Orange Muffins.

Orange Juice Muffins With Honey Spread.

These are great for a lunch box dessert or a quick breakfast!

Muffin Batter:

• 2 c. Original Bisquick
• 4 tbps. sugar, divided 
• 1 large egg  
• 1 tsp. grated orange zest 
• 2/3 c. orange juice 
• 1/4 tsp. ground cinnamon 
• 1/8 tsp. ground nutmeg 

 Honey Spread: 

• 6 tbsp. margarine or butter, softened
• 6 tbsp. honey 

  To make muffins: Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. 

In a nonreactive large bowl, mix together Bisquick, 2 tablespoons sugar, egg, orange zest and orange juice. Beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Mix remaining 2 tablespoons sugar, cinnamon and nutmeg and sprinkle 1/2 teaspoon of mixture over top of each muffin. Bake in center of oven 15 minutes or until firm and beginning to brown.

  To make spread: Beat softened margarine or butter with honey until light and fluffy. Serve muffins warm with Honey Spread or reheat muffins to serve with spread. Makes 12 muffins to serve with 1 tablespoon Honey Spread each.

  Per muffin with 1 tablespoon spread: 194 calories, 43 percent calories from fat, 9 grams total fat, 18 milligrams cholesterol, 2 grams saturated fat, 2 grams protein, 27 grams carbohydrates, .41 gram total fiber, 334 milligrams sodium.

Mushroom Muffins.

Mushroom Muffins

 Ingredients:

• 1 egg
• 1/2 cup melted butter 
• 1/4 cup milk 
• 1 can cream of mushroom soup 
• 1 3/4 cup flour 
• 3 teaspoons baking powder 
• 1/4 teaspoon salt 
• 2 tablespoons chopped fresh parsley or chives (or 2 teaspoons dried) 

  In bowl, beat egg. Add melted butter, milk, and soup. Stir to combine. 

  In the bowl mix flour, baking powder, salt, and parsley or chives. Add liquid ingredients to flour mixture; stir just to combine. 

  Fill greased or paper-lined muffin cups with batter, and bake at 425F for 20 minutes. 

  Could serve in place of bread or rolls w stew, beef, soup or salad. Other ideas - perhaps add some chopped onions, or shredded cheddar, or cooked crumbled bacon.

Eggnog Muffins.

Eggnog Muffins

Enjoy this is great recipe! I just want to share it with you all! 

Makes 16 standart muffins.

• 3 c. flour
• 1/2 c. sugar 
•  3 tsp. baking powder 
• 1/2 tsp. salt 
• 1/2 tsp. nutmeg 
• 1 egg 
• 1 3/4 c. prepared eggnog 
• 1/2 c. oil 
• 1/2 c. golden raisins 
• 1/2 c. chopped pecans or almonds  

  Preheat oven to 350 degrees. Grease or paper-line muffin cups. 

  In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In another bowl, combine egg, eggnog and oil. Stir into dry ingredients just until moistened. Fold in golden raisins and nuts. 

  Line muffin tins and fill cups 2/3 full. Bake for 20-25 minutes (or until done). Cool for 5 minutes before removing from cups to wire racks. 

Peanut-butter Muffins.

Fine textured, moist and golden, they aren’t too sweet and have a good nutty flavor – you could serve them with a curry or chicken dinner, or with roast pork. For breakfast, pass them with butter, into which you’ve beaten a little money.

Makes about 16 standard muffins

• 2 cups (8\250g) all-purpose (plain) flour
• 1\3cup  (2oz \60g) firmly packed brown sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1\3 cups   (11 floz|330 ml) milk
• 1\4cup (2 oz \60ml) chopped roasted peanuts, salted or unsalted

Preheat an oven to 400 F (200С).  Butter standard muffin tins.

In a large bowl stir and toss together the flour, brown sugar, baking powder a ТВ salt.  Set aside. In a medium bowl beat the peanut butter briefly until smooth, them beat in a few spoonfuls of the milk. Beat  in the remaining milk, then beat in the melted butter and eggs. Stir in the peanuts. Add to the combined dry ingredients and dtir just until blended.

Spoon into the prepared muffin tins, filling each cup about three –quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 5 minutes, then remove.

Poppyseed Muffins

 Poppyseeds have a subtle but unique flavor – a little earthly and a little spicy at the same time – and they add nice crunch. Their flavor is complemented by a sweet lemon glaze (recipe follows). Wheat germ is usually available toasted, in jars. Roast unprocessed wheat germ in a dry frying pan over medium heat, stirring almost constantly, untly lightly browned. If you prefer to omit the wheat germ, increase the amount of flour to 2 cups (8 oz\250g). if you like, spoon the batter into a half-dozen large muffin cups and serve these giants for breakfast.

Makes about 12 standard muffins

• 1 1\2 cups (6 oz\185g) all-purpose (plain) flour
• 1\2 cup (1 1\2 oz\40g) toasted wheat germ
• 1\3 cup poppyseeds
• 1\3 cup (3 oz\90g) sugar
• 1 tablespoon baking powder
• 1\2teaspoon salt
• 1 cup (8fl oz|250ml) milk
• 1 egg
• 1\4 cup (2oz|60g) unsalted butter, melted

Preheat an over to 400F (200C). Butter standard muffin tins.

In a large bowl stir and toss together the flour, wheat germ, poppyseeds, sugar, baking powder and salt.set aside. In a small bowl whisk together the milk, egg, and melted butter until smooth. Add to the dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove.

Lemon glaze

A thin coating  of glaze adds a flair to muffins.

Makes about 1\4 cup (2fl oz|60 ml), enough for 12 muffins

• 1 cup (5 oz|155g) confectioners (icing) sugar, sifted
• 2 tablespoons fresh lemon juice, or more, if needed
• 2 teaspoons lemon zest
• Pinch of salt

Combine all the ingredients in a small bowl ans well briskly until smooth and well blended. If the glaze is too stiff, beat in a few drops more juice.  Brush or spoon over breads and muffins while they are still warm.

Apple-Cheddar Muffins. Tasty couple.

Moist and gutsy, and especially delicious with pork, durk or chicken. They also travel well, making them good lunch box and  picnic fare.

Makes about 12 standard muffins

• 1 large apple, such as Golden Delicious or pippin
• 1 1\2 cups (6oz \185g) all-purpose (plain) flour
• 1\4 cup  (1oz \30g) regular uncooked oatmeal (rolled oats)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1\2 teaspoon baking soda (bicarbonate of soda)
• 1\2 teaspoon of salt
• 1\2 cup (6 fl oz \180ml) milk
• 2 eggs
• 1\4 cup (2oz \60g) unsalted butter, melted
• 1\4 cup (3oz \90g) finely grated Cheddar cheese 

  Preheat an oven to 400 А (200С).  Butter standard muffin tins. 

  Peel, halve and core the apple.

 Cut into 1\8inch (3mm) dice, set aside.

 In a large bowl, stir and toss together the flour, oatmeal, sugar, baking soda and salt. Set aside. In a medium bowl whisk together the milk, eggs and melted butter until smooth. Stir in the apple and cheese. Add to the combined dry ingredients and stir just until blended. Spoon into the prepareted muffin tins,  filling each cup about three-quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 3 minutes, then remove.

Muffins. Diversity of tastes.

  
They are not just for breakfast at your desk. And they needn’t be bran! Serve our luscious muffins with casual lunches, serious dinners.

Muffin-Baking Basics

These recipes call  for  a standard muffin  tin (6 tablespoon\3 1\2 –fl ) oz 110ml cup capacity), usually yielding 12 muffins. Iа you bake the batter in oversize or miniature muffin tins, the yield will vary. So will baking times, with oversize muffins taking a few minutes longer to bake completely and miniatures a few minutes less. Be sure to test for doneness.

Finally, if you have only one muffin tin, bake the batter in batches; it will keep at room temperature until the first batch of muffins is done.

Potato Muffins

  Potato starch produces breads that are slightly chewy and have a subtle potato flavor. These muffins are wonderful for lunch with a green salad and cheese, or with any chicken dish. Or bake the batter in about 30 miniature muffin cups for placing out on the buffet table. Let them cool for about 10 minutes before serving – they are best just slightly warm or at room temperature. A flavorful caper-mustard butter (recipe follows) provides a nice contrast to the delicate muffins. 

makes  about  12 standard muffins

• 1 cup all-purpose (plain) flour
• 1 cup potato starch (potato flour)
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1\2 teaspoon salt
• 1 1\2 teaspoons chopped fresh thyme or 1\2 teaspoon dried thyme
• 1 cup milk 
• 1\2 cup warm mashed potatoes
• 1 egg
• 1\2 cup unsalted butter, melted
• 1\2 cup finely grated Swiss or Cheddar cheese

Preheat an oven to 400F, (200С). Butter standard muffin tins.

In a large bowl stir and toss together the flour, potato starch, sugar, baking powder, salt, and thyme. Set aside. In a medium bowl whisk together the milk and mashed potatoes, then add the egg, melted butter and cheese and whisk until well mixed. Add to the combined dry ingredients and stir just until blended.

Spoon into the prepared muffin tins, filling each cup about three-quarters full. Bake until a toth pick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove.

Cacao..chocolate..for chocoholics...

Chocolate Cake 

(bakes into a 8″ square cake or 12 reg cupcakes)

-adapted from Vegan Cupcakes Take Over the World-  

•  1 cup unsweetened soy milk, room temperature 
• 1 tsp apple cider vinegar
• 3/4 cup caster sugar
• 1/3 cup canola oil
• 1 1/2 tsp vanilla
• 1 cup plain flour
• 1/3 cup cocoa (I used Varlhona)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350F and grease and line the bottom of a 8″ square tin or line muffin pans with 12 cupcake liners.
2. Whisk together the soy mil and vinegar and leave aside to curdle.
3. Meanwhile, sift together flour, cocoa, baking powder, baking soda and salt.
4. Whisk sugar, oil and vanilla into the curdled soy milk. Whisk until foamy.
5. Add the sifted dry ingredients to the wet ones in two batches and stir until no big lumps remain. A few tiny lumps are fine.
6. Pour batter into tin or cupcake liners and bake until a skewer inserted in the middle comes out clean. For cupcakes, it takes about 18-20 minutes, for the 8″ cake, I baked it for about 30-40 mins.