Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
[In my reading this week, I have discovered that folks are going far into the woods and planting secret gardens.
NO, not pot/dope, but all kinds of vegetables.
Planted to grow as a second crop for themselves or to see if they will continue, in other words, “just to see them grow”.
Several groups are talking about their planting of secret gardens, some to have them away from prying eyes, if needed later to feed a family.
An excellent idea, but stay away from the pot growing areas, or you may get shot.
It would be fun, to find wild squash and beans, at the far end of the road....
Another is attempting to get Guinea Hens to go wild in the woods.
Fighting Cocks will go wild, there was a spot in the Gila River bottom at Wellton, Az that had hundreds of them living in the trees.......we caught some of them and took them home, the only problem with them, was that the hens looked like roosters, we warned a lady we gave them to and she thought we were nuts, so they set out to kill the extra roosters and found them full of eggs.
I have not checked these links.
granny]
Stealth Gardening
Posted by: “SILVERCRONE”
Date: Fri May 16, 2008 8:21 pm ((PDT))
WHAT PART OF COUNTRY ARE YOU IN?
HERE IS ARTICICLE ON STEALTH GARDENING WITH LINKS
STEALTH GARDENING
Why stealth or guerrilla gardening?
Stealth or
guerrilla gardening is a method based upon the sad premise that in some cases a
person’s gardening activities require concealment from those who would
interrupt them.
Oddly enough this interference may come as much from
the so-called authorities as it does from thieves and vandals. It may
come as a surprise that federal and state official don’t want people
growing food outside the manageable confines of urban areas, but their
efforts to prevent independent use of land are similar to policies follower
throughout recorded history.
Whether we speak of Elizabethan England
or ancient Mesopotamia, common people have faced severe penalties for
any agricultural activity conducted outside the realm of official
regulation and sanction.
Except for a few relatively short periods, such as
our last 2 centuries, farmable land has been owned or controlled by a few
rich or otherwise powerful individuals or organizations. Anyone
wishing to grow food has had to get permission from the local lord or
monastery.
Even today , some folks can only keep livestock if their
local council or ordinances permit it. Are chickens that dangerous?
The ability to grow our own food is key to controlling our own lives,
and it seems we are returning to a condition in which we have less
access to land suitable for this task.
Federal , state and corporate owners
of the land can and often do , levy heavy civil and criminal penalties
against anyone caught using the land without permission. That might be
understandable except for the fact that it’s becoming impossible to
secure that permission.
Five principle of Stealth gardening:
Five principle of stealth
gardening seem to consist of :
Concealment, Remoteness, Low-technology,
Appropriate varieties, Nomadic or seasonal usage using Harvest
patterns.
1. Concealment seem to be an approach that is meant to eliminate
interference from several sources, It doesn’t matter if your harvest is
ruined by hungry deer , a four wheel drive fun seeker, a thief , or a public
servant with a strong adherence for representing the secular
powers-that –be, A ruin harvest is a ruin harvest , that can mean starvation for
some folks.
2. Remoteness serves several purpose , first , it aids concealment,
secondly , remote soil is less likely to be worn out by overuse or
destroyed by industry. Even old logging , mining sites can provide garden
opportunities . third it isolates a gardener’s crops from the
highly-infectious plant diseases and disreputable pests that thrive in areas where
agriculture has been practiced in close proximity to other farmers.
Lastly just getting away from roads.
3. Low- technology preserves the quiet,
by not using gasoline motors. Silent , simple hand tools draw less
attention to a remote, concealed garden site, and they are easier to pack
in. besides , imitating methods our ancestors used for millennia can
often bring us better harvests than we get using complex, expensive
machinery, also low-tech tools are easier to repair in primitive
surroundings.
4. Use of Varieties that grow best in the area , and best suit the
needs of someone living simply. Good nutrition is vital and tastier foods
go a long way to keep one’s spirits up during tough times. A few newer
varieties contain rather substantial amounts of particular vitamins,
such as carrots and squash bred for vitamin A content, or certain spuds
with lots of vitamin C. many stealth gardeners prefer faster-growing
vegetables, as well smaller, bush varieties and one that are pest and
disease resistant for woodland growing.
5. Nomadic / Seasonal usage using Harvest patterns. Nomadic travel by
boat , motor home or by foot. One man on foot set up several tenting
areas for sleeping and for waiting out bad weather.
These Nomads have
added a new twist by planting hazel-nut and fruit trees along the route and
timing to put them near established patches of wild berries,
crabapples, and abandoned orchards. Location are chosen by matching ripening
times of the gardens and fruit plantings with other available wild game
such as salmon streams for dietary protein. Labor is divided efficiently
between various tasks with the local garden and smoking salmon.
On foot
allows for less visible evidence of activity by approaching sites
carefully using different trails each time so as not to telegraph movement,
than does working out of a motor home.
Many believe U.S. Forest
services use aerial and satellite surveillance to pinpoint squatters, Nomadic
approach uses trails that are primary located under the canopy
of the forest. Semi Nomadic lives close by in a local town grows
patches of legal vegetables on Federal land, using several patches at some
distance apart, not to use any sort of plastic enhancer, since that is a
dead giveaway to aerial searches.
Stealth gardening Tips
1. use hand tools for quiet and mobility
2. No visible trails to site
3. Minimal impact
4. switch sites after one or two seasons
5 Difficult to notice from above.
For low angle sunlight in northern latitudes cut south facing lower
branches to allow sunlight in, this will penetrate under the canopy
allowing light to strike the potato plants. Leave some canopy to provide
cover from aerial searches.
6. no debris piles, Placed loppings at some distance from the garden
plot, and not all in one big visible pile. Larger chunks can be toted to
a fishing camp for smoking wood. The rest can be snipped into small
pieces and distributed far and wide for natural decomposion.
Tree and vegetable combinations
Stealth gardening recommends the Adler tree and potato plant
companions.
Western red alder are taller and more upright have rich natural compost
plant your potato plant between the roots. Alder trees fix nitrogen
into the soil they are similar to the legumes in this ability , so
vegetable planted at their feet will benefit. It is not necessary to remove
the alder roots. Just plant between them, The naturally composted soil
is usually loose and easy to work. Due to the acidic nature and other
factors present in the natural alder compost, there was no disease, not
even scab on the spuds.
That lack of weeds and disease in such a growing environment (natural
water management by humus) means that a stealth gardener need make fewer
trips to their patch, leaving less of a trail. Potato plants are also
ideas for this , since they require the least management of any of
possible vegetables. They can be planted, hilled once and returned in the
fall.
Other vegetable need continuous watering or attendance for pest
and disease control will soon have extremely evident pathways leading to
it, bringing both 4 footed and 2 footed beast to the your patch.
Stealth gardeners Husbandry suggestions= One gardener even grazes goats
in the woods while walking between patches , these animal have same
impact on the woods and soil as deer. SO here is a method that answers
wonderfully about nutrient loss or other damage to the woodland soil,
never use the same patch two years in a row, since that would increase the
likelihood of detection.
In conclusion
The process of preparing a new site is not so hard that they aren’t
willing to do it each year.
One person grew a crop of dried soup peas the
year following potatoes, because they provide more nitrogen that they
use , and the rotting vines return humus to the soil.
Another aspect of stealth gardening makes it easier for soil renewal.
It would seem that by leaving the alder groves basically in place, the
ecosystem would rapidly replace any nutrients taken in one or two
season’s use, and with minimum of work, the site could be employed again in a
few years.This method, might be a way of returning somewhat to an
earlier form of agriculture, one that had a much less negative effect upon
the ecosystem, relearning to use simple gardening and fishing or
hunting to provide the food needed to be healthy, instead of growing
primarily for profit.
Web site for tree identification
http://www.oplin.org/tree/fact%20pages/ald...der_smooth.html
Other helpful stealth gardening website
1. Practical sugestion by greenspun
http://www.greenspun.com/bboard/q-and-a-fe...l?msg_id=001sxe
2.Eatable landscaping by LabLover
http://www.alpharubicon.com/primitive/edible1lablover.htm
3.Berries by LabLover
http://www.alpharubicon.com/primitive/edible2lablover.htm
4. Veggies by LabLover
http://www.alpharubicon.com/primitive/edible3lablover.htm
5. Urban/ CITY GUERRILLA WEBSITE
http://www.guerrillagardening.org/
BOOKS availible
1. Complete book edible landscaping by Rosalind Creasy
http://www.amazon.com/Complete-Book-Edible...Saving/dp/087...
Suzanne
wrote: Our island is
covered with huckleberries, blackberries, raspberries, apples,
peaches & pears. Some of the trees were planted over 100 years ago and
still
produce. They’re just wild and overgrown all over the place. We have
wild
asparagus and lots of herbs. Rosemary and lavender grow like weeds
oround
here. Lots of wild onions & garlic too.
from:
http://groups.yahoo.com/group/HunkerDown06/
T O D A Y ‘ S Q U O T E
- - - - - - - - - - - - - - - - - - - - - -
We dare not trust our wit for making our
house pleasant to our friend, so we buy
ice cream. ~Ralph Waldo Emerson
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
WEEKEND RECIPES: WARM WEATHER MENU
Today’s menu would great for Memorial Day or any
summer weekend. Set it up as a buffet and make as
much of it ahead as you can. I really like the recipe
for the brats in the crockpot because it can be put on
in the morning. Both salads can be made ahead, and
if it’s really hot, microwave the beans or transfer them
to a crockpot too. Good food doesn’t have to mean
that you stand over a hot stove all day while company
is there. Make it ahead, cut a few corners, and relax!
Bratwurst and Sauerkraut
Ingredients:
4 tart apples, peeled, cored and chopped
1 27 ounce can or bag of sauerkraut
1 1/2 to 2 pounds of bratwurst or polish sausage
1/4 cup brown sugar
1 tsp. caraway seed
If the sausage is in longer links, then cut it into bun
sized pieces. Place all ingredients in the crockpot,
stir, and cook on low for 4 or 5 hours, stirring a few
times. Remove the sausage to one platter and the
other ingredients to a bowl or platter with a slotted
spoon serving. Serve with buns and hearty mustard.
German Style Potato Salad
Ingredients:
8 potatoes, peeled, chunked and boiled til just tender
1 small apple, peeled and diced
1 small onion, diced
2 tablespoons relish
1 tablespoon hearty spicy mustard
1/2 tsp. white vinegar
1/2 tsp. sugar
4 tablespoons Miracle Whip or other salad dressing
paprika, salt and pepper to season
4 hard boiled eggs, peeled and diced
Mix the mayonnaise, mustard, vinegar, sugar,
and salad dressing in a large bowl. Add the
other ingredients and mix with a large wooden
spoon. Chill for several hours.
Kentucky Coleslaw
Ingredients:
8 cups cabbage, finely chopped or shredded
1/4 cup shredded carrots
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 cups white vinegar
2 1/2 teaspoons lemon juice
Combine the sugar and salt, pepper, milk, mayonnaise,
buttermilk, vinegar and lemon juice. Beat until smooth.
Add cabbage and carrot, mix well. Cover and chill at
least 2 hours before serving.
Easy Baked Beans and Bacon
Ingredients:
4 slices bacon
3 tbsp. bacon drippings
1/2 cup chopped sweet onion
Two 16 ounce cans pork and beans in sauce
2 Tbsp. brown sugar
2 Tbsp. catsup
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
Cook 4 slices bacon till crisp. Remove bacon, and
reserve about 3 tbsp. drippings in skillet. Drain and
crumble bacon; set aside. Cook chopped onion in
reserved drippings till softened. Stir in the pork and
beans with the sauce, brown sugar, catsup, mustard
and Worcestershire sauce. Turn into a 1 1/2 quart
casserole. Bake, uncovered, in a 350 degree oven
for 1 1/2 to 2 hours, or cook in the microwave oven
on high for 10 to 12 minutes. Stir 1/2 way through
cooking time. Before serving top with the bacon.
Apple Spice Cake
Ingredients:
1 spice or carrot cake mix
2 medium baking apples, peeled and diced
1 can (14 ounces) sweetened condensed milk
8 ounces sour cream
1/4 cup lemon juice (Realemon is fine)
ground cinnamon
Preheat oven to 350 degrees. Prepare the cake mix
as directed, and stir in the apples at the end. Pour the
batter into a buttered and floured (or sprayed) 13x9
baking pan. Bake for 30 minutes or when it tests done.
While baking combine the condensed milk, sour cream
and lemon juice. Remove the cake from the oven and
spread the milk mixture over the top of the cake. Return
the cake to the oven and bake for ten minutes longer.
Remove and sprinkle with cinnamon. Cool. Leftovers
should be refrigerated.
MEMORIAL DAY MEAL IDEAS: Try some of these:
http://www.oldfashionedliving.com/holidays/memday1.html
http://tipnut.com/12-easy-ways-to-go-green-and-save-cash/
12 Easy Ways To Go Green (And Save Cash)
[I could copy the 12 ways, but then you would miss the 20 or so links, they have hidden........did I ever say that I hate hidden urls........granny]
http://tipnut.com/never-pay-for-onions-again-how-to/
Never Pay For Onions Again: How To
Picture of Green Onions - Tipnut.comToday’s feature is from MyByrdHouse with this Onion Recycling Tutorial:
I learned this tip a couple of years ago and have tried it and found that it works and is quite marvelous. I love to use fresh green onions but am always out or there is a slimy little bag of them in the bottom of the fridge.
Here is my marvelous tip for growing them yourself and recycling a bit.
The trick is to take the cut end (root side) and plant it in a pot or directly in your garden, give it some time and voila! You have fresh (and free!) onions at your disposal. This will work for a variety of different onions and the beauty of this tip is that as you use the onions, you replant the cut root ends to grow more.
You can use a tub just for onions and haul it indoors during winter months (will need lots of sun) or if it’s just green onions you’re interested in growing, a large flower pot will do. Please visit the site for complete details, great tip!
Also see the one pot herb garden to grow your favorite herbs for another grocery bill busting tip.
[I knew you could do this with celery, but had not heard of using it for onions...........granny]
http://mybyrdhouse.blogspot.com/2008/05/onion-recycling-tutorial.html
Onion Recycling Tutorial
Onion 1
1. Take the onion you are using for cooking, green, red, yellow, or white, it doesn’t matter.
Cut off the root end. You are going to do that anyway. For a bulb onion like a red, white or yellow, I kinda core the onion and cut out a little cone there at the root end.
Onion 2
This onion came from my garden so the roots are huge but the ones from the store work the same.
2. Take that root bit you cut off and plant it in dirt and water it well. You can directly plant this in the garden. I plant mine in a tub in my yard for easy onion access year round. You can even plant them in a flower pot in a sunny window.
Onion 3
There you have it. In a few weeks you will have tons of green onions for the picking. Actually I just take my knife out there and cut them off at the ground and they grow me another onion quickly. If you just need the green parts for your recipe, just snip off a few of the green things and chop them up. The onion plant will send up more and that will actually stop the plant from going to seed which makes the onion tough.
Onion 4
and yes I know my pot needs weeding. :o)
[has good photos at last link]
http://mybyrdhouse.blogspot.com/search/label/Good%20Food
Gyoza Soup
Meatballs:
1 pound breakfast sausage (you can use ground pork)
1 inch of fresh ginger grated
2 cloves of garlic crushed
1/4 head cabbage shredded
1-2 green onions chopped
Mix together and make into balls and drop into boiling water in a large stock pot.
To this pot now add:
Chopped cabbage (we had about 1/4 cabbage left but more would have been nice)
3-4 chopped carrots
2-3 ribs celery chopped
(any other veggies you happen to have that you think would taste good)
To make the stock tasty add:
6-8 tsp chicken bouillon
1 tbsp miso paste (optional but sooo good)
Boil this together until the veggies are at their desired softness.
When you are ready to serve it add:
1 tbsp soy sauce
a big drizzle of toasted sesame oil
Enjoy!!
http://www.cs.cmu.edu/~mjw/recipes/bread/dusty-potato-bread.html
Dusty Potato Bread
From: (Emily L.)
Date: Sat, 28 Aug 93 19:46:32 PDT
To soften yeast, in a large mixing bowl combine:
2 cups warm potato water (water in which peeled potatoes have been boiled)
1 scant tbsp (or 1 packet) active dry yeast
Allow yeast to proof. Stir in:
3 tbsp sugar
1 tbsp salt
3 cups unbleached all purpose flour
Beat well to develop gluten. Stir in:
2 tbsp. melted shortening, cooled until just warm
To make a soft dough, gradually add:
2-1/2 to 3 cups unbleached all-purpose flour
Turn out on a floured surface and knead until smooth. Place in a
greased bowl, turning dough once to grease the top. Cover and let rise until
doubled in bulk, 1 to 1-1/2 hours. Knead dough down in bowl. Divide dough in
half. Shape into balls and place in well-greased round pans. Cover and let
rise until almost doubled, 45 to 60 minutes. Before baking, dust loaves
lightly with flour. Bake at 400F for 35 to 40 minutes. Cool on wire racks.
Makes 2 loaves.
*-*-*
My own comment: don’t be fooled by that “knead until smooth” stuff. It gets
smooth VERY quickly, it comes out smooth before you even knead it! So knead
the heck out of it or it won’t rise.
http://www.cs.cmu.edu/~mjw/recipes/bread/rolls-coll.html
COLLECTION: Rolls
From: (Micaela )
Date: Tue, 27 Jul 93 13:18:01 +0200
Contents
* Best-Ever Yeast Rolls (Kelly Morrison)
* David’s Sour Cream Rolls (Linda/BDT Burbank, CA)
* Refrigerator Potato Rolls (Linda/BDT Burbank, CA)
* French Fantan Rolls
BEST-EVER YEAST ROLLS
From: (Kelly )
Source: February 1990 edition of Southern Living magazine (page 108).
Author: Susan Cheek of Montgomery, Alabama.
Ingredients:
Instructions:
Combine remaining sugar, salt, butter, and shortening in a large bowl.
Add boiling water, stirring until butter and shortening melt. Cool
slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups
flour, beating at medium speed of an electric mixer until smooth.
Gradually stir in enough remaining flour to make a soft dough. Place in
a well-greased bowl, turning to grease top. Cover and let rise in a
warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until
doubled in bulk.
Punch dough down; turn dough out onto a well-floured surface, and knead
several times. Shape into 2-inch balls, and place in 3 greased 9-inch
round pans. Cover and let rise in a warm place (85 degrees F), free
from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325
degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen.
Note:
REFRIGERATOR POTATO ROLLS
From: (Linda/
Instructions:
Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl.
Add the butter, melted shortening, honey, egg, salt, yeast mixture and
1-1/4 cups of the flour. Beat at medium speed for 2 minutes. Gradually
stir in flour until dough is no longer sticky and feels silky smooth. I
add about 3 cups of flour initially and add “sprinkles” of flour,
kneading in between, until the dough is soft and silky feeling and no
longer sticky. Humidity plays a BIG part in breadmaking; on humid days
you’ll need more flour because the flour will have picked up moisture
from the air...on dry days you’ll need less flour. Trust your fingers,
they’ll tell you when the dough is “RIGHT”. It’ll take you about 6-8
minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or the
ones in the middle won’t get good and done).
Cover and refrigerate up to 4 days. Cover and let rise in a warm place
1-1/2 hours or until doubled.
Bake in a preheated 375-degree oven for 15-20 minutes, or until golden
brown.
DAVID’S SOUR CREAM ROLLS
From: (Linda/ )
Ingredients:
Instructions:
Heat until quite warm (110-120 degrees)
In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbls
sugar and 1 tsp salt.
Mix thoroughly - then pour liquid over and beat vigorously by hand or
electric mixer.
Add 1 egg and beat again vigorously. While beating add up to 2 cups
flour or until you get a dough stiff enough to handle. (dough should be
soft, but no longer sticky—smooth as a babys’ behind). Flour picks up
moisture from the air, so the day you make bread, the amount of flour
could vary quite a bit. Just add sprinkles” of flour toward the end and
knead until the dough is no longer sticky and feels silky smooth.
Oil top of dough, cover bowl with plastic wrap and proof till nearly
double (about 50 minutes to an hour).
Place dough on a floured board and pat out to about 1/2 thick and cut
and shape as you wish. Let rise 15-30 minutes.
Bake at 375 degrees about 20 minutes. Butter the tops when they come
out.
Note:
FRENCH FANTAN ROLLS
From: (Linda )
Ingredients:
Instructions:
Dissolve the yeast in the water in a large bowl (or use a Kitchenaid
mixer with a dough hook). Stir in the milk mixture, eggs, lemon extract
and imitation butter extract. Gradually stir in the flour to make a
soft dough (I added about 5 cups all at once and then sprinkled in
enough flour until the dough Turn dough out onto a floured surface and
knead until smooth and elastic (or use your KA mixer), about 5 minutes.
The dough will be VERY soft...don’t add too much flour.
Place dough in a well-greased bowl, turning to grease the top. Cover
and let rise in a warm place free from drafts, 1 hour or until double in
bulk. (Watch closely, it usually doubles in no time at all).
Punch dough down and divide in half. Turn dough out onto a lightly
floured board. Now, you can either make Fantan rolls out of this (a
little tricky) or you can make any shape roll you’d like. Roll 3 round
walnut-size balls and put them into your muffin tins or whatever you’d
like. If you’d like directions for making the fan-shaped rolls, let me
know and I’ll post it—they’re a bit of work, so I never make them. Be
sure to use LARGE muffin cups because this recipe makes HUGE rolls.
Brush on additional butter if you’d like.
Cover and let rise in a warm place free from drafts for 30 minutes.
Bake in a preheated 425-degree oven for 10-12 minutes.
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-2.html
COLLECTION: Muffins (2 of 5)
From: (Stephanie )
Date: Thu, 12 Aug 93 17:03:22 CDT
Index (mw = microwave, gf = gluten free, sf = sugar free)
Contents
* mw Bacon Cheese
* mw Wholemeal (wholewheat) Banana
* mw Bran
* mw Pumpkin
* mw Fruit
* Banana Green Ginger
* Basic
* Calico Bell Pepper
* Blue Cheese
* Blueberry Yogurt
* Coconut
* Coffee Streusel
* Onion Cheese
* Tastes Like Donuts
* Double Chocolate
* Garlic
* Ginger
* gf sf Rice & Millet
* gf Fruit
* Ice Cream
* Italian Pizza
* Lemon Coconut
* Lemon, Lime & Orange
* Six Week Bran
* Almond & Apricot Surprise
* Apple
* Apricot & Ginger
* Apricot
* Carrot Pineapple
* Cherry
* Chocolate Raspberry
* Corn & Cheese
* Cranberry Apple
* Fruit Blossom
* Bacon & Herb
* Honey Lemon
* Irish
* Rhubarb
* Surprise Applesauce
* Spur of the Moment
* Vanilla
* Bran
MICROWAVE BACON & CHEESE MUFFINS
2 rashers rindless bacon, 1.1/4 cups self raising flour
1/2 cup bran flakes, 1 large egg beaten, 1/8 cup melted butter
1/2 cup tasty cheese, 1/2 tsp salt, 1/4 tsp each mustard & pepper
1/2 cup milk, approx
Cut bacon into a bowl & add the bran, cheese, salt, mustard & pepper. Stir
well & make a hole in the centre to add the egg & cooled butter. Gently add
enough milk to produce a soft scone texture then spoon mixture into ungreased
muffin pans & scatter bacon pieces on top. Microwave on high for 3.1/2 - 4
mins, allow to stand about 1/2 a minute before removing to rack.
Variations: Replace cheese with corn kernals or green peas. Use tomato juice
instead of milk.
MICROWAVE WHOLEMEAL BANANA MUFFINS
1/4 cup wheatgerm, 1/2 cup wholemeal flour, 1/2 tsp baking powder
1/2 tsp baking soda, 1/2 tsp salt, 1 egg, 1/2 cup brown sugar
1/2 cup mashed banana, 1 tsp cinnamon, 1/4 tsp nutmeg, 3/4 cup rolled oats
1/2 cup melted butter, 1/2 cup sultanas
Mix together wheatgerm, flour, b/pdr, b/soda, salt, spices, sugar & oats. Add
butter, egg, banana & mix well. Line muffin dish with paper cups & fill with
mixture. Elevate & cook for 3 mins on high for 6 muffins & 2.1/2 mins for 5
muffins. Repeat process with remaining mixture. Makes 12.
MICROWAVE BRAN MUFFINS
1 cup flour, 1/4 tsp salt, 2.1/2 tsps baking powder, 1 Tbsp sugar,
1 cup bran, 1/4 cup sultanas, 1/4 cup golden syrup, 1 Tbsp butter
1/2 to 3/4 cup milk, 1 egg.
Sift flour, salt, b/pdr, add sugar, bran & sultanas. In microwave warm syrup,
milk & butter for 5-10 secs or until butter has melted. Cool. Beat egg
lightly. Make a well in centre of dry ingredients & pour in the milk & egg.
Do not over mix. Spoon mixture into paper patty cases 3/4 fill. Arrange on a
plate, allowing 1cm between each. Cook one plate at a time. Microwave on full
power for about 5 mins or 3 mins for 7. Turn plate once during this time (if
you don’t have a revolving turntable). Makes 24.
MICROWAVE BRAN MUFFINS (2)
1/2 cup water, 1.1/4 cups bran, 50g (1.3/4ozs) butter, 1 egg
1/2 cup brown sugar, 3/4 cup plain yoghurt, 1.1/4 cups flour
1.1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup chopped raisins
Place water in a suitable microwave bowl. Heat until boiling (about 1 min).
Add bran & butter & stir until butter is melted & bran softened. Beat in
sugar & egg. Blend in remaining ingredients. Spoon into double paper patty
cases or paper lined muffin cups. The batter for this recipe may be kept in a
covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds
on high per muffin (dough at room temperature) or 45 seconds per muffin
(refrigerated dough). Tested in a 600-700 watt oven, for 500 watt oven allow
15 seconds extra for every minute of cooking.
GOLDEN PUMPKIN MUFFINS (Microwave)
1 cup cooked pumpkin or squash, 1/2 small chopped onion, 1 Tbsp melted butter
1 beaten egg, 1/4 cup grated cheese, 1/4 tsp salt, 1/4 tsp curry powder
Mash the pumpkin well, then add onion, butter, egg, cheese, salt & curry.
Stir to combine, spoon into lined muffin tray. Cook on high for 3-5 mins, or
until set. Stand for 2 mins, remove papers before serving. Makes 4-5 muffins.
Tested in a 650 watt oven.
FRUIT MUFFINS (Microwave)
1/4 cup wheatgerm, 1/2 cup flour, 1/2 cup brown sugar
1/2 tsp each of nutmeg, baking soda, baking powder & cinnamon
3/4 cup rolled oats, 1/2 cup melted butter, 1 beaten egg
1/2 cup apple puree, stewed peaches or similar (canned baby food is ideal)
Combine all dry ingredients, then butter, egg & fruit. Do not over mix. 3/4
fill lined muffin trays. Cook on high for 3 mins (6 muffins) or until set &
dry on top. Makes 9 muffins. (Cook 1 min. 30sec to 1 min. 50sec for 3
muffins). Wholemeal flour may be used instead of white. Bran flakes instead
of wheatgerm. 1/2 cup dried fruit may also be added. Larger quantities of the
dry ingredients can be premixed and kept in an airtight container, or
freezer, for using later. (Use 2 cups of dry ingredients for each batch).
BANANA & GREEN GINGER
Wet Mix - 1/4 cup sugar, 1/2 cup margarine, 4 ripe mashed bananas
2 eggs, 1/4 cup diced crushed green ginger
Dry Mix - 2 cups self-raising flour
Topping - Equal parts of garam masala & sugar (optional)
Preheat over to 350oF, prepare pans. Blend margarine & sugar & beat in the
eggs. Stir in the remaining wet mix ingredients. Fold the flour into the wet
mix & spoon into pans. Bake for 20-25 mins. Makes 10-12.
Optional Topping - Before cooking sprinkle tops with mixed topping, this add
an extra tang.
These muffins have a lovely refreshing & sharp flavour. Delicious for
breakfast with fresh fruit salad & coffee.
BASIC MUFFINS
Wet Mix - 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1 cup milk
Dry Mix - 2.1/2 cups self-raising flour
Preheat oven to 400oF, prepare pans. Blend thoroughly the butter & sugar.
Beat in the eggs & then the milk. Carefully fold in the flour taking care not
to overmix. Spoon into pans & bake for 20-25 mins. Makes 10-12.
If you want to experiment with muffins & their magic, the above recipe will
provide a good base to work from. To begin with, don’t stray too far from
home & soon you will find that you are confident enough with the results to
have some really good fun. The liberties you can take are quite wide &
muffins are friendly & helpful. You will soon have learnt the magic.
(Pinched without permission from Muffin Magic).
CALICO BELL PEPPER MUFFINS
1/4 cup EACH finely chopped red, yellow & green bell pepper, 2 eggs
1/4 cup butter or margarine, 2 cups flour, 2 Tbsp sugar, 1 cup milk
1 Tbsp baking powder, 3/4 tsp salt, 1/2 tsp dried basil
Preheat oven to 400oF, prepare pans. In small skillet over medium-high heat,
cook peppers in butter until colour is bright & pepper is tender crisp, about
3 mins. Set aside. In large bowl, combine flour, sugar, baking powder, salt &
basil. In small bowl, combine milk & eggs until blended. Add dry mix together
with peppers (plus butter) to wet mix. Stir until just moistened. Spoon into
pans, bake for 15 mins or until golden. Makes 12 muffins.
BLUE CHEESE MUFFINS
Wet Mix - 3.1/2 ozs crumbled blue cheese (blue vein)
1 cup finely sliced spring onions, 2 eggs, 1/2 cup milk
2 tsp horseradish sauce OR 1/2 tsp chilli sauce
2 Tbsps oil, 1/2 tsp salt, good dash black pepper
Dry Mix - 1/2 cup self-raising flour, 1 cup rye flour, 1 tsp baking powder
Preheat oven to 400oF, grease pans. Thoroughly combine the wet mix
ingredients. Add the dry mix & stir until the ingredients are just combined.
Transfer the mixture to the prepared pans & bake for 20-25 mins. Makes 10-12.
Serve with soups such as pumpkin, potato, zucchini or spinach.
Variations: Wheat Free - Omit the self-raising flour & add 1.1/2 tsp of
baking powder & 1/2 cup more, rye flour.
BC, Rye & Walnut: Add 1/2 cup chopped walnuts to the wet mix.
BLUEBERRY YOGHURT MUFFINS
2 cups Quaker Oat Bran Hot cereal uncooked, 1/4 cup brown sugar
2 tsp baking powder, 1 carton (8 ozs) plain low fat yoghurt
2 egg whites slightly beaten, 1/4 cup skim milk, 1/4 cup honey
2 Tbsp vebetable oil, 1 tsp grated lemon peel, 1/2 cup blueberries
Yes, these muffins ARE flourless!
Preheat oven to 425oF, prepare pans. In large bowl, combine oat bran,
sugar & b/pdr. In small bowl, combine yoghurt, egg whites, milk, honey,
oil & lemon peel. Add dry mix to wet mix and stir until just combined.
Fold in blueberries, if using frozen do NOT thaw & you may need to add
a few mins baking time. Spoon into pans & bake 18-20 mins or until
golden brown. Makes 12 muffins.
COCONUT MUFFINS (+4)
Wet Mix - 1/4 cup butter or margarine, 1/2 cup sugar, 2 eggs,
1.1/2 cups milk or plain yoghurt
Dry Mix - 2.1/2 cups self-raising flour, 1 cup macaroon dessicated coconut
Topping - Combine 1/4 cup sugar with 1/4 cup dessicated coconut
Preheat over to 350oF, prepare pans. Blend the butter & sugar thoroughly,
beat in eggs & milk/yoghurt. Gently fold the combined dry mix into the wet
mix. Spoon into pans & sprinkle with topping. Bake for 25 mins. Makes 12
medium muffins.
Variations: Coconut & Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2 cup
of blended or pureed whole orange to the wet mix, or 1/2 cup orange juice & 2
Tbsp of grated orange rind to the wet mix.
Coconut & Cherry: Add 1 cup of chopped glace cherries to the combined wet mix.
Coconut & Ginger: Add 1/2 cup of chopped glace ginger & 1/2 cup chopped
walnuts/pecans to the wet mix. 1/2 cup of chopped glace cherries may also be
added if desired.
Coconut & Pineapple: Add 1 cup of crushed tinned pineapple to the wet mix &
reduce the milk or yoghurt to 1 cup. Do not use fresh pineapple.
COFFEE STREUSEL
Wet Mix - 1/4 cup butter, 1/2 cup brown sugar, 2 eggs, 1.1/2 cups pl.yoghurt
Dry Mix - 3 cups self-raising flour, 1/2 tsp cinnamon, 1/2 cup walnuts
1/2 cup sultanas (optional)
Topping - 1 Tbsp brown sugar, 1 Tbsp margarine, 1 tsp cinnamon, 2 Tbsp walnuts
Preheat oven to 400oF, prepare pans. Blend the butter & sugar & beat in the
eggs & yoghurt. Fold the previously combined dry mix into the wet mix & place
into pans. Blend the topping ingredients together & place this on the top of
the muffins, pressing it slightly into the batter to help it stick. Bake for
20 mins. Makes 15. These muffins are lovely served with honey.
Note: Sultanas = Golden Raisins
ONION CHEESE MUFFINS For Diabetics
1/2 cup chopped onion, 1 beaten egg, 1.1/2 cups self-raising flour
pinch salt, 1 Tbsp poppy seeds, 1 Tbsp butter, 1/2 cup milk
1 Tbsp butter extra, 1 cup grated cheese, 2 Tbsp melted butter
Cook onions in Tbsp butter until tender & lightly browned. Combine egg &
milk. Sift flour & slat & rub in other Tbsp of butter. Stir the liquid into
dry ingredients, making a light scone dough. Add onions & half the grated
cheese. Divide dough into equal parts & knead each into a round. Place in
greased muffin pans & sprinkle with other half of cheese & poppy seeds.
Drizzle the melted butter on tops. Bake 430oF for 15 mins until golden brown.
Makes 12 muffins. 1 muffin - 1 carbohydrate portion.
MUFFINS THAT TASTE LIKE DONUTS
1.3/4 cups all purpose flour, 1.1/2 tsp baking powder, 1/2 tsp salt
1/2 tsp nutmeg, 1/4 tsp cinnamon, 1/3 cup oil, 3/4 cup sugar, 1 egg
3/4 cup milk
Topping: 1/2 cup melted butter, 3/4 cup sugar, 1 tsp cinnamon
Reheat over to 350oF and prepare large muffin pans. Combine flour, b/pdr,
salt, nutmeg & cinnamon. In another bowl combine thoroughly oil, sugar, egg &
milk. Add to dry mixture & stir to just combine. Bake for 20-25 mins. Remove
muffins immediately while hot, dip in melted butter then sugar & cinnamon
previously combined. Makes 8-9 large muffins.
Variation: Fill pans 1/2 full, put 1 tsp jam on top of each & top with the
rest of the batter.
Reprinted without permission from Muffin Mania (Canada).
DOUBLE CHOCOLATE MUFFINS
2 cups plain flour, pinch salt, 1 Tbsp baking powder, 1/2 tsp allspice
1/2 cup brown sugar, 1/2 chopped pecans, 2 eggs, 2/3 cups milk
1 tsp vanilla essence, 3 ozs butter melted, 3.1/2 ozs Nestle Choc Melts melted
4.1/2 ozs Nestle White Bits
Sift first 4 ingredients into a bowl. Add brown sugar & pecans. Combine eggs,
milk, vanilla, melted butter & Choc Melts, add to dry ingredients, mix
lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy.
2/3 fill greased muffin pans and bake at 400oF for 20-25 mins.
NOTE: Nestle’s Melts are cooking chocolate that come in a button shape,
easier to melt & weigh than blocks. Nestle’s Bits are morsels of pure
chocolate, so they hold their shape when baked. Both come in 3 varieties here
in NZ, dark, milk & white chocolate. Substitute whatever you can find.
GARLIC MUFFINS
1 cup milk, 1 egg, 3 Tbsp melted margarine, 2-3 cloves crushed garlic
2 Tbsp chopped chives, 1 Tbsp sugar, 4 tsp baking powder, 2 cups flour
Reheat oven to 375oF, prepare pans. Put the first six ingredients into a bowl
& mix well. Add the remaining ingredients & blend until just mixed. Spoon
into pans and bake for 15-20 mins. Makes 12 muffins.
Note: Use these muffins in place of garlic bread. Lovely with soups etc.
GINGER MUFFINS (+5 Variations)
Wet Mix - 1/2 cup margarine, 1/4 cup golden syrup, 1/4 cup sugar, 2 eggs
1 cup milk, 1 tsp grated lemon rind
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda,
1 tsp cinnamon, 1 tsp mixed spice, 1 Tbsp ground ginger
Preheat oven to 430oF, prepare pans. Blend together the margarine, golden
syrup, molasses & sugar then beat in the eggs & milk. Combine the dry
ingredients then mix them into the wet mix. Spoon into pans & bake for 20-25
mins. Makes 10.
Variations: Ginger & Apple: Reduce the milk to 1/2 cup & add 1 cup diced
cooked or grated raw apple to the wet mix.
Ginger & Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if
you can’t get sultanas).
Chunky Ginger: Add 1/4 cup chopped mixed peel & 1/4 cup crystallized ginger
to the wet mix.
Raisin & Walnut Ginger: Add 1/2 cup chopped raisins & 1/2 cup chopped
walnuts/pecans to the wet mix.
Ginger & Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate
chips/drops/bits to the wet mix. Omit the lemon rind.
RICE & MILLET MUFFINS (Gluten & Sugar Free)
1 cup millet flour, 2 tsp cream of tartar, 1/2 tsp salt, 1 egg
3/4 cup rice flour, 1 tsp baking soda, 1 cup milk
Mix flours, baking soda, cream of tartar & salt in a bowl. Mix egg & milk
then add dry ingredients. 3/4 fill greased muffin pans & bake 350oF for about
25 mins.
FRUIT MUFFINS (Gluten free only)
1 cup buckwheat flour, 2 Tbsp brown sugar, 1 tsp mixed spice, 1 egg
1 tsp baking soda, 1.1/2 cups milk, 1 cup rice flour, 3/4 cup mixed fruit
2 tsp cream of tartar
Into a bowl mix flours, sugar, spice, c of t & b/soda. Mix milk & egg & add
fruit, add dry ingredients and mix until just combined. 3/4 fill greased
muffin pans & bake 350oF for 10-15 mins.
ICECREAM MUFFINS
1.1/2 cups self raising flour, 2 cups vanilla icecream
Reheat oven to 430oF and prepare pans. Sift flour into bowl, soften icecream
but do not allow to melt completely. Stir into the flour quickly. Do not
overmix. 3/4 fill pans & bake for 15-20 mins. If a richer muffin is required
add 1 beaten egg & 2 Tbsp of oil to the mixture. Chocolate chip icecream may
also be used as an interesting variation. (I don’t see why ANY flavour
icecream couldn’t be used).
ITALIAN PIZZA MUFFINS
12 slices spicy salami, 12 olives, 2 cups flour (white or wholemeal)
2 tsp baking powder, 1 tsp sweet basil (twice as much if using fresh)
1/4 tsp paprika, 1/2 cup grated low fat cheese (edam), 2 beaten eggs
1 finely chopped tomato, 3/4 cup low-fat milk, 1 Tbsp olive oil
grated cheese for topping
Preheat oven to 350oF, prepare pans. Cut the salami in half. Set aside 12
halves & dice the remainder. Repeat for the olives. Mix together the flour,
b/pdr, basil, paprika & grated low-fat cheese. Add the diced salami, olives &
tomato. Combine milk, eggs & oil then add dry ingredients mixing until just
combined. Spoon into pans & place a slice of salami & an olive on top of each
muffin, sprinkle with grated cheese. Bake for 15-20 mins. Makes 12.
LEMON COCONUT MUFFINS
1 cup all-bran, 1.1/2 cups skim milk, 1 lightly beaten egg
2 Tbsp cooking oil, juice & grated rind of 1 lemon, 1/2 cup coconut
1.1/2 cups self-raising flour, 1/4 cup caster sugar, extra coconut
Preheat oven to 375oF, prepare pans. Place all-bran & milk in a large bowl.
Stand for 5 mins until softened. Stir in egg, oil, lemon juice & rind.
Combine flour, sugar & coconut & stir into wet mix until just moistened.
Spoon into pans & bake for 25-30 mins. Makes 12 muffins.
LEMON, LIME & ORANGE MUFFINS
Wet Mix - 1/2 cup sugar, 1/2 cup margarine, 2 eggs
1/2 cup yoghurt or 1/4 cup milk, rind & juice of 1 orange,
1 lime & 1 lemon (should make 1 cup)
Dry Mix - 1.1/2 cups self-raising flour
Preheat oven to 350oF, prepare pans. Blend the sugar & margarine & beat in
the eggs. Thoroughly mix in the yoghurt & citrus rinds & juices. Carefully
combine the flour with the wet mix. Spoon into pans & bake for 20-25 mins.
Makes 10-12 muffins.
Comment: This is what is known as a ‘granny muffin’, which is ‘plain’ but
wonderfully tangy & refreshing. It is delicate & light & very easy to consume.
SIX-WEEK BRAN MUFFINS
5 tsp baking soda, 1.3/4 cups boiling water, 1 cup margarine, 4 eggs
2 cups brown sugar, 4 cups all bran, 2 cups bran flakes, 4 cups buttermilk
2 tsp salt sifted together with 5 cups flour, 1 cup walnuts/pecans chopped
2 cups sultanas (or dates)
Preheat oven to 400oF, prepare pans. Dissolve the baking soda in the water
then let cool. Beat the margarine with the sugar until pale & creamy then
add the eggs, one at a time, alternately with the sifted flour & salt. Stir in
the all bran, bran flakes, buttermilk, fruit & nuts (nuts are optional).
Spoon into pans & bake for 20 mins or until cooked. Leave to cool then
store in the refrigerator. Makes about 64 medium or 35-40 large muffins.
Sultanas = golden raisins.
These muffins will keep for weeks (they say 6!) in the refrigerator. They
are perfect for a quick snack. Spread them with light cream cheese rather than
butter or just eat them alone. Warm them in the microwave for breakfast.
ALMOND & APRICOT SURPRISE MUFFINS
2.1/2 cups self-raising flour, 1 tsp ground nutmeg, 3/4 cup castor sugar
1 cup flaked almonds toasted, 1 lightly beaten egg, 1.1/2 cups milk
3 ozs melted butter, 1/2 cup apricot jam
Preheat oven to 375oF, prepare pans. Sift flour & nutmeg into bowl, stir in
almonds & sugar. Stir in combined egg, milk & butter, stir with a fork
until just combined. Spoon half of batter into pans, put 2 level teaspoons
of apricot jam into each, top with rest of batter. Bake for about 30 mins
or until cooked. Makes 12. Suitable to freeze, not suitable to microwave.
APPLE MUFFINS
Wet Mix - 2 cups grated raw apples, 1/2 cup brown sugar, 1/2 cup oil
2 eggs, 1 tsp vanilla
Dry Mix - 1 cup wholemeal self-raising flour, 1 cup self-raising flour
1/4 tsp baking soda, 2 tsp cinnamon
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix
ingredients. Combine the dry mix ingredients & mix thoroughly into the wet
mix. Spoon into pans & bake for 20-25 mins. Makes 12. Nice sprinkled with
equal parts of brown sugar & spice. These are lovely moist muffins & hardly
need to be buttered. They will keep will, but are best kept refrigerated &
then warmed before eating.
Variations:
Apple Raisin & Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts &
1 Tbsp grated lemon or orange rind to the wet mix.
Apple & Date: Add 3/4 cup of finely copped dates & 1 Tbsp grated lemon rind
to the wet mix.
Apple & Ginger: Add 1/4 cup of chopped crystallized ginger & 1 Tbsp of
treacle to the wet mix. Add 1 tsp powdered ginger to the dry mix.
Apple & Bran: Substitute the wholemeal & self-raising flour with 1 cup of
flaky bran & 1.1/2 cups of self-raising flour.
PS I have been knowledgeably informed that you Americans call treacle -
molasses.
APRICOT & GINGER MUFFINS
1.3/4 cups self-raising flour, 2 to 3 Tbsp castor sugar, 1/2 tsp salt
1 slightly beaten egg, 1.1/2 tsp ground ginger, 3/4 cup milk
1/3 cup melted butter, 3/4 cup finely chopped dried apricots
1.1/2 tsp grated lemon peel, 1 tsp baking powder
Preheat oven to 400oF, prepare pans. In a large bowol sift together, flour,
sugar, b/pdr, salt & ginger. Combine egg, milk, melted butter, grated peel
& chopped apricots. Add dry mix to wet mix until just combined. Spoon into
pans & bake for 20-25 mins. Makes 12 muffins.
APRICOT MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup yoghurt or milk
grated rind & juice of 1 orange, 1 cup chopped dried apricots
Dry Mix - 1.1/2 cups self-raising flour
Preheat oven to 400oF, prepare pans. Thoroughly blend the margarine & sugar
& then beat in the remaining wet mix ingredients. Fold in the flour, spoon
into pans & bake for 25 mins. Makes 10-12 muffins.
Variations:
Apricot & Almond: Add 1/2 cup of tasted slivered or chopped blanched
almonds to the wet mix.
Apricot & Coconut: Add 1/2 cup dessicated coconut to the dry mix & 1/2 cup
additional orange juice to the wet mix.
CARROT PINEAPPLE MUFFINS
1 cup sugar, 2/3 cup oil, 2 beaten large eggs, 1.1/2 cups flour, 1/2 tsp
salt 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
1 tsp vanilla, 1 cup finely grated carrot, 1 cup crushed drained pineapple
Preheat oven to 375oF, prepare pans. Beat together sugar, oil & beaten
eggs. Combine flour, baking soda, baking powder, cinnamon & salt & mix
well. Add dry mix to wet mix & stir to moisten. Add carrots, pineapple &
vanilla. Spoon into pans & bake for 20 mins. Chopped nuts may be added
if desire. Makes 9-10 large muffins.
CHERRY MUFFINS
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 small bottle maraschino cherries cut up, 2 eggs, 3 Tbsp melted butter
1 cup cherry juice & milk combined
Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs,
cherry liquid & melted butter. Add the dry mix to the wet mix until just
combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.
CHOCOLATE RASPBERRY MUFFINS
15 oz can raspberries in syrup, 2 cups self-raising flour, 1/2 cup sugar
1/2 cup Choc Bits or Chips, 1 lightly beaten egg, 2 ozs melted butter
3/4 cup buttermilk
Preheat oven to 375oF, prepare pans. Pour undrained raspberries into a pan,
bring to boil, boil without stirring for about 12 mins, or until mixture is
thick & a jam-like consistency; cool. Combine the sifted flour, sugar &
chocolate in a bowl. Mix egg, butter & buttermilk. Stir dry mix into wet
mix until just combined. Gently fold in the raspberry mixture. Spoon into
pans & bake for about 15 mins or until cooked. Makes 12 muffins.
CORN & CHEESE MUFFINS
Wet Mix - 1 large diced onion, 1/2 cup milk, 3 eggs,
1 cup grated cheddar cheese
5 oz (or thereabouts) can corn kernels incl.juice
Dry Mix - 2.1/2 cups self-raising flour
pinch cayenne pepper
Topping - 1/4 cup grated cheese
Preheat oven to 400oF, prepare pans. Place the wet mix ingredients in a
bowl & stir well. Add the previously combined dry mix & stir until all
ingredients are just combined. Spoon into pans, sprinkle with topping if
desired & bake for 25-30 mins. Makes 10-12 muffins.
Variations:
C&C with Bacon or Ham: Add 1/2 cup finely diced ham or bacon to the wet
mix.
C&C with Parsley: Add 1/2 cup freshly chopped parsley to the wet mix.
C&C with Sesame Seeds: Add 1/4 cup toasted sesame seeds to the wet mix &
2 Tbsp toasted sesame seeds to the topping.
Note: These muffins are a cook’s delight, they are bursting with
flavour. Try making mini size muffins for morning teas or suppers.
Cranberry-Apple Muffins
1 C. White Flour
1/2 C. Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/4 tsp. Salt
2 Eggs
3/4 C. Brown Sugar (packed)
1/4 C. Vegetable Oil
1 tsp. Vanilla Extract
3/4 C. Diced Tart Apple (Granny Smith is great)
3/4 C. Fresh Cranberries
1/2 C. Chopped Nuts (walnuts or pecans)
Oven @ 350o F. Line muffin cups with papers or grease them. Mix dry
ingredients. Break eggs in a separate bowl, add brown sugar & whisk
until smooth. Whisk in oil & vanilla. Add apple, cranberries & nuts.
Fold in dry ingredients until just moistened. Spoon batter into muffin
cups. Bake 20-25 minutes until browned & firm to the touch. The recipe
says “do not freeze” but I have frozen these with no ill result. (I had
to, I hate it when people tell me not to do things! :-)
FRUIT BLOSSOM MUFFINS
2/3 cup Blackberry Jam or Orange Marmalade, 1/2 cup orange juice
1 slightly beaten egg, 2 cups biscuit baking mix, 2/3 cup chopped pecans
Topping: 1 Tbsp flour, 1/4 cup sugar, 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg, 2 to 3 tsp cold margarine or butter
Preheat oven to 400oF, prepare pans. Combine jam, juice & egg. Add biscuit
mix; stir until just moistened. Stir in nuts. 2/3 fill pans. In small bowl,
combine sugar, flour & spices; cut in margarine until crumbly. Sprinkle
over batter. Bake 15 to 20 mins or until golden brown. Makes about 12 muffins.
NOTE: To those non-Americans or Canadians - biscuit baking mix I presume is
a sort of pre-mixed scone mix. To substitute you would need to mix up a batch
of plain scones then measure 2 cups. (I stand to be corrected on this of
course ;-)).
Both of these muffin recipes are free of wheat, eggs & dairy products. The
more unusual ingredients can be found in a health food store. Suitable to
freeze, not suitable to microwave.
BACON & HERB MUFFINS
6 chopped bacon rashers, 1 cup buckwheat flour, 2/3 cup brown rice flour
3/4 cup rice wholegrain flakes, 1 Tbsp baking powder, 1 cup soy milk
1/4 cup EACH chopped fresh basil & chives, 3 ozs melted dairy-free
margarine
Preheat oven to 420oF, prepare pans. Cook bacon in pan, stirring, until
crisp; drain on absorbent paper. Combine bacon with sifted flours &
remaining ingredients in bowl; mix well. Spoon into pans & bake for 20
mins or until muffins are cooked through. Makes 12.
HONEY LEMON MUFFINS
1 cup instant non-fat milk powder, 1 cup flour, 4 tsp baking powder
1/2 tsp salt, 1/2 cup chopped crystallised lemon peel, 1 egg
1/2 cup honey, 1/2 cup hot water, 3 Tbsp melted butter
Preheat oven to 400oF, prepare pans. Sift dried milk, flour, b/pdr & salt,
add lemon peel. Measure honey into small bowl then add hot water, mix to
melt the honey (or melt in microwave). Beat egg, add honey & water & melted
butter. Stir the dry mix into the wet mix until just combined. Spoon into
pans & bake for 10 mins or until golden.
IRISH MUFFINS
1.1/2 cups wholemeal self-raising flour, 1/2 cup white self-raising flour
1/2 tsp baking soda, 1/4 cup currants, 2 oz melted margarine, pinch salt
1 Tbsp sugar, 1 tsp carroway seeds, 1 egg, 2/3 cup buttermilk
Preheat oven to 350oF, prepare pans. Mix flours, salt, sugar & baking soda.
Stir in seeds & currants. Beat egg, margarine & buttermilk. Mix dry mix
into wet mix until just combined. Spoon into pans & bake for 15-20 mins.
RHUBARB MUFFINS
Wet Mix - 2 eggs, 1/4 cup oil, 3/4 cup sugar, 2 cups milk, 1 tsp vanilla
1/2 cup yoghurt or sour cream, 2 cups finely chopped fresh rhubarb
Dry Mix - 4 cups self-raising flour, 1/2 tsp baking soda, 1/2 tsp cinnamon
Topping - equal amounts of cinnamon & sugar mixed
Preheat oven to 400oF, prepare pans. Blend all the wet mix ingredients
well, lastly adding the rhubarb. Fold in the previously combined dry mix.
Spoon into pans, sprinkle with topping & bake for 25 mins. Makes 18. A
moist, delicious muffin.
SURPRISE APPLESAUCE MUFFINS
1/2 cup applesauce, 1/2 tsp cinnamon, 2 eggs, 2 Tbsp softened margarine
1 cup sour milk or yoghurt, 1.1/2 cups flour, 1/2 cup sugar, 3/4 tsp
allspice
2 tsp baking powder, 1/2 tsp freshly grated root ginger, 1/2 tsp cinnamon
grated rind of 1 lemon
Preheat oven to 400oF, prepare pans. Mix the applesauce & cinnamon together
& set aside. Put the eggs, margarine & milk into a bowl & mix well. Add the
remaining ingredients (not the applesauce) & blend until just mixed. Fill
the pans a third full of batter, spoon a tsp of the applesauce mixture into
the middle of each. Cover with the remaining batter & bake for 15-20 mins. Be
sure to let these cool slightly before you remove them so that the ‘surprise’
doesn’t fall out as you lift the muffin from the tin. Makes 12 muffins.
SPUR-OF-THE-MOMENT MUFFINS
2 cups whole bran cereal, 2 cups buttermilk, 2 slightly beaten eggs
20 oz can crushed pineapple, 1/2 cup melted butter or margarine
2.1/2 cups flour, 3/4 cup dark brown sugar, 2 tsp salt, 2 tsp baking soda
1 cup chopped natural almonds, toasted
Prehear oven to 375oF, prepare pans. Combine bran & buttermilk; stand 5
mins to soften. Stir in eggs, undrained pineapple & melted butter. In another
bowl combine flour, brown sugar, salt, baking soda & nuts. Add to bran mixture
all at once. Stir until combined. Spoon into pans, making only the amount you
need today. Bake for 25 mins. Refrigerate remaining batter, tightly
covered, up to 3 weeks. Makes about 24 muffins.
Vanilla Muffins
2 c sugar
4 eggs, beaten
4 c all-purpose flour
1 tbsp baking powder
2 c milk
1/4 c butter, melted
1 tbsp vanilla extract
combine sugar & eggs in bowl #1; beat. Combine flour & baking powder in
bowl #2. Alternate adding some of flour mixture and some of the milk to
bowl #1, mixing after each, and beginning and ending with the flour mixture.
Add butter & vanilla.
Spoon into muffin pan (I grease it). Bake at 400F for about 20 min.
BRAN MUFFINS
1 cup bran flakes
1 cup plain flour sieved with
1 tsp baking powder
3/4 cup Golden Syrup
1 tsp baking soda mixed with
1 cup milk
1 cup sultanas (optional)
Preheat oven to 400oF. Grease a tray of muffin pans. Mix all
ingredients together. Place the mixture in the muffin pans and
bake for 10-15 minutes (or until done!).
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-3.html
COLLECTIONS: Muffins (3 of 5)
From: (Stephanie )
Date: Thu, 12 Aug 93 17:04:31 CDT
Contents
* Lemonade
* Lemon & Poppyseed
* Lettuce
* Mango
* Mincemeat Rum
* Morning Glory
* Nutty Chocolate & Marshmallow (Rocky Road?)
* Oh So Nice
* Black Olive & Feta
* Cranberry Orange
* Rich Delicious Orange Tea
* Papaya Cashew
* Peanut Butter & Jelly
* Peaches & Cream
* Peanut butter
* Pesto
* Pina Colada
* Pineapple & Passionfruit
* Pistachio, Chocolate & Rum
* Feijoa & Ginger
* Fig & Orange
* Four Chip Double Nut
* Fudge Filled Peanut Butter
* Hawaiian
* Healthy Heart
* High Fiber
* Honey Carrot Date
* Whole Grain Herb Cheese
* Honey Apricot
* Hot Cross
* Jam & Coconut
* Lemon Breakfast
* Linzertorte
* Marmalade
* Marzipan Raspberry
* Moist Date
* Maple Syrup & Cherry
* Fatfree Fruit Muffins
LEMONADE MUFFINS
Dry Mix - 1.1/2 cups flour, 1/4 cup sugar, 2.1/2 tsp baking powder
1/2 tsp salt
Wet Mix - 1 beaten egg, 6 oz can (2/3 cup) frozen lemonade thawed
1/4 cup milk, 1/3 cup cooking oil, 1/2 cup chopped walnuts
Preheat oven to 375oF, prepare pans. Mix dry ingredients. Combine wet mix
ingredients except nuts & only 1/2 cup lemonade, add to dry mix stir until
just moistened. Gently stir in nuts. Spoon into pans & bake for 15-20 mins or
until done. While hot, brush with remaining lemonade & sprinkle with white
sugar. Makes 8-9 large muffins.
LEMON & POPPY SEED MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs
1 cup milk or yoghurt, 2 tsps grated lemon rind
1/2 cup lemon juice, 1/4 cup poppy seeds
Dry Mix - 2 cups self-raising flour, 1/4 tsp baking soda
Preheat the oven to 400oF, grease the muffin pans. Blend the margarine &
sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix into the wet
mix (do NOT overmix), spoon into pans & bake for 20 mins. Makes 12. Serve
with lemon or honey butter. Using yoghurt instead of milk will give a moister
product.
LETTUCE MUFFINS
Wet Mix - 1 small onion diced, 2 eggs, 1/4 cup oil, 1/2 tsp salt
1/2 cup chopped parsley, 1.1/2 - 2 cups shredded lettuce
1/2 tsp chilli sauce, 1/4 tsp black pepper, 1 cup milk
1/2 cup grated cheddar cheese
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/2 cup grated cheese mixed with 2 Tbsp sesame seeds
Preheat the oven to 400oF, grease muffin pans. Place all the wet mix
ingredients in a bowl & mix thoroughly. Add the flour & stir until well
combined. Place the mixture in the pans, sprinkle with topping & bake for
25-30 mins. Remove from pans soon after cooking to prevent them sweating.
Makes 12. Suitable for cholesterol free cooking (use only egg whites, non-fat
milk, replace cheese with with 1/2 Tbsp oil, leave cheese out of topping).
Variations:
Lettuce & Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet mix.
Lettuce & Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the parsley
& add 1.1/2 tsp dried tarragon.
Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix.
Note: This muffin is delicious served warm with soups, and compliments a
dinner menu with fillet steak & salad.
MANGO MUFFINS
Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs
1 cup apricot yoghurt, grated rind of 1 lemon
1.1/2 cups chopped mango (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp
lemon juice)
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/4 cup toasted slivered almonds
1/4 cup castor sugar
Preheat oven to 350oF, prepare pans. Blend the sugar into the cream cheese.
Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in
the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in
pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12.
Variations: Peaches & Cream Muffins - Substitute the mango with chopped
peaches.
MINCEMEAT RUM MUFFINS
1.1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 melted margarine, 1/2 cup apple juice, 2 eggs
1 cup fruit mincemeat, sugar cubes, rum
Combine dry ingredients & mix well. Melt margarine & stir in juice
& eggs. Beat well. Stir liquid ingred. into dry mixture. Add
mincemeat & stir until just moistened. Spoon into greased muffin
cups, soak 1 sugar cube in rum & place on top of batter. Bake
375oF for 15-20 mins. Makes 8-9 large muffins.
MORNING GLORY MUFFINS
4 cups all purpose flour
2.5 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
4 cups coarsely grated carrots
1 cup raisins
1 cup chopped pecans
1 cup sweetened shredded coconut
2 tart apples, peeled and grated
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla
Into a large bowl sift together the flour, the sugar, the baking soda,
the cinnamon and the salt and stir in the carrots, the raisins, the
pecans, the coconut and the apples. In a bowl whisk together the ggs,
the oil, and the vanilla, add this mixture to the flour mixture, and
stir the batter until it is just combined. Spoon the batter into
well-buttered 1/3 cup muffin tins, filling them to the top, and bake
the muffins, in batches if necessary, in the middle of a preheated 350
degree oven for 30 to 35 minutes, or until they are springy to the
touch. Let the muffins cool in the tins for 5 minutes and turn them
out onto a rack. Makes about 30 muffins.
NUTTY CHOC & MARSHMALLOW MUFFINS
2 ozs cooking chocolate melted, 1/2 cup melted butter or margarine
1 cup sour cream or yoghurt, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla
1.1/2 cup flour, 1 tsp baking powder, 1/2 cup walnuts
3/4 cup chopped marshmallows
Preheat oven to 400oF & prepare muffin pans. Put the first six
ingredients into a bowl & mix well. Add the remaining ing. except
marshmallows, blend until just mixed, then fold in the marshmallows. Put
into pans & bake for 15-20 mins. Makes 15 muffins.
OH SO NICE MUFFINS
2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt
1/2 cup raw sugar, 1/2 cup malt extract, 1 apple, 2 cups grated carrot
1/2 cup raisins, 1/2 cup walnuts, 3 eggs, 1 cup oil
Preheat oven to 350oF & prepare pans. Sift first 4 ingredients into a bowl,
stir in the sugar. Add the malt, do not combine. Peel & grate the apple, then
combine with carrot, raisins & walnuts. Beat eggs & oil together. Stir apple
mixture into dry ingredients then add egg mixture, stirring just to combine.
Put into pans & bake for about 20 mins or until muffins spring back when
lightly touched. Leave in tin for 5 mins before turning out onto cooling
rack. Serve warm or cold. Makes 15. (This recipe is a slight variation on the
Morning Glory Muffins).
BLACK OLIVE & FETA MUFFINS
Wet Mix - 1 cup sliced pitted black olives, 3 eggs, 1 tsp chilli sauce
1 cup crumbled fetta cheese, 1/4 cup grated parmesan cheese
1 cup chopped onion, 1/4 cup vegetable oil, 1.1/2 cups milk
Dry Mix - 3 cups self-raising flour
1 Tbspn fresh chopped thyme OR 1 tsp dried thyme
Topping - Come 1/2 cup grated cheddar cheese, 2-3 Tbspn grated parmesan
cheese & 5-6 olives cut in half.
Preheat oven to 400oF, grease the pans. Thoroughly combine the wet mix
ingredients in a bowl. Stir in the dry mix until all the ingredients are well
combined. Place the mixture in the pans & sprinkle with topping. Bake for
25-30 mins. Makes 12. These muffins are a perfect accompaniment to Caesar or
Greek salads & soups. Try them with grilled fish & salad.
Variations: BO,F & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to
the wet mix.
BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the
thyme.
Hint: Remove muffins from the pans soon after cooking so they don’t sweat. Do
not use muffin papers.
Cranberry Orange Muffins
3/4 cup natural (wheat) bran
3/4 cup whole-wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 1/3 cups cranberry sauce (homemade or canned)
1 egg, beaten slightly
1/2 cup buttermilk or low-fat plain yogurt
1/4 cup vegetable oil
1 tsp orange rind
In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda;
mix well. Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and
orange rind; stir just until combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400F oven
for 25 minutes or until firm to the touch. Makes 12 large muffins.
RICH DELICIOUS ORANGE TEA MUFFINS
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 cup butter or margarine melted, 1/2 cup fresh orange juice
2 eggs, grated rind of 1 orange
Topping: sugar cubes, orange juice
Preheat oven to 375oF, prepare pans. Combine first 4 ingredients & blend well.
Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir
dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1
sugar cube in orange juice for each muffin and place on top of batter. Bake
for 15-20 mins or until done. Makes 8-9 large muffins.
PAPAYA CASHEW MUFFINS
3/4 cup vegetable oil, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp salt
2 cups flour, 3/4 tsp baking soda, 3/4 tsp ground cinnamon
1/8 tsp ground ginger, 1.2/3 cups diced peeled papaya
1.1/4 cups lightly salted roasted cashew nuts
Prehat oven to 400oF, prepare pans. In a bowl, beat oil & sugar for 2 mins.
Add eggs & vanilla, beat 1 min. In another bowl, stir together flour, baking
soda, salt, cinnamon & ginger. Add dry mix to wet mix, stir to just combine.
Stir in papaya & cashews. Spoon batter into pans & bake 20-25 mins or until
done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.
PEANUT BUTTER & JELLY MUFFINS
1 Tbsp melted margarine, 1/2 cup peanut butter, 1 egg, 2 Tbsp sugar
1 cup sour milk, 2 cups flour, 1 Tbsp baking powder
Topping: 3 Tbsp crushed salted peanuts, 4 Tbsp sugar, 2 Tbsp butter
strawberry jam for the middle
Preheat oven to 400oF & prepare pans. Put the first 5 ingred. into bowl
& mix well, then add the flour & b/pdr & blend until just mixed. Put a
large spoonful of the batter into each muffin pan, then drop a small
spoonful of jam (jelly) in the centre of each & cover with remaining
batter. Sprinkle with the topping mixture & bake for 10-15 mins. Makes
12 muffins.
PEACHES & CREAM MUFFINS
Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs
1 cup apricot yoghurt, grated rind of 1 lemon
1.1/2 cups chopped peaches (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp
lemon juice)
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/4 cup toasted slivered almonds
1/4 cup castor sugar
Preheat the oven to 350oF, grease or line the muffin pans. Blend the
sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the
peaches & lemon rind. Fold in the flour. If the mixture is still runny add an
extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar & bake
for 25 mins. Makes 10-12.
Variations: Mango Muffins - Substitute the peaches with chopped mango.
PEANUT BUTTER MUFFINS
Wet Mix - 1/4 cup sugar, 1/4 cup butter or margarine, 2 eggs
1/2 cup peanut butter, 1.1/2 cups milk
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda
Topping - equal parts of cinnamon & sugar mixed together
Preheat oven to 400oF & prepare pans. Blend thoroughly the sugar,
margarine & peanut butter. Beat in the eggs & milk. Fold the dry mix
into the wet mix. Place the mixture in pans, sprinkle with topping &
bake for 15-20 mins. Makes 10-15.
Variations:
PB & Choc Chip: Add 1/2 cup of chopped choc or choc chips & 1/2 tsp
vanilla to the wet mix.
PB & Date or Raisin: Add 1/2 cup of chopped dates or raisins to the
combined wet mix.
PB & Sesame Seed: Add 1/2 cup toasted sesame seeds to the combined wet
mix. Add 1/2 cup chopped dates if desired.
PESTO MUFFINS
Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs
1/3 cup pesto sauce OR 1/2 cup chopped fresh basil
1/2 cup grated cheddar cheese, 1 cup milk
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients
in a bowl. Combine the dry ingredients & thoroughly but gently work this into
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.
PINA COLADA MUFFINS
1/2 cup sugar, 1 egg, 1/4 cup margarine, 1 cup sour cream, 1/2 tsp salt
1 tsp rum extract, 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup coconut
1/2 tsp baking soda, 1 small can drained crushed pineapple
Reheat oven to 375oF, prepare pans. Combine sugar, egg, margarine, sour cream
& rum extract & beat until blended. Stir together dry ingredients & add, stir
until just mixed. Add pineappale & coconut. Spoon into pans & bake for 20
mins. Makes 8-9 large muffins.
PINEAPPLE & PASSIONFRUIT MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup vanilla yoghurt
2 eggs, 2 cups crushed canned pineapple, 1/2 tsp finely grated
lemon rind & juice of 1 lemon
1 cup fresh passionfruit pulp OR 1 can of pulp (about 6 ozs)
Dry Mix - 3 cups self-raising flour
Preheat oven to 350oF, prepare pans. Blend the margarine & sugar then
beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon
& mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins.
Makes 12.
Variation: P,P & Coconut: Add 1 cup macaroon coconut to the wet mix.
This gives a firmer texture to the muffin.
PISTACHIO CHOCOLATE & RUM MUFFINS
2 cups flour, 1/3 cup sugar, 1/3 cup butter, 1/2 cup chocolate chips
1 cup milk, 1/3 cup pistachio nuts finely chopped, 3 tsp baking powder
1 tsp salt, 1/2 cup pistachio nuts chopped extra, 2 eggs, 2 tsp rum
Rub butter into flour, b/pdr & salt. Add sugar. Beat together eggs, milk &
rum. Make a well in centr of dry ingredients, add 2nd measure chopped nuts,
chocolate & milk mixture. Mix very lightly until just wet. 3/4 fill greased
muffin pans & sprinkle with 1st measure finely chopped nuts. Bake at 400oF
for 20-25 mins. Makes 12.
FEIJOA & GINGER MUFFINS
(This one is for the Aussies & Kiwis, unless you know someone with a
Feijoa Tree!)
1.1/2 cups flour, 1 cup wholemeal flour, 2 tsp ground ginger, 1 cup milk
2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup raw sugar, 1 cup milk
1/4 cup (50g) butter, 1 tsp vanilla essence, 1 beaten egg
1 cup chopped feijoas
Preheat oven to 180oC (350oF), prepare pans. Mix together the flour, ginger,
baking powder & soda & sugar. Rub in the butter until it resembles fine
breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas
until just combined. Spoon into pans & bake for 15 mins. A small slice of
crystallised ginger may be placed on top of each muffin before baking if
desired. Makes 12.
Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin.
Feijoa - A waxy green fruit about 3” long. Although it is not a guava you may
know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub,
growing to 10-16 ft. It thrives in subtropical regions but is hardy & once
established will tolerate moderate frosts. They are either eaten raw (with or
without the skin) or made into jellies, sauces & chutneys.
FIG & ORANGE MUFFINS
2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt
1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk
1/2 cup chopped dried figs, fresh grated rind of 1 orange
Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking
powder & salt into bowl. Beat egg with butter & stir in milk. Add dry mix to
wet mix until just combined. Spoon into pans & bake for about 25 mins or
until well browned. Makes 10 muffins.
FOUR-CHIP DOUBLE-NUT MUFFINS
2 cups flour, 1/2 cup firmly packed light-brown sugar, 2 tsp baking powder
1/2 tsp salt, 2/3 cup milk, 2 lightly beaten eggs, 1 tsp vanilla
1/2 cup melted & cooled lightly salted butter or margarine
1/2 cup semisweet chocolate chips, 1/2 cup milk-chocolate chips
1/2 cup butterscotch chips, 1/2 cup peanut butter chips
1/3 cup chopped walnuts, 1/3 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix the first four
ingredients, in another bowl mix the next four. Add the dry mix to the wet
mix until just combined. Stir in chips & nuts. Spoon in pans & bake for 15-20
mins or until done. Makes 12. These muffins freeze well.
FUDGE FILLED PEANUT BUTTER MUFFINS
1/3 cup semisweet chocolate chips, 1 Tbsp unsalted butter or margarine
1.2/3 cups flour, 1/2 cup firmly packed light-brown sugar, 1/4 tsp salt
1 Tbsp baking powder, 3/4 cup milk, 1/2 cup peanut butter, 1/3 cup oil
1 lightly beaten egg, 1.1/2 tsp vanilla, 1/2 cup chopped salted peanuts
without skins (optional)
Preheat oven to 400oF, prepare pans. In a small saucepan (or microwave) heat
chocolate chips & butter until melted, stirring constantly; remove from heat
& reserve. In a bowl stir together flour, sugar, b/pdr & salt. In another
bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix to wet mix
until just combined. Spoon half of batter into pans. Divide chocolate mixture
among muffins, a scant teaspoon per pan; do not let filling touch sides of
pan. Spoon remaining batter over filling. Sprinkle tops of muffins with
chopped peanuts if desired. Bake for 20-25 mins or until lightly browned.
Makes 9 muffins.
Variation: A ripe banana cut into 1/2” thick slices & dipped in orange juice
may be used instead of the fudge filling.
HAWAIIAN MUFFINS
Dry Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1 jar (3.1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut, 1/2 cup chopped dried pineapple
Wet Mix: 3/4 cup milk, 1/2 cup melted & cooled butter or margarine
1 lightly beaten egg, 1 tsp vanilla
Preheat oven to 400oF, prepare pans. In a bowl combine first 4 dry mix
ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix
together the wet mix ingredients. Add dry mix to wet mix until just combined.
Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These
muffins freeze well.
HEALTHY HEART MUFFINS
3 egg whites, 3/4 cup low-fat milk, 1 cup low-fat yoghurt
3/4 cup apple sauce, 2 cups wholemeal flour, 1/2 cup folled oats
1/2 cup oat bran, 3 tsp baking powder, 2 tsp cinnamon, 1/2 cup raisins
1/2 cup chopped apricots
Preheat oven to 350oF, prepare pans. Beat the egg whites lightly then
add milk, yoghurt & apple sauce. Combine flour, rolled oats, bran,
b/pdr, cinnamon, raisins & apricots. Add the dry mix to the wet mix
until just combined. Spoon into pans & bake for 20 mins. Makes 12
muffins. Nutritional Value: Energy - 156 calories per muffin
HIGH-FIBRE MUFFINS
4 egg whites, 1 cup skim milk, 1/2 cup plain low-fat yoghurt
1/4 cup fruit juice, 2 grated apples, rind & juice of 1 lemon
1/2 cup currants, 1/2 cup chopped prunes, 3 tsp baking powder
1/2 cup sultanas (golden raisins), 1.1/2 cups wholemeal flour
1 cup rolled oats, 1/2 cup oat bran, 1/2 cup baking bran
1 tsp cinnamon, 1/2 tsp allspice
Preheat oven to 350oF, prepare pans. Lightly beat the egg whites, add
milk, yoghurt & fruit juice. Pour the lemon juice over the grated apple
to prevent browning. Add the lemon rind & all the fruit to the wet mix,
combine well. Mix together the flour, rolled oats, brans, b/pdr &
spices. Add the dry mix to the wet mix until just combined. Spoon into
pans & bake for 25 mins. Makes 12 muffins.
Nutritional Value: Energy - 180 calories per muffin
HONEY-CARROT-DATE MUFFINS
1/4 cup butter or margarine, 1/2 cup honey, 1/2 cup milk, 2 eggs
1.1/2 cups flour, 1 heaped tsp baking powder, 1 tsp salt
1 cup grated carrots (2 medium), 1 cup pitted chopped dates
Melt butter & honey, stir in eggs & milk & beat. Combine dry ingredients &
stir thoroughly. Add to wet mix until just combined, fold in carrots & dates.
Bake at 375oF for 15-20 mins. Makes 10 large muffins. Delicious when heated &
served with butter, cream cheese or marmalade.
WHOLE-GRAIN HERB-CHEESE MUFFINS
1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil
2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs
3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour
1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves
1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional
Preheat oven to 375oF, prepare pans. In a frying pan cook onion & pepper in 1
Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil,
honey, mustard, milk, eggs & cheese. In another bowl, stir together flour,
cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion
mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or
until well browned. Makes 12. 170 calories per muffin.
HONEY APRICOT MUFFINS
1.1/2 cups flour, 1.1/2 cups oat bran, 1 cup chopped pecans, 1/2 tsp salt
3 tsp baking powder, 1.1/2 tsp apple pie spice, 1 cup honey, 2 egg whites
4 Tbsp safflower oil, 16 oz can apricot halves in extra-light syrup chopped
finely with syrup reserved
Preheat oven to 325oF, prepare pans. Combine first 6 ingredients (salt is
optional). In another bowl combine honey, oil, egg whites, apricots & syrup;
add dry mix to wet mix until just combined. Spoon into pans and top with
extra pecan halves if desired, bake 25-30 mins or until cooked. Makes 18
muffins.
Recipe courtesy of the Sunset Magazine (USA)
HOT CROSS MUFFINS
2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt,
1/4 tsp cinnamon, 1/8 tsp allspice, 1 cup milk, 1 lightly beaten egg
1/2 cup melted & cooled butter or margarine, 1 tsp vanilla
1/2 tsp grated orange peel, 1/2 tsp grated lemon peel, 1 cup currants
Glaze: 1/3 cup confectioners sugar, 1.1/2 tsp freshly squeezed lemon or
orange juice, or water
Preheat oven to 375oF, prepare pans. In a bowl combine first 6 ingredients.
In another bowl stir together rest of ingredients except currants. Add dry
mix to wet mix until just combined, stir in currants. Spoon into pans & bake
for 15-20 mins or until done. Cool 5 mins before removing muffins from pans.
For glaze, combine ingredients & drizzle over each muffin to form a cross.
Serve warm. Makes 12. These muffins freeze well. An easy to make substitute
for hot cross buns.
JAM & COCONUT MUFFINS
2.1/2 cups flour, 3 tsp baking powder, 1/2 heaped cup caster sugar, 1 egg
1.1/4 cups coconut, 1 tsp vanilla essence, 1.1/4 cups milk, 3 Tbsp jam
6 Tbsp vegetable oil, little extra coconut
Preheat oven to 400oF, prepare pans. Sift flour & baking powder, stir in
sugar & coconut. Beat egg, vanilla, milk & oil together. Add dry mix to wet
mix until just combined. Place a large tablespoon of batter into each pan,
add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with
a little coconut. Bake for 25-30 mins or until well risen & firm to the
touch. Makes 9-10 muffins.
LEMON BREAKFAST MUFFINS
Dry Mix - 1 cup flour, 1 heaped tsp baking powder, 1/2 cup sugar, 1 tsp salt
Wet Mix - 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 eggs
finely grated rind of 1 lemon
Topping - 1/4 cup melted butter, 1/2 cup sugar, 1 Tbsp lemon juice
Preheat over to 375oF, prepare pans. Combine dry ingredients & blend well.
Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to
wet mix until just combined. Spoon into pans & bake for 15-20 mins or until
nicely browned. Remove from pan while warm & dip in topping.
Variation: A cup of raisins added to this batter makes this a delicious
muffin for any time of day.
Topping: Combine melted butter & juice, measure sugar into separate dish. Dip
top of muffins into butter then sugar.
LINZERTORTE MUFFINS
Dry Mix: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. 1 tsp cinnamon
1/8 tsp ground cloves
Wet Mix: 1/2 cup firmly packed dark-brown sugar, 1/4 cup granulated sugar
1/2 cup softened butter or margarine, 1 lightly beaten egg
1 tsp grated lemon peel, 1/2 tsp vanilla, 1 cup milk
3/4 cup ground blanched hazelnuts (filberts)
1/4 cup seedless raspberry jam
Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream
sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in
milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon
half of batter into pans, place 1 tsp of jam in centre of each muffin; do not
let jam touch sides of pans. Spoon remaining batter into pans & bake for
15-20 mins or until lightly browned. Makes 12. These muffins freeze well.
MARMALADE MUFFINS
Wet Mix - peel of 1 grapefruit & 1 orange, 1.1/2 cups buttermilk, 1 cup sugar
1 tsp salt, 1/2 cup butter or margarine
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda
Preheata oven to 375oF, prepare pans. Cut complete fruit skins into blender,
add buttermilk and grind fine. Add sugar, salt & butter & blend. Stir dry mix
ingredients together & pour wet mix over, stirring just to moisten. Bake for
20 mins or until done. Makes 12 muffins. Note: These are a really piquant
muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in
melted butter & white sugar. Absolutely scrumptious!
MARZIPAN RASPBERRY MUFFINS
1 package (7 ozs) almond paste, 2 Tbsp seedless raspberry jam, 2/3 cup sugar
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 tsp vanilla
1/2 cup melted & cooled butter or margarine, 1 lightly beaten egg
1/4 tsp almond extract, 3/4 tsp flaked coconut, 24 whole blanched almonds
Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces;
form each piece into 1.1/2” diameter circle (or small enough to fit into your
size pans without touching the sides). Top centre of 12 circles with 1/2 tsp
jam; top with remaining circles, press edges to seal. Set aside. In a bowl,
stir together flour, sugar, b/pdr & salt. In another bowl, stir together
milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet
mix until just combined. Stir in coconut. Spoon half of batter into pans,
place an almond pocket horizontally on top of each portion of filling;do not
let almond paste touch sides of pans. Spoon remaining batter over paste & top
each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These
muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting
almond paste into 12 equal pieces & rolling each into a ball. Use this as the
filling, without the jam; proceed as above. Serve muffins with jam.
MOIST DATE MUFFINS
1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg
1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran
1 tsp baking soda
Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,
1 tsp lemon juice. Mix date filling ingredients & simmer until thickened.
Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening &
date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour &
baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans &
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously
tasty & moist muffins. Note: Shortening may be anything you wish ie butter,
margarine, oil etc.
MAPLE SYRUP & CHERRY MUFFINS
1/2 cup margarine, 1/4 cup maple syrup, 2 beaten eggs, 1 tsp vanilla essence
rind & juice of 1 lemon, 1 cup low-fat yoghurt, 1 cup flour, 1 tsp cinnamon
1 cup wholemeal flour, 2 tsp baking powder, 1 cup chopped cherries
12 whole cherries (optional)
Preheat oven to 400oF, prepare pans. Blend the margarine & syrup thoroughly.
Beat in the eggs followed by the lemon rind & juice, vanilla & yoghurt.
Gently fold in the previously mixed dry ingredients then the chopped
cherries, do not overmix. Spoon into pans, top with whole cherries if
desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.
Fatfree Fruit Muffins
1 1/4 cup flour, white or wholewheat
1 cup oat bran or oatmeal
1 1/4 teaspoon cinnamon
1 tablespoon baking powder
1/2 cup evap skim milk
1/2 cup defrosted apple juice concentrate
1 egg or 2 egg whites or equivilent
1 ripe banana, mashed or 1/2 cup applesauce
1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever
1/2 cup nuts if you like
Mix dry ingredients.
Stir together wet ingredients except 1 cup fruit.
Blend together wet and dry, add fruit and nuts.
Bake 425 for 17 minutes.
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-1.html
Muffins (1 of 5)
From: (Stephanie )
Date: Fri, 13 Aug 93 11:38:17 CDT
Contents
* Cornbread
* Fresh Pear
* Banana Curry
* Best Ever Banana
* Amaretto Almond
* Fondue Cheese
* Lemon Cheese & Raisin
* Donna’s Beer
* Coconut Cream
* Curacao
* Banana Bran
* Pumpkin
* Blueberry Bran
* Kiwifruit
* Banana Pecan
* Banana Walnut
* Chocolate Chip
* Fig
* Carrot Raisin
* Avocado
* Poppyseed
* Pumpkin Poppyseed
* Banana Poppyseed
* Lemon Spiced
* Corn & Bacon
* Coffee
* Pail Full
* Chocoholics’ Cheesecake
* Golden Zucchini
* Gingerbread
* Hazelnut
* Strawberry Surprise
* Sour Cream
* Banana Almond
* Blackstrap Molasses Bran
* Black Bottom
* Low Cholesterol Oat Bran
* Even Lower Cholesterol Oat Bran
* Heavenly Maple Syrup
* Mother Milner’s Old-Fashioned Bran
* Sonja’s Date (sounds like gossip)
* Apple Raisin
* Applesauce Raisin
* Cappuccino Chip
CORNBREAD MUFFINS
1/2 cup polenta, 1/2 cup self-raising flour, 1 Tbsp castor sugar, 1/3
cup milk 1/2 tsp ground cumin, 1 Tbsp chopped fresh parsley, 1 egg
lightly beaten 3/4 oz butter, melted
Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar &
cumin into bowl. Stir in parsley, butter, egg & milk, stir until just
combined. Spoon into pans and bake for about 25 mins or until lightly
browned. Makes 4. Suitable to freeze.
FRESH PEAR MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup golden syrup
2 eggs, 1 cup milk, 4 fresh pears peeled & diced
Dry Mix - 3 cups flour, 2 tsp cinnamon, 2 tsp mixed spice, 4 tsp gr.ginger
Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine,
sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in
the pears. Carefully stir in the previously combined dry mix. Place in
pans & bake for 25-30 mins. Makes 12-14.
Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix.
FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix.
FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix.
FP with Raisins - Add 1/2 cup chopped raisins to the wet mix.
FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking
powder.
BANANA CURRY MUFFINS
2 cups flour, 2 tsp baking powder, 1.1/2 cups bran, 2 ozs butter, 1 cup
milk 1 tsp curry powder, 1 Tbsp treacle or golden syrup, 3/4 cup mashed
bananas 3 Tbsp sweetened condensed milk, 1/2 tsp baking soda
Preheat oven to 350oF, prepare pans. Sift flour & b/pdr, stir in bran &
make a well in the centre. Melt the butter, curry pdr, treacle & condensed
milk together. Dissolve the soda in the milk & pour into the dry ingredients
with the butter mixture & the bananas. Stir until just combined. Spoon
into pans & bake for 15-20 mins or until well risen & golden. Makes 16-18
muffins.
Microwave Instructions: Place paper muffin cases into a microwave-proof
muffin tray. Just over half fill each case. Place on a microwave-proof rack
& cook on high power for 2.1/2 to 3 mins or until no wet spots are visible.
Repeat with remaining mixture. For microwave ovens without a rotating
turntable, give tray a quarter turn halfway through cooking.
BEST EVER BANANA MUFFINS
3 large ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup melted butter
1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1.1/2 cup flour
Preheat oven to 375oF, prepare pans. Mash bananas, add sugar & slightly
beaten egg. Add the melted butter. Add dry ingredients & bake for 20 mins.
Makes 9 large muffins.
AMARETTO & ALMOND MUFFINS
2/3 cup sour milk, 3 Tbsp melted butter or margarine, 1 egg
1/2 cup amaretto liqueur, 1 cup sliced almonds, 2 tsp baking powder
1/2 cup sugar, 2 cups flour
Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred.
into a bowl & mix well, then add the remaining ingred. & blend until
just mixed. Put into pans & bake for 15-20 mins. Makes 12.
FONDUE CHEESE MUFFINS
1 egg, 1 cup milk, 3 Tbsp melted margarine, 3 Tbsp kirsch
1 cup grated gruyeye cheese, 1 clove garlic crushed, 1/2 tsp nutmeg
3 tsp baking powder, 2 cups flour
Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans & bake for 15-20 mins. Makes 12 muffins.
LEMON-CHEESE & RAISIN MUFFINS
2/3 cup milk, juice & grated rind of 1 lemon, 2 eggs, 1/4 cup white sugar
1/4 cup brown sugar, 1/4 cup lemon cheese, 1/2 cup raisins, 2 cups flour
1 cup shredded coconut, 1 Tsp baking powder
Preheat oven to 375oF, prepare pans. Mix all ingredients except the flour &
b/pdr. Add flour & b/pdr & mix until just blended. Spoon into pans & bake
for 20-25 mins. Makes 14 moist & tasty muffins. If you can’t buy lemon cheese
then here is a couple of recipes, you can use either in the muffins.
LEMON CHEESE
4 ozs butter, 1 cup sugar, 1 cup water, juice of 2 lemons & grated rind of
1, 2 eggs, 1 pkt lemon jelly crystals (jello?)
Put butter, sugar, lemon rind & juice, water & jelly crystals in a double
boiler, or put in a basin & stand in a saucepan of hot water. When mixture
is melted add the well-beaten eggs. Stir occasionally until the mixture
thickens. (Do NOT let it boil). Pour into hot jars & cover when cold.
Store in refrigerator.
LEMON HONEY
1 lb sugar, 4 ozs butter, 4 eggs, juice & rind of 4 lemons
Grate only the yellow parts of the lemons as the white pith is bitter.
Strain the juice, beat eggs a little, put all ingredients into a double
boiler or put in a basin & stand in hot water. Cook slowly until thick &
smooth. (This may take quite awhile, do NOT let it boil). Put into
hot jars & cover when cold. Store in refrigerator.
DONNA’S BEER MUFFINS
3 cups flour, 5 tsp baking powder, 1/2 tsp salt, 3 Tbsp sugar
1 bottle of beer
Preheat oven to 350oF, prepare pans. Measure dry ingredients into bowl &
pour beer over, stirring to blend. Spoon into pans & brush tops with butter.
Bake for 15-20 mins. Makes 9 large muffins. Serve hot, a little grated
cheddar cheese may be sprinkled on top before baking if desired.
NOTE: Copied without permission from Muffin Mania. As this book is Canadian
I’ve asked a Canadian friend how large a bottle of beer is over there, she
says they are small about equivalent to a can of beer here (NZ), about 375
mls I think but don’t quote me on that. If you DO KNOW the size of a
Canadian bottle of beer please DON’T EMAIL me with the information, tell the
newsgroup!
COCONUT-CREAM MUFFINS
2 eggs, 1 Tbsp rum, 3 Tbsp melted margarine, 1 cup coconut cream
1 cup coarsely shredded coconut, 3/4 cup chopped pineapple
2 tsp baking powder, 1/2 cup sugar, 1.3/4 cup flour
Preheat oven to 400oF, prepare pans. Put the first six ingredients into a
bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon
into pans, sprinkle a little coconut on top of each muffin & bake for 50-20
mins. Makes 12 muffins.
NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope
it is available in the States & elsewhere.
CURACAO MUFFINS
Wet Mix - 1/2 cup melted margarine, 3/4 cup sugar, 1/4 cup apple juice
1/2 cup curacao liqueur, 2 eggs, 1/2 cup lemon cheese
Dry Mix - 2 tsp baking powder, 1.3/4 cups flour
Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well.
Fold in the previously mixed dry ingredients until just blended. Spoon into
pans & bake for 15-20 mins. Makes 20 muffins.
Note: Curacao is an orange flavoured liqueur.
BANANA & BRAN MUFFINS
Wet Mix - 1/2 cup margarine or oil, 1/4 cup sugar, 2 eggs
1/4 cup golden syrup, 1.1/2 cups mashed banana
1/2 cup milk or yoghurt, 1 Tbsp orange rind
Dry Mix - 1 cup flaky bran, 2 cups self-raising flour, 1/2 tsp baking soda
1/2 tsp nutmeg.
Topping - Equal parts of cinnamon & sugar.
Preheat oven to 400oF & grease muffin pans. Beat well, all of the
wet mix ingredients & gently fold in the previously combined dry
ingredients. Place in the muffin pans, sprinkle with topping and bake
for 20-25 mins. Makes 12-14.
Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix
as desired.
PUMPKIN MUFFINS
1.1/2 cups self raising flour, 1/4 tsp nutmeg, 1/2 cup (firm) brown sugar
1/2 cup drained, mashed, cooked pumpkin, 1/2 cup milk, 1/2 tsp salt
1/4 tsp spice, 1/4 cup oil, 1/2 cup sultanas
Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat
egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry
ingredients to wet mix and mix with the MINIMUM amount of stirs (over
stirring will produce pointy peaked muffins). 3/4 fill muffin pan (grease
if not using non-stick pan) & bake 375oF for 18-20mins.
BLUEBERRY BRAN MUFFINS
Wet Mix - 1/2 cup butter, 1/2 cup sugar, 1.1/2 cups milk, 1/4 cup lemon
juice 2 eggs, 1 cup blueberries frozen/fresh/canned (drained), 2 Tbsp honey
Dry Mix - 2 cups self-raising flour, 1 cup flaky bran
Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add
warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold the
blueberries into the mixture taking care not to break them. Fold the flour
into the wet mix then place into pans. Bake for 20-25 mins. Makes 12
KIWIFRUIT MUFFINS - 1
Wet Mix - 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1/2 cup milk
4 large very ripe mashed kiwifruit, 1/4 tsp vanilla essence
1 Tspn lemon juice
Dry Mix - 3 cups self-raising flour
Topping - equal parts sugar & mixed spice (optional)
Preheat oven to 350oF, prepare pans, or line them with muffin
papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix
ingredients then carefully fold in the flour. Place in the muffin pans,
sprinkle with topping if desired & bake for 25-30 mins. Makes 12.
Variations:
Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of
extra flour to the dry mix.
Comment: These muffins are a very pale colour when cooked.
KIWIFRUIT MUFFINS - 2
3/4 cup white flour, 1/2 cup cornmeal, 1/2 cup wholemeal
3 tsps baking powder, 1/2 cup oil, 1/2 cup sugar
1/2 cup kiwifruit-peeled,chopped; 2 eggs, 1/2 cup milk
Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In
another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet
mixture. Add dry mix to wet mix and stir until JUST combined Spoon into
pans & bake at 400oF for 15-20 mins. Makes 12.
BANANA PECAN MUFFINS
1.1/2 cups flour, 1 tsp baking SODA, 3/4 cup raw sugar
3.1/2 ozs butter, 1 egg, 1.1/2 tsps baking POWDER
1.1/2 cups bran, 1/2 cup chopped pecans or walnuts
2 very ripe bananas, 1/2 cup milk, 1/2 cup plain yoghurt
Sift flour, b/pdr, b/soda into a bowl. Stir in bran, sugar & nuts. Make
a well in centre of dry ingredients. Melt butter in a small pot or
microwave. Mash bananas. Lightly beat egg, milk & yoghurt together. Add
bananas to dry ingredients. Pour melted butter & egg mixture into the
well & mix with a fork until JUST combined. Spoon into prepared pans &
bake at 430oF for 15-20 mins.
BANANA & WALNUT MUFFINS
1 oz butter, 1.1/2 cups flour, 1/4 tsp nutmeg, 1/2 tsp salt
1 egg, 1/2 cup chopped walnuts, 1/2 tsp grated lemon rind
2 bananas, 1.1/2 tsp baking powder, 1/4 cup sugar
3/4 cup milk, 2 Tbsp oil, 1/2 tsp grated orange rind
Melt butter, mash bananas. Sift flour, b/pdr, nutmeg, sugar & salt into
a bowl. Add melted butter, milk, egg, oil, nuts & rinds to bananas. Make
a well in centre of dry ingredients & gently stir in banana mixture. Spoon
into prepared pans & bake at 400oF for 15-20 mins. Makes 18.
CHOCOLATE CHIP MUFFINS
Wet Mix - 1/2 cup butter or margarine, 1/2 cup sugar, 2 eggs
1 cup milk, 1/2 cup yoghurt, 1 tsp vanilla essence
1/2 cup chopped chocolate or chocolate chips
Dry Mix - 3 cups self-raising flour
Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar
& beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold
the flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14.
Variations:
Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to the
wet mix.
Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup
chopped pecans to the wet mix of Choc or Double Choc muffins.
Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above
recipes.
FIG MUFFINS
Wet Mix - 1/2 cup oil, 1/2 cup sugar, 2 eggs, 1/2 cup milk
1/2 orange juice, 2 tsps orange rind, 1 cup chopped dried figs
Dry Mix - 2.1/2 cups self-raising flour
1/4 tsp baking soda
Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix
ingredients lastly adding the figs, gently fold the dry mix into the wet
mix. Place in pans and bake for 20-25 mins. Makes 10-12.
Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to
the wet mix.
*Comment: I’m not sure if the orange juice is supposed to be the juice
of 1/2 an orange or whether there was a misprint and it should have been
1/2 cup orange juice, try the smallest amount and then add more if too
dry.
CARROT & RAISIN MUFFINS (1)
1.1/4 cups flour, 3/4 cup creamota (quick cooking rolled oats),
2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 cup grated carrot
3/4 cup raisins, 1/2 tsp cinnamon, 1 egg, 3 Tbsp oil
Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beat
egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid.
Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins.
CARROT & RAISIN MUFFINS (2)
1 cup bran, 3/4 cup flour, 1 tsp baking soda, 1 Tbsp golden syrup, 1 egg
1 small carrot, 1/4 tsp salt, 1/4 cup cottage cheese, 1/4 cup raisins
1/2 cup sugar, 3/4 cup milk
Place bran, milk, golden syrup & egg into a mixing bowl. Peel & grate
carrot & add with cottage cheese & raisins. Leave to stand for 5 mins.
Add flour, sugar, b/soda & salt. Mix until just combined. 3/4 fill
greased muffin pans & bake at 350oF for 20 mins or until well-risen &
golden. Makes 9.
CARROT ‘n RAISIN MUFFINS (3)
1/4 cup oil, 1/4 cup brown sugar, 2 eggs separated, 1 cup grated carrot
1.1/2 cups self-raising flour, 1 egg white extra, 1 tsp cinnamon
1/2 tsp nutmeg, 1.1/4 cups all-bran, 1/2 cup raisins, 1 cup buttermilk
sunflower seeds for topping
Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot.
Sift flour & spices together in another bowl, stir in all-bran together with
carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly
beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake
at 400oF for 20-25 mins.
AVOCADO MUFFINS
Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed
1 cup toasted slivered almonds, 1 cup milk
Dry Mix - 2 cups self-raising flour
Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the
egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour
& mix gently but thoroughly until the ingredients are moistened &
combined. Place in pans and sprinkle each muffin with topping. Bake for
20-25 mins. Makes 10-12.
Note: I also add a little grated lemon rind. Almonds may be toasted
quickly in the microwave or in a dry frying pan, stir constantly to stop
burning. These muffins are one of my favourites.
POPPYSEED MUFFINS
Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar
1/4 cup poppy seeds, 2 eggs
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix
well. Add combined dry mix to wet mix until just combined. Spoon into
pans & bake for 10-15 mins. Makes 12.
PUMPKIN & POPPYSEED MUFFINS
Wet Mix - 1/2 cup cooked, mashed pumpkin, 1/2 cup milk, 4.1/2 oz butter
3/4 cup raw sugar, 1 egg, 1/3 cup poppy seeds
Dry Mix - 2 cups self-raising flour
Reheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add
egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds
then flour. Spoon into pans & sprinkle each muffin with the remaining
sugar. Bake for 25 mins. Makes 12.
BANANA & POPPYSEED MUFFINS
4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr
2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk
1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra
Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add
sugar & beat until well combined & paler in colour. Beat eggs until
thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice
together, add poppy seeds. Mash bananas, add to sugar mixture & stir to
combine. Fold sifted ingredients, milk & egg alternately into the banana
mixture until just combined. Do not overmix. Spoon into pans, sprinkle
tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before
turning out. Makes 12.
LEMON SPICED MUFFINS
2 cups flour, 4 tsp baking powder, 1.1/2 tsp cinnamon, 1/2 cup sugar
1 Tbsp grated lemon rind, 1/2 cup oil, 2 eggs, 1/4 cup milk
1 cup unsweetened natural yoghurt
Topping: 1/4 cup raw sugar & 1 tsp ground cinnamon mixed together
Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in
sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together.
Add dry mix to wet mix until just combined. Spoon into pans, sprinkle with
topping, bake for 15-20 mins or until golden & well risen. Makes 12.
CORN & BACON MUFFINS
4 finely chopped bacon rashers, 2 cups self-raising flour, 1 tsp paprika
2 ozs chopped butter, 1 lightly beaten egg, 1 tsp grain mustard
1/4 cup buttermilk, 4-5 oz can creamed corn, 1/2-2/3 cup milk
2 Tbsp grated fresh parmesan cheese
Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on
absorbent paper. Sift flour & paprika, rub in butter until mixture
resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk,
corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of
the milk if required. Spoon into pans, sprinkle with cheese, bake for about
20 mins or until done. Makes 12.
COFFEE MUFFINS
1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt
2.1/2 cups flour, 2 tsp baking powder
Preheat oven to 400oF, prepare pans. Put the first four ingredients into a
bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon
into pans & bake for 15-20 mins. Makes 15.
PAIL FULL OF MUFFINS
This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered
in the refrigerator. Prepare recipe the day BEFORE baking.
2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine
3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbsp
salt 5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz)
2 cups raisins or chopped dates
Pour boiling water over all bran & let stand. In very large bowl (or bath
tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix
well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add
bran flakes & fold in until just combined. Add raisins or dates. Chill 1
day before baking. Spoon into pans & bake at 375oF for 15-20 mins.
CHOCOHOLICS’ CHEESECAKE MUFFINS
2.3/4 ozs cream cheese, 2 Tbsp sugar, 1 beaten egg, 1/3 cup cooking oil
3/4 cup milk, icing sugar, 1 cup flour, 3 Tbsp cocoa, 1/2 tsp salt
2 tsp baking powder, 1/2 cup sugar
In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy.
Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa,
baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix
until just combined. Spoon half of batter into prepared pans, put 1 tsp
cream cheese on top of each muffin, top with rest of batter. Bake at
375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin.
Note: Icing Sugar = Confectioner’s Sugar or Powdered Sugar.
GOLDEN ZUCCHINI MUFFINS
2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla
1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice)
1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour
2/3 cup grated yellow zucchini (courgette)
Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans & bake for 20-25 mins. Makes 12.
GINGERBREAD MUFFINS
Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil
1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt
2 tsp ground ginger (pr preferably freshly grated ginger)
Dry Mix - 1 cup flour, 1 tsp baking powder
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12. These muffins are best made with freshly
grated real ginger, if you can be bothered.
HAZELNUT MUFFINS
Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine,
1/2 cup frangelico liqueur*, 1/2 cup sugar
Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
* Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as
filberts in the States.
STRAWBERRY SURPRISE MUFFINS
Wet Mix - 1/3 cup melted butter or margarine, 1 cup yoghurt, 2 eggs
1/2 cup sugar
Dry Mix - 2 tsp baking powder, 2/3 cup oat bran, 1.1/4 cups flour
1/4 cup sliced almonds
Surprise: 1/2 cup strawberry jam
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon half of the
batter into each pan, put a little strawberry jam into the centre of each
muffin & top off with remaining batter. Scatter a few extra sliced almonds
on top if desired & bake for 15-20 mins. Makes 12.
SOUR CREAM MUFFINS
Wet Mix - 1 egg, 1 cup sour cream, 1/4 cup milk
Dry Mix - 1.1/2 cups flour, 2 Tbsp sugar, 1 tsp baking powder
1/2 tsp baking soda, 1 tsp nutmeg, 1 tsp salt
1/2 cup raisins (if desired)
Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk.
Combine dry ingredients except raisins & add to wet mix. Fold in raisins,
spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.
BANANA ALMOND MUFFINS
Wet Mix - 1/4 cup sour milk, 1/3 cup softened margarine, 2 eggs
2 bananas mashed, 1/2 tsp almond extract (essence)
Dry Mix - 1 cup flour, 3/4 cup sugar, 1.1/2 tsp baking powder
1 cup almonds, sliced & toasted
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
Note: Milk may be soured by adding a little lemon juice to it & leaving
until curdled.
BLACKSTRAP MOLASSES BRAN MUFFINS
2 cups bran, 1/2 cup oil, 1/2 cup blackstrap molasses, 2 eggs
2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add
the molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking
powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18
muffins.
BLACK BOTTOM MUFFINS
Muffin Batter: 1.1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda
1/3 cup unsweetened cocoa, 1/4 tsp salt, 2/3 cup buttermilk
1/4 cup vegetable oil, 1 lightly beaten egg, 1 tsp vanilla
1/4 cup lightly salted butter or margarine, melted & cooled
1/3 cup semisweet chocolate chips, chopped
Topping: 6 ozs softened cream cheese, 1/4 cup sugar
1 lightly beaten egg, 1/8 tsp almond extract
1/4 cup toasted slivered almonds
Preheat oven to 375oF, prepare pans. In a large bowl, stir together
flour, sugar, cocoa, baking soda & salt. In another bowl, stir together
buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet
mix until just combined. Stir in chips. Spoon into pans.
In a medium bowl, stir together cream cheese, sugar, egg & almond
extract until well blended; stir in almonds. Spoon mixture over muffins.
Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.
LOW-CHOLESTEROL OAT-BRAN MUFFINS
Wet Mix - 2 cups low-fat yoghurt, 3 Tbsp oil, 3 egg whites, 1/2 cup sugar
Dry Mix - 2 cups rolled oats, 1 cup oat bran, 1.1/2 cups flour,
2.1/2 Tbsp baking powder, 2 tsp cinnamon
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well.
Add the dry mix to the wet mix until just combined. Spoon into pans & bake
for 20-25 mins. Makes 20 muffins. Watching your cholesterol isn’t at all
difficult when you can make muffins like this to have with a cup of tea.
EVEN LOWER CHOLESTEROL OAT-BRAN MUFFINS
Wet Mix - 1.1/2 cup low-fat milk, 2 Tbsp oil, 2 egg whites
2 mashed bananas
Dry Mix - 2.1/2 cup oat bran, 1 Tbsp baking powder, 1/2 cup chopped walnuts
1/2 cup brown sugar
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
HEAVENLY MAPLE SYRUP MUFFINS
1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk
2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup
Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup
Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar &
salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in
oats. Blend milk & syrup together & pour over dry ingredients stirring only
until just combined. Bake for 20 mins or until cooked. Spread glaze over when
slightly cooled. Makes 8 large muffins.
MOTHER MILNER’S OLD FASHIONED BRAN MUFFINS
3/4 cup brown sugar, 1 egg, pinch salt, 1 cup natural bran, 1/2 cup sour
milk shortening the size of an egg (approx. 1/4 cup), 1 cup flour
1 scant tsp baking soda, 1 tsp baking powder
Cream shortening & sugar & add the egg & beat. Add the bran & the sour milk
in which the soda has been dissolved. Add flour, baking powder & salt. Bake
at 375oF for 15-20 mins. Dates may be added. Cook the dates with a little
water & let them cool. Mix the date mixture with flour before adding to
batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy
dessert).
SONJA’S DATE MUFFINS
1/2 cup brown sugar, 1 egg, 1 tsp salt, 1 Tbsp oil, 1.1/2 cup natural bran
3/4 cup flour, 1 tsp baking soda, 1 cup sour milk or buttermilk
Date Filling: 1 cup chopped dates, 1 cup hot water, 1/2 cup brown sugar
1 tsp lemon juice
Mix Date filling ingredients in a saucepan & simmer until thickened.
Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorously
until smooth. Add bran. Add flour & baking soda, then milk, mix until just
combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20
mins. Makes 10 large muffins. These muffins are VERY moist.
APPLE RAISIN MUFFINS
1.1/2 cups apples, peeled, cored & chopped
1 cup raisins, 2 Tbsp sherry, 1/2 cup sugar, 3/4 cup cream
1/2 cup softened margarine, 2 tsp mixed spice, 2 eggs
2 cups flour, 3 tsp baking powder
Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into
a bowl & set aside. Put the next three ingredients into another bowl &
mix well. Add the remaining ingredients plus the apple mixture & blend
until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.
APPLESAUCE RAISIN MUFFINS
4 eggs, 2 cups sugar, 1.1/2 cups oil, 1.2/3 cup applesauce, 1 tsp salt
3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda
2 cups raisins
Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add
dry ingredients & blend until just combined. Stir in raisins. Spoon into
prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins.
Makes 18-24 good size muffins.
CAPPUCCINO CHIP MUFFINS
2 cups flour, 3/4 cup sugar, 2.1/2 tsp baking powder, 1/2 tsp salt
2 tsp instant espresso coffee powder, 1/2 tsp ground cinnamon
1 cup milk (scalded & cooled, if desired), 1 lightly beaten egg
1/2 cup lightly salted butter or margarine, melted & cooled
1 tsp vanilla, 3/4 cup semisweet chocolate mini-chips
Preheat oven to 375oF, prepare pans. In a large bowl, stir together
flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl,
stir together milk, butter, egg & vanilla until blended. Add dry mix to
wet mix until just combined. Stir in chips. Spoon batter in pans & bake
for 15-20 mins or until cooked. Makes 12. These muffins freeze well.
Delicious served with Espresso Spread: 4 ozs cream cheese softened,
1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder,
1 oz semisweet chocolate, grated
Place all ingredients in a food processor fitted with a steel blade;
process 30 secs, or until smooth, stopping to scrape down sides of
container with rubber scraper, if necessary. Serve immediately or cover
& refrigerate. To serve, let stand 10 mins at room temperature to
soften. Makes approx. 1.1/2 cups.
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-4.html
COLLECTION: Muffins (4 of 5)
From: (Stephanie )
Date: Thu, 12 Aug 93 17:12:00 CDT
Index (gf = gluten free, wf = wheat free, df = dairy free):
Contents
* Plum & Wheatgerm
* Potato
* Pritikin
* Cheese & Bacon
* Refrigerator
* Smarty Party (M&M’s)
* Smoked Salmon & Herb
* Smoked Salmon & Cheese
* Strawberry Lemon Streusel
* Sugar Free
* Sweet Potato
* Taffy Apple
* Toad in the Hole Cornmeal
* Tomato & Tarragon
* Tramper’s
* Turkey, Ham, Cheese & Pepper
* Christmas Morning Cranberry
* Christmas Day
* Provolone Rye
* Boston Brown Bread
* Two Tone
* Tunnel of Cheese
* Jalapeno Corn
* Pumpernickel Raisin
* Cardamom Lemon Peel
* Pumpernickel Raisin
* Spring
* Autumn
* Coffee Date & Chocolate
* gf df Apple & Honey
* gf Dried Fruit
* gf Chick Pea
* gf Cheese
* gf Apple & Chocolate
* gf Spicy Banana
* Mushroom
* Strawberry Special
* Chutney & Cheese
* wf Rye Pumpkin & Date
PLUM & WHEATGERM MUFFINS
5 very ripe plums, 1/2 cup wheatgerm, 1.1/2 cups flour, 2.3/4 ozs butter
1.1/2 tsp baking powder, 1 egg, 3/4 cup milk, 1/2 cup raw sugar
Preheat oven to 400oF, prepare pans. Roughly chop the plums & remove
stones. Sift flour & baking powder, add sugar & wheatgerm, mix. Melt
the butter. Beat egg & milk together. Add butter & egg mix to the dry
ingredients. Mix lightly with a fork. Gently stir in the plums. Spoon
into pans & bake for about 15 mins or until golden & well risen. Makes
6 large muffins.
POTATO MUFFINS
Wet Mix - 1 cup mashed potato, 1.1/2 cups milk, 2 eggs
1/2 cup yoghurt or sour cream, 1/2 cup finely chopped spring
onions (green onions)
Dry Mix - 2.1/2 cups self-raising flour, 1 tsp salt
Preheat oven to 400oF, prepare pans. Blend the potato, milk, egg &
yoghurt/cream. Stir in the chopped onions. Fold the flour & the salt into
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12.
Variations:
Potato & Ham: Add 1/2 cup finely chopped ham to the wet mix.
Potato & Parsley: Add 2 Tbsp chopped fresh parsley to the wet mix.
Potato, Ham & Apple: Omit the onion & add 1 cup peeled & diced apple.
Note: If you are using mashed potato from the night before’s dinner then
put it aside BEFORE you add milk butter etc otherwise muffin batter will
be too thin.
PRITIKIN MUFFINS
Wet Mix - 4 eggs whites, 3/4 cup skim milk, 1/2 cup non fat yoghurt
1/4 cup apple juice concentrate, 2 apples peeled & chopped
grated rind of 1 lemon, 1 cup drained morello cherries
1/2 cup sultanas
Dry Mix - 1.1/2 cups wholemeal flour, 1 cup rolled oats, 1 cup oatbran
3 tsp baking powder, 1.1/2 tsp cinnamon
Preheat oven 350oF & prepare pans. Thoroughly beat together the egg whites,
milk, yoghurt & apple juice, then mix in the apples, rind, cherries &
sultanas. Combine the dry mix & then fold into the wet mix. Spoon into pans
& bake for 25-30 mins. Makes 12.
QUICK CHEESE & BACON MUFFINS
2 cups flour, 1 cup milk, 3 tsp baking powder, 1 egg, 2 Tbsp sugar
3/4 cup tasty grated cheese, 1/4 cup melted butter
1/2 cup crisp bacon pieces
In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add
butter & milk. Add to dry ingredients, add cheese & mix to just combine.
3/4 fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.
REFRIGERATOR MUFFINS
Wet Mix - 2 cups boiling water, 2 cups rolled oats, 1 cup oil
2 cups brown sugar, 4 eggs, 2 cups mixed dried fruits
4 cups plain low fat yoghurt or buttermilk
Dry Mix - 3 cups wholemeal flour, 2 cups plain flour
4 cups allbran or flaky bran, 4 tsps baking soda
Combine the rolled oats & boiling water in a bowl & allow to cool.
Thoroughly combine the oil, sugar, eggs & yoghurt & stir in the mixed
fruits. Add to the soaked oats. Combine the dry mix & then thoroughly mix
into the wet mix.
Keep this batter in a sealed container in the fridge for up to 6 weeks.
Gently mix before placing into prepared pans to bake. Makes 40-50 muffins.
Bake at 400oF for 20-25 mins for 12 muffins.
Microwave: 6 muffins in microwave pans for 5 mins on High.
Comment: These muffins are a boost for the frantic mother or wife. If
necessary your family can cook their own muffins! They are such fun to
watch cooking.
SMARTY PARTY MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup milk, 1 cup
smarties (M&M’s)
Dry Mix - 2.1/2 cups self-raising flour
Preheat oven to 400oF. It is best to use cup cake size pans for these
muffins, line with paper cases. Thoroughly blend the margarine & sugar &
beat in the eggs & milk. Quickly mix in the smarties & then gently fold
in the flour. Place in paper cases. Put an extra smartie or two on top
of each muffin before baking, to make them look more colourful. Makes 36.
Bake for 20 mins.
Comment: Suprisingly, the cooked smarties inside these little muffins
become soft & creamy. They make a wonderful party treat for the children.
SMOKED SALMON & HERB MUFFINS
3 cups flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 3 eggs
1.1/2 cups milk, 2 ozs butter, 2 ozs smoked salmon slices
1/2 cup chopped mixed fresh herbs ie tarragon, chives, parsley, coriander
etc
Low fat sour cream
Preheat oven to 400oF, prepare pans. Sift flour, baking powder & salt into
a mixing bowl. Stir in the sugar & herbs. Beat the eggs & milk together,
melt the butter. Add milk mixture & butter to the dry ingredients. Mix
lightly with a fork. Spoon into pans & bake for about 12 mins or until
golden & well risen. Serve warm & fill with smoked salmon & sour cream.
Makes 12.
SMOKED SALMON & CHEESE MINI MUFFINS
2 cups flour, 4 tsps baking powder, 1 crup grated tasty cheddar cheese
2 Tbsp chopped thyme or parsley or herbs of your choice, 1 egg
1/4 tsp ground black pepper, 1.3/4 cups milk, 2 Tbsp melted butter
1/4 cup chopped smoked salmon (smoked chicken may be used instead)
Topping: sour cream, chives or thyme, smoked salmon, cheese, chutneys
Preheat oven to 400oF, prepare mini muffin pans. In a bowl sift together
flour & baking powder. Stir in the cheese, thyme & pepper. Beat together
the egg, milk & melted butter. Make a well in the centre of dry ingredients
& stir. Fold in the salmon. Spoon into mini pans & bake for 10-12 mins.
Serve topped with your favourite topping. Makes 40-44 mini muffins.
Variation: Omit the salmon & use lots of fresh herbs or 1/4 cup of chopped
corn kernels with a little chopped ham or grilled bacon for a change.
GLAZED STRAWBERRY LEMON STREUSEL MUFFINS
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp cinnamon
1/4 tsp salt, 1/2 cup milk, 1/2 cup melted butter or margarine, 1 egg
1.1/2 cups fresh strawberries quartered, 1 tsp grated lemon peel
Lemon Glaze, Lemon Streusel Topping (recipes follow)
Preheat oven to 375oF, prepare pans. Prepare Lemon Streusel Topping & set
aside. In bowl, combine flour, sugar, b/pdr, cinnamon & salt. In another
bowl combine milk, butter & egg. Stir dry mix into wet mix until just combined.
Fold in strawberries & lemon peel. Spoon into pans. Sprinkle with Lemon
Streusel Topping & bake for 20-25 mins or until done. Remove from pans,
prepare Lemon Glaze & drizzle over warm muffins. Makes 12.
Lemon Streusel Topping: In medium bowl, combine 1/2 cup chopped pecans, 1/2
cup brown sugar, 1/4 cup flour, 1 tsp cinnamon & 1 tsp grated lemon peel.
Add 2 Tbsp melted butter or margarine, stir until mixture is crumbly.
Lemon Glaze: In small bowl, combine 1/2 cup icing sugar & 1 Tbsp fresh
lemon juice, stir until smooth.
SUGAR-FREE MUFFINS
2 eggs, 1 cup soy milk, 3 Tbsp oil, 1 cup grated carrot, 1 cup raisins
2 Tbsp sesame seeds, 3 Tbsp sunflower seeds, 1 tsp mixed spice
1.1/2 cups coconut, 1 cup wholemeal flour, 1 cup rye flour, 3 tsp b/powder
Reheat oven to 375oF, prepare pans. Put the first nine ingredients into a
bowl & mix well. Add the flours & baking powder & blend until just mixed.
Spoon into pans & bake for 15-20 mins. Makes 15 muffins.
Note: This is THE muffin for the health conscious.
SWEET POTATO MUFFINS (Or Yams)
1.3/4 cups all-purpose flour, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp salt, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg
3/4 mashed baked sweet potato or yam cooled, 3/4 cup pure maple syrup
2 lightly beaten eggs, 1/4 cup vegetable oil, 2 Tbsp water
1/4 cup lightly salted butter or margarine, melted & cooled
1 tsp vanilla, 1/2 cup chopped walnuts, 1/2 cup raisins
Preheat oven to 400oF, prepare pans. In a large bowl, stir together
flour, sugar, baking powder, salt, cinnamon & nutmeg. In another bowl,
stir together sweet potato, maple syrup, eggs, butter, oil, water &
vanilla until blended. Stir dry mix into wet mix until just combined,
stir in walnuts & raisins. Spoon into pans & bake 20-25 mins or until
done. Cool 5 mins before removing from pans. Makes 12. These muffins
freeze very well.
TAFFY APPLE MUFFINS
2 cups flour, 1/2 cup granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt
1/4 tsp ground nutmeg, 1/2 cup milk, 1/4 cup butter or margarine, melted
2 eggs, 1 tsp vanilla, 1 cup chopped apple, 1/2 cup honey
1/2 cup brown sugar, 3/4 cup finely chopped walnuts
Peheat oven to 400oF, prepare miniature muffin pans. In bowl combine flour,
sugar, baking powder, salt & nutmeg. In another bowl, combine milk, butter,
eggs & vanilla until blended. Stir dry mix into wet mix until just
moistened. Fold in apple. Spoon into pans and bake 10-12 mins or until
lightly browned.
Meanwhile in saucepan, heat honey & brown sugar to a boil stirring to
dissolve sugar. Dip warm muffins into hot glaze, then into chopped nuts.
Spear with popsicle sticks or wooden skewers, if desired. Makes 36 minis.
TOAD-IN-THE-HOLE CORNMEAL MUFFINS
Wet Mix - 1.1/4 cups milk, 1 egg, 1/3 cup melted margarine, 1 Tbsp sugar
15 cocktail sausages (cheerios)
Dry Mix - 4 tsp baking powder, 1 cup flour, 1 cup fine cornmeal
Reheat oven to 400oF, prepare pans. Blend wet mix ingredients (except
sausages). Add dry mix previously combined until just blended. Two-thirds
fill the pans & pop a sausage into the middle of each muffin. The mixture
should be firm enough to hold up the sausages. Bake for 15-20 mins. Makes
15 muffins. These are great for picnics or school lunches.
TOMATO & TARRAGON MUFFINS
Wet Mix - 1/4 cup oil, 2 eggs, 1/2 tsp grated lemon rind, 1 diced onion
2 Tbsps tomato paste, 2 Tbsps chopped fresh parsley, 1 cup milk
2 Tbsps chopped fresh tarragon OR 1 Tbsp dried tarragon
1 tsp chilli sauce, 1/2 tsp salt, 1 tsp sugar
1 cup grated cheddar cheese
Dry Mix - 3 cups self-raising flour
Topping - 1/2 cup grated cheddar cheese
Preheat oven to 400oF, prepare pans. Thoroughly blend all the wet mix
ingredients. Add the flour & mix until completely combined. Place in muffin
pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from
pans when slightly cooled. Makes 12. These muffins are lovely served with
fish & salad meals-they have a very defined flavour. Split muffins & fill
them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.
Suitable for cholesterol free cooking (use egg whites only, non-fat milk &
replace cheese with 1 Tbsp oil, leave off topping).
Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wet
mix.
TRAMPER’S MUFFINS
Wet Mix - 1/4 cup oil, 1 cup yoghurt, 1 egg, 1/4 cup shredded coconut
1/4 cup chopped nuts, 1/4 cup raisins, 1/4 cup choc chips
1/4 cup chopped dried apricots, 1/4 cup sugar, 1 cup bran
Dry Mix - 1.1/4 cups flour, 1.1/2 tsp baking powder
Preheat oven to 400oF, prepare pans. Blend wet mix ingredients & mix well.
Add dry mix until just blended. Spoon into pans & bake for 15-20 mins.
Makes 12 muffins.
TURKEY HAM, CHEESE & PEPPER MUFFINS
1/4 cup butter or margarine, 1/2 cup minced sweet onion, 1 cup milk
1/4 cup minced green bell pepper, 1 clove garlic minced or pressed
2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 2 eggs
1/2 tsp freshly ground black pepper, 1 cup (4ozs) finely diced turkey ham
1/2 cup diced Cheddar cheese, 1/4 cup roasted shelled sunflower seeds
Preheat oven to 375oF, prepare pans. In skillet over medium heat, melt
butter, add onion, green pepper & garlic; cook & stir 5-7 mins or until
onion is translucent. In bowl, combine flour, b/pdr, s & p. In another bowl,
combine milk & eggs until blended. Add vegetables (plus any butter left),
turkey & cheese to wet mix. Stir in dry mix until just combined. Spoon into
pans & sprinkle with seeds. Bake 25-30 mins for regular size muffins or
15-20 mins for mini muffins. Makes 12 regular or 36 miniature muffins.
CHRISTMAS MORNING CRANBERRY MUFFINS
1 cup cranberries, 1/4 cup sugar, 1 1/2 cups flour, 1/4 cup sugar
2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ground allspice
1 beaten egg, 1/4 tsp grated orange rind, 3/4 cup orange juice
1/3 cup melted butter or margarine, 1/4 cup chopped walnuts
Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat
oven to 375oF, prepare pans. Combine flour, 2nd measure sugar, baking
powder, salt, cinnamon & allspice. In another bowl combine egg, orange rind
& juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in
cranberry mixture & nuts. Spoon into pans & bake for 15-20 mins or until
golden. Makes 9 large muffins.
CHRISTMAS DAY MUFFINS
1.1/2 cups milk, 6 Tbsp golden syrup, 1 oz butter, 1.1/2 cups mixed fruit
1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 cup raw sugar
2 cups baking bran flakes, 2 tsp baking soda, red & green glace cherries
Icing sugar
Reheat oven to 375oF & prepare muffin pans. Put the first 4 ingredients
into a saucepan & heat gently until butter has melted. While mixture is
heating, sift the flour, spice, cinnamon & salt into a large bowl, stir in
the bran & sugar. Lightly beat the eggs. Add the baking soda to the melted
ingredients, then pour this & the eggs into the flour mixture. Quickly &
lightly stir until just mixed. Spoon mixture into paper Christmas muffin
cups or pans. Place a cherry on top of each. Bake for about 15 mins or
until muffin springs back when lightly touched. Dust with icing sugar if
wished and serve warm. Makes 12.
PROVOLONE RYE MUFFINS
1 cup flour, 1 cup rye flour, 1.1/2 tsp baking powder, 1/2 tsp baking soda
1/4 tsp salt, 1.1/3 cups (about 5.1/2 ozs) shredded provolone cheese
1 cup buttermilk, 1/4 cup vegetable oil, 1 lightly beaten egg
2 Tbsp molasses, 1/2 tsp Dijon-style mustard, 1/2 tsp worcestershire sauce
1/8 tsp ground black pepper, 1/2 tsp caraway seeds (optional)
Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,
baking powder & soda & salt; stir in cheese to coat. In another bowl, stir
together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper
until blended. Add dry mix to wet mix until just combined. Spoon into pans &
bake for 15-20 mins, or until done. Makes 12 muffins.
To non-Americans: Molasses is treacle but I don’t know what sort of cheese
provolone may be similar to. I always thought provolone was some sort of a
luncheon sausage ;-)
BOSTON BROWN BREAD MUFFINS
1/2 cup flour, 1/2 cup whole-wheat flour, 1/2 cup rye flour, 1/4 cup sugar
1/2 cup yellow cornmeal, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk
1/3 cup vegetable oil, 1/3 cup molasses, 1 lightly beaten egg, 1 cup raisins
Preheat oven to 400oF, prepare pans. Stir together flours, cornmeal, sugar,
b/soda & salt. In another bowl stir together buttermilk, oil, molasses & egg
until blended. Add dry mix to wet mix until just combined. Stir in raisins.
Spoon into pans & bake 15-20 mins or until done. Makes 10 muffins.
TWO TONE MUFFINS
2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1 beaten egg
3/4 cup roasted diced almonds, 3/4 cup orange juice, 1/4 cup cocoa powder
1/3 cup almond oil or vegetable oil, 1 tsp grated orange peel
Preheat oven to 400oF, prepare pans. In large bowl, combine flour, sugar,
b/pdr & salt. Stir in almonds, reserving some for garnish. In small bowl,
combine orange juice, oil & egg. Add dry mix to wet mix until just combined.
Transfer 1/2 of the batter into another bowl & stir in cocoa. Stir orange
peel into remaining 1/2 of batter. Carefully spoon orange batter into one
side of each cup. Spoon cocoa batter into other side. Sprinkle tops with
almonds. Bake 20 mins or until done. Serve warm. Makes 12 muffins.
TUNNEL OF CHEESE MUFFINS
2 cups biscuit baking mix, 3/4 cup milk, 1 beaten egg,
12 (1/2”) cubes Swiss cheese, 5 slices bacon, crisp-cooked & crumbled
Preheat oven to 400oF, prepare pans. In bowl, combine biscuit mix & bacon.
Add milk & egg, stirring just until moistened. Spoon 1/2 of the batter into
pans, press a cheese cube into each & top with remaining batter, covering
cheese completely. Bake for 25 mins or until golden. Serve hot. Makes 12.
JALAPENO CORN MUFFINS
1.1/2 cups stone ground cornmeal, 1/2 cup flour, 1 Tbsp sugar, 2 eggs
2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup sour cream
1 to 2 tsp minced jalapeno peppers
Preheat oven to 350oF, prepare pans. In large bowl, combine cornmeal, flour,
sugar, baking powder & soda & salt. In small bowl, combine sour cream, eggs &
peppers until blended. Add dry mix to wet mix until just combined. Spoon into
pans & bake for 20-25 mins for regular-size muffins, 12-15 mins for mini
muffins. Makes 12 regular or 36 miniature muffins. Great served with an
omelet or with chili.
PUMPERNICKEL RAISIN MUFFINS
3/4 cup rye flour, 1/2 cup flour, 1/3 cup dark brown sugar, 1 tsp baking soda
1/4 cup yellow cornmeal, 1 Tbsp unsweetened cocoa powder, 1/4 tsp salt
1 cup buttermilk, 1 lightly beaten egg, 2 Tbsp molasses, 1 cup raisins
1/4 cup lightly salted butter or margarine, melted & cooled
Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,
sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together
buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix
until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins
or until done. Makes 9 muffins. These freeze well.
Cardamom Lemon-Peel Muffins
Vegetable oil spray
2 1/2 cups oat bran, uncooked
1 cup whole-what flour
1 cup all-purpose flour
1 teaspoon ground cardamom
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups unsweetened applesauce
1/2 cup vegetable oil (Canola is good)
1/2 cup honey
4 large egg whites
1/4 teaspon almond extract
Grated rind of 1 lemon
Preheat oven to 400F.
Spray two muffin tins with vegetable oil spray or use paper muffin
cups. In a medium bowl, combine bran, flour, cardamom, baking powder
and baking soda. Mix well. In a large bowl, combine applesauce, oil,
honey, egg whites, almond extract and lemon peel. Mix well.
Stir dry ingredients into wet ingredients. Mix well, but do not
overmix. Fill prepared muffin cups almost full. Place in oven and
reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown.
Serve warm or at room temperature.
SPRING MUFFINS
1 cup natural unsweetened yoghurt, 1 large egg, 2 Tbsp oil
2 to 3 Tbsp milk, 2 cups flour, 1 tsp dry mustard powder
1.1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup grated tasty cheese
1/4 to 1/3 cup finely chopped fresh parsely, 1 spring onion, finely chopped
1/3 cup extra grated cheese
Preheat oven to 400oF, prepare pans. In a bowl beat together yoghurt, egg,
oil & 2 Tbsp of the milk. Sift flour, mustard, baking powder & soda, stir
in 1 cup of grated cheese & parsley. Add dry mix to wet mix until just
combined.
Spoon into pans & top each with a little grated cheese. Bake for about 20
mins or until golden brown. Makes 12.
AUTUMN MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup treacle (or molasses,
not blackstrap), 2 eggs, 1.1/2 cups pumpkin puree*, 1/2 cup orange
puree (1 orange pulped in a whiz, skin & all), 1/2 cup pecan nuts,
1/2 cup dried apricots, 1/2 cup sunflower seeds, 1 cup chopped
raisins
Dry Mix - 1 cup rolled rye or rolled oats, 3 cups self-raising flour
2 tsp powdered ginger
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & treacle.
Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.
Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes
15-18.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
COFFEE DATE & CHOCOLATE MUFFINS
Wet Mix - 2 cups chopped dates, 1 cup orange juice, rind of 1 orange
1 Tbsp coffee granules, 1/2 cup water, 1/2 cup sugar, 2 eggs
1/2 cup chopped cooking chocolate, 2 chopped bananas
1/4 cup oil, 1/2 tsp vanilla
Dry Mix - 1 cup wholemeal self-raising flour, 1.1/2 cups self-raising flour
Preheat oven to 375oF, prepare pans. Place the dates in the orange juice &
rind & microwave for 3 mins to warm & soften them (may be done in a
saucepan). Combine the coffee & the water. Add this to the dates. Mash the
bananas & blend in the eggs, sugar, oil, chocolate & vanilla. Combine all
the wet mix ingredients. Fold the previously mixed flours into the wet mix
until just combined. Spoon into pans & bake for 25-30 mins. Makes 12 large
muffins.
APPLE & HONEY (Gluten & Dairy Free)
Wet Mix - 1/2 cup vegetable oil, 1/2 cup honey, 1/4 cup water
1 cup diced cooked apple, 1 cup sultanas (golden raisins)
Dry Mix - 1 cup soy flour, 1 cup rice flour, 1 tsp baking soda
1/2 tsp cream of tartar, 1 tsp cinnamon
Preheat oven to 320oF, prepare pans. Combine the oil, honey & water & stir
in the sultanas & apple. Mix the previously mixed dry ingredients into the wet
mix. Spoon into pans & begin cooking without delay, bake for 25-30 mins.
Makes 10 muffins.
Variations: Wheat Free: replace the flours with 2 cups rye flour. Any
desired nuts & dried fruits may be added to this mixture. One cup addition is
sufficient. Suggestions are walnuts, almonds, sunflower seeds, with raisins
or dates and/or dried apricots. Chopped dried figs with fresh orange peel
is tasty.
DRIED FRUIT (Gluten Free)
Wet Mix - 2 cups mixed dried fruits (as desired), 1 cup water
1.1/2 cups apple puree, grated rind of 1 orange or lemon
Dry Mix - 3 tsp mixed spice, 1.1/2 cups soy flour, 1 cup rice flour
3 tsp wheat free baking powder
Preheat oven to 300oF, prepare pans. Warm the mixed fruit in the water or
presoak to plump it. Add & mix in the apple puree & citrus rind. Mix in the
dry ingredients, this mixture can be well mixed without fear of toughening
the crumb. Spoon into pans & bake for 35-40 mins. Makes 12 muffins.
gluten free baking poses several problems for the cook. The products tend
to be heavy & crumbly & lack flavour. Adding extra binding agents like eggs &
cheese will help, & adding extra flavour with nuts, dried fruits, juices,
spices & herbs will give a happy result. Use only soy, rice, potato, corn,
chick pea & buckwheat flours.
CHICK PEA MUFFINS (Gluten Free)
Wet Mix - 2 eggs, 1/2 cup grated cheddar cheese, 1/2 cup pumpkin puree*
1/2 cup diced onion, 1 Tbsp chopped chives, 1 tsp sugar, s & p
1/2 to 1 tsp curry powder (optional)
Dry Mix - 1.1/2 cups chick pea flour, 3 tsp wheat free baking powder
Preheat oven to 400oF, prepare pans. Blend the wet mix ingredients together
in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into
pans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins.
Variations:
Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet
mix.
Chick Pea with Seeds: Add 1/4 cup sunflower & 1/4 cup sesame seeds to the
wet mix.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
CHEESE MUFFINS (Gluten free)
2.1/2 cups gluten free bread mix, 1.1/2 cups cold water, pinch salt
1/2 cup grated cheese
Mix together quickly & thoroughly, then 3/4 fill greased muffin pans & bake
at 450oF for about 15 mins.
GLUTEN FREE APPLE & CHOCOLATE MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup cocoa, 2 eggs
1.1/2 cups apple puree, 1/2 cup chopped chocolate or choc chips
Dry Mix - 1 cup soy flour or cornflour, 1 cup rice flour
1.1/2 tsp wheat free baking powder OR
1 tsp baking soda & 1/2 tsp cream of tartar
Preheat oven to 300oF, prepare pans. Cream the margarine & sugar then blend
in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry
ingredients then carefully mix them into the wet ingredients. Spoon into
pans & bake for 30 mins. Makes 8-10 muffins.
Variations:
Banana-Choc: Replace the apple puree with 1.1/2 cups mashed bananas.
Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.
Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.
Jaffa-Choc: Substitute the apple puree with 1.1/4 cups of orange juice & 1
Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.
Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix.
Note: Cornflour = cornstarch.
SPICY BANANA MUFFINS
1 cup brown rice flour, 1/3 cup soya flour, 2 tsp baking powder
1/2 tsp mixed spice, 1/2 tsp ground cinnamon, 1 cup unprocessed rice bran
1/3 cup brown sugar, 1 cup mashed banana, 1/2 cup sultanas, 1 cup soy milk
1/2 cup chopped dried apricots, 2 ozs dairy-free melted margarine
Prepare oven to 420oF, prepare pans. Sift flours, b/pdr & spices into bowl,
add remaining ingredients; stir until just combined. Spoon into pans & bake
for about 35 mins or until cooked. Dust with sifted icing sugar if desired.
Makes 12 muffins. Icing sugar = confectioner’s sugar or powdered sugar.
MUSHROOM MUFFINS
Wet Mix - 1 cup finely chopped mushrooms, 2 eggs, 1/4 cup oil, 1/2 cup milk
2 Tbsp chopped parsley, pinch dried thyme
Dry Mix - 2 cups self-raising flour
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix
ingredients. Add the flour until just combined. Spoon into pans & bake for
20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent
sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and
chicken meals or salads.
Variations:
Mushroom & Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin
has a delicious texture.
Mushroom & Tarragon: Add 1.1/2-2 tsp dried tarragon or 2 Tbsp of fresh to
the wet mix.
Mushroom & Bacon: Add 1/2 cup finely diced bacon or ham to the wet mix.
this is a nice addition to the mushroom & walnut variation.
Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp
baking powder.
STRAWBERRY SPECIAL MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup strawberry
yoghurt 1 punnet chopped fresh strawberries (about 1.1/2 cups)
grated rind & juice 1 large lemon
Dry Mix - 2.1/2 cups self-raising flour
Topping - equal parts of cinnamon or garam masala & sugar
Preheat oven to 350oF, prepare pans. Blend the margarine & sugar & beat in
the eggs & yoghurt. Fold in the chopped strawberries, lemon juice & rind &
very carefully fold in the flour to avoid squashing the fruit. Spoon into
pans, sprinkle with topping if desired & bake for 20-25 mins.
Variations: Any fresh berry fruit may be substituted for the strawberries
(raspberries, blackberries, boysenberries, loganberries, marionberries,
cranberries, blackcurrants, elderberries or blueberries).
CHUTNEY & CHEESE MUFFINS
Wet Mix - 2 eggs, 1/2 cup cream cheese, 1/2 cup grated cheddar cheese
1/2 cup sweet tomato or fruit chutney, 1/2 tsp chilli sauce
1 small onion diced, 3/4 cup water
Dry Mix - 2 cups self-raising flour, 1 tsp curry powder
Preheat oven to 350oF, prepare pans. Blend the eggs & cream cheese in a
bowl. Add the remaining wet mix ingredients & stir well. Combine the dry
mix & add this to the wet mix until just combined. Spoon into pans & bake
for 25-30 mins. Makes 10-12. This muffin is robust & moist, try filling it
with sliced cold beef for a ‘lunch box’.
RYE, PUMPKIN & DATE MUFFINS (Wheat Free)
Wet Mix - 1/4 cup margarine, 1/2 cup sugar or treacle (molassess), 3 eggs
1/2 cup yoghurt, 1 cup pumpkin puree*, 1 cup chopped dates
Dry Mix - 2 tsp mixed spice (or pumpkin pie spice), 2.1/2 cups rye flour
4 tsp wheat free baking powder or 1 tsp baking soda
Preheat oven to 350oF, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add the dates &
spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
Variations:
Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots &
1/2 cup sliced almonds.
Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)
http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/sds-muffin-coll-5.html
COLLECTION: Muffins (5 of 5)
From: (Stephanie )
Date: Thu, 12 Aug 93 17:12:35 CDT
Contents
* Peach Gingerbread
* Orange Applesauce
* Fat-free Blueberry
* Banana Sultana
* Fat-free Pumpkin
* Blueberry Corn
* Apricot Graham
* Blueberry Pumpkin
* Oatmeal
* Nashi & Apricot Yoghurt
* Noname
* Orange & Carrot
* Orange Oatmeal
* Overnight Bran & Date
* Pearadise
* Plantation Herb
* Pumpkin & Honey
* Pineapple Cheese
* Special Treat Banana
* Strawberry Butterfly
* Seafood
* Sesame
* Strawberry Coconut
* Tangelo & Poppyseed
* Apple Cheese
* Apple Strudel
* Applesauce Oatmeal
* Apricot Graham
* Bacon
* Birdseed
* Blueberry Cake
* Bran and Raisin
* Banana and Passionfruit
* Blueberry Cornmeal
* Blueberry Pumpkin
* Breakfast Muesli
* Carrot
* Cheesy Ham
* Chocolate Bourbon
* Cornmeal
* Cornmeal Ham
* Cornmeal & Wholemeal
PEACH GINGERBREAD MUFFINS (170 calories, 2.97 grams fat)
2 cups flour
2 tsp baking powder
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
2 tbl cooking (vegetable) oil
1/2 cup applesauce
1/2 cup sugar
1/4 cup egg substitute (or 2 egg whites)
1/4 cup apple juice
1 16-ounce can peaches in juice, drained and chopped
(or substitute frozen thawed or fresh (peeled and chopped))
makes 12 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray
bowl1: combine dry ingredients and spices
bowl2: combine oil, apple sauce, sugar, molasses, mix then
add egg and apple juice and peaches
add wet mixture to flour mixture, stir until moistened
pour into prepared muffin tin, bake for ~20 minutes
ORANGE APPLESAUCE MUFFINS (122 calories, 18 grams carbo, 3 grams protein,
127 mg sodium, 18 mg cholesterol)
2 cups flour
1+1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
1 cup unsweetened applesauce
1 tsp orange zest (wash orange, grate orange rind - no white pith)
1/2 cup orange juice
3 tbl cooking (vegetable) oil
makes 12 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray
bowl1: combine dry ingredients and spices
bowl2: beat egg, add applesauce, orange zest, orange juice, and oil
add wet mixture to flour mixture, stir until moistened
pour into prepared muffin tin, bake for ~20 minutes
FAT-FREE BLUEBERRY MUFFINS (152 calories and 0.4 grams fat)
2 cups fresh or frozen blueberries
(wash and drain if fresh; thaw and drain if frozen)
1+1/4 cups cake flour
3/4 cup oat flour (see note below)
1+1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup packed brown sugar
2 egg whites
3/4 cup plain yogurt
1/2 cup applesauce
2 tbl all-purpose flour
makes 12 muffins
preheat oven to 375
use either paper liners or grease muffin pan with cooking spray
bowl1: combine dry ingredients, spices, and brown sugar (break lumps)
bowl2: combine egg whites, yogurt, applesauce, and mix
add wet mixture to flour mixture, stir until moistened
bowl3: toss blueberries lightly with 2 tbl flour (helps keep them
from sinking to the bottom)
add blueberries to mixture, don’t overmix
pour into prepared muffin tin, bake for ~20-25 minutes
Note: to make oat flour, place about 1 cup rolled oats into a food
processor and pulse until finely ground.
BANANA SULTANA MUFFINS (160 calories and 2 grams fat)
1/2 cup sultanas (yellow raisins)
1/4 cup apple or orange juice
1/2 cup low-fat buttermilk
2 egg whites
1 tbl vegetable oil
3 tbl honey
1+1/2 cups unbleached white flour
1/3 cup stone-ground white cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 cup brown sugar
1/2 tsp ground ginger
1/4 tsp ground cardamom
2 ripe bananas, diced
makes 12 muffins
preheat oven to 375
use either paper liners or grease muffin pan with cooking spray
bowl1: combine raisins and juice,let stand for 5 minutes
add buttermilk, egg whites, oil, and honey
whisk until smooth
bowl2: sift flour, cornmeal, baking powder, baking soda
add brown sugar and spices, wisk until mixed
add bananas and toss lightly
combine wet and dry ingredients and stir ‘just to mix’
pour into prepared muffin tin, bake for ~25 minutes
FAT FREE PUMPKIN MUFFINS (204 calories and 0.7 grams fat)
1/2 cup prune puree
2/3 cup packed brown sugar
1/3 cup molasses
1 cup canned pumpkin puree
1/4 cup egg substitute or 2 egg whites
1+1/4 cup flour
1/2 cup cornmeal
1+1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
makes 10 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray
bowl1: mix prune puree, sugar, molasses, pumpkin and egg
bowl2: mix remaining ingredients
combine and stir to blend
pour into prepared muffin tin, bake for ~20-25 minutes
Blueberry Corn Muffins
1 1/3 c unbleached flour 2 eggs
2/3 c corn flour 1 c milk
2 tsp baking powder 1 c buttermilk
1/2 tsp baking soda 1/4 c melted butter
1/2 tsp salt 1 to 2 c blueberries
1/4 c sugar
Sift the dry ingredients together. Beat the eggs, milk,
buttermilk and butter together. Pour the egg mixture into the
flour mixture and stir just enough to moisten the dry ingredients.
Fold the blueberries into the batter. Grease a muffin tin and fill
the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes
or until golden brown.
This is my own recipe and I don’t necessarily use exact amounts when I
bake so feel free to change it. It’s also good with a combination of
blueberries and sauted apples, if you decide to do it that way, you
should add a little lemon juice and some cinnamon to the batter.
APRICOT GRAHAM MUFFINS
1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar
Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.
BLUEBERRY PUMPKIN MUFFINS
1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.
Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.
Oatmeal Muffins
1 c flour
1/4 c granulated sugar
3 t baking powder
1/2 t salt
1 c quick-cooking oatmeal (NOT instant)
1 egg, slightly beaten
1 c milk
3 T vegetable oil
Preheat oven to 425 degrees Fahrenheit. Grease 12 muffin tins
with shortening. Sift together flour, sugar, baking powder, and
salt. Add oatmeal, stir to mix. Mix in egg, milk, and oil,
stirring only to moisten. Fill 12 muffin tins and bake for 15
minutes or until lightly golden brown on top.
NASHI & APRICOT YOGHURT MUFFINS
1.1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 beaten eggs
1 cup wholemeal flour, 2 cups finely chopped nashi, 1/4 cup oil
1/4 cup finely chopped dried apricots, 1 cup apricot yoghurt, 1 tsp ginger
1/4 cup low-fat milk, 1/2 tsp ground cloves
Preheat oven to 400oF, prepare pans. Sift the flour with the b/pdr & soda,
add the wholemeal flour. Add the nashi & apricots. To the eggs add the oil
yoghurt, milk & spices. Add the dry mix to the wet mix until just combined.
Spoon into pans & bake for 20 mins or until cooked. Makes 12. 169 calories
per muffin. *Note: I believe Nashi are called Asian Pears in the States.
Pears can be used to replace Nashi if desired.
NONAME MUFFINS
3/4 cup butter, 1 cup milk, 2 lightly beaten eggs, 3/4 cup sugar
3 cups flour, 6 tsp baking powder, 1/4 tsp salt, 1 cup coconut
1 can crushed pineapple (about 13-14 ozs)
Preheat oven to 350oF, prepare pans. Melt butter, blend in milk, eggs &
pineapple. Combine sugar, flour, b/pdr, salt & coconut. Add to wet mix until
just combined. At this stage if mixture is too dry add another 1/4 cup of
milk. Spoon into pans & sprinkle tops with sugar, bake for about 20
mins or until golden brown. This recipe came from a lady that makes muffins
for a living, consequently they will rise up rather large! You might like to
try them with less baking powder.
ORANGE & CARROT MUFFINS
1 cup buttermilk, 1 beaten egg, 1/3 cup melted butter, 1 tsp vanilla
1 cup whole wheat or plain flour, 1 tsp baking soda, 1 cup quick cooking oats
1/2 cup brown sugar, 1 cup finely shredded carrot, grated rind of 1 orange
2 tsp baking powder, 1 tsp salt
Preheat oven to 375oF, prepare pans. Pour buttermilk over oats in bowl. Add
beaten egg, melted butter, sugar, carrots, vanilla & rind & mix thoroughly.
Combine dry ingredients & add to wet mix until just combined. If desired,
raisins or date may be added at this point. Spoon into pans & bake for 15-20
mins or until done. Makes 12 muffins.
ORANGE OATMEAL MUFFINS
1 cup oats soaked in 1/2 cup orange juice & 1/2 cup boiling water for 15 mins
1/2 cup butter, 1/2 cup brown sugar, 1 cup raisins, 1 tsp baking powder
1 tsp salt, 1/2 cup sugar, 2 beaten eggs, 1 cup flour, 1 tsp baking soda
1 tsp vanilla
Preheat oven to 375oF, prepare pans. Cream butter & sugars, beat in eggs &
stir in the oat mixture. Stir in raisins & vanilla. Mix flour, baking powder,
baking soda & salt, add to wet mix until just combined. Spoon into pans &
bake for 20 mins or until done. Makes 12 muffins.
OVERNIGHT BRAN & DATE MUFFINS
Dry Mix - 1.1/4 cups flour, 1 tsp bicarbonate of soda, 1 tsp cinnamon
1/2 cup sugar, 1.3/4 cups unprocessed bran
1 cup finely chopped dates
Wet Mix - 1/2 cup oil, 1.1/2 cups buttermilk, 1 lightly beaten egg
Sift first 4 dry mix ingredients, stir in bran & dates. Combine wet mix
ingredients. Add the dry mix to the wet mix until just combined, cover &
refrigerate overnight. (These muffins can be made & cooked on the same day,
but are not as nice as if the mixture is left to stand overnight). Next day,
spoon into prepared pans & bake at 425oF for 20 mins or until done. Serve hot
with butter. Makes 20 muffins.
PEARADISE MUFFINS
1 cup flour, 1 cup whole wheat flour, 1.1/2 tsp baking soda, 1/2 tsp cinnamon
1.1/2 tsp baking powder, 1/4 tsp nutmeg, 1/2 tsp salt, 1 cup yoghurt
1/4 cup oil, 1/3 cup honey, 1 beaten egg, 1 cup diced pears
Preheat oven to 375oF, prepare pans. Mix dry ingredients together. Stir pears
lightly into dry ingredients. Combine yoghurt, oil, honey & egg, add dry mix
to wet mix until just combined. Spoon into pans & bake for 20-25 mins or
until done. Makes 15 muffins.
Variation: Grated lemon or orange rind may be added.
To use sweet milk: omit yoghurt & baking soda, increase baking powder to 3
tsps & use 1 cup fresh milk.
PLANTATION HERB MUFFINS
1 cup cold cooked brown rice, 3 Tbsp oil, 2 eggs, 2 cups flour, 1/2 tsp salt
4 tsp baking powder, 1 cup milk, 1/4 tsp basil, 1/4 tsp marjoram
1/4 tsp oregano, 1/4 cup grated parmesan cheese
Preheat oven to 400oF, prepare pans. Combine rice, oil, eggs, milk, cheese &
herbs. Sift dry ingredients & add to wet mix until just combined. Spoon into
pans & bake for 20-25 mins. Makes 12 very tasty muffins.
PUMPKIN & HONEY MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup honey, 2 eggs,
1/2 cup yoghurt, 1.1/2 cups pumpkin puree*, 1 tsp lemon rind
Dry Mix - 2.1/2 cups self-raising flour (or add 2.1/2 tsp baking powder to
plain flour)
Topping - 1/2 cup chopped pecans, 1 tsp mixed spice, 1 Tbsp margarine
2 Tbsp sugar
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & honey. Beat
in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined.
Spoon into pans & place a little of the topping on each muffin, press down
very slightly. Bake for 20-25 mins taking care not to scorch the topping.
Makes 12. This recipe is suitable for cholesterol free cooking - omit egg
yolks, use fat-free yoghurt, use vegetable oil in place of margarine.
* To make 1.1/2 cups puree, cook a little less than a pound of pumpkin in 1/3
cup of water, either mash, sieve or put in a blender to puree.
Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary
to the wet mix. Do not use the topping.
PINEAPPLE CHEESE MUFFINS
1/2 cup muesli, 1/2 cup self-raising wholemeal flour, 1 egg
1/2 cup self-raising flour, 1 Tbsp golden syrup, 1/4 cup butter
1/2 cup grated cheddar cheese, 2 Tbsp non-dairy soy drink powder
3/4 cup well drained unsweetened crushed pineapple
Preheat oven to 375oF, prepare pans. Sift flours together retaining husks,
add muesli. Melt butter, add golden syrup, pineapple & cheese. Combine with
dry ingredients, add egg & soy powder, do not over-mix. Spoon into pans &
sprinkle tops with extra grated cheese if desired, bake for 12-15 mins or
until cooked. Makes 12 muffins. Wholemeal = whole-wheat.
Recipe courtesy of the New Idea Magazine (NZ).
SPECIAL TREAT BANANA MUFFINS
1 cup flour, 1 tsp baking soda, 2 tsp baking powder, 1 cup wholemeal flour
1/4 cup butter, 1/2 cup chocolate chips, 1/2 cup castor sugar, 1/2 cup milk
1/2 cup chopped mixed fruit, 2 bananas mashed
Preheat oven to 350oF, prepare pans. Sift the flour, b/soda & b/pdr into a
bowl, add the wholemeal flour. Rub in the butter until the mixture
resembles fine breadcrumbs. Stir in the chips, sugar & chopped fruit. Add the
mashed banana & milk. (This is a sticky mixture.) Spoon into pans & bake for
20 mins or until cooked. Add a chocolate button on top before baking if
desired. Makes 12. These are a very moist, soft muffin. 219 calories per
muffin. *Notes: You may know ‘castor sugar’ as ‘baker’s special’ or ‘superfine
sugar’. Wholemeal = whole-wheat.
STRAWBERRY BUTTERFLY MUFFINS
1.3/4 cups wholemeal flour, 1/2 cup castor sugar, 2 lightly beaten eggs
2 ozs butter melted, 2/3 cup milk, 1/3 cup strawberry-flavoured yoghurt
2 Tbsp shredded coconut
Preheat oven to 425oF, prepare pans. Combine flour & sugar. Mix eggs, butter
& milk. Add dry mix to wet mix until just combined. Spoon into pans & bake
for about 20 mins or until cooked when tested. Turn onto wire racks to cool.
Slice the top off each muffin, cut tops into halves. Drop 1 tsp of yoghurt on
the centre of each muffin, push straight edge of 2 top pieces into yoghurt,
sprinkle with coconut. Makes 16 muffins. Wholemeal=whole-wheat.
Recipe courtesy of the Australian Women’s Weekly.
SEAFOOD MUFFINS
1 cup small shrimps (drained & coarsely chopped), 1/4 cup grated cheese
14 cup finely chopped celery, 1/3 cup sour cream, 1.1/2 cups flour, 1 egg
2 tsp baking powder, 1/4 tsp thyme, 1/3 cup oil, parsley, 2 Tbsp sugar
1/2 tsp salt, 3/4 cup milk
Combine shrimps, cheese, sour cream & celery & set aside. Sift flour, sugar,
b/pdr, salt & thyme. Slightly beat egg with a fork, beat in milk & oil. Add
dry mix to wet mix until just combined. Spoon into pans & top with about 1
Tbsp of the shrimp mixture. Bake at 375oF for about 20 mins or until done.
Garnish with parsley if desired. Serve warm! For a more economical muffin,
use canned salmon instead of shrimps.
SESAME MUFFINS
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/3 cup tahini (sesame seed
paste, available in health food stores/Middle Eastern markets/large
supermarkets), 1/4 cup melted & cooled butter or margarine, 1/2 cup milk
1/2 tsp Oriental-style (dark) sesame oil, 3/4 cup light-brown sugar
2 lightly beaten eggs, 1 tsp vanilla, 2/3 cup raisins (optional)
4 Tbsp toasted sesame seeds, divided into 3 + 1
Preheat oven to 400oF, prepare pans. In a bowl, stir together flour, b/pdr &
salt. In another bowl, stir together tahini, butter & oil; stir in sugar,
milk, eggs & vanilla until blended. Add dry mix to wet mix until just
combined, stir in raisins & 3 Tbsp of sesame seeds. Spoon batter into pans,
sprinkle with 1 Tbsp sesame seeds & bake 15-20 mins or until done. Makes 12
muffins. Note: To toast sesame seeds, place in small frying pan/skillet over
medium heat. Cook, stirring for 3 mins, or until seeds are lightly browned.
May also be toasted in a microwave, stirring often.
STRAWBERRY COCONUT MUFFINS
1/2 cup sugar, 1/4 cup butter, 1/4 cup water, 1.1/2 cups flour, 1 beaten egg
1 cup wholemeal flour, 2 tsp baking powder, 1 cup frozen strawberries, diced
1/2 cup coconut, 1 tsp vanilla essence, 1 cup low-fat milk
Preheat oven to 400oF, prepare pans. Gently heat together the sugar, butter &
water until the sugar dissolves, set aside to cool. Combine flour, b/pdr,
strawberries & coconut. Mix together the vanilla, egg & milk, then add to the
flour mixture. Finally pour in the butter syrup & mix until just combined.
Spoon into pans & bake for 15-20 mins. Serve hot or cold with custard,
yoghurt or ice-cream. Any berryfruit may be used in this recipe. If using
fresh berries add them at the end to avoid damaging the fruit. Makes 12.
Nutritional Value: Energy - 203 calories per muffin.
TANGELO & POPPYSEED MUFFINS
1/2 cup margarine, 1/2 cup sugar, 2 beaten eggs, 2 Tbsp poppyseeds
1/2 cup low-fat milk or yoghurt, 1 Tbsp grated tangelo rind
1/2 cup tangelo juice, 2 cups flour, 2 tsp baking powder
Preheat oven to 400oF, prepare pans. Blend the margarine & sugar together &
beat in the eggs, milk or yoghurt, tangelo rind & juice, & poppyseeds. Mix
dry ingredients & add to wet mix until just combined. Spoon into pans & bake
for 20 mins. Makes 12. Nutritional Value: 197 calories per muffin.
Tangelo - Citrus fruit cross of a mandarin & a grapefruit. Larger than a
mandarin & a little smaller than an average-size orange. Skin colour is a
bright tangerine and they mature during the late mandarin season. Mandarins,
Tangerines or Oranges may be used instead.
APPLE CHEESE MUFFINS
1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda
1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts
Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat
well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats,
apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for
20-25 mins or until done. Makes 18 muffins.
APPLE STRUDEL MUFFINS
2 cups self-raising flour, 1/2 cup sugar, 1 egg, 2/3 cup milk, 1/4 cup butter
1 medium grated apple, 1 Tbsp grated lemon rind
Topping: 1 Tbsp grated lemon rind, 1/4 cup walnuts, 2 Tbsp sugar
Preheat oven to 400oF, prepare pans. Put flour & sugar in bowl, rub in butter
until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add
milk. Add dry mix to wet mix until just combined. Gently stir in apple & 1
Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining
topping ingredients & sprinkle over each muffin. Bake for 20 mins or until
done.
APPLESAUCE OATMEAL MUFFINS
1 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup brown sugar
1/4 cup oil, 2/3 cup applesauce, 3 tsp baking powder, 1/2 tsp salt
3/4 cup rolled oats, 1 egg, 1/3 cup milk
Preheat oven to 375oF, prepare pans. Mix dry ingredients well with a fork.
Beat egg, then add oil & milk, stir in applesauce. Add the dry mix to the wet
mix until just combined. Spoon into pans & bake for 20 mins or until cooked.
APRICOT GRAHAM MUFFINS
1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar
Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.
BACON MUFFINS
6 rashers bacon, 2 cups sifted flour, 3 tsp baking powder, 1 Tbsp sugar
1/4 tsp salt, 1 beaten egg, 1 cup milk, 2 Tbsp bacon fat OR melted butter
1/2 cup grated cheese
Preheat oven to 400oF, prepare pans. Fry the bacon until crisp, drain &
reserve the bacon fat, chop bacon. Stir together the flour, baking powder,
sugar, salt & cheese. Mix the egg, milk & bacon fat or butter. Add the dry
mix along with the bacon to the wet mix until just combined. Mixture will be
somewhat lumpy. Spoon into cups & bake for about 25 mins or until done. Makes
15 medium or 12 large muffins.
BIRDSEED MUFFINS
1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds
1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder
1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves
2 beaten eggs, 1 cup low-fat milk
Preheat oven to 350oF, prepare pans. Melt the butter with the honey, golden
syrup & cloves until the mixture dissolves; set aside to cool. Mix the
flours, seeds & baking powder together. Add the dry mix to the wet mix until
just combined. Spoon into pans & bake for 20 mins. Sprinkle tops with sesame
or poppy seeds if desired. This is a super-healthy muffin. Makes 12.
Nutritional Value: Energy - 140 calories per muffin.
BLUEBERRY MUFFIN CAKE
4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder
grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries
2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar
Line a 7.1/2” cake tin with cake liner or greaseproof paper. Set oven to
425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the
orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir
the liquid mixture into the dry mix & mix well. Transfer to the lined tin.
Bake above the centre of the oven for 35 mins. Remove the cake from the oven,
glaze with milk & sprinkle with the demerara sugar. Return to oven to bake
for a further 5 mins. Serve warm or cold.
Note: You can also make muffins with this recipe. Reduce baking time to 20
mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.
BRAN & RAISIN MUFFINS
8 oz wholemeal flour, 3 level tsp baking powder, good pinch salt, 1 egg
1/2 cup brown sugar slightly heaped, 1/2 cup bran flakes, 1 cup raisins
1/2 pint milk, 6 Tbsp sunflower or vegetable oil
Preheat oven to 400oF, prepare pans. Mix flour, b/pdr, salt & sugar, stir in
bran & raisins. Beat egg, milk & oil together. Add dry mix to wet mix until
just combined. Spoon into pans & bake for 15-20 mins or until well risen.
Makes 9-10 muffins.
BANANA & PASSIONFRUIT MUFFINS
1.1/2 cups flour, 3 cups bran flakes, 2 tsp baking powder, 3 tsp cinnamon
3 mashed bananas, 1 tsp passionfruit syrup, 1/2 cup butter, 1 cup milk
1/2 cup golden syrup, 3/4 cup brown sugar, 2 tsp baking soda
Preheat oven to 375oF, prepare pans. Combine flour, bran, b/pdr, cinnamon &
bananas. Heat the butter, golden syrup, sugar & milk in a pot, add the baking
soda & passionfruit syrup. Add the dry mix to the wet mix until just
combined. Spoon into pans & bake for 15 mins or until golden brown. Makes 12
large muffins. 268 calories per muffin.
BLUEBERRY CORNMEAL MUFFINS
1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream
1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned & drained
Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last
few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly
browned. Makes 12. 189 calories per muffin.
Recipe courtesy of Sunset Magazine July 1988 (USA).
BLUEBERRY PUMPKIN MUFFINS
1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.
Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine
pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.
BREAKFAST MUESLI MUFFINS
1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil
1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder
1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top
Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk;
soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup &
muesli mixture. Mix together the dry ingredients, add to the wet mix until
just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake
for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.
Keep a batch of these in the freeze & heat them in the oven or microwave when
in a hurry to get to work or time is short!
CARROT MUFFINS
Wet Mix - 3 eggs, 1/2 cup sugar, 1/2 cup oil, 1 cup plain yoghurt
1 cup grated carrot, 1/2 cup chopped walnuts
Dry Mix - 3 cups self-raising flour, 1/2 tsp baking soda, 1 tsp cinnamon
Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil
& yoghurt. Add the carrot & walnuts. Fold in the previously combined dry
mix. Place in muffin pans & bake for 20-25 mins. Makes 12.
Variations:
Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup
crushed pineapple. 1/2 cup currants may be added to the wet mix if
desired.
Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame
seeds & 1/2 cup sultanas (golden raisins).
Zucchini: Substitute grated raw zucchini for grated carrot in any of the
above recipes. Add 1 tsp of vanilla essence to the wet mix.
CHEESY HAM MUFFINS
1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder
1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham
1 cup jarlsberg cheese, grated
Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar & butter. Sift
flour & baking powder into a bowl, stir in rice, cheese & ham. Add this to
wet mix until just combined. Spoon into pans & bake for 30-35 mins or until
firm & golden. Serve warm with butter if desired. Makes 12.
CHOCOLATE BOURBON MUFFINS
3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar
1/2 cup softened lightly salted butter or margarine, 1 egg
1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla
1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients.
In another bowl cream butter & sugar until light & fluffy, beat in chocolate,
egg, bourbon & vanilla. Add dry mix to wet mix until just combined, stir in
chips & nuts. Spoon into pans & bake for 15-20 mins or until done. Makes 9.
These muffins freeze well.
CORNMEAL MUFFINS
1 cup flour, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup white sugar
1 cup cornmeal, 1/2 cup butter or margarine, 1 egg, 3/4 cup milk
Preheat oven to 375oF, prepare pans. Mix dry ingredients together & stir in
cornmeal. Melt butter, add egg & milk & combine well. Add dry mix to wet mix
until just combined. Spoon into pans & bake for 15-20 mins. Serve hot! Makes
8 large muffins. An old fashioned Waterloo County favourite.
Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.
CORNMEAL HAM MUFFINS
1/4 cup milk, 1/4 cup oil, 1 cup yoghurt, 2 eggs, 1 cup chopped cooked ham
2.1/2 tsp baking powder, 3 tsp dry mustard, 1/2 cup coarse cornmeal
1 cup flour
Preheat oven to 375oF, prepare pans. Put the first five ingredients into a
bowl & mix well. Mix remaining ingredients, add to wet mix until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A very nice
savoury muffin.
CORNMEAL & WHOLEMEAL MUFFINS
2 eggs, 2 cups yoghurt, 1 Tbsp honey, 1 Tbsp oil, 1 tsp baking powder
1/2 cup wholemeal flour, 1 cup fine cornmeal, 1 cup coarse cornmeal
Preheat oven to 375oF, prepare pans. Put the first four ingredients into a
bowl and mix well. Add the remaining premixed ingredients & blend until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A hearty, healthy
muffin!
[NOW TELL ME YOU CAN’T FIND GOOD MUFFIN RECIPES!!!
GRANNY]
http://www.cs.cmu.edu/~mjw/recipes/bread/fermented-banana-bread.html
Fermented Banana Bread
From: (C. Duff)
My sister-in-law makes this plain Betty Crocker recipe with
fermented bananas and it is absolutely delicious:
Fermented Banana Bread
Start 4-5 days ahead of time and let 3 bananas ripen to
the point that the outer skins are completely black and
the bananas are squishy. This is just before the point
that they start to get moldy. If white mold appears on
the skins, it’s probably too late to use them, although
I’ve seen my sister-in-law use them when there was just
a tiny bit of mold, and the bread turned out fine.
1 3/4 cups flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fermented bananas (3 bananas)
1/3 cup either shortening or butter or margarine
2 Tbsp. milk
2 eggs
1/4 cup chopped nuts (optional)
Preheat oven to 350 degrees. Mix together 1 cup flour,
sugar, powder, soda and salt. Add bananas, margarine
and milk. Beat with electric mixer on low till blended,
then on high for 2 minutes. Add eggs and remaining flour
and beat till blended. Pour into greased 8x4x2 loaf pan.
Bake 55-60 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes in pan, then remove
from pan and cool thoroughly.
http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/pancake-coll.html
COLLECTION: Pancakes
From: (Micaela )
Date: Tue, 24 Aug 93 11:04:04 +0200
Contents
* Basic Pancakes (Peggy A. Golden)
* Beer-Batter Mix (lsamura )
* Corndog Batter Recipe (Jim Woodside)
* Corn Pancakes (Gail Jahn)
* German Pancakes (Aka Dutch Babies) (Marcia DeCaro)
* German (Or Dutch) Babies (Kirk Marple)
* Palatschinken mit Fruechten (Pancakes With Fruit) (Lothar Schaefer)
* Pancakes (Art Campbell)
* Pancakes (Bill Goffe)
* Pannekoeken (Dutch Pancakes) (Ms Hanneke Hartkoorn)
* Popovers (Nancy Megna)
* Reibekuchen (German Potatoe Pancake) (Christa Keil)
* Savory Indian Pancakes (Levin F Magruder)
* Schmarrn (Steve)
* Sopaipillas (Hot Fried Puffs) (Laura Ann Wallace)
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From: (Peggy A. )
BASIC PANCAKES
Ingredients:
Instructions:
Variations:
2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2
tsp baking powder.
3. Put some pecan or walnut pieces in with your dry ingredients (this
keeps them from sinking). Or put in some blueberries .. also with dry
ingredients.
4. Increase your eggs. This will make them a little more like a crepe.
Top with sliced apples, brown sugar and cinnamon and fold in half.
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From: lsa
BEER-BATTER MIX
Ingredients:
Instructions:
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From: (Stephanie )
CHURROS
Ingredients:
Instructions:
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From: (Jim )
CORNDOG BATTER RECIPE
Ingredients:
Note:
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From: (Gail )
CORN PANCAKES
Ingredients:
Instructions:
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From: (Kirk )
GERMAN (OR DUTCH) BABIES
Ingredients:
Instructions:
The four small German babies will be done at this point. The one large
one requires another 10 minutes of baking, with the oven reduced to 350.
After removing from the oven, sprinkle with the lemon juice and dust
with confectioner’s sugar. Serve at once while hot.
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From: (Marcia )
GERMAN PANCAKES (aka DUTCH BABIES)
Ingredients:
Instructions:
In large, heavy, round pan w/sides approx. 2-2 1/2inches high (I use a
paella pan) place margarine in pan and into oven to melt. While
margarine is melting, blend the eggs in your blender for 1 minute (or
until light yellow if by hand). While motor is running, slowly add milk
then flour. Add nutmeg if desired. Pour over melted margarine and bake
for 20-25 minutes until golden brown and puffy. Serve immediately.
I got this recipe out of a Sunset magazine many years ago and we
probably have it about twice a month. I typed it in from memory so I
hope the directions are clear.
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From: (Lothar )
Source: Baeckerblume 24 / 93
PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FRUIT)
Ingredients:
Dough:
Filling:
Instructions:
For filling:
Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6
pancakes one after the other for about 2 minutes each side so that they
are golden brown.
Puree steamed fruit roughly. Put on pancakes and roll them together.
Put 3 pancakes each on a plate and serve with ice cream and fresh
strawberries.
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From: (Art )
Source: Tasahara Bread Book
PANCAKES
Ingredients:
3 eggs
2 cups milk
0.5 cup oil or butter (melted)
0.25-0.5 cup honey or molasses (or 1-2 T brown sugar)
Instructions:
If you want a lighter pancake, you can separate the eggs and beat the
whites, then fold in at the end of the mixing.
Also, raisins, nuts, and other fruits can be added.
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From: (Bill )
PANCAKES
Ingredients:
Instructions:
2. Whisk egg, oil, milk and water together (seems to mix better if mix
egg, oil and milk first, then add water).
3. Stirring liquid, slowly whisk in flour and baking powder mix. Don’t
over whisk, as this’ll toughen the pancakes. A few lumps are okay.
Slowing adding flour and baking power mix makes this step a bit easier.
4. Pour on a hot griddle (see below on determining temp.). I use about
1.5 spoonfuls of a large serving spoon and use the back of the spoon to
spread out the mixture a bit so its not so thick that they don’t cook
through. Turn when bottom is turning dark (too bad they don’t make
clear pancake griddles). Using the corner of the turner, knock several
holes in the pancakes. Done when bottom is turning dark. Only turn
once.
5. Stack for a minute or two when done so the tops warm so butter will
melt. Stack too long, and they’ll get soggy.
Determining correct griddle temperature:
Make sure water sizzles on it and small drops evaporate in just a few
seconds.
The pancakes should get quite brown (actually close to black) when on
the griddle for just a few minutes (2 or 3?) and the edges on the top
should thicken. A few bubbles should form on the middle of the top.
I cooked ‘em at too low a temperature for years and a hot griddle really
helps I’ve found; don’t worry if you incinerate a few in the process of
figuring out the correct setting on your stove; that’s what kitchen
trash cans are for.
Hints for lighter, fluffier pancakes:
After mixing liquid and powder, let sit for 5 or 10 minutes and mix no
more you’ll see it rise a bit and bubbles form).
The water/milk as opposed to all milk ingredients helps here too (got
this from Usenet’s rec.food.cooking).
Note on batter thickness:
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From: (Ms Hanneke )
PANNEKOEKEN (DUTCH PANCAKES)
Ingredients:
Instructions:
You can use anythind you like as a filling, use your imagination.
Savoury pizzatype fillings are nice and can be put on top of the pancake
after it’s baked.
Classic fillings are bacon and syrup pancakes and apple pancakes. For
the baconpancakes you have to fry the bacon first and then pour over the
batter. They are served with dutch syrup, which has a thicker
consistancy than american syrup. Here in Australia they sell cane
molasses, and that tastes almost the same as dutch pancake syrup.
Apple pancakes the same : first bake some fine chunks of apple and pour
over the batter. These pancakes are great with applesyrup, but I’m not
sure that’t available in the States. Normal syrup or sugar and cinnamon
will do as well I reckon.
My favourite is a pancake with bacon and salami and syrup, but I think
that’s an acquired taste.
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From: (Nancy )
Source: Good Houskeepong Cookbook
POPOVERS
Ingredients:
Instructions:
This recipe suggests that after 40mins, removing the popovers form the
oven, cut a slit in each one to let the steam out the returning them too
the oven for 10min or until tops are very firm and crisp brown.
However, I prefer to have them on the softer side.
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From: (Christa )
Castrop-Rauxel, Germany
REIBEKUCHEN (GERMAN POTATOE PANCAKE)
Ingredients:
Instructions:
Squeeze the potatoes - so that more water is going out of it.
Grate the onions fine on the grater and put them to the potatoes, like
the other ingredients and mix them carefully.
Depending on how wet the dough is, put some flour or oat flakes to it,
so that you get a not to solid dough.
Put oil into a pan and when it is really hot, take with a (soap) spoon
abit from the dough and put it into the pan and push it to a flat cake.
They have to be “golden” from both sides (you have to turm them after
awhile) - the border of that pancake has to be real crisp.
Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark
bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut
(apple syrup) on it.
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From: (Levin F )
Source: Kathy Cooks (Kathy Hoshijo, Fireside)
SAVORY INDIAN PANCAKES
Ingredients:
For every one cup of soaked beans, add:
Instructions:
Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to
1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter
thoroughly (batter must be mixed before each pancake is poured because
it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour
batter into the middle of the skillet and place the rounded bottom of a
broad spoon very lightly in the center of the batter. Then use a slow,
gentle and continuous spiral motion to spread the batter outward with
the back of the soup spoon untill the pancake is about 7” to 8” in
diameter. If batter is sticking to the spoon and making holes in the
pancake as you spread, you are either pressing too hard or you didn’t
begin pressing soon enough and the batter was semi-cooked before you
attempted to spread it. Just try to spread with the spoon immediately
and lighten the touch.
Cover and cook for 2 minutes, or till the pancake turns a reddish-brown
color. Remove cover and drizzle a tiny bit of oil over the pancake.
Flip to cook on other side and cook uncovered till reddish spots begin
appearing on the second side. Continue cooking all the batter in the
same way.
Thesse are delicious served plain with side dishes of vetables, chutneys
and yogurt; or you may want to stuff the pancake by placing filling
inside and folding it over to form a turnover shape. This recipe makes
18 to 20 pancakes.
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From: (Steve)
SCHMARRN
Ingredients:
Instructions:
Add about a table spoon each of butter/oil to a largish fry pan and let
melt/heat up. About medium/high. If you don’t have a large fry pan you
may have to make two batches. By large, I mean about 10-12 inches
across.
Here is where it gets hard to describe...
Pour mixture in all at once. As the sides start to set, push the set
parts into the center so that more of the liquid pours into the “canal”
and has a chance to set also. Cut/Push “openings” into the batter to
expose pan surface and swish the liguid into that so it can set.
etc....
When most of it has set and there is only a very little liquid left (it
should still be a “whole” piece the size of the pan at this point) I cut
it into four and flip each section over. I then wait a few seconds and
then start cutting up everything so that it resembles scrambled eggs.
The goal is to have small, thick (1/4 inch?), bite sized pieces when
you’re done. (The best tool for this is a stiff spatula/egg flipper :-)
After its cut up, stir and cook it for a while. Don’t be afraid of over
cooking it. I never have so far. You want it “browned” somewhat. I
eat it with maple surrup poured over top but have had it with jam mixed
in. Anything sweet would do, I imagine.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Laura Ann
Source: Lucy Garza (p.62)
SOPAIPILLAS (HOT FRIED PUFFS)
Ingredients:
Instructions:
2. Blend in remaining ingredients except 3 cups flour.
3. Put dough in a large bowl. Cover and let stand in warm place about
one hour.
4. Add remaining flour.
5. Knead into soft dough.
6. Cover, let rise until double in bulk.
7. Punch down and store in plastic bag in refrigerator.
8. Roll out thick. Cut triangularly or equilaterally.
9. Heat oil to 400 F.
10. Fry until golden. Makes 8 dozen.
11. Serve piping hot with butter and honey and/or sprinkle with sugar
and cinnamon.
12. Dough may be kept in refrigerator for two weeks.
http://www.kountrylife.com/articles/art1.htm
For all you handy with tools and plans people, here is a good idea for a do it yourself greenhouse, it is free standing, but I bet it will work as a lean to connected to the house.
If you used the Free Cycle group in your area and asked for the wire and lumber, you might be surprised at what you were offered for free, I see it in the local group that I signed up for, to find out what it was all about.
Some of the materials you may already have.
granny
Site also covers antique tractors and trucks and much more.
[An excellent idea]
http://westsidegardener.com/howto/hoophouse.html
How to Build a PVC Hoophouse for your Garden
Written by Travis Saling
Send questions or comments to trav@westsidegardener.com
An unheated PVC hoophouse can be a useful addition to your garden. It keeps excessive rain off the plants, blocks the wind, raises daytime temperatures 5-10 degrees (and often much more), and keeps frosts and heavy dew off the leaves. This can extend your warm-season gardening a month or more at both ends, and makes it possible for year-round gardeners to grow a wider variety of plants through the winter.
PVC hoophouses are inexpensive to build, and can be put up in about an hour. Take a look, and decide for yourself!
Parts list for a 10’x21’ PVC hoophouse
http://msucares.com/pubs/infosheets/is0941.htm
[The first plan would also work for an attached to home greenhouse. granny]
[has drawings with each plan]
Greenhouse Plans
Blueprints for the greenhouses illustrated in this information sheet are available from the Mississippi Cooperative Extension Service. Request copies by plan number from your county Extension office or write James G. Thomas, Leader, Extension Agricultural Engineering, Box 9632, Mississippi State, MS 39762. Plans offered are adapted to hobby greenhouses, since larger greenhouses are of optional length.
Coldframe greenhouse
Plan No. 5941. A two-page plan from which a greenhouse or coldframe can be built from preservative treated 2-by 2-inch wood framing. Dimensions are 5 feet by 7 feet 8 inches. The greenhouse stands 7 feet 8 inches at the front and 5 feet by 7 inches at the rear. It has door and roof vents. The sloped roof can be raised 1 foot 4 inches at the front and 3 feet 4 inches at the rear for additional ventilation; framing is covered with polyethylene.
Portable plastic greenhouse
Plan No. 5946. A one-page plan for an 8-foot 6-inch-wide by 12-foot-long portable greenhouse built with wood framing and a polyethylene cover. The gothic arch is 7 feet at the ridge with the arches formed by two ¼-inch by 4-inch by 8-foot bands of exterior-type plywood. The greenhouse is anchored to the ground by 2-by 4-inch stakes at each corner and door frame. The lower portion of the greenhouse is framed with two 1- by 8-inch strips of wood. The 2-foot by 5-foot 4-inch doors are detailed. There is a triangular vent flap above each door. The ridge boards are cut from 1- by 10-inch lumber on a 30-degree angle. Faste ning the structure together with galvanized wood screws is recommended.
Framing
Plan No. 6029. A two-page plan for a 23- by 48-foot or 96-foot wood frame greenhouse covered with polyethylene or rigid fiberglass. The gable design house stands 6 feet 3 3/4 inches at the eave and 112 feet at the ridge.
Plastic covered house
Plan No. 6094. A four-page plan for a 16-foot- and 26-foot-wide gable-style greenhouse of optional length. The 16-foot-wide house is constructed of 2 by 4 rafters and studs. The 26-foot- wide greenhouse is constructed of 2 by 6 rafters and studs in the sidewalls and by 2 by 4 studs in the end walls. The cover is poyethylene. Details are provided on bracing, doors, gussets, concrete piers, heating, and ventilating.
Tri-penta greenhouse
Plan No. 6097. A three-page plan for a tri-penta greenhouse. The floor plan consists of a pentagon with 9-foot 8½-inch sides. The structure stands 13 feet 9 inches at the center peak. The 2 by 4 wood frame is covered with polyethylene. Details are provided for anchor joints, aerial joints, doorway and door, benches, and covering. Only experienced carpenters should attempt to build this greenhouse.
Greenhouse benches
Plan No. 6163. A one-page plan for six styles of greenhouse benches. Bench materials include welded wire fabric and wood.
Home greenhouse
Plan No. 6181. A two-page plan for a 10-foot-wide by 12-foot-long greenhouse built with a wood frame and a fiberglass or two-layer poyethylene cover. The plan incudes details on benches, materials, and environmental controls. The house has a 2-foot 6-inch by 6-foot 3-inch door at one end.
Plastic greenhouse, conduit frame
Plan No. 6217. A two-page plan for a 20-foot wide quonset-style greenhouse of optional length. End framing is of 2 by 4’s and 2 by 6’s. Bows are 3/4-inch conduits set in 1-inch pipe sunk in the ground. The polyethylene or fiberglass covered house stands 8 feet 6 inches at the ridge. Details include a bill of materials, a conduit bender, air inlet deflector, and a basic floor plan.
Pipe frame greenhouse
Plan No. 6222. A three-page plan for a pipe frame quonset greenhouse. The house is 96 feet 10 inches long, 28 feet 6 inches wide, and 11 feet at the ridge. Frame arches are 1 1/4-inchh pipe. Cover is double layer polyethylene. Details include foundation corner, end wall head, inside frame for tomato vine support, tie-down cable anchor, inflation apparatus, and horizontal evaporative pad.
Construction Wood. All wood used in greenhouse construction should be a rot-resistant wood (such as redwood). Pine and fir pressure-treated with a water-borne salt-type pressure preservative can also be used. Of the chemical wood preservatives, only copper naphthenate and wolman salts can be used in greenhouse construction. Wood preservatives (creosote and pentachlorophenol) give off fumes that are toxic to plants.
Greenhouse Covers. Many different materials are available for covering greenhouses. Glass is expensive, and little is used in the Southeast.
Three plastic film materials are in use as greenhouse covers. Polyyethylene (PE) film has been used in large quantities for several years. It has high light transmittance, except in the ultraviolet region of the spectrum, and is transparent to infrared or long-wave radiation. Its chief disadvantage is its lack of durability. There are ultraviolet-inhibited (UV or weatherable) PE’s that will last longer.
Copolymer films will last 4 years, and some of the most recent products may last even longer. Infrared transparency can result in significant radiation cooling if there is not condensation on the film. The latest PE film introduced is infrared-blocking and, thus, has a lower rate of heat loss to clear skies. The majority of greenhouses constructed recently have used copolymer films.
PE film is available in thicknesses of 1/8 mil or more (1 mil= .001 in) and in widths up to 50 feet folded or 16 feet unfolded. For a double-layer application, use 4 mil PE on the inside and 4 or 6 mil PE on the outside. Use 6 mil for single-layer applications. Use only unfolded PE, if possible, because film will fail first at the folds. You may want to replace PE film annually where high-light-requiring plants are grown.
Polyvinlyl chloride (PVC) is available as a film or as a rigid panel. PVC films last 4 to 5 years if properly maintained. PVC with an ultraviolet inhibitor has lasted up to 4 years. One disadvantage of PVC film is the difficulty in keeping it clean to maintain high light transmittance. Static electricity develops on PVC and tends to attract dust. PVC is available in 2/3-mil thicknesses and in widths of 36 to 72 inches (the narrow width is a disadvantage in covering large areas).
Rigid panels of PVC are inexpensive, easy to apply, and, when new, have high light transmittance. PVCs’ light stability is affected by heat build-up in the panel. If they are carefully applied and partially shaded during hot weather to prevent heat buildup, they will provide good service. They are available in 24- to 36-inch widths and in lengths up to 24 feet.
Polyvinyl fluoride (PVF) film is tough, durable, ultraviolet resistant, and has high light transmittance, but is has a low transmittance for radiation form ambient temperature sources. It is available in widths up to 120 inch
Fiberglass (FRP) is also used as a greenhouse covering. Corrugated panels are in sizes up to 24 feet long with widths of 4 feet. Panels are flexible enough for use with various types of structure. Life expectancy of FRP is 5 to 10 years, depending on quality. The major disadvantage of FRP is that it deteriorates, losing light quality; the panels become etched and pitted, exposing the glass fibers. The fibers collect dust and fray, causing the panel to darken. Clear FRP is recommended as a greenhouse covering.
To save energy, consider covering your greenhouse with two layers of polyethylene, inflated and separated by a layer of air. This technique reduces heat loss and the amount of fuel used. A layer of polyyethylene over corrugated or flat fiberglass also reduces heat loss and fuel use.
By James G. Thomas, Leader, Extension Agricultural Engineering, and Dr. David H. Tatum, Horticulturist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.
Information Sheet 941
Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. Ronald A. Brown, Director
Copyright by Mississippi State University. All rights reserved.
This document may be copied and distributed for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.
http://msucares.com/pubs/infosheets/is1369.htm
Make The Most Of Your Cornmeal
Storing And Using Cornmeal
Cornmeal gives you energy for work and play. Your cornmeal has also been “enriched,” which means some B vitamins and iron have been added to it.
How To Store Cornmeal
Store cornmeal in tightly covered containers. This prevents spoilage by moisture or insects, and properly stored cornmeal will keep for at least 6 months.
How To Use Cornmeal
Like other cereal products, cornmeal has many uses:
* Serve cornmeal mush as a hot cereal for breakfast.
* Cornmeal can be used in breads, pancakes, and muffins.
* Use cornmeal for coating meats and poultry before frying.
* Cornmeal also may be used in cookies and other desserts.
Cornmeal French Toast
1 cup milk *
1 teaspoon butter or margarine
2 eggs, beaten
1 teaspoon ground cinnamon
8 slices bread
1/2 cup yellow cornmeal
Mix milk, eggs, and cinnamon thoroughly. Melt butter or margarine on griddle or frypan. Dip each slice of bread in milk mixture. Sprinkle 1/2 tablespoon cornmeal on one side of dipped bread; place bread, cornmeal side down, on griddle or frypan. Sprinkle 1/2 tablespoon cornmeal on top of bread. Repeat with remaining bread slices. Brown on both sides, about 5 minutes per side. Serve immediately. Makes 8 slices.
* If using nonfat dry milk, use 1/3 cup nonfat dry milk powder and 1 cup water.
Cornmeal Pancakes
1 cup cornmeal
1/2 cup milk
1 teaspoon salt
2 tablespoons melted butter or margarine
1 tablespoon sugar
1 cup boiling water
1/2 cup flour
1 egg
2 teaspoons baking powder
In a bowl, combine cornmeal, salt, and sugar. Stir in the boiling water. Cover and let stand 10 minutes. In a separate bowl beat the egg, add milk and butter or margarine, and stir. Add to the cornmeal mixture. Stir together flour and baking powder. Add to cornmeal mixture and stir just until mixed. Drop by spoonfuls onto greased skillet or griddle. Makes 10-12 pancakes.
Bean Tamale Pie
2 tablespoons green pepper, chopped
1 1/2 teaspoons chili powder
2 tablespoons onion, chopped
1/8 teaspoon salt
1/3 cup yellow cornmeal
1 teaspoon oil
1 cup dried kidney beans, cooked, unsalted, drained *
3/4 cup water
1/16 teaspoon salt
1/4 teaspoon chili powder
1/2 cup tomato puree
about 1 cup (1/2 of a 10-oz package) frozen whole-kernel corn
Cook green pepper and onion in oil in small (8-inch) skillet until tender. Stir in beans, tomato puree, corn, chili powder, and salt. Cover and cook over low heat until flavors are blended, about 15 minutes.
Mix cornmeal, water, and 1/16 teaspoon salt. Cook over low heat, stirring constantly, until very thick, about 3 minutes. Spread cornmeal mush over bean mixture to form a crust. Sprinkle 1/4 teaspoon chili powder over top of crust. Cook over low heat, with lid ajar, until topping is set, about 7 minutes. Makes 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each.
* Note: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans. Omit the 1/8 teaspoon salt.
Cornmeal Chips
1/2 cup water
1/8 to 1/4 teaspoon garlic powder, as desired
1 1/2 tablespoons butter or margarine
1/4 to 1/2 teaspoon chili powder, as desired
1/8 teaspoon salt
2/3 cup yellow cornmeal
Preheat oven to 375 °F (moderate). Lightly grease baking sheet.
Heat water, butter or margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well. Divide dough into 30 portions, using about 1 teaspoon dough each. Roll each portion into a ball about 3/4 inch in diameter. Place balls on baking sheet, about 3 inches apart. Cover with wax paper and press with bottom of a glass until very thin — about 2 1/2 inches in diameter. Remove wax paper. Bake until lightly browned and crisp — about 15 minutes. Cool on rack. Store in airtight container. Makes 30 chips.
Adapted from the Georgia Cooperative Extension Service and distributed in Mississippi by Barbara P. McLaurin, Extension Human Nutrition Specialist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.
Information Sheet 1369
Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. Ronald A. Brown, Director
Copyright by Mississippi State University. All rights reserved.
This document may be copied and distributed for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.
http://msucares.com/pubs/infosheets/is1368.htm
Make The Most Of Your Flour
Storing And Using Enriched All-Purpose Flour
All-purpose flour is made from milled wheat. When wheat is milled, the bran (outer layers) of the wheat kernel and the wheat germ (the sprouting part of the wheat kernel) are removed. As a result, the vitamins and minerals found in the bran and germ are lost.
When a flour is enriched, three B vitamins (thiamin, riboflavin, and niacin) and the mineral, iron, are added back to the flour. The amount of these replaced nutrients is set by law.
How To Store Flour
* Keep in a cool dry place.
* Place into a tightly covered container to keep out dust, moisture, insects. Store up to one year.
How To Use All-Purpose Flour
To measure flour, spoon it lightly into a measuring cup. (Sifting is not necessary.) Level it off using straight edge of a knife or spatula.
Biscuit Mix
10 cups flour
2 1/2 teaspoons salt
1 2/3 cups instant nonfat dry milk
1 2/3 cups shortening
1/3 cup baking powder
Mix dry ingredients thoroughly in large container (6- to 8-quart capacity). Cut in shortening with pastry blender or mixer until fine crumbs are obtained and shortening is evenly dispersed. Store tightly covered in refrigerator. Use within 3 months. Use for muffins, biscuits, peanut butter snack loaf, and carrot-raisin cookies. (See recipes.)
Biscuits
(Using Biscuit Mix)
3 cups biscuit mix (see recipe)
2/3 cup water
Preheat oven to 425 °F (hot). Stir most of the water together with the biscuit mix. Add more water as needed to make a dough that is soft but not too sticky to knead. Knead dough (see To Knead, below) 15 times on a lightly floured surface. Pat or roll into 16 pieces and place on ungreased baking sheet. Bake until lightly browned, about 12 minutes. Makes 16 biscuits.
To Knead: Put a little flour on a smooth surface and on hands. Put dough on surface. Fold far side of dough toward you. Then with heels of hands push down 2 or 3 times. Turn dough around slightly. Continue kneading. Add a little flour when needed to keep dough from sticking.
Peanut Butter Snack Loaf
(Using Biscuit Mix)
1/2 cup smooth peanut butter
1/2 cup water
1 teaspoon vanilla
1/2 cup sugar
1 3/4 cups biscuit mix (see recipe)
1 egg
Preheat oven to 350 °F (moderate). Lightly grease 8- x 4-inch loaf pan. Beat peanut butter and sugar with an electric mixer at medium speed until well blended, about 2 minutes (or 300 times by hand). Mix egg, water, and vanilla thoroughly. Add to peanut butter mixture. Add biscuit mix and beat just until smooth. Pour into pan. Bake until toothpick inserted into center of loaf comes out clean, about 40 minutes. Makes 12 slices, about 1/2 inch thick each.
Carrot-Raisin Cookies
(Using Biscuit Mix)
1/4 cup margarine, softened
1/2 teaspoon ground cinnamon
1/3 cup sugar
1/2 cup raisins, chopped
1 egg
1/2 teaspoon vanilla
1/2 cup carrot, finely shredded
2 cups biscuit mix (see recipe)
Preheat oven to 350 °F (moderate). Lightly grease baking sheet. Beat margarine and sugar with electric mixer at medium speed until well blended, about 2 minutes (or 300 times by hand). Add egg, vanilla, cinnamon, and biscuit mix. Beat until blended. Add raisins and carrot; mix well. Drop by teaspoons onto baking sheet, about 2 inches apart. Flatten slightly with spoon. Bake until set but not dry, about 10 minutes. Remove from baking sheet while still warm. Cool on rack. Makes 48 cookies.
Muffins
(Using Biscuit Mix)
2 3/4 cups biscuit mix (see recipe)
1 cup water
1 egg
1/4 cup sugar
Preheat oven to 400 °F (hot). Lightly grease muffin tins. Stir biscuit mix and sugar. Mix water and egg thoroughly; add to mix and sugar. Stir until dry ingredients are barely moistened. Batter will be lumpy. Fill muffin tins 2/3 full. Bake until lightly browned, about 20 minutes. Makes 12 muffins.
Adapted from Georgia Cooperative Extension Service and distributed in Mississippi by Barbara P. McLaurin, Extension Human Nutrition Specialist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.
Information Sheet 1368
Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. Ronald A. Brown, Director
Copyright by Mississippi State University. All rights reserved.
This document may be copied and distributed for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.
Index for many subjects:
http://msucares.com/pubs/infosheets/
http://www.homesteadinginfo.com/articles/write_an_ebook.html
Income-Earning Ideas Anyone Can Do!
Write an eBook
by: Crystal Paine
Everyone has a gift, talent, or interest which others would love to learn about and they would pay to learn about it. Writing an ebook is one of the most simple ways to do this! All you need to do is write something, put it into pdf, and set it up to sell it.
1. Write Something.
Start by asking yourself what your special interests are or what things you are knowledgeable about which others would like to learn about. What experiences have you been through which other people would find fascinating? Two areas which I’ve found people love reading about are creative home business ideas and ways to save money. Topic such as these will especially attract buyers because they will hope to get a lot more out of your ebook than they paid for it. If they expect the information in your ebook to save them quite a bit more money than they paid for it, they will usually be anxious to buy it. The same goes for ebooks on home business ideas.
Pick your topic and start writing! The nice thing about ebooks is that they don’t have to be long. 25-40 pages is a good size for ebooks, though longer or shorter is acceptable. Be sure to have a couple different individuals proof your ebook; typographical errors are so common nowadays, but that doesn’t make them right or acceptable. Numerous typos in books or ebooks always leaves a poor reflection on the author.
2. Convert Your eBook to PDF.
Once you have written your ebook and have it laid out in an easy-to-read manner, you will need to convert it into pdf or an ebook format using an ebook program. If you do not already have a pdf program, you can download a free pdf converter program here. PDF is best to use for smaller ebook files, if you have a larger ebook file, I would recommend eBook Generator.
3. Set Up Your eBook to Sell.
In order to sell it online, a great program to begin with is PayLoadz. I have been using PayLoadz for my ebooks and have been extremely happy with it. It allows you to set up the book process so that your ebooks can be instantly downloaded once your customer pays for them. This makes it much easier for everyone! Your customers will love being able to instantly download the ebooks and you will love not having to mess with sending them a download link. Once you have your ebook written and it set up on PayLoadz, you can just sit back and allow the payments to come in. You can set up an affiliate program through PayLoadz which allows others to make money by promoting your ebook. (See my affiliate marketing page for more information on this.)
If you are planning to sell a lot of your ebooks and you want to have an affiliate program (which I highly recommend you do), ClickBank is an excellent program to consider using. They charge a $50 fee to set up your ebook and they take out a small percentage of each sale, but they will give you wide exposure for you ebook which you will probably not be able to generate from your website.
In order to sell your ebook online, you need to have a website. It can be something extremely simple as just a two page sales-letter-type of website. There are multitudes of website options available out there. I would recommend starting out with something extremely simple. Two website hosting options you might consider are: Westhost or MicfoGroup. If you know nothing about html, you could hire someone to create it for you or you could use something like Create Your Own Website. Make sure that you put testimonials on your website from people who have purchased your ebook (you can give away some copies in exchange for testimonials!). Testimonials add a lot of credential , especially if the people who write them have their own website or business in a similar field.
If you write an ebook, be sure to write and tell me about it. I may even be interested in promoting it for you! And, if you have any questions, don’t hesitate to write and ask!
For more inspiration, here’s an article I wrote last year...
You Can Be An Author
by: Crystal Paine
“You should write a book.” For years, I had been hearing this comment. Writing an entire book seemed completely overwhelming, and so, for a long time, I contented myself with writing short articles. One day, inspiration for an article hit me and, as I started writing, paragraphs began flowing out at an enormous rate. Before I knew it, a rather lengthy piece was developing. It was too long to be an article, so, I decided it would not hurt to try self-publishing a little booklet. Was I ever surprised! The first printing of this 32-page black and white booklet sold out within a week.
All of us have an area which we have more knowledge and experience than the person next to us. What many do not realize is that there is often a hungry market out there ready and willing to pay for the information we have to offer. Yes, it takes a tremendous amount of effort to see a book to completion and printing, but it is well worth it.
Some things I have learned through the experience:
1. Start small. Don’t attempt to tackle a 400-page work for your first publication. You will also save yourself a bundle on printing if you keep it small. I recommend a booklet under 50-pages to launch your career as an author.
2. Enlist the help of others who are more experienced. If you know someone who has published anything, ask their advice and help. You will gain invaluable information from them and save yourself many headaches. In addition, request assistance from others for editing and proofreading. No matter how meticulous you are, it is always good to have other eyes review the final draft before it goes to the printer.
3. Be prepared to deal with disappointment. When you put your heart into something only to hear, “We’re not interested,” it is easy to take it personally. But, you must continually remind yourself that this is part of the package deal in self-publishing. For every “yes” you receive at least five “no’s” (or so it seems). Learning to humbly and graciously accept rejection and keep pressing forward is an absolute must in self-publishing, especially at the beginning.
4. The more you market, the more you sell. You can publish an excellent book, but unless people know it is available, you cannot expect many buyers. The possibilities for marketing are endless. Check out all the books on marketing your local library offers. These will give you some great starter ideas. Send out an e-mail to friends, family, and business associates announcing your book’s publication date and offer a limited-time pre-publication special. Join self-publishing groups and let them know about your book. Ask others to promote your book. Be pro-active and do not be afraid to try novel ideas!
Crystal Paine is a 23-year-old homeschool graduate from Topeka, Kansas. She is the blessed wife of Jesse and joyful mother of Kathrynne. Visit her site, Biblical Womanhood Online, for books, articles, encouragement, and inspiration!
[This has several hidden links]
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