Cupcakes,Muffins,Breads,Doughnuts

A father was reading Bible stories to his young son. He read:
 "The man named Lot was warned to take his wife and flee out of the city but his wife looked back and was turned to salt."

His son asked: "What happened to the flea?"

Hostess Twinkies

CAKE

Nonstick spray
4   egg whites
16 oz.  box golden pound cake mix
2/3 c. water

FILLING

2 tbs. butter
1/3 c.  vegetable shortening
1 c.  powdered sugar
1/4 c.  granulated sugar
1/3 c.  evaporated milk
1 tsp. vanilla extract
2 drops lemon extract
 

4"  Long empty spice bottle
12    12x14"pieces alum. foil
         Pastry bag
1    Toothpick

CAKE:  Preheat oven to 325 º.

Fold each piece of aluminum foil in half twice.Fold the 12" side of the foil to the other 12" side and then fold lengthwise. Lay the spice bottle in the middle of the foil and form the foil up around it to make the twinkie mold).

Wrap the folded foil around the spice bottle to create a twinkie mold.
Leave the top of the mold open for pouring in the batter.  Make twelve of  these molds and arrange them on a cookie sheet or in a shallow pan.
Grease the inside of each mold with a light coating of nonstick spray.

Disregard the directions on the box of cake mix.  Instead, beat the egg whites until stiff.  Combine them with the cake mix and water, and beat until thoroughly blended, about 2 minutes.

Pour batter into the molds, filling each one about 3/4".  Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.

FILLING:  For the filling,cream the butter and shortening.  Slowly add the sugars while beating.
Add the evaporated milk, vanilla, and lemon extract.  Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one.  Move the toothpick around the inside of each cake to create space for the filling.  Using a cake decorator or
pastry bag, inject each cake with filling through all three holes.

Makes 12 "twinkies."

Source:  Todd Wilbur's Top Secret Recipes
 

Fresh Blackberry Muffins

1 stick unsalted butter, room temperature
1 1/4 c. sugar
2 large eggs, room temperature
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. fresh blackberries or frozen blackberries, thawed and drained
4 tsp. sugar

Preheat oven to 375°F.
Grease 18  muffin cups.

Using electric miser, cream butter and 1 1/4c. sugar in large bowl until light.
Add eggs 1 at a time, beating well after each addition.
Sift flour, baking powder and salt into small bowl.
Mix dry ingredients into butter mixture alternately with milk. Fold in berries.

Peanut Butter Swirl Brownies

Recipe By     : Taste of Home
Serving Size  : 36
 

1/2  c. butter or margarine -- softened
2/3  c. sugar
1/2  c. packed brown sugar
2  eggs
2  tbs. milk
3/4  c. flour
1/2  tsp. baking powder
1/4  tsp. salt
1/4  c.  creamy peanut butter
1/3  c.  peanut butter chips
1/3  c.  cocoa powder
1/2  c.  semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Add eggs and milk; mix well.
Combine flour, baking powder and salt; add to creamed mixture and mix well.
Divide batter in half. To one portion, add peanut butter and peanut butter
chips; mix well. To other portion, add cocoa and chocolate chips; mix well.

In a greased 9" baking pan, spoon chocolate batter in 8 mounds in a
checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. Bake at 350 ° for 25-30 min. Cool on wire rack.

1/4 c. butter
2 c. less 2 tbs. flour
1 tbs. baking powder
1/2 tsp. salt
1 tbs. sugar
1 c. milk
2 eggs, beaten
1 1/2 c. fresh or frozen but thawed blueberries

Preheat oven to 400 °.Grease and flour a 12 cup muffin pan.
In a small saucepan melt the butter.In a mixing bowl combine all but 1/4 cup of flour with the baking powder, salt, and sugar.  In a separate bowl blend together the milk with the eggs.

In a small bowl toss the blueberries with the remaining 1/4 cup of flour.  Add the melted butter to the egg mixture. Mix the dry ingredients into the batter. Gently stir in the blueberries.

Spoon equal amounts of blueberry muffin batter into the muffin tin.
Bake at 400 ° for 15 to 20 minutes.  Check for doneness with a toothpick.

Recipe By     : Quick Cooking  Mar/Apr 99
Serving Size  : 12
 

1 1/2  c. all-purpose flour
2/3 c. sugar
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 c. sour cream
5 tbs. butter or margarine -- melted
1 tsp. vanilla extract
3/4  c. mint or semi-sweet chocolate chips

In a bowl, combine the first 5 ingredients. In another bowl, combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups three fourths full.  Bake at 350° for 18-20 minutes or until muffins test done.  Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Double Berry Muffins

vegetable cooking spray
1 1/2 c. all-purpose flour
1/2 c. wheat germ
1/2 c. sugar
1 tbs. baking powder
1/2 tsp. salt (optional)
1 c. orange juice
1/4 c. prune puree
2 egg whites, lightly beaten
3/4 c. blueberries, fresh or frozen
1/4 c. raspberry all-fruit spread

Preheat oven to 400° F.  Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray.
In medium bowl, combine flour, wheat germ, sugar, baking powder and salt;mix well.  In small bowl, combine orange juice, margarine and egg whites until well blended.  Add to flour mixture, stirring just until dry ingredients are moistened. 

Gently stir blueberries into batter.

Fill muffin cups half full with batter.  Spoon 1 teaspoon fruit spread in center of each muffin; top with remaining batter.  Sprinkle with additional wheat germ, if desired.  Bake 20 to 22 minutes, or until
golden brown.  Serve warm.

NOTES: To freeze, wrap muffins securely in foil or place in freezer bag.
Seal, label and freeze.  To reheat frozen muffins, unwrap.  Microwave on
High (100% power) about 30 seconds for each muffin.
Makes 12 muffins.

Recipe By     : Taste of Home
Serving Size  : 24

CREAM CHEESE LAYER

8 oz. cream cheese -- softened
1/4 c. sugar
1/2 tsp. vanilla

BROWNIE LAYER

1/2  c. butter or margarine -- melted
1/2  c. sugar
1/2  c. packed brown sugar
1/2  c. cocoa powder
2  eggs
1/2  c.  flour
1 tsp. flour
1 tsp.  baking powder
1 tsp.  vanilla
12  cream filled chocolate sandwich cookies -- crushed

Spoon cream cheese mixture over batter; cut through batter with knife to swirl.
Bake at 350 ° for 25-30 min., until toothpick comes out with moist crumbs. Cool completely.

Note from me:
Add one tablespoon of corn syrup to brownie batter (box mix or scratch) for brownies that are extra fudgy.

Brownie Kiss Cupcakes

Recipe By     : Taste of Home
Serving Size  : 9

1/3 c. butter or margarine -- softened
1 c. sugar
2 eggs
1 tsp. vanilla
3/4  c. flour
1/2  c. cocoa powder
1/4  tsp. baking powder
1/4  tsp. salt
9  milk chocolate kisses

In a mixing bowl cream butter and sugar. Add eggs and vanilla; mix well.
Combine flour, cocoa, baking powder and salt; add to creamed mixture and mix well. Fill paper or foil lined muffin cups 2/3rds full. Place a chocolate kiss, top end down, in the center of each. Bake 350 ° for 20-25 min. or until top of brownie springs back when lightly touched.

Coconut Cupcakes

Recipe By     : Glamour Magazine-May 99

1/2 c. {1 stick}  unsalted butter -- softened
1 c. granulated sugar
3 large eggs
3/4  tsp. vanilla extract
3/4  tsp.  almond extract
1 3/4  cups all-purpose flour
1/2 tsp.  baking powder
1/2 tsp.  baking soda
1/4 tsp.  salt
1/2  c. buttermilk
1 7 oz. pkg. shredded coconut
* Cream Cheese Icing -- * recipe below

Heat oven to 325 °. Line muffin tins with paper baking cups.
In a large mixing bowl, beat butter and sugar with a hand mixer until very light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl with a spatula after each addition. Add vanilla and almond extracts and mix well.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in halves, alternating with the buttermilk. Mix until just combined. Fold in 1 1/3 cups {half the 7 oz.
bag} of coconut.

Spoon batter into muffin cups, filling each to 1/4 inch below the top.

Bake for 22 to 25 minutes, until cupcakes are just brown around the edges and a toothpick inserted in the center comes out clean.

Cool cupcakes in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Frost with Cream Cheese Icing {below} and sprinkle with remaining coconut. * Makes 18 cupcakes

CREAM CHEESE ICING

1 {8 oz.} package cream cheese, softened
1/2 c. {1 stick} unsalted butter, softened
1/2 tsp. vanilla extract
1/4 tsp. almond extract
3 c. confectioners' sugar, sifted

In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer. Add confectioners' sugar and blend until smooth.
  * Makes about 2 1/2 cups icing, enough for 18 cupcakes.
 

1 tbs. dry active yeast
1/2 c. warm water
1/2 c. buttermilk
3 tbs. shortening, melted
3 tbs. sugar
2 1/2-3 cup self-rising flour (if using all purpose flour, add 3 tsp. baking powder and 1 tsp. salt to recipe)
Vegetable oil
2 1/2 c. sifted powder sugar
1/4 c. milk

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, shortening, sugar and 1 1/2 cup flour; mix well. Add enough remaining flour to make a soft dough.

Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in
bulk. Heat 2-3 inches of oil to 375°F. Drop in 4 or 5 doughnuts at a time.

Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels.

Double Chocolate Banana Muffins

1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 1/3 c. mashed ripe bananas
1/3 c. vegetable oil
1 egg
1 cup (6 ounces) miniature semisweet chocolate chips

In a large bowl, combine the first six ingredients. In a small bowl,
combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups three-fourths full. Bake at 350°F for 20-25 minutes or until muffins test done. 8-12 muffins

1 egg
2/3 c. cherry or strawberry preserves
1/4 c. milk
1/2 c. sugar
2 c. biscuit baking mix
2/3 c. chopped pecans
1 tbs. flour
3/4 tsp. ground cinnamon
2 tbs. cold margarine or butter
additional chopped pecans

Preheat oven to 400°. In medium bowl beat egg; stir in preserves, milk an ONLY 1/4 cup sugar. Add biscuit mix; stir only until moistened (batter will be slightly lumpy) Stir in ONLY 2/3 cup nuts. Fill greased or paper lined 2 1/2 inch muffin cups 3/4 full, In small bowl combine remaining 1/4 cup sugar flour and cinnamon. Cut in margarine until crumbly; sprinkle over batter. Top with additional nuts. Bake 15 to 20 minutes or until golden brown, remove from pans, serve warm.
 

 The Good Housekeeping Cook Book,1944

About 4 c. sifted all-purpose flour
4 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. mace
1 tsp. salt
3 tbs. shortening
1 c. granulated sugar
2 eggs, well beaten
1 c. bottled milk or 1/2 c. evaporated milk
1/2 c. water
 

Sift together 3 1/2 c. of the flour, the baking powder, spices, and salt. Work shortening with a spoon until fluffy and creamy, then add sugar gradually, while beating with a spoon until light. Add eggs and beat well with a spoon. Add the sifted flour mixture alternately with the milk, blending well with a spoon after each addition. Add enough of the remaining 1/2 c. flour to make a soft dough that is easily handled.

Chill 1 hr. or longer, in the refrigerator. (If desired, the dough may be held in the refrigerator for as long as 2 days, and then fried up as needed.) Roll or pat dough on a floured board to 1/2" thickness, then cut out with a floured doughnut cutter. Form the trimmings of dough and the centers into a ball, then roll and cut as before.

Fry until golden brown on both sides, and done, in 1 1/2" of fat or salad oil heated to 370°F, or until a cube of day old bread browns in 60 sec., turning the doughnuts when the first crack appears. Fry only as many doughnuts at one time as can float easily on the surface of the fat.

Remove from the fat by inserting a fork through each hole, hold over the fat a second, then drain on crumpled paper toweling. Serve "as is" or dust with granulated or powdered sugar, or granulated sugar with a little cinnamon added.

This is easy to do, if you shake the doughnuts a few at a time in a paper bag containing the sugar. Makes about 2 doz. doughnuts. In using an electric beater follow procedure for Shortening Cakes with an Electric Beater, p. 695, with this exception. Mix in as much of the flour as the beater will accommodate conveniently. Then stir in remaining flour with a spoon. From: Sallie Krebs

Baked Doughnuts

 2 pkg. dry yeast (about 35 gr. of fresh, or 2 scant Tbs.)
 1/4 c. warm water
 1-1/2 c. milk, scalded and cooled
 1/2 c. sugar
 1 tsp. salt
 1 tsp. nutmeg
 1/4 tsp. cinnamon (optional)
 2 eggs
 1/3 c. shortening
 4-1/2 c. flour
 cinnamon, sugar or sugar glaze for topping

In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover.

Let rise in warm place until double (50-60 minutes). Turn dough onto well floured cloth covered board; roll
around *lightly* to coat with flour. Dough will be soft to handle. With floured, stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet.

Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).

Heat oven to 420 °. Bake 8 to 10 minutes or until golden.
Immediately brush with melted butter and shake in sugar or cinnamon or spread with glaze. Makes 1-1/2 to 2 dozen doughnuts.

 Cinnamon sugar: 1/2 cup sugar and 1/2 tsp. cinnamon.

Pecan Streusel Topping (recipe follows)

1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 c. milk
1/2 c. butter or margarine
1 egg, beaten
1 c. fresh or individually frozen, whole unsugared raspberries

Preheat oven to 375°. Grease or paper lined 12 ( 2 1/2 inch) muffin cups.
Prepare Pecan Streusel Topping; set aside.

In large bowl, combine flour, sugar and baking powder. In small bowl, combine milk, butter and egg until blended. Stir into flour mixture just until moistened. Spoon 1/2 of the batter into muffin cups. Divide raspberries among cups, then top with remaining batter. Sprinkle Pecan Streusel Topping over tops. Bake 25 to 30 minutes or until golden and
wooden pick inserted in center comes out clean. Remove from pan.

Pecan Streusel Topping: In small bowl, combine 1/4 cup each: chopped pecans,packed brown sugar and all-purpose flour. Stir in 2 tbs. melted butter or margarine until mixture resembles moist crumbs.

Berry Patch Blueberry Muffins
Serving Size  : 12

1 c. oats
1 c. buttermilk
1 c. white wheat flour
1  tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
1 egg
1/4 c. butter -- melted
1 c. fresh blueberries -- drained well
                        - or-
1 c. frozen blueberries -- thawed, drained well

Preheat oven to 400 °F. Combine oats and buttermilk in small bowl; set aside and let stand. Combine flour, baking powder, soda, salt, brown sugar, stir well. Add egg and melted butter to oats. Add dry ingredients and stir just until all is moistened . Gently fold in blueberries. Spoon into muffin pan until three quarters full each. Bake for 17 to 20 minutes.

Yields 1 dozen.

Self filled Cupcakes

Makes 30 cupcakes.

1 package chocolate cake mix
8 oz. package cream cheese, softened
1/2 c. sugar
1 egg
dash salt
1 c. chocolate chips

Preheat oven to 350°. Mix cake mix by box directions. Fill muffin cups 2/3 full.
Beat cream cheese with sugar. Beat in egg and salt. Stir in chocolate chips.
Drop 1 teaspoon cheese mixture into each cupcake center. Bake until done

Monkey Bread

2 1/2  c.  sugar
4  tsp. cinnamon
4   cans  refrigerated biscuits
3/4  c. butter -- melted

Oven 375 °. Lightly grease a 12 cup fluted tube pan. Mix sugar a cinnamon in a 1 gallon plastic bag. Working with 1 can at a time, remove biscuits and cut each one into 4 equal pieces. Coat with butter; add to bag with sugar mixture. Close bag and shake to coat. Gently press pieces into prepared pan. Repeat with remaining cans of biscuits. Bake 45-50 min. until browned and pick comes out clean. Remove from oven and immediately invert onto a plate.Remove pan and enjoy!

Cupcakes

The  old timey kind

1 c. butter
2 c. sugar
3 c. flour
4 eggs

Cup cake is about as good as pound cake, and is cheaper. One cup of butter, two cups of sugar, three cups of flour, and four eggs. Beat well together and bake in pans or cups. Bake twenty minutes, and no more.
[Recipe does not specify baking temperature--try 375°  and keep a close eye on it]
From The American Frugal Housewife by Mrs. Child, 1833.

Campfire Doughnuts

3 c. flour
2 eggs
1 c. sugar
3/4 c. buttermilk
2 tbs. shortening or lard
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
Lard or bacon grease for frying

Mix above ingredients together thoroughly, leaving no lumps of flour. Knead the dough thoroughly and roll out into 3 inch pieces no more than 1/2 inch thick. Heat shortening in your skillet until melted and smoking (depth of about 1 to 1 1/2 inches). Drop the doughnut batter into the oil carefully and cook. The doughnuts will expand and should cook within seconds. If the oil is too cool they will become oily, too hot and they will burn. A little experimentation will produce a delicious treat.

Roll them in sugar and cinnamon for added flavor.

Rhubarb Nut Muffins

Yeast Free
 

 MUFFIN MIX

1 1/2  c. all-purpose flour
3/4  c. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
1 egg -- lightly beaten
1/2  c. buttermilk
1  tsp. vanilla extract
1  c.  rhubarb -- diced
1/2  c. chopped walnuts

TOPPING

1/4  c. packed brown sugar
1/4  c. chopped walnuts
1/2  tsp. cinnamon

In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper lined muffins cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375°  F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yields 10 muffins.

Banana Muffins
(6 servings)

2 c. sifted flour
2 tsp. backing soda
1/8 tsp. salt
1 3/4 tbs. sugar
1 beaten egg
1 c. milk
3 tbs. oil
3/4 c. mashed bananas

In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl combine  egg,milk and oil.Add egg mixture to flour mixture.Blend in bananas.Grease 2 muffin tin  liberally.Pour in batter to fill 2/3 of each cup.Bake at 375° for 5 min.With a greased  knife cut around each cup.Invert tap to remove muffins. Serve immediately with softened butter. ****Serves 6

1/3 c. butter or margarine
1/3 c. firmly packed brown sugar
1 tbs. water
2 c. all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
1 tsp. salt
2/3 c. milk
1/3 c. firmly packed brown sugar
1 tsp. cinnamon
1/3 c. chopped pecans

Preheat oven to 425°  - makes 12 rolls.
 In 9 inch square pan, melt butter. Stir in 1/3 cup brown sugar and water. Set aside.
In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Turn out  onto well floured surface. Roll out to a 12x10 inch rectangle. Combine 1/3 cup brown  sugar, cinnamon and pecans. Sprinkle over dough. Roll up starting with 12 inch side. Cut into 1 inch slices; place cut side down in prepared pan. Bake at 425°  for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot.

* For use with Pillsbury's Best Self Rising Flour, omit baking powder and salt.

Plantation Muffins
 

1 20 oz. can crushed pineapple, drained
1 c. sugar
1 c. chopped pecans
2 tsp. vanilla
2 c.flour
1 beaten egg
1 tsp. salt
1/2 c. sour cream
1 tsp. baking soda
3 oz. softened cream cheese

Heavily grease a 12 cup muffin tin and sprinkle with pecans. Set aside. Sift together flour, baking soda, and salt and set aside. In a separate bowl, beat cream cheese, sugar, and vanilla, then add egg. Mix in flour mixture alternately with sour cream. Fold in drained pineapple. Bake in a 400° oven for 20-25 minutes. Makes 12 muffins.

Morning Glory Muffins
 

These  muffins make a meal by themselves!

1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 1/4 c. sugar
1 tbs. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. finely grated carrot
1 tart apple, grated or finely chopped
1 c. golden raisins
1 egg
2 egg whites
1/2 c. apple sauce or apple butter
1/4 c. vegetable oil
1 tbs. vanilla
2 tbs. finely chopped nuts
2 tbs. toasted wheat germ

Preheat oven to 375° . Spray muffin tin. Stir together flours, sugar, cinnamon, baking powder, baking soda, & salt. Stir in carrots, apples, & raisins. In another bowl whisk together eggs, apple sauce, oil and vanilla. Combine wet and dry ingredients until just blended. Spoon into muffin tins, filling them 3/4 full. Combine nuts & wheat germ;sprinkle over muffin tops. Bake 15-20 minutes or until tops are golden & springy. Cool briefly in tins then turn out onto a rack. Makes 18 muffins.

Ice Cream Cone Cupcakes
18 1/4 oz. chocolate cake mix
1 1/4 c. water
1/2 c. oil
3 eggs
30 small flat bottom cones

ICING

5 c. sifted powdered sugar
3/4 c. shortening
1/2 c. butter or margarine, soft
2 1/2 tbs. milk
1 1/4 tsp. almond extract
assorted sprinkles & candies

Preheat oven to 350° . In large bowl, combine first 4 ingredients according cake mix package directions. Fill each cone with about 2 1/2 tbs. of batter.

Place cones about 3" apart on an ungreased baking sheet. Bake 25 to 30 minutes. Cool completely. For icing, beat all ingredients together in large bow until smooth. Ice each cupcake with about 1 tbs. icing. Before icing hardens decorate with candy and/or sprinkles. Store in airtight container.

 Source: Quick Gifts of Good Taste

Fresh Strawberry Cupcakes

Yield: 24 servings
 

1 3/4 c. all-purpose flour
1 tsp. baking soda
1 c. sugar
1/2 c. chopped walnuts
2  eggs
1/2 c. vegetable oil
1/2 tsp. almond or vanilla extract
10 oz. pkg. frozen sweet strawberries*

* or 1 cup crushed fresh strawberries mixed with 3 tbs. sugar
Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half.

Bake at 350°  F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3" loaf pan for at 350° F for 1 hour, or until done. Sprinkle with powdered sugar if desired.

Pineapple Cream Muffins
  Makes 15 muffins.

2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
3 1/2 oz. instant vanilla pudding
2/3 c. brown sugar
1 egg, beaten
1 c. sour cream (regular or low fat)
1   8 oz. can crushed pineapple, with juice
1/2 c. oil

Preheat oven to 425° . Spray muffin cups with nonstick cooking spray.

In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.

In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.

Bake for 15 minutes.

Quick and Easy Buttery Muffins

8 oz. cream cheese, softened
1 stick butter or margarine
1 c. self rising flour

Cream together cheese and butter until smooth. Add self rising flour until well blended.

Bake in muffin pans sprayed with PAM. Bake at 400° for 15 minutes.

Makes 12 muffins
 
 
 

13/4 c. all-purpose flour
1/2 c. sugar
1/2 c. pecans or walnuts
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. fresh or frozen peaches (may use canned)
2 eggs
1/2 c. vegetable oil
1/3 c. buttermilk
1 tsp. vanilla extract

Preheat oven to 425°. Grease twelve 2 3/4" muffin pan cups, or line them with paper baking cups. In large mixing bowl, combine first six ingredients. In another bowl, mash peaches with fork; stir in remaining ingredients. Add peach mixture to flour mixture and stir just until ingredients are moistened. Spoon batter into muffin cups. Bake 15 to 18 minutes or until tops are golden. (2 ripe, medium sized bananas may be substituted for the peaches)

Raisin Bran Muffins
 

Cooking Time: 15-20 minutes
Temperature: 400°
Number of Servings: 6 Dozen
Can be stored for: 6 weeks

6 c. Raisin Bran cereal
1 1/2 c. oil
2 1/2 c. sugar
5 c. flour
2 tsp. vanilla
4 beaten eggs
1 quart buttermilk
5 tsp. soda
2 tsp. salt

Optional: 1-2 cups more Raisin Bran
1-2 cups raisins, coconut, or nuts

(I use pumpkin pie spice a lot of times and get raves)

Mix cereal, sugar, flour, soda and salt in a large bowl. Add eggs, oil and buttermilk; mix well; add vanilla and any optional ingredients.

Bake in greased or paper lined muffin pans. Sprinkle with sugar before baking.

Batter keeps in refrigerator up to six weeks.
*Note--I think these muffins are much better if the batter is refrigerated several hours or overnight before baking the first batch.

Front Porch Muffins
 

One box yellow cake mix
Add ingredients per box instructions and then add the following:

 One medium can crushed pineapple
 One cup chopped walnuts
 One and one half cups coconut
 One teaspoon vanilla flavoring
Bake per box instructions

I believe we can manage this one don't you?

Blueberry Muffins
 
 

Mix together in mixing bowl:

2 c. flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt

In separate bowl, mix 1 cup milk, 1/4 cup oil and 1 beaten egg together. Add to flour mixture and stir together only until moistened. Gently stir in one cup fresh or frozen (thawed) blueberries. Spray muffin tin with Pam and spoon batter into cups. Bake 15 to 20 minutes until brown in 400° oven. Makes 1 dozen muffins.

Apple Raisin Nut Muffins
               James Clark House Bed & Breakfast
                      Excelsior, Minnesota

1 c. sugar
 1/2 c. oil
 2 eggs
 1 tsp. vanilla
 1/2 c. raisins
 1/2 c. finely chopped walnuts
 1 (21 oz.) can apple pie filling
 2 c. flour
 1 tsp. baking soda
 1 tsp. baking powder
 1 tsp. cinnamon
 1 tsp. salt
 

In a bowl, combine sugar, oil, eggs, vanilla. Mix in apple pie filling, walnuts, raisins. In another bowl mix dry ingredients (flour, baking powder, baking soda, cinnamon and salt.
Mix into apple mixture. Fill greased muffin tins 1/2 full.

Topping
3 tbs. granulated sugar
1/2 c. brown sugar
1/4 c. butter
3 tbs. flour
 
 
 

Making Muffins Guidelines Soggy bottoms:(kinda like when Jr.needs changin') This happens because the moisture in the muffins condenses in the bottom of the muffin pans after cooking. Counteract either by putting the muffins on a rack to cool, or simply turning them sideways in their little compartments. Stuck to the muffin pan: Put the muffin pan on a wet towel. In a couple of minutes,the muffins should come free. Tough:  Tough muffins (sounds like somebody out of a tough  neighborhood,doesn't it?)got that way because you probably beat the dough rather than folded it over and over. This time: Cut your tough muffins in slices, toast and serve with jam. Next time, don't whip;be kind to the little thing and  fold the dough.

  © 1999, 2000-2001-2002-2005.Going Home,All rights Reserved

Web Hosting · Blog · Guestbooks · Message Forums · Mailing Lists
Allwebco Web Templates · Build your own toolbar · Site Building Articles · Audio, Fonts, Clipart
powered by bravenet.com