Author: admin

Ingredients:

3 c. flour, all-purpose
2-1/2. c. sugar
1 T.+
1 tsp. pumpkin pie spice
1-1/2 tsp. baking soda
‘h tsp. salt
I (15-oz.) pureed pumpkin
3 large eggs
1/2 cup vegetable oil
small apples, peeled, cored, finely chopped

Instructions:

Preheat oven to 350°. Grease or use paper cups to line muffin pans.

Notes:

Servings Yield:

Ingredients:

3 cups all-purpose flour
1/2 cup sugar
3 tsp. baking po’”‘der
1/4 tsp. sa’lt
1⁄2 tsp. ground nutmeg
1 egg
13/4 cups egi, inog
1/1 cup vegetable on
1/1 cup golden raisins
1/4 cup chopped pecans

Instructions:

Combine first 5 ingredients. Jn another bowl, combine the egg, eggnog and oil; stir into dry ingredients until moi tened. Fold in rai ins and pecans. Fill muffin cups 2/3 full. Bake at 350° for 20-25 minutes. Cool for 5 minutes. Remove to wire racks.

Notes:

Servings Yield:

Ingredients:

2 cups self-rising flou
1⁄2 tsp. baking soda
1 cup milk
1/4 cup mayonnaise
112cup finely chopped fu. lly
cooked ham
112cup shredded cheddar
cheese

Instructions:

Combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill muffin cups 2/3 full. Bake at 425° for 16-18 minutes. Yields about l dozen. *As a substitute for each cup of self-rising flour, place l 1⁄2 t. baking powder and 1/2 t. salt in a measuring cup. Add enough all-purpose flour to equal 1 cup

Notes:

These hearty, savory biscuit-like muffins are delicious at break-fast or accompanying a hearty bowl of soup.

Servings Yield:

Yields about l dozen

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
3 Tbsp. baking cocoa
3 tsp. baking powder
1 tsp. salt
1 cup milk
1 egg
1/3 cup vegetable oil
1/2 cups flaked coconut, divided
1/2 cup sweetened condensed
milk
1/2 tsp. almond extract

Instructions:

Combine first 5 ingredients. Combine milk, egg and oil; mix elL Stir into dry ingredients just until moistened. Spoon 2 T. into 12 greased muffin cups. Combine I c. coconut, condensed milk and extract; place 2 t. in center of each cup (do not spread). Top with remaining baner. sprinkle with remaining coconuL Bake at 400° for 20– minutes. Remove to wire r. ick. Yields I dozen.

Notes:

If you love chocolate. you will definitely love these muffins. Serve these to your chocolate loving friends and family and ju t Ji en to the compliments and r. ive reactions you will get. Use these “ith confidence for brunch, breakfast, or snacks.

Servings Yield:

Yields I dozen

Ingredients:

cups all-purpose flour
1 Tbsp. sugar
I Thsp. baking powder
1⁄2tsp. salt
1/2 to
1 tsp. coarsely ground pepper
l (4-oz.) cup shredded sharp Cheddar cheese
1’h cups milk
large egg
Tbsp.,: egetable oil
butter or appJe butter (see recipe in Sauces section).

Instructions:

Stir together first 6 ingredients in large bowl; make a well in center of mixture. Stir together milk, egg. and vegetable oil until blended. Add to dry ingredients, stining just until moistened. Spoon batter into greased muffin pans. filling 1/3 full. Bake at 400° for 18-20 minutes or until brown. Cool muffins in pans 2 minutes; remove from pans, and serve. Yields 1 dozen.

Notes:

Serve these spicy muffins warm or at room temperature with

Servings Yield:

Yields 1 dozen

Ingredients:

1 cup butter or margarine sofitened
2 cups sugar
2 eggs
1 tsp,., aniUa e-xtract
2 cups applesauce
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1 cup chopped walnuts
optional
Cinnamon-sugar, optional

Instructions:

Cream butter and sugar. Add eggs and vanilla; mix well. Stir in apple-sauce. Combine flour, baking soda and spices; stir intocreamed mixture. Fold in nuts. Fill greased or paper-lined muffin cups 3⁄4 full. Bake at 350° for 25 minutes or until they test done. Sprinkle with cinnamon-sugar. Yields 2 dozen.

Notes:

Servings Yield:

Yields 2 dozen

Ingredients:

2 cups all-purpose biscuit
1/3 cup sug r
2 Tbsp. vegetable oil
1 egg slightly beaten
1 cup Hershey’s Cinnamon Chips
2/3 cup milk

Instructions:

baking mix Heat oven to 400°. Grease or paper lined 12 muffin cups. Combine baking mix, sugar, oil. egg, cinnamon chips and milk in medium bowl just until moistened. Spoon batter evenly into prepared muffin cups. Bake 15-18 minutes or until muffin tops are brown. Cool lightly remove from pan. Serve warm with butter. Makes 12 muffing.

Notes:

Since new cinnamon chips came out there have been a lot of recipes that include their use. Tbsp. is one that you will enjoy making and serving to your family.

Servings Yield:

Serve warm with butter

Ingredients:

1/2 cups all-purpose flour
1/2 cup sugar
3 tsp. baking powder
1/3 cup butter or margarine
cold
1 egg
1 cup milk
16 cream-filled chocolate sandwich cookies, coarsely chopped
Topping
3 Tbsp. all-purpose flour
3 Tbsp. sugar
2 Tbsp. butter or margarine cold
1 cup vanilla chips
1 Tbsp. shortening

Instructions:

Combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups 2/3 fu11. For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sp. rinkle about 1 T. over each muffin. Bake at 400° for 16-18 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. S chocolate cream filled cookies, finely crushed Combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about I tablespoon over each muffin. Bake, cool, then drizzle. In heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

Notes:

Tbsp. is a great way to make a new and different muffin. The crushed cookies in the batter adds a double treat for the chocolate lover. Its like eating muffins and cookies at the same time. They are great.

Servings Yield: