ISO: ISO Muffin recipes - I'm on a muffin kick lately - What are your favorites? Here are mine:

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meryl

Well-known member
(Will post recipes for anyone who's interested):

Cherry Lime and Coconut Muffins (newest addition)

Chocolate Breakfast Muffins (King Arthur)

Blueberry Muffins (Jordan Marsh)

Medaglia D'Oro Breakfast Muffins

Baked Donut Muffins

Jam-Filled Muffins (Williams-Sonoma)

Orange Nut Muffins

Cornmeal Muffins

 
Here is another site with multiple recipes my favorite recipe is my bluberry muffins

Dianne's Homemade BLUEBERRY MUFFINS


PREHEAT OVEN 400º


Ingredients:


½ stick (1/4 cup) unsalted butter, at room temperature
1 cup sugar
¾ cup milk
1 large egg
1 ¾ cups all-purpose SIFTED flour
1 TABLESPOON all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup blueberries (preferably wild) can use frozen blueberries

Step 1

Use cooking spray and spray muffin pan (15 cups) (DO NOT TO USE PAPER CUPCAKE INSERTS)

Step 2

In a large bowl, cream the butter and the sugar until smooth and well blended.

Step 3

In a small bowl beat egg, until frothy, add to creamed mixture. Add milk, and whisk all ingredients together. Set aside.

Step 4

In a large bowl, SIFT the flour, salt and baking powder together. Stir the dry ingredients into the creamed mixture, a little at a time, until well blended.

Step 5

In a medium bowl, add the 1 TABLESPOON of flour (don’t sift), then add the blueberries, and toss together, until blueberries are coated, then stir into batter.

Step 6

Fill the greased muffin cups (no paper inserts) halfway with batter. Bake for 15 minutes, or until lightly brown on top.

Step 7

Cool blueberry muffins in pan for 5 minutes. Tilt muffin pan and gently remove muffins. Use a knife blade around any remaining muffins and lift slightly on one side and gently tilt to remove from muffin pan. Serve warm.


Note: can sprinkle sugar or confectioner’s sugar on top of warm muffins.

http://southernfood.about.com/od/muffinrecipes/Muffin_Recipes.htm

 
These are so delicious, you can't believe they are good for you

A recipe from South Africa.

Edna's 30-day muffins

2 eggs
1 1/2 cups dark brown sugar
1/2 cup oil
2 cups flour
2 1/2 tsp baking soda
2 cups wheat bran
1 pinch salt
500 g chopped dates and raisins (just over a pound)
1 tsp vanilla
2 cups milk

Mix the first three ingredients together. Add the rest of the ingredients and mix. This should be a sloppy mixture. Leave overnight in the fridge - it can be left in the fridge for up to 30 days. Fill muffin tin 3/4 full. Bake at 400 F for 10-15 minutes.

The original recipe said 500g cake mix or dates and nuts, but you can't get cake mix in the USA, and I am not fond of nuts in my food, so I use dates and raisins.

These are my husband's favorite breakfast. They keep forever in a plastic bag in the fridge or in the freezer. There is a very similar recipe in a book called RETURN TO CAMDEBOO, where the author, Eve Palmer tell of her sister not having dessert for guests one night, so she warmed these muffins and put a little brandy on them and served these for dessert, I think with cream. they really are wonderful, moist and delicious.

 
REC: Great Grains Muffins

Great Grains Muffins

1 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 salt

1 cup buttermilk
2 large eggs
1/3 cup maple syrup
1 stick unsalted butter, melted and cooled

3/4 cup quartered moist plump prunes or other dried fruits
(I used a mixed full cup of prunes and dried apricots)

Note: ( I added 1 /2 tsp fiori di sicilia to wet ingredients, not part of original recipe)

Preheat oven to 400

Butter or spray a 12 muffin cup tin, or fit with paper muffin cups, can also use a silicone muffin pan, ungreased.
Place muffin pan on baking sheet

In a large bowl, whisk together flours, cornmeal, oats, sugar, baking powder, baking soda and salt.
In a large measuring cup or bowl, whisk buttermilk, eggs, syrup, and melted butter.
Pour liquid ingredients over dry. With whisk or rubber spatula, gently, but quickly stir to blend. Don’t worry if the batter is lumpy, its ok. Stir in fruits or nuts, if using. Divide batter evenly among the muffin cups.

Bake 18-20 mins until tops are golden and thin knife inserted comes out clean.
Transfer pan to rack to cool 5 mins.
Then remove muffins to rack to further cool.

These are best eaten the day they are made, or tightly wrapped and frozen for up to one month



Dorie Greenspan, Baking from My Home to Yours

 
I'm actually afraid to try the donut muffins. Even the name makes me want them, like I'd get a

double hit of wonderfulness.

 
My favorite muffins by far are Betty Rosbottom's Brandied Applesauce Raisin muffins==>

Brandied Applesauce Raisin Muffins
(page 277 of BETTY ROSBOTTOM'S COOKING SCHOOL COOKBOOK)

1 cup raisins
1/3 cup brandy
8 Tablespoons (1 stick) unsalted butter
1 cup sugar
1 cup sweetened applesauce
1 large egg, lightly beaten
2 cups all-purpose flour
1 teaspoon baking soda
1/2teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 cup coarsely chopped walnuts
1 large apple (Granny Smith or Winesap), unpeeled, coarsely grated

1) Generously butter eighteen muffin cups (I line muffin pans with aluminum foil cupcake "papers" and end up with 20 muffins.)

2) Place the raisins in a small bowl. Heat the brandy until hot but not boiling and pour it over the raisins. Let the raisins soak in the brandy 15 to 20 minutes. (If you wish, you can soak them overnight for a stronger taste.) Note from Caryn: I usually soak the raisins overnight, stirring whenever I think of it, and I don't think the flavor is too strong at all.

3) Preheat the oven to 400 degrees F.

4) Place the butter and sugar in a small saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the applesauce. Then stir in the egg, and set aside.

5) Combine the flour, baking soda, salt, nutmeg, and cinnamon in bowl and mix well. Whisk the dry ingredients into the butter mixture, and stir just until blended. Add the raisins plus any soaking liquid, the walnuts, and the grated apple. Mix only a few seconds; the mixture will be lumpy.

6) Fill the muffin cups two-thirds full with batter, and place them on the center shelf of the oven. Bake until golden and firm, 20 minutes. Remove the muffins from the oven and unmold. Serve hot with butter or softened cream cheese. The muffins are best served hot from the oven. However, they can be baked, covered, and kept at room temperature; reheat, wrapped in foil, in a preheated 350-degree F. oven for 5 to 10 minutes.

To freeze the muffins, wrap them tightly in foil; reheat, straight from the freezer and still wrapped in foil, in a preheated 350-degree F. oven for 15 to 20 minutes or longer.

Makes 18 muffins per Betty, but I usually end up with 20.

(These freeze beautifully--I wrap the cooled muffins in foil and then slide them into Ziplock bag(s) before freezing. Enjoy! Caryn)

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91638

 
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