.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardALMOND POPPY MUFFINS
RcpCardAPPLE BRAN MUFFINS
RcpCardAPPLE CHEDDAR MUFFINS
RcpCardAPPLE CINNAMON MUFFINS
RcpCardAPPLE CRUNCH MUFFINS
RcpCardAPPLE ORANGE SPICE MUFFINS (WW)
RcpCardBACON AND ONION MUFFINS
RcpCardBACON CHEESE MUFFINS
RcpCardBANANA GINGER BRAN MUFFINS
RcpCardBANANA MUFFINS
RcpCardBANANA NUT MUFFINS
RcpCardBANANA WALNUT MUFFINS
RcpCardBISQUICK BLUEBERRY MUFFINS
RcpCardBLUEBERRY BUTTERMILK MUFFINS
RcpCardBRAN MUFFINS
RcpCardBRAN MUFFINS-IN-WAITING
RcpCardBREAKFAST MUFFINS
RcpCardCARROT OR ZUCCHINI MUFFINS
RcpCardCHEESY MUFFIN MELT
RcpCardCHEESY SAUSAGE MUFFINS
RcpCardCHERRY MUFFINS
RcpCardCORN MEAL MUFFINS
RcpCardCORN MUFFINS
RcpCardCOUNTRY BRAN MUFFINS
RcpCardCRAB MUFFINS
RcpCardCRACKLING CORNBREAD MUFFINS
RcpCardCRANBERRY MUFFINS
RcpCardCRANBERRY OR BLUEBERRY MUFFINS
RcpCardCRANBERRY-CORN MUFFINS
RcpCardCRANBERRY-PUMPKIN MUFFINS
RcpCardCRISP BACON MUFFINS
RcpCardDATE MUFFINS
RcpCardDATE OR RAISIN BRAN MUFFINS
RcpCardDEVILED HAM MUFFINS
RcpCardDILLY ZUCCHINI RICOTTA MUFFINS
RcpCardEGGLESS CORN MUFFINS
RcpCardENGLISH MUFFINS
RcpCardFRESH GINGER MUFFINS
RcpCardFRUIT-FILLED MUFFINS
RcpCardFRUITY BUCKWHEAT MUFFINS
RcpCardGERMAN CABBAGE MUFFINS
RcpCardGINGER RAISIN MUFFINS
RcpCardGINGERBREAD MUFFINS
RcpCardHAM AND CHEESE MUFFINS
RcpCardHEIRLOOM RAISIN MUFFINS
RcpCardHIGH-PROTEIN MUFFINS
RcpCardHONEY-WHEAT PUMPKIN MUFFINS
RcpCardHOT APPLE MUFFIN
RcpCardINDIAN MUFFINS
RcpCardJACK'S FAMOUS LEMON POPPY SEED MUFFINS
RcpCardLEFTOVER RICE MUFFINS
RcpCardLEMON RASPBERRY MUFFINS
RcpCardLEMON-POPPY MUFFINS
RcpCardMILLET MUFFINS
RcpCardMOLASSES REFRIGERATOR MUFFINS
RcpCardMOLASSES WHOLE WHEAT MUFFINS

Any Comments?  E-mail me.

ContentsNextRcp

ALMOND POPPY MUFFINS

12 servings

1 egg
3/4 teaspoon salt
1/3 cup sugar
1/4 cup oil
1 cup milk
2 cups flour
1 tablespoon baking powder
3/4 cup chopped almonds
1/3 cup poppy seeds


PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.


Nutrition Facts
Amount Per Serving: Calories 235 - Calories from Fat 110
Percent Total Calories From: Fat 47%, Protein 10%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 1g, Cholesterol 20mg, Sodium 250mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 52 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

APPLE BRAN MUFFINS

12 servings

1 1/4 cups bran
1 cup whole wheat pastry flour
2 1/2 teaspoons baking powder
3/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/3 cup milk
2 eggs
3/4 cup maple syrup
1/4 cup butter
1 cup green apple, chopped (are the best)
1 cup raisins


Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour into oiled muffin tins, and bake at 350 degrees until tops split, 15 to 25 minutes.


Nutrition Facts
Amount Per Serving: Calories 212 - Calories from Fat 50
Percent Total Calories From: Fat 23%, Protein 8%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 47mg, Sodium 130mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 213 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

APPLE CHEDDAR MUFFINS

24 servings

1/2 cup shortening
2 each eggs, Lg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup apple, Finely Chopped
1/2 cup pecans, Chopped
1 apple, slices
1 cinnamon sugar, mixture
1/2 cup sugar, Granulated
1 1/2 cups unbleached flour
1 teaspoon baking powder
3/4 cup Quick Cooking oats
2/3 cup sharp cheddar cheese, coarsely grated
3/4 cup milk
1 butter, Melted


* You should have 12 to 15 thin slices of unpeeled red apple for this recipe.

Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.


Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 79
Percent Total Calories From: Fat 52%, Protein 8%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 23mg, Sodium 131mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 100 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

APPLE CINNAMON MUFFINS

12 servings

1 egg
2 cups bisquick Baking Mix
3/4 cup apple, peeled & finely chopped
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
2 teaspoons ground cinnamon


Approx. Cook Time: :15 Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes.

MAKES: 12 muffins

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 67
Percent Total Calories From: Fat 33%, Protein 7%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 20mg, Sodium 445mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 49 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

APPLE CRUNCH MUFFINS

12 servings

1 1/2 cups unbleached flour, sifted
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup vegetable shortening
1 large egg, slightly beaten
1/2 cup milk
1 cup tart apple
Nut Crunch Topping



* Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~----------------------------------------------------------------- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.


Nutrition Facts
Amount Per Serving: Calories 147 - Calories from Fat 47
Percent Total Calories From: Fat 32%, Protein 7%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 19mg, Sodium 166mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 45 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

APPLE ORANGE SPICE MUFFINS (WW)

12 servings

3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1 dash salt, nutmeg, cloves
1/3 cup instant nonfat dry milk
2 tablespoons plus 2 tsp. margarine
1 tablespoon plus 1 tsp. firmly packed brown sugar
1 large egg, separated
2 small, pared, grated apples
2 tablespoons raisins
1 tablespoon Plus 1 tsp. frz. concen.+
1 tablespoon plus 1 tsp. frozen (no sugar added) apple juice
1 orange peel, grated
1 dash cream of tartar


Preheat oven to 375 degrees F. Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH!


Nutrition Facts
Amount Per Serving: Calories 94 - Calories from Fat 23
Percent Total Calories From: Fat 24%, Protein 11%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 18mg, Sodium 134mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 202 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

BACON AND ONION MUFFINS

6 servings

1/2 pound bacon, diced
1/4 cup onion, chopped
2 1/4 cups unbleached flour, sifted
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, slightly beaten
1/3 cup milk
1 cup dairy sour cream
1 sesame seeds


Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.


Nutrition Facts
Amount Per Serving: Calories 366 - Calories from Fat 158
Percent Total Calories From: Fat 43%, Protein 14%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 99mg, Sodium 694mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 303 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

BACON CHEESE MUFFINS

12 servings

1/2 pound bacon
vegetable oil
1 beaten egg
3/4 cup milk
1 3/4 cups all-purpose flour
1/4 cup sugar
1/2 cup crunchy nugget-type cereal
1 cup cheddar cheese, shredded


Cook bacon- drain but reserve dripping, if necessary add veg oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just til moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin cups 3/4 full. Bake at 400 for 15-20 min. Makes 12.


Nutrition Facts
Amount Per Serving: Calories 198 - Calories from Fat 78
Percent Total Calories From: Fat 39%, Protein 16%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 35mg, Sodium 206mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 329 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

BANANA GINGER BRAN MUFFINS

10 servings

Preparation time: 15 minutes
1 1/2 cups ripe bananas, mashed (about 3 bananas)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 egg whites
1/2 teaspoon salt
1/2 cup plus 2 tblsp. light brown sugar
1/2 cup oat bran
1 teaspoon ground ginger
1 tablespoon margarine, melted
1/4 cup crystallized ginger, finely chopped
1 teaspoon vanilla extract
1 lemon peel, grated
1/4 cup golden raisins
3/4 cup all-purpose flour
1 tablespoon powdered sugar
3/4 cup whole wheat flour
1 tablespoon lemon juice


1. Spray muffin tins with a nonstick vegetable cooking spray; set aside. 2. With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. 3. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack. 5. Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving.


Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 17
Percent Total Calories From: Fat 9%, Protein 9%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 259mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 82 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

BANANA MUFFINS

6 servings

2 cups flour, sifted
2 teaspoons baking soda
1/8 teaspoon salt
1 3/4 tablespoons sugar
1 beaten egg
1 cup milk
3 tablespoons oil
3/4 cup mashed banana



In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl combine egg,milkand oil.Add egg mixture to flour mixture.Blend in bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of each cup.Bake at 375 c for 35 minutes.Use a toothpick to test for doneness.Remove tins to rack.Let stand for 5 min.With a greased knife cut around each cup.Invert tap to remove muffins. Serve immediatly with softened butter. ****Serves 6 *****


Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 86
Percent Total Calories From: Fat 30%, Protein 10%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 41mg, Sodium 354mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 127 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

BANANA NUT MUFFINS

24 servings

2 cups unbleached flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 large eggs
1 1/3 cups bananas, mashed ripe (3 med.)
1 cup chopped walnuts


Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.


Nutrition Facts
Amount Per Serving: Calories 166 - Calories from Fat 76
Percent Total Calories From: Fat 45%, Protein 6%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 18mg, Sodium 98mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 43 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

BANANA WALNUT MUFFINS

12 servings

3 bananas
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup margarine, melted
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
3 tablespoons buttermilk
1/4 cup chopped walnuts


Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add buttermilk and walnuts. Mix until just moistened. Spoon into muffin tin. Bake until muffins are brown and done, about 20 minutes. Yield: 12 muffins.


Nutrition Facts
Amount Per Serving: Calories 255 - Calories from Fat 94
Percent Total Calories From: Fat 37%, Protein 7%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 36mg, Sodium 209mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 393 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

BISQUICK BLUEBERRY MUFFINS

12 servings

1 each egg
2 cups bisquick Baking Mix
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
3/4 cup fresh or frozen blueberry
(thaw & drain)


Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown.


Nutrition Facts
Amount Per Serving: Calories 202 - Calories from Fat 66
Percent Total Calories From: Fat 33%, Protein 7%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 20mg, Sodium 446mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 53 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

BLUEBERRY BUTTERMILK MUFFINS

24 servings

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
3/4 cup sugar
1/4 teaspoon salt
2 beaten eggs
1 cup buttermilk
4 ounces butter
1 1/2 cups blueberries


Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake until golden brown at 400F for 20 -30 minutes.


Nutrition Facts
Amount Per Serving: Calories 122 - Calories from Fat 41
Percent Total Calories From: Fat 33%, Protein 8%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 28mg, Sodium 102mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 184 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

BRAN MUFFINS

12 servings

1 cup white flour
1/4 cup cornmeal
1 1/4 cups skim milk
1 teaspoon baking soda, dissolved in water
2 cups bran
1 teaspoon salt
1/2 cup molasses
1 cup raisins


Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min.

Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 6
Percent Total Calories From: Fat 4%, Protein 10%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 290mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 65 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

BRAN MUFFINS-IN-WAITING

24 servings

1 cup warm water
2 1/2 cups unbleached flour
1/2 cup butter or margarine, room temperature
2 large eggs
3 1/2 cups wheat/oat bran cereal
2 1/2 teaspoons baking soda
1 1/2 cups granulated sugar
2 cups buttermilk, or sour milk


Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24.

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 42
Percent Total Calories From: Fat 25%, Protein 8%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 29mg, Sodium 214mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 480 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

BREAKFAST MUFFINS

12 servings

1 egg
2 tablespoons sugar
1 cup sour cream
1 tablespoon shortening, melted
1 teaspoon prepared mustard
1 1/3 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package Carl Buddig (2 1/2 oz) ham
finely chopped
1/2 cup shredded Wisconsin Swiss cheese


Beat egg until light. Add sugar,sour cream,shortening and mustard; stir well.Add dry ingredients;stir just until moistened;do not overbeat. Gently,stir in ham and cheese.Fill greased muffin tins 3/4 full.Bake @ 400 degrees 20 to 25 minutes.Yield: 12 muffins or 32 mini-muffins.


Nutrition Facts
Amount Per Serving: Calories 139 - Calories from Fat 66
Percent Total Calories From: Fat 48%, Protein 12%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 31mg, Sodium 216mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 156 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CARROT OR ZUCCHINI MUFFINS

24 servings

1 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg
3 carrots, 1 cup grated
1/4 cup vegetable oil
2 tablespoons vinegar
1/4 cup molasses
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups natural bran
2 eggs
1 1/2 cups skim milk, or orange juice
1/2 cup honey
1/2 cup raisins


Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.


Nutrition Facts
Amount Per Serving: Calories 119 - Calories from Fat 28
Percent Total Calories From: Fat 23%, Protein 10%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 18mg, Sodium 169mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 2593 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

CHEESY MUFFIN MELT

6 servings

1 1/2 cups Creamed cottage cheese
2 tablespoons green chili, chopped
1/4 teaspoon basil leaf, crushed
3 each whole wheat English muffins
1 sharp cheddar cheese, slice
1/2 cup regular wheat germ
1/4 teaspoon crushed oregano leaf
1/4 teaspoon salt
6 slices tomatoes

I * The whole wheat muffins should be halved and toasted. Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches.


Nutrition Facts
Amount Per Serving: Calories 185 - Calories from Fat 38
Percent Total Calories From: Fat 20%, Protein 26%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 8mg, Sodium 505mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 1190 units, Vitamin C 40 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

CHEESY SAUSAGE MUFFINS

24 servings

1/4 pound ground pork sausage
cooked and drained
3 ounces cubed cream cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped green onion
1 cup bisquick Baking Mix
2 eggs, lightly beaten
2/3 cup milk


Combine first 5 ingred. in a lg. bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan immediately. Makes 2 dozen.


Nutrition Facts
Amount Per Serving: Calories 79 - Calories from Fat 42
Percent Total Calories From: Fat 53%, Protein 15%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 28mg, Sodium 182mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 115 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CHERRY MUFFINS

10 servings

1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 bottle cut-up maraschino cherries
2 eggs
3 tablespoons butter, melted
1 cup milk, and cherry juice combined
1 1/2 cups flour


Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs, cherry liquid & melted butter. Add the dry mix to the wet mix until just combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.


Nutrition Facts
Amount Per Serving: Calories 169 - Calories from Fat 49
Percent Total Calories From: Fat 29%, Protein 10%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 55mg, Sodium 247mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 225 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CORN MEAL MUFFINS

4 servings

1 cup all-purpose unbleached flour
4 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 cup yellow cornmeal
2 large eggs
1/4 cup vegetable oil


Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs.


Nutrition Facts
Amount Per Serving: Calories 423 - Calories from Fat 153
Percent Total Calories From: Fat 36%, Protein 9%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 106mg, Sodium 965mg, Total Carbohydrate 58g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 301 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

CORN MUFFINS

12 servings

2 cups cornmeal, or corn flour (yellow or blue)
1 cup whole wheat pastry flour
6 ounces soft tofu
3 cups water
1/2 teaspoon salt, (sea salt in book)


Mix flours. Crumble tofu into blender. Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth. (Just a few pulses please). Dont do this in too small blender or without lid like I did once. The goal is muffins, not 2nd degree burns. Add immediately to flour and mix well. Spoon into muffin tins or cast iron stick trays and bake at 400 degrees for about 1/2 hour until golden brown. She suggests you heat oven first and place oiled muffin tins in to heat up beforehand to get a "wonderful crust".

Please note, I have to oil the tins because I don't use teflon products around by birds, but this might work also.....This is not sweet bread, I serve corn potato chowder with it. The corn sticks are better!


Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 11
Percent Total Calories From: Fat 9%, Protein 14%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 99mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 107 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

COUNTRY BRAN MUFFINS

8 servings

1 cup 40% Bran Flakes Cereal+
1 cup boiling water
2 1/2 cups Unbleached Flour, Sifted+
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
2 each large eggs
2 cups All-Bran Cereal+
2 cups Butter/Sour Milk+


Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed.


Nutrition Facts
Amount Per Serving: Calories 295 - Calories from Fat 139
Percent Total Calories From: Fat 47%, Protein 2%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 53mg, Sodium 418mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 79 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CRAB MUFFINS

24 servings

1/2 pound crab meat, (7 oz. can)
1 stick margarine
1 Jar Old English cheese
1/2 teaspoon garlic salt
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
6 English muffins


Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve.


Nutrition Facts
Amount Per Serving: Calories 55 - Calories from Fat 16
Percent Total Calories From: Fat 30%, Protein 22%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 5mg, Sodium 255mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 27 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CRACKLING CORNBREAD MUFFINS

24 servings

2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 beaten egg
2 cups milk
1 cup cracklings


Combine ingredients. Heat two greased muffin pans in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot muffin pans, filling 2/3 full. Bake at 350 degrees for 30 minutes or until golden brown.


Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 10
Percent Total Calories From: Fat 15%, Protein 13%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 12mg, Sodium 251mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 87 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CRANBERRY MUFFINS

12 servings

2 1/4 cups unbleached flour, sifted
1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, slightly beaten
3/4 cup buttermilk, or sour milk
1/4 cup vegetable oil
1 cup chopped, raw cranberry
1/2 cup sugar


Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam.


Nutrition Facts
Amount Per Serving: Calories 191 - Calories from Fat 48
Percent Total Calories From: Fat 25%, Protein 7%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 18mg, Sodium 122mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 35 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CRANBERRY OR BLUEBERRY MUFFINS

30 servings

1 3/4 cups flour
3/4 teaspoon salt
1/3 cup sugar
2 teaspoons double-acting baking powder
2 eggs
1/4 cup melted butter
3/4 cup milk
1 cup blueberry, or canned & drained or 1 cup cranberries, chopped
1 teaspoon orange rind, or lemon rind grated



Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.


Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 19
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 19mg, Sodium 105mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 92 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CRANBERRY-CORN MUFFINS

12 servings

3/4 cup flour
1/2 cup whole wheat flour
1 cup yellow corn meal
1/3 cup to 1/2 (to taste) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, optional
2/3 cup buttermilk
1/3 cup orange juice
1/3 cup vegetable oil
1 egg
4 teaspoons orange rind, grated
1 cup cranberry, fresh, coarsely chopped


Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist. Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min.


Nutrition Facts
Amount Per Serving: Calories 185 - Calories from Fat 63
Percent Total Calories From: Fat 34%, Protein 8%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 18mg, Sodium 161mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 91 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

CRANBERRY-PUMPKIN MUFFINS

24 servings

2 cups flour
1 cup whole wheat flour
1 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter
2 1/2 cups thick pumpkin puree
2 eggs
2 cups cleaned, halved cranberries



Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingred. to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester inserted in center comes out clean.


Nutrition Facts
Amount Per Serving: Calories 145 - Calories from Fat 41
Percent Total Calories From: Fat 28%, Protein 7%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 28mg, Sodium 144mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 5805 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

CRISP BACON MUFFINS

12 servings

8 bacon slices
1 1/3 cups cake flour
1 1/2 tablespoons sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1 egg
3/4 cup milk
1 tablespoon rendered bacon fat


Saute bacon til crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes.


Nutrition Facts
Amount Per Serving: Calories 106 - Calories from Fat 44
Percent Total Calories From: Fat 41%, Protein 14%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 25mg, Sodium 369mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 46 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

DATE MUFFINS

12 servings

1 cup cooking, chopped dates
1 cup boiling water
2 tablespoons vegetable oil, or vegetable shortening
1 3/4 cups all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup walnuts, chopped


Combine dates, water & oil or shortening. Let cool. Combine the baking soda with the flour & mix well. Add the brown sugar, baking powder, vanilla, salt & nuts to the date mixture. Mix well. Gently fold in the flour & baking soda mixture. If too dry, add a little more water.

Bake in greased muffin pans at 325F for 25 minutes, or until cooked through.


Nutrition Facts
Amount Per Serving: Calories 239 - Calories from Fat 78
Percent Total Calories From: Fat 33%, Protein 6%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 214mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 20 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

DATE OR RAISIN BRAN MUFFINS

12 servings

1 cup wheat/oat bran cereal
3/4 cup milk
1 cup all-purpose unbleached flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup seedless raisins
1/2 cup chopped walnuts
1 large egg
1/4 cup vegetable oil


* Finely chopped pitted dates may be substituted to get Date Muffins.


Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves.


Nutrition Facts
Amount Per Serving: Calories 181 - Calories from Fat 79
Percent Total Calories From: Fat 43%, Protein 8%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 20mg, Sodium 220mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 225 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

DEVILED HAM MUFFINS

12 servings

6 each English muffins, *
1/4 teaspoon oregano
24 ounces mild cheddar cheese
9 ounces ( 2 cans) deviled ham
12 each Apple rings, **


* Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot.


Nutrition Facts
Amount Per Serving: Calories 338 - Calories from Fat 187
Percent Total Calories From: Fat 55%, Protein 23%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 13g, Cholesterol 68mg, Sodium 764mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 604 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

DILLY ZUCCHINI RICOTTA MUFFINS

12 servings

1 1/2 cups unbleached flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon dill weed
1/4 cup milk
1/2 cup butter or margarine, melted
2 large eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini


Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.


Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 96
Percent Total Calories From: Fat 55%, Protein 10%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 64mg, Sodium 288mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 434 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

EGGLESS CORN MUFFINS

12 servings

1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 tablespoons shortening, melted
1/2 cup flour
1 teaspoon salt
1 cup milk


Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 111 - Calories from Fat 30
Percent Total Calories From: Fat 27%, Protein 8%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 3mg, Sodium 263mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 73 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

ENGLISH MUFFINS

6 servings

1 cup warm water
1 tablespoon dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
2 cups white unbleached flour
1 cup whole wheat flour


In a bowl, mix water, yeast, oil & salt. Beat in the white flour, followed by the whole wheat flour. Mix well. Oil the dough's surface & allow to proof till light, about 25 minutes.

Knead dough slightly, till soft. Cut into 6 pieces & roll each piece in cornmeal. Form each ball into muffins, 3 3/4 inches in diameter. Place on a cookie sheet.

Preheat oven to 350F & bake for 15 minutes.


Nutrition Facts
Amount Per Serving: Calories 262 - Calories from Fat 48
Percent Total Calories From: Fat 18%, Protein 11%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 390mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

FRESH GINGER MUFFINS

16 servings

2 ounces fresh ginger root
3/4 cup sugar
2 tablespoons lemon zest, with some white pith
3 tablespoons sugar
8 tablespoons butter, room temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda


PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup; it is better to have too much ginger than too little.) Put the ginger and 1/4 cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don't walk away from the pan--this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. Put the butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm.


Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 60
Percent Total Calories From: Fat 35%, Protein 7%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 43mg, Sodium 195mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 262 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

FRUIT-FILLED MUFFINS

12 servings

2/3 cup milk
1 tablespoon vegetable oil
1 egg
2 cups bisquick Baking Mix
2 tablespoons sugar
1/4 cup fruit preserves, (any flavor)
GLAZE
2/3 cup powdered sugar
4 teaspoons water


1. Heat oven to 400'F. (High-altitude (3500-6500 ft.): Heat oven to 425'F.) Grease bottom of 12 medium muffin cups, 2 1/2x1 1/4", or line with paper baking cups. 2. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glaze just until moistened. 3. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13-18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze.

*** GLAZE *** Stir powdered sugar and water in small bowl until smooth.


Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 56
Percent Total Calories From: Fat 26%, Protein 7%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 20mg, Sodium 446mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 44 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

FRUITY BUCKWHEAT MUFFINS

12 servings

1 cup flour
1 cup Granny Smith apple, peeled, cored, finely chopped
3/4 cup buckwheat flour
1/3 cup sugar
1/4 cup dates, chopped, pitted
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup nonfat buttermilk
2 tablespoons oil
1 lightly beaten egg


Combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking soda and salt in large bowl. Make well in centre of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins.


Nutrition Facts
Amount Per Serving: Calories 137 - Calories from Fat 29
Percent Total Calories From: Fat 21%, Protein 9%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 18mg, Sodium 108mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 38 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

GERMAN CABBAGE MUFFINS

12 servings

1 3/4 cups flour
2 teaspoons celery seeds
1 tablespoon baking powder
2 cups cabbage, grated
1 teaspoon salt
2 eggs
1 tablespoon sugar
3/4 cup low-fat milk
2 teaspoons onion flakes
6 tablespoons butter, melted


Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together well. Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven until done. bake at 400 for 20 min. makes 12


Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 67
Percent Total Calories From: Fat 45%, Protein 10%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 53mg, Sodium 361mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 304 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

GINGER RAISIN MUFFINS

6 servings

1/2 cup margarine, or shortening
1/2 cup brown sugar, packed
1 teaspoon salt
1/2 cup milk
1/2 cup molasses, blended with milk
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup raisins



Cream shortening with sugar and salt, blend with milk and molasses. Stir together flours, baking powder, ginger, cinnamon and nutmeg. Pour liquid ingredients over dry, drop in raisins and stir just enough to moisten flour. Spoon into well-buttered muffin tins and bake at 400 F for about 20 minutes. Serve warm.


Nutrition Facts
Amount Per Serving: Calories 489 - Calories from Fat 151
Percent Total Calories From: Fat 31%, Protein 5%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 3mg, Sodium 785mg, Total Carbohydrate 78g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 656 units, Vitamin C 1 units, Calcium 0 units, Iron 7 units


PrevRcpContentsNextRcp

GINGERBREAD MUFFINS

72 servings

1 cup shortening
1 cup sugar
1 cup molasses
4 eggs
2 teaspoons baking soda
1 cup buttermilk
4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup pecans, chopped
1 cup raisins


In a mixing bowl cream the shortening and sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time beating well after each.

Dissolve the soda in a cup with the buttermilk. In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. Stir in the pecans and raisins. Store the batter in an airtight container in the refrigerator. When ready to bake fill greased muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or until done. To bake unchilled, reduce baking time to l5 minutes. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins.


Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 37
Percent Total Calories From: Fat 40%, Protein 6%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 12mg, Sodium 35mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 20 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HAM AND CHEESE MUFFINS

12 servings

1 3/4 cups flour
1/3 cup rye flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon light brown sugar
1/3 cup cooked, finely chopped ham
1/2 cup Swiss cheese, shredded
1 egg, lightly beaten
1 cup milk
1/4 cup vegetable oil
3/4 teaspoon spicy brown mustard
1/2 teaspoon Worcestershire sauce
3 drops Tabasco pepper sauce, or other hot sauce


Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a well in center of mixture. Combine egg and next 5 ingred.; add to dry ingred., stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately. Yield: 1 dozen.


Nutrition Facts
Amount Per Serving: Calories 160 - Calories from Fat 67
Percent Total Calories From: Fat 42%, Protein 13%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 26mg, Sodium 180mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 92 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

HEIRLOOM RAISIN MUFFINS

12 servings

1 cup raisins
1 cup water
1/2 cup butter or margarine
1/4 cup sugar
2 large eggs
1 1/2 cups unbleached flour, sifted
1 teaspoon baking powder


Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly.


Nutrition Facts
Amount Per Serving: Calories 197 - Calories from Fat 79
Percent Total Calories From: Fat 40%, Protein 6%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 56mg, Sodium 120mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 343 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HIGH-PROTEIN MUFFINS

24 servings

2 1/2 cups Kellogg's 40+ Bran Flakes cereal
1 1/2 cups raisins
1 3/4 cups milk
1 cup stirred whole wheat flour
1 cup soy bean flour
1 cup toasted wheat germ
4 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
3/4 teaspoon salt
4 large eggs, slightly beaten
2/3 cup honey
2/3 cup vegetable oil
1/4 cup dark molasses


Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.


Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 80
Percent Total Calories From: Fat 37%, Protein 10%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 38mg, Sodium 191mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 100 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

HONEY-WHEAT PUMPKIN MUFFINS

18 servings

1 cup Libby's solid pumpkin puree
1 cup milk
1/4 cup butter, melted
1/4 cup honey
1 egg, slightly beaten
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/2 cup chopped walnuts


Preheat oven to 400... Combine pumpkin, milk, butter, honey, and egg mixing well... Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened... Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min.


Nutrition Facts
Amount Per Serving: Calories 150 - Calories from Fat 50
Percent Total Calories From: Fat 33%, Protein 8%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 21mg, Sodium 70mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 3138 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HOT APPLE MUFFIN

24 servings

TOPPING
4 red, medium apples
3 tablespoons sugar
2 teaspoons ground cinnamon
MUFFIN BATTER
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup sugar
2 eggs
2/3 cup milk
1/4 cup butter, melted
1 cup apple, peeled, chopped


MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin.

Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot.

Servings: 24


Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 25
Percent Total Calories From: Fat 24%, Protein 7%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 24mg, Sodium 169mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 128 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

INDIAN MUFFINS

12 servings

1 egg, beaten
1 teaspoon shortening, melted
1 1/2 cups flour
1 cup milk
2 tablespoons heaping cornmeal
2 teaspoons baking powder


Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450-F about 20 minutes.


Nutrition Facts
Amount Per Serving: Calories 83 - Calories from Fat 15
Percent Total Calories From: Fat 18%, Protein 14%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 20mg, Sodium 74mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 58 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

JACK'S FAMOUS LEMON POPPY SEED MUFFINS

12 servings

1/4 cup poppy seeds
2/3 cup milk
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 beaten egg
1/3 cup vegetable oil
lemon juice, from 1/2 lemon


Combine seeds and milk and set aside in saucepan; heat to boiling, remove from heat and let stand 20 mins. Combine dry ingredients, make a well in center. Combine milk mixture, egg and oil. Add all at once to well in dry ingredients. Mix only until dry ingredients are moistened. Fill greased or paper-lined muffin tins 2/3 full. Bake in preheated 450' oven 20-25 mins. Makes 1 dozen. For mini- muffins tins, fill 3/4 full and bake 12-15 mins. Makes 2-3 dozen "mini-muffins."


Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 76
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 20mg, Sodium 197mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 44 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LEFTOVER RICE MUFFINS

12 servings

1 1/4 cups whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
2 eggs
2/3 cup skim milk
1/4 cup vegetable oil
1/4 teaspoon almond extract
1 cup cooked brown rice


Stir first three ingredients together. Beat remaining ingredients, stirring rice in last. Combine two mixtures just until moistened. Spoon into 12 muffin cups. Bake at 440 degrees for 20 minutes.


Nutrition Facts
Amount Per Serving: Calories 126 - Calories from Fat 52
Percent Total Calories From: Fat 41%, Protein 11%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 36mg, Sodium 77mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 80 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LEMON RASPBERRY MUFFINS

12 servings

2 cups unbleached flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half and half
1/2 cup vegetable oil
1 teaspoon lemon extract
2 large eggs
1 cup fresh/frozen raspberry


* Frozen raspberries should be without syrup and should not be thawed.


Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half and half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful.


Nutrition Facts
Amount Per Serving: Calories 268 - Calories from Fat 113
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 43mg, Sodium 204mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 154 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

LEMON-POPPY MUFFINS

12 servings

1 egg
3/4 teaspoon salt
1/3 cup sugar
1/4 cup oil
1 cup milk
2 cups flour
1 tablespoon baking powder
2 lemons, grated zest only
1/3 cup poppy seeds


This recipe was developed by Richard Simpson, pastry instructor at the New York Cooking School.

PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter. Add lemon zest and poppy seeds. Beat until thoroughly mixed. Bake in greased muffin tins for 20-25 minutes.


Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 69
Percent Total Calories From: Fat 37%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 20mg, Sodium 250mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 55 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

MILLET MUFFINS

12 servings

1 1/2 cups millet, flour
1/2 cup soy bean flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon orange flavoring
1 cup orange juice, or water
1/4 cup vegetable oil
1/4 cup honey, or rice syrup


Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well oiled muffin tins (makes 12 muffins. You can also make a loaf bread from this.) Bake at 375(F) for 15-20 minutes (35-40 for loaf) or until done.


Nutrition Facts
Amount Per Serving: Calories 185 - Calories from Fat 58
Percent Total Calories From: Fat 31%, Protein 9%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 187mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 21 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

MOLASSES REFRIGERATOR MUFFINS

24 servings

4 cups unbleached flour, sifted
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/3 cups vegetable shortening
1 cup sugar
4 slightly beaten large eggs
1 cup molasses
1 cup buttermilk, or sour milk
1 cup raisins


Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks.


Nutrition Facts
Amount Per Serving: Calories 278 - Calories from Fat 113
Percent Total Calories From: Fat 41%, Protein 5%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 36mg, Sodium 201mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 57 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


PrevRcpContents

MOLASSES WHOLE WHEAT MUFFINS

6 servings

1 cup whole wheat flour
1/3 cup buttermilk
2 tablespoons all-purpose flour
1/4 cup dark molasses
2 tablespoons Packed brown sugar+
1/4 cup vegetable oil
1 teaspoon Fennel or anise seed+
1 each Beaten+
1 teaspoon baking powder
1/4 cup raisins
1/2 teaspoon baking soda


Microwave: In large bowl, combine flours, brown sugar, fennel seed, baking powder and baking soda. In small bowl, combine buttermilk, molasses, oil and egg until blended. Stir into flour mixture just until mositened. Fold in raisins. Line 6 microwavable muffin-cups with double paper liners. Spoon batter into each cut, filling 1/2 full. Micro at HIGH (100%)

Nutrition Facts
Amount Per Serving: Calories 221 - Calories from Fat 87
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 156mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.