Please i would like to have your muffins recipes i will be making different ones"Flavor" for our Homecoming at Church for next Sunday.So please post me some of your Favorite muffin recipes and i'll think of you all as i bake them.
Blessings Your Friend
This is where the One box of Spice Cake mix and one regular can of pumpkin come into play again. But I like to add an egg to kind of lighten them up. Bake till done at 350 degrees for between 20 and 30 minutes. Poke for doneness or as I do, press on the top(hot) and when it don't give much they are done. frost with cream cheese frosting. I do believe there was a thread where people were mentioning their two item cakes. Most of them can be used for muffins too. Put the paper in cupcake pan and spoon in about 3/4 full because with the two item cakes, they don't rise a lot because you do not add oil or three eggs.
1 ½ cups flour
2 teas. baking powder
½ teas baking soda
½ cup butter
¾ cup sugar
1 teas. vanilla
2/3 cup milk
Sift flour, baking soda and salt together into a medium
Bowl; set aside. In a medium bowl cream butter and
Sugar together until light and fluffy and pale ivory
Color. Add eggs, one at a time beating after each
Addition. (if mixture begins to curdle as you mix in
Eggs add 1 tabl. flour and beat on low speed until
Blended). Stir in vanilla and milk. Fold in dry
Ingredients. Spoon batter into muffin tins to the top.
Test for doneness in 20 minutes then every 10 minutes
Or until golden brown and toothpick inserted comes out
Oven 350 30-40 minutes
MONSTER MUFFIN FREEZING
AND FLAVOR VARIATIONS
BlUEBERRY MUFFINS; gently blend into batter
1 cup fresh/frozen blueberries
CINNAMON RAISIN MUFFINS; sift ½ teas.
Cinnamon with dry ingredients; gently mix batter ¾
To 1 cup of raisins.
CITRUS POPPY SEED MUFFINS; mix into dry
Ingredients 1 tabl. grated lemon or orange peel
And ½ cup poppy seeds.
NUT CURRANT MUFFINS; mix into batter ½ cup
Chopped walnuts or pecans.
FREEZING BATTER IN MUFFIN TINS; prepare
Batter and spoon into lined muffin pans. Freeze
Uncovered until solid. 6-12 hours. Remove muffins
From pan and package in airtight foil/ziplock bags.
Do not thaw to bake. 375 oven for 30-35 minutes.
Freeze up to 4 weeks
When we moved, a year ago, one of my recipe files was "lost" along the way. Some of my favorite recipes were in there.
One was for a muffin batter that was made by the gallon and kept in the fridge for six weeks. It contained All Bran and
buttermilk. With six children to get breakfast for it was a life saver. I devised many variations with spices and fruit.
The children loved dates and cinnamon. There are only two of us now, but I think I would still make a batch of the batter and we would use it.
I googled on this subject and found this recipe. It might not be exactly what you used but I'd bet you could tweak it. :D
Originally Posted by Dakota Girl
I just saw something else about being careful with storing a batter with raw eggs. Read the comment about using pasteurized eggs - it is the second one down. I think I might just freeze the batter myself.
When I was out in the Salt Lake City area, I went to My Heritage Fabrics (LQS in Ogden) located at the Rainbow Gardens Shopping Center. We were there until the lunch gong struck so we grabbed lunch at the Greenery Restaurant located just down the hallway. They served muffins that were marketed as Mormon Muffins served with honey butter. They were wonderful and we bought a half dozen to take home for another day. They are a version of my other favorite using Raisin Bran. Here's the link to the Greenery Restaurant's recipe: http://rainbowgardens.com/muffinrecipe.html I know there is a concern over the eggs staying long term in the batter but if you bake all of them, they do freeze well too.
I make an Almond Poppy Seed Muffin. They are really easy. I just use a white or yellow cake mix (I prefer white) add a small box of vanilla pudding mix and then prepare as directed on box. Add poppy seeds and almond extract to taste (I like lots of both). Bake as directed on box. These disappear almost as fast as I can bake them. I'm gonna try using lemon cake mix and pudding next. I will omit the almond extract probably.
Here is my big batch muffin recipe:
Raisin Bran Muffins
In a large bowl combine:
5 cups sifted flour
2 tsp salt
5 tsp baking soda
2 tsp cinnamon or more to taste (I use a full tablespoon)
2 ¾ cups sugar
1 15 oz package Post Raisin Bran Cereal
Mix well with:
1 quart buttermilk or yogurt
4 beaten eggs
1 cup cooking oil
Grated rind of 3 oranges (3 tablespoons)
1 cup chopped nuts
Refrigerate in large container with tight lid. Keeps up to 6 weeks. Whenver you want fresh muffins, you bake as many as you need.
To Bake: put dough in greased muffin tins, sprinkle with cinnamon and sugar, bake at 350 degrees for 20 minutes or until done – in my oven I bake for 21 minutes.
This came from a book entitled: “A Fatal Vineyard Season” by Philip A. Craig
Thanks Ladies pls.keep them coming I'm am Bless to have all of you
I love these:
Sunshine Orange Muffins
1/2 cup orange juice
1/4 cup oil
1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup raisins or dried cranberries(optional)
1/2 cup chopped nuts (optional)
Cut orange into 8 pieces. Put cut-up orange (that’s right – the whole orange), orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, baking soda and salt. Blend. Add raisins and nuts. Blend just until mixed. Pour mixture into muffin tins and bake at 375 deg.F (190 deg.C) for 15-20 minutes. Makes 16 medium muffins.