muffins, muffins and more muffins

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I found a neat site with many muffin recipes so I will be posting them for everyone's muffin pleasure.

It has been taking me a bit of time with them as the ingredients are all meshed together. I don't mind the
instructions like that but I like my ingredients listed
singly in one column. I think it is so much easier to read
and see what you need to make something that way.

Notes, if needed:

Prepare pans = greased, unless otherwise stated

sultanas = golden/yellow raisins

wholemeal flour = whole wheat flour

essence = flavoring or extract

castor sugar = powdered confectioners sugar

golden syrup = golden corn syrup

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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.

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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.

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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.

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Microwave 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.

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Candy Muffins

Wet Mix -
1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup milk
1 cup smarties or M&M's candies
Dry Mix -
2 1/2 cups self-rising 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.

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Salmon & Herb Muffins

3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp sugar
3 eggs
1 1/2 cups milk
1/4 cup butter, (1/2 stick, 2 ozs)
2 ozs smoked salmon slices
1/2 cup chopped mixed fresh herbs
(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.

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Salmon & Cheese Mini Muffins

2 cups flour
4 tsps baking powder
1 cup 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.

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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.

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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.

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Special Strawberry Muffins

Wet Mix -
1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup strawberry
yogurt
1 1/2 cups chopped fresh strawberries
grated rind & juice 1 large lemon
Dry Mix -
2 1/2 cups self-riising flour
Topping - equal parts of cinnamon or gharam crumbs aram 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).

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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-rising 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'.

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Wheat Free - Rye, Pumpkin & Date Muffins

Wet Mix -
1/4 cup margarine
1/2 cup sugar or molassess
3 eggs
1/2 cup yogurt
1 cup pumpkin puree
(To make pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.)
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.

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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Chocolate Coffee + Date 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-rising 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.

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Autumn Fruit Muffins

Wet Mix -
1/2 cup margarine
1/2 cup sugar
1/4 cup molasses, not blackstrap
2 eggs
1 1/2 cups pumpkin puree
(To make pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.)
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-rising 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.

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Spring Vegetable 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 scallion, 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.

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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.

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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.

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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.

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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.

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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.

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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.

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Rye + Provologne 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.

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Early Morn Muffins

1 1/2 cups milk
6 Tbsp golden corn 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
powdered confectioners 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.

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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.

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TurkeyHam, 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.

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Trampers 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.

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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-rising 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 thingytail prawns to the wet
mix.

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Toad-in-Hole Cornmeal Muffins

Wet Mix -
1 1/4 cups milk
1 egg
1/3 cup melted margarine
1 Tbsp sugar
15 thingytail sausages
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.

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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.