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Old 10-06-2004, 12:27 PM   #1
 
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Muffins? Anyone?

Someone on another thread was asking about chestnuts, and I came across this recipe from chestnutsonline.com. It looks really good! So, I thought I would start a muffin thread.

APPLE-CHESTNUT MINI-MUFFINS

1 egg
1/2 C milk
1/4 C salad oil
1 C chestnuts (peeled and chopped fine)
1 med apple
1 1/2 C wheat flour
1/2 C sugar
1 tsp baking powder
1/2 tsp salt
Topping:
1/3 C chestnuts (chopped fine)
1/2 C brown sugar

Heat oven to 400 deg. F. Spray 3 mini-muffin tins with Pam. Beat egg, stir in milk, oil, chopped chestnuts, chopped apple. Beat in remaining ingredients. Make nutty topping by thoroughly mixing chopped chestnuts and brown sugar. Set aside. Fill muffin cups about 3/4 full. Sprinkle about 1/2 tsp of topping on each. Bake 20-25 minutes until a toothpick comes out clean. Immediately remove from pans.

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Old 10-06-2004, 01:02 PM   #2
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I have lots of muffin recipes. Here are some favorites.

Rum Raisin Muffins
1 c Raisins
1 c Dark rum
2 c Flour
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Nutmeg
3/4 Stick butter
1 c Sour cream
1 Egg
3/4 ts Vanilla

Preaheat oven to 375F
1.Soak raisins in rum overnight. Drain and reserve rum.
2.Mix dry ingredients in a large bowl. Cut in butter until coarse meal. Mix in raisins.
3.Whisk sour cream egg, vanilla and 1/4 c rum until smooth. Make a well in dry ingredients and pour in wet mixture. Mix until just combined.
4.Fill muffins tins 3/4 full and bake until browned on top, about 20 minutes. Remove from tins and cool on a wire rack.

Peanut Butter Chip Muffins
1 1/2 c Flour
1/3 c Sugar
2 1/2 ts Baking powder
1/4 ts Salt
1/2 c Chunky peanut butter
2 tb Butter
2 Eggs, beaten
3/4 c Milk
1/2 c Peanut butter chips (can also use butterscotch or chocolate)

Preheat oven to 400F
1.In a medium bowl stir together the flour, sugar, baking powder, and salt. With a pastry blender or fork, cut in the peanut butter and the butter till the mixture resembles coarse crumbs.
2.In a bowl combine the eggs and milk. Add all at once to flour mixture. Stir just until moistened. Batter should be lumpy. Fold in PB chips.
3.Grease muffin cups or line with papers. Fill 2/3 full, then bake for 15 minutes or until lightly golden. Remove from tin and cool on a wire rack. Remove from muffin cups. Cool.

Ice Cream Muffins (great for kids to 'create their own')
2 c Self-rising flour
2 c Ice cream, softened (any flavor)
1 Egg
2 tb Vegetable oil
1/2 Candies, nuts, dried fruit, chips (opt)

Preheat oven to 425F
1.Combine all ingredients in mixing bowl. Beat until smooth. Fold in extras if using.
2.Fill greased muffin cups 3/4 full. Bake for 20-22 minutes. Remove from tins and cool on a wire rack.
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Old 10-06-2004, 01:05 PM   #3
 
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wow, thanks kansas, they sound wonderful.. I'm going to tell crewsk about the icecream muffins..she is always looking for things to make with her kids.
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Old 10-06-2004, 01:08 PM   #4
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I found 'em Juliev! Thanks for thinking of me! :D They all look good! Thanks kansasgirl! :D
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Old 10-06-2004, 01:15 PM   #5
 
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talk about quick crewsk!!!.. guess I don't have to tell ya now.. lol
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Old 10-06-2004, 01:15 PM   #6
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This is one of my favorites from www.cooks.com

COFFEE CAKE MUFFINS

1/2 c. brown sugar
1/2 c. chopped nuts
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. melted butter
1 1/2 c. sifted flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 egg, beaten
1/2 c. milk
Combine brown sugar, nuts, flour, cinnamon and melted butter. Set aside. Sift dry ingredients into a bowl. Cut in shortening. Combine egg and milk and add to flour mixture. Stir until just moistened. In a greased muffin tin, spoon small amount of batter, add layer of nut mixture, add more batter, and top with nut mixture. Repeat until 2/3 full. Bake at 375 degrees for 20 minutes. Makes 1 dozen.
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Old 10-06-2004, 01:51 PM   #7
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here is one of my favs

Date Orange Muffins (Blender Method)
Makes 12 medium muffins

1 thin-skinned orange, cut into eight pieces, seeds removed.
1/2 cup buttermilk
1/2 cup chopped dates
1 egg
1/2 cup butter or margarine
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 teaspoon powdered cloves

Place orange pieces (skin on) into the blender with the egg, buttermilk, dates and butter.
Blend thoroughly until mixture is fairly smooth with flecks. Pour out into a mixing bowl.
In a separate mixing bowl, blend the remaining, dry ingredients.
Dump these into the orange mixture all at once and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps.
Fill muffin tins to rim or just under, and bake at 400 F for 20 minutes.
Let stand in pan for five minutes, then remove to wire racks for cooling.

Good Luck!
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Old 10-07-2004, 08:11 AM   #8
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Here's a few of mine:

CHOCOLATE MUFFINS

20 muffins

10 oz. bittersweet chocolate
8 oz. unsweetened chocolate
1 ½ lb. unsalted butter
3 ½ cups flour
4 ½ cups sugar
12 eggs

After muffins are chilled, preheat oven to 350; line muffin tins with papers.
Melt the two chocolates with the butter. Cool slightly. In large bowl, mix flour and sugar. Whisk eggs into dry ingredients. Pour chocolate into egg mixture and stir til well blended. Chill at least 3 hours. Scoop ½ cup batter into each muffin cup; bake til tops puff and crackle; toothpick has moist but not wet crumbs clinging to it, about 20 minutes.


DOUBLE MAPLE MUFFINS

makes 1 dozen

Cupcakes:
½ cup sugar
5T butter
1tsp. vanilla
½ tsp. maple flavor
2 large eggs
1 ¼ cups flour
1 ¼ tsp. bk.powder
¼ tsp. salt
¼ cup milk
¼ cup maple syrup

Preheat oven to 350; line muffin tins with paper cups. Beat sugar, butter, vanilla, maple flavoring on med. speed til well blended; about 5 minutes. Add eggs; Combine flour and dry ingredients; combine milk and maple syrup. Add alternately to sugar mixture, beginning and ending with flour mixture. Bake for 20 minutes. Cool in pan 10 minutes in pan, then on rack.

Frosting:
3T maple syrup
2T butter
½ tsp. vanilla
½ tsp maple flavor
1 3/4 cups powdered sugar

Beat syrup,vanilla, flavoring, 1 minute; gradually add powdered sugar; beat well til blended.

NUTMEG GLAZED GINGERBREAD MUFFINS

makes 12

1 3/4 cups flour
2tsp. baking powder
1tsp. cinnamon
3/4tsp. ginger
¼ tsp. baking soda
1 beaten egg
2/3 cup milk
¼ cup brown sugar
¼ cup oil
¼ cup molasses

Grease 12 muffin cups and set aside. Preheat oven to 400.

Stir together flour, baking powder, cinnamon, ginger, and soda, in a medium mixing bowl. Make a well and combine egg, milk, brown sugar, oil and molasses; add all at once to the dry mixture and stir just til moistened; batter will be lumpy.
Spoon into prepared pans and bake about 20 minutes, til golden. Cool for 5 minutes in pan; remove from pan and place on wire rack. Drizzle with nutmeg glaze.

Nutmeg glaze:
½ cup powdered sugar
¼ tsp. nutmeg
2tsp. rum or apple cider, or as needed.

Mix all together and drizzle over muffins.


Num Num!
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Old 10-08-2004, 10:37 AM   #9
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Rich Delicious Orange Tea Muffins
Yield: 8 – 9 large muffins

½ c Sugar,
2 t Baking powder,
½ t Salt
½ c Butter or margarine melted,
½ c Fresh orange juice
2 Eggs,
1 ½ c Flour,
Grated rind of 1 orange
For the topping:
Sugar cubes
Orange juice

Preheat oven to 375°F, then grease or spray muffin pans. Combine first 4 ingredients. Melt butter, take off heat and stir in orange juice, rind, and eggs. Beat.
Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15 – 20 minutes or until done.
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Old 10-08-2004, 02:04 PM   #10
 
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wow.. all kinds of goodies!

Raisin Graham Muffins:

3/4 cup raisins
3/4 cup boiling water
1/2 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup firmly packed brown sugar
1/4 cup whole wheat flour
3 tsp baking powder
3 tbsp oil
3 egg whites
1 tbsp sugar
1/4 tsp cinnamon

Heat oven to 375°. Line 12 muffin cups with paper baking cups and spray with nonstick cooking spray, or spray muffin cups. In small bowl, combine raisins and boiling water; set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine graham cracker crumbs, all purpose flour, brown sugar, whole wheat flour and baking powder; mix well.

In med bowl, combine milk, oil and egg whites; beat well. Drain and discard water from raisins. Add raisins to milk mixture. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed paper-lined cups.

In small bowl, combine sugar and cinnamon; mix well. Sprinkle over muffin batter. Bake for 14-18 min or until toothpick inserted in center comes out clean. Cool a min; remove from pan.. serve warm.. makes 12 muffins.
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