Category: muffins

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

Pur

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.

Mango Muffins

Mango Muffins

8 tablespoons (1 stick) unsalted butter (at
    room temperature), divided
1/4 cup cornflake crumbs, if needed
2 cups sifted flour
1 tablespoon baking powder
1/2 teaspoon ground allspice
1 teaspoon salt
3/4 cup packed light brown sugar
3 eggs
2 cups (about 2) ripe mangoes, peeled, pit
    removed and cut into 1/4-inch cubes
1 1/2 cups coarsely chopped walnuts or pecans
2 tablespoons dark rum
1 teaspoon grated lime zest

Preheat oven to 400 degrees F.

Lightly coat 24 muffin cups with total of 2 tablespoons butter, or with vegetable oil spray, or line them with paper baking cups (which will keep them fresh longer). If not using paper liners, sprinkle with cornflake crumbs; tap out excess.

Stir and toss together flour, baking powder, allspice and salt until completely mixed.

Place remaining 6 tablespoons butter in large mixing bowl and beat either by hand or with electric mixer until light and fluffy. Gradually beat in brown sugar. Add eggs one at a time, beating well after each addition. Add combined dry ingredients and beat just until batter is blended; it should not be completely smooth. Over-beating will result in tough texture.

Fold in mangoes, walnuts, rum and lime zest. Spoon batter into prepared muffin cups, filling two-thirds full.

Bake in preheated oven about 20 to 25 minutes or until tops are golden and a wooden pick inserted into center of muffin comes out clean. Cool in pans on wire racks for 5 minutes before removing from pans.

Makes about 2 dozen.

Peaches and Cream Muffins

Peaches and Cream Muffins

2 cups flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons butter, slightly softened
1/3 cup granulated sugar
1 egg
1 cup sour cream
1 cup canned peaches, mashed
Nonstick cooking spray

Preheat oven to 400 degrees F.

Whisk flour, baking powder, cinnamon, baking soda, salt and nutmeg together.

Separately mix slightly softened butter, sugar, egg, sour cream and mashed peaches. Stir together, leaving thick and lumpy.

Spray a muffin tin and fill each two-thirds full. Bake for 20 to 25 minutes, until golden brown. Let cool in the muffin tin.

Yields 6 large, moist muffins.

Butterscotch Crumb Muffins

Butterscotch Crumb Muffins

2 1/2 cups unbleached all-purpose flour
2 cups (packed) light brown sugar
2/3 cup solid vegetable shortening (such as Crisco),
    cold and cut into 4 pieces
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, well beaten
1 cup butterscotch baking chips

Preheat oven to 350 degrees F. Position oven rack in center of the oven. Line muffin tins with papers or grease and flour muffin tins.

In a large bowl, combine flour and brown sugar until no lumps remain. Add shortening and cover with the flour/sugar mixture. Use a pastry blender or your fingertips to gently combine until the mix resembles coarse bread crumbs. (This may also be done in the food processor using a few short pulses of power. Do not let it run or the shortening will melt.)

Reserve 1/2 cup of the flour/sugar mixture and set aside to use as the crumb topping.

To the remaining flour/sugar mixture, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well. Add buttermilk and beaten eggs. Using a large spoon, mix briskly until thick and batter takes on a sheen. Fold in butterscotch chips.

Fill muffin tins 2/3 full. Sprinkle about 1 teaspoon of reserved crumb topping mixture over the top of each muffin. Gently tamp down topping into batter.

Bake 25 to 30 minutes or until tests done with a wooden pick. Serve warm or at room temperature.

For mini-muffins: Do not add butterscotch chips to batter before filling mini-muffin cups. Instead, fill cups 2/3 full, then gently press 3 butterscotch chips into each mini-muffin before adding crumb topping. Bake for about 14 minutes until edges are lightly browned.

Yield: about 16 large muffins or 60 mini-muffins

Pumpkin Muffins

Pumpkin Muffins

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 egg whites
1 cup canned or cooked pumpkin
1 cup bran flakes-type cereal
1/3 cup light corn syrup
3/4 cup skim milk

Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick spray oil, set aside.

In a medium bowl, combine flour, sugar, baking powder, baking soda and cinnamon.

In a large bowl, beat egg whites; stir in pumpkin, cereal, syrup and milk. Slowly stir dry ingredients into pumpkin mixture and mix thoroughly. Fill each muffin tin 2/3 full. Bake for 15 to 20 minutes.

Makes 1 dozen muffins.

Chocolate-Raspberry-Almond Muffins

Chocolate-Raspberry-Almond Muffins

Makes 12 large or 24 small muffins.

Chocolate Mixture
1/3 cup brown sugar
1/4 cup milk
3 (1 ounce) squares bittersweet chocolate
1/3 cup butter

Pan Coating
2 tablespoons melted butter for preparing pan
2/3 cup sliced almonds (additional almonds may be sprinkled on top of batter)

Remaining Ingredients
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup milk
3/4 cup raspberries, fresh or frozen, dusted with 3 tablespoons cocoa

Combine cup brown sugar with 1/4 cup milk, 3 squares bittersweet chocolate and cup butter in a small saucepan. Heat and stir over very low heat until chocolate and butter melt. Cool.

Prepare muffin pans with melted butter, coating thoroughly with sliced almonds while the chocolate mixture cools. Preheat oven to 375 degrees F.

Beat together the cup sugar, 1 teaspoon vanilla and 2 eggs until fluffy. Sift the dry ingredients. Add the two mixtures, along with the 1/2 cup milk, blending just until combined. Fold in the raspberries. (If using frozen berries, do not let them thaw.)

Place batter into prepared muffin pans, and position pans in center of preheated oven. Bake about 20 minutes, depending on size of muffins. Larger muffins will require a little more time to complete baking.

Variation: Dust buttered pans with oatmeal and omit raspberries. Serve muffins warm with seedless raspberry jam to enjoy the flavor combination of chocolate and raspberries.

Sour Cream Muffins

Sour Cream Muffins

These muffins are nothing like the usual sweet, fruit-filled variety. They’re only very slightly sweet, instead getting their flavor and sturdy texture from sour cream and cornmeal. You might serve them instead of biscuits or cornmeal with dinner.

Makes 12.

1 1/4 cups unbleached flour
3/4 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon baking soda
1 cup sour cream (at room temperature)
1 egg, beaten (at room temperature)

Preheat oven to 350 degrees F. Grease 12 muffin cups or line with paper liners.

Sift together flour, cornmeal, baking powder, salt and sugar.

In a separate bowl, add baking soda to sour cream. Stir until frothy. Add egg to sour cream mixture and mix well. Add sour cream mixture slowly to dry ingredients and stir just until mixed.

Fill muffin tins about 2/3 full. Bake 25 minutes or until browned.

Mayonnaise Muffins

Mayonnaise Muffins

1 1/4 cups self-rising flour
3 tablespoons mayonnaise
1 cup milk

Mix ingredients in order given. Spoon into greased muffin tins. Bake at 400 degrees F for 15 to 20 minutes or until lightly browned. These freeze well.

Yields 6 to 8 large muffins or 2 dozen small ones.