It seemed as if I was getting
too many muffins on my breakfast page and hey.. muffins are great for any
meal and snacks as well, so I decided to create this page just for muffins.
Recipe Listing above.........
Kitchen Recipe Box
Combine the oats and orange juice, and set aside for 20 minutes.
Combine the flour, sugar, baking powder, and baking soda, and stir to mix well. Add the orange juice mixture and the egg whites to the flour mixture, and stir just until the dry ingredients are moistened.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350 degrees F. for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.
Recipe Listing above.........
Kitchen Recipe Box
2 eggs
1/4 teaspoon brown sugar
1/2 cup buttermilk
1/2 cup oil (or 1/4 cup apple
sauce and 1/4 cup oil)
1 teaspoon vanilla
In a smaller bowl mix well
2 cup granola
1 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine wet and dry ingredients and fold gently just until mixed. Spoon into muffin cups and bake at 400 for 15-20 minutes. Remove from pan and cool on rack.
Note: Use granolas that are not overly sweet, and that can separate easily.
Recipe Listing above.........
Kitchen Recipe Box
2 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Soda
3/4 c Sugar
1/4 ts Salt
2 x Eggs, beaten
1 c Buttermilk
4 oz Butter
1 1/2 c Blueberries
Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries.
Spoon batter into greased muffin cups and bake till golden brown. Bake at 400 F for 20 -30 minutes.
Makes 24 muffins.
Recipe Listing above.........
Kitchen Recipe Box
1/2 C Butter
2 Eggs
2 C Flour
1/2 Tsp. Salt
1 1/4 C Sugar
1/2 C Milk
2 Tsp. Baking powder
1 1/2 C Blueberries
On slow speed, cream butter and sugar. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternating with milk.
Mash 1/2 cup blueberries and stir in by hand. Add rest of blueberries, whole. Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes. Remove from pan carefully.
Recipe Listing above.........
Kitchen Recipe Box
8 oz Sausage; crumble, cooked
1 c Flour
1 c Yellow cornmeal
1/2 c Parmesan cheese; grated
1/4 c Sugar
4 ts Baking powder
2 lg. Eggs; beaten
1 c Milk
1/4 c Oil
Stir together flour, cornmeal, cheese, sugar, baking powder, and 3/4 tsp. salt; make well in center. Combine eggs, milk, and oil; add all at once to dry ingredients, stirring until moist and lumpy. Fold in sausage.
Fill greased muffin cups 2/3 full and bake at 400* for 20-25 min.
Recipe Listing above.........
Kitchen Recipe Box
2 Tbs. chopped onions
2 Tbs. butter or oil
1 egg, beaten
1 1/4 cups buttermilk
1/2 cup grated Swiss or Cheddar
cheese
3/4 tsp. dill weed or parsley
flakes (or 1/2 tsp. dry mustard)
1/2 cup whole wheat pastry
flour
1/2 tsp. salt
1/2 tsp. baking powder
2 1/4 cups rolled oats, coarsely
ground into 1 3/4 cups flour
Preheat oven to 375 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.
Sauté onions in butter or oil until soft. Let cool. Transfer to a large bowl and add egg. Stir in buttermilk, cheese and seasonings.
Sift together whole-wheat flour, salt, baking powder, and baking soda. Combine with oat flour. Add cheese mixture, stirring just enough to mix.
Spoon into muffin tin and bake about 15 minutes. When done, muffins will be a pale, creamy color on top and golden brown on sides and bottom.
Note: To make oat flour, blend 1/2 to 3/4 cups of rolled oats at a time in a blender or food processor.
Recipe Listing above.........
Kitchen Recipe Box
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