andreaindc
Well-known member
Have any other awesome muffin recipes you want to share?
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ISO: ISO Meryl. Made your blueberry muffins this am. They were fabulous!
- Thread starter andreaindc
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andreaindc
Well-known member
What is a baked donut muffin???
The graham cracker muffins sound like something my daughter would love, and I'd like to try the orange nut muffins, so if you could post those, it would be great. Thanks!
The graham cracker muffins sound like something my daughter would love, and I'd like to try the orange nut muffins, so if you could post those, it would be great. Thanks!
andreaindc
Well-known member
Also, do you freeze your muffins? If so, do you wrap them individually?
Andrea, it's a muffin that supposedly tastes like a donut. Some people think it does, others don't.
I didn't think it tasted like one, but my husband did - either way, it's good!
It wasn't clear whether or not you wanted the recipe, so I'll just post the graham cracker and orange nut ones. Let me know if you want this one also.
Yes, I freeze leftover muffins, individually wrapped in foil, then in a ziplock.
GRAHAM CRACKER MUFFINS
INGREDIENTS:
2 1/2 cups graham cracker crumbs
1/4 cup white sugar
2 teaspoons baking powder
1 cup whole milk (I use lowfat)
1 egg, slightly beaten
2 tablespoons honey
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). (*Decrease temperature by 25 degrees for dark pans). Grease 10 muffin cups or line with paper muffin liners.
2. In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.
Makes 10 muffins (10 servings)
www.allrecipes.com
ORANGE-NUT MUFFINS
My note: Although the orange peel/zest is optional in the glaze, I highly recommend it - It gives the glaze much more of an orange taste. I also recommend adding a small amount of zest to the batter to give the muffins a more pronounced orange flavor.
INGREDIENTS:
1-2/3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 beaten egg
1/2 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1/3 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted and cooled
1/3 cup chopped walnuts
Glaze:
1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded orange peel (optional)(Note: It's better with the orange peel)!
Orange juice, 2-3 tsp
DIRECTIONS:
Preheat oven to 400 F (375 F for dark pans).
1. In a large bowl, combine flour, granulated sugar, baking soda, baking powder and salt. Make a well in the center of flour mixture.
2. In medium bowl, combine egg, buttermilk, orange juice concentrate and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
3. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F. oven ( 375 F for dark pans) for 18 to 20 minutes or until muffins are golden. (Check them at 16 minutes). Remove the muffins from the pans.
4. In a small bowl, combine powdered sugar, orange peel and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins.
Makes 12.
*Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
BHG
I didn't think it tasted like one, but my husband did - either way, it's good!
It wasn't clear whether or not you wanted the recipe, so I'll just post the graham cracker and orange nut ones. Let me know if you want this one also.
Yes, I freeze leftover muffins, individually wrapped in foil, then in a ziplock.
GRAHAM CRACKER MUFFINS
INGREDIENTS:
2 1/2 cups graham cracker crumbs
1/4 cup white sugar
2 teaspoons baking powder
1 cup whole milk (I use lowfat)
1 egg, slightly beaten
2 tablespoons honey
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). (*Decrease temperature by 25 degrees for dark pans). Grease 10 muffin cups or line with paper muffin liners.
2. In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.
Makes 10 muffins (10 servings)
www.allrecipes.com
ORANGE-NUT MUFFINS
My note: Although the orange peel/zest is optional in the glaze, I highly recommend it - It gives the glaze much more of an orange taste. I also recommend adding a small amount of zest to the batter to give the muffins a more pronounced orange flavor.
INGREDIENTS:
1-2/3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 beaten egg
1/2 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1/3 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted and cooled
1/3 cup chopped walnuts
Glaze:
1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded orange peel (optional)(Note: It's better with the orange peel)!
Orange juice, 2-3 tsp
DIRECTIONS:
Preheat oven to 400 F (375 F for dark pans).
1. In a large bowl, combine flour, granulated sugar, baking soda, baking powder and salt. Make a well in the center of flour mixture.
2. In medium bowl, combine egg, buttermilk, orange juice concentrate and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
3. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F. oven ( 375 F for dark pans) for 18 to 20 minutes or until muffins are golden. (Check them at 16 minutes). Remove the muffins from the pans.
4. In a small bowl, combine powdered sugar, orange peel and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins.
Makes 12.
*Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
BHG
andreaindc
Well-known member
Thanks, Meryl!