Recipes

[Nightowlz]

This was in the Taste of Home newsletter I received the other day & thought some may like it. I like all the variations.

Ingredients

• 8 cups all-purpose flour
• 3 cups sugar
• 3 tablespoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 
  ADDITIONAL INGREDIENTS:
• 1 egg
• 1 cup 2% milk
• 1/2 cup butter, melted
• 
  FOR BANANA MUFFINS:
• 1 cup mashed ripe bananas (about 2 medium)
• 
  FOR BLUEBERRY MUFFINS:
• 1 cup fresh or frozen blueberries
• 
  FOR CRANBERRY-PECAN MUFFINS:
• 1 cup chopped fresh or frozen cranberries
• 1/2 cup chopped pecans
• 3 tablespoons sugar
• 
  FOR APRICOT-CHERRY MUFFINS:
• 1/2 cup chopped dried apricots
• 1/2 cup dried cherries

• 
  FOR CAPPUCCINO MUFFINS:
• 1 cup miniature semisweet chocolate chips
• 2 teaspoons instant coffee granules
• 
  FOR CARROT-RAISIN MUFFINS:
• 3/4 cup shredded carrots
• 1/3 cup golden raisins
• 
  FOR APPLE-CHEESE MUFFINS:
• 1/2 cup shredded peeled apple
• 1/2 cup shredded Colby-Monterey Jack cheese
• 
  FOR RHUBARB-ORANGE MUFFINS:
• 3/4 cup diced fresh or frozen rhubarb
• 1/3 cup orange marmalade

Directions

• In a large bowl, combine the first six ingredients. Store in airtight
• containers in a cool dry place or in the freezer for up to 6 months.
• Yield: 4 batches (11 cups).
• To prepare plain muffins: Place 2-3/4 cups muffin mix in a large
• bowl. Whisk the egg, milk and butter; stir into dry ingredients just
• until moistened. Fill paper-lined muffin cups three-fourths full.
• Bake at 400° for 18-21 minutes or until a toothpick comes out
• clean. Cool for 5 minutes before removing to a wire rack. Serve
• warm.
• To prepare Banana Muffins: Place 2-3/4 cups muffin mix in a large
• bowl. Whisk the egg, milk, butter and bananas; stir into dry
• ingredients just until moistened. Fill muffin cups and bake as
• directed for plain muffins.
• To prepare Blueberry Muffins: Place 2-3/4 cups muffin mix in a large
• bowl. Whisk the egg, milk and butter; stir into dry ingredients just
• until moistened. Fold in blueberries. Fill muffin cups and bake as
• directed for plain muffins.
• To prepare Cranberry-Pecan Muffins: In a large bowl, combine 2-3/4
• cups muffin mix, cranberries, pecans and sugar. Whisk the egg, milk
• and butter; stir into dry ingredients just until moistened. Fill
• muffin cups and bake as directed for plain muffins.
• To prepare Apricot-Cherry Muffins: In a large bowl, combine 2-3/4
• cups muffin mix, apricots and cherries. Whisk the egg, milk and
• butter; stir into dry ingredients just until moistened. Fill muffin
• cups and bake as directed for plain muffins.

• To prepare Cappuccino Muffins: In a large bowl, combine 2-3/4 cups
• muffin mix, chocolate chips and coffee granules. Whisk the egg, milk
• and butter; stir into dry ingredients just until moistened. Fill
• muffin cups and bake as directed for plain muffins.
• To prepare Carrot-Raisin Muffins: In a large bowl, combine 2-3/4 cups
• muffin mix, carrots and raisins. Whisk the egg, milk and butter;
• stir into dry ingredients just until moistened. Fill muffin cups and
• bake as directed for plain muffins.
• To prepare Apple-Cheese Muffins: In a large bowl, combine 2-3/4 cups
• muffin mix, apple and cheese. Whisk the egg, milk and butter; stir
• into dry ingredients just until moistened. Fill muffin cups and bake
• as directed for plain muffins.
• To prepare Rhubarb-Orange Muffins: In a large bowl, combine 2-3/4
• cups muffin mix, rhubarb and marmalade. Whisk the egg, milk and
• butter; stir into dry ingredients just until moistened. Fill muffin
• cups and bake as directed for plain muffins.
• Yield: 1 dozen per batch.

Nutrition Facts: 1 plain muffin equals 208 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 244 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.