Okay, I'm going to go ahead & forwarn you that these are soooo good, just not so good for a diet. You'll see why in a second. This made a decent batch for my family so I stuck some in the freezer. I went to put something in today & they're still fluffy & moist feeling. I'll let you know how they warm up.
Beat together:
4 eggs
2 c. sugar
1 16 oz can pumpkin or 16 oz (that's 2 cups) pureed sweet potato
3/4 c. milk
3/4 c. oil
In a separate bowl sift:
2 c. all-purpose flour
1 c. whole wheat flour (I used white wheat just because that was the first thing that I put my hands on-be sure to spoon it from the bag into the measuring cup so that the muffins don't end up too dense)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
Add to liquid ingredients. Stir until just combined. Fold in chocolate chips (I used one bag of semi-sweet, add more or less if desired).
Fill muffin cups 3/4 full. Bake at 350 for 16-20 minutes for regular sized muffins, 8-11 for mini muffins.
I found this recipe here.
Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Friday, May 14, 2010
Friday, March 5, 2010
Muffins (breakfast & side)
This is the muffin recipe that I use all the time. I love it-it's so versatile. I'll add cheese to them for a yummy bread to go along with soup that I make. This is out of my Better Homes & Gardens cookbook.
1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp baking powder
1/4 tsp. salt
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1-Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside.
2-In a medium bowl combine flour, sugar, baking powder & salt. Make a well in center of flour mixture; set aside.
3-In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4-Spoon batter into prepared muffin cups, filling each two-thirds full. if desired, sprinkle Struesel Topping over muffin batter in cups. Bake in a 400 degree oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Blueberry Muffins: Fold 3/4 c. (or desired amount-I always do a little more) fresh or frozen blueberries and, if desired, 1 tsp. finely shredded lemon peel into batter.
Cranberry Muffins: Prepare as above, except combine 1 c. coarsely chopped cranberries and 2 tbs. additional sugar; fold into batter.
Oatmeal Muffins: Prepare as above, except reduce flour to 1 1/3 c. and add 3/4 c. rolled oats to flour mixture.
Poppy Seed Muffins: Prepare as above, except increase sugar to /2 c. and add 1 tbs. poppy seeds to flour mixture.
Banana Muffins: Prepare as at left, greasing muffin cups (do no use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 c. mashed banana and 1/2 c. chopped nuts into flour mixture along with the egg mixture.
Cheese Muffins: Prepare as at left, except stir 1/2 c. shredded cheddar cheese or Monterey Jack cheese into flour mixture (I usually do cheddar & I actually probably do at least a cup).
Streusel Topping: Combine 3 tbs. all-purpose flour, 3 tbsp. brown sugar, & 1/4 tsp. ground cinnamon. Cut in 2 tbsp. butter until mixture resembles coarse crumbs. Stir in 2 tbsp. chopped nuts (I don't usually add nuts just b/c it's not always something that I have on hand).
***I almost always add some baby food oatmeal to increase the nutritional value. Since the baby food flakes are so fine it doesn't make them very hard or dry. You may have to add just a little more liquid depending on how much oatmeal you add.
1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp baking powder
1/4 tsp. salt
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1-Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside.
2-In a medium bowl combine flour, sugar, baking powder & salt. Make a well in center of flour mixture; set aside.
3-In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4-Spoon batter into prepared muffin cups, filling each two-thirds full. if desired, sprinkle Struesel Topping over muffin batter in cups. Bake in a 400 degree oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Blueberry Muffins: Fold 3/4 c. (or desired amount-I always do a little more) fresh or frozen blueberries and, if desired, 1 tsp. finely shredded lemon peel into batter.
Cranberry Muffins: Prepare as above, except combine 1 c. coarsely chopped cranberries and 2 tbs. additional sugar; fold into batter.
Oatmeal Muffins: Prepare as above, except reduce flour to 1 1/3 c. and add 3/4 c. rolled oats to flour mixture.
Poppy Seed Muffins: Prepare as above, except increase sugar to /2 c. and add 1 tbs. poppy seeds to flour mixture.
Banana Muffins: Prepare as at left, greasing muffin cups (do no use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 c. mashed banana and 1/2 c. chopped nuts into flour mixture along with the egg mixture.
Cheese Muffins: Prepare as at left, except stir 1/2 c. shredded cheddar cheese or Monterey Jack cheese into flour mixture (I usually do cheddar & I actually probably do at least a cup).
Streusel Topping: Combine 3 tbs. all-purpose flour, 3 tbsp. brown sugar, & 1/4 tsp. ground cinnamon. Cut in 2 tbsp. butter until mixture resembles coarse crumbs. Stir in 2 tbsp. chopped nuts (I don't usually add nuts just b/c it's not always something that I have on hand).
***I almost always add some baby food oatmeal to increase the nutritional value. Since the baby food flakes are so fine it doesn't make them very hard or dry. You may have to add just a little more liquid depending on how much oatmeal you add.
Friday, February 5, 2010
Whole Wheat Fruit Muffins (aka As You Wish Muffins)
Yields: 1 dozen muffins
1 3/4 c. white whole wheat flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp. salt
1/4 tsp ground cinnamon
1 egg
3/4 c. fat-free milk
1/4 c. canola oil
1/4 c. apricot, peach, or raspberry spreadable fruit (we used strawberry jam)
1-Heat oven to 400 degrees. Line muffin cups with paper bake cups.
2-Put the flour, sugar, baking powder, salt, & cinnamon in a medium bowl. Stir to mix. Mix the egg, milk & oil in another bowl.
3-Add the egg mixture to the flour mixture. Stir with spoon just until mixture is wet. Spoon 1 tbs. of the batter into each muffin cup. Spoon 1 tsp. of the spreadable fruit on top of the batter in each cup. Spoon the remaining batter over the spreadable fruit.
4-Put the muffin pan in the over. Bake for 12-18 minutes or until the tops of the muffins are lightly browned. Let cool for 10 minutes. Serve warm.
Source:The Magic Kitchen Cookbook.
1 3/4 c. white whole wheat flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp. salt
1/4 tsp ground cinnamon
1 egg
3/4 c. fat-free milk
1/4 c. canola oil
1/4 c. apricot, peach, or raspberry spreadable fruit (we used strawberry jam)
1-Heat oven to 400 degrees. Line muffin cups with paper bake cups.
2-Put the flour, sugar, baking powder, salt, & cinnamon in a medium bowl. Stir to mix. Mix the egg, milk & oil in another bowl.
3-Add the egg mixture to the flour mixture. Stir with spoon just until mixture is wet. Spoon 1 tbs. of the batter into each muffin cup. Spoon 1 tsp. of the spreadable fruit on top of the batter in each cup. Spoon the remaining batter over the spreadable fruit.
4-Put the muffin pan in the over. Bake for 12-18 minutes or until the tops of the muffins are lightly browned. Let cool for 10 minutes. Serve warm.
Source:The Magic Kitchen Cookbook.
Subscribe to:
Posts (Atom)
