MuffinsMuffins! Muffins

2y ago
80 Views
3 Downloads
2.09 MB
20 Pages
Last View : 4d ago
Last Download : 2m ago
Upload by : Brenna Zink
Transcription

Muffins,Muffins,Muffins!Recipe Book1

Muffins,Muffins,Muffins!Recipe Book

TABLE OF CONTENTSBANANA CRUMB 7LEMON POPPY SEED 8CHOCOLATE CHOCOLATE-CHIP 9CHOCOLATE CHEESECAKE 10PUMPKIN 11COFFEE CAKE 12STREUSEL TOPPED BLUEBERRY 13CHOCOLATE CHIP 14APPLE CINNAMON 15CORN BREAD 16GLOSSARY185

BANANA CRUMB MUFFINSINGREDIENTS:1 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt3 bananas, mashed3/4 cup white sugar1 egg, lightly beaten1/3 cup butter, melted1/3 cup packed brown sugar2 tablespoons all-purposeflour1/8 teaspoon groundcinnamon1 tablespoon butterCooks 12 MuffinsTOTAL TIME: 35 MINPREP TIME: 15 MINCOOK TIME: 20 MINDIRECTIONS:Preheat oven to 375 degrees F. Lightly grease 12 muffin cups,or line with muffin papers.In a large bowl, mix together 1 1/2 cups flour, baking soda,baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixtureinto the flour mixture just until moistened. Spoon batter intoprepared muffin cups.In a small bowl, mix together brown sugar, 2 tablespoonsflour and cinnamon. Cut in 1 tablespoon butter until mixtureresembles coarse cornmeal. Sprinkle topping over muffins.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.NUTRITIONAL INFORMATIONAmount Per ServingCalories: 263Add a 3/4 cup ofchocolate chipsor nuts to thebatter forbananachocolate chipmuffins orbanana nutmuffinsTotal Fat: 8.1gCholesterol: 40mg7

LEMON POPPY SEED MUFFININGREDIENTS:Add glaze on2 cups unbleached all-purposeflourmuffins after they2 teaspoons baking powdercool for a added1/4 teaspoon fine saltsweet treat!1/2 cup unsalted butter, atGlazeroom temperature, plus2 Tbsp freshmore for greasing the panlemon juice1 teaspoon finely grated1 cup confeclemon zesttioner’s sugar2/3 cup granulated sugar,(powdered sugar)plus up to 1 tablespoon forHeat on stovetopping the muffins, ifdesired2 large eggs, at roomtemperature4 teaspoons poppy seeds1/2 cup milkthe tops of theCooks 12 MuffinsCook’s Note:Poppy seeds cango rancid easilyTOTAL TIME: 45 MINPREP TIME: 20 MINCOOK TIME: 25 MINand should bestored in therefrigerator orfreezer.NUTRITIONAL INFORMATIONAmount Per ServingCalories 400Total Fat 2.0 gCholesterol 0.0 mg8DIRECTIONS:Preheat the oven to 375 degrees F. Lightly brush a 12-cupmuffin tin with butter and set aside. Sift the flour, bakingpowder, and salt into a medium bowl and set aside.In a standing mixer fitted with the paddle attachment, orwith an electric hand-held mixer in a large bowl, cream thebutter, zest, and 2/3 cup sugar until light and fluffy, about 2minutes. Scrape down the sides of the bowl with a rubberspatula. Add the eggs, one at a time, beating well after eachaddition. Remove the bowl from the mixer. Stir in the poppyseeds.Fold the flour in 3 parts into the butter mixture, alternatingwith the milk in 2 parts, until just combined. Take care notto overmix the batter. Divide the batter evenly into themuffin tin and sprinkle the tops with sugar. Bake untilgolden brown, about 25 minutes. Cool muffins in the pan ona rack. Serve warm.

CHOCOLATE CHOCOLATE-CHIP MUFFINSINGREDIENTS1 3/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda2 tablespoons best qualitycocoa powder3/4 cup superfine sugar3/4 cup semisweet chocolatechips, plus 1/4 cup forsprinkling1 cup milk1/3 cup plus 2 teaspoonsvegetable oil1 egg1 teaspoon pure vanillaextractCooks 12 MuffinsTOTAL TIME: 35 MINPREP TIME: 15 MINCOOK TIME: 20 MINDIRECTIONSPreheat the oven to 400 degrees F.Put the flour, baking powder, baking soda, cocoa, sugar, and3/4 cup of the chocolate chips into a large bowl. Pour all theliquid ingredients into a measuring jug.Mix the dry and wet ingredients together, remembering thata lumpy batter makes the best muffins. Spoon into theprepared muffin cases.Sprinkle the remaining 1/4 cup chocolate chips on top andthen bake for 20 minutes or until the muffins are dark, risenand springy.NUTRITIONAL INFORMATIONAmount Per ServingCalories: 224Total Fat: 10.3gCholesterol: 32mg9

CHOCOLATE CHEESECAKE MUFFINSINGREDIENTS:4 1/2 ounces cream cheese,softened3 tablespoons sugar1 1/2 cups flour3/4 cup sugar4 1/2 tablespoons cocoapowder3 teaspoons baking powder3/4 teaspoon salt1 1/2 egg, beaten1 1/8 cups milk1/2 cup oilCooks 12 MuffinsTOTAL TIME: 35 MINSPREP TIME: 15 MINSCOOK TIME: 20 MINSNUTRITIONAL INFORMATIONAmount Per ServingCalories 263.8Total Fat 14.6 gCholesterol 41.3 mgDIRECTIONS:Preheat the oven to 375F degrees.In a small bowl, beat cream cheese and 2 tablesoons of sugaruntil light and fluffy. Set aside.In a large bowl, stir together flour, 1/2 cup sugar, cocoa,baking powder and salt.In another bowl combine egg, milk and oil.Combine with all dry ingredients stirring just untilmoistened. batter should be lumpySpoon about 2 tablesoons of batter into each greased muffintray.Drop 1 teaspoon of cream cheese mixture on top and thenmore of the chocolate batter.Bake for 20 minutes.10

PUMPKIN MUFFINSINGREDIENTS:11/2 cups all-purpose flour1 teaspoon baking powder1 cup canned solid-packpumpking from a 15-ozcan1/3 cup vegetable oil2 large eggs1 teaspoon pumpkin-piespice a combo of cinnamon,nutmeg, cloves, ginger, andallspice11/4 cups plus 1 tablespoonsugar1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamonCooks 12 muffinsTOTAL TIME: 45 MINPREP TIME: 15 MINCOOK TIME: 30 MINNUTRITIONAL INFORMATIONAmount Per ServingCalories: 175Total Fat: 0.6gDIRECTIONS:Put oven rack in middle position and preheat oven to 350F.Put liners in muffin cups.Whisk together flour and baking powder in a small bowl.Whisk together pumpkin, oil, eggs, pumpkin-pie spice,11/4 cups sugar, baking soda, and salt in a large bowl untilsmooth, then whisk in flour mixture until just combined.Stir together cinnamon and remaining 1 tablespoon sugar inanother bowl.Divide batter among muffin cups each should be about 3/4full, then spinkle tops with cinnamon-sugar mixture.Bake until puffed and golden brown and a wodden pick orskewer inserted into center of a muffin comes out clean, 25to 30 minutes.Cool in pan on a rack 5 minutes, then transfermuffins from pan to rack and cool to warm or roomtemperature.Cholesterol: 9mg11

COFFEE CAKE MUFFINSINGREDIENTS:2 1/2 tablespoons butter1/2 cups sugar1 small egg1/2 cup cream or milk1/2 teaspoon vanilla1 cup flour1/4 teaspoon salt1 teaspoon baking powder2 teaspoon sugar2 teaspoon brown sugarDIRECTIONS:Preheat oven to 350 degrees.Cream butter and sugar. Add egg, cream or milk, and vanilla.Cooks 12 muffinsTOTAL TIME:30 MINPREP TIME:10 MINCOOK TIME:20 MINIn a measuring cup, mix flour, salt and baking powder. Addto butter-sugar mixture and blend well.Grease 6 muffin tins. Fill each halfway with butter. Sprinklewith mixture of 2 teaspoons of sugar and brown sugar. Topwith more butter. Don’t fill muffin tins to topBake 30 minutes. Let rest 1 minute before unmolding.NUTRITIONAL INFORMATIONAmount Per ServingCalories 229Total Fat 10.3 gCholesterol 24.1 mg12

STREUSEL TOPPED BLUEBERRY MUFFINSINGREDIENTS:2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 1/2 tablespoons all-purposeflour11 /2 cups fresh blueberries1/2 cup butter3/4 cup white sugar2 eggs1 teaspoon vanilla extract1/4 teaspoon lemon zest1/2 cup milk2 tablespoons all-purposeflour5 tablespoons white sugar1/2 teaspoon groundcinnamon2 tablespoons butter, dicedCooks 12 muffinsTOTAL TIME: 45 MINPREP TIME: 20 MINCOOK TIME: 25 MINNUTRITIONAL INFORMATIONAmount Per ServingCalories 266Total Fat 10.9 gDIRECTIONS:Preheat oven to 375 degrees F. Grease 12 muffin cups or linewith paper muffin liners.Combine 2 cups flour, 2 teaspoons baking powder, and 1/2teaspoon salt in medium bowl. In a small bowl, sprinkle 1to 2 tablespoons flour over blueberries, and set aside. Thissimple trick will keep you from having “purple” batter. Ina large bowl, beat 1/2 cup butter with 3/4 cup sugar until lightand fluffy. Beat in eggs, and stir in vanilla and lemon zest.Fold in dry ingredients alternately with milk. Fold inblueberries. Remember, fold gently, don’t stir. Spoon batterinto prepared cups.These muffinsfreeze really well,and re-heat inthe microwavesuccessfully!Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2teaspoon cinnamon in a small bowl. Cut in 2 tablespoonsbutter with fork or pastry blender until mixture resemblescourse crumbs. Sprinkle over batter in muffin cups.Bake in the preheated oven for 20 to 25 minutes, or untila toothpick inserted in center of a muffin comes out clean.Cool in pans on wire rack.Cholesterol 61 mg13

CHOCOLATE CHIP MUFFINSINGREDIENTS:2 cups all-purpose flour1/2 cup white sugar3 teaspoons baking powder1/2 teaspoon salt3/4 cup milk1/3 cup vegetable oil1 egg3/4 cup mini semi-sweetchocolate chips3 tablespoons white sugar2 tablespoons brown sugarCooks 12 muffinsTOTAL TIME: 25 MINSPREP TIME: 5 MINSCOOK TIME:20 MINSDIRECTIONS:Heat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with baking cups.In a medium bowl, combine flour, 1/2 cup sugar, bakingpowder, chocolate chips, and salt; mix well. In a small bowl,combine milk, oil and egg; blend well. Add dry ingredientsall at once; stir just until dry ingredients are moistenedbatter will be lumpy.Fill cups 2/3 full. Sprinkle tops of muffins before baking witha combination of 3 tablespoons sugar and 2 tablespoonbrown sugar.NUTRITIONAL INFORMATIONAmount Per ServingCalories: 249Total Fat: 10.3gCholesterol: 19mg14Bake for 20 to 25 minutes or until toothpick inserted incenter comes out clean. Cool 1 minute before removing frompan. Serve warm.

APPLE CINNAMON MUFFINSINGREDIENTS:1 1/2 cups all-purpose flour3/4 cup white sugar1/2 teaspoon salt2 teaspoons baking powder1 teaspoon ground cinnamon1/3 cup vegetable oil1 egg1/3 cup milk2 apples - peeled, cored andchopped1/2 cup white sugar1/3 cup all-purpose flour1/2 cup butter, cubed1 1/2 teaspoons groundcinnamonCooks 12 muffinsTOTAL TIME:40 MINPREP TIME:20 MINCOOK TIME:25 MINNUTRITIONAL INFORMATIONDIRECTIONS:Preheat oven to 400 degrees F. Grease six muffin cups orline with paper muffin liners.Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powderand 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold inapples. Spoon batter into prepared muffin cups, filling to thetop of the cup.In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour,butter and 1 1/2 teaspoons cinnamon. Mix together with forkand sprinkle over unbaked muffins.Bake in preheated oven for 20 to 25 minutes, until atoothpick inserted into center of a muffin comes out clean.Amount Per ServingCalories: 588Total Fat: 29gCholesterol: 77mg15

CORN BREAD MUFFINSINGREDIENTS:/2 cup butter, softened/3 cup white sugar1/4 cup honey2 eggs1/2 teaspoon salt1 1/2 cups all-purpose flour3/4 cup cornmeal1/2 teaspoon baking powder1/2 cup milk3/4 cup frozen corn kernels,thawed12Cooks 12 muffinsTOTAL TIME:35 MINPREP TIME: 10 MINCOOK TIME: 25 MINNUTRITIONAL INFORMATIONAmount Per ServingCalories: 243Total Fat: 9.2gCholesterol: 56mg16DIRECTIONS:Preheat oven to 400 degrees. Grease or line 12 muffin cups.In a large bowl, cream together butter, sugar, honey, eggsand salt. Mix in flour, cornmeal and baking powder; blendthoroughly. Stir in milk and corn. Pour or spoon batter intoprepared muffin cups.Bake in preheated oven for 20 to 25 minutes, or until atoothpick inserted into center of a muffin comes out clean.

GLOSSARYUS Fluid Volume1 Teaspoon1 Tablespoon1 Fluid Ounce1 Cup1 Fluid Pint18Teaspoon1364896Tablespoon/31216321Fluid /41/2

2 cups flour, baking soda, baking powder and salt. In another bowl, beat together ba-nanas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture

Related Documents:

Breakfast Menu Served per person. (20 Person Minimum)Price Sunrise - Assorted danishes, small muffins, coffee. 4.95 The Traditional - Assorted danishes, small muffins, bagels with cream cheese, and coffee. 6.95 The Executive - Assorted danishes, small muffins, bagels with cream cheese, fresh fruit tray, and coffee. 8.95 The Presidential - An assortment of danishes, small muffins, bagels with

croissants, english muffins display of bananas, apples, and berries. greek and low-fat yogurt low-fat cottage cheese. quaker oatmeal raisins, almonds, walnuts, cranberries, brown sugar. 22. First Class . freshly baked muffins, breakfast pastries croissants, english muffins. butter and preserves fresh seasonal sliced fruit .

How to buy Slimdown Smoothie Mix Go to www.slimdownsmoothie.com for Free Delivery One of the best features of Slimdown Smoothie Mix is that you can also use Slimdown Smoothie Mix to make incredible muffins, snacks and slices. I first started experimenting with muffins, snacks and slices when I was losing my own 20kgs

Assorted Fresh Donuts – 28 Assorted Bagels – 32 Assorted Muffins – 30 Assorted Fresh Baked Danishes – 28 House Made Cinnamon Rolls w/ Fresh Cream Cheese Icing – 48 Assorted Bakery Fresh Scones – 48 Gluten Free Muffins - 40 Spalding’s Donuts – 40** **Not Available Mo

The Quaker Oatmeal Company offers the following recipe for muffins on their website www.quakeroatmeal.com. Blueberry Oat Muffins 1 cup Quaker Oats (quick cooking or old fashioned, uncooked) 1 cup lowfat buttermilk* 2 egg whites ½ teaspoon grated lemon peel 1 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder ½ teaspoon baking soda

to Include Danishes, Breads and Muffins Quaker Oatmeal served with Raisins, Brown Sugar and Walnuts Display of Seasonal Tropical Fruit Assorted Fresh Baked Breakfast Bakeries to Include Danishes, Breads and Muffins Assorted Bagels with Cream Cheese Assorted Mini Parfaits .

Orange, apple and cranberry juices, fresh fruit and berry display, yogurt, assorted cereals, freshly baked muffins, fruit Danish and bagels, butter, fruit preserves, honey and cream cheese, coffee, decaffeinated coffee, and assorted hot teas

the accounting profession - have come to be known as 'creative accounting'. (1988: 7-8) Terry Smith reports on his experience as an investment analyst: We felt that much of the apparent growth in profits which had occurred in the 1980s was the result of accounting sleight of band rather than genuine economic growth, and we set