muffin recepies??

Question

anyone know some really moist muffin recepies? any kind but blueberry, please.

Answer 1

You can add 1/2 a cup of low fat or fat free sour cream to any muffin or cookie recipe. It makes them super moist!

Answer 2

SOUR CREAM OATMEAL MUFFINS
2 cups quick cooking oats (regular oatmeal)
2 cups sour cream
2/3 cup melted butter, unsalted
4 eggs
2 cups light brown sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt (use 1/4 tsp. if your butter is salted)
1 tsp. baking soda

Preheat oven to 350 F.
Combine oats and sour cream. Stir in melted butter, eggs and brown sugar until well blended. Sift together dry ingredients (the rest of them). Stir by hand into oatmeal mixture just until blended. Fill cups of greased muffin tins 2/3 full. Sprinkle the top of each muffin with a few oatmeal flakes and 1/2 to 1 tsp. sugar. Bake 17 to 20 minutes. Cool on wire racks.
Makes 2 dozen.
Batter can be refrigerated (covered) for a couple days if you want to bake them either the next morning or in smaller batches.

Answer 3

REALLY MOIST BRAN MUFFINS

10 oz. Bran Flakes (crush slightly by hand)
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, slightly beaten
1 qt. buttermilk
1 c. oil

In a large bowl mix all dry ingredients together. In a medium bowl beat eggs slightly, then add buttermilk and oil; mix. Make well in center of dry ingredients and add buttermilk mixture. Mix only until all dry ingredients are incorporated, do not overmix, batter will appear lumpy. Bake at 400 degrees for 15 to 20 minutes. Yield: approximately 40.


Leave out the nuts if you don't like them.

COCOA APPLESAUCE MUFFINS

Crunch Topping (recipe follows)
1/4 c. cocoa
1/4 c. vegetable oil
3/4 c. applesauce
1 egg, beaten
1 1/4 c. all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. chopped nuts

Microwave: Prepare Crunch Topping; set aside. In small bowl, combine cocoa and oil; stir until smooth. Add applesauce and egg; blend well. In medium bowl, combine flour, sugar, baking soda, salt and cinnamon. Stir in applesauce mixture just until moistened. Fold in nuts.
Place 6 paper muffin cups (2 1/2 inches in diameter) in microwavable muffin pan or 6-ounce microwavable custard cups. Fill each cup 1/2 full with batter. Sprinkle about 2 teaspoons Crunch Topping on each muffin. Microwave at High (100%) 2 1/2 to 3 1/2 minutes, turning every minute or until wooden pick inserted in center comes out clean.

(Tops may still appear moist). Let stand several minutes. (Moist spots will disappear upon standing). Repeat procedure with remaining batter. Serve warm. Makes about 12 muffins.


CRUNCH TOPPING:

In small microwavable bowl, microwave 1 tablespoon butter at High (100%) 15 seconds or until melted. Add 2 tablespoons cocoa; blend until smooth. Stir in 1/4 cup packed light brown sugar, 1/2 cup chopped nuts, 2 tablespoons all-purpose flour and 1/4 teaspoon ground cinnamon.

Answer 4

http://www.epicurious.com/recipes/find/results?search=Muffins
Try this site.