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ALMOND CRESCENT BUNS

APPLE-ALLSPICE MUFFINS

APPLE-OAT MUFFINS

APPLE-RAISIN MUFFINS

BANANA BRAN MUFFINS

BAVARIAN APPLE SAUSAGE MUFFINS

BEST EVER MUFFINS

BLACKBERRY MUFFINS

BLUE CORN MUFFINS with HONEY BUTTER

BLUEBERRY BANANA BRAN MUFFINS

BLUEBERRY CORN BRAN MUFFINS

BLUEBERRY CORN MUFFINS

BLUEBERRY MUFFINS

BONANZA BREAD/MUFFINS

BRAN LEMON POPPY SEED MUFFINS

BRAN MUFFINS I

BRAN MUFFINS II

BRAN MUFFINS III

BRUNCH CREAM CHEESE MUFFINS

BUTTERMILK APRICOT SCONES

BUTTERMILK DROP SCONES

CAPPUCCINO MUFFINS

CHEDDAR MUSTARD MUFFINS

CHEESE-STUDDED CARAWAY RYE MUFFINS

CHEESY BACON MUFFINS

CHOCOLATE CHIP AND WALNUT MUFFINS

CLASSIC CURRANT SCONES

COCOA BRANANA MUFFINS

CORN STICKS OR MUFFINS

CRANBERRY MUFFINS

CREAM CHEESE PUMPKIN MUFFINS

DARK MUFFINS

DELHI CARROT MUFFINS

ENGLISH MUFFINS I

ENGLISH MUFFINS II

ENGLISH MUFFINS III

FRENCH DIJON HAM MUFFINS

FRESH APPLE MUFFINS

GARLIC CHEESE ENGLISH MUFFINS

GERMAN CHOCOLATE MUFFINS

HOLIDAY MUFFINS MIX

IRISH SCONES

MARMALADE MUFFINS

MOCHA MUFFINS

MOIST BRAN MUFFINS

OAT BRAN MUFFINS

OAT-CORN SOURDOUGH MUFFINS

OATMEAL SCONES

ORANGE AND WHITE CHOCOLATE MUFFINS

ORANGE CRUNCH MUFFINS

ORANGE MUFFINS

ORANGE MUFFINS II

PAPAYA CASHEW MUFFINS

PEANUT BUTTER MUFFINS

PEAR-A-DICE MUFFINS

PEPPER CHEESE MUFFINS

PINEAPPLE MUFFINS

PINEAPPLE UPSIDE DOWN COCONUT MUFFINS

PINTO BEAN MUFFINS

PIZZA MUFFINS

POPPY SEED MUFFINS

PREMIER SPICE MUFFIN

PUMPKIN BREAD OR MUFFINS

RAISIN BRAN MUFFINS

RASPBERRY BUTTERMILK MUFFINS

REFRIGERATOR BRAN MUFFINS

RYE CORN MUFFINS

SAUSAGE CORN MUFFINS

SAVORY CHEESE MUFFINS

SAVORY HERB AND MUSTARD MUFFINS

SCONES

SCONES II

SCONES III

SCONES, GRANDMA CLARK'S

SOUR CREAM BRAN MUFFINS

SOURDOUGH BLUEBERRY BRAN MUFFINS

SOURDOUGH ENGLISH MUFFINS

SPICED CARROT MUFFINS

SPICY SCONES

STRAWBERRY MUFFINS

STREUSEL ALL BRAN MUFFINS

STREUSEL BLUEBERRY BUTTERMILK MUFFINS

SWEET POTATO ORANGE MUFFINS

TOMATO SPICE MUFFINS

VEGAN CORN MUFFINS

VEGETABLE MUFFINS

APPLE-ALLSPICE MUFFINS    Back to Top

1/4 cup butter or margarine

1/2 cup brown sugar

1 egg

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp allspice

1/4 tsp salt

3/4 cup milk

1 cup finely chopped apples

1/2 cup chopped walnuts

topping (recipe follows)

Cream the butter and sugar until light and fluffy. Beat in the egg. Combine the flour, baking powder, allspice and salt. Add the flour mixture alternately with the milk to the butter mixture. DO NOT OVER-MIX. Stir in the apples and walnuts. Fill greased muffin pans. Sprinkle topping over each muffin and bake at 400F for 20 minutes. Let cool in pan for a few minutes before removing.

Topping

4 tbs butter

1/4 cup brown sugar

1/3 cup all-purpose flour

1/2 tsp allspice

Combine flour, sugar and allspice. Cut the butter into the mixture.

BANANA BRAN MUFFINS    Back to Top

1 cup sifted all-purpose flour

3 tbs sugar

2 1/2 tsp baking powder

1/2 tsp salt

1 cup whole bran

1 egg, beaten

1 cup ripe bananas, mashed

1/4 cup milk

2 tbs salad oil

Sift together flour, sugar, baking powder and salt. Stir in bran. Mix remaining ingredients; add all at once, stirring just to moisten. Fill 12 well greased muffin pans 2/3 full and bake at 400F for 20 - 25 minutes.

BAVARIAN APPLE SAUSAGE MUFFINS    Back to Top

1 1/4 cups unbleached flour

1/2 cup rye flour

1 tbs brown sugar

3 tsp baking powder

1 tsp soda

1/2 tsp fresh ground pepper

1/2 tsp allspice

1/2 tsp celery seed

1/2 cup raw, grated potato

1/3 cup diced onion

1 tsp cider vinegar

1 cup diced apples

3/4 cup cooked, drained German sausage, sliced

2 eggs

1 tbs sherry

3 tbs melted butter

1 cup buttermilk

Mix together flour, rye flour, sugar, baking powder, soda and spices in a small bowl. Sprinkle the potatoes and onion with the vinegar. Stir grated potatoes, onions, chopped apples, and sausages in to the dry ingredients. In another bowl, whisk the eggs with sherry, melted butter and buttermilk.

Make a well in the center of mixture and pour in egg mixture, stirring no more than 10 seconds. Batter will be lumpy. Fill greased muffins cups with batter and bake until lightly browned. Bake at 375F for 20 - 22 minutes. Makes 12 muffins

BEST EVER MUFFINS    Back to Top

1/2 cup wheat bran

6 tbs whole wheat flour

2 tbs soy flour

1 1/2 tsp baking powder

1/2 cup applesauce (unsweetened)

3 tbs canola oil

3 tbs honey

Instructions:

Preheat oven to 375F.

Grease 6 muffin cups on bottom and only halfway up sides. Mix all dry ingredients together in a bowl. Add remaining ingredients and stir just until moist. Divide batter evenly among muffin cups and smooth tops. Bake 25-30 minutes. Makes 1/2 dozen. This recipe can easily be doubled.

Variations:

*add 1/3 cup dried cranberries or raisins

*use mashed banana in place of the applesauce

*maple syrup in place of the honey

*add 1/3 cup chopped nuts

BLUE CORN MUFFINS    Back to Top

1 cup all-purpose flour

3/4 cup blue cornmeal

2 tbs sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

1 cup buttermilk(or sour cream)

1/4 cup butter (or margarine)

Preheat oven to 400 F. Grease 12 cup muffin pan. Combine flour, cornmeal, sugar, baking powder, soda and salt. Beat eggs, buttermilk and butter in a small bowl until blended. Pour liquid mixture into dry mixture, stir until just moistened. Fill each muffin cup 2/3 full.

Bake 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove muffins from pan to wire rack; cool 5 minutes. Meanwhile prepare Honey Butter to serve with warm rolls.

HONEY BUTTER:    Back to Top

1/2 cup butter softened

1/3 cup honey

1 tsp grated orange peel

Whip butter until fluffy. Add honey and whip til blended. Stir in orange peel. Makes about 3/4 cup.

BLUEBERRY CORN MUFFINS    Back to Top

1 cup all purpose flour

1 cup yellow cornmeal

3 tbs sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup nonfat buttermilk

3 tbs vegetable oil

2 eggs

1 cup fresh blueberries

Combine first 6 ingredients in large bowl; make a well in center of mixture. Combine buttermilk, oil and eggs; add to dry ingredients, stirring just until moistened. Fold in blueberries.

Spoon batter into 12 foil-lined muffin cups. Bake at 400 degrees for 20 minutes. Remove and let cool.

BLUEBERRY CORN-BRAN MUFFINS    Back to Top

1 1/2 cups oat bran

1 cup yellow cornmeal

1/4 cup sugar

1 tbs baking powder

1 cup skim milk

2 tbs canola oil

1 cup blueberries

4 egg whites

Combine oat bran, cornmeal, sugar and baking powder. Stir until mixed. In a separate bowl combine milk and oil, and stir into the dry ingredients to combine thoroughly, stir in the berries.

Beat egg whites until stiff and fold into the batter. Spoon batter into lined muffin cups and bake for 20 minutes at 425 degrees.

BLUEBERRY MUFFINS    Back to Top

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

5 tbs butter, softened

1/2 cup sugar

1 large egg

1/2 cup milk

1 tsp lemon juice

1 cup fresh blueberries

TOPPING:

1/3 cup sugar

1 tbs cinnamon

Instructions:

Heat the oven to 400F.

Line a 12-cup muffin pan with paper liners.

Sift together the flour, baking powder and salt. Beat the butter in a large bowl until creamy. Gradually add the sugar and continue beating until the mixture is fluffy. Beat in the egg. Gradually stir in the flour mixture, alternating with the milk and lemon juice and ending with the flour. Fold in the blueberries. Spoon the batter into the muffin cups. Mix together the sugar and cinnamon and sprinkle each muffin with a teaspoon of the cinnamon sugar. Bake for about 25 minutes. Serve warm. Makes 12 muffins.

BRAN MUFFINS I    Back to Top

1/4 cup vegetable oil

1/4 cup firmly packed brown sugar

2/3 cup milk

1 egg

1/4 cup molasses

1 cup all-purpose flour

1 cup bran

1 tbs baking powder

1/4 tsp salt

Beat together shortening and sugar until light and fluffy. Blend in milk, egg and molasses. Add dry ingredients, mixing until just moistened. Fill 12 muffin cups that are well greased 2/3 full and bake at 400F for 15 minutes.

BRAN MUFFINS II    Back to Top

3 cups wheat bran

1 cup brown sugar

2 cups white flour

2 1/2 tsp soda

1 tsp salt

1/2 cup corn oil margarine

1 pt buttermilk

2 eggs (or substitute)

1 cup boiling water

These muffins are mixed, stored in the refrigerator and baked whenever they are wanted. When preparing to bake, preheat oven to 400 deg.F. Stir batter well and spoon into buttered muffin tins, filling 2/3 full. Bake 20-22 minutes and serve. You can make 2 muffins or enough for a large family.

Combine 1 cup wheat braN and 1 cup boiling water, stir and let steep. In a separate bowl, cream sugar and margarine. Beat eggs or measure egg substitute. Combine flour, soda and salt. Combine the 1 cup of steeped bran, with remaining two cups of bran, the eggs or substitute, flour mixture and buttermilk, margarine and sugar. Mix. Store in tightly covered plastic container. Let stand at least 12 hours before baking. Batter will keep in refrigerator for 6 weeks. Chemical action will cause the batter to turn dark on top. No problem, just stir before using. Servings: 60

BRAN/LEMON POPPY SEED MUFFINS    Back to Top

1 1/4 cups all-purpose flour

2/3 cup granulated sugar

1 tbs baking powder

1/2 tsp baking soda

1/4 tsp salt

2 cups all-Bran(r) Cereal

1 1/4 cups skim milk

1 egg

3 tbs vegetable oil

2 tbs poppy seeds

2 tsp grated lemon rind

1 tbs lemon juice

LEMON GLAZE:

1/2 cup powdered sugar

2 1/2 tsp lemon juice

1. Stir together flour, granulated sugar, baking powder, soda, and salt. Set aside.

2. In large bowl, combine All-Bran cereal and milk. Let stand about 5 minutes or until cereal softens. Add egg and oil. Beat well. Stir in poppyseeds, lemon peel and lemon juice. Add flour mixture, stirring only until combined. Portion evenly into twelve 2.5" muffin-pan cups coated with cooking spray.

3. Bake at 400° F. about 20 minutes or until lightly browned. Remove from pans.

To make glaze, combine powdered sugar and lemon juice until smooth. Drizzle glaze over warm muffins. Serve warm. Makes 12

CAPPUCCINO MUFFINS    Back to Top

3/4 cup cake flour

1 1/4 cup unbleached all purpose flour

1/2 cup cocoa powder

1/4 cup brown sugar

1 tablespoon baking powder

1 tablespoon finely ground coffee

1/2 teaspoon salt

6 tablespoons soft butter

1 cup sour cream

1 cup half and half

2 eggs

zest of two oranges, minced

3/4 cup (6 ounces) finely chopped bittersweet chocolate

Preheat oven to 350 degrees. Sift together the dry ingredients. Mix the butter, sour cream, half and half and eggs until smooth. Fold in the dry ingredients, orange zest and chocolate, until just moistened. fill 12 muffin cups, and bake until tops are firm, approximately 15 minutes.

CHEDDAR MUSTARD MUFFINS    Back to Top

2 cups flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

pepper

1 cup cheddar cheese, grated, extra sharp

2 large eggs

3/4 cup milk

1/4 cup butter, melted

3 tablespoons Dijon mustard

1 green onion, green only, chopped

2 tablespoons red pepper, finely diced

Adjust oven rack to top third position. Preheat to 400. Coat muffin tins with vegetable spray.

Thoroughly mix flour, baking powder, sugar, salt and pepper in a large bowl. In medium bowl, whisk cheese, eggs, milk, butter, mustard, onion and red pepper until blended. Pour liquid over dry ingredients, fold in with rubber spatula until combined.

Spoon into tins, bake 20 minutes or until golden. Serve warm. Makes 12.

CHEESE-STUDDED CARAWAY RYE MUFFINS    Back to Top

1 cup rye flour

2/3 cup all-purpose flour

1/4 cup plus 2 tbs chopped walnuts

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp caraway seeds

1/2 tsp poppy seeds

1 cup buttermilk

2 eggs, lightly beaten

1/4 cup vegetable oil

2 tbs honey

4 1/2 oz. cream cheese, cut into twelve 3/4-inch cubes

Combine rye, all-purpose flour, walnuts, baking powder, soda, salt caraway seeds and poppy seeds; make a well in center of mixture.

Combine buttermilk, eggs, oil and honey. Mix well and add to first mixture. Stirring just until dry ingredients are moistened.

Spoon batter into greased muffin pans, filling 2/3-full. Press a cream cheese cube into center of each.

Bake at 400F degrees for 18 - 20 minutes. Remove muffins from pans immediately and serve. Makes 1 dozen.

CHEESY BACON MUFFINS    Back to Top

1 3/4 cups all-purpose flour

3 tbs sugar

1 tbs baking powder

3/4 tsp garlic salt

1 cup milk

3 tbs vegetable oil

1 egg, beaten

3/4 cup (3 oz.) shredded Cheddar

1/3 cup cooked crumbled bacon

Preheat oven to 400F. Grease or paper line 24 (1 3/4-inch) mini-muffin cups. Combine flour, sugar, powder, garlic salt in large bowl. combine milk, oil and egg in small bowl until blended; stir into flour mixture just until moistened. Fold in cheese and bacon.

Spoon into prepared muffin cups, filling almost full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Remove from pans, cool on wire racks. Makes 24 mini muffins.

CHOCOLATE CHIP AND WALNUT MUFFINS    Back to Top

1/3 cup granulated sugar

2 large Eggs, lightly beaten

1/3 cup brown sugar, packed, dark

1 1/2 teaspoons Vanilla

2 cups flour, all-purpose

6 ounces milk chocolate chips

6 ounces semi-sweet chocolate chips

2 teaspoons Baking powder

1/2 teaspoon Salt

2/3 cup Milk

1/2 cup unsalted butter, melted and cooled

1/2 cup walnuts, chopped

In a large bowl, stir together sugars, flour, baking powder and salt. In another bowl mix together milk, butter, eggs, and vanilla until blended. Make a well in center of dry ingredients. Add milk mixture and stir to combine. Stir in chips and nuts. Spoon batter into greased muffin cups, include greasing the edges around cups.

Bake in 400 degree oven 15 to 20 minutes or until a cake tester inserted into the center of one muffin comes out clean. Remove muffins from oven and cool five minutes. Remove from pans and cool on rack. Serve warm or cold.

Serving Size: 12

COCOA BRANANA MUFFINS    Back to Top

1 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

2 tbs unsweetened cocoa powder

1 1/2 cups all-Bran(r) Cereal

3/4 cup skim milk

2 egg whites

1/4 cup vegetable oil

1 cup sliced ripe banana, (about 1 medium)

vegetable cooking spray

1. Stir together flour, sugar, baking powder, salt, and cocoa powder. Set aside.

2. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in bananas. Add flour mixture stirring only until combined. Portion batter evenly into twelve 2-1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400°F. about 25 minutes or until lightly browned. Serve warm. Makes 12.

CRANBERRY MUFFINS    Back to Top

1-1/4 cups unbleached white flour

1/2 cup rolled Oats

1/2 tsp ground cinnamon

3/4 cups buttermilk or soymilk

1/2 tsp ground cardamom

3 tbs canola oil

1/2 tsp ground nutmeg

6 tbs maple syrup

1 tsp baking powder

1/2 cup fresh or frozen cranberries

1/2 tsp baking soda

3 egg whites lightly beaten

1/2 tsp salt

1/2 cup finely chopped pitted prunes

Preheat oven to 400 degrees. Line a 12-cup muffin tin with muffin papers. (Or lightly oil muffin tin or spray with vegetable spray.)

In a large bowl, sift together flour, cinnamon, cardamom, nutmeg, baking powder, baking soda and salt. Add prunes and Oats; toss to coat. In another bowl, whisk together buttermilk or soymilk, oil, syrup and cranberries. In a third bowl, beat egg whites to soft peaks; set aside.

Lightly combine dry and wet ingredients, then fold in egg whites until just incorporated. Spoon batter into muffin tins, filling 3/4 full. Bake 12 to 15 minutes, or until muffins are light and springy to the touch. Makes 12 muffins.

CREAM CHEESE PUMPKIN MUFFINS    Back to Top

2 1/2 cups all-purpose flour

1 1/2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp ground coriander

1/2 tsp salt

2 eggs, lightly beaten

2 cups sugar

1 cup solid-pack pumpkin

1/2 cup vegetable oil

1/2 tsp vanilla extract

FILLING:

2 packages (3 oz each) cream cheese, softened

1 egg

1 tbs sugar

TOPPING:

3/4 cup flaked coconut

1/2 cup pecans, chopped

1/4 cup sugar

1/2 tsp ground cinnamon

Preheat oven to 350 degrees. Prepare Muffins: Line 2 1/2 inch muffin pan cups with paper liners or grease well. In large bowl, combine flour, cinnamon, baking soda, coriander and salt; set aside. In small bowl, combine eggs, sugar, pumpkin, oil and vanilla; mix well. Add liquid ingredients to flour mixture, stirring just until dry ingredients are moistened; set aside.

Prepare Filling: In small bowl, combine cream cheese, egg and sugar; mix well. Spoon half the batter into prepared muffin cups, filling each half full. Divide cream cheese mixture evenly over batter in each muffin cup. Spoon remaining batter over cream cheese, carefully spreading to edges.

Prepare Topping: In small bowl, combine coconut, pecans, sugar and cinnamon; sprinkle over muffins. Bake muffins 20 to 25 minutes, or until wooden toothpick inserted in center comes out clean. Cool muffins in pan 3 to 4 minutes; remove from pan and cool completely on wire rack. Cooling time, about 35 minutes; makes 24 muffins.

DELHI CARROT MUFFINS    Back to Top

1 1/2 cups sugar

1 cup safflower oil

4 eggs, lightly beaten

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups grated carrots

1 cup pistachio nuts

1 cup walnuts

Beat sugar, oil and eggs in medium bowl. Sift together the dry ingredients. Gradually stir dry ingredients in to the oil mixture. Fold in carrots and nuts. Spoon into the muffins cups and bake at 400F for 18 - 20 minutes. You have to watch these closely as they do tend to brown very quickly.

ENGLISH MUFFINS I    Back to Top

1 cup warm water

1 Pkg. dry yeast

1 tsp. sugar

2 tsp. salt

1/4 cup shortening

3 cups flour

Sprinkle yeast over water in a roomy bowl, and mix in remaining ingredients. Flour may be white or up to 1 C. of whole wheat.

On a floured surface, roll out dough to about 1/3 inch thickness and cut into circles. (Using a wide mouth water glass to cut them out works.) Arrange on waxed paper which has been sprinkled with corn meal, and allow to rise until doubled. Bake on a preheated griddle over a medium flame until browned on both sides.

VARIATIONS:

For sweeter muffins, add 2 tbs. honey or brown sugar. or

Knead in 1/2 cup sauteed sliced onion. or

Knead in 1 cup grated cheddar cheese. or

Use 1/2 rye flour and 1/2 white flour and add caraway seeds.

ENGLISH MUFFINS II    Back to Top

2 1/2 cups flour

1 tbs yeast dissolved in 1/4 cup tepid water

2 tbs instant mashed potatoes in 1/2 cup

boiling water, plus 1/2 cup cool water

1 cup whole milk (tepid)

Mix above ingredients together until well blended, and allow to rest, covered until doubled in volume. Stir until the bubbles have been released. Cover and allow to rise again. Now, add 1 1/2 tsp salt, in 3 tbs water. The salt had to wait because it would inhibit the action of the yeast.

To do this right, you should have rings to put the batter in. A suggestion is empty, cleaned tuna fish cans, or cat food cans. Butter these, and place on a buttered grill. Spoon in about 1/3 cup batter into each ring and allow to cook undisturbed for about 8 minutes at medium heat. Remove the rings and flip. Cook on second side only until lightly browned. Transfer to rack and allow to cool. This recipe should make about 10 muffins, and they freeze very nicely.

ENGLISH MUFFINS III    Back to Top

1 cup warm milk

1 cup warm water

2 tablespoons sugar

1 teaspoon salt

1 package yeast (dry or fresh)

4 cups white flour

2 cups whole wheat flour

3 tablespoons butter or margarine

Corn meal

Warm milk to about 100 degrees. Stir in sugar, salt and melted butter. Mix yeast in warm water (same temp as milk) and stir until dissolved. Mix water and milk mixtures together.

Add the whole wheat flour to liquid, plus 2 cups of the white flour. Beat until it is a smooth mixture, about 2 or 3 minutes. Add remaining flour 1/3 cup at a time until dough becomes stiff. Turn on to floured surface and knead for 4 or 5 minutes. Dust on more flour as needed to make dough manageable. Dough has been kneaded long enough when it is stiff and elastic enough to bounce back when a dent is made in the dough with a light push of a finger.

Place in large bowl and cover with towel or lid. Let rise at room temperature for 1 to 2 hours until it doubles in volume.

Punch dough down and turn out onto lightly floured surface. With a rolling pin, roll dough out to about a 1/2 inch thickness. With a cookie cutter or glass 3 to 4 inches in diameter, cut out muffins. Move cut muffins to a board sprinkled freely with the corn meal. After you have cut out muffins from the first rolling of the dough, reform the dough scraps and roll out again and cut. Repeat process until all the dough has been used or the dough is too dry to roll out.

Cover muffins with a towel and let rise for 30 to 45 minutes in a warm, draft free area.

Very lightly grease a griddle and pre-heat to medium. Carefully place risen muffins on griddle, corn meal side down first, and cook for 10 minutes. (Watch your heat;

muffin bottoms should be lightly golden brown after 4 or 5 minutes. If too light or dark, increase or reduce heat as necessary). After 10 minutes on first side, flip over and cook the other side of muffin for 10 minutes.

Cool on wire racks. Muffins will keep for 4 or 5 days at room temperature in a plastic bag, or for several months if wrapped tight and stored in the freezer.

To serve, split with fork. Insert fork around edges of muffin until it separates into two halves. Toast under broiler if desired. Makes about 20 muffins

FRENCH DIJON HAM MUFFINS    Back to Top

1 2/3 cups all-purpose flour

1/3 cup cornmeal

1/4 cup sugar

2 tsp dry mustard

2 tsp baking powder

2/3 tsp salt

1/2 tsp soda

1/8 tsp cloves

1 1/4 cups diced smoke ham

2 eggs, room temperature

1 cup buttermilk

1/2 cup vegetable oil

3 tbs dijon mustard

Mix together the first 8 ingredients. Stir in ham. In another bowl, beat together eggs with buttermilk, oil and dijon mustard. Pour mixture into a well in the center of the dry ingredients, mixing quickly. Spoon into muffins cups 2/3 full. Bake at 375F for 20 - 25 minutes or until browned.

FRESH APPLE MUFFINS    Back to Top

4 tbs unsalted butter, softened (1/2 stick)

1/2 cup brown sugar

2 eggs

1 3/4 cups all purpose flour

1/2 tsp salt

2 tsp. baking powder

1 tsp ground cinnamon

1 cup milk

1 cup chopped, peeled apple

1/2 cup raisins

1/2 cup chopped walnuts

Preheat oven to 425 degrees. Line 12 muffin cups. Beat butter, brown sugar and eggs together in a large mixing bowl until creamy. Combine the flour, salt, baking powder and cinnamon another bowl and stir them together with a fork or whisk. Add the combined dry ingredients, the milk, apple, raisins and walnuts to the creamed mixture. Beat with a spoon until all ingredients are just mixed.

Spoon the batter into 12 muffin cups, filling each about 3/4 full. Bake for 15 minutes, or until tester comes out clean.

GARLIC CHEESE ENGLISH MUFFINS    Back to Top

1 pkg dry yeast 1 c cheddar cheese

1 1/4 cup warm water 1 T light brown sugar

3 1/2 to 4 cups flour 2 T melted, cooled butter

1 head finely chopped garlic 2 T cornmeal

Proof yeast in warm water and sugar, set aside. Mix 3 cups flour and the salt in a large stainless steel bowl. Make a well in center, add the yeast and the butter, garlic,and cheese. Stir well Add remaining flour as needed. Turn out on to a floured board. Let rest 5 min.

Knead for 10 min, until silky and elastic. Place in clean bowl sprayed with Pam, lightly spray top of dough. Cover and let rise in a warm place til doubled in size. Spray baking sheets with Pam and sprinkle with half the cornmeal (set aside). Punch down dough and let rest for 15 min. Divide dough into 12 equal portions. Roll out into 4-inch circle. Place on baking sheets sprinkle with remaining cornmeal. Let rise uncovered until doubled in size. Spray a preheated (350f) griddle with Pam. Cook muffins six minutes each side or till browned. Cool and serve.

GERMAN CHOCOLATE MUFFINS    Back to Top

3 tbs chopped pecans

3 tbs flaked coconut

3 tbs firmly packed light brown sugar

1 pkg (18.25 oz.) pudding included

German chocolate cake mix

Preheat oven to 400F. Grease 12 (3 1/2-inch) large muffin cups. Combine pecans, coconut and sugar, set aside. Prepare cake mix according to package directions, reducing water by 1/4 cup. Spoon into prepared muffin cups, filling 1/2 full. Sprinkle sugar mix over tops.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 5 minutes, remove from pans. Cool on wire rack. Makes 12 jumbo muffins

MARMALADE MUFFINS    Back to Top

1 3/4 cups flour 1 egg

3 tsp baking powder 1 c milk

1/2 tsp baking soda 4 T butter, melted & cooled

2 tbs granulated sugar 1 T grated orange zest

2 tbs light brown sugar 6 T orange or lemon marm. or

1/2 tsp salt other fruit preserves

Preheat oven to 400 degrees F. In a large mixing bowl, sift flour, baking powder, baking soda, granulated sugar,

brown sugar, and salt together. In a separate bowl beat eggs lightly, then beat in the milk. Mix butter and orange zest into egg-milk mixture. Make a well in the center of dry ingredients and add liquid mixture all at once. Using a large wooden spoon, stir batter with 10 to 15 swift strokes, or until ingredients are just combined. Do not overmix; batter should remain slightly lumpy.

Spoon about 2 tbs of batter into the bottom of each of 12 generously greased muffin tins. Add 1 1/2 tsp marmalade to each muffin tin. Then add enough additional batter to fill each 3/4 full. Bake in the center of the oven for 18 to 20 minutes, or until muffins are golden brown and a toothpick inserted into centers comes out free of batter. Turn out of muffin tins onto a wire rack to cool slightly. Serve warm. Servings: 12/Makes 12 muffins.

OAT BRAN MUFFINS    Back to Top

2 cups whole wheat pastry flour

2 cups oat bran

2 teaspoons baking soda

1/2 cup raisins, optional

1/2 cup walnuts, chopped; optional

1 1/4 teaspoons cinnamon, optional

2 cups apple juice, unsweetened

Preheat Oven 350 degrees F. Sift the dry ingredients together. Add any optional ingredients. Add apple juice. Mix well. Divide batter into 12 muffin tins lightly sprayed with non-stick cooking spray. Bake for 24 minutes until lightly browned on top. Remove from tins immediately. MAKES12

OAT-CORN SOURDOUGH MUFFINS    Back to Top

1/2 cup sourdough starter, at room temp.

1/2 cup warm butter milk (90 degrees)

1 cup all-purpose flour

1/2 cup each cornmeal and rolled Oats

2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1/3 cup butter

1 large egg

1/2 cup firmly packed brown sugar

In a bowl, mix starter with buttermilk and 1/2 cup flour. For sourest flavor, cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours. To speed, omit standing; proceed.

In a large bowl, stir the remaining all-purpose flour, cornmeal, rolled Oats, baking powder, salt, and baking soda together. Cut in butter with a pastry blender or rub with your fingers until crumbly. In another bowl, beat egg and brown sugar until smooth, then beat in starter mixture. Pour egg and starter mixture over flour mixture. Stir gently just until evenly moistened.

Fill 10 greased 2-1/2 inch muffin cups 7/8 full. Bake in a 425 degree oven until well browned and a toothpick comes out clean, about 15 minutes. Loosen with knife; invert on rack. Serve warm or cool. Makes 10 muffins.

ORANGE AND WHITE CHOCOLATE MUFFINS    Back to Top

2 cups all-purpose flour (sifted)

2 tsp double acting baking powder

1 tsp baking soda

1/8 tsp salt

8 tbs unsalted butter, melted and cooled

2 large eggs, lightly beaten (at room temp.)

2/3 cup granulated sugar

1/2 cup orange juice

1/2 tsp vanilla extract

1 vanilla bean

zest of 1 orange, finely chopped.

8 oz. white chocolate, finely chopped.

Position a rack in the oven center and preheat to 350 F.

Line muffin pan with muffin cups.

Sift the flour, baking powder, baking soda, and salt into a large bowl.

Stir mixture with a wooden spoon until thoroughly blended.

In a med. bowl, whisk together the butter, eggs, sugar, orange juice and vanilla extract.

With a sharp paring knife, cut open the vanilla bean and scrape out the seeds.

Add vanilla seeds and the orange zest to the egg mixture and whisk until thoroughly blended.

With a rubber spatula, fold the egg mixture into the dry ingredients, folding only until the dry ingredients are moistened.

Stir in white chocolate.

Using two spoons, fill the muffin cups 3/4 full.

Bake the muffins for 16-18 minutes or until golden.

Cool the muffins in the pan, set on a rack.

When cool, store the muffins immediately in a plastic bag or airtight container. Yield: 12 muffins

ORANGE CRUNCH MUFFINS    Back to Top

2 cups Sifted flour 2 eggs, slightly beaten

1/3 cup sugar 1 c orange juice

1 tsp baking powder 1 T grated orange peel

1/2 tsp soda 1/3 c salad oil

1/2 tsp salt 1 c grape-nut cereal

Sift together the flour, sugar, baking powder, soda and salt. Stir in the Grape-nuts. Combine the slightly beaten eggs, orange juice, orange peel and salad oil. Add all at once to dry ingredients, stirring till just moistened.

Fill muffins cups to 2/3 full and bake at 400F for 20-25 minutes.

ORANGE MUFFINS    Back to Top

1 cup sugar

1/2 cup (1 stick) unsalted butter

2 eggs

1 tsp baking soda

1 cup buttermilk

2 cups sifted all-purpose flour

1/2 tsp salt

1 cup raisins

zest and juice of 1 orange

1/2 cup sugar

Preheat the oven to 400 and butter small muffin tins.

With an electric mixer, cream the sugar and butter until smooth. Add the eggs and beat until fluffy. Add the baking soda to the buttermilk. Sift the flour and salt together, and add to the sugar-butter mixture alternately with the buttermilk. Stir until well-mixed. In a food processor, grind the raisins and the orange zest. Add to the batter and combine.

Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes. Remove the tins to a baking rack and set close together. Brush the tops of the muffins with orange juice and sprinkle with 1/2 cup sugar while still warm. After 5 minutes, turn out from pans. Let cool completely. Makes 30 Small Muffins

PEANUT BUTTER MUFFINS    Back to Top

1/3 cup packed brown sugar

1/3 cup creamy peanut butter

1 egg

1/4 cup finely shredded carrots

3/4 cup whole wheat flour

1/4 cup rolled oats

1 teaspoon baking powder

1/8 teaspoon salt

1/4 teaspoon baking soda

1/2 cup milk (skim is fine)

In a medium sized bowl mix together the brown sugar and peanut butter then add the egg and beat well. Stir in the shredded carrots followed by the flour, oats, baking powder, salt, soda, and milk. Stir just until blended. Pour into paper lined muffin cups, about 3/4 the way full. Bake for 15 to 20 minutes or until golden at 4000. Makes 10.

PEPPER CHEESE MUFFINS    Back to Top

1 1/4 cups all purpose flour

1 1/4 cups yellow cornmeal

3 tbs sugar

4 tsp baking powder

1/2 tsp salt

3/4 cup milk

1/2 cup mild or hot salsa

1/3 cup vegetable oil

2 eggs, beaten

3/4 cup (3 oz.) shredded pepper Jack cheese

Preheat oven to 400F. Grease 6 (3 1/2-inch) large muffin cups. Combine flour, cornmeal, sugar, powder, and salt in large bowl. combine milk, salsa, oil and eggs in small bowl until blended; stir into flour mix just until moistened. Fold in cheese. Spoon into prepared muffin cups, filling 3/4 full. Bake 25-30 minutes or until toothpick inserted in center comes out clean. cool in pan on wire rack 5 minutes. Remove from pan. cool on wire rack. Makes 6 jumbo muffins.

PINEAPPLE MUFFINS    Back to Top

2 cups flour

2 teaspoons baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/2 cup firmly packed brown sugar

1 egg, well beaten

8 oz. commercial sour cream

8 oz. crushed pineapple, UNDRAINED

1/3 cup melted shortening

1/2 cup chopped pecans

Combine first 5 ingredients in a large bowl; stir well. Combine egg, sour cream, pineapple, and shortening. Make a well in center of dry ingredients; add pineapple mixture, and stir just until moistened. Stir in pecans. Spoon into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 20-25 minutes or until brown. Makes 18

PINEAPPLE UPSIDE-DOWN COCONUT MUFFINS    Back to Top

4 tbs pineapple preserves 2 c flour

1/2 cup brown sugar,packed 1 T baking powder

1/2 cup vegetable oil 1 t cinnamon

2 large egg whites 1/2 t salt

1 cup milk 1 1/2 c sweetened coconut

Put 1 heaping tsp. of the preserves into each of 12 well-buttered 1/3-1/2 cup muffin tins. Whisk together the oil, brown sugar, and egg whites until smooth. Whisk in the milk.

In another bowl, whisk together flour, baking powder, cinnamon, salt, and coconut. Add wet ingredients to dry ingredients and stir batter until just combined. Divide batter among the tins. Be careful not to over fill, only fill 1/2 to 2/3 full. Bake in the middle of 400~F. oven for 20 minutes, or until tester comes out clean.

Let cool for at least 3 minutes, then run a knife around the muffin and lift each muffin out with a fork, invert on a rack. Makes 1 Dozen.

PINTO BEAN MUFFINS    Back to Top

2 eggs 2 c flour

1 cup milk 2 t brown sugar

1/4 cup vegetable oil 2 t baking powder

1 tsp salt

1 cup cooked, drained, mashed pinto beans

(1 cup of dry beans makes 3 cups cooked)

Mix dry ingredients. Beat eggs, mix with milk, oil, and mashed beans. Combine all ingredients mixing just enough to moisten dry ingredients. Fill muffin tins 1/2 full and bake at 400 for 20-25 minutes. Serve hot. Makes 12.

PIZZA MUFFINS    Back to Top

2 tbs olive oil

2 3/4 tsp baking powder

1/4 cup chopped onion

1/4 cup finely diced pepperoni

1 clove garlic,minced

1/2 cup grated Parmesan or Romano cheese

2 cups all-purpose flour

1 cup tomato juice

1 cup grated mozzarella cheese

1 egg,beaten

1 tsp dried oregano

3/4 tsp salt

In 2 tbs. olive oil, saute onion and garlic until soft.

In a bowl, mix sauteed mixture with egg and tomato juice. In another bowl, combine flour, baking powder, salt and oregano, mozzarella cheese and pepperoni. Quickly stir moist ingredients into dry ingredients until just moistened. Spoon into muffin cups that have been oiled with olive oil. Sprinkle tops with the Parmesan or Romano cheese. Bake at 400 degrees for 20 minutes. Serve hot from the oven, or reheat.

POPPYSEED MUFFINS    Back to Top

2 cup flour, all purpose

1/4 cup poppy seeds

1/2 tsp salt

1/4 tsp baking soda

1/2 cup butter at room temp, 1 stick

3/4 cup sugar

2 eggs

3/4 cup sour cream

1 1/2 tsp vanilla

Preheat oven to 375 degrees. Grease one 12 cup muffin tin. Combine flour, poppy seeds, salt and baking soda in small bowl. Using electric mixer, cream butter with sugar until light and thick. Beat in eggs one at a time. Blend in sour cream and vanilla. Gradually beat in dry ingredients.

Spoon batter into prepared tin. Bake about 20 minutes or until tester comes out clean. Cool on rack 5 minutes and remove from pan. Makes 12.

PREMIER SPICE MUFFINS    Back to Top

CRUMB TOPPING:

1/2 cup flour 1/4 c brown sugar, packed

1/2 tsp ground cinnamon 3 T butter, softened

1/8 tsp ground nutmeg

MUFFINS:

1 3/4 cups flour 1 c applesauce

1 tsp baking powder 1/4 c veggie oil

1 tsp baking soda 1/3 c brown sugar, packed

1/2 tsp salt 2 eggs

1/2 tsp cinnamon 1 1/2 c white chocolate pieces

1/4 tsp nutmeg 1/2 c raisins

Preheat oven to 400 degrees. Line 16 standard-sized muffin cups with paper liners or grease with butter or margarine. Most muffin tins have 12 cups, so you will need to prepare 1 tin plus 4 additional cups of a second muffin tin.

Procedure for crumb topping: In small bowl combine 1/2 cup flour, brown sugar, cinnamon and nutmeg. With a pastry blender or two knives, cut in butter until mixture forms fine crumbs.

As an alternative method, use the food processor fitted with the metal blade, but you will need to use cold butter or margarine; cut cold butter into 6 pieces; put dry ingredients in work bowl and add butter pieces; process until crumbs are formed using the pulsing (on-off) method. Set aside.

Procedure for muffins: In large bowl combine 1 3/4 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg. In small bowl, combine applesauce, vegetable oil, brown sugar and eggs; add to flour mixture. Add white chocolate pieces and raisins; stir just until dry ingredients are moistened. Spoon into paper lined or greased muffin pans, filling each about 3/4 full. Sprinkle each with 1 slightly rounded tbs Crumb Topping.

Bake in a preheated 400 degree oven for 20-25 minutes or until tops spring back when pressed. Cool 5 minutes; remove from pans. Serve warm. 16 muffins.

PUMPKIN BREAD OR MUFFINS    Back to Top

3 1/2 cups flour

2/3 cup vegetable oil

1/4 tsp baking powder

2 2/3 cups sugar

2 tsp baking soda

4 eggs

1 1/2 tsp salt

2 cups mashed pumpkin

1 tsp cinnamon

1/2 tsp ground cloves

2/3 cup water

2/3 cup chopped nuts

2/3 cup raisins

Grease loaf pans or line muffin tins.

Sift together dry ingredients. Cream oil and sugar together; add eggs, pumpkin, and water, beating until smooth after each addition. Gradually add dry ingredients, then stir in nuts and raisins. Pour into prepared pans.

Bake at 3500 for approx. 1 hour for loaves, 25 min. for muffins. Both loaves and muffins freeze well. Yield: 2 9 x 5 loaves or 36 to 40 muffins

RAISIN BRAN MUFFINS    Back to Top

1 Raisin bran cereal, 15 oz

5 cups flour

1 qt buttermilk

2 tsp salt

1 cup oil

4 tsp baking soda

2 1/2 cups sugar

1 cup walnuts, chopped

4 eggs

Preheat oven to 400 F. Mix cereal, buttermilk, oil, sugar and eggs (one at a time). Mix well. Add together sifted flour, soda and salt. Add all at one time to cereal mixture, mix well. Stir in walnuts. Cover and refrigerate for at least 6 hours before cooking. Place in greased muffin pans and bake for 15 - 20 minutes or this mix will keep in refrigerator covered for 5 weeks. Makes 5 dozen.

RASPBERRY BUTTERMILK MUFFINS    Back to Top

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon salt

6 tablespoons butter or margarine

1 egg, lightly beaten

1 cup buttermilk

1 cup fresh or frozen raspberries

(thawed and well drained)

In a bowl combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Add egg and buttermilk. Mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups 2/3 full. bake at 400-F for 25 minutes or until browned. Yield: 12-15 muffins.

REFRIGERATOR BRAN MUFFINS    Back to Top

2 large eggs

1 cup granulated sugar

1/2 cup butter, very soft or melted

1 cup black coffee or water

2 cups Buttermilk or 6 tbs dried

buttermilk and 2 cups Water

2 1/2 cups All Purpose Flour

2 1/2 tsp baking soda

3 cups wheat bran cereal

Put eggs, sugar, and butter in a large bowl; whisk with a wire whisk to mix. Whisk in liquids; mixture will look curdled. Add flour and baking soda. Whisk until just mixed. Stir or fold in bran.

Scrape batter into a refrigerator container. Cover and refrigerate. (If you want to bake batter without storing, let it stand 15 - 20 min. for bran to soften. To bake: heat oven to 375 degrees. Grease (or spray) muffin cups or use (greased or sprayed) foil baking cups. Stir batter gently to mix. Scoop 1/4 cup into each muffin cup. Bake about 20 min. or until springy to the touch in the center. Let cool 5 minutes before serving.

Note: this recipe defies all the usual rules for baking muffins as soon as the batter is mixed. It can be stored up to 6 weeks in the refrigerator and baked as needed! For baking just a few, the toaster oven works fine. 28 MFNS.

RYE-CORN MUFFINS    Back to Top

1 1/8 cups cornmeal

7/8 cups rye flour

1 egg

1 oz of oil

1 oz of honey (or more - optional)

1 cup of milk

3/8 tsp of salt

3 tsp of baking soda

Grease an 8 x 8 x 1.5-inch deep pan. Set the oven to 400°F.

Mix dry stuff together. Mix wet together. Stir both dry and wet together quickly. Pour and scrape mix into pan. Place pan in oven when 400°F achieved. Bake for 26 to 30 minutes. Makes 12 muffins

SAUSAGE CORN MUFFINS    Back to Top

1/2 lb smoked sausage

1 cup unsifted all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

1 tbs baking powder

1 cup buttermilk

1/4 cup vegetable oil

2 eggs, beaten

Preheat oven to 375F. Cut sausage into quarters lengthwise, then cut crosswise into 1/4-inch pieces. Lightly brown sausage in medium skillet over medium heat. Drain on paper towels.

Combine flour, cornmeal, sugar and powder in medium bowl. Add buttermilk, oil, eggs, and sausage. Stir only until blended. Spoon into paper-lined 2 1/2-inch muffin cups, filling 2/3 full. Bake 12-15 minutes or until toothpick inserted in center comes out clean. Remove from pans. Serve warm with honey butter.

SAVORY HERB AND MUSTARD MUFFINS    Back to Top

1/4 cup onion, chopped

1/4 cup green pepper, chopped

2 cups whole wheat flour

2 1/2 tsp baking powder

2 tsp dried sage (or herb of your choice)

2 eggs

1 cup skim milk

3 tbs oil

2 tbs Dijon-style mustard

1 tbs honey

Soften the onion and pepper by either steaming, soaking in about 1 cup water for 10 minutes, or microwaving.

Lightly grease the muffin pan. Stir together thoroughly the flour, baking powder and sage in a large bowl. Beat the eggs, milk, oil, mustard, and honey in a separate bowl.

Stir in the softened onion and pepper. Quickly stir the wet ingredients into the dry ingredients until just blended (don't overmix). Spoon the batter into muffin cups and bake at 350 degrees until golden brown, about 20 minutes. Serve warm or cool. (Serve them piping hot and you won't need to add butter or margarine.) Makes 1 dozen.

SOURDOUGH BLUEBERRY-BRAN MUFFINS    Back to Top

1/2 cup sourdough starter, at room temp.

1 cup warm butter milk (90 degrees)

3/4 cup all-purpose flour

1/3 cup sugar

1/4 cup melted butter

1 large egg

1 cup fresh or frozen unsweetened blueberries

1/2 cup whole-wheat flour

2 cups bran flake cereal

1/4 tsp salt

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp ground cinnamon

In a large bowl, mix starter with buttermilk and flour. For sourest flavor, cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours. To speed, omit standing; proceed.

Add sugar, butter, and egg to starter mixture; stir well. Gently stir in berries. In a bowl, stir the remaining ingredients together. Pour starter mixture over flour mixture. Stir gently until evenly moistened; batter will be lumpy. Heap into 10 greased 2 3/4-inch muffin cups. Bake in a 425 degree oven until a toothpick comes out clean, 25-30 minutes. Loosen with knife; invert on rack. Serve warm or cool. Makes 10 muffins.

SOURDOUGH ENGLISH MUFFINS    Back to Top

2 cups warm water, 105-110 degrees

2 tablespoons sugar

1 tablespoon active dry yeast

1/2 cup non-fat dry milk powder

1/4 cup unsalted butter, room temp

1 tablespoon salt

7-8 cups unbleached flour, approximately

1 cup sourdough starter, the

consistency of pancake batter

1/4 cup cornmeal or semolina, appx.

In a large mixing bowl, dissolve the sugar in the warm water. Stir in and dissolve the yeast and then mix in 1 cup of flour. Let this sit for 5-10 minutes, until the mixture begins to foam. Next add the dry milk, butter, salt and a second cup of flour and beat well. Stir in the starter. Add about 5 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the side of the bowl. Turn the dough out onto a floured board and knead it until it is smooth and springy, but slightly on the slack side, about 10 minutes. Add flour as necessary to keep the dough from sticking to you or your work surface.

Clean out and grease your bowl and place the dough in the greased bowl, turning it o grease all sides. If you want muffins that are just somewhat sour-tasting, cover the dough with plastic wrap or a damp towel and let it stand until it has doubled in size, 1 to 1 1/2 hours, and proceed from *** below. If you want muffins that are so deliciously sour that your mouth almost puckers (ok, that's stretching it a little bit, but devoted sourdough fans will absolutely love them this second way), cover the dough with plastic wrap or a damp towel and let sit overnight in a cool place.

*** When the dough has risen your chosen length of time, punch it down, turn it out onto a lightly floured work surface, cover it and let it stand for a few minutes (to relax the gluten strands). Divide the dough into 2 pieces and roll each piece out separately to a 1/2" thickness. Cut the dough into 3" rounds.

Place the rounds evenly spaced onto cornmeal- or semolina-sprinkled baking sheets, sprinkle more cornmeal or semolina over their tops, cover with plastic wrap, and let them rise until light and puffy, about 1 hour.

Carefully transfer the rounds right-side up to an electric griddle preheated to 350 degrees or an ungreased frying pan that has been heated over medium heat. Cook them 2 minutes on each side, then 6 minutes on each side. Be gentle during these first few flips so the muffins don't deflate! Cook 6 minutes more on each side and then an additional 4 minutes on each side. Remove from the griddle and cool on a rack. Makes 21-22 large muffins.

SPICED CARROT MUFFINS    Back to Top

1 1/2 cups All-purpose flour 1/4 t nutmeg

3/4 cup brown sugar, packed 1 pinch allspice

1 teaspoon baking soda 1 pinch ginger

1 egg 1/2 teaspoon cinnamon

1/2 c buttermilk 1/2 teaspoon salt

1/3 cup Vegetable oil 1/2 teaspoon Vanilla

1 1/2 cups grated carrots, (about 4)

1/2 cup Raisins or currants

Preheat oven to 4000 and grease 12 1/2 cup muffin tins.

In a medium bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg, allspice and ginger. In a bowl whisk together egg, buttermilk, oil, vanilla and stir in carrot and raisins. Add egg mixture to flour mixture and stir batter until just combined. (Batter will be very thick).

Divide batter among prepared tins and bake in middle of oven 15 minutes, or until a tester comes out clean. 12 MFNS.

STREUSEL ALL-BRAN MUFFINS    Back to Top

TOPPING:

3 tbs all-purpose flour

2 tbs dark brown sugar, firmly packed

1/2 tsp cinnamon

1 tbs butter, cold

MUFFIN:

1 1/4 cups all-purpose flour

1 tbs baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

2 cups all-Bran(r) Cereal

1 cup skim milk

1/3 cup brown sugar, firmly packed

1/3 cup unsweetened applesauce

2 egg whites

1/4 cup vegetable oil

1/2 tsp vanilla

1/2 cup golden raisins, optional

vegetable cooking spray

1. In small bowl, combine the 3 tbs flour, the 2 tbs dark brown sugar and the 1/2 tsp. cinnamon. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside for topping.

2. Stir together the 1 1/4 cup flour, baking powder, cinnamon, nutmeg and salt. Set aside.

3. In large mixing bowl, combine all-bran cereal, milk, the 1/3 cup dark brown sugar and applesauce. Let stand about 4 minutes or until cereal softens. Add egg whites, oil, vanilla and raisins. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle each muffin with topping.

4. Bake at 400° F. about 20 minutes or until golden brown. Serve warm. 12 MFNS

STREUSEL BLUEBERRY BUTTERMILK MUFFINS    Back to Top

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ginger

1 cup sugar

2 eggs, beaten

1 cup buttermilk

4 ounces (1 stick) of butter

1/2 cup of toasted sliced almonds,

coarsely crushed in your hand

STREUSEL TOPPING:

1/3 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Sift dry ingredients together in a large bowl. Add toasted almonds. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.

Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and sprinkle streusel topping over muffin batter. Bake muffins until golden for 20-30 minutes.

SWEET POTATO ORANGE MUFFINS    Back to Top

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 can sweet potatoes

2/3 cup brown sugar packed

2 eggs

1 cup orange juice

1 carrot shredded

1 teaspoon vanilla

Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray. In a medium bowl, combine flours, baking powder, soda, cinnamon, nutmeg and allspice. In a large bowl, mash sweet potatoes. Add sugar, eggs, orange juice, carrots and vanilla. Add dry ingredients to liquid ingredients and mix well. Fill muffin tins until 3/4 full.

Bake 15 to 20 minutes, until tops are brown. Let cool and remove from tins. Makes 16-18 muffins.

TOMATO SPICE MUFFINS    Back to Top

1 package (18.25 oz.) pudding included spice cake mix

1 can (10 3/4 oz) condensed tomato soup

1/4 cup water

1 cup chopped pitted dates

Preheat oven to 400F. Grease 12 (3 1/2-inch) large muffin cups. Prepare cake mix according to package directions, substituting soup and water for the liquid. (Add eggs, if package directs.) Fold in dates. Spoon into prepared muffin cups, filling 1/2 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans, cool on wire rack. Makes 12 jumbo muffins

VEGAN CORN MUFFINS    Back to Top

2 1/2 cups cornmeal

3/4 cup unbleached white flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 cup apple juice concentrate

2 cups soya milk

2 tbs tahini

shallots

sun-dried tomatoes

chili (optional)

garlic (optional)

Thoroughly combine dry ingredients in a mixing bowl with shallots and sun dried tomatoes. Add juice and milk and stir with a spoon until you have a nice thick batter, evenly mixed. Fill a couple of muffin tins and bake at 375~ for 30-40 minutes or till nicely risen and golden brown.

ORANGE MUFFINS II    Back to Top

A slight tang of beer underlies the orange flavor in these tasty muffins. Serve them hot from the oven.

2 C all-purpose flour

1 TBS baking powder

1/4 tsp salt

1/8 tsp ginger 3/4 C beer

1/2 C orange marmalade

1/4 C oil or melted shortening

1 egg, slightly beaten

Combine dry ingredients and make a well in the center. Combine beer, marmalade, oil and egg. Add to dry ingredients and mix lightly with no more than 25 strokes, just to moisten. Overmixing causes tunnels. Fill greased muffin pan wells two thirds full. Bake at 400 degrees for 25-30 minutes, or until done. Makes a dozen muffins.

SOUR CREAM BRAN MUFFINS    Back to Top

1/2 cup unsalted butter, softened

1/4 cup light brown sugar, packed

1 lg egg, beaten lightly

1 cup sour cream

1/4 cup dark molasses

1/2 cup raisins

1 cup flour

1 tsp baking soda

1/4 tsp salt

1 cup Miller's bran

In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

(Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets) Makes 12 muffins.

PEAR-A-DICE MUFFINS    Back to Top

Grated lemon or orange rind may be added to this recipe for a slightly different flavor.

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup yogurt or sour cream

1/4 cup vegetable oil

1/3 cup honey

1 large egg, slightly beaten

1 cup sliced canned pears

Preheat oven to 375 degrees F (190 degrees C). Butter 15 muffin cups, or line with paper liner cups.

Mix together flours, soda, baking powder, salt, cinnamon, and nutmeg. Stir pears lightly into dry ingredients.

In a large bowl, combine yogurt, oil, honey, and egg. Mix in flour mixture until just combined. Spoon into muffin cups.

Bake for 20 to 25 minutes, or until done. Makes 15 muffins

IRISH SCONES    Back to Top

2 cups flour

1/2 cup sugar

2 tsp. cream of tartar

1 tsp soda

3/4 tsp. salt

1/2 cup butter

2 eggs-slightly beaten

1/2 cup milk

1 egg yolk

2 Tlbs. water

Into a mixing bowl, sift together all dry ingredients. Blend in butter until mixture resembles fine crumbs. Add all remaining ingredients; mix with a fork just until dry ingredients are moistened and a soft dough is formed. Divide into 2 parts. Turn each out onto a floured board, without handling. Flatten with a rolling pin into a 1/2 inch thick round. Cut into triangles or rounds. Blend together egg yolk and water. Brush on top of scones with pastry brush. Bake on a greased and floured cookie sheet at 400 degrees for 15 minutes. Serve warm and lightly buttered.

CLASSIC CURRANT SCONES    Back to Top

2 c flour

1/3 c sugar

1 Tbsp baking powder (yes, a TABLESPOON)

1/2 tsp salt

Whisk together thoroughly. Using a pastry blender, cut in until the largest pieces are the size of peas and the rest resembles bread crumbs:

3/4 stick (6 T) cold unsalted butter, cut into pieces

Do not allow the butter to melt or to form a paste with the flour.

Stir in:

1/2 c dried currants or raisins (golden raisins are best)

In another bowl, whisk together:

1 large egg

1/2 c heavy cream (whipping cream)

1 tsp grated orange zest (optional)

Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on an ungreased baking sheet.

Set oven at 425 degrees.

Brush the tops of your scones with 2 to 3 tsp cream or milk. If desired, sprinkle the tops with cinnamon and sugar. Bake for 12 to 15 minutes, or until the tops are Golden brown. Let cool on a rack or serve warm.

Variation: Substitute 1/2 c chopped dried fruit for the

Currants. Toss the dried fruits in the flour mixture before adding the liquid.

OATMEAL SCONES    Back to Top

Whisk together thoroughly in a large bowl:

1 1/2 c flour

1/4 c sugar

1 Tbsp baking powder

1/2 t salt

Stir in, using your fingers if necessary to separate the fruit:

1 1/4 c old-fashioned rolled oats

1/2 c raisins or chopped dates

Whisk together, then add all at once:

1 large egg

1 1/4 sticks (10 T) warm melted unsalted butter

1/3 c milk

Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured fingers, pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges. If the dough is too sticky to move the wedges

intact, wait 1 to 2 minutes. Using a spatula, place the wedges at least 1/2 inch apart on an ungreased baking sheet. Bake at 450 degrees until lightly browned, about 10 to 12 minutes. Let cool on a rack or serve warm.

BUTTERMILK DROP SCONES    Back to Top

Whisk together thoroughly in a large bowl:

2 c flour

1/4 c sugar

4 t baking powder

1/2 t salt

1/4 t baking soda

Whisk together, then add all at once:

1 large egg

1 c low-fat buttermilk

3 1/2 T warm melted unsalted butter

1/2 c raisins, or dried currants, blueberries, cherries,

cranberries, or chopped dried apricots or pears

Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. The batter will be quite sticky. Use a soup spoon or ice cream scoop to drop the batter in mounds 2 1/2 inches in diameter at least 1 inch apart on a greased baking sheet. Sprinkle the tops with cinnamon and sugar. Bake at 400 degrees until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.

Re: Scones

Try these. They are delicious! If you don't like the "extras" leave them out, or substitute what your taste buds like. I use cinnamon in mine and sometimes some pecans; rarely raisins or currants. You can use those or lemon or orange zest.

Scones are basically a sweet biscuit and while the recipe calls for them to be baked in a circle and then cut, or cut into triangles and then baked, I usually just use a biscuit cutter.

All ingredients should be at room temperature EXCEPT the butter, which should be chilled. Mix by hand so that they don't get tough.

SCONES    Back to Top

2 cups flour

2 teaspoons baking soda

2 tablespoons granulated sugar

1/2 teaspoon salt

1/3 cup butter, chilled and cut into 1/2 inch pieces

1/2 cup buttermilk

1 large egg, beaten

Glaze:

1 large egg, beaten

1 tablespoon milk

Preheat oven to 400 °F and place rack in center of oven. Line a baking pan with parchment paper or lightly spray with a non-stick vegetable oil. For the glaze, mix together the beaten egg with the milk and set aside. In a

large bowl whisk together flour, baking soda, sugar and salt. In a measuring cup combine the buttermilk with the beaten egg. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the

dry ingredients and add the liquid. Mix together with a wooden spoon, making sure you do not overwork the dough. Just mix until dough forms moist clumps. Gather dough together and transfer to a lightly floured surface.

Gently knead dough until it forms a ball (10 seconds). Roll out dough until it is 1 inch thick. With a floured 2 1/2 inch (6 cm) cutter, cut out rounds and place on prepared baking pan. Knead together scraps and cut out

remaining scones. Brush scones with glaze and bake for 15 minutes or until lightly brown on top. Remove from oven and cool on wire rack. Makes 8 scones.

Be very gentle with the scraps! Otherwise your scones will be tough.

JOHN'S CORN STICKS OR MUFFINS    Back to Top

1-1/2 cups corn meal

1 cup flour

1 package yeast

1 teaspoon sugar

1 teaspoon salt

1-1/2 teaspoon baking powder

1/2 teaspoon soda

2 eggs

2 cups buttermilk

1/2 cup oil

Mix all dry ingredients. Mix eggs and milk, beat with fork, and add dry ingredients. Add oil and mix. Bake at

450° F until brown. Makes 18 muffins.

RAISIN BUTTERMILK MUFFINS

15-oz. box bran cereal with raisins

2-1/2 cups sugar

5 cups flour

5 teaspoons baking powder

2 teaspoons salt

1 cup vegetable oil

4 eggs, beaten (or use 1 cup egg substitute)

1 quart buttermilk (4 cups)

Combine ingredients with mixer. Put in air-tight container and refrigerate until use. Batter may be stored in refrigerator for weeks. To make muffins, line muffin tins with paper liners or lightly oil. Pour batter in about three-fourths full. Bake at 350° for 25 to 30 minutes. Makes 80 to 90 muffins. Variation: Add 2 tablespoons grated orange peel to other ingredients.

GRANDMA CLARK'S SCONES    Back to Top

1 cup Flour

1/2 teaspoon Salt

1-1/2 teaspoon Baking powder

2 tablespoon Sugar

3 tablespoon Shortening

1 Egg, beaten

-milk to mix

Mix dry ingredients, add shortening and cut into a consistency of course meal. Add egg and enough milk to form soft dough. Knead gently a few times. Pat in round and cut in 4. Bake on griddle at 350° to 375° until brown on one side. Turn and brown. Stand on sides to dry sides.

BRAN MUFFINS III    Back to Top

1 - 15-ounce box of raisin bran cereal

5 cups flour

3 cups sugar

5 teaspoons baking powder

2 teaspoons salt

4 eggs

1 cup oil

1 quart buttermilk

1 cup chopped nuts

Mix dry ingredients with nuts. Beat egg, add milk and oil. Add liquid ingredients to dry ingredients. Fill muffin cups 1/2 full. Bake at 400° for 15-20 minutes. Batter will keep in an air tight container in refrigerator for up to six weeks.

BONANZA BREAD/MUFFINS    Back to Top

2 cups whole wheat flour or white flour

1/2 teaspoon salt

1 teaspoon baking powder

2/3 cup non-fat dry milk powder (either instant or non-instant)

1/3 cup wheat germ 3 eggs

1/2 cup honey 1/2 c corn oil

3/4 cup chopped nuts 1/4 c molasses

1/2 cup raisins 1/2 c orange juice

1/3 cup dried apricots, chopped (optional)

2 bananas, apples or carrots, chopped or shredded (can use one flavor if each for extra flavor)

Combine dry ingredients in a large bowl and mix thoroughly; stir in the honey. Then add the eggs, oil and molasses and blend well. Blend mashed bananas, chopped apples, and/or shredded carrots with orange juice. (If you have a blender; can blend all together on chop cycle.) Add this mixture to the rest of the batter. Pour batter into 2 well greased loaf pans. Bake at 350° degrees about one hour, or until knife comes out clean. If muffins, bake at 350° for 20 minutes. Makes 2 loaves or 2 dozen muffins. NOTE: Raisins, chopped nuts and dried apricots are optional.

DARK MUFFINS    Back to Top

1/2 cup sugar

3/4 cup shortening

2 eggs

1 tablespoon molasses (optional)

1 cup milk

1 cup buttermilk

2-1/3 cups whole wheat or graham flour

1-1/3 cups white flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

Raisins (optional)

Cream sugar and shortening. Add eggs and beat well. Dissolve soda in buttermilk. Add molasses and all of the milk. Quickly add the flours, salt and baking powder. Mix in raisins. Bake at 350° for 25 to 30 minutes. Makes 18 muffins.

BLACKBERRY MUFFINS    Back to Top

2 cups flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 cup sugar

1/2 teaspoon salt

1 egg

1 cup milk

1/2 cup oil

1 to 1-1/2 cups blackberries

Mix ingredients together. Bake at 400° for 18 to 20 minutes in greased muffin tins.

SAVORY CHEESE MUFFINS    Back to Top

2 cups flour

2 Tablespoons baking powder

1/2 teaspoon salt

1/2 cup softened butter

1/4 cup sugar

2 eggs

1 cup milk

1 cup grated cheddar cheese

1 teaspoon basil

Sift together flour, baking powder and salt. Cream together butter and sugar. Add eggs and beat well. Gradually add dry ingredients, alternating with milk. Quickly fold in cheese and basil. Spoon into greased muffin tins. Bake at 350° for 25 - 30 minutes.

BUTTERMILK-APRICOT SCONES    Back to Top

2 c Flour

1/4 c Sugar

1/2 T Baking powder

1/2 t Baking soda

1/4 t Salt

1/4 c Margarine or butter, chilled

-and cut into small pieces

1/3 c Chopped dried apricots

1/4 c Buttermilk or yogurt

1/4 c Apricot nectar

1 Egg, lightly beaten

Combine the dry ingredients in a bowl; cut in margarine with a pastry blender (or two forks) until the mixture resembles coarse meal. Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces. Make a well in the center of the mixture. Combine buttermilk, apricot nectar, and egg; add to the well and mix with dry ingredients, until dry ingredients are moistened (dough will be sticky). Turn dough out onto a lightly floured surface, flour your hands, and kneaded 4-5 times or knead it while still in the bowl (not traditional, but it seems to work for me). Pat dough into a 9" circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Bake at 400 degrees F for 15 minutes, or until golden. Serve warm. Each scone will be around 230 calories (30% from fat) more or less, depending on the fat content of the buttermilk. I find yogurt works as well as buttermilk in the recipe. You could also brush the top of the scones with a little beaten egg white and sprinkle with sugar before baking, for a little extra sweetness.

SCONES II    Back to Top

3 cups flour 3/4 c butter

1/2 tsp salt 1 1/8 c milk

4 1/2 tsps. baking powder 1/8 c sugar - some raisins

Pre heat oven to 450 degrees. In bowl add flour, salt, baking powder, with pastry blender cut in butter, add milk till dampened. Drop by tbsp two at a time about an inch

apart on greased cookie sheet. Bake for 10-12 minutes. I add 1/2 sugar to this recipe and sometimes raisins.....

STRAWBERRY MUFFINS    Back to Top

2 1/2 cups Flour

2/3 cup Sugar

1 teaspoon Baking Soda

3/4 teaspoon Cinnamon

1/2 teaspoon Salt

1 1/2 cups Fresh Strawberries -- sliced

1 cup Milk

1/3 cup Butter or Margarine -- melted

1 1/4 teaspoons Vanilla

2 Eggs -- lightly beaten

Non-stick Cooking Spray OR paper liners

2 tablespoons sugar

Combine flour, sugar, baking soda & cinnamon in a large bowl, and stir well. Add fresh strawberries and mix well. Make a well in center of mixture and set aside. Combine milk, butter, vanilla & eggs in a medium bowl. Stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray or lined with baking cups-- 1 scant ice cream scoop per muffin. Sprinkle 2 tablespoons sugar evenly over muffins. Bake at 350 degrees F for 25 minutes or until a tooth pick inserted in center comes out clean. Remove from pans immediately, then let cool on a wire rack.

SCONES III    Back to Top

2 cups all-purpose flour

1 cup whole wheat flour

1/2 cup packed brown sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

3/4 cup butter or margarine

1 cup buttermilk

In a bowl, combine flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn onto a lightly floured board and knead gently 10-12 times or until no longer sticky. Divide dough in half; gently pat or roll each half into an 8 in. circle 1/2 in. thick. Cut each circle into eight wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400 degrees for 15-18 minutes. Yield: 16 scones.

ALMOND CRESCENT BUNS    Back to Top

1/4 cup butter or margarine, softened

1/2 cup packed brown sugar

2 teaspoons all-purpose flour

2 tablespoons milk

3/8 teaspoon almond extract

2 (8 ounce) cans cresent dinner rolls

2 tablespoons butter or margarine, melted

1/4 cup toasted chopped almonds

1/2 cup confectioners sugar

Preheat oven to 375 degrees. Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups. Separate dough into 4 long rectangles. Firmly press at perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups. Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack. Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls. Makes 12 buns

BRUNCH CREAM CHEESE MUFFINS    Back to Top

1 (4 ounce) package cream cheese, softened

1/4 cup white sugar

1/2 teaspoon grated lemon peel

1/8 teaspoon vanilla extract

2 eggs

3/4 cup milk

1/2 cup vegetable oil

2 cups all-purpose flour

1/3 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

sifted confectioners sugar

Preheat oven to 350 degrees. Oil bottoms only of medium muffin tins.

Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.

In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.

Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar. Makes 8 muffins

SPICY SCONES    Back to Top

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup white sugar

4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/3 cup butter or margarine

1/2 cup raisins or currants

1 egg

2/3 cup milk

milk for brushing tops

white sugar for sprinkling

Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.

Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.

In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.

Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.

Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones. Makes 12 scones

ANNETTE'S VEGETABLE MUFFINS    Back to Top

1 cup chopped onions

1 cup chopped carrots

1/2 cup chopped celery

1 package (10-oz) frozen spinach, thawed

and squeezed dry

3 tablespoons margarine

2 large eggs, beaten

1 1/2 teaspoons salt

Dash of pepper

1/2 cup matzo meal

In a skillet, saute` the onions, carrots and celery in the margarine until softened. Add the spinach and cook a few more minutes. Remove from heat and add the remaining ingredients. Pour batter into an oiled muffin pan and bake at 350 degrees for 45 minutes.

BLUEBERRY BANANA BRAN MUFFINS    Back to Top

1 cup All-Bran

1/2 cup oatmeal (quick or regular)

3/4 cup milk

1/4 cup oil

1 cup sifted flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1 cup mashed banana(about 2 large)

1 cup blueberries, fresh or partly thawed frozen

1/2 cup chopped walnuts

Put All-Bran, 1/2 cup oatmeal and milk in bowl and let soak for about 5 minutes. Add all other ingredients and stir only until combined. Fill 12 greased or use cup cake liners. These will appear to stick when the muffin is hot but will relax after they have cooled. Bake in 400 degree oven about 25 minutes, until lightly browned.

MOIST BRAN MUFFINS    Back to Top

1 - 15 ounce box Kellogg's Raisin bran

2 1/2 cups sugar or 1 cup sugar and 1 cup honey

5 cups flour

5 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup pecan pieces (optional)

1/2 cup oil

15 ounce jar applesauce

1 cup egg substitute (Egg Beaters)

1 quart buttermilk

In very large bowl, combine all dry ingredients. Mix all wet ingredients in a smaller bowl, except buttermilk. Add wet ingredients to dry, mixing slowly. Stir in buttermilk. Bake in paper cup lined muffin tins in a preheated 375 degree oven for 15 to 20 minutes or until golden brown. Makes 48 large muffins.

Batter can be stored in refrigerator to make 8 or 12 muffins at a time.

MOCHA MUFFINS    Back to Top

1/2 cup milk

1 tablespoon instant coffee crystals

1 tablespoon water

1/2 cup Ovalteen

1/2 cup white sugar

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 egg whites

2 teaspoons baking powder

1/2 teaspoon salt

cinnamon sugar, optional

Preheat oven to 400 degrees F (205 degrees C). Grease muffin cups. Mix together egg, egg whites, and milk. Stir in coffee, water, and vanilla. In a large bowl, mix together flour, Ovaltine, sugar, baking powder, and salt. Stir in liquid mixture. Mix together really well, till batter is thin and gooey like cake batter. Fill muffin cups 2/3 full. Sprinkle with cinnamon sugar. Bake for 20 to 25 minutes. 12 mfns

PAPAYA CASHEW MUFFINS    Back to Top

3/4 cup Vegetable Oil

1 cup Granulated Sugar

2 large Eggs

1 tsp. Vanilla Extract

2 cups All-purpose Flour

1 tsp. Baking Soda

1/2 tsp. Salt

1 tsp. ground Cinnamon

1/4 tsp. ground Ginger

1 1/2 cups Papaya, peeled, deseeded and diced

1 1/4 cups Cashews

Pre-heat oven to 400-F degrees and either line large muffin tins with papers or spray with a nonstick baking oil; set aside. In a large mixing bowl, beat together the oil and sugar for at least 2 minutes. When thoroughly blended, add the eggs and vanilla, and beat for another minute. In a separate mixing bowl, sift together the flour, baking

soda, salt, cinnamon, and ginger. Add the dry ingredients to the wet and stir to combine. Do not overmix. Stir in the papaya and cashews. Spoon the batter into the

wells of the prepared muffin tins, filling each section about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick can be cleanly removed from the center of a cupcake. Cool for about 10 minutes on wire racks before refrigerating or sealing in an airtight container to store.

HOLIDAY MUFFIN MIX    Back to Top

5 cups Flour

1 cup Whole Wheat Pastry Flour

1 1/2 cups Sugar

1 cup Instant Non-Fat Dry Milk

1/4 cup Baking Powder

2 teaspoons Salt

2 tablespoons Cinnamon

1/2 teaspoon Cloves

Spoon flour into measuring cup; level off. In large bowl, combine all

ingredients; blend well. Store in airtight container in a cool, dry place.

About 8 cups mix.

High Altitude- Above 3500 Feet: Decrease baking powder to 2 1/2 tablespoons.

For gift giving, measure 2 cups mix, and place in airtight container or

zipper- topped storage bag. A pint jar is the perfect size for giving this mix as a gift. To decorate, cut a 9 inch-diameter circle from fabric of your choice. Center fabric over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach card with the following directions:

RED'S HOLIDAY MUFFINS    Back to Top

2 cups Holiday Muffin Mix

2/3 cup water

1 egg, slightly beaten

1/4 cup oil

Heat oven to 400 deg. Line 2 muffin cups with paper baking cups. In medium bowl, place muffin mix, water, egg and oil; stir until dry ingredients are just moistened. DO NOT OVER MIX. Fill prepared muffin cups approximately 1/2 full. Bake at 400 degrees F for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Yield: 12 muffins.

APPLE-OAT MUFFINS    Back to Top

1 cup uncooked oats, quick-cooking

1 cup flour, all-purpose

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/3 cup honey

1/4 cup skim milk

1/4 cup salad oil

1 egg

2 diced medium-sized red cooking apples

Preheat oven to 400°F. Prepare muffin pan. In a large bowl, mix first 5 ingredients. In a small bowl, beat honey, milk, oil and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples. Spoon batter into cups to come almost to the top of each cup. Bake 25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm or cool on wire rack. Makes 12 muffins.

Ira's Notes: I always leave the apples unpeeled but peel them if you wish. The muffins also take well to substitutions of flour (I've used whole wheat for all the flour or part in combination with white or rye) or liquid (I frequently use the drained whey left over from making yogurt cheese). You can substitute for the egg, if you must. Perhaps you can even use a fruit other than apples (or in addition, such as cranberries) and a grain other than oats (7 or 12 grain cereal, for example). With the honey, I tend to favor buckwheat honey over the more standard clover honey. The flavor is deeper and more intense. I've also started using a muffin top pan instead of the traditional tin. You can also bake this as a quick-bread, in which case, use a standard loaf pan and bake for 50 - 60 minutes at 350 - 375° F. Pans made from ceramic, glass, black, dark or polished metals exhibit different baking characteristics.

APPLE RAISIN MUFFINS    Back to Top

3/4 cup cooking oil

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

11/2 cups diced apples

1/2 cup raisins

1/2 cup chopped walnuts

In a large bowl beat oil and sugar with electric mixer for 2 minutes. Add eggs and vanilla and beat 1 minute. In separate bowl stir together flour, baking soda, cinnamon and salt. Add to creamed mixture and stir until just moist. Fold in apples, raisins and walnuts. Fill 12 greased muffin cups 3/4 full. (Can also use paper liners.) Bake at 400° for 25 - 30 minutes or until done. Remove from pan and cool on rack. Serve warm or cold. Makes 12 muffins.

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