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RcpCardMUFFIN MIX
RcpCardMUFFIN-TOPPED CHILI
RcpCardMUFFINS
RcpCardMUFFINS BASIC AND VARIATIONS
RcpCardNEW ORLEANS BLACK MUFFINS
RcpCardNO-CHOLESTEROL FRUIT-FILLED MUFFINS
RcpCardNORA MILL WHOLE WHEAT MUFFINS
RcpCardOATMEAL MUFFINS
RcpCardOATMEAL-APPLE MUFFINS
RcpCardORANGE POPPY SEED MUFFINS
RcpCardP-NUTTY MUFFINS
RcpCardPARMESAN HERB MUFFINS
RcpCardPEACH PECAN MUFFINS
RcpCardPECAN CINNAMON MUFFINS
RcpCardPINEAPPLE BRAN WHOLE WHEAT MUFFINS
RcpCardPINEAPPLE MUFFIN COOKIES
RcpCardPLAIN MUFFINS
RcpCardPUMPKIN BREAD OR MUFFINS
RcpCardPUMPKIN MUFFINS
RcpCardPUMPKIN MUFFINS FROM HELEN KEMP
RcpCardPUMPKIN OAT MUFFINS
RcpCardQUICK APPLESAUCE MUFFINS
RcpCardRAISIN BRAN MUFFINS
RcpCardRASPBERRY OAT MUFFINS
RcpCardRHUBARB-PECAN MUFFINS
RcpCardRICH DELICIOUS ORANGE TEA MUFFINS
RcpCardSAUSAGE CORN MUFFINS
RcpCardSM MUFFINS/BISCUITS
RcpCardSOUR CREAM BRAN MUFFINS
RcpCardSOUR CREAM LEMON MUFFINS
RcpCardSOUTHERN BISCUIT MUFFINS
RcpCardSPICY APPLE MUFFINS
RcpCardSPICY APRICOT OAT MUFFINS
RcpCardSTICKY ORANGE MUFFINS
RcpCardSUGARED MUFFINS
RcpCardTENNESSEE CORNMEAL MUFFINS
RcpCardTOASTY WALNUT MUFFINS
RcpCardUNCLE'S FAVORITE BLUEBERRY MUFFINS
RcpCardWHOLE WHEAT MUFFINS
RcpCardWW APPLE AND CHEDDAR CORN MUFFINS
RcpCardWW APPLE MUFFINS (NO FAT)
RcpCardWW CARROT MUFFINS (NO FAT)
RcpCardWW PUMPKIN MUFFINS (NO FAT)
RcpCardYANKEE MAPLE CORN MUFFINS

Any Comments?  E-mail me.

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MUFFIN MIX

48 servings

8 cups unbleached flour, all-purpose
1/3 cup baking powder
1 cup vegetable shortening
2/3 cup sugar
1 tablespoon salt


In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly destributed. Put in a large airtight container. Label as MUFFIN MIX and store in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX.


Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 40
Percent Total Calories From: Fat 32%, Protein 7%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 262mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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MUFFIN-TOPPED CHILI

8 servings

CHILI CON CARNE
1 pound ground beef
2 onions, chopped
1 kidney beans, (15 1/2 oz.)
1 28 oz. can tomato
1 8 oz. can tomato sauce
1 cup green bell pepper
4 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne pepper, (red)
1/8 teaspoon paprika
FIXINGS
1 cup bisquick Baking Mix
2 tablespoons cornmeal
1 egg
1/3 cup milk
1 tablespoon cornmeal


Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes. Heat oven to 425'. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat vigorously 1/2 minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespoon cornmeal. Bake uncovered 25 minutes.


Nutrition Facts
Amount Per Serving: Calories 319 - Calories from Fat 112
Percent Total Calories From: Fat 35%, Protein 24%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 76mg, Sodium 861mg, Total Carbohydrate 33g, Dietary Fiber 2g, Sugars 0g, Protein 19g, Vitamin A 1425 units, Vitamin C 45 units, Calcium 0 units, Iron 3 units


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MUFFINS

20 servings

2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
1 egg
1 cup raisins, or chopped berries


PREHEAT OVEN TO 350F. Mix flour, baking powder, salt and sugar together. Beat in the milk and egg until smooth. Mix in the fruit. Place in buttered and floured muffin tins and bake for 25 minutes.


Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 8
Percent Total Calories From: Fat 8%, Protein 11%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 12mg, Sodium 130mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 32 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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MUFFINS BASIC AND VARIATIONS

12 servings

2 cups unbleached flour, all-purpose
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil


Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.


Nutrition Facts
Amount Per Serving: Calories 184 - Calories from Fat 94
Percent Total Calories From: Fat 51%, Protein 7%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 20mg, Sodium 297mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 52 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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NEW ORLEANS BLACK MUFFINS

12 servings

3/4 cup hot water
1/2 cup molasses
1/4 cup milk
2 cups whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups pecans, chopped, roasted


In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot.


Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 90
Percent Total Calories From: Fat 31%, Protein 7%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 1mg, Sodium 542mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 24 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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NO-CHOLESTEROL FRUIT-FILLED MUFFINS

12 servings

2/3 cup skim milk
1 tablespoon vegetable oil
1/4 cup cholesterol-free Egg Beaters Real Egg Product
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 210 - Calories from Fat 48
Percent Total Calories From: Fat 23%, Protein 7%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 448mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 33 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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NORA MILL WHOLE WHEAT MUFFINS

12 servings

2 cups Nora Mill whole wheat muffin mix
1 cup buttermilk, (milk is ok)
2 eggs
1/2 butter or margarine, melted


Preheat oven to 475 degrees F. Grease muffin tins. Beat eggs and butter- milk (or milk). Then add in butter. Stir in mix (do not over mix, leave it lumpy). Divide into muffin tins and bake for 20 minutes. Muffins should be firm and pulling away from the sides of pan.


Nutrition Facts
Amount Per Serving: Calories 25 - Calories from Fat 13
Percent Total Calories From: Fat 54%, Protein 28%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 37mg, Sodium 37mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 77 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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OATMEAL MUFFINS

12 servings

1 cup quick cooking rolled oats
1 cup buttermilk, or sour milk
1 cup unbleached flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup butter or margarine
1/2 cup packed brown sugar
1 large egg


Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves.


Nutrition Facts
Amount Per Serving: Calories 143 - Calories from Fat 56
Percent Total Calories From: Fat 39%, Protein 9%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 32mg, Sodium 338mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 233 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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OATMEAL-APPLE MUFFINS

12 servings

2 ounces Egg Beaters Real Egg Product
1 cup skim milk
3 teaspoons polyunsaturated oil
1 cup whole wheat flour
3 teaspoons baking powder
1 cup quick cooking rolled oats
1 cup raisins
1 cup apple, peeled, chopped


Preheat oven to 425 degrees F. and grease muffin tins. Mix egg whites, milk, and oil in bowl. Add dry ingredients and mix. Fold in raisins and apples. Place batter in muffin tins; fill each 3/4 full. Bake about 20 minutes or until centers seem dry.


Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 17
Percent Total Calories From: Fat 13%, Protein 12%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 107mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 59 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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ORANGE POPPY SEED MUFFINS

24 servings

3 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup poppy seeds
3 eggs
1 cup sour cream
1/2 cup vegetable oil
1 1/2 cups orange juice
2 teaspoons orange extract


Stir together flour,sugar,baking powder, salt and poppyseeds and set aside Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin cups. Bake at 350 degrees for 25 to 30 minutes or until golden brown.


Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 73
Percent Total Calories From: Fat 33%, Protein 6%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 30mg, Sodium 180mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 97 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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P-NUTTY MUFFINS

12 servings

1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 ripe banana
1/3 cup peanut butter
1/2 cup granulated sugar
2 eggs
2/3 cup sour cream


Preheat oven to 400 degrees. Place paper liners in muffic tin, set aside. Combine flour, baking powder, cinnamon, and nutmeg in medium bowl. Toss to blend with fork. Set aside. Peel banana, break it into small pieces, and set aside on wax paper. In large mixing bowl, combine peanut butter and sugar. Mix at medium speed to blend. Stop when necessary to scrape sides of bowl with rubber spatula. Add eggs and blend. Add banana and blend. Add flour mixture in two stages and mix until it is completely incorporated. Don't overmix. Add sour cream and blend. Spoon batter into muffin cups until they are about 3/4 filled. Bake for 25 minutes. Remove from oven and cool on wire rack for 10 minutes. Munch em up guys!


Nutrition Facts
Amount Per Serving: Calories 192 - Calories from Fat 67
Percent Total Calories From: Fat 35%, Protein 11%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 41mg, Sodium 76mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 121 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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PARMESAN HERB MUFFINS

12 servings

2 cups unbleached flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sage leaf, crumbled
1/2 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1 1/4 cups buttermilk, or sour milk
1/4 cup butter or margarine, melted
1 large egg


Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter.


Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 48
Percent Total Calories From: Fat 34%, Protein 13%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 31mg, Sodium 192mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 390 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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PEACH PECAN MUFFINS

12 servings

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 egg
2 peaches, peeled & diced
1/2 cup pecans, chopped


Combine all the dry ingredients. Combine all the wet ingredients. Stir the two together just til moistened. Fold in peaches & pecans. Spoon into muffin cups. Sprinkle with additional cinnamon & sugar if desired. Bake at 400 for 20-25 min. *you can use frozen or canned peaches for this too, just whir 'em in a food processor to break 'em up a little - make sure you have a cup of pulp.


Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 104
Percent Total Calories From: Fat 50%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 39mg, Sodium 193mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 407 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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PECAN CINNAMON MUFFINS

12 servings

1 1/2 cups unbleached flour, sifted
1/4 cup sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, slightly beaten
1/2 cup vegetable oil
1/2 cup milk
1/2 cup pecans, chopped


Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin.


Nutrition Facts
Amount Per Serving: Calories 210 - Calories from Fat 118
Percent Total Calories From: Fat 56%, Protein 5%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 19mg, Sodium 167mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 45 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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PINEAPPLE BRAN WHOLE WHEAT MUFFINS

12 servings

1 cup whole wheat flour
1/4 teaspoon salt
1 egg
1/3 cup skim milk
8 ounces canned crushed pineapple in juice
1 tablespoon baking powder
1 1/2 tablespoons brown sugar
1 cup 100% all- bran cereal
1/4 cup vegetable oil


Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm.


Nutrition Facts
Amount Per Serving: Calories 117 - Calories from Fat 47
Percent Total Calories From: Fat 40%, Protein 9%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 18mg, Sodium 182mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 220 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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PINEAPPLE MUFFIN COOKIES

24 servings

1 cup shortening
1 1/2 cups sugar
1 egg
1 cup canned crushed pineapple in juice
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup walnuts, chopped


A last minute substitute gave a new twist to an old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone preferred the pineapple version.

Preheat oven to 350.

In a large mixing bowl, cream shortening, sugar and egg. When light and fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into batter. When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350 for 8-10 minutes. Cool on wire racks.


Nutrition Facts
Amount Per Serving: Calories 227 - Calories from Fat 103
Percent Total Calories From: Fat 45%, Protein 4%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 9mg, Sodium 86mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 20 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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PLAIN MUFFINS

24 servings

2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 eggs
1 cup buttermilk
1/2 cup vegetable oil


Mix dry ingredients. Beat eggs with buttermilk and oil. Add to dry ingredients. Mix, leaving mixture slightly lumpy. Fill well-greased muffin tins two-thirds full. Bake at 425 degrees F. for 15-20 minutes, or until brown. (Overmixing makes tough muffins.)

VARIATIONS: Blueberry: Fold in 1 cup fresh blueberries you have tossed with 1 tablespoon flour and 1 teaspoon grated orange or lemon rind (opt.). Bran: Add 3/4 cup Nabisco All-Bran cereal (for Raisin Bran, add in 1/2 cup raisins). Cinnamon-Apple: Add 3/4 cup finely chopped apples. Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle on top of each muffin before baking.


Nutrition Facts
Amount Per Serving: Calories 97 - Calories from Fat 46
Percent Total Calories From: Fat 48%, Protein 8%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 18mg, Sodium 111mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 30 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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PUMPKIN BREAD OR MUFFINS

24 servings

3 1/2 cups pumpkin puree
1 cup butter
2 eggs
2 1/2 cups flour
2 1/2 cups pastry flour
6 teaspoons baking powder
1/4 cup molasses
1 teaspoon cloves
2 teaspoons nutmeg
2 cups walnuts, broken
2 cups honey
1 cup cream
4 tablespoons vanilla


Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins.


Nutrition Facts
Amount Per Serving: Calories 374 - Calories from Fat 155
Percent Total Calories From: Fat 41%, Protein 5%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 47mg, Sodium 183mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 8303 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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PUMPKIN MUFFINS

4 servings

1 cup unbleached flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup vegetable shortening
2/3 cup sugar
1 large egg
1/2 cup pumpkin puree, canned
2 tablespoons milk


Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.


Nutrition Facts
Amount Per Serving: Calories 396 - Calories from Fat 132
Percent Total Calories From: Fat 33%, Protein 5%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 54mg, Sodium 342mg, Total Carbohydrate 61g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 6844 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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PUMPKIN MUFFINS FROM HELEN KEMP

12 servings

2/3 cup instant nonfat dry milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
8 packages Equal Sweetener, or Sweet and Low
1 teaspoon baking soda
7 tablespoons flour
1/2 cup carrot, grated
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla
4 tablespoons raisins


1. Spray 12 muffin tin with non fat spray. 2. Mix all ingredients together. Fill muffin tin. Bake at 375F for 20 minutes. Weight Watchers Info: 6 muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk


Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 9
Percent Total Calories From: Fat 12%, Protein 22%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 37mg, Sodium 119mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 6005 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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PUMPKIN OAT MUFFINS

12 servings

1 cup unbleached flour, sifted
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin puree, canned
1/2 cup brown sugar, packed
1 large egg, slightly beaten
1/4 cup milk
1/4 cup vegetable oil
1 cup quick cooking rolled oats
1/2 cup raisins
Crumb Topping


Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.


Nutrition Facts
Amount Per Serving: Calories 161 - Calories from Fat 52
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 18mg, Sodium 184mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 3418 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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QUICK APPLESAUCE MUFFINS

12 servings

2 cups bisquick Baking Mix
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup applesauce
1/4 cup milk
egg
2 tablespoons cooking oil
TOPPING
1/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons butter or margarine, melted


Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. Makes 12.


Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 81
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 24mg, Sodium 461mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 107 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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RAISIN BRAN MUFFINS

6 servings

1 3/4 cups whole wheat pastry flour
1 1/4 cups bran
1 tablespoon baking powder
1/4 teaspoon baking soda
1/3 cup butter
1 1/4 cups buttermilk
1/4 cup honey
3 tablespoons molasses
3/4 cup raisins


1. Preheat oven to 375F and place rack in center of oven. Line a muffin tin with paper liners. 2. Whisk together flour, bran, baking powder, baking soda, and salt in large bowl. 3. Whisk together butter, egg, buttermilk, honey, and molasses in a small bowl and pour over dry ingredients. With a few strokes of a spoon, stir together, then add raisins. Stir just until ingredients are comined. A Avoid overbeating. 4. Spoon batter into muffin tins and bake 20 minutes, until puffed and lightly browned. Remove from oven and serve at once with butter and jam.


Nutrition Facts
Amount Per Serving: Calories 420 - Calories from Fat 108
Percent Total Calories From: Fat 26%, Protein 9%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 29mg, Sodium 382mg, Total Carbohydrate 69g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 403 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units


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RASPBERRY OAT MUFFINS

12 servings

1 cup Robin Hood oats
1 cup Robin Hood all-purpose flour
1 cup buttermilk
3/4 cup lightly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup ground cinnamon
1 beaten egg
1/4 cup melted Crisco shortening
1 cup raspberry, fresh or frozen


PREHEAT oven to 400F (200C). Grease 12 muffin cups with CRISCO SHORTENING. Combine oats and buttermilk in a small bowl. Let stand 5 minutes. COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon. ADD egg and melted shortening to oat mixture. Add to dry ingredients. Stir until just moistened. Batter will be stiff. Gently fold in berries. Fill greased muffin cups.

BAKE at 400F (200C) for 18-25 minutes (a few minutes longer if frozen berries are used) or until golden and top springs back when lightly touched

HINT: If you don't have buttermilk, place 1 tbsp. lemon juice or vinegar in measuring cup and fill to 1 cup with milk. Let stand 5 minutes; then stir and use.

Preparation time: 15 mins. Baking time: 25 mins. Excellent for freezing.

Typed for your eating pleasure by Bruce Starling.


Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 55
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 18mg, Sodium 191mg, Total Carbohydrate 26g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 65 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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RHUBARB-PECAN MUFFINS

12 servings

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg
2 teaspoons orange peel, grated
1 1/4 cups rhubarb, fresh, finely chopped
3/4 cup sugar
1/2 teaspoon baking soda
3/4 cup pecans, chopped
1/4 cup vegetable oil
3/4 cup orange juice


Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min.

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 89
Percent Total Calories From: Fat 38%, Protein 6%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 18mg, Sodium 278mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 65 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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RICH DELICIOUS ORANGE TEA MUFFINS

8 servings

1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, melted
1/2 cup fresh orange juice
2 eggs
1 1/2 cups flour
1 orange rind, grated
TOPPING
sugar, cubes
orange juice


Preheat oven to 375F, prepare pans. Combine first 4 ingredients & blend well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins.


Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 117
Percent Total Calories From: Fat 43%, Protein 6%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 84mg, Sodium 367mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 563 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units


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SAUSAGE CORN MUFFINS

18 servings

2 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 3/4 cups milk
1 egg, beaten
1/2 pound bulk pork sausage


Combine first 5 ingredients. Mix in rest of ingredients. Spoon batter into greased muffin pan, filling 2/3 full. Bake at 425 for 25 minutes or until golden brown.


Nutrition Facts
Amount Per Serving: Calories 124 - Calories from Fat 35
Percent Total Calories From: Fat 28%, Protein 15%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 22mg, Sodium 225mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 72 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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SM MUFFINS/BISCUITS

48 servings

Recipes for Sandwich Maker
VIVIAN THIELE
Basic bisquick Baking Mix
9 cups flour, sifted
1/3 cup double acting baking powder
1 cup instant nonfat dry milk, plus 2 Tbsp.
4 teaspoons salt
1 3/4 cups vegetable shortening


Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture resembles coarse cornmeal. Store mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not needed. You can use fruit juice, water or meat broth for the liquid called for in a recipe.

The recipes in this Pick-A-pocket book were written for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk.

Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked.

Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden.


Nutrition Facts
Amount Per Serving: Calories 178 - Calories from Fat 74
Percent Total Calories From: Fat 42%, Protein 8%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 378mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 59 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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SOUR CREAM BRAN MUFFINS

12 servings

1/2 cup butter or margarine, unsalted, softened
1/4 cup light brown sugar, packed
1 egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1/2 cup raisins
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Miller's bran


This is the Rolls-Royce of bran muffin recipes. In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

(Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets)


Nutrition Facts
Amount Per Serving: Calories 220 - Calories from Fat 113
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 46mg, Sodium 217mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 406 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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SOUR CREAM LEMON MUFFINS

12 servings

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup butter, melted
1/2 cup plus 1 tbsp. sugar
1 teaspoon lemon peel, grated
1 cup pecans, chopped
1/2 cup milk
1 beaten egg


In a large bowl combine all the dry ingredients but the 1 T sugar. In a small bowl combine the wets. Stir til moistened. Spoon into muffin cups- sprinkle remaining sugar on tops. Bake at 400 for 20-25 min. Makes 12.


Nutrition Facts
Amount Per Serving: Calories 277 - Calories from Fat 152
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 44mg, Sodium 277mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 386 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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SOUTHERN BISCUIT MUFFINS

12 servings

2 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/4 pound plus 2 Tbsp. unsalted butter
1 cup cold milk


In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps. Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left. Gradually stir in the milk, mixing just until dry ingredients are moistened. DO NOT OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until golden brown, about 35 to 40 minutes. The finished muffins should have a thick crust with a cakelike centre.


Nutrition Facts
Amount Per Serving: Calories 192 - Calories from Fat 78
Percent Total Calories From: Fat 40%, Protein 7%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 23mg, Sodium 191mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 315 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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SPICY APPLE MUFFINS

12 servings

2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon ground allspice
2 cups unpeeled, grated apples
1/2 cup apple juice, concentrate, undiluted
1/2 cup raisins
1 egg, whole or 2 egg whites
3 tablespoons vegetable oil


In bowl mix flour, (can use 1 1/2 cups flour and 1/2 cup unprocessed bran), sugar, cinnamon, baking powder and allspice; set aside. In another bowl combine apples, apple juice concentrate, raisins, egg or egg whites and oil. Make a well in center of dry ingredients and add apple mixture. Mix until dry ingredients are just moistened. Line muffin tins with paper liners. Spoon batter into paper-lined muffin cups. Bake in preheated 350 degree oven 20 to 25 minutes.


Nutrition Facts
Amount Per Serving: Calories 184 - Calories from Fat 37
Percent Total Calories From: Fat 20%, Protein 6%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 18mg, Sodium 65mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 38 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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SPICY APRICOT OAT MUFFINS

12 servings

2 cups unbleached flour, sifted
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup quick cooking rolled oats
1 cup dried apricot halves, chopped
1/2 cup chopped walnuts
2 each large eggs, slightly beaten
1 1/3 cups milk
1/4 cup vegetable oil


Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly.


Nutrition Facts
Amount Per Serving: Calories 255 - Calories from Fat 89
Percent Total Calories From: Fat 35%, Protein 9%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 39mg, Sodium 307mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 882 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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STICKY ORANGE MUFFINS

12 servings

2 oranges
1/4 cup honey
2 cups flour
1/2 cup quick cooking rolled oats, uncooked, not instant
1 tablespoon baking powder
1 teaspoon salt
1/2 cup sugar
2 eggs, slightly beaten
2/3 cup milk
5 1/2 tablespoons butter, melted


PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper baking cups. Using the small side of the grater, grate the rind from the oranges, removing only the bright orange part, and set aside. With a small, sharp knife, remove all the remaining peel and, if necessary, trim the oranges all around so that the slices will fit into the bottom of your muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all the seeds and set the slices aside. Put about 1 teaspoon honey in the bottom of each muffin cup, and place an orange slice on top. Combine the flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and stir with a fork or wire whisk to mix. Add the reserved grated orange rind, the eggs, milk, and melted butter, and stir just until mixed. Spoon the batter over the orange slices, filling each cup about 2/3 full. Bake for 15-to-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and serve warm.


Nutrition Facts
Amount Per Serving: Calories 224 - Calories from Fat 63
Percent Total Calories From: Fat 28%, Protein 8%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 52mg, Sodium 353mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 317 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


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SUGARED MUFFINS

12 servings

3 cups cornbread, mix
3/4 cup water
1/4 cup brown sugar, packed
1 egg
1 cup fresh blueberry
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted


*Or frozen, thawed Heat oven to 425. Grease bottoms of 12 medium muffin cups. Stir Corn Bread Mix, water, brown sugar and egg just until mix is moistened. (Batter will be lumpy.) Fold in blueberries. Fill muffin cups

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 44
Percent Total Calories From: Fat 35%, Protein 10%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 50mg, Sodium 246mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 220 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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TENNESSEE CORNMEAL MUFFINS

18 servings

1 1/2 cups cornmeal
1 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
3 tablespoons lard, melted


Combine cornmeal, soda, sugar, and salt. Combine remaining ingredients; add to dry ingredients, mixing well. Heat greased muffin pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into hot muffin pans, filling 3/4 full. Bake at 400 for 25 minutes or until lightly browned.


Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 28
Percent Total Calories From: Fat 35%, Protein 13%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 27mg, Sodium 211mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 91 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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TOASTY WALNUT MUFFINS

12 servings

2 tablespoons quick cooking rolled oats
1/4 cup unbleached flour
1 tablespoon sugar
1/2 teaspoon baking powder
dash ground cinnamon
1 large beaten egg yolk
1 tablespoon cooking oil
1 tablespoon milk
2 tablespoons broken, toasted walnuts
1 tablespoon raisins
1 teaspoon unbleached flour
1/2 teaspoon brown sugar
1/2 teaspoon butter or margarine


Stir together oats and 1 T warm water, let stand for 5 minutes. Meanwhile, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. Fold in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till done, rearranging once. (When done, surface may still appear moist, but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm.


Nutrition Facts
Amount Per Serving: Calories 47 - Calories from Fat 23
Percent Total Calories From: Fat 50%, Protein 8%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 18mg, Sodium 18mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 36 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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UNCLE'S FAVORITE BLUEBERRY MUFFINS

12 servings

1/2 cup butter
1 cup sugar
2 cups flour
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1 teaspoon vanilla
2 eggs
sugar, for topping


Cream butter and sugar. Add eggs, one at a time. Mix until blended. Sift all dry ingredients, add alternately with milk and vanilla. Mash 1/2 cup blueberries; stir into batter. Add remaining whole berries. Grease tins or use liners. Pile batter high. Sprinkle with sugar. Bake at 375F for 30 minutes. Makes 12 muffins.


Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 82
Percent Total Calories From: Fat 33%, Protein 6%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 58mg, Sodium 251mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 379 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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WHOLE WHEAT MUFFINS

21 servings

1 cup whole wheat flour
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
3/4 cup chopped walnuts
3/4 cup raisins
1 cup milk
2 eggs, beatend
2/3 cup melted vegetable shortening


Preheat oven to 350 degrees. Grease and flour 18 muffin cups. Sift flour, baking powder and salt. Add brown sugar, nuts and raisins.

Combine milk and eggs. MIx in shortening and blend well. Stir into dry ingredients just until moist. Fill muffin cups a little more than half full. Bake 15-20 minutes.


Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 92
Percent Total Calories From: Fat 51%, Protein 7%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 22mg, Sodium 137mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 51 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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WW APPLE AND CHEDDAR CORN MUFFINS

12 servings

1 2/3 cups flour
1 teaspoon flour
1 1/2 ounces uncooked, yellow cornmeal
1 tablespoon baking powder
3/4 pound apple, cored, pared, finely (chopped weight before cutting)
1/2 cup corn, thawed frozen
2 1/4 ounces cheddar cheese, reduced fat, shredded
1/3 cup sugar
1 dash cinnamon
1 dash nutmeg
1/3 cup corn oil
2 teaspoons corn oil
3 eggs, lightly beaten


1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat...the mixture will be stiff). 3. Fill baking cups and bake in center of oven for 15 minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal.


Nutrition Facts
Amount Per Serving: Calories 226 - Calories from Fat 92
Percent Total Calories From: Fat 41%, Protein 9%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 59mg, Sodium 137mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 187 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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WW APPLE MUFFINS (NO FAT)

2 servings

1/2 cup applesauce
1/2 cup apple, diced
1 teaspoon cinnamon
1/8 teaspoon cloves
2 eggs
6 tablespoons flour
1 teaspoon baking powder
2/3 cup instant nonfat dry milk
10 packages Sweet'N Low granulated sugar substitute
1 teaspoon vanilla
1/2 cup carrot, grated


Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.


Nutrition Facts
Amount Per Serving: Calories 393 - Calories from Fat 53
Percent Total Calories From: Fat 13%, Protein 24%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 220mg, Sodium 470mg, Total Carbohydrate 62g, Dietary Fiber 2g, Sugars 0g, Protein 23g, Vitamin A 9029 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units


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WW CARROT MUFFINS (NO FAT)

2 servings

1 1/2 cups carrots, grated
1 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon orange peel
2 eggs
4 tablespoons raisins
1 teaspoon vanilla
6 tablespoons flour
1 teaspoon baking powder
2/3 cup instant nonfat dry milk
brown sugar, (Sugar Twin) to equal 20 tsp. brown sugar



Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat recipe. Can substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low. Freeze well.


Nutrition Facts
Amount Per Serving: Calories 416 - Calories from Fat 53
Percent Total Calories From: Fat 13%, Protein 23%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 220mg, Sodium 490mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 0g, Protein 24g, Vitamin A 24484 units, Vitamin C 13 units, Calcium 0 units, Iron 3 units


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WW PUMPKIN MUFFINS (NO FAT)

2 servings

1 cup pumpkin puree
1 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
6 tablespoons flour
1 teaspoon baking powder
4 tablespoons raisins
1/2 cup carrot, grated
2/3 cup instant nonfat dry milk
10 packages Sweet'N Low granulated sugar substitute
2 teaspoons pumpkin pie spice


Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables. This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.


Nutrition Facts
Amount Per Serving: Calories 443 - Calories from Fat 57
Percent Total Calories From: Fat 13%, Protein 23%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 220mg, Sodium 478mg, Total Carbohydrate 71g, Dietary Fiber 3g, Sugars 0g, Protein 25g, Vitamin A 36031 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units


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YANKEE MAPLE CORN MUFFINS

12 servings

2 cups flour
1 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1/4 cup light brown sugar
1 cup milk
1/3 cup maple syrup
3/4 stick butter, melted



Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 T of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of butter. Makes one dozen.


Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 24
Percent Total Calories From: Fat 13%, Protein 11%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 263mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 153 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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