tell me some good muffin recipes?

Answer 1

Chocolate Pumpkin Muffins

This sounds incredibly simple, but man.... these muffins are moist and delicious, and the easiest recipe I've ever seen. You take one 15 oz. can of regular pumpkin (not pumpkin pie filling, but actual canned pumpkin), and mix it with one box of chocolate cake mix. Stir up, pour mixture into a sprayed muffin pan, and bake for 350 degrees for about 30 minutes. Good stuff!!

Answer 2

Orange chocolate-chip muffins

Ingredients
400g (16 oz) Self-raising flour
60g (2 oz) Butter
120g (5 oz) Caster sugar
12cl cup Milk chocolate chips
12cl cup White chocolate chips
2 Eggs
12 cl cup Milk
12 cl cup Orange juice
1 Rind of an orange


Method
Preheat the oven to 200C, 400F, gas mark 6. Place cake cases into a 12 hole cake tin. Sift the flour into a bowl and rub in the butter. Add the sugar, chocolate chips, beaten eggs, milk, orange juice and orange rind. Mix well, then spoon into cake cases, filling each to three-quarters full. Bake the orange chocolate-chip muffins in the oven for 20 minutes.

Answer 3

Mix:
1 - 15 oz pkg POST Raisin Bran
5 cups Flour
3 cups Sugar
5 tsps Baking Soda
1 tsp Salt
1-1/2 ups Chopped English Walnuts

In large mixing bowl mix:
4 beaten Eggs
1 cup Crisco, softened
1 qt Buttermilk

Pour dry ingredients into above & mix thoroughly. Put in covered container in refrigerator & store up to 6 weeks. Bake at 400 degrees approximately 15 minutes.

Answer 4

blueberry muffins
2 cups sifted flour
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk
1/4 cup veg table oil
1 cup frozen blueberries sprinkle with 2 tablespoons sugar
sift flour,baking powder,salt in large bowl.beat egg add milk and oil.make well in flour mixture add liquid mixture beat until smooth add blueberries .put in muffin liners fill half way.bake 425 for 20 minutes

Answer 5

I know it's not what you asked for but if you get muffin mix out of your store take it come (use strawberry of some fruit mix) and add cocoa nut to it, it will make wonderful cookies

Answer 6

This is one recipe that I dearly love, I'll be back with my other two in a minute.

Coconut Pineapple Muffins
(Makes about 1 dozen)

1¾ cups unsifted flour
½ cup flaked coconut
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 (8-ounce) can juice-pack crushed pineapple, drained,
reserving 3 tablespoons juice
½ cup Coco Lopez® Cream of Coconut
2 eggs, beaten
¼ cup margarine or butter, melted
1/3 cup confectioners' sugar
Preheat oven to 400°. Combine flour, coconut, granulated sugar, baking powder and salt. Combine pineapple, cream of coconut, eggs and margarine; add to flour mixture, stirring only until moistened. Fill paper-lined or greased muffin cups ¾ full. Bake 20 or 25 minutes or until golden brown. Meanwhile, combine reserved 3 tablespoons pineapple juice and confectioners' sugar; brush or spoon on hot muffins. Cool 5 minutes; remove from pan. Serve warm.

------------AND...

"Berry Muffins"

2 1/2 cups (350 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one lemon
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

Makes 12 regular sized muffins.

-------------AND, LASTLY...

Kahlua Muffins

I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one!

18 muffins 30 min 10 min prep

1 box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix
4 eggs
1 cup sour cream
1 cup vegetable oil
1 cup chopped pecans
1 cup brown sugar
3/4 cup Kahlua

In a small bowl combine pecans, brown sugar and Kahlua.
Let sit until needed.
In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
Add the eggs, one at a time and mix well after each.
Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
Slowly mix in the pecan mixture, until well mixed.
Pour into very well greased muffin cups, see note below.
Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
Pop out of pan and cool on rack, if you can wait that long to eat one.
NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
I find the darker the pan, the better the muffin.
If they stick, you did not grease enough.
Just run a spatuala around the edge to release.
I noted these make 18 regular size muffins.
These do not rise a lot so you can fill 2/3 way full without spill over.
When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.

Answer 7

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.

Cook’s 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.

Zucchini Muffins

1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups bran
3 small zucchini
2 large eggs
1/4 cup vegetable oil
1 1/2 cups milk
2 tablespoons white distilled vinegar
1/2 cup honey
1/4 cup molasses
1/2 cup raisins
In a food processor, process for 5 seconds, whole wheat flour, salt, baking soda, cinnamon, nutmeg, and bran. Pour into a large mixing bowl.
Process zucchini until pureed and stir into dry ingredients.
Process eggs and oil for 2 to 3 seconds and add to flour mixture with milk, vinegar, honey, molasses, and raisins. Stir until just blended.
Spoon into paper-lined muffin tins.
Bake in a 375*F oven for 20 to 25 minutes, or until center is set. Remove from oven. Let cool completely on wire rack.
Makes 1 dozen muffins.