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* Exported from MasterCook II *
BASIC ENGLISH MUFFINS
Recipe By : Barbara Day GWHP32A
Serving Size : 24 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 -YEAST-FLOUR MIXTURE
2 cups Flour -- all purpose
2 tablespoons Sugar -- or honey
2 teaspoons Salt
1 tablespoon Yeast -- dry active/1 pkg
MIXTURE
1 3/4 cups Milk
1/4 cup Water
1 tablespoon Butter
1 Egg
4 cups Flour -- all-purp.divided
1/2 cup Cornmeal
YEAST-FLOUR MIXTURE: In large bowl of mixer stir together 2 cups flour, th sugar, salt and dry yeast; set aside.
LIQUID MIXTURE: Heat milk, water and butter until very warm (120 to 130 de grees). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes. Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky. Cover with plastic wrap and let rise in warm, draft-free place until double, about 1 hour.
Punch down. Cover and let rise again until double, about 45 minutes. Punch down. On lightly floured surface roll out 1/2-inch thick. With 3 1/4-inch round cutter (or clean tuna can opened at both ends) cut out muffins. Sprinkle cookie sheets lightly with cornmeal. Add muffins, about 1-inch apart. Sprinkle addition al cornmeal. Cover; let rise in warm, draft-free place until double, about 45 minutes. Heat lightly greased griddle or heavy skillet. With wide metal spatula carefully remove muffins (do not compress or puncture muffins or they will collapse) to griddle. Bake over very low heat 8 to 10 minutes on each side or until light brown. (Muffins should sound hollow when tapped.) Cool on racks. To serve, split with fork tines; toast.
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* Exported from MasterCook II *
BASIC MUFFINS 1
Recipe By : McDougall
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups Whole-wheat flour
2 teaspoons Baking powder
1/4 cup Honey
2 cups Water -- or nut milk
2 tablespoons Applesauce
1/2 teaspoon Vanilla
Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes.
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* Exported from MasterCook II *
BASIC MUFFINS 2
Recipe By : McDougall
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups Whole-wheat flour
2 teaspoons Baking powder
1/4 cup Honey
2 cups Water -- or nut milk
2 tablespoons Applesauce
1/2 teaspoon Vanilla
1/2 cup Raisins
Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes.
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* Exported from MasterCook II *
BASIC MUFFINS 3
Recipe By : McDougall
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups Whole-wheat flour
2 teaspoons Baking powder
1/4 cup Honey
2 cups Water -- or nut milk
2 tablespoons Applesauce
1/2 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/2 teaspoon Mace
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Ginger
Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes.
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* Exported from MasterCook II *
BASIC MUFFINS 4
Recipe By : McDougall
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup Whole-wheat flour
2 teaspoons Baking powder
1/4 cup Honey
2 cups Water -- or nut milk
2 tablespoons Applesauce
1/2 teaspoon Vanilla
1 cup Cornmeal
Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes.
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* Exported from MasterCook II *
BASIC MUFFINS/LOW FAT
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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3/4 cup Low-fat or skim milk
1/2 cup Unsweetened applesauce
2 Egg whites
2 cups All purpose flour
1/2 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Frozen blueberries
Or raspberries
Or cranberries
Here's a basic recipe - a little chewy but delicious....Combine first 3 ingrediemts, add dry, stir in berries. Bake at 375 degrees for 15-18 min.
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* Exported from MasterCook II *
BAY BRIDGE BRAN MUFFINS
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups All-bran cereal
1 cup Bran buds cereal
1 cup -water -- boiling
1 1/2 cups Sugar
1/2 cup Vegetable shortening
2 Eggs
1/2 teaspoon Vanilla
2 1/2 cups Flour
2 1/2 teaspoons Baking soda
1/2 teaspoon Salt
2 cups Buttermilk -- fresh
2/3 cup Raisins
Preheat oven to 400 degrees. Combine cereals and water;mix well and let cool. Cream sugar, shortening,eggs and vanilla. Sift flour,soda and salt together. Add to creamed mixture, alternating with the buttermilk. Add Bran mixture. Fill greased muffin tins 2/3 full and bake at 400 dgrees for 15-20 minutes. Batter may be kept stored in Refrigerator for up to 6 weeks. then Bake a fresh batch daily, or you may bake them all at once and freeze them, then reheat when ready to serve. This is simular to the Frug's recipe,but with raisins, and I add about 2 cups to his recipe which is larger.
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* Exported from MasterCook II *
BERRY MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low-Cal Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups Biscuit mix
1 cup Unflavored yogurt
Non-nutritive sweetener to -- equal 1/4 cup + 2 T
1 Egg
1 cup Berries;blue, black -- etc
2 teaspoons Grated lemon peel
Preheat oven to 425 degrees F. Grease a 12 muffin (2 1/2") tin. Combine mix and sweetener equivalent to 1/4 cup sugar in bowl; add yogurt. Add egg; beat with fork until well combined. Fold berries gently into batter with rubber spatula; place about 1/4 cup batter into each muffin cup. Combine lemon peel and remaining sweetener and mix well. Sprinkle over batter; bake until golden brown (20 to 25 minutes). Serve hot.
Yields 12 muffins.
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* Exported from MasterCook II *
BEST CRANBERRY MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1/4 cup Butter
1 1/2 cups Unsifted flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 cup Sugar
1 large Egg
1/2 cup Milk
1 cup Fresh cranberries
2 tablespoons Sugar
1/4 teaspoon Cinnamon
Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon. Coarsely chop cranberries with knife.
Generously butter a 12 cup muffin pan. In a small saucepan or skillet, melt butter; set aside to cool. In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar. In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Add cranberries; lightly stir in; do not beat. Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup. Bake in a preheated 375~ oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes. If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven. To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350~ oven for 10 minutes.
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* Exported from MasterCook II *
BIG BATCH LEMON MUFFINS
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetables Breads
Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Unbleached all-purpose flour
1 1/2 teaspoons Cream of tartar
1 tablespoon Baking powder
1/4 teaspoon Sea salt
1/4 teaspoon Ground nutmeg
5 1/2 cups Whole wheat flour
1/2 cup Wheat germ
1 package (10.5) soft silken tofu -- drained
1/4 cup Lemon juice
1 tablespoon Egg replacer
1/2 cup -- water
1/2 cup Natural applesauce
1 cup Brown sugar
1/2 cup Light corn syrup
1/2 cup Frozen white grape juice -- concentrate; thawed
1 teaspoon Vanilla extract
1 teaspoon Grated lemon peel
1/2 teaspoon Cinnamon
Preheat oven to 400 deg. Oil and lightly flour muffin pans. Sift all-pourpose flour, creamof tartar, baking pwoder, salt and nutmeg into a large bowl.Stir in whole wheat flour and wheat germ. Set aside. Place tofu and 2 tbs lemon juice in a food processor and blend until smooth. Set aside. In a small bowl, whisk egg replacer with water until foamy. In a medium bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 tbs lemon juice. Fill muffin cups 2/3 full with batter and lightly dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes. Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool.
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* Exported from MasterCook II *
BISCUIT MUFFINS
Recipe By : Lightly Ethnic.
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup Flour
2 tablespoons Sugar
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Canola oil
Put all ingredients except flour in bowl. Gently mix; adding flour gradually. Grease muffin tin and put balls of dough in tin. Bake at 375 until browned.
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* Exported from MasterCook II *
BISQUICK BANANA MUFFINS
Recipe By : -----SHARON MEHL - CFFM46A-----
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Muffins
Amount Measure Ingredient -- Preparation Method
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1 Egg
2 cups Bisquick -- regular or lite
1 cup Bananas -- ripe mashed
1/4 cup Sugar
2 tablespoons Milk
2 tablespoons Oil
1/2 cup Pecans -- chopped
Preheat oven to 400 degrees. Slightly beat egg and all ingredients. Pour into greased muffin pan. Bake 15-17 minutes.
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