Muffins

Muffins




Brown Sugar Muffins
Sheree Baird
½ c margarine 1 t soda 1 cup brown sugar ¼ t salt 1 egg
1 t vanilla 1 c flour 1 c milk
Cream butter and sugar, beat in egg, and add dry ingredients and milk and vanilla. Bake at 375 for 20 minutes- makes about 1 ½ dozen.



Popular Muffins
Melissa Monsen
1 egg 1 c milk 1/4 c oil 1 c whole wheat flour
1 c white flour 1/4 c sugar 3 tsp. baking powder 1 tsp. salt
Apple Muffin Variation:Stir in 1 c. grated apple w/ the oil and add 1/2 tsp. of cinnamon w/flour. (or use applesauce) Bake @400 for 15-25 min.

Sweet Best-Ever Muffins
Melissa Monsen
1 3/4 c flour 1/2 c sugar 2 1/2 tsp. baking powder 3/4 tsp. salt
mix and add:1 beaten egg 3/4 c milk 1/3 c oil
Bake @375 for 18-20 min.
Chocolate Chip variation: For milk: squeeze an orange and then add enough milk to make 3/4 c. Add two tsp. grated orange peel Add 1/2 c semi-sweet chocolate chips




Poppy Seed Muffins (or Bread)
Melissa Monsen
1 white cake mix (without pudding) 1 pkg. instant coconut cream pudding mix
4 eggs (lightly beaten) 1 c hot water1/2 c oil 1 Tbsp. poppy seed1 tsp. lemon juice
Bake @ 350 for 10 min in muffin tins.
Cinnamon-Apple-Raisin-Muffins variation: Add 1/2 tsp. cinnamon, 1 c chopped or grated, peeled apples, and 1/3 c raisins

Banana Nut Muffins
Melissa Monsen
1/2 c butter (softened) 1 tsp. baking soda 1 c sugar 1 tsp. baking powder
2 lg. eggs 1 tsp. vanilla extract2 ripe bananas (mashed)
1 c buttermilk 2 c flour 1/2 c chopped pecans 1 tsp. salt
Cream butter, sugar, eggs, and bananas. Mix dry ingredients. Mix wet and dry. Add remaining ingredients. Don’t over mix (shouldn’t be completely smooth.)
Bake @ 400 for 15-18 min. Yields: 12

30 Day Bran Muffins
Margaret Fielding
2 cups 100% bran 2 cups boiling water 2 cups sugar 1 cup oil or shortening
4 eggs 5 cups sifted flour 5 tsps. Soda 2 tsps. salt
1 quart buttermilk 4 cups bran flakes
Pour hot water over 100% bran and cool. Beat together sugar, oil, and eggs. Add sifted dry ingredients alternating with buttermilk. Last of all, stir in bran flakes. Keep in a covered contained in the refrigerator for as long as 30 days. (I use a plastic ice-cream bucket with a lid.) When ready to use, spoon batter into greased or papered muffin tins and bake at 400 degrees F for 20 minutes. Makes a total of 4 to 6 dozen muffins.


Blueberry Muffins w/ Topping
Liz Fielding
For the muffins:
1 ½ cups all-purpose flour ¾ cup white sugar ½ tsp salt
2 tsp baking powder 1/3 cup canola oil 1 egg
1/3 cup milk 1 cup fresh blueberries
Topping:
½ cup white sugar 1/3 cup all-purpose flour
¼ cup butter, cubed 1 ½ tsp cinnamon
Combine flour, sugar, salt, and baking powder. Place oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top with crumb topping mixture. To make crumb topping: mix together sugar, flour, butter and cinnamon with fork. Bake for 20-25 minutes at 400.

Chocolate Chip Banana Muffins
Liz Fielding
“Kids love this one!”
½ cup mashed, cooked, white beans (original recipe called for ½ c. butter)
1 cup brown sugar 2 eggs 2 cups mashed bananas (approx. 3 bananas)
2 cups flour ½ tsp salt ½ tsp baking powder
¾ cup nuts (optional) ¾ cup mini chocolate chips
Cream butter, sugar, and eggs. Add bananas and mix. Add dry ingredients and mix well. Stir in nuts and chocolate chips. Bake at 350 for 20 minutes or until toothpick comes out clean. Makes 18 large muffins or 36 small muffins (I prefer small because the kids love it).

Brown Sugar Muffins
Robyn Astle
½ c. butter 1 egg 1 c. brown sugar 2 c. flour1 tsp. soda
1/4 tsp. salt 1 c. nuts (opional) 1 c. milk
Mix and bake in muffin tins at 375* for 15 minutes. Makes 1 ½ dozen.

Bran Muffins
Robyn Astle
1 box Craklin Oat Bran or 6 c. Bran flakes 2 c. boiling water
Pour boiling water directly over cereal and let set a few minutes.
Add:
2 c. sugar 1 c. oil 1 tsp. salt 1 quart buttermilk
5 c. flour 4 eggsMix well.
Bake 20 minutes at 350*. Store up to 2 weeks in fridge in covered container