Lemon Poppy Seed Bread
3 cups flour
2 cups sugar
3 eggs
1-1/2 tsp. baking powder
1-1/2 tsp. salt
1-1/2 Tbsp. poppy seeds
1-1/2 cup milk
3/4 cup oil
1-1/2 tsp. vanilla
1-1/2 tsp. lemon extract
Combine all ingredients. Beat with electric mixer for 2 minutes on medium. Pour into 2 greased and floured loaf pans. Bake at 350ºF. for 1 hour or until inserted toothpick comes out clean. These freeze very well.
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Lemon Poppy Seed Muffins
1-1/3 cups flour
2/3 cup sugar
2 tsp. poppy seed
3/4 tsp. baking powder
1/4 tsp. baking soda
1 beaten egg
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
1/2 cup buttermilk
Grease twelve 1-3/4” muffin cups or line with paper bake cups; set aside. In medium bowl, stir together flour, sugar, poppy seed, baking powder and baking soda. In another medium bowl, combine egg, butter, lemon peel and lemon juice. Add buttermilk; stir until combined. Add all at once to dry mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each 2/3 full. Bake at 400ºF. about 15 minutes or until lightly golden. (Bake 2-1/2” muffins 20-25 minutes; bake giant muffins at 375ºF about 25 minutes.) Cool in cups on wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 2-1/2 dozen.
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Lemon Poppy Seed Muffins #2
from "The Muffin Lady"
2 cups flour
1 cup sugar
1 tbsp baking powder
1 tsp salt
2 large eggs
1/4 cup oil
4 tbsp butter or margarine, melted
3/4 cup milk
1 tsp lemon juice
1 tsp corn syrup
1 tsp vanilla extract
1 tsp lemon extract, plus 1 tsp for an even more lemony flavor
2 tbsp poppy seeds
Preheat oven to 350ºF. Combine and sift together flour, sugar, baking powder and salt. Make a well and place in it the eggs, oil, butter, milk, lemon juice, corn syrup and extracts. Blend by hand (or wire whisk), then fold in the poppy seeds. Spoon into a wax paper-lined 12-unit muffin pan and bake for 25 minutes. Makes 12 regular size muffins or 6 large sized ones.
Per Serving (excluding unknown items): 246 Calories; 10g Fat (38.0% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 357mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
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Lemon Raspberry Muffins
from "Pillsbury Best of the Bake-Off Cookbook"
Stephanie Luetkehans, Chicago, IL, 1988 Prize Winner
2 cups flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/2 cup oil
1 tsp. lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw)
Heat oven to 425ºF. Line 12 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into prepared muffin cups. Bake 18-23 minutes or until golden brown. Cool 5 minutes; remove from pans.
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Lemon Spoon Bread with Berries
1 cup self-rising corn meal mix
1-1/2 cups milk
3 eggs, separated
2/3 cup sugar
2 tsp. grated lemon peel
1/3 cup lemon juice
1/4 cup butter
2 cups blackberries, raspberries and/or strawberries, sweetened to taste
Heat oven to 375ºF. Grease deep 2-quart casserole. Place corn meal mix in large bowl. In small saucepan, bring milk just to a boil. Gradually add milk to corn meal mix, stirring until smooth and thickened; set aside. In medium bowl, beat egg whites until soft peaks form; set aside. Add egg yolks, sugar, lemon peel, lemon juice and butter to corn meal mixture; beat well. Fold beaten egg whites into corn meal mixture. Pour into greased casserole. Bake 35-40 minutes or until golden brown and set. Serve warm. Top each serving with berries. Serves 8.
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Lemon Streusel Muffins
from Quick Cooking magazine
1 cup butter or margarine, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup lemon juice
Streusel Topping:
1/4 cup nuts, finely chopped
2 Tbsp. all-purpose flour
2 Tbsp. brown sugar
1/4 tsp. ground nutmeg
In a mixing bowl, cream butter and sugar. Beat in egg yolks. Combine flour, baking powder and salt; add to the creamed mixture alternately with lemon juice. In a small bowl, beat egg whites until stiff; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375ºF. for 15-20 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen.
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Lemon Yogurt Muffins
2 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. grated lemon peel
1 egg, beaten
1/4 cup vegetable oil
1/3 cup honey
8 oz. lowfat lemon yogurt
Preheat oven to 400ºF. In large bowl, stir together flour, baking powder, baking soda, salt and grated lemon peel. In separate bowl, combine egg, oil, honey and yogurt; mix together well. Add to dry ingredients; stir just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake 18 minutes or until golden brown. Makes 12 muffins.
Variations: Use your favorite flavor of yogurt instead of lemon.
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Light Biscuits
from Southern Living magazine
2 cup all purpose flour
1 tbsp baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup reduced-calorie margarine
8-oz carton plain low-fat yogurt
1 tsp. honey
1 tbsp all-purpose flour
Combine first 4 ingredients in a med. bowl; cut in margarine with a pastry blender until mix is crumbly. Combine yogurt and honey; add to flour mix, stirring with a fork just until dry ingredients are moistened. Sprinkle 1 tbsp flour over work surface. Turn dough out onto floured surface; knead lightly 4 or 5 times. Roll dough to 1/2" thickness; cut into rounds with a 2" biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 425ºF. for 10 minutes or until golden. Yield: 22 biscuits
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Lighter Banana Muffins
2 eggs, beaten
3 very ripe bananas, mashed
2 cups all-purpose flour
1 tsp. salt
3/4 cup white sugar
1 tsp. baking soda
Preheat oven to 350ºF. Lightly grease or line 10 muffin cups. In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean. Makes 10 muffins
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Linda's Lemon Poppy Seed Muffins
1/4 cup poppy seeds
3 Tbsp. honey
2 Tbsp. water
3 Tbsp. lemon juice
1-3/4 cups flour
3/4 cup sugar
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/2 cup vegetable oil
2 eggs
2 Tbsp. grated lemon peel
3/4 cup fat-free sour cream
In small saucepan, combine poppy seeds, honey and water. Place over low heat. Cook approximately 5 minutes, stirring frequently, until seeds are moistened and mixture resembles wet sand. Let mixture cool, then stir in lemon juice. In large bowl, combine flour, baking soda, baking powder and salt. In smaller bowl, mix oil, guar, eggs, lemon peel, sour cream and poppy seed mixture. Pour wet ingredients into dry mixture; stir just until moist. Fill greased muffin cups 3/4 full. Bake at 375ºF. for 18-20 minutes or until golden brown. Makes 12-18 muffins.
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Louisiana Hot Muffins
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
2-1/4 tsp. cajun seasoning
1 egg
1 1/4 cups buttermilk
3 Tbsp. butter, melted
1/2 cup cooked sausage, crumbled
Heat oven to 425ºF. Mix dry ingredients in large bowl. In small bowl, mix egg, buttermilk and melted butter. Combine with dry ingredients and stir just until moistened. Stir in sausage. Fill muffin tins 2/3 full and bake about 20 minutes.
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Loving Loaf
Loving Loaf
1/2 cup melted butter
1/3 cup white sugar
1-1/2 cups crushed vanilla wafers
1 cup chopped pecans
1 cup butter, softened
2 cups white sugar
4 eggs
1 cup milk
2 tsp. vanilla extract
2-2/3 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. salt
Preheat oven to 350ºF. Grease two 8x4" bread pans. Prepare the topping by combining the 1/2 cup butter, 1/3 cup sugar, vanilla wafers and pecans. Mix together well and press into the bottom of prepared pans. Cream butter and sugar together. Add eggs one at a time and beat well. Combine milk and vanilla. Sift flour, baking powder, and salt. Add to batter, alternating with milk; beat well. Pour into prepared loaf pans. Bake 1 hour, or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on wire rack.
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Low-Fat Apple Muffins
2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 cup nonfat milk
2 egg whites
1/4 cup vegetable oil
1/4 cup honey
1 cup chopped apples
Preheat oven to 375ºF. Lightly grease one 12-cup muffin tin. Lightly beat egg whites. In a separate bowl mix dry ingredients thoroughly. In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy. Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned. Makes 1 dozen.
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Low-Fat Banana Chip Muffins
1-1/2 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
1/4 cup applesauce
1/2 cup semisweet chocolate chips
Preheat oven to 400ºF. Coat a 12 cup muffin tin with nonstick spray. Whisk together flour, baking powder, soda, cinnamon, salt, and sugar. Mix in egg whites, applesauce, and banana mash until just moistened. Stir in chocolate chips. Divide batter into muffin cups. Bake for 15 to 18 minutes. Makes 1 dozen.
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Low-Fat Cherry Cheesecake Muffins
from "Krystine's Healthy Gourmet Bakery Cookbook"
2-1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup nonfat cream cheese, softened
2 Tbsp. butter, softened
1 cup sugar, or fructose
1/3 cup Egg Beaters® 99% egg substitute, or egg whites
1/2 cup plain nonfat yogurt
1/3 cup orange juice, fresh squeezed
1 tsp. vanilla extract
3/4 cup canned cherries, pitted, or fresh
Preheat oven to 350ºF. Spray a 12 cup muffin tin with vegetable oil spray. Into a small bowl, sift together flour, baking powder, and salt.; set aside. In a large bowl, beat cream cheese, butter, fructose (or sugar), Egg Beaters, yogurt, orange juice, and vanilla with an electric mixer until thoroughly blended. Add flour mixture to yogurt mixture and stir until incorporated. Fold in cherries. Spoon batter into prepared muffin tins. Bake 25 minutes or until a toothpick comes out clean. Turn muffins onto a wire rack to cool. Makes 12 muffins.
Per Serving (excluding unknown items): 194 Calories; 2g Fat (10.5% calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
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Low-Fat Zucchini Bread
from “The Cooking Club Cookbook”
3 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 cup skim milk
1/2 tsp. vanilla
1 egg white, beaten to a stiff peak
3/4 cup applesauce
1 cup sugar
2 small zucchinis, grated (2 cups)*
cooking spray
1/3 cup unsalted sunflower seeds
Preheat oven to 350ºF. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, combine milk, vanilla, egg white, applesauce, sugar and zucchini. Add wet ingredients to the dry and stir until blended, but do not overmix. Pour into 9x5” pan, lightly greased with nonfat cooking spray. Add sunflower seeds to top of loaf and bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
Note: Look for small zucchinis for this bread, since the smaller the squash, the sweeter the flavor.
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Lower-Fat Blueberry Muffins
recipe by Splenda
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup light margarine, softened
1 cup Splenda® Granular
1/4 cup honey
2 whole large eggs
1 tsp. vanilla
1/2 cup skim milk
1 cup blueberries, fresh or frozen
Preheat oven to 350º F. Line 10 muffin cups with paper liners. Sift together flour, baking powder, salt, set aside. Beat together margarine, Splenda® Granular, and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries. Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack. makes 10 muffins
Per muffin: Calories 180 Carbohydrates 30 g Protein 4 g Dietary Fiber < 1 g Total Fat 4.5 g Saturated Fat 1 g Cholesterol 45 mg Sodium 350 mg
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Maple & Walnut Muffins
2 eggs, beaten
3 Tbsp. walnut oil or unsalted butter, softened
1/4 cup maple syrup
1/2 cup milk
1/2 cup whole wheat pastry flour
1/4 cup wheat germ
1/4 cup oat bran
2 tsp. baking powder
1 tsp. baking soda
1/3 cup chopped walnuts
In bowl, mix together eggs, oil, maple syrup and milk. In another bowl, combine pastry flour, wheat germ, oat bran, baking powder and baking soda. Mix well; stir in nuts. Preheat oven to 350ºF. Spoon batter into prepared muffin tins. Bake 20-25 minutes or until brown. Makes 1 dozen.
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Maple Buttermilk Muffins
from Gail
1-3/4 cups flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 eggs
1/3 cup buttermilk
4 Tbsp. butter, melted
1/3 cup pure maple syrup
3/4 cup chopped pecans
Preheat oven to 400ºF, grease 12 to 14 muffin cups. Sift together the flour, baking powder, soda, cinnamon and salt. In another bowl, beat the eggs until light in color and slightly thickened. Add buttermilk, melted butter and maple syrup; beat to mix. Stir in pecans. Add the flour mixture. Blend with a wooden spoon or rubber spatula, stopping before flour is absorbed. Batter will be rough and lumpy. Spoon batter into muffin cups, filling each about two-thirds full. Bake15-20 minutes or until toothpick inserted in centers comes out clean. Yield: 12-14 muffins.
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Maple Cream Coffee Treat
from "Pillsbury Best of the Bake-Off Cookbook"
Reta Ebbink, Torrance, CA, 1978 Prize Winner
1 cup packed brown sugar
1/2 cup chopped nuts
1/3 cup maple-flavored syrup or dark corn syrup
1/4 cup butter or margarine, melted
8 oz. cream cheese, softened
1/4 cup powdered sugar
2 Tbsp. butter or margarine, softened
1/2 cup coconut
two 12-oz. cans refrigerated flaky biscuits
Heat oven to 350ºF. In ungreased 13x9” pan, combine brown sugar, nuts, syrup and 1/4 cup butter; spread evenly in bottom of pan. In small bowl, blend cream cheese, powdered sugar and 2 Tbsp. butter until smooth; stir in coconut. Separate dough into 20 biscuits. Press or roll each to a 4” circle. Spoon 1 Tbsp. cream cheese mixture down center of each circle to within 1/4” of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange seam side down in 2 rolls of 10 over brown sugar mixture in pan. Bake 25-30 minutes or until deep golden brown. Cool 3-5 minutes; invert onto foil, waxed paper or serving platter.
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Maple Muffins
1-1/2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/4 cup rolled oats
1 egg, beaten
1/2 cup milk
1/2 cup real maple syrup
Preheat oven to 400ºF. Grease the cups of a 12-cup muffin pan. Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add egg, milk, and syrup. Stir only until dry ingredients are moistened. Fill greased muffin tins 3/4 full. Bake for 18 to 20 minutes. Remove from oven, and let stand a few minutes before removing muffins from the pan. Makes 1 dozen.
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Maple Oatmeal Muffins
2 cups flour
1 cup quick cooking oats
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
3/4 cup unsweetened applesauce
1/2 cup maple syrup, use pure maple syrup for best flavor
1/2 cup packed Big Chief golden brown sugar
1/4 cup vegetable oil
1 egg
2 tsp. vanilla extract
Preheat the oven to 400ºF. Line twelve muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate. Divide batter equally among muffin cups. Bake for 28 minutes or until muffin tops are golden brown. Transfer to rack and cool.
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Maple-Pecan Crescent Twists
from "Pillsbury Best of the Bake-Off Cookbook"
Jean K. Olson, Wallingford, Iowa, 1992
Twists:
1/2 cup chopped pecans
3 Tbsp. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
two 8-oz. cans crescent rolls
2 Tbsp. butter or margarine, melted
Glaze:
1/2 cup powdered sugar
1/4 tsp. maple extract
2-3 tsp. milk
Heat oven to 375ºF. Lightly grease one large or two small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Separate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 Tbsp. sugar-nut mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with remaining dough. Sprinkle with any remaining sugar-nut mixture. Bake for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
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Maple-Pecan Muffins
from “Mom’s Big Book of Baking”
1 cup coarsely chopped pecans
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, melted and cooled
1/2 cup brown sugar, packed
1/4 cup pure maple syrup
2 large eggs
1 cup buttermilk or lowfat plain yogurt
12 pecan halves, optional
Preheat oven to 375ºF. Spread chopped pecans on baking sheet and toast in oven until they are fragrant, about 5 minutes. Remove from oven; let cool completely. Line 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, baking powder, baking soda and salt in medium mixing bowl. Whisk together cooled melted butter, brown sugar, maple syrup, eggs and buttermilk or yogurt in a large mixing bowl. With a wooden spoon, stir in flour mixture until just combined. Stir in toasted pecans. Fill each muffin cup about three-quarters full. Place a pecan half on top of each muffin if desired. Bake until golden and a toothpick inserted into center comes out clean, 22-25 minutes. Let cool in pan about 5 minutes, invert onto wire rack, then turn right side up on rack to cool completely. Will keep in airtight container at room temperature up to 2 days, or wrap individually in plastic, then foil and freeze up to 1 month. Makes 1 dozen.
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Maple-Pecan Muffins #2
1-1/2 cups whole wheat flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans
1/3 cup maple syrup
2 Tbsp. vegetable oil
1 egg
2/3 cup water
1 tsp. vanilla
Preheat oven to 375ºF. Sift flour, baking powder and salt together; stir in nuts. In large bowl, beat maple syrup and oil together; add egg. Add water, vanilla and dry ingredients, stirring just enough to mix. Spoon into prepared muffin tins. Bake 12-15 minutes.
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Mayonnaise Biscuits
2 cups self-rising flour
1 cup milk
6 Tbsp. mayonnaise
Preheat oven to 400ºF. In a large bowl, stir together flour, milk and mayonnaise. Drop by spoonfuls onto lightly greased baking sheets. Bake in preheated oven for 12 minutes, until golden brown. Makes 2 dozen.
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Meg Ryan's Cranberry Almond Bread
from TV Guide Celebrity Dish
2-1/2 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups sugar
1/4 cup (4 ounces) butter, at room temperature
3 eggs
1 Tbsp. almond extract
16 oz. whole cranberry sauce
3/4 cup sour cream
Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan. In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix. In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract. Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top. Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.
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Mexican Mocha Muffins
from "The Joy of Muffins/The International Muffin Cook Book"
1 cup boiling water
2 tbsp instant coffee, or instant espresso
3 tbsp unsweetened chocolate cocoa mix
2 tbsp vanilla, I prefer Mexican vanilla
1/2 cup Kahlua
2-2/3 cups flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1 cup pecans, chopped
2 large eggs
1 tbsp butter, melted
3/4 cup buttermilk
Boil water and add instant coffee and cocoa to make one cup, stirring well. Add vanilla and Kahlua to coffee mixture. Set aside. Sift together flour, baking powder, baking soda, salt and sugar in large bowl. Stir in pecans. In a small bowl whisk eggs, melted butter and buttermilk. Stir in coffee mixture, blending well. Make a well in the dry ingredients and add the liquid, stirring quickly and lightly. Spoon into greased muffin cups and bake until done. Bake at 400ºF. 20 to 25 minutes. Makes 18-20 muffins
Notes: Mexicans love dark chocolate and their molé sauce is legendary. These mocha muffins, a masterful blending of coffee, chocolate, pecans and Mexican Kahlua liqueur, are perfect with after dinner coffee.
Per Serving (excluding unknown items): 178 Calories; 5g Fat (26.4% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 175mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
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Mexican Muffins
Recipe Hall of Fame Quick and Easy Cookbook
2 English muffins
butter
guacamole
4 eggs, scrambled
Monterey Jack cheese, grated
Cheddar cheese, grated
salsa
Toast English muffin halves and butter lightly. Keep warm. On each half, put a scoop of guacamole and approximately one scrambled egg. Top with grated cheeses; broil. Serve with fresh salsa. Serves 4.
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Middleberry Scones
from "Pillsbury Best of the Bake-Off Cookbook"
Lisa Keys, Middlebury, CT, 1994 Prize Winner
Scones:
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. grated orange peel
1/4 cup butter or margarine
2/3 cup half-and-half
1 egg
1/3 cup raspberry or strawberry preserves
1 tsp. sugar
Spread and Garnish:
3-oz. cream cheese, softened
16 fresh raspberries or strawberries, if desired
1 tsp. grated orange peel, if desired
Heat oven to 425ºF. Lightly grease cookie sheet. In large bowl, combine flours, 2 Tbsp. sugar, baking powder, salt, cinnamon and 1 tsp. orange peel; mix well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, combine half-and-half and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. Turn dough out onto well-floured surface; knead lightly 4 times. Divide in half; pat each half into 8” circle. Place 1 circle on greased cookie sheet; spread preserves to within 1” of edge. Place remaining circle over preserves; pinch edges to seal. Sprinkle top with 1 tsp. sugar. Cut into 8 wedges; do not separate. Bake 15-18 minutes or until edges are golden. Cut through scones. Serve warm with cream cheese; garnish with berries and 1 tsp. orange peel.
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Mile-High Biscuits
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Gail Banasiak, Dayton, OH
2 cups flour
4 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup shortening
1 egg, beaten
2/3 cup milk
Preheat oven to 450ºF. Sift together dry ingredients into large bowl. Cut in shortening with pastry cutter until mixture resembles coarse crumbs. Combine egg and milk with whisk, then add all at once to flour mixture. Stir with fork only until dough follows it around the bowl. Turn dough out onto lightly floured board. Knead very gently with heels of your hands about 5-7 times. Dough will be very moist. Pat or roll out dough to 3/4” thickness. Cut in 2” squares. Place on ungreased baking sheet, 1” apart. You can now refrigerate the biscuits until ready to bake, or bake at 450ºF. for 10-12 minutes or until golden brown. Makes 1 dozen.
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Mini Gingerbread Bites
from Marlene
3 cups flour
1-1/2 cups sugar
1 cup shortening (like Crisco - I use butter flavored)
Mix together like pie crust. (I use my KA) Then add the following:
1 tsp. cinnamon
1/2 tsp. ginger (more if you like a gingery taste)
1 heaping Tbsp. cocoa
Next slowly add in:
2 tsp. baking soda mixed in 2 cup buttermilk
Spoon mixture into paper lined mini muffin baking cups. (almost 3/4s full). Bake in preheated 375º oven for 20 to 23 minutes. Makes about 6 dozen mini muffins.
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Mini Parmesan Scones
2 Tbsp. butter
2 cups self-rising flour
1-1/2 tsp. salt
1/2 cup freshly grated Parmesan cheese
1/2 cup milk
1/2 cup water
1/4 tsp. ground cayenne pepper
Preheat oven to 350ºF. Lightly grease a large baking sheet. In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt and cheese. Make a well in the center of the flour mixture and add the butter, milk and water; stir gently to combine. Add water in small amounts until dough pulls together. Knead dough on a lightly floured surface until smooth and press out to 3/4" thickness. Cut dough into rounds with a floured 1-1/4" cookie or biscuit cutter. Place rounds on prepared tray and sprinkle lightly with cayenne pepper. Bake in preheated oven for 10 to 12 minutes. Handle scones gently until complete cool. Makes 2 dozen.
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Mixed Berry Muffins
from "Back to the Table"
2 cups flour
3/4 cup sugar
2-1/2 tsp. taking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup milk
1/2 cup oil
2 large eggs
1-1/3 cup fresh berries, such as blueberries, raspberries, blackberries, sliced strawberries, or a combination
Preheat oven to 400ºF. Lightly butter 12 muffin cups. In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine; make a well in the center. In another bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into muffin cups, filling them about three-fourths full. Bake 15-20 minutes, or until muffins test done. Cool in pan for 5 minutes; then remove to wire rack for cooling.
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Mocha Muffins
1 egg
2 egg whites
1/2 cup milk
1 Tbsp. instant coffee powder
1 Tbsp. water
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 cup malted milk powder
1/2 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 Tbsp. white sugar
Preheat oven to 400ºF. Grease muffin cups. Mix together egg, egg whites, and milk. Stir in coffee powder, water, and vanilla. In a large bowl, mix together flour, malted milk powder, 1/2 cup sugar, baking powder, and salt. Stir in liquid mixture. Mix together really well, until batter is thin and gooey like cake batter. Fill muffin cups 2/3 full. In a small bowl, stir together cinnamon and 2 Tbsp. sugar. Sprinkle cinnamon sugar over muffins. Bake in preheated oven for 20 to 25 minutes. Makes 1 dozen.
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Mocha Muffins #2
recipe by Lynda
1/4 cup skim milk
1 tsp. canola oil
1 cup unsweetened applesauce, chunky or smooth
1/4 cup egg substitute, or 1 egg
1 Tbsp. espresso coffee, dissolved in 1 tbsp water (or instant coffee)
1/4 cup European cocoa powder
1-3/8 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 cup reduced fat semisweet chocolate chips, optional
Spray muffin cups (paper liners too, if using them) with Pam. Preheat oven to 400ºF. Combine milk, oil, applesauce, egg beaters and espresso. Mix in a medium bowl. Combine remaining ingredients in a large bowl. Add wet ingredients to dry, mixing until everything is moistened. Fill muffin cups 1/2 to 3/4 full. Bake in preheated oven 30-40 minutes, until toothpick inserted into center comes clean.
Per Serving (excluding unknown items): 105 Calories; 1 g Fat (6.5% calories from fat); 2 g Protein; 23 g Carbohydrate; 1 g Dietary Fiber; trace Cholesterol; 92 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
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Molasses Mistake Cornbread
2/3 cup cornmeal
3/4 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup milk
2 Tbsp. molasses
Preheat oven to 400ºF. Lightly grease an 8x8" baking pan. In a large bowl, stir together cornmeal, flour, baking powder and salt. In a separate bowl, stir together egg, milk and molasses. Stir egg mixture into flour mixture; mix until blended. Pour batter into prepared pan. Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
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Mom's Coffee Cake
from Icelady
3 cups flour
1 tsp. salt
1 tsp. cinnamon
1/2 cup butter or shortening
2 eggs
2 cups brown sugar
1 tsp. cinnamon
1 tsp. mace
2 tsp. baking powder
3/4 cup milk
Mix and sift flour, salt, sugar, and spices. Cut in butter or shortening. Take out 1 cup and reserve for top of coffee cake. Add eggs, milk, and baking powder. Beat until smooth. Pour into 2 round cake pans and top with reserved mixture. Bake at 350ºF. for 30 minutes.
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Monkey Bread
three 12 oz. cans refrigerated biscuits
1 cup white sugar
2 tsp. ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts, optional
1/2 cup raisins
Preheat oven to 350ºF. Grease one 9 or 10" tube pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350ºF for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
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Mr. Food's Very Vanilla Muffins
from "Mr. Food's Easy Cooking" Fall/Winter '97
1-3/4 cups all-purpose flour
1/2 cup sugar, plus 1 Tbsp.
2-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg, beaten
8 ounces vanilla yogurt, lowfat
1 Tbsp. vanilla extract
6 Tbsp. butter, melted
Preheat oven to 400ºF. Line twelve 2-1/2" muffin pan cups with paper liners. In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda and salt. In a medium bowl, stir together egg, yogurt and vanilla; pour over dry ingredients. Add melted butter and stir just to blend (do not overmix). Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining 1 Tbsp. sugar. Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to a wire rack and let cool 10 to 15 minutes before serving.
Stud Muffins: Follow above recipe, but remove 1 tsp. of the flour mixture and toss in a small bowl with 3/4 cup mini chocolate chips. Add coated chips with yogurt mixture. Fill paper liners and sprinkle with sugar as above.
Per Serving (excluding unknown items): 175 Calories; 7 g Fat (33.8% calories from fat); 3 g Protein; 25 g Carbohydrate; trace Dietary Fiber; 32 mg Cholesterol; 248 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
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Muffin Mix and Variations
8 cups flour
2/3 cup sugar
1/3 cup baking powder
1 Tbsp. salt
1 cup solid vegetable shortening
In large bowl, combine flour, sugar, baking powder and salt. Mix well. With pastry blender, cut shortening into dry ingredients until evenly distributed. Put in large airtight container. Store in cool, dry place; use within 10-12 weeks. Makes about 10 cups muffin mix.
Melt-In-Your-Mouth Muffins
2-1/3 cups Muffin Mix, above
1 egg, beaten
1 cup milk
Preheat oven to 400ºF. Butter muffin pans. Put Muffin Mix in medium bowl. Combine egg and milk in small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 muffins.
VARIATIONS:
Jelly Muffins: Fill each muffin cup 1/3 full with batter. Drop 1 tsp. jelly on top of batter. Fill cups 2/3 full of batter. Bake as above.
Butterscotch-Pecan Muffins: Melt 6 Tbsp. butter or margarine in small saucepan. Stir in 6 Tbsp. brown sugar. Place 1 Tbsp. brown sugar mixture and 2-3 pecans in bottom of each muffin cup. Fill cups 2/3 full with batter. Bake as above.
Cheese Muffins: Add 1 cup grated Cheddar cheese to Muffin Mix before adding liquid ingredients. Proceed as directed above.
Pineapple Muffins: Decrease milk to 2/3 cup. Add 1 cup crushed pineapple with juice to liquid ingredients before adding liquid to Muffin Mix. Proceed as directed above.
Apricot Muffins: Add 1 cup chopped dried apricots to liquid ingredients before adding liquid to Muffin Mix. Proceed as directed above.
Banana Muffins: Add 1/4 tsp. cinnamon and 1/4 tsp. nutmeg to Muffin Mix. Mash 1 banana and add to liquid ingredients before adding to muffin mix. Proceed as directed above.
Blueberry Muffins: Add 1 cup well-drained blueberries to liquid ingredients before adding liquid to Muffin Mix. Proceed as directed above.
Apple Muffins
2-1/3 cups Muffin Mix, above
1/2 cup chopped nuts
1/4 tsp. cloves
1 cup sweet applesauce
1/4 cup milk
1 egg, beaten
Preheat oven to 400ºF. Butter muffin pans. In medium bowl, combine Muffin Mix, nuts and cloves. Combine applesauce, milk and egg in small bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin cups 2/3 full. Bake 15-20 minutes until golden brown. Makes 12 muffins.
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Muffin Pan Rolls
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Kathie Stout, Worthington, OH
1 pkg. dry yeast
3/4 cup warm water
2 cups flour, sifted and divided
3/4 tsp. salt
1-1/2 Tbsp. sugar
1 egg
2 Tbsp. shortening, melted
Dissolve yeast in warm water, let stand 3 minutes. Add one cup flour, salt, sugar, egg and shortening. Beat until smooth. Add remaining flour and stir until flour is fully blended in. Let rise until double in size, about 30 minutes. Spoon into muffin pans. Let rise again for 30 minutes. Bake at 425ºF. for 15 minutes.
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Muffins Tropicale
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup packed brown sugar
1 well-beaten egg
1 cup dairy sour cream
8 oz. crushed pineapple
1/2 cup chopped pecans
1/3 cup cooking oil
Stir together thoroughly the flour, baking powder, baking soda, and salt; stir in brown sugar. Combine egg and sour cream. Stir in undrained pineapple, nuts, and oil; add to dry ingredients all at once. Stir till moistened. Fill greased muffin pans 2/3 full. Bake at 400ºF. for about 20 minutes. Makes: 18 muffins.
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Multigrain Muffins
1/3 cup whole wheat flour
1/3 cup soy flour
1/3 cup rye flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. vegetable oil
1 egg, beaten
1 cup buttermilk
1 Tbsp. molasses
Preheat oven to 450ºF. Lightly grease 8 muffin cups. In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups. Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes 8.
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New England Toll House Muffins
from "The Joy of Muffins/The International Muffin Cookbook"
2 cups flour
2/3 cup brown sugar
1/3 cup granulated sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 large egg
1/2 cup milk
1 cup sour cream
1/2 cup butter, melted
1 tsp. vanilla
1 cup walnuts, chopped
1 cup semisweet chocolate chips
Preheat oven to 375ºF. Mix all dry ingredients in a large bowl. In another bowl, whisk egg milk, sour cream, melted butter and vanilla. Make a well in the dry ingredients and add et ingredients, blending lightly. Quickly fold in the nuts and chips. Spoon into greased muffin tins and bake until tester comes out clean, about 20 minutes. Makes 18 regular sized muffins or 9 large ones.
For a lighter version: Substitute skim milk for regular milk, low-fat or nonfat sour cream for regular sour cream, and reduced-calorie margarine for butter. Use only 1/2 cup chopped walnuts and 1/2 cup chocolate chips. Per Serving (excluding unknown items): 166 Calories; 6g Fat (32.8% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 264mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Per Serving (excluding unknown items): 253 Calories; 15g Fat (51.6% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 252mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.
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Quick Breads, Biscuits & Muffins, page 1
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Apple Scones |
Quick Breads, Biscuits & Muffins, page 2
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Basic Scones |
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Blueberry Streusel Muffins -
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Chocolate Zucchini Muffins |
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Chunky Pecan Muffins -
Cornbread |
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Cornbread #2 -
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Quick Breads, Biscuits & Muffins, page 8
Dizzy Pineapple Bread -
Frosted Cinnamon Rolls |
Quick Breads, Biscuits & Muffins, page 9
Frosty Orange Muffins -
Hershey's White Chocolate Cinnamon Scones |
Quick Breads, Biscuits & Muffins, page 10
Holiday Scones -
Lemon-Pecan Sunburst Coffee Cake |
Quick Breads, Biscuits & Muffins, page 12
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Peanut Butter-Banana Muffins |
Quick Breads, Biscuits & Muffins, page 13
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