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I need a really good muffin recipe for my family reunion (yeah in winter weird right?)
It can't be from a mix, and no nuts please!
thanks for your time and thoughtfulness!

2007-01-11 11:36:07 · 7 answers · asked by Anonymous in Food & Drink Cooking & Recipes

7 answers

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.



Randi’s Great-Grandmother's 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.

2007-01-11 12:01:52 · answer #1 · answered by scrappykins 7 · 0 1

1

2016-05-13 03:15:47 · answer #2 · answered by ? 3 · 0 0

Banana Chocolate Chocolate Chip Muffins

This muffin is scrumptious, our favorite chocolate muffin. The bananas give it a tender moistness and the nuts and chocolate chips are just right. This may be a little indulgent for breakfast but we’re sure they won’t go to waste.

Yes, this muffin is as good as it sounds—--a chocolate muffin with chocolate chips and walnuts with the added flavor and moistness of ripe bananas. This is a great mid-morning snack. It’s a fairly sweet muffin but not as sweet as a cookie or cake and still maintains its muffin character. Keep this recipe.

Ingredients

1 3/4 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda

2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
2/3 cup semisweet chocolate chips

Directions

Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the chocolate chips.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

Bakers note: The burst of heat in the initial high temperature helps dome the muffins.

2007-01-11 11:59:53 · answer #3 · answered by pirulee 4 · 0 0

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.

2007-01-11 11:41:19 · answer #4 · answered by *COCO* 6 · 0 0

Blueberry Cream Muffins
Submitted by: Kim
Rated: 5 out of 5 by 277 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 24 servings
"Rich and delicious blueberry muffins. The secret is the sour cream."
INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

2007-01-11 12:08:25 · answer #5 · answered by junglejane 4 · 0 0

Hi !!
I have three recipes that I have made that are very good.

Peach Cobbler Muffins

1 jumbo egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon pure vanilla extract
3 tablespoons oil
2 large fresh ripe peaches, peeled and diced
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

TOPPING:
1 tablespoon butter, melted
2 tablespoons flour
2 tablespoons sugar
1/8 teaspoon cinnamon

Preheat oven to 375ºF. Grease muffin cups.

Beat the egg, sour cream, milk, vanilla and oil; set aside. Prepare the peaches, and fold into egg mixture.

In separate bowl, mix the flour, sugar, baking powder, baking soda, and salt. Combine flour mixture with peach mixture.

Spoon batter into muffin cups. to make topping, combine melted butter with flour, sugar and cinnamon. Sprinkle topping on top of muffin batter.

Bake for about 26 minutes.

Makes 12 muffins.

Windyledge Bed & Breakfast

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

Coconut Cream Muffins

2 eggs
1 Tbsp rum (optional)
3 Tbsp melted margarine
1 cup coconut cream
1 cup coarsely shredded coconut
3/4 cup chopped pineapple
2 tsp baking powder
1/2 cup sugar
1 3/4 cup flour

Preheat oven to 400F, prepare pans. Put the first six ingredients into a bowl and mix well.

Add the dry ingredients and blend until just mixed. Spoon into pans, sprinkle a little coconut on top of each muffin and bake for 50-20 minutes.

Makes 12 muffins.

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

Valentine Muffins

6 tbsp. butter
3/4 cup sugar
2 eggs
1/2 cup milk
14 strawberries, fresh or defrosted frozen
Food coloring, optional
2 cups all-purpose flour
1/4 tsp. salt
1 tbsp. baking powder
Hershey's Kisses, Hugs or strawberry jam

Step 1
Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar. The chef can do this with a wooden spoon, a potato masher or a handheld electric mixer. Mix in the eggs, one at a time, and add the milk. Tip: Instead of cracking the eggs into the batter, have the chef crack them into a small bowl first. Remind him to whack them hard and pick out any shells.

Step 2
Rinse the strawberries and cut off the greens with a plastic knife (a fun job for 3- to 5-year-olds who are accustomed to cutting play dough). Mash the berries with a potato masher or puree in a blender. Then stir the berries into the butter and milk mixture. Tip: For muffins with a more pronounced pink color, add a few drops of red liquid food coloring or dabs of paste coloring.

Step 3
In a separate bowl, ask the chef to sift the flour, salt and baking powder. Stir well. Tip: If you are cooking with more than one child, let the kids take turns cranking the sifter. Also, be sure your baking powder is fresh and that all of it makes it into the bowl. Explain that this key ingredient makes the muffins rise.

Step 4
Add the flour mixture to the berry mixture. Use a wooden spoon to stir until all the white disappears. Tip: For an excellent crumbly consistency, mix the batter just until everything is moist.

Step 5
Line the muffin tin with paper liners. Drop the batter from a tablespoon to fill the cups halfway. Add a surprise: an unwrapped Kiss, Hug or 1/2 teaspoon of jam. Then spoon more batter to fill almost to the top. Bake until the muffins begin to brown and a toothpick inserted near the center (but not in the Kiss) comes out clean, about 20 to 25 minutes. Tip: While the muffins bake, consider making Valentine cards to go with them. Isabelle's said, 'Roses are red, violets are blue, here's a surprise, just for you!'

Step 6
Remove the muffins from the tin and cool. Serve them warm in a basket lined with a red napkin or on plates with doilies. Makes 12 muffins. Happy Valentine's Day!

2007-01-11 13:06:27 · answer #6 · answered by “Mouse Potato” 6 · 0 0

Paleo diet its a diet based around eating real food unprocessed and organic. Learn here https://tr.im/hRN6s

Whether you have or not, what you probably don't realize is that it’s the fastest growing “diet” in the world right now. From celebrities, chefs, elite athletes. Even fitness experts is eager to try it or adopt it.

And for good reason, because no other diet or eating plan provides so many benefits so fast.

2016-04-21 12:30:19 · answer #7 · answered by liana 3 · 0 0

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