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I love making muffins, and hope
you enjoy these recipes
from the files of our subscribers!

Here's some tips about muffin 
making shared by our 
friend, Bev! Thanks, Bev!

Pillsbury Best Muffins and Quick Breads Cookbook
Muffin Know-How

Flour: Use either bleached or unbleached flour. Do not substitute bread flour since it has a higher gluten content which can result in tough muffins. Most basic muffins also will give good results using half whole wheat flour, and half regular flour. Do not use all whole wheat flour as that will produce muffins with denser texture and they won't rise as high. 

Butter/Margarine/Oil: Butter or other fats provides tenderness and moisture. Butter gives more flavor, But the results are the same using either regular butter or regular margarine unless one or the other is specified. Set the butter out about an hour before use if it is to be creamed.

Whipped butter or margarine: These have been processed with air. Don't use them for baking. If however this is all you have available, use them by weight rather than volume: 8 ounces of whipped butter equals 1 cup.

Low Fat Spreads: These contain a higher proportion of water and air. When used in baking their performance is unpredictable. If you wish to experiment with low fat products, then do it with gradual modifications. The end product will probably have a tougher texture and less browned exterior. 

Vegetable Oil: Provides tenderness and moisture in many muffin and quick bread recipes, but they are not interchangeable with butter. They react differently with other ingredients. Corn oil is a good all purpose oil for muffins. Don't use olive oil, the flavor is too strong.

Nonstick Cooking Spray: Good for dispensing a fine thin layer to grease pans and paper lines.

Baking Powder and Baking Soda: Do not substitute one for the other as they interact differently with other ingredients. Make sure both have not reached their expiration date. If they are past the experation date, throw them out and purchase new stock. 

Milk: Provides flavor and tenderness and helps promote browning. Most recipes work equally well with whole, low fat or skim milk. Dried milk can be used, and will not be discernable from the fresh product. Substitute reconstituted milk equally for the fresh. If you're looking to boost calcium or protein, double the amount of the milk powder. It will not affect flavor or texture.

Buttermilk/Sour Cream/Yogurt: Buttermilk has the same nutritional profile as skim milk. It is especially good in muffins and quick breads by adding tenderness and a bit of tang. If you don't want to purchase a whole quart of buttermilk, you can make your own substitute by mixing 1 tablespoon vinegar or lemon juice with milk to make 1 cup. Let mixture stand for 10 minutes. It will look lumpy and curdled, which is perfect. Recipes that call for buttermilk need baking soda as a leavener to neutralize the acid. If you substitute buttermilk for regular milk add 1/2 teaspoon baking soda with the dry ingredients for every 1 cup buttermilk. Sour cream and yogurt also contribute flavor and tenderness. Sour cream gives a richer muffin than yogurt, but most people can't tell the difference unless they are eaten side by side. Pour the liquid off the top of the yogurt before measuring. You must also use baking soda to neutralize the acid in both sour cream and yogurt. 

Eggs: Follow the specific sized eggs called for in a recipe. If you alter the size, it will alter the ingredient proportions and the results may differ. You may use eggbeaters as a substitute. Just follow the measurements on the carton. Usually 1/4 cup egg substitute is equal to 1 egg. 

Sugar: Adds sweetness, tenderness and moisture plus aids in browning. When recipes simply call for sugar, they mean white, granulated sugar. To measure, scoop sugar into a dry measuring cup and level it off at the top.

Brown Sugar: A mixture of granulated white sugar and molasses which contributes moisture, color and flavor to the recipes. The dark version has a stronger flavor than the light. The two may be used interchangeably, though the results of the baked goods will differ slightly. Pack brown sugar firmly into a dry measuring cup and level at the top

Powdered Sugar (Confectioners' Sugar): Finely ground granulated sugar mixed with corn starch. Most often used for icings or sprinkling on tops of cakes, etc. Sift it before use to get rid of lumps.

Honey: Adds moisture and sweetness, but also contributes a distinct flavor. To substitute: 1 cup honey equals 1 1/4 cup sugar plus 1/4 cup liquid.

Molasses/Corn Syrup: Molasses is a by product of sugar refining.  it's a thick sweet liquid available in light and dark varieties. In England it's known as Treacle. It's especially good in gingerbread and other recipes that contain sweet spices such as cinnamon, nutmeg, ginger and cloves. Do not use blackstrap molasses as it is bitter. Corn syrup is also used occasionally as a sweetener in baking, but mostly in commercial products or occasionally in cookie recipes. It too comes in both light and dark varieties.

You don't need fancy electric equipment to make muffins. In fact in the Pillsbury Best Muffins and Quick Bread book, it says all you really need to mix the batter is an old fashioned wooden spoon. 

Wooden Spoons are all you need for blending most muffins and quick breads. They're easier to hold and quieter than metal spoons for mixing batter. While electric mixers are indispensible for fine textured cakes, most muffins should be mixed by hand, because using an electric mixer can result in overmixing which will toughen most muffins and quick breads. 

Wire Cooling Racks: After you remove the pans from the oven, cool them on a wire rack. This allows air circulation. Remove muffins from pans within 10 minutes to prevent soggy bottoms. 

Muffin Equipment: Muffins require very little special equipment aside from muffin pans. You can use paper or foil liners to make it easier for cleanup, but it's not necessary. If you don't have enough muffin pans, set foil liners in individual custard cups or on a cookie sheet, or bake the remaining batter in a small loaf pan. A spring level ice cream scoop is a neat way to transfer batter from the bowl to the pan. If you don't have one, use a large spoon, or soup ladle. 

Technique Tips: Measure ingredients carefully. Be sure to use the proper measuring cups for both the dry and wet ingredients. Use proper measuring spoons and not spoons from your silverware set - they won't give the proper measurements. When you combine the wet and dry ingredients, be sure to mix gently, just enough to moisten, to keep muffins tender. If you overmix, you will wind up with tough muffins. Fill muffin tins about 2/3 full to allow room for the batter to expand in the oven. 

If you're going to make jumbo muffins, make sure you grease the top of the muffin tin as well, so it will be easier to remove from the pan. If there is not enough batter to fill all of the cups, pour a little water in the empty cups before baking, so that the tins heat evenly. 

Reduced fat muffins are more likely to stick, so for best results spray muffin tins and paper liners with non stick cooking spray. Remove the liners while the muffins are still warm. 

Don't overbake muffins. Insert a toothpick in the center. If it comes out clean, they're done. Homemade muffins taste best when warm. If you eat them at a later time, heat in the microwave or oven just long enough to warm them.

Freezing Tips: After baking, cool thoroughly, then pack them in a heavy duty resealable plastic bag and freeze. If you'll be storing them for longer than a week or two, wrap each muffin individually in plastic before freezing. Defrost muffins still wrapped at room temperature for several hours. Or unwrap and heat them briefly in a microwave (try 15 to 30 seconds, testing them at 10 second intervals) or in a preheated 350 F oven for about 10 to 15 minutes. 

Making Muffins Into Loaves: Most muffin batters can easily be baked in loaf form. In general, a recipe that calls for about 2 cups of flour and makes a dozen muffins can be baked in a 9x5 or 8x4 inch loaf pan, or a 9 inch square cake pan. You need to increase cooking time, though the exact duration depends on the type of recipe and type of pan, etc. To estimate, plan on an additional 10 to 15 minutes for batter baked in the square cake pan, for the loaf pan, baking time may be double. 

Here are some questions most of us have had at one time or another while baking muffins. Pillsbury: Best Muffin and Quick Breads book has the answers. I especially like the one about peeking in the oven too many times....LOL. Bev

Q. Why do my muffins turn out tough with large holes and tunnels inside?

A. The batter was probably overmixed. Mix dry and wet ingredients together gently, just enough to moisten.

Q. What causes homemade muffins to turn out dry?

A. They were probably in the oven too long. Baking time can vary depending on  your oven temperature fluctuation, the amount of batter in each cup, the type of  cookware, and even the weather. Check your oven's temperature with an oven thermometer, and be sure to test the muffins for doneness at the EARLIEST recommended time. They're done as soon as the shape is gently domed, and  tops are golden brown-though color is not a foolproof indicator. The most reliable way is to test by inserting a toothpick in the center. If it comes out  clean, it's done. If you're making chocolate muffins or one that has something gooey in the center, make sure you choose a second spot to test.

Q. My muffins come out soggy and heavy. How can I get them to be lighter?

A. There may be a few things that have gone wrong. Did you measure  carefully? You might have included too much of the wet ingredients (especially heavy ones such as mashed banana or applesauce), or too little of the dry. Your baking powder may have expired. Underbaked muffins will also be heavy and soggy. If you've peeked in the oven too many times while they were trying to rise, you may have intererfered with the the outcome. Chalk it up to experience and try again :-)

If cutting fat is a priority, you may want to modify some of your muffin recipes. Keep in mind baking is less tolerant of drastic substitutions than other types of cooking, so you may need to experiment. You will have the best results by modifying one ingredient rather than several (from Pillsbury Best Muffins and Quick Breads). Bev

* In most recipes you can substitute nonfat plain yogurt for sour cream and use skim milk instead of whole.

* Try replacing some of the fat (usually butter or margarine) in a recipe, with applesauce, pureed prunes, mashed bananas or nonfat plain yogurt which adds moisture, flavor and tenderness. Pureed prunes and mashed bananas will change the character of the recipe the most, which may or may not be desireable.

* Reduce the amount of rich add-ins such as nuts or chocolate chips.  Instead of stirring whole nuts into the batter, nice a smaller quantity and sprinkle them on top for added flavor with less fat.

* Try substituteing egg white or nonfat egg product for whole eggs. Use 1/4 cup nonfat egg product for each whole egg.

* A sprinkling of plain or spiced sugar on a muffin before baking adds moisture and sweetness with only minimal calories and no fat.

* Raisins and other dried fruits add texture and sweetness but no fat. If desired, soak them in liquid before using. Otherwise they may absorb moisture from the recipe.

* Fat's function in baked good is to provide flavor, moisture and tenderness. Reduced fat baked goods are best served warm from the oven (or reheated briefly in the microwave) before serving. Top them with fruit preserves, nonfat whipped topping, honey or fresh fruit for added flavor and moisture. Reduced fat baked goods don't keep as well as those with more fat.

* Low fat muffins stick to paper liners. Spray the pans with nonstick cooking spray instead of using paper liners, or spray the paper liners if you're going to use them.

Here is a basic muffin recipe and suggested variations. Variations are limited only by your imagination. So experiment; you might have a few failures in the beginning, but you'll surprise yourself and have a lot more successes as time goes on.

Kitchen Tip: The traditional breadbasket lined with a clean kitchen towel is still the ideal way to serve muffins. The towel holds in some warmth, while the open weave of the basket allows steam to escape which helps prevent the muffins from becoming soggy. Bev

Basic Muffins
Prep time: 10 minutes (ready in 35 minutes)
2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup oil
1 egg beaten

Heat oven to 400 F. Grease bottoms only of 12 muffin cups or line with paper baking cups.

In a medium bowl, combine flour, sugar, baking powder and salt. Mix well. In a small bowl, combine milk, oil and egg, beat well. Add to flour mixture all at once. Stir until dry ingredients are moistened.  Batter will be lumpy. Divide batter evenly into greased muffin tins.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Remove from pan. Serve warm. Makes 12 muffins.

Variations to the Basic Muffin

Apple Muffins: Decrease sugar to 1/4 cup, add 1 tsp cinnamon to flour. stir in 1 cup finely chopped, peeled apple into dry ingredients. Substitute apple juice for milk. Bake at 400 F for 18 to 22 minutes.

Blueberry Muffins: Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 tsp grated lemon or orange peel into dry ingredients.

Chocolate Chip Muffins: Add 3/4 cup miniature chocolate chips with flour. Before baking sprinkle batter in cups with a combination of 3 tbsp sugar and 2 tbsp brown sugar.

Jam Muffins: Place 1/2 tsp any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.

Lemon Muffins: Add 1 tbsp grated lemon peel with flour.

Orange Muffins: Add 1 tbsp grated orange peel with flour; substitute orange juice for milk

Streusel-Topped Muffins: In small bowl, combine 1/4 cup firmly packed brown sugar, 1 tbsp softened margarine or butter, 1/2 tsp cinnamon and 1/4 cup chopped nuts or flaked coconut. Stir with a fork until crumbly. Sprinkle evenly over batter in cups before baking.

Sugar Coated Muffins: After baking brush top of hot muffins with 2 tbsp melted butter or margarine. Dip in mixture of 1/4 cup sugar and 1/2 tsp cinnamon.

Whole Wheat Muffins: Use 1 cup all purpose flour and 1 cup whole wheat flour.

CFF Shared by Bev

Lemon Yogurt-Poppy Seed Muffins
1/3 cup milk
1/4 cup vegetable oil
1 (6-oz) container lemon yogurt (2/3 cup)
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 tbsp poppy seed
1 tbsp grated lemon peel
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Lemon Glaze:
1/2 cup powdered sugar
2 tsp lemon juice (2 to 3 tsp)

Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Beat milk, oil, yogurt and egg in large bowl. Stir in remaining ingredients except Lemon Glaze just until
flour is moistened. Divide batter evenly among muffin cups (cups will be about 3/4 full). Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. Drizzle Lemon Glaze over warm muffins.

To make the Lemon Glaze: Mix ingredients until smooth and of drizzling consistency. Yield: 12 Muffins

CFF Shared by Sandy

Strawberry-Macadamia Nut Muffins
3/4 cup milk
1/3 cup margarine or butter -- melted
1 egg
2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
1/2 tspsalt
1 cup chopped fresh strawberries
1/2 cup chopped macadamia nuts

Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Beat milk, margarine and egg in large bowl. Stir in flour, sugar, baking powder and salt just until flour is moistened. Fold in strawberries and macadamia nuts. Divide batter
evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.

Yield: 12 Muffins

Not: Macadamia nuts have a rich, buttery, slightly sweet flavor. To keep them fresh, store opened containers of macadamia nuts in the
refrigerator or freezer. If you'd like, you can substitute chopped
pecans or almonds for the macadamia nuts in this recipe.

CFF Shared by Sandy

Wine-and-Cheese Muffins
2 cups  Bisquick Original baking mix
2/3 cup white wine OR
2/3 cup apple juice
2 tbsp vegetable oil
1 egg
1 cup shredded Swiss, Gruyère or Cheddar cheese
2 tsp chopped fresh or freeze-dried chives

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups or grease entire cup generously. Mix baking mix, wine, oil and egg with fork in medium bowl; beat vigorously 30 strokes. Stir in cheese and chives. Divide batter evenly among cups. Bake about 20 minutes or until golden brown. Immediately remove from pan. Serve warm.

Yield: 12 Muffins

CFF Shared by Sandy

Cherries and Cream Muffins
2 1/2 cups frozen unsweetened tart cherries -- divided
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 tsp almond extract
1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup light cream OR
1/2 cup half and half OR
1/2 cup milk
Granulated sugar

Cut cherries in halves while frozen. Set aside to thaw and drain.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, almond extract and vanilla, beating well. Crush 1/2 cup cherries with a fork; add to batter. Combine flour, baking powder and salt. Fold in half the flour with a spatula, then half the cream. Add remaining flour and cream. Fold in remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle with sugar. Bake in a preheated 375 F oven 20 to 30 minutes, or until golden brown.

Yield: 12 Muffins

CFF Shared by Sandy

Upside Down Sticky Muffins
1/2 cup melted butter or margarine, divided
3/4 cup firmly packed brown sugar, divided
1 tsp light corn syrup
3/4 cup finely chopped walnuts
1 1/2 cups all-purpose flour
1 tbsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup milk
1 tsp vanilla

Heat oven to 350 F. Lightly grease 12 muffin cups. Combine 1/4 cup
butter, 1/4 cup brown sugar and corn syrup; mix well. Spoon into muffin cups; sprinkle each with walnuts. Combine remaining 1/2 cup brown sugar, flour, baking powder, cinnamon and salt; mix well. Combine remaining 1/4 cup butter, egg, milk and vanilla; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Spoon  over walnuts in muffin cups. Bake at 350 F in upper third of oven for 20 minutes or until lightly browned. Remove from oven; loosen edges. Invert onto cooling surface. Place any walnut mixture left in cups on top of muffins.

CFF Shared by Sandy

Bran Muffins
1 cup bran
1 cup whole wheat pastry flour
1 tsp salt
1 tsp cinnamon
2 tbsp oil
1 cup milk
4 egg yolks, beaten
3 tbsp honey
1/2 cup raisins, apricots, sunflower seeds or nuts
4 egg whites

Preheat oven to 375 F. Combine brand and flour. Add salt and cinnamon. In another bowl, combine oil, milk, beaten egg yolks and honey. Add to the dry ingredients. Add the raisins, apricots, nuts, or sunflower seeds, as you like. Beat the egg whites until stiff and fold them into the batter. Bake in oiled muffin tin for 25 minutes.

CFF Shared by Carole

Jam-Filled Muffins
From: "Taste of Home" Magazine
Yield: 1 Dozen
1 3/4 cup all-purpose flour
1/2 cup sugar 
1 Tbs baking powder 
1/2 tsp salt 
2 eggs 
2/3 cup milk 
1/3 cups butter or margarine; melted 
1 tsp grated lemon peel 
1/2 cup raspberry or strawberry jam 

Preheat oven to 400 F.  Grease pans and paper liners. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, 
lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 F for 20-25 minutes or until golden.

CFF Shared by Bev

I don't know why these are muffins for the Queen, except they're delicious. or  maybe she's made them herself :-)  They're from the Pillsbury book Best Muffins and Quick Breads

Queen's Muffins
1 cup sugar
1 cup butter or margerine
3 eggs
1 tsp lemon extract
1 tsp orange extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1 (10 oz) pkg dried currants
2 tbsp powdered sugar

Heat oven to 325. Line 18 muffin cups with paper baking cups. In a large bowl, combine sugar and butter.  Beat until light and fluffy.  Add eggs 
1 at a time, beating well after each addition.  Add lemon and orange extract. Beat well.

Gradually add flour, baking powder and cinnamon, stir until dry ingredients are just moistened.  Stir in currants. Divide batter evenly into muffin cups, filling each 3/4 full. Bake at 325 F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pan; cool 5 minutes. Sprinkle with powdered sugar. Serve warm.  Makes 18 muffins.

Note: For high altitude baking (above 3500 feet) increase flour to 2 1/4 cups. Bake as directed.

Menu Suggestion: Serve as part of a traditional British afternoon tea, along with delicate cucumber sandwiches, scones and small dishes of jam, softened butter, clotted cream or whipped cream.

CFF Shared by Bev

Strawberry Streusel Muffins
Streusel Topping:
1/4 cup chopped pecans
1/4 cup brown sugar
1/4 cup flour
2 tbsp margarine, melted
Muffin Batter:
3/4 cup milk
2/3 cup vegetable oil
2 eggs
2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cup fresh strawberries, chopped

Preheat oven to 400 F. Place paper liners in muffin tin. For streusel -
Combine all ingredients in a small bowl and mix thoroughly, set aside. For batter - In large mixing bowl combine milk, oil and eggs. Mix well. In a separate bowl, combine all dry ingredients, mixing well. Pour in egg mixture and stir well, until all ingredients are moistened. Fold in strawberries. Fill individual cups to the rim, and sprinkle with streusel topping. Bake 15 to 20 minutes, or until they spring back at the touch. Cool on wire rack.

CFF Shared by Tonia

Oatmeal Streusel Muffins
Recipe By: The Cooking  Experience
1 1/3 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2/3 cup oatmeal
3/4 cup raisins
1/4 cup melted margarine
1 cup milk
1 egg
3 tbsp brown sugar
3 tbsp oatmeal

Preheat oven to 400 F. Spray mini-muffin pans with non-stick spray. In medium bowl, mix together melted margarine, milk, and egg. In large bowl, mix together, flour, sugar, baking powder, salt, cinnamon 2/3 cup oatmeal and raisins. Add liquid ingredients to dry ingredients and mix until dry ingredients are moistened. Spoon into mini-muffin cups and fill 3/4 full. Mix brown sugar and 3 Tablespoons oatmeal and sprinkle on tops of muffins. Bake 15 minutes or until golden brown. Remove from pans and serve warm.

CFF Shared by Alice

Blue Cheese Muffins
Recipe By: The  Cooking Experience
2 cups flour
3 tbsp sugar
1 tbsp baking powder
1/4 teaspoon salt
1 cup blue cheese, crumbled
1 egg, beaten
1 cup milk
1/4 cup melted butter

Preheat oven to 400°F and spray mini-muffin pans with non-stick spray. In small bowl, combine egg, milk, and margarine until blended. In large bowl, combine flour, sugar, baking powder, salt and cheese. Add liquid ingredients to dry ingredients and combine until flour is just moistened. Spoon into mini-muffin cups about 3/4 full. Bake 15 to 20 minutes or until golden brown. Serve warm.

CFF Shared by Alice

Rhubarb Muffins
Recipe By: Evelyn Winchester, The Best of Country Cooking
1 egg
1 1/4 cups packed brown sugar
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups diced fresh rhubarb
1/2 cup chopped walnuts
1/3 cup sugar
1 tsp ground cinnamon
1 tsp butter or margarine, melted

In a mixing bowl, beat egg. Add brown sugar, buttermilk, oil, and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. Fill greased or paper lined muffin cups three fourth full. Combine topping ingredients; sprinkle over muffins. Bake at 375 F for 20 - 25 minutes or until muffins test done. Yield: 1 dozen muffins.

CFF Shared by Alice

Southwestern Savory Muffins
Recipe By: Laura Parker, The Best of Country Cooking
10 bacon strips
2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/4 cup milk
1 egg
6 oz shredded cheddar cheese
1/4 cup diced green chilies

In a skillet, cook the bacon until crisp; reserve 1/3 cup drippings. Crumble bacon, set aside. In a large bowl, combine flour, sugar, and baking powder. In a mixing bowl, beat milk, egg, and drippings; stir into dry ingredients just until moistened. Fold in the cheese, chilies and bacon. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 F for 15-20 minutes or until golden brown. Serve warm.  Yield: 14 muffins. 

CFF Shared by Alice

Maple Bran Muffins
Recipe By:  Weight Watchers New Complete Cookbook
2/3 cup low-fat milk
1/2 cup wheat bran
1/3 cup maple syrup
1/4 cup unsweetened applesauce
1 egg, slightly beaten
1 cup PLUS 2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp baking soda
1/2 cup raisins

Note: Use pure maple syrup.

In a large bowl, combine milk and bran; let stand about 20 minutes. Stir in the syrup, applesauce and egg. Preheat the oven to 400°F. Spray 8 muffin cups with nonstick cooking spray. In medium bowl, sift together the flour, baking powder,salt, allspice, and baking soda. Add the bran mixture, stirring just until combined; stir in raisins. Spoon the batter into the cups filling each two-thirds full. Bake until a toothpick inserted in a muffin comes out clean, 18 - 20 minutes. Cool in the pan on a rack 5 minutes; remove from pan and cool completely on the rack.

CFF Shared by Alice

Low-Fat and High-Fiber Muffins
2 egg whites, beaten
1 cup skim milk
1 tbsp oil
1 cup cup miller's bran
1 cup all-purpoes or whole wheat flour
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon

Combine egg whites, milk, oil, bran, flour, brown sugar, baking powder, baking soda, salt, and cinnamon in large bowl; mix well. Spoon into greased muffin cups. Cook at 400 degrees for 20 to 25 minutes or until golden brown. Cool on wire racks. May add 3/4 cup blueberries or raisins. Yield: 12 muffins.

CFF Shared by Alice

Oatstanding Choco-Chip Muffins
Recipe By: Looneyspoons Cookbook
1 1/4 cup quick-cooking rolled oats
1 1/2 cup boiling water
1 1/2 cup all-purpose flour
3/4 cup unpacked brown sugar
1/4 cup granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 egg whites
1/4  cup pureed canned peaches
(puree canned peaches, without juice, -- in blender)
1/4 cup reduced-fat butter or margarine -- melted
1 tsp vanilla
1/2 cup mini chcolate chips

Preheat oven to 325 degrees. Pour boiling water over oats in medium bowl. Stir and let stand for 20 minutes. Combine flour and next 6 ingredients in a large bowl. Set aside. In a small bowl, combine egg whites, pureed peaches, butter, and vanilla. Beat with a whisk until well mixed. Add peach mixture to oats and stir until smooth. Add oat mixture to flour mixture and stir until dry ingredients are moistened. Batter will be thick. Fold in chocolate chips. Spray large muffin tin with non-stick spray (or use paper muffin cups). Divide batter among 12 muffin cups. Bake for 25 minutes, or until woodenpick inserted in center comes out clean. Remove muffins from pan and let cool.

CFF Shared by Leilani

Pumpkin Chocolate Chip Muffins
1/2 cup almonds -- unblanched/sliced
1 3/4 cup flour
1 cup sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 lg eggs
1 cup pumpkin, plain
1/2 cup butter -- melted
6 oz chocolate chips

Heat oven to 350 F.  Put almonds on baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in toaster oven.) Slice almonds off the baking sheet so they cool quickly. Grease muffin cups or use foil or paper baking cups. Thoroughly mix the flour, sugar, pie spice, baking soda, baking powder and salt in a  large bowl.  Break eggs in another bowl. Add pumpkin and butter and whisk until well-blended.  Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula until dry ingredients are just moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes or until puffed and springy to the touch in the center. Turn out onto a rack to cool.  Wrap in plastic or foil when cool. Make 1 or 2 days ahead for best flavor.  May reheat before serving. Yields 12 regular or 6 giant muffins.

CFF Shared by Marie 

Baker's Chocolatey Banana Muffins
2/3 cup vegetable oil
1 cup sugar
2 lg eggs
2 cups mashed bananas
2 cups chocolate chips - Bakers Semi-Sweet
1 tsp salt
1 tsp cinnamon
2 cups flour
2 tsp baking soda
1 cup chopped nuts, optional

Preheat oven to 350 F. In a mixing bowl, whisk together oil, sugar and eggs; stir in bananas and chocolate chips. Combine flour, soda, salt and cinnamon; stir into mixture just to moisten. Add nuts, if desired; stir. Spoon into 24 greased muffin cups. Bake 15-20 minutes.

CFF Shared by Josee 

Banana Poppy Seed Muffins
Recipe from: The Muffin Cookbook, Muffins for All Occassions
2 ripe bananas -- peeled
1 egg
3/4 cup sugar
1/4 cup vegetable oil
2 tsp grated orange peel
2 cups all purpose flour
1 1/2 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
Citrus Glaze** (Recipe below)

Puree bananas in a blender. In medium bowl, mix bananas, egg, sugar, oil and orange peel until well blended. In large bowl, combine flour, poppy seeds, baking powder and salt. Stir banana mixture into flour mixture unti evenly moistened. Spoon batter ito greased or lined muffin cups.  Bake in 375 F oven for 20 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack. Top with Citrus Glaze while warm.

Citrus Glaze: In medium bowl, combine 1 1/4 cups powdered sugar, 1/4 cup orange juice, 1 tsp grated orange peel and 1 tsp vanilla until smooth. 

CFF Shared by Wendy


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