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  #21  
Old 01-25-2010, 04:04 AM
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Default

RASPBERRY NUT MUFFINS


This recipe uses all white flour but you can use part whole wheat flour if you wish. Also, you can substituted brown sugar, but the white sugar makes a lghter colored muffin.

INGREDIENTS:

1 1/3 cups plus two tablespoons all-purpose flour
3/4 cup whole wheat flour or all purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
3 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
2 teaspoon raspberry flavor
2/3 cup granulated sugar
3/4 cup white chocolate chips
3/4 cup walnut pieces
3/4 cup raspberry tidbits (you can use dried raspberry puree for this as raspberry tidbits are really hard to find!)
Preheat the oven to 425 degrees. Grease a regular-sized 12-muffin cup pan. This recipe makes 12 large muffins.

In a large bowl, stir together the flours, salt, baking powder, baking soda, and cinnamon.

In another bowl, stir together the eggs, vegetable oil, buttermilk, flavor, and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir just to combine. Fold in the chips and nuts.

Spoon the batter into the prepared muffin tin. Place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 13 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins sit for several minutes in the pan and then remove them from the pan to a rack to cool.
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  #22  
Old 03-12-2010, 04:24 PM
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Default Mary's Miscellaneous Muffins

The Best Blueberry Muffins


1/2 cup soft butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 cup blueberries
2 cups all-purpose flour
1/2 cup milk
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg

Heat oven to 375 F. Grease 12 regular muffin cups or line them with paper baking liners. In a medium-sized bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt. Mash 1/2 cup of the blueberries with a fork. Fold into batter. Stir in half the flour, and then half the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes or until golden brown.


Morning Glory Muffins


1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Preheat oven to 375 F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.


Banana Muffins


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Preheat oven to 350 F. Coat 12 muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
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  #23  
Old 10-21-2011, 07:11 PM
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Default Buttermilk Spice Muffins

Muffin Ingredients:

1 Cup Sugar
1/2 Cup butter or margarine
3 eggs
2 1/2 Cups flour
2 tsp baking soda
1 tsp nutmeg
1/2 tsp cinnamon
3/4 Cup PLUS 1 Tb buttermilk

Topping Ingredients:

1/2 Cup sugar
1 Cup finely chopped walnuts
1/2 tsp cinnamon
1/2 tsp nutmeg

NUT TOPPING:

Combine ingredients in bowl, set aside.

Directions:

Pre heat oven to 375

Grease muffin tin, or use paper liners.

In bowl of mixer cream butter and sugar. Add eggs and beat 1 minute longer.

Sift dry ingredients into separate bowl.

Add flour mixture to mixer bowl at low speed. To avoid lumps add dry and wet ingredient alternately in batches. Start and end with flour.

Fill muffin tins 3/4 full. Top with a rounded tablespoon of the nut topping.

Bake 20 to 25 minutes or until a tester comes out clean.

This recipe makes 12 regular size muffins or 6 Jumbo. If you make jumbo muffins increase oven temperature by 25 degrees and increase baking time by 5 to 10 minutes.

The cinnamon and nutmeg make the house smell warm and seasonal. . .just wunnerful to smell, let alone to make them disappear!!
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  #24  
Old 10-29-2011, 12:59 PM
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Default Pumpkin & Ginger Muffin Recipe

(If you like, you can frost these...I like using a cream cheese frosting on them)

If you can’t find fresh pumpkin, then use canned pumpkin.

INGREDIENTS:

2 2/3 cups all purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 lightly beaten egg
1/2 cup pureed pumpkin, fresh or canned
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. chopped candied ginger
4 tbsp. pumpkin seeds

DIRECTIONS:

Preheat oven to 350 F (175 C). Grease a 12 cup muffin pan. In a medium bowl, combine the dry ingredients with a spoon. In a large bowl, beat the egg, pumpkin, milk, and oil with electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, but do not overmix.

Spoon the batter into the prepared tin. Sprinkle each muffin with a few of the pumpkin seeds.

Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack.

Store in an airtight container for up to 2 days, or freeze for up to 3 months.

OPTIONAL ADD-INS

More Savory Muffins: marjoram, pumpkin & feta cheese muffins – Prepare the above muffin recipe, but substitute 2 teaspoons minced fresh marjoram for the nutmeg, ginger, and cloves. Add 1/2 cup (4 oz) crumbled feta to the batter after the flour has been added.

currant, pumpkin & ginger muffins – Prepare the above muffin recipe, but folding in 1/2 cup (3 1/2 oz) currants (or use plain ol' raisins, or even cranberries!) along with the candied ginger.

Spicy Muffins!: pumpkin, ginger, chili & cilantro muffins – Prepare the above muffin recipe, adding 1 tablespoon fresh minced chili and 1 tablespoon roughly chopped fresh cilantro.
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