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

1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. Salt

Pour the juice into a medium saucepan and bring to a boil over high heat. Remove, pour in the Bran Buds and stir well. Let the mixture stand for several minutes. Combine the butter, Fruit Sweet and eggs and beat well. Then stir in the bran cereal. Pour in the buttermilk and stir well, then add the flour, baking soda and salt. Beat the batter until it is thoroughly blended. Add the juice and Bran Buds and stir the batter until well blended. Drop several teaspoonfuls of batter into each greased muffin cup. Bake at 400 degrees for 15 minutes or until the center of each muffin is done. The batter can be stored in the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour and added for variety.

3 c. sugar
1 heaping c. Crisco
5 tsp. Soda
1 tsp. Salt
2 c. boiling water
4 c. All Bran
2 c. Nabisco 100% Bran
1 qt. Buttermilk
5 c. flour
4 eggs, beaten

Pour boiling water over bran, shortening and sugar. Add eggs, and buttermilk. Sift dry ingredients and add to water mixture. Mix well and refrigerate until ready to use. Keeps in covered container 6 to 8 weeks in refrigerator. Merely put in muffin tins 2/3 full and bake 20 to 25 minutes at 375 degrees. Raisins may be added.

2 c. plain flour
1/2 c. sugar
1 tbsp. double action baking powder
1/2 tsp. Salt
1 egg
1 c. milk
1/4 c. salad oil

Mix. Add 3/4 to 1 cup blueberries. Stir. Grease 20 to 24 muffin pans (miniature). Bake 400 degrees for 20 to 25 minutes.


1 lg. Egg
1 1/2 c. applesauce
3/4 tsp. baking soda
1/2 tsp. Nutmeg
3/4 c. raisins
2 tbsp. salad oil
2 c. flour
2 tsp. baking powder
1/2 tsp. Cinnamon

Beat together egg, salad oil and applesauce. Add flour, soda, baking powder and spices. Stir in raisins. Spoon in muffin tins. Bake 375 degrees, 20-25 minutes.

1 egg
3/4 c. milk
1 c. raisins
1 chopped apple
1 c. all purpose flour
3 tsp. baking powder
1 tsp. Salt
1 tsp. Nutmeg
2 tsp. Cinnamon
1/2 c. oil
1/2 c. sugar

Beat egg, stir in remaining ingredients, mixing just to moisten. Pour into greased muffin cups until 3/4 full. Bake at 400 degrees for 15 to 20 minutes. Serve hot or cold. Serves 12.

4 c. unbleached flour
4 c. yellow corn meal
3/4 c. sugar
1/4 c. baking powder
1 c. vegetable shortening

Combine dry ingredients, stirring well. Cut in shortening with pastry blender or fingers. Store in airtight container in a cool dry place. Makes 10-12 cups of mix. --

2 2/3 c. above mix
1 c. milk
1 egg

Beat egg and milk lightly. Stir into mix. Do not beat, it will lump. Spoon in 12 greased muffin tins about 2/3 full. Bake at 425 degrees for 15-20 minutes.

1 c. all purpose flour
3/4 c. yellow corn meal
3 tsp. Sugar
4 tsp. baking powder
1/2 tsp. Salt
1/4 c. Crisco
1 c. milk
2 eggs, beaten

Bake at 425 degrees for 20 to 25 minutes in greased pan.

1/3 c. margarine
1/3 c. brown sugar
2 egg whites
3/4 c. unsweetened applesauce
1/2 c. skim milk
1 1/2 c. unbleached flour
1 c. oat bran
1 tsp. Cinnamon
1 tsp. baking powder
1/4 tsp. Nutmeg
1/4 c. chopped walnuts

Preheat oven to 375 degrees. Put paper liners in 12 muffin cups. In a large bowl combine margarine and sugar: beat well. Add egg whites and mix together thoroughly. Stir in applesauce and milk. Stir together flour, oat bran, cinnamon, baking powder and nutmeg. Add the dry mixture to the creamed mixture, mixing just until dry ingredients are moistened. Do not over mix. Stir in walnuts. Fill muffin cups 2/3 full. Bake 20 minutes or until lightly browned. Cool on wire rack.

1 box (15 oz.) raisin bran cereal (8 c.)
1 c. shortening, melted or oil
3 c. sugar
4 eggs, beaten
1 qt. Buttermilk
5 c. milk
5 tsp. baking soda
2 tsp. Salt
1 tsp. each, clove, cinnamon and nutmeg

Mix dry ingredients. Add egg. Add shortening and buttermilk. Stir altogether. Fill greased cups one half to 2/3 full. Bake at 400 degrees for 15 to 20 minutes. (Can be refrigerated up to 6 weeks. Do not stir after taking from refrigerator.) Makes 5 to 6 dozen muffins.

1 c. flour
1/3 c. firmly packed brown sugar
1 tbsp. baking powder
1/4 tsp. Salt
2 1/2 c. Post Fruit & Fiber cereal (any variety)
1 c. 2% lowfat milk
2 egg whites
1/4 c. oil

Mix flour, sugar, baking powder and salt. Combine cereal and milk in bowl and let stand about 3 minutes. Stir well. Stir in egg whites and oil; add to flour mixture and mix just enough to moisten flour. Fill greased muffin pans 3/4 full. Bake at 400 degrees for 18-20 minutes or until golden brown.

Makes 12 muffins.
Calories each 170. Protein 4 g. Carbohydrates 26 g. Fat 6 g. Cholesterol 0 mg. Sodium 240 mg. Dietary Fiber 2 g.
Weight Watcher Points - 4 Points