Category: muffins

Praline-Peach Muffins

Praline-Peach Muffins

Topping
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon firm butter or margarine

Mix with fork until crumbly. Set aside.

Muffins
1/2 cup packed brown sugar
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh, frozen (thawed and
    drained) or canned (well drained) peaches
1/2 cup chopped pecans

Preheat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.

Beat brown sugar, milk, vegetable oil, vanilla extract and egg in a large bowl. Stir in flour, baking powder and salt just until moistened. Fold in peaches and pecans. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with reserved topping mixture. Bake for 18 to 20 minutes or until golden brown. Immediately remove from pan.

Rum-Nut Muffins

Rum-Nut Muffins

1 cup self-rising flour
1/4 cup granulated sugar
1 egg, beaten
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2 tablespoons rum
1/4 cup chopped pecans
Sifted confectioners

Six-Week Bran Muffins

Six-Week Bran Muffins

1 (20 ounce) box raisin or bran flakes
3 scant cups granulated sugar
5 teaspoons baking soda (optional)
5 cups flour
2 teaspoons salt
4 eggs, beaten
3/4 cup vegetable oil
1 cup pecans, chopped (optional)
1 quart buttermilk

Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl. Add beaten eggs, oil, nuts (if desired) and buttermilk. Mix well. Store in covered container in refrigerator and use as needed.

To use, grease muffin pans. Fill muffin pans two-thirds full.

Preheat oven to 400 degrees F. Bake 15 to 20 minutes. Batter will keep for six weeks in refrigerator or bake muffins and store in freezer. Serve with Honey Butter, if desired.

Honey Butter
8 ounces honey
1 cup butter or margarine
1 1/2 teaspoons cinnamon

Mix all ingredients until smooth.

Southwestern Muffins

Southwestern Muffins

1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped sweet yellow pepper
1/4 cup finely chopped onion
2 tablespoons vegetable oil
3/4 cup diced cooked ham
1 1/2 cups blue or yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
2 eggs, beaten
1 cup milk
1/2 cup whipping cream
1/4 cup vegetable oil
1/4 cup butter or margarine, melted

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Squash Muffins

Squash Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
2/3 cup grated yellow squash
1 egg, beaten
3/4 cup milk
2 tablespoons vegetable oil

Combine flour, baking powder, salt, sugar and squash in a large bowl; make a well in center of mixture.

Combine egg, milk and oil; add to dry ingredients, stirring just until moistened.

Spoon batter into lightly greased muffin pans, filling two-thirds full. Bake at 350 degrees F for 20 to 25 minutes. Remove muffins from pans immediately.

Yields 1 dozen.

Strawberry-Almond Muffins

Strawberry-Almond Muffins

1 cup fresh strawberries, sliced
1/3 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups all-purpose flour
1/2 cup granulated sugar
5 teaspoons baking powder
1 teaspoon salt
3 eggs
2 cups milk
2 cups butter or margarine, melted
1/4 cup almonds, chopped

Preheat oven to 400 degrees F. Prepare muffin tins by lightly greasing, spraying with nonstick vegetable oil or lining with paper.

Thoroughly rinse the fruit and remove the stems. Slice strawberries and place them in a measuring cup until you have about 1 cup of prepared fruit.

In a small bowl, combine strawberry slices, 1/3 cup sugar, cinnamon and nutmeg until blended. Set aside.

In a large mixing bowl, sift together the flour, 1/2 cup sugar, baking powder and salt. Set aside.

In a small mixing bowl, lightly whisk eggs. Add milk and melted butter and thoroughly combine with the whisk. Then, with as few strokes as possible, blend the milk, butter and egg mixture with the flour, sugar, baking powder and salt in the large mixing bowl.

Lightly fold in the strawberries and almonds and spoon batter into each muffin well, until each is about two-thirds full. Bake for 20 to 25 minutes or until browned and a wooden pick or knife comes cleanly out of the center of a muffin. Remove muffins from the pan immediately and cool on a wire rack. Repeat the process with remaining batter. Store in an airtight container or wrap to freeze for up to 30 days.

Sweet Corn Muffins

Sweet Corn Muffins

1 cup all-purpose flour
1/2 cup yellow corn meal
1/2 cup granulated sugar
1/2 cup butter, melted
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon corn syrup

Preheat oven to 450 degrees F.

Mix first six ingredients.

Combine eggs, milk and syrup. Mix the flour mixture and milk mixture together.

Grease muffin tins and fill each cup half full of batter. Bake for 9 to 12 minutes or until brown.

Makes 1 1/2 dozen large muffins or 3 dozen small muffins.

Sweet Potato Muffins

Sweet Potato Muffins

3/4 cup canned or cooked fresh sweet potatoes, mashed
1/4 cup margarine
1/2 cup granulated sugar
1 egg
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
1/4 cup pecans, finely chopped
1 to 2 tablespoons cinnamon sugar

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Lemon Muffins

Lemon Muffins

4 egg yolks
1 cup margarine (at room temperature)
1 cup granulated sugar
1/2 cup lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon rind
4 egg whites, stiffly beaten

Preheat oven to 375 degrees F.

Beat together the egg yolks, margarine, sugar and lemon juice in a food processor using a plastic blade. Put the flour, baking powder, salt and lemon rind into a large mixing bowl. Beat in the liquid ingredients, then fold in the egg whites.

Fill lightly greased muffin tins to 3/4 full and bake for 20 minutes or until muffins test done when a wooden pick inserted in the center comes out clean.

Makes approximately 2 dozen muffins.