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All Easy to Prepare Muffin Recipes
Muffin Recipes. Pages  1  2


BASIC MUFFIN RECIPE
1 1/2 c. whole wheat flour
1/2 c. all purpose flour
1 tbsp. baking powder
3 tbsp. Sugar
1 egg
1 c. skim milk
6 tbsp. apple sauce

Preheat oven to 400 degrees. Mix first 4 ingredients together in a medium size bowl. Mix last 3 ingredients together in another bowl. Add liquid ingredients to dry. And mix with as few strokes as possible. Line muffin pan with paper liners. Fill liner 3/4 of the way full. Bake for about 20 minutes or until done. *Variations add about 1 cup of fruit or vegetables and 1 teaspoon of spice.

ENGLISH MUFFIN BREAD
5 1/2 c. flour, divided
2 pkgs. dry yeast
1 tbsp. Sugar
2 tsp. Salt
1/4 tsp. baking soda
2 c. milk
1/2 c. water
1/4 c. cornmeal

Combine 3 cups flour with yeast, sugar, salt and baking soda. Heat milk and water until very warm, 120 to 130 degrees. Add to dry mixture, beat well. Add enough flour to make a stiff batter. Grease 2 (8 1/2 x 4 1/2 inch) loaf pans; sprinkle bottoms and sides with cornmeal. Spoon batter onto pans. Sprinkle tops with cornmeal. Cover pans and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove loaves from pans immediately so crust won't get soggy. Cool. Slice and toast as needed. Makes 2 loaves.


CINNAMON RAISIN ENGLISH MUFFIN BREAD
5 c. flour
1/2 c. raisins
2 pkgs. yeast (dry)
1 tbsp. Sugar
1 tsp. Salt
1 1/3 tsp. Cinnamon
1/4 tsp. Soda
2 c. milk (2% or less)
1/2 c. water
Cornmeal

In a large bowl, combine 3 cups flour, raisins, yeast, sugar, salt, cinnamon and soda. Combine milk and water and heat until very warm (120 to 130 degrees). Gradually add liquid to dry ingredients and beat well. Stir in remaining 2 cups flour to make stiff batter. Spoon into 2 loaf pans (9 x 3 x 5 inches) (glass or clay) which have been greased and coated with cornmeal. Sprinkle top. Cover; let rise in warm place 45 minutes. Microwave on high (1 loaf at a time) 6 1/2 minutes. Surface will be flat and pale. Allow to rest 5 minutes before removing from pan. Slice and toast.


BANANA BRAN MUFFINS
3/4 c. buttermilk
1/4 c. vegetable oil
2 egg whites
2 tbsp. Honey
1 1/2 c. whole wheat flour
3 oz. uncooked bran
2/3 c. instant non-fat dry milk
1 tsp. baking soda
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
3 very ripe med. bananas, mashed

Preheat oven to 350 degrees. Using a fork, in a small bowl combine buttermilk, oil, egg white and honey; set aside. In large mixing bowl, combine flour, bran, powdered milk, baking soda, cinnamon and nutmeg; add buttermilk mixture and stir until moistened. Gently stir in bananas. Spray twelve 2 1/2 inch diameter muffin pans with nonstick cooking spray. Fill 3/4 full. Bake 25 minutes. Makes 12 servings.


APPLE CINNAMON MUFFINS
1 1/2 c. all-purpose flour
1/2 c. instant nonfat dry milk
1/2 c. granulated sugar
2 tsp. baking powder
1 tsp. Cinnamon
1/2 tsp. Salt
1 egg
1 c. water
1/4 c. butter, melted
1 c. peeled apples, chopped
1/3 c. nuts, chopped
1/4 pkg. brown sugar

Combine dry ingredients and 1/2 teaspoon of cinnamon. Beat eggs then add water; stir in apples and butter. Combine nuts and brown sugar, add the other 1/2 teaspoon of cinnamon. Pour first mixture in greased muffin pan. Sprinkle second mixture over ingredients in muffin pan. Bake 20 minutes at 375 degrees.


PUMPKIN CHOCOLATE CHIP MUFFIN
1 2/3 c. flour
1 c. sugar
1 tbsp. pie spice
1 tsp. baking powder
2 lg. Eggs
1 c. pumpkin
1 stick margarine
1 c. chocolate chips
1/2 c. walnuts, chopped

Mix flour, sugar, pie spice, soda, and baking powder. In separate bowl, mix eggs, add pumpkin and melted butter. Mix with wire whisk until well blended. Stir in chocolate chips and nuts. Pour over dry ingredients. Fold in with rubber spatula just until moistened. Put in muffin tins, greased or paper liners. Bake at 350 degrees for 20 to 25 minutes until done.


JELLY FILLED MUFFINS
2 tbsp. Shortening
1/2 c. sugar
1 egg
2 c. flour
3 tsp. baking powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 c. milk
1/4 jelly
Melted butter or margarine
1 c. chopped nutmeats

Cream together shortening and sugar. Add egg; beat well. Sift together flour, baking powder, salt and cinnamon; add alternately with milk to creamed mixture. Place half the batter in a small greased muffin pan; top batter in each pan with 1/2 teaspoon jelly. Place remaining batter on jelly in each pan. Bake in preheated 400 degree oven for 25 minutes. Brush with melted butter on all sides; roll in nutmeats. Makes about 16.


PEANUT BUTTER AND JELLY MUFFINS
2 c. all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. Salt
3/4 c. crunchy-style peanut butter
3/4 c. milk
2 eggs
1/4 c. fruit preserves

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut in peanut butter with two knives or a pastry blender until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until flour is moistened. Place 2 tablespoons of the batter in greased, fluted, or plain muffin cups. Place 1 teaspoon of preserves in center of batter and top with 2 tablespoons more batter. Repeat, making 12 muffins. Bake in a 400 degree oven for 15-17 minutes.


SUGARLESS BLUEBERRY MUFFINS
1 3/4 c. + 2 tsp. all purpose flour
1 c. blueberries, picked over & rinsed
1 tbsp. baking powder
1/4 tsp. Nutmeg
1/4 tsp. Cinnamon
2 eggs
1/4 c. vegetable oil
3/4 c. orange juice
1 tsp. grated lemon or orange rind

Preheat oven to 400 degrees. Spray muffin tin with non-stick vegetable spray or line with baking cups and set aside. Lightly coat the blueberries with 2 teaspoons flour (you can shake flour and berries together in a paper bag). In large bowl, stir together the 1 3/4 cup flour, baking powder, nutmeg and cinnamon. In a small bowl beat the eggs lightly. Add oil, orange juice and grated rind. Add the liquid to the dry mixture and stir gently. Before the 2 mixtures are fully combined, fold in the blueberries. Fill each muffin cup about two thirds full. Bake 20 to 25 minutes. One Serving (1 muffin) = 1 starch bread exchange, 140 calories.


DATE NUT MUFFINS
1 c. whole wheat flour
1 c. white flour
2 tsp. baking powder
1 tsp. Cinnamon
1 1/2 tbsp. Oil
1/2 c. chopped dates
1/2 c. chopped walnuts
1 egg, beaten
2 tbsp. liquid sweetener
1 c. milk

Preheat oven to 400 degrees. Mix dry ingredients. Add dates and walnuts. Make a hole in the mixture and add milk, egg, and oil. Mix until blended. Spray muffin tin with Pam and fill two thirds full. Bake for 20 to 25 minutes. Makes 12 large muffins.


ZUCCHINI BASIL MUFFINS
2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. Salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese

Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle with cheese. Bake at 425 degrees for 20-25 minutes. Remove from pan. makes 10-18 muffins depending on size of pan.


MOLASSES MUFFINS
1/2 c. peanut oil
1/2 c. brown sugar
1/4 c. white sugar
1 egg
2 1/2 c. plain flour
1 tsp. Soda
1 1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 c. sour milk
1/2 c. molasses
1/2 c. chopped roasted peanuts
Marmalade

Beat oil and sugar together until creamy; add egg and beat. Sift dry ingredients together, adding alternately to egg mixture with milk and molasses. Add peanuts. Pour batter into nine greased muffin pans. Bake at 350 degrees for 10 to 12 minutes or until done. Dab 1/2 teaspoon marmalade on top of each muffin. Yield: 3 to 4 dozen.


HIDDEN JAM MUFFINS
2 c. flour
1/2 c. sugar, divided
4 tsp. baking powder
1 tsp. Salt
1 (5 oz.) can Pet evaporated milk
1/3 c. water
1/4 c. shortening, melted
1 egg
1/4 c. jam
1/2 tsp. cinnamon, ground

Combine flour, 1/4 cup sugar, baking powder and salt. In separate bowl, combine milk, water, shortening and egg. Add liquid mixture to flour mixture and mix just until moistened. Spoon batter into greased muffin tins, filling 1/3 full. Drop about 1 teaspoon jam into center of each. Spoon remaining batter over jam, filling each tin 2/3 full. Combine remaining 1/4 cup sugar and cinnamon; sprinkle over top, then bake at 400 degrees for 20-25 minutes. Makes approximately 12 muffins.


CINNAMON AND JELLY MUFFINS
2 c. sifted flour
1 tbsp. baking powder
1 tsp. Salt
2 tbsp. Sugar
1 tsp. Cinnamon
1 egg, beaten
1 c. milk
1/4 c. butter, melted
1/4 c. red raspberry jelly

Sift together dry ingredients. Combine dry ingredients. Combine egg, milk and butter. Add all at once to dry ingredients, mixing just until dry ingredients are moistened. Fill greased muffin pans 1/2 full. Place 1 teaspoon jelly in center of batter of each. Spoon in remaining batter. Bake at 400 degrees for 25 minutes.


BLACKBERRY COCONUT MUFFINS
4 oz. toasted coconut
16 oz. bread flour
1 1/2 c. sugar
2 tbsp. baking powder
1 tsp. Salt
2 c. milk
2 lg. Eggs
1/2 c. vegetable oil
1/2 tsp. Vanilla
8 oz. unthawed frozen Blackberries, boysenberries, or loganberries

Mix the coconut, flour, sugar, baking powder, and salt together. Mix the milk, eggs, oil, and vanilla together. Fold the frozen berries into the flour mixture. Add the liquid ingredients and stir until just combined. Fill oiled muffin tins 2/3 full of mixture and bake at 400 degrees for 15 minutes. These will keep in your freezer for 30 days. Yields 12 muffins.