Muffin Recipes

[Anonymous]

These are packed with all sorts of healthy stuff. I have revised this recipe to use less sugar and oil and they are terrific! Hope you enjoy them.

MORNING GLORY MUFFINS – REVISED

2 CUPS FLOUR
1/2C CUP SUGAR
1/2C SPLENDA
2 t BAKING SODA
2 t CINNAMON
1/2t SALT
1 CUP PEELED, SHREDDED CARROTS
1 CUP SHREDDED ZUCCHINI
2 LARGE TART GREEN APPLE, CORED, PEELED, CHOPPED
1/2 CUP RAISINS
1/3C SUNFLOWER SEEDS
1/2 CUP SHREDDED COCONUT
2 EGGS
1 EGG WHITE
1/3 CUP OIL
1 IND. SERVING CUP, APPLESAUCE (UNSWEETENED MOTT’S)
1 t. VANILLA

IN MEDIUM BOWL COMBINE FLOUR, SUGAR, SODA, CINNAMON AND SALT. IN SEPARATE BOWL TOSS TOGETHER CARROTS, ZUCCHINI, APPLES, RAISINS, SUNFLOWER SEEDS AND COCONUT. STIR IN EGGS, OIL, APPLESAUCE AND VANILLA. ADD DRY INGREDIENTS AND BLEND. FILL TINS 3/4 FULL AND BAKE 18-20 MIN IN 375 DEGREE OVEN.

[GatorGoneCowboy]

Publix Muffin Recipes?

--------------------------------------------------------------------------------

I lived in Florida but I have moved to Wyoming and I miss the breakfast muffins I use to get at Publix Supermarkets. My favorites were their carrot, zucchinie nut muffins. I tried to go to them but they were nasty to me because they still make them......Duh They told me to go to the store and pick some up...Oh o..k.. let me jump in the minivan and drive 3000miles for a muffin So I was wondering if any one had it and if you would please shear it. I can only get the veggies here for another month or so before the snow starts and our veggie selection goes into the potty.
HELP PLEASE GatorGoneCowboy

[Kitchen Witch]

GatorGoneCowboy -

Most likely they are making their muffins and other bake goods from mixes. For instance, up here we have a place called Federal Bakers that distributes various mixes to the supermarkets for their "home-baked" goodies.

Fifty-pound sacks of dry mix have replaced the old-fashioned method of measuring individual ingredients. Even added fruits and veggies come in vacuum sealed bags and are frozen or dried. Their eggs come in cartons and they pour out the amount needed. Their various fillings for cakes, cookies, pastries, etc., used to come in institutional size cans - now it's 5 gallon pails. Even icings and frostings now come in 5 gallon pails.

Kitchen Witch

[Kitchen Witch]

Carrot Cake Muffins with Cinnamon Glaze

2 1/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar
2/3 cup white sugar
1 cup flaked coconut
2 eggs
1/2 cup vegetable oil
1/2 cup buttermilk
3 carrots, grated
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon vanilla extract

1 cup sifted confectioners' sugar
1 teaspoon ground cinnamon
2 tablespoons buttermilk

1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
2 In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
3 Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
4 In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

[Kitchen Witch]

Zucchini Nut Muffins

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups sugar
4 eggs, room temperature
1 cup canola oil
2 cups grated peeled zucchini
1 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350 degrees. Grease muffin tins. Sift dry ingredients and set aside.

Combine sugar and eggs. Beat 2 minutes. Add oil and beat for 3 minutes. Add zucchini, vanilla, nuts and raisins. Fold in dry ingredients until mixed. Fill muffin tins 2/3 full. Bake 25 minutes (toothpick inserted comes out clean).

This is a light fluffy muffin, wonderful with berry jam.