Give me your muffins!!

[lorilei]

I am hoping this thread will yield a plethora of delights -- and that someone besides me will be able to use it!

Something hit me as I made a batch of raspberry muffins to bring in to work yesterday. I found myself craving something like a raspberry danish muffin with cream cheese or swirls or something. I have some wonderful BASIC muffin recipes, but nothing very impressive overall.

Any good recipes for out-of-this-world muffins?? They need not be light, but that's nice too.

[lorilei]

Was my request too demanding?

What I really meant was: PULEEZE, help me find muffin recipes.

This is not a stick up. http://www.cookinglight.com/bbs/wink.gif

[MrsReber]

Well, okay, I'll play. I have never tried these recipes, but I found them on the internet and they sound very interesting. By the way, a texas size muffin is twice the size of a regular muffin.

Oatmeal Peanut Muffins
An experiment, made with stuff from the abnormal jar (Looook! Mahstah!), that taste great and have this incredible texture. They're full of all these interesting chewy and crunchy things, as much a conversation piece as a food! Makes 6 Texas muffins, or 18 regular size muffins.

dry: 1-1/2 cups oats
1 cup whole wheat flour
1 cup oat bran
1/3 cup sugar
1 TBL baking powder
1 cup shelled roasted peanuts
1 cup raisins
1/2 cup coconut
3/4 tsp nutmeg

wet: 1 eggs
1-1/2 cups buttermilk

Standard prep: Preheat the oven to 400 degrees. Grease the tins if they're not the non-stick kind. Thoroughly mix the dry ingredients in a large bowl. Thoroughly mix the wet ingredients (I use a fork). Pour the wet into the dry, and mix together until the dry is wet (I use a wooden spoon). Spoon into muffin tins, bake for 30-40 minutes (check 'em after 30; the tops should be nice and brown, and a knife inserted in the middle of a muffin should come out clean).

Blueberry Cheese Muffins
One of my favorite flavors at the UConn dairy bar in college was blueberry cheesecake. They used cream cheese, I use Vermont cheddar or mozzarella or <insert your favorite cheese here>. These muffins are moist and tasty, and a real treat. Kids will love 'em. Makes 6 Texas muffins, or 18 regular size muffins.

dry: 1-1/2 cups whole wheat flour
1-1/2 cups unbleached white flour
1 TBL baking powder
1/4 tsp salt

wet: 3/4 cup sugar
3 eggs
1 cup milk (or buttermilk)
1 tsp vanilla extract
3/4 stick butter (3 oz) at room temperature (if it's cold,
microwave 5 seconds on each side to soften)

other: 2 cups frozen blueberries
1 cup grated mozzarella, Vermont ceddar, or other cheese
Preheat oven to 400 degrees. Beat butter until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time. Stir in baking powder and salt. Mash half of the blueberries and stir them in, along with the grated cheese. Stir in the whole wheat flour. Stir in 1/2 the milk. Stir in the white flour. Stir in the rest of the milk. Stir in the remaining blueberries. The batter will be very moist, like a pancake batter (wonder what kind of pancakes this would make?). Pour it into the muffin tins and bake for 30-40 minutes.



[This message has been edited by MrsReber (edited 08-24-2000).]

[Holly S]

OK, this looked Good!!!!!

LEMON GEM MUFFINS WITH CREAM CHEESE
2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
1/3 cup sugar
2 large eggs
1/2 cup fresh lemon juice
1 stick (1/2 cup) unsalted butter, melted and cooled
1 teaspoon vanilla
cream cheese as an accompaniment
Papaya in Cinnamon Syrup as an accompaniment

In a bowl whisk together the flour, the baking soda, the salt, and the sugar. In another bowl whisk together the eggs, the
lemon juice, the butter, and the vanilla, add the egg mixture to the flour mixture, and stir the batter until it is just combined.
Divide the batter among 24 buttered 1/8-cup muffin tins and bake the muffins in the upper third of a preheated 400°F. oven for 10 to 12 minutes, or until a tester comes out clean. Turn the muffins out onto a rack, let them cool, and serve them with the cream cheese and the papaya in cinnamon syrup.

Makes 24 small muffins.

[lorilei]

Aw, guys, I didn't mean to pressure you! This is supposed to be fun http://www.cookinglight.com/bbs/smile.gif

Anyhow, trudging along the boards, I came upon all sorts of neat muffin recipes in the "Whole Grain" thread. Here's a link if anyone is interested:
www.cookinglight.com/bbs/Forum1/HTML/000894.html (http://www.cookinglight.com/bbs/Forum1/HTML/000894.html)

[MrsReber]

We were afraid you'd hurt us if we didn't cough up some recipes! I have gotten into making muffins for breakfast on the weekends. I skipped last weekend (too busy) and I missed them. We usually have some leftover to bring to work on Monday, but not this week. I do want to try some new ones. The basics get boring, but I usually only have basic ingredients on hand. I hope more people post some recipes here. I think there may have been another muffin thread not too long ago, too.

Maybe everyone misunderstood the topic and thought we were supposed to bake them and bring them to you? (let me know if this happnens and I will try it with dinner entrees).

[This message has been edited by MrsReber (edited 08-24-2000).]

[lorilei]

Originally posted by MrsReber:
We were afraid you'd hurt us if we didn't cough up some recipes! ...

Maybe everyone misunderstood the topic and thought we were supposed to bake them and bring them to you? (let me know if this happnens and I will try it with dinner entrees).

Oh, Mrs. Reber. You have me dying with laughter.

I would be crazy not to accept gifts of muffins, but that wasn't exactly my intent. Maybe I should apologise for being rude http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

Lorilei,

I wasn't intimidated by the "Give me your muffins" part, it was the "impressive" and "out-of-this-world" part that scared me. http://www.cookinglight.com/bbs/wink.gif

I like these muffins from Martha Stewart. They come out fairly moist, so they are best eaten rather quickly. I'd like to try them with dried cherries some time....yum, I love dried cherries....they are my new addiction.

CRANBERRY-ORANGE MUFFINS

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter
1 egg, beaten
grated zest of 1 orange
3/4 cup freshly squeezed orange juice
2 1/2 cups fresh cranberries

1. Preheat oven to 350 degrees. Generously butter or spray with vegetable cooking spray the mini-muffin cups or tins you will be using.

2. Sift the dry ingredients together into a large bowl. Using a pastry blender, two knives or a food processor, cut the butter into the dry ingredients until the mixture is crumbly. Add the egg, orange zest, and orange juice, and stir by hand just until evenly moistened. Fold in the cranberries.

3. Spoon the batter evenly into the prepared muffin tins and bake until done, approximately 20 minutes. Turn onto a wire rack to cool.

[Gail]

Lori, I am really disappointed. With a topic title like that, I expected to click in and see, "Give me your tired, your poor,
Your huddled masses yearning to breathe free, The wretched refuse of your teeming shore..." on second thought, just give me your muffins.

Though for whatever reason, I don't usually bake muffins, I did copy down this recipe from Vanessa which I think was on the old board. In case you didn't catch it:

Lemony Orange Muffins
served at a BB in Arizona (you can adjust to make it healthier)

Ingredients - Muffins
1 cup sugar
2/3 cup shortening
2 eggs
2 Tablespoons freshly squeezed lemon juice
3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup milk
Orange Glaze
1-1/2 cups powdered sugar
4 Tablespoons freshly squeezed orange juice
2 Tablespoons grated orange rind
Orange Butter
3 Tablespoons powdered sugar
2 Tablespoons grated orange rind
1/2 cup unsalted butter, softened
Cream sugar, shortening, eggs, and lemon juice. Sift together flour, baking powder, salt, and nutmeg. Add to creamed mixture alternately with milk, beating well after each addition. Fill 24 greased or paper-lined muffin pans 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Brush muffins with orange glaze while still warm. Serve warm with chilled orange butter.

Yield: 24 two-ounce muffins

[lindrusso]

Lorilei - I realized that I'm pretty short on muffin recipes too.

Care to "give me YOUR muffins"???? That is, I'd love to have your recipe for the raspberry muffins!

Mrs. Reber - those muffin recipes sound yummy - can't wait to give them a try!

[Mamasue]

Here I come to save the day......

http://cla.calpoly.edu/~gvelasqu/newpix/Superwoman.jpg

The first two muffins are tried and true have been a hit with "tasters". I have my families favorite blueberry muffin recipe, but I am sure everyone has their own favorite so I won't post unless you really want it. http://www.cookinglight.com/bbs/biggrin.gif

* Exported from MasterCook *

Cinnamon Doughnut Muffins

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg -- lightly beaten
3/4 cup milk
Jam of your choice

TOPPING:
1/4 cup butter or margarine, melted
1/3 cup sugar
1 t. ground cinnamon

In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. Next combine sugar, oil, egg, and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full; place 1 t. jam on top. Cover jam with enough batter to fill muffin cups 3/4 full. Bake at 350° for 20-25 minutes or until muffins test done. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, brush top of muffins with butter and sprinkle with cinnamon-suga rmixture. Serve warm.

Source:
"Taste at Home magazine"

- - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 9g Total Fat; (34% calories from fat); 3g Protein; 33g Carbohydrate; 21mg Cholesterol; 195mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

NOTES : These muffins work up quick and easy! Something like a jellied doughtnut but muffin style.
~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

LITTLE CINNAMON CRUMB CAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Muffins


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The Crumbs:
1 stick unsalted butter -- (1/2 cup) softened
1 cup all-purpose flour
2/3 cup sugar
2 tsp cinnamon

The batter:
2 1/4 cups all purpose flour
1 cup sugar
1 TBL baking powder
1/4 tsp salt
3/4 cup vegetable oil
1/3 cup milk
3 eggs
1 tsp pure vanilla extract

Preheat oven to 350°. Butter 12 count muffin pan & set aside.
To make crumbs work the butter, flour, sugar & cinnamon in a small bowl with your fingers until the mixture forms crumbs; set aside.
For the batter, sift the flour, sugar, baking powder & salt into a medium bowl. Add the oil, milk, eggs & vanilla & beat vigorously with a heavy spoon just until the batter is blended. Do not overbeat.
Divid the batter between the prepared muffin pans. Scatter the crumbs over the tops, pressing them in gently. (They'll be covered heavily which is what makes them so good.)
Bake until the tops are golden & springy to the touch & the crumbs are crisp, 35-40 minutes. Cool in the pans on a wire rack for 5 minutes. If the cakes overflow a little, cut apart with a sharp knife. Unmold & serve warm or at room temperature.(Source: Ginger- St Thomas, thathomesite.com)

Yield:
"12 muffins"

- - - - - - - - - - - - - - - - - - -

Per serving: 150 Calories (kcal); 8g Total Fat; (46% calories from fat); 1g Protein; 19g Carbohydrate; 21mg Cholesterol; 1mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I haven't made the following recipes yet...but they sound real good.


* Exported from MasterCook *

RASPBERRY LEMON STREUSAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/3 cup sugar
1 Tablespoon finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 Tablespoon lemon juice
1 1/2 cups whole frozen raspberries--do not thaw -- (about 6oz)
1 Tablespoon flour

Streusal Topping
1/4 cup melted butter
1/2 cup all purpose flour
2 Tablespoons sugar
1-1/2 tsp finely shredded lemon peel

DIRECTIONS:
Adjust oven rack to middle postiion and preheat oven to 400 degrees. Stir all streusal ingredients
together to form soft, crumbly dough. Set aside.

Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid
ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries
with flour to coat, then gently fold in dough, handling only enough to incorporate berries. Using
paper muffin liners, fill each until 1/4" from top. Crumble streusal topping over each.

Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until
lightly browned and muffin springs back when presssed lightly with fingertips.

- - - - - - - - - - - - - - - - - - -

Per serving: 171 Calories (kcal); 8g Total Fat; (42% calories from fat); 1g Protein; 24g Carbohydrate; 37mg Cholesterol; 290mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates
~~~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

Strawberry Cream Cheese Muffins

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/2 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3 ounces cream cheese
1/2 cup strawberry preserves

Streusel Topping

1/4 cup chopped pecans
1/3 cup brown sugar, packed
1/4 cup flour
2 tablespoons butter, melted

In a large bowl beat eggs with electric mixer. Gradually add sugar. Pour in oil and vanilla while still beating until blended. In a separate bowl mix flour, baking powder, salt and baking soda. Add flour mixture to egg mixture alternately with the sour cream. Line muffin tins with paper muffin cups. Spoon about 1 tablespoon batter into each. Add 1 teaspoon strawberry preserves in center of each, covered with a disk of cream cheese the size of a quarter. Put remaining batter on top of cream cheese. Top with 1/2 teaspoon preserves and streusel.

Bake in a preheated oven at 375 degrees for 20 to 25 minutes.

Makes 12-14 muffins.


NOTES : This recipe has been brought to you from
Pinehaven
Baraboo, Wisconsin
~~~~~~~~~~~~~~~~~~~~~~~


* Exported from MasterCook *

Oreo Muffins

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/2 cup granulated white sugar
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup sour cream
1 large egg
1/4 cup margarine -- melted
20 Oreo chocolate sandwich cookies
coarsely chopped

In medium bowl, combine flour, sugar, baking
powder and salt; set aside. In small bowl,
combine milk, sour cream and egg; stir into
flour mixture with margarine until just
blended. Gently stir in cookies. Spoon
batter in to 12 grease 2 1/2" muffin-pan
cups. Bake at 400°F for 20 to 25 minutes or
until toothpick inserted in center comes out
clean. Remove from pan; cool on wire rack.
Serve warm or cold.


Source:
"food4epicurious.com

~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

Bridge Creek Fresh Ginger Muffins

Recipe By :Marion Cunningham
Serving Size : 16 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces unpeeled gingerroot
3/4 cup plus 3 Tbsp. sugar
2 Tbsp. lemon zest (from 2 lemons)
8 Tbsp. butter -- softened
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 tsp. salt
3/4 tsp. baking soda

Preheat the oven to 375 degrees F. Grease the muffin tins.

Cut the UNPEELED ginger into large chunks. If you have a food processor, process the ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup. It is better to have too much ginger than too little.) Put the ginger and 1/4 cup of sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don't walk away from the pan -- this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool.

Put the lemon zest and 3 tablespoons sugar in the foodprocessor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside.

Put the butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the
ginger-lemon mixture and mix well.

Spoon the batter into the muffin tins so that each cup is three-quarters full. Bake 15 to 20 minutes. Serve warm.

NOTES : These muffins have an abundance of fresh ginger and lemon zest. Every time I make them I am overcome by how good they are.

[Gail]

Oh, yum! You may make a muffin person out of me yet.

Sue, you are seriously warped! I like it. http://www.cookinglight.com/bbs/biggrin.gif

[christinew]

HELP...How about a plain good for your colon bran muffin recipe!!! Those all posted above sound divine however I would really love plain jane bran muffins!
Thanks

[Mamasue]

Here is nourshment for the colon! http://www.cookinglight.com/bbs/biggrin.gif

Gail....warped....how did you know I was italian? LOL http://www.cookinglight.com/bbs/biggrin.gif

Raisin Bran Muffins

1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 to 1-1/2 cups raisins
1 cup buttermilk
1 cup natural bran
1/3 cup cooking oil
3 Tbsp. molasses
1 egg
1/4 cup packed brown sugar
1/2 tsp. vanilla extract


Preheat oven to 375 degrees. Grease or line with paper cups, 12 muffin cups.

In a large bowl, combine flour, baking powder, baking soda and salt. Stir well. Make a well in centre.

Measure raisins and place in a small bowl. Cover with very hot water and let stand 5 to 10 minutes.

In another small bowl, stir together the buttermilk and bran. Let stand 5 minutes.

Add remaining ingredients to bran mixture in order given. Beat with a spoon until mixed. Drain the raisins well. Add wet ingredients, vanilla and raisins to dry ingredients and stir just until moistened. Batter will be lumpy.

Fill prepared muffin cups 3/4 full.

Bake for 20 to 25 minutes. Let stand 5 minutes. Remove from pan.

(Recipe doubles easily for freezing)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bran Muffins with Dried Apples

2 cups all-bran cereal
1 cup non fat milk
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 large egg
1 1/2 cups all- purpose flour
1/2 cup (packed) light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chopped dried apples (about 3 ounces)
non stick vegetable spray


Preheat oven to 400ºF.

Mix cereal, milk, applesauce, oil and egg in large bowl. Let stand 10 minutes to soften bran.

Stir flour, brown sugar, baking powder, salt and baking soda in medium bowl to blend. Mix in chopped dried apples.

Add dry ingredients to bran mixture and stir just until moistened.

Spray twelve 1/3 cup muffin cups with vegetable oil spray. Divide batter among muffin cups.

Bake until muffins are light golden brown and tester inserted into center comes out clean, about 25 minutes.

Transfer muffins to rack; cool completely.

Per Muffin: Calories 201
Total fat 6 g
Saturated fat 1 g
Cholesterol 27 mg

[lindrusso]

I just happened to have all the ingredients, so I tried the Strawberry Cream Cheese Muffin recipe that Mrs. Reber posted - they are very yummy. Thanks! However, at 20 grams of fat per muffin - or 46% of calories - (according to Mastercook), I decided to use fat-free sour cream and 1/3-less-fat cream cheese (which cut them down to 15g - or 38% of calories). I also made mini-muffins (better for the kids) - they worked great this way, but a bit time-consuming, so make the big ones if you're pressed for time! This one is headed to the favorites file....

[Vanessa]

I had a great laugh on this thread....
Well here is my contribution Lorilei

APPLE MUFFINS

1/2 cup, packed, brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups flour
1 egg, lightly beaten
1/4 cup melted butter
1/2 cup buttermilk
2 Granny Smith apples, peeled and cored and cut into 1/4inch dice (about 1 1/2 cups)
4 ounces (1 cup) pecans, chopped
1 to 2 tablespoons regular sugar

Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.


Raspberry -Filled Cinnamon Muffins- 5 Star Recipes, Cooking Light (1997)
1 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1 tsp. ground cinnamon
1 egg lightly beaten
2/3 cup low fat buttermilk
1/4 cup margarine melted
vegetable cooking spray
1/4 cup seedless raspberry preserves
1 tab. sugar
1/4 tsp. ground cinnamon
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, buttermilk and margarine; add to dry ingredients. Stir just until moistened. Spoon about 1 tablespoon batter into each muffin cups coated with cooking spray. Spoon 1 teaspoon preserves onto center of batter in each cup and DO NOT SPREAD,, top evenly with remaining batter. Combine 1 tab. sugar and 1/4 tsp. cinnamon; sprinkle evenly over batter. Bake at 400 for 20 minutes or until muffins spring back when touched in center. Remove immediately from pan; cool on wire rack. 12 muffins

Blueberry-Yogurt Muffins (@1992 issue) Five Star Recipes, Cooking Light (1997)
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp. salt
1/3 cup sugar
1 egg, lightly beaten
1/4 cup unsweetened orange juice
2 tablespoons vegetable oil
1 tsp. vanilla
1 (8 ounce) carton vanilla low fat yogurt
1 cup fresh or frozen blueberries, thawed
Pam spray
1 teaspoon sugar
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients and stir just until dry ingredients are moistened. Gently fold in blueberries. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over batter. Bake at 400 for 18 minutes or until golden. Remove from pans immediately and cool on wire rack. 12 muffins.

Lemon poppy seed muffins
2 c flour
1/2 c sugar
2 tab poppy seeds
1 tsp baking powder
1 tsp b soda
1/4 tsp salt
3 tab oil
1 tsp grated lemon rind
2 tab fresh lemon juice
1 –8 ounce carton lemon yogurt (low fat)
1 large egg beaten.
Oven 400. Combine first 6 ing in med bowl. Make a well in center of mixture. Combine oil, rind, juice, yogurt and egg; stir well. Add to dry ing stir just until moist.
Spoon batter into 12 muffin cups coated with Pam. Bake 14 minutes until golden. Remove from pan immediately place on wire rack.

Cranberry-Nut Muffins (8/97 BonAppetit)
2 large eggs
½ c sugar
½ c sweetened applesauce
½ c sour cream
1 tsp. grated orange peel
2 c flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 c dried cranberries
¼ c chopped walnuts
Oven 375F. Line 12 muffin cups with foil muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Sift flour, b powder, b soda and salt over mixture, beat until just blended. Stir in cranberries & walnuts and divide among muffin liners.
Bake until tester comes out clean inserted into center (@ 20 minutes). Transfer muffins to rack and cool.
This next one was quite different

Sweet Potato Muffins
1 large sweet potato (12 ounces) peeled and cut into chunks (Note-1 cup pureed canned sweet potato can replace the fresh sweet potato).
1 1/2 c. all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg
1/2 cup fruit puree fat replacement or applesauce
1/3 cup granulated sugar
2 tablespoons canola oil
1 teaspoon pure vanilla extract
Preheat oven to 350F. Lightly oil 12 muffin cups or coat with cooking spray (Pam). Cook sweet potato in saucepan until very tender (10-15 minutes). drain and let cool. In food processor puree sweet potato until smooth. Measure out 1 cup puree, reserving the remainder for another use. In large bowl whisk flour, baking powder, salt, cinnamon, nutmeg and cloves. In med. bowl whisk egg, 1 cup puree, fruit puree fat replacement or applesauce, sugar, oil and vanilla until smooth. Make a well in the dry ingredients. Add sweet potato mixture and stir until well combined. Divide among prepared muffin cups. Bake 15-20 minutes until tops spring back when touched lightly. Let cool in pan on a wire rack for 5 minutes. Turn muffins onto the rack. Serve warm or at room temperature. Eating Well Nov. 1997
Always spoon flour lightly into measuring cup and level with a knife



[This message has been edited by Vanessa (edited 08-24-2000).]

[MrsReber]

Lindrusso, I'd love to take the credit for the Strawberry cream cheese muffins, but alas, I cannot. I have to print out all these wonderful recipes when I get home. Mamasue has put us all to shame with her awesome recipes- and her entertaining graphics, no less! Lorilei, glad you got a chuckle out of my response- you weren't rude at all! What a great topic for the approaching fall season.

I tried the blueberry yogurt muffins recently and they were very good. I thought I had orange juice in my fridge, but it was gone so I used pineapple juice. I was just thinking 2 days ago that I don't have a recipe for lemon poppyseed muffins (which I LOVE) so thanks Vanessa for your contributions.

[Kristilyn1]

AHAH!!!!

This might be my chance to slip in my request! I am searching for Pampered Chef's recipe for raspberry almond mini muffins. They are delicious but I seem to have thrown out the recipe. SOMEONE must have it. Can anyone help?

Kristi

[lindrusso]

Originally posted by MrsReber:
Lindrusso, I'd love to take the credit for the Strawberry cream cheese muffins, but alas, I cannot.

Whooops! Sorry Mamasue!! I should have had no problem remembering who posted that recipe from that wild graphic!!!

[lorilei]

This is WONDERFUL!
Thank you everyone -- for both the muffins AND the incredible laughs.

I can't believe all these recipes. And they look scrumptious. I hope I can find the time to copy them all today before rushing off into the weekend.

LindaRusso -- I'll try to get a hold of my raspberry muffin recipe for you if you really want it. However, I must confess that I simply used a standard blueberry muffin recipe (minus the blueberries), added 1 tsp of cinnamon and raspberries. http://www.cookinglight.com/bbs/smile.gif Nothing very impressive at all...

[dncomom]

Can you all stand another muffin recipe? This one is not fancy but it is the ones my kids love the most. They are really very yummy and soooo easy! I noticed there was another post above for apple muffins but this one is a little different so I thought I would share it. It's made with ingredients you most likely always have on hand....
APPLESAUCE MUFFINS

1 ½ c sugar
½ c butter or margarine
2 eggs
2 c flour
1t baking powder
1t cinnamon
½ t baking soda
½ t ground cloves
¼ t salt
1c applesauce

Cream sugar and butter. Add eggs. Combine the next six ingredients and add alternately with the applesauce. Mix well by hand. Fill muffin cups 2/3 full. Bake at 350 degrees for 12-15 minutes for until light brown. Makes 18 muffins.

[KimKelly]

These muffins are all wonderful! My little boy was a real finiky eater when he was younger and I tried many different kinds of muffins to get extra nutrition in him, pumpkin, carrots, sweet potato, fruits, etc. These are all wonderful to add to our list as he is still a big muffin fan.

Shelly.... he is a big raspberry fan, would you mind posting the lemon/berry recipe you mentioned??? We would really like it, he loves anthing with raspberries!

Thanks.
Kim

[Shelly]

Lorilei, here's a recipe I posted on the whole grains thread. These muffins are good, but they do need a little something and i'm not sure what. Maybe a little more cinnamon and some nutmeg, and/or vanilla. If anyone makes these and modifies the recipe, let me know how they turn out!


* Exported from MasterCook *

Bonanza Muffins

Recipe By : Tipworld
Serving Size : 18 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c flour
1 c whole wheat flour
2/3 c nonfat dry milk powder
1/2 c brown sugar -- firmly packed
1/3 c wheat germ
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 c raisins
2/3 c dried cherries
1/2 c chopped pecans
1/4 c chopped walnuts
3 eggs -- at room temperature
6 tbsp canola oil
1/2 c molasses
1/2 c orange juice -- at room temperature
2 med bananas -- mashed
2 tbsp fat free sour cream
1/3 c dried apricots -- cho

Preheat oven to 350. Grease muffin cups or line with paper liners. In a large bowl, combine flours, dry milk, sugar, wheat germ, baking powder, salt, soda, raisins and nuts; blend thoroughly with a fork. Place eggs in a blender; blend until foamy. Add oil, molasses, OJ, and bananas; blend after each addition. Add apricots; blend to chop coarsely. Add to dry ingredients; stir just until you have a moist batter. Spoon into muffin cups. Bake 20 minutes.


NOTE: If you like, you can substitute chopped apples, grated carrot, applesauce, peaches or pears in place of the bananas.
Per muffin: About 201 cals, 7 g fat, 31 g carbs, 4.5 g protein, 1.6 g dietary fiber

The original recipe called for 1/2 c of oil and I cut it to 6 tbsp and added a couple tbsp of fat-free sour cream; you could probably cut it even more. The recipe also stated that it makes 2 dozen, but I only got 18, so I put my modifications into Mastercook. I added the dried cherries, and next time I will add more apricots. 1/3 cup definitely isn't enough.


Here's a recipe from my "Fresh Start" cookbook by Julee Rosso. These muffins are definitely winners, and lowfat too! I have another recipe for Lemon-Berry Muffins from the same cookbook that has blueberries and raspberries and lemon - YUMMY! It is also lowfat. If anyone's interested, let me know and I'll post that one too. There's already so many recipes on this post, I decided not to post it..................... http://www.cookinglight.com/bbs/smile.gif

Spicy Carrot Muffins

Makes 18 muffins
2-1/2 c all purpose flour
1-1/2 c light brown sugar
2 tsp baking powder
1 tsp soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 c canola oil
1/2 c unsweetened applesauce
1 egg
1/4 c buttermilk
2 tsp vanilla
2 2.5 oz. jars baby food carrots
1 tbsp minced orange zest
4 oz unsweetened crushed pineapple, with juice
3/4 c loosely packed shredded coconut
3 tbsp powdered sugar (optional)

Preheat oven to 400. Lightly spray muffin tins with cooking spray.
In a large bowl, combine flour, sugar, baking powder, soda, salt and spices. Add oil and next 7 ingredients (everything except coconut). Mix well, and stir in the coconut.
Fill muffin cups 2/3 full. Bake 5 min., reduce temp. to 350 and bake for 20 min. longer, or until toothpick inserted in center of a muffin comes out clean. Turn muffins onto a wire rack. Sprinkle with powdered sugar if desired. Store in airtight container.
Per muffin: 172 cal, 30 g carbs, 2.5 g protein, 5 g fat.

These truly are out of this world!!!!!! Enjoy http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by Shelly (edited 08-25-2000).]

[Mamasue]

Great muffin recipes ladies! I love muffins and glad this thread was started...thanks lorilei. http://www.cookinglight.com/bbs/smile.gif

[Mamasue]

Kristilyn1,

Did some searching for you and came up with this recipe. Would it be close to Pampered Chef's recipe? I'll keep looking for you. http://www.cookinglight.com/bbs/smile.gif


Tiny Raspberry Almond Muffins

2 cups whole wheat pastry or all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup nonfat plain yogurt
2/3 cup skim milk
1 egg
3/4 teaspoon almond extract
1/3 cup raspberry preserve
powdered sugar, optional
Wash your hands. Heat oven to 400 degrees.
Combine flour, sugar, baking powder, salt and cinnamon in large mixing bowl. Add yogurt, milk, egg and almond extract into dry ingredients; mix with wooden spoon until well combined.
Coat a mini-muffin pan with nonstick baking spray. Fill muffin cups with 1 tablespoon batter; add about a 1/2 teaspoon raspberry preserve on top of muffin batter; top with another 1/2 tablespoon batter.Bake 11 to 14 minutes, until light golden brown or toothpick inserted in center of a muffin comes out clean.
Let cool in pan 5 minutes. Carefully remove muffins from pan.
If you still have batter remaining, let pan cool for a few minutes. Fill cups with remaining batter and preserve and bake.
Serve muffins warm or at room temperature. Dust with powdered sugar, if desired just before serving.
Yields 24 mini-muffins.
Per serving: 70 calories; 0.4 g fat (0.1 g saturated fat; 5 percent calories from fat); 15.4 g carbohydrate; 9 mg cholesterol; 67 mg sodium.

[ekupfer]

Have recipes for muffins but are vegetarian/vegan? Interested? Originally posted by lorilei:
I am hoping this thread will yield a plethora of delights -- and that someone besides me will be able to use it!

Something hit me as I made a batch of raspberry muffins to bring in to work yesterday. I found myself craving something like a raspberry danish muffin with cream cheese or swirls or something. I have some wonderful BASIC muffin recipes, but nothing very impressive overall.

Any good recipes for out-of-this-world muffins?? They need not be light, but that's nice too.

[ekupfer]

Have recipes but are vegetarian/vegan. Any interest? Most recipes can be adapted back and forth.

[Mamasue]

ekupfer,

We would love to see your recipes. Go ahead and post. http://www.cookinglight.com/bbs/biggrin.gif

[MrsReber]

mamasue, you have done it again! If I had the graphics knowledge that you have, there would be a picture of me bowing at your feet. These Strawberry Cream Cheese Muffins are awesome! I just happened to have all the ingredients on hand, so I made them this morning. I was thinking "gee, 12 muffins is a lot for just me and my husband". Ha! I had two, he had three, and my dear friend came by to pick fruit and she had two as well. They are delicious! I found that they were better after they sat for a little while, but they are truly awesome. Thanks for the recipe. I will be adding this to my favorites!

[Shelly]

KimKelly, I will be happy to post the recipe for you. Those muffins are so good, and they are very moist for lower-fat muffins. I'm working all weekend so it may be Monday before I get to it, but I will have it for you soon!

[Mamasue]

MrsReber,

You are most welcome...no need to bow at my feet! My greatest joy is when someone appreciates and loves recipes that I share. http://www.cookinglight.com/bbs/biggrin.gif I haven't tried freezing these but most muffins freeze well....try to freeze a couple and see what the results are.

Next time I make these babies I will take lindrusso's advice and use low-fat sour cream and less fat cream cheese.

[MrsReber]

Mamasue, I did use lowfat cream cheese and sour cream. That's all I ever buy. I used strawberry preserves that I made myself, too. I should try freezing these, but I don't think they'll last that long!

[lindrusso]

Originally posted by Mamasue:
I haven't tried freezing these but most muffins freeze well....try to freeze a couple and see what the results are.


Mrs. Reber and Mamasue - I put a few of the Strawberry Cream Cheese muffins in the freezer to test how they freeze, so I'll let you know the results. My son loves them too, so that makes them an even bigger winner!!

[Mamasue]

MrsReber and lindrusso,

Okay you got me wanting some now....I think I will put the AC on and bake up a batch...can't stand it any more! LOL http://www.cookinglight.com/bbs/biggrin.gif

Thanks lindrusso...waiting to hear on the freezing. I am sure that they will freeze well. http://www.cookinglight.com/bbs/smile.gif

[Bluerose]

From my La Leche League Cookbook, here are Six-Week Muffins credited to Mrs. Cahill of Libertyville, IL and Mrs. Gray of Denver, CO. This really will keep six weeks in the fridge and you can bake a fresh batch when you wish. They also freeze well. I usually add a bunch of spices, too, like nutmeg, cinnamon or Chinese five spice.

I tried cutting out a cup of sugar and reducing the 1 c. shortening to 3/4 c. of vegetable oil. They weren't quite as moist as the original, so perhaps someone with more experience than I can figure a way to make them lighter.

Six-Weeks Muffins

6 c. bran (I use All-Bran)
2 c. boiling water
1 c. shortening, melted
3 c. sugar (or less)
4 eggs, beaten
1 quart buttermilk
5 c. flour
5 t. soda
2 t. salt

Optional
dates
raisin
chopped apple

Pour boiling water over 2 c. of bran and let stand while assembling other ingredients. Mix in shortening. Mix rest of bran with sugar, eggs, and buttermilk. Sift flour with soda and salt. Combine all ingredients and bake as needed, at 400 degrees for 20 minutes.
Mixture will keep six weeks or more in the refrigerator. Makes 6 dozen.

[Shelly]

Kim, here's the lemon-berry muffin recipe. this is where I got the lowfat blend I use to lighten recipes. Julee Rosso calls hers "nonfat blend", but I use fat free yogurt and lowfat cottage cheese rather than nonfat. I figure 4 grams of fat from 1 c. of cottage cheese isn't enough to worry about in an entire recipe. I've used this blend very successfully with non-yeast breads and brownies. Anyhow.......here's the recipe.

Very Berry Muffins

These muffins are winners! They are tender, lemony and can be filled with raspberries, blueberries or blackberries, or some of each.

Makes 18 muffins

2 c sugar
1/4 c canola oil
1 tsp minced lemon zest
1 large egg
1 egg white, lightly beaten
1/2 c unsweetened applesauce
1 c Nonfat Blend
2-1/2 tsp vanilla
2 tsp fresh lemon juice
2 c all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 pint fresh berries (blueberries, blackberries, raspberries or any combination you like)

Nonfat Blend
I keep some of this in the fridge to replace sour cream, mayo or heavy cream in recipes, or as a fat replacer in baking. It can be used in a myriad of ways. Use the blender; a food processor is too powerful and will break it down and make it watery.

1 cup nonfat plain yogurt
1 cup nonfat cottage cheese

Place in blender and blend until smooth. Keeps in the refrigerator for 1 week.

Note (my own, not Julee Rosso's): I have found that to replace fat in baking recipes, you must use more than a 1:1 ratio. In other words, if you cut the oil by say 1/4 cup, you will have to use roughly 1/4 c. plus two tbsp of the nonfat blend. I just kind of guestimate it and add enough to make the consistency what I think it should be. I think this is a better fat replacer than applesauce and is more versatile than prune puree, which only works for certain things because of its flavor.)


Preheat oven to 400. Lightly spray standard-sized muffin tins with cooking spray.
In a large bowl, combine the sugar, oil and lemon zest. Add the egg and egg white and mix well. Add the applesauce and Nonfat Blend and stir well. Add vanilla and lemon juice and stir.
Combine flour, soda and baking powder. Add to wet ingredients and stir gently unitl completely blended. When batter is smooth, gently fold in berries, taking care not to overmix and break up the berries.
Fill the muffin cups 3/4 full and bake for 5 minutes. Reduce oven temp to 350 and bake for about 20 minutes, or until pick comes out clean. Cool in pan 1 minute before turning muffins onto a wire rack to cool. Store in airtight container as they can become sticky the next day - if there are any left!

[KimKelly]

Shelly! Thanks so much. We actually came across some very good fresh raspberries today and will put them to good use in your recipe tomorrow. I really appreciate the recipe - and the info.

Kim

[Holly S]

As MrsReber and I went Peach picking this weekend, )and lost our minds while there), I had an over abundance of peaches, so I found this, and I must say, quite good!

Peach Melba Muffins

2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Sugar
1 Egg -- beaten
1/3 cup Butter -- melted
1 cup Milk
3/4 cup Peaches -- chopped
3/4 cup Raspberries
1/2 cup Sugar
1/3 cup Flour
1/4 cup Butter

Preheat oven to 400 F. Sift the first 4 ingredients together. Stir in the egg, butter and milk, just until moistened. Fill paper-lined muffin tins 1/2
full. Cover with fruit, then remaining batter. Mix the sugar, flour and butter together till crumbly. Sprinkle over your muffins, and bake
approximately 20 minutes.

[Kristilyn1]

Thank you Mamasue for the raspberry almond recipe--if that's not it--it's pretty darn close. Now I need a new mini muffin pan! These do taste better as minis rather than big ones--not sure why!

Kristi

[bariyaki]

Someone, somewhere in this thread of replies mentioned good old bran muffins. While not necessarily exciting,I turn to this recipe over and over again, my teenagers love them for snacks or breakfast. It came from COOKING LIGHT many, years ago. (Sorry, I no longer have the nutritional info!) The recipe makes 2 dozen, and the muffins freeze really well. My family hates raisins, so I some times make them plain, and sometimes substitute dried cherries, blueberries or cranberries. Diced up Granny Smith apple and some cinnamon make a nice variation, too.

Bran Muffins
3 cups shreds of wheat bran cereal (All Bran)
1 cup boiling water
¾ cup raisins
2 1/3 cup all purpose flour
¾ cup granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 cups nonfat buttermilk
¼ cup, plus 2 Tablespoons vegetable oil
2 eggs
Cooking Spray

Combine first 3 ingredients in bowl, stir well. Cover and let stand for 10 minutes.

Combine flour through salt in a large bowl, stir well. Make a well in center of mixture. Combine buttermilk, oil and eggs in a bowl, stir well with wire whisk. Add cereal mixture and buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly among muffin pans (2) coated with cooking spray. Bake at 350 for 22 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately, cool on rack. Makes 2 dozen. Batter can be refrigerated for up to one week, and muffins made fresh as you want them.

[bariyaki]

Have you tried the MORNING GLORY muffins? The recipe is located on the "Recipes mentioned on Magazine's "Letter" Page. They look a bit strange, but are very good, and freeze well.

[lorilei]

Haven't tried the Morning Glory muffins... no. But I might give 'em a gander. I remember them catching my attention way back when http://www.cookinglight.com/bbs/smile.gif

I believe there's a couple of reviews of them on the boards here as well.

[JJ40]

I made the blueberry lemon muffins from Jan/Feb 2000 last night--they're excellent!

[Gail]

The LA Times ran a couple of muffin recipes this morning and I figured since poor Lori got no response to her demand for muffins, might as well give the poor creature something...

So, from the land of fruits and nuts, come two recipes with fruits and nuts.

RASPBERRY COCONUT MUFFINS
Active work time: 10 minutes (Does this include time for scooping up ingredients dropped on the floor?) Total preparation ttime: 30 minutes plus 30 minutes standing (cook or muffins?)

2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
Grated zest of 1orange
1/2 cup currants
1 cup buttermilk
1/2 cup oil
1 egg
1/3 cup raspberry preserves
1 cup flaked sweetened coconut

Combine flour, sugar, baking soda, salt, zest and currants in bowl.
Whisk together buttermilk, oil and egg in small bowl. Add to dry ingredients. Stir until just combined. Let batter rest 15 minutes. Cook may also rest. Divide batter among 12 paper-lined muffin cups.
Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Do not lick spoon. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing equally. (Why do I suddenly feel like an amoeba?)
Bake at 375 degrees until toothpick inserted in center (presumably center of muffin, not cook) comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. Muffins should cool on rack, also. (Muffins can be made ahead and kept at room temperature two days or frozen up to to one month in airtight plastic bag. Let come to room temperature before reheating. Reheat in 300 degree oven 10 to 12 minutes or in microwave until just warm.)

12 muffins. Each muffin: 284 calories; 93 mg sodium; 18 mg cholesterol; 12 grams fat; 42 grams carbohydrates; 4 grams protein; 0.43 grams fiber; 0.0 grampas.

BROWN SUGAR PECAN MUFFINS
Active work time: 10 minutes Total Preparation Time: 30 minutes plus 30 minutes standing (I love recipes with built-in rest periods...)

2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup well-shaken buttermilk
1/2 cup oil
1 egg (avoid ostrich or hummingbird eggs)
1/2 teaspoon maple extract
1/2 cup dark brown sugar, packed (Samsonite preferred)
3 tablespoons butter, melted
1/4 cup finely chopped pecans

Combine flour, granulated sugar, baking soda, cinnamon, salt and pecans in bowl. Admire them.
Whisk buttermilk, oil, egg and maple extract in small bowl. Considerably less attractive, aren't they? Add to dry ingredients. Stir just until combined. Let batter sit 15 minutes. (Now how come the batter gets to sit and the cook has to stand?) Divide batter among 12 paper-lined muffin cups.
Combine brown sugar and butter in small bowl until smooth. Evenly spoon 2 teaspoons over each muffin. Sprinkle each with 1 teaspoon pecans.
Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. In the meantime, put your feet up, relax. Have a cup of coffee. Post something on the bulletin board. (Muffins can be made ahead... blah, blah, blah... read the recipe above if you're curious.)

GAIL NOTE: (I'm sure you're thrilled) As I'm rereading this recipe, I'm finding something a tiny bit strange about it-- stranger than my comments, I mean. Methinks LA Times forgot to mention that last 1/4 cup of pecans. I kind of suspect it was supposed to go with the brown sugar and butter as a topping, yes?

12 muffins. Each muffin: 335 calories; 109 mg sodium; 26 mg cholesterol; 18 grams fat; 43 grams carbohydrate; 4 grams protein; 0.17gram fiber. Fattening little devils, aren't they? http://www.cookinglight.com/bbs/biggrin.gif

[Cyn]

Gail, I love your recipe comments.

To all of you who have posted recipes, thank you. I've printed them in large type for my grandmother who loves to bake. She is so excited that she had me take her to the store last night and baked one of the recipes today. Cranberry nut I think.

[lorilei]

Originally posted by Gail:
...I figured since poor Lori got no response to her demand for muffins, might as well give the poor creature something...

The creature awakens!! GRRRRR.... muffies!!

http://www.free-clip-art.com/imageFolio/Characters/fc_0005.gif
(roar)

The creature thanks Gail for her charity!

The creature falls back to sleep...zzzzzz.



[This message has been edited by lorilei (edited 09-07-2000).]

[Gail]

So. At last you've revealed your true evil self...
PS Basic black looks good on you! http://www.cookinglight.com/bbs/biggrin.gif

[Ed]

Hi everyone,

This is such a long BB about muffins with so many good looking recipes.

I've got a recipe you might like, whenever I make it around here the muffins go pretty quickly. so here it is.

Carrot Muffins

2 cup + 2 Table spoons all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 1/4 cup sugar
1/4 pound of carrots (I use more than that becuse you need 2 cups coarsley shredded carrots and if I have a little more than 2 cups I put the extra in too.)
1/2 cup raisins
1/4 cup sweet flaked coconut
3 large eggs
1/2 cup canola oil
1/2 cup apple sauce
2 teaspoons vanilla
1 granny smith apple

heat the oven to 350° and spray 18 to 24 1/2 cup muffin cups with cooking spray.
Into a large bowl sift together flour, baking soda, baking powder, cinnamon, and salt, and whisk in the sugar.
Coarsely shred enough carrots to make 2 cups.
Add shredded carrots, with raisin and coconut, to the flour mixture and toss well.

In another bowl whisk together eggs, oil, apple sauce, and vanilla. peel and core apple and coarsley shred. Stir shredded apple into egg mixture, and add to flour mixture, stirring until batter is just combined well.

Put the batter in the muffin cups, filling them a scant 3/4 full, and bake in the middle of the oven until puffed and a tester comes out clean. About 15 to 20 minutes.

Cool the muffins in cups on racks for 5 minutes before turning them out of the tins to cool completely.

Muffins will store in an airtight container at room temp. for up to 5 days, if they last long enough to need to be stored.

If desired chopped nuts can be added to the recipe.

Don't know all the technical stuff for fat, sodium, etc. but the Weight Watcher points are 2.55 points per muffin.

Hope you like the recipe. Like I said these muffins go pretty fast around here, because everyone from kids to adults like them. So we have my 87 year old Mother-in Law, my 79 year old Mother, and my 4 and 7 year old grandsons and the rest of us tweeners, all sitting down enjoying a snack and good conversation together.

I usually make a double batch.

Ed

[Mamasue]

Lorilei....Right On! You do look good in basic black! http://www.cookinglight.com/bbs/smile.gif

Gail....I love your humor and look forward to it every day. http://www.cookinglight.com/bbs/biggrin.gif

Ed...the muffins sound real good! Like a carrot cake in muffin size. I bet cream cheese frosting would compliment them. http://www.cookinglight.com/bbs/smile.gif

[Angelina]

Originally posted by JJ40:
I made the blueberry lemon muffins from Jan/Feb 2000 last night--they're excellent!

I am looking everywhere for the Jan/Feb 2000 CL!! I remember that recipe and since I bought 4 pints of blueberries for $2, I wanted to try it! Could somebody pleeeeeease post it??? ohh..one more thing..what does the cover of that issue look like? http://www.cookinglight.com/bbs/redface.gif I'm afraid I have too many magazines in this place, like my husband never tires to remind me.. http://www.cookinglight.com/bbs/wink.gif

Angela



[This message has been edited by Angelina (edited 09-09-2000).]

[Grace]

Angela -

The Jan/Feb 2000 issue has the bowl of French onion soup on the cover....and here's the recipe for the muffins...

CookWare(tm) from Cooking Light(r)

Blueberry-Lemon Muffins

SOURCE: Cooking Light YEAR: Jan/Feb 2000 PAGE: 95

INGREDIENTS FOR 12 SERVINGS:
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

INSTRUCTIONS:
1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in
blueberries; make a well in center of mixture. Combine buttermilk, butter,
rind, and egg; stir well with a whisk. Add to flour mixture; stir just until
moist.

3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly
with 1 tablespoon sugar. Bake at 400 degrees for 20 minutes or until a wooden
pick inserted in center comes out clean. Remove muffins from pans immediately;
place on a wire rack. Yield: 1 dozen (serving size: 1 muffin).

NUTRITIONAL INFORMATION:
CALORIES 164 (22% from fat); FAT 4g (sat 2.2g, mono 1.1g, poly 0.3g); PROTEIN
3.5g; CARB 28.8g; FIBER 1.1g; CHOL 26mg; IRON 1.1mg; SODIUM 209mg; CALC 66mg

[lanie]

What a great string! Now which are the favorites that you have tried - this is the first time seeing this string/thread/post http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by lanie (edited 10-24-2000).]

[Susann]

I don't have any good muffin recipes to share (sorry). I just wanted to say that I think this thread should win some kind of prize for being the longest running one on the bulletin board!! http://www.cookinglight.com/bbs/smile.gif

[lorilei]

Originally posted by Susann:
I don't have any good muffin recipes to share (sorry). I just wanted to say that I think this thread should win some kind of prize for being the longest running one on the bulletin board!! http://www.cookinglight.com/bbs/smile.gif

And to think it started off so badly... http://www.cookinglight.com/bbs/biggrin.gif

[Gail]

Don't go getting too smug, Lori. "Calling all winos" has been around almost three months! I'm sure no one noticed because we were all half-sloshed... http://www.cookinglight.com/bbs/tongue.gif

[This message has been edited by Gail (edited 10-24-2000).]

[lorilei]

Smug? Who's smug? http://www.cookinglight.com/bbs/wink.gif

I was actually exhibiting a certain surprise about the longevity of a thread with such a humble beginning.

Now leave me be. I have wine to drink with my muffins http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by lorilei (edited 10-24-2000).]

[Gail]

Pezzi King Merlot? I hear it's awful... http://www.cookinglight.com/bbs/wink.gif

[lorilei]

Ah, yes... horrible stuff. The kind a mother-in-law would buy for her least favorite daughter. http://www.cookinglight.com/bbs/wink.gif

But I digress