Category: Muffins

Ingredients:

1 cup chopped dried apricots
1 cup boiling water
1, cup sugar
1⁄2 cup butter or margarine
softened
l (8-oz.) cup sour cream
2 cups aJl-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. grated onmgc peel
1/2 cup chopped nuts

Instructions:

Soak apricots in water for 5 minutes. In large bowl, cream sugar and butter until fluffy. Add sourcream mix well. Combine dry ingredients; stir intocreamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill grea or paper-lined muffin cups 3;_. full. Bake at 400° for 18-20 minutes or until muffins test done. Cool IO minutes before removing to a wire rack. Yields about I dozen.

Notes:

What a treat because this was a recipe we got shortly after buying our lake house. Not only is it a great muffin, but the memories it invokes are great also. If I ever open a Bed and Breakfast, this will be a staple on the menu.

Servings Yield:

Yields about I dozen

Ingredients:

1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/1 tsp. salt
3 large ripe bananas, mashed
3/” cup sug. u
1 egg lightly beaten
1/3 cup butter or margarine melted
Topping:
1/3 cup packed brown sugar
1 Tbsp. all-purpose flour
1/Mtsp. ground cinnamon
1 Tbsp. butter or margarine

Instructions:

In large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter, mi” well. Stir into dry ingredients ju t until moi tened.. Fill greased or paper muffin cups 2/3 full. Bake at 350° for 15-20 minutes or until muffins test done. Yidds 1 dozen.

Notes:

Servings Yield:

Ingredients:

1/2 cups all-purpose flour
1 cup sugar
11.&i up cocoa
1 tsp. baking soda
1 tsp. salt
1 cup water
1/2 cup vegetable oil
1 Tbsp. vinegar
1 tsp,. anilla extract
1 (S. Oz.) package cream cheese, softened
1/21 cup sugar I e
1/s tsp. salt
1 (6-uL) package semi S”‘l”tl
chocolat ! mo ls
(continue

Instructions:

Combine first 5 ingredients, mixing well. Stir ‘in water, oil, vinegar, and vanilla. Spoon batter into paper lined muffin pans, filling 2/3 full. Combine cream cheese and 1/3 c. sugar, creaming until light and fluffy. Add egg and salt” beating well; stir in chocolate morsels. Spoon I heaping t. cream cheese mixture into center of each cupcake. Bake at 350° for 30-35 minutes. Cool in pans 10 minutes; remove to wire rack to complete cooling. Yields 2 dozen muffins.

Notes:

I have several very special grandsons that love chocolate (and one that does not) but this recipe is one that compliments that taste and is easy to prepare.

Servings Yield:

Yields 2 dozen muffins

Ingredients:

2 cups all-purpose flour
1/3 cup plus
2 T. sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup fresh or frozen
blueberries, tha” ed
1 egg
1 cup milk
1/2 cup butter or margarine melted

Instructions:

Combine first 4 ingredients. Add blueberries. In another bowl, beat eggand milk; stir in butter. Stir intodry ingredients just until moistened. Fill glieased or paper-lined muffin cups 2/3 full. Bake at 400° for 20-25 minutes or until muffins test done. Yields I dozen.

Notes:

I have baked these muffins more often than any other. They were a favorite at the Deli and now at home, and they aren’t relegated just to breakfast. We enjoy them for supper and for snacks.

Servings Yield:

Yields I dozen

Ingredients:

1 (8-1/2-oz.) package corn
1 (10-oz.) package frozen
chopped broccoli, thawed
1 (4-oz.) cup shredded Cheddar cheese
small chopped onion
large egg. s
1/2 cup butter or margarine melted

Instructions:

muffin mix Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and butter, blending well; add to broccoli mixture, stirring just until dry ingredit!nts are moistened. Spoon into lightly greased mini muffin pans, filling 3/4i full. Bake at 315° for 15-20 minutes or until golden. Let stand 2-3 minutes before remo ‘ing from pans. Makes 2 dozen mini muffins.

Notes:

Tbsp. can also be prepared in the killet I have added a can of cream style corn and a link of finely chopped smoked sausage to make a meaJ in a skillet. All you need to do is add a green salad for a hearty and delicious meal.

Servings Yield:

Makes 2 dozen mini muffins

Ingredients:

l ‘h cups all-purpose flour
3/4 cup su ar
1 tsp. baking soda
1/2 tsp. salt
l l up lemon or, anilla yoKurt
l rgg
1/2, cup butter or mari: arine mtlted
l to
2 Tbsp. gr. ited ltmon pttl
1 Tbsp. kmon juil”e; cup Oaki-d lU”OOUt
Topping:
1/3 cup lemon juice
1/2 cup sugar
1/2 cup flaked coconut, to asted

Instructions:

In large bowl, combine tlour, sugar, baling po, Hkr, baling soda. and salt. ln another bo” I, beat th yogurt, egg. butter, lemon el and lemon juice until smooch tir inlo dry ingredknts ju t until moisten d. Fold in coconut. Fill greased muffin cups 2/3 full. Bake at 400° for 18-22 minutes or until golden. Cool for 5 minutes before removing from pan to a wire rack. In saucepan, for topping below, combine the lemon juice and sugar, cook and stir until sugar is dis-solved. Stir in coconut. Using a toothpick, poke 6-8 boles in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temp. Yields I dozen.

Notes:

These have a cake like texture with a sweet coconut and mouth watering lemon zing. These muffins are incredible.

Servings Yield:

Serve warm or cool to room temp

Ingredients:

2 c. buttermilk
111tsp. soda
2 c. self-rising flour
2 eggs, beaten

Instructions:

Combine buttermilk and soda; add flour, stirring until smooth. Blend in eggs. Pour batter into weJJ-greased muffin tins. Bake at 425° about 40 minutes (muffins wilJ be very brown when done). Yield: 1 1/2 dozen.

Notes:

Also great for breakfast or brunch. These are great with home-made preserves!

Servings Yield:

Yield: 1 1/2 dozen

Ingredients:

2 cups all-purpose flour
3/_, cup sugar
1/2 tsp. baking powder
J tsp. ground cinnamon
1⁄2tsp. salt
1 cup milk
2 Thsp. instant coffee granules
1/2 cup butter or margarine melted
1 egg beaten
1 tsp. vanilla extract
3/4 cup miniature semi-sweet chocolate chips

Instructions:

In food processor or blender, combine the Espresso Spread ingredients listed below; cover and process until well blended. Cover and refrigerate until serving. In bowl, combine first 5 ingredients. In another bowl, stir milk and coffee until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. FiH greased or paper-lined muffin cups 2/3 full. Bake al 375° for 17-20 minutes or until le l done. Cool for 5 minutes before removing from pans to wire racks. Serve with Espres Spread. Yields about 14 muffins. (1 cup spread).

Notes:

Servings Yield:

Serve with Espres Spread

Ingredients:

1/2 cup chopped onion
1 Tbsp. butter or margarine
meltt.-d
1/2 cups biscuit mix
1 cup shn’Clded sharp
American cheese, dh-ided
1 egg be-. lten
1/! cup milk
1 Tbsp. sesame seeds to asted
1 Tbsp. butter or margarine melted

Instructions:

Saute onion in I T. butter till tender. Combine onion. biscuit m and 1/2 c. cheese in bowl. Combine egg and milk; add to biscuit mixture. stirring ju t until moistened. Spoon into lightly greased muffin pans until:?/3 full. Sprinkle with remaining 1/2 c. chet!se and sesam seals; drizzle with I T. butter. Bake at 400° for 15 minutes or until golden. Yields l dozen.

Notes:

Servings Yield:

Yields l dozen

Ingredients:

13/4acups all-purpose flour
1/! l’UP plus
1 T. sugar
1/! tsp. baking po,, dcr
1/! tsp. baking soda ‘I. atsp. salt
1/! cup butter or maf’ arine
cold
1 e
1⁄4 cup sour cream
1 tsp. almond extract

Instructions:

In a bowl, combin fi t 6 ingreJients. Cut in butter until mixture re mbl s coaTM! crumbs. B at the egg, sour cream and eAtr. ict until smooth tir into dry ing1 Ji nts ju t until moi!-otendl (batter ill be thick). For topping, combine flour and sugar in a small bowl; cu t in butter until crumbly. Stir in almonds; set aside. For fillingt in mixing bowl, beat cream cheese, eggt sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yields 7 jumbo muffins or 14 regular muffins. (lf using regular siz. e muffin cups, bake for 20-25 minutes) 1 package 8 oz. cream cheese, 1/2 tsp. vanilla extract 3/4acup cherry preserves, warmed

Notes:

Feel free to experiment with fillings in muffins. These fancy muffins are almost like a pastry with a creamy c. enter and a nutty streusel topping.

Servings Yield:

serves evenly between muffin cups; swirl gently