Category: Muffins

Ingredients:

2 cups flour
213cup sugar
1 Tbsp. baking powder
1⁄2tsp. salt
1⁄2 tsp. cinnamon
1/2a tsp. nutmeg
3/4acup milk
1/2 cup butter or margarine melted
I large egg beaten
1/2 to
3/4acup chopped fresh peaches

Instructions:

Stir ingredients until mixed. Heat oven to 425°. Bake in muffin tins 20 minutes. Cool for 5 minutes in muffin tins before removing muffins to a wire rack. Yields I dozen.

Notes:

The Wardlaws from Center Point run the Rockin River Inn, and took a class from my husband. I have changed up their recipe some, but it still takes advantage of those big, juicy peaches grown all around Fredericksburg and Stonewall.

Servings Yield:

Yields I dozen

Ingredients:

1/2 cup chopped fresh or frozen cranberries
1/2acup sugar divided
3 cups all-purpose flour
41⁄2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter or mar. garine
2 eggs lightly beaten
1 cup milk
1 cup chopped pecans
1 Tbsp. grated lemon peel

Instructions:

In bow), toss cranberries with If◄ c. sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine eggsand milk; stir intoflour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper lined muffin cups 2/3 full. Bake at 400° for 20-25 minutes or until muffins te t done. Yield about 1 1/2 dozen. (These can be stored in the freezer and reheated when you want them.)

Notes:

These muffins are eac; y to make and store in the freezer for future use. Just reheat them whenever you want a little something extra for breakfast, or have drop in guests. These are great for on the go families, and are also great for the lunch box.

Servings Yield:

Yield about 1 1/2 dozen

Ingredients:

l
1/-, cups sifted all-purpose flour
11? cup sugar
1 tsp. baking powder
11.?tsp. baking soda
1/2 tsp. salt
1/2?cup sour cream
1/2 cup peach presen-es
1 egg
1 tsp. vanilla extrJct
2/3 cup chopped pecans, to asted

Instructions:

Position rack in center of oven and preheat to -W0°. Line 10 muffin cups with muffin papers. Sift first 5 ingredients into large bowl. Whisk sour cream, pre rves, egg and vanilla to blend in medium bowl Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not over mix. Divide batter among muffin cups. Bake untiI they test done, about 20 minutes. Cool 15 minutes before ser. ing.

Notes:

Servings Yield:

Ingredients:

2 cups all-purpost flour
1 Tbsp. baking powder
1 tsp. ground cinnamon; tsp. salt
2 e s
1 cup milk
1/2 cup legetable oil
1/! cup packed brown su ar
1 tsp. vanilla e lr. tct
Topping
‘h cup butter or margarine melted; cup packed brown sugar
cup chopped pecans

Instructions:

In a large bo”l, combine flour, baking powder, cinnamon and salt. ln another bowl, at the eggs, milk. oil, sugar and vanilla until smooth. Stir into dry ingredients ju t until moi tened. Into each greased muffin cup, poem I t. burter, I t. brown sugar and I heaping T. of pecans. Top each with 1/-tcup of baller. Bake uc 350° for 15-30 minutes or until they t st done. lnven pan onto a piece of foil. Let stand for 2 minutes; rt!move p, an. Serve warm. Yidds I dozen.

Notes:

Servings Yield:

Serve warm

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:

2 c. oil, vegetable or canola
6 eggs
4 c. Oour, aU-purpose
1 T. baking powder
3 tsp. baking soda
1 tsp. salt
2-1⁄2 cups sugar
4 tsp. cinnamon
4 carrots, grated
1 cup pecans, chopped
2 apples, peeled, cored &
grated
1 cup raisins
cup coconut
/1 tsp. vanilla

Instructions:

Mix dry ingredients; set aside. Beat oils and eggs. add carrots, pecans, fruit and vanilla. Mix well. Add dry ingredients. Mix, but not too much. Grease muffin tins. fill 2/3 full. Bake at 325°. (preheated oven). Yield:

Notes:

What a great muffin from my very favorite si ter and brOlher in-law, Brad and Sharon, via their country club. Many thanks for a great muffin loved by many!

Servings Yield:

Yield:

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:

1 cup all-purpose flour
1 cup yellow cornmeal;., cup sugar
1 Tbsp. baking powder
1/2, tsp. salt;., to
1/1 tsp. ground red pepper
2 eggs
1 cup milk
1/2, cup butter or margarine melted
1 cup shredded smoked cheddar cheese
Toppings such as sunflower seed, poppy seed, sesame seed, pine nuts, & smoked cheddar cheese

Instructions:

Stir together first 6 ingredients. In another bowl beat togethcr eggs milk, and melted butter. Add to flour mixture. Add the !)hredded cheese andstir until batter is smooth (do not overheat). Spoon batter into muffin cups, almo t full. Top wilh desired toppings. Bake ina 425° oven for 12-15 minutes. Cool in pan for 5 minutes. Remove and sen e warm. Makes 12 muffins.

Notes:

Servings Yield:

Makes 12 muffins

Ingredients:

J3/” cups rai in bran cereal
11;., cups all-purpose flour
3/4 cup sugar
1’I” tsp. baking soda
1 tsp. ground cinnamon
‘I” tsp. salt
1 egg
3/4 cup buttermilk
‘h cup canola oil
3/4 cup finely choppt!d peeled
tart apple
h cup grated carrots
‘/” cup chopped walnuts
APPLE l rcJf
1 fUFFIJ. VS
2 T. huUer
1/2, cup packro brown su ar I T. all-purpose flour
1/1 tsp. ground cinnamon;,. to
1/2 tsp. ground nutmeg
2 cups diced peeled apples
1/2cup finely chopped outs

Instructions:

In bowl, combine first 6 ingredients. In small bowl, beat the egg. buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. FiJI paper lined muffin cups coated ilh nonstick cooking spray,. y., full. Bake at -WO° for 20-23 minutes before removing from pan to wire rack. Serve warm. Yields I dozen. In a saucepan, melt butter. Stir in brown sugar, flour. cinnamon and nutmeg until smooth. Add appks; cook over medium low heat for 10 minutes or until tender, stirring frequently. Remo.-e from heat; stir in nuts. Cool.

Notes:

These fruity muffins are moist, tender, and taste almost like carrot cake. Most muffins keep well, so if you don’t ear all you’ e made, wrap in Saran or foil, and refrigerate or freeze, to ser ‘e atanother meal. Remember to heat them before serving.

Servings Yield:

Serve warm

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