Basic Muffins (Variety)

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1 1/2 cups all-purpose flour (I use half WW)
1/3 cup sugar (I use Splenda)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sour cream
1 large egg
1 teaspoon vanilla

Preheat oven to 400° F and line 12 (1/3-cup) muffin cups with paper liners.
Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt.
Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla.
Stir butter mixture (and additional ingredients; *see note, below) into flour mixture until just combined. Divide the batter among muffin cups (this batter is thick and will not run easily like other muffin
batters)
Bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

Becoming a muffin master is easy.

*Flavor the basic muffin batter below by adding, for example:
1 chopped banana and 3/4 cup semisweet chocolate chips;
1 cup toasted almonds, 3/4 cup dried cranberries, and 1/4 teaspoon almond extract;
1 cup chopped drained canned pineapple and 1 cup sweetened flaked coconut;
1 cup chopped dried apricots and 1 tablespoon poppy seeds.

[ellise]

Refrigerator Bran Muffins

2/3 c whole bran cereal
1/3 c oat bran
2/3 c boiling water
l/2 c. skim milk
2 beaten egg whites
2 Tbsp. cooking oil
1 1/2 c all-purpose flour
1/4 c packed brown sugar
1 1/2 tsp. baking powder
1 tsp cinnamon
1/4 tsp. salt

Stir together bran cereal and oat bran in boiling water.
Stir in milk, egg whites and oil.
In another bowl stir together flour, brown sugar, baking powder, cinnamon and salt; add to
cereal mixture until just moistened.
Can be stored in a covered container in the refrigerator for up to 1 week.

To Bake;
Spray muffin cups with nonstick cooking spray.
Fill muffin cups 2/3 full
Bake at 400° for 20 minutes or until cake tests clean.
Remove from pans.

Makes 12 muffins.

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Apricot Graham Muffins


1-1/2 cups graham or whole-wheat flour
1/2 cup toasted wheat germ
3 tablespoons granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup dried apricots, chopped
1/2 cup pecans or walnuts, chopped
5 tablespoons butter or margarine, melted & cooled
2 large eggs
1 cup un-flavored yoghurt
About 3-tablespoons brown sugar

Preheat the oven to 375° F, prepare the pans.
In a bowl combine the flour, wheat germ, sugar, baking powder, baking soda, apricots and nuts.
In a large bowl blend together the butter, eggs and yogurt.
Add the dry mix to the wet mix until just combined.
Spoon the batter into the prepared pans and sprinkle each muffin top with brown sugar.
Bake until the edges are golden brown and the center is firm to touch, approximately 20 minutes.
Yields: about 12 muffins.
**206 calories per muffin

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Pineapple Muffins

1 cup all-purpose flour
2 tsp baking powder
1 cup bran cereal with raisins
1 cup nonfat milk
3 Tbsp applesauce
1/2 cup crushed pineapple, drained
1 egg
1/2 cup chopped walnuts

Preheat oven to 350°F.
Grease muffin cups or line with paper muffin
liners.
In a bowl, combine flour and baking powder.
Stir in cereal, milk, applesauce and egg.
Fold in pineapple and nuts.
Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until tests clean.
Makes 12 muffins

Nutritional information per muffin:
103 calories
4g fat (less than 1g saturated)
3g protein
15g carbohydrates
1g fiber
136mg sodium

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Plum-Plus Muffins

nonstick cooking spray
1 - 14-ounce box oat bran muffin mix
3/4 cup apple juice
4 finely chopped (1 cup) fresh California plums
3/4 cup raisins

Preheat oven to 425° F.
Lightly coat about 12 muffin cups with nonstick spray.
In medium bowl, combine muffin mix and juice until just moistened. Stir in plums and raisins.
Spoon batter into muffin cups full.
Bake 14 minutes or until cake tests clean.
Remove muffins from pan and cool on wire rack.


Serves 6

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Almond Poppy Muffins


2 C Whole Wheat Pastry Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Nutmeg
1 tsp. Cinnamon
1/4 C Poppy Seeds
3/4 C Almonds - chopped, ground or sliced
1/2 C Honey
1/2 C Melted Butter
1 tsp. Vanilla
1 C Yogurt or Buttermilk
2 Eggs

Preheat Oven to 350°F.
Combine dry ingredients.
Combine wet ingredients.
Mix dry ingredients into wet lightly, then spoon into
greased muffin tin.
Bake for 25-30 minutes or until done.
Makes 1 Dozen.

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Banana Coconut Muffins

1 2/3 cups flour
1/4 cup granulated sugar
2 tsps baking powder
1/2 tsp salt
1 cup coconut
1/2 cup raisins
2 bananas, chopped
1 egg
1/2 cup milk
1/4 cup brown sugar
3 tbls margarine or butter, melted

Mix dry ingredients, including coconut and banana.
Beat egg, add milk and margarine.
Add to dry ingredients, mix until moistened.
Spoon into muffin pans.

Topping:
1/3 cup coconut
2 tsp brown sugar
2 tbls margarine
1/4 tsp cinnamon

Mix and sprinkle over unbaked muffins.
Bake at 375°F. for 25 minutes.
Makes 12 muffins.

[ellise]

Berry Cream Muffins


4 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 cups (16 ounces) sour cream
1 cup vegetable oil
1 tsp vanilla extract


In a large bowl, combine flour, sugar, baking powder,
baking soda and salt; add berries and toss gently.
Combine eggs, sour cream, oil and vanilla; mix well.
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.

Bake at 400° F. for 20-25 minutes or until muffins
test done.

about 24 muffins.

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Applesauce Oatmeal Muffins


10 serving

1 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup brown sugar
1/4 cup oil
2/3 cup applesauce
3 tsp baking powder
1/2 tsp salt
3/4 cup rolled oats
1 egg
1/3 cup milk

Preheat oven to 375° F, prepare pans.
Mix dry ingredients well with a fork.
Beat egg, then add oil & milk, stir in applesauce.
Add the dry mix to the wet mix until just combined.

Spoon into pans & bake for 20 mins or until done

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Cappuccino Muffins

12 servings

2 cups all purpose flour
1/2 cup sugar
2-1/2 tsp baking powder
2 tsp instant espresso coffee powder (or instant coffee)
1/2 tsp salt
1/2 tsp cinnamon
1 cup milk -- scalded and cooled
1/2 cup butter -- melted and cooled
1 egg -- beaten
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips

Grease up 12 cups.
Combine dry ingredients.
Stir moist ingredients until blended, fold into dry just to combine.
Stir in chocolate chips.
Spoon into muffin cups, filling cups about 2/3
full.

Bake 15 to 20 minutes at 375° F.

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Flaxseed Muffins

A savory muffin packed with Omega-3 and fiber.

1 cup stoneground whole wheat flour
1/2 cup flaxseed meal
1/2 cup wheat bran
1 tsp baking powder
1/2 tsp salt
1 Tbsp olive oil
1/4 cup egg substitute
1 cup buttermilk
1 Tbsp molasses


Mix dry ingredients seperately.
Combine Egg substitute, buttermilk and molasses and stir until molasses is distributed evenly in the liquid. Stir liquid into dry ingredient slowly and blending until all the dry ingredients are moistened.

Spoon into muffin tin.
Makes 12 small muffins.
Bake for 17 minutes in 450°F oven.

Variations:
Muffins can be frozen.
These are savory muffins and would make a nice dinner accompaniment.



Nutritional Info
(Per Serving)
Calories: 113
Fat: 3.0 g
Carbohydrates: 18.0 g
Protein: 4.3 g
Cholesterol: 1.7 mg
Sodium: 63 mg
Saturated Fat: 0.5 g
Fiber: 7.0 g
Calcium: - Total Sugars: - Note: A dash indicates no data is available

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Raisin Bran Muffins


7 cups raisin bran
4 eggs
2½ cups sugar
1 cup vegetable oil
5 cups flour
1 quart buttermilk
5 teaspoons Baking Soda
1 cup raisins
2 teaspoons Salt
2 cups nuts


Combine dry ingredients in one bowl.
Mix eggs, vegetable oil, and buttermilk in a second bowl.
Fold raisins and nuts into wet ingredients.
Stir wet ingredients into dry.
Bake in 400°F. oven for 15-20 minutes