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* Exported from MasterCook II *
A.M. DELIGHT MUFFINS
Recipe By : Taste of Home - Feb/March 1996
Serving Size : 18 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour
3/4 cup Sugar
2 teaspoons Baking soda
1 1/2 teaspoons Ground cinnamon
1/2 teaspoon Salt
3 Eggs
1/2 cup Vegetable oil
1/2 cup Milk
1 1/2 teaspoons Vanilla extract
2 cups Peeled apples -- chopped
2 cups Carrots -- grated
1/2 cup Flaked coconut
1/2 cup Raisins
1/2 cup Sliced almonds
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add oil, milk and vanilla. ix well; stir into dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased of paper lined muffing cups three-fourths full. Bake at 375 degrees for 20-25 minutes or until muffins test done.
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* Exported from MasterCook II *
ALL-BRAN EXTRA FIBER MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Low-Fat
Amount Measure Ingredient -- Preparation Method
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1/2 cup Sugar
1 tablespoon Baking powder
2 cups Kellogg's all-bran cereal
1 1/4 cups Skim milk
1/4 cup Skim milk
1 Egg beaters 99% real egg pro
1 1/4 cups Flour
Stir 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 flour mixture stirring only until combined. Pour into 12 muffin cups. Bake at 400 degrees for 20 min until lightly brown. Serve warm.
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* Exported from MasterCook II *
ALMOND CRUMB TOP MUFFINS
Recipe By : Williams-Sonoma, March 1995
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins
Time/Life
Amount Measure Ingredient -- Preparation Method
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Topping:
2/3 cup All-purpose flour
2/3 cup Brown sugar
1 teaspoon Cinnamon
4 tablespoons Unsalted butter -- chilled
in small pieces
1/4 cup Slivered almonds
1/4 cup Raisins
Batter:
2 1/4 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
3/4 cup Sugar
1/2 cup Milk
1/2 cup Sour cream
1/3 cup Vegetable oil
1 Egg
1 tablespoon Orange zest
Topping: In a small bowl mix together flour, brown sugar and cinnamon. Add Sprinkle on topping. Bake until a toothpick inserted in center of muffin c Cool in pan for 5 minutes, then remove.
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* Exported from MasterCook II *
ALMOND MUFFINS
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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Filling:
6 ounces Cream cheese -- softened
-- 2 small packages
1 Egg
1 tablespoon Sugar
Muffin:
1 3/4 cups Flour
3/4 cup Toasted chopped almonds
1/3 cup Packed brown sugar
1 tablespoon Baking powder
5 teaspoons Pumpkin pie spice -- or
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon Salt
1 cup Canned pumpkin
3/4 cup Milk
1/4 cup Butter or margarine -- melted
2 Eggs -- beaten
In small bowl beat filling ingredients to blend well; set aside. In mixing bowl combine flour, almonds, brown sugar, baking powder, spices and salt. In second bowl, combine pumpkin, milk, butter and eggs; mix to blend well. Stir pumpkin mixture into dry ingredients; mix just until moistened. Fill 18 greased muffin cups with half of the batter; dividing equally. Spoon cream cheese filling over batter, dividing equally. Top with remaining batter to cover cheese layer. Bake in 400 degree oven 20 to 25 minutes, until light golden. Cool; remove from pans. Makes 1-1/2 dozen.
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* Exported from MasterCook II *
ALMOND POPPYSEED MUFFINS
Recipe By : Liz Jones 8/92.
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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3 cups Flour
2 1/4 cups Sugar
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 1/2 cups Vegetable oil
1 1/2 cups Milk
3 Eggs
1/2 teaspoon Almond extract
1 1/2 tablespoons Poppyseeds
Preheat oven to 350 degrees. Grease or use muffin papers to line 2 12 cup muffin tins. Combine flour, sugar baking powder, and salt. In another bowl whisk oil, milk, eggs and extract till smooth. Add dry ingredients mixing till moist. Then gentily stir in all the poppyseeds. Fill muffin tins and bake 30 minutes.
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* Exported from MasterCook II *
ALMOND-POPPY MUFFINS
Recipe By : PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1 Egg
3/4 teaspoon Salt
1/3 cup Sugar
1/4 cup Oil
1 cup Milk
2 cups Flour
1 tablespoon Baking powder
3/4 cup Chopped almonds
1/3 cup Poppy seeds
PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.
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* Exported from MasterCook II *
ALTDEUTXCHE BROTCHEN (OLD GERMAN MUFFINS)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Muffins
Amount Measure Ingredient -- Preparation Method
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3/4 cup Butter Or Margarine
1/2 cup Sugar
2 Eggs -- Large
1 tablespoon Rum
1 teaspoon Vanilla Extract
3 tablespoons Milk
1/2 teaspoon Cinnamon
2 teaspoons Baking Powder
2 1/4 cups Flour -- Unbleached
1/4 cup Almonds -- Ground
1 tablespoon Orange Rind -- Grated
1/4 cup Raisins -- If Desired
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour.
Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned.
Makes 18 muffins.
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* Exported from MasterCook II *
ALWAYS READY BRAN MUFFINS
Recipe By : Recipe contributed by Kay Baker Recipe
Serving Size : 30 Preparation Time :0:00
Categories : Brunch Low-Fat
Muffins
Amount Measure Ingredient -- Preparation Method
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3 cups Wheat bran cereal -- all bran
1 cup Boiling water
1 cup Sugar
1/2 cup Margarine
2 Egg whites
2 1/2 cups Flour
2 1/2 teaspoons Baking soda
1 teaspoon Salt
1/2 teaspoon Nutmeg
1 teaspoon Cinnamon
1 pint Buttermilk
Preheat oven to 400 degrees. Put 1 cup bran in small bowl. Add boiling water, stir, and let stand. In large bowl, cream sugar and margarine. Beat egg whites slightly and add to mixture. Add combines flour, baking soda, salt, and spices. Stir until mixed. Add the softened bran, remaining bran, and buttermilk. Mix well. Store in tightly covered container; refrigerate minimum of 12 hours. (Will keep up to 6 weeks.) Line muffin tins with paper baking cups, fill 2/3 full. Bake 18 minutes. (After baking, may dip top of muffin in melted margarine, then in sugar cinnamon mixture.)
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* Exported from MasterCook II *
ANADAMA MUFFINS
Recipe By : MARION CUNNINGHAM Copyright Los Angeles Times
Serving Size : 18 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup All-purpose flour
1 cup Whole-wheat flour
1 cup Yellow cornmeal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
1/4 cup Cider vinegar
1 1/2 cups Milk
2 tablespoons Butter -- melted
1 cup Raisins
Combine all-purpose flour, whole-wheat flour, yellow cornmeal, baking soda and salt in large mixing bowl. Stir with fork to blend well. Add molasses, vinegar, milk and butter. Stir briskly to blend. Stir in raisins. Fill 18 greased muffin tins 3/4 full of batter. Bake at 400 degrees just until cake tester comes out clean when inserted into center of muffin, about 12 minutes. Do not overbake. Remove from oven and serve warm. Makes 18 muffins.
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* Exported from MasterCook II *
ANADAMA MUFFINS (L.A. TIMES)
Recipe By : Marion Cunningham, L.A. Times Home Cook column, "Nothin' Says Lovin' ...", 1/26/95
Serving Size : 18 Preparation Time :0:00
Categories : Muffins La_Times
Amount Measure Ingredient -- Preparation Method
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1 cup All-purpose flour
1 cup Whole-wheat flour
1 cup Yellow cornmeal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
1/4 cup Cider vinegar
1 1/2 cups Milk
2 tablespoons Butter -- melted
1 cup Raisins
Combine all-purpose flour, whole-wheat flour, yellow cornmeal, baking soda and salt in large mixing bowl. Stir with fork to blend well. Add molasses, vinegar, milk and butter. Stir briskly to blend. Stir in raisins. Fill 18 greased muffin tins 3/4 full of batter. Bake at 400 degrees just until cake tester comes out clean when inserted into center of muffin, about 12 minutes. Do not overbake. Remove from oven and serve warm.
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* Exported from MasterCook II *
APPLE - NUT MUFFINS
Recipe By : From Domino Back of the Box.
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Amount Measure Ingredient -- Preparation Method
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-87
1 Egg
2/3 cup Apple juice or milk
1/2 cup Vegetable oil
1 teaspoon Vanilla
2 cups Flour
1/4 cup Sugar
1/4 cup Brown sugar -- packed
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Chopped nuts
Cinnamon sugar
1 Chopped apple
In bowl, beat egg with juice, oil and vanilla. Stir in flour, sugars, baking powder, and salt just until flour is moistened. (will be lumpy) Stir in nuts and apple. Fill prepared muffin tins. (greased or paper lined.) Sprinkle with cinnamon sugar. Bake at 400 F for 20 minutes or until golden brown.
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* Exported from MasterCook II *
APPLE AND CRANBERRY MUFFINS
Recipe By : Anita A. Matejka
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Unbleached flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/4 teaspoon Salt
2 Egg whites -- whipped
3/4 cup Brown sugar -- packed
1/4 cup Applesauce -- room temp
1 teaspoon Vanilla
3/4 cup Apples; peel -- chop finely
3/4 cup Cranberries -- chopped
Preheat oven at 350. Prepare 12 muffin pans with cooking spray and flour. In a mixing bowl, combine flour, baking soda, cinnamon, and salt. In another mixing bowl, combine egg whites, brown sugar, applesauce, vanilla, apples, and cranberries. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins 2/3 full. Bake 20 to 30 minutes, or until lightly browned.
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* Exported from MasterCook II *
APPLE BRAN MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Brunch Muffins
Mw
Amount Measure Ingredient -- Preparation Method
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1 cup Brown sugar
3/4 cup Butter
1/2 cup Molasses
2 Eggs
2 cups Flour
1 1/2 cups 100% bran cereal
3 teaspoons Baking soda
3 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Salt
1 pound Can applesacue
Cream sugar and butter. Beat in eggs and molasses. Add dry ingredients, then applesauce. Will look curdled. Use 2 paper liners per muffin and fill 1/2-full. Last up to 4 weeks. Cook on medium-high (4 muffins - 2-1/2 minutes; 6 muffins - 3-1/2 minutes.)
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* Exported from MasterCook II *
APPLE BRAN MUFFINS MICROWAVE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Amount Measure Ingredient -- Preparation Method
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1 cup Brown sugar -- packed
3/4 cup Butter or margarine
1/2 cup Molasses
2 Eggs
2 cups Flour -- all-purpose
1 1/2 cups 100% bran cereal
3 teaspoons Baking soda
3 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Salt
1 pound Applesauce -- canned
Cream sugar and butter. Beat in eggs and molasses. Add dry ingredients, then applesauce. Will look curdled. Use 2 paper liners per muffin and fill 1/2-full. Cook on medium-high (4 muffins - 2-1/2 minutes; 6 muffins - 3-1/2 minutes.) These muffins will keep for several days.
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* Exported from MasterCook II *
APPLE BUTTER SPICE MUFFINS
Recipe By : "Cooking Class Breads"
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1/2 cup Pecans or walnuts
1/2 cup Sugar
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/8 teaspoon Ground allspice
2 cups All-purpose flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1 cup Milk
1/4 cup Vegetable oil
1 Egg
1/4 cup Apple butter
Preheat oven to 400F. Grease or paper-line 12 (2 1/2-inch) muffin cups. Place pecan on cutting board; chop with chef's knife. Combine sugar, cinnamon, nutmeg and allspice in large bowl. Toss 2 tablespoons sugar mixture with pecans in small bowl; set aside. Add flour, baking powder and salt to remaining sugar mixture. Combine milk, oil and egg in medium bowl. Stir into flour mixture just until moistened. Spoon 1 tablespoon batter into each prepared muffin cup. Spoon 1 teaspoon apple butter into each cup. Spoon remaining batter over apple butter. Sprinkle reserved sugar-nut mixture over each muffin. Bake 20 ro 25 minutes or until golden brown and wooden toothpick inserted in center comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cold.
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