2 of our favourite Muffin Recipes

12 years ago

I made these yesterday morning before it got too hot to have the oven on. It's a great way to use up sour cream.

Recipe can be easily doubled.

Sour Cream-Pineapple Muffins

1/4 cup sugar

1 egg

1/4 cup butter (soft)

1 cup sour cream

1/4 tsp almond flavouring

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup well-drained, crushed pineapple

Combine sugar, egg, soft butter, sour cream and almond flavouring into a bowl and beat.

Add cream mixture to combined dry ingredients and stir until moistened. Fold in pineapple to mix.

Fill greased muffin tin and bake at 375 for 15-20 minutes.

Rhubarb Muffins

2 1/2 cups flour

3 tsp baking powder

1 tsp salt

1/2 cup white sugar

1/2 cup brown sugar

3 cups diced rhubarb

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 tsp almond flavouring

Mix dry ingredients. Beat egg, add milk, oil and almond.

Pour over dry ingredients. Stir to moisten and fold in rhubarb.

Grease muffin tin, fill with batter and bake at 375 30 minutes.

Comments (19)

jude31
12 years ago
Duly copied and pasted. Sounds sooooo good....and easy!

jude
booberry85
12 years ago
MMMMmmmmmmm Muffins! The pineapple ones are definitely in my future (near future)! Note to self, buy sour cream on the way home from work tomorrow.
Related Discussions
Got a great blueberry bread or muffin recipe?
Q
Comments (11)
Tami, I can vouch for Ann T's blueberry muffins, I just love the darned things. I've never tried them with splenda, but I've subbed half whole wheat pastry flour with OK results. Not as good as the originals, of course, but still not bad. This is a nice tea bread, I got the recipe from Roselin on the recipe forum: Blueberry Tea Bread (Roselin) 1 beaten egg 2/3c sugar 1 1/2c sifted cake flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 tsp salt 1/3c milk 3T melted butter 1 tsp vanilla 1c fresh or frozen blueberries 2T sugar Preheat oven to 400°. Grease a 1 1/2 quart baking dish. Beat egg and gradually add 2/3c sugar. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mix alternately with milk. Beat well and add butter & vanilla. Fold in blueberries. Pour into baking dish. Sprinkle with 2T sugar. Bake 25 minutes or til tests done. I like these too, and I think they would translate nicely into something with Splenda and some whole grain flour: Farmgirl's Blueberry Breakfast Bars Makes 12 to 16 large bars Bottom Layer 2 cups old-fashioned oats 3/4 cup all-purpose flour 3/4 cup (packed) light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted 1 teaspoon pure vanilla extract Top Layer 1 cup all-purpose flour 1/2 cup (packed) light brown sugar 1/2 cup butter or natural vegetable oil sticks Middle Layer 3-1/2 cups fresh or frozen blueberries 1 teaspoon pure almond extract 3/4 cup granulated sugar 3 Tablespoons all-purpose flour 1/2 teaspoon nutmeg (1/4 tsp. if freshly ground) For the Bottom Layer: Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.) For the Top Layer: Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside. For the Middle Layer: Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.) Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen. Just Peachy Blueberry Breakfast Bars: Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them) and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries. Toss the sugar and flour directly with the fruit before spreading it over the bottom layer. Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes. Good luck, and stay healthy. Annie
...See More
RECIPE: Coffee Cake Muffins
Q
Comments (17)
Here is another might like, I sure do. These freeze well, in fact I store them in the freezer right after baking and then pull one out and nuke it when I want one. Oat Bran Morning Muffins (Very good and very good for you.) 2 1/2 cups oat bran 1/2 cup packed light brown sugar 1/3 cup canola oil (or extra-light olive oil) 2 cups buttermilk 1 cup dried blueberries or cranberries 2 medium apples (Gala); peel & chopped small 2 large eggs; beaten 1 1/2 cups white whole-wheat flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon salt Preheat oven to 375Â° and position rack in the center of the oven. Grease or place muffin liners in 18 standard size muffins cups. In a large bowl, combine the oat bran and the brown sugar; stir in the oil and buttermilk until evenly moistened. Add the dried fruit and chopped apples. Let stand at room temperature for 20 minutes. After the 20 minutes, add the eggs. Combine the remaining ingredients and add to the buttermilk mixture using a large spatula or spoon just until evenly moistened, using no more than 15 to 20 strokes. Spoon the batter into the prepared muffin cups level with the tops. Bake for 20 to 25 minutes until tops are dry and springy (tooth pick test comes out clean)...don't over bake! Let them rest in the pan for 5 minutes before removing to rack to cool. Store in an air tight container. They freeze well. *Recipe from Beth Hensperger, Author of the Bread Bible and The Pleasure of Whole-grain breadsÂmy minor changes are as written above. Marilyn
...See More
RECIPE: Please share your favourite nuts and bolts recipe
Q
Comments (17)
The Australian version, provided by Kellogg's on many packets of their Nutri-grain product. The nuts of the title are of course peanuts, the bolts are the shape of the cereal product. I have made this countless times. Sometimes I've added a packet of dried French Onion Soup to the mixture. Nuts and Bolts 250g butter 2 tablespoons oil 2 teaspoons Worcestershire sauce 1 teaspoon garlic salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 500g KelloggÂs Nutri-Grain 500g salted mixed nuts Melt butter and oil together over low heat, add Worcestershire sauce, garlic salt, paprika and cayenne. Combine Nutri-Grain and nuts, place in a large baking dish. Pour butter mixture over and bake at 125C for about 1 hour, turning every 15 minutes with an egg slice. Cool. Store in an airtight container. Tried to find a decent picture of the cereal, to no avail. The link has a pic of sorts. Here is a link that might be useful: nutri-grain
...See More
Bran muffin recipe that uses bran, not cereal?
Q
Comments (10)
You can add bran to just about any batter. Bran, as it is, is not really something that has much flavor and it has more value as fiber than it does culinary value. For many, many years I have been making what I call "toasted grains' that we use on cereals and that I use in baking any kind of muffins or breads and also waffle batters. I use 1 part of both sunflower and sesame seeds, 3 parts of wheat germ, and 2 parts of bran. Each of them is sepertely toasted in a hot iron skillet and then mixed in a big bowl and I keep a jar of this in the fridge as a stock item. When toasting each of these in the skillet, the bran is the one that takes a while to toast up. I buy bran at the co op in bulk. It is inexpensive. I love this mix of toasty goodness and will add some into so many things. My go to waffle batter is a combo of whole wheat flour and a generous dose of toasted grains, and molasses and is very much just the same batter as would be a muffin, just baked in a waffle iron instead of an oven. It is the only way I would ever choose to have waffles. Any other waffle I can happily leave behind. I also add it any cooked cereal . it does not have to be cooked, so add it at the end of the cooking. This has been a kitchen staple for many, many years. Yes, it seems that a box of bran based cereal was used because it was more readily available thatn was just real, ordinary bran. It is not expensive, but it can be when purchased in an average grocery store. I buy at the co op. The same with wheat germ. That little jar at the grocery store is way expensive, compared to other sources. My mix would require the entire jar of it!
...See More
doucanoe
12 years ago
Ooooh, they both sound wonderful! Thanks for sharing them, they have been saved for (near) future use!

Linda
annie1992
12 years ago
I agree, they both sound delicious. I'll wait for a couple of weeks, it's supposed to be in the 90s all this week, lows in the 70s, too hot to turn the oven on in my house.

Have I mentioned that I hate summer?

Annie
booberry85
12 years ago
Bought sour cream & crushed pineapple and forgot why! LOL! Glad I stumbled on this again.
Sooz
5 years ago
last modified: 5 years ago
Jasdip, I'm reviving this thread.

I had a cup of leftover sour cream, so went searching here in houzz/GardenWeb and saw this recipe. This afternoon I made the Sour Cream Pineapple muffins and they are delicious!

I think next time, I might add a bit more of the crushed pineapple just for a little extra pineapple-y goodness! Thanks for sharing a wonderful recipe!

Smiles,

Sooz
Jasdip
Original Author
5 years ago
last modified: 5 years ago
Hey Sooz! I have a can of crushed pineapple in the pantry, and some sour cream. I need to make these this weekend. I was going to make more bran muffins, but these are a real treat.

I'm glad you like them!! P.S. I always use the whole can, I don't use just 1 cup of pineapple.
Louiseab
5 years ago
Those look great. this is our favourite.

Blueberry muffins with streusel topping

https://www.dropbox.com/sh/l9owotzrsukriw7/AACCC-ev1KG8GH2RNJ7crSmha?dl=0
Sooz
5 years ago
Jasdip, yuppers, gonna make them again this weekend with the whole can! The first time I try a new recipe, I make it as written--then I improve on it according to my taste! :O)
Jasdip
Original Author
5 years ago
last modified: 5 years ago
We've also discovered a new favourite rhubarb muffin recipe since this thread was posted. It calls for soaking oatmeal for several hours. It's really good.
annie1992
5 years ago
Jasdip, I'd love to have that new rhubarb muffin recipe, my rhubarb is just starting to peek through, but in a month or so I'll have a lot of it. I'm always looking for good recipes to use it in...

Annie
Jasdip
Original Author
5 years ago
Annie: the recipe takes planning ahead as the rhubarb has to be leached first usually overnight, and soaking the oatmeal for a while too.

The Best Rhubarb Muffins (makes 12)

1 cup buttermilk (I use 2/3 cup yogurt and 1/3 cup milk) as I never have buttermilk on hand

1 cup quick cooking oats

2 cups leached rhubarb---see below

1/4 cup packed brown sugar

1/4 cup margarine or butter, melted

1 egg, slightly beaten

1 1/2 cups flour

1/2 cup white sugar

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

To leach rhubarb: chop 4 cups rhubarb, mix in 1 cup sugar. Cover and set overnight. Strain well.

Preheat oven to 400°

Combine oatmeal and buttermilk

Combine leached rhubarb, brown sugar, melted butter and egg; stir into the oatmeal.

Sift flour, sugar, baking powder, baking soda and salt. Stir into batter until moistened.

Spoon into a greased 12-cup muffin tin and bake at 400° 5 minutes. Reduce heat to 375° and bake 18-20 minutes more.
lizbeth-gardener
5 years ago
Jasdip: After leaching the 4 cups rhubarb, does it end up just being two cups?
Jasdip
Original Author
5 years ago
Yes it does, Lizbeth. Even if there's a bit more, I use it all.
bcskye
5 years ago
Oh my gosh! Two more recipes that sound so delicious. Will have to pick up some sour cream on the way home from work tomorrow.

Madonna
mjocean
5 years ago
Jasdip,

All these recipes sound yummy. How long do you soak the oatmeal?

MJ
Jasdip
Original Author
5 years ago
MJ, you just need to soak it until softened. I buy/eat regular oatmeal, not quick-cooking so I soak it overnight or several hours as the rhubarb.
mjocean
5 years ago
Jasdip,

Thank you!

MJ
annie1992
5 years ago
Thanks, Jasdip, both for the "warning" on time and for the recipe, I think Mother especially would love them. That makes it perfect, I make a batch, eat one and take the rest to Mother, and she'll eat a couple every day until they are gone, LOL.

Annie

2 of our favourite Muffin Recipes

Comments (19)

jude31

booberry85

Related Discussions

doucanoe

annie1992

booberry85

Sooz

Jasdip
Original Author

Louiseab

Sooz

Jasdip
Original Author

annie1992

Jasdip
Original Author

lizbeth-gardener

Jasdip
Original Author

bcskye

mjocean

Jasdip
Original Author

mjocean

annie1992

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

2 of our favourite Muffin Recipes

Comments (19)

Related Discussions

JasdipOriginal Author

JasdipOriginal Author

JasdipOriginal Author

JasdipOriginal Author

JasdipOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jasdip
Original Author

Jasdip
Original Author

Jasdip
Original Author

Jasdip
Original Author

Jasdip
Original Author