Muffins Recipes,
 

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
Mountain-Moma

Muffins Recipes
 

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.

MONSTER MUFFINS

1 ½ cups flour
2 teas. baking powder
½ teas baking soda
Pinch salt
½ cup butter
¾ cup sugar
2 eggs
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
Clean.

Oven 350 30-40 minutes


VARIATIONS;

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
http://recipes.sparkpeople.com/recip...p?recipe=96221

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.
http://community.tasteofhome.com/com...93.aspx#144393

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

Add:

1 15 oz package Post Raisin Bran Cereal

Mix well with:

1 quart buttermilk or yogurt
4 beaten eggs
1 cup cooking oil

Add:

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

Ingredients:
1 orange
1/2 cup orange juice
1 egg
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)
Instructions:
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.

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.

great topic.......i often bake for church coffee hour---muffins are a good idea..keep the recipies comming ;)

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)

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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.

wow, all good recipes. thanks.