Recipes

[beach-mom]

Hi everyone - It's my turn to provide "breakfast" for our small group. Everyone's tired of the usual muffins/breads. I'm looking for something different, and preferably seasonal. We've had lemon poppy seed, (lots of) zucchini, pumpkin, blueberry, etc. Do you have one you can share with me? TIA!

[sciencegeek_1]

Well, it's not exactly a muffin recipe, but it's made in muffin pans. If you have a way to warm them before serving, you might like this.

Line muffin tins with 2 slices of deli ham, overlapping to cover the inside of the cup. Fill with veggies and egg whites. Bake at 350 degrees until eggs are set. They're like little omelets! You can make them ahead of time and just rewarm them.

[ennui1]

Google is your friend.

[LoLa]

Hi beach-mom. I wanted to share these muffins with you. They are seasonal and SO good!

Raspberry Lemon Cream Cheese Muffins

1/2 block cream cheese, cut into small pieces
1 1/2 cups raspberries
zest of 1/2 lemon
1 1/2 cups flour + 1tsp
1 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/4 - 1/2 cups milk
1 Tbsp vanilla
coarse sugar for muffin tops (optional)

Preheat oven to 350.

In a bowl or plastic container, toss cream cheese pieces, raspberries and lemon zest with 1 tsp flour to coat then place bowl in freezer. Mix 1 1/2 cups flour, sugar, salt and baking powder with paddle attachment in stand mixer (or whisk by hand).

Measure out 1/3 cup vegetable oil in a measuring cup and add eggs - whisk together then top with milk to make 1 cup. Add vanilla and mix well.

Add wet to dry and mix with paddle on low until just combined. Fold cream cheese/raspberry/lemon zest mixture into batter gently by hand. Divide the batter into 12 paper-lined muffin cups and (optional) sprinkle top of each muffin with coarse sugar.

Bake 15 minutes at 350, then raise oven temperature to 400 and continue to bake until golden on top, about 9-11 minutes (if not golden after 11 minutes, continue to bake, checking every 2 minutes). Remove from oven when tops are golden and cool on a rack.

[Nightowlz]

The only real difference between muffins and other quick breads is the pan you bake them in. But those little muffin cups allow for a lot more potential variation, depending on what you do at the last minute before baking.

Anything goes when it comes to varying this master recipe. See the variations below for more ways to spike the recipe.

From How To Cook Everything (Completely Revised 10th Anniversary Edition)


Muffins, Infinite Ways

Makes: 12 medium or 8 large muffins
Time: About 40 minutes

3 tablespoons melted butter or neutral oil, like grapeseed or corn, plus more for the muffin tin
2 cups all-purpose flour
1/4 cup sugar, or to taste
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk, plus more if needed

1. Heat the oven to 375°F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like.

2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, and melted butter or oil in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.

3. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill 8 cups almost to the top; pour 1/4 cup water into the empty cups.) Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

Banana-Nut Muffins. These are good with half bran or whole wheat flour: Add 1/2 cup roughly chopped walnuts, pecans, or cashews to the dry ingredients. Substitute 1 cup mashed very ripe banana for 3/4 cup of the milk. Use honey or maple syrup in place of sugar if possible.

Bran Muffins. Substitute 1 cup oat or wheat bran for 1 cup of the flour (you can use whole wheat flour for the remainder if you like). Use 2 eggs and honey, molasses, or maple syrup as the sweetener. Add 1/2 cup raisins to the prepared batter if you like.

Sour Cream or Yogurt Muffins. Reduce the baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to the dry ingredients. Substitute 11/4 cups sour cream or yogurt for the milk and cut the butter or oil back to 1 tablespoon.

Spice Muffins. Add 1 teaspoon ground cinnamon, 1/2 teaspoon each ground allspice and ground ginger, and 1 pinch ground cloves and mace or nutmeg to the dry ingredients; use 1 cup whole wheat flour in place of 1 cup all-purpose flour. Add 1/2 cup raisins, currants, dates, or dried figs to the prepared batter if you like.

Blueberry or Cranberry Muffins. Try substituting cornmeal for up to 1/2 cup of the flour: Add 1 teaspoon ground cinnamon to the dry ingredients; increase the sugar to 1/2 cup. Stir 1 cup fresh blueberries or cranberries into the batter at the last minute. You can also use frozen blueberries or cranberries here; do not defrost them first. Blueberry muffins are good with 1/2 teaspoon grated lemon zest added to the batter along with the wet ingredients. Cranberry muffins are excellent with 1/2 cup chopped nuts and/or 1 tablespoon minced orange zest added to the prepared batter.

Sweet and Rich Muffins. Like cake: Use butter and increase the quantity to 6 tablespoons (3/4 stick); increase the sugar to 3/4 cup. Use 2 eggs and decrease the milk to 1/2 cup, or more if needed. In Step 2, after mixing together the dry ingredients, cream the butter and sugar together with a wooden spoon or electric mixer and in a small bowl beat together the eggs with the milk. Add about a third of the dry ingredients to the butter-sugar mixture, then moisten with a little of the milk. Repeat until all the ingredients are used up, taking care not to over-mix. The batter should be lumpy, not smooth, and thick but moist; add a little more milk or other liquid if necessary.

Lighter Muffins. A little more work, with noticeable results: Use 2 eggs and separate them. Add the yolks as usual; beat the whites until stiff but not dry and fold in very gently at the last moment.

Coffee Cake Muffins. Mix together 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 cup finely chopped walnuts, pecans, or cashews; and 2 extra tablespoons melted butter. Stir half of this mixture into the original batter with the wet ingredients and sprinkle the rest on top before baking.

Savory Muffins. Cut the sugar back to 1 tablespoon. Add up to 1 cup of cooked minced onion or leek and shredded cheese to the batter just before baking.

https://shine.yahoo.com/shine-food/mark-bittman-muffins-infinite-ways-180900902.html

[Nightowlz]

All-Star Muffin Mix

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.

http://www.tasteofhome.com/recipes/All-Star-Muffin-Mix

[tkins]

The most requested recipes I have, are for Sour Cream Chocolate Chips Muffins, Doughnut Muffins and Cinnamon Rolls in Snap. All are really quick and easy and loved by everyone.

Sour Cream Chip Muffins

1-1/2 cups All-Purpose Flour

2/3 cup sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup (8 ounces) sour cream

5 tablespoons butter, melted

1 teaspoon vanilla extract

3/4 cup mint or semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda

and salt. 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 a toothpick inserted near the

center comes out clean. Cool for 5 minutes before removing from pan

to a wire rack. Yield: 1 dozen.

****

Doughnut Muffins

1 egg

1/3 cup cooking oil

1/2 cup milk

1 1/2 cups all-purpose flour, sifted

1/2 cup sugar

2 teaspoons Clabber Girl Baking Powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

Margarine or butter

Topping

3 tablespoons sugar

1 teaspoon cinnamon

In a mixing bowl, beat egg with fork. Add oil and milk; continue beating with a fork; set aside. In a separate bowl, sift flour, measure and sift with sugar, Clabber Girl Baking Powder, salt and nutmeg. Add to oil, egg and milk mixture; stir with fork very lightly.
Turn into greased muffin tin. Sprinkle mixture of sugar and cinnamon on top of batter before baking; Put a dot of butter on top of each.

Bake at 400 degrees F for 20 minutes.

Makes 12 medium-sized muffins

******

Cinnamon Rolls in a Snap

4-1/2 cups biscuit/baking mix

1-1/3 cups milk

FILLING:

2 tablespoons butter, softened

1/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup raisins, optional

ICING:

2 cups confectioners' sugar

2 tablespoons milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

In a large bowl, combine biscuit mix and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12-in. x 10-in. rectangle. Spread with butter. Combine the sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Meanwhile, combine the icing ingredients; spread over warm rolls. Serve warm.

Yield: 1 dozen.

****

Enjoy.

tkins

[philogirl]

OMG. You guys are so creative. I must try some of these!!

[FunkyHulaGirl]

I got this recipe a few years ago - I think from here - and every time I've made it it's been a HUGE hit!

PEACHES AND CREAM MUFFINS
(Source: Addie's Attic Bed and Breakfast)




2 c. canned peaches, drained, reserve juice (I use (1) 29 oz. can of sliced peaches in light syrup-it works out to the right amount of peaches)
4 c. all-purpose flour
2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
2 c. milk

FILLING:
1 (8 oz.) pkg. cream cheese, softened
3/4 c. granulated sugar
1 Tbsp. reserved peach juice
1 tsp. almond extract

TOPPING:
1/2 c. sugar
1 tsp. ground cinnamon

Dice drained peaches; set aside.

In a large bowl, mix flour, sugar, baking powder and salt.

In a separate bowl, combine eggs and oil. Whisk in the milk.

Combine egg and flour mixtures just until combined; fold in peaches.

For filling, beat cream cheese, sugar, peach juice and extract.

Fill greased muffin tins half full of batter. Drop 1 tsp. (a regular teaspoon, not a measuring teaspoon) of filling into the center of each muffin cup of the batter. Top with 1 1/2 Tbsp. more of the batter (I don't measure this, I just spoon the batter on top).

For topping, mix sugar and cinnamon. Sprinkle over muffins.

Bake in a preheated 350 degree oven for 20 minutes.* Serve warm. Makes 24 regular size muffins or 12 jumbo muffins. (NOTE: I get 30-32 muffins from this recipe.)

*When using the jumbo pans, bake @ 350 degrees for 30-35 minutes, or until muffins test done.

[beach-mom]

Thank you so much everyone! IDK what I'll be making, but I'm certainly going to keep all of these to use over the summer. This time it has to be easy - grab and go! I'll let you know!