Muffin Recipe?

Question

I had a brilliant recipe and have lost it when I moved. Can anybody help me out?

Answer 1

BASIC MUFFIN RECIPE

1 3/4 c. sifted all purpose flour
3 tsp. baking powder
2 tbsp. sugar
1 c. milk
1/2 tsp. salt
3 tbsp. melted shortening
1 egg, well beaten

Preheat oven to 425 degrees. Sift flour, baking powder, sugar and salt; sift into a bowl and make a well in the center. Beat egg until light; add milk and melted shortening. Add egg mixture all at once to flour and stir only until flour is moistened and well combined. Do not attempt to beat until smooth. Remove all batter from mixing spoon and sides of bowl. With a tablespoon, fill the muffin pans half full of batter, dividing the batter evenly so that all the muffins will be the same size. Bake in a hot oven for 20 to 25 minutes. Makes 12 two inch muffins. NOTE: Smaller muffins pans may be used, making from 15 to 20 muffins. To keep muffins or hot breads warm, use a napkin or a hot bread cloth, opened, on a plate and place the muffins on it, bringing the four corners up over the muffins to keep out the cool air.

MUFFIN VARIATIONS:

BUTTERMILK OR SOUR MILK MUFFINS:

Use the basic muffin recipe; substitute 1/2 teaspoon of soda for 2 teaspoon baking powder. Use 1 cup buttermilk or sour milk instead of sweet milk.

JELLY OR MARMALADE MUFFINS:

In each muffin pan place 1/2 teaspoon or marmalade and cover with muffin batter, making pans one half full. The addition of the jelly or marmalade will make two or more additional muffins.

SOYA MUFFINS:

Use the basic muffin recipe, substituting 2 tablespoons soya flour for 2 tablespoons white flour.

BERRY OR APPLE MUFFINS:

Use the basic muffin recipe, adding 1 tablespoon additional shortening, 2 tablespoons sugar and 3/4 cups berries or chopped apples. Add fruit at the same time the liquid is added. The addition of the fruit will increase the number of muffins.

BRAN MUFFINS:

To the basic muffin recipe add 1 tablespoon sugar and substitute 3/4 cup whole bran cereal for 3/4 cup flour.

CORN MUFFINS:

Use the basic muffin recipe. Substitute 3/4 cup yellow corn meal for 3/4 cup flour. Substitute 1/2 teaspoon soda for 1 teaspoon baking powder. Use sour milk instead of sweet milk.

Answer 2

Here is my favorite muffin recipe - I make it all the time and my family loves them. It's a good way to use the bananas that my family doesn't want when they become overripe. This recipe doesn't take very long to prepare at all. Here it is:

BANANA PECAN MUFFINS
3/4 cup chopped pecans
2 cups flour
1 Tbsp. baking powder
½ tsp. salt
1 stick butter, softened
¾ cup brown sugar
2 eggs
1 ½ tsp. vanilla
1 ½ cups mashed ripe bananas (about 3)

Preheat oven to 375 degrees. Grease muffin tins or line with paper cups.

In bowl, combine flour, baking powder and salt.

In another bowl, cream butter, sugar, and vanilla until smooth and creamy. Beat in eggs one at a time. Add mashed bananas and beat until combined.

Stir dry ingredients into banana mixture just until flour disappears. Lightly stir in nuts

Spoon batter into muffin cups to the top. Bake 20 - 25 minutes, until toothipck comes out clean.

Makes 12 muffins.

Answer 3

Ginger-Lime Muffins
Makes 12 muffins

Ingredients:

shortening, for greasing
grated zest of 2 limes, plus 1 teaspoon more
1/2 cup turbinado sugar (such as Sugar in the Raw)
2 inch piece fresh ginger, peeled
1 3/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons unsalted butter, softened
3/4 packed cup dark brown sugar
2 eggs
3/4 cup buttermilk
1/4 cup, plus 2 tablespoons finely chopped crystallized ginger
1/2 cup golden raisins (optional)

Preparation:

Preheat oven to 375°F. Grease a 12 cup muffin tin with the shortening.

In a food processor, combine the lime zest from the 2 limes and the turbinado sugar. With the machine running, add the fresh ginger and process until smooth; set aside.

In a mixing bowl, sift together the flour, ground ginger, baking powder, baking soda, and salt; set aside.

In the large bowl of an electric mixer, cream together the butter, brown sugar, and the 1 teaspoon lime zest until fluffy, about 3 minutes, scraping down the sides of the bowl. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition and mixing until fully incorporated, 1 to 2 minutes. Add the flour mixture in 3 additions, alternating it with the buttermilk. Mix thoroughly and scrape down the sides of the bowl between additions. Fold in the 1/4 cup crystallized ginger and the raisins, if using.

Divide the batter between the cups of the prepared muffin tin, filling each 3/4 full. Scatter a scant teaspoon of the turbinado sugar mixture over each muffin, and sprinkle with the remaining 2 tablespoons crystallized ginger. Bake until puffed and golden brown, and a toothpick inserted in the center comes out clean, about 20 minutes. Do not overbake. Let cool in the pan for 5 minutes, then transfer to a wire rack.


Mandarin Orange Muffins Recipe

1 (11 ounce) can mandarin oranges
1 1/2 c. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. sugar
1/3 c. shortening
1 egg, slightly beaten
1/3 c. milk

Topping:
1/4 c. melted butter
1/4 c. sugar mixed with 1/2 tsp. cinnamon

Preheat oven to 350F. Drain oranges well and pat dry while mixing batter. Mix flour, baking powder, salt, nutmeg and allspice. Cut in shortening. Add drained orange segments and mix lightly.

Combine egg and milk. Add all at once to flour mixture, and mix until flour is
moistened.

Spoon batter into greased muffin pan to about ¾" full. Bake 20 to 25 minutes. Remove
from pan. While hot, dip in melted butter, and then roll in cinnamon sugar mixture.

Yield: 12 large muffins

Answer 4

Please tell me how am I suppose know where you put the brilliant recipe, try the box marked kitcen/muffin recipes

Answer 5

Apricot Oatmeal Muffins:

1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 large egg whites, lightly beaten
2 tablespoons margarine or butter, melted
1 cup all-purpose flour
1/3 cup finely chopped dried apricots
1/4 cup chopped nuts (optional)
3 tablespoons granulated sugar or 2 tablespoons heat-stable sugar substitute equal to 3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.
In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.
In large bowl, combine flour, apricots, nuts, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full.
Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm
Makes 12 muffins.

Tip: To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 400°F for 5 to 7 minutes or until light golden brown, stirring occasionally. Cool completely before using.

Banana-Orange Muffins:

1 1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup chopped dates or raisins (optional)
1 (8-ounce) carton plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup mashed ripe banana (about 2 medium)
2 large egg whites or 1 large egg, lightly beaten
2 tablespoons vegetable oil
1 1/2 teaspoons grated orange peel
Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well.
In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full.
Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
Makes 1 dozen muffins.

Plum Good Muffins: I don't know if you'll use this one but here it go

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
1/4 cup plum jam
In a bowl, combine together egg, milk, and oil. Mix well.
In another bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture. To the flour mixture add the milk mixture and stir until just moistened.
Spoon into greased muffin tins; filling two-third full. Divide plum jam, spooning about 1 teaspoon in the center of each batter-filled muffin cup.
Bake at 400*F for 20 minutes, or until golden brown.
Makes 1 dozen muffins.

Cinnamon Rhubarb Muffins:

1/2 cup firmly packed brown sugar
1/4 cup LAND O LAKES® Butter, softened*
1 cup LAND O LAKES® Sour Cream
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups sliced 1/4-inch fresh or frozen rhubarb

Topping Ingredients:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 375°F.
Combine brown sugar and butter in large mixer bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.
Stir together flour, baking soda and 1/2 teaspoon cinnamon in medium bowl. Stir flour mixture into sour cream mixture by hand just until moistened. Gently stir in rhubarb. Spoon into greased or paper-lined 12-cup muffin pan.
Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in small bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake for 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove from pans.
Makes 1 dozen muffins.

Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

Peach Upside-Down Muffins: My Best

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening, melted
2 large eggs
1 cup milk
1 cup butter
1 cup packed brown sugar
6 peaches, sliced
In a medium bowl blend together egg, milk and melted shortening. Set aside.
Sift together flour, sugar, baking powder, and salt. Fold into egg mixture until just combined.
Divide butter and brown sugar among 2 muffin tins. Heat in a 375*F. oven until melted about 5 minutes.
Arrange sliced peaches in muffin cups over melted butter/sugar mixture and spoon the batter on top.
Bake for additional 25 minutes or until center is set. Remove from oven. Invert onto a wire rack; let cool.
Makes 1 dozen muffins.

Pineapple Muffins:

1 1/3 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
2/3 cup rolled oats
1 cup sour milk or buttermilk
1/2 cup melted butter
1 large egg
1 can (approximately 15 ounces) crushed pineapple, drained well
1/2 cup shredded sweetened coconut
.
Topping:
1/3 cup light brown sugar, packed
1/4 cup all-purpose flour
1/4 cup shredded sweetened coconut
2 tablespoons rolled oats
3 tablespoons cold butter, cut up
PREPARATION:
Grease 18 muffin cups or line with paper muffin liners.
In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a well in the center of the mixture.

In a separate bowl, whisk together sour milk or buttermilk, melted butter or margarine, Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut.
Spoon batter into prepared muffin cups, filling about 2/3 full.

For topping, mix together brown sugar, flour, coconut, and oats. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter.

Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.

Makes 18 pineapple muffins with coconut.

Regular Muffins:

INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon + 1 teaspoon baking powder
1 tablespoon sugar
3/4 cup milk
2 eggs, beaten
1/4 cup melted shortening
PREPARATION:
Sift together the flour, salt, baking powder, and sugar. Combine remaining ingredients; add to dry ingredients all at once. Blend just until dry ingredients are moistened (batter will be lumpy). Fill greased muffin cups 2/3 full. Bake at 425° for 25 minutes.
Makes 12 plain muffins.

Blueberry Muffins:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar 1 cup buttermilk
2 eggs, beaten
1/2 cup melted butter or margarine
1 1/2 cups fresh or frozen blueberries, rinsed
2 tablespoons all-purpose flour
Sugar for topping

Sift flour, baking powder, salt, and 1/2 cup sugar. Add buttermilk, beaten eggs, and melted butter; mix until dry ingredients are just moistened. Mix berries with 2 tablespoons of flour; fold berries into batter. Spoon batter into greased muffin pans, filling each muffin cup about 2/3 full. Sprinkle each with a little sugar. Bake at 400° for 20 to 25 minutes.
Makes 18 to 24 muffins.

Vanilla Muffins:

8 tablespoons butter, melted
4 cups flour
2 cups granulated sugar
2 cups milk
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1 tablespoon vanilla extract

Mix all ingredients thoroughly. Spoon into greased or paper lined muffin tins and bake at 400° for 20 minutes.
Makes about 2 dozen muffins.

Coconut Muffins:

2 cups biscuit mix
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 cup flaked coconut
2 tablespoons vegetable oil or melted butter
1 egg, slightly beaten
1 cup plain or vanilla yogurt

With a fork, thoroughly combine biscuit mix, sugar, soda, and coconut. Add remaining ingredients and stir just to moisten. The mixture will resemble a soft dough rather than a batter. Fill greased 2 1/2-inch muffin cups about 2/3 full with batter. Bake at 400° for 15 to 20 minutes.
Makes 12 muffins.

Strawberry Muffins:

1/2 cup butter or margarine, room temperature
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
1 cup buttermilk
1 cup fresh or frozen strawberries, sliced
granulated sugar for topping

Grease 12 muffin cups or line with paper muffin liners.
In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.

With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.

Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.