Lots of Muffin's

Subject: Lots of Muffin's Fri Nov 07, 2008 10:01 pm

Bacon Muffins

2 cups sifted all purpose flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup salad oil or melted shortening
1 egg, slightly beaten
1/2 cup coarsely chopped crisp cooked bacon
Preheat oven to 400F
Grease bottoms of 14 (2-1/2 inch) muffin pan cups or 11 (3 inch) muffin pan cups; line each of the cups with a paper liner
Sift flour with sugar, baking powder, and salt in large bowl add bacon pieces
Measure milk in a 2 cup measure
Add oil and egg; beat with fork to mix well
Make a well in center of flour mixture
Pour in milk mixture all at once, stir quickly with fork, just until flour disappears
Do not beat
The batter will be lumpy
Using a 1/4 cup measuring cup, not quite full, quickly dip batter into muffin cups, filling each slightly more than half full
Dip only once for each cup
Bake 20 to 25 minutes, or until golden and cake tester inserted in center comes out clean
Loosen edge of muffins with spatula, turn out
Serve hot
Makes 11 to 14

Subject: Re: Lots of Muffin's Fri Nov 07, 2008 10:01 pm

Maraschino Cherry Muffins

2 cups sifted all purpose flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup salad oil or melted shortening
1 egg, slightly beaten
1/2 cup very well drained and finely chopped maraschino cherries
Preheat oven to 400F
Grease bottoms of 14 (2-1/2 inch) muffin pan cups or 11 (3 inch) muffin pan cups; line each of the cups with a paper liner
Sift flour with sugar, baking powder, and salt in large bowl add Maraschino cherries
Measure milk in a 2 cup measure
Add oil and egg; beat with fork to mix well
Make a well in center of flour mixture
Pour in milk mixture all at once, stir quickly with fork, just until flour disappears
Do not beat
The batter will be lumpy
Using a 1/4 cup measuring cup, not quite full, quickly dip batter into muffin cups, filling each slightly more than half full
Dip only once for each cup
Bake 20 to 25 minutes, or until golden and cake tester inserted in center comes out clean
Loosen edge of muffins with spatula, turn out
Serve hot
Makes 11 to 14

Subject: Re: Lots of Muffin's Fri Nov 07, 2008 10:01 pm

Ginger and Spice Muffins

1 3/4C All-Purpose Flour
2 Tb Sugar
1 Tb Baking Powder
1/2t Baking Soda
1/2t Salt
1/2t Vanilla Powder
1t Cinnamon
1/2t Nutmeg
1/4t Ground Ginger
1/4t Ground Cloves
Combine all dry ingredients with
1/4 Cup melted Butter,
1 Egg and
1 Cup Milk
Still until just moistened.
Fill greased or paper lined muffin tins 2/3 full of batter
Bake at 400 for 15 minutes
Makes 12

Subject: Re: Lots of Muffin's Fri Nov 07, 2008 10:02 pm

Lime Muffins

2 cups all purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
3 tbsp lime juice
1-1/2 tsp grated lime peel
In a bowl, combine the first 4 ingredients
In another bowl, beat the egg, milk, oil, lime juice and peel
Stir into dry ingredients just until moistened.
Fill paper lined muffin cups 2/3rds full
Bake at 400 for 18 to 20 minutes or until a toothpick comes out clean
Cool for 5 minutes before removing from pan to a wire rack
Yield 1 dozen

Subject: Re: Lots of Muffin's Fri Nov 07, 2008 10:11 pm

Carrot Muffins

1/4 cup shortening
1/4 cup sugar
1 egg
3 tsp baking powder
2 cups flour
1 cup milk
1/2 tsp salt
1 cup sieved cooked carrots
Cream shortening and sugar
Add beaten egg
Add sifted dry ingredients alternately with milk and lastly fold in the sieved cooked carrots
Bake in greased muffin tins in 400F oven for 25 minutes

Subject: Re: Lots of Muffin's Fri Nov 07, 2008 10:11 pm

Cereal Muffins

1 cup cooked cereal (left over of any kind may be used)
3 cups flour
4 tsp baking powder
1-1/2 cups milk
2 tbsp butter softened
1/4 cup sugar
1 tsp salt
1 beaten egg
Add milk to the cereal
Sift together flour, sugar, baking powder and salt twice
Combine with cereal and milk
Then add egg and melted butter
Beat well
Bake 30 minutes in hot oven 375-400

Subject: Re: Lots of Muffin's Fri Nov 07, 2008 10:12 pm

English Muffins

1 pkg dry yeast combined with 1/4 cup warm water
1/2 cup Luke warm milk and
1/2 cup lukewarm water (scald milk and let cool)
3 tbsp melted shortening
1-1/2 tsp salt
1 tbsp sugar
1 whole egg beaten about 1/2 minute
About 4 cups sifted all purpose flour, to form medium dough
Dissolve yeast
Add it to lukewarm milk and water then add all other ingredients, forming medium dough
Turn out onto a well floured pastry cloth and knead several minutes until smooth, adding a little more flour if necessary
Place in a greased bowl, brush top with melted fat, cover, and let stand until doubled in size
When doubled, roll about 1/4 inch thick
Let stand about 2 minutes, then with 4-inch cutter or smaller
Cut through dough
Re-knead scraps of dough gently, let rest about 20 minutes, then roll and cut
Recipe makes about 12 to 14 very large thick muffins if a 4-inch cutter is used
Place cut muffins on a baking sheet that has been well covered with corn meal
Sprinkle more corn meal on top
Let rise about 30 minutes
Pick up carefully with a pancake turner and bake on an ungreased griddle pan or heavy skillet over low heat about 7 to 8 minutes on each side
These muffins are very delicious and may be served in many ways

Subject: Re: Lots of Muffin's Fri Nov 07, 2008 10:12 pm

Mashed Potato Muffins

1-1/2 cups left over mashed potatoes
2 eggs beaten
4 tbsp melted shortening
1/2 tsp salt
1-1/2 cups flour
2 tsp baking powder
1/2 tsp soda
1 cup sour milk or buttermilk
Work beaten eggs into mashed potatoes, add milk and melted shortening and when well mixed add flour sifted with baking powder, salt and soda
Pour into greased muffin pans, and bake about 25 minutes in hot oven 425F
Makes 8 large or about 12 small muffins

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