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  #1  
Old 10-12-2007, 01:55 PM
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Default Muffins, Muffins, Who's got the Muffins?

Cranberry-Pumpkin Muffins


This recipe makes a dozen.

INGREDIENTS

1/4 cup fat free plain yogurt
2 egg whites
2 tsp pumpkin pie spice
2 Tbsp canola oil
1-1/2 cups fresh or frozen / thawed cranberries
1 cup unsalted, unsweetened pumpkin puree (canned)
1 Tbsp baking powder
1/2 cup brown sugar
2 cups unbleached all-purpose flour

Directions:

Preheat oven to 400 degrees F (200 degrees C). Line muffin tins with muffin cups and set aside.

In a medium bowl, combine flour, baking powder and pumpkin pie spice. Mix well.

In a separate bowl combine egg whites, sugar and oil and mix well until smooth. Add pumpkin puree and yogurt to wet ingredients bowl and mix again. Add flour and cranberries to wet ingredients. Mix and blend ingredients until combined.

Fill each muffin cup two-thirds full with batter and bake for 12 to 15 minutes until lightly golden-brown. Cool muffins for 10 to 15 minutes and enjoy.
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Old 10-12-2007, 08:54 PM
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yum.......thanks
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Old 10-12-2007, 09:26 PM
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they sound yummy. but i cant bake to save my life. if ya have leftovers think of me......lol
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  #4  
Old 10-13-2007, 05:17 AM
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Quote:
Originally Posted by Kelly View Post
they sound yummy. but i cant bake to save my life. if ya have leftovers think of me......lol
Of course, Ms. Kelly (I love muffins...quick, tasty, warm fun you can hold in your hand!)

CRANBERRY UPSIDE-DOWN MUFFINS

You can make your own cranberry sauce for this muffin, or buy the whole cranberry sauce. The next step is to make the batter, which follows the simple muffin batter principle of using just two bowls. One bowl for the dry ingredients and one bowl for the wet ingredients. No mixer is needed. The wet and dry ingredients are simply stirred together and then the batter is placed on top of the cranberry sauce. Once the muffins are baked, they are turned upside-down so you have the cranberry sauce on top with a lovely moist cake-like batter underneath.

These muffins are lovely warm from the oven and make a great brunch dish, especially during the holiday season when fresh cranberries are in season.


INGREDIENTS:

If you want to make the Cranberry Sauce:

1 1/2 cups fresh or frozen cranberries
3/4 cup granulated white sugar
1 tablespoon orange juice or water
1 tablespoon grated orange zest

DIRECTIONS FOR CRANBERRY SAUCE:

In a medium sized saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter.

Muffin Batter:

2 cups all-purpose flour
1/3 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
Orange Zest The outer skin of the orange which contains the fruit's flavor and perfume.

DIRECTIONS:

Preheat oven to 400 degrees F. Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

In a separate bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter.

Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked.

Evenly divide the cranberry mixture among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 2 minutes, and then invert them onto a cooling rack so the the cranberry topping is face up..

Makes 12 regular-sized muffins.
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  #5  
Old 10-14-2007, 08:42 AM
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Default Bacon Cheddar Chive Muffins

Prep Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 35 Minutes
Yields: 12 servings

This savory little muffin makes a great breakfast, brunch, lunch, with soup or for a tasty snack.

INGREDIENTS:

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt (This is the recipe, but I just use a small pinch of 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 vegetable oil (I also use less oil in my muffins than this)
1/2 cup condensed cream of
mushroom soup

DIRECTIONS:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.

In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.

Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
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  #6  
Old 10-26-2007, 02:12 PM
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Default

Pumpkin Muffins


Yogurt makes these jumbo muffins especially light and tender.

Per serving: 426 calories; 25 g fat; 45 g carbs; 4 g fiber; 9 g protein

Ingredients

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar (a nice, coarse sugar), plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

Directions

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar.

Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
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  #7  
Old 04-10-2008, 11:33 AM
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Default Walnut-Filled Muffins

INGREDIENTS:

2-1/4 cups walnuts (about 8 oz.), toasted
2 Tbsp. sugar
1/8 tsp. salt
1 Tbsp. orange juice
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/3 cup orange juice
1/3 cup milk
1 Tbsp. cooking oil
1 recipe Frosting

Directions

Line 12 muffin cups with bake cups. In food processor finely grind nuts with 2 tablespoons sugar and 1/8 teaspoon salt. Add 1 tablespoon orange juice; process until combined. Using a level tablespoon shape some nut mixture into 12 balls; set aside remaining.

Combine flour, baking powder, soda, and salt; set aside. Beat butter with mixer 30 seconds; beat in 3/4 cup sugar. Beat in eggs, orange juice, milk, and oil on low until combined. Gradually add flour mixture; beat just until combined. Spoon half of batter into cups; top with walnut balls then remaining batter. Bake in 350 degrees F for 20 minutes or until tops spring back when touched. Cool in pans 5 minutes. Cool on rack. Spread Frosting; top with reserved nuts. Makes 12 muffins.

Frosting: Beat 1/2 cup softened butter, 1/4 cup whipping cream, and 1/2 tsp. finely shredded orange peel until combined. Beat in 1-1/2 cups powdered sugar.
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  #8  
Old 04-10-2008, 08:49 PM
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the cranberry upside-downers sound especially yummy--and different than the usual ho-hum right-side uppers!
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  #9  
Old 05-31-2008, 12:51 PM
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Default Banana Chocolate Chip Muffins

This is the same recipe as for standard-sized muffins except that dark chocolate chips are added. Be sure and use quality chocolate. This recipe makes 12 standard muffins with high domes.

The keys for success with this recipe are:

Use the ripest bananas that you can find. Ripe bananas have much more flavor.

Adjust the flour if you have to. Because bananas differ in their moistness as they ripen, you may have to add a couple tablespoons of flour.

The batter should be half way between cake batter and cookie dough for drop cookies. It should be stiff enough that it can mound in your scoop.
Fill the muffin tins almost to the top. It takes a lot of batter to build a dome. If you fill the tins only 2/3’s full, you’ll have batter left over and smaller muffins. This recipe is designed for 12 standard muffins.

Start out with a hot oven. Preheat the oven to 400 degrees and then reduce the temperature as directed. The initial hot oven creates a burst of steam that helps lift the muffins.

Check the cooking time. Because you turn the temperature down, times are only an estimate and reflect the time required in our oven. Other ovens may retain heat as ours does.


INGREDIENTS:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 1/4 cups ripe mashed banana
1/2 cup granulated sugar
1/2 cup sour cream (not low fat)
1/4 cup vegetable oil
3 large egg yolks
1 teaspoon vanilla extract

1 cup pecan or walnut pieces
1 cup dark chocolate chips

DIRECTIONS:

Preheat the oven to 400 degrees.

Mix the flour, baking powder, baking soda, and salt together in a large bowl.
In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.

Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts and chips.

Fill the well-greased tins nearly full. Use all the batter for twelve standard muffins.

Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool.
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  #10  
Old 05-31-2008, 12:52 PM
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Default The Secret of High Domed Muffins

It’s really easy to make nice, high-domed muffins. Follow these guidelines and your muffins will be the envy of the neighborhood.

1. Fill your muffin tins. Time and again, you see recipes that direct you to fill your muffin tins 2/3’s full. That’s not enough batter for high-domed muffins. Fill your muffin tins nearly full. Your favorite recipe that calls for 12 muffins may only make nine or ten high-domed muffins. Fill any empty tins half full of water.

2. Make sure that your batter is thick. In a full tin, a thin batter will flow all over your oven before setting. Your batter should be “spoonable” not pourable.

3. Get your oven hot enough. Set your oven temperature to 425 degrees. Yes, we know, most recipes list a temperature of 350 or 375 degrees Fahrenheit. You need a high temperature to create a burst of steam which will lift the top of the muffin and quickly set the starches and proteins in the muffin. After six or eight minutes, set the temperature back to the lower setting. If you leave it on the high temperature, the muffins will bake too rapidly and will likely be crusty.

There it is—three simple rules to make very attractive muffins.
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