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Thread: Muffins Recipes,

  1. #11
    Junior Member
    Join Date
    Jul 2012
    Location
    Carencro LA
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    6
    Cranberry Sauce Muffins

    2 cups flour
    1 c sugar
    3 tsp baking powder
    1/2 tsp salt
    1 C milk
    1/4 C oil
    1/2 tsp vanilla
    1 beaten egg
    1 cup cranberry sauce (I use the whole berry sauce)

    Oven to 400. Makes 18

    Add liquid ingredients to dry ingredients. Stir. Fill cups 3/4 full. Bake 20 minutes.
    Pat H
    Carencro LA

  2. #12
    Super Member KimmieH's Avatar
    Join Date
    Oct 2010
    Location
    Western NY
    Posts
    1,054
    great topic.......i often bake for church coffee hour---muffins are a good idea..keep the recipies comming

  3. #13
    Senior Member ncredbird's Avatar
    Join Date
    Jan 2011
    Location
    Greeneville, TN
    Posts
    822
    Blueberry-Lemon Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups self-rising flour
    1/2 cup self-rising yellow cornmeal
    1/2 cup brown sugar
    1/2 teaspoon baking soda
    1 cup blueberries
    1 cup low-fat buttermilk
    1/2 cup yogurt, nonfat light -- vanilla
    3 tablespoons butter -- melted
    1/2 teaspoon grated nutmeg
    1 tablespoon grated lemon rind -- (I used rind of one lemon)
    1 large egg -- lightly beaten
    Cooking spray

    Preheat oven to 400.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through soda) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk,yogurt, butter, nutmeg, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

    Spoon batter into 15 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

    Yield: 15 (serving size: 1 muffin)

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 134 Calories; 4g Fat (24.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 352mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
    -------------------------------
    The following recipe was my creation. I like bran muffins that aren't as heavy and dense as a brick and these definitely meet the requirement. When I made them the first time my husband told me to throw the rest of the bran muffin recipes that I had collected away and make these instead.


    Ann's Best Bran Muffins

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Muffins

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Combine and mix together well. Set aside. :
    1/4 cup raisins
    3/4 cup self-rising flour
    1/2 cup whole wheat flour
    1/2 cup brown sugar -- You can reduce sugar even more by replacing 1/2 or all of the sugar with Splenda
    1 1/4 teaspoons baking soda
    1 teaspoon baking powder
    2 teaspoons cinnamon
    1/4 teaspoon salt

    Combine the following in a blender and process until smooth. Then fold into above.
    1 3/4 cups bran flakes -- crushed finely after measuring - (2.9 oz by weight or 1 1/4 cup of Fiber One cereal measured and shaken down. I prefer the Fiber One cereal.)
    1 egg
    3/4 cup 2% buttermilk
    1/4 cup canola oil -- You can use apple sauce here to reduce fat.
    Add to batter:
    3/4 cup apple -- shredded, or pineapple, drained
    3/4 cup carrot -- shredded
    1/4 cup nuts -- to reduce fat you can eliminate these completely

    Spray paper lined muffin cups with nonstick spray such as Pam. Fill nearly full. Bake at 400 degrees for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack to cool.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 150 Calories; 7g Fat (39.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 327mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES :
    Try adding 1/4 cup ground flax seed and 1 1/2 cups bran flakes instead of the 1 3/4 cup bran flakes.
    Original recipe contained an additional 1/4 cup of granulated sugar but I thought they were a little sweet.

  4. #14
    Super Member sewNso's Avatar
    Join Date
    Nov 2009
    Location
    S C michigan
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    wow, all good recipes. thanks.

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