Conference turris::cooks

This is the recipe I use.  It's from Yankee Magazine's cookbook, 
_Great_New_England_Recipes_. 

Barbara 
 

Best-Ever Blueberry Muffins

1 3/4 cups sifted flour                1 egg, well beaten
4 tablespoons sugar                    3/4 to 1 cup milk 
2 1/2 teaspoons baking                 1/3 cup oil  (I use melted 
         powder                                     sweet butter)
3/4 teaspoon salt                      1 cup fresh blueberries

Sift together flour, 2 tablespoons sugar, baking powder, and salt.  Make
a well in the center.  Combine egg, milk, and oil, and pour into well in
the dry ingredients, stirring quickly just to moisten.  Do not stir too much!
Toss blueberries with remaining 2 tablespoons sugar and gently stir into
batter.  Fill greased muffin tins 2/3s full.  (I use muffin papers in my
tins rather than greasing them.) Sprinkle tops with sugar.  Bake for 20 to
25 minutes at 400.  
                                                  Makes one dozen.

    I know this is an old note but I just love this recipe from "The
    Silver Palate Good Times Cookbook".
    
    BLUEBERRY CORN MUFFINS
    
    1 cup cornmeal
    1 cup unbleached all-purpose flour
    1/3 cup sugar
    2 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup buttermilk
    6 tablespoons (3/4 stick) unsalted butter, melted
    1 egg, slightly beaten
    1 2/3 cups blueberries
    
    1.  Preheat oven to 400 degrees F. Line 12 muffin cups with paper
    	liners.
    
    2.  Sift the cornmeal, flour, sugar, baking powder, and salt into
    	a mixing bowl.  Make a well in the center and pour the buttermilk,
    	butter, and egg into the well.  Stir just until combined. 
    
    3.  Fold in the blueberries just until combined.
    
    4.  Fill each lined cup two-thirds full with batter.  Bake until
    	firm and golden, 20 to 25 minutes.
    
    	Makes 1 dozen muffins
    
    wmf            
    

    
    This recipe might not be exactly what you are looking for but I
    thought I would include it anyway ....
    
    CHOCOLATE CHIP BANANA MUFFINS
    
    1 1/2 cups unsifted all-purpose flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 egg, slightly beaten
    1/2 cup milk
    1/4 cup vegetable oil
    1 cup semi-sweet chocolate chips
    3/4 cup mashed ripe bananas (about 1 1/2 medium)
    1/2 cup chopped nuts
             
    Combine flour, sugar, baking powder and salt.  Add egg, milk and
    vegetable oil; stir just until blended.  Stir in chocolate chips,
    mashed banana and nuts.  Fill greased or paper-lined 2 3/4-inch
    muffin cups 2/3 full.  Bake at 400 degrees for 20 to 25 minutes.
    
    Makes 14 muffins.
    
    Wendy
    

    1/2 Cup Butter
    1 Cup Sugar
    2 Cups Flour
    2 Eggs
    2 Tsp. Baking Powder
    1/2 Cup Milk
    1/2 Tsp. Salt
    2-1/2 Cups Blueberries
    2 Tsp. Sugar (for Tops)
    1 Tsp. Vanilla
    
    Cream butter and sugar until fluffy on low speed.  Add eggs, one
    at at time, and mix until blended.  Sift dry ingredients and add
    alternately with milk and vanilla.  Mash 1/2 Cup blueberries and
    stir in by hand.  Add the remaining berries.  Grease muffin tins
    well including top surface.  Fill high and sprinkle tops with sugar.
    
    Bake at 375 degrees for 30 minutes.
    
    Enjoy!
    Evelyn
    
    
    
    
    
    

    re: .5  
    
    Should this recipe make 12 muffins, or more?  I tried it for 12,
    and while they were very good it seemed that there were too many
    blueberries, so that the muffins crumbled too easily.  I think 
    next time I'd cut back the blueberries by one cup (of course, 
    that probably wouldn't make them genuine JM!).

    I remember hearing years ago that if you coat the blueberries with
    flour before adding them to a cake/muffin type mixture they won't
    sink to the bottom.  Has anyone tried this?  Sounds messy, but if
    it works it would be worth a try.
    
    Evelyn
    

    Mixing blueberries, nuts or raisins with a small amount of flour
    does help to keep them evenly distributed in the end product.
    
    It is kind of a pain to do this extra step but I find that it 
    really helps.  It is also easier to do if the blueberries are
    dry.

			Breakfast Puffs

	Mix together thoroughly:

	1/3 cup soft oleo
	1/2 cup sugar
	1   Egg

	Sift together:

	1 1/2 Cups sifted flour
	  1/2 tsp salt
	1 1/2 tsp Baking Powder
	  1/4 tsp nutmeg

	Stir in alternately with 1/2 cup milk.  Fill greased muffin
	cups 2/3 full.  Bake until golden brown in a 350 degree (F.)
	oven for 20-25 minutes.  

	Immediately roll hot muffins in 6 Tbls melted butter or oleo,
	then into a mixture of 1/2 cup Sugar and 1 Tbls cinnamon..


					Edt note:    Very rich, and
						     VERY GOOOD.

						     My mom makes these
						     every time I visit...

               < Oatmeal Chocolate-Chip Muffins >
    
    1 cup boiling water
    2/3 cup oatmeal (not instant)
    4 Tbs. butter; cubed
    1 1/2 cup all-purpose flour
    1/2 cup brown sugar
    1/2 tsp. salt
    1 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. cinnamon
    1/2 cup semi-sweet chips
    2 eggs
    1 tsp. vanilla  
    
    	In a small bowl, stir together boiling water, oatmeal, and butter.
    Set aside and let stand for 20 minutes.
    	In a large bowl combine flour, brown sugar, baking powder, baking
    soda, salt, and cinnamon. Add semi-sweet chips.
    	After the 20 minutes, beat eggs and vanilla into oatmeal mixture.
    Blend with dry ingredients until flour is just moistened. (Batter
    will be lumpy.)
    	Bake at 400 degrees for 20 minutes.
    			
    
    	I got this recipe from Glamour magazine. According to them,
    an "average" size muffin only contains 150 calories. Mine, I'm sure
    contain more because I always fill the muffin cups so that the muffins
    bake up real big.   
    
    
                                          Kim
    

    Does anyone know the secret of making those gigantic bran muffins
    like you get in the bakery?  I have tried numerous muffin recipes
    and always end up with a muffin that rises only slightly.
    
    I will be forever endebted to anyone who can give me a recipe
    for these delightful muffins.  Although I would welcome *ANY* giant
    bran muffin recipe, I especially like the real 'bran-y' ones vs.
    the kind that are cakey.  The more they taste like sawdust, the
    more I love 'em!  
    
    Thanks in advance!
    
    Heather
    aka Woody the Woodchuck

    Make any muffin recipe.  If the recipe yields 12 muffins then only
    make 6 muffins.  Fill the muffins tins to the very top.  You have
    to cook them a little longer but they are great! I make chocolate
    chip, blueberry, and maplesyrup bran (from the Jame's Beard cookbook).
    Good luck!
    
    Donna

    Making only half as many (6 instead of 12) doesn't work that well.
    I tried this method and got larger muffins of course but they were
    not light (rather dense)

    I use glass custard cups to make my muffins.  Just grease the bottom
    and sides (halfway) and then fill halfway with the muffin mixture.
    Put the cups on a baking sheet or large pan so it is easy to put
    in and out of the oven.  I have tried Raisin Bran muffins this way
    but they still come out dense.  I will look in my recipe file for
    other Bran muffin recipes and send them to you.
    
    Hope this helps!
    
    Kathy
    
    

About the density....bran muffins are dense by nature.
You can lighten them up by using less bran, using only unbleached white
flour instead of whole wheat, and using sugar instead of honey in the
recipe.  The recipe on the side of Raisin Bran cereals makes a moderately
light and fluffy muffin...of course, it isn't a particularly HEALTHY
muffin, but it's light.  Basically, it is a high sugar, high fat 
confection - but it does taste good.  I would also suggest doubling 
the baking powder added to your recipe - going from 1 teaspoon to 
2 teaspoons of baking powder for instance.  If the recipe you are 
using only uses baking soda, that is also one of your problems.

The general proportions for muffin recipes is:

	3 cups dry grain products - at least 1 cup of this must
				    be flour (whole wheat or white).
				    Up to 1 cup may be bran.
	2 teaspoons baking powder
	1 teaspoon salt
	1/3 to 3/4 cup sugar depending on you taste
	1/3 to 1/2 cup oil, melted butter, etc. (depending on taste)
	2 cups milk, buttermilk, juice, etc. (depending on taste)
	Up to 1 cup of dried fruit (diced) or nuts (optional)
	1 or 2 eggs or equivalent in eggbeaters, etc.

Sift flour, salt, baking powder together.  Add other grain products
like Bran or cereal.  Mix all liquid stuff, add to dry stuff and
stir just until moistened (do this by hand).  Drop into muffin
pans and bake until a gentle push on the top of a muffin bounces
back or until browned, etc.

Playing with these proportions will be a good place to start.  You
may need more or less liquid, depending on the moisture content of
the grain products.  If you are using packaged cereals as part of
the grain products, the ratio of grain products to wet stuff may
increase a little.  The more flour in proportion to other grain
products you have, the lighter the muffin will be...2 cups of
flour to 1 cup of bran cereal makes a much lighter muffin.

>Sift flour, salt, baking powder together.  Add other grain products
>like Bran or cereal.  Mix all liquid stuff, add to dry stuff and
>stir just until moistened (do this by hand).  Drop into muffin
>pans and bake until a gentle push on the top of a muffin bounces
>back or until browned, etc.

Add sugar to dry ingredients and stir well...then add wet stuff.

    Here's my favorite -- large and dense Honey/Bran Muffins
    
    1 c. honey
    2 sticks butter, melted
    3/4 c. milk
    2 c. Mac apples, grated
    2 large eggs, lightly beaten
    1/4 c. oil
    3 c. whole wheat flour
    1 T. b. powder
    1/2 t. b. soda
    3 c. bran
    1 c. raisins
    
    In large bowl, combine honey, butter, milk, apples, eggs, & oil.
    
    In another bowl, combine dry ingredients and raisins.  Make a well
    in the dry ingredients and add the liquid ingredients.
    
    Fill 12 paper-lined cups.
    
    Bake 375 degress 25-30 minutes.
    
    
    Let me know how you like them if you try it...

    Hi Heather,
    
    I have been looking for help with large bran muffins for SOOOO long!!
    There are a few other notes that list muffin recipes, but none of
    them tell how to get the big caps on them!  I just happened to come
    upon your note and was glad to hear there is someone else looking
    for huge, healthy bran muffins.
    
    Although I can't offer you a total solution, I can pass on what
    information I have discovered.  
    
    I have been reading many cookbooks in order to discover the secret
    of large muffins.  Here are a few suggestions.....
    
    Pile the muffin batter high in the tins (but don't forget to grease
    the surface rise)
    
    Use heavy duty muffin tins (the kind your grandmother used to use)
    If you don't have them try placing one regular tin inside another.
     
    Fill EVERY OTHER cavity (and fill the empty ones with water)
    
    Try NOT to overbake.  I've heard this is the biggest cause of poor
    muffins in general--(but this won't help make muffins big--if they
    aren't big in fifteen minutes or so they aren't going to get big!!)
    
    I haven't had the time to try all of these suggestions.  My oven
    temperature is off so I think this may contribute to my frustration.
    I like healthy muffins, too, but occasionally I buy from Purity
    Supreme's and Shaw's bakery.  Although I'm sure they have lots of
    preservatives and fat in them, they are the biggest muffins I have
    come upon yet.  I have often come close to asking them how they
    make their muffins so big!!
    
    Anyhow, I will be watching this note for more help.  If you find
    something that works particularly well, please share the good news
    with me!!
    
    Oh, I almost forgot.  Here's a neat hint for fresh muffins in the
    morning.  Mix all of the dry ingredients together in a bowl the
    night before.  Do the same for the wet ingredients--but be sure
    to store them in the fridge.  In the morning all you have to do
    is mix the wet and dry ingredients together and pop them in the
    oven.  By the time you're ready for work you'll have a batch of
    piping hot muffins to enjoy!  This is something I REALLY love to
    do.
    
    Happy baking!
    
    Margaret
      

	I am also happy to hear that there are other people trying to make huge muffins.

 	While wandering through a store called Kitchen Etc. in Natick, I saw a
	"Texas-sized" muffin pan.  It had more spread out, larger muffin holes; it only
	had room for 6 (or was it 9?) muffins, however.

	Kitchen Etc. is actually a chain with a store opening in Nashua, NH soon.  No,
	I didn't buy the pan ... I still wonder if the black pans sold in gourmet stores
	would yield better muffins.  Do they supposedly conduct heat better?  (I'm still
	using cupcake-style pans).

	Diane

    BANANA OAT BRAN MUFFINS
    
    2/3 cup margarine
    1 cup sugar
    4 eggs  ( or sub. 2 egg whites for each egg)
    2 1/2 cups sifted flour
    2 tsp. baking powder
    1/2 tsp. salt
    1 tsp. soda
    1/2 cup buttermilk (or 1/2 cup low-fat milk &
        1 1/2 tsp. lemon juice and let "work")
    2 cups mashed ripe bananas
    2 cups oat bran
    1 cup chopped walnuts (or slivered almonds)
    
    Beat margarine and sugar together and then add eggs, beating
    well.  Add sifted flour, baking powder, salt and soda and beat.
    Mix together the mashed banana and buttermilk in separate bowl,
    then add to the batter mixing in well.  Then mix in the oat bran
    and nuts.  Bake at 350F for 20-25 minutes or until muffins turn
    golden.
    

    CARROT OAT BRAN RAISIN MUFFINS
    
    1 1/2 cups oat bran
    1/4 cup wheat germ
    1 cup whole wheat flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1 cup shredded carrots
    1 cup raisins (or mixture of dried apricots, prunes & raisins)
    1/2 cup coarsely chopped walnuts
    2 egg whites
    3/4 cup skim or 1% milk
    1/2 cup molasses
    3 tablespoons olive oil
    
    Preheat oven to 375-400F.  In bowl mix bran, wheat germ, flour,
    baking powder, baking soda, salt and cinnamon.  Add carrots, raisins
    and nuts and distribute evenly.  Make a well in the center.  In
    another bowl, beat egg whites lightly and mix in milk, molasses
    and oil.  Pour all at once into the dry ingredients and stir just
    until moistened.  Pour into lightly oiled or paper lined muffin
    tins about 3/4 full.  Bake 15-20 minutes.  Makes 18 muffins.
    

    ORANGE ALMOND MEGA-MUFFINS
      (from Sunset Magazine)
    
    2 1/4 cups flour
    1/2 cup sugar
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup sliced almonds
    1/2 cup milk
    1/2 cup orange juice
    1/4 cup margarine, melted
    1 large egg
    1 teaspoon grated orange peel
    
    In a large bowl, mix flour, sugar, baking powder, soda, and salt
    until blended.  Stir in almonds.  Form a well in the center.  In
    a small bowl, combine milk, orange juice, margarine, egg, and orange
    peel; beat to blend.  Pour liquid into well of flour mixture, mixing
    lightly to blend.  Spoon batter equally into 4 greased 6 oz. custart
    cups or 6 greased muffin cups 2 1/2 - 2 3/4" diameter (fill alternate
    cups); cups will be heaping full.  Bake at 375F (400F for smaller
    muffins) for 35-40 minutes or 25-30 minutes for small muffins. 
    Let cool about 5 minutes then remove.

    Here's one that's a Pillsbury Bake-off contest winner (copied without
    permission).
    
    LEMON RASPBERRY MUFFINS
    
    2 cups flour                                1/2 cup oil
    1 cup sugar                                 1 tsp. lemon extract
    3 tsp. baking powder                        2 eggs
    1/2 tsp. salt                               1 cup fresh or frozen
    1 cup half-and-half                           raspberries without
                                                  syrup (do not thaw)
    
    Heat oven to 425 degrees.  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 extract and eggs;
    blend well.  Add to dry ingredients; stir just until ingredients
    are moistened.  Carefully fold in raspberries.  Fill muffin cups
    3/4 full.  Bake at 425 degrees for 18-23 minutes or until golden
    brown.  Cool 5 minutes; remove from pans.     Makes 12-16 muffins.

       
    
    
    
    1 cup flour
    1/2 cup yellow corn meal
    1/2 cup sugar
    1 tbls baking powder
    1/2 tsp salt
    1 cup fresh, drained, canned or frozen thawed whole-kernel corn
    2 eggs
    1/2 cup milk
    1/2 cup butter or margarine, melted
    
    
    In large bowl mix flour, corn meal, sugar, baking powder and salt.
    Add corn and toss to coat. In small bowl beat eggs with fork; beat
    in milk and butter or margarine. Add to corn mixture, stir just
    until blended.
    Fill greased muffin tins 2/3 full. Bake in preheated 400 degree
    oven 15 to 25 min or until pick inserted in center comes out clean.
    Makes 12 regular sized muffins.
    
    This may be baked as corn bread in a 9" square pan for 30 to 35
    min.

    
    This tastes just like the real thing; recipe makes 2 loaves
    
    5 3/4 cups flour(measured lightly)
    2 packages yeast
    1 tablespoon sugar
    2 teaspoons salt
    1/4 teaspoon baking soda
    2 cups milk
    1/2 cup water
    cornmeal
    
    In large bowl combine 3 cups flour, yeast, sugar,salt and baking
    soda. Heat milk and water to between 120*-130*F. Add this to dry
    mixture and beat with wooden spoon until mixed. Stir in the rest
    of the flour to make a very stiff batter.  Spoon into 2 loaf pans
    that have been greased and dusted with cornmeal. Sprinkle tops of
    breads with more cornmeal. Let rise until doubled. Bake at 400*F
    for 20-25 minutes. Remove from pans and let cool. To serve, slice
    and toast as you would an English Muffin.
    
    
     

    
    
    There are many ways to bake muffins. If the recipe says that it
    makes 12 regular muffins, here are some other pan equivilants.
    
    36 miniature  using muffin tins that have 1 3/4 x 1 inch cups
    8 big         using 6 oz custard cups
    6 jumbo       using 7 to 9 oz food cans
    3 mammoth     using 14 1/2 to 16 oz food cans
    1 cake	  using a 9 inch square cake pan
    
    Or experiment with other pans you may already have.

    
    
    			DUTCHY CRUST OATMEAL FRUIT MUFFINS
    
    
    Dutchy Crust (recipe follows)
    3/4 cup all purpose flour
    3/4 cup whole wheat flour
    1/2 cup rolled oats
    1/2 cup packed brown sugar
    2 tsp baking powder
    1 tsp baking soda
    1 cup fresh or partialy thawed cranberries or other fruit
    2 eggs
    1/2 cup buttermilk
    1/2 cup butter or margarine, melted
    
    Prepare Dutchy Crust and set aside.  In large bowl mix flours,
    oats, sugar, baking powder and baking soda. Add fruit; stir to coat.
    In a amall bowl beat eggs with a fork; beat in buttermilk and butter.
    Add to flour mixture; stir just until blended.  Fill greased pans
    2/3 full; top with Dutchy Crust.  Bake in 400 degree oven until
    pick comes out clean--15 to 25 min. for muffins, 30 to 35 min. for
    9 inch square pan.  
    
    Dutchy Crust: 
    1/4 cup butter or margarine, softened
    1/4 cup packed brown sugar
    1/4 cup rolled oats
    1/4 cup all purpose flour
    1 tsp cinnamon
    
    Mix all ingredients until crumbly.
                   

    
    
    		GRAMDMA'S APPLE MUFFINS
                
    
    
    Streusel Topping (recipe follows)
    
    1 1/2 cups flour
    1 cup sugar
    2 tsp baking powder
    2 tsp cinnamon
    1 tsp baking soda
    1/2 tsp cloves
    1 cup chopped apple
    1/2 cup chopped walnuts                  
    2 eggs
    1/2 cup buttermilk
    1/2 cup butter or margarine, melted
    
    Prepare Streusel Topping; set aside In large bowl mix flour, sugar,
    baking powder, cinnamon, soda and cloves.  Add apple and walnuts;
    toss to coat.  In small bowl beat eggs with a fork; beat in buttermilk
    and butter.  Add to flour mixture; stir just until blended.  Fill
    greased pans 2/3 full. Sprinkle with Streusel Topping. Bake at 400
    degrees until pick inserted in center comes out clean 15 to 25 min.
    for muffins, 30 to 35 min for 9 inch square cake pan.
    
    Streusel Topping:
    Mix 1/2 cup flour, 1/3 cup packed brown sugar, 1 tsp cinnamon, and
    1/4 cup melted butter until crumbly.

    
    
    		HIGH TOP MUFFINS
    
    1 3/4 cups flour
    1/4 cup sugar
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 tspsalt
    3/4 cup buttermilk
    1/3 cup oil                                 
    1 egg, slightly beaten
    
    In large bowl mix well flour, sugar, baking powder, soda and salt.
    Make a well in center; pour in buttermilk, oil and egg.  Immediatly
    stir with fork, just until dry ingrediants are moistened (batter
    will be lumpy). Spoon into 6 greased 3x1 1/4 inch foil baking cups
    (1/2 cup capacity), filling to the rim.  Bake on lowest rack in
    425 degree oven 20 to 25 minutes or until pick inserted in the center
    comes out clean. Serve hot.
    
    Variations:
    CORN MEAL  	Substitute 1/2 cup corn meal for 1/2 cup of the flour
    and proceed with above directions.  Sprinkle with additional corn
    meal before baking.
             
    LEMONY BLUEBERRY  Add 3/4 cup thawed frozen or fresh blueberries
    and 1 tsp grated lemon peel to dry ingredients. Proceed with above
    directions.  Sprinkle tops lightly with sugar before baking.
    
    APRICOT  Add 1/2 cup cut up dried apricots and 1 tsp grated orange
    peel to dry ingredients. Proceed as above. Sprinkle tops lightly
    with sugar and sliced almonds before baking.
    
    

    
    
    	       
    	CRUNCHY LEMON NUT MUFFINS     
    
    
    Streusel Topping (recipe follows)
    
    1 3/4 cups flour
    1 cup chopped walnuts
    1/3 cup sugar
    2 tsp baking powder
    1 tsp grated lemon peel
    1/2 tsp salt
    1 egg
    1/2 cup milk
    1/3 cup butter or margarine, melted
    1/4 cup sour cream
    
    
    Prepare Streusel Topping; set aside. In large bowl mix flour, nuts,
    sugar, baking powder, lemon peel and salt.  In small bowl beat egg
    with fork; beat in milk, butter and sour cream. Add to flour mixture;
    stir just until blended.  Fill greased pans (see note .14) 2/3 full.
    Sprinkle with Streusel Topping.  Bake at 400 degrees until pick
    inserted in center comes out clean 15 to 25 min. for muffins, 30
    to 35 min for 9 inch square pan.
    
    Streusel Topping:
    3 tbls flour
    3 tbls sugar
    3 tbls wheat germ
    2 tbls butter softened
    1 tsp grated lemon peel
    
    Mix all ingredients until crumbly.
    

    The following 3 recipes (Giant Blueberry Nut/Autumn Harvest Corn/Taste-
    Winner Jumbo Chocolate) come from The Nashua Telegraph, 3/8/89 -
    "the secret to jumbo muffins is to grease the top of pan between
    the cups".  Also, says to remove muffins, carefully run a thin metal
    spatula under and around the tops of the muffins to loosen them.
    
    GIANT BLUEBERRY NUT MUFFINS
    
      2 cups all-purpose flour
    1/4 cup granulated sugar
      4 teaspoons baking powder
    1/2 teaspoon salt
      1 cup fresh or frozen blueberries, partly thawed
    1/2 cup chopped walnuts
      1 large egg
      1 cup milk
    1/4 cup vegetable oil
    
    Heat oven to 425.  Grease four 8-ounce custard cups.  In large bowl,
    combine flour, sugar, baking powder and salt.  Mix well.  Stir in
    blueberries and walnuts.  In small bowl, beat egg.  Beat in milk
    and oil until well-blended.
    
    Make well in center of dry ingredients.  Pour in egg mixture.  Stir
    until dry ingredients are just moistened.
    
    Divide batter among custard cups.  Bake 20 to 25 minutes until wooden
    pick inserted in center comes out clean.  Makes 4 large muffins.
    
    
    AUTUMN HARVET CORN MUFFINS
    
    1 1/2 cups flour
        1 tablespoon baking powder
        1 teaspoon salt
      1/2 cup sugar
    1 1/4 cups yellow cornmeal
      1/2 teaspoon ground nutmeg
        1 teaspoon groun cinnamon
      1/2 cup butter or margarine, melted
        2 eggs
      3/4 cup cooked mashed pumpkin
      2/3 cup milk
      1/2 cup chopped walnuts
        1 cup cranberries
    
    Mix flour, baking powder, salt, sugar, cornmeal, nutmeg and cinnamon
    in a bowl.  In another large bowl, combine butter, eggs, pumpkin
    and milk and stir until well-blended.  Fold dry ingredients into
    pumpkin mixture with wooden spoon, and stir until mixed well.  Gently
    stir in nuts and cranberries.  Pour into well-greased or paper-lined
    muffin tins.  Bake at 425 degrees about 20 minutes or until golden.
    
    Cool on wire reack 10 minutes before removing from pan.  Serve warm
    or cold.  Makes 9 muffins.
    
    
    TASTE-WINNER JUMBO CHOCOLATE MUFFINS
    
        2 tablespoons butter or margarine
        2 one-ounce squares unsweetened chocolate
    1 1/4 cups flour
      3/8 cup granulated sugar
        1 teaspoon baking powder
        1 teaspoon ground cinnamon
      1/4 teaspoon salt
      2/3 cup milk
        1 large egg
        1 teaspoon vanilla extract
      1/2 cup dark raisins
      1/2 cup semisweet chocolate chips
          Confectioners sugar
    
    Heat oven to 375 degrees.  Grease six 3-inch muffin cups.  In
    1-quart saucepan over low heat, melt butter and chocolate, stirring
    constantly until blended and smooth.  Remove from heat.  Set aside
    to cool.  In large bowl, combine flour, sugar, baking powder, cinnamon
    and salt.  In small bowl, using wire whisk or fork, beat together
    milk, egg and vanilla to blend well.
    
    Stir in cooled chocolate mixture.  Add milk mixture to flour mixture,
    stirring just until blended.  Stir in raisins and chocolate chips.
    
    Pour batter into prepared muffin cups.  Bake 30 minutes or until
    tops of muffins spring back when pressed lightly.  Remove to wire
    racks.  Serve warm or at room temperature, sprinkled with confectioners'
    sugar.  Makes six muffins.

    
    I just *had* to post this recipe; I made them the other night and
    they came out so good, they're very moist!  The recipe came from 
    Yankee Magazine.
    
    WILD BLUEBERRY CORNBREAD MUFFINS
    --------------------------------
    
    1 1/2 cups flour
    1/2 cup cornmeal
    1 TBS baking powder
    1 tsp. baking soda
    1/2 tsp. nutmeg
    1/3 cup orange juice
    1 cup buttermilk
    1/4 cup melted butter
    1 egg, lightly beaten
    1/4 cup real maple syrup
    1/4 cup sugar
    1 cup wild blueberries
    
    
    Preheat oven to 375 degrees.  Combine dry ingredients on waxed paper
    or in small bowl.  In medium mixing bowl, stir orange juice,
    buttermilk, butter, egg, maple syrup, and sugar until blended. 
    Add flour mixture all at once, stirring only until moistened.  Gently
    stir in berries.  Fill greased muffin tins; bake 20 minutes or until
    lightly browned.  Cool on racks.  (Makes 12 medium muffins)
    

    I know that this is an old message, but it seems that no one ever
    answered the message regarding BIG muffin tins.... I also like BIG
    muffins, rather than the daintier.... small cupcake size.  I have
    invested in 24 pyrex custard cups and place them on a jelly roll pan.
    These make HUGE muffins that I frequently sprinkle a crumb topping on.
    
    Bon

    Lemon Poppy Seed Muffins
    
    2 C all-purpose flour	1 Tbls baking powder
    1/4 C sugar			1 Tbls poppy seeds
    1/2 Tsp salt		3/4 C skim or low-fat milk
    				1 6-oz. can frozen lemonade concentrate,
    				  thawed
    				2 Tbls oil
    				2 egg whites
    
    1.  Combine flour, sugar, salt, baking powder and poppy seeds.
    2.  Add milk, lemonade, oil, and egg whites.  Stir until moistened, do
    	not overmix.
    3.  Coat muffin pan with non-stick cooking spray or line with muffin 
    	cups.  Fill 2/3 full with muffin mixture.
    4.  Bake for 15-20 minutes at 400 degrees or until golden brown.
    
    Makes 12 muffins.  Per muffin:  2.9 grams fat, 0.2 grams saturated
    fate, 0 cholesterol, 151 calories, 1 gram fiber, 189 mg. sodium.
    
    				

    One other way to dress up a blueberry muffin is to use grated
    lemon peel.  The recipe for Lemon-Blueberry muffins is in 
    Bernard Clayton's New Book of Breads.  They are different
    and yummy!  I make them all the time for us, but served them
    to friends last week who raved about them, so thought I'd 
    share the secret.
    
                                        

	WHOLE WHEAT-CORN MUFFIN/QUICK BREAD

INGREDIENTS:

	2 cups buttermilk
	2 jumbo/extra large eggs or equivalent egg-beaters
	1/2 stick margarine or butter, melted and cooled

	2 cups whole wheat flour
	2 cups corn meal
	1 cup sugar
	1 teaspoon salt
	1 level tablespoon baking powder
		

Mix dry ingredients together with wire wisk, mixing well.  
Lightly beat eggs and add to buttermilk, mixing well.  Add melted and
cooled butter/margarine and mix well.
Add wet ingedients to dry and mix just until all dry is wet.
spoon into lined muffin cups or pour into well greased 13" x 9" pan.
Bake pan bread approx. 50 minutes at 350 degrees (pre-heated).
Baked muffins approx. 15 - 20 minutes in pre-heated 350 degree oven,
or until the top of a muffin springs back when lightly poked.

Plain whole wheat muffins - substitute 2 cups more whole wheat flour
for the corn meal.

Lighter whole wheat muffins - substitute 2 cups white flour for the
corn meal.

	APPLESAUCE WHOLE WHEAT MUFFIN/QUICK BREAD

INGREDIENTS:

	1 cup buttermilk
	1 cup applesauce
	1 tablespoon cinnamon (or to taste)
	2 jumbo/extra large eggs or equivalent egg-beaters
	1 stick margarine or butter, melted and cooled

	2 cups whole wheat flour
	2 cups white flour
	1/2 cup sugar
	1/2 teaspoon salt
	1 level tablespoon baking powder
		
Mix dry ingredients together with wire wisk, mixing well.  
Lightly beat eggs and add to applesauce and buttermilk, mixing well.  
Add melted and cooled butter/margarine and mix well.
Add wet ingedients to dry and mix just until all dry is wet.
spoon into lined muffin cups or pour into well greased 13" x 9" pan.
Bake pan bread approx. 50 minutes at 350 degrees (pre-heated).
Baked muffins approx. 15 - 20 minutes in pre-heated 350 degree oven,
or until the top of a muffin springs back when lightly poked.

optional seasonings:

you can add 1/4 teaspoon ground clove and 1/2 teaspoon allspice,
1/2 teaspoon ground ginger.

optional ingredients:

you can also add 1 cup raisins tossed well with 2 tablspoons of the
white flour called for in the recipe.

or, 1 cup pecan pieces.

c
    
    
    
    
    
    
  
    As discussed in the "Thrifty Kitchen" note;
    
	         Bran Crunch Muffins
	(or, Monica's Solution to Leftover Cereal)

This was originally posted on the back of one of the Bran cereals 
(I forgot which one) and then adapted by my Mother and myself.

Ingredients:

- 1 cup boiling water             
- 2 cups cereal (usually 0.5 cup bran and 1.5 cups miscellaneous leftover
  cereal)
- 1/2 margarine or butter
- 2 Tbsp poppy seeds
- 1 egg
- 1/2 cup milk
- 1/2 cup firmly packed brown sugar
- 2 Tbsp molasses (preferable) or honey
- 1.5 cups all-purpose flour
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1 Tbsp baking powder
- 1/2 tsp salt

Directions:

- Grease large muffin tins.
- Pour boing water over cereal, margarine, and poppy seeds in bowl, stirring
  until margarine melts. Cool
- Stir in milk, egg, sugar and molasses.
- Combine remaining ingredients in large bowl.
- Combine two mixtures stirring until just moistened.
- Spoon into muffin cups, generously filling each one.
- Bake at 400F for 20 to 25 minutes or until golden brown.

Notes:
- I usually make a double batch of this, and after they're cooled throw
  them into a plastic bag or container to freeze. 30 seconds in the microwave
  usually does the trick to thaw/warm.
    
                 

the American Heart Association Low-fat, Low-Cholesterol Cookbook.

Apple Spice Muffins

Vegetable oil spray
2 1/2 cups oat bran, uncooked
1 cup whole-what flour
1 cup all-purpose flour
1 teaspoon ground cardamom
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups unsweetened applesauce
1/2 cup vegetable oil (Canola is good)
1/2 cup honey
4 large egg whites
1/4 teaspon almond extract
Grated rind of 1 lemon

Preheat oven to 400F.

Spray two muffin tins with vegetable oil spray or use paper muffin
cups.  In a medium bowl, combine bran, flour, cardamom, baking powder
and baking soda.  Mix well.  In a large bowl, combine applesauce, oil,
honey, egg whites, almond extract and lemon peel.  Mix well.

Stir dry ingredients into wet ingredients.  Mix well, but do not
overmix.  Fill prepared muffin cups almost full.  Place in oven and 
reduce heat to 375F.  Bake 18 to 20 minutes, or until golden brown.
Serve warm or at room temperature.

    Do you happen to have a recipe for just plain old Oatmeal Muffins. 
    They seem very hard to get.
    
    Judy

    What are the shape and dimensions of a muffin tin?
    
    After a trip to New Zealand I am craving for bran muffins - but I have
    a feeling that my english fairy bun tins won't have the same effect!!
    
    Would Yorkshire Pudding tins do it?  How much do muffins rise on their
    own?  (A YP tin has holes, say, one to one and a half inches deep)
    
    Thanks for any hints!
    Jane.

    Jane,
       From the YP tins I've seen, I'd say they were a bit deeper than a
    standard muffin tin. But with muffins coming in every size, from mini-
    to jumbo, I don't think it really matters. Muffins generally seem to
    raise about twice their original height. If you fill a YP tin with
    muffin batter, I would say you'd get something along the lines of a
    jumbo muffin. Fill them halfway and either use a recipe which makes
    jumbos or else figure you'll probably have to bake them longer than
    called for and you'll get less of a yield. THey may also look a little
    funny, due to YP tins being taller than normal muffin tins. Your
    muffins may turn out looking like a mushroom!
    
    Debbie
    

    1 tip:  muffins don't rise as well, if over stirred.  Simply stir
    till most of the flour is incorporated.
    
    Happy munching.
    joyce
    

    Thanks guys, I'll give it a go.
    
    Jane.

Looking for a simple recipe for Raisin Bran Muffins ...

Using Raisin Bran Cereal ?

    
    
    Rep .48
    
    
    >>>Looking for a simple recipe for Raisin Bran Muffins ...
    
    Using Raisin Bran Cereal ?
    
    
      I just saw one yesterday in the Boston Globe food section. I try
    to type it in when I get a chance. It sounded interesting it was
    made with raisin bran cereal and buttermilk and kept for a week in
    the refig so you didn't have to bake them all at once.
    
    
    	-mike
    

	From Bon Appetit December 1994

			One Week Bran Muffins

	The batter keeps in the refigerator up to one week. For variety
	add currants, dried cranberries or other dried chopped fruit 
	before baking.

	2 1/2 C AP flour
	1 1/2 C sugar
	2 1/2 tsp baking soda
	1 tsp salt
	3 C raisin bran cereal <about 5 ounces>
	2 C buttermilk
	1/2 C vegetable oil
	2 large eggs

	Stir flour, sugar, baking soda and salt in large bowl to blend.
	Mix in cereal. Whisk buttermilk, oil and eggs in medium bowl to
	blend. Mix into dry ingredients. <Can be made up to 1 week ahead.
 	Cover and keep refigerated. Mixture will thicken.>

	Preheat oven to 425f. Line 18 muffin cups with foil liners.
	Spoon 1/3 C batter into each muffin cup. Bake until tester 
	inserted into center of muffin comes out clean, about 20 min.
	Transfer muffins to rack and cool.	


	I haven't tried this recipe yet but it looks good. When I do
	try it I'm going to soak the cereal in the liquid for awhile
	before mixing in the dry ingredients. The last bran muffin 
	recipe I tried didn't do it and the cereal stayed really crunchy
	and didn't really mix well with the rest of the ingredients.
	The other thing I'll probably do is cut the sugar and oil in
	half and increase the buttermilk by 1/4 C to compensate for the
	1/4 C of oil. Hey, I just can't leave a recipe alone and I have
	to watch my slim and trim figure!!! ;-)

	-mike


	 

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% From: michael  wolinski <[email protected]>
% To: "mike's dec address" <star::mwolinski>
% Subject: muffin recipe
% Message-Id: <[email protected]>

Thanks for -.1

I looked in Monday's Boston Globe Food Section but could not find
the recipe so I'll try -.1

Phil

    My mom's looking for a recipe for Glorious Morning or Morning Glory
    muffins.  I guess McDonald's sells them, but she's had them elsewhere,
    too.  She thinks they might have carrots, raisins, and coconut in them,
    among other things.
    
    Does anyone have a recipe for these?
    
    Thx,
    Deb

    Morning Glory Muffins
    
        2 cups flour
    1 1/4 cups sugar
        2 tsp baking soda
        2 tsp cinnamon
      1/2 tsp salt
        2 cups grated carrots
      1/2 cup each raisins/chopped nuts/coconut
        1 apple cored, peeled & chopped fine
        3 eggs
        1 cup salad oil
        2 tsp vanilla
    
    In bowl mix flour, sugar, baking soda, cinammon,  & salt.  Stir in
    raisins, nuts, coconut, and apples.  In separate bowl beat eggs, oil
    and vanilla, then stir into flour mixture until batter is combined.
    Spoon into greased muffin tins.
    
    Bake 350 for 20 minutes (my mother said to cook for about 27 mintues)
    

    These are my favorite kind of muffin and I have been looking for a
    recipe for years!  I made the recipe this weekend and the muffins were
    delicious.  Thank you, thank you, thank you!
    
    Wendy