake above the centre of the oven for 35 mins. Remove the cake from the oven,
glaze with milk & sprinkle with the demerara sugar. Return to oven to bake
for a further 5 mins. Serve warm or cold.
Note: You can also make muffins with this recipe. Reduce baking time to 20
mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.
BRAN & RAISIN MUFFINS
8 oz wholemeal flour, 3 level tsp baking powder, good pinch salt, 1 egg
1/2 cup brown sugar slightly heaped, 1/2 cup bran flakes, 1 cup raisins
1/2 pint milk, 6 Tbsp sunflower or vegetable oil
Preheat oven to 400oF, prepare pans. Mix flour, b/pdr, salt & sugar, stir in
bran & raisins. Beat egg, milk & oil together. Add dry mix to wet mix until
just combined. Spoon into pans & bake for 15-20 mins or until well risen.
Makes 9-10 muffins.
BANANA & PASSIONFRUIT MUFFINS
1.1/2 cups flour, 3 cups bran flakes, 2 tsp baking powder, 3 tsp cinnamon
3 mashed bananas, 1 tsp passionfruit syrup, 1/2 cup butter, 1 cup milk
1/2 cup golden syrup, 3/4 cup brown sugar, 2 tsp baking soda
Preheat oven to 375oF, prepare pans. Combine flour, bran, b/pdr, cinnamon &
bananas. Heat the butter, golden syrup, sugar & milk in a pot, add the baking
soda & passionfruit syrup. Add the dry mix to the wet mix until just
combined. Spoon into pans & bake for 15 mins or until golden brown. Makes 12
large muffins. 268 calories per muffin.
BLUEBERRY CORNMEAL MUFFINS
1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream
1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned & drained
Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last
few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly
browned. Makes 12. 189 calories per muffin.
Recipe courtesy of Sunset Magazine July 1988 (USA).
BLUEBERRY PUMPKIN MUFFINS
1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.
Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.
BREAKFAST MUESLI MUFFINS
1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil
1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder
1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top
Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk;
soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup &
muesli mixture. Mix together the dry ingredients, add to the wet mix until
just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake
for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.
Keep a batch of these in the freeze & heat them in the oven or microwave when
in a hurry to get to work or time is short!
CARROT MUFFINS
Wet Mix - 3 eggs, 1/2 cup sugar, 1/2 cup oil, 1 cup plain yoghurt
1 cup grated carrot, 1/2 cup chopped walnuts
Dry Mix - 3 cups self-raising flour, 1/2 tsp baking soda, 1 tsp cinnamon
Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil
& yoghurt. Add the carrot & walnuts. Fold in the previously combined dry
mix. Place in muffin pans & bake for 20-25 mins. Makes 12.
Variations:
Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup
crushed pineapple. 1/2 cup currants may be added to the wet mix if
desired.
Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame
seeds & 1/2 cup sultanas (golden raisins).
Zucchini: Substitute grated raw zucchini for grated carrot in any of the
above recipes. Add 1 tsp of vanilla essence to the wet mix.
CHEESY HAM MUFFINS
1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder
1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham
1 cup jarlsberg cheese, grated
Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar & butter. Sift
flour & baking powder into a bowl, stir in rice, cheese & ham. Add this to
wet mix until just combined. Spoon into pans & bake for 30-35 mins or until
firm & golden. Serve warm with butter if desired. Makes 12.
CHOCOLATE BOURBON MUFFINS
3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar
1/2 cup softened lightly salted butter or margarine, 1 egg
1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla
1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients.
In another bowl cream butter & sugar until light & fluffy, beat in chocolate,
egg, bourbon & vanilla. Add dry mix to wet mix until just combined, stir in
chips & nuts. Spoon into pans & bake for 15-20 mins or until done. Makes 9.
These muffins freeze well.
CORNMEAL MUFFINS
1 cup flour, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup white sugar
1 cup cornmeal, 1/2 cup butter or margarine, 1 egg, 3/4 cup milk
Preheat oven to 375oF, prepare pans. Mix dry ingredients together & stir in
cornmeal. Melt butter, add egg & milk & combine well. Add dry mix to wet mix
until just combined. Spoon into pans & bake for 15-20 mins. Serve hot! Makes
8 large muffins. An old fashioned Waterloo County favourite.
Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.
CORNMEAL HAM MUFFINS
1/4 cup milk, 1/4 cup oil, 1 cup yoghurt, 2 eggs, 1 cup chopped cooked ham
2.1/2 tsp baking powder, 3 tsp dry mustard, 1/2 cup coarse cornmeal
1 cup flour
Preheat oven to 375oF, prepare pans. Put the first five ingredients into a
bowl & mix well. Mix remaining ingredients, add to wet mix until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A very nice
savoury muffin.
CORNMEAL & WHOLEMEAL MUFFINS
2 eggs, 2 cups yoghurt, 1 Tbsp honey, 1 Tbsp oil, 1 tsp baking powder
1/2 cup wholemeal flour, 1 cup fine cornmeal, 1 cup coarse cornmeal
Preheat oven to 375oF, prepare pans. Put the first four ingredients into a
bowl and mix well. Add the remaining premixed ingredients & blend until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A hearty, healthy
muffin!
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