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Muffin recipesByhttp://muffinrecipe.net/
Table of Contents100% Bran Muffins...........................................................................................
100% Bran MuffinsIngredients5 cups Flour5 cups Post® 100% Bran Cereal2 cups Brown Sugar1 cups Dates; Chopped1 tablespoons ...
7-Grain Corn MuffinsIngredients2 cups Cooked AM 7 Grain Cereal2 cups Water2 tablespoons Maple syrup2 tablespoons AM Unrefi...
Snack MuffinsA nice recipe for snack muffins, the raisin bran makes for an interesting twist to the recipeIngredients12 Ba...
Apple MuffinsThis is a delicious muffin recipe for all the apple lovers out there.Ingredients1 Egg1/2 cups Milk1/4 cups Ve...
Alamo MuffinsThis muffin recipe is called alamo muffins, these go well with Mexican meals. a can ofchopped green chilies, ...
All American MuffinsThis particular muffin recipe interested me because it contained blueberries, which are apersonal favo...
All Corn MuffinsA nice and simple recipe for corn muffinsIngredientsPart 11 c Cornmeal2 ts Baking powder1/2 ts Baking soda...
All-Bran MuffinsThis recipe for all-bran muffins uses the well known all-bran cereal brand. Of course you cansubstitute wi...
The Everything MuffinA muffin with nuts, raisins and chocolate chipsIngredients2 cups all-purpose flour4 teaspoons baking ...
Banana Brickle MuffinsIngredients1 beaten egg1 cup mashed banana (2 to 3 medium-size bananas)1/2 cup vegetable oil1/3 cup ...
Choco-licious Bread Pudding MuffinsIngredientsSource: Tracy Noerper, Southeast United Dairy Industry Association1 3/4 cups...
Mesquite MuffinsIngredientsTry this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour,b...
Mississippi Spice MuffinsIngredients1 cup soft butter or margarine2 cups granulated sugar2 eggs2 cups unsweetened applesau...
Oatmeal MuffinsIngredients1 cup quick-cooking rolled oats1 cup buttermilk1/2 cup brown sugar, packed1 large egg, beaten1 c...
Orange BlossomsIngredients2 cups sifted flour3 teaspoons baking powder1/2 teaspoon salt5 tablespoons vegetable shortening2...
Oat Bran-Banana MuffinsIngredients1 1/2 cups oat bran3/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/4...
Peach MuffinsIngredients2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon powdered ginger3/4 teaspoon salt3/4 ...
Peanut MuffinsIngredients1 1/2 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon salt1/4 cup granulated sugar2 ...
Applesauce MuffinsIngredients1 cup all-purpose flour1 cup regular oats, uncooked1/4 cup unprocessed oat bran1/4 cup granul...
Pear-Ginger MuffinsIngredients1 (16 ounce) can pear halves, drained2 cups all-purpose flour1 teaspoon baking soda1/2 teasp...
Pecan MuffinsIngredients1/3 cup melted butter1/2 cup flour1/2 cup granulated sugar1 teaspoon vanilla extract1/2 cup packed...
Poppy Seed MuffinsIngredients1/2 cup butter or margarine, softened3/4 cup granulated sugar2 eggs3/4 cup sour cream1 1/2 te...
Blueberry Cream MuffinsIngredients4 eggs2 cups granulated sugar1 cup vegetable oil1 teaspoon vanilla extract4 cups all-pur...
Butterscotch Crumb MuffinsIngredients2 1/2 cups unbleached all-purpose flour2 cups (packed) light brown sugar2/3 cup solid...
From http://muffinrecipe.net/Chocolate Raspberry Almond MuffinsIngredientsMakes 12 large or 24 small muffins.Chocolate Mix...
From http://muffinrecipe.net/Sticky Rhubarb MuffinsIngredients4 tablespoons butter6 tablespoons dark brown sugar1 cup rhub...
Praline-Peach MuffinsIngredientsTopping1/4 cup packed brown sugar1/4 cup chopped pecans1 tablespoon firm butter or margari...
Rum-Nut MuffinsIngredients1 cup self-rising flour1/4 cup granulated sugar1 egg, beaten1/2 cup milk1/4 cup vegetable oil1/2...
Six-Week Bran MuffinsIngredients1 (20 ounce) box raisin or bran flakes3 scant cups granulated sugar5 teaspoons baking soda...
Southwestern MuffinsIngredients1/2 cup finely chopped sweet red pepper1/2 cup finely chopped sweet yellow pepper1/4 cup fi...
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Muffin Recipes

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  1. 1. Muffin recipesByhttp://muffinrecipe.net/
  2. 2. Table of Contents100% Bran Muffins....................................................................................................................................... 37-Grain Corn Muffins................................................................................................................................... 4Snack Muffins ............................................................................................................................................... 5Apple Muffins................................................................................................................................................ 6Alamo Muffins............................................................................................................................................... 7All American Muffins ................................................................................................................................... 8All Corn Muffins........................................................................................................................................... 9All-Bran Muffins......................................................................................................................................... 10The Everything Muffin ............................................................................................................................... 11Banana Brickle Muffins.............................................................................................................................. 12Choco-licious Bread Pudding Muffins ....................................................................................................... 13Mesquite Muffins ........................................................................................................................................ 14Mississippi Spice Muffins............................................................................................................................ 15Oatmeal Muffins ......................................................................................................................................... 16Orange Blossoms......................................................................................................................................... 17Oat Bran-Banana Muffins.......................................................................................................................... 18Peach Muffins.............................................................................................................................................. 19Peanut Muffins............................................................................................................................................ 20Applesauce Muffins..................................................................................................................................... 21Pear-Ginger Muffins................................................................................................................................... 22Pecan Muffins.............................................................................................................................................. 23Poppy Seed Muffins .................................................................................................................................... 24Blueberry Cream Muffins........................................................................................................................... 25Butterscotch Crumb Muffins...................................................................................................................... 26Chocolate Raspberry Almond Muffins ...................................................................................................... 27Sticky Rhubarb Muffins ............................................................................................................................. 28Praline-Peach Muffins ................................................................................................................................ 29Rum-Nut Muffins........................................................................................................................................ 30Six-Week Bran Muffins .............................................................................................................................. 31Southwestern Muffins................................................................................................................................. 32
  3. 3. 100% Bran MuffinsIngredients5 cups Flour5 cups Post® 100% Bran Cereal2 cups Brown Sugar1 cups Dates; Chopped1 tablespoons Baking Soda1 tablespoons Cinnamon4 cups Buttermilk Or Sour Milk*1 cups Vegetable Oil4 Eggs* To sour milk, add 3 tablespoons of vinegar to the milk.Instructions1. In a large bowl mix all dry ingredients.2. Mix all remaining ingredients until well blended.3. Add to dry mixture and stir until blended.4. Place in well greased muffin tins.5. Bake at 375ºF for 25 to 30 minutes or until muffins are golden.Serves : 24From http://muffinrecipe.net/
  4. 4. 7-Grain Corn MuffinsIngredients2 cups Cooked AM 7 Grain Cereal2 cups Water2 tablespoons Maple syrup2 tablespoons AM Unrefined Vegetable Oil2 teaspoons Sea salt (optional)1/4 cups AM Instant Oatmeal(original)2 cups AM Yellow CornmealInstructionsMix all ingredients (except for cornmeal) in blender until very smooth.Mix in cornmeal with a spoon. Fill oiled muffin cups 1/2 full. Bake at 375 F. for 35-45minutes.From http://muffinrecipe.net/
  5. 5. Snack MuffinsA nice recipe for snack muffins, the raisin bran makes for an interesting twist to the recipeIngredients12 Baking cups2 cups Raisin bran cereal1/2 cups Boiling water3/4 cups All-purpose flour3/4 cups Whole weat flour2 teaspoons Baking powder1 1/2 teaspoons Cinnamon1/4 teaspoons Salt3/4 cups Milk1/2 cups Shredded carrot1/3 cups Brown sugar1/4 cups Vegetable oil1 Egg; beatenInstructionsPreheat oven to 400*. Place baking cups in muffin pan; set aside. In a small bowl, combinecereal and water; set aside. In a medium bowl, combine flours, baking powder, cinnamon andsalt. Add remaining ingredients to cereal mixture; mix well.Add cereal mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batterinto bake cups, filling 3/4 full. Bake 20-25 minutes.Serve warm.Makes 12 muffins.From http://muffinrecipe.net/
  6. 6. Apple MuffinsThis is a delicious muffin recipe for all the apple lovers out there.Ingredients1 Egg1/2 cups Milk1/4 cups Vegetable oil1/2 cups Applesauce1 1/2 cups Flour1/2 cups Sugar2 teaspoons Baking powder1/2 teaspoons Cinnamon1/2 teaspoons SaltInstructionsBeat egg; stir in milk, oil, and applesauce.Mix in remaining ingredients just until flour ismoistened. Batter should be lumpy. Grease muffin cupsor line with paper baking cups; fill 2/3 full. Mix together 1/2 tsp. cinnamon and 2 Tbsp. sugar.Sprinkle on top of muffins.Bake in 400-degree oven for 20 to 25 minutes.Serve warm with fruit preserves.From http://muffinrecipe.net/
  7. 7. Alamo MuffinsThis muffin recipe is called alamo muffins, these go well with Mexican meals. a can ofchopped green chilies, drained, if fresh ones are not convenient.Ingredients1 1/2 cups Yellow cornmeal1 tablespoons Sugar1 tablespoons Baking powder (double-acting)1/2 teaspoons Baking soda1/2 teaspoons Salt1/2 cups Shortening2 Eggs; , slightly beaten1 cups Yogurt; , plain1 cn Cream-style corn; (8-3/4 ounce)1/4 cups Green chili peppers seeded and mincedInstructionsPreheat oven to 450F. Mix together the cornmeal, sugar, baking powder, baking soda, andsalt. Using pastry blender, cut in the shortening untilthe consistency is grainy. Beat the eggs into the yogurt, then add to the cornmeal mixture.Add the cream-style corn and chili peppers, mixing justuntil moistened.Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake until lightlybrowned, about 12 to 15 minutes.Serves : 18From http://muffinrecipe.net/
  8. 8. All American MuffinsThis particular muffin recipe interested me because it contained blueberries, which are apersonal favourite of mine.Ingredients1 cups Fresh or frozen (unsweetened) blueberries1 7/8 cups Unbleached all-purpose flour3 teaspoons Baking powder1/2 teaspoons Salt1 teaspoons Ground allspice1/4 cups Granulated sugar1 large Egg1 cups Nonfat skim milk1/4 cups (1/2 stick) melted butter or soy margarineInstructionsLine muffin wells with paper cases.Wash blueberries in a colander and blot dry with papertowel. In a small bowl toss berries with 1/2 cup of the flour, then set aside.In a 2 1/2 quart bowl sift remaining flour with baking powder, salt, allspice and sugar. Stir toblend and make a well in center.In a 1 1/2 quart bowl whisk egg, milk and butter and add all at once to the flour mixture. Stirlightly until flour is moistened, then fold in floured berries. Spoon batter into prepared muffinwells, until two-thirds full.Bake in a preheated oven at 400 degrees F. for about 20 minutes until golden brown and a testtoothpick in center comes out clean. Do not over-bake.Makes about 12 2 1/2" muffins.From http://muffinrecipe.net/
  9. 9. All Corn MuffinsA nice and simple recipe for corn muffinsIngredientsPart 11 c Cornmeal2 ts Baking powder1/2 ts Baking soda1 ts SaltPart 22 Eggs1/4 c Corn oil1 c Sour cream1 c Creamed cornInstructionsPreheat oven to 400 and prepare panIn a large bowl combine everything in Part 1 well. Add Part 2 and combine well. Spoon intoprepared pan. Bake for 25 min. Check for doneness via the toothpick test.Remove from pan and cool on wire rack. For bread, let cool in pan 10 min. before moving torack.From http://muffinrecipe.net/
  10. 10. All-Bran MuffinsThis recipe for all-bran muffins uses the well known all-bran cereal brand. Of course you cansubstitute with a different variety if thats all you have available or prefer.These are a nice way to treat yourself and up the old fiber intake as well.Ingredients1/2 cups Sugar1 tablespoons Baking powder2 cups Kelloggs all-bran cereal1 1/4 cups Skim milk1/4 cups Skim milk1 Egg beaters 99% real egg pro1 1/4 cups FlourInstructionsStir together flour, sugar & baking powder . In a large mixing bowl combine cereal & milk.Let stand 5min or until cereal softens. Add egg beater and applesauce. Beat well. Add flourmixture stirring only until combined.Pour into 12 muffin cups.Bake at 400 degrees for 20 min until lightly brown.Serve warm.From http://muffinrecipe.net/
  11. 11. The Everything MuffinA muffin with nuts, raisins and chocolate chipsIngredients2 cups all-purpose flour4 teaspoons baking powder1 teaspoon salt1 cup granulated sugar1/2 cup unsalted butter, melted2 eggs, beaten1 cup milk1/2 cup light raisins1/2 cup dark raisins1/2 cup chopped almonds, walnuts, pecans, cashews or macadamias1/2 cup semisweet chocolate chips1/2 cup peanut butter or butterscotch chipsInstructionsPreheat oven to 400 degrees F. Grease muffin pans or line with paper liners.In a mixing bowl, whisk together the flour, baking powder, salt and sugar.In another bowl, combine the melted butter, beaten eggs and milk. Stir wet ingredients intothe dry ingredients, stirring only enough to moisten. Mix in the raisins, nuts and chips. Do notexceed a total of 2 1/2 cups added ingredients.Fill each muffin cup about 3/4 full. Bake for about 18 to 20 minutes or until a wooden pickinserted into the center comes out clean and dry. Remove from oven and cool for 10 minutesbefore turning out of pan.Yield: 12 muffins.From http://muffinrecipe.net/
  12. 12. Banana Brickle MuffinsIngredients1 beaten egg1 cup mashed banana (2 to 3 medium-size bananas)1/2 cup vegetable oil1/3 cup milk2 cups all-purpose flour1/2 cup firmly packed brown sugar1 tablespoon baking powder1 (7.5 ounce) package toffee brickle bits, divided (1 1/2 cups total)InstructionsPreheat oven to 400 degrees F. Lightly grease 18 muffin cups, or line them with paper bakingcups.In a large bowl, combine egg, banana, oil and milk. Mix well. Add flour, brown sugar andbaking powder, stirring just until moistened. Set aside 1/4 cup of the toffee bits; stir remainingtoffee bits into the batter.Fill prepared muffin cups 2/3 full with batter. Sprinkle with the reserved toffee bits and bakefor about 20 minutes, or until a wooden pick inserted in the center of a muffin comes outclean. Cool for 5 minutes in the pan on a wire rack. Remove muffins and cool completely onthe wire rack.Yield: 18 muffinsFrom http://muffinrecipe.net/
  13. 13. Choco-licious Bread Pudding MuffinsIngredientsSource: Tracy Noerper, Southeast United Dairy Industry Association1 3/4 cups milk3 large eggs, beaten2/3 cup granulated sugar1 teaspoon vanilla extract6 cups cubed (1/2-inch) cinnamon swirl bread1/2 cup mini semi-sweet chocolate chipsInstructionsPreheat oven to 350 degrees F.In a medium bowl, combine milk, eggs, sugar and vanilla; mix well. Stir in bread cubes andchocolate chips; mix well. Let stand at room temperature 10 minutes.Spoon mixture into 12 paper-lined muffin cups. Bake for 30 minutes or until puffed and set.Serve warm, at room temperature or chilled.The snacks may be cooled, placed in an air-tight container and frozen up to one month beforeserving.Makes 12 muffins.From http://muffinrecipe.net/
  14. 14. Mesquite MuffinsIngredientsTry this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour,but add cinnamon or nutmeg to another batch, if desired.2/3 cup mesquite bean flour1 1/3 cups sifted self-rising flour1 beaten egg1/4 cup vegetable oil3/4 cup milkInstructionsMix flours. Combine egg, salad oil and milk; whip with a fork until frothy. Add liquidmixture to dry flours and stir just until moistened. Fill 12 well-greased muffin cups with batter2/3 full. Bake for 25 minutes at 400 degrees F. Cool slightly before removing from pan.From http://muffinrecipe.net/
  15. 15. Mississippi Spice MuffinsIngredients1 cup soft butter or margarine2 cups granulated sugar2 eggs2 cups unsweetened applesauce3 teaspoons ground cinnamon2 teaspoons ground allspice1 teaspoon ground cloves1 teaspoon salt2 teaspoons baking soda4 cups flour1 cup nuts, choppedConfectioners sugarInstructionsCream butter and sugar. Add eggs one at a time. Mix in applesauce and spices. Sift togethersalt, baking soda and flour. Add to applesauce mixture and beat well. Stir in nuts. Bake inlightly greased miniature muffin pans at 350 degrees F for 8 to 10 minutes.Sprinkle with confectioners sugar. Batter keeps indefinitely in refrigerator. Baked muffinsfreeze well (reheat before serving).Yields 84 small muffins.From http://muffinrecipe.net/
  16. 16. Oatmeal MuffinsIngredients1 cup quick-cooking rolled oats1 cup buttermilk1/2 cup brown sugar, packed1 large egg, beaten1 cup flour1 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda1/2 cup melted butter, cooledInstructionsSoak oatmeal in buttermilk about 30 minutes. Add sugar, egg, flour, salt, baking powder andbaking soda. Add melted butter. Spoon batter into greased muffin cups, filling each 2/3 full.Bake at 400 degrees F for 25 to 30 minutes.Yields 12 large or 18 small muffins.From http://muffinrecipe.net/
  17. 17. Orange BlossomsIngredients2 cups sifted flour3 teaspoons baking powder1/2 teaspoon salt5 tablespoons vegetable shortening2 teaspoons grated orange rindAbout 2/3 cup milkOrange juiceSugarInstructionsPreheat oven to 450 degrees F.Sift flour, baking powder and salt. Cut in vegetable shortening and orange rind until mixtureis as fine as meal. Add milk, mixing until a soft dough is formed. Knead lightly on a flouredsurface for about 20 seconds. Roll to 1/8-inch thickness. Cut dough in 1-inch strips, thenmake 3/4-inch cuts about an inch apart in the strips. Roll up strips as for a jellyroll (a 10-inchstrip makes a medium-size roll). Place in greased muffin pans. Brush rolls with orange juiceand sprinkle with sugar. Bake for 12 to 15 minutes.Makes 12.From http://muffinrecipe.net/
  18. 18. Oat Bran-Banana MuffinsIngredients1 1/2 cups oat bran3/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup firmly packed brown sugar1 cup mashed ripe banana3/4 cup skim milk2 egg whites, slightly beaten1 tablespoon vegetable oilVegetable cooking sprayInstructionsCombine first 5 ingredients in a large bowl; make a well in center of mixture.Combine banana, milk, egg whites and oil; add to dry ingredients, stirring just untilmoistened.Spoon batter into muffin pans or muffin liners coated with cooking spray, filling three-quarters full. Bake at 425 degrees F for 18 to 20 minutes.Remove from pans immediately.Yields 14 muffins.From http://muffinrecipe.net/
  19. 19. Peach MuffinsIngredients2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon powdered ginger3/4 teaspoon salt3/4 teaspoon baking soda1/4 teaspoon baking powder2 eggs3/4 cup dark brown sugar3/4 cup oil, preferably half walnut oil and half vegetable1 teaspoon vanilla extract1 3/4 cups (about 2 large) chopped peaches2/3 cup chopped pecans, toasted1/4 cup poppy seedsInstructionsPreheat oven to 400 degrees F. Grease muffin tins.Sift together flour, cinnamon, ginger, salt, baking soda and baking powder into a bowl; setbowl aside.In another larger bowl, beat together eggs with brown sugar, oil and vanilla extract. Fold inthe peaches, pecans and poppy seeds. Add the flour mixture, and lightly stir to combine.Spoon the batter into the prepared muffin tins. Bake the muffins 22 to 25 minutes, or untilthey are browned and a wooden pick inserted in the center of a muffin comes out clean.Serve muffins warm or at room temperature.From http://muffinrecipe.net/
  20. 20. Peanut MuffinsIngredients1 1/2 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon salt1/4 cup granulated sugar2 eggs, beaten1/2 cup milk1/2 cup butter or margarine, melted3/4 cup dry roasted, unsalted peanuts, choppedInstructionsCombine first 4 ingredients in a large bowl; make a well in center of mixture.Combine eggs, milk and butter; add to dry ingredients, stirring just until moistened. Gentlystir in peanuts. Spoon into greased muffin pans, filling three-quarters full. Bake at 400 degreesF for 15 to 20 minutes.Yields 1 dozen.From http://muffinrecipe.net/
  21. 21. Applesauce MuffinsIngredients1 cup all-purpose flour1 cup regular oats, uncooked1/4 cup unprocessed oat bran1/4 cup granulated sugar1 1/2 teaspoons baking soda1 teaspoon baking powder2/3 cup raisins or chopped dates1/3 cup chopped pecans2 egg whites, lightly beaten3/4 cup nonfat buttermilk3/4 cup unsweetened applesauce1/4 cup vegetable oil1 teaspoon vanilla extractVegetable cooking spray1 tablespoon granulated sugar1/2 teaspoon ground cinnamonInstructionsCombine first 8 ingredients in a large bowl; make a well in center of mixture.Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just untilmoistened. Spoon 1/4 cup batter into muffin pans coated with cooking spray.Combine 1 tablespoon sugar and cinnamon; sprinkle on top of muffin batter. Bake at 400degrees F for 20 minutes.Yields 16 muffins.To freeze, place muffins in an airtight container; freeze.To reheat frozen muffins, microwave 1 muffin at HIGH for 35 to 40 seconds; 2 muffins atHIGH for 1 minute to 1 minute and 10 seconds or until thoroughly heated.From http://muffinrecipe.net/
  22. 22. Pear-Ginger MuffinsIngredients1 (16 ounce) can pear halves, drained2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground ginger1 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon ground cloves1/2 cup firmly packed dark brown sugar1 egg, slightly beaten1 (8 ounce) ctn. sour cream1/2 cup vegetable oil3 tablespoons molasses1/2 cup chopped pecans1/2 cup finely chopped crystallized gingerInstructionsDice pear halves; drain on paper towels. Set aside.Combine flour and next 7 ingredients in a mixing bowl; make a well in center of mixture.Combine egg and next 3 ingredients; add to dry ingredients, stirring just until moistened.Combine diced pears, pecans and crystallized ginger. Gently stir into batter. Spoon intogreased muffin pans, filling two-thirds full. Bake at 350 degrees F for 25 minutes.Yields 16 muffins.From http://muffinrecipe.net/
  23. 23. Pecan MuffinsIngredients1/3 cup melted butter1/2 cup flour1/2 cup granulated sugar1 teaspoon vanilla extract1/2 cup packed brown sugar2 eggs, beaten1 cup chopped pecansInstructionsMix ingredients and bake at 350 degrees F for 25 minutes in greased muffin pans.Makes 12 regular or 24 miniature muffins.From http://muffinrecipe.net/
  24. 24. Poppy Seed MuffinsIngredients1/2 cup butter or margarine, softened3/4 cup granulated sugar2 eggs3/4 cup sour cream1 1/2 teaspoons vanilla extract2 cups all-purpose flour1/4 teaspoon baking soda1/2 teaspoon salt1/4 cup poppy seedsInstructionsCream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs,one at a time, beating after each. Add sour cream and vanilla extract.Combine flour, baking soda, salt and poppy seeds; add to creamed mixture. Spoon intogreased muffin pans, filling two-thirds full. Bake at 400 degrees F for 20 minutes or untilgolden. Remove from pans immediately.Yields 16 muffins.From http://muffinrecipe.net/
  25. 25. Blueberry Cream MuffinsIngredients4 eggs2 cups granulated sugar1 cup vegetable oil1 teaspoon vanilla extract4 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda2 teaspoons baking powder2 cups (16 ounces) sour cream2 cups fresh blueberriesInstructionsIn a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; addvanilla. Combine dry ingredients; add alternately with sour cream to the egg mixture. Gentlyfold in blueberries. Spoon into greased muffin tins (or paper liners).Bake at 400 degrees F for 20 minutes.Yield: about 24 muffinsFrom http://muffinrecipe.net/
  26. 26. Butterscotch Crumb MuffinsIngredients2 1/2 cups unbleached all-purpose flour2 cups (packed) light brown sugar2/3 cup solid vegetable shortening (such as Crisco),cold and cut into 4 pieces2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon cinnamon1/4 teaspoon grated nutmeg1/2 teaspoon salt1 cup buttermilk2 large eggs, well beaten1 cup butterscotch baking chipsInstructionsPreheat oven to 350 degrees F. Position oven rack in center of the oven. Line muffin tins withpapers or grease and flour muffin tins.In a large bowl, combine flour and brown sugar until no lumps remain. Add shortening andcover with the flour/sugar mixture. Use a pastry blender or your fingertips to gently combineuntil the mix resembles coarse bread crumbs. (This may also be done in the food processorusing a few short pulses of power. Do not let it run or the shortening will melt.)Reserve 1/2 cup of the flour/sugar mixture and set aside to use as the crumb topping.To the remaining flour/sugar mixture, add baking powder, baking soda, cinnamon, nutmeg,and salt. Using a fork, combine well. Add buttermilk and beaten eggs. Using a large spoon,mix briskly until thick and batter takes on a sheen. Fold in butterscotch chips.Fill muffin tins 2/3 full. Sprinkle about 1 teaspoon of reserved crumb topping mixture overthe top of each muffin. Gently tamp down topping into batter.Bake 25 to 30 minutes or until tests done with a wooden pick. Serve warm or at roomtemperature.For mini-muffins: Do not add butterscotch chips to batter before filling mini-muffin cups.Instead, fill cups 2/3 full, then gently press 3 butterscotch chips into each mini-muffin beforeadding crumb topping. Bake for about 14 minutes until edges are lightly browned.Yield: about 16 large muffins or 60 mini-muffins
  27. 27. From http://muffinrecipe.net/Chocolate Raspberry Almond MuffinsIngredientsMakes 12 large or 24 small muffins.Chocolate Mixture1/3 cup brown sugar1/4 cup milk3 (1 ounce) squares bittersweet chocolate1/3 cup butterPan Coating2 tablespoons melted butter for preparing pan2/3 cup sliced almonds (additional almonds may be sprinkled on top of batter)Remaining Ingredients2/3 cup granulated sugar1 teaspoon vanilla extract2 eggs1 1/3 cups sifted all-purpose flour1/2 teaspoon salt1 teaspoon baking soda1/2 cup milk3/4 cup raspberries, fresh or frozen, dusted with 3 tablespoons cocoaInstructionsCombine cup brown sugar with 1/4 cup milk, 3 squares bittersweet chocolate and cup butterin a small saucepan. Heat and stir over very low heat until chocolate and butter melt. Cool.Prepare muffin pans with melted butter, coating thoroughly with sliced almonds while thechocolate mixture cools. Preheat oven to 375 degrees F.Beat together the cup sugar, 1 teaspoon vanilla and 2 eggs until fluffy. Sift the dry ingredients.Add the two mixtures, along with the 1/2 cup milk, blending just until combined. Fold in theraspberries. (If using frozen berries, do not let them thaw.)Place batter into prepared muffin pans, and position pans in center of preheated oven. Bakeabout 20 minutes, depending on size of muffins. Larger muffins will require a little more timeto complete baking.Variation: Dust buttered pans with oatmeal and omit raspberries. Serve muffins warm withseedless raspberry jam to enjoy the flavor combination of chocolate and raspberries.
  28. 28. From http://muffinrecipe.net/Sticky Rhubarb MuffinsIngredients4 tablespoons butter6 tablespoons dark brown sugar1 cup rhubarb, cut into small diceDough4 tablespoons butter, softened1/4 cup granulated sugar1 egg1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon nutmeg1/2 cup milkGrated rind of 1 orangeInstructionsPreheat oven to 350 degrees F.Mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixtureevenly into 12 muffin cups.Cream the softened butter and the sugar together, then beat in the egg.Mix together the flour, baking powder, baking soda, salt and nutmeg thoroughly, then add thebutter-sugar mixture alternately with the milk. Do not over-mix. Stir in the orange rind. Pourequal amounts of the batter into the muffin cups. Bake for 25 minutes.Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that thesticky glaze remains intact. Serve warm.From http://muffinrecipe.net/
  29. 29. Praline-Peach MuffinsIngredientsTopping1/4 cup packed brown sugar1/4 cup chopped pecans1 tablespoon firm butter or margarineMix with fork until crumbly. Set aside.Muffins1/2 cup packed brown sugar1/2 cup milk1/3 cup vegetable oil1 teaspoon vanilla extract1 egg1 2/3 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1 cup chopped fresh, frozen (thawed anddrained) or canned (well drained) peaches1/2 cup chopped pecansInstructionsPreheat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups or line withpaper baking cups.Beat brown sugar, milk, vegetable oil, vanilla extract and egg in a large bowl. Stir in flour,baking powder and salt just until moistened. Fold in peaches and pecans. Divide batter evenlyamong muffin cups (cups will be almost full). Sprinkle with reserved topping mixture. Bakefor 18 to 20 minutes or until golden brown. Immediately remove from pan.From http://muffinrecipe.net/
  30. 30. Rum-Nut MuffinsIngredients1 cup self-rising flour1/4 cup granulated sugar1 egg, beaten1/2 cup milk1/4 cup vegetable oil1/2 teaspoon vanilla extract2 tablespoons rum1/4 cup chopped pecansSifted confectioners’ sugarInstructionsCombine flour and sugar in a mixing bowl; make a well in center of mixture. Combineremaining ingredients except for confectioners sugar; add to dry ingredients, stirring just untilmoistened. Spoon into greased and floured 1 1/2-inch muffin pans, filling about two-thirdsfull. Bake at 400 degrees F for 12 to 14 minutes or until edges are lightly browned. Removefrom pans; sprinkle with confectioners sugar.Yields 2 1/2 dozen.From http://muffinrecipe.net/
  31. 31. Six-Week Bran MuffinsIngredients1 (20 ounce) box raisin or bran flakes3 scant cups granulated sugar5 teaspoons baking soda (optional)5 cups flour2 teaspoons salt4 eggs, beaten3/4 cup vegetable oil1 cup pecans, chopped (optional)1 quart buttermilkInstructionsMix raisin bran, sugar, baking soda, flour and salt in a very large bowl. Add beaten eggs, oil,nuts (if desired) and buttermilk. Mix well. Store in covered container in refrigerator and use asneeded.To use, grease muffin pans. Fill muffin pans two-thirds full.Preheat oven to 400 degrees F. Bake 15 to 20 minutes. Batter will keep for six weeks inrefrigerator or bake muffins and store in freezer. Serve with Honey Butter, if desired.Honey Butter8 ounces honey1 cup butter or margarine1 1/2 teaspoons cinnamonMix all ingredients until smooth.From http://muffinrecipe.net/
  32. 32. Southwestern MuffinsIngredients1/2 cup finely chopped sweet red pepper1/2 cup finely chopped sweet yellow pepper1/4 cup finely chopped onion2 tablespoons vegetable oil3/4 cup diced cooked ham1 1/2 cups blue or yellow cornmeal1 cup all-purpose flour1 tablespoon baking powder1 teaspoon salt1/4 cup granulated sugar2 eggs, beaten1 cup milk1/2 cup whipping cream1/4 cup vegetable oil1/4 cup butter or margarine, meltedInstructionsSauté peppers and onion in oil until tender; stir in ham.Combine cornmeal, flour, baking powder, salt and sugar in a large bowl; make a well incenter of mixture.Combine eggs and remaining ingredients; add to dry ingredients with pepper mixture, stirringjust until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 425degrees F for 15 to 20 minutes or until golden. Remove from pans immediately.Yields about 2 dozen.From http://muffinrecipe.net/

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