Category : Databases and related files
Archive   : MMLIB6.ZIP
Filename : MUFFIN

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Muffins Basic And Variations
Categories: Muffins Breads Breakfast
Servings: 4

2 c Unbleached All-purpose Flour 1 T Baking Powder
2 T Granulated Sugar 1 t Salt
1 ea Large Egg 1 c Milk
1/2 c Vegetable Oil

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

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

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

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

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

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


VARIATIONS:

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

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

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

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

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

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

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

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Bran Muffins-in-waiting
Categories: Muffins Breads Breakfast
Servings: 6

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Date Or Raisin Bran Muffins
Categories: Muffins Breads Breakfast
Servings: 4

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Corn Meal Muffins
Categories: Muffins Breads Breakfast
Servings: 4

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

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

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

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

Stir mixture only until dry ingredients are 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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pecan Cinnamon Muffins
Categories: Muffins Breads Breakfast
Servings: 4

1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar
1/4 c Brown Sugar, Packed 2 t Baking Powder
1/2 t Salt 1/2 t Ground Cinnamon
1 ea Large Egg, Slightly Beaten 1/2 c Vegetable Oil
1/2 c Milk 1/2 c Chopped Pecans

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

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

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

Serving Hint:

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cranberry Muffins
Categories: Muffins Breads Breakfast
Servings: 4

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

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

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

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

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: High-Protein Muffins
Categories: Muffins Breads Breakfast
Servings: 10

2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins
1 3/4 c Milk 1 c Stirred Whole Wheat Flour
1 c Soy Flour 1 c Toasted Wheat Germ
4 t Baking Powder 1 1/2 t Ground Nutmeg
3/4 t Salt 4 ea Large Eggs, Slightly Beaten
2/3 c Honey 2/3 c Vegetable Oil
1/4 c Dark Molasses

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

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

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

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

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Spicy Apricot Oat Muffins
Categories: Muffins Breads Breakfast
Servings: 6

2 c Unbleached Flour, Sifted 1/2 c Sugar
3 t Baking Powder 1 t Salt
2 t Pumpkin Pie Spice 1/2 c Quick-cooking Oats
1 c Chopped Dried Apricots 1/2 c Chopped Walnuts
2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk
1/4 c Vegetable Oil

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

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

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Bacon And Onion Muffins
Categories: Muffins Dinner Brunch Breads
Servings: 6

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pumpkin Oat Muffins
Categories: Breakfast Breads Muffins
Servings: 12

1 c Unbleached Flour, Sifted 2 t Baking Powder
1 t Pumpkin Pie Spice 1/4 t Baking Soda
1/2 t Salt 3/4 c Canned, Mashed, Pumpkin
1/2 c Brown Sugar, Packed 1 ea Large Egg, Slightly Beaten
1/4 c Milk 1/4 c Vegetable Oil
1 c Quick-cooking Oats 1/2 c Raisins
1 x Crumb Topping

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

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

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


CRUMB TOPPING:

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pumpkin Muffins
Categories: Dinner Breakfast Breads Brunch
Servings: 4

1 c Unbleached Flour, Sifted 2 t Baking Powder
1/4 t Salt 1/4 t Ground Cinnamon
1/4 c Vegetable Shortening 2/3 c Sugar
1 ea Large Egg 1/2 c Canned, Mashed Pumpkin
2 T Milk

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

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

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

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Oatmeal Muffins
Categories: Breakfast Breads Muffins
Servings: 5

1 c Quick-cooking Oats 1 c Butter/Sour Milk
1 c Unbleached Flour, Sifted 1 t Baking Powder
1/2 t Baking Soda 1 t Salt
1/3 c Butter or Regular Margarine 1/2 c Brown Sugar, Packed
1 ea Large Egg

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

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

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

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

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Banana-Nut Muffins
Categories: Dinner Breakfast Brunch Muffins Breads
Servings: 6

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

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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Heirloom Raisin Muffins
Categories: Muffins Breakfast Brunch Breads
Servings: 4

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

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

Cream together butter and sugar in bowl until light and fluffy, using
electric 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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Apple Crunch Muffins
Categories: Breakfast Muffins Breads Brunch
Servings: 4

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Country Bran Muffins
Categories: Muffins Breakfast Brunch Dinner Breads
Servings: 8

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Molasses Refrigerator Muffins
Categories: Muffins Breads Brunch
Servings: 12

4 c Unbleached Flour, Sifted 2 t Baking Soda
1 t Salt 1 t Ground Cinnamon
1 t Ground Ginger 1/4 t Ground Cloves
1/4 t Ground Allspice 1/4 t Ground Nutmeg
1 1/3 c Vegetable Shortening 1 c Sugar
4 ea Large Eggs, Slightly Beaten 1 c Molasses
1 c Butter/Sour Milk 1 c Raisins

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

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

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


NOTE:

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Parmesan Herb Muffins
Categories: Muffins Breads Dinner
Servings: 4

2 c Unbleached Flour 1 T Sugar
1 1/2 t Baking Powder 1/2 t Baking Soda
1/2 t Sage Leaves, Crumbled 1/2 c Chopped Fresh Parsley
1/4 c Grated Parmesan Cheese 1 1/4 c Butter/Sour Milk
1/4 c Butter/Margarine, Melted 1 ea Large Egg

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

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

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

MICROWAVE DIRECTIONS:

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins Breads Dinner
Servings: 4

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

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

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

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Lemon Raspberry Muffins
Categories: Muffins Breads Desserts
Servings: 4

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

* 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.

-----------------------------------------------------------------------------