Homemakers' Haven

Dinner Yeast Rolls

2 cups lukewarm water
2 tablespoons yeast
1/2 cup sugar
3/4 cup vegetable oil
1 tablespoon salt
6 cups flour
1 cup butter, melted

Combine water, yeast and sugar in mixing bowl. Mix well with electric mixer at low speed. Let stand for 5 minutes. Add oil. Mix well at low speed, adding salt. Continue mixing at low speed until mixture is blended well. Gradually add flour while mixing on low speed. Gradually increase the speed as the mixture becomes spongy. Mix for about 5 minutes on medium to high speed. Dough should pull away from the sides of the bowl. Pour melted butter over the mixture and let it rise in mixing bowl.

Pinch off walnut-sized pieces of dough and place them on a greased pan. Butter and let dough rise. Bake in pre-heated oven at 400 degrees for 12 minutes, or until brown. Brush with butter. Makes about 24 rolls.

Jelly Donut Muffins

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

3/4 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk

1/4 cup jelly or jam

1/4 cup butter, melted
1 teaspoon ground cinnamon
1/3 cup sugar

Preheat oven to 350F.

Combine first 5 ingredients in a bowl.

Combine next 4 ingredients in another bowl and stir into dry ingredients.

Line a muffin tin with paper cups and fill each cup halfway with batter.

Place 1 teaspoon jelly on top of each and cover with remaining batter. Bake 20 minutes.

Combine remaining ingredients in a bowl. Dip each muffin in butter mixture before serving.

Basic Muffins

2 c sugar
4 eggs, beaten
4 c all-purpose flour
1 tbsp baking powder
2 c milk
1/4 c butter, melted
1 tbsp vanilla extract

Combine sugar and eggs in bowl. Combine flour and baking powder
in a separate bowl. Combine mixtures. Add butter and vanilla.

Spoon into greased muffin pan. Bake at 400F for about 20 min.

Cappuccino Muffins with Espresso Spread

Spread:
4 ounces cream cheese, cubed
1 Tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

Muffins:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
2 Tablespoons instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients;
cover and refrigerate until serving. In a bowl, combine flour,
sugar, baking powder, cinnamon, and salt. In another bowl, stir
milk, and coffee granules until coffee is dissolved. Add butter,
egg, and vanilla; mix well. Stir in dry ingredients just until
moistened. Fold in chocolate chips. Fill greased or paper-lined
muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes
or until muffins test done. Cool 5 minutes before removing from
pans to wire racks. Serve with espresso spread.

Cherry Muffins

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 small bottle maraschino cherries, cut up
2 eggs
3 Tbsp melted butter
1 cup cherry juice and milk combined

Grease muffin tins. Stir together dry ingredients and add the cherries.
Mix eggs, cherry liquid and melted butter. Add the dry mix to the
wet mix until just combined. Bake for 15-20 mins at 375F. Makes
9-10 large muffins.

Buttermilk Bran Muffins

2 cups whole bran cereal
2 cups buttermilk
2 slightly beaten eggs
20 oz can crushed pineapple
1/2 cup melted butter or margarine
2.1/2 cups flour
3/4 cup dark brown sugar
2 tsp salt
2 tsp baking soda
1 cup chopped natural almonds, toasted

Preheat oven to 375F, prepare pans. Combine bran and buttermilk;
stand 5 mins to soften. Stir in eggs, undrained pineapple and
melted butter. In another bowl combine flour, brown sugar, salt,
baking soda and nuts. Add to bran mixture all at once. Stir until
combined. Spoon into pans, making only the amount you need today.
Bake for 25 mins. Refrigerate remaining batter, tightly covered,
up to 3 weeks. Makes about 24 muffins.

Gingerbread Muffins

1 egg
1/4 cup applesauce
3 tbsp. vegetable oil
1/4 cup molasses
1/2 cup sugar
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup boiling water
Sugar

In a medium bowl, beat egg, applesauce, oil, molasses and sugar,
mixing well. Stir together dry ingredients in a medium bowl; add
to egg mixture. Stir in water, mixing well.

Fill greased or paper-lined muffin cups two-thirds full; sprinkle
lightly with sugar. Bake at 350 for 20 to 25 minutes or until
muffins test done. Yield: 1 dozen regular muffins

Black Bottom Muffins

1 1/4 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/3 cup unsweetened cocoa
1/4 tsp salt
2/3 cup buttermilk
1/4 cup vegetable oil
1 beaten egg
1 tsp vanilla
1/4 cup butter or margarine, melted and cooled
1/3 cup semisweet chocolate chips

Topping:
6 oz softened cream cheese
1/4 cup sugar
1 beaten egg
1/8 tsp almond extract
1/4 cup toasted slivered almonds

Preheat oven to 375F, prepare pans. In a large bowl, stir together
flour, sugar, cocoa, baking soda and salt. In another bowl, stir
together buttermilk, oil, butter, egg and vanilla until blended.
Add dry mix to wet mix until just combined. Stir in chips. Spoon
into pans.

In a medium bowl, stir together cream cheese, sugar, egg and almond
extract until well blended; stir in almonds. Spoon mixture over
muffins. Bake 20-25 minutes or until done.

Banana Chocolate Chip Muffins

2 c all purpose flour
1/2 c sugar
1 T baking powder
3/4 t cinnamon
1/2 t salt
1 c milk
2/3 c mashed ripe bananas (2-3 bananas)
1/4 c butter, melted
1 egg, lightly beaten
1 c semi-sweet chocolate morsels (6 oz)
1/2 c chopped walnuts

Preheat oven to 400 F. In a large bowl, combine flour, sugar,
baking powder, cinnamon and salt. Make a well in center.

In a small bowl, combine milk, mashed bananas, butter and eggs.
Add to well in flour mixture. Add chocolate chips and nuts, stir
until dry ingredients are just moistened. Spoon mixture into
greased or paper lined muffin cups, filling each 3/4 full.

Bake at 400 F. for 18-20 minutes. Cool 5 minutes in pans then
remove and cool on wire rack.

Makes 12 regular muffins.

Peachy Muffins

2 cups flour
1/3 cup brown sugar
1 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3/4 cup canned peaches, chopped
2 tbsp. peach syrup (from canned peaches)
1 cup peach yogurt
2 tbsp. vegetable oil
1 egg

Topping:
1/4 cup flour
1 1/2 tbsp. brown sugar
1/4 tsp. cinnamon
1 tbsp. butter or margarine

Preheat oven to 375. Grease muffin pan or fill with paper cups.

Combine flour, brown sugar, baking powder, baking soda, salt,
cinnamon and nutmeg in a large bowl.

In another bowl, combine peaches, peach syrup, yogurt, vegetable
oil and egg; stir until well blended. Add to flour mixture and
stir only until combined.

Prepare topping by combining all ingredients until mixture resembles
coarse crumbs.

Spoon batter evenly into prepared muffin pan. Sprinkle topping
over top. Bake for 20 minutes or until muffins test done. Yield:
one dozen.