Muffin Recipes II
Chocolate Muffins
Ingredients
1-1/4 cups flour
1/2 cup sugar
1/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened applesauce
1/2 cup skim milk
4 egg whites or egg substitute equivalent to 2 eggs
1 teaspoon vanilla
1/4 cup sliced almonds, optional
Directions
In a bowl, combine the flour, sugar, cocoa, baking powder and baking soda. In another bowl, whisk the applesauce, milk, egg whites or substitute and vanilla until smooth. Stir into dry ingredients just until moistened. Coat muffin cups with nonstick cooking spray; fill 3/4th’s full with batter. Sprinkle with almonds if using. Bake at 400-degrees for 20 to 25 minutes or until muffins test done. Cool for ten minutes; remove from pan to wire rack.
Recipe will yield about 1 dozen muffins.
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Sunshine Muffins
Ingredients:
1-1/2 cups flour
1 cup whole wheat flour
1-2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup olive oil
6 egg whites or egg substitute equivalent to 3 eggs
2/3 cup fresh orange juice
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon orange marmalade
1/2 cup chopped walnuts, optional
Directions:
In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened – batter may be lumpy. Fill greased or paper-lined muffin cups 2/3rd’s full. Bake at 350-degrees for 15 to 20 minutes or until top of muffin springs back when lightly touched. Recipe will yield 15 to 18 muffins.
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Peach Poppy Seed Muffins
Ingredients:
1/3 plus 1 tablespoon cup olive oil
1 cup sugar
4 egg whites or egg substitute equivalent to 2 eggs
1/2 teaspoon vanilla
1-1/4 cups flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1/4 teaspoons salt
1 jar (6 ounces) peach baby food
Directions:
In a mixing bowl, cream butter and sugar. Add egg whites or substitute and vanilla; mix well. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture alternately with baby food. Fill paper-lined muffin cups two-thirds full. Bake at 350-degrees 20 to 25 minutes or until muffins test done.
Recipe will yield about 1 dozen muffins.
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Corn Muffins
Ingredients:
2 cups white corn meal
1 teaspoon salt
2 cups boiling water
2 cups skim milk
4 egg whites or egg substitute equivalent to 2 eggs
4 teaspoons baking powder
1 tablespoon melted butter
Directions:
Sift the corn meal and the salt together, pour boiling water over, stirring rapidly. Add milk quickly to prevent lumping. Add egg whites or substitute and beat well. Stir in baking powder and shortening. Fill wee greased or paper-lined muffin pans 2/3rd’s full and bake in a 425-degree oven. Remove from oven, split immediately and insert a generous piece of butter.
Recipe makes 14 to 16 muffins.
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Bran Muffins
Ingredients:
4 egg whites or egg substitute equivalent to 2 eggs
1/2 cup sugar
1/4 cup molasses
1-1/2 cups sour milk or buttermilk
2-1/2 tablespoons shortening, melted
1-1/2 cups flour
1 teaspoon salt
1-1/2 teaspoons baking soda
2-1/2 cups bran
1/2 cup chopped raisins, dates, prunes OR figs
Directions:
Beat egg whites or substitute, add sugar, molasses, sour or buttermilk, and shortening. Sift the flour with the salt and baking soda; add bran and raisins or other fruit then the liquid mixture gradually, mixing thoroughly. Fill well-greased or paper lined muffin pans 2/3rd’s full and bake in a hot oven, 400-degrees for 25 minutes.
Recipe will make about 1-1/2 dozen muffins.
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Soybean Muffins
Ingredients:
1 cup soybean flour
1 cup white or graham flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3/4 cup skim milk
2 egg whites or egg substitute equivalent to 1 egg
1 tablespoon shortening
Directions:
Mix and sift first five ingredients together; combine milk, beaten egg whites or substitute and shortening and add to dry ingredients, stirring only enough to moisten. Do not beat; batter should not be smooth. Fill greased or paper-lined muffin cups 2/3rd’s full and bake in a very hot oven, 425 degrees, for 15 to 25 minutes, depending upon size.
Recipe will make about 1 dozen muffins.
VARIATIONS: 1/4-cup soybean flour may be substituted for an equal amount of white or whole wheat flour in any recipe for bread, muffins, biscuits, pastry or plain cakes without any other changes.
SOYBEAN NUT BREAD: Increase white flour to 1-1/2 cups, baking powder to 3 teaspoons, milk to 1 cup, eggs to 6 whites or egg substitute equivalent to 3 eggs, and shortening to 4 tablespoons. Add ½ teaspoon cinnamon and 1 cup chopped nuts. Let dough stand in a greased bread pan for 20 minutes. Bake in a moderate oven, 350 degrees, for 1 hour.
GRAHAM MUFFINS: Use recipe for soybean muffins; omit soybean flour and use 1-cup each white and graham flour. Add ½ cup raisins and 1/2 cup nuts, if desired. Bake as above.
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Mocha Chip Muffins
If you like the taste of mocha, you’ll love these!
Ingredients:
1 cup flour
3 tablespoons unsweetened cocoa powder
1/3 cup plus 1 tablespoon sugar
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
Dash Salt
2/3 cup buttermilk
1 teaspoon freeze-dried coffee granules
3 tablespoons olive oil
2 egg whites or egg substitute equivalent to 1 egg
1/2 teaspoon vanilla
3/4 cup coarsely chopped bittersweet chocolate
GLAZE:
1/2 cup powdered sugar
1 to 2 teaspoons brewed coffee
Directions:
Preheat oven to 375-degrees. In large bowl, stir together flour, cocoa powder, granulated sugar, baking soda, baking powder and salt. Make sure cocoa is thoroughly mixed into flour. In small bowl, stir together buttermilk and coffee granules until coffee dissolves. Stir in olive oil, egg whites or substitute and vanilla. Pour buttermilk mixture into flour mixture and stir with fork just to incorporate. Stir in chocolate. Spoon batter into 8 or 9 greased muffin tins, filling 3/4th’s full. Bake in preheated oven 25 minutes or until tester inserted into center of muffins comes out clean. Cool muffins on a wire rack.
To prepare glaze, in a small bowl, stir together powdered sugar and brewed coffee to make thick liquid mixture. Drizzle over hot muffins and set aside until glaze is firm.
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Chocolate Chip Muffins
Ingredients:
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate mini-chips
2 egg whites or egg substitute equivalent to one egg
3/4 cup skim milk
1/3 cup olive oil
Directions:
Heat oven to 400-degrees. Line 12 baking cups. Mix flour, sugar, baking powder, salt and chocolate chips. Stir in egg whites or substitute, milk and oil just until dry ingredients are moistened. Batter will be lumpy. Spoon batter into muffin cups 2/3 full. Sprinkle the tops of muffins with sugar. Bake 20 to 25 minutes. Immediately remove from pan. Best served warm.
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Banana-Nut Muffins
Ingredients:
1/4 cup plus 2 tablespoons olive oil
1 cup sugar
4 egg whites or egg substitute equivalent to 2 eggs
2 large ripe bananas, mashed
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
1/2 cup chopped pecans, if desired
Directions:
Preheat oven to 400-degrees. Grease or line with paper cups 12 muffin cups. Beat butter and sugar at medium speed until light and fluffy. Add egg whites or substitute one at a time, stirring gently but thoroughly after each. Stir in bananas until smooth. Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into the egg mixture until dry ingredients are just moistened. Stir in nuts, if using, and vanilla. Do not overmix! Batter should not be completely smooth. Spoon batter into muffin cups filling 2/3rd’s full. Bake until lightly golden, 15 to 18 minutes. Transfer muffins to wire rack to cool slightly. Serve warm or wrap, freeze and microwave before serving.
Variation: Spiced banana muffins can be made using this recipe and adding 1-teaspoon cinnamon and 1/4-teaspoon nutmeg to the dry ingredients if desired.
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Apple-Cinnamon Muffins
Ingredients:
1-1/2 cups flour
3/4 cup water
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
2 cups chopped, peeled apples
2 egg whites or egg substitute equivalent to 2 eggs
1/3 cup orange juice
Scant 1/4 cup olive oil
Directions:
In a large bowl, combine flour, sugar, baking soda, baking powder, and cinnamon and set aside. Beat egg whites or substitute, add orange juice and olive oil. Stir into the dry ingredients until moistened. Batter will be thick. Fold in apples gently. Fill greased or paper lined muffin cups 2/3rd’s full. Bake at 350-degrees, 20 to 25 minutes.
Serve warm, or freeze and microwave before serving.
Recipe makes about 1 dozen.
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Strawberry Muffins
Ingredients:
3/4 cup skim milk
1/2 cup olive oil
1 tablespoon orange peel
2 egg whites or egg substitute equivalent to 1 egg
2 cups flour
1 cup chopped strawberries
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
Streusal Topping:
1/2 cup pecans (optional)
1/2 cup brown sugar
1/4 cup flour
2 tablespoons melted margarine or butter
Directions:
Mix struesal ingredients until crumbly.
Heat oven to 400-degrees. Grease or line with paper baking cups 12 muffin cups. Mix milk, oil, peel and egg whites or substitute in a large bowl until well blended. Stir in remaining ingredients, except topping, and stir gently until just moistened. Prepare streusel topping. Fill muffin cups 2/3rd’s full and sprinkle each with topping. Bake 15 to 20 minutes or until done. Best when served warm, or freeze and microwave before serving.
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Lemon-Blueberry Muffins
Ingredients:
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup skim milk
1/4 cup olive oil
2 tablespoons lemon juice
1 egg white
1 teaspoon each: grated lemon rind and vanilla extract
1-1/3 cups fresh or frozen blueberries
Non-stick cooking spray, Regular flavor or butter flavored
Directions:
In a large bowl, combine flour, sugar, and baking powder, salt and cinnamon. In second bowl, mix together remaining ingredients except blueberries and cooking spray. Pour milk mixture into flour mixture and stir just until all ingredients are moistened. Gently fold in blueberries. Spoon batter into muffin tins sprayed with non-stick cooking spray or lined with paper baking cups. Bake at 375-degrees for 20 to 25 minutes.
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Cinnamon Mini Muffins
Ingredients:
1-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 egg whites or egg substitute equivalent to one egg
1/2 cup skim milk
1/4 cup olive oil
Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup melted butter or margarine
Directions:
In a large bowl, combine flour, sugar, baking powder, salt nutmeg and allspice. Combine the egg whites or substitute, milk and oil; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400-degrees for 12 to 14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of muffins with melted butter or margarine and sprinkle with the cinnamon-sugar mixture.
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