MUFFINS - G/H
CHI-MUM
Garlic Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Milk ; 1 egg 3 Tablespoon
Melted margarine ; 2-3
clove Crushed
Garlic
2 tablespoon Chopped chives ; 1 Tbsp
Sugar ; 4 Teaspoon baking
Powder ; 2
cup Flour
-= Instructions =-
Reheat oven to 375oF, prepare pans. Put the first six ingredients into
a bowl & mix well. Add the remaining ingredients & blend until just
mixed. Spoon into pans and bake for 15-20 mins. Makes 12 muffins. Note:
Use these muffins in place of garlic bread. Lovely with soups etc.
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .Nutr. Assoc. : 0 0 0 0 0 0 0 0
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Generic Muffins And Variations
Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups Cake Flour [1]
1/2 teaspoon To 1 Teaspoon salt
2 tablespoon To 4 Teaspoon Sugar [2]
2 teaspoons Baking powder [3]
1 Or 2 eggs [4]
2 tablespoon To 4 Teaspoon melted
Butter [5]
3/4 cup Milk [6]
-= Instructions =-
Sift flour and measure it. Resift with salt, baking powder and sugar.
Beat the eggs in a separate bowl; add and mix the butter and milk. To mix
add the optional ingredients to the flour mixture and then beat in the
liquid ingredients to the dry ones with a few swift strokes... a minimum
of strokes; ignore the last few lumps so as not to develop and toughen
the wheat gluten. To bake fill a well greased [ or use cooking spray or
teflon if you are seeking low fat recipes ] or cup-cake paper lined
muffin pan about 2/3 full with water in any empty wells so to protect the
pan and moisten the muffins while baking. Bake at once in a pre-heated
400 deg oven for 20-25 min. Let muffins cool slightly before removing
from pan. [1] Flours: Use 1 3/4 to 1 7/8 c All-purpose flour depending
on liquids. or 1 c Whole grain or Graham flour + 1 c All-purpose flour.
or 1 1/2 c flour + 1/2 c Bran. or 1 c flour + 1 c cooked porridge or
rice. or 1 1/3 c flour + 2/3 c quick oat meal. or 1 1/2 c flour + 1/4 c
ea bran and wheat germ. or 1 c flour + 1 c corn meal [+bacon bits]. or 1
c whole wheat flour + 1/2 c wheat germ + 1/2 c soy flour + 1/4 tsp extra
baking powder [hi protein]. or 1/2 c Whole Wheat Flour + 1/3 c Bran + 1/4
c Peanut Butter + 1/3 c Peanuts, chopped. or 1 c flour + 1 c All-Bran
cereal. [2] Sugars: Use 2 tbl molasses + 1 to 2 Tbl white sugar. or 2
to 4 Tbl Orange marmalade or Pineapple jam. or 4 Tbl brown sugar. or 1/2
c molasses, reduce liquids and add all-spice. or 1/2 c honey, and reduce
liquids. [3] Leavenings: If using an acid like sour cream or buttermilk
reduce to 1 tsp and add 1/2 tsp baking soda. [4] Eggs: Substitute 2
egg whites for 1 whole egg to reduce fat. [5] Fats: Use 1 c sour
cream/yogurt instead of butter and milk, with soda and less baking powder
and perhaps extra sugar. or 2 to 4 Tbl liquid vegetable oil or melted
shortening, margarine [ or lard/bacon fat if adding bacon]. or 1/3 c skim
milk and 1 c apple sauce instead of butter and milk. [6] Liquids: Use
1 c Buttermilk with soda and less baking powder. or 1/2 c milk + 1/2 c
Apple juice and reduce sugar. or 1/2 c milk + 1/2 c orange juice + 2 Tbl
orange zest. or 1 c light cereal cream; omit the butter & 2nd egg. [7]
Additions: Add 1/4 to 1/2 c chopped nuts, dried apricots, prunes, dates,
figs, crushed pineapple, candied ginger or raisins. or 1/2 c chopped,
dried apricots + 1/4 c walnuts + 2 tsp pumpkin pie spice. or 1/2 c
chopped pecans + 1/2 tsp cinnamon [and use brown sugar]. or 1/2 c chopped
pecans + 1/4 tsp nutmeg + 1/2 c mashed banana and reduce liquids by half.
or 1 c shredded coconut. or 1/2 c chopped apples + 1/2 tsp cinnamon + 1/4
tsp ea nutmeg and cloves. or 1/2 c chopped apples + 1/2 c grated sharp
cheddar and garnish with apple slices. or 2 Tbl grated orange peel. or 1
to 2 tsp grated lemon peel. or 1/2 c mashed pumpkin + 1/4 ts Ground
cinnamon or 1 c grated carrot or diced zucchini. or 1/2 c mashed bananas
[ and reduce liquids by half] + opt'l 1/2 tsp or more cinnamon. or 1
Banana + 1/2 c grated carrots + 1 tsp Cinnamon. or 1/2 c chopped, fresh
apricots + 1/4 tsp ea cardamon and ginger. or 1 c lightly floured or
sugared blueberries or cranberries + opt'l 1/4 tsp cloves or 1 tsp
cinnamon. or 1 c lightly floured or sugared raspberries or sliced
strawberries + opt'l 1 tsp grated lemon peel. or 1 c chopped rhubarb or
half and half strawberries. or 1 c lightly floured or sugared cherries +
opt'l 1/4 tsp ginger. or 1/4 c cocoa + 1/2 c extra sugar + 1 tsp vanilla
+ opt'l 1/2 c chocolate chips, nuts or raisins. or 1/2 c butterscotch
chips + 1 c chopped apple. [8] Stuffings: Pour half the batter and
place a spoon of jam or an orange segment etc. and top off with more
batter. [9] Toppings: Garnish batter top with a cherry or orange
segment etc. before baking. or 1/4 c brown sugar + 1/4 c chopped pecans
and 1/2 t ground cinnamon mixed and sprinkled on batter. or 1/4 c brown
sugar + 1 ts Cinnamon + 1/4 ts Ground cloves + 3 Tbl butter in a small
saucepan, cover and steam over low heat for 2 min before spooning over
batter. [10] For savory rather than sweet muffins reduce sugar to 1 Tbl
and add: 1/4 to 1/2 c cooked, crumbled bacon or grated cheese. or 1/4 c
parmesan + 1/4 c parsley. or 1/4 c chopped onion + 1 Tbl dill or 1 tsp
other green herb. or 1/4 c chopped chives. or 1 c diced zucchini + 1 tsp
Italian seasoning. or 12 oz Can Green Giant Mexicorn. or slice and serve
corn meal muffins with 1/2 lb Smoked turkey breast, thinly sliced +
cranberry relish or honey mustard. Jim Weller
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .Nutr. Assoc. : 0 0 0 0 0 0 0 0
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German Cabbage Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 3/4 Cup Flour
2 teaspoons Celery seed
1 tablespoon Baking powder
2 cups Cabbage ; grated
1 teaspoon Salt
2 Eggs
1 tablespoon Sugar
3/4 cup Low-fat milk
2 teaspoons Onion flakes
6 tablespoon Butter ; melted
-= Instructions =-
Combine flour, baking powder, salt, sugar, onion flakes and celery seed
thoroughly. Add the grated cabbage and stir into the dry ingredients.
Whisk the eggs, milk and melted butter together well. Add to dry
ingredients and stir quickly, making sure it isn't over 10 sec. Spoon
into greased muffin pans and bake in preheated oven until done. bake at
400 for 20 min. makes 12 Stan Forsman
Per Serving (excluding unknown items): 488 Calories; 47g Fat (84.2%
calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber;
155mg Cholesterol; 699mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 9 1/2 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0
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German Cabbage Muffins Xcnm40a
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 3/4 Cup Flour
2 teaspoons Celery seed
1 tablespoon Baking powder
2 cups Cabbage ; grated
1 teaspoon Salt
2 Eggs
1 tablespoon Sugar
3/4 cup Low-fat milk
2 teaspoons Onion flakes
6 tablespoon Butter ; melted
12 Stan Forsman XCNM40B
-= Instructions =-
Combine flour, baking powder, salt, sugar, onion flakes and celery seed
thoroughly. Add the grated cabbage and stir into the dry ingredients.
Whisk the eggs, milk and melted butter together well. Add to dry
ingredients and stir quickly, making sure it isn't over 10 sec. Spoon
into greased muffin pans and bake in preheated oven until done. bake at
400 for 20 min. makes
Per Serving (excluding unknown items): 488 Calories; 47g Fat (84.2%
calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber;
155mg Cholesterol; 699mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 9 1/2 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0 0
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Ghostly Pumpkin Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 Egg
1 cup An pumpkin ; 16 ounces
1 teaspoon Ablespoon McCormick
Pumpkin Pie Spice
3/4 cup Up sugar
2/3 cup Up milk
2 teaspoons Ablespoons oil
1/2 cup Up chopped nuts
2 cups Ups buttermilk baking mix
-= Instructions =-
Per Serving (excluding unknown items): 66 Calories; 4g Fat (62.2% calories
from fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg
Cholesterol; 55mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.Nutr. Assoc. :
0 0 0 0 0 0 0 0 0
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Ginger - Molasses Muffins
Recipe By:
Serving Size: 40
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 teaspoon Baking soda
1 tablespoon Hot water
1 cup Room temperature butter
1 cup Sugar
1 cup Molasses
4 Separated ; room temp egg
3 1/2 Cup All purpose flour
1 teaspoon Freshly grated nutmeg
1 teaspoon Cinnamon
1 teaspoon Ground ginger
1 cup Buttermilk
1 cup Chopped pecan
1 cup Raisin
pinch Cream of tartar
4 Minutes.) Serve warm.
-= Instructions =-
(Makes about 40.) Preheat oven to 350 deg. Grease 2-inch muffin tins.
Dissolve baking soda in hot water. Cream butter with sugar until light
and fluffy, using electric mixer. Blend in molasses, yolks and soda.
Combine flour, nutmeg, cinnamon and ginger. Mix into butter alternately
with buttermilk in 3 additions each. Fold in nuts and raisins. Beat
whites with cream of tartar in another bowl until stiff but not dry. Fold
into batter. Spoon into prepared tins, filling 3/4 full. Bake until
tester inserted in center comes out clean, 20 to 25 minutes. Transfer to
racks. (Can be prepared 1 day ahead. Reheat in 350 deg. oven about
Per Serving (excluding unknown items): 75 Calories; 2g Fat (23.8% calories
from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0
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Ginger Cakes
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Shortening
1 cup Brown sugar
2 Egg ; well beaten
1 cup Molasses
4 cups Flour
1 teaspoon Soda
1 tablespoon Water ; boiling
1 teaspoon Ginger
1 pinch Salt
-= Instructions =-
Use a mixture of butter and lard for the shortening. Cream the
shortening and sugar together. Add eggs and beat thoroughly. Add the
molasses and baking soda which has been dissolved in the boiling water.
Sift the flour and ginger together and combine with other ingredients.
Mix well. Pour into well-greased muffin pans and bake at 350-F about 20
minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Per Serving (excluding unknown items): 845 Calories; 35g Fat (37.1%
calories from fat); 9g Protein; 125g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 387mg Sodium. Exchanges: 4 Grain(Starch); 7 Fat; 4 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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Ginger Cheese Gems
Recipe By:
Serving Size: 14
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups Flour ; all-purpose
1 tablespoon Baking powder
1/2 teaspoon Soda
1/2 teaspoon Salt
1/2 teaspoon Ginger ; ground
1 Egg ; well beaten
1/2 cup Molasses
1/2 cup Buttermilk
1/4 cup Butter ; or marg. melted
1 cup Cheese ; Cheddar shredded
1/4 cup Raisins ; seedless or dates
-= Instructions =-
Combine flour, baking powder, soda, salt, and ginger in large mixing
bowl. Mix egg, molasses, and buttermilk together, and add to dry
ingredients along with melted butter, shredded chees, and raisins. Mix
only until dry ingredients are moistened. Fill greased muffin pans
two-thirds full. Bake at 400 degrees for 12 to 15 minutes. SOURCE:
Southern Living Magazine, November 1972. Typos by Nancy Coleman.
Per Serving (excluding unknown items): 112 Calories; 1g Fat (4.7% calories
from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 14mg
Cholesterol; 129mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0
0 0 0 0 0 0 0 0
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Ginger Cheese Muffins
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups Flour
3 teaspoons Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Ginger
1/4 teaspoon Salt
1 Egg ; well beaten
1/2 cup Milk
1/2 cup Molasses
4 tablespoon Melted shortening
3/4 cup Grated cheese
-= Instructions =-
Prize winning recipe Sift flour, measure, and sift with salt, ginger,
baking soda, and baking powder. Combine egg, milk, and molasses. Add to
dry ingredients, stirring constantly. Beat only until smooth. Add
shortening, and fold in grated cheese. Fill well-oiled muffin tins 2/3
full. Bake in hot oven (425 F) 10-15 minutes. 16 servings. Mrs. Bernice
Owens, Venue, PA.
Per Serving (excluding unknown items): 296 Calories; 6g Fat (17.7%
calories from fat); 9g Protein; 52g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 494mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0
0 0 0 0 0
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Ginger Maple Crumb Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
Crumb topping ; 1/2 Cup
All-purpose flour
1/3 cup Toasted wheat germ
1/3 cup Oats ; quick or old
Fashioned) ; uncooked
1/3 cup Light brown sugar ; packed
1/4 cup Cold butter ; unsalted
Cut i
Nto pieces ; muffin-
1 Cup
Buttermilk
1/3 cup Oats ; quick or
Old-fashioned
) ; uncooked
1 Egg
2/3 cup Maple syrup
1/3 cup Unsalted butter ; or
Melted
1/2 cup Vegetable oil
1 3/4 Cup All-purpose flour
1/3 cup Toasted wheat germ
1 teaspoon Baking soda
1/2 teaspoon Salt
2 1/2 Teaspoon Ground ginger
1 teaspoon Ground cinnamon
1 teaspoon Ground allspice
1/2 teaspoon Ground cardamom
-= Instructions =-
Recipe by: Daily Bulletin, Ontario, CA Grease 12 medium muffin cups or
spray bottoms only with no-stick cooking spray. For topping, mix flour,
wheat germ, oats and brown sugar in medium bowl. Add butter. Rub butter
and dry mixture together with fingertips, forming coarse crumbs; set
aside. For muffins, combine buttermilk and oats in medium bowl; let stand
for 5 minutes. Add egg, syrup and butter; mix well. In separate bowl,
combine flour, wheat germ, baking soda, salt and spices; mix well. Add
buttermilk mixture all at once to dry ingredients; stir just until dry
ingredients are moistened. Fill muffin cups almost full. Sprinkle about 1
Tbs topping over each muffin, patting gently.* Bake 10 minutes. Reduce
heat to 350 F. Bake 15 minutes more, until topping is golden brown and
wooden pick inserted into center of one muffin comes out with a few moist
crumbs clinging to it. Cool 5 minutes in pan on cooling rack. Remove from
pan. Serve warm. Makes 12 muffins. * Note: Freeze extra topping in
resealable freezer bag. Use as a topping for fruit crisps, coffee cakes
and muffins. These muffins were created through the joint efforts of Mani
Niall of Los Angeles and Ken Haedrich of New Hampshire. The muffin is
dubbed the Have A Heart Muffin and will be sold through Mani's Bakery
with the proceeds benefiting Share Our Strength (anti-hunger
organization). The project was sponsored by Kretschmer Wheat Germ.
Per Serving (excluding unknown items): 174 Calories; 10g Fat (51.1%
calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0
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Ginger Spice Muffin Mix With Recipe
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 3/4 Cup Flour
2 tablespoon Sugar
2 tablespoon Brown sugar
3 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ginger
1/4 teaspoon Cloves MUFFINS:
1 pk Mix
1/4 cup Butter ; melted
1 Egg
1 teaspoon Vanilla
1 cup Milk
-= Instructions =-
Mix: Combine all ingredients and store in an airtight container.
Ginger Spice Muffins: Preheat oven to 400. Combine all ingredients and
stir just till moistened. Batter will be lumpy. Fill greased muffin cups
2/3 full and bake 15 minutes until golden. Source: The Perfect Mix by
Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94
Per Serving (excluding unknown items): 2899 Calories; 13g Fat (4.0%
calories from fat); 14g Protein; 705g Carbohydrate; 4g Dietary Fiber;
220mg Cholesterol; 3452mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean
Meat; 1 Non-Fat Milk; 2 Fat; 45 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0
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Ginger-banana Muffins
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
3/4 cup Canola oil
2/3 cup Sugar
1/3 cup Finely chopped ; peeled
Fresh
Ginger
2 1/2 Cup Very rip banana
Puree
3 Eggs
1 cup Cake flour
1 cup Whole wheat pastry flour
1/2 cup Oat bran
3/4 teaspoon Salt
1/2 teaspoon Baking soda
-= Instructions =-
Preheat oven to 375 degrees F. Mix wet ingredients in a bowl. Beat
until creamy and smooth. Whisk the dry ingredients in a large bowl. Add
the wet ingredients to the dry and fold carefully with a rubber spatula
until just blended. Scoop into lined or greased muffin tins, nearly
filling them. Bake 15-20 minutes. Makes 24 muffins. Based on a recipe
in the Breakfast Book by Marion Cunningham, these are scrumptious.
From: Bailey's Mills Bed & Breakfast Reading, Vermont From: Trish
<tris...@yahoo.Com> Date: Tuesday, June 01, 1999 1:07 Am MM by Helen
Peagram
Per Serving (excluding unknown items): 725 Calories; 47g Fat (53.8%
calories from fat); 12g Protein; 78g Carbohydrate; 6g Dietary Fiber; 140mg
Cholesterol; 916mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 9
Fat; 2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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Gingerbread Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Shortening
1 cup Sugar
1 cup Molassas
4 Eggs
2 teaspoons Baking soda
1 cup Buttermilk
4 cups All-purpose flour
2 teaspoons Ground ginger
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
1/2 cup Pecans ; chopped
1 cup Raisins
-= Instructions =-
In a mixing bowl cream the shortening and sugar until light and fluffy.
Stir in the molasses, then add the eggs one at a time beating well after
each. Dissolve the soda in a cup with the buttermilk. In a separate
bowl combine the flour with the spices and add to the creamed mixture
alternately with the buttermilk. Stir in the pecans and raisins. Store
the batter in an airtight container in the refrigerator. When ready to
bake fill greased muffin cups 2/3 full. Bake in a 350 degree oven for
about 20 minutes or until done. To bake unchilled, reduce baking time to
l5 minutes. Batter may be stored for several weeks in the refrigerator.
Makes about 6 dozen muffins.
Per Serving (excluding unknown items): 465 Calories; 22g Fat (42.5%
calories from fat); 8g Protein; 60g Carbohydrate; 2g Dietary Fiber; 63mg
Cholesterol; 252mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0 0 0 0
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Gingerbread Rice-bran Muffins -
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Rice bran
1/4 cup Raisins
3/4 cup All-purpose flour or
Whole-wheat flour
1/2 cup Hot water
1/2 tablespoon Baking powder
3/4 cup Molasses
3/4 teaspoon Ginger
2 tablespoon Corn syrup
3/4 teaspoon Cinnamon
2 Egg whites
-= Instructions =-
This recipe is from the 8-Week Cholesterol Cure Cookbook by Robert E.
Kowalski, pg290. The only change I made was 2 Tbsp corn syrup instead of
2 Tbsp canola oil. Oh, AND this is the only ff muffin recipe I have made
where the muffins don't stick to the paper cups when you eat them right
out of the oven! makes 12 Preheat oven to 425 degrees. Mix dry
ingredients, including raisins, together in a large bowl. Mix moist
ingredients in a blender and then add to dry ingredients. Pour batter
into muffin pans lined with paper baking cups. Bake about 13 minutes.
Per muffin: calories protein carbos fat chol sodium 146.89 3.16 30.98
2.26gm 0 71.51mg 7.9% 84.36% 13.86% Date: Sun, 25 Sep 94 13:37:20 CDT
From: Jessica Shawl <jsh...@eecs.ukans.edu> Converted to MM format by
Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 10 Jun 99
Per Serving (excluding unknown items): 805 Calories; 9g Fat (9.3% calories
from fat); 8g Protein; 198g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 436mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 2 Fat; 11 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
0 0
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Gingered Pear Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 large Ripe ; but not soft pear
2 tablespoon Crystallized ginger
1/3 cup Apple *OR* Pineapple juice
1/4 cup Melted margarine ; cooled
1 large Egg ; beaten
2 cups All purpose flour
1/4 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
-TOPPING-
1 teaspoon Sugar
1/4 teaspoon Cinnamon
-= Instructions =-
In a food processor or blender, combine pear and ginger. Process until
chopped finely, but NOT pureed. Combine with the juice, margarine and
egg. In a large bowl, combine dry ingredients. Add pear mixture and
stir JUST until blended. Spoon batter into greased OR paper lined
muffin tins to fill three quarters full. Combine topping ingredients
and sprinkle evenly over tops of muffins. Bake in preheated 375 degree
oven for 25 minutes OR until golden. Heartstone Cookbook == Typed
but not tested == == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Per Serving (excluding unknown items): 1547 Calories; 1g Fat (0.3%
calories from fat); 1g Protein; 399g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1656mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 26 1/2
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Gingersnap Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 1/4 Cup Whole wheat flour
1 tablespoon Baking powder
1/2 teaspoon Salt
2 tablespoon Brown sugar
1 teaspoon Ginger
1/2 teaspoon Cinnamon
1/4 teaspoon Ground cloves
1/2 cup Raisins
1/2 cup Dates ; chopped
1 1/4 Cup 100% bran cereal
1/2 cup Skim milk
1/4 cup Molasses
1 large Egg
2 tablespoon Peanut oil
-= Instructions =-
Stir together flour, baking powder, salt, brown sugar, spices, raisins,
and dates in a large mixing bowl. Set aside. Measure bran cereal into a
large measuring cup and combine with milk. Let stand for 2 minutes. In
another measuring cup mix molasses, egg and peanut oil together until
blended. Combine with cereal and milk mixture. Pour the wet ingredients
into the large mixing bowl with the dry ingredients and stir only until
all is combined and moistened. Spray a muffin tin with cooking spray or
line with baking cups. Portion the batter evenly into cups. Bake at 400
degrees for 18-20 minutes or until tests done. Per muffin: 165
calories, 23 m cholesterol, 5 g dietary fibre, 3 g fat, 297 mg sodium.
From "The T Factor Diet" book
Per Serving (excluding unknown items): 464 Calories; 36g Fat (69.1%
calories from fat); 2g Protein; 35g Carbohydrate; trace Dietary Fiber;
16mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 7 Fat; 2 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0
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Glazed Raspberry Streusel Muffins
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/4 cup Plain yogurt
1/3 cup Sugar
1 Egg
2 1/3 Cup All-purpose flour
1 tablespoon + 1 tsp. baking powder
1/2 teaspoon Salt
1 cup Skim milk
1/2 teaspoon Vanilla extract
1/2 cup Fresh red raspberries
1/4 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Ground cinnamon
1 tablespoon Margarine
-GLAZE-
3 tablespoon Lemon juice
1 cup Powdered sugar
-= Instructions =-
Cream yogurt and 1/3 c. sugar together, beating at medium speed with an
electric mixer until light and fluffy. Add egg, beating well. Combine
the flour, baking powder and salt. Add to creamed mixture alternately
with milk,, stirring well after each addition. Stir in vanilla extract
and fold in raspberries. Spoon batter into greased muffin pan, filling
two-thirds full. Combine the sugar, flour, cinnamon and margarine with
a pastry blender until mixture resembles crumbs. Sprinkle on top of
muffin batter. Bake at 375 F. for 25 to 30 minutes or until golden brown.
Remove from pans immediately and cool on wire rack. Combine
ingredients for glaze. When muffins are cool, drizzle glaze on top.
Recipe developed by Laura McLaughlin of Gainesville, FL, who won the
grand prize in the healthful bread and dessert category. From: Cathy
Harned Date: 07 May 94
Per Serving (excluding unknown items): 374 Calories; 16g Fat (37.6%
calories from fat); 4g Protein; 57g Carbohydrate; 1g Dietary Fiber; 33mg
Cholesterol; 392mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Glazed Strawberry Lemon Streusel Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
-MUFFINS-
1/2 cup Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Milk
1/2 cup Melted Butter Or Margarine
1 Egg
1/2 cup Quartered Fresh
Strawberries
1 teaspoon Grated Lemon Peel
-= Instructions =-
Per Serving (excluding unknown items): 103 Calories; 1g Fat (7.6% calories
from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 17mg
Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0
0 0 0 0 0 0 0 0 0
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-= Exported from BigOven =-
Glenn's Cheese Biscuits
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Biscuits
-= Ingredients =-
2 cups Flour
1 tablespoon + 1 Teaspoon baking
Powder
1/2 teaspoon Salt ; optional
1/3 cup Shortening ; melted
3/4 cup Milk
1/2 + 1/3 cup cheese ; grated
Cheddar
-= Instructions =-
Put all the dry ingredients in a bowl. Mix and then make a well in the
middle. Combine the melted margarine and milk together and then pour into
the middle of the flour mixture. Fold until mixed and place in muffin
tins or papers. Sprinkle the remaining 1/3 cup cheese over the individual
muffins. Bake at 425F for about 10-12 minutes. This recipe came from
Glenn (my youngest) when he was in grade 2 or 3. They are really quick
and easy, and can be made to extend your meal if you have company show
up! Origin: Glenn Stevens (1981) Shared by: Sharon Stevens, Jan/95.
From: Date:
Per Serving (excluding unknown items): 256 Calories; 2g Fat (7.7% calories
from fat); 8g Protein; 50g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 24mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 1/2
Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0
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Golden Cornbread
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Quickbreads
-= Ingredients =-
1/2 cup Quick mix
3/4 cup Yellow cornmeal
4 teaspoons Sugar
1 Egg ; slightly beaten
1 cup Milk or water
-HONEY BUTTER-
1 cup Butter ; softened
1 1/4 Cup Honey
1 Egg yolk
-= Instructions =-
Preheat oven to 400. Butter an 8" square pan. In a medium bowl, combine
quick mix, cornmeal and sugar. Mix well. Combine egg and milk or water in
a small bowl. Add half of egg mixture to dry ingredients. Blend well. Add
remaining egg mixture and blend well. Spread evenly in prepared pan. Bake
25 to 30 minutes, until golden brown. Cut into 2 inch squares. Serve hot
with honey butter. HONEY BUTTER: Combine butter, honey and egg yold in a
deep bowl. Beat with electric mixer for 10 minutes. Store in
refrigerator. Variations: BLUEBERRY CORNBREAD: Add 1 cup fresh or
partially thawed, drained frozen blueberries to cornbread batter. Stir
gently to blend. CHEESE CORNBREAD: Add 2/3 cup grated cheddar cheese and
2/3 cup drained whole kernal corn to batter in pan. Stir gently to blend.
CORNBREAD MUFFINS: Butter muffin pans. Fill 2/3 full with cornbread
batter. Bake 15 to 20 minutes, until golden brown.
Per Serving (excluding unknown items): 63 Calories; 1g Fat (12.4% calories
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 27mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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Golden Cornbread Or Muffins (& Variations)
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Quick Mix ; recipe
3/4 cup Yellow cornmeal
4 teaspoons Sugar
1 Egg
1 cup Milk or water
Blueberries ; optional
Cheese ; optional variation
Kernal corn ; opt.
Variation)
-= Instructions =-
Preheat oven to 400 F. Spray an 8" pan with cooking spray. Combine dry
ingredients in a medium bowl and wet ingredients in a seperate, small
bowl. Add liquids all at once to dry ingredients and stir just until
moistened; batter will be lumpy. Pour into prepared pan and bake 25 to 30
minutes, until golden brown. Cut in 2" squares. For muffins, fill
greadmuffin pans 2/3 full and bake 15 to 20 minutes. Variations: Gently
stir in 1 cup of fresh or partially thawed, drained frozen blueberries,
OR 2/3 cup cheddar cheese and 2/3 cup whole kernal corn. From:
_Make-A-Mix Cookery_, 1978 (o.p.) from the library of Linda Shogren
(TE...@geniegeis.com)
Per Serving (excluding unknown items): 64 Calories; 1g Fat (10.9% calories
from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg
Cholesterol; 7mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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-= Exported from BigOven =-
Gomer Pyle's Banana Bread
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Quickbreads
-= Ingredients =-
1 cup Butter or Oil
2 1/2 Cup All-Purpose
Flour ; sifted
2 cups Sugar
4 Eggs - beaten well
6 Bananas - mashed ; or 7
1 teaspoon Salt
2 teaspoons Baking Soda
1/2 cup Chopped Macadamia Nuts
-= Instructions =-
Grease 2 large loaf pans or 5 small one. Cream the butter with the
sugar. Add the eggs and beat well. Add the mashed bananas, stirring to
blend. In a seperate bowl sift together the dry ingredients. Fold the dry
ingredients into the batter, mixing well. Add the macadamian nuts. Pour
the batter into the pans. Bake in a 350" oven for 50 to 60 minutes, or
until done. For muffins, fill 12 muffin cups 3/4 full and bake in a
350" oven for : 35 to : 45 minutes. Makes 2 large loaves, 5 small
loaves, or 12 large muffins. Source: Aunt Bee's Mayberry Cookbook by
Jim Nabors - Cast Member From: Daniel Reemes Date: 06-27-93 From:
Rich Byrnes <rbyr...@ford.Com> Date: Wed, 14 Oct 1998 11:22:33 ~0400
Per Serving (excluding unknown items): 2018 Calories; 49g Fat (21.1%
calories from fat); 6g Protein; 409g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 4656mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
9 1/2 Fat; 27 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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Gomer's Banana Bread Pyle > Mayberry
Recipe By:
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Quickbreads
-= Ingredients =-
1 cup Butter or oil
2 cups Sugar
4 Eggs ; beaten well
6 Bananas ; mashed to 7
2 1/2 Cup Sifted all
Purpose flour
1 teaspoon Salt
2 teaspoons Baking soda
1/2 cup Chopped Macadamia nuts
-= Instructions =-
Grease 2 large loaf pans or 5 small ones. Cream the butter with the
sugar. Add the eggs and beat well. Add the mashed bananas, stirring to
blend. In a separate bowl, sift together the dry ingredients. Fold the
dry ingredients into the batter, mixing well. Add the macadamia nuts.
Pour the batter into the pans. Bake in a 350F oven for 50-60 minutes, or
until done. For muffins, fill 12 muffin cups 3/4 full and bake in a
350F oven for 35-45 minutes. Makes 2 larger loaves, 5 smaller loaves, or
12 large muffins. Submitted by: Jim Nabors - cast member Mayberry RFD
(Played Gomer Pyle) Origin: Aunt Bee's Mayberry Cookbook. Shared by:
Sharon Stevens, Nov/94.
Per Serving (excluding unknown items): 1009 Calories; 25g Fat (21.1%
calories from fat); 3g Protein; 204g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 2328mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5
Fat; 13 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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Good-for-you Apple Bran Muffins W/ Walnuts & Orange Zest
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Walnuts ; chopped
1 tablespoon Butter
1/4 teaspoon Salt
1/2 cup Oat bran
3/4 cup Unbleached all-purpose
Flour
1/3 cup Nonfat dry milk
3/4 cup Dark brown sugar ; packed
1 tablespoon Cinnamon
2 teaspoons Salt
1 tablespoon Baking powder
1 large Carrot ; grated
1 Granny Smith apple ; peeled
Coarsely chopped
Zest of 2 oranges
1 large Egg
2 large Egg whites
1 cup Buttermilk
1/4 cup Canola oil
3 tablespoon Canned crushed
Pineapple ; drained
Nonstick cooking spray
-= Instructions =-
1. Arrange shelf just below the center of oven and preheat the oven to
350 F. 2. Roast the walnuts on a baking sheet for 10 to 12 minutes.
While the nuts are hot, stir in the butter and sprinkle with salt. Set
aside. 3. Raise the oven temperature to 450 F. 4. Combine the oat
bran, flour, dry milk, brown sugar, cinnamon, salt, and baking powder in
a large mixing bowl. Work any lumps out of the sugar with your fingers if
necessary. Add the grated carrot, orange zest, and nuts. Stir to combine.
5. Beat together the egg, egg whites, buttermilk, oil, pineapple, and
vanilla in a medium mixing bowl. Pour the wet mixture into the dry
mixture and stir to combine. 6. Spray a standard-size muffin tin with
Pam, grease well, or use paper liners. Spoon 1/3 cup muffin batter into
each cup; this should just fill each cup to the brim. You willl have
enough to fill a 12-muffin pan with enough batter left for a few more
muffins. If filling two or three cups in a six- muffin pan, fill the
empty spaces with water so that they will not burn. Bake until browned,
about 20 to 25 minutes. Tap the sides of the pan on the counter to loosen
the muffins and turn out onto a rack to cool. Serve warm or at room
temperature. Makes 14 muffins. NOTE: There is no vanilla listed in
the ingredients list for this recipe, but it is mentioned in the
directions. Use your judgment here. I would try about 1 tsp. and see how
that works out. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA
[ksb...@aol.com] Recipe by: Cookwise - Shirley Corriher ~*-*-*-MM by
Helen Peagram-*-*-*- by KSB...@aol.com on Jan 25, 1999, converted by
MM_Buster v2.0m.
Per Serving (excluding unknown items): 3477 Calories; 234g Fat (55.4%
calories from fat); 92g Protein; 333g Carbohydrate; 36g Dietary Fiber;
452mg Cholesterol; 6958mg Sodium. Exchanges: 7 1/2 Grain(Starch); 5 1/2
Lean Meat; 1 1/2 Vegetable; 1 Fruit; 2 1/2 Non-Fat Milk; 44 Fat; 11 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Good-for-you Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Oats
3/4 cup Flour ; whole wheat
1/2 cup Flour
1/2 cup Sugar ; brown packed
3 tablespoon Oat bran
1/2 teaspoon Baking powder
-= Instructions =-
+++ end sample +++++++++++++++++++++++++++++++++++++++++++++++ As it
stands, MM won't import this recipe, because it can't recognize the
header line with all those leading spaces. After I run the saved
message file through MMCONV to extract/ convert the recipes, the header,
Title, Categories and Yield lines are fixed, and MM will accept it, but
it has trouble with the ingredients. Here are the same lines as above
from an export of the recipe after I loaded it into MM, plus some of the
Direction lines to show another part of the same problem... +++ sample
of recipe as exported after loading +++++++++++++ From: Greg Mayman
Date: 09 Aug 98
Per Serving (excluding unknown items): 176 Calories; 3g Fat (12.9%
calories from fat); 8g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 65mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
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Grand Marnier Cranberry Muffins
Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 1/4 Cup Orange juice
1/4 cup Grand Marnier liqueur
3/4 cup Canola oil
2 cups Cranberries ; chopped
2 1/2 Cup Flour
1 cup Whole-wheat flour
1/2 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon Orange zest ; chopped
4 Egg whites
-= Instructions =-
Preheat the oven to 400 F. Combine the orange juice, Gran Marnier
Liqueur, and the oils, set aside while you prepare the batter. In a large
bowl, combine the flours, sugar, baking powder, salt, and orange zest. In
another large bowl, beat the egg whites until frothy. Combine the juice
mixture with the egg whites. Add the egg mixture and the cranberries to
the flour mixture, stirring just until moist. Using a 1/4 cup measure,
divide the batter among 24 muffin cups with paper liners. Bake for 25
minutes or until puffed and golden-brown. From: Killer Pancake by Diane
Mott Davidson Typed by: Bob White From: Home Cooking
Per Serving (excluding unknown items): 129 Calories; 7g Fat (47.0%
calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Grandma's Strawberry Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Coarsley chop strawberries
3/4 cup Sugar ; divided
1 3/4 Cup Flour
1/2 teaspoon Baking soda
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
2 Eggs ; beaten
1/4 cup Butter or marg ; melted
1 teaspoon Vanilla extract
-= Instructions =-
In a small bowl combine strawberries and 1/2c sugar. Set aside 1 hour.
Drain and reserve liquid and strawberries separately. Combine flour,
baking soda, nutmeg and salt. Set aside. In medium bowl mix eggs,
butter, vanilla, remaining 1/4c sugar and liquid from strawberries. Add
flour mixture, stir until just combined. Fold in reserved strawberries.
Spoon into 12 greased or lined muffin tins. Bake 425 for about 20
mins. Grandma's note: I used 1/2c sugar From Grandma Lawton Typed by
Lisa Greenwood
Per Serving (excluding unknown items): 16 Calories; trace Fat (23.3%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1162mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0
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Granola Bran Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Coconut
1/2 cup Chopped nuts
1 cup Boiling water
2 1/2 Cup Whole bran cereal
2 Beaten eggs
2 cups Buttermilk or sour milk
1/2 cup Oil
1/2 cup Chopped apple
2 cups Flour
1 cup Sugar
1/2 cup Quick oats
1/2 cup Wheat germ
2 teaspoons Baking soda
1/2 teaspoon Salt
1 cup Raisins
-= Instructions =-
Pour water over cereal and cool. Stir in next 4 ingredients. Combine
dry ingredients and stir into bran mixture. Add last 3 ingredients. Spoon
into 36 greased muffin tins. Bake at 400 degrees for 22 minutes. (from
GOURMET.TXT, Food & Wine Library, GEnie) Gail
Per Serving (excluding unknown items): 3906 Calories; 171g Fat (38.2%
calories from fat); 57g Protein; 566g Carbohydrate; 33g Dietary Fiber; 0mg
Cholesterol; 3637mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean
Meat; 8 1/2 Fruit; 31 1/2 Fat; 13 1/2 Other Carbohydrates.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Granola-buttermilk Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
-MM BY HELEN PEAGRAM-
1 Egg
1/2 cup Packed brown sugar
1/3 cup Shortening
1 cup Buttermilk
1/2 cup Granola ; any flavor
Slightly crushed
1 1/4 Cup All-purpose flour
1 teaspoon Salt
1 teaspoon Baking powder
1/2 teaspoon Baking soda
-= Instructions =-
Heat oven to 400 F. Grease bottoms of 12 medium muffin cups., 2 1/2x1
1/4". Beat in brown sugar, shortening and buttermilk thoroughly. Stir in
remaining ingredients just until flour is moistened (batter will be
lumpy). Fill muffin cups 3/4 full. Bake until light brown, 20-25 minutes.
Immediately remove from pan; serve warm. Makes 12 muffins. Betty Crocker
Party Food's Cookbook #13, p. 72 MC formatting by bobb...@acd.net
ICQ#2099532 Recipe by: Betty Crocker Party Food's Cookbook #13, p. 72
by Roberta Banghart <bobb...@acd.net>,
Per Serving (excluding unknown items): 99 Calories; 6g Fat (55.7% calories
from fat); 1g Protein; 10g Carbohydrate; 0g Dietary Fiber; 16mg
Cholesterol; 300mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat;
1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Great Bran Muffins
Recipe By:
Serving Size: 15
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Boiling water
1 cup Bran
1/2 teaspoon Baking soda
1/2 cup Margarine
2 1/2 Cup Flour
2 teaspoons Salt
1/2 cup Brown sugar
2 cups Bran
2 Eggs
Raisins and/or nuts
-= Instructions =-
In a large pot, put water and marg. Add 1 cup bran. In a large bowl,
beat eggs, brown sugar, and 2 cups sour milk. Add bran mixture, dry
ingredients and 2 cups bran. Stir to moisten. Add raisins and or nuts.
Fill muffin papers and bake at 400 for 15 to 20 minutes. Makes 30 medium
muffins. From: Helen Peagram ~--
Per Serving (excluding unknown items): 142 Calories; 7g Fat (39.8%
calories from fat); 3g Protein; 22g Carbohydrate; 5g Dietary Fiber; 25mg
Cholesterol; 495mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Green Meadows Six-week Bran Muffins
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
5 cups All purp- flour
3 cups Sugar
5 teaspoons Baking soda
4 Eggs
2 teaspoons Salt
1 cup Veg. oil
2 teaspoons Ground allspice
1 quart Buttermilk
15 ounces Box bran flakes w/raisins
2 teaspoons Vanilla
-= Instructions =-
Using the largest bowl you have, combine the first four ingredients.
Add the bran flakes and sugar, and mix. In a mixer bowl, beat the eggs.
Add the oil, buttermilk, and vanilla to the eggs and blend. Pour the egg
mixture over the flour mixture and stir well. Transfer the batter to a
large plastic container that has a tight-fitting cover, and store in the
refrigerator until ready to use. This batter will keep for 6 weeks. (Date
the container the day you make the muffins) When ready to bake, do not
stir batter when dipping out to fill the muffin pan. To bake, preheat the
oven to 375 F. Using about 1/2 cup batter for each, drop the batter into
paper-lined muffin tins. Bake the muffins for 20 min, or until the top
springs back when touched with your finger. From: Cooking From Quilt
Country Shared By: Pat Stockett
Per Serving (excluding unknown items): 503 Calories; 4g Fat (7.8% calories
from fat); 9g Protein; 109g Carbohydrate; trace Dietary Fiber; 130mg
Cholesterol; 1969mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 1/2 Fat; 6 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0
0 0 0 0 0 0 0
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Green Onion And Caraway Muffins
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup All-purpose flour
2/3 cup Chopped green onions
2 teaspoons Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Each baking soda ; salt
And pepper
1/2 teaspoon Caraway seeds or dried
Rosemary ; crushed
1 cup Buttermilk
1/4 cup Vegetable oil
1 Egg ; lightly beaten
2/3 cup Shredded Monterey Jack
Cheese
-= Instructions =-
In bowl, combine flour, onions, sugar, baking powder, baking soda,
salt, pepper and caraway seeds. Combine buttermilk, oil and egg; pour
over dry ingredients and stir just until moistened. Spoon into 8 greased
or paper-lined muffin cups. Sprinkle cheese evenly over tops. Bake in
center of 375 F oven for 20 to 25 minutes or until golden and firm to the
touch. Let cool in pan on rack for 5 minutes; serve warm. (Make ahead:
Store in airtight container for up to 1 day for freeze for up to 2
weeks.) Yield: 8 muffins Typed in MMFormat by cjha...@email.msn.com
Source: Canadian Living Meals in Minutes From: Cjha...@email.Msn.Com
Per Serving (excluding unknown items): 165 Calories; 7g Fat (39.9%
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 156mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0 0 0 0 0
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-= Exported from BigOven =-
Gwennyth's Bran Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups Unprocessed bran
1 cup Wholemeal flour
1 teaspoon Bicarbonate of soda
1/2 teaspoon Baking powder
3/4 cup Golden ; light corn syrup
1 cup Milk
1 teaspoon Fresh rosemary leaves
Finely chopped
-= Instructions =-
Melt the syrup in the milk. Chop the rosemary leaves very fine. In a
bowl, combine the bran and the flour sifted with the soda and baking
powder. Fold in the melted sysup and milk mixture, then the rosemary,
until well blended together. Spoon into buttered muffin pans and bake in
a moderate oven for 15 to 20 minutes. Slice in half and serve buttered
and hot, or warm. Hemphill's Book Of Herbs.
Per Serving (excluding unknown items): 153 Calories; 8g Fat (47.7%
calories from fat); 8g Protein; 12g Carbohydrate; trace Dietary Fiber;
33mg Cholesterol; 364mg Sodium. Exchanges: 0 Grain(Starch); 1 Non-Fat
Milk; 1 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0
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Ham-and-cheese Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 3/4 Cup Flour
1/3 cup Rye Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 tablespoon Light Brown Sugar
1/3 cup Cooked Ham ; finely chopped
1/2 cup Swiss Cheese ; shredded
1 large Egg ; lightly beaten
1 cup Milk
1/4 cup Vegetable Oil
3/4 teaspoon Spicy Brown Mustard
1/2 teaspoon Worcestershire Sauce
3 dr Hot Sauce
-= Instructions =-
Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make
a well in center of mixture. Combine egg and next 5 ingred.; add to dry
ingred., stirring just until moistened. Spoon into greased muffin pans,
filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans
immediately. Yield: 1 dozen.
Per Serving (excluding unknown items): 145 Calories; 8g Fat (45.7%
calories from fat); 4g Protein; 16g Carbohydrate; 1g Dietary Fiber; 25mg
Cholesterol; 1702mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0
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Happy Joe's Sour Cream Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
3 cups Sugar
1/2 pound Margarine
1/2 teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Vanilla
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
4 Eggs
1 cup Sour cream
1/2 cup Milk
4 cups All purpose flour
-= Instructions =-
Mix sugar, margarine, salt, nutmeg, vanilla, baking soda and cinnamon
together for two minutes. Add eggs, sour cream, milk and flour and mix
again for another two minutes. Scrape down bowl sides and mix for another
minute. Fill muffin pans or loaf/cake pans 2/3 full. Bake at 375 degrees
until center is firm. If you desire, you can fold raisins, cherries,
apples, nuts, blueberries, dates or any other fruits to the batter before
spooning into muffin tins. From: Uk Recipe Archive
Per Serving (excluding unknown items): 4836 Calories; 255g Fat (46.5%
calories from fat); 36g Protein; 625g Carbohydrate; 2g Dietary Fiber;
867mg Cholesterol; 4878mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean
Meat; 1 Non-Fat Milk; 49 Fat; 40 Other Carbohydrates.Nutr. Assoc. : 0 0 0
0 0 0 0 0 0 0 0
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Hawaiian Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Margarine
1 cup Sugar
2 Eggs
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
-= Instructions =-
: 1 can Crushed pineapple; undrained : 1 c Mashed bananas 1/3 c Orange
juice : 1 c Nuts; chopped Cream margarine and sugar until light and
fluffy. Add eggs and beat well. Sift together flour, baking powder,
baking soda and salt. Stir into creamed mixture and add pineapple,
bananas and orange juice. Stir well. Add nuts. Spoon batter into muffin
tins lined with paper cups, filling 3/4 full. Bake at 350 degrees F. for
35 to 40 minutes. Source: Tres Bien Recipes. Sue Klapper, Prodigy
Judi's Note: This does not specify what size can of pineapple to use, but
my guess is the small 8-oz can would work very well. From the MM
database of Judi M. Phelps. jph...@slip.net or jph...@best.com From:
Date:
Per Serving (excluding unknown items): 2632 Calories; 102g Fat (34.7%
calories from fat); 38g Protein; 395g Carbohydrate; 7g Dietary Fiber;
374mg Cholesterol; 6615mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2
Lean Meat; 19 Fat; 13 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
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Hazelnut, Orange & Yogurt Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
-TOPPING-
2 tablespoon Granulated sugar
2 tablespoon Finely chopped
Hazelnuts ; roasted Oregon
Hazelnuts)
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
-MUFFINS-
1 3/4 Cup All-purpose white
Flour
1/2 cup Granulated sugar
1 1/4 Teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/8 teaspoon Ground nutmeg
1/2 cup Roasted & chopped hazelnuts
Oregon hazelnuts
1 large Egg
1/2 cup Vegetable oil
1/2 cup Plain yogurt
1/3 cup Orange juice concentrate
1/2 cup Raisins ; optional
-= Instructions =-
In small bowl, mix topping ingredients until well blended. Set aside.
In small mixing bowl, whisk together flour, sugar, baking powder, baking
soda, salt and nutmeg. Stir in hazelnut and set aside. In large mixing
bowl, whisk egg until blended. Add vegetable oil, yogurt and orange juice
concentrate. Whisk until smooth. Add dry ingredients, all at once,
stirring just until flour is evenly moistened. Mix in raisins. Prepare
1 standard size muffin tin or 3 miniature muffin tins by generously
spraying with non-stick spray, or by placing liners in the cups. Divide
the batter evenly among the prepared pans, filling each cup a generous
3/4 full. Sprinkle each muffin lightly with the topping mixture. Bake in
400 oven for about 18 minutes for the standard sized muffins, or about 12
minutes for the miniature muffins, or until golden. Remove from oven and
cool for 5 minutes before removing from tins. Cool on racks. Yield: 12
standard sized or 36 miniature muffins. * COOKFDN brings you this
recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut
Marketing Board From: Michael Loo Date: 26 Mar 99
Per Serving (excluding unknown items): 254 Calories; 10g Fat (33.9%
calories from fat); 1g Protein; 42g Carbohydrate; trace Dietary Fiber;
17mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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-= Exported from BigOven =-
Health Muffins
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Muffins, Quickbreads
-= Ingredients =-
1 cup Raisins
1/2 cup Nutmeats
1/2 cup Grated or shredded carrots
1/2 cup Grated or shredded potato
1/2 cup Grated or shredded apple
1/2 cup Grated or shredded zucchini
1/2 cup Oil
1 Egg
2 tablespoon Cider or water
-= Instructions =-
Mix well. Add vegetables, 1/2 cup nutmeats and 1 cup raisins. Bake in
greased muffin pan at 350 degrees for 20 - 25 minutes. Freezes well and is
better after the first day. Yield: 12 muffins Add to dry ingredients:
From: Http://Www.Moremailfrommary.Com/1date: Sat, 14 Sep 2002 08:39:49
~0400 ( MM by H Peagram
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Health Muffins
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Whole wheat flour
1 cup Rye flour
1 cup Soya flour
1 cup Wheat germ
1 teaspoon Soda
1/2 teaspoon Salt
2 Eggs
1/2 cup Brown sugar
2 cups Chopped dates or raisins
1 cup Vegetable oil
2 cups Chopped nuts
3/4 cup Sour milk or buttermilk
-= Instructions =-
Note: I use buttermilk powder and water to make up buttermilk Preheat
oven to 325. Add soda to milk and let foam. Put ingredients in mixer and
beat 3 minutes after each, in order now given. Eggs, sugar, salt, oil,
milk. Add dry ingredients, fruit and nuts. Mixture is very thick. Bake in
muffin papers 45 minutes. Original recipe states to keep refrigerated
afterwards, but I do not know if this is really necessary. Came from
Health food store on King West, just west of John. A friend's mother was
a baker there back in 1963 >? From: Helen Peagram Date: 05-17-96 Cooking
Per Serving (excluding unknown items): 968 Calories; 67g Fat (59.7%
calories from fat); 19g Protein; 83g Carbohydrate; 10g Dietary Fiber; 62mg
Cholesterol; 219mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 12
1/2 Fat; 2 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Healthy Apple-walnut Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups Flour
1 teaspoon Baking baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
1/4 teaspoon Salt
2 large Eggs
1 cup + 2 Tablespoon frozen
Thawed
Apple juice c
2/3 cup Buttermilk
2 tablespoon Oat bran
2 small Granny smith apples
Peeled
Cored
1/3 cup Chopped walnuts
-GARNISH-
1 small Granny smith apple ; peeled
Cored
-= Instructions =-
Preheat oven to 375xF. Grease 12 standard size muffin-pan cups or line
with paper liners. Mix together flour, baking soda, cinnamon, ginger,
allspice, nutmeg and salt. Mix together eggs, apple juice, and
buttermilk. Stir flour mixture and oat bran into egg mixture until dry
ingredients are just moistened. Do not overmix. Gently stir in chopped
apples and nuts. Spoon batter into prepared pan, filling cups 2/3 full.
Garnish each muffin with an apple slice. Bake muffins until lightly
golden and tops spring back when lightly pressed, 25 minutes. Transfer
pan to a wire rack to cool slightly. Turn muffins out onto rack to cool
completely. Instead of frozen apple juice concentrate, use other
bottled fruit juice concentrates. Health food stores generally carry the
best variety. Experiment with such interesting flavors as papaya,
pineapple and mango for a tropical taste. By
af...@james.freenet.hamilton.on.ca (Helen Peagram) on 1997,
Per Serving (excluding unknown items): 152 Calories; 4g Fat (21.2%
calories from fat); 7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 32mg
Cholesterol; 69mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
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Healthy Muffins
Recipe By:
Serving Size: 18
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
-JOE MAPES CFSJ94A-
4 cups Mixture of flour ; oats and
Cream of wheat mixture w/
At least
1/2 Just flour
1/3 cup Sugar or less
1 tablespoon Baking powder
1 tablespoon Or less apple pie spice
Or cinnamon or allspice
1 teaspoon Vanilla
1 Egg beater
1 1/4 Cup Milk
Raisins & other dried fruit
Nuts
-= Instructions =-
Stir first 7 ingredients until properly gooey. Add raisins, dried
fruit, nuts if desired. Bake 25 min at 375 degrees. I have a miniature
muffin pan that makes 2-bite muffins; I fill it, then make 10-12 regular
size muffins.
Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 27mg Sodium. Exchanges: 0 Other Carbohydrates.Nutr. Assoc. :
0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Hearty Fig Oatbran Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Bran flakes cereal
1/2 cup Apple juice
3 tablespoon Egg substitute ; -OR 1
Egg
1/2 cup Non-fat milk
6 ounces Apple juice concentrate
3 tablespoon Vegetable oil
1 large Banana ; mashed
3/4 cup California dried figs
¥
chopped finely
2 tablespoon Honey ; -OR 1/4 Cup
Brown sugar ; firmly packed
1/2 cup Flour ; Oat flour -Whole
Wheat or All-purpose
1/2 cup Oatmeal ; rolled oats
1 teaspoon Cinnamon
1/2 teaspoon Baking soda
2 teaspoons Baking powder
-= Instructions =-
Combine your favorite bran flakes in a large bowl with apple juice.
Moisten the flakes evenly. Add the egg substitute, milk, apple juice
concentrate, oil, banana, figs and honey. Mix well. In a small bowl,
combine flour, oatmeal, cinnamon, baking soda and baking powder. Add to
bran mixture and mix well. Line a muffin tin with paper liners. Spoon
batter into paper-lined muffin cups. Bake at 350 F for 20 minutes or
until done. Each serving contains approximately: Calories 199, Fat
4.43g, Dietary Fiber 5.34 g, Carbohydrates 39.1 g, Protein 4.75 g, Sodium
221 mg, Cholesterol .214 mg Source: Low-fat Recipes Featuring
California Figs Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen Mintzias
Per Serving (excluding unknown items): 822 Calories; 61g Fat (65.4%
calories from fat); 9g Protein; 65g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 361mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0
Fruit; 11 1/2 Fat; 3 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0
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Heary Fig Oatbran Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
MMMMM ; CA FIG ADVISORY
BOARD PAMPHL ; -
1/2 cup Bran flakes cereal
1/2 cup Apple juice
3 tablespoon Egg substitute ; -OR 1
Egg
1/2 cup Non-fat milk
6 ounces Apple juice concentrate
3 tablespoon Oil
1 large Banana ; mashed
3/4 cup California dried figs
¥
chopped finely
2 tablespoon Honey ; -OR 1/4 Cup
Brown sugar ; firmly packed
1/2 cup Flour ; Oat flour -Whole
Wheat or All-purpose
1/2 cup Oatmeal ; rolled oats
1 teaspoon Cinnamon
1/2 teaspoon Baking soda
2 teaspoons Baking powder
-= Instructions =-
Combine your favorite bran flakes in a large bowl with apple juice.
Moisten the flakes evenly. Add the egg substitute, milk, apple juice
concentrate, oil, banana, figs and honey. Mix well. In a small bowl,
combine flour, oatmeal, cinnamon, baking soda and baking powder. Add to
bran mixture and mix well. Line a muffin tin with paper liners. Spoon
batter into paper-lined muffin cups. Bake at 350 F for 20 minutes or
until done. Each serving contains approximately: Calories 199, Fat
4.43g, Dietary Fiber 5.34 g, Carbohydrates 39.1 g, Protein 4.75 g, Sodium
221 mg, Cholesterol .214 mg, 20% of calories from fat Nutritional
information per serving: xx calories, xx gm protein, xx mg cholesterol,
xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x
gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia....@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes From: Karen Mintzias Date:
01-05-94 The Lunatic Fringe Bbs (901) F-Cooking
Per Serving (excluding unknown items): 822 Calories; 61g Fat (65.4%
calories from fat); 9g Protein; 65g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 361mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0
Fruit; 11 1/2 Fat; 3 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0
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Heavenly Lemon Muffins
Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
16 ounces Angel food cake mix ; 1-step
3 cups All-purpose flour
4 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Granulated sugar
2/3 cup Skim milk
2/3 cup Unsweetened applesauce
Natu
1/4 cup Vegetable oil
2 Egg whites
2 tablespoon Lemon peel ; grated
2 teaspoons Lemon extract
4 dr Yellow food coloring
Option
2 tablespoon Powdered sugar ; optional
-= Instructions =-
Recipe by: Motts, A Better Way to Bake Preheat oven to 375 degrees;
line muffin cups with paper liners or spray with nonstick cooking spray.
In a large bowl, prepare the angel food cake mix according to the package
instructions. In another large bowl, combine the flour, baking powder and
salt. In a medium bowl, combine the sugar, milk, applesauce, oil, egg
whites, lemon peel, lemon extract and food coloring, if desired. Stir
into the flour mixture just until moistened. Fill each muffin cup 1/3
full with the applesauce batter. Top with angel food cake batter, filling
each cup almost full. There will be some angel food cake batter
remaining. Bake for 20 minutes, or until golden and puffed. Immediately
remove from the pan; cool completely on a wire rack. Sprinkle the tops
with powdered sugar, if desired. Variation. Heavenly Strawberry
Muffins: Substitute strawberry extract for the lemon extract and red food
coloring for the yellow, if desired. Eliminate the lemon peel.
Nutrition Analysis: 190 calories, 2.5g fat, 0mg cholesterol, 140 mg
sodium.
Per Serving (excluding unknown items): 226 Calories; 3g Fat (9.9% calories
from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Heirloom Raisin Muffins
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Raisins
1 cup Water
1/2 cup Butter/Regular Margarine
1/4 cup Sugar
2 large Eggs
1/2 cup Unbleached Flour ; Sifted
1 teaspoon Baking Powder
-= Instructions =-
Combine raisins and water in saucepan. Bring to a boil, reduce heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough
water to reserved liquid to make 1/2 cup. Cool well. Cream together
butter and sugar in bowl until light and fluffy, using electric mixeer at
medium speed. Add eggs, beat 2 more minutes. Sift together flour and
baking powder. Add flour mixture alternately with 1/2 cup of reserved
raisin liquid into creamed mixture, mixing well after each addition. Stir
in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling
2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown.
Serve hot with homemade jam or jelly.
Per Serving (excluding unknown items): 191 Calories; 2g Fat (10.4%
calories from fat); 4g Protein; 42g Carbohydrate; 1g Dietary Fiber; 94mg
Cholesterol; 156mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fruit; 0 Fat; 1
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
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Herbed Breakfast Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 tablespoon Margarine
2 cups All-purpose flour
2 tablespoon Sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
3 tablespoon Fresh herbs ; * see note
1 cup Milk
1 large Egg
3 tablespoon Margarine
-= Instructions =-
* Use fresh chopped basil if serving muffins with a tomato dish.
Parsley, dill or chives can also be used if you prefer. 1. Grease 12
muffin cups with 1 tablespoon margarine. Heat oven to 450 degrees. 2.
Combine in a mixing bowl flour, sugar, baking powder and salt. Add
chopped herbs. 3. Combine remaining ingredients and add all at once to
flour mixture. Stir just enough to moisten. Batter will be lumpy. 4. Fill
muffin cups 2/3 full. Bake 20-25 minutes until golden brown. Serving
Ideas : Serve with "Baked Tomatoes and Eggs" in this cookbook. Recipe
by: Jo Anne Merrill By Joseph Rivers <jri...@rabun.net> on Dec 03,
1998, converted by MM_Buster v2.0j.
Per Serving (excluding unknown items): 495 Calories; 32g Fat (56.6%
calories from fat); 4g Protein; 51g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 542mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0
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Higbee's Muffins
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
4 cups Flour
2 tablespoon Baking powder
1 cup Sugar
2 Eggs
1/2 cup Milk
1 cup Butter ; melted
-= Instructions =-
Stir together flour, baking powder and sugar. Beat eggs and milk; add
to flour mixture. Gently stir with fork until just moist. Stir in melted
butter. Divide into 24 muffin tins. Bake @ 375 degrees F. for 25 minutes
or until golden brown. From: Rayt216 <ray...@aol.Com> Date: Monday, June
14, 1999 7:29 Am MM by Helen Peagram
Per Serving (excluding unknown items): 739 Calories; 6g Fat (7.9% calories
from fat); 19g Protein; 150g Carbohydrate; 4g Dietary Fiber; 106mg
Cholesterol; 319mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 1 Fat; 3 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0
0 0
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High-protein Muffins
Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 1/2 Cup 40% Bran Flakes
Cereal
1/2 cup Raisins
1 3/4 Cup Milk
1 cup Stirred Whole Wheat Flour
1 cup Soy Flour
1 cup Toasted Wheat Germ
4 teaspoons Baking Powder
1/2 teaspoon Ground Nutmeg
3/4 teaspoon Salt
4 large Eggs ; Slightly Beaten
2/3 cup Honey
2/3 cup Vegetable Oil
1/4 cup Dark Molasses
-= Instructions =-
Combine Bran Flakes, raisins and milk in large mixing bowl. Stir
together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg
and salt; set aside. Combine eggs, honey, oil and molasses in small bowl;
blend well. Add egg mixture to soaked bran flakes; mix well. Add dry
ingredients all at once to bran mixture, stirring just enough to moisten.
Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds
full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve
hot with butter and homemade jelly or jam.
Per Serving (excluding unknown items): 367 Calories; 18g Fat (40.9%
calories from fat); 7g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 363mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
Fruit; 3 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
0 0 0 0
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-= Exported from BigOven =-
Holiday Pumpkin Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups All-purpose flour
1/2 cup Firmly backed lt-brown
Sugar
1/4 cup Granulated sugar
2 teaspoons Backing soda
1 teaspoon Pumpkin pie spice
1 Egg
3/4 cup Canned solid-pack pumpkin
1/2 cup 75% vegetable oil spread
Melted
1/2 cup Buttermilk
Confectioners' sugar glaze
1 cup Confectioner's sugar
1/2 tablespoon To 2 Teaspoon milk
-= Instructions =-
Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin pan cups. In
large bowl, combine dry ingredients. In medium sized bowl, blend
remainder of muffin ingredients until well mixed; stir into dry
ingredients just until well blended. Fill prepared muffin pan cups with
batter. Bake muffins 15 to 18 minutes or until wooden toothpick inserted
in center comes out clean. Cool in pan on wire rack. Serve warm or cool
completely and drizzle with glaze. Store in tightly covered container at
room temperature up to 3 days or in freezer in container up to 2 weeks.
Confectioners' Sugar Glaze. Mix sugar and milk until blended. SOURCE:
Women's Day - Best Ideas or Christmas - vol III, no. 8 Typos: Kathryn
Cone
Per Serving (excluding unknown items): 142 Calories; 1g Fat (4.6% calories
from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 16mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0
0 0 0 0 0 0
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-= Exported from BigOven =-
Honey And Nut Bran Muffins
Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Honey
1 cup Flour
1/4 To 1/2 tsp. Baking soda
1/2 teaspoon Salt
2 cups Bran
1 tablespoon Melted butter
1/2 cup Milk
3/4 cup Walnuts ; chopped fine
-= Instructions =-
Sift together flour, soda, and salt and mix with the bran, add other
ingredients. Place in greased gem pans and bake in a quick oven (425 F)
for 25 to 30 minutes. From The Settlement Cookbook, 1951 ed.
Per Serving (excluding unknown items): 177 Calories; 10g Fat (47.5%
calories from fat); 4g Protein; 21g Carbohydrate; 4g Dietary Fiber; 19mg
Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0
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Honey And Oat Bran Muffins Bhg
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups Oat Bran Baking Mix ; in
File)
1/2 cup Chopped walnuts ; optional
1/2 teaspoon Finely shredded orange
Peel ; OR
3/4 teaspoon Ground cinnamon
optional
1 Egg ; slightly beaten
1/2 cup Water
1/4 cup Cooking oil
1/4 cup Honey
-= Instructions =-
In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange
peel or cinnamon. In a small bowl, combine beaten egg, water, oil and
honey. Add egg mixture to dry mxiture, stirring just until moistened.
(batter will be lumpy.) Spoon batter into 12 greased or paper-lined
muffin cups, filling each cup 2/3 full. Bake in a 400 F. oven for 15-18
minutes or until muffins are golden. Remove muffins from pans. Serve warm
or cool. Makes 12 muffins. Per muffin: 123 calories, 5 grams fat, 18 mg.
cholesterol, 135 mg. sodium MC formatting by bobb...@acd.net ICQ#2099532
NOTES : To Make Ahead: Wrap cooled muffins in foil; place in freezer
bags. Freeze for up to 3 months. Thaw before serving. To reheat, place
foil-wrapped, thawed muffins in a 300 F oven for 10-15 minutes. Or, place
an unwrapped, thawed muffin on a microwave-safe plate. Microwave muffin,
uncovered, on High 15-30 seconds. Recipe by: Better Homes and Gardens
Annual Recipes, '95, p. 54 Posted to Digest bread-bakers.v097.n by
Heart...@aol.com, converted by MM_Buster v2.0j.
Per Serving (excluding unknown items): 99 Calories; 8g Fat (67.9% calories
from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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-= Exported from BigOven =-
Honey Blueberry Muffins
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups Flour
1 teaspoon Salt
3 teaspoons Baking powder
1 cup Milk
4 tablespoon Honey
1 Egg ; beaten
1/4 cup Melted butter
1/2 cup Blueberries
-= Instructions =-
Sift flour with salt and baking powder. Mix milk, honey, beaten egg,
blueberries and melted butter. Add to dry ingredients. Stir quickly just
long enough to moisten dry ingredients. Fill greased muffin pans 1/2
full. Bake 35 minutes at 400 degrees or until browned. Makes 12 muffins.
Recipe By :Brand Name Recipe List 2/3/98 Per serving: 153 Calories
(kcal); 5g Total Fat; (29% calories from fat); 3g Protein; 24g
Carbohydrate; 29mg Cholesterol; 354mg Sodium Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other
Carbohydrates From: Laurie R Wise <cooki...@juno.Cdate: Sat, 3 Jul
1999 13:49:55 ~0400 MM by H Peagram
Per Serving (excluding unknown items): 1409 Calories; 14g Fat (8.5%
calories from fat); 10g Protein; 333g Carbohydrate; 3g Dietary Fiber; 39mg
Cholesterol; 1061mg Sodium. Exchanges: 3 Grain(Starch); 0 Fruit; 0
Non-Fat Milk; 2 1/2 Fat; 18 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0
0 0 0 0
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-= Exported from BigOven =-
Honey Bran Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 1/3 Cup Flour
3/4 tablespoon Baking powder
1 1/8 Cup Milk
3/8 cup Honey
1 Eggs
2 tablespoon Oil
2 1/4 Cup Cereal ; bran
Unsweetened
3/8 cup Raisins
-= Instructions =-
If using sweetened cereal, only use half the amount of honey. Preheat
oven to 400. Stir together flour and baking powder. In large mixing bowl,
beat together milk, honey, egg, and oil, until thoroughly mixed. Add
flour mixture, cereal, and raisins, stirring only until combined. Portion
batter evenly into greased muffin cups. Bake about 25 minutes, until
lightly browned. Serve warm. Per muffin: 210 calories, 2 g dietary
fiber, 4 g fat Sylvia's comments: I found these a bit dry, but the kids
and Peter have scarfed them down happily. What do I know? <g> Source:
Kellogg's Common Sense Oat Bran box MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005, Internet sylvia....@lunatic.com
Per Serving (excluding unknown items): 373 Calories; 37g Fat (86.3%
calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber;
16mg Cholesterol; 36mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 7 1/2
Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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-= Exported from BigOven =-
Honey Make My Morning Muffins
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/2 cup Milk
1/4 cup Honey
1 Egg ; beaten
2 1/2 Cup Buttermilk baking
Mix
sometimes called
Biscuit mix)
-= Instructions =-
In a medium bowl, combine milk, honey and beaten egg; mix well. Add
baking mix and stir until moistened. Spoon into greased muffin tins. Bake
at 400:F for 18 - 20 minutes. Makes 10 to 12 muffins. Description:
"These muffins are easy to make and they are very moist." Source: "The
National Honey Board" S(Internet address): "http://www.honey.com/" Yield:
"12 Muffins" Per serving: 1682 Calories (kcal); 55g Total Fat; (29%
calories from fat); 34g Protein; 266g Carbohydrate; 210mg Cholesterol;
3947mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 10 Fat; 4 1/2 Other Carbohydrates From: Diane Ash
<d_...@angelfire.Com> Date: Monday, September 06, 1999 11:19 MM by Helen
Peagram
Per Serving (excluding unknown items): 83 Calories; 1g Fat (10.3% calories
from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 1 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
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-= Exported from BigOven =-
Honey Muffins
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
2 cups SR Flour
1 teaspoon Baking powder
1 cup Milk
3 tablespoon Honey
1 Egg ; beaten
1/4 cup Butter ; melted
-= Instructions =-
Sift flour and baking powder. Mix milk, honey beaten egg and melted
butter. Add to dry mixture. Stir quickly, just long enough to moisten the
dry ingredients. Fill greased patty or muffin tins half full. Bake at
200C (400F) 20-30 minutes or until delicately brown. Typed by Vicki
Crawford
Per Serving (excluding unknown items): 3716 Calories; 59g Fat (13.2%
calories from fat); 17g Protein; 851g Carbohydrate; 2g Dietary Fiber;
344mg Cholesterol; 1172mg Sodium. Exchanges: 1 Lean Meat; 1 Non-Fat Milk;
11 Fat; 56 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
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Honey Oatmeal Ricotta Muffins
Recipe By:
Serving Size: 18
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 Egg
1 cup Whole milk ricotta cheese
3/4 cup Honey
1/3 cup Butter or margarine
Softend
1 1/4 Cup Quick-cooking
Rolled oats
¥
divided
2 tablespoon Grated orange peel
1/2 teaspoon Baking soda
1 cup Self-rising flour
-= Instructions =-
Beat egg in large bowl; stir in ricotta cheese, honey and butter. Mix
in 1 cup oats, orange peel and baking soda. Slowly stir in flour. Spoon
batter into greased and floured or paper-lined muffin cups. Sprinkle
remaining 1/4 cup oats over muffins. Bake in preheated 375! F oven
about 25 minutes or until wooden toothpick inserted near center comes out
clean. Remove from pan; cool slightly on wire racks. Serve warm. from
"Sweetened with Honey, The Natural Way", 1994, National Honey Board - no
ISBN typed and posted by teri Chesser
Per Serving (excluding unknown items): 126 Calories; 5g Fat (38.2%
calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber;
27mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0
0 0 0 0
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-= Exported from BigOven =-
Honey Raisin Bran Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 1/4 Cup All-purpose flour
1 tablespoon Baking powder
1/4 teaspoon Salt
2 1/2 Cup Raisin Bran cereal
1 cup Milk
1/3 cup Honey
1 Egg
3 tablespoon Vegetable oil
-= Instructions =-
1. Stir together flour, baking powder and salt. Set aside 2. In large
mixing bowl, stir together raisin bran cereal, milk and honey. Let stand
1 to 2 minutes or untl cereal is softened. Add egg and oil Beat well.
3. Add flour mixture, stirring only until combined. Portion batter evenly
into 12 greased 2-1/2 inch muffin pan cups. 4. Bake at 400 degrees for
18 to 20 minutes or until lightly browned. 5. Serve warm. From the
Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Taken from
Kellogg's Raisin Bran Cereal box (1972).
Per Serving (excluding unknown items): 529 Calories; 56g Fat (92.6%
calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 18mg
Cholesterol; 100mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 11
Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0
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-= Exported from BigOven =-
Honey Wheat Muffins
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
-MM BY HELEN PEAGRAM-
1 cup All-purpose flour
1/2 cup Whole wheat flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 Egg
1/2 cup Honey
1/2 cup Milk
1/4 cup Vegetable oil
1 teaspoon Grated lemon peel
-= Instructions =-
In a large bowl, combine flours, baking powder and salt. In another
bowl, beat egg, honey, milk, oil and lemon peel; stir into the dry
ingredients just until moistened. Fill greased muffin cups three-fourths
full. Bake at 375 F. for 18-20 minutes or until muffins test done. Cool
in pan for 10 minutes before removing to a wire rack. Yield: 6 muffins.
Quick Cooking Magazine, Mar/Apr. '98 p. 53 Submitted by Carolyn Deming of
Miami, Arizona
Per Serving (excluding unknown items): 301 Calories; 11g Fat (31.5%
calories from fat); 5g Protein; 48g Carbohydrate; 2g Dietary Fiber; 34mg
Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0
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Honey-bran Muffins W/ Cheddar Cheese
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/4 cup All purpose flour
1 cup Unprocessed wheat bran*
1 tablespoon Baking powder
1/4 teaspoon Baking soda
1/8 teaspoon Ground nutmeg
pinch Of salt
1 cup Buttermilk
1/3 cup Honey
6 tablespoon 3/4 stick unsalted
Butter ; melted cooled
1 large Egg ; beaten to blend
1/4 teaspoon Vanilla extract
1 cup Shredded sharp cheddar
Cheese
about 4 oz
-= Instructions =-
Position rack in center of oven and preheat to 400'F, Line twelve 1/3-C
muffin cups with paper muffin liners. Combine first 6 ingredients in
large bowl. Whisk buttermilk, honey, melted butter, egg and vanilla in
medium bowl to blend. Add to dry ingredients and mix just until combined.
Fold in cheese. Divide batter equally among prepared muffin cups. Bake
until tops are golden brown and tester inserted into center of muffins
comes out clean, about 20 minutes. Transfer muffin tin to rack and cool
at least 15 minutes. *Available at natural foods stores and in the
cereal or health food section of most supermarkets across the country.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
Per Serving (excluding unknown items): 37 Calories; trace Fat (4.2%
calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Honey-carrot-date Muffins
Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1/4 cup Butter or margarine
1/2 cup Honey
1/2 cup Milk
2 Eggs
1/2 cup All purpose flour
1/2 teaspoon Baking powder
1 teaspoon Salt
2 medium Carrots ; grated
1 cup Dates ; pitted & chopped
-= Instructions =-
Melt butter and honey, stir in eggs and milk and beat. Combine dry
ingredients and stir thoroughly. Stir in liquid mixture and fold in
carrots and dates. Bake at 375 degrees for 15-20 minutes.
Per Serving (excluding unknown items): 168 Calories; 6g Fat (30.0%
calories from fat); 2g Protein; 29g Carbohydrate; 2g Dietary Fiber; 51mg
Cholesterol; 356mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1
Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0
0 0 0 0 0
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Honey-lime Oat Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Quick or Old Fashioned Oats
8 ounces Plain yogurt ; low fat
1/2 cup Honey
1/4 cup Skim milk
3 tablespoon Margarine ; melted
2 teaspoons Lime zest ; grated
2 Egg whites ; slightly beaten
1/2 cup Flour ; all-purpose
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt ; opt
-GLAZE-
3/4 cup Confectioners' sugar
4 teaspoons Lime juice
1 teaspoon Lime zest ; grated
-= Instructions =-
Preheat oven to 375 F. Line 12 medium muffin cups with paper baking
cups or spray bottoms only with non-stick cooking spray. In a bowl,
combine oats with yogurt, honey, milk, margarine and lime peel. Let stand
10 minutes. Stir in egg whites until blended. Combine dry ingredients;
add to oat mixture and stir just until moistened. Fill muffin cups almost
full. Bake 20 to 24 minutes or until light golden brown. Let muffins
stand a few minutes before removing from pan. Cool slightly. Dip muffin
tops in glaze. Makes 1 dozen. For Glaze: Combine ingredients until
well blended. Nutritional analysis: per serving: 200 calories, 3g fat,
150mg sodium, NO cholesterol, 14% of calories from fat. ** Dallas Morning
News -- Food section -- 13 Mar 96 ** Scanned and formatted for you by The
WEE Scot ~- paul macGregor
Per Serving (excluding unknown items): 320 Calories; 24g Fat (64.7%
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 422mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0
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Honey-wheat Pumpkin Muffins
Recipe By:
Serving Size: 18
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
1 cup Libby's solid pac Pumpkin
1 cup Milk
1/4 cup Melted butter
1/4 cup Honey
1 Egg slightly beaten
1 cup Whole wheat flour
1 cup All purpose flour
1/2 cup Sugar
1/4 teaspoon Salt
1/2 cup Chopped walnuts
-= Instructions =-
Preheat oven to 400 ... Combine pumpkin, milk, butter, honey, and egg
mixing well... Combine flours, sugar, baking powder, salt an nuts then
add to pumpkin mix until just moistened... Spoon into greased medium
sized muffin pans, filling each cup half full and bake 15 min.
Per Serving (excluding unknown items): 110 Calories; 5g Fat (39.5%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 9mg
Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0
0 0 0
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Hot Apple Muffin
Recipe By:
Serving Size: 24
Cuisine:
Main Ingredient:
Categories: Breads
-= Ingredients =-
-TOPPING-
4 Apples ; red medium
Dessert
3 tablespoon Sugar
2 teaspoons Cinnamon ; ground
-MUFFIN BATTER-
2 cups Flour ; all-purpose
1 teaspoon Salt
1 tablespoon Baking powder
1/4 cup Sugar
2 Eggs
2/3 cup Milk
1/4 cup Butter ; melted
1 cup Apples ; peeled chopped
-= Instructions =-
Contributed to the echo by: Jean Hores Originally from: BETTER BAKING
Hot Apple Muffins TOPPING: To prepare the topping, core and peel the
apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the
sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN:
Sift together the dry ingredients in a mixing bowl. In another bowl beat
the eggs, add the milk and melted butter. Stir the liquid very quickly
into the flour mixture - do not beat and do not worry about lumps. Speed
is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins
tins or paper cases, filled to one-third, and put one cinnamon apple ring
on each muffin. Bake in a preheated hot oven 425F, for 15 to 25
minutes, until cooked. Remove from tins and serve hot. Servings: 24
Per Serving (excluding unknown items): 152 Calories; 1g Fat (4.0% calories
from fat); 2g Protein; 35g Carbohydrate; trace Dietary Fiber; 17mg
Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat; 2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0
0 0 0 0 0 0
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Hot Cross Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
-JONI CLOUD SSMW41A-
1 2/3 Cup Flour
2/3 cup Sugar
2 teaspoons Baking powder
3/4 teaspoon Cinnamon
1/2 teaspoon Salt
1 Egg
1/3 cup Oil
2/3 cup Evaporated milk
3/4 cup Raisens
1/4 cup Powdered sugar ; sifted
1/2 teaspoon Evaporated milk
-= Instructions =-
Sift flour, sugar,baking powder,cinnamon and salt into medium bowl.
Make well in center of flour mixture.Beat together egg, oil and 2/3 cup
evaporated milk. Pour into well. Stir with wooden spoon just until flour
is moistened. Stir in the raisens. Spoon into buttered muffin tins,
filling cups 2/3 full. Bake in Hot oven 400 degrees about 20 minutes.
Remove from tins and cool 5 minutes. Combine powdered sugar and 1 1/2
teaspoons evaporated milk. Drizzle over tops of muffins to form a cross.
Serve warm. Enjoy - Joni in S.Jersey.
Per Serving (excluding unknown items): 132 Calories; 8g Fat (50.1%
calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber;
20mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0
0 0 0 0 0 0 0
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Hungarian Hussar Muffins
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Muffins
-= Ingredients =-
-FROM J.R'S KITCHEN-
1/2 cup Flour
1/2 cup Sugar
1/2 teaspoon Grated lemon rind
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 large Egg beaten
4 tablespoon Butter melted
1 cup Buttermilk
2 teaspoons Lemon juice
Apricot jam
1/4 cup Chopped almonds
-= Instructions =-
Mix dry ingredients in large bowl.Mix wet ingredients in another
bowl.Make a well in the drys and add quickly the liquids, mixing only to
combine. Fill muffin cups 1/2 full, then add one tsp jam over
batter.Cover with remaining batter and sprinkle with almonds. Bake 400 12
to 15 minutes. Makes 12. From: Rpea...@snowcrest.Net
Per Serving (excluding unknown items): 116 Calories; 2g Fat (14.8%
calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0
0 0 0 0 0 0 0 0 0 0 0
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--
CHI-MUM