A REALLY GOOD MUFFIN
Source of Recipe
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A REALLY GOOD MUFFIN
2 cups flour
2 Tablespoons sugar
1/2 tsp baking soda
1/2 cup milk
pinch of salt
1/2 cup blueberries
1 mashed banana
chopped strawberries (to your liking)
a squeeze of lemon
Preheat oven to 350F degrees.
Mix all dry ingredients in large bowl. puree bananas
and strwberries. Add the rest of your ingredients
except bluberries, and banana-strawberry mixture.
stir well. slowly fold fruit into your batter.
Put in greased muffin pans for 12-20 min at 350 degrees.
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CINNAMON TOPPED OATMEAL MUFFINS
Read more about it at www.cooks.com/rec/view/0,1656,128178-248193,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
Muffins:
1 cup sifted flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup oatmeal
1/2 cup of one of the following: raisins, blueberries, drained chopped nuts
3 tbsp oil
1 egg, beaten
1 cup milk
Topping:
2 tbsp brown sugar
2 tsp flour
1 tbsp cinnamon
1 tbsp melted butter
DIRECTIONS FOR TOPPING:
Measure and mix together brown sugar, flour, cinnamon, melted butter Place butter in a glass measuring cup (or custard cup) and microwave for 20 seconds.
DIRECTIONS FOR MUFFINS:
Preheat oven to 425 degrees.
Put muffin papers in the muffin pan. Sift flour. Measure 1 cup of SIFTED flour and put into sifter. Measure and add baking powder and salt.
Sift dry ingredients together into a mixing bowl. Stir in oatmeal & (raisins, nuts).
Measure oil & put in another mixing bowl. Measure milk & add to second bowl. Break egg into a custard cup & beat with fork. Add to second bowl & mix all liquids together. Combine all ingredients (plus blueberries if chosen) & stir only until ingredients are moistened. Fill muffin papers 2/3 full. Sprinkle muffins with topping.
Bake for 15 minutes.
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GLAZED LEMON MUFFINS
Read more about it at www.cooks.com/rec/view/0,224,159180-234200,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
Muffins:
2 1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1.5 sticks butter
3/4 cup sugar
1 tsp vanilla
zest from 1 lemon
2 tbsp lemon juice
6 oz lemon yogurt
1/4 cup half and half
2 whole eggs
Glaze:
1 1/2 cups powdered sugar
1/4 cup butter
juice from large lemon
Preheat oven to 375°F and line muffin tins with paper cups (recipe makes 12 muffins).
Mix together flour, baking soda, baking powder, and salt in small bowl and set aside.
Cream butter and sugar together until light, scraping sides once or twice. Adding in one at a time, beat in vanilla, eggs, lemon zest, and lemon juice until fully blended, scraping sides of bowl often.
Add 1/3 of the dry ingredients and mix. Add yogurt and half and half and mix. Add the remaining dry ingredients slowly, pausing often to scrape sides. Spoon into muffin cups.
Bake 20-23 minutes. Let cool for 5 minutes in tins, and then place on rack to cool completely.
GLAZE: Melt butter, and mix in powdered sugar and lemon juice until smooth. Put glaze into Ziploc bag, and snip a tiny hole in one corner. Drizzle over muffin tops. (Make sure you have parchment paper or something beneath the racks to catch the drips). Let set.
Add second coating after first coat sets if desired.
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A REALLY GOOD MUFFIN
2 cups flour
2 Tablespoons sugar
1/2 tsp baking soda
1/2 cup milk
pinch of salt
1/2 cup blueberries
1 mashed banana
chopped strawberries (to your liking)
a squeeze of lemon
Preheat oven to 350F degrees.
Mix all dry ingredients in large bowl. puree bananas and strwberries. Add the rest of your ingredients except bluberries, and banana-strawberry mixture. stir well. slowly fold fruit into your batter. Put in greased muffin pans for 12-20 min at 350 degrees.
Enjoy!
~Ingredients list:
2 large eggs.
2 large ripe bananas, mashed.
1 stick of butter, softened.
2 cups of all-purpose flour.
1 cup of granulated sugar.
1 cup of buttermilk.
½ cup of chopped pecans.
1 teaspoon of vanilla extract.
1 teaspoon of salt.
1 teaspoon of baking powder.
½ teaspoon of baking soda.
Instructions:
Preheat your oven to 400°F (200°C) and grease 12 standard size muffin-pan cups.
Beat together the butter and granulated sugar until light and fluffy.
One at a time, add the eggs, beating thoroughly after each is added.
Beat in the bananas until the mixture is smooth.
Mix together the flour, salt, baking powder and baking soda.
Alternately stir the flour mixture and the buttermilk into egg mixture until the dry ingredients are just moistened.
Stir in the chopped pecans and vanilla extract.
Spoon the batter into the greased muffin pans, filling about two-thirds.
Bake for around 20 minutes or until golden brown.
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ORANGE BLUEBERRY BREAKFAST MUFFINS
Printed from COOKS.COM
Read more about it at www.cooks.com/rec/view/0,191,151167-237199,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
3 c. whole wheat flour
1 c. sifted whole wheat flour
3 c. ground up oatmeal
1 1/2 tbsp. baking powder
3/4 tsp. baking soda
3/4 c. corn or safflower oil
3/4 c. raw honey
3 eggs
3 tbsp. orange peel
16 oz. apple juice or apple cider
1 to 2 c. blueberries
Mix all dry ingredients first. Then add wet ingredients. Lastly add the blueberries. Pour into oiled muffin tin. Bake at 350 degrees for 20 minutes.
ORANGE BLUEBERRY BREAKFAST MUFFINS
Read more about it at www.cooks.com/rec/view/0,1925,151167-237199,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
3 c. whole wheat flour
1 c. sifted whole wheat flour
3 c. ground up oatmeal
1 1/2 tbsp. baking powder
3/4 tsp. baking soda
3/4 c. corn or safflower oil
3/4 c. raw honey
3 eggs
3 tbsp. orange peel
16 oz. apple juice or apple cider
1 to 2 c. blueberries
Mix all dry ingredients first. Then add wet ingredients. Lastly add the blueberries. Pour into oiled muffin tin. Bake at 350 degrees for 20 minutes.
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Read more about it at www.cooks.com/rec/view/0,161,158176-251198,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1/2 c. raisins
2 c. flour
1 c. sugar
3 eggs
1/2 c. sliced almonds
1/2 c. shredded coconut
2/3 c. vegetable oil
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. carrots, grated and peeled
1 lg. tart green apple, peeled, cored and grated
2 tsp. vanilla
Set oven at 350 degrees. Grease or line muffin cups. Soak raisins in hot water for 30 minutes, then drain well.
Mix flour, baking soda, sugar, cinnamon, and salt in a bowl. Stir in raisins, carrots, apples, nuts, and coconut. Beat eggs with oil and vanilla to blend. Stir into flour mixture until just combined.
Fill muffin cups 2/3 full. Bake 20-22 minutes until golden brown. Cool 5 minutes. Remove from pan. Makes 15-25, depending on the size of the muffin pan.
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CHOC MUFFINS’’
Ingredients
3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
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