[ Pobierz całość w formacie PDF ]
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.
BLUEBERRY PUMPKIN MUFFINS
1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.
Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-5.html (5 of 16) [12/17/1999 10:39:53 AM]
COLLECTION: Muffins (5 of 5)
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.
Oatmeal Muffins
1 c flour
1/4 c granulated sugar
3 t baking powder
1/2 t salt
1 c quick-cooking oatmeal (NOT instant)
1 egg, slightly beaten
1 c milk
3 T vegetable oil
Preheat oven to 425 degrees Fahrenheit. Grease 12 muffin tins
with shortening. Sift together flour, sugar, baking powder, and
salt. Add oatmeal, stir to mix. Mix in egg, milk, and oil,
stirring only to moisten. Fill 12 muffin tins and bake for 15
minutes or until lightly golden brown on top.
NASHI & APRICOT YOGHURT MUFFINS
1.1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 beaten eggs
1 cup wholemeal flour, 2 cups finely chopped nashi, 1/4 cup oil
1/4 cup finely chopped dried apricots, 1 cup apricot yoghurt, 1 tsp ginger
1/4 cup low-fat milk, 1/2 tsp ground cloves
Preheat oven to 400oF, prepare pans. Sift the flour with the b/pdr & soda,
add the wholemeal flour. Add the nashi & apricots. To the eggs add the oil
yoghurt, milk & spices. Add the dry mix to the wet mix until just combined.
Spoon into pans & bake for 20 mins or until cooked. Makes 12. 169 calories
per muffin. *Note: I believe Nashi are called Asian Pears in the States.
Pears can be used to replace Nashi if desired.
NONAME MUFFINS
3/4 cup butter, 1 cup milk, 2 lightly beaten eggs, 3/4 cup sugar
3 cups flour, 6 tsp baking powder, 1/4 tsp salt, 1 cup coconut
1 can crushed pineapple (about 13-14 ozs)
Preheat oven to 350oF, prepare pans. Melt butter, blend in milk, eggs &
pineapple. Combine sugar, flour, b/pdr, salt & coconut. Add to wet mix until
just combined. At this stage if mixture is too dry add another 1/4 cup of
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-5.html (6 of 16) [12/17/1999 10:39:53 AM]
COLLECTION: Muffins (5 of 5)
milk. Spoon into pans & sprinkle tops with sugar, bake for about 20
mins or until golden brown. This recipe came from a lady that makes muffins
for a living, consequently they will rise up rather large! You might like to
try them with less baking powder.
ORANGE & CARROT MUFFINS
1 cup buttermilk, 1 beaten egg, 1/3 cup melted butter, 1 tsp vanilla
1 cup whole wheat or plain flour, 1 tsp baking soda, 1 cup quick cooking oats
1/2 cup brown sugar, 1 cup finely shredded carrot, grated rind of 1 orange
2 tsp baking powder, 1 tsp salt
Preheat oven to 375oF, prepare pans. Pour buttermilk over oats in bowl. Add
beaten egg, melted butter, sugar, carrots, vanilla & rind & mix thoroughly.
Combine dry ingredients & add to wet mix until just combined. If desired,
raisins or date may be added at this point. Spoon into pans & bake for 15-20
mins or until done. Makes 12 muffins.
ORANGE OATMEAL MUFFINS
1 cup oats soaked in 1/2 cup orange juice & 1/2 cup boiling water for 15 mins
1/2 cup butter, 1/2 cup brown sugar, 1 cup raisins, 1 tsp baking powder
1 tsp salt, 1/2 cup sugar, 2 beaten eggs, 1 cup flour, 1 tsp baking soda
1 tsp vanilla
Preheat oven to 375oF, prepare pans. Cream butter & sugars, beat in eggs &
stir in the oat mixture. Stir in raisins & vanilla. Mix flour, baking powder,
baking soda & salt, add to wet mix until just combined. Spoon into pans &
bake for 20 mins or until done. Makes 12 muffins.
OVERNIGHT BRAN & DATE MUFFINS
Dry Mix - 1.1/4 cups flour, 1 tsp bicarbonate of soda, 1 tsp cinnamon
1/2 cup sugar, 1.3/4 cups unprocessed bran
1 cup finely chopped dates
Wet Mix - 1/2 cup oil, 1.1/2 cups buttermilk, 1 lightly beaten egg
Sift first 4 dry mix ingredients, stir in bran & dates. Combine wet mix
ingredients. Add the dry mix to the wet mix until just combined, cover &
refrigerate overnight. (These muffins can be made & cooked on the same day,
but are not as nice as if the mixture is left to stand overnight). Next day,
spoon into prepared pans & bake at 425oF for 20 mins or until done. Serve hot
with butter. Makes 20 muffins.
PEARADISE MUFFINS
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-5.html (7 of 16) [12/17/1999 10:39:54 AM]
COLLECTION: Muffins (5 of 5)
1 cup flour, 1 cup whole wheat flour, 1.1/2 tsp baking soda, 1/2 tsp cinnamon
1.1/2 tsp baking powder, 1/4 tsp nutmeg, 1/2 tsp salt, 1 cup yoghurt
1/4 cup oil, 1/3 cup honey, 1 beaten egg, 1 cup diced pears
Preheat oven to 375oF, prepare pans. Mix dry ingredients together. Stir pears
lightly into dry ingredients. Combine yoghurt, oil, honey & egg, add dry mix
to wet mix until just combined. Spoon into pans & bake for 20-25 mins or
until done. Makes 15 muffins.
Variation: Grated lemon or orange rind may be added.
To use sweet milk: omit yoghurt & baking soda, increase baking powder to 3
tsps & use 1 cup fresh milk.
PLANTATION HERB MUFFINS
1 cup cold cooked brown rice, 3 Tbsp oil, 2 eggs, 2 cups flour, 1/2 tsp salt
4 tsp baking powder, 1 cup milk, 1/4 tsp basil, 1/4 tsp marjoram
1/4 tsp oregano, 1/4 cup grated parmesan cheese
[ Pobierz całość w formacie PDF ]