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Post by carnation037 on Jan 24, 2003 15:21:35 GMT -6
Jam + Coconut Muffins
2 1/2 cups flour 3 tsp baking powder 1/2 heaped cup sugar 1 egg 1 1/4 cups flaked coconut, little extra coconut 1 tsp vanilla essence 1 1/4 cups milk 3 Tbsp jam 6 Tbsp vegetable oil
Preheat oven to 400oF, prepare pans. Sift flour & baking powder, stir in sugar & coconut. Beat egg, vanilla, milk & oil together. Add dry mix to wet mix until just combined. Place a large tablespoon of batter into each pan, add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with a little coconut. Bake for 25-30 mins or until well risen & firm to the touch. Makes 9-10 muffins.
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Post by carnation037 on Jan 24, 2003 15:22:03 GMT -6
Breakfast Lemon Muffins
Dry Mix - 1 cup flour 1 heaped tsp baking powder 1/2 cup sugar 1 tsp salt Wet Mix - 1/4 cup melted butter 1/2 cup fresh lemon juice 2 eggs finely grated rind of 1 lemon Topping - 1/4 cup melted butter 1/2 cup sugar 1 Tbsp lemon juice
Preheat over to 375oF, prepare pans. Combine dry ingredients & blend well. Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins or until nicely browned. Remove from pan while warm & dip in topping. Variation: A cup of raisins added to this batter makes this a delicious muffin for any time of day. Topping: Combine melted butter & juice, measure sugar into separate dish. Dip top of muffins into butter then sugar.
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Post by carnation037 on Jan 24, 2003 15:22:30 GMT -6
Linzertorte Muffins
Dry Mix: 2 cups flour 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/8 tsp ground cloves Wet Mix: 1/2 cup firmly packed dark brown sugar 1/4 cup granulated sugar 1/2 cup softened butter or margarine 1 lightly beaten egg 1 tsp grated lemon peel 1/2 tsp vanilla 1 cup milk 3/4 cup ground blanched hazelnuts (filberts) 1/4 cup seedless raspberry jam
Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon half of batter into pans, place 1 tsp of jam in centre of each muffin; do not let jam touch sides of pans. Spoon remaining batter into pans & bake for 15-20 mins or until lightly browned. Makes 12. These muffins freeze well.
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Post by carnation037 on Jan 24, 2003 15:22:58 GMT -6
Marmalade Muffins
Wet Mix - peel of 1 grapefruit peel of 1 orange 1 1/2 cups buttermilk 1 cup sugar 1 tsp salt 1/2 cup butter or margarine Dry Mix - 1 3/4 cups flour 2 tsp baking powder 1/2 tsp baking soda
Preheat a oven to 375oF, prepare pans. Cut complete fruit skins into blender, add buttermilk and grind fine. Add sugar, salt & butter & blend. Stir dry mix ingredients together & pour wet mix over, stirring just to moisten. Bake for 20 mins or until done. Makes 12 muffins. Note: These are a really piquant muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in melted butter & white sugar. Absolutely scrumptious!
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Post by carnation037 on Jan 24, 2003 15:23:50 GMT -6
Marzipan Raspberry Muffins
1 7oz. package almond paste 2 Tbsp seedless raspberry jam 2/3 cup sugar 2 cups flour 2 tsp baking powder 1/2 tsp salt 1 cup milk 1 tsp vanilla 1/2 cup melted & cooled butter or margarine 1 lightly beaten egg 1/4 tsp almond extract 3/4 tsp flaked coconut 24 whole blanched almonds
Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces; form each piece into 1.1/2" diameter circle (or small enough to fit into your size pans without touching the sides). Top centre of 12 circles with 1/2 tsp jam; top with remaining circles, press edges to seal. Set aside. In a bowl, stir together flour, sugar, b/pdr & salt. In another bowl, stir together milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet mix until just combined. Stir in coconut. Spoon half of batter into pans, place an almond pocket horizontally on top of each portion of filling;do not let almond paste touch sides of pans. Spoon remaining batter over paste & top each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting almond paste into 12 equal pieces & rolling each into a ball. Use this as the filling, without the jam; proceed as above. Serve muffins with jam.
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Post by carnation037 on Jan 24, 2003 15:24:21 GMT -6
Moist Date Muffins
1/2 cup brown sugar 1 tsp salt 1 cup date filling 3/4 cup flour 1 egg 1 cup sour milk or buttermilk 1 Tbsp melted shortening 1 1/2 cups bran 1 tsp baking soda Date Filling: 1 cup chopped dates 1/2 cup brown sugar 1 cup hot water 1 tsp lemon juice Mix date filling ingredients & simmer until thickened.
Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening & date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour & baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans & let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously tasty & moist muffins. Note: Shortening may be anything you wish ie butter, margarine, oil etc.
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Post by carnation037 on Jan 24, 2003 15:24:48 GMT -6
Cherry + Maple Syrup Muffin
1/2 cup margarine 1/4 cup maple syrup 2 beaten eggs 1 tsp vanilla essence rind & juice of 1 lemon 1 cup low fat yogurt 1 cup flour 1 tsp cinnamon 1 cup wholemeal flour 2 tsp baking powder 1 cup chopped cherries 12 whole cherries (optional)
Preheat oven to 400oF, prepare pans. Blend the margarine & syrup thoroughly. Beat in the eggs followed by the lemon rind & juice, vanilla & yoghurt. Gently fold in the previously mixed dry ingredients then the chopped cherries, do not overmix. Spoon into pans, top with whole cherries if desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.
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Post by carnation037 on Jan 24, 2003 15:25:26 GMT -6
Fatfree Fruit Muffins
1 1/4 cup flour, white or wholewheat 1 cup oat bran or oatmeal 1 1/4 teaspoon cinnamon 1 tablespoon baking powder 1/2 cup evap skim milk 1/2 cup defrosted apple juice concentrate 1 egg or 2 egg whites or equivilent 1 ripe banana, mashed or 1/2 cup applesauce 1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever 1/2 cup nuts if you like
Mix dry ingredients. Stir together wet ingredients except 1 cup fruit. Blend together wet and dry, add fruit and nuts. Bake 425 for 17 minutes.
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Post by carnation037 on Jan 24, 2003 20:54:59 GMT -6
Peach Gingerbread Muffins
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))
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. Makes 12 muffins. (170 calories, 2.97 grams fat)
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Post by carnation037 on Jan 24, 2003 20:55:43 GMT -6
Orange Applesauce Muffins
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
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. Makes 12 muffins.
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Post by carnation037 on Jan 24, 2003 20:56:46 GMT -6
Fat Free Blueberry Muffins
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 (to make oat flour, place about 1 cup rolled oats into a blender/food processor and pulse until finely ground.) 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
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 mixadd wet mixture to flour mixture, stir until moistened. bowl3: Toss blueberries lightly with 2 tbl flour (helps keep themfrom sinking to the bottom). Add blueberries to mixture, don't over mix. Pour into prepared muffin tin, bake for 20-25 minutes. Makes 12 muffins. (152 calories and 0.4 grams fat)
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Post by carnation037 on Jan 24, 2003 20:58:15 GMT -6
Banana Sultana Muffins
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
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 Makes 12 muffins. (160 calories and 2 grams fat)
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Post by carnation037 on Jan 24, 2003 20:59:06 GMT -6
Fat Free Pumpkin Muffins
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
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 Makes 10 muffins. (204 calories and 0.7 grams fat)
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Post by carnation037 on Jan 24, 2003 20:59:42 GMT -6
Blueberry Corn Muffins
1 1/3 c unbleached flour 2/3 c corn flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 c sugar 2 eggs 1 c milk 1 c buttermilk 1/4 c melted butter 1 to 2 c blueberries
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.
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Post by carnation037 on Jan 24, 2003 21:00:57 GMT -6
Apricot Graham Muffins
1 1/2 cups graham crumbs 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 yogurt 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 muffins. 206 calories per muffin.
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Post by carnation037 on Jan 24, 2003 21:02:08 GMT -6
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.
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Post by carnation037 on Jan 24, 2003 21:02:47 GMT -6
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.
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Post by carnation037 on Jan 24, 2003 21:03:32 GMT -6
Pear & Apricot Yogurt 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 pears 1/4 cup oil 1/4 cup finely chopped dried apricots 1 cup apricot yogurt 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 pears & 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 muffins. 169 calories per muffin.
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Post by carnation037 on Jan 24, 2003 21:05:26 GMT -6
This recipe came from a woman that makes muffins for a living. They will rise up rather large! You can decrease the amount of baking powder if you desire, or just put less into the muffin cups.
Sweet No Name 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.
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Post by carnation037 on Jan 24, 2003 21:06:00 GMT -6
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.
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Post by carnation037 on Jan 24, 2003 21:06:39 GMT -6
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.
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Post by carnation037 on Jan 24, 2003 21:07:32 GMT -6
Overnight Date & Bran 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.
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Post by carnation037 on Jan 24, 2003 21:09:17 GMT -6
PearAdice 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 yogurt 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 yogurt, 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 yogurt & baking soda, increase baking powder to 3 tsps, use 1 cup fresh milk.
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Post by carnation037 on Jan 24, 2003 21:09:48 GMT -6
Plantation Herbed 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.
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Post by carnation037 on Jan 24, 2003 21:10:22 GMT -6
Pumpkin & Honey Muffins
Wet Mix - 1/2 cup margarine 1/2 cup sugar 1/4 cup honey 2 eggs, 1/2 cup yogurt 1 1/2 cups canned solid pack pumpkin 1 tsp lemon rind Dry Mix - 2 1/2 cups self-rising 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, yogurt, 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 yogurt, use vegetable oil in place of margarine. Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary to the wet mix. Do not use the topping.
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Post by carnation037 on Jan 24, 2003 21:10:55 GMT -6
Pineapple Cheese Muffins
1/2 cup muesli 1/2 cup self rising whole wheat flour 1 egg 1/2 cup self rising flour 1 Tbsp golden corn 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.
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Post by carnation037 on Jan 24, 2003 21:11:49 GMT -6
These make a moist soft muffin.
Special Treat Banana Muffins
1 c. 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 sugar 1/2 cup milk 1/2 cup chopped mixed fruit 2 bananas mashed chocolate candy kisses, unwrapped
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 20mins or until cooked. Add a chocolate kiss on top before baking if desired. Makes 12 muffins. 219 calories per muffin.
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Post by carnation037 on Jan 24, 2003 21:12:39 GMT -6
Strawberry Butterfly Muffins
1 3/4 cups whole wheat flour 1/2 cup powdered confectioners sugar 2 lightly beaten eggs 2 ozs butter, melted 2/3 cup milk 1/3 cup strawberry flavoured yogurt 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 yogurt on the center of each muffin, push straight edge of 2 top pieces into yoghurt, sprinkle with coconut. Makes 16 muffins.
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Post by carnation037 on Jan 24, 2003 21:13:15 GMT -6
Seafood Muffins
1 cup small shrimps (drained & coarsely chopped) 1/4 cup grated cheese 1/4 cup minced 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 2 Tbsp sugar 1/2 tsp salt 3/4 cup milk parsley
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 shrimp.
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Post by carnation037 on Jan 24, 2003 21:14:15 GMT -6
SessAme Muffins
2 cups flour 2 tsp baking powder 1/2 tsp salt 1/3 cup sesame seed paste 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.
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