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Post by carnation037 on Jan 23, 2003 18:58:36 GMT -6
Corn + Bacon Muffins
4 finely chopped bacon slices 2 cups self-rising flour 1 tsp paprika 1/2 cup chopped butter 1 lightly beaten egg 1 tsp grain mustard 1/4 cup buttermilk 4 - 5 ounce can creamed corn 1/2 - 2/3 cup milk 2 Tbsp grated fresh parmesan cheese
Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on absorbent paper. Sift flour & paprika, rub in butter until mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of the milk if required. Spoon into pans, sprinkle with cheese, bake for about 20 mins or until done. Makes 12.
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Post by carnation037 on Jan 23, 2003 18:59:34 GMT -6
Coffee Muffins
1 cup very strong cold black coffee 1 cup sugar 2 eggs 1 cup yogurt 2 1/2 cups flour 2 tsp baking powder
Preheat oven to 400oF, prepare pans. Put the first four ingredients into a bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.
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Post by carnation037 on Jan 23, 2003 19:04:06 GMT -6
The batter may be kept 6 weeks covered in the refrigerator. Prepare recipe at least the day BEFORE baking.
Pail of Bran + Date Muffins, (makes 6 dozen)
2 cups all bran cereal 2 cups boiling water 1 cup butter or margarine 3 cups white sugar 3 Tbsp brown sugar 4 eggs 1 quart buttermilk 1 Tbsp salt 5 cups flour 3 Tbsp baking soda 4 cups bran flakes (8 oz) 2 cups raisins or chopped dates
Pour boiling water over all bran & let stand. In very large bowl (or bath tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add bran flakes & fold in until just combined. Add raisins or dates. Chill 1 day before baking. Spoon into pans & bake at 375oF for 15-20 mins.
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Post by carnation037 on Jan 23, 2003 19:05:33 GMT -6
Chocoholic's Cheesecake Muffins
3 ounces cream cheese 2 Tbsp sugar 1 beaten egg 1/3 cup cooking oil 3/4 cup milk powdered confectioners sugar 1 cup flour 3 Tbsp cocoa 1/2 tsp salt 2 tsp baking powder 1/2 cup sugar
In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy. Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix until just combined. Spoon half of batter into prepared pans, put 1 tsp cream cheese on top of each muffin, top with rest of batter. Bake at 375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin.
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Post by carnation037 on Jan 23, 2003 19:11:22 GMT -6
Golden Zucchini Muffins
2 eggs 2/3 cup grated carrots 2/3 cup raisins 1/2 tsp vanilla 1/2 cup melted margarine or butter 1/4 tsp allspice (or pumpkin pie spice) 1/2 tsp baking powder 1 tsp ground coriander 1 1/2 cups flour 2/3 cup grated yellow zucchini
Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a bowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans & bake for 20-25 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 19:11:46 GMT -6
Golden Zucchini Muffins
2 eggs 2/3 cup grated carrots 2/3 cup raisins 1/2 tsp vanilla 1/2 cup melted margarine or butter 1/4 tsp allspice (or pumpkin pie spice) 1/2 tsp baking powder 1 tsp ground coriander 1 1/2 cups flour 2/3 cup grated yellow zucchini
Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a bowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans & bake for 20-25 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 19:12:20 GMT -6
Gingerbread Muffins
Wet Mix - 1 egg 1/2 cup golden corn syrup 1/2 cup sugar 1/4 cup oil 1/8 tsp dry mustard 1/4 tsp cinnamon 1/2 cup yogurt 2 tsp ground ginger (pr preferably freshly grated ginger) Dry Mix - 1 cup flour 1 tsp baking powder
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. These muffins are best made with freshly grated real ginger, if you can be bothered.
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Post by carnation037 on Jan 23, 2003 19:28:26 GMT -6
Hazelnut Muffins
Wet Mix - 2 eggs 3/4 cup yogurt 1/2 cup melted butter or margarine 1/2 cup frangelico liqueur (a hazelnut liqueur) 1/2 cup sugar Dry Mix - 1 1/2 cups flour 1/2 cup chopped hazelnuts 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 19:29:25 GMT -6
Strawberry Jam Muffins
Wet Mix - 1/3 cup melted butter or margarine 1 cup yoghurt 2 eggs 1/2 cup sugar Dry Mix - 2 tsp baking powder 2/3 cup oat bran 1 1/4 cups flour 1/4 cup sliced almonds 1/2 cup strawberry jam
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon half of the batter into each pan, put a little strawberry jam into the centre of each muffin & top off with remaining batter. Scatter a few extra sliced almonds on top if desired & bake for 15-20 mins. Makes 12.
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Post by carnation037 on Jan 23, 2003 19:30:17 GMT -6
Sour Cream + Raisin Muffins
Wet Mix - 1 egg 1 cup sour cream 1/4 cup milk Dry Mix - 1 1/2 cups flour 2 Tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1 tsp nutmeg 1 tsp salt 1/2 cup raisins
Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk. Combine dry ingredients except raisins & add to wet mix. Fold in raisins, spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.
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Post by carnation037 on Jan 23, 2003 19:31:13 GMT -6
Toasted Almond Banana Muffins
Wet Mix - 1/4 cup sour milk 1/3 cup softened margarine 2 eggs 2 bananas mashed 1/2 tsp almond extract (essence) Dry Mix - 1 cup flour 3/4 cup sugar 1 1/2 tsp baking powder 1 cup almonds, sliced & toasted
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. Note: Milk may be soured by adding a little lemon juice to it & leaving until curdled.
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Post by carnation037 on Jan 23, 2003 19:31:52 GMT -6
Blackstrap Molasses Bran Muffins
2 cups bran 1/2 cup oil 1/2 cup blackstrap molasses 2 eggs 2 1/2 cups yogurt 1 cup raisins 2 1/2 cup flour 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add the molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18 muffins.
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Post by carnation037 on Jan 23, 2003 19:32:34 GMT -6
Black Bottom Muffins
Muffin Batter: 1 1/4 cups flour 3/4 cup sugar 1/2 tsp baking soda 1/3 cup unsweetened cocoa 1/4 tsp salt 2/3 cup buttermilk 1/4 cup vegetable oil 1 lightly beaten egg 1 tsp vanilla 1/4 cup lightly salted butter or margarine, melted & cooled 1/3 cup semisweet chocolate chips, chopped Topping: 6 ozs softened cream cheese 1/4 cup sugar 1 lightly beaten egg 1/8 tsp almond extract 1/4 cup toasted slivered almonds
Preheat oven to 375oF, prepare pans. In a large bowl, stir together flour, sugar, cocoa, baking soda & salt. In another bowl, stir together buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon into pans. In a medium bowl, stir together cream cheese, sugar, egg & almond extract until well blended; stir in almonds. Spoon mixture over muffins. Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.
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Post by carnation037 on Jan 23, 2003 19:35:53 GMT -6
Heavenly Maple Syrup Muffins
1/4 cup margarine 1/2 cup sugar 1 tsp salt 1 1/4 cup flour 1/2 cup milk 2 tsp baking powder 3/4 cup rolled oats 1/2 cup maple syrup Glaze: 1 Tbsp butter 1/2 cup icing sugar 1 Tbsp maple syrup
Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar & salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in oats. Blend milk & syrup together & pour over dry ingredients stirring only until just combined. Bake for 20 mins or until cooked. Spread glaze over when slightly cooled. Makes 8 large muffins.
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Post by carnation037 on Jan 23, 2003 19:36:41 GMT -6
Old Fashioned Bran Muffins
3/4 cup brown sugar 1 egg pinch salt 1 cup natural bran 1/2 cup sour milk 1/4 c. shortening 1 cup flour 1 scant tsp baking soda 1 tsp baking powder
Cream shortening & sugar & add the egg & beat. Add the bran & the sour milk in which the soda has been dissolved. Add flour, baking powder & salt. Bake at 375oF for 15-20 mins. Dates may be added. Cook the dates with a little water & let them cool. Mix the date mixture with flour before adding to batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy dessert).
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Post by carnation037 on Jan 23, 2003 19:37:33 GMT -6
Date Muffins
1/2 cup brown sugar 1 egg 1 tsp salt 1 Tbsp oil 1 1/2 cup natural bran 3/4 cup flour 1 tsp baking soda 1 cup sour milk or buttermilk Date Filling: 1 cup chopped dates 1 cup hot water 1/2 cup brown sugar 1 tsp lemon juice
Mix Date filling ingredients in a saucepan & simmer until thickened. Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorously until smooth. Add bran. Add flour & baking soda, then milk, mix until just combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20 mins. Makes 10 large muffins. These muffins are VERY moist.
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Post by carnation037 on Jan 23, 2003 19:38:21 GMT -6
Apple Raisin Muffins
1 1/2 cups apples, peeled, cored & chopped 1 cup raisins 2 Tbsp sherry 1/2 cup sugar 3/4 cup cream 1/2 cup softened margarine 2 tsp mixed spice 2 eggs 2 cups flour 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into a bowl & set aside. Put the next three ingredients into another bowl & mix well. Add the remaining ingredients plus the apple mixture & blend until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.
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Post by carnation037 on Jan 23, 2003 19:38:55 GMT -6
Applesauce Raisin Muffins
4 eggs 2 cups sugar 1 1/2 cups oil 1 2/3 cup applesauce 1 tsp salt 3 cups flour 1 Tbsp cinnamon 2 tsp baking powder 2 tsp baking soda 2 cups raisins
Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add dry ingredients & blend until just combined. Stir in raisins. Spoon into prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins. Makes 18-24 good size muffins.
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Post by carnation037 on Jan 23, 2003 19:39:32 GMT -6
Espresso Spread
4 ozs cream cheese softened, 1 Tbsp sugar 1/2 tsp vanilla 1/2 tsp instant espresso powder 1 oz semisweet chocolate, grated
Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1.1/2 cups.
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Post by carnation037 on Jan 24, 2003 14:30:26 GMT -6
Microwave Bacon + Cheese Muffins
2 slices rindless bacon 1 1/4 cups self raising flour 1/2 cup bran flakes 1 large egg beaten 1/8 cup melted butter 1/2 cup tasty cheese 1/2 tsp salt 1/4 tsp each mustard & pepper 1/2 cup milk, approximately
Cut bacon into a bowl & add the bran, cheese, salt, mustard & pepper. Stir well & make a hole in the centre to add the egg & cooled butter. Gently add enough milk to produce a soft scone texture then spoon mixture into ungreased muffin pans & scatter bacon pieces on top. Microwave on high for 3.1/2 - 4 mins, allow to stand about 1/2 a minute before removing to rack. Variations: Replace cheese with corn kernals or green peas. Use tomato juice instead of milk.
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Post by carnation037 on Jan 24, 2003 14:31:09 GMT -6
Microwave Wholemeal Banana Muffins
1/4 cup wheatgerm 1/2 cup wholemeal flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg 1/2 cup brown sugar 1/2 cup mashed banana 1 tsp cinnamon 1/4 tsp nutmeg 3/4 cup rolled oats 1/2 cup melted butter 1/2 cup sultanas
Mix together wheatgerm, flour, b/pdr, b/soda, salt, spices, sugar & oats. Add butter, egg, banana & mix well. Line muffin dish with paper cups & fill with mixture. Elevate & cook for 3 mins on high for 6 muffins & 2.1/2 mins for 5 muffins. Repeat process with remaining mixture. Makes 12.
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Post by carnation037 on Jan 24, 2003 14:31:41 GMT -6
Microwave Bran Muffins #1
1 cup flour 1/4 tsp salt 2 1/2 tsps baking powder 1 Tbsp sugar 1 cup bran 1/4 cup sultanas 1/4 cup golden syrup 1 Tbsp butter 1/2 to 3/4 cup milk 1 egg
Sift flour, salt, b/pdr, add sugar, bran & sultanas. In microwave warm syrup, milk & butter for 5-10 secs or until butter has melted. Cool. Beat egg lightly. Make a well in centre of dry ingredients & pour in the milk & egg. Do not over mix. Spoon mixture into paper patty cases 3/4 fill. Arrange on a plate, allowing 1cm between each. Cook one plate at a time. Microwave on full power for about 5 mins or 3 mins for 7. Turn plate once during this time (if you don't have a revolving turntable). Makes 24.
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Post by carnation037 on Jan 24, 2003 14:32:31 GMT -6
Microwave Bran Muffins #2
1/2 cup water 1 1/4 cups bran 50g (1.3/4ozs) butter 1 egg 1/2 cup brown sugar 3/4 cup plain yoghurt 1 1/4 cups flour 1 1/4 tsp baking soda 1/4 tsp salt 1/2 cup chopped raisins
Place water in a suitable microwave bowl. Heat until boiling (about 1 min). Add bran & butter & stir until butter is melted & bran softened. Beat in sugar & egg. Blend in remaining ingredients. Spoon into double paper patty cases or paper lined muffin cups. The batter for this recipe may be kept in a covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds on high per muffin (dough at room temperature) or 45 seconds per muffin (refrigerated dough). Tested in a 600-700 watt oven, for 500 watt oven allow 15 seconds extra for every minute of cooking.
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Post by carnation037 on Jan 24, 2003 14:32:59 GMT -6
Microwave Golden Pumpkin Muffins
1 cup cooked pumpkin or squash 1/2 small chopped onion 1 Tbsp melted butter 1 beaten egg 1/4 cup grated cheese 1/4 tsp salt 1/4 tsp curry powder
Mash the pumpkin well, then add onion, butter, egg, cheese, salt & curry. Stir to combine, spoon into lined muffin tray. Cook on high for 3-5 mins, or until set. Stand for 2 mins, remove papers before serving. Makes 4-5 muffins. Tested in a 650 watt oven.
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Post by carnation037 on Jan 24, 2003 14:33:27 GMT -6
Microwave Fruit Muffins
1/4 cup wheatgerm 1/2 cup flour 1/2 cup brown sugar 1/2 tsp nutmeg 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. cinnamon 3/4 cup rolled oats 1/2 cup melted butter 1 beaten egg 1/2 cup apple puree, stewed peaches or similar (baby food is ideal)
Combine all dry ingredients, then butter, egg & fruit. Do not over mix. 3/4 fill lined muffin trays. Cook on high for 3 mins (6 muffins) or until set & dry on top. Makes 9 muffins. (Cook 1 min. 30sec to 1 min. 50sec for 3 muffins). Wholemeal flour may be used instead of white. Bran flakes instead of wheatgerm. 1/2 cup dried fruit may also be added. Larger quantities of the dry ingredients can be premixed and kept in an airtight container, or freezer, for using later. (Use 2 cups of dry ingredients for each batch).
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Post by carnation037 on Jan 24, 2003 14:33:58 GMT -6
Banana + Green Ginger Muffins
Wet Mix - 1/4 cup sugar 1/2 cup margarine 4 ripe mashed bananas 2 eggs 1/4 cup diced crushed green ginger Dry Mix - 2 cups self-rising flour Topping - Equal parts of ghram crumbs & sugar (optional)
Preheat over to 350oF, prepare pans. Blend margarine & sugar & beat in the eggs. Stir in the remaining wet mix ingredients. Fold the flour into the wet mix & spoon into pans. Bake for 20-25 mins. Makes 10-12. Optional Topping - Before cooking sprinkle tops with mixed topping, this add an extra tang. These muffins have a lovely refreshing & sharp flavour. Delicious for breakfast with fresh fruit salad & coffee.
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Post by carnation037 on Jan 24, 2003 14:34:27 GMT -6
Basic Muffins
Wet Mix - 1/4 cup butter 1/2 cup sugar 2 eggs 1 cup milk Dry Mix - 2 1/2 cups self-rising flour
Preheat oven to 400oF, prepare pans. Blend thoroughly the butter & sugar. Beat in the eggs & then the milk. Carefully fold in the flour taking care not to overmix. Spoon into pans & bake for 20-25 mins. Makes 10-12. If you want to experiment with muffins & their magic, the above recipe will provide a good base to work from. To begin with, don't stray too far from home & soon you will find that you are confident enough with the results to have some really good fun. The liberties you can take are quite wide & muffins are friendly & helpful. You will soon have learnt the magic. (Pinched without permission from Muffin Magic).
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Post by carnation037 on Jan 24, 2003 14:34:57 GMT -6
Calico Bell Pepper Muffins
1/4 c. finely chopped red bell pepper 1/4 c. finely chopped yellow bell pepper 1/4 c. finely chopped green bell pepper 2 eggs 1/4 cup butter or margarine 2 cups flour 2 Tbsp sugar 1 cup milk 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp dried basil
Preheat oven to 400oF, prepare pans. In small skillet over medium-high heat, cook peppers in butter until colour is bright & pepper is tender crisp, about 3 mins. Set aside. In large bowl, combine flour, sugar, baking powder, salt & basil. In small bowl, combine milk & eggs until blended. Add dry mix together with peppers (plus butter) to wet mix. Stir until just moistened. Spoon into pans, bake for 15 mins or until golden. Makes 12 muffins.
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Post by carnation037 on Jan 24, 2003 14:35:26 GMT -6
Blue Cheese Muffins
Wet Mix - 3 1/2 ozs crumbled blue cheese (blue vein) 1 cup finely sliced spring onions 2 eggs 1/2 cup milk 2 tsp horseradish sauce OR 1/2 tsp chilli sauce 2 Tbsps oil 1/2 tsp salt good dash black pepper Dry Mix - 1/2 cup self-rising flour 1 cup rye flour 1 tsp baking powder
Preheat oven to 400oF, grease pans. Thoroughly combine the wet mix ingredients. Add the dry mix & stir until the ingredients are just combined. Transfer the mixture to the prepared pans & bake for 20-25 mins. Makes 10-12. Serve with soups such as pumpkin, potato, zucchini or spinach. Variations: Wheat Free - Omit the self-raising flour & add 1.1/2 tsp of baking powder & 1/2 cup more, rye flour. BC, Rye & Walnut: Add 1/2 cup chopped walnuts to the wet mix.
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Post by carnation037 on Jan 24, 2003 14:35:58 GMT -6
Flourless Blueberry Yogurt Muffins
2 cups oat bran hot cereal, uncooked 1/4 cup brown sugar 2 tsp baking powder 1 8oz. carton plain low fat yoghurt 2 egg whites slightly beaten 1/4 cup skim milk 1/4 cup honey 2 Tbsp vebetable oil 1 tsp grated lemon peel 1/2 cup blueberries
Preheat oven to 425oF, prepare pans. In large bowl, combine oat bran, sugar & b/pdr. In small bowl, combine yoghurt, egg whites, milk, honey, oil & lemon peel. Add dry mix to wet mix and stir until just combined. Fold in blueberries, if using frozen do NOT thaw & you may need to add a few mins baking time. Spoon into pans & bake 18-20 mins or until golden brown. Makes 12 muffins.
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