Muffin Recipes

[swtness]

I'm always looking for a good muffin recipe. Will post one after i feed the babies.

[swtness]

Rhubarb Muffins

1/3 c oil
1 c brown sugar
1 egg
1 1/4 tsp vanilla
2/3 c sour milk (1 tbsp lemon juice in milk)
1 1/3 c Rhubarb cut into cubes
1/3 c walnuts
1 2/3 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Beat oil and brown sugar in a bowl. Add egg, vanilla and sour milk. Mix well. Add rhubarb and nuts. Stir well.
Stir next 4 ingredients together in separate bowl. Add all at once to wet ingredients. Stir just to moisten. Put into greased muffin tine till just about full. Bake at 400"F for 20 to 25 min.Let stand 5 min before removing from tins.

*If you are using frozen rhubarb, thaw completely then drain off liquid

[skyEyz_7]

Sweet Potato Muffins
Makes 16 muffins

1-1/4 cups all-purpose flour
1 cup firmly packed dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large eggs, at room temperature
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup mashed Baked Sweet Potatoes
3/4 cup golden raisins
1/2 cup sunflower seeds
1. Preheat the oven to 400°F
2. Spray sicteen 2-1/2-inch muffin cups with vegetable cooking spray
3. Into a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt
4. In another bowl, whisk together the sweet potatoes, brown sugar, butter, eggs, and vanilla, until blended
5. With your hand, toss the raisins and sunflower seeds into the flour mixture
6. Make a well in the center of the dry ingredients
7. Add the sweet potato mixture and stir just to combine
8. Spoon the batter into the prepared muffin cups
9. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean
10.Remove the muffin tins to a wire rack
11.Let cool for 5 to 8 minutes before removing the muffins from the cups
12.Serve them piping hot with butter, jam, or honey, or finish cooling them on the rack
13.Store completely cooled muffins in an airtight container at cool room temperature

[skyEyz_7]

Fiesta Cornmeal Muffins
Makes 12

1-1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup finely diced red bell pepper
2 tablespoons finely diced sun-dried tomato
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
1 cup milk
1/4 cup sharp shredded Cheddar cheese
1. Heat the oven to 425°F
2. Heavily grease 12 muffin cups
3. Set aside
4. In a medium-sized mixing bowl, whisk together the flour, cornmeal, bell pepper, tomato, cumin, cayenne, baking powder and salt
5. In a separate bowl, whisk together the eggs, oil, and milk
6. Add the liquid ingredients to the dry ingredients, stirring until just-blended
7. Spoon the batter into the prepared tin to 3/4 full
8. Sprinkle the cheese atop the muffins and bake until golden brown, 18 to 22 minutes

[skyEyz_7]

Quick Cinnamon Chip Muffins
Ingredients:
2 cups all-purpose biscuit baking mix
1/3 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 cup HERSHEY'S Cinnamon Chips
2/3 cup milk
Directions:
1. Heat oven to 400°F. Grease or paperline 12 muffin cups
2. Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened. Divide batter evenly into prepared muffin cups.
3. Bake 15 to 18 minutes or just until browned. Cool slightly; remove from pan. 12 muffins.

[skyEyz_7]

Egg, Spinach and Canadian Bacon Muffins
4 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 small onion, chopped
9 slices OSCAR MAYER Ready to Serve Canadian Style Bacon, cut into bite-sized pieces
1 pkg. (3.5 oz.) ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato

PREHEAT oven to 350°F. Beat eggs lightly in medium bowl. Add spinach, onion and Canadian style bacon; mix well.
SPOON evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup about 2/3 full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.
BAKE 25 to 30 min. or until golden brown. Serve warm.
Great Substitute
Prepare as directed, substituting 1 cup cholesterol-free egg product for the 4 fresh eggs

Variation

Mix ingredients as directed; pour into 9-inch pie plate sprayed with cooking spray. Sprinkle evenly with cheese. Bake at 350°F for 30 to 35 min. or until center is puffed and top is golden brown.

[Aline]

Lemon Blueberry Oatmeal Muffins


1 ¾ c. rolled oats, divided (quick or old-fashioned, uncooked)
2 tbsp. firmly packed brown sugar
1 c. all-purpose flour (add 2 tbsp. additional flour if using old-fashioned oats)
½ c. granulated sugar
1 tbsp. baking powder
¼ tsp. salt (optional)
1 c. skim milk
2 egg whites, lightly beaten
2 tbsp. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 c. fresh or frozen blueberries (do not thaw)


Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups. For topping, combine ¼ cup oats and brown sugar; set aside.

For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.

Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

Bake 20 to 24 minutes or until light golden brown. Zero grams of cholesterol.

[Aline]

Blueberry Muffins

¾ c. butter
1 c. sugar
¾ c. milk
1 egg
3 tbsp lemon juice
1 tsp lemon zest
1 ¾ c. sifted flour
2-½ tsp. baking powder
½ tsp. salt
1 c. blueberries
1 tbsp. flour


Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with batter. Bake at 400 F for 20-25 minutes. Yield: 15 muffins.

Note: If you find that muffin tops are not turning golden brown enough for you, when muffins are almost done, turn your broiler on and broil tops of muffins until they turn a nice golden brown (watch carefully because it doesn't take long).

[Anonymous]

Easy Southwest Corn Muffins

1 Package Corn Bread/ Muffin mix made to package directions (I prefer Jiffy)
1 4oz can of diced green chiles
1/2 can Kernel Corn niblets
2 teaspoons sugar
Cracked black pepper to taste

Mix all ingredients together and bake in muffin tins according to package.
Or if you prefer (I do) bake in a well oiled cast iron skillet.

[luvaccounting]

Strawberry-Banana Muffins

2 cups flour
1 1/2 cups mashed ripe bananas
3/4 cup mashed Strawberries
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten


Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs,mashed bananas, and stawberries until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into muffin pan, filling cups 2/3 full.
Bake in preheated oven for 30-35 minutes, until a toothpick inserted into center of the muffin comes out clean. Let muffins cool in pan for 10 minutes, then turn out onto a wire rack. Makes Approximately one dozen.

These are my kids' favorites!

[truleelee]

SURPRISE MUFFINS

1 ½ c. flour
1 c. milk
1/3 c. sugar
1 egg
1 T. baking powder
1/4 c. vegetable oil
1/4 t. salt
1/4 c. jam, any flavor
2 c. cornflakes
Vegetable oil cooking spray
In a large bowl, combine flour, sugar, baking powder and salt; set aside. In another large bowl, combine cereal and milk. Let stand for 2 minutes or until cereal is softened. Add egg and oil; beat well. Add flour mixture, stirring just until combined. Portion evenly between muffin cups coated with cooking spray. Make a deep indentation in top of each muffin. Fill with 1 teaspoon of jam for each muffin. Bake at 400 for 18 minutes or until lightly browned.
Makes 12 muffins.

[pinky]

3 eggs
1 c. oil
2 c. granulated sugar
1 T. vanilla
2 c. schredded zucchini (unpeeled)
1 sm. can crushed pineapple
3 c. flour
2 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/2 t. cinnamon
1 t. nutmeg
1 c. chopped nuts (optional)

Beat eggs, oil, sugar and vanilla. Stir in zucchini, pineapple and flour. Then add all other ingredients. Fill 12 large muffin tins. Sprinkle with topping (below). Bake 25-30 minutes at 325 degrees. (Test with a toothpick.)

Topping
1/3 c. brown sugar
1/4 c. granulated sugar
1 t. cinnamon
1/2 c. chopped nuts (optional)

[NanPar]

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten



Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour 18 mini muffin cups or line with paper muffin liners.
2 In a medium bowl, stir together brown sugar, flour and
pecans. In a separate bowl beat the butter and eggs together
until smooth, stir into the dry ingredients just until
combined. Spoon the batter into the prepared muffin cups. Cups
should be about 2/3 full.
3 Bake at 350 degrees F (175 degrees C) for 20 to 25
minutes. Cool on wire racks when done

[NanPar]

Apple Strudel Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter



Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease
a 12 cup muffin pan.
2 In a medium bowl, mix flour, baking powder, baking soda
and salt.
3 In a large bowl, beat together butter, sugar and eggs
until smooth. Mix in vanilla. Stir in apples, and gradually
blend in the flour mixture. Spoon the mixture into the
prepared muffin pan.
4 In a small bowl, mix brown sugar, flour and cinnamon.
Cut in butter until mixture is like coarse crumbs.
Sprinkle over tops of mixture in muffin pan.
5 Bake 20 minutes in the preheated oven, or until a
toothpick inserted in the center of a muffin comes out clean.
Allow to sit 5 minutes before removing muffins from pan.
Cool on a wire rack.

[NanPar]

Basil Cheddar Muffins

Ingredients

2 cups all-purpose flour
3/4 cup shredded cheddar cheese
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 3-ounce package cream cheese
1/4 cup snipped fresh basil
1 slightly beaten egg
3/4 cup milk
1/4 cup margarine or butter, melted

Directions:

1. Stir together flour, cheddar cheese, sugar, baking powder, and salt in a large bowl. Cut in cream cheese with a pastry blender until mixture resembles coarse crumbs. Stir in basil. Stir together egg, milk, and melted margarine, or butter. Add all at once to flour mixture. Stir just until moist.
2. Spoon batter into 12 greased 2-1/2-inch muffin cups, filling each 2/3 full. Bake in a 400 degree F oven for 20 to 25 minutes or until done. Remove from muffin cups; cool slightly. Serve warm. Makes 12.
Make-Ahead Tip: Store baked muffins, wrapped in clear plastic wrap or foil, at room temperature for up to three days, or freeze for up to two months. To serve, let frozen muffins thaw in refrigerator. Place on a plate and heat in a microwave oven on 100 percent power about 20 seconds for two muffins or 30 to 60 seconds for four. Or wrap in foil and heat in a 300 degree F oven for 10 to 12 minutes.

[mmchummel]

BLUEBERRY MUFFIN MIX IN A JAR


You will need:


1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon ground cinnamon
1/2-teaspoon freshly grated nutmeg
1/8-teaspoon salt
2/3-cup packed dark brown sugar


Directions:

1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour,
1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon
ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon
salt, stir in blueberries.
2. Using a funnel, pour ingredients into the jar. In a small Ziploc
bag, place the dark brown sugar in and completely close. Push bag into
the Mason jar. Close jar tightly. Secure the small wire whisk with a
rubber band around the lid.
3. Type baking instructions (see below) on a pretty piece of paper or
card, and tuck inside the envelope. Tie instruction card with a pretty
ribbon covering the rubber band.

Recipe to attach to Jar: Blueberry Muffin Mix Makes 12. Dry mix keeps for 3 months. Store in a cool, dark cupboard.
Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber.

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set
aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in
the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

[mmchummel]

BRAN MUFFIN MIX IN A JAR

You will need:


1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar
3 /4 cup Bran flakes


Directions:

1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt.
2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.
3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.

Recipe to attach to Jar: Bran Muffin Mix. Dry mix keeps for 3 months. Store in a cool, dark cupboard.

Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber. Makes 12.

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes, fold in 1 /4 cup applesauce. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

[mmchummel]

CRANBERRY~PUMPKIN YUMMY MUFFIN MIX IN A JAR

You will need:


1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar
AND
3/4 cup low-fat (or regular) buttermilk,
1/2 cup unsweetened applesauce,
1/2 cup solid pack pumpkin,
1/2 cup dried cranberries,
2/3 cup packed dark brown sugar (from the Ziploc bag),
1 large egg, 1 1/2 tablespoons canola or vegetable oil and
1 teaspoon vanilla extract

Directions:

1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt
2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.
3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.

Recipe to attach to Jar: Cranberry Pumpkin Muffin Mix. Makes 12. Dry mix keeps for 3 months. Store in a cool, dark cupboard.

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 1/2 cup unsweetened applesauce, 1/2 cup solid pack pumpkin, 1/2 cup dried cranberries, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon
vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

[mmchummel]

DAIRY~FREE MUFFIN MIX IN A JAR

You will need:


1 quart wide-mouth canning jar
1 small Ziplock bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon ground cinnamon
1/2-teaspoon freshly grated nutmeg
1/8-teaspoon salt
2/3-cup packed dark brown sugar

AND
3/4 cup Soy or Rice Milk,
1 tablespoon lemon juice,
3/4 cup unsweetened applesauce,
2/3 cup packed dark brown sugar (from the Ziploc bag),
1 large egg,
1 1/2 tablespoons canola or vegetable oil
1-teaspoon vanilla extract

Directions:

1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt.

2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.

3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.

Recipe to attach to Jar: Dairy Free Muffin Mix. Makes 12. Dry mix keeps for 3 months. Store in a cool, dark cupboard.

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.

2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.

3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup Soy or Rice Milk, 1 tablespoon lemon juice, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

[mmchummel]

GINGER SPICE MUFFIN MIX IN A JAR

A great gift for people on the go!!


1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda

1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt


Mix the first 4 items together and place in jar, layer the following.

Recipe to attach to Jar: Ginger Spice Muffins. Makes 1 dozen.

TO MAKE:
1 pkg. Ginger Spice Muffin Mix
1/4-cup butter or margarine melted
1 egg
1 tsp. vanilla
1-cup milk

Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter; egg, vanilla and milk stir the mixture until the ingredients are blended. Do not over mix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.

[mmchummel]

HEART SMART MUFFIN MIX IN A JAR

You will need:


1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon ground cinnamon
1/2-teaspoon freshly grated nutmeg
1/8-teaspoon salt
2/3-cup packed dark brown sugar

AND TO MAKE:
3/4 cup low-fat (or regular) buttermilk,
3/4 cup unsweetened applesauce,
2/3 cup packed dark brown sugar (from the Ziploc bag),
1 large egg,
1 1/2 tablespoons canola or vegetable oil and
1 teaspoon vanilla extract

Directions:

1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt.

2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.

3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.

Recipe to attach to Jar: Heart Smart Muffin Mix. Dry mix keeps for 3 months. Store in a cool, dark cupboard. Makes 12.

Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber.

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.

2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.

3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in
the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

[Anonymous]

Originally Posted by pinky

3 eggs
1 c. oil
2 c. granulated sugar
1 T. vanilla
2 c. schredded zucchini (unpeeled)
1 sm. can crushed pineapple
3 c. flour
2 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/2 t. cinnamon
1 t. nutmeg
1 c. chopped nuts (optional)

Beat eggs, oil, sugar and vanilla. Stir in zucchini, pineapple and flour. Then add all other ingredients. Fill 12 large muffin tins. Sprinkle with topping (below). Bake 25-30 minutes at 325 degrees. (Test with a toothpick.)

Topping
1/3 c. brown sugar
1/4 c. granulated sugar
1 t. cinnamon
1/2 c. chopped nuts (optional)

[mak]

SUNSHINE MUFFINS
makes one dozen
1 cup white flour 1/2 cup wheat flour 1 cup quick rolled oats
3 tablespoons non-fat instant powdered milk 2 eggs, beaten
1 tablespoon baking powder 2 teaspoons cinnamon
1/3 cup honey 1/4 cup vegetable oil
1 cup unsweetened pineapple 1/2 cup grated carrot

Preheat oven to 400 degrees. Use paper muffin liners and spray with cooking spray or generously grease a muffin tin then set aside. Combine flours, oats, powdered milk, baking powder, and cinnamon in medium bowl. In small bowl combine honey, beaten eggs, oil, carrots, and pineapple. Stir liquid ingredients into dry ingredients until just blended. Do not over mix. Divide batter evenly into paper muffin cups or muffin tin then bake 20 minutes until muffins have risen and are golden brown

[mak]

Apricot-Orange Hazelnut Muffins
12 Muffins


1 teaspoon baking soda
1/2 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
2/3 cup buttermilk
1/4 cup orange juice
1 teaspoon grated orange rind
3/4 cup granulated sugar
6 tablespoons butter or margarine -- room temperature
1 large egg
1/2 cup roasted and coarsely chopped Oregon hazelnuts
1/2 cup coarsely chopped dried apricots

ORANGE GLAZE
3/4 cup powdered sugar
1 1/2 tablespoons milk
1 teaspoon grated orange rind
1/4 cup roasted and finely chopped Oregon hazelnuts
1 1/2 cups all-purpose white flour

In a 2-quart bowl, sift together flour and baking soda. Whisk in Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with electric mixer, cream sugar and butter together. Add egg and beat until smooth. With mixer on low speed, mix in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients. Stir in chopped hazelnuts and apricots.

Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven for 18 to 20 minutes, or until muffins are golden and spring back when lightly touched with fingertips. Remove from oven and cool in pan for at least 5 minutes. Remove from pan and cool on rack. To make glaze, in a small bowl, whisk powdered sugar, milk and orange rind until smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
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[Nanoo]

Low Cal Low Fat....but really delicious pumpkin muffin.
(I've been on weight watchers and these are on program)

1 can pumpkin (not the pumpkin pie mix)
1 box dry spice cake mix (I've used the cheaper store brands and they are great)
1/2 cup water


Mix all together...put into prepared muffin tin. Bake at 350 until browned on top (you can tell when they are done)j

Makes about 18 large muffins. Very good....they taste like pumpkin bread.

[swtness]

Originally Posted by skyEyz_7

Quick Cinnamon Chip Muffins
Ingredients:
2 cups all-purpose biscuit baking mix
1/3 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 cup HERSHEY'S Cinnamon Chips
2/3 cup milk
Directions:
1. Heat oven to 400°F. Grease or paperline 12 muffin cups
2. Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened. Divide batter evenly into prepared muffin cups.
3. Bake 15 to 18 minutes or just until browned. Cool slightly; remove from pan. 12 muffins.

I wonder if you can just use 2 cups of flour instead of the biscuit mix. Cinnamon Chips from Herserys. Man there are so many products from the US that we dont get here in Canada. I need someone to send me some Cinnamon chips

[Anonymous]

Hi, I live in Kola, MB and have found Cinnamon Chips in our Co-op Store and BigWay stores in Virden. I think they're quite available in Cananda. Hope this helps, swtness!

[swtness]

Well, kick me in the a$$. I live in alberta and have never seen them,. HMMMMMMM, its a conspirecy. But i am right in that there are a lot of products made in the US that we dont get here

[Queen of the house]

This recipe can be used as a substitute for the biscuit mix. (copy cat of for bisquick)

4 cups flour
2 teas. Baking powder
1 ½ teas. Salt
1 cup shortening

5 mins prep. Makes 9 cups of mix

1. Combine all dry ingredients in a large bowl.
2. Add the shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.
3. Use the mix as you would the real thing.

Pancakes-Stir 2 cups of your bisquik with 1 cup milk and 2 eggs in a bowl until blended.
Waffles-Stir 2 cups of your bisquik with 1 1/3 cups milk, 1 egg and 2 T.
veg oil.
Biscuits-Preheat oven to 450* Stir 2 1/4 cups your bisquik with 2/3 cup milk.

[swtness]

Originally Posted by CherylKliever

Hi, I live in Kola, MB and have found Cinnamon Chips in our Co-op Store and BigWay stores in Virden. I think they're quite available in Cananda. Hope this helps, swtness!

I just recieved a email from someone in Edmonton that said that they were able to buy them once, and then they were gone. They contacted Hersheys and they said they dont sell them in canada..... Not fair you are getting them.LOL......Send some to me LOL

[b-man]

Light Raspberry Muffins


A real favorite. A light, lemony muffin filled with berries.

2 cups granulated sugar
1/4 cup canola oil
1 teaspoon minced lemon zest
1 egg
2 lightly beaten egg whites
1 cup Low Fat Blend (recipe below)
2 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 pint raspberries
12 paper or foil muffin cups

Preheat the oven to 350 degrees F.

In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Add the Low Fat Blend and combine well. Add the vanilla and lemon juice and combine.

Slowly add the flour and baking powder, stirring until completely blended.

When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not over mix and break up the berries.

Place the paper cups in a muffin tin. Fill the cups three quarters full with the batter. Place in the oven and bake for 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.

NOTE: Blueberries make an equally terrific muffin.

Health concious Blend

Yield: 2 cups

1 cup nonfat plain yogurt
1 cup low-fat or nonfat cottage cheese

Place the ingredients in a blender and blend until smooth. The mixture can be blended by hand. A food processor will not give the same consistency - it tends to break the mixture down and make it watery rather then creamy. I stash it in a plastic container in the fridge to use by the cup or spoonful in a myriad of ways. I use it in mousses and sauces, and as a replacement for sour cream, mayonnaise, or heavy cream. If non fat cottage cheese is available, so much the better.

B-man

[b-man]

Cappuccino Muffins


Ingredients
2 cups all purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk, scalded and cooled
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips


Instructions
Grease 12 muffin or 24 mini-muffin cups. Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups, bake 15 to 20 minutes at 375 degrees F. Cool and freeze in a labeled freezer bag.

Yield: 12 muffins or 24 mini-muffins

[b-man]

KFC Corn Muffins

1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten

Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.


B-man

[b-man]

Extra Large Muffins

These muffins are extra large and yummy with the
sugary-cinnamon crumb topping

Prep Time: 15 Minutes.
Cook Time: approx. 25 Minutes

USE THE 6 MUFFIN TEXAS TIN
Make the topping first and set aside, then make the muffin batter...

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries ( You can use less..and make another batch)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon

Directions
1 Preheat oven to 400 degrees F .Grease
muffin cups VERY WELL or line with muffin liners.

2 Combine 1 1/2 cups flour, 3/4 cup sugar, salt and
baking powder. Place vegetable oil into a 1 cup measuring
cup; add the egg and enough milk to fill the cup. Mix this
with flour mixture. Fold in blueberries. Fill muffin cups
right to the top, and sprinkle with crumb topping mixture.

3 To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3
cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, then rub thru your fingers..and sprinkle over muffins before baking.

4 Bake for 20 to 25 minutes in the preheated oven, or
until done.
Test with a toothpick.
Let sit about 3 minutes, then remove from tins. Gently run a knife around to loosen.

Btw..... you can substitute raspberries, chocolate chips for the blueberries....
In either case, toss the berries or chips in flour so they don't sink.

Also if the blueberries aren't sweet, sprinkle them also with additional sugar.

B-man

[b-man]

Savory Breakfast Muffins


Prep time: 20 minutes
Start to finish: 45 minutes

To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.

To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

If you’re tired of sweet breakfast muffins or just looking for a savory breakfast, try these—you’ll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.


2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
3/4 cup diced Canadian bacon (3 ounces)
1/2 cup grated Cheddar cheese
1/2 cup finely diced red bell pepper

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.

3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).

4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Makes 1 dozen muffins.

B-man

[b-man]

Cinnamon Biscuit Muffins

2 cups sifted all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/4 cup melted butter
1/4 cup sugar
1 tablespoon cinnamon

Sift together the sifted flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal. Add milk all at once; stir with fork until dough comes away from sides of bowl.

Knead gently 25 times. Roll dough out into an 18x10x1/4-inch rectangle. Brush with butter and sprinkle evenly with the 1/4 cup sugar and cinnamon. Cut in 2-inch strips, then stack 5 strips together and cut crosswise into 2-inch pieces. Place cut stacks, cut-side down, in greased muffin cups. Bake at 425° for about 12 minutes.

Makes 9 biscuits.
B-man

[heatha]

How do I post recipes? It says I have to be a moderator. I am registered. What do I do?
ter99006@byui.edu :?

[b-man]

Cinnamon Streusel Mini-Muffins

Enjoy sweet and spicy muffins that are “maxi” in flavor and mini in size.

1 box Betty Crocker® cinnamon streusel muffin mix
2/3 cup milk
1/4 cup vegetable oil
2 eggs


1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.

2. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full. Sprinkle Streusel over batter in each cup.

3. Bake 11 to 13 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

Note:
If you end up with empty cups in your muffin pan, and you've greased them: fill the empty ones half full with water. It will keep the grease from burning, and all the cups will bake more evenly.

B-man

[b-man]

Three-Grain Apple Muffins



1 cup Whole-wheat flour
3/4 cup Corn Meal
1/2 cup Oatmeal (quick or old fashioned, uncooked)
1/3 cup firmly packed brown sugar
1 tblsp baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt (optional)
1 cup milk
1/4 cup vegetable oil
2 eggs, beaten
1 medium apple, peeled and finely chopped


Heat oven to 375 degrees. Grease bottoms only of 12 medium
muffin cups or line with paper baking cups. Combine dry
ingredients. Add milk, oil and eggs, mixing just until
moistened. Stir in apple. Fill prepared muffin cups almost
full. Bake 16 to 18 minutes or until light golden brown.

Makes 1 dozen muffins.

B-man :

[Anonymous]

Banana Muffins

1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine
1 1/4 cups white sugar
2 eggs
1/4 cup vanilla yogurt
1 cup mashed bananas

Put flour, soda and salt in a large bowl; make a well in the centre. In a second bowl, cream together the butter, sugar and eggs. Mix in the yogurt and bananas. Pour into the first bowl and stir to mix. Fill muffin pans 3/4 full. Bake at 400 for 20-25 minutes. Makes 12 large muffins.