muffin/biscuit recipe?

Question

Its my daughters 9th birthday tomorrow and i need to find an easy recipe for either muffins or biscuits. Ingrediants like milk/butter/eggs/sugar/baking powder/raisens/sryup are the ony thing i actually have in the house, anyone got any ideas?

Answer 1

This is an easy and Sweet muffin:
TASTY MUFFINS
combine> 1 1/2 cups
pancake mix

1/3 cup sugar

1/2 cup raisins
ADD> 3/4 cup milk
1 beaten egg
2 tablespoons oil

Stir only until dry ingredients are moist
Fill greased(or use cupcake papers) muffin tins 2/3 full

Sprinkle tops with cinnamon and sugar


BAKE> 425 degrees
10 to 18 minutes

YUMMY! here is an easy simple cake recipe>
DEPRESSION CAKE
Or as we call it> WACKY CAKE
1 1/2 cup flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking SODA
1/2 teaspoon salt
1 tablespoon vinegar
1 teaspoon vanilla
6 tablespoon cooking oil
1 cup cold water
Combine all dry ingredients in a pan
Make three holes into which you poor the wet ingredients
Mix with a spoon or wire wisk til smooth
BAKE350 degrees for 35 to 40 min. can bake in regular cake pans or in cupcake pans
THIS CAKE IS SO RICH
that frosting is not recommended ! A light dusting of powdered sugar looks pretty. I like whipped cream on top of mine

BREAD PUDDING

2-4 cups bread ,break into small pieces
4 tablespoons of butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 to 1 teaspoon cinnamon
4 cups milk
1 cup raisins
Mix altogether in oven proof dish , add raisins last or they sink to bottom
BAKE 350 degrees 45 to 60 min.
Serve hot or cold , with a

little milk on top or with out
(my 9 yr. old loves all of these recipes)

Answer 2

1

Answer 3

Raisin Muffins

¾ cup Brown Sugar
½ cup Shortening OR Margarine
1¼ cup Raisins
1 Egg
1¼ cups All-Purpose Flour
1 tsp. Nutmeg
1 tsp. Baking Soda
½ tsp. Salt

1. Cream the sugar and shortening;
2. Add the egg and beat until fluffy;
3. Cook the raisins in 2 cups of water for 20 minutes. Drain the raisins, saving ½ cup of liquid;
4. Add the liquid to the creamed mixture;
5.. Stir in the dry ingredients together and add to the above, stirring until moistened;
6. Stir in the cooked raisins;
7. Bake at 375ºF for about 15 to 20 minutes.

Answer 4

I love both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.

Answer 5

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 6

Try the following, I have listed some biscuit and muffin recipes but the first recipe is one for a cake

Children's Cake
12 oz (350 g) plain flour
6 oz (175 g) caster sugar
6 oz (175 g) unsalted butter
3 level teaspoons cream of tartar
1½ level teaspoons bicarbonate of soda
4½ fl oz (110 ml) milk
3 large eggs

For the topping:
7 oz (200 g) icing sugar
juice of a medium lemon

Pre-heat the oven to gas mark 3, 325°F (170°C). You will also need a square baking tin 10 x 10 inches (25.5 x 25.5 cm), greased and lined with greaseproof paper or baking parchment (make sure that the edge of the paper is level with the top of the tin), and some cake decorations to sprinkle over.

First, combine the flour, sugar, cream of tartar and bicarbonate of soda in a large mixing bowl. Now gently melt the butter in a small saucepan. In a smaller bowl, beat the eggs thoroughly. Pour the melted butter into the beaten eggs, then pour this mixture on to the dry ingredients, stirring to blend thoroughly. Lastly, add the milk, then pour the mixture into the prepared tin and bake on the centre shelf for about 35 minutes, or until the centre feels springy.

Let the cake cool in the tin for about 10 minutes, then turn it out on to a wire cooling rack. When absolutely cool, pour the icing on, which you make by sifting the icing sugar into a bowl and mixing with the lemon juice. It should have the consistency of thin cream. Spread all over the top of the cake then sprinkle with cake decorations. Serve cut into small squares.

Iced biscuits
100g/3½oz unsalted butter, softened
100g/3½oz caster sugar
1 egg
275g/10oz plain flour
2 drops vanilla essence

To decorate:
400g/14oz icing sugar
3-4 different food colourings
small sweets, nuts, glace cherries

Method
1. Beat the butter with a wooden spoon until soft.
2. Add the sugar to the butter and beat again until it is light and fluffy. 3. Beat the egg in a separate bowl with a fork and then add gradually to the butter and sugar, beating all the time.
4. Add the flour and vanilla essence. Draw the mixture into a ball with your hands.
5. Lightly flour your work surface and roll out the dough until it s about the same thickness as a #1 coin.
6. Use cutters to make shapes (stars, hearts, christmas trees etc) and make holes for the ribbon with a skewer. Lift on to a baking sheet with a fish slice.
7. Bake the biscuits for 8-10 minutes at 190C/375F/Gas 5. Leave to harden for a couple of minutes, then put on a wire rack to cool.
8. For the icing, sift the icing sugar into a large bowl and gradually add enough hot water to make a soft, firm mixture - about 2-3 tablespoons. .
9. Divide the icing into 3 or 4 bowls and add ½ tsp of colouring to each one (be careful not to mix the colours!). Spread the icing on to the biscuits with a table knife. Add ribbons and decorations as you like.

or Vanilla biscuits
85g/3oz unsalted butter, at room temperature
55g/2oz soft brown sugar
2 cups of plain flour
2 vanilla pods, split open and seeds scraped out
2 eggs
icing sugar, to dust

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the butter and sugar in a food processor and cream together.
3. Add the flour, vanilla seeds and eggs and blend together to combine.
4. Remove the mixture and shape into 8-10 small circles.
5. Place the circles onto a baking tray lined with Teflon.
6. Bake in the oven for 15-20 minutes.
7. Remove from the oven and allow to cool.
8. Transfer to a serving plate and dust with icing sugar to serve.

or Lemon biscuits
60g/2oz caster sugar
25g/1oz ground almonds
1 tsp lemon zest
80g/3oz butter
50g/1¾oz flour
icing sugar, to serve

Method
1. Melt the butter. Beat in the remaining ingredients. Ideally leave dough overnight.
2. Cut into rounds. Bake on greaseproof paper 10-15 minutes at 200C/400F/Gas 6.
3. Dust with icing sugar when cool

or Lemon drizzle muffins
2 eggs, beaten
85g/3oz caster sugar
240ml/8fl oz milk
100ml/3½fl oz vegetable oil
300g/10oz plain flour
3 tsp baking powder
½ tsp salt
4 lemons, zest only

For the topping:
50g/2oz icing sugar
1 lemon, juice only

Method
1. Preheat the oven to 200C/400F/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.
2. Spoon the mixture into the pre-prepared muffin cases.
3. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
4. Make the lemon drizzle topping by mixing together the sugar and lemon juice.
5. Spoon over the cooled muffins

or Small banana muffins
55g/2oz unsalted butter, softened
55g/2oz caster sugar
1 egg, beaten
1 small banana, peeled and mashed
1 pinch nutmeg, freshly grated
1 pinch ground cinnamon
55g/2oz self-raising flour
1 tsp soft brown dark sugar
½ tsp sesame seeds
oil, for greasing

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease four muffin holes with a little oil.
3. In a medium bowl, whisk the butter and sugar until light and fluffy.
4. Gradually whisk in the egg. Fold in the banana followed by the nutmeg, cinnamon and flour.
5. Divide the mixture between the four greased muffin moulds.
Sprinkle each with a pinch of sugar and sesame seeds.
6. Bake for 10-12 minutes or until risen and cooked through.

Answer 7

get your self a girl friend an let her do the cooking ...or go shopping !

Answer 8

try and many ingredients are optional