Category: Muffins

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.

Ingredients:

1 (10-oz.) package frozen sliced strawberries, thawed and undrained
2 cups all-purpose flour
2/l cu: p sugar
1/2 Tbsp. baking powder
3/4atsp. salt
2/3 cup milk
2 large eggs
1/2Jcup vegetable oil Strawberry Butter

Instructions:

Reserve 2 T. sliced strawberries for Strawberry Butter. Stir together flour and next 3 ingredients in large bowl make a well in center of mixture. Stir together remaining strawberries, milk, eggs, and oil until blended; add to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, fiHing 2/3 full. Bake at 375° for 20 minutes. Remove from pans immediately, and serve with Strawberry Butter. Yields 14 muffins.

Ingredients:

1 lb. hulk pork sausage
1 cup flour
1 cup self-rising cornmeal
l (2-oz.) jar chopped pimiento, drained
1 (8-oL) l-arton French onion
dip
11! cup milk

Instructions:

Brown sausage, stirring tocrnmbk; dmin w ll. re rving 2 T. drippings Combine flour, cornmeal, sausage and pimiento; add reSc!rved drip pings, onion dip and milk. Stir until ju t moistened. Fill grea d muffi cups 2/3 full. Bake ut 425° for 20-25 minutes. Yields I dozen.

Ingredients:

1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup finely chopped onion
1/2 cup butter or margarine
melted
1/2cups chopped walnuts

Instructions:

fn bowl, combine nour, sugar, baking powder and salt. In another bowl beat the eggs, onion and butter until blended; stir into dry ingredients until moistened. Fold in walnuts. Fill greased or paper-lined miniature muffin cups 3/” full. Bake at 400° for 10-12 minutes or until they test done. Cool for 5 minute before removing from pan to wire racks. Yields 3 dozen mini muffins or I dozen regular muffins. (If using regular-size muffin cups, bake for 20-25 minutes.)

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.

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

Ingredients:

3 Tbsp. butter or margarine I medium sweet (Vidalia) onion, finely chopped
I
1/1 cups all-purpose baking
2 (8-oz.) cups shredded
Cheddar cheese, divided
1/4 cup milk
I large egg
1 cup finely chopped cooked
ham
Poppy seeds (optional

Instructions:

mix Melt butter in skillet over medium high heat; add onion, and saute 3-5 minutes or until tender. Combine baking mix and half of cheese in large bowl; make a well in center of mixture. Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion and ham. Spoon into lightly greased muffin pans, filling 2/3 full. Sprinkle with remaining 1 cup cheese. Sprinkle with poppy seeds, if desired. Bake at 425° for 18 minutes or until golden. Let stand 2-3 minutes before removing rom pans. Makes 12 three inch muffins. Or, substitute mini muffin pans for regular pans and bake at 425° for 14 minutes or until golden. Makes 21⁄2 dozen mini muffins.

Ingredients:

1/2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2, tsp. salt
1/2, tsp. ground nutmeg
1 egg

Instructions:

Combine flour, sugar, baking powder, salt, and nutmeg. Beat in egg just until moistened. Fill muffin cups partway, add jelly to the center, cover with remaining batter, and bake until golden.

Ingredients:

2 cups all-purpose fl. our
213 cup sugar
1 Tbsp. baking powder
1/2- tsp. salt
2 large eggs
1⁄2 cup whole milk
4 Tbsp. unsalted butter, melted, cooled (3/4-stick)
1 Tbsp. grated orange peel
2/3 cup purchased mincemeat from jar
25 minutes. Transfer to racks and cool lightly. Serve warm or at room temperature. Makes
12 muffins.

Instructions:

Preheat oven to 400°. Line twelve 1/3 cup muffin cups with paper liners. Mix first 4 ingredients in large bowl. Whisk eggs, milk, butter and orange peel to blend in medium bowl; Whisk in mincemeat. Add to dry ingredients; stir until just blended. Divide batter among prepared cups.. Bake until muffins are light golden brown and test done, about

Ingredients:

1/2 cup butter (real)
2 cups flour
1 cup sugar, grated zest of
2 oranges
2 eggs
1/2 cup rai ins
1 teaspoon baking sod Juice of
2 oranges
1 cup buttermilk
1 cup sugar. Cream butter and sugar.

Instructions:

Add eggs and beat well. Add buttermilk and soda alternately with flour to mixture. Add orange zest and raisins (optional). Fill well-buttered (or use paper liners) pans and bake 400° for 15 minutes (small ones). Remove imme-diately. In a small bowl, mix orange juice and sugar and warm in microwave until sugar is dissolved. Dip muffin in this mixture. Serve immediately.