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Post by carnation037 on Jan 24, 2003 21:15:32 GMT -6
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, yogurt or ice cream. Any berryfruit may be used in this recipe. If using fresh berries add at the end to avoid damaging the fruit. Makes 12 muffins. Nutritional Value: Energy - 203 calories per muffin.
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Post by carnation037 on Jan 24, 2003 21:16:24 GMT -6
Tangelo + Poppyseed Muffins
1/2 cup margarine 1/2 cup sugar 2 beaten eggs 2 Tbsp poppyseeds 1/2 cup low fat milk or yogurt 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 yogurt, 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. Mandarin oranges, tangerines or regular oranges may be used instead.
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Post by carnation037 on Jan 24, 2003 21:16:56 GMT -6
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.
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Post by carnation037 on Jan 24, 2003 21:17:32 GMT -6
Apple Streudel Muffins
2 cups self rising 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.
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Post by carnation037 on Jan 24, 2003 21:18:01 GMT -6
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.
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Post by carnation037 on Jan 24, 2003 21:18:35 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 & yogurt. 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 21:19:14 GMT -6
Bacon Muffins
6 slices 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.
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Post by carnation037 on Jan 24, 2003 21:19:56 GMT -6
Muffins of Seeds
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 corn 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 muffins. Nutritional Value: Energy - 140 calories per muffin.
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Post by carnation037 on Jan 24, 2003 21:20:26 GMT -6
Blueberry Muffincake
4 oz. plain whole wheat flour, (wholemeal) 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 large grain sugar
Line a 7 1/2" cake tin with parchment paper, 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 large grain sugar. Return to oven to bake for a further 5 mins. Serve warm or cold. Note: You can also make regular muffins with this recipe. Reduce baking time to 20 mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.
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Post by carnation037 on Jan 24, 2003 21:21:22 GMT -6
Raisin Bran Muffins
8 oz whole wheat 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.
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Post by carnation037 on Jan 24, 2003 21:21:55 GMT -6
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 corn 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.
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Post by carnation037 on Jan 24, 2003 21:22:26 GMT -6
Blueberry Cornmeal Muffins
1 c. 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 muffins. 189 calories per muffin.
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Post by carnation037 on Jan 24, 2003 21:23:01 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; stir 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 tester comes out clean. Makes 12 - 18 muffins.
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Post by carnation037 on Jan 24, 2003 21:23:35 GMT -6
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 corn syrup 1 cup flour 2 tsp baking powder 1 1/2 cups whole wheat flour 1 tsp allspice extra muesli for sprinkling on top, if desired
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, if desired. Bake for 15 - 20 mins. Makes 12 muffins. Nutritional Value: Energy - 216 calories per muffin. Keep a batch of these in the freezer & heat them in the oven or microwave when in a hurry to get to work or time is short!
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Post by carnation037 on Jan 24, 2003 21:24:23 GMT -6
Moist Carrot Muffins
Wet Mix - 3 eggs 1/2 cup sugar 1/2 cup oil 1 cup plain yogurt 1 cup carrot puree, (baby food is fine) 1/2 cup chopped walnuts Dry Mix - 3 cups self rising flour 1/2 tsp baking soda 1 tsp cinnamon
Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil & yogurt. Add the carrot puree & 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.
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Post by carnation037 on Jan 24, 2003 21:25:00 GMT -6
Cheese 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 Cheddar cheese, shredded
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 muffins.
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Post by carnation037 on Jan 24, 2003 21:25:32 GMT -6
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 baking 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 tester comes out clean. Makes 9 muffins. These muffins freeze well.
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Post by carnation037 on Jan 24, 2003 21:26:11 GMT -6
Plain 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. Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.
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Post by carnation037 on Jan 24, 2003 21:26:52 GMT -6
Cornmeal + Ham Muffins
1/4 cup milk 1/4 cup oil 1 cup yogurt 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.
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Post by carnation037 on Jan 24, 2003 21:27:32 GMT -6
Cornmeal + Whole Wheat Muffins
2 eggs 2 cups yogurt 1 Tbsp honey 1 Tbsp oil 1 tsp baking powder 1/2 cup whole wheat 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 muffins. A hearty, healthy muffin!
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