muffin recipes?

Question

I wanted to make some delicious muffins but the recipie I down loaded didnt work out (I think it was low fat and it didnt use any eggs) the result was disasterous - can anyone help at all PLEASE!!

Answer 1

I'll share some of my faves below. Be sure not to overmix muffins; the batter should be lumpy for a tender product. (if you mix it until smooth, they end result will be dense, coarse, and have little tunnels running all thru it. Ick.)

Lemon-Blueberry Muffins

1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice


Preheat the oven to 375°. Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.

Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.

MAKE AHEAD Once thoroughly cooled, the muffins can be kept overnight in an airtight container.

--Food & Wine, August 2005
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Blueberry Coffee Cake Muffins
--Ina Garten

12 tablespoons unsalted butter -- at room temperature
1 1/2 cups sugar
3 extra large eggs -- at room temperature
1 1/2 teaspoons vanilla extract
8 oz. sour cream -- (1cup)
1/4 cup milk
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half pints fresh blueberries -- pick through for stems

Preheat oven to 350ºF. Line muffin tin with liners.

Cream butter and sugar until fluffy about 5 min. Add eggs one at a time then add vanilla, sour cream and milk.

Sift together flour, baking powder, baking soda, and salt and add to butter mixture until mixed. Fold in blueberries with a spatula. Scoop with an ice-cream scoop in prepared muffin tin.

Bake 25 to 30 minutes.
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Banana Crunch Muffins

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

--Ina Garten, FoodTV
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Donut Muffins (these taste like cake donuts!)

In a large measuring cup, combine:
1 3/4 cup A/P flour
¾ cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon

In a measuring cup, combine:
1/3 cup oil
3/4 cup milk
1 egg

3 Tbsp. butter, melted
Cinnamon-Sugar

Preheat oven to 350ºF. Line muffin cups with paper liners, if desired. Combine wet ingredients with dry, and stir only to combine, but leave batter lumpy. Fill muffin tins 2/3 full and bake at 350ºF for 20-25 minutes.

As soon as you remove muffins from oven, brush with melted butter then sprinkle with cinnamon-sugar.
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Sour Cream Peach Muffins
--Recipes from Candlelight Inn, Ronks, Pennsylvania.

2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped

Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.

Answer 2

1

Answer 3

Here is one I have been meaning to try. Saved the Rock from my hols and everyfing.

It's from Big Cook, Little Cook.

Monster Muffins

Ingredients:
250g self-raising flour
50g tablespoons sugar
150 ml milk
50g tablespoons butter
2 eggs
1 stick of rock
12 glace cherries

Method:
Preheat the oven to 200 Celsius/ 400F/ gas mark 6.
Take a stick of rock still in its wrapper and roll it up into a tea-towel. Bash the rock in the tea-towel with a rolling pin until it has crumbled into little pieces. Place the pieces in a bowl
Put the flour into a bowl.
In another bowl whisk up an egg with a fork and add the sugar and the milk.
Ask a grown-up to heat the butter up in a small saucepan and allow it to become runny. When it has cooled slightly add the butter to the egg mixture. Mix all this together with a fork.
Add the liquid mix to the flour and mix the ingredients together very lightly. It's important not to mix it too much. It should look like a lumpy gooey mess.
Add the crushed up rock again stirring quickly and lightly.
Use a tablespoon to fill up the muffin cases in the muffin tin equally.
Bake in the oven for about 15- 20 minutes.
When the muffins are out of the oven and have cooled pop a glace cherry on top of each one.

Answer 4

two cups of flour, two cups of grated cheddar cheese, two cups of milk, salt, dash of cayenne pepper and four teaspoons of baking powder. mix cheese, salt, baking powder and flour together, pour in milk, folding it into the dry ingredients just until mixed. put in muffin pans and bake at 375 until golden brown. served hot or cold. to vary, make egg salad, cut the lid off, cut the lid in half, put egg salad on top and decorate with the half moon lids. quick savoury snack

Answer 5

At the top of my head I can't help you without getting up and pulling out a cookbook or going on the internet.
If you are going to cook or bake, you should always have a generic cookbook on had. Like Better Home and Gardens or
something.

Answer 6

"Peanut Butter Muffins" - 1 dozen

1 egg; lightly beaten
1/4 cup vegetable oil
1 cup milk
2 cups all-purpose flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup peanut butter
1/3 cup dry-roasted peanuts; chopped

Preheat oven to 400*. Grease 12 muffin cups.
Beat egg with oil and milk. Sift flour with sugar, baking powder and salt. Cut peanut butter into flour mixture just until crumbly. Add egg mixture to flour mixture, stirring just to combine. Batter will be lumpy. Fill prepared cups 2/3 full. Sprinkle tops with peanuts; press lightly. Bake 20-25 minutes or until golden.


"Blueberry-Lemon Muffins" - 1 dozen

1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg; beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup blueberries
1-2 tsp. grated lemon rind
2 tbsp. sweet butter; melted

Preheat oven to 400*. Grease 12 muffin cups, or fill with paper liners.
Sift flour with 1/4 cup sugar, the baking powder and salt. Beat egg with oil and milk. Add flour mixture to egg mixture, stirring just to combine. Toss blueberries with 2 tbsp. sugar and the lemon rind; fold into batter. Fill prepared cups 2/3 full.
Bake 25 minutes until muffins test done. While warm, dip tops in butter, then in remaining 2 tbsp. sugar.


"Bacon Muffins" - 1 dozen

1 tbsp. bacon drippings or lightly salted butter; softened
1/2 lb. bacon; cooked and crumbled
1 egg; lightly beaten
1 cup milk
2 cups all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt

Preheat oven to 425*. Grease 12 muffin cups.
Blend drippings or butter with bacon and egg; beat in milk. Sift flour with sugar, baking powder and salt. Add flour mixture to milk mixture, stirring just to combine. Batter will be lumpy. Fill prepared cups 2/3 full. Bake 20 minutes until muffins test done.


"Cherokee Yam Cakes" - 2 dozen

4 cups all-purpose flour
3 tsp. sugar
5 tsp. baking powder
2 tsp. salt
1 cup vegetable oil
1 cup milk
2 cups mashed yams

Preheat oven to 425*. Sift flour with sugar, baking powder and salt. Combine oil with milk; blend into yams. Stir flour mixture into yam mixture. Turn onto floured surface and knead until smooth, about 12 strokes. Roll out to 1/2" thickness and cut into rounds. Place 1" apart on ungreased baking sheet. Bake 12-15 minutes, until puffed and brown.