Archive for the ‘Muffins’ Category

Raspberry Filled Cinnamon Muffins

1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon cinnamon
1 egg, slightly beaten
2/3 cup low-fat buttermilk
1/4 cup butter, melted
1/4 cup seedless raspberry preserves
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 400 degrees F.

In bowl, mix first 5 ingredients; make a well in center.

Mix egg, buttermilk and butter. Pour into well, stirring until moistened.

Spoon 1 tablespoons of batter into each of 12 muffin cups coated with cooking spray or with a muffin cup liner inserted.

Spoon 1 teaspoon of preserves into center of each cup (do not spread). Top with remaining batter.

Combine sugar and cinnamon; sprinkle over muffins. Bake for 20 minutes or until muffins spring back when touched in center.

Remove muffins from pan; cool on wire rack.

Chocolate Sour Cream Muffins

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

Serving size: 12

5 ounces semisweet chocolate
2 squares baking chocolate
1/3 cup margarine
3/4 cup sour cream
2/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 400 degrees F.

Mix semisweet chocolate, baking chocolate, and margarine together over simmering water in double boiler until melted and smooth. Allow to cool to lukewarm.

Mix sour cream, sugar, corn syrup, egg and vanilla extract. Blend with melted chocolates.

Blend flour, soda and salt and add to chocolate mixture and blend very well. Add the chocolate chips.

Pour batter into 12 paper lined or greased muffin tins. Bake for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.

Raspberry Cream Cheese Muffins

1 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup milk
3/4 cup flour
1/4 to 1/3 cup raspberry jam

Preheat oven to 350 degrees F. Grease muffin cups.

Combine 1 cup flour, baking soda, baking powder and salt; set aside.

Beat cream cheese, butter and sugar until fluffy. Beat in the eggs one at a time. Stir in the vanilla extract. Add the dry ingredients, alternating with the milk. Add the additional 3/4 cup flour until well combined Spoon batter into prepared muffin cups. Spoon 2 dollops jam on top of each muffin. Swirl jam into batter with wooden pick or small knife. Bake for 20 to 25 minutes. Do not over-bake!

Luscious Lemon Muffins

1/2 cup butter or margarine, softened
1/2 cup granulated sugar
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon grated lemon peel
Cinnamon-sugar

In a mixing bowl, cream butter and sugar. Add egg yolks; mix well.

Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture.

Beat egg whites until stiff peaks form; fold into batter with lemon peel.

Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 350 degrees F for 20 to 25 minutes or until light golden brown and a wooden pick inserted in the center comes out clean.

Yields 9 muffins.

Cranberry Crunch Muffins

2 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup vegetable oil
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange rind
1 cup chopped fresh cranberries mixed with
    2 tablespoons granulated sugar
1/4 cup walnuts, chopped
1/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon

Sift flour, sugar, baking powder and salt into bowl.

Combine egg, vegetable oil, milk, orange juice and orange rind in another bowl; mix well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Spoon batter into greased 3-inch muffin pan cups, filling 2/3 full.

Combine walnuts, brown sugar and cinnamon in bowl. Sprinkle walnut mixture over muffins. Bake at 400 degrees F for 20 minutes or until a wooden pick inserted in center of muffins comes out clean.

Makes 12 muffins