Muffins

Hawaiian Muffins

1/2 cup margarine
1 cup sugar
2 eggs
2 cup flour
2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon salt
1 can crushed pineapple - undrained
1 cup mashed bananas
1/3 cup orange juice
1 cup nuts - chopped
Cream margarine and sugar until light and fluffy. Add eggs and beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture and add pineapple, bananas and orange juice.
Stir well. Add nuts. Spoon batter into muffin tins lined with paper cups, filling 3/4 full. Bake at 350 degrees F. for 35 to 40 minutes.

Pumpkin Chocolate Chip Muffins

1/2 cup almonds - unblanched/sliced
1 3/4 cup flour
1 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup pumpkin, plain
1/2 cup butter - melted
6 oz chocolate chips
Heat oven to 350 F. Put almonds on baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don’t burn. (You can also toast them in toaster oven.)
Slide almonds off the baking sheet so they cool quickly.
Grease muffin cups or use foil or paper baking cups. Thoroughly mix the flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs in another bowl. Add pumpkin and butter and whisk until well-blended. Stir in chocolate chips and almonds.
Pour over dry ingredients and fold in with a rubber spatula until dry ingredients are just moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in plastic or foil when cool. Make 1 or 2 days ahead for best flavor. May reheat before serving. Yields 12 regular or 6 giant muffins.

Peachy Pecan Muffins

1 1/2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
2 medium peaches, diced -- to equal one cup
1/2 cup sugar
1 1/2 teaspoon cinnamon
Topping:
1/2 cup pecans, chopped
1/4 cup flour
2 tablespoon butter, melted
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
Preheat oven to 400~. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Mix butter, milk and egg together and pour into the flour mixture. Fold in peaches. Spoon mixture into greased and floured muffin pans. Combine topping ingredients and sprinkle over batter. Bake for 20 to 25 minutes.

Peanut Butter & Jelly Muffins

1 cup whole wheat flour
3/4 cup regular flour
1/4 cup sugar
4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup skim milk
1/4 cup vegetable oil
1/4 cup creamy peanut butter
1/4 cup favorite jelly, preserves, etc.
Preparation : Preheat oven to 400 degrees. Place paper liners in muffin pan. In large bowl, mix flour, sugar, baking powder and salt.
In small bowl, beat egg, milk and oil until blended; stir into flour mixture just until moistened (batter will be lumpy). Fill muffin pan cups 1/3 full of batter. Drop about 1 teaspoon each of peanut butter and jelly in center of each; top with remaining batter. Bake 20 minutes or until golden. Best served warm. Can freeze them individually and heat gently in toaster oven.

Parmesan Herb Muffins

2 cup unbleached flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sage leaves, crumbled
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 1/4 cup buttermilk
1/4 cup butter - melted
1 large egg
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, salt, sage, parsley and cheese, blend well. Add buttermilk, butter and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.
Serve hot.
MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking.
Remove muffins from pan and immediately discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter.

Raw Apple Muffins

4 cup apple, diced
1 cup sugar
2 eggs, beaten
1/2 cup oil
2 teaspoon vanilla
2 cup flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon salt
1 cup raisins
1 cup walnuts, broken in large pieces
Preheat oven to 325 degrees. Grease 16 muffin tins. Put 3 mixing bowls on the counter. Mix the apples and sugar in one bowl and set aside. Put the eggs, oil and vanilla in the second bowl, and stir to blend well. In the third bowl, put the flour, baking soda, cinnamon, and salt, and stir the mixture with a fork until blended.
Stir the egg mixture into the apples and sugar, and mix thoroughly. Sprinkle the flour mixture over the apple mixture and mix well. (may want to use your hands as this is a stiff batter) Sprinkle the raisins and walnuts over the batter and mix until they are evenly distributed. Spoon into the muffin tins.
Bake for about 25 minutes, or until a straw comes out clean when into the center of a muffin. Serve warm. These are dense, moist and good! Print this post