For the muffins:
1-1/2 cups self-rising flour
1/3 cup rye flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp English mustard powder
Generous 1/2 cup sharp Cheddar cheese, grated
6 Tbsp vegetable oil
1/2 cup plus 2 Tbsp plain whole-milk yogurt
1/2 cup whole milk
1 egg
2 Tbsp Worcestershire sauce
For the topping:
2 Tbsp sharp Cheddar cheese, grated
More Worcestershire sauce for sprinkling
Instructions
Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper baking cups.
Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into the dry ingredients, mixing lightly with your fork, remembering that good muffins are made from lumpy batter.
Pour into the muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and a sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.
Ingredients
1-3/4 cups all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
2 egg whites, lightly beaten
3/4 cup canned pumpkin
1/4 cup canola oil (or other low saturated fat oil)
1/3 cup brown sugar
1/3 cup non-fat milk
1/4 cup non-fat plain yogurt
1 tsp vanilla extract
1/4 cup dried apricots (about 6 to 8), chopped fine
2 Tbsp chopped walnuts or almonds (optional)
Instructions
Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl. In another bowl mix the egg whites, pumpkin, oil, brown sugar, milk, yogurt, vanilla, apricots, and optional nuts. Add the wet ingredients to the dry ingredients, stirring as little as possible to incorporate.
Divide the mixture among twelve muffins cups that have been greased or sprayed with a cooking spray. Bake in the middle of a preheated 400-degree F (200 degrees C)oven for 20 to 25 minutes, or until the top of the muffins spring back when pressed.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 cup (or more to taste) frozen or fresh fruit (if using frozen do not Thaw!)
Topping:
1 Tablespoon sugar
1/4 teaspoon cinnamon
In a large bowl, combine the flour, baking powder and salt. Set aside. In a mixing bowl, cream the butter & sugar. Add the eggs, milk and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fold in the fruit. Fill greased (or paper lined) muffin tins 2/3 full.
Sprinkle topping over muffins. Bake at 375° for 20-25 minutes, or until the muffins test done. Cool on a baking rack for 10 minutes before removing from the pan (this is important, because if you don’t, they’ll either collapse or fall apart).
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon cloves
1 cup apples, chopped
1/2 cup walnuts, chopped
2 eggs
1/2 cup buttermilk
1/2 cup butter, melted
Streusel Topping:
1/2 cup flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup butter, melted
Makes: 24 muffins
Prepare Streusel Topping by mix topping ingredients in small bowl until crumbly. Set aside.
In large bowl, mix flour, sugar, baking powder, cinnamon, soda and cloves. Add apple and walnuts; toss to coat.
In small bowl, beat eggs with fork; beat in buttermilk and butter.
Add to flour mixture; stir just until blended.
Fill greased pans 2/3 full.
Sprinkle with Streusel Topping.
Bake in preheated 400 degrees oven until pick inserted in center comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for 9-inch square coffee cake.
English Muffin Bread
Makes 2 Loaves
5 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
4 teaspoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
Directions
In a large bowl, combine 1-1/3 cups flour, undissolved yeast, sugar, salt, and baking soda. Heat milk and water until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spoon batter into 2 (8-1/2 x 4-1/2-inch) loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm, draft- free place until doubled in size, about 30 minutes.
Bake at 400°F for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.
Variation: Cinnamon-Pecan English Muffin Bread: Stir in 2/3 cup chopped pecans, toasted and 1-1/2 teaspoons ground cinnamon to batter. Proceed as directed.
You can use a 9 x 13 cake pan instead of muffin tins, if you prefer
2 cups all purpose flour
1-1/2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening, melted
2 eggs, lightly beaten
1 cup milk
6 Tablespoons butter or margarine
1 Cup plus 2 Tablespoons packed brown sugar
3 Cups sliced, peeled ripe peaches
In a mixing bowl, combine flour, sugar, baking powder and salt. Add
shortening, eggs and milk; mix until smooth. In the bottom of 18
greased muffin cups, place 1 teaspoon of butter and 1 tablespoon
brown sugar. Place in a 375 degree oven for 5 minutes. Arrange
peaches in the muffin cups. Fill each half full with batter. Bake at
375 for 25 minutes or until browned. Turn out of pans immediately.
Yield 1 1/2 dozen muffins. When baking in cake pan I bake for 25 to
30 minutes. When I turn it out of the pan I use a lasagna pan which
is larger than the 9 x 13 pan to turn it into and then am able to
cover it once cooled so it doesn’t dry out.
2 c boiling water
5 c flour
1 T plus 2 tsp baking soda
1 tsp salt
1 c Crisco or your brand of shortening
4 c 100% Bran Buds
2 c sugar
4 c 100% Bran Flakes
4 eggs
1 c chopped walnuts
1 qt buttermilk
Add soda to hot water and let cool. Whip shortening and sugar til light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt & mix well. Add the soda water very slowly. Fold
the two bran cereals into the mixture very slowly with the chopped walnuts.
TO BAKE: Spoon into greased muffin tins. Bake at 350 for 18 min. Let cool for 5 min.
1 -1/2 c whole wheat flour
1 egg
1/2 c wheat germ
3/4 c milk
1/2 c firmly packed brown sugar
1/2 c applesauce
1-3/4 tsp. baking powder
1 tsp. grated lemon rind
1/2 tsp. baking soda
1 c blueberries, fresh or frozen
3/4 tsp. salt
Heat oven to 375 degrees. Grease 12 muffin pan cups or use paper liners. Combine flour, wheat germ, sugar, baking powder & soda, salt in large bowl. Combine egg, milk, applesauce & rind in
second bowl. Stir liquid ingredients into dry to combine, 1 minute. Fold in berries. Spoon into prepared muffin pan. Bake in 375 degree oven for 20-25 min or till wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 min. Gently loosen muffins; turn out onto rack
to cool or serve warm.
VARIATIONS:
APPLE: Substitute 2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg & pinch of ground cloves for lemon rind in blueberry muffins. Substitute 1 c chopped, peeled apple for the berries.
PUMPKIN: Substitute 2 tsp. cinnamon, ½ tsp. nutmeg & pinch of cloves for the lemon rind in blueberry muffins. Substitute 1 c canned sold-pack pumpkin puree for berries; stir into liquid ingredients.
BANANA: Substitute 1/4 tsp. ground ginger for lemon rind. Substitute 1 c mashed bananas for berries; stir into liquid ingredients.
CRANBERRY-ORANGE: Substitute 1/2 tsp. grated orange rind for lemon. Add ¼ c granulated sugar to dry ingredients. Substitute ¾ c orange juice for milk; 1 ½ c chopped cranberries for
blueberries.
1/2 cup unsalted butter
1/4 cup cocoa
2 large eggs, lightly beaten
1 cup sugar
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 teaspoon ground cinnamon
1/4 cup chopped pecans
paper baking cup
1/4 cup semisweet chocolate chips
Preheat oven to 350ºF. Melt butter in a saucepan over low heat. Stir in cocoa and set aside. Combine next 3 ingredients in a bowl. Add butter mixture, flour, cinnamon, and chopped pecans. Stirring just until blended. Place paper baking cups in muffin pans, and coat the cups lightly with cooking spray. Spoon muffin batter into cups filling each 2/3 full. Sprinkle each muffin with a few chocolate chips. Bake 20 minutes or until done. Remove from pans immediately. Serves 4 or more depending on the size of the muffin cups.
What a fun combination! These scrumptious muffins are moist and sweet with a hint of tart lemon and aromatic rosemary.
2 eggs
2 cups Original Bisquick® mix
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary or basil leaves, crumbled
1/4 cup white coarse sugar crystals, if desired
Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals.
Bake 15 to 20 minutes or until tops are golden brown.
1 Heat oven to 375 degrees F. Spray 4-muffin tin with nonstick cooking spray.
2 In a small bowl, tear biscuit dough into small pieces. Stir in orange marmalade until pieces are slightly coated on all sides.
3 Spoon pieces into muffin cups, filling 2/3 full. Bake 15 minutes until puffed and light brown. Add 1 Tbsp. raisins or dried cranberries for more fiber.
This is from the makers of Red River Cereal. A healthy muffin that is a bit different. I started making these because I needed to get rid of a box of Red River Cereal… (I’m the only one that’ll eat it in my house) …and my kids will eat the muffins, but not the cereal…go figure!
1 1/2 cups boiling water
3/4 cup red river cereal
3/4 cup natural bran
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 cups buttermilk or sour milk
2 cups rolled oats
1 1/2 cups raisins, chopped dates or dried cranberries
Makes: 24 muffins
44 minutes total (approx.) …20 mins prep
Preheat oven to 375 degrees F.
Combine Red River Cereal and bran.
Pour boiling water on it.
Stir to combine and let stand 10 minutes.
Combine flour, baking soda, and salt.
Cream shortening and sugar.
Stir in eggs.
Stir in buttermilk.
Stir in flour mixture.
Stir in bran mixture.
Stir in oats and raisins.
Mix thoroughly.
Fill greased muffin cups almost full.
Bake at 375 degrees F for 18-24 minutes or until top springs back when lightly touched.
Remove from pan and cool on a rack.
3/4 cup Bisquick
1/2 cup mashed banana
1 large egg
2 Tbsp sugar
1 Tbsp oil
4 tsp each sugar & cinnamon, mixed
Mix ingredients all together. Place two (2) thickness of paper muffin/cupcake liners in a microwave muffin pan; divide mixture evenly. Microwave on high for 2 1/2-3 minutes. If muffins are not done (as microwave temps/times vary) continue cooking at thirty (30) second intervals. Sprinkly with cinnamon/sugar as soon as they are done. Let stand for 5 minutes. Then remove to a wire rack to cool.
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soft maple sugar
1 cup milk
1 large egg
4 tablespoons melted fat.
Mix and sift flour, baking powder, and salt. Add maple sugar, milk, and beaten egg. Beat well and fold in melted fat. Place in greased muffin tines and bake 15 to 20 minutes in oven (375 degrees). Makes eighteen 2 1/2 inch muffins.
Notes
If a recipe calls for maple sugar and you have only maple syrup on hand, simply boil the syrup slowly until it threads. Remove from fire and beat until thick.
On the other hand, if a recipe calls for maple syrup and you have only maple sugar, simply add a small amount of water to the sugar and cook very slowly until sugar is entirely melted and mixture is of the consistency of syrup.
Meat Loaf Muffins
An odd title for a muffin, for sure…but don’t prejudge…read it through and try it !
1 1/2 lbs. ground beef
1 1/4 cups finely chopped onions
1 cup breadcrumbs
2/3 cup ketchup
1 dash hot sauce
1 dash Worcestershire sauce
2/3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
barbecue sauce, for glaze
Combine all ingredients in a large bowl & mix until well blended -
do not over mix.
Place a 2 inch wide parchment strip across each mould of the muffin
tin, coming up from each side by about 2 inches. This will be used
for unmoulding after they are cooked.
Using an ice cream scoop or a large spoon, generously fill each
section of the muffin tin with meat, rounding the top to obtain a
muffin shape. Brush with BBQ sauce & bake in a preheated 350F oven
for 15- 20 mins (or until meat thermometer reaches 160F), brushing
occasionally with more BBQ sauce.
Another odd combo for some folks, but before you post criticism, try it !
Yields: 6 Servings
Chicken Chili recipe
2 cups cooked chicken cut-up
2 cans 15 oz each spicy chili beans undrained
1 can 15 oz tomato sauce
1 can about 7 oz whole kernel corn drained
1/2 cup Cheddar cheese shredded
Corn Muffins
1 egg
1 1/2 cups Original Bisquick
3/4 cup yellow cornmeal
1/3 cup sugar
2/3 cup milk
2 tablespoons margarine or butter melted
Make Corn Muffins. Meanwhile, stir remaining ingredients except
cheese in3-quart sauce pan. Heat to boiling; reduce heat to low.
Simmer 10 minutes, stirring occasionally.
For each serving, pour chili over 1 or 2 muffins. Sprinkle with
cheese. 6servings.
Corn Muffins: Heat oven to 400 degrees F. Grease bottoms only of 12
medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking
cups. Beat eggs lightly; stir in remaining ingredients just until
moistened. Fill muffin cups 3/4 full. Bake 15 to 20 minutes or until
golden brown.
1/4 c. butter, softened
1/3 c. sugar
1 egg
2 1/3 c. flour
1 T plus 1 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 1/2 c. fresh blueberries
Cream butter, gradually add sugar, beating until light and fluffy. Add egg, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla; fold in blueberries. Spoon batter into paper lined muffin pans, filling 2/3 full.
Topping
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. butter, softened
Combine sugar, flour and cinnamon; cut in butter with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans immediately. Yield: 1 1/2 dozen.
Yes, you can make your own mix. It’s a great idea for camping this summer with a Dutch oven or for use in the RV. But it’s also useful on a busy day. Just one word of caution: Cornmeal does not keep as well as flour. Store your mix in a cool, dark place and use within three months.
Corn Bread Muffin or Corn Bread Mix Recipe
Ingredients
6 cups degerminated cornmeal
6 cups flour, white or wheat
1 1/2 cups dry buttermilk powder
1 cup granulated sugar
1/3 cup baking powder
2 tablespoons baking soda
1 tablespoon salt
Directions
Preheat the oven to 425 degrees.
2 eggs, whisked
3/4 cup water
1/4 cup butter, melted
2 cups mix
Mix the eggs, water, and melted butter together.
With a spatula, stir the dry mix into the liquids. Stir until just combined. Spoon the batter into ten to twelve well-greased muffin tins or a greased nine-inch pan.
Bake the muffins for ten minutes or until done. Bake the cornbread for 23 to 27 minutes or until done. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
Another recipe from Dennis Weaver & Co. at Prepared Pantry
These are especially good warm with butter and a tart jam. (Cherry jam was our first choice although red currant was very good also.) There’s something about the sweet fruity taste of jam that seems to bring out the best in cornbread crunchiness.
Cheddar Pecan Corn Muffins
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon white pepper
1 1/4 cup shredded cheddar cheese
3/4 cup chopped pecans or walnuts
2 large eggs
1 cup milk
1/4 cup butter, melted
Directions
Preheat the oven to 425 degrees.
In a medium bowl, mix the dry ingredients together, the cornmeal, flour, sugar, salt, baking powder, and white pepper. Add the cheese and nuts.
In another bowl, whisk two large eggs. Add the milk and melted butter.
With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spooned the batter into ten to twelve well-greased muffin tins.
Bake for ten minutes until done. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
