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| Articles about Muffins |
| Strawberry Poppy Muffins | | 2008-08-26 10:43:00 | | This is what happens when you think about food so much, your wires get crossed. I just picked up some strawberries from my local fruit guys and started thinking about a strawberry salad with poppy seed dressing. In the back of my mind, I had been thinking about mini-muffin tin, that hasn't been used in months. I had been trying not to use it, afraid I would bore you all with my mini obsession. Somehow Strawberry Poppy Muffins popped into my head and here you have it. They are super light, a teeny bit tangy, with a nice crunch, and dangerous; I think I could eat all 34 at once.Strawberry Poppy Muffins~makes 34 mini muffins1 1/2 cup all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1 cup Trader Joe's 2% Greek Style Yogurt*1 cup sugar4 large eggs1/2 cup vegetable oil1 teaspoons grated lemon zest1/2 teaspoon vanilla extract1 cup chopped strawberries (lay them on a paper towel after chopping)1/4 cup poppy seeds1. Preheat the oven to 350 degrees F (325 degrees F for convection). Spr | | By: FoodMayhem | | |
| | Chorizo Manchego Olive Corn Muffins | | 2008-08-21 07:55:00 | | Not only was our Despana Basket an amazing assortment, there was a generous portion of each item, enough for us to really experiment with. I was sitting here trying to figure out what else I could make with all these great ingredients and I decided on savory muffins: Chorizo Manchego Olive Corn Muffins.Chorizo Manchego Olive Corn Muffins~makes 241/2 cup butter, melted3/4 cup white sugar4 eggs1 can (15 oz) cream style corn1/4 cup chopped pimiento stuffed green olives1/2 cup chopped chorizo1 cup shredded Manchego1 cup all purpose flour1 cup yellow cornmeal4 teaspoons baking powder1/4 teaspoon salt1. Preheat oven to 350 degrees F (325 degrees F for convection) and line muffin tin with papers.2. In a large bowl, beat together butter and sugar. Add one egg at a time, beating after each addition.3. Mix in cream-style corn, olives, chorizo, and Manchego.4. In a seperate bowl, stir together flour, cornmeal, baking powder, and salt. Stir the dry mixture into the wet mixture until even.5. Spoon | | By: FoodMayhem | | |
| | Apricot-Ginger-Cranberry Muffins | | 2008-08-11 09:41:30 | | Apricot and Ginger are great flavors when paired together, and you'll vouch for it yourself once you try these delicious Apricot Ginger Muffins; its like capturing the essence of summer in a muffin! Made with fresh apricots and melted butter, these muffins are very soft and moist. The shredded ginger adds the perfect amount of spice, filling your kitchen with a refreshing aroma. I decided to add a handful of craisins, because it made my muffins look prettier and taste better! A simple blend of...
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| | By: Fun and Food | | |
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| Recipes for Muffins Scones and Pastries | | 2008-08-03 13:18:24 | | Here is a list of muffin and pastry formulas that have been featured on Renaissance Culinaire. Some of these formulas are commercial baking formulas that can be reduced for home use. This page will continue to be updated as more recipes are added. Banana - Rum Napoleons Croissant with a starterHot Pepper Gingerbread Muffins with Orange-Maple Butter Gulab Jamun | Indian Sweets Pate A Choux , Éclairs & Cream Puffs revisitedCallebaut Dark Chocolate Hazelnut Scones | Blogs That Flickr | Renaissance Culinaire | savory | recipe | scones | muffins | dessert | pastry | dessert+napoleons | commercial formula |
| | By: Renaissance Culinaire | | |
| | Blueberry Banana Crumb Muffins | | 2008-07-16 21:53:00 | | Last week, I posted a great recipe for Banana Crumb Muffins with Dried Cranberries. I told you I would likely make a blueberry variation this week and here it is. I imagine chocolate chips would be great too! Blueberry Banana Crumb Muffins1 cup all purpose flour1/2 cup whole wheat flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt3 ripe bananas (with spots), mashed3/4 cup white sugar1 egg1/3 cup canola oil1 cup fresh blueberriescrumb topping1/3 cup packed light brown sugar2 tablespoons all purpose flour1/8 teaspoon ground cinnamon1 tablespoon cold butterPreheat oven to 375 degrees F (350 degrees F if using convection). Line pan with muffin papers.1. Mix together AP flour, whole wheat flour, baking soda, baking powder, and salt. Set aside.2. Beat together bananas, sugar, egg, and canola oil. Stir the wet mixture into flour mixture just until moistened.3. Fold the blueberries into batter. Do not over mix. Spoon into each muffin cup.4. In a small bowl, combine brown sug | | By: FoodMayhem | | |
| | Low Carb, Cream Cheese Muffins | | 2008-07-16 19:49:07 | | Nance, asked in the comments section for the recipe so I thought I'd take a picture of one I made last night and share here. Now this may look very plain and basic but it is actually very yum. Don't be afraid to try it if you don't like baked cheesecakes, as I didn't like them either, until now so you never know you may love these too!The recipe is from the Low Carb Friends Forum, make sure to check that thread for the many variations, it is long but worth the read. Also, you're more then welcome to pop into our thread I made as well: Low Carb Cream Cheese Muffins (Cheesecakes)Anyway here's the metric version:Low Carb, Cream Cheese Muffins500g cream cheese1/2 cup splenda2 large eggs1/2 tsp vanillaCinnamon for dustingPreheat oven to 180CSoften cream cheese, add eggs, splenda and vanilla and beat until smooth. Pour into a greased 12 muffin pan (I use silicon patty cases). Sprinkle with cinnamon and wack in oven for 20 minutes then leave to cool in oven.These are the counts for the metric | | By: Pinch of... | | |
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| Banana Crumb Muffins with Cranberries | | 2008-07-07 17:08:00 | | I decided to make banana muffins for the same reason as most, because I had extra bananas that now had brown spots on them. (I actually like eating bananas slightly under-ripe when eating them raw.) My first thoughts were banana blueberry muffins. Doesn't that sound good? Yes, but there had been a forecast of thunderstorms coming and I was afraid to go out. I am very afraid of rain, as if the wicked witch of the West, I apparently think I'm going to perish every time it more than drizzles.Enough about me, the muffins became an experiment on Banana Crumb Muffins with Cranberries instead, which turned out to be a real keeper!! These are the most delicate of muffins, and taste so grandmother-made (ok, I don't even have kids yet). These could never be mistaken for store bought treats and will definitely send the message of love when you give them out.Banana Crumb Muffins with Cranberries1 cup all purpose flour1/2 cup whole wheat flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspo | | By: FoodMayhem | | |
| | Lemon Lovers Baked Goods Wicker Basket, Cake, Bars, Glazed Mini Muffins, Loaf, Mini Cookies, Cooler Cookie, Summer Lemons Lover Treats | | 2008-07-02 19:47:47 | | Miss Grace Lemon Lover's Basket, 20 - 25 Servings The standard for lemon baked goods, and our Lemon Lover's basket is guaranteed to make any lemon lover smile. Includes a Miss Grace Lemon Cake, nine glazed Lemon Mini-Muffins, 25 Miss Grace Lemon Mini-Cookies, 12 Lemon Cooler Cookies, nine mouth-watering Lemon Bars and a large Lemon Loaf with Miss Grace lemon glaze, all packed in lovely wicker basket. - Buy | | By: My Outlook on Everything Blog | | |
| | Carrot Muffins | | 2008-06-17 07:31:01 | | 1 cup Oatmeal flour (put some oatmeal in a blender and ground it up until its a flour base)2/3 cup wheat or white flour1/3 cup flaxseed flour1 lb. carrots (puree)1 cup carrot juice1/3 cup oil3 egg whites1/2 cup sugar1 teaspoon vanillaPut all dry ingredients in a bowel and mix. In another bowel, put in your wet ingredients and mix. For the carrot, you can do it two ways. 1: if you have a Juicer (I have this one which I never had a problem with it and mom has this one which is the same one except its not chrome look), juice the carrots 1 lb. and use the 1 cup of juice and all the pulp and put into the wet ingredients. 2: You can puree (hand fine shredder tool that shred cheese) the carrots with a hand grinder which will take some time but exercise in your arms. Put the puree into the wet ingredient with some fat-free milk for the substitute for juice. When the carrots are done, mix all the ingredients into one bowel and mix until a batter is form. You might have to put in more flour or m | | By: Weight Loss | | |
| | Mmmm....Muffins | | 2008-06-02 02:00:00 | | From kids to adults,who would go wrong with muffins? Unlike cookies, muffins are more filling and has a wide array of flavors. This will cost slightly more than your cookie budget but it will surely fit your budget.
| | By: Gift Stuff | | |
| | Hot Pepper Gingerbread Muffins with Orange-Maple Butter | | 2008-05-11 13:36:42 | | Thanks Darwin Bell For Use of his Photo.I found this recipe in The Sweet Melissa Baking Book, Which I will review in a future post.This recipe sounds so good. I love ginger and cardamom. And maple butter is one of those taste memories from childhood- my grade school would have waffle days, and they would serve these waffles made from scratch, big pale yellow round ones the size of a plate. The waffles were barely browned - so that they were soft and warm and not crusty on the outside. And on the top they would serve a scoop of fluffy maple butter, so when you spread it onto the waffle, the maple butter would sink into the individual spaces in the grid, exploding into your mouth at each bite....yumm! I have never forgot that taste.To Make Hot Pepper Gingerbread Muffins:Preheat oven to 350°F , use the center rack. Line your muffin tin with muffin papers (or grease / spray).Makes 12 muffins(you can refrigerate this batter over night if you need to, ju | | By: Renaissance Culinaire | | |
| | | Ragga Muffins Festival | | 2008-02-06 11:30:08 | | President's Day weekend, February 16th-17th, will be filled with reggae vibes in Long Beach, California. It's time again for the annual Ragga Muffins Festival which is hailed as the best and largest...
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| | By: YawdFromAbroad | | |
| | Savoury Muffins with Sun-Dried Tomatoes and Cottage Cheese(Paneer) | | 2008-01-24 00:52:06 | | When we think about comfort foods, we tend to give in a bit more towards chocolate or desserts, but for some of us, savoury dishes go more towards comforting our palettes than sweet ones. I am one of those with a huge sweet tooth, and almost always give in to my dessert temptations; but lately, I'm trying to extend my skills by experimenting a lot more with new spices and herbs, and combining classic ingredients in a contemporary style to create a savoury tantalizing dish. This weekend, I decided to realize one of my whims - I'm a huge fan of muffins, and so I thought why not make a Savoury Muffin! when Indians think of comfort food, 9 people out of 10 zero in on "Paneer", or Cottage-cheese. So I too chose paneer as my main ingredient, then started adding other stuff, some inspired by my sense of taste and smell, some purely by instinct, and some simply because they are favorites!:) So what things finally made it into my muffins?? well, it was mainly Sun-dried tomatoes, cottage-cheese, | | By: Fun and Food | | |
| | | Warm Chocolate Muffins with Chocolate Sauce and Fresh Strawberries | | 2008-01-13 21:53:42 | | As life gets busier and work get more demanding day by day, its easy to resort to "semi-homemade" and "30-minute" meals for preparing our dinners. A full-time engineer myself, I know how difficult it can get at times when you have to sacrifice a gym session just because you still have to cook, and its inviting to gather the semi-cooked ingredients and spend less time cooking, at the same time still winning loads of compliments for your culinary skills(yeah, who knows I used something right off the shelf!:)) But as a cook, I can say that most of the joy and satisfaction that I derive from cooking is in the actual process, making something from scratch, trying out variations and methods, the smells and flavors that fill up my kitchen, getting involved as the delicacy takes shape, form, color and texture in the oven or on the stove, and finally, taking that extra step to make my meal more attractive and appealing! The joy of these small wonders can't compare to the packaged food! Yesterday, while browsing the cookbooks section in B&N, I saw several Rachel Ray books, and beside them was a book titled "29-Minute Meals", and I said to myself "They gotta be kidding me! Is this just a marketing gimmick, or do they actually ruin the pleasure of cooking by trying to prepare a meal in exactly 29 minutes or less??!!"I'm all for semi-homemade cooking, and using ingredients to ease your process is encouraged, but at least don't deprive yourself of the enjoyment while you cook! I needed some tonic for my body after this, and I went home and baked these simple Chocolate Muffins, layered with homemade sauce, and served with fresh strawberries. I could very well have chosen to make this a "5-Minute Meal" (and get a publisher for my cookbook:)), but I chose not to be drawn by the evil forces, and made these cute week-day desserts from scratch:)Note: This recipe makes 6-8 muffinsIngredients1 1/2 cup self-raising flour1 tbsp cocoa powder1/2 tsp bicarbonate of soda1 cup sugar4 tbs | | By: Fun and Food | | |
| | Cranberry Muffins recipe | | 2007-11-30 19:52:00 | | 1 3/4 cups sifted all-purpose flour3/4 teaspoon salt1/4 to 1/2 cup granulated sugar (to taste)2 teaspoon baking powder2 eggs3/4 cup milk2 to 4 tablespoons melted butter1 cup chopped fresh or frozen cranberries1 teaspoon grated orange rind1 cup chopped pecansCombine flour, salt, sugar and baking powder in bowl.In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.Makes 24.Source: Bavarian Inn - Glendale, Wisconsin | | By: ALL COOKING | | |
| | Healthy and Low-Fat Blueberry Muffins | | 2007-10-18 21:15:29 | | People who do not have to do anything special to maintain their healthy weight and slim figure are eternally BLESSED!!! But not all of us are so lucky, and the moment you eat those few extra calories, they start showing themselves on our body! Does this mean you are not supposed to indulge in culinary delights?? Absolutely not! There was a time when dieticians and nutritionists were the only ones who could tell you what should be a part of your healthy diet, but now, thanks to the power of the web and numerous online weight-loss tutorials, having a healthy weight and a figure or physique that you could be proud of is no longer a dream! Here's one such diet-food dessert or snack recipe that I tried when I was on my weight-loss plan - Blueberry Muffins - adapted from one of Denise Austin's recipes, they are not only tasty and filling, but you wouldn't have to think twice about your weight while relishing these!!Nutrition Info: These muffins are high in fiber because of the oats, and help you keep satiated for a longer time. They have roughly 150 calories, no carbs, high protein content and around 3 grams of fat. Blueberries are the best source of antioxidants, and as there is very little sugar involved, you can replace it with artificial sweeteners to make a diabetic version of the recipe. For the Vegan version, use water instead of milk. There, with all these variations, it can easily be used as one of your 5 meals a day, though I'd not recommend eating it everyday!:)Ingredients3/4 th cup all-purpose flour1-1/4th cup quick cooking oats or whole wheat flour1/2 cup sugar (or 1 cup honey)1 tsp baking powder1/2 tsp baking soda1/4 tspn salt2 egg whites1/2 cup low-fat milk or water1/3 cup vegetable oil1 cup fresh or frozen blueberries (do not thaw them)MethodIn one bowl, combine the flour, oats, salt, baking powder, baking soda and sugar. In another bowl, beat egg whites, milk or water and oil. Whisk for 5-7 mins till soft peaks are seen. Stir into the flour mixture and mix together; do not beat a lot, just until everything is evenly combined (the batter should be lumpy, not too smooth). Fold in the blueberries gently.Now take the muffin cups and grease them with cooking spray (try not using oil or butter)Fill each cup upto the 3/4th level. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once done. allow to cool completely, then gently remove from the cups and enjoy these delicious low-fat muffins any time of the day.This goes to Hima's WYF-Diet Food Event to satiate the sweet tooth of calorie-conscious diet-lovers out there!!Please visit the actual blogsite at http://funnfud.blogspot.com
| | By: Fun and Food | | |
| | Peanut Butter Banana Muffins | | 2007-10-13 17:17:35 | | I made these in a pinch this week when I did not have any breakfast to feed Jude. He still got his banana fix, but in the form of muffins instead. I was going to make my other banana nut muffin recipe, but I was completely out of butter, so I decided to [...] | | By: Gluten Free Mommy | | |
| | Almond Orange Marmalade Muffins | | 2007-09-05 20:35:13 | | I made almond orange marmalade muffins this morning in lieu of banana bread and they were so yummy. I based them on an old recipe I had from Smuckers with several alterations. By the way, Smuckers is wishy-washy about whether/which jams, marmalades, and jellies are gluten-free. Make your own or buy a brand you trust. [...] | | By: Gluten Free Mommy | | |
| | Raspberries & Gooey Chocolate Muffins | | 2007-08-22 11:56:26 | | My sister-in-law accompanied me to a forest the other day, where there were loads of raspberries. In other words - "a raspberry forest". I would never go alone, because they are not easy to pick. There are brown bears in the forests, but I am not afraid of them. I am more concerned about my legs, my ancles, my wrists or so. You have to watch your steps to avoid falling.After five hours fighting in thorny thickets, I went home again with nearly 6 kg (ab. 13 pounds) sweet tasting raspberries.Into the freezer they went, packed and labeled, waiting for rebirth. The most beautiful raspberries were placed in one layer on a tray. They went into the freezer for a couple of hours. When frozen, the berries were put into a freezer container, waiting for future treats.Chocolate Muffins (a dessert for 6 people) INGREDIENTS:* 150 g dark chocolate* 100 g butter* 2 eggs* 1 dl (100 ml) sugar* 2 teaspoons orange zest, grated* 1 dl (100 ml) flourTOPPING:* 50 g dark chocolate, whipped cream, raspberriesMETHOD:1. Preheat oven to 180° C [= 350° F]2. Grease a muffin tin or 6 large muffin paper cups.3. Melt chocolate & butter in a large heatproof bowl set over a saucepan of almost simmering water.4. Beat eggs and sugar until light and fluffy.5. Fold in the chocolate batter and orange zest.6. Finally fold in sieved flour.7. Pour batter into the muffin cups.8. Bake in the centre of the oven for about 15 minutes.9. The muffins should be sticky in the middle.TOPPING:1. Melt chocolate and spread it evenly on top of cooled muffins.2. Serve the muffins with raspberries and whipped cream.Wild raspberries are extremely fragile; easily crushed and bruised. If you are going to pick your own; use small containers. Otherwise you end up with a terrible mess of mashed raspberries.I am living in another mess right now. My husband and I recently started a renovating project of our house. So, if I am not writing blog posts, you know, that´s why.http://minareceptsamlingar.blogspot.com/feeds/posts/default?alt=rss | | By: My Recipes | | |
| | Muffins suprêmes à l'orange | | 2007-06-23 14:07:00 | | Rendement: 1 douzaineTemps préparation: 15 MinTemps cuisson: 25 MinINGREDIENTSPréparation:2 1/2 tasse de farine2 c. à thé de poudre à pâte1/4 c. à thé de soda1 c. à thé de sel1/2 tasse de sucre1 c. à soupe de zeste d'orange1/2 tasse d'écorce d'orange confit1 orange entière*1/2 tasse de jus d'orange1/2 tasse de beurre fondu2 oeufs1/2 tasse de noix au goût (cajoux, noisettes, pacanes)1/4 c. thé essence d'orangeGarniture:** 1 c. à soupe de beurre fondu* 1/4 tasse de cassonade tassé* 1/2 c. thé de canelleCrémage:1/3 tasse de marmelade1 c. à soupe de beurre ou margarine2 tasse de sucre en poudre1/4 c. thé essence d'orangeMARCHE À SUIVRE:1. Couper votre orange en gros morceaux. Retirer les graines qui pourrait s'y trouver et déposer dans votre mélangeur. Ajouter votre jus d'orange jusqu'à l'obtention d'un mélange lisse et homogène.2. Dans un bol, mélanger la farine, la poudre à pâte, le soda et le sel.3. Dans deuxième bol, mélanger le sucre, l'écorce et le zeste d'orange. Ajouter la purée d'orange, la 1/2 tasse de beurre, l'essence d'orange, les oeufs et les noix.4. Au mélange solide, ajouter le mélange liquide.5. Déposer dans 12 moules à muffinsGarniture:1. Mélanger 1 c. à soupe de margarine, 1/4 tasse de cassonnade, 1/2 c. à thé de canelle.2. Couvrir chancun de vos muffin de ce mélange.3. Cuire à 350 degré F de 20-25 min.Suggestion # 1: À votre orange entière, retirer la moitier de l'écorce (incluant la sous-membrane blanche). Cette action réduira l'amertume de votre préparation. (Moi non)Suggestion # 2: Si vous avez la dent sucré, doubler votre garnitureÉvaluation: + | | By: Les Gourmandises de Dionysus | | |
| | Vodka Penne and Farmhouse Cheddar Muffins | | 2007-06-20 12:23:00 | | Well I switched my menu around a little, because I didn't feel like making pasta yesterday! I will do the tortelli tomorrow. I did go ahead and make the farmhouse muffins, with the diligent help of a small person, and they were fabulous! They are very similar in taste to my famous (and I say this only because the recipe has been published) Dinner Biscuits. The husband likes them better, but I still prefer the crumbly texture of the biscuits more.These are surprisingly light for muffins with cheddar in them and even my small helper enjoyed them despite the presence of "yucky onions." I tried to reason with her that she did indeed like onions since she ate them in the muffins, but apparently that's different because they "disappeared!" When will I learn that you can't reason with a three year old? Again, this recipe is from Just a Matter of Thyme. It's really a lovely classic book if you can get hold of it. Good down home cooking, as they say!Ingredients:2 cups flour1 tbsp ba | | By: The Humble Housewife | | |
| | Banana Nut Muffins | | 2007-05-21 03:05:28 | | I have been spending a lot of time running after my toddler outside and less time in the kitchen! The weather here is gorgeous and Jude wants to spend all day outdoors. Who could blame him? Today we were outside making mudpies together. He got completely covered in mud from head [...] | | By: Gluten Free Mommy | | |
| | Carrot Zucchini Muffins | | 2007-05-02 14:28:47 | | Ellen, over at I Am Gluten Free, inspired me to make a more fantastic breakfast. Muffins, fantastic? These days muffins are definitely fantastic. I have always loved breakfast, but breakfast time has gotten a little more desperate and a lot more boring. For some reason, being pregnant and gluten-free is [...] | | By: Gluten Free Mommy | | |
| | Blue Berry Muffins | | 2006-03-24 05:30:00 | | This is my special blue berry muffin recipe that I created over 30 years ago and I like it so much that I have never stopped using it, it has a magnificent flavor and a wonderful texture, the freshness life of this muffin is about 4days but if frozen it will last for months.The part that I like about this muffin is that it is very versatile, you can use any kind of fruit in it besides blueberries, for example you can use cranberries, raspberries, apples, and if you add some solid pack pumpkin with seasonings you have pumpkin muffins and so on, let your imagination run away with you. Just click here Blue Berry Muffin Recipe | | By: Free Gourmet Cheesecake Recipes | | |
| | Banana Walnut Muffins | | 2006-01-25 20:31:00 | | Yesterday I had bananas that were a tad on the too ripe side for adding into my cereal in the morning....so I thought I would make some banana walnut muffins. I completely adjusted a recipe I found to make it healthier, but they definitely don't taste like anything is missing. I especially love eating them the day they are made because they keep the fresh baked crispiness on the outside and are moist and soft on the inside.Ingredients 3/4 cup chopped walnuts1 cup all-purpose flour3/4 cup whole wheat flour1/4 ground flax seed1 tbsp baking powder1/4 tsp salt6 tbsp margarine, softened1/2 cup brown sugar1 egg1 egg white1 1/2 tsp vanilla2-3 mashed ripe bananasIf bananas are large, 2 should be plenty, but adding more is okYields 12 MuffinsI made 11, think I overfilled somePreheat oven to 375 degrees FStep 1 - Grease muffin tins or line with paper cupsStep 2 - Spread walnuts on a baking tray and toast in oven 8-10 minutes. Set aside when done.Step 3 - In a bowl, mix together both flours, flax seed, baking powder, and salt. Side Note: when I don't want to sift, I just mix the dry ingredients with a whiskStep 4 - In another bowl, blend together margarine, sugar and vanilla until smooth and creamy. Beat in eggs. Add mashed bananas and beat until combined.Step 5 - Stir dry ingredients into banana mixture just until flour disappears. (over mixing leads to tough muffins) Lightly stir in nuts.Step 6 - Spoon batter into muffin cups and fill to the top. Bake 20 - 25 minutes or until a toothpick inserted comes out clean. | | By: Best In Food | | |
| | Blueberry Muffins | | 2005-12-13 15:59:00 | | Last week my mom came over and we made these delicious Blueberry Muffins. There are lots of healthy ingredients in them, plus they taste yummy - you will have to try these and let me know what you think. Here's the recipe:Note on margarine: For all cooking I now use Earth Balance Natural Buttery Sticks (79% vegetable oil spread) - they contain no trans fatty acids and are non-hydrogenated. I find them at our local Price Chopper.1 cup sifted all-purpose flour3/4 cup whole-wheat flour1/4 cup ground flax seed1 cup sugar2 teaspoons baking powder1/4 teaspoon salt3/4 cup milk6 tablespoons margarine (see note below)1 egg, lightly beaten1 teaspoon vanilla extract2 cups fresh or frozen blueberries1/2 cup toasted walnut piecesPreheat over to 400 degrees F.Grease 12 3 x 1 1/4 inch muffin cup tinYields 12 muffinsStep 1 - combine dry ingredients into a large bowlFlours, flax seed, sugar, baking powder, salt and toasted walnut pieces (once cooled)Step 2 - combine wet ingredients in another bowlStir together milk, butter, egg, and vanilla until blendedStep 3 - Make a well in the center of the dry ingredients and add milk mixture. Stir just to combine. Stir in blueberries.Step 4 - Spoon batter into the prepared muffin cups and sprinkle each muffin top with sugar. Bake for 20-25 minutes, or until a cake tester/toothpick inserted in center of one muffin comes out clean.Remove muffin tin. Cool for 5 minutes before removing the muffins to a wire rack to finish cooling. Server warm or cool completely and store in an airtight container at room temperature. (These muffins also freeze well). | | By: Best In Food | | |
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