Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: lkadlec Newsgroups: rec.food.recipes Subject: Muffins (5) Collection Followup-To: rec.food.cooking Date: 14 Jan 2000 04:28:10 -0700 Organization: Charleston.Net Lines: 158 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3878FC73.FAC2F027@charleston.net> Reply-To: lkadlec@charleston.net NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38861 Pineapple Cream Muffins Morning Glory Muffins Banana White Chocolate Muffins Lemon Grove Walnut Muffins Pumpkin Muffins Sweet Potato Muffins "These are wonderful muffins that kids and adults alike will gobble up," writes Judy Bertram. "If there are leftovers, refrigerate them in a covered container and serve them cold - they're even better!" Makes 15 muffins. Pineapple Cream Muffins 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3 1/2 ounces instant vanilla pudding 2/3 cups brown sugar 1 egg, beaten 1 cup sour cream (regular or low-fat) 1 8-ounce can crushed pineapple, with juice 1/2 cup oil Preheat oven to 425 degrees. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick. Bake for 15 minutes. Morning Glory Muffins 2 cups flour 2 teaspoons baking soda 1 Granny Smith apple, grated 1/2 cup walnuts 1 cup oil 1 cup sugar 2 teaspoons cinnamon 2 cups grated carrots 3 eggs 1 tablespoon vanilla Sift dry ingredients. Beat eggs, vanilla and oil, and add dry ingredients. Spray muffin tins with vegetable oil spray. Bake in pre-heated 350 oven for 25 minutes. These are a wonderful, moist muffin, and are a traditional Cape Cod one. Banana White Chocolate Muffins 1 egg 1/4 cup vegetable oil 4 bananas, pureed 1/2 cup milk 2 cups all-purpose flour 1/4 cup sugar 2 tablespoons baking powder 1/3 cup grated white chocolate 1/3 cup ground pecans Preheat oven to 400 degrees, F. In a bowl, blend the egg, oil, banana, and milk. In a separate bowl, mix together the flour, sugar, baking powder, white chocolate, and pecans. Make a well in center of the dry ingredients, and pour in the milk mixture. Stir until moistened (do not overmix). Fill 16 greased muffin cups 3/4 full. Bake 15-20 minutes until tops are golden brown. TIP: Put a few tablespoons of water in any unused muffin cups to protect the pan and keep the rest of the muffins moist. Yield: 16 muffins. Lemon Grove Walnut Muffins 1 cup sugar 1/2 cup (1 stick) softened sweet butter 2 eggs 1 cup unflavored yogurt 2 teaspoons grated lemon peel 1 teaspoon baking soda 1 1/2 cups coarsely chopped walnuts 2 cups flour Cream sugar and butter; add eggs one at a time, then yogurt, lemon peel, walnuts and baking soda. Add flour gradually, mixing until well blended. Spoon into greased or paper lined muffin tins. Bake at 375 for 18 to 20 minutes. Makes 12 large muffins. Pumpkin Muffins 1/2 cup butter, softened 1 cup sugar 1 1/4 cup canned pumpkin 2 eggs 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 cup milk 1/2 cup chopped walnuts 1/2 cup raisins Topping - mix together: 1/4 cup sugar 1/4 teaspoon cinnamon Cream together butter, sugar and pumpkin until smooth. Add eggs and blend well. Mix dry ingredients together. Add dry flour mixture alternately with milk to the egg mixture. Add gently the nuts and raisins. It is important not to overmix. Butter or Pam spray miniature muffin tins and fill with mixture to the top. Sprinkle the cinnamon/sugar mixture on top. Bake in preheated 375 oven for 25 minutes. Yields 48 miniature muffins. Sweet Potato Muffins 1 1/4 cup uncooked oats 1 cup flour 1/3 cup chopped walnuts 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp nutmeg 1/2 tsp cloves 1 tsp cinnamon 1/2 tsp salt 1 cup mashed sweet potato or canned pumpkin 3/4 cup brown sugar 1/2 cup oil 1/4 cup milk 1 egg 1 tsp vanilla Topping: 1/4 cup oats 1/4 cup flour 1/4 cup brown sugar 3 tbs chopped pecans or walnuts 1 tsp cinnamon 1/4 cup butter Combine dry ingredients, add moist ingredients. Stir until just moistened; do not overmix. Fill greased or paper-lined muffin tins 2/3 full. Sprinkle with topping. Bake at 400 degrees 15-20 minutes. Makes 18-20 medium muffins These recipes came from the www.bbonline.com website: (Bed and Breakfast Website) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.