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Muffins

Note:    A collection of muffin recipes for breakfast, lunch, or dinner-- or even dessert.  See also recipe for Lemon Yogurt Muffins and Veggie Muffins.


Sources: Country Journal or Harrowsmith Magazine

Use these tips with all recipes below:
*  The key to a fluffy muffin: mix only lightly. Dough should be lumpy.
*  The Joy of Cooking recipe uses less flour, more eggs, and combines milk with melted butter.
*  If you can afford the fat, top with a streusel mix: combine 1 t cinnamon with 1/4 cp sugar and some nuts. Make it syrupy by substituting brown sugar and adding some melted butter.
*  Lightly fold in blueberries or other fruits, nuts. Fill muffin tins 2/3 full and bakeimmediately in preheated oven for 20-25 minutes at 400, unless otherwise indicated in recipe. They should be golden brown. Cool.
*  Best eaten right away.

Basic Mix

1 3/4 cp sifted flour
2 t double-acting baking powder
3/4 t salt
1/4 cp sugar
3/4 cp milk
1/4 cp vegetable oil
1 egg, beaten

1. Sift together flour, baking powder, salt and sugar into medium bowl
2. Beat in separate bowl egg.
3. Add liquid mixture to dry ingredients and lightly stir til lumpy.
4. Fold in fruits or nuts.
5. Bake 20-25 minutes at 400 and let cool slightly.

 

Siena Muffins

Source: Sunset Complete Vegetarian Cookbook. Passed taste test sister-in-law and Planter.

1 1/2 cp unbleached flour
1 cp sliced almonds
1 t baking powder
1/2 t baking soda
1 1/4 t ground cinnamon
1/2 t each ground nutmeg and ground coriander
1/4 t cloves
1/2 cp each honey and milk
1/4 cp butter or margarine, melted and cooled
1 large egg
1 t grated lemon peel
1/4 cp orange marmalade
2 T sugar

1. Combine flour, almonds, baking powder, baking soda, 1 t of the cinnamon and the
nutmeg, coriander, and cloves in large bowl and stir well.
2. Combine honey, milk, butter, egg, and lemon peel in medium-sized bowl; beat well.
3. Add honey mixture to flour mixture, stirring just till moistened.
4. Spoon batter into greased muffin tins or paper cups, about 3/4 full.
5. Add a rounded teaspoonful in center of each muffin.
6. Bake at 350 degrees till golden in color and firm when lightly touched (about 20 minutes).
7. While muffins are cooling, combine sugar and remaining 1/4 t of cinnamon.
8. Transfer muffins to rack and sprinkle with cinnamon-sugar mixture.

Honey-Mustard Muffins

2 cp flour
1 T baking powder
1/4 t salt
freshly ground pepper to taste
1 cp sharp Cheddar cheese, grated
1 egg
3 T honey mustard
2 T honey
1 1/4 cp milk
1/4 cp butter, melted

1. Combine dry ingredients in large mixing bowl.
2. Whisk together rest of ingredients and gently but thoroughly fold into dry ingredients.
3. Bake 20 minutes or till done at 400.

Orange and Chocolate Muffins

1/2 cp sweet butter
1 cp sugar
grated peel of 2 oranges
2 large eggs
1/2 cp freshly squeezed orange juice
1/2 cp sour cream
1 t baking powder
1/2 t baking soda
2 cps flour
3 oz bittersweet chocolate chopped into small pieces. Don't pinch pennies on this item!

1. Beat butter and sugar together till fluffy.
2. Continue beating while you add orange peel and one egg at a time.
3. Keep beating as you add in sour cream and orange juice.
4. Measure all dry ingredients and chocolate together, add these and fold lightly into wet
batter.
5. Bake 20 minutes or till done at 400.

Super Healthy Bran Muffins

Note: Adapted from Kellogg's All-Bran Extra Fiber cereal box. Low fat buttermilk is used instead of fat free milk; soy flour replaces some of the flour; and raisins are added. You can hardly taste the soy flour and the muffins are light and fluffy, unlike many bran muffins.

1 cp unbleached flour
1/4 cp soy flour
1/2 cp sugar
1 T baking powder
1/4 t salt
2 cps all-bran cereal
1 1/4 cps low-fat buttermilk
1/4-1/2 cp raisins

1. Stir flour, sugar, baking powder and salt in a bowl and set aside.
2. In large mixing bowl, combine cereal and milk and let stand for about 5 minutes or till cereal softens.
3. Add egg and oil and beat well.
4. Add dry ingredients and stir only till combined, then gently stir in raisins.
5. Portion batter evenly in greased muffin tins.
6. Bake at 400 about 20 minutes or till lightly browned. Best served warm.


Sunprint Bran Muffins

3 cps bran flakes or bran bud cereal
1 cp boiling water
1 cp vegetable oil
2 eggs
1 1/2 cp light brown sugar (looks prettier, but you can use dark brown, too)
2 cp buttermilk
2 1/2 t baking soda
1 t salt
2 1/2 cps flour

1. Soak 1 1/2 cps bran in boiling water.
2. Meanwhile, combine all other ingredients.
3. Add soaked bran and mix.
4. Bake 20 minutes or till done at 400.

Apple Cranberry Muffins

1 cp rolled oats
1 cp yogurt
1 egg, lightly beaten
3/4 cp brown sugar
1/2 cp vegetable oil
2 t grated orange zest
11/4 cps unbleached white flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 cp cranberries, chopped
2 T sugar
1 tart apple (such as 'Granny Smith'), cored and chopped

1. Preheat oven to 375 degrees F. Mix oats with yogurt.
2. Add egg, brown sugar, oil and orange zest; stir to combine.
3. Combine flour, baking powder, baking soda and salt; sift over yogurt mixture and fold in
until just combined.
4. Toss cranberries with sugar and stir them in along with apples. Spoon into greased muffin
tins and bake for 20 to 25 minutes.