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Post by carnation037 on Jan 23, 2003 12:10:37 GMT -6
Sweet Potato (or yam) Muffins
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.
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Post by carnation037 on Jan 23, 2003 12:11:53 GMT -6
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.
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Post by carnation037 on Jan 23, 2003 12:13:58 GMT -6
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 included)
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 powdered confectioners sugar 1 Tbsp fresh lemon juice. Stir until smooth.
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Post by carnation037 on Jan 23, 2003 14:20:55 GMT -6
Cornbread Muffins
1/2 cup corn meal 1/2 cup self-rising flour 1 Tbsp castor sugar 1/3 cup milk 1/2 tsp ground cumin 1 Tbsp chopped fresh parsley 1 egg, lightly beaten 3 - 4 oz butter, melted
Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar & cumin into bowl. Stir in parsley, butter, egg & milk, stir until just combined. Spoon into pans and bake for about 25 mins or until lightly browned. Makes 4. Suitable to freeze.
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Post by carnation037 on Jan 23, 2003 14:21:44 GMT -6
Fresh Pear Muffins
Wet Mix - 1/2 cup margarine 1/2 cup sugar 1/2 cup golden syrup 2 eggs 1 cup milk 4 fresh pears peeled & diced Dry Mix - 3 cups flour 2 tsp cinnamon 2 tsp mixed spice 4 tsp ground ginger
Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine, sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in the pears. Carefully stir in the previously combined dry mix. Place in pans & bake for 25-30 mins. Makes 12-14. Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix. with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix. Double Ginger - Add 1/2 cup crystallised ginger to the wet mix. with Raisins - Add 1/2 cup chopped raisins to the wet mix. with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking powder.
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Post by carnation037 on Jan 23, 2003 14:22:22 GMT -6
Banana Curry Muffins
2 cups flour 2 tsp baking powder 1 1/2 cups bran 1/4 c. butter, (1/2 stick) 1 cup milk 1 tsp curry powder 1 Tbsp golden corn syrup 3/4 cup mashed bananas 3 Tbsp sweetened condensed milk 1/2 tsp baking soda
Preheat oven to 350oF, prepare pans. Sift flour & b/pdr, stir in bran & make a well in the centre. Melt the butter, curry pdr, treacle & condensed milk together. Dissolve the soda in the milk & pour into the dry ingredients with the butter mixture & the bananas. Stir until just combined. Spoon into pans & bake for 15-20 mins or until well risen & golden. Makes 16-18 muffins. Microwave Instructions: Place paper muffin cases into a microwave-proof muffin tray. Just over half fill each case. Place on a microwave-proof rack & cook on high power for 2.1/2 to 3 mins or until no wet spots are visible. Repeat with remaining mixture. For microwave ovens without a rotating turntable, give tray a quarter turn halfway through cooking.
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Post by carnation037 on Jan 23, 2003 14:22:59 GMT -6
Best Ever Banana Muffins
3 large ripe bananas 3/4 cup sugar 1 egg 1/3 cup melted butter 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 1/2 cup flour
Preheat oven to 375oF, prepare pans. Mash bananas, add sugar & slightly beaten egg. Add the melted butter. Add dry ingredients & bake for 20 mins. Makes 9 large muffins.
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Post by carnation037 on Jan 23, 2003 14:23:36 GMT -6
Amaretto & Almond Muffins
2/3 cup sour milk 3 Tbsp melted butter or margarine 1 egg 1/2 cup amaretto liqueur 1 cup sliced almonds 2 tsp baking powder 1/2 cup sugar 2 cups flour
Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred. into a bowl & mix well, then add the remaining ingred. & blend until just mixed. Put into pans & bake for 15-20 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 14:24:19 GMT -6
Fondue Cheese Muffins
1 egg 1 cup milk 3 Tbsp melted margarine 3 Tbsp kirsch 1 cup grated gruyeye cheese 1 clove garlic crushed 1/2 tsp nutmeg 3 tsp baking powder 2 cups flour
Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into a bowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans & bake for 15-20 mins. Makes 12 muffins.
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Post by carnation037 on Jan 23, 2003 14:25:04 GMT -6
Lemon/Cheese & Raisin Muffins
2/3 cup milk juice & grated rind of 1 lemon 2 eggs 1/4 cup white sugar 1/4 cup brown sugar 1/4 cup lemon cheese 1/2 cup raisins 2 cups flour 1 cup shredded coconut 1 Tsp baking powder
Preheat oven to 375oF, prepare pans. Mix all ingredients except the flour & b/pdr. Add flour & b/pdr & mix until just blended. Spoon into pans & bake for 20-25 mins. Makes 14 moist & tasty muffins. If you can't buy lemon cheese then here are some lemon recipes you can any in the muffins.
Lemon Cheese Recipe
4 ozs butter 1 cup sugar 1 cup water juice of 2 lemons & grated rind of1 2 eggs 1 small packet lemon gelatin
Put butter, sugar, lemon rind & juice, water & jelly crystals in a double boiler, or put in a basin & stand in a saucepan of hot water. When mixture is melted add the well-beaten eggs. Stir occasionally until the mixture thickens. (Do NOT let it boil). Pour into hot jars & cover when cold. Store in refrigerator.
Lemon Honey
1 lb sugar 1 cup butter, (1 stick) 4 eggs juice & rind of 4 lemons
Grate only the yellow parts of the lemons as the white pith is bitter. Strain the juice, beat eggs a little, put all ingredients into a double boiler or put in a basin & stand in hot water. Cook slowly until thick & smooth. (This may take quite awhile, do NOT let it boil). Put into hot jars & cover when cold. Store in refrigerator.
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Post by carnation037 on Jan 23, 2003 18:33:29 GMT -6
Beer Muffins
3 cups flour 5 tsp baking powder 1/2 tsp salt 3 Tbsp sugar 1 1/2 c. beer
Preheat oven to 350oF, prepare pans. Measure dry ingredients into bowl & pour beer over, stirring to blend. Spoon into pans & brush tops with butter. Bake for 15-20 mins. Makes 9 large muffins. Serve hot, a little grated cheddar cheese may be sprinkled on top before baking if desired.
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Post by carnation037 on Jan 23, 2003 18:34:09 GMT -6
Coconut Cream Muffins
2 eggs 1 Tbsp rum 3 Tbsp melted margarine 1 cup canned coconut cream 1 cup coarsely shredded coconut 3/4 cup chopped pineapple 2 tsp baking powder 1/2 cup sugar 1 3/4 cup flour
Preheat oven to 400oF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon into pans, sprinkle a little coconut on top of each muffin & bake for 50-20 mins. Makes 12 muffins.
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Post by carnation037 on Jan 23, 2003 18:34:53 GMT -6
Curacao Muffins
Wet Mix - 1/2 cup melted margarine 3/4 cup sugar 1/4 cup apple juice 1/2 cup curacao liqueur (an orange flavoured liqueur) 2 eggs 1/2 cup lemon cheese Dry Mix - 2 tsp baking powder 1 3/4 cups flour
Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well. Fold in the previously mixed dry ingredients until just blended. Spoon into pans & bake for 15-20 mins. Makes 20 muffins.
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Post by carnation037 on Jan 23, 2003 18:35:54 GMT -6
Banana + Bran Muffins
Wet Mix - 1/2 cup margarine or oil 1/4 cup sugar 2 eggs 1/4 cup golden syrup 1 1/2 cups mashed banana 1/2 cup milk or yogurt 1 Tbsp orange rind Dry Mix - 1 cup flaky bran 2 cups self-rising flour 1/2 tsp baking soda 1/2 tsp nutmeg Topping - equal parts of cinnamon and sugar
Preheat oven to 400oF & grease muffin pans. Beat well, all of the wet mix ingredients & gently fold in the previously combined dry ingredients. Place in the muffin pans, sprinkle with topping and bake for 20-25 mins. Makes 12-14. Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix as desired.
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Post by carnation037 on Jan 23, 2003 18:37:43 GMT -6
Pumpkin & Sultana Muffins
1 1/2 cups self raising flour 1/4 tsp nutmeg 1/2 cup packed brown sugar 1/2 cup drained, mashed, cooked pumpkin 1/2 cup milk 1/2 tsp salt 1/4 tsp spice 1/4 cup oil 1/2 cup sultanas
Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry ingredients to wet mix and mix with the MINIMUM amount of stirs (over stirring will produce pointy peaked muffins). 3/4 fill muffin pan (grease if not using non-stick pan) & bake 375oF for 18-20mins.
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Post by carnation037 on Jan 23, 2003 18:39:22 GMT -6
Blueberry Bran Muffins
Wet Mix - 1/2 cup butter 1/2 cup sugar 1 1/2 cups milk 1/4 cup lemon juice 2 eggs 1 cup blueberries frozen/fresh/canned (drained) 2 Tbsp honey Dry Mix - 2 cups self-rising flour 1 cup flaky bran
Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold the blueberries into the mixture taking care not to break them. Fold the flour into the wet mix then place into pans. Bake for 20-25 mins. Makes 12
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Post by carnation037 on Jan 23, 2003 18:40:20 GMT -6
Kiwi Muffins #1
Wet Mix - 2 eggs 1/2 cup sugar 1/4 cup oil 1/2 cup milk 4 large very ripe mashed kiwifruit 1/4 tsp vanilla essence 1 Tspn lemon juice Dry Mix - 3 cups self-raising flour Topping - equal parts sugar and mixed spice (optional)
Preheat oven to 350oF, prepare pans, or line them with muffin papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix ingredients then carefully fold in the flour. Place in the muffin pans, sprinkle with topping if desired & bake for 25-30 mins. Makes 12. Variations: Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of extra flour to the dry mix. Comment: These muffins are a very pale colour when cooked.
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Post by carnation037 on Jan 23, 2003 18:41:02 GMT -6
Kiwi Muffins #2
3/4 cup white flour 1/2 cup cornmeal 1/2 cup wholemeal 3 tsps baking powder 1/2 cup oil 1/2 cup sugar 1/2 cup kiwifruit, peeled and chopped 2 eggs 1/2 cup milk
Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet mixture. Add dry mix to wet mix and stir until JUST combined Spoon into pans & bake at 400oF for 15-20 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 18:42:44 GMT -6
Banana Pecan Muffins
1 1/2 cups flour 1 tsp baking SODA 3/4 cup raw sugar 3 1/2 ozs butter 1 egg 1 1/2 tsps baking POWDER 1 1/2 cups bran 1/2 cup chopped pecans or walnuts 2 very ripe bananas 1/2 cup milk 1/2 cup plain yoghurt
Sift flour, b/pdr, b/soda into a bowl. Stir in bran, sugar & nuts. Make a well in centre of dry ingredients. Melt butter in a small pot or microwave. Mash bananas. Lightly beat egg, milk & yoghurt together. Add bananas to dry ingredients. Pour melted butter & egg mixture into the well & mix with a fork until JUST combined. Spoon into prepared pans & bake at 430oF for 15-20 mins.
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Post by carnation037 on Jan 23, 2003 18:43:28 GMT -6
Banana Walnut Muffins
1 oz butter 1 1/2 cups flour 1/4 tsp nutmeg 1/2 tsp salt 1 egg 1/2 cup chopped walnuts 1/2 tsp grated lemon rind 2 bananas 1 1/2 tsp baking powder 1/4 cup sugar 3/4 cup milk 2 Tbsp oil 1/2 tsp grated orange rind
Melt butter, mash bananas. Sift flour, b/pdr, nutmeg, sugar & salt into a bowl. Add melted butter, milk, egg, oil, nuts & rinds to bananas. Make a well in centre of dry ingredients & gently stir in banana mixture. Spoon into prepared pans & bake at 400oF for 15-20 mins. Makes 18.
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Post by carnation037 on Jan 23, 2003 18:44:10 GMT -6
Chocolate Chip Muffins
Wet Mix - 1/2 cup butter or margarine 1/2 cup sugar 2 eggs 1 cup milk 1/2 cup yogurt 1 tsp vanilla essence 1/2 cup chopped chocolate or chocolate chips Dry Mix - 3 cups self-rising flour
Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar & beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold the flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14. Variations: Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to the wet mix. Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup chopped pecans to the wet mix of Choc or Double Choc muffins. Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above recipes.
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Post by carnation037 on Jan 23, 2003 18:44:56 GMT -6
Fig Muffins
Wet Mix - 1/2 cup oil 1/2 cup sugar 2 eggs 1/2 cup milk 1/2 orange juice 2 tsps orange rind 1 cup chopped dried figs Dry Mix - 2 1/2 cups self-raising flour 1/4 tsp baking soda
Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix ingredients lastly adding the figs, gently fold the dry mix into the wet mix. Place in pans and bake for 20-25 mins. Makes 10-12. Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to the wet mix. *Comment: I'm not sure if the orange juice is supposed to be the juice of 1/2 an orange or whether there was a misprint and it should have been 1/2 cup orange juice, try the smallest amount and then add more if too dry.
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Post by carnation037 on Jan 23, 2003 18:45:53 GMT -6
Carrot + Raisin Muffins #1
1 1/4 cups flour 3/4 cup creamota (quick cooking rolled oats) 2 tsp baking powder 1/4 tsp salt 3/4 cup milk 1 cup grated carrot 3/4 cup raisins 1/2 tsp cinnamon 1 egg 3 Tbsp oil
Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beat egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid. Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins.
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Post by carnation037 on Jan 23, 2003 18:47:10 GMT -6
Carrot + Raisin Muffins #2
1 cup bran 3/4 cup flour 1 tsp baking soda 1 Tbsp golden corn syrup 1 egg 1 small carrot 1/4 tsp salt 1/4 cup cottage cheese 1/4 cup raisins 1/2 cup sugar 3/4 cup milk
Place bran, milk, golden syrup & egg into a mixing bowl. Peel & grate carrot & add with cottage cheese & raisins. Leave to stand for 5 mins. Add flour, sugar, b/soda & salt. Mix until just combined. 3/4 fill greased muffin pans & bake at 350oF for 20 mins or until well-risen & golden. Makes 9.
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Post by carnation037 on Jan 23, 2003 18:48:41 GMT -6
Carrot + Raisin Muffins #3
1/4 cup oil 1/4 cup brown sugar 2 eggs separated 1 cup grated carrot 1 1/2 cups self-rising flour 1 egg white extra 1 tsp cinnamon 1/2 tsp nutmeg 1 1/4 cups all-bran 1/2 cup raisins 1 cup buttermilk sunflower seeds for topping
Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot. Sift flour & spices together in another bowl, stir in all-bran together with carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake at 400oF for 20-25 mins.
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Post by carnation037 on Jan 23, 2003 18:50:02 GMT -6
Avocado Muffins
Wet Mix - 1/4 cup margarine 1/4 cup sugar 1 egg 1 avocado pureed 1 cup toasted slivered almonds 1 cup milk Dry Mix - 2 cups self-rising flour
Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour & mix gently but thoroughly until the ingredients are moistened & combined. Place in pans and sprinkle each muffin with topping. Bake for 20-25 mins. Makes 10-12. Note: May also add a little grated lemon rind. Almonds may be toasted quickly in the microwave or in a dry frying pan, stir constantly to stop burning.
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Post by carnation037 on Jan 23, 2003 18:52:21 GMT -6
Poppyseed Muffins
Wet Mix - 1 1/2 cup yoghurt 1/4 cup oil 2 tsp vanilla 1/3 cup sugar 1/4 cup poppy seeds 2 eggs Dry Mix - 1 3/4 cups flour 2 tsp baking powder
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add combined dry mix to wet mix until just combined. Spoon into pans & bake for 10-15 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 18:53:40 GMT -6
Pumpkin & Poppyseed Muffins
Wet Mix - 1/2 cup cooked, mashed pumpkin 1/2 cup milk 1 cup butter 3/4 cup sugar 1 egg 1/3 cup poppy seeds Dry Mix - 2 cups self-raising flour
Reheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds then flour. Spoon into pans & sprinkle each muffin with the remaining sugar. Bake for 25 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 18:55:18 GMT -6
Banana & Poppyseed Muffins
1 c. butter 3/4 cup brown sugar 2 eggs 2 cups flour 1 tsp baking powder 2 tsp ground nutmeg 1/2 tsp cinnamon 1/4 tsp mixed spice 1/4 cup milk 1/4 cup poppy seeds 2 large bananas ground nutmeg extra
Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add sugar & beat until well combined & paler in colour. Beat eggs until thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice together, add poppy seeds. Mash bananas, add to sugar mixture & stir to combine. Fold sifted ingredients, milk & egg alternately into the banana mixture until just combined. Do not overmix. Spoon into pans, sprinkle tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before turning out. Makes 12.
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Post by carnation037 on Jan 23, 2003 18:57:00 GMT -6
Spiced Lemon Muffins
2 cups flour 4 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup sugar 1 Tbsp grated lemon rind 1/2 cup oil 2 eggs 1/4 cup milk 1 cup unsweetened natural yoghurt Topping: 1/4 cup sugar & 1 tsp ground cinnamon mixed
Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together. Add dry mix to wet mix until just combined. Spoon into pans, sprinkle with topping, bake for 15-20 mins or until golden & well risen. Makes 12.
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