Recipe for MUFFINS - i'm a good cook but Muffins..? no :-)?

Answer 1

Here is a good basic fruit muffin recipe. It keeps in the fridge and you can add whatever fruit you like. This will let you bake a few muffins every morning so they are always warm and fresh.

Basic Fruit Muffin Mix
Will remain fresh in refrigerator for up to two weeks.
1 lb butter, softened
1 1/2 lbs granulated sugar
16 oz eggs, room temperature
16 oz water
1 Tbs salt
2 1/2 lbs all-purpose flour
1 1/2 oz baking powder
fruit of your choice

Note-If making lemon poppy or orange muffins substitute part of the water with fruit juice. Fill greased muffin pans 2/3 full. Bake for 25-30 minutes.Note-If making lemon poppy or orange muffins substitute part of the water with fruit juice. Fill greased muffin pans 2/3 full. Bake for 25-30 minutes.Note-If making lemon poppy or orange muffins substitute part of the water with fruit juice. Fill greased muffin pans 2/3 full. Bake for 25-30 minutes.Note-If making lemon poppy or orange muffins substitute part of the water with fruit juice. Fill greased muffin pans 2/3 full. Bake for 25-30 minutes.
Servings: 36
Ready in: 45 minutes

And a Banana crumb (Mmmm)
Banana Crumb Muffins
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 tsp ground cinnamon
1 Tbs butter
1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2 In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3 In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4 Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Servings: 10

Answer 2

LEMON BLUEBERRY SURPRISE MUFFINS

3 eggs
3 tablespoons oil
1/4 cup heavy cream
1 1/4 cups vanilla whey protein powder
2 teaspoons baking powder
1/3 cup Splenda
1/4 teaspoon cinnamon
1 tablespoon grated lemon rind
1/2 teaspoon grated orange peel
1/2 cup blueberries
3 ounces cream cheese, cut into 9 small cubes
non-stick spray or paper muffin liners

Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.
Stir until just combined. Do not over stir or muffins will be tough. Fold in the blueberries gently.

Spoon 1/2 the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill with remaining batter, making sure batter goes completely over and around the cubes of cream cheese.

Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.

Makes 9 muffins.

Answer 3

well i don't have a recipe but i have a good muffin joke. Ok...2 muffins are in an oven.. one muffin says to the other... wow..it sure is hot in here..and the other muffin screams and says "EEKK a talking muffin!!"

Answer 4

Blueberry-Cinnamon Muffins:

To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

Yield: 15 muffins (serving size: 1 muffin)

Answer 5

http://www.joyofbaking.com/muffins/muffins.html

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