Magic Muffin Mix
Cinnamon Bread
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 teaspoons baking soda
2/3 cups sugar
2 teaspoons cinnamon
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.
Savory Scones with Gruyere, Prosciutto and Green Onion
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
Sea salt
Additional parmesan for sprinkling
In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor. Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist. In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky. On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.
Lemony Blueberry Bread
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Cakes Salé
Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.
¼ C. chopped Green Olives
Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter. In a large bowl, whisk flour with baking powder, salt and pepper. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese and olives. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.
Huckleberry Streusel Muffins
2 C. All Purpose Flour
1/3 C. Granulated Sugar
1 T. Baking Powder
3/4 tsp. Salt
1 C. Milk
1 Large Egg
3 T. Butter, Melted
2 tsp. Vanilla
1 C. fresh, rinsed Huckleberries
Streusel (recipe follows)
In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture. In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well. Mix gently just until dry ingredients are moistened. Batter will be lumpy. Stir in huckleberries. Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full. Sprinkle streusel evenly over batter. Bake at 425 until streusel is lightly browned. Remove muffins from pan and remove to wire rack to cool.
Streusel: In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended. Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.
Serving Size: 1 Muffin
Yield: 12 servings
Calories: 291
Fat: 12g
Fiber: 1.1g
Cheddar Corn Bread
1/2 C. yellow cornmeal
1/2 C. all-purpose flour 1 T. sugar
1/2 tsp. Salt
3/4 tsp. baking soda
1 tsp. baking powder
2 T. unsalted butter, cut into pieces
1 C. well-shaken buttermilk
1 large egg
2 ounces grated Cheddar (about 1/2 C.)
Preheat oven to 400°F. Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder. Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted. Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl. Whisk buttermilk and egg into bowl with butter. Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined. Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean. Cool corn bread in skillet or baking dish on a rack 10 minutes. Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil. Cut corn bread into 8 wedges. Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.
Apple Cheddar Bread
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
8 T. butter, room temperature
¼ cup light brown sugar
2 large eggs, room temperature & fork beaten
2 cups apples (any favorite), unpeeled & finely shredded
1 cup cheddar cheese, shredded
2-3 T. minced sage, to taste
Preheat oven to 350 degrees F. Coat a 9†loaf pan with cooking spray. (Insert parchment paper overlapping over the long sides if you’d like.) In a separate bowl, stir together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter, sugar until light and fluffy. Then beat in the eggs until combined. By hand, mix in the flour mixture. Fold in the apples, cheese and sage. Spread batter into prepared pan. Bake until risen and a wooden skewer comes out of the center clean, about 45 minutes. Cool to room temperature before slicing
Starbucks Lemon Loaf
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 eggs at room temp.
1 c. sugar
2 T. butter softened
1 t. vanilla
2 t. lemon extract
1/3 c. fresh lemon juice
1/2 c. oil
Zest of one lemon
Glaze
1 c. powdered sugar
2 T. milk
1/2 t. lemon extract
Juice of 1/4 lemon
 
Preheat oven to 350. Prepare 9 x 5 loaf pan or 6 mini pans. In a large bowl combine flour, baking soda, baking powder and salt. In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer. Scrape bottom to make sure all is combined. Pour dry ingredients into wet ingredients and blend until smooth, scraping sides and bottom of bowl. Add oil and lemon zest. Mix well. Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test…it must come out clean. Remove from oven and let set 3 minutes. Prepare glaze; whisk to combine. Remove bread from pan(s) onto wire rack. Make sure and put a cookie sheet under the rack. Pour glaze over bread. Cool completely on rack.
Pan measurements
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in.
Cheese, Olive and Buttermilk Herb Bread
2 1/4 cups plain flour
2 tsp. baking powder
1/2 tsp. bicarbonate of soda
1 tsp. salt
1/2 tsp. dry mustard powder
60g freshly grated parmesan
60g grated cheddar cheese
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup mixture of spring onion and Italian parsley
2 tsp. thyme leaves or 1 tsp. dried thyme
2 eggs
2 1/2 T. olive oil
1 1/4 cup buttermilk
Egg wash (optional) made from 1 egg yolk beaten with 2 tsp. water
Extra thyme springs and sea salt, for topping
Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside. Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together. In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly. Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf. Bake for 40 – 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning it onto a wire rack. This loaf is best served on the same day. Wrap left overs tightly and store in fridge. Gently reheat in oven if serving left overs.
Poppyseed Bread
Bread:
3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)
For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best. Â For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.
Banana Bread
1/2 C. (1 stick) butter, at room temperature
1 C. sugar
1/2 tsp. salt
2 eggs
1 tsp. vanilla extract
1-1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
3 ripe bananas, mashed
Preheat the oven to 350. Grease a 9×5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.
Yield:
Calories:
Fat:
Fiber:
Sausage & Cheese Bread
1 lb. pork sausage
1/4 cup chopped onion
1/4 cup Parmesan cheese
1/2 cup grated cheddar cheese
1 egg
1/2 teaspoon Texas Pete hot sauce
1 1/2 teaspoon salt
Dash of red pepper flakes
2 cups baking mix – Bisquick
2/3 cup milk
1/4 cup mayonnaise
Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown. Drain on paper towels and cool. In a large bowl, combine egg, cheeses, hot sauce, salt and pepper. Mix well. Add baking mix, milk, and mayonnaise. Stir. To the mixture, add sausage & onions. Mix until just blended. Pour into loaf pan and bake for 45 to 50 minutes. Let rest in pan for 10 minutes. Turn out to plate to serve.
Zucchini Bread
3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled, raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts
Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to the egg zucchini mixture. Stir until well-blended, add nuts, and pour into two 9-x-5 x-3-inch loaf pans. Bake in a preheated 350 degree F oven for 1 hour. Cool on a rack.
Cheesy Popovers
2 Eggs, beaten
1 C. Milk
3/4 tsp. Salt
1/2 tsp. Thyme, crushed
1/4 tsp. Sage, crushed
1/2 tsp. Basil, crushed
1 C. Unbleached flour
1/2 C. Grated cheddar cheese
Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately.
Hide and Seek Muffins
1 ½ C. Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
¼ C. Sugar
2 Eggs
1 C. Milk
½ tsp. Vanilla
4 T. melted Butter
12 medium Strawberries
2-3 T. Sugar
Sift together all dry ingredients into a medium size bowl.  Preheat oven to 375. Place muffin papers in tin.  Breaks eggs into a second bowl. Add milk, vanilla and melted butter. Whisk about 20 times. Pour milk mixture into the flour mixture. Mix with the spoon “until the flour is all goneâ€. Fill muffin papers halfway (use a ¼ C measure). Roll a strawberry in sugar the put it in the center of the muffin, pushing it down into the batter. Bake 15 to 20 minutes, or until a toothpick inserted all the way down comes out clean. Remove from pan to cool and let sit at least 10 minutes before eating.
Yield:
Calories:
Fat:
Fiber:
Cranberry Upside-Down Muffins
Cranberry Sauce:
1 1/2 cups (170 grams) fresh or frozen cranberries
3/4 cup (150 grams) granulated white sugar
1 tablespoon orange juice or water
1 tablespoon grated orange zest
Muffin Batter:
2 cups (280 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (240 ml) milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter, melted and cooled
Orange Zest
Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins. Cranberry Sauce: In a medium sized saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter. Muffin Batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter. Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked.   Evenly divide the cranberry mixture among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 2 minutes, and then invert them onto a cooling rack so the cranberry topping is face up.
Yield:
Calories:
Fat:
Fiber:
Pistachio Muffins
1 C. all-purpose flour
1 C. whole-wheat flour
3/4 C. brown sugar
3/4 C. low-fat milk
1/2 C. applesauce
1/2 C. vegetable or canola oil
1/2 C. oats – quick or old fashioned
1/3 C. pistachio nuts – finely chopped
1 large egg – lightly beaten
1 T. baking powder
1/2 tsp. salt
For Topping (just mix togeter):
1/4 C. pistachio nuts – finely chopped
3 T. brown sugar
Preheat oven to 400 degrees. Prepare 12 muffin C. with papers or generous coating of cooking spray. In a large mixing bowl, sift together the flours, sugar, oats, nuts, baking powder and salt. In a separate bowl, mix together milk, applesauce, oil and egg. Add wet ingredients to dry ingredients and mix until just moistened. Fill prepared muffin C. a little more than 3/4 full. Sprinkle topping evenly over each muffin. Bake for about 20 minutes until golden brown. Stick a toothpick in the center of one of the muffins. If it comes out dry, the muffins are done. If there’s a little batter stuck to it, you need to cook the muffins longer. Allow muffins to cool before serving.
Yield:
Calories:
Fat:
Fiber:
Cranberry Muffins
 
1 C. chopped cranberries
1/3 C. honey
1/4 C. margarine, or shortening
1/4 C. honey
1 egg
1/2 C. milk
1 orange rind, grated
2 C. all-purpose flour
1 T. baking powder
1 tsp. salt
Mix cranberries with 1/3 C. honey. Cream margarine and remaining honey, until light and fluffy. Add egg and beat thoroughly. Stir in cranberry mixture, milk and orange rind. Sift together dry ingredients; add to the cranberry mixture and stir until just combined. Batter should be lumpy. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 400 degrees F. for 15 to 18 minutes.
Corn and Bacon Muffins
6 slices lean back bacon
1 medium onion, peeled and diced
1 1/2 C. self-rising flour
1/2 tsp. baking powder
1/2 C. cheddar, grated
12 oz canned corn, drained
2/3 C. milk
2 eggs
5 T. olive oil
Preheat the oven to 400 degrees F. Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together. Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix. Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.
Yield:
Calories:
Fat:
Fiber:
Orange Poppy Seed Muffins
3 C. Flour
21/4 C. Sugar
11/2 tsp. Baking powder
11/2 tsp. Salt
1/4 C. Poppy seeds
3 Eggs
1 C. Sour cream
1/2 C. Vegetable oil
1 1/2Â C. Orange juice
2 tsp. Orange extract
Stir together flour, sugar, baking powder, salt and poppy seeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin C. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
Parmesan Cayenne Scones
6 C. flour
½ C. cold butter, cut into squares
3 tsp. baking powder
2 ½ tsp. salt
½ tsp. coarse black pepper
1 T. cayenne pepper
2 C. grated parmesan cheese
1 C. milk
½ C. buttermilk
2 eggs
Preheat oven to 350 degrees F. In the bowl of a food processor, combine flour, butter, baking powder, salt, black pepper, cayenne pepper, and parmesan cheese and pulse so that it is the consistency of fine sand. In a separate bowl, whisk together the milk, buttermilk, and eggs. Slowly add this wet mixture to the dry mixture that is in the food processor. Flour a clean work surface and using your hands, bring the dough together. If dough is too sticky, sprinkle on more flour. Divide dough into your favorite small molds. Bake for 20 to 25 minutes, until lightly golden. Serve warm.
Yield:
Calories:
Fat:
Fiber:
Icebox Bran Muffins
5 C. all-purpose flour
3 T. plus 1 tsp. baking soda
1 T. kosher salt
1 C. vegetable shortening
2 C. sugar
4 large eggs
2 C. All-Bran cereal
2 C. boiling water
1 quart buttermilk
4 C. bran flakes
2 C. raisins
Nonstick vegetable spray
In a large bowl sift together the flour, baking soda, and salt. In a small bowl whisk the eggs. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, and whisked eggs. In another large bowl, mix the All-Bran with the boiling water and let sit for 1 minute. Add the buttermilk to the All-Bran mixture, then add the egg mixture and fold in the flour mixture. Stir in the bran flakes and raisins with wooden spoon. Cover the bowl with plastic wrap and chill in the refrigerator overnight. Preheat the oven to 375ºF. Lightly coat the muffin tins with vegetable spray and, using a disher, scoop the batter into the muffin tins. Place in the middle rack of the oven. Turn the heat up to 400ºF and bake for 20 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool before taking them out of the tins.
Yield:
Calories:
Fat:
Fiber:
Crisp Bacon Muffins
8 Bacon slices
1 1/3 C. Cake flour
1 1/2 T. Sugar
1 tsp. Salt
21/2 tsp. Baking powder
1 Egg
3/4 C. Milk
1 T. Bacon fat
Sauté bacon until crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes.
Cheddar Pinwheels
2 C. Unbleached Flour; Sifted
1/2 tsp. Salt
1 T. Baking Powder
1/4 C. Butter
2/3 C. Skim Milk
1 C. reduced fat Cheddar; sharpest possible, Grated
Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.
Pumpkin Cranberry Bread
1-1/2 C. (7 1/2 oz/235 g ) unbleached all-purpose flour
1 C. (5 oz/155 g) whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 C. (8 oz/250 g) butternut squash or pumpkin puree
1/2 C. (3 1/2 oz/105 g) packed light brown sugar
1/2 C. (4 oz/125 g ) plain nonfat yogurt or buttermilk
1/4 C. (2 fl oz/60 ml) frozen orange juice concentrate, thawed
1 egg, lightly beaten
1 T. grated orange zest
1 T. canola oil
3/4 C. (3 oz/90 g) dried cranberries
Lightly coat an 8 1/2-by-4 1/2 (21.5-by-10-cm) loaf pan with vegetable oil spray. In a large bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon. In a blender or food processor, combine the squash or pumpkin puree, brown sugar, yogurt or buttermilk, orange juice concentrate, egg, orange zest, and canola oil and process until smooth. Make a well in the center of the flour mixture and add the squash or pumpkin mixture. Stir just until blended; do not overmix. Stir in the cranberries and scrape the batter into the prepared loaf pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes; turn out onto a wire rack and let cool completely. Cut into thin slices to serve.
Mandarin Orange Muffins
1 1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 C. sugar
1/3 C. margarine
1 egg, lightly beaten
1/4 C. milk
10 oz. can mandarin orange, drained
Sift flour and other dry ingredients together. Cut in margarine. Combine egg and milk and add to dry ingredients, mix until moistened. Fold in orange pieces and break them up. Fill greased muffin tins 3/4 full. Bake at 350 F for 20 to 25 minutes. Remove from muffin tins while still warm. Dip tops in melted butter and sugar-cinnamon mixture.
Yield:
Calories:
Fat:
Fiber:
Cranberry Muffins
1 C. chopped cranberries
1/3 C. honey
1/4 C. margarine, or shortening
1/4 C. honey
1 egg
1/2 C. milk
1 orange rind, grated
2 C. all-purpose flour
1 T. baking powder
1 tsp. salt
Mix cranberries with 1/3 C. HONEY. Cream margarine and remaining HONEY, until light and fluffy. Add egg and beat thoroughly. Stir in cranberry mixture, milk and orange rind. Sift together dry ingredients; add to the cranberry mixture and stir until just combined. Batter should be lumpy. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 400 degrees F. for 15 to 18 minutes.
Easy Garlic Parmesan Popovers
2 tablespoons bacon fat
1 1/2 cups milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan
Preheat oven to 425 degrees F. Place a popover pan (or standard muffin tin) into the oven. In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.
Fat Smash Blueberry Banana Bread
2 Egg Whites
1 Large Egg
1-3/4 C. Gold Medal Enriched Flour
1 C. Mashed Banana
1-1/4 C. Blueberries
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
5 tsp. Salted Butter
1/2 C. Sugar
Preheat oven to 350°F. Sift flour, salt, baking soda and baking powder together in mixing bowl. Set aside. In a large mixing bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs and whites one at a time. Slowly add part of the flour mixture to butter mixture and mix thoroughly. Add part of the mashed banana mixture and mix well. Repeat process with flour and bananas until all is mixed together. Gently stir in fresh blueberries. Transfer to a greased 9″x5″ loaf pan. Bake 65-70 minutes. Remove from pan and cool before serving.
Yield:
Calories:
Fat:
Fiber:
Garlic Bread Muffins
7 T. EVOO, divided
1 C. finely chopped Onion
5 cloves Garlic, minced
2 C. Flour
2 tsp. Baking Powder
1 tsp. each dried Oregano & Basil
½ tsp. Salt
1 C. Milk
1 Egg
1/3 C. plus 2 T. grated Parmesan Cheese
Preheat oven to 350 degrees and line 12 muffin cups with aluminum or paper liners. Heat 1 T. oil over medium high heat in medium sized nonstick skillet. Add onions and cook while stirring often, until they start to soften, about 3-4 minutes. Add garlic and cook another 3-4 minutes, until onions just begin to brown and garlic is fragrant. Remove from heat and cool 5 minutes. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5.In a medium bowl, whisk together the remaining six tablespoons of the oil, the cooled onion mixture, milk, egg and 1/3 cup of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups. Sprinkle the remaining two tablespoons of the cheese evenly over the muffin batter. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.
Moist Banana Muffins
1¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon kosher or coarse salt
8 tablespoons (1 stick) unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 large very ripe bananas, peeled and mashed (about 1 cup)
½ cup buttermilk, heavy (whipping) cream, or sour cream
½ teaspoon grated orange zest, or ½ teaspoon ground cinnamon (optional)
1â„3 cup mini chocolate chips (optional), for sprinkling on top
Preheat the oven to 350°F. Pop paper liners in the cups of a regular-size 12-muffin tin. Place the flour, baking soda, and salt in a small bowl and whisk to mix. Set the flour mixture aside. Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using. Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated. At the end the batter should be barely blended (it will be thick). Fill each muffin cup liner three quarters full of batter. Sprinkle mini chocolate chips evenly over the tops of the muffins, if using. Bake the muffins until they spring back when pressed lightly in the center and a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes. Let the muffins sit in the muffin tin on a wire rack for 5 minutes, then gently turn them out of the tin and let them cool upright on a wire rack.  Serve warm or at room temperature.
Variation – Banana Bread : Preheat the oven to 350°F. Pour the batter into a 9 by 5–inch loaf pan that has been greased with butter or sprayed with nonstick cooking spray. Sprinkle the chocolate chips on top, if desired. Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes. Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.
from Mom 100 Cookbook
Yield:
Calories:
Fat:
Fiber:
Berried Treasure Muffin Cups
1/2 C. butter or margarine, softened
3/4 C. sugar, divided
2 large eggs
4 C. all-purpose flour, divided
2 1/2 T. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 C. buttermilk
1 C. fresh raspberries
1 C. fresh blueberries
Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 C. sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 C. flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 C. flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 C. sugar. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks. Yield: 2 dozen.
Bacon Cheese Muffins
1/2 lb. bacon
Vegetable oil
1 beaten egg
3/4 C. milk
1 3/4 C. all-purpose flour
1/4 C. sugar
1/2 C. Grape Nuts cereal, (any crunchy nugget cereal)
1 C. cheddar cheese, shredded
Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just until moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin C. 3/4 full. Bake at 400 for 15-20 min. Makes 12.
Orange Bread
For candied orange zest
2 Navel Oranges
3/4 C. Sugar
For Bread
2/3 C. Sugar
3 C. All-purpose flour 21/4 tsp. Baking Powder
1/2 tsp. Salt
1 lg. Egg
1 C. Milk
3/4 stick (6T.) Unsalted butter, melted and cooled
Make the candied orange zest: Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith, leaving zest. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine.
Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.
Cheesy Muffins
¼ C. Milk
¼ C. Vegetable Oil
½ C. Plain Yogurt
2 Eggs
1 ¼ C. Flour
½ tsp. Baking Soda
1 ½ tsp. Baking Powder
¼ tsp. Paprika
½ tsp. Salt
Pepper
1 C. Grated Cheddar Cheese
4 Scallions, sliced
1/3 C. grated Parmesan Cheese
Preheat oven to 350 and line a muffin pan with paper cups. Combine milk, oil, yogurt and eggs in a bowl. In another bowl sift together flour, baking soda, baking powder, paprika, salt and pepper. Stir in cheese and scallions. Add liquid to flour mixture and mix quickly before spooning into paper cups. Sprinkle parmesan on top and bake for 20 minutes.
From Lunch Boxes and Snacks
Yield:
Calories:
Fat:
Fiber:
Fat Smash Blueberry Banana Bread
2 Egg Whites
1 Large Egg
1-3/4 C. Gold Medal Enriched Flour
1 C. Mashed Banana
1-1/4 C. Blueberries
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
5 tsp. Salted Butter
1/2 C. Sugar
Preheat oven to 350°F. Sift flour, salt, baking soda and baking powder together in mixing bowl. Set aside. In a large mixing bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs and whites one at a time. Slowly add part of the flour mixture to butter mixture and mix thoroughly. Add part of the mashed banana mixture and mix well. Repeat process with flour and bananas until all is mixed together. Gently stir in fresh blueberries. Transfer to a greased 9″x5″ loaf pan. Bake 65-70 minutes. Remove from pan and cool before serving.
Bacon and Scallion Corn Muffins
1/4 lb sliced lean bacon
1/3 C. thinly sliced scallion
1 C. yellow cornmeal
2/3 C. all-purpose flour
1 tsp. double-acting baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3 T. unsalted butter, melted and cooled
1 1/2 C. sour cream
1/4 C. milk
Cook bacon until it is crispy. Blot with paper towels& crumble it. Drain off all but 1 T. of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk. Stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-C. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
Yield:
Calories:
Fat:
Fiber:
Autumn’s Pumpkin Muffins
2 C. Original Bisquick Mix
1/2 C. canned pumpkin puree
1/4 C. vegetable oil
1/4 C. sugar
14 C. milk
1 T. pumpkin pie spice
1 tsp. cinnamon
1 egg
1/2 C. chopped pecans
1/2 C. raisins
Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.
Yield:
Calories:
Fat:
Fiber:
Ann’s Craisin Muffins
4 eggs
2 C. sugar
2 C. milk
2-3 C. Craisins
1 C. vegetable oil
4 C. stirred flour
4-1/2 tsp. baking powder
Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add Craisins all at once. Stir gently but do not over mix. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of C. s. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.