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Baked Goods / Muffins |
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| Recipe | Rating |
| Spiced Carrot Muffins
juice. Add the carrot and the raisin or sultanas to the orange juice mixture. Pour the orange juice mixture into the bowl of flour and mix together quickly and roughly, using a fork -don't over work the mixture. Spoon the mixture into the paper cases or muffing tins to 3/4 fill them, then put a tsp of the sugary topping on each. Bake for about 15 minutes or until risen and firm and a skewer inserted into the centre comes out clean. If you've baked them straight into the tin without paper cases, leave the muffings until they're cool before you take them out. ----- ---------- |
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| Spiced Apple Muffins
In another small mixing bowl or cup, combine the sugar and cinnamon topping for the muffins and set aside. Drop muffin batter by tablespoonfuls into the prepared muffin tin, filling each well about two-thirds full. Sprinkle each muffin with the cinnamon-sugar topping and bake for 15 to 18 minutes, or until golden. Let the muffins cool in the tin for 5 to 10 minutes before removing them to a wire rack to complete cooling. Store in an airtight container, or wrap individual muffins in plastic wrap. May store refrigerated for up to a week, and may freeze for a month. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Spiced Apple Muffin Cake with Pecan Streusel Topping
and cold water, and press the mix loosely together. It will still be quite lumpy. 6 Spoon the topping on the cake surface and bake on the centre shelf of the oven for 1 1/4 hours, until springy in the centre. Cool the cake in the tin for 30 minutes before removing the sides. 7 Slide a palette knife under the base and cool the cake on a wire rack. Serve as fresh as possible on its own or warm as a dessert with whipped cream, creme fraiche or vanilla ice cream. Per serving: 96 Calories (kcal); 10g Total Fat; (93% calories from fat); 1g Protein; 1g Carbohydrate; 28mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Sour Cream Muffins
Spoon the batter into the muffin tins, equally distributing the batter to each well. Bake for 15 to 20 minutes until the muffins are golden brown. Remove the muffin tins to a wire rack and let cool for about 5 minutes. Invert tins and completely cool muffins. Store in an airtight container for up to 3 days. Kitchen Staff Tip: If you enjoy a bit of fresh fruit in your muffins, simply fold about one cup of fresh or frozen blueberries, raspberries, or strawberries into the batter just before filling the muffin tins, and bake as directed. You're not adding a lot of extra calories when you use fresh fruit, so prepare a batch today, and enjoy! Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Sour Cream Bran Muffins
preheated 400F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool. Makes 12 muffins. Gourmet October 1991 ----- ---------- |
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| Sour Cream And Herb Muffins
Makes 12 muffins. Bon Appetit October 1999 Per serving: 599 Calories (kcal); 50g Total Fat; (74% calories from fat); 21g Protein; 18g Carbohydrate; 408mg Cholesterol; 4668mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates ----- ---------- |
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| Refrigerator Bran Muffins
just scoop and use. Source: TPA Trib, 8/17/95 From: Date: Posted to MM-Recipes Digest V4 #10 by THEHOGUES@t-online.de (John Hogue) on Mar 23, 1999 ----- ---------- |
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| Red Pepper Corn Muffins
it was cooked in!) 5.Spoon the batter into the prepared muffin cups, filling them until just even with the top surface of the pan. 6.Bake for 15 to 20 minutes, or until a knife inserted into the center comes out clean and the tops are beginning to brown. Cool in the pan for about 10 minutes before removing. www.molliekatzen.com 3/99 Recipe by: Adapted from "Still Life with Menu" ----- ---------- |
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| Raspberry Wholemeal Muffins
Serve muffins hot or cold, on their own or spread with St Ivel Mono. Note:- The raspberries must be frozen when added to muffin mixture, to prevent them becoming too soft when cooked. Variation: Add 100g (4oz) firm blueberries in place of raspberries. Add 50g (2oz) raisins and finely grated rind of 1 orange, in place of raspberries. Add 5-10ml (1-2tsp) mixed spice to flour, for added flavour. ----- ---------- |
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| Raspberry Muffins With Philly Cream Cheese Frosting
FROSTING: Makes 1 cup (sufficient to cover one cake or 12 muffins) 1. Beat butter for 1 minute until light and creamy. Add Philly Cream Cheese and beat a further 3 minutes or until smooth. 2. Add Splenda and lemon juice, mix for 30 seconds. Do not over-mix or frosting will become very runny in texture. Recipe by: Super Food Ideas (Aussie Magazine) ----- ---------- |
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| Raspberry Corn Muffins
cool completely. The muffins may be made 1 day in advance and kept in an airtight container. Makes 12 muffins. Gourmet May 1993 ----- ---------- |
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| Raspberry And White Chocolate Muffins
Makes 12 muffins. Per serving: 983 Calories (kcal); 83g Total Fat; (73% calories from fat); 15g Protein; 54g Carbohydrate; 405mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 16 Fat; 2 1/2 Other Carbohydrates ----- ---------- |
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| Radish Sandwiches on Zucchini Basil Muffins
Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 52 Calories (kcal); 3g Total Fat; (48% calories from fat); 1g Protein; 6g Carbohydrate; 12mg Cholesterol; 119mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton ----- ---------- |
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| Quick Oat Bran And Banana Muffins
at room temperature. Makes 12 muffins. Bon Appetit January 1991 ----- ---------- |
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| Quick Muffins
NETWORK - (Show # EE-046 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Pumpkin-Apple Muffins
Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature. Makes 18. Bon Appetit December 1991 ----- ---------- |
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| Pumpkin Cranberry Muffins
a knife inserted in the center of a muffin comes out clean. Yield: 12 muffins CHEF DU JOUR WYNELLE STEIN SHOW# DJ9511 Copyright, 1997, Vegetable Kingdom, Inc., Moosewood Restaurant Book of Desserts, Clarkson N. Potter, Inc., All rights reserved.Topping Busted and entered for you by: Bill Webster ----- ---------- |
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| Pumpkin Bran Muffins
brown and springy to the touch and a knife or toothpick inserted in the center of a muffin tests clean, about 30 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze. Per serving (1 muffin), calories 229, protein 64g, carbohydrate 56g, fat 0g, cholesterol 0.551 mg, sodium 292 mg . 5% calories from fat. Outstanding source of vitamin a. Very good source of calcium and iron. Good source of vitamins B2, B3. Recipe by: The Essential Vegetarian, by Diana Shaw, page 73 Posted to fatfree digest by Kathleen |
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| Pumpkin Bran Muffins
259 mg sod, 3.5 g fiber Notes: Original recipe used 2 large egg whites & skim milk. Recipe by: Light Muffins by Beatrice Ojakangas Posted to EAT-LF Digest by JusNeedlin@aol.com on May 11, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Pumpkin And Corn Mini Muffins
Sprinkle with a little paprika if desired. Bake in the pre-heated oven for 12-15 minutes or until the muffins are golden brown. Cool on a rack. When cold, split almost in half lengthwise and spread the cut surface with a little cream cheese. Tuck a small roll of ham into each muffin and garnish with a small sprig of dill or parsley. NOTES : Makes about 36 ----- ---------- |
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| Publick House Pumpkin Muffins
Points With nuts: 238.9 cals, 8.6g fat(31.4%CFF), 1.5g fiber= 5 WW Points Posted to elf 5/14/99 by JaneStarr@home.com in CT Recipe by: Publick House, Rte 131, Sturbridge, Mass. Posted to EAT-LF Digest by "Jane" |
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| Pineapple Oat Bran Muffins
toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 mins before removing the muffins. Serve warm or at room temperature. Enjoy, these are good and healthy. Posted to fatfree digest by "anglstar" |
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| Pineapple And Coconut Muffins
Makes 12 muffins. Per serving: 1155 Calories (kcal); 80g Total Fat; (60% calories from fat); 14g Protein; 102g Carbohydrate; 196mg Cholesterol; 342mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 15 Fat; 4 1/2 Other Carbohydrates ----- ---------- |
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| Phlax Berry Muffinx
temperature to 400 F and bake for about 20 minutes, or until the tops of the muffins spring back when pressed lightly. Yield is about 12 muffins. Recipe by: http://www.heintzmanfarms.com/mbflax4.htm ----- ---------- |
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| Peeka - Boo Barbecue Muffins (Dinner)
NOTES : I origonally used a recipe from Taste of Homeand made my own rendition. I make double batches of these! Recipe by: Dia Posted to MasterCook Digest by "Brian and Claudia Nagel" |
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| Pecan Anadama Muffins
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean. Makes 12 muffins. Gourmet November 1994 ----- ---------- |
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| Pear And Muesli Whole Meal Muffins
extra muesli and sugar and sprinkle some of the mixture over each muffin. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to a rack and cool. Per serving: 963 Calories (kcal); 41g Total Fat; (36% calories from fat); 31g Protein; 129g Carbohydrate; 374mg Cholesterol; 2779mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates ----- ---------- |
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| Peachy Muffins
Yield: 18-20 muffins, approximately 120 calories each. Source: The Indiana Bed & Breakfast Association Cookbook, Publick House/formatted for MM by B.A. Cleaver. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999 ----- ---------- |
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| Paula's Chocolate Muffins
pan, fill paper muffin cups half full. Microwave 2 to 2 1/2 minutes, turning the pan every 45 seconds. ----- ---------- |
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| Outrageous Muffins - Bob's Red Mill Natural Foods
oven for 25 minutes. Makes 12 muffins. Recipe by: Bob's Red MIll Natural Foods Posted to EAT-LF Digest by KSBAUM@aol.com on Sep 14, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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