Recipes For Muffins -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Bran Muffins (11-14-93) (17:56) 1 1/4 C Bran 1 C Whole Wheat Pastry Flour 2 1/2 Tsp Baking Powder 3/4 Tsp Nutmeg 1/4 Tsp Ground Cloves 1/3 C Milk 2 Eggs 3/4 C Maple Syrup 1/4 C Butter 1 C Apples, Green Are Best, Chopped 1 C Raisins (Opt) Combine Bran, Flour, Baking Powder, Nutmeg And Cloves; Set Aside. Cream Together Milk, Eggs, Maple Syrup, And Butter; Fold In Flour Mixture. Stir In Apples And Raisins. Pour Into Oiled Muffin Tins, And Bake At 350 Degrees Until Tops Split, 15 To 25 Minutes. Makes 12 Muffins -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Bran Muffins 1 (01/23/94) (12:55) 2 - Cups Bisquick Baking Mix 1 - Tsp. Ground Cinnamon 3/4 - Cup Whole Bran Cereal 1 - Egg 1 - Cup Chopped Pared Apple 2/3 - Cup Apple Juice 1/3 - Cup Packed Brown Sugar 1/4 - Cup Raisins 2 - Tbsp. Vegetable Oil Grease Bottoms Only Of 12 Medium Muffin Cups,2 1/2 X 1 1/4" Or Line With Paper Baking Cups. Mix All Ingredients Except Apple And Raisins;Beat Vigorously 30 Seconds.Fold In Apple And Raisins.Divide Batter Evenly Among Cups. Bake In Preheated 400 Degree Oven Until Brown,21 To 23 Minutes. Cool 5 Minutes Before Removing From Pan.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple-Cheddar Muffins (05-01-93) (16:35) Servings: 4 1/2 C Shortening 1/2 C Sugar; Granulated 2 Ea Eggs; Lg 1 1/2 C Unbleached Flour 1 Ts Baking Soda 1 Ts Baking Powder 1/2 Ts Salt 3/4 C Oats; Quick Cooking 1 C Apples; Finely Chopped 2/3 C Cheddar; Sharp Coarse Grate 1/2 C Pecans; Chopped 3/4 C Milk 1 X Apple Slices; * 1 X Butter; Melted 1 X Cinnamon-Sugar Mixture * You Should Have 12 To 15 Thin Slices Of Unpeeled Red Apple For This Recipe. Preheat The Oven To 400 Degrees F. Cream The Shortening And Sugar Together And Add The Eggs, One At A Time, Beating Well After Each Addition. Combine The Flour, Baking Powder, Baking Soda, And Salt In A Mixing Bowl, Mix Lightly. Gradually Stir The Flour Mixture Into The Shortening Mixture. In This Order, Add The Oats Cheddar And Pecans, Mixing Well After Each Addition. Gradually Add The Milk, Stirring Until All The Ingredients Are Just Moistened. Grease The Muffin Pans And Fill Each Cup 2/3rds Full Of Batter. Dip The Apple Slices In The Melted Butter And Then Into The Cinnamon-Sugar. Press 1 Apple Slice Into The Top Of Each Muffin. Sprinkle Lightly With Cinnamon-Sugar And Bake For 25 Minutes In The Preheated Oven, Or Until Golden Brown. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Cinnamon Muffins (01/23/94) (11:48) 2 1/4 - Cups Oat Bran 1 1/4 - Tsp. Cinnamon 1 - Tbsp. Baking Powder 1/2 - Cup Evaporated Milk 3/4 - Cup Apple Juice Concentrate 2 - Egg Whites 2 - Tbsp. Light Corn Syrup 1 - Apple,Cored And Chopped But Not Peeled 1/4 - Cup Chopped Nuts Preheat Oven To 425 Degrees.Mix Oat Bran,Cinnamon And Baking Powder In A Bowl.In A Large Bowl,Mix Milk,Juice Concentrate,Egg Whites And Corn Syrup.Blend Dry Ingredients.Add Chopped Nuts, Apples And Walnuts.Line A Muffin Tin With Paper Muffin Cups.Fill With Batter.Oat Bran Rises Very Little,So You Can Fill The Cups Fuller Than If You Were Using Wheat Flour.Bake For 17 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Crunch Muffins (05-01-93) (20:05) Servings: 4 1 1/2 C Unbleached Flour, Sifted 1/2 C Sugar 2 T Baking Powder 1/2 T Salt 1 1/2 T Ground Cinnamon 1/4 C Vegetable Shortening 1 Ea Large Egg, Slightly Beaten 1/2 C Milk 1 C Tart Apples * 1 X Nut Crunch Topping * Apples Are To Be Washed And Cored. Shred The Unpeeled Apples For Recipe. Sift Together Flour, Sugar, Baking Powder, Salt And Cinnamon Into Mixing Bowl. Cut In Shortening With Pastry Blender Until Fine Crumbs Form. Combine Egg And Milk. Add To Dry Ingredients All At Once, Stirring Just Enough To Moisten. Stir In Apples. Spoon Batter Into Paper-Lined 2 1/2-Inch Muffin-Pan Cups, Filling 2/3rds Full. Sprinkle With Nut Crunch Topping. Bake In 375 Degree Oven 25 Minutes Or Until Golden Brown. Serve Hot With Butter And Homemade Jelly Or Jam. Nut Crunch Topping: Mix Together 1/4 C Brown Sugar (Packed), 1/4 C Chopped Pecans And 1/2 T Ground Cinnamon In Small Bowl. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Muffins (01/23/94) (11:51) 1 - Egg 1/2 - Cup Milk 1/4 - Cup Salad Oil 1 - Cup Grated Granny Smith Apple 1 1/2 - Cups All-Purpose Flour 1/2 - Tsp. Cinnamon 1/2 - Cup Sugar 2 - Tsp. Baking Powder 1/2 - Tsp. Salt Topping: 1/3 - Cup Brown Sugar 1/3 - Cup Chopped Nuts 1/2 - Tsp. Cinnamon Heat Oven To 400 Degrees.Grease Bottom Of 12 Muffin Cups.Beat Egg.Stir In Milk,Oil And Apple.Mix Remaining Muffin Ingredients By Hand,Just Until Flour Is Moistened.Batter Should Be Lumpy.Fill Muffin Cups 2/3 Full. Combine Topping Ingredients Together And Sprinkle On Top Of Muffins.Bake 25 To 30 Minutes.Remove From Muffin Pan Immediately. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Nut Muffins (10/20/94) (23:59) 1 Egg 2/3 C Apple Juice Or Milk 1/2 C Vegetable Oil 1 Ts Vanilla 2 C Flour 1/4 C Sugar 1/4 C Brown Sugar, Packed 1 Tb Baking Powder 1/2 Ts Salt 1/2 C Chopped Nuts Cinnamon Sugar 1 Chopped Apple In Bowl, Beat Egg With Juice, Oil And Vanilla. Stir In Flour, Sugars, Baking Powder, And Salt Just Until Flour Is Moistened. (Will Be Lumpy) Stir In Nuts And Apple. Fill Prepared Muffin Tins. (Greased Or Paper Lined.) Sprinkle With Cinnamon Sugar. Bake At 400 F For 20 Minutes Or Until Golden Brown. From Domino Back Of The Box. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Apple Pecan Muffins (01/07/94) (16:19) 1 -Cup Each Unbleached And Whole Wheat Flour 1/2 - Cup Sugar 3 - Tsp Baking Powder 1 - Tsp Each Cinnamon, Grated Lemon Zest (Rind) 2 - Eggs 1/3 - Cup Oil 1 - Cup Milk 1 - Cup Finely Diced Apples 1/3 - Cup Chopped Pecans Combine Flours, Sugar, Baking Powder, Cinnamon And Zest In A Mixing Bowl. Beat Eggs With Oil And Milk In A Separate Bowl. Combine Liquid With Dry Ingredients Only Enough To Moisten Well. Then, Fold In Apples And Pecans. Spoon Into 12 Greased Muffin Cups. Bake In A Preheated 400 Degree Oven For 18 To 20 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Pecan Muffins 1 (01/07/94) (16:21) 2 - Cups Buttermilk Baking Mix 1 - Egg, Slightly Beaten 1/2 - Cup Chopped Pecans 1/4 - Cup Sugar 1/4 - Cup Frozen Concentrate Apple Juice, Thawed And Undiluted 1/2 - Cup Water 2 - Tbsp Butter Or Margarine, Softened 1/4 - Tsp Ground Cinnamon Grease 12 Medium Muffin Cups. Combine All Ingredients In Mixing Bowl. Mix Just Until Dry Ingredients Are Moistened. Do Not Overmix. Spoon Batter Into Prepared Muffin Cups. Bake 12 To 15 Minutes @ 400 Degrees. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Sauce Muffins (01/23/94) (12:46) 2- Cups Flour 3- Tsp. Baking Powder 1/4- Tsp. Each Cinnamon,Cloves,Salt 2- Tbsp. Honey 1/4- Cup Oil Plus 2- Beaten Eggs 1- Cup Apple Sauce Combine Dry Ingredients Combine Oil,Beaten Eggs,Honey And Apple Sauce Add To Dry Mixture.Mix Only Enough To Moisten All Ingredients. Spoon Into 12 Muffin Tins,Well Greased.Bake @ 375 Degrees About 20 Minutes.Serves 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Applesauce Oat Muffins (05-15-92) (1:24) 1/2 Cup Whole Wheat Flour 1/2 Cup Bran 1 Cup Quick Cooking Oats 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1 Teaspoon Cinnamon 1 Cup Applesauce 3 Tablespoons Light Olive Oil 1/4 Cup Molasses 1 Egg Preheat Oven To 350 Degrees. Have Ready A Greased Muffin Tin. Combine All Ingredients And Mix Well. Spoon Batter Into Prepared Muffing Cups. Bake At 350 Degrees For 20 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apricot Cornbread Stuffin' Muffins (11-15-92) (16:23) 1 (12 Ounce) Package Cornbread Muffin Mix 1 Cup (6 Ounces) Dried Apricots, Finely Sliced 3/4 Cup Water 1 Egg 1/2 Cup Butter Or Margarine 1/2 Cup Chopped Celery 1/2 Cup Chopped Onion 2 Tablespoons Chopped Parsley 1/4 Teaspoon Pepper 1 Cup Chopped Pecans Heat Oven To 400 Degrees. Make Cornbread According To Package Directions Except Thinly Spread Batter In A Well Greased 12 X 15 Inch Baking Pan. Bake 10 To 15 Minutes Until Golden Brown. Cool; Cut Cornbread Into 1 Inch Squares And Place In A Large Bowl. Lower Oven Temperature To 350 Degrees. Soak The Apricots In The Water For 10 Minutes. Lightly Beat The Egg And Stir Into The Apricots. In A Medium Skillet Heat The Butter. Stir In Celery, Onion, Parsley And Pepper. Cook Over Medium Low Heat Until Softened But Not Browned, Then Stir Into Cornbread. Add Apricot Mixture And Pecans To The Stuffing And Mix Thoroughly. Scoop Stuffing Mixture Into Well Greased Muffin Pans. Pat Down The Stuffing To Form Muffin Shapes. Bake For 20 Minutes Or Until Evenly Browned. Serve Or Store In The Freezer. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Autumn Almond Muffins (01/23/94) (11:55) Filling: 2 - Pkg. 3 Oz. Each Cream Cheese,Softened 1 - Egg 1 - Tbsp. Sugar Muffin: 1 3/4 - Cups Flour 3/4 - Cup Toasted Chopped Almonds 1/3 - Cup Packed Brown Sugar 1 - Tbsp. Baking Powder 5 - Tsp. Pumpkin Pie Spice Or 2 Tsp. Each Cinnamon,Nutmeg,Cloves 1- Tsp. Salt 1 - Cup Canned Pumpkin 3/4 - Cup Milk 1/4 - Cup Butter Or Margarine,Melted 2 - Eggs,Beaten In A Small Bowl,Beat Filling Ingredients To Blend Well;Set Aside. In Mixing Bowl,Combine Flour,Almonds,Brown Sugar,Baking Powder, Spices And Salt. In A Second Bowl,Combine Pumpkin,Milk,Butter And Eggs;Mix To Blend Well.Stir Pumpkin Mixture Into Dry Ingredients,Mixing Must Continue Until Moistened.Fill 18 Greased Muffin Cups With Half Of The Batter,Dividing Equally.Spoon Cream Cheese Filling Over Batter To Cover Cheese Layer.Top With Remaining Batter To Cover Cheese Layer.Bake @ 400 Degrees For 20 To 25 Minutes,Until Light Golden.Cool;Remove From Pans.Makes 1 1/2 Dozen. To Toast Almonds,Spread In A Ungreased Baking Pan Or Skillet. Place In A 350 Degree Oven Or Over Medium Low Heat On The Stove Top For 5 To 10 Minutes(Depending Upon The Form Of Almond That You Use) Or Until Almonds Are Light Golden Brown,Stir Once Or Twice To Assure Even Browning.Note That Almonds Will Continue To Brown Slightly After Being Removed From The Heat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bacon And Cheddar Muffins (11-28-93) (22:04) 2 C. Bisquick 2/3 C. Milk 1/4 C. Oil 1 Egg 1 C. Shredded Cheddar 1/2 Lb. Cooked Crumbled Baconmix All Ingredients, Folding In Cheese And Bacon Last. Fill Muffin Cups. Bake At 400 Degrees For 20 Minutes. Cool For 15 Minutes. Makes 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bacon And Onion Muffins (05-01-93) (20:04) Servings: 6 1/2 Lb Bacon, Diced 1/4 C Chopped Onion 2 1/4 C Unbleached Flour, Sifted 3 T Baking Powder 1/2 T Baking Soda 1/2 T Salt 2 Ea Large Eggs, Slightly Beaten 1/3 C Milk 1 C Dairy Sour Cream 1 X Sesame Seeds Fry Bacon Until Crisp In Skillet. Remove With Slotted Spoon And Drain On Paper Towels. Saute Onion In 1 T Bacon Drippings Until Tender (Do Not Brown). Set Aside To Cool. Sift Together Flour, Baking Powder, Baking Soda And Salt In Large Mixing Bowl. Combine Eggs, Milk And Sour Cream In Small Bowl; Blend Well. Add All At Once To Dry Ingredients, Stirring Just Enough To Moisten. Stir In Bacon And Sauteed Onion. Spoon Batter Into Greased 2 1/2-Inch Muffin-Pan Cups, Fill 2/3rds Full. Sprinkle With Sesame Seeds. Bake In 375 Degree F. Oven 18 To 20 Minutes Or Until Golden Brown. Serve Hot With Homemade Jelly Or Jam. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Apricot Bran Muffins (01/23/94) (11:54) 1 1/2 - Cups Bran 1 - Cup Whole Wheat Flour 1 - Tsp. Baking Powder 1 - Tsp. Baking Soda 1/2 - Tsp. Salt 1/2 - Cup Chopped Apricots 1/3 - Cup Vegetable Oil 1/3 - Cup Packed Brown Sugar 1 - Egg,Lightly Beaten 2 - Ripe Bananas,Mashed 1 - Cup Low Fat Yogurt Combine Bran,Flour,Baking Powder,Baking Soda,Salt And Apricots; Mix Lightly. In A Large Mixing Bowl,Combine Oil,Brown Sugar,Egg,Bananas And Yogurt;Mix Well.Add Dry Ingredients And Mix Just Until Combined. Spoon Batter Into A Paper Lined Or Non Stick Muffin Tins.Bake @ 400 Degrees For 25 Minutes Or Until Firm To The Touch.Remove From Pan And Let Cool.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Bran Muffins (01/07/94) (16:17) 1 - Cup All-Purpose Flour 1 - Tbsp Baking Powder 1/4 - Cup Sugar 1/2 - Tsp Salt 1/4 - Tsp Cinnamon 1/4 - Tsp Nutmeg 2 - Cups Kellogg Bran Flakes Cereal 2/3 - Cup Skim Milk 2/3 - Cup Mashed, Fully Ripe Bananas 2 - Egg Whites 1/4 - Cup Margarine, Melted 1/2 - Cup Raisins Stir Together Flour, Baking Powder, Sugar, Salt And Spices. Set Aside. Stir Together Kellogg Bran Flakes Cereal, Milk And Banana In Mixing Bowl. Let Stand 1 To 2 Minutes Or Until Cereal Is Softened. Beat Egg Whites Until Foamy. Add Egg Whites And Margarine To Cereal Mixture. Beat Well. Add Flour Mixture; Stir In Raisins, Stirring Only Until Combined. Portion Batter Evenly Into 12 Greased 2 1/2" Muffin Pan Cups. Bake @ 400 Degrees About 25 Minutes Or Until Lightly Browned. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Bran Muffins 1 (01/23/94) (12:03) 1 - Egg 1/4 - Cup Vegetable Oil 1 - Cup Mashed Banana (About 2 Large Bananas) 1/4 - Cup Brown Sugar 1/4 - Cup Water 1 - Cup Bran Cereal 1 1/4 - Cups All-Purpose Flour 2 - Tsp. Baking Powder 1/8 - Tsp. Salt 1/2 - Tsp. Cinnamon 1/2 - Cup Nonfat Dry Milk 1/2 - Cup Blueberries Or Raisins,Optional Grease Or Paper Line 12 Muffin Tins.Heat Oven To 400 Degrees. Beat Egg In Medium Bowl.Add Vegetable Oil,Banana,Sugar And Water. Beat Well And Add Bran.Set Aside.Sift Flour,Baking Powder,Salt And Cinnamon.Add To Bran Mixture Along With Nonfat Dry Milk.Stir A Few Times And Add Blueberries.Stir Briefly Until Ingredients Are Just Moistened.Divide Evenly Among Muffin Tins.Bake 18 To 20 Minutes.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Bran Muffins /W Spice Butter (01/23/94) (11:49) 1 - Cup Whole Bran Cereal 1 - Cup Milk 3/4 - Cup Mashed Ripe Bananas 1/4 - Cup Vegetable Oil 1 - Beaten Egg 1 1/2 - Cups All-Purpose Flour 1/3 - Cup Packed Brown Sugar 1/2 - Cup Chopped Walnuts Or Pecans 2 - Tsp. Baking Powder 1/2 - Tsp. Baking Soda 1/2 - Tsp. Salt Spice Butter: 1/2 - Cup Softened Butter 1 - Tsp. Ground Cinnamon 1 - Tbsp. Packed Brown Sugar In A Small Bowl,Stir Together Bran Cereal And Milk;Let Stand 3 Minutes.Stir In Mashed Banana,Oil And Egg. In A Second Bowl,Stir Together Flour,Sugar,Nuts,Baking Powder, Baking Soda And Salt.Add Bran Mixture All At Once To The Flour Mixture;Stir Just Until Moistened.Mixture Will Be Slightly Lumpy. Fill 15 Greased Muffin Tins 2/3 Full Of Batter.Bake In A 400 Degree Oven For 17 To 20 Minutes Or Until A Wooden Pick Inserted In Center Comes Out Clean.Turn Onto Wire Rack To Cool. For Spice Butter: Combine All Ingredients Until Well Mixed. Serve With Warm Muffins.Makes About 15 Muffins And 1/2 Cup Butter.These Muffins Freeze Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Date Muffins (05-15-92) (1:58) 1 Cup Bran 1 Cup Whole Wheat Flour 1/4 Cup Low Fat (1%) Milk 1 1/3 Cups Mashed Ripe Bananas 1/4 Cup Brown Sugar 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 2 Eggs 4 Tablespoons Melted Soft Margarine 1 Teaspoon Vanilla Extract 1/2 Cup Chopped Dates (Optional) Preheat Oven To 400 Degrees. Have Ready A Greased Muffin Tin. Mix All Ingredients And Blend Well. Spoon Batter Into Prepared Muffin Cups And Bake 20 To 30 Minutes At 400 Degrees, Until Tops Are Golden. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Muffins (01/23/94) (12:47) 1 - Egg 2 - Cups Bisquick Baking Mix 1 - Cup Mashed Ripe Bananas (About 2 Medium) 1/4 - Cup Sugar 2 - Tbsp. Milk 2 - Tbsp. Butter Or Margarine Preheat Heat Oven To 400 Degrees.Grease Bottoms Only Of 12 Medium Cups, 2 1/2 X 1 1/4 ",Or Line With Paper Baking Cups.Beat Eggs Slightly;Stir In Remaining Ingredients Just Until Moistened. Divide Batter Evenly Among Cups.Bake Until Golden Brown,15 To 17 Minutes.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana-Nut Muffins (05-01-93) (20:05) Servings: 6 2 C Unbleached Flour, Sifted 3 T Baking Powder 1/2 T Salt 1/2 C Shortening 1 C Sugar 2 Ea Large Eggs 1 1/3 C Mashed Ripe Bananas (3 Med.) 1 C Chopped Walnuts Sift Together Flour, Baking Powder And Salt; Set Aside. Cream Together Shortening And Sugar In Bowl Until Light And Fluffy, Using Electric Mixer At Medium Speed. Beat In Eggs, One At A Time, Blending Well After Each Addition. Stir In Mashed Bananas. Add Dry Ingredients All At Once, Stirring Just Enough To Moisten. Gently Mix In Chopped Nuts. Spoon Batter Into Greased 3-Inch Muffin-Pan Cups, Filling 2/3rds Full. Bake In 350 Degree F. Oven 20 Minutes Or Until Golden Brown. Serve Hot With Homemade Jam Or Jelly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Banana Walnut Muffins (01/23/94) (11:47) Non Stick Cooking Spray 3 - Cups Oat Bran Cereal 3 - Medium Ripe Bananas,Mashed 3 - Egg Whites 2 - Tbsp. Skim Milk 2 - Tbsp. Corn Oil 1 - Cup Flour 2 - Tbsp. Firmly Packed Brown Sugar 1 - Tbsp. Baking Powder 1/4 - Cup Chopped Walnuts Spray 12 (2 1/2") Or 6 (3") Muffin Cups With Cooking Spray.In Medium Bowl,Combine Cereal,Bananas,Egg Whites,Milk And Oil.Let Stand 5 Minutes.In A Large Bowl,Combine Flour,Sugar And Baking Powder.Add Cereal Mixture To Flour Mixture,Stirring Just Until Moistened.Spoon Into Prepared Muffin Cups.Sprinkle With Nuts. Bake In A 400 Degree Oven About 20 Minutes Or Until Lightly Browned And Firm To The Touch.Serve Warm With Butter Or Margarine.Makes 12 Standard Or 6 Large Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Best Bran Muffins (01/23/94) (12:51) 1 1/4 - Cup All-Purpose Flour 1 - Tbsp. Baking Powder 1/4 - Tsp. Salt 2 - Tbsp. Sugar 1 - Cup All-Bran Or Bran Buds Cereal 1 - Cup Milk 1 - Egg 3 - Tbsp. Vegetable Oil Optional: 1/2 Cup Raisins Or Blueberries,Fresh Or Frozen(Not Thawed) Stir Together Flour,Baking Powder,Salt And Sugar.Set Aside.Measure All-Bran Cereal And Milk Into A Large Bowl.Stir To Combine.Let Stand About 2 Minutes Or Until Cereal Is Softened.Add Egg And Oil.Beat Well. Add Raisins Or Blueberries,If Desired.Add Flour Mixture,Stirring Only Until Combined.Portion Batter Evenly Into 12 Greased 2 1/2" Muffin Pan Cups.Bake @ 400 Degrees,20 To 25 Minutes Or Until Lightly Browned. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Best Ever Muffins 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blue Cornmeal Muffins (01/23/94) (12:04) 1 1/2 - Cups Unbleached White Flour 1 - Cup Blue Cornmeal As Used For Tortillas 3 - Tsp. Baking Powder 1/2 - Tsp. Salt 1 - Tsp. Sweetener 1 1/2 - Cups Milk 2 - Eggs,Well Beaten 1/3 - Cup Cooking Oil Sift Flour,Cornmeal,Baking Powder,Sweetener And Salt Together.Add Milk,Oil And Well Beaten Eggs.Mix Until Smooth.Fill 12 Well Greased Muffin Pan 3/4 Full.Bake @ 400 Degrees For 20 To 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blueberry Bran Muffins 2 Cups Bran 1 1/4 Cups Milk 1/4 Cup Margarine, Melted 1 Egg Slightly Beaten 1 Cup All-Purpose Flour 1/3 Cup Firmly Packed Light Brown Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1 Cup Fresh Or Frozen Blueberries In Medium Bowl, Combine Bran, Milk, Margarine And Egg; Let Stand For 5 Minutes. In Small Bowl, Combine Flour, Brown Sugar, Baking Powder And Baking Soda; Stir In Bran Mixture Just Until Blended. (Batter Will Be Slightly Lumpy. ) Stir In Blueberries. Spoon Batter Into 12 Paper-Lined Or Greased 2 1/2 Inch Muffin Pans Cups. Bake At 400 Degrees For 20 To 22 Minutes Or Until Done. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blueberry Muffins Prepare Batter Below. Gently Stir In 1 Cup Fresh Or Thawed And Well Drained Frozen Blueberries. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins 1 1/4 Cups All-Purpose Flour 3/4 Teaspoon Baking Soda 1/2 Teaspoon Baking Powder 1/2 Teaspoon Salt Bran Flakes Cereal 1 1/4 Cups Buttermilk 1/4 Cup Salad Oil 1/4 Cup Honey 1 Large Egg 1/2 Cup Dark Seedless Raisins About 45 Minutes Before Serving Or Early The Day: 1. Preheat Oven To 400 Degrees. Grease Twelve 2 1/2" By 1 1/4" Muffin Cups. 2. In Large Bowl, Mix Flour, Baking Soda, Baking Powder, Salt, And 1 1/2 Cups Bran Flakes Cereal. In Small Bowl, With Fork, Beat Buttermilk, Salad Oil, Honey, And Egg Until Blended. Stir Egg Mixture Into Flour Mixture Just Until Moistened (Batter Will Be Lumpy). Fold In Raisins. 3. Spoon Batter Into Muffin-Pan Cups; Sprinkle With Bran Flakes Cereal. Bake 15 To 20 Minutes Until Browned And Toothpick Inserted In Center Comes Out Clean. Immediately Remove Muffins From Pan; Serve Warm. Or, Cool On Wire Rack To Serve Later; Reheat If Desired. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins 1 (05-19-92) (2:58) 1 1/4 Cups Unprocessed Bran 1 Cup Toasted Wheat Germ 1 Cup Packed Brown Sugar 2 1/2 Cups Whole Wheat Flour 2 1/2 Teaspoons Baking Soda 1/2 Teaspoon Salt 1 Tablespoon Grated Orange Peel 2 Eggs, Slightly Beaten 1/2 Cup Honey 1/4 Cup Molasses 1/2 Cup Vegetable Oil 2 Cups Buttermilk 1 Cup Boiling Water In Large Bowl, Combine First 7 Ingredients; Set Aside. Combine Eggs, Honey, Molasses, Oil, Buttermilk And Boiling Water; Mix Well With Dry Ingredients. Spoon Batter Into Greased Muffin Tins, Filling 2/3 Full. Bake At 350 Degrees For 20-25 Minutes. Batter May Be Made Up Ahead And Stored In The Refrigerator For Up To 1 Month To Be Used As Needed. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins 2 (11-15-93) (23:49) 1/2 C Honey 2 Tsp Baking Powder 1 T Molasses 2 C Flour 1/4 C Butter Or Oil 1 Pinch Salt (Opt.) 1 Egg 1/2 C Raisins (Opt.) 1 1/2 C Milk 1 C Blueberries (Opt.) 1/2 C Bran Flakes 1 C Walnuts (Opt.) Cream Together Honey And Molasses With Butter And Egg. Add Milk. Stir In Bran Flakes, Baking Powder, And Flour. Add Any Optional Ingredients Desired. Stir Until Just Moistened. Spoon Into Muffin Papers Or Oiled Muffin Pan. Bake At 350 Degrees For 20 Minutes. Use Toothpick To Test For Doneness. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins 3 (01/23/94) (11:52) 1 - Cup Bran Buds Or All Purpose Bran 1 - Cup Sour Milk (1 Tbsp. Vinegar Or Lemon Juice To Sour Milk) Combine And Soak Above For 1/2 Hour. Mix Shortening,1/2 Cup Brown Sugar And 1 Egg. Sift Together: 1/2 Tsp. Baking Soda 1 Cup All Purpose Flour 1 Tsp. Baking Powder 1 - Tsp. Salt Stir Into Shortening Mixture With Sour Milk Mixture Until Just Moistened.Fill Greased Muffin Pans 3/4 Full.Bake In A 400 Degree Oven For 20 To 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins 4 (01/23/94) (11:53) 3 1/4 - Cups Bran Flakes Or Raisin Bran Flakes 2 1/2 - Cups Flour 2 - Cups Sugar 1 - Tsp. Salt 2 - Tsp. Baking Soda 2 - Cups Buttermilk 1/2 - Cup Shortening 2 - Well Beaten Eggs Pecans,Optional Mix All Ingredients,Add Eggs Last.Cook In Greased And Floured Muffin Tins @ 400 Degrees For 15 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins 5 (02/15/94) (23:02) 1 1/2 Cups All-Purpose Flour 1/2 Cup Sugar 1/4 Teaspoons Salt 1 Tablespoon Baking Powder 1 1/2 Cups Bran Cereal 1 1/4 Cups Milk 1 Egg 1/4 Cup Vegetable Oil Stir Together Flour, Sugar, Salt And Baking Powder; Set Aside. In Large Mixing Bowl Combine Cereal And Milk. Let Stand About 3 Minutes. Add Eggs And Oil, Mix Well. Add Flour Mixture, Stirring Only Until Combined. Portion Batter Evenly Into 12 Lightly Greased 2 1/2 Inch Muffin Pan Cups. Bake In 400 Degree Oven About 20 Minutes Or Until Golden Brown. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins-In-Waiting (05-01-93) (20:02) Servings: 6 1 C Warm Water 3 1/2 C Wheat/Oat Bran Cereal 2 1/2 C Unbleached All-Purpose Flour 2 1/2 T Baking Soda 1/2 C Butter/Margarine, Room Temp. 1 1/2 C Granulated Sugar 2 Ea Large Eggs 2 C Butter/Sour Milk. Mix Water With 1 Cup Cereal. Sift Flour With Baking Soda. In A Large Bowl, Beat Butter Until Creamy. Add Sugar 1/2 Cup At A Time, Beating After Each Addition. Blend In Eggs, One At A Time, Beating Well After Each Addition. Scrape Sides Of Bowl Often. Stir In Flour Mixture 1/2 Cup At A Time, Alternating With Butter/Sour Milk, Added 1/2 Cup At A Time Also. Stir In Soaked Bran And The Remaining Bran Cereal. Cover And Store In Refrigerator At Least 6 Hours Before Baking. To Bake Muffins, Heat Oven To 400 Degrees F. Grease 2 1/2-Inch Muffin Cups. Stir Batter Gently. Fill Each Muffin Cup With About 1/4 C Batter. Bake About 20 Minutes, Or Until Nicely Browned. Remove From Pan And Serve Hot With Butter. Makes 6 Cups Batter Or About 24 2 1/2-Inch Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bran Muffins With Raisins (10-22-92) (4:06) 1 Cup Whole Wheat Flour 1/2 Cup Unprocessed Wheat Bran 1/4 Cup Sugar 1/2 Teaspoon Cinnamon 1/4 Teaspoon Salt 2 1/2 Teaspoons Baking Powder 1 Egg, Lightly Beaten 1/2 Cup Apple, Orange, Or Pineapple Juice 1/2 Cup Plain Low Fat Yogurt 1/2 Cup Raisins Mix Together Flour, Bran, Sugar, Seasonings And Baking Powder. In Separate Bowl Mix Egg, Juice And Yogurt. Add Egg Mixture To Flour Mixture, Mixing Only Enough To Moisten Dry Ingredients. Stir In Raisins. Spray Muffin Tins With Cooking Spray And Fill Three Fourths Full. Bake At 350 Degrees For 20 To 25 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Cake Muffins (05-15-92) (1:51) 1/2 Cup Whole Wheat Flour 1/2 Cup Bran 1 Cup Quick Cooking Oats 3 Teaspoons Baking Powder 1/2 Teaspoon Salt 3 Teaspoons Brown Sugar 2 Eggs 1/4 Cup Light Olive Oil 1 Cup Buttermilk 2/3 Cup Finely Grated Carrots Preheat Oven To 400 Degrees. Have Ready A Greased Muffin Tin. Combine The Flour, Bran, Oats, Baking Powder, Salt, And Sugar. Beat Together The Eggs, Oil, And Buttermilk; Add To Flour Combination. Add Grated Carrots And Mix Until Moistened. Spoon Mixture Into Prepared Muffin Cups. Bake At 400 Degrees About 20 To 25 Minutes. Icing: 1 (3 Ounce) Package Cream Cheese 1/2 Stick (1/4 Cup) Margarine 1/2 (10 Ounce) Package Powdered Sugar 1 Teaspoon Vanilla Extract Low Fat (1%) Milk Cream All Ingredients Together, Adding Milk A Teaspoon At A Time Until Spreadable. Spread Icing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Carrot Muffins (08-14-93) (23:51) Servings: 24 1 1/2 C Whole-Wheat Flour 1 T Salt 1 1/2 T Baking Soda 1 T Cinnamon 1/2 T Nutmeg 1 1/2 C Natural Bran 3 Ea Carrots, 1c Grated 2 Ea Eggs 1/4 C Vegetable Oil 1 1/2 C Skim Milk Or Orange Juice 2 T Vinegar 1/2 C Honey 1/4 C Molasses 1/2 C Raisins Blend Flour, Salt, Baking Soda, Cinnamon, Nutmeg, And Bran Together In Food Processor, 4 To 5 Seconds. Pour Into Large Mixing Bowl. Process Carrots Until Pureed And Add To Dry Ingredients. Process The Eggs And Oil For 2 - 3 Seconds And Add To Bowl Along With The Milk, Vinegar, Honey, Molasses, And Raisins. Stir With A Wooden Spoon Until Just Blended; Do Not Overmix. Spoon The Batter Into Paper-Lined Muffin Tins And Bake At 375f For 20 To 25 Min. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheddar Bran Muffins 1 Cup Whole Bran 1 1/4 Cups Buttermilk Or Sour Milk 1/4 Cup Shortening 1/3 Cup Sugar 1 Egg 1 1/2 Cups Sifted All-Purpose Flour 1 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/4 Teaspoon Soda 4 Ounces Sharp Cheddar Cheese Shredded (1 Cup) Soften Bran In Buttermilk. Cream Shortening And Sugar Until Fluffy; Beat In Egg. Sift Together Next 4 Ingredients. Add To Creamed Mixture Alternately With Bran Mixture. Stir In Cheese. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 30 Minutes. Makes 1 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese And Spinach Muffins (09/21/94) (0:36) 2/3 Cup Milk 1 Tablespoon Vegetable Oil 1 Egg 1/2 Cup Coarsely Chopped Fresh Spinach 1/2 Cup (2 Ounces) Shredded Swiss Cheese 1/4 Cup Grated Parmesan Cheese 2 Tablespoons Chopped Green Onions 2 Cups Baking Mix Heat Oven To 400 Degrees. Grease Bottom And Sides Of 12 Medium Muffin Cups. In Medium Bowl Beat Milk, Oil And Egg Until Blended. Stir In Remaining Ingredients Just Until Moistened. Divide Batter Evenly Among Muffin Cups. Bake 15 Minutes Or Until Golden Brown. Cool Slightly And Remove From Pan. Serve. Makes 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Caraway Muffins Prepare Batter Below. Add 4 Ounces Process American Cheese, Shredded (1 Cup) And 1/2 To 1 Teaspoon Caraway Seed To Flour Mixture. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheesy Muffin Melt (05-01-93) (16:22) Servings: 4 1 1/2 C Cottage Cheese; Creamed 1/2 C Wheat Germ; Regular 2 Tb Green Chiles; Chopped 1/4 Ts Oregano Leaves; Crushed 1/4 Ts Basil Leaves; Crushed 1/4 Ts Salt 3 Ea Wholewheat English Muffins;* 6 Ea Tomato; Slices 1 X Cheddar; Sharp, Slices * The Whole Wheat Muffins Should Be Halved And Toasted. Combine The Cottage Cheese, Wheat Germ, Chiles, And Seasonings, Blending Well. Mound Onto Toasted Muffins. Top With Tomato Slices And Criss-Cross With Cheddar Strips. Broil 3 To 4 Inches From The Heat Until The Cheddar Melts, About 5 Minutes. Makes 6 Open Faced Sandwiches. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cherry Cordial Muffins (08-17-92) (0:29) 2 Cups All-Purpose Flour 1 (11 1/2 Ounce) Package (2 Cups) Chocolate Chips, Divided 1/4 Cup Firmly Packed Light Brown Sugar 1/4 Cup Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/2 Cup Candied Cherries, Chopped, Or Raisins 3/4 Cup Milk 1/3 Cup Vegetable Oil 1 Egg Heat Oven To 375 Degrees. Grease Of Paper Line 12 Muffin Cups. In A Large Bowl Combine Flour, 1 3/4 Cups Chocolate Chips, Brown Sugar, Sugar, Baking Powder, Baking Soda And Salt. Stir In Candied Cherries; Set Aside. In Small Bowl Combine Milk, Vegetable Oil And Egg Until Well Blended. Stir In Flour Mixture Just Until Dry Ingredients Are Moistened. Spoon Into Prepared Muffin Cups. Sprinkle With Remaining Morsels. Bake 18 To 20 Minutes Until Golden. Cool 5 Minutes; Remove From Cups And Serve Warm Immediately. Or Cool Completely Before Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chive Buttermilk Corn Muffins (01/23/94) (12:53) 1 - Cup All-Purpose Flour 1 - Cup Corn Meal 3/4 - Tsp. Sea Salt 2 - Tsp. Double-Acting Baking Powder 1 - Tsp. Baking Soda 1/2 - Cup Sugar 2 - Eggs 1/4 - Cup Chives,Finely Snipped 1 - Cup Buttermilk 1/4 - Cup Butter,Melted And Cooled Preheat Oven To 425 Degrees.Sift Together The Dry Ingredients In A Large Bowl.In A Separate Bowl,Lightly Beat The Eggs And Then Mix In The Chives,Buttermilk And The Butter.Stir This Into The Corn Meal Mixture.Do Not Over Mix. Fill Buttered Muffin Tins 2/3 Full.Bake On The Middle Oven Rack For 15 To 20 Minutes Or Until Golden Brown.Makes 10 To 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chive Dinner Muffins Heat Oven To 400 Degrees Grease 12 Medium Muffin Cups. With Fork, Mix 2 Cups Baking Mix, 2 Tablespoons Shortening, 1 Egg, 2/3 Cup Milk Or Water And 1/4 Cup Snipped Chives. Beat Vigorously 1/2 Minute. Fill Muffin Cups 2/3 Full. Bake 15 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Chip Bran Muffins (5-16-98) 1.75 Cups All Purpose Flour 5 Teaspoons Baking Powder 0.75 Teaspoons Salt 1 Cup White Sugar 0.33 Cups Chocolate Chips 1.25 Cups Bran 2 Eggs 1 Cup Milk 1 Teaspoon Vanilla 0.5 Cups Vegetable Oil Combine Dry Ingredients. Mix Eggs, Milk, Vanilla, And Oil Well, And Add To Dry Ingredients. Stir To Blend, But Don't Overmix. Bake At 375f For About 20 Minutes. Makes One Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chocolate Chunky Mighty Muffins (02/17/94) (13:39) Yield: 1 Servings 1 1/2 C Flour 1 C Bran Cereal Flakes 1 C Rolled Oats 1 1/2 C Brown Sugar 1 1/2 Ts Baking Soda 6 Tb Buttermilk Powder 1 1/4 C Water 1 Ea Egg 4 C Butter; Or Marg, Melted -This Must Be A Typo From -Original Recipe! 1 C Chocolate Chunks 1 C Chopped Nuts Mix Dry And Wet Ingreds Separately. Combine--Will Be Lumpy. Stir In Chunks And Nuts. Bake In Lined Muffin Cups 25-30 Mins, Until Toothpick Test Passes, And Mufins Are Browned. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cocoa Banana Muffins (07-25-93) (11:23) 1 Cup All-Purpose Flour 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 2 Tablespoons Cocoa Powder 1/2 Cup Sugar 1 1/2 Cups All Bran Cereal 3/4 Cup Skim Milk 2 Egg Whites 2 Tablespoons Vegetable Oil 1 Cup Sliced Ripe Banana, About 1 Medium Vegetable Cooking Spray In Medium Bowl Stir Together Flour, Baking Powder, Salt, Cocoa Powder And Sugar; Set Aside. In Large Mixing Bowl Combine Cereal And Milk. Let Stand 2 Minutes Or Until Cereal Softens. Add Egg Whites And Oil. Beat Well. Stir In Banana. Add Flour Mixture, Stirring Only Until Combined. Heat Oven To 400 Degrees. Spoon Batter Evenly Into 2 1/2 Inch Muffin Cups Coated With Cooking Spray. Bake About 25 Minutes Or Until Muffins Are Lightly Browned. Serve Warm. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Coffee Cake Muffins 1 1/2 Cups All-Purpose Flour 1/2 Cup Granulated Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/4 Cup Shortening 1 Well Beaten Egg 1/2 Cup Milk 1/4 Cup Brown Sugar 1/4 Cup Chopped Walnuts Or Pecans 1 Tablespoon All-Purpose Flour 1 Teaspoon Ground Cinnamon 1 Tablespoon Butter Or Margarine, Melted Sift 1 1/2 Cups Flour, Granulated Sugar, Baking Powder, And Salt Into Mixing Bowl; Cut In Shortening Until Mixture Resembles Coarse Crumbs. Mix Egg And Milk; Add All At Once To Flour Mixture, Stir Until Moistened. Combine Brown Sugar, Nuts, 1 Tablespoon Flour, Cinnamon, And Melted Butter. Place Half Of Batter In Greased Muffin Pans. Sprinkle Nut Mixture Over, Then Top With Remaining Batter, Filling Pans 1/2 Full. Bake At 350 Degrees About 20 Minutes. Makes 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cornflake Muffins (01/07/94) (16:17) 1 1/2 - Cups All-Purpose Flour 1 - Tbsp Baking Powder 1/2 - Tsp Salt 1/4 - Cup Sugar 2 - Cups Cornflakes Cereal, Slightly Crushed 1 1/4 - Cups Milk 1 - Egg 1/3 - Cup Vegetable Oil Stir Together Flour, Baking Powder, Salt And Sugar. Set Aside. Combine Crushed Cornflakes Cereal And Milk In Large Mixing Bowl. Let Stand About 2 Minutes Or Until Cereal Is Softened. Add Egg And Oil. Beat Well. Add Flour Mixture, Stirring Only Until Combined. Portion Batter Evenly Into 12 Greased 2 1/2" Muffin-Pan Cups. Bake @ 400 Degrees About 20 Minutes Or Until Lightly Browned. Serve Warm. Makes 12 Muffins. Variation: Decrease Sugar To 2 Tbspadd 1/2 Cup Shredded Monterey Jack Cheese With Jalapeno Peppers To Egg Mixture Before Adding Flour Mixture. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Meal Muffins (05-01-93) (20:03) Servings: 4 1 C Unbleached All-Purpose Flour 4 T Baking Powder 2 T Granulated Sugar 1 T Salt 1 C Yellow Cornmeal 2 Ea Large Eggs 1/4 C Vegetable Oil Grease 12 2 1/2-Inch Muffin Cups. Heat Oven To 425 Degrees F. Sift Flour, Baking Powder, Sugar And Salt Into Medium-Sized Bowl. Add Cornmeal And Stir To Mix Well. In Small Bowl, Beat Eggs With Fork. Add Milk And Oil. Add All At Once To Dry Ingredients. Stir Mixture Only Until Dry Ingredients Are Moistened. Batter Will Be Lumpy. Drop Batter From A Tablespoon Into The Prepared Muffin Cups, Filling Each Cup 1/2 To 2/3rds Full. Bake 15 To 20 Minutes, Or Until Golden Brown. Remove And Serve Hot With Butter, Bacon And Eggs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cornmeal Muffins With Corn (01/07/94) (16:20) 1 - Cup Yellow Cornmeal 1 - Cup All-Purpose Flour 3 - Tbsp Granulated Sugar 1/2 - Tsp Baking Soda 2 - Tsp Baking Powder 1 - Tsp Salt 2 - Eggs. Lightly Beaten 1/4 - Cup Vegetable Oil 1/2 - Cup Buttermilk 1 1/4 - Cups (10 Oz Can) Creamed Corn Thoroughly Grease The Indentations And Top Of A 12 Hole Muffin Tin. Heat The Oven To 400 Degrees. Place Cornmeal Flour, Sugar, Baking Soda, Baking Powder And Salt In A Large Mixing Bowl And Stir To Blend Ingredients. Add The Lightly Beaten Eggs, Oil, Butter, Milk And Creamed Corn And Stir Just Until The Flour Mixture Is Thoroughly Moistened And All The Ingredients Blended. Use A Small Ice Cream Scoop Or A Large Spoon To Fill Muffin Cups Almost To The Top. Bake 18 To 20 Minutes In The Heated Oven Or Until The Tops Are Lightly Browned. Cool 5 Minutes Before Removing From The Tin And Serving. Yield: 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Muffins 1 Cup Yellow Cornmeal 1 Cup Flour 2 Tablespoons Sugar 4 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Cup Milk 1/4 Cup Shortening 1 Egg Heat Oven To 425 Degrees Grease Bottoms Of 12 Medium Muffin Cups. Blend All Ingredients About 20 Seconds. Beat 1 Minute. Fill Muffin Cups 2/3 Full. Bake 15 Minutes; Immediately Remove From Pan. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Muffins 1 Bake 2 Packages Corn Muffin Mix As Directed. At Serving Time Wrap Muffins In Foil; Heat In 425 Degree Oven 10 Minutes. Makes 24 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Corn Muffins 2 (05/15/93) (0:11) Servings: 2 1/3 C Unbleached Flour 1/3 C Yellow Cornmeal 2 T Sugar 1 1/2 T Baking Powder 1/4 T Salt 1 Ea Large Beaten Egg 1/4 C Milk 4 T Cooking Oil 1 X Yellow Corn Meal In A Small Bowl Sift Together Flour, 1/3 C Of Yellow Cornmeal, Sugar, Baking Powder, And Salt. Make A Well In The Center Of The Dry Ingredients. Stir Together Beaten Egg, Milk And Cooking Oil. Add All At Once To The Dry Ingredients, Stirring Just Till Moistened. Line Four 6-Oz Custard Cups With Paper Baking Cups. Fill 2/3rds Full. Sprinkle A Little Additional Cornmeal Atop Muffins. Micro-Cook, Uncovered, On 100% Power About 1 1/2 Minutes Or Till Done, Rearranging Twice. (When Done, The Surface May Appear Moist But A Wooden Pick Inserted Near The Center Should Come Out Clean.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Country Bran Muffins (05-01-93) (20:06) Servings: 8 1 C 40% Bran Flakes Cereal 1 C Boiling Water 2 1/2 C Unbleached Flour, Sifted 2 1/2 T Baking Soda 1/2 T Salt 1/2 C Shortening 1 1/2 C Sugar 2 Ea Large Eggs 2 C All-Bran Cereal 2 C Butter/Sour Milk Combine 40% Bran Flakes And Boiling Water In Bowl. Let Stand 10 Minutes. Sift Together Flour, Baking Soda And Salt; Set Aside. Cream Together Shortening And Sugar In Large Mixing Bowl Until Light And Fluffy, Using Electric Mixer At Medium Speed. Add Eggs, One At A Time, Beating Well After Each Addition. Stir In Bran Flakes Mixture And All-Bran Into Creamed Mixture. Add Dry Ingredients Alternately With Butter/Sour Milk To Creamed Mixture, Mixing Just Enough To Moisten. Spoon Batter Into Well-Greased 1 1/2-Inch Muffin-Pan Cups, Filling 2/3rds Full. Bake In 400 Degree F. Oven 25 Minutes Or Until Golden Brown. Serve Hot With Butter And Jam. Note: Batter Can Be Stored For A Few Days In The Refrigerator. Bake As Directed. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry Corn Muffins (01/23/94) (12:54) 1 - 7 Oz. Can Jellied Cranberry Sauce 1 - 8 Oz. Pkg. Corn Muffin Mix Cut Cranberry Sauce Into 1/4" Cubes.Prepare Muffin Mix As Directed On Package.Fold In Cranberry Sauce.Fill Paper Lined Muffin Pan Cups 1/2 Full And Bake As Directed On Package.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry Muffins (05-01-93) (20:03) Servings: 4 2 1/4 C Unbleached Flour, Sifted 1/4 C Sugar 3/4 T Baking Soda 1/4 T Salt 1 Ea Large Egg, Slightly Beaten 3/4 C Butter/Sour Milk 1/4 C Vegetable Oil 1 C Chopped Raw Cranberries 1/2 C Sugar Sift Together Flour, 1/4 Cup Sugar, Baking Soda And Salt Into Bowl. Combine Egg, Butter/Sour Milk And Oil In Small Bowl; Blend Well. Add All At Once To Dry Ingredients, Stirring Just Enough To Moisten. Combine Cranberries And 1/2 Cup Sugar; Stir Into Batter. Spoon Batter Into Greased 2 1/2-Inch Muffin-Pan Cups, Filling 2/3rds Full. Bake In 400 Degrees F. Oven 20 Minutes Or Until Golden Brow. Serve Hot With Butter And Homemade Jelly Or Jam. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry Oat Bran Muffins (01/23/94) (11:44) 1 1/4 - Cups Flour 2 - Tsp. Baking Powder 1 - Cup Oat Bran 1/2 - Cup Sugar 2 - Eggs,Beaten 1/2 - Cup Milk 2 - Tbsp. Melted Butter Or Oil 1 - Cup Cranberries,Cleaned,Rinsed And Chopped 1/4 - Cup Chopped Pecans Heat Oven To 425 Degrees.Grease A 12 Cup Muffin Pan.Sift Flour And Baking Powder Into Bowl.Then Add Oat Bran And Sugar.Stir Well To Combine. In A Separate Bowl,Beat Eggs.Add Milk And Beat.Add Melted Butter Or Oil And Beat.Pour Liquid Ingredients Into Dry Ingredients.Stir Only Briefly.Add Cranberries And Pecans.Stir Briefly Again.Do Not Over Work.Fill Each Muffin Cup Nearly To The Top.Bake For About 20 Minutes Or Until Golden Brown.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cranberry-Orange Muffins 1 Egg 1/2 Cup Milk 1/4 Cup Salad Oil 1 1/2 Cups Flour 1/2 Cup Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt Heat Oven To 400 Degrees Grease Bottoms Of 12 Medium Muffin Cups. Beat Egg; Stir In Milk And Oil. Mix In Remaining Ingredients Just Until Flour Is Moistened. Batter Should Be Lumpy. Fill Muffin Cups 2/3 Full; Fold 1 Tablespoon Grated Orange Peel And 1 Cup Cranberries, Cut Into Halves, Into Batter. Bake 20 To 25 Minutes Or Until Golden Brown. Immediately Remove From Pan. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crusty Onion Muffins 3 Cups Baking Mix 1 Teaspoon Onion Salt 3/4 Cup Shredded Cheddar Cheese 1 Can (3 1/2 Ounces) French Fried Onion Rings, Crumbled 1 Cup Milk 1 Egg Heat Oven To 400 Degrees Grease 16 Medium Muffin Cups. Mix All Ingredients; Beat Vigorously 1/2 Minute. Fill Muffin Cups 2/3 Full. Bake 15 Minutes. Makes 16 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Date Muffins Prepare Batter Below. Add 1/2 To 3/4 Cup Coarsely Cut Dates. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Date And Nut Bran Muffins (12-28-92) (1:32) Msb 2 Cups Shredded Bran Cereal 3/4 Cup Boiling Water 1/4 Cup Vegetable Oil 3/4 Cup Buttermilk 1/4 Cup Orange Juice 2 Tablespoons Dark Molasses 1 Tablespoons Honey 1 Tablespoon Grated Orange Zest 1 Large Egg 3/4 Cup All-Purpose Flour 1/2 Cup Whole Wheat Flour 1 1/2 Teaspoons Baking Soda 1/2 Teaspoon Salt 1 Cup Chopped Dates 3/4 Cup Chopped Walnuts Heat Oven To 400 Degrees. Grease One 12 Cup Muffin Tin. In Large Bowl Combine Bran Cereal, Water And Oil, Stirring Until Bran Softens. In Small Bowl Whisk Buttermilk, Orange Juice, Molasses, Honey, Orange Zest And Egg Until Blended. In Another Small Bowl Combine Flours, Baking Soda And Salt. Add Buttermilk Mixture To Bran, Stirring To Combine. Add Flour Mixture, Dates And Walnuts To Bran Mixture, Stirring Just Until Flour Is Moistened. Spoon Into Muffin Cups. Bake Until Tops Spring Back When Lightly Pressed, About 18 Minutes. Let Cool In Pan 5 Minutes; Remove To Wire Rack. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Date Or Raisin Bran Muffins (05-01-93) (20:02) Servings: 4 1 C Wheat/Oat Bran Cereal 3/4 C Milk 1 C Unbleached All-Purpose Flour 2 1/2 T Baking Powder 1/2 T Salt 1/4 C Granulated Sugar 1/2 C Seedless Raisins * 1/2 C Chopped Walnuts 1 Ea Large Egg 1/4 C Vegetable Oil * Finely Chopped Pitted Dates May Be Substituted To Get Date Muffins. Mix Cereal And Milk. Let Stand A Few Minutes Until Most Of The Milk Is Absorbed. Grease 12 2 1/2-Inch Muffin Cups. Heat Oven To 400 Degrees F. Sift Flour, Baking Powder, Salt And Sugar Into A Medium-Sized Bowl. Stir To Mix Well. Add Dates/Raisins And Nuts; Toss To Mix. Add Egg And Oil To Soaked Cereal And Beat Well With A Fork. Pour Into Flour Mixture And Stir Only Until Dry Ingredients Are Moistened. Batter Will Be Lumpy. Drop Batter Into Prepared Pans, Filling Each Cup Half To Two-Thirds Full. Bake About 30 Minutes, Or Until Browned. Remove From Pan And Serve Hot With Butter And Jelly Or Preserves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dilly Zucchini Ricotta Muffins (05-01-93) (20:07) Servings: 4 1 1/2 C Unbleached Flour 2 T Sugar 3 T Baking Powder 1/2 T Salt 3/4 T Dill Weed 1/4 C Milk 1/2 C Margarine/Butter, Melted 2 Ea Large Eggs 2/3 C Ricotta Cheese 1/2 C Shredded Zucchini Heat Oven To 400 Degrees F. Line With Paper Baking Cups Or Grease, 12 Muffin-Pan Cups. Lightly Spoon Flour Into Measuring Cup, Level Off. In Large Bowl, Combine Flour, Sugar, Baking Powder, Salt And Dill Weed, Mix Well. In Medium Bowl Combine Milk, Margarine And Eggs. Stir In Ricotta Cheese And Zucchini, Beat Well. Add To Dry Ingredients, Stirring Just Until Moistened (Batter Will Be Stiff). Fill Prepared Muffin Cups 2/3rds Full. Bake At 400 Degrees F. For 20 To 25 Minutes Or Until Golden Brown. Immediately Remove From Pan And Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Bran Muffins (10/21/94) (0:02) 6 Cups Bran Cereal (Not Flakes) 2 Cups Boiling Water 1 Cup Butter Or Margarine, Softened 3 Cups Sugar 4 Eggs 5 Cups Flour 5 Tsp. Baking Soda 1 Tsp. Salt 1 Quart Buttermilk Combine Cereal And Water; Let Stand 10 Minutes. In A Mixing Bowl, Cream Butter And Sugar. Add The Eggs, One At A Time, Beating Well After Each Addition. Combine Flour, Baking Soda And Salt; Add To Creamed Mixture Alternately With Buttermilk. Fold In Cereal Mixture. Fill Greased Or Paper-Lined Muffin Cups Two-Thirds Full. Bake At 400 Degrees For 15-20 Minutes. Note: Batter May Be Stored Covered In The Refrigerator For 6 Weeks; Do Not Stir. Bake As Directed. Yields: 5-6 Dozen -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Fat-Free Pumpkin Bran Muffins (02/13/94) (23:40) Yield: 12 Muffins Non-Stick Cooking Spray 1 C Canned Solid-Pack Pumpkin 1 C High-Fiber Cereal Shreds 3/4 C Skim Milk 1/3 C Corn Syrup, Light Or Dark 2 Egg White; Slightly Beaten 1 1/4 C Flour 1/3 C Sugar 2 Ts Baking Powder 1/2 Ts Salt 1/2 C Raisins Spray 12 (2-1/2") Muffin Cups With Cooking Spray. In Medium Bowl Combine Pumpkin, Cereal, Milk, Corn Syrup And Egg Whites. In Large Bowl Combine Remaining Ingredients. Add Pumpkin Mixture; Stir Until Well Blended. Spoon Into Prepared Muffin Cups. Bake In 400 F Oven 20 Minutes Or Until Toothpick Inserted In Center Comes Out Clean. Cool In Pan 5 Minutes. Remove; Cool On Wire Rack. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Favorite Muffins 1 Egg 1/2 Cup Milk 1/4 Cup Salad Oil 1 1/2 Cups Flour 1/2 Cup Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt Heat Oven To 400 Degrees Grease Bottoms Of 12 Medium Muffin Cups. Beat Egg; Stir In Milk And Oil. Mix In Remaining Ingredients Just Until Flour Is Moistened. Batter Should Be Lumpy. Fill Muffin Cups 2/3 Full. Bake 20 To 25 Minutes Or Until Golden Brown. Immediately Remove From Pan. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Four Day Bran Muffins 2 Cups Whole Bran Cereal 2 Cups Buttermilk 2 Eggs 1/2 Cup Vegetable Oil 2 Cups All-Purpose Flour 2/3 Cup Packed Brown Sugar 2 Teaspoons Baking Soda 1 Teaspoon Salt Mix Cereal And Butter Milk; Let Stand Until Buttermilk Is Absorbed, About 3 Minutes. Beat In Eggs And Oil. Add Remaining Ingredients; Mix Until Flour Is Moistened. Cover Tightly And Refrigerate No Longer Than 4 Days. About 30 Minutes Before Serving, Heat Oven To 400 Degrees Grease Bottoms Of Medium Muffin Cups. Fill Muffin Cups 2/3 Full. Bake Until Light Brown, 15 To 20 Minutes. Remove From Muffin Pan Immediately. Makes 2 Dozen Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Breakfast Puffs 1/3 Cup Shortening 1/2 Cup Sugar 1 Egg 1 1/2 Cups Flour 1 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/4 Teaspoon Nutmeg 1/2 Cup Milk 1/2 Cup Sugar 1 Teaspoon Cinnamon 1/2 Cup Butter Or Margarine Melted Heat Oven To 350 Degrees Grease 15 Medium Muffin Cups. Mix Shortening, 1/2 Cup Sugar And The Egg Thoroughly. Stir In Flour, Baking Powder, Salt And Nutmeg Alternately With Milk. Fill Muffin Cups 2/3 Full. Bake 20 To 25 Minutes. Mix 1/2 Cup Sugar And The Cinnamon. Roll Hot Puffs In Melted Butter, Then In Sugar Mixture. Serve Warm. Makes 15 Puffs. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= French Muffins (01/23/94) (12:48) 1 - Pkg. Active Dry Yeast 1 1/2 - Cup Warm Water (105 To 115 Degrees) 1/2 - Cups Non-Fat Dry Milk 2 1/2 - Cups All-Purpose Flour 1 - Egg,Room Temperature 1/2 - Tsp. Salt 1/4 - Cup Sugar 4 - Tbsp. (1/2 Stick) Butter,Melted Mix Yeast With Warm Water To Dissolve In A Large Bowl.Stir In Milk.Add Flour,1/2 Cup At A Time,Until Batter Is Thick And Smooth. Add Egg,Blending Only Enough To Mix All Thoroughly.Cover Bowl With Plastic Wrap And Allow Batter To Ferment And Rise At Room Temperature About 1 Hour. Remove Plastic Wrap.Add Salt And Sugar To Dough;Stir Down To Blend,Then Add Melted Butter.When Butter Has Been Absorbed Into The Batter,Fill Greased Muffin Tins Two-Thirds Full.(Batter Will Be Stringy And Elastic.) Bake @ 425 Degrees.When Muffins Have Risen Into Small Peaks And Are Golden Brown,About 25 Minutes,Remove Tins From Oven,Loosen Muffins,And Turn Upside Down In Its Cup.Return Muffins To Oven To Brown For 10 Minutes. Place Muffins On Rack To Cool Slightly,But Serve Warm. Makes 18 To 20 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Blackberry Muffins (10/20/94) (23:58) 1/2 C Butter; Room Temperature 1 1/4 C Sugar 2 Large Eggs; Room Temp. 2 C All-Purpose Flour 2 Ts Baking Powder 1/2 Ts Salt 1/2 C Milk 2 C Blackberries; * 4 Ts Sugar *Fresh Or Frozen Thawed And Drained Preheat Oven To 375. Grease 18 1/2-Cup Muffin Cups. Using Electric Mixer, Cream 1/2 C. Butter And 1 1/4 C Sugar In Large Bowl. Add Eggs One At A Time, Beating Well After Each Addition. Sift Flour, Baking Powder And Salt Into Small Bowl. Mix Dry Ingredients Into Butter Mixture Alternately With Milk. Fold In Berries. Divide Batter Among Prepared Cups. Sprinkle The 4 Tsp. Sugar Over. Bake Until Tester Inserted In Centers Comes Out Clean. About 30 Minutes. Serve Warm Or At Room Temperature. Makes 18 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Ginger-Pumpkin Muffins (01/23/94) (12:57) 1 1/2 - Cups Sifted All-Purpose Flour 1 3/4 - Tsp. Baking Powder 1/2 - Tsp. Baking Soda 1/4 - Tsp. Salt 3/4 - Tsp. Ground Ginger 1/2 - Tsp. Ground Cinnamon 1/8 - Tsp. Ground Cloves 6 - Tbsp. (3/4 Stick) Butter Or Margarine,At Room Temperature 1/3 - Cup Granulated Sugar 1/3 - Cup Firmly Packed Dark Brown Sugar 1 - Egg 1/2 - Cup Plus 2 Tbsp. Canned Solid-Packed Pumpkin 1/2 - Cup Milk 1/2 - Cup Currants,Optional 2 - Tsp. Granulated Sugar 1/4 - Tsp. Ground Cinnamon Line 12 - 2 1/2" Muffin Cups With Paper Liners.Sift Together First 7 Ingredients.Beat Butter,1/3 Cup Granulated Sugar And Brown Sugar In Medium-Size Bowl Until Light And Fluffy.Beat In Egg And Pumpkin.Add Flour Mixture Alternately With Milk,Blending After Each Addition, Beginning And Ending With Flour Mixture.Fold In Currants,If Desired. Combine The 2 Tsp. Granulated Sugar And 1/4 Tsp. Cinnamon In Small Bowl.Fill Muffin Cups 3/4 Full.Sprinkle With Sugar-Cinnamon Mixture. Freeze,Uncovered,Until Solid.Remove Frozen Batter From Pans With Liners.Seal In Freezer Bags Or Wrap In Heavy-Duty Aluminum Foil. Freeze For Up To 6 Weeks.When Ready To Bake,Remove Frozen Batter From Freezer And Return To Muffin Pan. Bake @ 350 Degrees 35 To 40 Minutes Or Until Wooden Toothpick Inserted In Center Of Muffin Comes Out Clean.Makes One Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Glorious Morning Muffins (01/23/94) (12:08) 4 - Tbsp. Bran (Oat Or Wheat) 2 - Cups Whole Wheat Flour 2 1/2 - Tsp. Baking Soda 1 - Large Tbsp. Cinnamon 1/2 - Tsp. Salt 1 1/2 - Cups Shredded Carrot 1 1/2 - Cups Shredded Apple Or Pear (Peel On) 1/2 - Cup Shredded Coconut 3/4 - Cup Raisins 1/2 - Cup Chopped Nuts 1 - Cup Honey 3 - Beaten Eggs 1 - Cup Cooking Oil,Such As Safflower Oil 1 1/2 - Tsp. Vanilla 1/2 - Cup Orange Juice Combine First 5 Ingredients In Large Mixing Bowl.In Medium Bowl, Combine Carrots,Apple Or Pear,Coconut,Raisins And Nuts.Stir In Honey, Beaten Eggs,Oil,Vanilla And Orange Juice With Mixing Spoon.Add This Mixture To Dry Mixture,Stirring Just Until Moistened. Paper Or Grease 2 12 Cup Muffin Pans.Fill 3/4 Full With Batter.Bake In Preheated 375 Degree Oven 18 To 20 Minutes.Cool On Rack After Removing From Oven Pans.Makes 24 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Granola Bran Muffins (11-29-93) (18:39) 1 C. Boiling Water 2-1/2 C. Whole Bran Cereal 2 Beaten Eggs 2 C. Buttermilk Or Sour Milk 1/2 C. Oil 1/2 C. Chopped Apple 2 C. Flour 1 C. Sugar 1/2 C. Quick Oats 1/2 C. Wheat Germ 2 T. Baking Soda 1/2 T. Salt 1 C. Raisins 1/2 C. Coconut 1/2 C. Chopped Nuts Pour Water Over Creal And Cool. Stir In Next 4 Ingredients. Combine Dry Ingredients And Stir Into Bran Mixture. Add Last 3 Ingredients. Spoon Into 36 Greased Muffin Tins. Bake At 400 Degrees For 22 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Heirloom Raisin Muffins (05-01-93) (20:05) Servings: 4 1 C Raisins 1 C Water 1/2 C Butter/Regular Margarine 1/4 C Sugar 2 Ea Large Eggs 1 1/2 C Unbleached Flour, Sifted 1 T Baking Powder Combine Raisins And Water In Saucepan. Bring To A Boil, Reduce Heat And Cover. Simmer 20 Minutes. Drain Raisins, Reserving Liquid. Add Enough Water To Reserved Liquid To Make 1/2 Cup. Cool Well. Cream Together Butter And Sugar In Bowl Until Light And Fluffy, Using Electric Mixer At Medium Speed. Add Eggs, Beat 2 More Minutes. Sift Together Flour And Baking Powder. Add Flour Mixture Alternately With 1/2 Cup Of Reserved Raisin Liquid Into Creamed Mixture, Mixing Well After Each Addition. Stir In Raisins. Spoon Batter Into Greased 3-Inch Muffin-Pan Cups, Filling 2/3rds Full. Bake In 400 Degree F. Oven 18 Minutes Or Until Golden Brown. Serve Hot With Homemade Jam Or Jelly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= High-Protein Muffins (05-01-93) (20:03) Servings: 10 2 1/2 C 40% Bran Flakes Cereal 1 1/2 C Raisins 1 3/4 C Milk 1 C Stirred Whole Wheat Flour 1 C Soy Flour 1 C Toasted Wheat Germ 4 T Baking Powder 1 1/2 T Ground Nutmeg 3/4 T Salt 4 Ea Large Eggs, Slightly Beaten 2/3 C Honey 2/3 C Vegetable Oil 1/4 C Dark Molasses Combine Bran Flakes, Raisins And Milk In Large Mixing Bowl. Stir Together Whole Wheat Flour, Soy Flour, Wheat Germ, Baking Powder, Nutmeg And Salt; Set Aside. Combine Eggs, Honey, Oil And Molasses In Small Bowl; Blend Well. Add Egg Mixture To Soaked Bran Flakes; Mix Well. Add Dry Ingredients All At Once To Bran Mixture, Stirring Just Enough To Moisten. Spoon Batter Into Paper-Lined 3-Inch Muffin-Pan Cups, Filling 2/3rds Full. Bake In 350 Degrees F. Oven 25 Minutes Or Until Golden Brown. Serve Hot With Butter And Homemade Jelly Or Jam. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Cross Muffins (01/23/94) (11:42) 1 2/3 - Cups Flour 2/3 - Cup Sugar 2 - Tsp. Baking Powder 3/4 - Tsp. Cinnamon 1/2 - Tsp. Salt 1 - Egg 1/3 - Cup Salad Oil 2/3 - Cup Undiluted Evaporated Milk 3/4 - Cup Raisins 1/4 - Cup Sifted Powdered Sugar 1 1/2 - Tsp. Undiluted Evaporated Milk Stir Flour,Sugar,Baking Powder,Cinnamon And Salt Into A Medium Bowl.Make A Wall In Center Of The Flour Mixture.Beat Together Egg Oil And 2/3 Cup Evaporated Milk.Pour Into Well.Stir With A Wooden Spoon Just Until The Flour Is Moistened.Stir In Raisins.Spoon Into Buttered Muffin Tins,Filling Cups 2/3 Full.Bake In A Hot (400 Degree) Oven About 20 Minutes.Remove From Tins And Cool 5 Minutes.Combine Powdered Sugar And Remaining Evaporated Milk. Drizzle Over Tops Of Muffins To Form A Cross.Serve Warm.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jalapeno Corn Muffins (01/23/94) (12:52) 6 To 8 - Navel Oranges 1 - 7 Oz. Box Corn Muffin Mix 2 - 4 Oz. Cans Chopped Jalapeno Chilies Butter Heavy Aluminum Foil Cut Off The Top 1/4 Of An Orange.With A Serrated Grapefruit Spoon Or Knife,Free The Whole Orange From Its Rind. In A Plastic Bag,Mix Muffin Mix According To Package Directions. Add The Drained Chilies (Up To 4 Oz.,Which Makes A Very Hot Muffin). Lightly Butter The Insides Of The Orange Shells.Do Not Butter The Top Lid Piece.Pour The Muffin Batter Until The Hollowed Out Oranges Are Half Full.Cover With The Orange Lid And Wrap In Foil.Bake Directly On Coals For 20 To 30 Minutes. To Serve,Remove Foil And Either Eat With A Spoon Or Cut Peel To Free Muffins.Makes 6 To 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jam Filled Bran Muffins (04-01-93) (2:04) Ibm Topping: 1/4 Cup Finely Chopped Walnuts 1 Teaspoon Sugar 1/4 Teaspoon Ground Cinnamon Muffins: 1 1/2 Cups Whole Bran Cereal 1 Cup All-Purpose Flour 2 Tablespoons Sugar 1 1/2 Teaspoons Baking Powder 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Salt 3/4 Cup Milk 1/4 Cup Vegetable Oil 1 Egg 1/4 Cup Plus 2 Tablespoons Strawberry Preserves, Divided Line 6 Muffin Cups With Double Paper Liners. Set Aside. In Small Bowl Mix Topping Ingredients. Set Aside. In Medium Mixing Bowl Combine All Muffin Ingredients Except 2 Tablespoons Preserves. Beat At Medium Speed Of Electric Mixer Just Until Dry Ingredients Are Moistened. Fill Muffin Cups 1/4 Full. Top Each With 1/2 Teaspoon Remaining Preserves. Add Batter To Fill Cups Half Full. Divide And Sprinkle Half The Topping Mixture Over Muffins. Microwave At High For 2 To 3 Minutes, Or Until Center Springs Back When Touched Lightly. Remove To Cooling Rack. Reline Cups And Repeat With Remaining Batter, Preserves And Topping. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jelly Muffins Prepare Muffin Batter Below. Before Baking Top Batter In Each Pan With 1 Teaspoon Tart Jelly. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Leftover Rice Muffins (11-29-93) (18:46) 1-1/4 C. Whole Wheat Flour 2 T. Brown Sugar 2 T. Baking Powder 2 Eggs 2/3 C. Skim Milk 1/4 C. Vegetable Oil 1/4 T. Almond Extract 1 C. Cooked Brown Rice Stir First Three Ingredients Together. Beat Remaining Ingredients, Stirring Rice In Last. Combine Two Mixtures Just Until Moistened. Spoon Into 12 Muffin Cups. Bake At 440 Degrees For 20 Minutes. 127 Calories Per Serving. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Poppy Seed Muffins (11-28-93) (22:29) 2 C. Sugar 3/4 C. Butter 1/4 C. Shortening 1-3/4 T. Salt 2 T. Lemon Juice 4 Eggs 4-1/2 C. Flour 2-1/2 T. Baking Powder 2 C. Milk 2-1/2 T. Poppy Seeds Cream First 5 Ingredients Until Smooth, 2 Minutes. Add Eggs One At A Time And Beat 2 Minutes. Add Flour, Baking Powder And Milk With Mixer On Low For 2 Minutes. Stir In Poppy Seeds. Fill Paper Baking Cups Two-Thirds Full. Bake At 425 Degrees For 15 To 18 Minutes. Makes 2 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Raspberry Muffins (05-01-93) (20:07) Servings: 4 2 C Unbleached Flour 1 C Sugar 3 T Baking Powder 1/2 T Salt 1 C Half-And-Half 1/2 C Vegetable Oil. 1 T Lemon Extract 2 Ea Large Eggs 1 C Fresh/Frozen Raspberries * * Frozen Raspberries Should Be Without Syrup And Should Not Be Thawed. Heat Oven To 425 Degrees F. Line 12 Muffin Cups With Paper Baking Cups. Lightly Spoon Flour Into Measuring Cup; Level Off. In Large Bowl, Combine Flour, Sugar, Baking Powder And Salt; Mix Well. In Small Bowl, Combine Half-And-Half, Oil, Lemon Extract And Eggs; Blend Well. Add To Dry Ingredients, Stir Until Ingredients Are Just Moistened. Carefully Fold In Raspberries. Fill Prepared Muffin Cups 3/4ths Full. Bake At 425 Degrees F. 18 To 23 Minutes Or Until Golden Brown. Cool 5 Minutes, Remove From Pans. High Altitude: Above 3500 Feet, Decrease Baking Powder To 2 Teaspoonsful. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lemon Tea Muffins 1 Cup Sifted All-Purpose Flour 1 Teaspoon Baking Powder 1/4 Teaspoon Salt 1/2 Cup Butter Or Margarine 1/2 Cup Sugar 2 Eggs, Separated 3 Tablespoons Lemon Juice 1 Teaspoon Grated Lemon Peel 2 Tablespoons Sugar 1/4 Teaspoon Ground Cinnamon Sift Together Flour, Baking Powder, And Salt. Cream Butter And 1/2 Cup Sugar Until Light And Fluffy. Beat Egg Yolks Until Thick And Lemon Colored; Blend Well With Creamed Mixture. Add Flour Mixture Alternately With Lemon Juice. (Do Not Over Mix) Beat Egg Whites Until Stiff Peaks Form. Carefully Fold Whites And Lemon Peel Into Batter. Fill Small Greased 2 Inch Muffin Pan 2/3 Full. Combine 2 Tablespoons Sugar And Cinnamon; Sprinkle About 1/2 Teaspoon Over Each Muffin. Bake At 375 Degrees For 15 To 20 Minutes. Makes About 18 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Low Fat Muffins Prepare Batter Below Except Substitute Skim Milk For The Whole Milk And Reduce Salad Oil To 1 Tablespoon. To Further Reduce Fat Substitute 1 Slightly Beaten Egg White For The Whole, Beaten Egg. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Maple Nut Muffins (10/20/94) (23:58) 2 C Flour 3 Ts Baking Powder 1/2 Ts Salt 2/3 C Milk 1/2 C Maple Syrup 1 Egg 1/4 C Cooking Oil 1/2 C Nuts Spoon Flour Into Measuring Cup And Level Off. Pour Into Lg. Bowl. Add Baking Powder And Salt. Stir To Blend. Add Milk, Syrup, Egg, And Oil In Small Bowl. Beat Slightly. Add Liquid Ingredients To Dry. Stir Just To Moisten Dry Ingredients. Stir In Nuts. Fill Greased Muffin Cups 2/3 Full. Bake At 400 For 18-20 Minutes. Serve Warm With Butter. Makes 1 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Merry Time Muffins (01/23/94) (12:50) 2 1/4 - Cups Ground Oat Flour 1/4 - Cup Firmly Packed Brown Sugar 1 - Tbsp.Baking Powder 1/4 - Tsp. Salt,Optional 3/4 - Cup Skim Milk 1/2 - Cup Egg Substitute Or 2 Eggs,Beaten 1/4 - Cup Molasses Or Honey 2 - Tbsp. Vegetable Oil 1/4 - Cup Chopped Nuts,Optional 1/4 - Cup Raisins,Optional Ground Oat Flour: For 2 1/4 Cups,Place 3 Cups Quick Or Old Fashioned Oats,Uncooked, In Blender.Cover;Blend About 1 Minute,Stopping Occasionally To Stir Oats. Heat Oven To 425 Degrees.Grease Bottoms Only Of 12 Medium Muffin Cups Or Line With Paper Baking Cups.Combine Dry Ingredients.Add Milk, Egg Substitute,Molasses And Oil;Mix Just Until Dry Ingredients Are Moistened.Stir In Nuts And Raisins.Fill Prepared Muffin Cups 3/4 Full;Bake 15 To 17 Minutes Or Until Deep Golden Brown.Makes 1 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mincemeat Muffins (01/23/94) (11:58) 1/3 - Cup Firmly Packed Light Brown Sugar 1/4 - Cup Butter,Softened 1 - Large Egg 1 - Cup Milk 2 - Cups Biscuit Baking Mix 1/3 - Cup Unsweetened Cocoa 1 - 9 Oz. Package Condensed Mincemeat,Crumbled 1/2 - Cup Confectioners Sugar 1 - Tbsp. Water In A Large Mixing Bowl,Cream Brown Sugar And Butter.Add Egg And Milk;Beat Well.Stir In Biscuit Mix,Cocoa And Mincemeat Only Until Moistened.Fill Greased Muffin Pan Cups(Each 1/3 Cup Capacity)3/4 Full.Bake In A Preheated 375 Degree Oven Until Cake Tester Inserted In The Center Comes Out Clean,15 To 20 Minutes.Cool 5 Minutes;Remove.Meanwhile,In A Small Bowl,Beat Together Confectioners Sugar And Water Until Smooth;Drizzle Over Muffins. Serve Warm.Makes 18. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Molasses Refrigerator Muffins (05-01-93) (20:06) Servings: 12 4 C Unbleached Flour, Sifted 2 T Baking Soda 1 T Salt 1 T Ground Cinnamon 1 T Ground Ginger 1/4 T Ground Cloves 1/4 T Ground Allspice 1/4 T Ground Nutmeg 1 1/3 C Vegetable Shortening 1 C Sugar 4 Ea Large Eggs, Slightly Beaten 1 C Molasses 1 C Butter/Sour Milk 1 C Raisins Sift Together Flour, Baking Soda, Salt, Cinnamon, Ginger, Cloves, Allspice And Nutmeg; Set Aside. Cream Together Shortening And Sugar In Mixing Bowl Until Light And Fluffy, Using Electric Mixer At Medium Speed. Add Eggs Beat Well. Blend In Molasses And Butter/Sour Milk. Add Dry Ingredients All At Once, Stirring Just Enough To Moisten. Stir In Raisins. Spoon Into Greased 3-Inch Muffin-Pan Cups, Filling 1/2 Full. Bake In 350 Degree Oven 20 Minutes Or Until Golden Brown. Serve Hot With Butter And Jam. Note: Batter Can Be Stored In Refrigerator In Covered Container For Up To 3 Weeks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Morning Glory Muffins (01/23/94) (12:05) 1 1/4 - Cups Sugar 2 1/4 - Cups Flour 1 - Tbsp. Cinnamon 2 - Tsp. Baking Soda 1/2 - Tsp. Salt 1/2 - Cup Shredded Coconut 1/2 - Cup Raisins 2 - Cups ( 4 Large) Grated Carrots 1 - Apple,Shredded 8 - Oz. Crushed Pineapple,Drained 1/2 - Cup Pecans Or Walnuts 3 - Eggs 1 - Cup Vegetable Oil 1 - Tsp. Vanilla Sift First 5 Ingredients Together In A Large Bowl.Add Coconut,Fruit, Carrots And Nuts.Stir To Combine.In Separate Bowl,Whisk Eggs With Oil And Vanilla.Pour Into Dry Ingredients;Blend Well.Bake (16 Muffins) In Paper-Lined Muffin Tin @ 350 Degrees For 35 Minutes.Test With A Toothpick For Doneness.Cool In Pan 10 Minutes. Better After 24 Hours. Freezes Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Muffins Basic And Variations (05-01-93) (20:02) Servings: 4 2 C Unbleached All-Purpose Flour 1 T Baking Powder 2 T Granulated Sugar 1 T Salt 1 Ea Large Egg 1 C Milk 1/2 C Vegetable Oil Grease 12 2 1/2-Inch Muffin Cups. Heat Oven To 400 Degrees F. Sift Flour, Baking Powder, Sugar And Salt Into A Medium-Sized Bowl. Stir To Mix Well. In A Small Bowl, Beat Egg With A Fork. Add Milk And Oil. Add All At Once To Dry Ingredients. Stir Mixture Only Until Dry Ingredients Are Moistened. Batter Will Be Lumpy. Drop Batter From A Tablespoon Into Prepared Muffins Pans, Filling Each Cup Half To Two-Thirds Full. Bake 15 To 20 Minutes, Or Until Golden Brown. Remove From Pan And Serve Hot With Butter, Jam Or Marmalade. Variations: Ginger Muffins: Add 1/2 Cup Finely Diced Candied Ginger To Flour Mixture Before Adding Liquid. Banana Pecan Muffins: Prepare Muffin Batter But Use Only 1/2 Cup Milk. Add 1/2 Cup Chopped Pecans And 1/4 T Ground Nutmeg To Sifted Flour. Add 1 Cup Mashed, Peeled Banana With The Egg, Milk And Oil. Blueberry Muffins: Toss 1 Cup Washed And Well-Drained Fresh Or Frozen Blueberries With Sifted Flour Mixture Before Adding Liquid. Orange Muffins: Cut 2 Peeled Navel Oranges Into Sections. When Batter Is In The Cups, Place An Orange Section On Top Of Each And Sprinkle Lightly With Granulated Sugar. Cheese Muffins: Fold 1/2 Cup Grated Sharp Yellow Cheese Into Muffin Mix With The Last Few Strokes On Batter. Serve Hot With Scrambled Eggs And Bacon For A Special Breakfast. Surprise Muffins: Fill Muffin Cups 1/3rd Full Of Batter. Drop 1/2 T Of Your Favorite Jelly In Center Of Batter. Add Batter To Fill Cup 2/3rds Full. Kids Just Love These As You Will. Coconut Muffins: Add 1 C Shredded Coconut With The Last Few Strokes Of Mixing. For A Snack Have Coconut Muffins, Butter And Milk. Chive Muffins: Fold 1/4 Cup Chives Into The Batter During The Last Few Strokes And Serve At Dinner. Great With A Steak And Salad. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= New England Cornmeal Muffins (01/23/94) (11:46) Cornmeal Flour Baking Powder Milk Salt Sugar Butter Eggs Preheat Oven To Hot (400 Degrees).Mix And Sift: 1 Cup Cornmeal 2 Cups Flour,1 1/2 Tablespoons Baking Powder,1 Teaspoon Salt And 1/4 Cup Sugar. Gradually,Beat In: 1 1/2 Cups Milk, 2 Eggs,Well Beaten And 1 1/2 Tablespoons Melted Butter. Bake In Buttered Muffin Pans In The Hot Oven For About 25 Minutes.Remove From Pan And Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Oatmeal Muffins (05-01-93) (20:05) Servings: 5 1 C Quick-Cooking Oats 1 C Butter/Sour Milk 1 C Unbleached Flour, Sifted 1 T Baking Powder 1/2 T Baking Soda 1 T Salt 1/3 C Butter Or Regular Margarine 1/2 C Brown Sugar, Packed 1 Ea Large Egg Combine Oats And Butter/Sour Milk In Small Bowl. Mix Well And Let Stand 1 Hour. Sift Together Flour, Baking Powder, Baking Soda And Salt; Set Aside. Cream Together Butter And Brown Sugar In Mixing Bowl, Using Electric Mixer At Medium Speed. Add Egg; Beat Until Light And Fluffy. Add Dry Ingredients Alternately With Oat Mixture To Creamed Mixture, Blending Well After Each Addition. Spoon Batter Into Greased 2 1/2-Inch Muffin-Pan Cups, Filling 2/3rds Full. Bake In 400 Degree F. Oven 20 Minutes Or Until Golden Brown. Serve Hot With Homemade Jam Or Preserves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Old German Muffins (05/14/93) (6:04) Servings: 4 3/4 C Butter Or Margarine 1/2 C Sugar 2 Ea Eggs; Large 1 T Rum 1 T Vanilla Extract 3 T Milk 1/2 T Cinnamon 2 T Baking Powder 2 1/4 C Flour; Unbleached 1/4 C Almonds; Ground 1 T Orange Rind; Grated 1/4 C Raisins; If Desired Cream Butter And Sugar. Beat In Eggs, Rum, Vanilla, And Milk. Mix Cinnamon, Baking Powder, And Flour. Add Flour Mixture To Butter Mixture. Gently Mix In Almonds, Orange Rind, And Raisins. Pour Batter Into Greased Muffin Tins, Filling Half Full. Bake At 375 Degrees F. For 25 To 30 Minutes, Or Until Browned. Makes 18 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Bran Muffins (01/23/94) (12:08) Corn Oil Cooking Spray 1 1/4 - Cups Whole Bran Cereal 1 - Cup Unsifted Whole Wheat Flour 1/2 - Cup Unsifted Flour 1/2 - Cup Quick Oats 1/4 - Cup Wheat Germ 1 - Tbsp. Baking Powder 1/2 - Tsp. Salt 2 - Eggs,Slightly Beaten 2 - Tsp. Grated Orange Peel 1 - Cup Orange Juice 1/2 - Cup Honey 1/2 - Cup Corn Oil 1/4 - Cup Skim Milk Preheat Oven To 350 Degrees.Spray 12 - 2 1/2" X 1 1/4" Muffin Cups With Cooking Spray. In Large Bowl,Stir Bran Cereal,Flours,Oats,Wheat Germ,Baking Powder And Salt.In Medium Bowl,Combine Eggs,Orange Peel,Orange Juice,Honey, Corn Oil And Milk. Stir Orange Juice Mixture Into Flour Mixture Just Until Moistened. Do Not Overmix.Spoon Into Prepared Muffin Cups. Bake In A 350 Degree Oven 20 To 25 Minutes Or Until Lightly Browned And Firm To The Touch.Cool In Pan On Wire Rack About 5 Minutes.Serves 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Crunch Muffins 1 (11-28-93) (23:49) 1-1/2 C. Grapenuts 1/4 C. Sugar 3 T. Orange Juice 2 C. Flour 1 T. Baking Powder 1/2 T. Salt 2 T. Orange Rind 2 Beaten Eggs 1/2 C. Honey 1 C. Milk 1/4 C. Melted Butter Blend 1/2 C. Of Cereal In Food Processor Or Blender. Add Sugar And Blend. Add 2 T. Of The Orange Juice And Set Aside. Soak Remaining Cereal In Water And Squeeze Dry. Mix Flour, Baking Powder And Salt. Add Soaked Cereal And Rind. Combine Eggs, Honey, Remaining Juice, Milk And Butter. Add To Flour Mixture And Mix Until Moistened. Fill Muffin Liners Two-Thirds Full. Spoon Reserved Cereal Mixture Over Muffins. Bake At 425 Degrees For 20 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Date Nut Bran Muffins (03-16-93) (1:44) 2 Cups Shredded Bran Cereal 3/4 Cup Boiling Water 1/4 Cup Vegetable Oil 3/4 Cup Buttermilk 1/4 Cup Orange Juice 2 Tablespoons Dark Molasses 2 Tablespoons Honey 1 Tablespoon Grated Orange Zest 1 Large Egg 3/4 Cup All-Purpose Flour 1/2 Cup Whole Wheat Flour 1 1/2 Teaspoons Baking Soda 1/2 Teaspoon Salt 1 Cup Chopped Dates 3/4 Cup Chopped Walnuts Heat Oven To 400 Degrees. Grease One 12 Cup Muffin Tin. In Large Bowl Combine Bran Cereal, Water And Oil, Stirring Until Bran Softens. In Small Bowl Whisk Buttermilk, Orange Juice, Molasses, Honey, Orange Zest And Egg Until Blended. In Another Small Bowl Combine Flours, Baking Soda And Salt. Add Buttermilk Mixture To Bran, Stirring To Combine. Add Flour Mixture, Dates And Walnuts To Bran Mixture, Stirring Just Until Flour Is Moistened. Spoon Into Muffins Cups. Bake Until Tops Spring Back When Lightly Pressed, About 18 Minutes. Let Cool In Pan 5 Minutes; Remove To Wire Rack. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Poppy Seed Muffins (11-29-93) (18:50) 3 C. Flour 2-1/4 C. Sugar 1-1/2 T. Baking Powder 1-1/2 T. Salt 1/4 To 1/2 C. Poppy Seeds 3 Eggs 1 C. Sour Cream 1/2 C. Vegetable Oil 1-1/2 C. Orange Juice 2 T. Orange Extract Stir Together Left-Hand Column And Set Aside. Whisk Right- Hand Column And Add Dry Ingredients Just Until Moistened. Divide Batter Into 24 Greased Muffin Cups. Bake At 350 Degrees For 25 To 30 Minutes Or Until Golden Brown. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Parmesan Herb Muffins (05-01-93) (20:07) Servings: 4 2 C Unbleached Flour 1 T Sugar 1 1/2 T Baking Powder 1/2 T Baking Soda 1/2 T Sage Leaves, Crumbled 1/2 C Chopped Fresh Parsley 1/4 C Grated Parmesan Cheese 1 1/4 C Butter/Sour Milk 1/4 C Butter/Margarine, Melted 1 Ea Large Egg Heat Oven To 400 Degrees F. Grease Bottoms Of 12 Muffin-Pan Cups Or Line With Paper Baking Cups. Lightly Spoon Flour Into Measuring Cup; Level Off. In Large Bowl, Combine Flour Sugar, Baking Powder, Baking Soda, Sage, Parsley And Cheese, Blend Well. Add Butter/Sour Milk, Margarine And Egg; Stir Just Until Dry Ingredients Are Moistened. Fill Prepared Muffin Cups 2/3rds Full. Bake At 400 Degrees F. For 15 To 20 Minutes Or Until Toothpick Inserted In Center Comes Out Clean. Serve Hot. Microwave Directions: Prepare Muffin Batter As Directed Above. Using 6 Cup Microwave-Safe Muffin Pan, Line Each With 2 Paper Baking Cups To Absorb Moisture During Baking. Fill Cups 1/2 Full. Sprinkle Top Of Each Muffin With Cornflake Crumbs. Microwave 6 Muffins On High For 2 1/2 To 3 Minutes Or Until Toothpick Inserted In Center Comes Out Clean, Rotating Pan 1/2 Turn Halfway Through Baking. Remove Muffins From Pan And Immediately Discard Outer Baking Cups. Cool 1 Minute On Wire Rack Before Serving. Repeat With Remaining Batter. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Parsnip Sour Cream Muffins (01/23/94) (11:57) 1 - Egg,Beaten 1/2 - Cup Sour Cream 2/3 - Cup Cooked And Pureed Or Well Mashed Parsnip 2 - Tbsp. Butter Or Margarine,Melted 1/3 - Cup Milk 1 1/2 - Cups Flour 1/2 - Cup Sugar 1 1/2 - Tsp. Baking Powder 1/2 - Tsp. Baking Soda 1/2 - Tsp. Salt 1/2 - Tsp. Cinnamon 1/4 - Tsp. Nutmeg 1/4 - Tsp. Ginger 1/8 - Tsp. Cloves 2 - Tbsp. Cinnamon Sugar Or Plain Sugar(Optional) Preheat Oven To 400 Degrees.Grease A Muffin Pan For 8 Large Or 12 Medium Muffins.Place The Egg,Sour Cream,Parsnip,Butter And Milk In A Bowl And Mix Thoroughly.Stir Together The Flour,Sugar, Baking Powder,Baking Soda,Salt,Cinnamon,Nutmeg,Ginger And Cloves In A Large Mixing Bowl.Stir The Egg Mixture Into The Dry Ingredients.This Is A Very Thick Batter.Spoon Into The Prepared Pan.Sprinkle The Tops Of The Muffins With Cinnamon Sugar Or Plain Sugar.Bake @ 400 Degrees For 20 To 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter And Jelly Muffins (11-18-92) (3:03) Ibm 1 Cup Whole Wheat Flour 3/4 Cup All-Purpose Flour 1/4 Cup Sugar 4 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Egg 1 Cup Milk 1/4 Cup Salad Oil 1/4 Cup Creamy Peanut Butter 1/4 Cup Jelly (Favorite Fruit Flavor) About 40 Minutes Before Serving Or Day Ahead: Preheat Oven To 400 Degrees. Place Paper Liners In Twelve 2 1/2 X 1 1/4 Inch Muffin Pan Cups. In Large Bowl, Mix Flour, Sugar, Baking Powder And Salt. In Small Bowl, Beat Egg, Milk And Salad Oil Until Blended; Stir Into Flour Mixture Just Until Moistened. Fill Muffin Pan Cups One Third Full Of Batter. Drop About 1 Teaspoon Each Peanut Butter And Jelly In Center Of Each; Top With Remaining Batter. Bake 20 Minutes Or Until Golden. Immediately Remove Muffins From Pan; Serve Warm. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter Banana Muffins (02/23/94) (14:25) Yield: 12 Servings 2 C Flour, All Purpose 1/2 C Brown Sugar; Lightly Packed 1 Tb Baking Powder 1/4 Ts Salt 1/2 C Peanut Butter 2 Tb Vegetable Oil 2 Eggs 1/4 C Milk 2 Bananas, Ripe; Mashed A Real Kid Pleaser And A Healthy Snack, This Moist Muffin Is Perfect For Peanut Butter Fans. Preheat The Oven To 375f. In A Large Bowl, Mix Together The Flour, Brown Sugar, Baking Powder, And Salt. In A Separate Bowl, Beat Together The Peanut Butter, Oil, Eggs, Milk And Bananas. Stir The Wet Ingredients Into The Dry Ingredients Just Until Moistened. Spoon The Batter Into 12 Well-Greased Muffin Cups. Bake For 20 To 25 Minutes, Or Until A Toothpick Inserted In The Center Of A Muffin Comes Out Clean. Makes: 12 Muffins -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter Muffins 2 Cups Sifted All-Purpose Flour 1/2 Cup Sugar 2 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/2 Cup Chunk Style Peanut Butter 2 Tablespoons Butter Or Margarine 1 Cup Milk 2 Well Beaten Eggs 1/4 Cup Currant Jelly 1/2 Cup Finely Chopped Peanuts Sift Together Flour, Sugar, Baking Powder, And Salt. Cut In Peanut Butter And Butter Until Mixture Resembles Coarse Crumbs. Add Milk And Eggs All At Once, Stirring Just Until Moistened. Fill Greased Muffin Pans 2/3 Full. Bake In Hot Oven (400 Degrees) For 15 To 17 Minutes. Immediately Brush Tops With Melted Jelly; Dip In Peanuts. Serve Hot. Makes 1 1/2 Dozen Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter Muffins 1 (05-02-92) (0:01) 1 1/2 Cups Whole Wheat Flour 1/2 Cup Bran 2 Teaspoons Baking Soda 1 Teaspoon Salt 2 Cups (16 Ounces) Plain Low Fat Yogurt 1/2 Cup Peanut Butter, Smooth Or Chunky 1/2 Cup Brown Sugar 1 Cup Raisins Preheat Oven To 350 Degrees. Have Ready A Greased 12 Cup Muffin Tin. Mix Flour, Bran, Soda, Salt, And Yogurt. Add Remaining Ingredients And Blend Well. Drop Mixture Into Prepared Muffin Tin, Filling The Muffin Cups To Their Tops For Large Muffins. Bake At 350 Degrees For 40 Minutes. Remove From Oven And Allow To Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Butter Muffins 2 (11-23-92) (7:17) Msb 1 3/4 Cups All-Purpose Flour 1/2 Cup Sugar 1 Tablespoon Double Acting Baking Powder 1/2 Teaspoon Salt 3/4 Cup Milk 1/2 Cup Peanut Butter 1/3 Cup Salad Oil 1 Egg 1/2 Cup Raisins About 30 Minutes Before Serving: Preheat Oven To 400 Degrees. Grease Twelve 2 1/2 Inch Muffin Pan Cups. In Large Bowl With Fork, Mix Flour, Sugar, Baking Powder And Salt. In Medium Bowl, Beat Milk, Peanut Butter, Salad Oil And Egg Until Smooth. Stir Peanut Butter Mixture Into Flour Mixture Just Until Moistened. Stir In Raisins. Spoon Batter Into Prepared Muffin Pan Cups, Filling Each Cup About 2/3 Full. Bake Muffins 20 Minutes Or Until Well Risen And Golden And Toothpick Inserted In Center Of A Muffin Comes Out Clean And Dry. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Muffins Prepare Recipe Batter Below. Add 1/2 To 3/4 Cup Peanuts. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pecan Cinnamon Muffins (05-01-93) (20:03) Servings: 4 1 1/2 C Unbleached Flour, Sifted 1/4 C Sugar 1/4 C Brown Sugar, Packed 2 T Baking Powder 1/2 T Salt 1/2 T Ground Cinnamon 1 Ea Large Egg, Slightly Beaten 1/2 C Vegetable Oil 1/2 C Milk 1/2 C Chopped Pecans Sift Together Flour, Sugar, Brown Sugar, Baking Powder, Salt And Cinnamon Into Mixing Bowl. Combine Egg, Oil And Mil In Small Bowl; Blend Well. Add All At Once To Dry Ingredients, Stirring Just Enough To Moisten. Stir In Pecans. Spoon Batter Into Greased 2 1/2-Inch Muffin-Pan Cups, Filling Each 2/3rds Full. Bake In 400 Degree F. Oven 20 Minutes Or Until Golden Brown. Serve Hot With Butter And Homemade Jelly Or Jam. Serving Hint: Match The Mood Of Your Mealtime By Using A Variety Of Pretty Napkins To Line A Muffin Basket. For A Picnic, Choose A Red And White Checked Napkin; For Special Dinners, Use Your Finest Linen Napkins; And For Christmas, Of Course, A Bright Red Napkin. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach Muffins (01/23/94) (12:56) 1/2 - Cup Butter 3/4 - Cup Sugar 1 - Egg 1 1/2 - Cups Flour 1 1/2 - Tsp. Baking Powder 1 - Cup Frozen,Sliced Peaches 1 - Tsp. Vanilla 1/2 - Cup Plain Yogurt Or Sour Cream 1 - Cup Chopped Pecans Cream The Butter.Add Sugar And Beat Until Light.Add Egg And Beat Again.Sift Together Flour And Baking Powder.Chop Frozen Peaches Into Small Pieces.Beat Vanilla And Yogurt Into Butter Mixture,Then Stir In Flour.Add Peaches And Nuts And Stir Briefly.Drop By Tablespoons Into Well-Greased Miniature Muffin Tins.Bake @ 400 Degrees For 15 Minutes Or Until Nicely Browned.Makes 3 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pineapple-Bran Whole-Wheat Muffins (08-15-93) (0:25) Servings: 12 1 C Whole Wheat Flour 1 T Baking Powder 1/4 T Salt 1 1/2 T Brown Sugar 1 Ea Egg 1 C 100% All-Bran Cereal 1/3 C Skim Milk 1/4 C Vegetable Oil 8 Oz Can Crushed Pineapple W Juice Mix The Flour, Baking Powder, Salt, And Sugar. Beat The Egg Slightly. Add Cereal, Milk, And Oil To The Egg. Stir To Combine. Let Stand For 2 Min. Or Until The Cereal Has Softened. Stir The Pineapple, Including The Juice, Into The Mixture. Add Flour Mixture, Stirring Only Until Combined. Spoon The Batter Evenly Into A Paper-Lined Muffin Tin And Bake At 400f For About 25 Min. Serve Warm. Cal: 100, Fat: 1g. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Plain Muffins (01/23/94) (12:05) 2 - Cups All-Purpose Flour 1 - Cup Milk 2 - Tsp. Baking Powder 1 - Egg,Well Beaten 4 - Tbsp. Butter Or Margarine,Melted 2/3 - Tsp. Salt 4 - Tbsp. Sugar Sift Flour Once,Then Measure And Sift Again With Baking Powder,Salt And Sugar.Combine Milk,Beaten Egg And Melted Butter.Combine The Wet Ingredients And The Dry Ingredients.Stir Only Until Dry Ingredients Are Moist.The Secret Of Good Muffins Is Not To Stir Too Much.Never Beat.Pour Into Greased Muffin Cups.Bake In 425 Degree Preheated Oven For 15 To 20 Minutes.Makes 10 To 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Poppy Seed Muffins (05-15-92) (2:02) 3/4 Cup Soft Margarine 1 Cup Brown Sugar 2 Eggs, Beaten Grated Peel Of 1 Lemon 1/4 Cup Lemon Juice 1 1/2 Teaspoons Vanilla Extract 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 1/4 Cups Buttermilk 1 1/2 Cups Whole Wheat Flour 1 Cup Bran 1/2 Cup Poppy Seeds Preheat Oven To 375 Degrees. Have Ready A Greased Muffin Tin. Cream Margarine, Sugar, And Eggs Together. Add Peel (If Desired), Lemon Juice, And Vanilla Extract. Add Baking Soda, Salt, And Buttermilk. Blend Well. Add Dry Ingredients And Mix Thoroughly. Fill Prepared Muffin Cups With Mixture. Bake At 375 Degrees For 20 Minute, Or Until Browned On Top. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Poppy Seed Muffins 1 (01/07/94) (16:18) 2 - Cups Unbleached Flour 1 - Cup Sugar 3/4 - Cup Poppy Seeds 4 - Tsp Baking Powder 3 - Eggs 1/2 - Cup Oil 1 1/4 - Cups Milk 1 - Tsp Vanilla Combine Flour, Sugar, Poppy Seeds And Baking Powder In A Mixing Bowl. Mix Well. Beat Eggs With Oil, Milk And Vanilla In A Separate Bowl. Combine Liquid And Dry Ingredients And Stir Only Enough To Moisten Well. Spoon Into 12 Greased Muffin Cups. Bake In A Preheated 400 Degree Oven For 18 To 20 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Poppy Seed Yogurt Muffins (05/26/93) (13:53) 2 C. Flour 1 T. Poppy Seed 1/4 T. Baking Soda 1/2 T. Salt 1 C. Sugar 1/2 C. Unsalted Butter 2 Eggs 1 T. Vanilla 1 T. Shredded Lemon Peel 1 C. Plain Yogurt Beat Sugar And Butter Until Fluffy. Beat In Eggs, Vanilla And Lemon Peel. Add Dry Ingredients And Yogurt Alternately. Fill 18 Greased Or Lined Muffin Cups 2/3 Full. Sprinkle With Additional Sugar If Desired. Bake At 375 Degrees For 20 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Apple Streusel Muffins (01/08/94) (0:04) Servings: 8 2-1/2 C Flour 2 C Sugar 2 Ea Eggs (Slightly Beaten) 1 C Pumpkin 2 C Chopped Apples 1/2 T Salt 1 T Baking Soda 1 Tb Pumpkin Pie Spice 1/2 C Vegetable Oil 1 Ea Streusel Topping In A Large Bowl, Combine Flour, Sugar, Spice, Soda, And Salt. In Smaller Bowl, Combine Eggs, Pumpkin And Oil. Combine Bowls And Stir Just Until Moistened. Stir In Apples. Add Chopped Nuts And Raisins As Desired. Fill Paper Muffin Cup 3/4 Full. Sprinkle Streusel Topping Over Batter. Bake In 350 Degree Oven For 35-40 Minutes Or Toothpick Comes Out Clean. For Giant Muffins, Increase Baking Time To 40-45 Minutes. Streusel Topping: Combine 2 Tb Flour, 1/4 C Sugar, And 1/2 Tsp Cinnamon. Cut In 4 Tsp Butter, Until Mixture Is Crumbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Muffins 1 1/4 Cups Whole Wheat Flour 1/2 Cup Wheat Germ 1/4 Cup Coarsely Chopped Pecans 1 Teaspoon Baking Soda 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Nutmeg 1 Cup Pureed Cooked Pumpkin 1/4 Cup (1/2 Stick) Unsalted Butter Of Margarine 1/4 Cup Honey 1/4 Cup Orange Juice 2 Tablespoons Molasses 1 Egg Heat Oven To 375 Degrees. In Large Bowl Stir Together First 6 Ingredients Until Mixed Well; Set Aside. In A Medium Size Bowl Beat Together The Remaining Ingredients Until Well Blended. Add All At Once To Dry Ingredients, Stirring Until Just Blended; Do Not Overmix. Fill 12 Lightly Greased, 2 1/4 Inch Muffin Cups Three Quarters Full With Batter. Bake About 20 Minutes Or Until A Toothpick Inserted In The Center Of A Muffin Comes Out Clean. Cool The Muffin Cups On A Wire Rack 5 Minutes, Then Remove Muffins. Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Muffins 1 (05-01-93) (20:04) Servings: 4 1 C Unbleached Flour, Sifted 2 T Baking Powder 1/4 T Salt 1/4 T Ground Cinnamon 1/4 C Vegetable Shortening 2/3 C Sugar 1 Ea Large Egg 1/2 C Canned, Mashed Pumpkin 2 T Milk Sift Together Flour, Baking Powder, Salt And Cinnamon; Set Aside. Cream Together Shortening And Sugar In Mixing Bowl Until Light And Fluffy, Using Electric Mixer At Medium Speed. Beat In Egg. Combine Pumpkin And Milk In Small Bowl. Add Dry Ingredients Alternately With Pumpkin Mixture To Creamed Mixture, Stirring Well After Each Addition. Spoon Batter Into Paper-Lined 2 1/2-Inch Muffin-Pan Cups, Filling 2/3rds Full. Bake In 350 Degree F. Oven 20 Minutes Or Until Golden Brown. Serve Hot With Butter And Homemade Jam. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Muffins 2 (11-14-93) (6:31) 3 1/2 C Pumpkin, Pureed 1 Tsp Cloves 1 C Butter 2 Tsp Nutmeg 2 Eggs 2 C Walnuts, Broken 2 1/2 C Flour 2 C Honey 2 1/2 C Pastry Flour 1 C Cream Or Milk 6 Tsp Baking Powder 4 T Vanilla 1/4 C Molasses Combine Pumpkin, Butter, And Eggs. Add Remaining Ingredients And Stir. Pour Into Oiled Loaf Pans Or Muffin Tins. Bake At 350 Degrees For 30 Minutes Or Until Tops Brown. To Give As Gifts, Bake In Oiled Empty Coffee Or Tea Tins. Makes 3 Loaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Muffins 3 (11-28-93) (23:53) 6 T. Butter 3/4 C. + 2 T. Sugar 1 C. Canned Pumpkin 2 Eggs 2 C. Flour 3-1/4 T. Baking Powder 3/4 T. Nutmeg 3/4 T. Salt 2 T. Cinnamon, Divided 1 C. Milk 1 T. Lemon Extract Cream Butter With 3/4 C. Sugar. Add Pumpkin And Eggs, One At A Time. Add Dry Ingredients (Reserving 1-1/2 T. Cinnamon) Alternately With Milk. Add Extract. Spoon Batter Into Muffin Cups. Sprinkle With Remaining Sugar And Cinnamon. Bake At 400 Degrees For 20 To 25 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pumpkin Oat Muffins (05-01-93) (20:04) Servings: 12 1 C Unbleached Flour, Sifted 2 T Baking Powder 1 T Pumpkin Pie Spice 1/4 T Baking Soda 1/2 T Salt 3/4 C Canned, Mashed, Pumpkin 1/2 C Brown Sugar, Packed 1 Ea Large Egg, Slightly Beaten 1/4 C Milk 1/4 C Vegetable Oil 1 C Quick-Cooking Oats 1/2 C Raisins 1 X Crumb Topping Sift Together Flour, Baking Powder, Pumpkin Pie Spice, Baking Soda And Salt; Set Aside. Combine Pumpkin, Brown Sugar, Egg, Milk, Oil, Oats And Raisins In Bowl; Blend Well. Add Dry Ingredients All At Once, Stirring Just Enough To Moisten. Spoon Batter Into Grease 3-Inch Muffin-Pan Cups, Filling 2/3rds Full. Sprinkle With Crumb Topping. Bake In 400 Degree F. Oven 18 To 20 Minutes Or Until Golden Brown. Serve Hot With Homemade Jelly Or Jam. Crumb Topping: Combine 1/2 C Brown Sugar (Packed), 1 T Unbleached Flour, 1/4 T Pumpkin Pie Spice And 2 T Butter Or Regular Margarine In Bowl. Mix Until Crumbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quiche Muffins (10/20/94) (23:58) 16oz Cottage Cheese 3 Egg Whites 5 Eggs 1/4 C Buttermilk 1/4 C All Purpose Flour 1 Ts Baking Powder 1/4 Ts Salt 2 C Grated Sharp Cheddar Cheese 2 Green Onions, Chopped 10 Slices Bacon, Cooked/Crumble Preheat Over To 400f. Place Cottage Cheese In A Food Processor Fitted With A Steel Blade And Process Until Smooth. Transfer To A Large Bowl. Process Egg Whites In Food Processor Until Foamy. Add Next 5 Ingredients And Process Until Smooth. Add Egg Mixture To Cottage Cheese. Stir In Cheese, Onions, And Bacon. Fill Greased Large Muffin Tine 2/3 Full And Bake 12 To 15 Minutes Or Until Edges Are Light Brown. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Quick Bran Muffins (05-15-92) (1:21) 1 (16 Ounce) Package Nut Bread Or Date Bread Mix 1/2 Cup Bran 2 Eggs 1/4 Cup Water 1 Teaspoon Fresh Lemon Juice 1 Cup Chopped Nuts 1 Cup Raisins Preheat Oven To 350 Degrees. Have Ready A Greased Muffin Tin. In Large Bowl, Combine All Ingredients And Mix Well. Fill Prepared Muffin Cups, 3/4 Full. Bake At 350 Degrees For 25 Minutes. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raisin And Bran Muffins (05-15-92) (1:15) 1 1/2 Cups Whole Wheat Flour 1 1/2 Cups Bran 1 Cups Low Fat (1%) Milk 1 Cup Molasses 1/2 Cup Brown Sugar 2 Tablespoons Soft Margarine 1 Egg 1 1/4 Teaspoons Baking Soda 1/4 Teaspoon Salt 1/2 To 1 Cup Raisins Preheat Oven To 400 Degrees. Have Ready A Greased 12 Cup Muffin Tin. Mix Flour, Bran, And Milk Slowly. Add Remaining Ingredients And Mix Well. Drop Mixture Into Prepared Muffin Cups To Their Tops. Bake At 400 Degrees For 25 To 30 Minutes. Remove From Oven And Allow To Cool For 5 To 10 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raisin Muffins 2 Cups Whole Bran Cereal 2 Cups Buttermilk 2 Eggs 1/2 Cup Vegetable Oil 2 Cups All-Purpose Flour 2/3 Cup Packed Brown Sugar 2 Teaspoons Baking Soda 1 Teaspoon Salt Mix Cereal And Butter Milk; Let Stand Until Buttermilk Is Absorbed, About 3 Minutes. Beat In Eggs And Oil. Add Remaining Ingredients; Mix Until Flour Is Moistened. Cover Tightly And Refrigerate No Longer Than 4 Days. About 30 Minutes Before Serving, Heat Oven To 400 Degrees Grease Bottoms Of Medium Muffin Cups. Fill Muffin Cups 1/2 Full. Sprinkle 1 Teaspoon Raisins Over Batter In Each Cup; Add Enough Batter To Fill Cups 2/3 Full. Makes 2 Dozen Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raisin Muffins 1 Prepare Batter Below. Add 1/2 To 3/4 Cup Raisins. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Raisin Rice Bran Muffins Vegetable Cooking Spray 1 1/4 Cups Whole Wheat Flour 3/4 Cup Rice Bran 3/4 Cup Seedless Raisins 1/4 Cup Sugar 2 Teaspoons Baking Powder 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Salt 1 1/4 Cup Buttermilk 3 Tablespoons Vegetable Oil 2 Egg Whites, Lightly Beaten Preheat Oven To 400 Degrees. Line 12 Muffin Cups With Paper Baking Cups Or Spray Bottoms Only With Cooking Spray. Combine Flour, Bran, Raisins, Sugar, Baking Powder, Cinnamon, And Salt In Large Bowl. Combine Remaining Ingredients In Small Bowl; Add To Dry Ingredients. Stir Just Until Dry Ingredients Are Moistened. Spoon Batter Into Prepared Cups. Bake At 400 Degrees. 15 To 17 Minutes. Remove From Cups And Cool A Few Minutes On Wire Rack. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rhubarb-Pecan Muffins (08-15-93) (0:30) Servings: 12 2 C Flour 3/4 C Sugar 1 1/2 T Baking Powder 1/2 T Baking Soda 1 T Salt 3/4 C Chopped Pecans 1 Ea Egg, Large 1/4 C Vegetable Oil 2 T Grated Orange Peel 3/4 C Orange Juice 1 1/4 C Rhubarb, Fresh Fine Chopped Combine All Dry Ingredients. Beat Egg And Oil; Add Orange Juice. Add To Flour Mix. Add Rhubarb. Bake 350f 25-30 Min. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rice Muffins (01/23/94) (12:02) 1 1/2 - Cups Flour 2 - Tsp. Baking Powder 1/2 - Tsp. Salt 2 - Tbsp. Sugar 3 - Tbsp. Margarine 1 - Cup Cold Cooked Rice 1 - Beaten Egg 1 - Cup Milk Cut Margarine Into Dry Ingredients.Add Rice,Egg And Milk.Mix. Bake In 425 Degree Oven For 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rolled Oats Muffins (01/23/94) (12:56) 2 - Cups Rolled Oats 2 - Cups Sour Milk 1 - Tbsp. Butter 1/2 - Cup Sugar 1 - Egg,Well Beaten 1 - Tsp Baking Soda 1 - Cup Flour 1/2 - Tsp. Salt Soak Oat In Sour Milk Overnight.Next Day Add,The Butter,Softened, Sugar And Eggs.Sift Dry Ingredients Together And Stir Into Oat Mixture,Stirring Until Dry Ingredients Are Just Barely Mixed In.Bake For 30 Minutes In A 400 Degree Oven Until Muffins Are Golden Brown And Springs Back To Touch. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Six Week Muffins (01/23/94) (12:46) 1- Box (15 Oz.) Post Raisin Bran Flakes 1- Cup Melted Shortening - Oil 3- Cup Sugar 4- Eggs Beaten 1- Qt. Buttermilk 5- Cup Flour 5- Tsp. Soda 2- Tsp. Salt Mix Together And Keep In Covered Dish In Refrigerator.Bake @ 400 Degrees 15 - 16 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spiced Wheat Germ Muffins (04-09-93) (2:10) Ibm Nonstick Cooking Spray 2 Cups Quick Bread Mix (See Recipe) 2 Tablespoons Firmly Packed Dark Brown Sugar 2 Tablespoons Wheat Germ 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 2/3 Cup Skim Milk 1/4 Cup Sour Cream 1 Large Egg 1 Teaspoon Vanilla Extract Preheat The Oven To 400 Degrees. Using 1 Large Or 2 Small Muffin Pans, Lightly Coat 12 2 1/2 Inch Cups With The Cooking Spray. Set Aside. In A Large Bowl, Combine The Quick Bread Mix, Brown Sugar, Wheat Germ, Cinnamon, And Nutmeg And Set Aside. In 2 Cup Glass Measuring Cup, Combine The Milk, Sour Cream, Egg And Vanilla Extract. Add To The Dry Ingredients All At Once And Stir Just Until Moistened. Pour Into The Muffin Cups, Filling Each No More Than 2/3 Full. Bake For 15 To 20 Minutes, Or Until The Muffins Are Lightly Browned And Springy To The Touch. Serve Hot. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spicy Apricot Oat Muffins (05-01-93) (20:04) Servings: 6 2 C Unbleached Flour, Sifted 1/2 C Sugar 3 T Baking Powder 1 T Salt 2 T Pumpkin Pie Spice 1/2 C Quick-Cooking Oats 1 C Chopped Dried Apricots 1/2 C Chopped Walnuts 2 Ea Large Eggs, Slightly Beaten 1 1/3 C Milk 1/4 C Vegetable Oil Sift Together Flour, Sugar, Baking Powder, Salt And Pumpkin Pie Spice Into Large Mixing Bowl. Stir In Oats, Apricots, And Walnuts. Combine Eggs, Milk And Oil In Small Bowl; Blend Well. Add All At Once To Dry Ingredients, Stirring Just Enough To Moisten. Spoon Batter Into Greased 3-Inch Muffin-Pan Cups, Fill 2/3rds Full. Bake In 350 Degree F. Oven 30 Minutes Or Until Golden Brown. Serve Hot With Butter And Homemade Jam Or Jelly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Spicy Fruit Muffins (11-14-93) (6:38) 2 C Flour 2/3 C Brown Sugar Or Maple Syrup 3 T Baking Powder 1/2 C Chopped Walnuts 1 Tsp Salt 2 Eggs, Beaten 1/8 Tsp Cloves 2/3 C Apple Juice 1/4 Tsp Nutmeg 1/4 C Butter, Melted 1 Cup Shredded, Pared Apple 1 C Bran Flakes Sift Together Flour, Baking Powder, Salt And Spices. Stir In Apple, Brown Sugar And Nuts. In A Separate Bowl, Combine Eggs, Juice And Butter. Stir Into Apple Mixture Just Until Blended. Fold In Bran Flakes. Pour Into Oiled Muffin Pans, Filling Each Cup About 2/3 Full. Bake At 400 Degrees For 15-20 Minutes. Makes 12 Muffins -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Squash Muffins (01/07/94) (16:16) 2 - Cups Mashed Winter Squash 2 1/2 - Cups Sugar 2 - Tsp Vanilla 4 - Cups Flour 2 - Tsp Baking Soda 1 1/2 - Tsp Baking Powder 1 1/2 - Tsp Cinnamon 3/4 - Tsp Nutmeg 1 1/4 - Cups Vegetable Oil 5 - Large Eggs Preheat Oven To 350 Degrees. Mix Sugar, Squash And Vanilla In A Large Bowl. Sift Dry Ingredients Into A Separate Bowl. In A Third Bowl, Mix Oil And Eggs. To The Sugar And Squash Mixture, Alternately Add The Egg Mixture And The Sifted Dry Ingredients, Beating Well After Each Addition. Grease Bottoms Only Of 24 Large Muffin Tins. Spoon Batter In Tins And Bake 20 To 22 Minutes Or Until Golden Brown. Cool 10 Minutes; Loosen Sides With Knife And Serve Muffins Warm. Makes 2 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Strawberry Yogurt Muffins (05-15-92) (2:06) 1 Cup Whole Wheat Flour 1 Cup Bran 1/2 Cup Brown Sugar 1 1/2 Teaspoons Baking Soda 1/2 Teaspoon Salt 2 Eggs 1 Cup Plain Low Fat Yogurt 1 Teaspoon Vanilla Extract 1 Tablespoon Soft Margarine 1 Cup Fresh Strawberries Mashed With 2 Tablespoons Sugar (Or 1 Cup Thawed, Frozen, Sliced Strawberries Preheat Oven To 375 Degrees. Have Ready A Greased Muffin Tin. Combine Flour, Bran, Sugar, Baking Soda, And Salt. Add Eggs, Yogurt, Vanilla Extract, Margarine, And Strawberries To Flour Mixture And Blend. Spoon Mixture Into Prepared Muffin Cups. Bake 30 To 40 Minutes At 375 Degrees, Or Until Tops Are Golden. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sugar Crunch Muffins 2 Cups Whole Bran Cereal 2 Cups Buttermilk 2 Eggs 1/2 Cup Vegetable Oil 2 Cups All-Purpose Flour 2/3 Cup Packed Brown Sugar 2 Teaspoons Baking Soda 1 Teaspoon Salt Mix Cereal And Butter Milk; Let Stand Until Buttermilk Is Absorbed, About 3 Minutes. Beat In Eggs And Oil. Add Remaining Ingredients; Mix Until Flour Is Moistened. Cover Tightly And Refrigerate No Longer Than 4 Days. About 30 Minutes Before Serving, Heat Oven To 400 Degrees Grease Bottoms Of Medium Muffin Cups. Fill Muffin Cups 2/3 Full. Mix 2 Tablespoons Granulated Sugar And 1 Teaspoon Finely Grated Orange Or Lemon Peel. Sprinkle Over Batter. Makes 2 Dozen Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sugarless Blueberry Muffins (01/07/94) (16:21) Preparation Tip: For Best Results, Let All The Ingredients Come To Room Temperature Before You Start This Recipe. Once The Dry And Liquid Ingredients Are Mixed, The Muffins Should Be Baked As Soon As Possible. 1 3/4 - Cups All-Purpose Flour 1/4 - Cup Vegetable Oil 3/4 - Cup Orange Juice 1/2 - Tsp Salt, If Desired 1 - Tbsp Baking Powder 1 - Tsp Grated Orange Or Lemon Rind 2/3 - Tsp Cinnamon 1 - Cup Blueberries, Picked Over, Rinsed, Drained And Lightly Tossed With 2 Tsp Flour 1/2 - Tsp Nutmeg 2 - Eggs In A Large Mixing Bowl, Sift Or Stir Together The Flour, Salt, Baking Powder, Cinnamon And Nutmeg. Preheat The Oven To 400 Degrees. In A Small Bowl, Beat The Eggs Lightly, Add The Oil, Orange Juice And Grated Rind And Add This Mixture To The Flour Mixture. Before The Flour And Liquid Ingredients Are Fully Combined, Fold In The Blueberries, Stirring Gently. Fill 12 Or More Well-Greased Muffin Tins, About 2/3 Full With The Batter. Bake The Muffins For 20 To 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sunday Morning Muffins (01/23/94) (12:49) 1 - Cup Sour Cream 1/3 - Cup Sugar 1/4 - Cup Butter,Melted 1 - Tsp. Cinnamon 3/4 - Tsp. Baking Soda 1 - Egg,Beaten 1 - Cup Bran Flakes 1/2 - Tsp. Salt 1 - Cup Flour 1 - Cup Chopped Apples Combine Sour Cream,Butter And Egg.Add Bran Flakes,Let Stand Until Softened.Add Combined Dry Ingredients,Mixing Just Until Moistened. Fold In Apples.Spoon Into Greased Medium-Sized Muffin Pan,Filling Each Cup 3/4 Full.Bake @ 400 Degrees,25 Minutes.Makes 1 Dozen. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Surprise Muffins 1 Egg 1/2 Cup Milk 1/4 Cup Salad Oil 1 1/2 Cups Flour 1/2 Cup Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt Heat Oven To 400 Degrees Grease Bottoms Of 12 Medium Muffin Cups. Beat Egg; Stir In Milk And Oil. Mix In Remaining Ingredients Just Until Flour Is Moistened. Batter Should Be Lumpy. Fill Muffin Cups 1/2 Full; Drop 1 Teaspoon Jelly In Center Of Each And Add Batter To Fill Cups. Bake 20 To 25 Minutes Or Until Golden Brown. Immediately Remove From Pan. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Surprise Muffins 1 2 Cups Whole Bran Cereal 2 Cups Buttermilk 2 Eggs 1/2 Cup Vegetable Oil 2 Cups All-Purpose Flour 2/3 Cup Packed Brown Sugar 2 Teaspoons Baking Soda 1 Teaspoon Salt Mix Cereal And Butter Milk; Let Stand Until Buttermilk Is Absorbed, About 3 Minutes. Beat In Eggs And Oil. Add Remaining Ingredients; Mix Until Flour Is Moistened. Cover Tightly And Refrigerate No Longer Than 4 Days. About 30 Minutes Before Serving, Heat Oven To 400 Degrees Grease Bottoms Of Medium Muffin Cups. Fill Muffin Cups 1/2 Full. Drop 1 Teaspoon Apricot Preserves Or Orange Marmalade In Center Of Each; Add Batter To Fill Cups 2/3 Full. Makes 2 Dozen Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sweet Mini Muffins (10/20/94) (23:57) 1/4 C Butter Or Margarine, At Room 1/2 C Sugar 1 Egg 2 C Flour 4 Ts Baking Powder 1/2 Ts Each Salt And Ground Nutmeg 1 C Milk 1/2 C Butter Or Margarine, Melted 2 Ts Ground Cinnamon/Sugar In S Med-Size Bowl, Beat Together The 1/4 C Butter And The 1/2 C Sugar Until Blended, Then Beat In Egg. Sift Together Flour, Baking Powder, Salt, And Nutmeg. Stir Dry Ingredients Into Butter Mixture Alternately With Milk, Blending Well After Each Addition. Spoon Batter Into Greased 1 1/2" Muffin Cups, Filling 2/3 To 3/4 Full. Bake In A 375 Oven Until Golden Grown (12-18 Minutes). Remove From Pans. While Muffins Are Still Hot, Dip Each Into Melted Butter, Coating Evenly; Then Roll In Cinnamon-Sugar Mixture. Place On A Plate And Let Cool Completely. Wrap Airtight; Store At Room Temp For Up To 1 Day, In Freezer For Up To 1 Month (Thaw Forzen Muffins Unwrapped). On Gift Tag, Suggest Reheating Muffins Before Serving: Arrange On A Baking Sheet, Cover Loosely With Foil, And Heat In A 350 Oven For About 10 Min. Makes 3 Dozen Mini-Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Sweet Muffins (01/23/94) (11:43) 1 - Egg 2 - Cups Bisquick Baking Mix 1/3 - Cup Sugar 2/3 - Cup Milk 2 - Tbsp. Vegetable Oil Grease Bottoms Only Of 12 Muffin Cups,2 1/2 X 1 1/4" Or Line With Paper Cups.Beat Egg,Slightly,In A Medium Bowl;Stir In Remaining Ingredients Just Until Moistened.Divide Batter,Evenly, Among Cups. Bake Until Golden Brown,15 To 18 Minutes In A Preheated 400 Degree Oven.Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sweet Potato Muffins (11-11-92) (3:20) 1 3/4 Cups Sifted All-Purpose Flour 1 Tablespoon Baking Powder 1 Teaspoon Salt 2 Large Eggs, Lightly Beaten 3/4 Cup Milk 1 1/4 Cups Mashed Sweet Potatoes 1/4 Cup Margarine 2 Tablespoons Brown Sugar, Packed 1/2 Teaspoon Cinnamon 1/2 Cup Coarsely Chopped Walnuts Heat Oven To 425 Degrees. In Medium Bowl Sift Together Flour, Baking Powder And Salt. In Another Bowl Mix Remaining Ingredients Until Well Blended. Add To Dry Ingredients, Mixing Just Until Dry Ingredients Are Moistened. Lightly Coat Muffin Tins With Margarine. Fill About 3/4 Full With Batter. Bake 20 To 25 Minutes Or Until Browned. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Sweet Potato Muffins 1 (01/23/94) (11:45) 1 1/4 - Cups Cooked,Pared And Cubed Sweet Potatoes 1 1/4 - Cups Sugar 1/4 - Cup Margarine,At Room Temperature 2 - Eggs 1 1/2 - Cups Flour 2 - Tsp. Baking Powder 1 - Tsp. Cinnamon 1/4 - Tsp. Nutmeg 1/4 - Tsp. Salt 1 - Cup Milk 1/4 - Tsp. Cinnamon Blended With 2 Tbsp. Sugar Grease 18 Muffin Cups.Heat Oven To 400 Degrees.Place Potatoes In Mixer Bowl.Beat Until Smooth.Cream Sugar And Margarine.Add Eggs,Then Turn Mixture Into Mashed Sweet Potatoes.Do Not Mix. Add Milk And Dry Ingredients Except Final Cinnamon Sugar Mixture.Combine At Low Speed Just Until Dry Ingredients Are Moistened. Fill Prepared Muffin Cups 2/3 Full.Sprinkle Cinnamon Sugar Mixture Over Each Muffin.Bake @ 400 Degrees For 25 To 30 Minutes Or Until Done.Remove From Pans Immediately.Makes 18 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Toasty Walnut Muffins (05/15/93) (0:11) Servings: 2 1/4 C Quick-Cooking Rolled Oats 1/2 C Unbleached Flour 2 T Sugar 1/2 T Baking Powder 1 X Dash Ground Cinnamon 1 Ea Large Beaten Egg Yolk 2 T Cooking Oil 2 T Milk 1/4 C Broken Walnuts, Toasted 2 T Raisins 2 T Unbleached Flour 1 T Brown Sugar 1 T Butter Or Margarine Stir Together Oats And 2 T Warm Water, Let Stand For 5 Minutes. Meanwhile Stir Together 1/2 Cup Flour, Sugar, Baking Powder, Cinnamon And A Dash Of Salt. Stir Egg Yolk, Oil And Milk Into Oat Mixture; Add To Dry Ingredients, Stirring Just Till Moistened. Fold In 3 T Of The Walnuts And The Raisins. Line Four 6-Ounce Custard Cups With Paper Baking Cups. Fill 2/3rds Full. Combine 2 T Flour , Brown Sugar, Butter, And Remaining Walnuts. Sprinkle Atop Muffins. Micro-Cook, Uncovered, On 100% Power For 1 1/2 To 2 1/2 Minutes Or Till Done, Rearranging Twice. (When Done, Surface May Still Appear Moist But A Wooden Pick Inserted Near The Center Should Come Out Clean.) Remove From Custard Cups. Let Stand On A Wire Rack For 5 Minutes. Serve Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Vanilla Muffins (5-16-98) 2 Cups Sugar 4 Eggs, Beaten 4 Cups All-Purpose Flour 1 Tablespoon Baking Powder 2 Cups Milk 0.25 Cups Butter, Melted 1 Tablespoons Vanilla Extract Combine Sugar And Eggs In Bowl #1; Beat. Combine Flour And Baking Powder In Bowl #2. Alternate Adding Some Of Flour Mixture And Some Of The Milk To Bowl #1, Mixing After Each, And Beginning And Ending With The Flour Mixture. Add Butter And Vanilla. Spoon Into Muffin Pan. Bake At 400f For About 20 Min. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Walnut Muffins Prepare Batter Below. Add 1/2 To 3/4 Cup Chopped Walnuts. 1 3/4 Cups Sifted All-Purpose Flour 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 Well Beaten Egg 3/4 Cup Milk 1/3 Cup Salad Oil Or Melted Shortening Sift Dry Ingredients Into Bowl; Make Well In Center. Combine Egg, Milk, And Oil. Add All At Once To Dry Ingredients. Stir Quickly Until Just Moistened. Fill Greased Muffin Pans 2/3 Full. Bake At 400 Degrees For 20 To 25 Minutes. Makes 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wheat Germ Muffins (05/26/93) (17:56) 1 C. Wheat Germ 1/4 C. Brown Sugar Or Honey 1 Egg 4 T. Baking Powder 1 C. Wheat Flour 3/4 T. Salt 1 C. Milk 2 T. Oil Beat Egg Well And Mix With Milk. Add Wheat Germ And Let Stand A Minute. Sift In Dry Ingredients. Add Oil And Stir. Fill Muffin Tins (Greased Or Papered) About Half Full. Bake At 400 Degrees For 20 To 25 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Whole Wheat Muffins 1 Egg 1 Cup Milk 1/4 Cup Salad Oil 1 Cup Flour 1 Cup Whole Wheat Flour 1/4 Cup Sugar 2 Teaspoons Baking Powder 1 Teaspoon Salt Heat Oven To 400 Degrees Grease Bottoms Of 12 Medium Muffin Cups. Beat Egg; Stir In Milk And Oil. Mix In Remaining Ingredients Just Until Flour Is Moistened. Batter Should Be Lumpy. Fill Muffin Cups 2/3 Full; Fold 1 Tablespoon Grated Orange Peel And 1 Cup Cranberries, Cut Into Halves, Into Batter. Bake 20 To 25 Minutes Or Until Golden Brown. Immediately Remove From Pan. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Wholesome Muffins 1 Cup Bran 1 Cup Milk 1/2 Cup Vegetable Oil 1/2 Cup Brown Sugar 1 Egg, Beaten 1/2 Cup All-Purpose Flour 1/2 Cup Whole Wheat Flour 1 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/2 Cup Oatmeal 1/4 Cup Raisins Preheat Conv To 375 Degrees For 12 Minutes. Add Milk To Bran And Let Soak 5 Minutes. In Another Bowl, Beat With A Mixer The Oil, Brown Sugar, And Egg Until Creamy. Add Bran Mixture And Mix. Stir Together Flours, Baking Powder, Baking Soda, And Salt. Mix In Oatmeal And Raisins. Add To The Bran Mixture And Stir Only Until Blended. Do Not Overmix. Fill Greased Muffin Tins 2/3 Full. Elevate Muffin Pan(S) On High Oven Tray And/Or Baking Rack. Bake For 20-25 Minutes. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Zesty Corn Muffins (03-20-93) (0:49) 1 Cup Whole Wheat Flour 2/3 Cup All-Purpose Flour 4 Teaspoons Baking Powder 1/4 Teaspoon Salt 1/4 Cup Sugar 1/2 Teaspoon Chili Powder 1 1/2 Cups Bran Cereal 1 Cup Skim Milk 3 Egg Whites 3 Tablespoons Vegetable Oil 1 (8.75 Ounce) Can Whole Kernel Corn, Drained 1/4 Cup Chopped Pimentos, Drained 2 Tablespoons Chopped Onions 1 To 2 Tablespoons Chopped Jalapeno Peppers 1/2 Cup (2 Ounces) Shredded Mozzarella Cheese Vegetable Cooking Spray Heat Oven To 400 Degrees. In Small Bowl Stir Together First Six Ingredients; Set Aside. In Large Bowl Combine Cereal And Milk. Let Stand 2 Minutes Or Until Cereal Softens. Add Egg Whites And Oil; Beat Well. Stir In Corn, Pimentos, Onions, Peppers And Cheese. Add Flour Mixture, Stirring Only Until Combined. Portion Batter Evenly Into 12 2 1/2 Inch Muffin Pan Cups Coated With Cooking Spray. Bake 20 Minutes Or Until Lightly Browned. Allow To Cool Slightly Before Removing From Pan. Transfer To A Towel Lined Basket And Serve Warm. Makes 12 Muffins. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Zucchini Corn Muffins (01/07/94) (16:15) 1 - Tsp Salt 1 - Tsp Baking Powder 1/2 - Tsp Baking Soda 2 1/2 - Cups Cornmeal 1 To 2 - Tbsp Honey 2 - Large Eggs 1 To 2 - Tbsp Vegetable Oil 2 - Cups Buttermilk 1 - Cup Grated Zucchini Grease Muffin Tin. Preheat Oven To 425 Degrees. Sift The Salt, Baking Powder, And Baking Soda Together And Combine With Cornmeal. Mix Honey, Eggs, Oil, Buttermilk And Zucchini. Add To Cornmeal. Stir Just Until Smooth. Divide Batter Among Muffin Cups. Bake 15 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Zucchini Muffins (08-14-93) (23:52) Servings: 24 1 1/2 C Whole-Wheat Flour 1 T Salt 1 1/2 T Baking Soda 1 T Cinnamon 1/2 T Nutmeg 1 1/2 C Natural Bran 3 Ea Carrots, 1c Grated 2 Ea Eggs 1/4 C Vegetable Oil 1 1/2 C Skim Milk Or Orange Juice 2 T Vinegar 1/2 C Honey 1/4 C Molasses 1/2 C Raisins Blend Flour, Salt, Baking Soda, Cinnamon, Nutmeg, And Bran Together In Food Processor, 4 To 5 Seconds. Pour Into Large Mixing Bowl. Process Carrots Until Pureed And Add To Dry Ingredients. Process The Eggs And Oil For 2 - 3 Seconds And Add To Bowl Along With The Milk, Vinegar, Honey, Molasses, And Raisins. Stir With A Wooden Spoon Until Just Blended; Do Not Overmix. Spoon The Batter Into Paper-Lined Muffin Tins And Bake At 375f For 20 To 25 Min. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Zucchini Muffins 1 (11-04-93) (1:20) 3/4 C All Purpose Flour 1/2 T Double Acting Baking Powder 3/4 T Ground Cinnamon 1/4 T Ground Nutmeg 1/2 T Baking Soda 1.8 T Salt 8 T Sugar 1/2 T Vanilla Extract 2 T Vegetable Oil Plus 1 T Vegetable Oil 2 Eggs 1 C Shredded, Unpeeled Zucchini 1/4 C Raisins Preheat Oven To 350 Degree. In A Small Bowl, Combine Flour, Baking Powder, Cinnamon, Nutmeg, Baking Soda, And Salt. Mix Well With A Fork. In A Larger Bowl, Combine Sugar, Vanilla, Water, Oil And Eggs. Beat On Low Speed Of An Electric Mixer Until Blended. Add Dry Ingredients, Beating On Low Speed Until All Ingredients Are Just Moistened. Stir In Zucchini And Raisins. Spoon Mixture Evenly Into 8 Nonstick Muffin Cups. Bake 15 To 17 Minutes, Until Lightly Browned. Cool Muffins In Pan 10 Minutes. Then Remove To A Rack To Finish Cooling, Or Serve Warm. Serves 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Zucchini Muffins 2 (03/17/94) (16:40) 3 Eggs, Beaten 1 C. Oil 1 C. Sugar 2 C. Shredded Zucchini 3 Tsp. Vanilla 3 C. Flour 1 Tsp. Salt 3 Tsp 3 Tsp. Cinnamon Or Nutmeg 1 Tsp. Soda 1 Tbls. Baking Powder 1 C. Nuts 1 C. Cocoanut Mix And Bake At 350* 20 To 25 Minutes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=