Blueberry Streusel Muffins
1/3 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries
Streusel:
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375º for 25 to 30 minutes or until browned. Yield: 1 dozen.
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Blueberry Streusel-Topped Muffins
Streusel topping, below
1 cup milk
1/4 cup vegetable oil
1/2 tsp. vanilla
1 egg
2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup fresh or canned (drained) blueberries*
Heat oven to 400ºF. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Prepare topping; set aside. Beat milk, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 tsp. topping. Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired. Makes 1 dozen.
Streusel Topping: Combine 1/4 cup flour, 2 Tbsp. packed brown sugar and 1/4 tsp. ground cinnamon. Cut in 2 Tbsp. firm butter with pastry blender until crumbly.
NOTE: 3/4 cup frozen (thawed and well drained) blueberries can be substituted for the fresh or canned blueberries.
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Blueberry White Chip Muffins
by Nestles
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 tsp. grated lemon peel
12-oz. bag Nestle® Toll House® Premier White Morsels, divided
1-1/2 cups blueberries
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 tsp. ground cinnamon
3 Tbsp. butter or margarine
Preheat oven to 375ºF. Paper line 18 muffin cups. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1-1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping. Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Place remaining morsels in small, heavy-duty plastic bag. Microwave on medium-high (70%) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm. Makes 18 muffins.
For streusel topping: Combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 tsp. ground cinnamon in small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
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Blueberry Yogurt Muffins
from "Cooking Light Five-Star Recipes"
2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
1 egg, lightly beaten
1/4 cup orange juice, unsweetened
2 tbsp oil
1 tsp. vanilla extract
8 zo. vanilla low-fat or fat-free yogurt
1 cup frozen blueberries, thawed or fresh (or raspberries and blackberries)
Nonstick cooking spray
1 tbsp sugar
Preheat oven to 400ºF. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries. Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 Tbsp. sugar evenly over batter. Bake in preheated oven or 18 minutes or until golden. Remove pans immediately; cool on a wire rack. Makes 12 muffins.
Note: I use muffin liners and sprayed the insides before putting in the batter - makes for easier removal.
Per Serving (excluding unknown items): 153 Calories; 3 g Fat (18.7% calories from fat); 4 g Protein; 27 g Carbohydrate; 1 g Dietary Fiber; 17 mg Cholesterol; 208 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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Bohemian Raisin Biscuit Kolachy
from "Pillsbury Best of the Bake-Off Cookbook"
Margaret Kramer, Forestville, WI, 1982 Prize Winner
Rolls:
1 cup raisins
1/4 cup packed brown sugar
1/4 cup water
1-2 tsp. lemon juice
12-oz. can refrigerated flaky biscuits
1/2 cup sugar
1/2 tsp. cinnamon
1/4 cup butter or margarine, melted
Glaze:
1/2 cup powdered sugar
2-4 tsp. milk
1/2 tsp. vanilla
Heat oven to 375ºF. In small saucepan, combine raisins, brown sugar, water and lemon juice. Cook over medium heat 7 minutes or until mixture thickens, stirring occasionally. Cool. Separate dough into 10 biscuits. Combine sugar and cinnamon. Dip both sides of each biscuit in melted butter, then in sugar mixture. Place rolls, sides touching, in ungreased 15x10” baking pan or 13x9” pan. With thumb, make wide imprint in center of each roll; fill with 1 rounded Tbsp. raisin mixture. Bake 15-20 minutes or until golden brown. In small bowl, combine glaze ingredients until smooth; drizzle over warm rolls.
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Boston Brown Bread
1 cup all-purpose flour
2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 cup molasses
1-1/2 cups buttermilk
2/3 cup raisins
Preheat oven to 375ºF. Grease a 9x5" loaf pan. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, and salt. Mix in molasses and buttermilk. Stir in raisins or currants. Transfer batter into prepared loaf pan. Bake for 1 hour, or until a tester inserted into the center of the loaf comes out clean.
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Breakfast Muffins
1-3/4 cups all-purpose flour
1/3 cup white sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 egg
1/3 cup butter, melted
1 cup fresh blueberries
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat. Stir in fresh fruit. Spoon batter into twelve greased muffin cups. Bake at 400ºF. for about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm. Makes 1 dozen.
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Broccoli Cheese Cornbread
4 eggs
10 oz. pkg. chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
8-1/2 oz. pkg. self-rising cornmeal
1 tsp. salt
Preheat oven to 400ºF. Lightly grease an 11x7" baking pan. In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.
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Broccoli Cornbread
1 cup cornmeal
1 cup all-purpose flour
1 tsp. salt
4 tsp. baking powder
1-1/2 tsp. white sugar
3 eggs
10 oz. pkg. frozen chopped broccoli
12 oz. cottage cheese
5 Tbsp. margarine, melted
In a large bowl mix together the corn meal, flour, salt, baking powder, and sugar together. Make a well in the center of the bowl. In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined. Pour batter into a greased 9x13" baking dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.
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Brown Sugar Banana-Nut Bread
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 Tbsp. vanilla extract
4 very ripe bananas, mashed
2 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped walnuts
Preheat oven to 350ºF. Lightly grease a 9x5" loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.
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Brown Sugar Muffins
1 cup quick-cooking oats
1/2 cup milk
3/4 cup packed brown sugar
1/4 cup butter, melted
1 egg
1 cup flour
1/2 cup chopped walnuts
2 tsp. baking powder
Heat oven to 400ºF. Grease 12 medium muffin cups or line with paper baking cups. Mix oats, milk and brown sugar in bowl; let stand 5 minutes. Add butter and eggs; blend well. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Makes 1 dozen.
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Burst O' Lemon Muffins
from Taste of Home magazine
1-3/4 cups all-purpose flour
3/4 cup sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup (8 oz.) lemon or vanilla yogurt
1 egg
1/3 cup butter or margarine melted
1 to 2 Tbsp. grated lemon peel
1 Tbsp. lemon juice
1/2 cup flaked coconut
Topping:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted
In a large bowl, combine the first 5 ingredients. In another bowl, beat the next 4 ingredients until smooth; stir into dry ingredients just until moistened. Fold in the coconut. Fill muffin cups two thirds full. Bake at 400ºF. for 18-22 minutes or until golden brown and muffins are test done. Cool for 5 minutes before removing from pan to a wire rack. In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temperature. Yield: 1 doz.
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Buttered Biscuits
2 cups self-rising flour
1/2 cup margarine
2/3 cup buttermilk
Cut butter into flour. Add buttermilk and stir. Drop by rounded teaspoonfuls on a greased cookie sheet. Bake at 450ºF for 10 minutes. Makes 1 dozen
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Buttermilk Apple Muffins
from Gail
3/4 cup packed brown sugar
2 eggs slightly beaten
1-1/2 cups flour
1/4 tsp. salt
1/2 cup buttermilk
1/3 cup vegetable oil
1 tsp. vanilla
1/2 tsp. baking soda
1 cup chopped apple
Topping:
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 cup chopped walnuts
Preheat oven to 350ºF. Sift together: brown sugar, oil, eggs, and vanilla in large bowl. Add flour, soda, and salt. DO NOT OVER STIR. Add buttermilk and apples and put into prepared muffin tins. Sprinkle with topping. Bake 20 minutes.
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Buttermilk Biscuits
1/2 cup butter
2-1/2 Tbsp. granulated sugar
1 beaten egg
3/4 cup buttermilk
1/4 cup club soda
1 tsp. salt
5 cups Bisquick baking mix
Preheat the oven to 450ºF. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4" thickness on waxed paper and punch out biscuits with biscuit cutter. Bake on greased baking sheet for 12 minutes, or until golden brown. Makes 18 biscuits.
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Buttermilk Biscuits #2
from “Mom’s Big Book of Baking”
6 Tbsp. butter, chilled
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
3/4 cup buttermilk + 1-2 Tbsp. more if necessary
Preheat oven to 500ºF. Coat baking sheet with cooking spray or line with parchment paper. Cut butter into 1/4” dice. Place in small bowl and set in freezer while you gather together the rest of the ingredients. Combine flour, baking powder, baking soda, sugar and salt in large mixing bowl. Add chilled butter pieces and, with electric mixer, mix on low speed until mixture resembles coarse meal. Stir in buttermilk milk with wooden spoon until mixture starts to form clumps. Add a tablespoon or two more of buttermilk if mixture is too dry. Turn clumps out onto lightly floured work surface and gently knead once or twice until dough comes together. With one or two passes of a lightly floured rolling pin, gently roll dough out to 1/2” thickness. Dip 2” biscuit cutter in some flour and cut as many biscuits as you can from the dough. Transfer biscuits to baking sheet. Gently pat scraps together and repeat with remaining dough. Bake until biscuits have risen and are light golden, 10-12 minutes. Serve warm or let cool completely on wire rack, wrap in plastic and foil, and freeze up to 1 month. Thaw and warm biscuits 3 minutes in preheated 500ºF. oven before serving. Makes 10 biscuits.
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Buttermilk Biscuits #3
4 cups self-rising flour
1 Tbsp. white sugar
1 Tbsp. baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk
Preheat oven to 400ºF. Lightly grease two baking sheets. In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten. Roll out dough to 1" thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk. Bake in preheated oven for 15 minutes, or until golden. Makes 18.
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Buttermilk-Chocolate Muffins
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Marion Herman, Topeka, KS
1-3/4 cups flour
3 Tbsp. unsweetened cocoa powder
3 Tbsp. brown sugar, firmly packed
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 large eggs
Mix all dry ingredients together. In a separate bowl, combine buttermilk and eggs. Make a well in the center of dry ingredients and pour in egg and buttermilk mixture. Mix until just moistened. Spoon into muffin pan and bake at 400ºF. for 15 minutes.
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Buttermilk Coffee Cake
3 cup flour
2 cup sugar
1 t cinnamon
1/4 tsp. ground cloves
2-1/2 tsp. baking soda
1 cup buttermilk
1 cup raisins or chopped nuts, optional
In a large bowl combine flour, sugar, cinnamon, cloves, salt and baking soda. Cut in butter until mixture is crumbly. Save one cup of the mixture for topping. Stir in buttermilk, mixing until well combined. Add raisins or nuts if desired. Pour into greased 9x13” pan and sprinkle with topping. Bake at 325ºF. for 1 hour or until toothpick comes out clean. This coffee cake can be made ahead and frozen. Keeps well when frozen.
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Buttermilk Cornbread Muffins
1 cup cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 eggs, beaten
3/4 cup lowfat buttermilk
1/4 cup honey
2 Tbsp. vegetable oil
Preheat the oven to 375ºF. In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full. Bake until golden, about 20-25 minutes. Remove the muffins from the pan and cool completely. Makes 1 dozen.
Note: I have also sometimes added 3/4 cup very well drained canned corn (I drain it and dry it on paper towels), adding the corn in the flour mixture to coat it so it doesn't fall to the bottom.
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Buttermilk Corn Fritters
1-1/3 cups buttermilk baking mix
1-1/2 tsp. baking powder
14-3/4 oz. can cream-style corn
1 egg, beaten
1 cup vegetable oil
1-1/2 cups maple syrup
In a medium mixing bowl, sift together baking mix and baking powder. In a small mixing bowl, combine corn and egg. Combine egg and flour mixture, stir gently. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil one layer at a time. Fry for 2 minutes on each side or until golden brown. Drain fritters on absorbent paper. Serve immediately with maple syrup or molasses.
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Buttermilk Dumplings
from Dee
1 cup flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
pinch pepper
1 Tbsp. butter
1 egg white
1/2 cup buttermilk
3 Tbsp. chopped parsley (I used dried parsley flakes)
Combine flour, baking powder, baking soda and pepper in a bowl. Cut in butter. Stir in, just to combine, egg white, buttermilk and parsley. NOTE: The more gentle you are with the stirring, the lighter the dumplings will be. I use a wide rubber spatula to gently combine the ingredients. Place on top of simmering chicken stew in a large Dutch oven. Cover and cook 10 minutes (NO PEEKING) until dumplings are light a fluffy. NO PEEKING means that, if you peek the dumplings will not cook properly. You will end up with ugly little hockey pucks. It is the accumulated steam that makes them light and fluffy.
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Buttermilk Scones
3 cups all-purpose flour
2 Tbsp. baking powder
1/4 tsp. salt
1/3 cup butter, melted
1-1/4 cups buttermilk
Preheat oven to 425ºF. In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed. Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4" thick and 4" wide. Cut into 8 even sized pieces. Place the scones on a lightly greased baking sheet and bake 10 to 15 minutes, or until golden brown. Makes 8.
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Butter Muffin Mix
5 1/2 cups flour
1/4 cup baking powder
1-1/2 tsp. salt
1/2 cup sugar
1/2 cup butter
Mix flour, baking powder, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Store in tightly-covered container in refrigerator until ready to use. To make batter, measure 21/4 cups muffin mix into bowl. Beat together 1 egg and 3/4 cup + 1 Tbsp. milk; add to mix. Stir until moistened. Pour into paper-lined muffin tins. Bake at 425ºF. for 20-25 minutes.
Apple-Cinnamon Muffins: Add 3/4 cup peeled, chopped apple to batter. Sprinkle cinnamon-sugar over top of each muffin before baking.
Hidden Jelly Centers: Fill muffin cups 1/3 full. Place 1 tsp. jelly in the center of each. Top with additional batter, being sure to completely cover jelly.
Cranberry Upside Down Muffins: Combine 1/4 cup melted butter, 1/2 cup whole frozen cranberries, 1/2 cup chopped pecans, 1/4 cup packed brown sugar and 1/4 tsp. cinnamon. Heat to boiling and stir until sugar is dissolved. Spoon 1 Tbsp. cranberry mixture into each muffin cup before adding batter.
Other additions: 1/2 cup raisins -or- 1/2 cup chopped dates -or- 1 cup chopped dried apricots -or- 1/2 cup chopped nuts -or- 2/3 cup blueberries and 2 Tbsp. sugar -or- 1/2 cup coconut and 1/2 cup dried pineapple, chopped -or- 1 cup chocolate, butterscotch or peanut butter chips -or- 1 cup M&Ms -or- 1 cup chopped prunes -or- 1 tsp. almond extract and 1 cup slivered almonds -or- 1 cup chopped caramels.
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Butter Pecan Muffins
1/2 cup butter, softened (NOT margarine!)
1 cup brown sugar
1 egg, lightly beaten
1 cup milk
1/2 tsp. baking soda
1-1/8 tsp. vanilla
2 cups flour
2/3 cup chopped pecans
Generously grease 12 muffin cups. Combine butter, sugar, egg and milk until smooth. Add baking soda, vanilla, flour and pecans. Pour into prepared muffin cups. These can be baked immediately or covered and refrigerated overnight. Heat oven to 350ºF. and bake 15-20 minutes or until muffins are puffed and golden. Serve warm.
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Butterscotch Buns
1/3 cup margarine
3/4 cup packed brown sugar
1/3 cup chopped walnuts
2 cups all-purpose flour
2 Tbsp. white sugar
4 tsp. baking powder
1 tsp. salt
1/4 cup butter, chilled
1 cup milk
Cream 1/3 cup butter or margarine and brown sugar together in a small bowl. In large bowl, whisk together flour, white sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to make a soft dough. Knead dough 8 to 10 times. Pat or roll out on a lightly floured surface to a 9 or 10" square. Spread with brown sugar mixture. Sprinkle with nuts. Roll up as for jelly roll, and pinch edge to seal. Cut into 12 slices. Place into a greased 8" square pan. Bake at 425ºF for 15 to 20 minutes. Invert over tray while hot, and serve. Makes 1 dozen.
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Butter Tart Muffins
1-1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cut into pieces
2 eggs
1/2 cup milk
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
salt to taste
1/2 cup chopped walnuts
1/4 cup corn syrup
Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator. Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in center, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups. Bake in center of oven at 350ºF. until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 tsp. syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm. Makes 1 dozen.
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Buttery Cinnamon Cake
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
2/3 cup shortening
1-1/3 cups white sugar
1-1/2 tsp. vanilla extract
3 eggs
2/3 cup milk
1/2 cup white sugar
6 Tbsp. butter
1/3 cup water
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
Preheat oven to 350ºF. Grease and lightly flour a 10" Bundt pan. Stir together the flour, baking powder, 1 tsp. ground cinnamon and salt; set aside. In a large bowl, beat shortening, 1-1/3 cups white sugar and 1-1/2 tsp. vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
Note:To make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 tsp. vanilla and 3/4 tsp. ground cinnamon. Heat and stir until butter melts.
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Candy Cane Bread
2 cups all-purpose flour
1/4 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine
1/4 cup chopped peanuts, optional
1 beaten egg
1/2 cup milk
Powdered sugar icing
Red and green decorator icing optional
Red cinnamon candies optional
Powdered Sugar Icing, below
Grease a baking sheet, set aside. Stir together the flour, brown sugar, baking powder and salt. Cut in the butter or margarine until the mixture resembles coarse crumbs. Add the peanuts. Combine the egg and the milk. Stir into the flour mixture just until moistened. On a lightly floured surface pat the dough into a 10 x 7” rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend one end to form a candy cane. Place several" apart on the greased baking sheet. Bake in a 425ºF oven for 10 minutes or until light brown. Carefully remove to a wire rack; cool. Frost the candy canes with the powdered sugar icing. If desired, decorate frosted candy canes with red and green decorator icing and cinnamon candies. Makes 10 candy canes.
Powdered Sugar Icing: In a small mixing bowl combine 2 cups sifted powdered sugar and enough milk to make of drizzling consistency (about 3 tablespoons).
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Cappuccino-Chocolate Coffee Cake
from Jeaninne
1/3 cup flaked coconut
1/4 cup chopped nuts
1/4 cup sugar
1 Tbsp. butter or margarine, melted
2 cups Bisquick
2/3 cup milk or water
1/4 cup sugar
2 Tbsp. butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, melted
2 tsp. powdered instant coffee (dry)
Heat oven to 400ºF. Grease 8" square pan. Mix coconut, nuts, 1/4 cup sugar and 1 Tbsp. butter; set aside. Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top. Bake 20 to 25 minutes or until light golden brown. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 425ºF. Stir 2 Tbsp. flour into Bisquick.
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Cardamom Banana Bread
2/3 cup raisins
1/3 cup dark rum
3 ripe bananas, mashed
3/4 cup packed brown sugar
1/3 cup canola oil
2 eggs
3/4 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cardamom
1/2 cup chopped walnuts, toasted
Preheat oven to 350ºF. Grease 9x5" or 10x4" loaf pan. In small saucepan, combine raisins and rum. Cook over medium heat until simmering, then remove from heat and allow to cool 10 minutes. In large bowl, mix together mashed bananas, brown sugar, canola oil, and eggs with electric mixer for 1 minute. Sift together whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into egg mixture with spoon until well blended, Stir in walnuts and rum-soaked raisins last. Pour into prepared pan. Bake in preheated oven for 50-60 minutes, or until toothpick inserted in center comes out clean. Allow to cool slightly before removing from pan.
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Cardamom Rolls
2-1/2 cups Bisquick
1/3 cup milk
1 egg
2 Tbsp. butter, softened
1/4 cup granulated sugar
2 tsp. ground cardamom
1/4 cup powdered sugar
1 tsp. warm water
Heat oven to 400ºF. Stir Bisquick, milk and egg until soft dough forms. Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into ball; knead gently just until smooth. Roll or pat dough into 10x8” rectangle. Spread with butter. Mix granulated sugar and cardamom; sprinkle over dough. Roll up tightly, beginning at 10” side. Pinch edge of dough into roll to seal. Use scissors to cut at 1” intervals almost through to bottom. Bake about 20 minutes or until light brown. Mix powdered sugar and warm water until smooth. Drizzle over warm rolls. Makes 10.
Note: Cardamom belongs to the ginger family and is the characteristic spice used in many Scandinavian baked goods. Although there’s no true substitute, you can use 1 tsp. ground cinnamon and 1 tsp. ground nutmeg for the cardamom in this recipe.
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Carolina Coffee Cake
Cake:
3/4 cup sugar
1/3 cup shortening
2 eggs
3/4 cup milk
1-3/4 cups self-rising flour
1/3 cup chopped pecans
Crumb Topping:
1/2 cup firmly packed brown sugar
2 Tbsp. self-rising flour
1 tsp. cinnamon
2 Tbsp. butter, softened
Icing:
1-1/2 cups powdered sugar
2 Tbsp. hot milk
1/2 tsp. vanilla
Heat oven to 375ºF. Grease 10" cast iron skillet or 9" square pan. In large bowl, combine sugar and shortening; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk; beat until blended. Stir in 1-3/4 cups flour and pecans; blend well. Pour into skillet. In small bowl, combine all crumb topping ingredients; mix until crumbly. Sprinkle over batter. Bake 30-35 minutes or until cake begins to pull away from sides of pan. Cool in pan 15 minutes. In small bowl, combine all icing ingredients; stir until smooth. Drizzle over warm cake. Serves 15.
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Carrot & Herb Biscuits
1-1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
3/4 cup margarine or butter
1/2 cup shredded carrots
1/3 milk
1 egg
Preheat oven to 400ºF. In a medium bowl, combine flour, cornmeal, sugar, baking powder, basil, parsley & salt; blend well. Using a pastry blender or fork, cut in the margarine until mixture resembles coarse crumbs. Stir in carrots. Add milk & egg, stirring just until moistened. To form each biscuit, drop 1/4 cup of dough onto ungreased cookie sheet. Bake for 12-14 minutes, or until light golden brown.
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Carrot Cake Muffins
from Lynda
1-/2 cups whole wheat flour
1 tsp. baking soda
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 large egg
2 Tbsp. vegetable oil
1/4 cup raisins, or dried cranberries or cherries
1/4 cup chopped walnuts, or pecans
1/2 cup skim milk
1 can crushed pineapple, (8 oz)
1-1/2 cups grated carrots
1/4 cup brown sugar, (sugar twin)
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into sprayed muffin tins or paper muffin cups. Bake at 350ºF for 20 to 25 minutes. Makes 12 large muffins
Per Serving (excluding unknown items): 137 Calories; 4g Fat (27.8% calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. 2 Weight Watcher points per muffin
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Carrot Cream Cheese Muffins
2-1/4 cups all-purpose flour
1/3 cup white sugar
2 tsp. baking soda
1/4 cup margarine, softened
1/2 cup egg substitute
1 cup lowfat buttermilk
2 Tbsp. frozen orange juice concentrate
1 Tbsp. vanilla extract
1 cup grated carrots
1/2 cup raisins, plumped and drained
6 Tbsp. lowfat cream cheese, softened
2 Tbsp. nonfat sour cream
1/3 cup white sugar
1/2 cup finely chopped walnuts
Preheat oven to 350ºF. Grease muffin cups or line with paper liners. In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full. In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter. Bake at 350ºF for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely. Makes 1 dozen.
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Carrot Muffins
2 cups whole wheat flour
2 cups all-purpose flour
2 Tbsp. baking powder
1 tsp. salt
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
2 cups finely grated carrots
2 eggs
2 cups milk
1/2 cup molasses
1/2 cup melted butter
1 cup chopped walnuts
1 cup raisins
Preheat oven to 400ºF. Mix wheat and white flours, baking powder, and salt in a large bowl. Blend in brown sugar, cinnamon, allspice, and grated carrots. In a mixing bowl beat eggs. Blend in milk, molasses and butter. Combine this mixture with the flour mixture. Stir until all dry ingredients are moist. Spoon mixture into oiled muffin tins adding nuts and raisins if you would like. Bake for 25 to 30 minutes. Makes 2 dozen.
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Carrot Muffins #2
1-1/2 cups flour
3/4 cup sugar
2-1/2 tsp. baking powder
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs, beaten
1/2 cup vegetable oil
1/8 cup milk
1-1/2 cups carrots, coarsely grated
In large bowl, combine flour, sugar, baking powder, cinnamon and nutmeg. In medium bowl, combine eggs, oil, milk and carrots. Pour wet ingredients into dry mixture; stir just until moist. Fill greased muffin tins half full. Bake at 400ºF. for 18-20 minutes or until top of muffins spring back when lightly touched. Makes 12.
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Carrot-Pineapple Muffins
1 cup sugar
2/3 cup applesauce
2 eggs, beaten
1-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 cup finely grated carrot
1 cup crushed pineapple, drained
Combine sugar, oil and beaten eggs. In another bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon and salt; mix well. Add dry ingredients to sugar and oil mixture. Stir to moisten. Add grated carrots, pineapple and vanilla. Fill greased muffin tins to the top. Bake at 375ºF. for 20 minutes.
Optional: Chopped nuts may be added, if you wish.
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Cheddar & Currant Scones
1-1/4 cups flour
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 cup cold butter
1 cup (4 oz.) shredded sharp cheddar cheese
1/2 cup chopped walnuts
1/3 cup currants
1/3 cup milk
1 egg
In medium bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, nuts and currants. Combine milk and egg; stir into flour mixture until moistened. On floured surface, knead 10 times. Roll or pat into 7” circle; cut into 8 wedges. Place on greased cookie sheet. Bake at 400ºF. for 18-20 minutes or until light golden brown. Makes 8 scones.
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Cheddar Bay Biscuits
4 cups Bisquick
3 ounces shredded Cheddar cheese
1-1/3 cups water
1/2 cup melted butter
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. onion powder
1/8 tsp. dried parsley
Preheat oven to 375ºF. Line a baking sheet with parchment paper. In a mixing bowl combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop place dough on the prepared pan. Bake 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven. Makes 20.
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Cheddar Biscuits
2 cups Bisquick
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 tsp. garlic powder
2 Tbsp. margarine, melted
2 tsp. dried parsley
1 tsp. garlic salt
Preheat oven to 400ºF. Stir biscuit mix, milk, cheddar, and garlic powder together. Drop by heaping Tbsp. onto a greased cookie sheet. Bake for 15 minutes. Brush biscuits with melted margarine. Sprinkle with parsley and garlic salt. Bake for 5 more minutes.
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Cheddar Cheese Bread
Bread:
2 cups self-rising flour
2 tsp. dry mustard
3/4 cup milk
1/2 cup butter, melted
2 eggs
4 oz. (1 cup) shredded sharp cheddar cheese
Topping:
1 oz. (1/4 cup) shredded sharp cheddar cheese
1 Tbsp. butter, cut into pieces
Heat oven to 350ºF. Grease bottom only of 8x4" or 9x5" loaf pan. In large bowl, combine flour and dry mustard; mix well. In small bowl, combine milk, melted butter and eggs; blend well. Add the flour mixture; mix well. Stir in 1 cup cheese. Pour into pan. Sprinkle with 1/4 cup cheese; top with 1 Tbsp. butter. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
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Cheddar Cheese Muffins
2 cups self-rising flour
4 oz. (1 cup) finely shredded sharp cheddar cheese
1 tsp. dry mustard
1/2 tsp. chili powder
1 cup milk
1/4 cup oil
1 egg
Heat oven to 425ºF. Grease 12 muffin cups. In large bowl, combine flour, cheese, dry mustard and chili powder; mix well. In medium bowl, combine milk, oil and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Batter will be slightly lumpy. Spoon batter into greased muffin cups. Bake 18-20 minutes or until golden brown. Serve warm. Makes 1 dozen.
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Cheddar Cornbread
1-1/2 cups yellow cornmeal
3 oz. extra-sharp shredded cheddar cheese
1/3 cup + 2 tsp. flour
3/4 oz. grated Parmesan cheese
2 tsp. baking powder
1 tsp. sugar
3/4 tsp. salt
1 cup skim milk
1 egg, beaten
Preheat oven to 425ºF. Spray 9" square baking pan with Pam. Combine cornmeal, cheeses, flour, baking powder, sugar and salt. In small bowl with wire whisk, combine milk and egg. Add to dry ingredients; stir just until combined. Pour into prepared pan; bake 20-25 minutes, until golden brown on top and toothpick inserted in center comes out clean. Cool slightly; cut into 16 squares. Serves 8.
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