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Muffins |
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CORNY CORNMEAL MUFFINS
1 1/2 cups flour
3/4 cup cornmeal
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
3 eggs
2/3 cup buttermilk (see
buttermilk substitute)
2 tbsp veg oil
1 can corn niblets (drained)
Mix dry ingredients together, set aside.
Mix eggs, buttermilk & oil & corn.
Fold the egg mixture into the dry ingredients (just enough to moisten)
Spoon batter into 12 nonstick muffin cups.
Bake at 375 degree F. for 15 to 18 mins or until light golden &
firm to the touch.
RAISIN MUFFINS
1 cup rolled oats
3/4 cup milk
1 cup flour
2 & 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup raisins
1/2 cup walnuts, chopped
1 egg
1/4 cup oil
Mix oat cereal and milk together and let stand for a few minutes
until most of the milk is absorbed.
Place flour, baking powder, salt, and sugar into a medium-sized
bowl. Mix well. Add the raisins and nuts, stir.
Add egg & oil to soaked oat cereal and beat well with fork.
Pour into flour mixture and stir only until dry ingredients are
moistened. Batter will be lumpy.
Drop batter into prepared greased 12 muffin pan. Fill each cup 2/3
full. Bake in a preheated 400 degree oven for 15 minutes, or until
browned. Serve warm.
ALMOST MACDONALD'S APPLE MUFFINS
21 oz Apple pie filling
3 Eggs
2 tsP Apple pie spice
18 oz Yellow cake mix
Beat all ingredients together with electric mixer on medium-speed.
Pour batter into 24 paper-lined cupcake wells.
Bake in a 350 degree F. oven for 25 to 30 minutes.
Makes 24 muffins
BANANA MUFFINS
3 large bananas
3/4 cup white sugar
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 & 1/2 cup all purpose flour
1/3 cup melted butter
Mash bananas. Add sugar and slightly beaten egg and mix well. Add
the melted butter. Make a well in the middle and add the dry
ingredients. Mix together until well blended. Spoon batter into a 12
muffin baking pan. Bake at 375 (F) for 20 min. Makes 12.
BRAN MUFFINS
2 & 1/2 cups all purpose flour
1 cup sugar
2 tbsp baking powder
4 cups All-Bran cereal
2 & 1/2 cups milk
2 eggs
1/2 cup vegetable oil
cooking spray
Stir together flour, sugar, baking powder, and salt. Set aside. In
large mixing bowl, combine All bran cereal and milk, let stand 5 min
for All Bran to absorb the milk. Add egg and oil. Beat well.
Add flour mixture, stirring only until combined. Portion batter
evenly into twelve muffin pan cups coated with cooking spray or
in paper muffin cups.
Bake for 20 mins in a 400 degree F. oven.
Makes 24 muffins
6 WEEK BRAN MUFFINS
15 oz. box raisin bran
5 cups flour
3 cups sugar
5 tsp baking soda
1 tsp salt
4 eggs, beaten
1 cup oil
1 qt. buttermilk
Place first 5 ingredients in a very large container & mix
well. Mix wet ingredients together, pour over dry ingredients and mix
well. Refrigerate batter at least 6 hours. before baking. Fill muffin
tins or papers 2/3 full and bake at 400 for 20 min. Batter will keep
in fridge for up to 6 weeks, baking a little at a time. Batter will
get very thick and light coloured, kind of "airy."
CHOCOLATE BANANA MUFFINS
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa powder
1/3 cup sugar
2 & 2 & ½ cups Bran Flakes
3/4 cup milk
1 egg
2 tbsp oil
1 large over ripe banana
In a medium bowl, stir together flour, baking powder, salt,
cocoa powder and sugar.
Combine cereal and milk in large bowl and let stand 2 minutes, or
until cereal softens. Add egg & oil to cereal. .Beat well. Stir
in banana. Add flour mix, stirring only once until combined and
evenly moist. Spoon batter into 12 greased or paper lined
muffin cups. Bake in a preheated 400 degree F. Oven for 25 minutes or
until muffins are lightly browned.
BANANA BLUEBERRY MUFFINS
2 1/4 cup flour
2 tsp baking powder
1/2 tsp Salt
1/2 tsp cinnamon
2 Ripe bananas, quartered
2 eggs
2/3 cup brown sugar, firmly packed
6 tbsp butter, melted
1 tsp vanilla
1 cup fresh blueberries
Topping:
1/4 cup sugar
1 tsp lemon rind, grated
Combine flour, baking powder, salt & cinnamonin a bowl, set aside.
Beat bananas in large bowl with electric mixer until mashed. Add
eggs, brown sugar, butter, and vanilla & beat until blended.
Stir in combined dry ingredients until almost blended.
Gently stir in blueberries.
Spoon batter equally into 12 paper lined muffin cups or greased
muffin cups.
Prepare Topping: Combine sugar and lemon rind in small dish.
Sprinkle evenly over muffins.
Bake in preheated 400 degree F oven for 20 to 22 minutes or until golden.
Makes 12 muffins.
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