Raspberry Muffins

½ cup vegetable oil
½ cup margarine, melted
3 eggs
1 cup milk
1 cup sugar
3 cups flour
1 Tbsp baking powder
1 tsp salt
1 cup fresh or frozen raspberries
Cream cheese

In a large bowl, beat eggs well. Add sugar, oil, margarine, and milk. Combine flour, baking powder, and salt; add to wet ingredients. Stir until just combined.

Spoon batter into prepared muffin cups, filling only halfway. Add 1 tsp cream cheese and 7 or 8 raspberries. Top with more batter.

Bake in a preheated 400°F oven for 15-20 minutes.

Blueberry-Coconut Pound Cake Muffins
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Individual Blueberry-Coconut Pound Cake Muffins
Recipe courtesy Gourmet Magazine

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Home Cookin Chapter: Recipes From Thibeault's Table

Carrot Apple Muffins
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2 Cups all-purpose flour
2 Teaspoons baking soda
2 Teaspoons cinnamon
1/4 Teaspoon salt
1-1/4 Cups sugar
3 big carrots (2 cups grated)
1/2 Cup pecans
1/2 Cup sweetened flaked coconut
3 Large eggs
1 Cup corn oil
2 Teaspoons vanilla
1 Granny Smith apple
. Preheat oven to 350 F and oil eighteen 1/2 cup muffin tins. In a large
bowl sift together flour, baking soda, cinnamon and salt and whisk in
sugar. Coarsely grate enough carrots to measure 2 cups and chop pecans.
Add grated carrots and pecans to flour mixture with coconut and toss
well. In a bowl whisk together eggs, oil and vanilla. Peel and core
apple and coarsely grate. Stir grated apple into egg mixture and add to
flour mixture, stirring until batter is just combined well. Divide
batter among muffin cups, filling them three fourths full and bake in
middle of oven until tester comes out clean, 15 or 20 minutes. Cool of
rack. Note: This batter is really thick.

Diane's Home Cookin Chapter: Muffins

Ricotta Peach Muffins
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2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups light brown sugar, packed
1/2 cup creamy ricotta
1/2 cup canola oil
2 eggs
1-1/2 teaspoons vanilla
1 cup peaches, peeled and diced
2 peaches sliced for garnish
turbinado sugar for sprinkling
. Preheat oven to 350F. In a bowl, sift together flour, baking powder,
baking soda and salt. In a separate bowl, blend together brown sugar,
ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture
and blend just until incorporated. Stir in diced peaches and spoon into
a greased muffin tin. Arrange a few sliced peaches on each muffin and
sprinkle tops generously with turbinado sugar. Bake for 35 to 40
minutes, until tops are golden brown and a tester inserted in the
center of a muffin comes out clean. Allow to cool for 10 minutes before
removing from muffin pan. Makes 12 standard muffins

Exported from Home Cookin 5.5 (www.mountain-software.com)

Marlen's Raspberry Love Muffins

2 cups flour
2 teaspoons baking powder
1 heaping cup white chocolate chips
1 stick softened butter
3/4 cup sugar
1 teaspoon pure vanilla extract
1 Tablespoon finely grated orange zest
1/2 cup milk
2 cups fresh or unsweetened frozen raspberries

Sift flour with baking powder and mix in the white chocolate chips; set aside.
With an electric mixer, beat softened butter with sugar until light and fluffy, add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Do not overmix.
Spoon into greased muffin tins and bake at 375 degrees F. for 25 to 30 minutes. Cool for 10 minutes before removing from tins.

JORDAN MARSH BLUEBERRY MUFFINS

1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. milk
1 pkg. Blueberries

Cream butter and sugar. Add eggs, one at a time, beating well. Mix dry ingredients and milk, alternately with creamed mixture. Fold in blueberries. Fill paper lined tins to top. Sprinkle with sugar before baking. Bake at 350 degrees for 30 minutes. Shut off oven, let sit in oven for a few minutes until nicely browned

BURST O'LEMON MUFFINS

1 3/4 cups flour
3/4 cup sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup (8 oz.) lemon or vanilla yogurt
1 egg
1/3 cup melted butter or margarine
1 Tbs. grated lemon peel
1 Tbs. lemon juice
1/2 cup flaked coconut

TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

In a large bowl, combine the flour, sugar, baking powder and soda, and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut.

Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-22 minutes or until golden brown and muffins test done. Cool for 5 min. before removing from pan to a wire rack. In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in toasted coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over the muffins. Serve warm or cool to room temperature. Yield: 1 dozen

2 & 1/2 c. AP flour (White Lily)
2 c. sugar
2 & 1/2 t. baking soda
1 t. salt
2 t. cinnamon
1/2 t. fresh grated nutmeg
2 cup buttermilk (room temp)
1/2 c. oil
2 fresh large eggs (room temp)

PREHEAT OVEN TO 375
Mix flour, sugar, baking soda, salt, cinnamon & nutmeg in a large bowl.
Mix well with hands or a whisk, and set aside.
Combine milk and oil and stir briskly with a fork.
Add the eggs and whisk until well blended.
Pour milk mixture into flour mixture and stir well with wooden spoon (do not over mix)
Generously grease muffin tin with butter.
Fill tins to 1/2 -2/3 full.
Bake for 10-14 mintes or so until springy and or tested done.
Allow to rest in pan for a few minutes before removal.
These freeze well.

Can serve with flavored butters or cream cheese!

Dirt Bombs
Yields: 12 muffins*
3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cardamon
¾ cup (1 ½ sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk **

Topping ***

¾ cups unsalted butter, melted
½ cup granulated sugar
1 ½ teaspoons ground cinnamon

Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don’t over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.
**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.
*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.

Sol

My note: I used low fat buttermilk as that was all the store had, and they were delicious!

Strawberry-Rhubarb Muffins

1 ¾ cups flour

½ cup sugar

2 ½ tsp baking powder

¾ tsp salt

1 egg, lightly beaten

¾ cup milk

1/3 cup vegetable oil

¾ cup minced fresh rhubarb

½ cup (generous) sliced strawberries

6 strawberrries, cut in half from stem to tip

Extra sugar for sprinkling

Heat oven to 400

Mix flour, ½ cup sugar, baking powder, and salt into large bowl.Combine egg, milk, and oil in small bowl.

Stir wet ingredients into flour mixture with fork until just moistened. Fold rhubarb and sliced strawberries into batter (it will look like a lot of fruit for the amount of batter, but it all works out!)

Fill well buttered muffin tins two-thirds full with batter. Press a strawberry half gently into the top of each muffin and sprinkle tops generously with sugar

Bake until golden, 20 to 25 minutes!

Emily

Apple Bran Muffins

Ingredients:

3/4 cup All-Bran cereal
1 cup skim milk
2/3 cup whole wheat flour
Sweetener - equivalent to 1/3 cup sugar
2 teasp baking powder
1/2 teasp baking soda
1/4 teasp salt
1 teasp allspice
1/2 teasp cloves
1 1/2 cups oat bran
2/3 cup raisins
1 large apple peeled and cut into 1/4 inch cubes
1 low-cholesterol (omega-3) egg, lightly beaten
2 teasp vegetable oil
1/2 cup unsweetened applesauce

1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes.

2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple.

3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients.

4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned.

Source: The Glycemic Index Diet
Rick Gallop ©2002
Random House Canada

My Notes:

You may have to find the oat bran in a diet or health food store
I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice.
Otherwise non-dieters use granulated white sugar.
The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk.

SharonCb

Maple Drizzled Apple Muffins

1-1/3 c all purpose flour
1 c oatmeal, uncooked
1/2 c sugar
1 T baking powder
1-1/2 tsp ground cinnamon
1/2 c lowfat milk
1/3 c butter, melted
1/4 c maple syrup
2 egg whites, slightly beaten
1 c chopped apple
Pecan halves (optional)

Heat oven to 400. Prepare 12 muffin cups (paper liners or greased). Combine
first 5 ingredients, mix well. Combine milk, butter, syrup and egg whites,
add to dry ingredients mixing just until moistened. Gently fold in apples.
Fill muffin cups almost full, top each with pecan halves if desired. Bake
20-25 minutes or until toothpick inserted in center comes out clean.

Glaze:

3 T powdered sugar
1 T maple syrup
Blend together until smooth and drizzle over cooled muffins.

(200 calories, 33g carbohydrate, 3g protein, 6g fat, 1g dietary fiber, 190mg
sodium per muffin)

Linda

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