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| BASIC BREAKFAST MUFFINS |
| 4 CUPS ALL PURPOSE FLOUR 1/4 CUP SUGAR 2 TABLESPOONS BAKING POWDER 1 TEASPOON SALT 2 CUPS MILK 2 EGGS 1/2 CUP OIL |
| Preheat oven to 400*. Grease muffin pans or prepare with liners. In large bowl, combine flour, sugar, baking powder, & salt. In small bowl, combine milk, eggs & oil. Fold wet ingredients into dry & mix just enough to moisten the dry ingredients. Spoon batter into muffin pan, filling each well 2/3 full. Bake for 20 minutes or until toothpick comes out clean. Remove from oven & let cool for 10 minutes. Makes 24 muffins. |
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| YELLOW CORN MUFFINS |
| 1 1/3 CUPS ALL PURPOSE FLOUR 3 TEASPOONS BAKING POWDER 1 TEASPOON SALT 2 TABLESPOONS SUGAR 3/4 CUP YELLOW CORNMEAL 2 EGGS, LIGHTLY BEATEN 1 CUP MILK 1/4 CUP BUTTER, MELTED |
| Preheat oven to 425*. Grease muffin pans. In mixing bowl whisk together the flour, baking powder, salt, sugar, & cornmeal. Add eggs, milk, & butter. Mix only enough to dampen the dry ingredients. Spoon batter into muffin pan cups, filling each 2/3 full. Bake for 20 to 25 minutes. Remove from oven & cool in pan for 10 minutes. Turn out & allow to cool completely. Makes 12 muffins. |
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| BRAN MUFFINS |
| 3 CUPS BRAN FLAKES CEREAL 1 1/4 CUPS ALL PURPOSE FLOUR 1/2 CUP SUGAR 1 1/4 TEASPOONS BAKING SODA 1/4 TEASPOON SALT 1 EGG 1 3/4 CUP BUTTERMILK 1/4 CUP OIL |
| Preheat oven to 400* Grease muffin pan. In large bowl add all ingredients except egg. Add the egg. Mix just enough to moisten dry ingredients. Spoon into muffin cups until 2/3 full. Bake for 20 to 25 minutes. Remove from oven & cool for 10 minutes. Makes 12 muffins. |
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| BIG APPLE MUFFINS |
| 2 CUPS ALL PURPOSE FLOUR 1/2 CUP SUGAR 1 TABLESPOON BAKING POWDER 1/2 TEASPOON SALT 1/2 CUP BUTTER, CUT UP INTO SMALL PIECES 2 EGGS, BEATEN 1/2 CUP SOUR CREAM 3/4 CUP MILK |
| Preheat oven to 425*. Grease muffin tin with vegetable oil. In large mixing bowl, whisk together the flour, sugar, baking powder, & salt. Add butter & stir with fork until flour has grainy texture. Add eggs, sour cream, & milk to the flour mixture & fold together. Pour batter into muffin cups 2/3 full. Bake for 15 to 20 minutes. Remove from oven & let cool for 10 minutes. Makes 12 muffins. |
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| POPOVERS |
| 1 1/4 CUPS ALL PURPOSE FLOUR 1/4 TEASPOON SALT 3 EGGS 1 1/4 CUPS MILK 1 TABLESPOON BUTTER, MELTED 2 TABLESPOONS BUTTER, CUT INTO 6 EVEN PIECES |
| Preheat oven to 400*. Set rack in center of oven. Grease popover pan. Preheat pan in oven for about 2 minutes. Blend flour, salt, eggs, milk & melted butter until mixture is consistency of heavy cream. This takes 1 to 2 minutes. Place 1 small piece of butter in each cup & place pans back in preheated oven until butter is bubbly. Fill each cup 1/2 full with batter & bake 20 minutes. Reduce temperature to 300* & continue baking another 20 minutes. Makes 6 popovers. |
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| APPLESAUCE BLUEBERRY MUFFINS |
| 2 CUPS ALL PURPOSE FLOUR 1/2 CUP SUGAR 1 TABLESPOON BAKING POWDER 1/2 TEASPOON SALT 1/2 CUP BUTTER CUT INTO SMALL PIECES 2 EGGS, BEATEN 1/2 CUP APPLESAUCE 1 CUP BLUEBERRIES, WASHED, DRAINED & PATTED DRY |
| Preheat oven to 425*, grease muffin tins. In a mixing bowl combine flour, sugar, baking powder & salt. Add butter & blend until mixture is grainy in texture. In small bowl combine eggs & applesauce. Add to flour mixture & blend until ingredients are damp. Gently fold in blueberries. Pour batter into muffin cups filling 2/3 full. Bake for 15 to 20 minutes. Remove from oven & let cool 10 minutes. Makes 12 muffins. |
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| BANANA NUT MUFFINS |
| 1/2 CUP BUTTER, ROOM TEMPERATURE 1 1/2 CUPS SUGAR 2 CUPS MASHED BANANAS, 4 MEDIUM 2 EGGS, BEATEN 1/2 CUP BUTTERMILK 2 1/2 CUPS ALL PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1 TEASPOON BAKING SODA 1/4 TEASPOON SALT 1/4 CUP WALNUTS, CHOPPED |
| Preheat oven to 375*. Grease & flour muffin tins. In large mixing bowl, combine butter & sugar until well blended. Stir in banana, eggs, & buttermilk. In another bowl, whisk together the flour, baking soda, baking powder, & salt. Stir wet ingredients into the dry, mixing until dry ingredients are moistened. Blend in walnuts. Spoon batter into muffin pan cups until 2/3 full. Bake for 15 to 20 minutes. Remove from pan & cool for 10 minutes. Makes 18 muffins. |
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| MACADAMIA & WHITE CHOCOLATE MUFFINS |
| 2 CUPS ALL PURPOSE FLOUR 4 TEASPOONS BAKING POWDER 1 TEASPOON SALT 1 CUP SUGAR 1/2 CUP BUTTER, MELTED 2 EGGS, BEATEN 1 CUP MILK 1 CUP MACADMIA NUTS, COARSELY CHOPPED 1 CUP WHITE CHOCOLATE CHIPS OR CHUNKS |
| Preheat oven to 400*. Grease muffin tins. In mixing bowl, combine the flour, baking powder, salt & sugar. In another bowl, combine the melted butter, beaten eggs, & milk. Stir wet ingredients into the dry, combining only enough to moisten. Mix in nuts & white chocolate chips. Spoon batter into muffin tins filling 3/4 full. Bake for 18 To 20 minutes. Remove from oven & let cool for 10 minutes. Makes 12 muffins. |
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| ZUCCHINI MUFFINS |
| 3 CUPS GRATED FRESH ZUCCHINI 2/3 CUP MELTED BUTTER 1 1/3 CUP SUGAR 2 EGGS, BEATEN 2 TEASPOONS VANILLA 2 TEASPOONS BAKING SODA PINCH OF SALT 3 CUPS ALL PURPOSE FLOUR 2 TEASPOONS CINNAMON 1/2 TEASPOON NUTMEG 1 CUP WALNUTS ( OPTIONAL ) 1 CUP RAISINS ( OPTIONAL ) |
| Preheat the oven to 350*. In large bowl combine the sugar, eggs & vanilla. Stir in the grated zucchini & the melted butter. Sprinkle the baking soda & salt over the mixture & mix in. In a separate bowl, mix together the flour, nutmeg & cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts & raisins at this point if using. Coat each cup in muffin pan with butter or oil spray. Fill cups up completely. Bake on middle rack for 25 to 30 minutes until muffins are golden brown. Remove from oven & let cool for 20 minutes. Makes 12 muffins. |
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| SPICY CHEDDAR MUFFINS |
| 4 CUPS ALL PURPOSE FLOUR 1/2 CUP GRATED CHEDDAR CHEESE 1/4 CUP CHOPPED BLACK OLIVES 1 TABLESPOON BAKING POWDER 1/2 TEASPOON GARLIC SALT 1/2 TEASPOON CHILI POWDER 1/4 TEASPOON CAYENNE PEPPER 2 EGGS, BEATEN 1/4 CUP VEGETABLE OIL 1 1/4 CUPS MILK |
| Preheat oven to 375*. Grease & flour the muffin tin cups. In a mixing bowl, combine the flour, cheese, olives, baking powder, garlic salt, chili powder, & cayenne pepper. In another bow, combine the eggs, oil, & milk. Stir the wet ingredients into the dry mixture & blend until combined. Spoon batter into muffin pan cups about 2/3 full. Bake for 20 to 25 minutes, remove from oven & let cool for 10 minutes more. Makes 24 muffins. |
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| GREEN CHILI MUFFINS |
| 2 CUPS ALL PURPOSE FLOUR 1/4 CUP SUGAR 2 TEASPOONS BAKING POWDER 1/4 TEASPOON SALT 2 EGGS 1 CUP MILK 1/4 CUP MELTED BUTTER 1 ( 4 OZ ) CAN DICED GREEN PEPPERS, RINSED & DRAINED |
| In small mixing bowl stir together flour, sugar, baking powder & salt. In another mixing bowl, stir eggs together with milk, melted butter & green peppers. Add flour mixture all at once to the egg mixture. Stir just until moistened. The batter will be lumpy. Fill greased muffin tins 2/3 full. Bake in 400* oven for 20 to 25 minutes. Remove from pan & let cool for 10 minutes. Makes 12 muffins. |
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