Date: Thu, 12 Aug 93 17:03:22 CDT
Index (mw = microwave, gf = gluten free, sf = sugar free)
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!).
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