muffin recipes

Muffin recipes

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Table of Contents

100% Bran Muffins....................................................................................................................................... 3

7-Grain Corn Muffins ................................................................................................................................... 4

Snack Muffins ............................................................................................................................................... 5

Apple Muffins ................................................................................................................................................ 6

Alamo Muffins............................................................................................................................................... 7

All American Muffins ................................................................................................................................... 8

All Corn Muffins ........................................................................................................................................... 9

All-Bran Muffins ......................................................................................................................................... 10

The Everything Muffin ............................................................................................................................... 11

Banana Brickle Muffins .............................................................................................................................. 12

Choco-licious Bread Pudding Muffins ....................................................................................................... 13

Mesquite Muffins ........................................................................................................................................ 14

Mississippi Spice Muffins............................................................................................................................ 15

Oatmeal Muffins ......................................................................................................................................... 16

Orange Blossoms ......................................................................................................................................... 17

Oat Bran-Banana Muffins .......................................................................................................................... 18

Peach Muffins .............................................................................................................................................. 19

Peanut Muffins ............................................................................................................................................ 20

Applesauce Muffins ..................................................................................................................................... 21

Pear-Ginger Muffins ................................................................................................................................... 22

Pecan Muffins .............................................................................................................................................. 23

Poppy Seed Muffins .................................................................................................................................... 24

Blueberry Cream Muffins........................................................................................................................... 25

Butterscotch Crumb Muffins ...................................................................................................................... 26

Chocolate Raspberry Almond Muffins ...................................................................................................... 27

Sticky Rhubarb Muffins ............................................................................................................................. 28

Praline-Peach Muffins ................................................................................................................................ 29

Rum-Nut Muffins ........................................................................................................................................ 30

Six-Week Bran Muffins .............................................................................................................................. 31

Southwestern Muffins ................................................................................................................................. 32

100% Bran Muffins

Ingredients

5 cups Flour

5 cups Post® 100% Bran Cereal

2 cups Brown Sugar

1 cups Dates; Chopped

1 tablespoons Baking Soda

1 tablespoons Cinnamon

4 cups Buttermilk Or Sour Milk*

1 cups Vegetable Oil

4 Eggs

* To sour milk, add 3 tablespoons of vinegar to the milk.

Instructions

1. In a large bowl mix all dry ingredients.

2. Mix all remaining ingredients until well blended.

3. Add to dry mixture and stir until blended.

4. Place in well greased muffin tins.

5. Bake at 375ºF for 25 to 30 minutes or until muffins are golden.

Serves : 24

From http://muffinrecipe.net/


7-Grain Corn Muffins

Ingredients

2 cups Cooked AM 7 Grain Cereal

2 cups Water

2 tablespoons Maple syrup

2 tablespoons AM Unrefined Vegetable Oil

2 teaspoons Sea salt (optional)

1/4 cups AM Instant Oatmeal(original)

2 cups AM Yellow Cornmeal

Instructions

Mix all ingredients (except for cornmeal) in blender until very smooth.

Mix in cornmeal with a spoon. Fill oiled muffin cups 1/2 full. Bake at 375 F. for 35-45

minutes.



Snack Muffins

A nice recipe for snack muffins, the raisin bran makes for an interesting twist to the recipe

Ingredients

12 Baking cups

2 cups Raisin bran cereal

1/2 cups Boiling water

3/4 cups All-purpose flour

3/4 cups Whole weat flour

2 teaspoons Baking powder

1 1/2 teaspoons Cinnamon

1/4 teaspoons Salt

3/4 cups Milk

1/2 cups Shredded carrot

1/3 cups Brown sugar

1/4 cups Vegetable oil

1 Egg; beaten

Instructions

Preheat oven to 400*. Place baking cups in muffin pan; set aside. In a small bowl, combine

cereal and water; set aside. In a medium bowl, combine flours, baking powder, cinnamon and

salt. Add remaining ingredients to cereal mixture; mix well.

Add cereal mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter

into bake cups, filling 3/4 full. Bake 20-25 minutes.

Serve warm.

Makes 12 muffins.



Apple Muffins

This is a delicious muffin recipe for all the apple lovers out there.

Ingredients

1 Egg

1/2 cups Milk

1/4 cups Vegetable oil

1/2 cups Applesauce

1 1/2 cups Flour

1/2 cups Sugar


1/2 teaspoons Cinnamon

1/2 teaspoons Salt

Instructions

Beat egg; stir in milk, oil, and applesauce.Mix in remaining ingredients just until flour is

moistened. Batter should be lumpy. Grease muffin cups

or line with paper baking cups; fill 2/3 full. Mix together 1/2 tsp. cinnamon and 2 Tbsp. sugar.

Sprinkle on top of muffins.

Bake in 400-degree oven for 20 to 25 minutes.

Serve warm with fruit preserves.



Alamo Muffins

This muffin recipe is called alamo muffins, these go well with Mexican meals. a can of

chopped green chilies, drained, if fresh ones are not convenient.

Ingredients

1 1/2 cups Yellow cornmeal

1 tablespoons Sugar

1 tablespoons Baking powder (double-acting)

1/2 teaspoons Baking soda

1/2 teaspoons Salt

1/2 cups Shortening

2 Eggs; , slightly beaten

1 cups Yogurt; , plain

1 cn Cream-style corn; (8-3/4 ounce)

1/4 cups Green chili peppers seeded and minced

Instructions

Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder, baking soda, and

salt. Using pastry blender, cut in the shortening until

the consistency is grainy. Beat the eggs into the yogurt, then add to the cornmeal mixture.

Add the cream-style corn and chili peppers, mixing just

until moistened.

Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake until lightly

browned, about 12 to 15 minutes.

Serves : 18



All American Muffins

This particular muffin recipe interested me because it contained blueberries, which are a

personal favourite of mine.

Ingredients

1 cups Fresh or frozen (unsweetened) blueberries

1 7/8 cups Unbleached all-purpose flour


1/2 teaspoons Salt

1 teaspoons Ground allspice

1/4 cups Granulated sugar

1 large Egg

1 cups Nonfat skim milk

1/4 cups (1/2 stick) melted butter or soy margarine

Instructions

Line muffin wells with paper cases.Wash blueberries in a colander and blot dry with paper

towel. In a small bowl toss berries with 1/2 cup of the flour, then set aside.

In a 2 1/2 quart bowl sift remaining flour with baking powder, salt, allspice and sugar. Stir to

blend and make a well in center.

In a 1 1/2 quart bowl whisk egg, milk and butter and add all at once to the flour mixture. Stir

lightly until flour is moistened, then fold in floured berries. Spoon batter into prepared muffin

wells, until two-thirds full.

Bake in a preheated oven at 400 degrees F. for about 20 minutes until golden brown and a test

toothpick in center comes out clean. Do not over-bake.

Makes about 12 2 1/2" muffins.



All Corn Muffins

A nice and simple recipe for corn muffins

Ingredients

Part 1

1 c Cornmeal

2 ts Baking powder

1/2 ts Baking soda

1 ts Salt

Part 2

2 Eggs

1/4 c Corn oil

1 c Sour cream

1 c Creamed corn

Instructions

Preheat oven to 400 and prepare pan

In a large bowl combine everything in Part 1 well. Add Part 2 and combine well. Spoon into

prepared pan. Bake for 25 min. Check for doneness via the toothpick test.

Remove from pan and cool on wire rack. For bread, let cool in pan 10 min. before moving to

rack.



All-Bran Muffins

This recipe for all-bran muffins uses the well known all-bran cereal brand. Of course you can

substitute with a different variety if that's all you have available or prefer.

These are a nice way to treat yourself and up the old fiber intake as well.

Ingredients

1/2 cups Sugar

1 tablespoons Baking powder

2 cups Kellogg's all-bran cereal

1 1/4 cups Skim milk

1/4 cups Skim milk

1 Egg beaters 99% real egg pro

1 1/4 cups Flour

Instructions

Stir together flour, sugar & baking powder . In a large mixing bowl combine cereal & milk.

Let stand 5min or until cereal softens. Add egg beater and applesauce. Beat well. Add flour

mixture stirring only until combined.

Pour into 12 muffin cups.

Bake at 400 degrees for 20 min until lightly brown.

Serve warm.



The Everything Muffin

A muffin with nuts, raisins and chocolate chips

Ingredients

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, melted

2 eggs, beaten

1 cup milk

1/2 cup light raisins

1/2 cup dark raisins

1/2 cup chopped almonds, walnuts, pecans, cashews or macadamias

1/2 cup semisweet chocolate chips

1/2 cup peanut butter or butterscotch chips

Instructions

Preheat oven to 400 degrees F. Grease muffin pans or line with paper liners.

In a mixing bowl, whisk together the flour, baking powder, salt and sugar.

In another bowl, combine the melted butter, beaten eggs and milk. Stir wet ingredients into

the dry ingredients, stirring only enough to moisten. Mix in the raisins, nuts and chips. Do not

exceed a total of 2 1/2 cups added ingredients.

Fill each muffin cup about 3/4 full. Bake for about 18 to 20 minutes or until a wooden pick

inserted into the center comes out clean and dry. Remove from oven and cool for 10 minutes

before turning out of pan.

Yield: 12 muffins.



Banana Brickle Muffins

Ingredients

1 beaten egg

1 cup mashed banana (2 to 3 medium-size bananas)

1/2 cup vegetable oil

1/3 cup milk


1/2 cup firmly packed brown sugar

1 tablespoon baking powder

1 (7.5 ounce) package toffee brickle bits, divided (1 1/2 cups total)

Instructions

Preheat oven to 400 degrees F. Lightly grease 18 muffin cups, or line them with paper baking

cups.

In a large bowl, combine egg, banana, oil and milk. Mix well. Add flour, brown sugar and

baking powder, stirring just until moistened. Set aside 1/4 cup of the toffee bits; stir remaining

toffee bits into the batter.

Fill prepared muffin cups 2/3 full with batter. Sprinkle with the reserved toffee bits and bake

for about 20 minutes, or until a wooden pick inserted in the center of a muffin comes out

clean. Cool for 5 minutes in the pan on a wire rack. Remove muffins and cool completely on

the wire rack.

Yield: 18 muffins



Choco-licious Bread Pudding Muffins

Ingredients Source: Tracy Noerper, Southeast United Dairy Industry Association

1 3/4 cups milk

3 large eggs, beaten

2/3 cup granulated sugar

1 teaspoon vanilla extract

6 cups cubed (1/2-inch) cinnamon swirl bread

1/2 cup mini semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F.

In a medium bowl, combine milk, eggs, sugar and vanilla; mix well. Stir in bread cubes and

chocolate chips; mix well. Let stand at room temperature 10 minutes.

Spoon mixture into 12 paper-lined muffin cups. Bake for 30 minutes or until puffed and set.

Serve warm, at room temperature or chilled.

The snacks may be cooled, placed in an air-tight container and frozen up to one month before

serving.

Makes 12 muffins.



Mesquite Muffins

Ingredients

Try this recipe without spices once to taste the true peanut-buttery flavor of mesquite flour,

but add cinnamon or nutmeg to another batch, if desired.

2/3 cup mesquite bean flour

1 1/3 cups sifted self-rising flour

1 beaten egg


3/4 cup milk

Instructions

Mix flours. Combine egg, salad oil and milk; whip with a fork until frothy. Add liquid

mixture to dry flours and stir just until moistened. Fill 12 well-greased muffin cups with batter

2/3 full. Bake for 25 minutes at 400 degrees F. Cool slightly before removing from pan.



Mississippi Spice Muffins

Ingredients

1 cup soft butter or margarine

2 cups granulated sugar

2 eggs

2 cups unsweetened applesauce

3 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon ground cloves

1 teaspoon salt

2 teaspoons baking soda

4 cups flour

1 cup nuts, chopped

Confectioners' sugar

Instructions

Cream butter and sugar. Add eggs one at a time. Mix in applesauce and spices. Sift together

salt, baking soda and flour. Add to applesauce mixture and beat well. Stir in nuts. Bake in

lightly greased miniature muffin pans at 350 degrees F for 8 to 10 minutes.

Sprinkle with confectioners' sugar. Batter keeps indefinitely in refrigerator. Baked muffins

freeze well (reheat before serving).

Yields 84 small muffins.



Oatmeal Muffins

Ingredients

1 cup quick-cooking rolled oats

1 cup buttermilk

1/2 cup brown sugar, packed

1 large egg, beaten

1 cup flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup melted butter, cooled

Instructions

Soak oatmeal in buttermilk about 30 minutes. Add sugar, egg, flour, salt, baking powder and

baking soda. Add melted butter. Spoon batter into greased muffin cups, filling each 2/3 full.

Bake at 400 degrees F for 25 to 30 minutes.

Yields 12 large or 18 small muffins.



Orange Blossoms

Ingredients

2 cups sifted flour


1/2 teaspoon salt

5 tablespoons vegetable shortening

2 teaspoons grated orange rind

About 2/3 cup milk

Orange juice

Sugar

Instructions


Sift flour, baking powder and salt. Cut in vegetable shortening and orange rind until mixture

is as fine as meal. Add milk, mixing until a soft dough is formed. Knead lightly on a floured

surface for about 20 seconds. Roll to 1/8-inch thickness. Cut dough in 1-inch strips, then

make 3/4-inch cuts about an inch apart in the strips. Roll up strips as for a jellyroll (a 10-inch

strip makes a medium-size roll). Place in greased muffin pans. Brush rolls with orange juice

and sprinkle with sugar. Bake for 12 to 15 minutes.

Makes 12.



Oat Bran-Banana Muffins

Ingredients

1 1/2 cups oat bran

3/4 cup all-purpose flour


1/4 teaspoon salt

1/4 cup firmly packed brown sugar

1 cup mashed ripe banana

3/4 cup skim milk

2 egg whites, slightly beaten

1 tablespoon vegetable oil

Vegetable cooking spray

Instructions

Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Combine banana, milk, egg whites and oil; add to dry ingredients, stirring just until

moistened.

Spoon batter into muffin pans or muffin liners coated with cooking spray, filling three-

quarters full. Bake at 425 degrees F for 18 to 20 minutes.

Remove from pans immediately.

Yields 14 muffins.



Peach Muffins

Ingredients


2 teaspoons ground cinnamon

1 teaspoon powdered ginger

3/4 teaspoon salt


1/4 teaspoon baking powder

2 eggs

3/4 cup dark brown sugar

3/4 cup oil, preferably half walnut oil and half vegetable


1 3/4 cups (about 2 large) chopped peaches

2/3 cup chopped pecans, toasted

1/4 cup poppy seeds

Instructions

Preheat oven to 400 degrees F. Grease muffin tins.

Sift together flour, cinnamon, ginger, salt, baking soda and baking powder into a bowl; set

bowl aside.

In another larger bowl, beat together eggs with brown sugar, oil and vanilla extract. Fold in

the peaches, pecans and poppy seeds. Add the flour mixture, and lightly stir to combine.

Spoon the batter into the prepared muffin tins. Bake the muffins 22 to 25 minutes, or until

they are browned and a wooden pick inserted in the center of a muffin comes out clean.

Serve muffins warm or at room temperature.



Peanut Muffins

Ingredients

1 1/2 cups all-purpose flour


1/4 teaspoon salt


2 eggs, beaten

1/2 cup milk

1/2 cup butter or margarine, melted

3/4 cup dry roasted, unsalted peanuts, chopped

Instructions


Combine eggs, milk and butter; add to dry ingredients, stirring just until moistened. Gently

stir in peanuts. Spoon into greased muffin pans, filling three-quarters full. Bake at 400 degrees

F for 15 to 20 minutes.

Yields 1 dozen.



Applesauce Muffins

Ingredients

1 cup all-purpose flour

1 cup regular oats, uncooked

1/4 cup unprocessed oat bran


1 1/2 teaspoons baking soda


2/3 cup raisins or chopped dates

1/3 cup chopped pecans

2 egg whites, lightly beaten

3/4 cup nonfat buttermilk

3/4 cup unsweetened applesauce



Vegetable cooking spray

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

Instructions


Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until

moistened. Spoon 1/4 cup batter into muffin pans coated with cooking spray.

Combine 1 tablespoon sugar and cinnamon; sprinkle on top of muffin batter. Bake at 400

degrees F for 20 minutes.

Yields 16 muffins.

To freeze, place muffins in an airtight container; freeze.

To reheat frozen muffins, microwave 1 muffin at HIGH for 35 to 40 seconds; 2 muffins at

HIGH for 1 minute to 1 minute and 10 seconds or until thoroughly heated.



Pear-Ginger Muffins

Ingredients

1 (16 ounce) can pear halves, drained


1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 cup firmly packed dark brown sugar

1 egg, slightly beaten

1 (8 ounce) ctn. sour cream


3 tablespoons molasses


1/2 cup finely chopped crystallized ginger

Instructions

Dice pear halves; drain on paper towels. Set aside.

Combine flour and next 7 ingredients in a mixing bowl; make a well in center of mixture.

Combine egg and next 3 ingredients; add to dry ingredients, stirring just until moistened.

Combine diced pears, pecans and crystallized ginger. Gently stir into batter. Spoon into

greased muffin pans, filling two-thirds full. Bake at 350 degrees F for 25 minutes.

Yields 16 muffins.



Pecan Muffins

Ingredients

1/3 cup melted butter

1/2 cup flour



1/2 cup packed brown sugar

2 eggs, beaten

1 cup chopped pecans

Instructions

Mix ingredients and bake at 350 degrees F for 25 minutes in greased muffin pans.

Makes 12 regular or 24 miniature muffins.



Poppy Seed Muffins

Ingredients

1/2 cup butter or margarine, softened


2 eggs

3/4 cup sour cream

1 1/2 teaspoons vanilla extract



1/2 teaspoon salt

1/4 cup poppy seeds

Instructions

Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs,

one at a time, beating after each. Add sour cream and vanilla extract.

Combine flour, baking soda, salt and poppy seeds; add to creamed mixture. Spoon into

greased muffin pans, filling two-thirds full. Bake at 400 degrees F for 20 minutes or until

golden. Remove from pans immediately.

Yields 16 muffins.



Blueberry Cream Muffins

Ingredients

4 eggs

2 cups granulated sugar

1 cup vegetable oil



1 teaspoon salt



2 cups (16 ounces) sour cream

2 cups fresh blueberries

Instructions

In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add

vanilla. Combine dry ingredients; add alternately with sour cream to the egg mixture. Gently

fold in blueberries. Spoon into greased muffin tins (or paper liners).

Bake at 400 degrees F for 20 minutes.

Yield: about 24 muffins



Butterscotch Crumb Muffins

Ingredients

2 1/2 cups unbleached all-purpose flour

2 cups (packed) light brown sugar

2/3 cup solid vegetable shortening (such as Crisco),

cold and cut into 4 pieces



1/2 teaspoon cinnamon

1/4 teaspoon grated nutmeg

1/2 teaspoon salt

1 cup buttermilk

2 large eggs, well beaten

1 cup butterscotch baking chips

Instructions

Preheat oven to 350 degrees F. Position oven rack in center of the oven. Line muffin tins with

papers or grease and flour muffin tins.

In a large bowl, combine flour and brown sugar until no lumps remain. Add shortening and

cover with the flour/sugar mixture. Use a pastry blender or your fingertips to gently combine

until the mix resembles coarse bread crumbs. (This may also be done in the food processor

using a few short pulses of power. Do not let it run or the shortening will melt.)

Reserve 1/2 cup of the flour/sugar mixture and set aside to use as the crumb topping.

To the remaining flour/sugar mixture, add baking powder, baking soda, cinnamon, nutmeg,

and salt. Using a fork, combine well. Add buttermilk and beaten eggs. Using a large spoon,

mix briskly until thick and batter takes on a sheen. Fold in butterscotch chips.

Fill muffin tins 2/3 full. Sprinkle about 1 teaspoon of reserved crumb topping mixture over

the top of each muffin. Gently tamp down topping into batter.

Bake 25 to 30 minutes or until tests done with a wooden pick. Serve warm or at room

temperature.

For mini-muffins: Do not add butterscotch chips to batter before filling mini-muffin cups.

Instead, fill cups 2/3 full, then gently press 3 butterscotch chips into each mini-muffin before

adding crumb topping. Bake for about 14 minutes until edges are lightly browned.

Yield: about 16 large muffins or 60 mini-muffins


Chocolate Raspberry Almond Muffins

Ingredients

Makes 12 large or 24 small muffins.

Chocolate Mixture

1/3 cup brown sugar

1/4 cup milk

3 (1 ounce) squares bittersweet chocolate

1/3 cup butter

Pan Coating

2 tablespoons melted butter for preparing pan

2/3 cup sliced almonds (additional almonds may be sprinkled on top of batter)

Remaining Ingredients



2 eggs

1 1/3 cups sifted all-purpose flour

1/2 teaspoon salt


1/2 cup milk

3/4 cup raspberries, fresh or frozen, dusted with 3 tablespoons cocoa

Instructions

Combine cup brown sugar with 1/4 cup milk, 3 squares bittersweet chocolate and cup butter

in a small saucepan. Heat and stir over very low heat until chocolate and butter melt. Cool.

Prepare muffin pans with melted butter, coating thoroughly with sliced almonds while the

chocolate mixture cools. Preheat oven to 375 degrees F.

Beat together the cup sugar, 1 teaspoon vanilla and 2 eggs until fluffy. Sift the dry ingredients.

Add the two mixtures, along with the 1/2 cup milk, blending just until combined. Fold in the

raspberries. (If using frozen berries, do not let them thaw.)

Place batter into prepared muffin pans, and position pans in center of preheated oven. Bake

about 20 minutes, depending on size of muffins. Larger muffins will require a little more time to complete baking.

Variation: Dust buttered pans with oatmeal and omit raspberries. Serve muffins warm with

seedless raspberry jam to enjoy the flavor combination of chocolate and raspberries.



Sticky Rhubarb Muffins

Ingredients

4 tablespoons butter

6 tablespoons dark brown sugar

1 cup rhubarb, cut into small dice

Dough

4 tablespoons butter, softened


1 egg




1/4 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup milk

Grated rind of 1 orange

Instructions


Mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixture

evenly into 12 muffin cups.

Cream the softened butter and the sugar together, then beat in the egg.

Mix together the flour, baking powder, baking soda, salt and nutmeg thoroughly, then add the

butter-sugar mixture alternately with the milk. Do not over-mix. Stir in the orange rind. Pour

equal amounts of the batter into the muffin cups. Bake for 25 minutes.

Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the

sticky glaze remains intact. Serve warm.




Praline-Peach Muffins

Ingredients

Topping



1 tablespoon firm butter or margarine

Mix with fork until crumbly. Set aside.

Muffins


1/2 cup milk



1 egg



1/4 teaspoon salt

1 cup chopped fresh, frozen (thawed and

drained) or canned (well drained) peaches


Instructions

Preheat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups or line with

paper baking cups.

Beat brown sugar, milk, vegetable oil, vanilla extract and egg in a large bowl. Stir in flour,

baking powder and salt just until moistened. Fold in peaches and pecans. Divide batter evenly

among muffin cups (cups will be almost full). Sprinkle with reserved topping mixture. Bake

for 18 to 20 minutes or until golden brown. Immediately remove from pan.



Rum-Nut Muffins

Ingredients

1 cup self-rising flour


1 egg, beaten

1/2 cup milk


1/2 teaspoon vanilla extract

2 tablespoons rum


Sifted confectioners’ sugar

Instructions

Combine flour and sugar in a mixing bowl; make a well in center of mixture. Combine

remaining ingredients except for confectioners' sugar; add to dry ingredients, stirring just until

moistened. Spoon into greased and floured 1 1/2-inch muffin pans, filling about two-thirds

full. Bake at 400 degrees F for 12 to 14 minutes or until edges are lightly browned. Remove

from pans; sprinkle with confectioners' sugar.

Yields 2 1/2 dozen.



Six-Week Bran Muffins

Ingredients

1 (20 ounce) box raisin or bran flakes

3 scant cups granulated sugar

5 teaspoons baking soda (optional)

5 cups flour

2 teaspoons salt

4 eggs, beaten


1 cup pecans, chopped (optional)

1 quart buttermilk

Instructions

Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl. Add beaten eggs, oil,

nuts (if desired) and buttermilk. Mix well. Store in covered container in refrigerator and use as

needed.

To use, grease muffin pans. Fill muffin pans two-thirds full.

Preheat oven to 400 degrees F. Bake 15 to 20 minutes. Batter will keep for six weeks in

refrigerator or bake muffins and store in freezer. Serve with Honey Butter, if desired.

Honey Butter

8 ounces honey

1 cup butter or margarine

1 1/2 teaspoons cinnamon

Mix all ingredients until smooth.



Southwestern Muffins

Ingredients

1/2 cup finely chopped sweet red pepper

1/2 cup finely chopped sweet yellow pepper

1/4 cup finely chopped onion

2 tablespoons vegetable oil

3/4 cup diced cooked ham

1 1/2 cups blue or yellow cornmeal

1 cup all-purpose flour


1 teaspoon salt


2 eggs, beaten

1 cup milk

1/2 cup whipping cream


1/4 cup butter or margarine, melted

Instructions

Sauté peppers and onion in oil until tender; stir in ham.

Combine cornmeal, flour, baking powder, salt and sugar in a large bowl; make a well in

center of mixture.

Combine eggs and remaining ingredients; add to dry ingredients with pepper mixture, stirring

just until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 425

degrees F for 15 to 20 minutes or until golden. Remove from pans immediately.

Yields about 2 dozen.



muffin recipes

Self Improvement

snack muffins

apple muffins

alamo muffins

american muffins

mesquite muffins

oatmeal muffins

peanut muffins

applesauce muffins