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by theirmom99 from North County

Last Post 162 days, 2 hours Ago


This thread is for Bread and Muffin Recipes.
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Member Comments Total Comments: 22
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theirmom99 read my blog view my photos
Jun 22, 2008 | 4:35 PM

Butter Pecan Muffins


1 1/2 cups sifted self-rising flour
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1 egg
3/4 cup milk
1/4 cup butter or margarine, melted and cooled
1/2 teaspoon vanilla

Preheat oven to 400 degrees. Grease muffin pans (can use non-stick vegetable spray).

Combine flour, pecans and brown sugar in mixing bowl; set aside.

In another bowl, beat egg; stir in milk, butter and vanilla. Add liquid ingredients all at once to flour mixture. Stir only until flour is moistened.

Fill muffin cups 2/3 full. Bake about 15 minutes, or until golden brown.

Makes 10 muffins

theirmom99 read my blog view my photos
Jun 22, 2008 | 4:35 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 9:52 PM

Buttermilk Oat Muffins

1 1/2 cup flour
1 cup rolled oats
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1/4 cup vegetable oil
1 egg

Streusel topping:
1/3 cup rolled oats
1/4 cup flour
1/4 cup packed brown sugar
4 Tbsp butter or margarine
1/4 tsp cinnamon

For muffins: preheat oven to 400 degrees. Grease and flour 12 muffin cups. Combine flour, oats, sugar, baking powder and baking soda. In separate bowl, mix buttermilk, oil and egg. Mix mixture into dry ingredients and stir just until moistened. Fill prepared
muffin cups until 3/4 full.

Topping: Combine oats, sugar, flour, cinnamon; cut in butter until
mixture is crumbly. Sprinkle evenly over muffin batter. Bake 18-20 minutes.

NOTE: These are also excellent if you add 1 mashed ripe banana and 1/2 cup chopped nuts with the wet ingredients.

theirmom99 read my blog view my photos
Jun 22, 2008 | 9:55 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:03 PM

Caramel Apple Mini Muffins

2 cups flour
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1/4 cup butter or margarine, melted
2 eggs
1 tsp vanilla
1 cup chopped apple
1/2 cup honey
1/2 cup brown sugar
3/4 cup finely chopped walnuts

Peheat oven to 400F, prepare miniature muffin pans. In bowl combine flour, sugar, baking powder, salt and nutmeg. In another bowl, combine milk, butter, eggs and vanilla until blended. Stir dry mix into wet mix until just moistened. Fold in apple. Spoon into pans and bake 10-12 mins or until lightly browned.

Meanwhile in saucepan, heat honey and brown sugar to a boil stirring to dissolve sugar. Dip warm muffins into hot glaze, then into
chopped nuts.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:04 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:08 PM

CARROT PINEAPPLE MUFFINS

1 cup sugar
2/3 cup oil
2 beaten large eggs
1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 cup finely grated carrot
1 cup crushed drained pineapple

Preheat oven to 375F, prepare pans. Beat together sugar, oil and
beaten eggs. Combine flour, baking soda, baking powder, cinnamon
and salt and mix well. Add dry mix to wet mix and stir to moisten.
Add carrots, pineapple and vanilla. Spoon into pans and bake for
20 mins. Chopped nuts may be added if desire. Makes 9-10 large
muffins

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:09 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:10 PM

Lemon Muffins

1 1/2 c flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup margarine
1 egg
3/4 cup sour cream
1/4 cup milk
2 Tbsp lemon juice
2 Tbsp sugar
2 tsp. grated lemon peel

Heat oven to 400. Mix flour,soda and baking powder in large bowl.
Cut in margarine till mixture resembles coarse crumbs. Make a well
in center of mixture. Beat egg in small bowl, add sour cream, milk,
lemon juice, sugar and lemon peel. Add to flour mixture, mixing
just until moistened. Spoon into muffin pan 2/3 full. Bake 15
minutes or until lightly browned.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:11 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:14 PM

Lemon Sugar Muffins

1 1/2 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 beaten egg
6 oz can frozen lemonade,thawed,divided
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Preheat oven to 375F, prepare pans. Mix dry ingredients. Combine
wet mix ingredients except nuts and only 1/2 cup lemonade, add to
dry mix, stir until just moistened. Gently stir in nuts. Spoon into
pans and bake for 15-20 mins or until done. While hot, brush with
remaining lemonade and sprinkle with white sugar. Makes 8-9 large
muffins.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:15 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:17 PM

Refrigerator Bran Muffins

15 oz. box raisin bran
5 cups flour
3 cups sugar
5 tsp baking soda
1 tsp salt
4 eggs, beaten
1 cup oil
1 qt. buttermilk

Mix dry ingredients well in a very large container. Mix wet
ingredients together, pour over dry ingredients and mix well.
Refrigerate batter at least 6 hours before baking. Fill greased muffin
tins or papers 2/3 full and bake at 400 for 20 min. Batter will
keep in fridge for up to 6 weeks, baking a little at a time.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:18 PM

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

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:19 PM

Bleuberry Muffins

1/2 cup butter
1 1/4 cups sugar
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups blueberries
1/2 cup milk
sugar for topping

Cream butter & sugar; add eggs and mix well. Sift dry ingredients
and add to creamed mixture alternately with milk. Fold in blueberries.
Pour into paper-lined muffin pan, dividing whole batter among 12
cups, and sprinkle with sugar. Bake at 375 degrees for 20-25
minutes

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:21 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:23 PM

Banana Muffins

makes 12

3 large bananas
3/4 cup sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 cup all purpose flour
1/3 cup melted butter

Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melted butter. Make a well in the middle and add the dry
ingredients. Bake at 375 for 20 min.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:24 PM

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.

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:26 PM

Pina Colada Muffins

1/2 cup sugar
1 egg
1/4 cup margarine
1 cup sour cream
1 tsp rum extract
1 1/2 cups all purpose flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1 small can drained, crushed pineapple
1/2 cup coconut

Beat together sugar, egg, margarine, sour cream and rum extract
until blended.

Stir together dry ingredients and add to blended mixture. When
blended, add pineapple and coconut.

Bake in 375 degree oven for 20 minutes. Makes 8 or 9 large muffins

theirmom99 read my blog view my photos
Jun 22, 2008 | 10:28 PM

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.

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theirmom99

I am a thirtysomething Mom of a large family. My hobbies are cooking, and doing family oriented things with my kids and other family members. I also like to watch movies and listen to music.

Member Since: 9/22/2006