Can you give me your best Gourmet Muffin recipe?

Question

Thanks...

Answer 1

Ginger-Lime Muffins

Having a brunch party, or hosting afternoon tea? With their crunchy, sweet-and-sour top and moist interior, these would get scarfed right up. Just be careful not to overbake, and serve them within a few hours of cooling.

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.



Berry Berry Muffins

1 bag of frozen mixed berries, thawed, or two-thirds cup of each: fresh frozen blueberries, raspberries, blackberries and strawberries, thawed together in a microwave. Do NOT drain the juice.

3 eggs or equivalent amount of liquid egg substitute (add 1 more egg or
equivalent for high altitude)
1 c. canola oil
2 c. sugar or 1 ¾ c. sugar substitute
3 ¼ c. flour
1 tsp. baking soda

Preheat oven to 350F. Mix together the eggs, oil, sugar and half the fruit with
the juice. Thoroughly mix these ingredients for 2 minutes.

Add the flour and baking soda alternately with the remaining fruit and juice to
the oil and egg mixture. If batter appears too liquidity, add 2 T. more flour.

Grease 6 large muffin pan sections or 12 regular size muffin pan sections or 2
dozen plus mini-muffin pan sections (tassie pans). Fill each section 7/8 full with the batter.

Bake 25-45 minutes (depending on muffin size) until firm to touch or when an
inserted toothpick comes out clean.

Variations: For individual fruit-flavored muffins (for example, only
blueberry), use a quarter cup more fruit and juice.

For plain strawberry muffins, add 2 tsp. vanilla and 1 ½ tsp. cinnamon.

For plain raspberry muffins, add 2 tsp. vanilla.

Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.

Note: use only frozen or fresh-frozen fruit. From Recipes for High Altitude
Baking: The Muffin Lady’s Old Fashioned Recipes, by Randi Levin.


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Banana Nut Chocolate Chip Muffins

1/3 c. butter or margarine, softened
3/4 c. sugar
1 egg
1 c. mashed banana
2 c. flour
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans or walnuts (opt.)
1/2 c. chocolate chips
1/2 c. buttermilk or sour milk (milk with 3/4 tsp. vinegar added)

Preheat oven to 350F. Cream the butter and sugar in a medium bowl. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips.
Add this mixture to creamed mixture alternately with buttermilk. Stir until just
blended, pour in prepared muffin pan; bake for 35 minutes. This recipe makes 6 Giant muffins or more than 12 regular size.


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Blackberry Muffins

1/2 c. shortening
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. fresh or frozen drained blackberries

Cream shortening and sugar; add eggs one at a time and blend. Add dry ingredients alternately with milk. Fold in berries. Bake at 350F. for 25-30 minutes. Makes 18 muffins.


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Cherries and Cream Muffins

Makes 12 muffins

2 1/2 c. frozen unsweetened tart cherries, divided
1/2 c. butter or margarine
1 c. granulated sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. light cream, half-and-half or milk
1 tsp. almond extract
1/2 tsp. vanilla extract
Granulated sugar

Cut cherries in halves while frozen. Set aside to thaw and drain. In a
large mixing bowl, beat butter and sugar until light and fluffy. Add eggs,
almond extract and vanilla, beating well. Crush 1/2 c. cherries with a
fork; add to batter.

Combine flour, baking powder and salt. Fold in half the flour with a
spatula, then half the cream. Add remaining flour and cream. Fold in
remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2" in diameter). Sprinkle with granulated sugar.

Bake in a preheated 375F. oven, 20 to 30 minutes, or until golden brown.


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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


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Maple Carrot Muffins

1/4 c. butter or margarine
1 egg
3/4 c. maple syrup
1 c. milk
1 c. grated carrots
1 c. rolled oats
1 1/4 c. flour
1 T. baking powder
1/2 tsp. each: salt and allspice

Beat butter, egg and syrup. Add milk, carrots and oats; blend well. Sift flour,
baking powder, salt and allspice. Combine the two mixtures. Fill muffin cups 3/4
full with batter. Bake at 400F. for 20-30 minutes

Yields 12 medium-sized muffins


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Chocolate Chocolate Chip Muffins

6 oz. semisweet chocolate
1/3 c. unsalted butter
3/4 c. buttermilk
1/2 c. sugar
1 egg
1 1/2 tsp. pure vanilla extract
1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. mini chocolate chips

Preheat the oven to 400F. Line 12 muffin cups with papers. In a small
saucepan over low heat, melt the semisweet chocolate together with the butter.
Let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the chocolate-butter
mixture with the buttermilk, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, soda, and salt. Make a hole in the center
of the dry ingredients, pour in the chocolate mixture, and stir until just
combined. Stir in the mini chocolate chips. Spoon the batter into the lined
muffin cups.

Bake at 400F. for 20-25 minutes or until a toothpick inserted in the
center of a muffin comes out clean. Remove muffin tin from oven and let stand at
least 5 minutes, before removing the muffins and letting them cool on a wire
rack. Serve warm or cooled; can be frozen as well.

Makes 1 dozen


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Coffee Praline Muffins

1 3/4 c. flour
1/3 c. brown sugar, packed
1 T. baking powder
1/4 tsp. salt
1/2 c. chopped pecans
1/2 c. butter, melted
3/4 c. milk
2 T. instant coffee powder
1 ½ tsp. vanilla extract
1 egg
1/8 c. brown sugar, Packed
2 T. chopped pecans

Preheat oven to 375F. Lightly grease 10 muffin cups.

In a large mixing bowl, combine flour, 1/3 c. brown sugar, baking powder, salt
and 1/2 c. chopped pecans. Add melted butter, milk, instant coffee, vanilla and
egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full.

Combine the remaining brown sugar and pecans, sprinkle over the tops of the
muffins. Bake at 375F. for 18 to 20 minutes, or until a tester inserted into
the center of a muffin comes out clean.


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Chocolate Cheesecake Muffins

1 1/4 c. flour
1 c. sugar, divided
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk
1/4 c. vegetable oil
1/4 c. butter or margarine (1/2 stick), melted, cooled
2 eggs, divided
1 1/4 tsp. vanilla extract, divided
1/3 c. chocolate chips
6 oz. cream cheese, softened (two 3 oz. pkg.)
1/4 c. slivered almonds

Preheat oven to 375F. Grease 12 muffin cups.

In large bowl, stir together flour, 3/4 c. sugar, cocoa powder, baking
soda and salt.

In another bowl, stir together buttermilk, oil, melted butter, 1 egg (beaten) and 1 tsp. vanilla. Make well in center of dry ingredients; add buttermilk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into prepared muffin cups.

In medium bowl, make topping by combining cream cheese, remaining 1/4 c.
sugar, remaining egg that has been lightly beaten and remaining ¼ tsp. vanilla. Stir in almonds. Spoon mixture over chocolate batter in muffin cups; swirl slightly with knife.

Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool 5 minutes, and then serve immediately.

Makes 12 muffins.


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Caramel Apple Muffins

2 c. flour
3/4 c. sugar
1 tsp. baking powder
2 1/4 tsp. cinnamon
1/2 tsp. salt
1 egg, lightly beaten
1 c. milk
1/2 stick butter, melted
1 1/2 tsp. vanilla
1/2 c. apples, peeled, finely diced
3/4 c. caramel square candies (about 12), cut into pieces

Preheat oven to 350F. Grease muffin tins or place paper liners in pan.

In large bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, combine egg and milk; stir in butter and vanilla. Add the flour mixture, and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared tin. Bake 25 minutes, or until tops spring back when lightly pressed. This recipe is from the Trax Farms cookbook.

Answer 2

1

Answer 3

pumpkin nut muffin

1 cups all purpose flour
1/2 cup Splenda®
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground allspice
2 Tbsp. chopped walnuts
2 Tbsp. golden seedless raisins
1/4 cup canned pumpkin
2 tsp. unsalted butter (melted)
1/2 cup egg substitute
1/2 cup non-fat buttermilk
1/2 tsp. granulated sugar

Preheat oven to 400°F.

Sift the flour, Splenda, baking powder, baking soda, nutmeg, cinnamon and allspice into a large mixing bowl. Add the walnuts and raisins and toss to coat them with the flour.

Place the pumpkin, melted butter, egg, egg white and buttermilk in a separate mixing bowl. Whisk until the mixture is well blended and smooth.

Gently fold the pumpkin mixture into the flour. Do not over mix.

Line a non-stick muffin tin with muffin papers. Divide the batter equally between the twelve muffin papers.

Gently sprinkle the granulated sugar over the tops of the muffins and then bake for about 15 to 18 minutes.