Muffin Mania (30 Recipes)
Submitted by brianjwood on August 13, 2002 at 6:05 pm

DESCRIPTION
Muffin Mania (30 recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: "English" Muffins (Bakestone Recipes)
Categories: Breads
Yield: 4 Servings

1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
8 fl Warm milk and water
2 oz Butter,melted

(Note: over here, and in england, these are just called "muffins",and are the ones in the song about the muffin man who lives in Drury Lane. They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.) . Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until
smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick. Shape each one into a round with straight sides.
Put onto a greased baking sheet. Cover (i use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. . These are strongly recommended. The taste of them hotoff the bakestone, griddle or frying pan makes Thomas's look very poor indeed by comparison.

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Title: A Barrel Of Muffins
Categories: Muffins
Yield: 48 Servings

5 t Baking soda
4 c All-Bran cereal
2 c water,Boiling
2 c Bran flakes
1 c Canola oil
5 c Unbleached white flour
1 c Sugar (or less)
4 c Non-fat buttermilk
6 Egg whites

Mix baking soda and water. Set aside to cool. Cream oil and sugar.Add egg whites and mix well. Combine bran cereals and flours. Add to creamed mixture and stir in buttermilk. Add water and baking soda and mix.Store the batter in a covered container in the refrigerator. When ready to bake,preheat oven to 375 degrees and spoon batter into lightly oiled or paper lined muffin tins. Return extra batter to refrigerator. Bake muffins
for 20-25 minutes. Makes 60 muffins.
-----------------------------------------------------------------------
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The New American Diet by Connor & Connor

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Title: Apple Bran Muffins
Categories: Muffins
Yield: 12 Servings

1 1/4 c bran
2 eggs
1 c wheat pastry flour,Whole
3/4 c maple syrup
2 1/2 t baking powder
1/4 c butter
3/4 t nutmeg
1 c apples,chopped
1/4 t cloves,Ground
1 c raisins (opt)
1/3 c milk

Green apples are the best to use for this recipe. Combine bran,
flour,
baking powder, nutmeg and cloves; set aside. Cream together milk,
eggs, maple syrup, and butter; fold in flour mixture. Stir in apples
and raisins. Pour into oiled muffin tins, and bake at 350 degrees
until tops split, 15 to 25 minutes. Makes 12 muffins

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Title: Apple Crunch Muffins
Categories: Muffins
Yield: 4 Servings

1 1/2 c Unbleached Flour,Sifted
1/4 c Vegetable Shortening
1/2 c Sugar
1 Large Egg,Slightly Beaten
2 t Baking Powder
1/2 c Milk
1/2 t Salt
1 c Tart Apples *
1 1/2 t Cinnamon,Ground
1 Nut Crunch Topping

* Apples are to be washed and cored. Shred the unpeeled apples
for
recipe.
------------------------------------------------------------------------
-
Sift together flour, sugar, baking powder, salt and cinnamon into
mixing
bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine
egg
and milk. Add to dry ingredinets all at once, stirring just enough to
moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.

Bake in 375 degree oven 25 minutes or until golden brown. Serve hot
with
butter and homemade jelly or jam.
NUT CRUNCH TOPPING:
Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t
ground cinnamon in small bowl.

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Title: Applesauce Muffins (No Guilt Baking)
Categories: Muffins
Yield: 12 Servings

1 Large egg
2 t Baking powder
2 T Vegetable oil
1/2 t Nutmeg
1 1/2 c Unsweetened applesauce
1/2 t Cinnamon
2 c Flour
3/4 c Raisins,(Optional)
3/4 t Baking soda

Combine egg, oil and applesauce. Blend in remaining ingredients.
Bake in
no-stick pan, at 425 deg f. for 25 minutes or until lightly browned on
top.
Makes 12 servings.

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Title: Backpack Banana Bran Muffins
Categories: Muffins
Yield: 12 Servings

2 RIPE DOLE BANANAS,PEELED
1 t VANILLA
1 c BRAN CEREAL,NOT FLAKES!
1 1/4 c FLOUR
1/4 c MILK
2 t BAKING POWDER
2 EGGS
1 t CINNAMON,Ground
1 c BROWN SUGAR
1/2 t SALT
1/2 c BUTTER (OR MARGARINE),MELTED

PUREE BANANAS IN BLENDER TO EQUAL 1 1/4 CUPS. IN A SMALL BOWL, MIX
BRAN
AND MILK TO SOFTEN SLIGHTLY. ADD CEREAL MIXTURE TO BLENDER ALONG WITH
EGGS, SUGAR, BUTTER AND VANILLA. BLEND AND STIR UNTIL WELL MIXED. IN A
LARGE BOWL, COMBINE REMAINING INGREDIENTS. POUR IN BANANA MIXTURE. STIR
UNTIL JUST BLENDED. POUR INTO GREASED 2 1/2 INCH MUFFINS CUPS. BAKE AT
350
DEG F. FOR 25 TO 30 MINUTES. REMOVE FROM PAN AS SOON AS DONE COOL ON
WIRE
RACK OR EAT WARM.

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Title: Bacon And Onion Muffins
Categories: Muffins
Yield: 6 Servings

1/2 lb Bacon,Diced
1/2 t Salt
1/4 c Onion,Chopped
2 Large Eggs,Slightly Beaten
2 1/4 c Unbleached Flour,Sifted
1/3 c Milk
3 t Baking Powder
1 c Dairy Sour Cream
1/2 t Baking Soda
1 Sesame Seeds

Fry bacon until crisp in skillet. Remove with slotted spoon and
drain on
paper towels.
Saute onion in 1 T bacon drippings until tender (do not brown). Set
aside
to cool.
Sift together flour, baking powder, baking soda and salt in large
mixing
bowl.
Combine eggs, milk and sour cream in small bowl; blend well. Add all
at
once to dry ingredients, stirring just enough to moisten. Stir in
bacon
and sauteed onion.
Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full.
Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.
Serve
hot with homemade jelly or jam.

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Title: Banana-Nut Muffins
Categories: Muffins
Yield: 6 Servings

2 c Unbleached Flour,Sifted
1 c Sugar
3 t Baking Powder
2 Large Eggs
1/2 t Salt
1 1/3 c Ripe bananas (3 Med.),Mashed
1/2 c Shortening
1 c Walnuts,Chopped

Sift together flour, baking powder and salt; set aside.
Cream together shrtening and sugar in bowl until light and fluffy,
using
electric mixer at medium speed. Beat in eggs, one at a time, blending
well after each addition. Stir in mashed bananas.
Add dry ingredients all at once, stirring just enough to moisten.
Gently
mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot
with homemade jam or jelly.

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Title: Blueberry Bran Muffins
Categories: Muffins
Yield: 16 Servings

2 2/3 c All-Bran cereal
2/3 c Brown sugar (or less)
1 1/2 c Skim milk
2 T Baking powder
4 Egg whites
3/4 t Baking soda
1 T Vanilla
1 1/2 t Cinnamon
2 c Flour
2 c Blueberries,fresh or frozen

Preheat oven to 325 degrees. Combine bran cereal, milk, egg whites
and
vanilla-let stand 5 minutes. Stir together flour, brown sugar, baking
powder, baking soda and cinnamon in a large bowl. Add cereal-milk
mixture
and mix. Add blueberries and stir carefully. Spoon into lightly oiled
or
paper lined muffin tins. Bake for 30 minutes. Makes 16 muffins.
------------------------------------------------------------------------

----------------------------------------------------------------------
The New American Diet by Connor & Connor

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Title: Blueberry Buttermilk Muffins
Categories: Breads
Yield: 24 Servings

2 1/2 c Flour
2 Eggs,beaten
1 1/2 t Baking powder
1 c Buttermilk
1/2 t Soda
4 oz Butter
3/4 c Sugar
1 1/2 c Blueberries
1/4 t Salt

Sift dry ingredients together in a large bowl. In another bgowl,
whish
eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing
quickly. Fold in blueberries. Spoon batter into greased muffin cups
and
bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24
muffins.

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Title: Bran Muffins
Categories: Muffins
Yield: 6 Servings

1/2 c honey
2 t baking powder
1 T molasses
2 c flour
1/4 c butter (or oil)
1 ds salt (opt.)
1 egg
1/2 c raisins (opt.)
1 1/2 c milk
1 c blueberries (opt.)
1/2 c bran flakes
1 c walnuts (opt.)

Cream together honey and molasses with butter and egg. Add milk.
Stir in
bran flakes, baking powder, and flour. Add any optional ingredients
desired. Stir until just moistened. Spoon into muffin papers or oiled
muffin pan. Bake at 350 degrees for 20 minutes. Use toothpick to test
for doneness. Makes 12 muffins.

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Title: Bran Muffins-In-Waiting
Categories: Muffins
Yield: 6 Servings

1 c Warm Water
1/2 c Butter/Margarine,Room Temp.
3 1/2 c Wheat/Oat Bran Cereal
1 1/2 c Granulated Sugar
2 1/2 c Unbleached Flour,All-Purpose
2 Large Eggs
2 1/2 t Baking Soda
2 c Butter/Sour milk.

Mix water with 1 cup cereal.
Sift flour with baking soda.
In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time,

beating after each addition.
Blend in eggs, one at a time, beating well after each addition. Scrape
sides of bowl often.
Stir in flour mixture 1/2 cup at a time, alternating with butter/sour
milk, added 1/2 cup at a time also.
Stir in soaked bran and the remaining bran cereal.
Cover and store in refrigerator at least 6 hours before baking.
To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin
Cups. Stir batter gently. Fill each muffin cup with about 1/4 c
batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and
serve
hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.

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Title: Carrot And Bran Muffins
Categories: Muffins
Yield: 18 Servings

1 1/2 c Raw bran
1 c Mixed fruit*,Dried
1/4 c Wheat germ
1/2 c walnuts (or almonds),Chopped
1 c wheat flour,Whole
2 Egg whites
1 t Baking powder
3/4 c Skim milk
1 t Baking soda
1/2 c Molasses
1/2 t Lite salt (or less)
3 T Canola oil
1 c carrots,Shredded

Preheat oven to 400 degrees. In bowl mix the first 6 ingredients(top
three
each side). Add
carrots, fruit and nuts, and distribute evenly. Make a well in the
center.
In another bowl beat egg whites lightly and mix in milk, molasses and
oil. Pour all at once into dry ingredients and stir just to moisten.
Pour
into lightly oiled or paper lined muffin tins about 3/4 full. Bake for
15-20 minutes. Makes 18 muffins.
------------------------------------------------------------------------
-

-
The New American Diet by Connor & Connor

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Title: Cereal Bran Muffins
Categories: Muffins
Yield: 12 Servings

1 1/2 c All-Bran cereal
1/2 c Unbleached white flour
2 Egg whites
3/4 c wheat flour,Whole
1 1/4 c Skim milk
1 T Baking powder
3 T Canola oil
1 T Sugar (or less)

Preheat oven to 400 degrees. Measure cereal and milk into mixing
bowl.
Stir to combine. Add egg whites and oil. Let stand one or two minutes
to
soften cereal. Mix flours, baking powder and sugar. Beat liquid-cereal
mixture with wire whisk. Add dry ingredients to cereal mixture,
stirring
only until combined. Spoon batter gently into lightly oiled or paper-
lined
muffin tins. Bake for 25 minutes. Makes 12 muffins.
------------------------------------------------------------------------

1 Muffin
calories 116,protein4.4 gm,carb. 19.5 gm,total fat 3.9 gm,CSI UNITS
0.6,dietary fiber 3.9 gm,sodium 171 mg,potassium 261 mg,calcium 96 mg,
iron
2.1 mg
------------------------------------------------------------------------
-
The New American Diet by Connor & Connor

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Title: Chocolate Chip Muffins
Categories: Muffins
Yield: 12 Servings

2 3/4 c Flour
1/4 c Egg beaters,egg substitue
1 T Baking powder
1 t Vanilla
1 t Salt
1/2 c light brown sugar,Packed
1 1/2 c Milk
4 oz Chocolate chips
1/3 c Oil,vegetable

Stir together flour, baking powder and salt. In a seperate bowl,
combine
milk, oil, egg, vanilla, brown sugar and chocolate chips. Stir to
dissolve
sugar. Add to flour mixture, stirring only enough to moisten flour.
Batter
should be lumpy. Fill 12 greased muffin cups two-thirds (2/3) full.
Bake
at 425 Deg F for 11 to 13 minutes or until muffins are golden in color.
********* NOTE: THE FOLLOWING ARE TRUE WHEN MADE WITH SKIM MILK, EGG
BEATERS EGG SUBSTITUTE *************** calories: 207, fat: 7g, sodium:
148mg., cholesterol:0mg. Each muffin is 29.3% Calories from fat.

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Title: Cinnamon Muffins
Categories: Muffins
Yield: 6 Servings

2 1/2 c FLOUR
1 EGG,BEATEN
1 T BAKING POWDER
1 t VANILLA
1 t SALT
1/2 c LIGHT BROWN SUGAR,Packed
1 1/3 c MILK
1 T CINNAMON
1/3 c Vegetable oil
2 T CINNAMON & SUGAR MIX

STIR TOGETHER FLOUR, BAKING POWDER, CINNAMON AND SALT. IN A SEPARATE
BOWL,
COMBINE MILK, BUTTER, EGG, VANILLA AND BROWN SUGAR. ADD LIQUID MIXTURE
TO
FLOUR MIXTURE, STIRRING ONLY ENOUGH TO MOISTEN FLOUR. BATTER SHOULD BE
LUMPY. FILL 12 GREASED MUFFIN CUPS TWO-THIRDS (2/3) FULL. SPRINKLE TOPS
WITH CINNAMON AND SUGAR MIXTURE. BAKE AT 425 DEG F. FOR 20 TO 25
MINUTES
OR UNTIL MUFFINS ARE GOLDEN IN COLOR.
******* NOTE: THE FOLLOWING ARE TRUE WHEN MADE WITH SKIM MILK. *******
calories: 148, fat: 3.3g, sodium: 125mg, cholesterol: 23mg

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Title: Congo Bars
Categories: Cookies
Yield: 25 Servings

2/3 c BUTTER,MELTED, COOLED
2 1/2 t BAKING POWDER
2 1/3 c BROWN SUGAR
1/2 t SALT
3 EGGS
2 c CHOCOLATE CHIPS (12 oz.)
2 3/4 c FLOUR
1 c CHOPPED WALNUTS,(Optional)

IN A MEDIUM BOWL COMBINE BUTTER, EGGS, AND BROWN SUGAR. COMBINE
FLOUR,
SALT, AND BAKING POWDER IN ANOTHER BOWL. COMBINE WITH BUTTER MIXTURE
AND
STIR UNTIL SMOOTH. FOLD IN CHOCOLATE CHIPS AND NUTS AND MIX WELL.
SPREAD
IN A GREASED 10" X 15" BAKING DISH. BAKE AT 325 DEG F. FOR 35 MINUTES.

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Title: Corn Meal Muffins
Categories: Muffins
Yield: 6 Servings

1 c Unbleached Flour,All-Purpose
1 c Yellow Cornmeal
4 t Baking Powder
2 Large Eggs
2 T Granuleated Sugar
1/4 c Vegetable Oil
1 t Salt

Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F.
Sift flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well.
In small bowl, beat eggs with fork. Add milk and oil. Add all at once
to
dry ingredients.
Stir mixture only until dry ingredients are mositened. Batter will be
lumpy.
Drop batter from a tablespoon into the prepared muffin cups, filling
each
cup 1/2 to 2/3rds full.
Bake 15 to 20 minutes, or until golden brown. Remove and serve hot
with
butter, bacon and eggs.

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Title: Corn Muffins
Categories: Muffins
Yield: 2 Servings

1/3 c Unbleached Flour
1 Large Egg,Beaten
1/3 c Yellow Cornmeal
1/4 c Milk
2 T Sugar
4 t Cooking Oil
1 1/2 t Baking Powder
1 Yellow Corn Meal
1/4 t Salt

In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,

baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all
at
once to the dry ingredients, stirring just till moistened. Line four 6-
oz
custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a
little
additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power
about 1 1/2 minutes or till done, rearranging twice. (When done, the
surface may appear moist but a wooden pick inserted near the center
should
come out clean.)

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Title: Country Bran Muffins
Categories: Muffins
Yield: 8 Servings

1 c 40% Bran Flakes Cereal
1/2 c Shortening
1 c Water,Boiling
1 1/2 c Sugar
2 1/2 c Unbleached Flour,Sifted
2 Large Eggs
2 1/2 t Baking Soda
2 c All-Bran Cereal
1/2 t Salt
2 c Butter/Sour Milk

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10
minutes.
Sift together flour, baking soda and salt; set aside.
Cream together shortening and sugar in large mixing bowl until light
and
fluffy, using electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition.
Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry
ingredients alternately with butter/sour milk to creamed mixture,
mixing
just enough to moisten. Spoon batter into well-greased 1 1/2-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot
with butter and jam.
NOTE:
Batter can be stored for a few days in the refrigerator. Bake as
directed.

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Title: Cranberry Muffins
Categories: Muffins
Yield: 4 Servings

2 1/4 c Unbleached Flour,Sifted
3/4 c Butter/Sour Milk
1/4 c Sugar
1/4 c Vegetable Oil
3/4 t Baking Soda
1 c Raw Cranberries,Chopped
1/4 t Salt
1/2 c Sugar
1 Large Egg,Slightly Beaten

Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, butter/sour milk and oil in small bowl; blend well. Add
all
at once to dry ingredients, stirring just enough to moisten. Combine
cranberries and 1/2 cup sugar; stir into batter.
Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds
full.
Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot
with butter and homemade jelly or jam.

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Title: Crunchy Bran Muffins
Categories: Muffins
Yield: 6 Servings

----- MUFFINS ========================
1 1/2 c WHEAT BRAN CEREAL,Shredded
1/3 c BUTTER,MARGARINE, SOFTENED
1 c HOT MILK
2 t BAKING POWDER
1 c ALL PURPOSE FLOUR
1/4 t SALT
1/3 c BROWN SUGAR,Packed
1 EGG
----- CRUNCHY TOPPING ================
1 T MARGARINE,FIRM
2 T BROWN SUGAR
2 T FLOUR

HEAT OVEN TO 400 DEG F. GREASE BOTTOMS ONLY OF 12 MUFFIN CUPS. MIX
CEREAL
AND MILK. LET STAND UNTIL CEREAL IS SLIGHTLY SOFTENED. STIR IN
REMAINING
INGREDIENTS, EXCEPT FOR THE CRUNCHY TOPPING, JUST UNTIL FLOUR IS
MOISTENED
(BATTER WILL BE LUMPY). FILL MUFFIN CUPS ABOUT 2/3 FULL. SPRINKLE WITH
CRUNCHY TOPPING. BAKE UNTIL GOLDEN, ABOUT 18 TO 20 MINUTES. REMOVE FROM
CUPS IMMEDIATELY AND LET COOL SLIGHTLY.
TO MAKE TOPPING:
CUT MARGARINE INTO FLOUR AND SUGAR UNTIL CRUMBLY.

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Title: Date Or Raisin Bran Muffins
Categories: Muffins
Yield: 4 Servings

1 c Wheat/Oat Bran cereal
1/4 c Granulated Sugar
3/4 c Milk
1/2 c Seedless Raisins *
1 c Unbleached Flour,All-Purpose
1/2 c Walnuts,Chopped
2 1/2 t Baking Powder
1 Large Egg
1/2 t Salt
1/4 c Vegetable Oil

* Finely chopped pitted dates may be substituted to get Date
Muffins.
------------------------------------------------------------------------
-
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl.
Stir
to mix well. Add dates/raisins and nuts; toss to mix.
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened.
Batter
will be lumpy.
Drop batter into prepared pans, filling each cup half to two-thirds
full.
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.

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Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins
Yield: 4 Servings

1 1/2 c Unbleached Flour
1/4 c Milk
2 T Sugar
1/2 c Margarine/Butter,Melted
3 t Baking Powder
2 Large Eggs
1/2 t Salt
2/3 c Ricotta Cheese
3/4 t Dill Weed
1/2 c Zucchini,Shredded

Heat oven to 400 degrees F. Line with paper baking cups or grease,
12
muffin-pan cups.
Lightly spoon flour into measuring cup, level off. In large bowl,
combine
flour, sugar, baking powder, salt and dill weed, mix well. In medium
bowl
combine milk, margarine and eggs. Stir in ricotta cheese and zucchini,
beat well. Add to dry ingredients, stirring just until moistened
(Batter
will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400
degrees F. for 20 to 25 minutes or until golden brown. Immediately
remove
from pan and serve.

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Title: Eggless Corn Muffins
Categories: Penndutch
Yield: 1 Servings

1 c Cornmeal
1/2 c Flour
1/4 c Sugar
1 t Salt
2 t Baking powder
1 c Milk
2 T Shortening,melted

Sift and mix together the dry ingredients. Add the milk and
shortening.
Pour into greased muffin tins and bake at 350-F for 30 minutes.

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Title: Fruit And Nut Muffins
Categories: Muffins
Yield: 36 Servings

1 c Sugar (or less)
1 t Baking soda
1 c Applesauce
1 t Baking powder
1/4 c Oil
1/2 t Cinnamon
3 Egg whites
1/4 t Nutmeg
3 T Skim milk
1/4 c walnuts,Chopped
1 c wheat flour,Whole
1/2 c Raisins
1 c Unbleached white flour
1/2 c dates,Chopped

Preheat oven to 350 degrees. In a large bowl combine sugars,
applesauce,
oil, egg whites and milk. Mix thoroughly. Add flours, baking soda,
baking
powder and spices. Combine until well mixed. Stir in nuts, raisins and
dates. Spoon into lightly oiled or paper lined muffin tins and bake for
20-30 minutes. Makes 36 muffins.
-----------------------------------------------------------------------
1 Muffin
calories 82,protein 1.4 gm,carb. 14.9 gm,total fat 2.2 gm,CSI Units
0.3,dietary fiber 1.1 gm,sodium 37 mg,potassium 66 mg,calcium 12 mg,
iron
0.3 mg
-----------------------------------------------------------------------
The New American Diet by Connor & Connor

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Fudgy Picnic Muffins (M_c-Tc)
Categories: Muffins
Yield: 12 Servings

4 Squares semisweet chocolate
4 Eggs
1 c Margarine
2 c Pecans (or less),chopped
1 c Flour
1 t Vanilla
1 3/4 c Sugar

Melt chocolate with margarine. Combine flour and sugar. Add eggs
and
melted chocolate mixture to flour mixture. Stir well (batter is heavy).

Add pecans and vanilla. Pour into paper cups in muffin pan. Bake at
300
40-45 minutes. Makes24 muffins that freeze well.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Heirloom Raisin Muffins
Categories: Muffins
Yield: 4 Servings

1 c Raisins
2 Large Eggs
1 c Water
1 1/2 c Unbleached Flour,Sifted
1/2 c Butter/Regular Margarine
1 t Baking Powder
1/4 c Sugar

Combine raisins and water in saucepan. Bring to a boil, reduce heat
and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add
enough
water to reserved liquid to make 1/2 cup. Cool well.
Cream together butter and sugar in bowl until light and fluffy, using
electric mixeer at medium speed. Add eggs, beat 2 more minutes.
Sift together flour and baking powder. Add flour mixture alternately
with
1/2 cup of reserved raisin liquid into creamed mixture, mixing well
after
each addition. Stir in raisins. Spoon batter into greased 3-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot
with homemade jam or jelly.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Ice Cream Muffins
Categories: Muffins
Yield: 12 Servings

2 c Self rising flour
2 c Vanilla ice cream,softened

Mix flour and ice cream until smooth in a medium bowl. Fill well
greased
muffin tins with batter. Bake at 425 deg f for 20 to 25 minutes or
until
golden brown. Makes 12 muffins.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Lemon Raspberry Muffins
Categories: Muffins
Yield: 4 Servings

2 c Unbleached Flour
1/2 c Vegetable Oil.
1 c Sugar
1 t Lemon Extract
3 t Baking Powder
2 Large Eggs
1/2 t Salt
1 c Fresh/Frozen Raspberries *
1 c Half-and-half

* Frozen raspberries should be without syrup and should not be
thawed.
------------------------------------------------------------------------
-
Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.

Lightly spoon flour into measuring cup; level off. In large bowl,
combine
flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon estract and eggs;
blend
well. Add to dry ingredients, stir until ingredients are just
moistened.
Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full.
Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5
minutes, remove from pans.
HIGH ALTITUDE:
Above 3500 feet, decrease baking powder to 2 teaspoonsful.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Marshall Field's Cinnamon Crunch Muffins
Categories: Muffins
Yield: 12 Servings

----- MUFFINS ========================
2 1/3 T BUTTER
2 c CAKE FLOUR,Sifted
2 1/3 T MARGARINE
1/2 t SALT
1 c SUGAR
1/2 t BAKING POWDER
1 LARGE EGGS
1/4 t NUTMEG
1/2 c SOUR CREAM
----- CINNAMON CRUNCH ================
4 1/3 T BUTTER
1/2 c FLOUR
2/3 c BROWN SUGAR
1 T CINNAMON
1 c PECANS,Chopped

PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE BUTTER,
MARGARINE,
SUGAR. CREAM UNTIL LIGHT AND FLUFFY. BLEND IN THE EGGS. IN A BOWL,
COMBINE
SOUR CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR, SALT, BAKING
POWDER AND NUTMEG TOGETHER. ADD FLOUR MIXTURE AND SOUR CREAM TO BUTTER
MIXTURE. DO NOT OVER MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX
INGREDIENTS
WITH A PASTRY BLENDER. MIX WELL. FOLD IN 1/2 CUP CRUNCH MIX WITH MUFFIN
MIX. SPOON INTO PAPER CUP LINED MUFFIN TINS. FILL A LITTLE OVER HALF
FULL.
SPRINKLE REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES OR
UNTIL
GOLDEN BROWN. MAKES 12 MUFFINS.

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