Today I made Tropical Fruit Muffins!
8oz chopped, dried pineapple, 8oz chopped dates, 1 1/4C rum, 2 eggs, 5 large bananas, mashed, 1/2C butter, 2C flour, 3t baking powder, 2T sugar, 1/4C butter, melted
Preheat oven to 350. Soak chopped pineapple and dates in rum for 2 or more hours in a shallow, plastic-wrap covered glass container. Sift together dry ingredients except for sugar. Make a well in the dry and stir in bananas. Beat sugar with eggs. Melt butter. Add to egg mixture. Add to banana mixture. Drain dried fruit, reserving 1/4 cup rum.
Add both to batter. Stir until just blended. Turn into nonstick or greased or lined muffin tins. Bake 20-25 minutes or until lightly browned.
Today we made Honey Blueberry Muffins!
This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie; published in 1998.
We doubled the recipe.
1/4C butter, melted, 2C flour, 1T baking powder, 1t salt, 1 egg, 1C milk, 1/2C honey, 1/2 C blueberries
Preheat oven to 400F. Sift dry ingredients. In separate bowl, mix next 4 ingredients until smooth.
Stir in dry ingredients until just blended. Fold in blueberries.
Today we made Corn Muffins!
This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.
6T butter, melted, 1 1/4C flour, 1T powder, pinch salt, ground black pepper, 1C cornmeal, 2 eggs, generous 1C milk, 1C corn kernels
Preheat oven to 400F. Sift dry ingredients. In separate bowl, beat eggs. Beat in milk and butter. Make a well in the dry ingredients. Stir in wet until just blended. Fold in corn kernels. Turn into greased, lined or nonstick muffin tin. Bake 20 minutes or until well risen, golden and firm.
Today I made Zucchini Muffins!
This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie, published in 1998.
2C flour, 1C sugar, 1t baking soda, 1/4t baking powder, 1 1/2t cinnamon, 1C golden raisins, 1/2C chopped walnuts, 1/2t salt, 2 eggs, 1/2C vegetable oil, 1T vanilla extract, 2C shredded zucchini
Preheat oven to 375F.
Sift dry ingredients. Add walnuts and raisins. In a separate bowl, beat eggs until foamy. Beat in oil and vanilla. Stir in zucchini. Mix with dry ingredients, until just blended. Turn into about 18 greased or nonstick or lined muffin cups. Pour a bit of water in the empty cups before baking. Bake 15-20 minutes or until toothpick inserted in the middle of the muffin that is in the middle of one muffin tin comes out clean. Cool 5-7 minutes before removing from tins.
Today I made Lemon Cornmeal Muffins!
1C lemon juice (about 4 lemons’ worth), 1/2C butter, melted, 1 1/4C flour, 1T baking powder, 1/2t baking soda, heaping 1 3/4C cornmeal, heaping 2/3C sugar, 2 eggs
Preheat oven to 400F.
Sift together flour, baking powder and baking soda. Stir in cornmeal and sugar. In separate bowl, beat eggs and cooled melted butter. Add zest to the juice. Make a well in the center of the dry ingredients. Stir in juice and egg mixtures just until blended. Spoon into greased, non-stick or paper-lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out clean.
Today we made Brie Muffins!
This recipe, from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” (Consultant Editor, Susanna Tee, published in 2009) is a modified version of “Brie & Cranberry Muffins.” We omitted the pepper and the cranberry sauce, and used nonfat yogurt.
heaping 1C plain yogurt, 2C flour, 1t baking powder, 1/2 teaspoon baking soda, pinch salt, 2 eggs, 6T butter, melted, 5 1/2oz Brie, [4 T cranberry sauce, pepper to taste, if using]
Preheat the oven to 400F. Sift together dry ingredients. Add pepper if using. Mix Brie in dry ingredients. In separate bowl, beat eggs. Beat in yogurt. Beat in butter. Make a well in the dry ingredients. Stir in liquid ingredients until just blended. Spoon batter into muffin tin, Place 1 tsp of cranberry sauce (if using) into the center of each muffin and cover with more batter. Bake 20 minutes or until lightly browned. We served the muffins with cranberry sauce.