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* Exported from MasterCook II *
B/M ENGLISH MUFFIN BREAD
Recipe By : Donna German Bread Machine Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups Water
2 teaspoons Sugar
1 teaspoon Salt
1/4 teaspoon Baking soda
3 cups Bread flour
3 tablespoons Nonfat dry milk
2 teaspoons Yeast
These measurements are for the Large (1 to 1-1/2 lb) machine. Add ingredients according to your machine instructions. Use regular bread cycle.
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* Exported from MasterCook II *
BACON & ONION MUFFINS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads
Amount Measure Ingredient -- Preparation Method
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1/2 pound Bacon -- diced
1/4 cup Onion -- chopped
2 1/4 cups Unbleached flour -- sifted
3 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2 large Eggs -- slightly beaten
1/3 cup Milk
1 cup Dairy sour cream
Sesame seeds
Fry bacon until crisp.. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2-1/2" muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake at 375 degrees for 18-20 minutes or until golden brown. Serve hot with homemade jelly or jam.
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* Exported from MasterCook II *
BACON AND CORN MEAL MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup Martha White Self-Rising -- Corn Meal Mix
1 cup Martha White Self-Rising -- flour; sifted
3 tablespoons Sugar
1 Egg
1 cup Buttermilk
1/4 cup Vegetable oil or melted -- shortening
8 Strips bacon -- cooked/crumbld
Preheat oven to 425. Grease muffin cups. Stir together corn meal, flour, and sugar in mixing bowl. Beat eggs in separate bowl; stir in buttermilk and oil. Add liquid mixture to dry ingredients, stirring just until blended. Stir in crumbled bacon. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 15 to 18 minutes or until golden brown.
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* Exported from MasterCook II *
BACON AND ONION MUFFINS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1/2 pound Bacon -- Diced
2 1/4 cups Unbleached Flour -- Sifted
1/2 teaspoon Baking Soda
2 Large Eggs -- Slightly Beaten
1 cup Dairy Sour Cream
1/4 cup Chopped Onion
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Milk
Sesame Seeds
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion.
Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.
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* Exported from MasterCook II *
BACON MUFFINS
Recipe By : FIT FOR A KING - THE ELVIS PRESLEY COOKBOOK
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Cakes
Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour
3 teaspoons Baking powder
1/4 teaspoon Salt
3 tablespoons Sugar
2 Slices crisp bacon -- crumbled
1 Egg
1 cup Milk
2 tablespoons Bacon fat -- melted
Into a mixing bowl sift the flour, measure 2 cups and resift 3 times with the baking powder, salt, and sugar. Add the bacon. Beat the egg with the milk and melted fat. Add the milk mixture to the flour, stirring just until it is dampened. The batter should be somewhat blended but not too smooth. Spoon into greased muffin cups, filling each 2/3 full. Bake at 425 degrees F. for 20 minutes or until brown. Serve hot.
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* Exported from MasterCook II *
BACON TOPPED CHILI CORNBREAD MUFFINS
Recipe By : Pat Dwigans
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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4 Slices bacon -- diced
1 1/2 cups Stone ground yellow cornmeal
1/2 cup All-purpose flour
1/4 cup Instant miced onion
1 tablespoon Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
4 ounces Chopped green chilies -- drain
2 Eggs
3 tablespoons Bacon drippings -- OR
Melted butter -- or marg. oil
1 cup Monterey Jack cheese -- cubed
Preheat oven to 400 deg. Grease 12 (2 1/2-inch) muffin cups. In heavy skillet, over medium-high heat, cook bacon until crisp. Drain and reserve drippings. Reserve bacon bits. In large bowl, combine cornmeal, flour, minced onion, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, chilies, eggs and bacon drippings until blended. Stir into flour mixture just until moistened. Fold in cheese. Spoon into muffin cups. Sprinkle bacon bits over tops. Bake 15 to 20 minutes or until lightly browned. Remove from pan. Makes about 12 muffins.
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* Exported from MasterCook II *
BAKED APPLESAUCE MUFFIN DONUTS
Recipe By : Pat Dwigans
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Flour -- sifted
1 3/4 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 cup Sugar
1/3 cup Shortening
1 Egg -- beaten
1/4 cup Milk
1/2 cup Applesauce -- or grated raw apple
Sift together the dry ingredients. Add the 1/2 cup sugar. Mix in rest of ingredients and blend well.
Fill greased cupcake pans 2/3 full and bake at 350 for 20-25 minutes or until golden brown. Remove from pans and roll immediately in melted butter and then in the following topping: 1/4 cup melted butter or oleo 1 1/3 cups sugar 1 tsp cinnamon. Mix well together. This makes a bunch so you may want to make 1/2 recipe on the topping
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* Exported from MasterCook II *
BAKED DOUGHNUTS
Recipe By : Helen Jolly
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breads
Amount Measure Ingredient -- Preparation Method
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5 tablespoons Butter
2 1/4 teaspoons Baking powder
1/2 cup Sugar
1/4 teaspoon Salt
1 Egg
1/4 teaspoon Nutmeg
1/2 cup Milk
Cream butter and sugar together. Add egg, and blend. Sift dry ingredients together, and add to reamed mixture alternately with milk. Fill greased muffin tins 1/2 full. Bake in a 350` oven for 25 minutes. While still hot, brush tops with butter, and a mixture of 1/2 c. sugar and 1 t. cinnamon.
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* Exported from MasterCook II *
BANANA - CHOCOLATE MUFFINS
Recipe By : mara@kauri.vuw.ac.nz (Mara)
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts
Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup Flour -- white
1/2 cup Whole-wheat flour
1 teaspoon Baking powder
3/4 teaspoon Baking soda
1 Egg
1/2 cup Milk
50 grams Butter
3 tablespoons Corn syrup -- light
1 Banana -- mashed
3 tablespoons Chocolate chips
Sift dry ingredients together. Melt butter and golden syrup together. Let cool. Beat egg into milk, and stir into the butter-golden syrup mixture. Make a well in the dry ingredients, stir in liquid mixture, add banana and chocolate. The mixture should be rather lumpy, not stirred till it was smooth (or else the Muffins Will Crack apparently.) 2/3 fill muffin pans and bake at 180 C/350 F for 15 minutes. Yield : 12 large muffins.
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* Exported from MasterCook II *
BANANA CHOC. CHIP MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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-----JUDY GARNETT - PJXG05A-----
2 Extra-ripe bananas
2 Eggs
1 cup Brown sugar -- packed
1/2 cup Butter; or marg. -- melted
1 teaspoon Vanilla
2 1/4 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chocolate chips
1/2 cup Walnuts -- chopped
Puree bananas in blender (1 cup). In med. bowl, beat pureed bananas, eggs, sugar, butter and vanilla until well blended. In large bowl, combine flour, baking powder, cinnamon and salt. Stir in choc. chips and nuts. Make well in center of dry ingredients. Pour in banana mixture. Mix until just blended. Spoon into well-greased 2 1/2-inch muffin cups. Bake in 350 deg. oven 25 to 30 minutes. Remove from pan. Makes about 12 muffins.
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* Exported from MasterCook II *
BANANA CHOCOLATE CHIP MUFFINS
Recipe By : Motts, A Better Way to Bake
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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2 Extra-ripe bananas
2 Eggs
1 cup Brown sugar -- packed
1/2 cup Butter; or marg. -- melted
1 teaspoon Vanilla
2 1/4 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chocolate chips
1/2 cup Walnuts -- chopped
Puree bananas in blender (1 cup). In med. bowl, beat pureed bananas, eggs, sugar, butter and vanilla until well blended. In large bowl, combine flour, baking powder, cinnamon and salt. Stir in choc. chips and nuts. Make well in center of dry ingredients. Pour in banana mixture. Mix until just blended. Spoon into well-greased 2 1/2-inch muffin cups. Bake in 350 deg. oven 25 to 30 minutes. Remove from pan. Makes about 12 muffins.
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* Exported from MasterCook II *
BANANA GRAHAM MUFFINS
Recipe By : Motts, A Better Way to Bake
Serving Size : 16 Preparation Time :0:00
Categories : Low-Fat Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups Graham cracker crumbs
1 3/4 cups All-purpose flour
1/3 cup Light brown sugar -- packed
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Mashed bananas -- very ripe
1/2 cup Unsweetened applesauce -- natu
1/4 cup Skim milk
1 Egg
1/2 teaspoon Vanilla extract
1/2 cup Pecans; chopped -- optional
Preheat oven to 400 degrees; line muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine the graham cracker crumbs, flour, brown sugar, baking powder and salt. In a medium bowl, whisk together the bananas, applesauce, milk, egg and vanilla extract. Stir into the flour mixture just until moistened. Fold in the pecans, if desired. Spoon evenly into the muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove from the pan; cool on a wire rack for 10 minutes. Serve warm or cool completely. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
BANANA GRANOLA MUFFINS
Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff
Serving Size : 12 Preparation Time :0:00
Categories : Low-Fat Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups Whole wheat flour
1 tablespoon Baking powder
3/4 cup Mashed bananas -- very ripe
1/2 cup Skim dry milk
1/4 cup Maple syrup -- or honey
2 Egg whites
2 cups Nonfat granola -- or low fat
Topping:
1/4 cup Nonfat granola -- or low fat
Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the flour and baking powder; stir to mix well. Add the bananas, skim milk, maple syrup and egg whites; stir just until the dry ingredients are moistened. Stir in the granola. Fill the muffin cups 3/4 full with the batter; sprinkle the granola over the top, pressing lightly into the batter. Bake for 14 to 16 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
BANANA LEMON MUFFINS
Recipe By : San Francisco Encore Cookbook
Serving Size : 18 Preparation Time :0:00
Categories : Muffins Fruits
Amount Measure Ingredient -- Preparation Method
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4 ounces (1 stick) unsalted butter
1 1/4 cups Sugar
2 Large eggs
1 cup Mashed bananas
2 tablespoons Lemon juice
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking soda
Pinch of salt
3/4 cup Buttermilk
Preheat oven to 350 degrees. Grease 18 muffin cups. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Whip in bananas, lemon juice, and vanilla. Sift flour, baking soda, and salt together. Stir into banana mixture alternately with the buttermilk. Bake for 20 minutes, or until tester inserted in center comes out clean. Best served piping hot with a crock of sweet butter.
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