Muffin Recipes #1

* Exported from MasterCook II *

APPLE AND CRANBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Tvfn

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. Yield: 12 servings

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* Exported from MasterCook II *

APPLE MUFFINS WITH MAPLE GLAZE

Recipe By : THE DESSERT SHOW SHOW#DS3237
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Tvfn

Amount Measure Ingredient -- Preparation Method
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1 1/3 cups All-purpose flour
1 cup Oats -- quick
or old fashioned
1/2 cup Sugar
1 tablespoon Baking powder
2 teaspoons Ground cinnamon
1/2 cup Milk
1/3 cup Butter -- melted
1/4 cup Maple syrup -- r maple

Syrup
2 Egg whites -- lightly beaten
1 cup Chopped apple
Toasted pecan halves
Glaze:
1/4 cup Powdered sugar
1 1/2 tablespoons Maple syrup -- - or maple flavored

Preheat oven to 400 degrees. Line 12 cup muffin tin with baking liner cups. Mix together flour, oats, sugar, baking powder and cinnamon. Mix together milk, butter, syrup and egg whites. Mix together wet and dry ingredients just until blended. Gently stir in apples. Fill muffin cups almost full. Top each with a pecan halve if desired. Bake 20-25 minutes or until golden brown. Let stand a few minutes. Remove from pan. Cool about 10 minutes.
Glaze: Mix together powdered sugar and maple syrup.
Stir until smooth. Leave muffins sitting on cooling rack under which you have placed sheets of waxed paper. Drizzle glaze over muffins.

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* Exported from MasterCook II *

Apricot-Praline Muffins

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:35
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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1/2 cup pecan halves -- chopped
1/2 cup margarine -- melted
1/2 cup dried apricots
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups biscuit mix
2/3 cup milk

Preheat oven to 425 degrees. 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 spoonfuls 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. Yield: 12 muffins.

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* Exported from MasterCook II *

Banana Crumb Muffins

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 Large ripe bananas -- mashed
3/4 Cup sugar
1 egg
1/3 Cup butter -- melted
TOPPING:
1/3 Cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter. Stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths ful. Combine the fist three topping ingredients; cut in brtter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes. Cool in pan 10 minutes before removing from pan. Bill and Nancy Read JM

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* Exported from MasterCook II *

Bennington Blueberry Maple Muffins

Recipe By : The Great American Bake Sale
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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1 cup bran flakes -- lightly crushed
1 cup sour cream
1 cup maple syrup
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 cup blueberries
1 cup walnuts -- chopped

The night before baking, combine bran flakes with sour cream and maple syrup; refrigerate overnight. Preheat oven to 400 degrees; grease muffin pans or line with paper baking
cups. Beat eggs until frothy and blend into bran flake mixture. Combine flour with baking soda and stir into batter until blended; be careful not to overmix. Fold in blueberries. Spoon batter into prepared pans; sprinkle walnuts evenly over muffins. Bake for 15 to 20 minutes. Let cool for 5 minutes; remove from pans.

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* Exported from MasterCook II *

Best Apple-Cranberry-Nut Muffins

Recipe By : Jo Anne Merrill
Serving Size : 18 Preparation Time :0:30
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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2 cups apples -- peeled, shredded
1 1/3 cups sugar
1 cup cranberries -- chopped
1 cup carrots -- shredded
1 cup black walnuts -- chopped
2 1/2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs -- beaten
1/2 cup vegetable oil

In a large mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans. Yield: 18 muffins

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* Exported from MasterCook II *

BLUEBERRY CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient -- Preparation Method
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1 1/3 cups All-purpose white flour
2/3 cup Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
1 cup Blueberries
1 Egg
2/3 cup Skim milk
1/2 cup Honey
3 tablespoons Vegetable oil -- preferably
oil
1 teaspoon Sugar

Preheat oven to 400 degrees. Spray a muffin tin with nonstick cooking spray or lightly brush with oil. In a large
bowl, stir or whisk together the flour, cornmeal, baking powder, cinnamon and salt. Add the blue- berries and toss to coat with flour mixture. In a smaller bowl, lightly beat the
egg. Add the nilk, honey and oil, whisking until well combined. Add the liquid mixture to the dry ingredients and stir until just combined. Do not overmix. Divide the batter equally among 12 muffin cups, filling each about two-thirds full. Sprinkle the tops with sugar. Bake for 18 to 22 minutes, until well-risen and golden. Turn out onto a rack to cool. 169 calories per serving: 4 grams fat, 143 mg sodium and 18
mg cholesterol. COMMENTS: Yellow cornmeal, preferably stone-ground, adds a delicious flavor and golden hue to these moist muffins. If using frozen blueberries, do not thaw. Simply rinse off ice crystals, then pat dry completely on paper towels. Toss separately with about 3 tablespoons of the flour, then stir in after the liquid is added. Source: Eating Well Magazine - July/August, 1993

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* Exported from MasterCook II *

BLUEBERRY MINI MUFFINS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Low-Fat Muffins

Amount Measure Ingredient -- Preparation Method
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2 cups All-purpose flour
1/2 cup Granulated sugar
3 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/8 teaspoon Salt
1 Egg
3/4 cup Milk -- 2% lowfat
1/3 cup Oil
1 teaspoon Vanilla extract
1 cup Blueberries -- fresh or frozen
not thaw frozen berries

Recipe by: Pillsbury, Healthy Baking Preheat oven to 400 degrees; spray miniature muffin cups with nonstick cooking spray or line with paper baking cups. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt; mix well. Beat the egg in a small bowl. Add the milk, oil and vanilla extract; mix well. Add to the dry ingredients; stir just until the dry ingredients are moistened. Carefully stir in the blueberries. Fill the muffin cups 2/3 full. Bake for 10 to 15 minutes, or until light golden brown and 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 *

Blueberry Muffins

Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:25
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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1/4 cup vegetable shortening -- solid
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
2 tablespoons sugar
1 orange -- juice and rind
1/2 cup milk
1/2 cup orange juice
1 cup blueberries

Grate the orange peel and set aside. Squeeze orange; you will need 1/2 cup juice. Cream shortening in mixing bowl. Add eggs and mix well. Sift flour, baking powder and sugar together; stir in orange peel. Add flour mixture, milk and orange juice alternately to shortening. Stir well after each addition. Batter will be stiff. Fold in blueberries. Grease small muffin cups or use paper liners. Fill each 1/2 full of batter. Bake in preheated 375-degree oven for about 20 minutes or until browned. Yield: about 24 small muffins.

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* Exported from MasterCook II *

Blueberry Muffins With Streusel Topping

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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2 Cups flour
1/2 Cup sugar
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 eggs lightly beaten
1 Cup lemon yogurt -- (8 oz)
1/2 Cup vegetable oil
1 Cup fresh or frozen blueberries
Streusel Topping:
1/3 Cup sugar
1/4 Cup flour
2 Tablespoons butter or margarine

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs yogurt and oil; mix well. Stir into dry ingredients just until moistened. Fold in blueberries. Fill greased muffin cups three-fourths full.
For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400 for 18-20 minutes or until done. Cool in pan 10 minutes before removing to wire rack. Yield: 1 dozen. Fields of Home Guest House, Millersburg, Ohio.jmerrill@prodigy.com

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* Exported from MasterCook II *

Blueberry Muffins/Fat Free

Recipe By : It's Baking Without Fat By Health Valley
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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1 3/4 Cups rolled oats
1/2 Cup oat bran
3/4 Teaspoon baking soda
1/2 Teaspoon cinnamon
3/4 Cup unsweetened applesauce
1/2 Cup honey
1 Teaspoon vanilla
1/2 Cup nonfat milk
3 egg whites -- lightly beaten
1 Cup frozen blueberries
=(defrosted/well drained)

Preheat oven to 350. Pulse rolled oats & oat bran in food
processor for 10 seconds. Reserve 2 tablespoons oat mixture; in a medium bowl, combine remaining oat mixture, baking soda and cinnamon; mix well and set aside. In a small bowl, combine applesauce, honey, vanilla & milk; pour into oat mixture. Stir until JUST blended. Gently mix in egg whites. DO NOT OVERMIX. Dust well drained & dried blueberries with 2 tb reserved oat mixture; gently fold the blueberries into batter. Divide mixture evenly into nonstick muffin pans & bake at 350 for 20-25 min or until toothpick inserted in center comes out clean. Cool on wire rack for 10min, and remove muffins from pan. Makes 12 muffins--99 calories each/fat free. JM.

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* Exported from MasterCook II *

Blueberry Muffins/Muffin Mania

Recipe By : Muffin Mania by Cathy Prange and Joan Pauli
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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1 3/4 Cups all-purpose flour
1/2 Cup white sugar
3 Teaspoons baking powder
1 Cup milk
1/2 Cup melted butter
1 egg
1/2 Teaspoon salt
1 Cup frozen blueberries

Stir together dry ingredients and add frozen blueberries. Combine egg, milk and melted butter and stir into flour mixture, stirring just to moisten. Do not beat. Pour into greased muffin tin. Bake at 375 for 20 minutes. Makes 12. Recipe is from "Muffin Mania" by Cathy Prange and Joan Pauli. Cedar Haven Farm Bed & Breakfast, Nicholasville, Kentucky.jmerrill@prodigy.com

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* Exported from MasterCook II *

Blueberry Oat Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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1 Cup flour
1 Cup oatmeal
2 Tablespoons light brown sugar
2 Teaspoons baking powder
1/2 Teaspoon salt -- Optional
2 egg whites -- beaten
1/2 Cup maple syrup
1/4 Cup vegetable oil
1/4 Cup skim milk
1 Cup blueberries

Preheat oven to 375 degrees F. Combine all ingredients and mix until just moist. Fill lined or greased muffin tins 3/4 full. Bake 20 minutes. 12 muffins.

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* Exported from MasterCook II *

Blueberry Orange Corn Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient -- Preparation Method
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1/3 cup Margarine or butter -- softened
1/2 cup Sugar
2 teaspoons (to 3) grated orange peel
3/4 cup MOTT'S Regular Apple Sauce
1 Egg
1 cup All-purpose flour
1/2 cup Cornmeal -- white or yellow
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Fresh blueberries

Heat oven to 375F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In large bowl, beat margarine and sugar until fluffy. Add orange peel, apple sauce and egg; blend well. Stir in flour, cornmeal, baking powder, baking soda and salt. Blend just until dry ingredients are moistened. Gently stir in blueberries. Fill prepared muffin
cups 2/3 full. Bake at 375F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm. from MOTT'S Apple Sauce

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