Muffin Recipes

RECIPE FORUM Ingredient Forum
41

HEATHA:

 You post recipes the same way you posted your message. Type them, or copy 'n paste. Hit preview at the bottom to see your message and make any changes that you want. When your satisified with the final product, hit the submit button. That's all there is to it. You might want to read again, whatever it was that you quote as saying that you have to be a moderator. You don't have to be a moderator...RD is the moderator for this sight, and SWTNESS is the moderator of this particular forum. And by the way WELCOME to RecipeSecrets....looking forward to seeing your recipes. Regards,

B-man :smiley:

42

Cinnamon Coffeecake Muffins

These are just like small coffeecakes!

TOPPING
1 1/2 teaspoons cinnamon
1 1/2 cups flaked coconut
1/2 cup chopped pecans or walnuts
1/4 cup cold butter
2 tablespoons brown sugar

MUFFINS
1 cup butter, softened
1 3/4 cups white sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
3 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons baking powder
1 cup coarsley chopped white chocolate
1/2 cup butterscotch chips or chocolate-covered english toffee bars
1 tablespoon cinnamon

16 servings
20 minutes
20 mins prep

Set oven to 425 degrees (you will turn down heat when ready to bake muffins).
Line 16 muffin tins with paper liners.
To make the topping: combine all the topping ingredients in a small food processor and chop into a crumbly mixture; set aside.
To make the muffin batter: blend the softened butter with the sugar.
Add in eggs, vanilla and buttermilk; whisk with a large whisk until smooth.
In a small bowl, blend the flour, salt, baking powder, baking soda and cinnamon.
Mix the flour mix into the creamed mix; stir to combine well (you may beat this mixture with an electric mixer, this should be smooth and NO lumps).
Stir in the butterscotch chips or chopped toffe bar (can use both if desired); mix to combine.
Using a large icecream scoop, fill a generous amount into each muffin tin.
Top with as much topping as you can on top of the muffin batter.
Reduce the oven temperature to 400 degrees.
Place the muffin tins on the third upper rack of the oven.
Bake 20-25 minutes, or until nicely browned, and spring back when gently pressed.

B-man :smiley:

43

Granola Muffins

Have a great start to your day with delicious muffins packed with the goodness of granola, raisins and honey.

1 egg
2 cups Original Bisquick® mix
1 cup granola
1/3 cup raisins
2/3 cup milk
2 tablespoons honey
Additional honey, if desired

  1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  2. Beat egg slightly in medium bowl. Stir in Bisquick, granola, raisins, milk and 2 tablespoons honey just until moistened. Divide batter evenly among muffin cups.
  3. Bake about 15 minutes or until golden brown. Immediately remove from pan. Serve warm with additional honey.

Note:
Greasing the bottoms only of muffin cups produces nicely shaped muffins that have no rim around the edges.

B-man :smiley:

44

Raspberry-White Chocolate Muffins

Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

1 egg
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries

  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
  3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

B-man:D

45

Gluten-Free Oatmeal Muffins
This recipe comes from Dennis Weaver at preparedpantry.com

1 cup buttermilk
1 cup oatmeal (either quick or old-fasioned)
1/3 cup brown sugar
1/4 cup melted butter (half cube)

Mix the first four ingredients in your mixing bowl and let them sit while you mix the other ingredients in a separate bowl.

1 cup gluten-free flour (2/3 rice flour, 1/3 combination of either tapioca flour, potato starch, or other gluten-free flour)
1/2 tsp. salt
1/2 tsp. xanthan gum (available in health food section of grocery store)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup chopped walnuts
1/2 cup unsweetened shredded coconut
(Optional – 1/2 tsp. cinnamon and 1/4 tsp. nutmeg)
(Optional – 1/2 cup flaxseed meal)

Mix the dry ingredients together and add to the oatmeal/liquid mixture.
Beat in 3 eggs
Add walnuts, coconut and if desired, flaxseed meal and mix well.

Mix thoroughly with electric mixer for a minute or so.
Spoon into muffin tins. Bake at 375 degrees for about 15-20 minutes or until golden brown and firm.

Makes six large muffins or 12 small (cupcake-sized) muffins.

46

Blueberry ‘N’ Cream Cheese Muffin Cakes

1-1/4 Cups Sugar
1/2 Cup Margarine
2 Eggs
2 ¼ Cups Flour
1 Tbsp Baking Powder
1 tsp Salt
3/4 Cup Milk
1/4 Cup Water
2 Cups Blueberries – fresh or frozen (thawed & drained)
1 Pkg (8oz) Cream Cheese, cubed
1 tsp Grated Lemon Rind

Cream sugar and margarine until light and fluffy. Add eggs, one at a time, mixing well. Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toss blueberries in remaining flour; fold into batter with cream cheese and lemon rind. Pour into greased and floured muffin pan, filling each cup to the top rim. (If using nonstick pan, you may still want to lightly grease). Sprinkle topping below over batter. Bake in 350F oven for 15 minutes. For best results cool 20 to 30 minutes before removing. Makes 12 muffin cakes.

Topping:
1/4 Cup Sugar
1/4 Cup Flour
1 tsp Grated Lemon Rind
2 Tbsp Margarine

Combine sugar, flour and lemon rind; cut margarine into mixture until it resembles coarse crumbs.

B-man :smiley:

47

Cheese & Sausage Breakfast Muffins

Ready in 30 minutes or less
12 muffins

1 (16 oz.) tube H-E-B Sausage
2 tbsps. butter or margarine
4 eggs, beaten
3 cups biscuit mix
1 cup shredded H-E-B Cheddar Cheese ( I add about 1 ½ c. but I like cheese)
3-4 jalapenos or green peppers, chopped (depending on your taste-we like ours spicier)
1/2 c. chopped onion
1-1/2 c. water (more may be needed if adding broccoli-mixture should be a little sloppy…not dry)
chopped broccoli-steamed about 6 minutes in microwave, optional

  1. Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray; set aside.

  2. Cook the sausage. Drain cooked sausage. Set aside.

  3. Melt butter and add onions and peppers. Saute until tender. Add to following.

  4. Combine eggs, 1 1/2 cups water, biscuit mix, and shredded cheese in a large mixing bowl; stir to combine. Stir in crumbled sausage (and broccoli if adding) and spoon 1/2 cup batter in each prepared muffin cup. Bake muffins for 15 minutes or until tops are golden brown. Cool for 5 minutes and serve.

Note: You can freeze remaining muffins in a sealed bag. Thaw and heat in microwave oven for 15 seconds on High power.

B-man :smiley:

48

Yogurt-Oatmeal Muffins

Yogurt is the secret ingredient that makes this muffin moist and tender.

Number of Servings: 12

1 cup quick-cooking or old-fashioned rolled oats
1 cup plain low-fat yogurt
1/4 cup low-calorie margarine
2 tbsp dark-brown sugar
1 banana, mashed (or use 1/4 cup apple juice concentrate)
1/4 cup egg substitute
1 cup all-purpose flour
1/8 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup raisins

Preparation Instructions

  1. Mix the yogurt with the oatmeal and let stand for 1 hour.

  2. Cream the margarine with sugar and banana or apple juice.

  3. Add egg and oatmeal mixture.

  4. Sift the dry ingredients into the oatmeal mixture. Stir in raisins.

  5. Spoon into 12 muffin cups coated with nonstick cooking spray.

  6. Bake at 375 degrees F for 20 to 25 minutes.

B-man :smiley:

49

Bacon Cheddar Chive Muffins

Makes 12 muffins

6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil

1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2 Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
3 In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of
mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
4 Spoon the batter into prepared muffin pans and bake at 400 degrees for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

B-man :smiley:

50

Strawberry Muffins

Note: Don’t forget that when making muffins, don’t stir to much or they will turn out tough.

2-1/2 c. all purpose flour
2/3 c. sugar
1 tsp. baking soda
3/4 tsp. salt
1-1/2 c. fresh strawberries, sliced ( I have used frozen blueberries, and canned drained apricot pieces)
1 c. buttermilk
1/3 c. butter, melted
1 1/4 tsp. vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
vegetable cooking spray
1-1/2 TBS sugar (vanilla sugar)

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups sprayed with cooking spray. Sprinkle 1-1/2 TBS vanilla sugar evenly over muffins. If you can’t locate vanilla sugar…try www.penzeys.com

Bake at 350 degrees for 25 minutes or until toothpick comes out clean.
B-man :smiley:

51

Make-up or Mixing Methods for Muffins

Just a brief FYI for muffins!

When muffins aren’t perfect, the first reaction is to change the ingredients in the recipe. Rather than changing the recipe, try a different mixing method.

There are two major makeup methods for muffins–the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. While the recipe will specify one method or the other, there is no reason why you can’t use the other and see which you like best.

The muffin method is quick and easy. Mix the dry ingredients together. Mix the wet ingredients together including the eggs then add the wet mixture to the dry mixture with a spatula and you’re ready to bake. (Don’t even break out your electric mixer—in fact, don’t use the electric mixer. Stir the two mixtures together with a spatula only until combined—not lump free—so that the gluten in the flour will not be developed.) If the recipe calls for butter or shortening, either substitute vegetable oil or melt the butter and add it to the liquids. (In our opinion, it is better to use oil or melted butter than melted shortening.)

One advantage of the muffin method is that both the dry and the wet ingredients can be mixed the night before. Store the wet ingredients in the refrigerator and then add the wet to the dry ingredients in the morning and you’re ready to bake. You’ll save time on that busy morning.

In the creaming method, place the butter or shortening in the mixing bowl of your electric mixture. Add the sugar, spices, and salt and cream the mixture together with the paddle attachment for the mixer. (Of course, recipes that call for oil instead of butter or shortening cannot be creamed unless you substitute butter or shortening.) The objective is to drive the sharp sugar crystals through the butter or shortening creating tiny voids of air in the mixture. This entrained air will help the muffins rise.

The creaming method has two advantages: The sugar and fat are well-dispersed in the batter and the entrained air tends to make for a light, fine crumb in the muffins.

In our experience, changing mixing methods can make a marked difference in the outcome of the muffins.

Steps in the Muffin Method

  1. Whisk all the wet ingredients together including the eggs and oil or melted butter.
  2. Whisk the dry ingredients together.
  3. Add the wet ingredients to the dry ingredients. Stir with a spatula until just moistened.
  4. Place in tins and bake immediately as set forth in the recipe.

Steps in the Creaming Method

  1. With the paddle attachment of an electric mixer, cream together the butter or shortening and sugars, spices, and salt until light.
  2. Add the eggs one at a time, creaming after each.
  3. Add the liquid ingredients and stir them in. Do not over-stir or you may reduce the entrained air in the creamed mixture.
  4. Mix the flour and leavenings together and then add them to the creamed mixture. Mix until just combined.
  5. Place in tins and bake immediately as set forth in the recipe.

B-man :smiley:

52

Apple, Walnut and Cinnamon Muffins

Another sweet idea for a lowfat muffin.

Yield: 12 x muffins
Preparation Time: 10 mins
Cooking Time: 30 mins

Ingredients:
2 tsp baking powder
1/2 cup oat bran
1 cup apple sauce
1 egg, lightly beaten
1/2 cup skim milk
1/3 cup maple syrup
3/4 cup dried apples, chopped
1/2 cup walnuts, chopped
1/4 cup raw sugar
2 tsp cinnamon
1 Tbsp canola oil
1 tsp baking soda
2 cup self-rising flour

Directions:

Preheat oven to moderate 350?F.

Prepare a 12-hole muffin tin with muffin papers.

Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in centre.

Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, maple syrup, apples, walnuts, raw sugar and cinnamon until the mixture is just combined.

Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through.

Stand 5 minutes before turning muffins onto wire rack to cool.

B-man :smiley:

53

Tomato, Zucchini and Basil Muffins

A savory idea for another lowfat muffin.

Yield: 12 x muffins
Preparation Time: 10 mins
Cooking Time: 30 mins

Ingredients:
2 tsp baking powder
1/2 cup oat bran
1 cup apple sauce
1 egg, lightly beaten
1/2 cup skim milk
1 cup zucchini, grated
1/3 cup basil, chopped
2 Tbsp tomato paste
1 pinch of salt and pepper
1 Tbsp canola oil
1 tsp baking soda
2 cup self-rising flour

Directions:

Preheat oven to moderate 350?F.

Prepare a 12-hole muffin tin with muffin papers.

Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in centre.

Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, zucchini, basil, tomato paste, salt and pepper until the mixture is just combined.

Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through.

Stand in pan 5 minutes before turning muffins onto wire rack to cool.

B-man :smiley:

54

Cranberry Muffins

Servings: 12
Preparation Time: 17 min
Cooking Time: 25 min

If you gave up muffins because you were shocked by their calorie and fat content, listen up: This delicious, healthier version has a fraction of the calories and fat.

Ingredients

1 serving cooking spray (5 one-second sprays per serving)
1 1/4 cup all-purpose flour
1/2 cup uncooked old fashioned oats
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup fat-free vanilla yogurt
1/4 cup fat-free skim milk
2 Tbsp fat-free egg substitute
1 Tbsp reduced-calorie margarine, melted
1/2 tsp vanilla extract
1/2 cup dried cranberries
1 Tbsp sugar

Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.

Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.
Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.

B-man :smiley:

55

Low Fat Chocolate Chip Muffins

Ingredients

1 serving cooking spray (5 one-second sprays per serving)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp table salt
1 large egg(s)
1 large egg white(s)
1/2 cup packed light brown sugar
2 Tbsp packed light brown sugar
1/4 cup unsweetened applesauce
3 tsp canola oil
1 tsp vanilla extract
6 Tbsp semi-sweet chocolate chips

Instructions

Preheat oven to 400°F. Coat a 12-hole muffin tin with cooking spray.

Whisk together flour, baking powder and salt in a medium bowl. Set aside.

Separate egg, placing whites in a medium bowl and yolk in a large bowl. Set whites aside. Add brown sugar, applesauce, oil and vanilla to yolk. Mix with a wooden spoon until well blended. Add flour mixture and stir until well combined.

With an electric mixer on medium speed, beat whites until soft peaks form. Add whites to batter along with 1/4 cup of chocolate chips (4 tablespoons). Stir until well blended.

Divide batter equally among muffin cups. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.

Bake until a toothpick inserted in center of one muffin comes out clean, about 23 minutes. Cool 5 minutes in tins and then remove muffins to a rack to cool for 10 minutes more.

B-man :smiley:

56

Oat bran and dried fruit muffins

Servings: 12
Preparation Time: 25 min
Cooking Time: 15 min
Level of Difficulty: Easy

This recipe uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.

Ingredients

1 1/4 cup dried mixed fruit, coarsely chopped
1 cup uncooked old fashioned oats
3/4 cup uncooked oat bran
1/2 cup all-purpose flour
1 Tbsp all-purpose flour
3 Tbsp packed light brown sugar
5 tsp baking powder
1 tsp ground cinnamon
1 cup fat-free skim milk
1/4 cup orange juice, fresh
2 large egg white(s)
2 Tbsp vegetable oil
3/4 large banana(s), or 1 medium, mashed
2 tsp orange zest

Instructions

Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.

Combine the dried fruit, rolled oats, oat bran, flour, banana, brown sugar, baking powder, and cinnamon in a food processor. Pulse until the mixture is just blended, then transfer to a bowl.

Combine the milk, orange juice, egg whites, oil, and orange zest in another bowl. Add the milk mixture to the dried fruit mixture; stir just until blended.

Spoon the batter into cups, filling each about two-thirds full. Bake until surface of the muffins are golden brown and spring back when lightly pressed, or until a toothpick inserted in a muffin comes out clean, about 15 minutes. Remove from the pan and cool on a rack 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.

B-man :smiley:

57

Tomato, Zucchini and Basil Muffins

A savory idea for a lowfat muffin.

Yield: 12 muffins
Preparation Time: 10 mins
Cooking Time: 30 mins

Ingredients:
2 tsp baking powder
1/2 cup oat bran
1 cup apple sauce
1 egg, lightly beaten
1/2 cup skim milk
1 cup zucchini, grated
1/3 cup basil, chopped
2 Tbsp tomato paste
1 pinch of salt and pepper
1 Tbsp canola oil
1 tsp baking soda
2 cup self-rising flour

Directions:

Preheat oven to moderate 350?F.

Prepare a 12-hole muffin tin with muffin papers.

Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in centre.

Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, zucchini, basil, tomato paste, salt and pepper until the mixture is just combined.

Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through.

Stand in pan 5 minutes before turning muffins onto wire rack to cool.

B-man :smiley:

58

Serrano Chili and Cilantro Cornbread Muffins with Honey-Butter Topping

10 cornbreads, 12 muffins

These muffins are moist and chewy, spicy and sweet. When you make them, they won’t last long! They are excellent eaten alone, or as a side dish to an entree such as Santa Fe Chicken or Mexican Chicken Soup. You can also, of course, omit the honey-butter topping to lower the saturated fat.

2 small Serrano chilies (or 2 ounces canned green roasted chilies)
1 1/2 cups unbleached white flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
Pinch cayenne
2/3 cup low-fat milk or soy milk
2 large eggs
1/2 cup canola or grape-seed oil
3 tablespoons pure maple syrup or sugar
1/4 cup chopped fresh cilantro

HONEY BUTTER TOPPING:
3 tablespoons honey
3 tablespoons soft butter

Preheat the oven to 350 degrees.

Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove from the broiler and drop into a brown bag to cool. The skin will become loose and flaky as they cool.

Mix together all the dry ingredients in a large bowl. Whisk together the milk, eggs, oil, maple syrup or sugar, and the cilantro in a separate bowl. Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.

Take the chilies out of the bag and slice in half, directly down the middle. Open up, and remove the seeds and discard. Peel the skin off and discard. Cut the chilies into small pieces and stir into the batter until they are completely mixed in.

Smear a little oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter in. Bake 20 minutes if using a muffin pan or 25 minutes if you’re using a baking pan. Remove from the oven and let cool.

Honey Butter:
Simply blend the softened honey and butter together in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve along with the cornbread.

B-man :smiley:

59

Oatmeal Carrot Muffins

Number of Servings: 12

:smiley: Ingredients
Name Measure Weight
low-fat (1%) buttermilk 1 cup —
quick-cooking or old-fashioned rolled oats 1 cup —
carrot,coarsely grated 1/2 cup —
brown sugar 1/4 cup —
reduced calorie corn oil margarine 1/4 cup —
egg substitute 1/4 cup —
flour 1 cup —
sugar 1/4 cup —
baking powder 1 Tbsp —
salt 1/2 tsp —
baking soda 1/2 tsp —
raisins 1/2 cup —
Preparation Instructions
1 In large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 2 hours or refrigerate overnight.
2 Cream together brown sugar, margarine or oil, and egg; stir into oat mixture and add carrots.
3 Sift together flour, sugar, baking powder, salt and baking soda. Stir into batter just until moistened, then add raisins.
4 Spoon into muffin cups coated with nonstick cooking spray, filling almost to the top. Bake at 400 degrees F. for 20-25 minutes.
5 Let stand 2 minutes before removing from cups.

B-man :smiley:

60

Peanut Butter Muffins

2 cups flour
1 tablespoonbaking powder
1/3 cup sugar
1 teaspoon salt
2 eggs
¼ cup peanut butter
2/3 cup milk
½ cup water
2 tablespoons butter, melted

Sift together flour, baking powder, salt and sugar. Beat eggs; add peanut butter, milk, water and butter; beat well. Add peanut butter mixture to flour mixture, beating only until blended. Grease puffin tins and fill 2/3 full. Bake in a 400ºF oven for about 20 mintes. Serve with butter and grape jelly, kids really like this.

B-man :smiley: