Tuesday, July 28, 2009

Muffin oh Muffin where fore art thou my muffin.

I have a whole list of muffin recipes I am trying out, they are from this book-
Pillsbury- Best Muffins & Quick Breads

I have been checking out some fun cookbooks from the library lately, & this book was one I really enjoyed.
Basic Muffins Ingred;
2c. flour
1/2c.sugar
3t. baking powder
1/2t. salt
3/4c. milk
1/3c. oil
1 egg, beaten


Oven 400 for 20-25 min. This is a great recipe, you can add in all kids of great things. I added chocolate chips to mine.

Raspberry-Lemon Muffins
Ingred;
1/2c. vanilla yogurt
3T. oil
1T. lemon juice
2 egg whites
1-1/2c. flour
3/4c. sugar
2t. baking powder

1t. grated lemon peel
1/4t. salt
1c. frozen raspberries- not in syrup

Topping;
1/4c. sugar
2T. flour
1T. butter

oven 400
Combine yogurt, oil, juice, & egg whites- blend well. Combine flour, sugar, b. powder, peel & salt. Stir in berries. Stir both together just until moistened. Put in greased muffin tin, combine topping ingred. and sprinkle on. Bake for 16-20 min.

Delicate Pear Muffins

Ingred;
1-3/4c. flour
1/3c. sugar
3t. baking powder
1/4t.salt
1/4t.nutmeg
2c. peeled, cubed pears
1/2c. milk
3T. oil
1 egg


Topping;
3T.sugar
1t. grated lemon peel

Oven 400

Combine flour, sugar, b. powder, salt and nutmeg, add pears toss to coat. Mix together wet ingred. Add to dry and spoon into muffin tin. Combine topping ingred. and sprinkle on top. Bake 15-20 min.

Cheesy Corn Muffins
Ingred;

1-1/2c. flour
1/2c. corn meal
1/4c. sugar
3t. b.powder
1/4t. salt
1c. milk
1/4c. oil
1egg, beaten

1c. corn
1c. shredded cheddar cheese


Oven 400
Bake for 20-25 min.

Cheddar & Canadian Bacon Muffins
Ingred;

1c. flour
2t. chives
1t. b.powder
1/4t. garlic powder
1/3c. milk
1/4c. sour cream
2T. oil
1 egg

1/2c. shredded cheddar
1/4c. finely chopped canadian bacon

Oven 400- Bake for 17-20 min.

Sour Cream Drop Biscuits
Ingred;
2c. flour
1T. sugar
3t. b.powder

1/2t. salt
1/4c. shortening
2/3c. milk
2/3c. sour cream

Oven 450- bake for 10-12 min.

Perfect Popovers
Ingred;
3 eggs, room temp
1-1/4c. milk
1-1/4c. flour
1/4t. salt

Oven 450- Grease 10 popover cups. Beat eggs till foamy add milk, blend well. Add flour and salt blend well, pour into cups. Bake for 15 min. NO PEAKING. Reduce temp to 350 bake for another 25-35 min. Pierce the top of each to release steam.

Buttermilk Chocolate Bread

Ingred;
1c. sugar
1/2c. softened butter
2 eggs
1c. butter milk/1T. lemon juice+ enough milk to make 1 cup.
1-3/4c. flour
1/2c. cocoa powder
1/2t. b.powder

1/2t. b.soda
1/2t. salt

Oven 350- bake for 55-65 min in greased bread pan.

Spoon Bread
Ingred;
2c. water

1c. white cornmeal
1t. seasoned salt
1c. buttermilk
2T. melted butter
2t. b.powder
3 eggs, separated

oven 375-
Bring water to a boil, add cornmeal & salt cook stirring for 5 min on med heat. Remove from heat, stir in buttermilk. Cool 5 min. Beat in butter, b.powder and egg yolks. In a small bowl beat egg whites until stiff Fold into the cornmeal mixture. Pour into greased 2 qt casserole dish. Bake for 40-50 min.

Blueberry-Poppy Seed Brunch Cake
Ingred;

Cake-

2/3c. sugar
1/2c. softened butter
2t. grated lemon peel
1 egg
1-1/2c. flour
2T. poppy seeds

1/2t. b.soda
1/4t. salt
1/2c. sour cream
Filling;
2c. blueberries
1/3c. sugar
2t. flour
1/4t. nutmeg
Glaze;
1/3c. p.sugar

1-2t. milk

Oven 350- Grease and flour the bottom of a 10 in spring form pan. Combine sugar, butter- beat until fluffy- add peel and egg beat for 2 min. add dry ingred and sour cream. Spread batter over bottom and 1 in. up the side. Combine filing ingred. and spread in the center. Bake for 45-55 min. Cool 10 min. then remove the side. Drizzle glaze over warm cake.

Lemon Poppy Seed Muffin Tops
Ingred;
3/4c. flour
1/4c. sugar
2t. b.powder
1t. poppy seeds
1/4t. salt
1/4t. cinnamon
2t. grated lemon peel
3T. shortening
1/3c. milk
1t. lemon juice
Topping;
2t. sugar
dash cinnamon

Oven 400- Mix flour, sugar, b.powder, poppy seed, salt, cinnamon, and lemon peel. Cut in shortening. Add in milk and juice, stir just until moist. Drop by T. full onto an ungreased cookie sheet. Combine topping ingred. and sprinkle over top. Bake for 8-13 min. Immediately remove from baking sheet.

I don't have pictures of all of these yet, I will be adding more soon. Also if anyone can tell me how you put a category index on your blog I am trying to figure it out, I am a computer klutz :)
Leaving you with a quote from one of my favorite Authors-

"You don't get tired of muffins, but you don't find inspiration in them."
George Bernard Shaw

Sorry George, I think I am going to have to disagree- I am feeling pretty inspired right now =)

7 comments:

PurpleHoodieChick said...

Wow, those muffins made me really hungry. I think tomorrow i'm going to have to make some muffins!!

5thsister said...

Oh my, you've been very busy!

L.B. said...

I love muffins! Thanks for sharing these recipes.

Chicago Mom said...

Did you make all of those recipes?! haha! Those all sound delicious. I will have to check that book out from my library. Cookbooks are too expensive to buy, especially since I never use all the recipes. I prefer to check them out from library and photocopy the recipes I like best. But this muffin book might be one to buy for yourself as an early birthday gift or something!

Monica H said...

Oh man, this is muffin heaven! That lemon raspberry looks exceptionally good. You have a lucky family!

Lissaloo said...

We are in Muffin Heaven :) The muffin tops were my favorite.

Donna-FFW said...

What a great selection of muffins. I love your initial one with choc chips, the pear would be my second. Great photos

Thank you!!!

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