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All Muffins Recipes

Apple Crunch Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup unbleached flour — sifted
1/2 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 cup vegetable shortening
1 large egg — slightly beaten
1/2 cup milk
1 cup tart apples *
nut crunch topping

* Apples are to be washed and cored. Shred the unpeeled apples for recipe.

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Spicy Apricot Oat Muffins

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup unbleached flour — sifted
1/2 cup sugar
3 teaspoon baking powder
1 teaspoon salt
2 teaspoon pumpkin pie spice
1/2 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup chopped walnuts
2 large eggs — slightly beaten
1 1/3 cup milk
1/4 cup vegetable oil

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts.

Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full.

Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly.

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Pumpkin Oat Muffins

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unbleached flour — sifted
2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup canned, mashed — pumpkin
1/2 cup brown sugar — packed
1 large egg — slightly beaten
1/4 cup milk
1/4 cup vegetable oil
1 cup quick-cooking oats
1/2 cup raisins
crumb topping

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.

Combining pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping.

Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.

CRUMB TOPPING:

Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.

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Pumpkin Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unbleached flour — sifted
2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup vegetable shortening
2/3 cup sugar
1 large egg
1/2 cup canned — mashed pumpkin
2 tablespoon milk

Sift together flour, baking powder, salt and cinnamon; set aside.

Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg.

Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.

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Pecan Cinnamon Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup unbleached flour — sifted
1/4 cup sugar
1/4 cup brown sugar — packed
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg — slightly beaten
1/2 cup vegetable oil
1/2 cup milk
1/2 cup chopped pecans

Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl.

Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full.

Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

Serving Hint:

Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin.

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Parmesan Herb Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup unbleached flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sage leaves — crumbled
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1 1/4 cup butter/sour milk
1/4 cup butter/margarine — melted
1 large egg

Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.

Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve hot.

MICROWAVE DIRECTIONS:

Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediately discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter.

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Oatmeal Muffins

Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup quick-cooking oats
1 cup butter/sour milk
1 cup unbleached flour — sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup butter or regular margarine
1/2 cup brown sugar — packed
1 large egg

Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour.

Sift together flour, baking powder, baking soda and salt; set aside.

Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy.

Add dry ingredients alternately with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.

Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves.

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Molasses Refrigerator Muffins

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cup unbleached flour — sifted
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/3 cup vegetable shortening
1 cup sugar
4 large eggs — slightly beaten
1 cup molasses
1 cup butter/sour milk
1 cup raisins

Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside.

Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full.

Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam.

NOTE:

Batter can be stored in refrigerator in covered container for up to 3 weeks.

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Spicy Mandarin Muffins

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can mandarin oranges — cut in half (11
— oz.)
1 1/2 cups unsifted all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice
1/3 cup sweet cream butter — softened
1/2 cup milk
1 Egg — beaten
TOPPING:
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup sweet cream butter — melted

Preheat oven to 350 degrees. Line medium muffin cups with paper baking cups.

Drain mandarin oranges thoroughly; set aside.

In large mixing bowl combine dry ingredients. Cut in butter until mixture resembles a coarse meal. Add milk and egg; stir just until dry ingredients are moistened. Gently stir in oranges.

Fill muffing cups 3/4 full.

Bake at 350 degrees for 20 – 25 minutes.

Combine sugar and cinnamon for topping. While hot, dip tops of muffins into melted butter, then roll in sugar mixture.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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High-Protein Muffins

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cup 40% bran flakes cereal
1 1/2 cup raisins
1 3/4 cup milk
1 cup stirred whole wheat flour
1 cup soy flour
1 cup toasted wheat germ
4 teaspoon baking powder
1 1/2 teaspoon ground nutmeg
3/4 teaspoon salt
4 large eggs — slightly beaten
2/3 cup honey
2/3 cup vegetable oil
1/4 cup dark molasses

Combine Bran Flakes, raisins and milk in large mixing bowl.

Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside.

Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well.

Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full.

Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

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Heirloom Raisin Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup raisins
1 cup water
1/2 cup butter/regular margarine
1/4 cup sugar
2 large eggs
1 1/2 cup unbleached flour — sifted
1 teaspoon baking powder

Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well.

Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, beat 2 more minutes.

Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full.

Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly.

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Dilly Zucchini Ricotta Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup unbleached flour
2 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon dill weed
1/4 cup milk
1/2 cup margarine/butter — melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini

Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups.

Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.

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Date Or Raisin Bran Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup wheat/oat bran cereal
3/4 cup milk
1 cup unbleached all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup seedless raisins *
1/2 cup chopped walnuts
1 large egg
1/4 cup vegetable oil

* Finely chopped pitted dates may be substituted to get Date Muffins.

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Cranberry Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cup unbleached flour — sifted
1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg — slightly beaten
3/4 cup butter/sour milk
1/4 cup vegetable oil
1 cup chopped raw cranberries
1/2 cup sugar

Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.

Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter.

Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.

Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam.

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Corn Meal Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unbleached all-purpose flour
4 teaspoon baking powder
2 tablespoon granulated sugar
1 teaspoon salt
1 cup yellow cornmeal
2 large eggs
1/4 cup vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F.

Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well.

In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients.

Stir mixture only until dry ingredients are moistened. Batter will be lumpy.

Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full.

Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs.

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Bran Muffins #3

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
2 cups kellogg’s bran flakes cereal
1 1/4 cups milk
1 egg
3 tablespoons vegetable oil

Stir together flour, baking powder, salt and sugar. Set aside.

Measure bran flakes cereal and milk into a large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened.

Add egg and oil to cereal mixture. Beat well.

Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2 inch muffin pan cups.

Bake at 400 degrees for 25 minutes or until lightly browned.

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Bran Muffins #2

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sifted flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 egg — well beaten
3/4 cup milk
3 tablespoons butter — melted
1 cup post bran flakes

Sift flour once, measure, add baking powder, salt and sugar, and sift again.

Combine egg and milk. Add flour, stirring as little as possible.

Add butter and Post’s Bran Flakes.

Pour into greased muffin pans, filling them 2/3 full.

Bake in hot oven (450 degrees) 25 minutes.

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Banana-Nut Muffins

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup unbleached flour — sifted
3 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 large eggs
1 1/3 cup mashed ripe bananas (3 med.)
1 cup chopped walnuts

Sift together flour, baking powder and salt; set aside.

Cream together shortening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas.

Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.

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Basic Muffins And Variations

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoon granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.

Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well.

In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients.

Stir mixture only until dry ingredients are moistened. Batter will be lumpy.

Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.

Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade.

VARIATIONS:

GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.

BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.

BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.

ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.

CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast.

SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will.

COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk.

CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.

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Blueberry Muffins

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 Cups Flour — sifted
1 Cup Fresh Blueberries
2 2/3 Teaspoons Baking Powder
1/2 Teaspoon Salt
4 Tablespoons Butter
1/3 Cup Sugar
1 Egg — well beaten
1 Cup Milk

Sift flour once and measure.

Combine berries with 1/3 cup flour.

Sift remaining flour with baking powder and salt.

Cream butter, add sugar gradually and cream well.

Add egg.

Add flour, alternately with milk, a small amount at a time. Beat well after each addition.

Fold in berries.

Bake in greased muffin pans in hot oven (425 degrees) 25 minutes.

Makes 18 medium sized muffins.

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Bran Muffins #1

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 1/2 cups kellogg’s bran buds cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil

Stir together flour, baking powder, salt and sugar. Set aside.

Measure Kellogg’s Bran Buds cereal and milk into large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil. Beat well.

Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.

Bake at 400 degrees for 18 to 20 minutes or until tests done.

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Bran Cereal Muffins

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsifted all-purpose flour
1/3 cup firmly packed light brown sugar
1 tablespoon calumet baking powder
1/2 teaspoon salt
2 1/2 cups post natural bran flakes
1 cup milk
1 egg
1/3 cup oil

Mix flour with sugar, baking powder and salt.

Combine cereal and milk in bowl and let stand for about 3 minutes, stir well. Add egg and oil; blend well.

Add flour mixture to cereal mixture (batter will be thick). Spoon into greased muffin pans.

Bake at 400 degrees for 25 minutes or until golden brown.

Serve warm

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Banana Muffin Surprise

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Oats — uncooked
1/2 Cup Milk
1 Cup All-Purpose Flour — unsifted
1/4 Cup Sugar
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Butter Or Margarine — melted
1 Egg
1 Cup Mashed Bananas — ripe
1/2 Cup Sunflower Seeds

In medium bowl, combine oats and milk; set aside until milk is absorbed.

In medium bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

Add butter, egg and bananas to oat mixture; add to dry ingredients and stir just until moistened.

Stir in sunflower seeds.

Fill greased 2 1/2″ muffin cups 2/3 full.

Bake in 425 degree oven 15 minutes or until cake tester inserted in center comes out clean.

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Bacon And Onion Muffins

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bacon — diced
1/4 cup chopped onion
2 1/4 cup unbleached flour — sifted
3 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs — slightly beaten
1/3 cup milk
1 cup dairy sour cream
sesame seeds

Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels.

Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool.

Sift together flour, baking powder, baking soda and salt in large mixing bowl.

Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion.

Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.

Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.

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Quick and Easy Herb Rolls

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : 7/31-8/6
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 tablespoons sugar
1 package Fleischmann’s. Rapid Rise Yeast
3/4 teaspoon salt
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon ground sage
3/4 cup evaporated milk
1/4 cup water
1/4 cup butter or margarine
1 egg

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125: to 130:); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter.

Spoon batter into 12 greased 2 1/2- W 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.

Bake in preheated 400:F oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack.

Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html”
Yield:
“12 Rolls”

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Blueberry Buttermilk Muffins

Recipe By :
Serving Size : 24 Preparation Time : 0:00
Categories : Cakes Muffins
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Soda
3/4 cup Sugar
1/4 teaspoon Salt
2 Eggs — beaten
1 cup Buttermilk
4 ounces Butter
1 1/2 cups Blueberries

Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400F til golden brown, for 20 -30 minutes.

Makes 24 muffins

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Zesty Corn Muffins

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
1/4 cup soy flour
1 cup yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup soyoil
2 eggs — slightly beaten
1/2 cup shredded cheddar cheese
1/4 cup chopped green chiles

Preheat oven to 425 F. Spray muffin pans with non-stick spray.

In medium bowl, combine first five ingredients. Stir together buttermilk, soyoil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes.

Source:
“Indiana Soybean Board”
S(Internet Address):
“http://www.soyfoods.com/index.html”
Yield:
“12 muffins”

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All Recipes List

All Cereal Recipe List

By July 16, 2019
All Chocolate Recipes part.2

All Recipes List

All Chocolate Recipes part.2

By July 4, 2019
All Chocolate Recipes part.1

All Recipes List

All Chocolate Recipes Part.1

By July 4, 2019
All Marinade Recipes

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All Marinade Recipes

By July 1, 2019
All Poultry Recipes

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All Poultry Recipes

By July 1, 2019
All Chicken Wings Recipes

All Recipes List

All Chicken Wings Recipes

By July 1, 2019
All Stew Recipes

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All Stew Recipes

By July 1, 2019

All Recipes List

All Korean Recipes

By June 29, 2019

All Recipes List

All Fruit Recipes

By June 29, 2019

All Recipes List

All Rice Recipes

By June 29, 2019

All Recipes List

All Muffins Recipes

By June 29, 2019

All Recipes List

All Cake Recipes

By June 29, 2019

All Recipes List

All Brownies Recipes

By June 29, 2019

All Recipes List

All Pie Recipes

By June 29, 2019

All Recipes List

All Chili Recipes

By June 29, 2019