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* Exported from MasterCook II *
APPLESAUCE OATMEAL MUFFINS
Recipe By : Sue Klapper
Serving Size : 15 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Oatmeal
1 1/4 cups All-purpose flour
3/4 teaspoon Cinnamon
1 teaspoon Baking powder
3/4 teaspoon Baking soda
1 cup Unsweetened applesauce
1/2 cup Skim milk
1/2 cup Packed brown sugar
3 tablespoons Oil
1 Egg white
***topping***
1/4 cup Oatmeal
1 tablespoon Brown sugar
1/8 teaspoon Cinnamon
1 tablespoon Margarine -- melted
In large bowl, combine oatmeal, flour, cinnamon, baking powder, and baking soda. Add applesauce, milk, brown sugar, oil, and egg white; mix until dry ingredients are just moistened. Fill muffin cups almost full. In small bowl, combine topping ingredients; sprinkle evenly over batter. Bake in 400 oven for 20 minutes or until deep golden brown.
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* Exported from MasterCook II *
APPLESAUCE SPICE RAISIN MUFFINS
Recipe By : Wild about Muffins, Angela Clubb
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Muffins Brunch
Amount Measure Ingredient -- Preparation Method
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a large bowl combine wel
2 Eggs
1/3 cup Brown sugar
1/2 cup Oil
1 cup Applesauce
1/2 cup Raisins -- in smaller bowl comb
1 3/4 cups Flour -- all-purpose
1 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/8 teaspoon Allspice
Combine wet and dry mixtures and fold together until just mixed. Spoon into prepared pan. Bake at 400 F for 20-25 minutes. Remove from pan and cool on rack.
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* Exported from MasterCook II *
APPLESAUCE-OAT BRAN MUFFINS
Recipe By : The New Dr. Cookie Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Low-Fat Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup All-purpose flour -- unbleache
1 cup Oat bran
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Nutmeg -- grated
1 large Egg
1/2 cup Brown sugar -- packed
2 tablespoons Vegetable oil
1 cup Unsweetened applesauce
3/4 cup Rolled oats -- old-fashioned
1/2 cup Apple; unpeeled -- chopped
Preheat oven to 400 degrees; coat muffin pans with nonstick cooking spray. Whisk the flour with the oat bran, baking powder, baking soda, cinnamon and nutmeg; set aside. Beat the egg, brown sugar and oil with an electric miser on medium speed until smooth.
Add the applesauce and oats; beat again. Mix the flour mixture and chopped apple into the batter by hand just until combined. Spoon batter into the muffin cups, filling 2/3 full. Bake for 15 to 20 minutes, or until lightly browned, puffed up and a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for about 10 minutes; remove from pans. Serve warm or cool completely on rack.
Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
APRICOT & WALNUT MUFFINS **
Recipe By : -----PATTI - VDRJ67A-----
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Amount Measure Ingredient -- Preparation Method
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2 cups Self rising flour
1/2 cup Light brown sugar -- packed
1/3 cup Dried apricots -- finely chopd
1/2 cup Walnuts -- finely chopped
1 teaspoon Cinnamon
1/2 cup Butter or margarine -- melted
3/4 cup Milk
1 Egg -- slightly beaten
Preheat oven to 400~ amd grease 12 muffin cups. In large bowl, combine flour, sugar, apricots, walnuts and cinnamon. Make a well in the center and pour in the melted butter. Beat milk and egg and pour into well. Mix until flour is just moistened and batter is lumpy. Fill muffin cups 2/3 full. Bake for 20 minutes, or until muffins are golden. Cool slightly, then loosen from pan. Cool on a wire rack.
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* Exported from MasterCook II *
APRICOT BRAN MUFFINS 2
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 1/2 cups Wheat bran
1 1/4 cups Buttermilk -- nonfat
1 cup Whole wheat flour
1 teaspoon Baking soda
1/3 cup Brown sugar -- packed
2 Egg whites
1 cup Dried apricots -- chopped
Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the bran and buttermilk and set aside for 15 minutes. Combine the flour, baking soda and brown sugar; stir to mix well. Add the bran mixture and the egg whites; stir just until the dry ingredients are moistened. Fold in the apricots. Fill the muffin cups 3/4 full with the batter. Bake for 16 to 18 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 *
APRICOT MUFFINS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Muffins Fruits
Diabetic
Amount Measure Ingredient -- Preparation Method
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1/2 cup Dried Apricots -- finely
1/3 cup Unsweetened Apple Juice
1 cup Whole Wheat Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Ground Cardamom
1/3 cup Walnuts -- chopped
3 tablespoons Vegetable Oil
1 tablespoon Sugar
1 Egg
Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, cardamom and walnuts in a bowl. Beat together the oil, sugar and egg. Add the apricots, with the juice, and egg mixture to the flour. Mix just until all the ingredients are blended. Spoon into oiled muffin tins, or paper muffin cups, filling three--fourths full. Bake in a 350-degree oven for 10 to 15 minutes, or until golden brown. Makes 8
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* Exported from MasterCook II *
APRICOT MUFFINS (LF)
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Low-Cal Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup ;water -- boiling
1 1/2 cups Dried apricots -- 1/2 lb cut
small pieces
2 cups Flour, all-purpose
1 cup Flour, whole-wheat
1 cup Sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 Eggs -- beaten -=or=-
1/2 cup Eggs, substitute
1/4 cup Oil -- -=or=- melted margar
1 cup Orange juice
x Nonstick cooking spray;
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* Exported from MasterCook II *
APRICOT OAT MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Amount Measure Ingredient -- Preparation Method
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1/2 cup Wheat germ
1/2 cup Whole-wheat flour
3 tablespoons Brown sugar
2 tablespoons Grated orange peel
2 teaspoons Baking powder
1 Egg
2 tablespoons Sunflower oil
1/2 cup Orange juice
1/4 cup Skim milk
2 tablespoons Raisins
Preheat oven to 400 F. Grease a 12-cup muffin tin with margarine. Combine oat bran, wheat germ, whole-wheat flour, brown sugar, orange peel and baking powder. Set aside. In a mixing bowl, mix egg, sunflower oil, orange juice and skim milk. Mix in dry ingredients until just moistened. Carefully mix in raisins. Fill muffin tin and bake for 15 minutes or until golden brown and a cake tester comes out clean.
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* Exported from MasterCook II *
APRICOT SUNSHINE MUFFINS
Recipe By : Pillsbury, Healthy Baking
Serving Size : 12 Preparation Time :0:00
Categories : Low-Fat Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup All-purpose flour
1 cup Whole wheat flour
1 1/2 teaspoons Baking soda
1 teaspoon Orange peel -- grated
1/4 teaspoon Salt
8 ounces Lowfat apricot yogurt -- -or lowfat orange yo
1/2 cup Dried apricots -- chopped
1/3 cup Orange juice
1/4 cup Honey
1/4 cup Oil
1 Egg -- slightly beaten
Preheat oven to 375 degrees; line muffin cups with paper baking cups or grease the bottoms only. In a large bowl, combine the flours, baking soda, orange peel and salt; mix well. In a medium bowl, combine the yogurt, apricots, juice, honey, oil and egg; mix well. Add to the dry ingredients; stir just until the dry ingredients are moistened. Divide the batter evenly among the muffin cups. Bake for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove from the pan. Serve warm.
Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
APRICOT-PINEAPPLE MUFFINS
Recipe By : The New Dr. Cookie Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Low-Fat Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup Crushed pineapple in juice -- -undrained
1/2 cup Dried apricots -- finely chopp
2 cups All-purpose flour -- unbleache
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Nutmeg -- grated
1/2 teaspoon Ground ginger
1 large Egg
1/2 cup Brown sugar -- packed
2 tablespoons Vegetable oil
1/2 cup Unsweetened pineapple juice
Preheat oven to 400 degrees; coat muffin tins with nonstick cooking spray. Mix the crushed pineapple with the dried apricots; set aside. Whisk the flour with the baking powder, cinnamon, nutmeg and ginger; set aside. Beat the egg, brown sugar and oil with an electric mixer on medium speed until smooth. Add the pineapple juice and beat again. Add the pineapple and apricots; beat again. Stir in the flour mixture by hand just until combined. Spoon batter into muffin cups, filling 2/3 full. Bake for 15 to 20 minutes, or until lightly browned, puffed up and a toothpick inserted in the center comes out clean. Cool in tins on a wire rack for about 10 minutes; remove from tins. Serve warm or cool completely on rack. Penny Halsey (ATBN65B).
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* Exported from MasterCook II *
APRICOT-PRALINE MUFFINS
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1/2 cup Pecans,halves -- or chopped
1/2 cup Margarine,regular,soft -- melt
1/2 cup Apricots,dried -- uncooked
1/2 cup Brown sugar -- packed
1 teaspoon Cinnamon -- ground
2 cups Buttermilk biscuit mix
2/3 cup Milk
Preheat oven to 425~ Grease a 12-cup muffin pan.
Fit the steel knife blade into the work bowl. Process the pecans until chopped into 1/8-inch pieces.
Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup. With the steel knife blade still attached, process apricots until chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk. Process until batter is well mixed, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pieces of apricots should still be visible. Drop by spoonsful into muffin cups.
Bake until a wooden pick inserted in center of a muffin comes out clean, about 15 minutes. Do not push pick all the way to bottom. Remove from oven and invert muffin pan on a serving plate. DO NOT remove pan, let stand 10 minutes so pecans and margarine will drop down onto muffins.
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* Exported from MasterCook II *
ARKANSAS OATMEAL 'N' BROWN SUGAR MUFFINS
Recipe By : War Eagle Mill in Rogers Arkansas; by Miller Zoe Medlin.
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup Whole-wheat flour
1 cup Raw wheat germ
1 tablespoon Baking powder
1/2 teaspoon Salt
1/3 teaspoon Brown sugar -- firmly packed
3 tablespoons Butter
1 large Egg
1 cup Oatmeal -- cooked cooled
1 1/3 cups Milk
1/2 cup Raisins -- optional
Heat oven to 425 degrees. Grease twelve 2 to 21/2 inck muffin-pan cups. Mix flour, wheat germ, baking powder, salt and sugar in large bowl. Cut in butter using fingertips. Using wooded spoon or wire whisk, beat egg, oatmeal and milk in second bowl to blend well. Sitr oatmeal mixture into flour mixture only until just blended. Quickly fold in raisins, if using. Spoon batter into prepared muffin-pan cups, generously filling each three-fourths full. Bake 18 to 20 min. until lightly browned and sharp knife inserted in center of muffin comes out clean. Makes 12 muffins.
P.S. Remember the secret to making the perfect muffin is to not over mix it, just enough to blend.
Formatted by Elaine Radis
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* Exported from MasterCook II *
AUNT ESTHER'S CHERRY MUFFINS
Recipe By : Ester Dunlap, Stamford (Nebr.) Centennial Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Brunch Breads
Muffins
Amount Measure Ingredient -- Preparation Method
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3 Eggs -- separated
1 cup Sugar
1 cup Shortening
3 cups Flour
1 cup Sour milk
1/2 teaspoon Salt
1/2 teaspoon Soda
1/4 teaspoon Cinnamon
1 cup Cherry preserves
Beat 1 tablespoon water with egg yolks. Cream sugar and shortening. Add yolks, then dry ingredients, alternating with milk. Add preserves. Fold in (whipped) whites of eggs. Bake at 400 degrees in muffin pans, until done. Note: This dough keeps several weeks in a tightly sealed container in refrigerator.
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