Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
muffins Recipes
(Chronologically Listed)
Strawberry-Orange Muffins
Combine strawberries, butter, orange rind & eggs in a blender.
Process just until blended.
Combine flour, 1 1/4 cups sugar, baking powder & salt.
Add strawberry mixture & stir just until moist.
Spoon batter into 12 greased muffin cups.
Sprinkle tops with 2 tsp of sugar.
Bake at 400f for 20 minutes or until muffins spring back when lightly touched in center.
Remove from pans immediately.
Per muffin: 184 cal, 4 grams fat 20%, 45 mg chol, 179mg sod, 34.8 grams carb.
Notes: cinnamon sugar or vanilla sugar would be a nice topping for the muffins.
Strawberry Yoghurt Muffins
Preheat oven to 350of, prepare pans.
Blend the margarine & sugar & beat in the eggs & yoghurt & milk.
Fold in the chopped strawberries, lemon juice & rind & very carefully fold in the flour to avoid squashing the fruit.
Spoon into muffin cases and bake for about 20 mins, longer if frozen fruit is used.
Raspberries, blackberries, blackcurrants, elderberries or blueberries.
Adapted and tested by anja: extremely good! one of my favourites.
Tried it with strawberries and blackberries - both work well.
Leave out the lemon if digest #162.
Strawberry Streusel Muffins
Streusel: cream together butter and brown sugar until smooth.
Add cinnamon and salt; mix until blended.
Add flour and mix with fingertips or pastry blender just until crumbly.
Streusel can be made in advance and refrigerated up to a week.
Preheat oven to 375~.
Grease or line muffin tins with paper cups.
Cream together butter and sugar until light and smooth.
Add eggs, vanilla, and milk.
Lightly beat until smooth.
In another bowl, combine flour, baking powder and salt.
Add to liquid ingredients and stir just until flour disappears.
Gently stir in berries.
Spoon into muffin cups and sprinkle tops with streusel.
Bake about 25 minutes, or until a tester comes out clean.
Strawberry Rhubarb Muffins
Mix together dry ingredients and stir in the egg, oil and milk until just blended; fold in the strawberries and rhubarb.
Divide equal amounts of the batter into 12 lined muffin cups and sprinkle over each with a small amount of sugar.
Top each cup with a strawberry halve.
Bake at 400 degrees for 18 to 20 minutes.
Strawberry Muffins
Preheat oven to 425 degrees.
Line 12 muffin cups with paper cups or spray them with pam.
In a large mixing bowl or in the food processor, combine oat bran, apple fiber, and baking soda.
I just stirred with a spoon stir until thoroughly mixed.
Place in a blender or food processor 1 cup of the strawberries with the sugar and puree until smooth.
Measure the strawberry puree; if it does not measure 1 cup, add enough skim milk to bring it to that level.
Dice remaining strawberries.
In a small mixing bowl combine the strawberry puree and the corn syrup, and stir this into the dry ingredients to combine thoroughly.
Stir in the chopped stawberries.
Beat egg whites until stiff and fold them into the batter.
Spoon the batter into the prepared muffin cups and bake for 20 minutes.
Notes: the batter looked very dry to me and so did the muffins when they came out of the oven, they looked funny too.
But i just ate one and they are delicious and more moist than the muffins i usually make!
Robert e.
Kowalski.
Strawberry Cheesecake Muffins
Grease large muffin tins or line with paper baking cups.
Blend cream cheese and icing sugar until smooth;set aside.
Combine flour, baking powder and salt in large bowl.
Mix egg, milk, brown sugar, melted butter, and almond extract.
Stir liquid mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups.
Top with 1 tablespoons cream cheese mixture and 1 teaspoons jam.
Spoon remaining muffin batter on top.
Bake at 375 degrees fahrenheit 190 c for about 20 minutes, or until light golden.
Cool in pan 5 minutes; remove muffins and cool on rack.
Store in airtight container.
Strawberry And Rhubarb Muffins
Preheat the oven to 400 fahrenheit in a large bowl, combine the flour, sugar, baking powder, salt and orange rind.
In a seperate bowl, beat together the egg, milk and oil.
Stir the wet ingredients into the dry ingredients.
Gently stir in the rhubarb and strawberries.
Do not overmix.
Fill 12 well-greased muffin cups 2/3-full with the batter.
Sprinkle the muffin tops lightly with sugar.
Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Spicy Roasted Red Pepper Corn Muffins
Preheat oven to 425f.
And butter twelve 1/3-cup muffin tins.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cheddar.
In a small bowl whisk together buttermilk, egg, butter, and chilies.
Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers do not overmix.
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Spicy Pumpkin Muffins
Oven temp: 400 makes 12 muffins preheat muffins and grease 12 muffin tins.
Mix bisquick, apricots, sugar, and spices together.
Spicy Green Onion Corn Muffins
Preheat the oven to 400f.
Oil a standard 12-cup muffin tin or two 6-cup tins.
In a large bowl, beat together the buttermilk, brown sugar, sour cream, egg and oil until well blended.
In a medium-sized bowl, stir together the cornmeal, flour, baking powder, baking soda, salt and chili powder.
Gradually add the flour mixture to the buttermilk mixture, stirring until blended.
Fold in the green onion, red onion, cheese and cilantro.
Divide the batter among the muffin cups, filling each one three-fourths full.
Bake for approximately 15 minutes, or until browned and firm to the touch.
Let cool in the pan briefly, then turn out of the pan.
Serve warm.
Makes 12 muffins.
“moist and flavorful.
Serve with chorizo, scrambled eggs and salsa.
” *ref “onions: a country garden cookbook,” by.
Spicy Apricot Oat Muffins
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl.
Stir in oats, apricots, and walnuts.
Combine eggs, milk and oil in small bowl; blend well.
Add all at once to dry ingredients, stirring just enough to moisten.
Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full.
Bake in 350 degree fahrenheit oven 30 minutes or until golden brown.
Serve hot with butter and homemade jam or jelly.
Spicy Apple Raisin Muffins
In a large bowl combine cereal, flour, wheat germ, brown sugar, baking powder, seasonings and apple; set aside.
In a small bowl combine egg whites, apple juice, milk and oil.
Mix well.
Add liquid mixture to dry ingredients; stirring just until moistened.
Line muffin cups with paper baking cups or spray bottoms only with cooking spray; fill 2/3 full.
Bake at 425 fahrenheit for 12 to 15 minutes.
Per muffin: 119 kcal 4.1g fat 0.5g sat fat 29% cff 210mg na 1.8g fiber 3.3g pro/ 4.1g fat/ 18.9g cho.
Spiced Peach Muffins
Preheat oven to 400 degrees fahrenheit.
Grease bottoms of 12 muffin cups or line pans with paper muffin cups.
In a medium bowl, mix flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and mace.
In a small bowl, mix egg, peach yogurt, milk and oil.
Make a well with a spoon in the center of the flour mixture.
Pour egg mixture and chopped dried peaches into the well.
Stir until flour mixture is moistened; the batter should still maintain some lumps in it.
Gently spoon batter into greased muffin pan cups, filling each 2/3 full.
Mix all ingredients for the crunch topping except for the butter; cut in butter or margarine until crumbly.
Sprinkle each muffin with approximately 2 teaspoons Of the topping.
Bake 20-23 minutes or until golden brown.
Remove muffins from the pan and serve warm.
Spiced Brown Bread Muffins
Preheat oven to 350.
Grease muffin cups.
In bowl combine flours, sugar, baking soda and pumpkin pie spice.
Stir in milk just until flour mixture is moistened.
Spoon into muffin cups.
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Spiced Bran Muffins-Daley
Preheat oven to 350 degrees.
Coat a 12-well muffin tin with the cooking spray.
Warm the molasses and honey in a small saucepan over low heat just until it begins to steam.
Remove the pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a large mixing bowl until blended.
Whisk in the molasses-and-honey mixture.
Using a wooden spoon, stir in the bran, flour, baking powder, and spices.
Fold in the walnuts and raisins.
Turn the batter into the prepared muffin tin and bake for 15 to 20 minutes, until a tester inserted into the center of a muffin comes out clean.
Serve warm.
Fat per muffin= 2.1 grams calories per muffin= 123 in the kitchen with rosie by rosie daley.
Spiced Bran Muffins
Preheat oven to 350 degrees.
Coat a 12-well muffin tin with the cooking spray.
Warm the molasses and honey in a small saucepan over low heat just until it begins to steam.
Remove the pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a large mixing bowl until blended.
Whisk in the molasses-and-honey mixture.
Using a wooden spoon, stir in the bran, flour, baking powder, and spices.
Fold in the walnuts and raisins.
Turn the batter into the prepared muffin tin and bake for 15 to 20 minutes, until a tester inserted into the center of a muffin comes out clean.
Serve warm.
Fat per muffin= 2.1 grams calories per muffin= 123 in the kitchen with rosie by rosie daley.
Spice And Peach Muffins
In large mixing bowl, stir together flour, granulated sugar, baking powder, salt and spices.
Set aside.
Drain peaches, reserving liquid.
Place peaches, rice krispies cereal, egg whites and 3/4 cup of the peach liquid in food processor bowl.
Using metal blade, process mixture about 45 seconds or until smooth.
Add to flour mixture stirring only until combined.
Portion evenly into twelve 1/2-inch muffin-pan cups coated with cooking spray.
Bake at 400 degrees fahrenheit about 23 minutes or until golden brown.
Remove from pan and drizzle with mixture of powdered sugar and 2 tablespoons peach liquid or hot water.
Sprinkle with almonds.
Serve warm.
Nutrition low fat 1 muffin: 200 calories; 5 calories fat %daily value: total fat 1% 1g-saturated fat 0% 0g-cholesterol 0% 0mg- sodium 11% 269 mg-total carbohydrates 15% 44g-fiber 5% 1g - sugars 26 grams protein 3g - vitamin a 6% - vitamin cups 8% - calcium 8% ~ iron 8%.
Sparkling Cranberry Muffins
Preheat oven to 400f.
In small bowl combine cranberries and 2 tbsp sugar; set aside.
In large bowl stir together flour, 1/3 cup sugar, baking powder and salt.
Cut in 1/2 cup butter until mixture is crumbly.
Stir in orange juice and egg just until moistened.
Gently stir in cranberry-sugar mixture.
Spoon batter into greased or paper-lined 12-cup muffin pan.
Bake for 20-30 minutes, or until golden brown.
Cool 5 minutes; remove from pan.
Dip top of each muffin in 1/4 cup melted butter, then in 1/4 cup sugar.
Serve warm.
Tip: sparkling cranberry muffins can be baked in mini-loaves.
Divide batter between 2 greased 5 1/2×3-inch mini loaf pans.
Bake for 45-50 minutes or until wooden pick inserted in cetner comes out clean.
Cover loaves with aluminum foil while baking if browning too quickly.
Soy Muffins Or Quickbread
To beaten yolks add brown sugar and orange peel and melted butter.
Add dry ingredients alternately with the milk.
Blend in stiffly beaten whites.
Fold in raisins and nuts.
Place in tins or pan.
Bake 325 for 35 minutes or done note: be sure to sift dry ingredients several times.
Southwestern Biscuit Muffins
Preheat oven to 400.
Grease 12 muffin pans.
In bowl combine flour, sugar and baking powder.
Cut in butter until mixture resembles coarse crumbs.
Stir in milk just until flour mixture is moistened.
Spoon unto muffin cups.
Bake 20 minutes or until golden brown.