From: arielle@taronga.com (Stephanie da Silva)
Subject: Dawn's Muffins, Part VI
Organization: Taronga Park BBS
Date: Fri, 18 Dec 1992 06:35:27 GMT

Index (gf = gluten free, wf = wheat free, df = dairy free):
Provolone Rye
Boston Brown Bread
Two Tone
Tunnel of Cheese
Jalapeno Corn
Pumpernickel Raisin
Cardamom Lemon Peel
Spring
Autumn
Coffee Date & Chocolate
gf df Apple & Honey
gf Dried Fruit
gf Chick Pea
gf Cheese
gf Apple & Chocolate
gf Spicy Banana
Mushroom
Strawberry Special
Chutney & Cheese
wf Rye Pumpkin & Date
-----

      PROVOLONE RYE MUFFINS  
  
1 cup flour, 1 cup rye flour, 1.1/2 tsp baking powder, 1/2 tsp baking soda  
1/4 tsp salt, 1.1/3 cups (about 5.1/2 ozs) shredded provolone cheese  
1 cup buttermilk, 1/4 cup vegetable oil, 1 lightly beaten egg  
2 Tbsp molasses, 1/2 tsp Dijon-style mustard, 1/2 tsp worcestershire sauce  
1/8 tsp ground black pepper, 1/2 tsp caraway seeds (optional)  
  
Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,   
baking powder & soda & salt; stir in cheese to coat. In another bowl, stir   
together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper   
until blended. Add dry mix to wet mix until just combined. Spoon into pans &  
bake for 15-20 mins, or until done. Makes 12 muffins.  
To non-Americans: Molasses is treacle but I don't know what sort of cheese   
provolone may be similar to. I always thought provolone was some sort of a   
luncheon sausage ;-)  
  
      BOSTON BROWN BREAD MUFFINS  
  
1/2 cup flour, 1/2 cup whole-wheat flour, 1/2 cup rye flour, 1/4 cup sugar  
1/2 cup yellow cornmeal, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk  
1/3 cup vegetable oil, 1/3 cup molasses, 1 lightly beaten egg, 1 cup raisins  
  
Preheat oven to 400oF, prepare pans. Stir together flours, cornmeal, sugar,   
b/soda & salt. In another bowl stir together buttermilk, oil, molasses & egg  
until blended. Add dry mix to wet mix until just combined. Stir in raisins.   
Spoon into pans & bake 15-20 mins or until done. Makes 10 muffins.  
  
      TWO TONE MUFFINS  
  
2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1 beaten egg  
3/4 cup roasted diced almonds, 3/4 cup orange juice, 1/4 cup cocoa powder  
1/3 cup almond oil or vegetable oil, 1 tsp grated orange peel  
  
Preheat oven to 400oF, prepare pans. In large bowl, combine flour, sugar,   
b/pdr & salt. Stir in almonds, reserving some for garnish. In small bowl,   
combine orange juice, oil & egg. Add dry mix to wet mix until just combined.  
Transfer 1/2 of the batter into another bowl & stir in cocoa. Stir orange   
peel into remaining 1/2 of batter. Carefully spoon orange batter into one   
side of each cup. Spoon cocoa batter into other side. Sprinkle tops with   
almonds. Bake 20 mins or until done. Serve warm. Makes 12 muffins.  
  
      TUNNEL OF CHEESE MUFFINS  
  
2 cups biscuit baking mix, 3/4 cup milk, 1 beaten egg,  
12 (1/2") cubes Swiss cheese, 5 slices bacon, crisp-cooked & crumbled  
  
Preheat oven to 400oF, prepare pans. In bowl, combine biscuit mix & bacon.   
Add milk & egg, stirring just until moistened. Spoon 1/2 of the batter into   
pans, press a cheese cube into each & top with remaining batter, covering   
cheese completely. Bake for 25 mins or until golden. Serve hot. Makes 12.  
  
     JALAPENO CORN MUFFINS  
  
1.1/2 cups stone ground cornmeal, 1/2 cup flour, 1 Tbsp sugar, 2 eggs  
2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup sour cream  
1 to 2 tsp minced jalapeno peppers  
  
Preheat oven to 350oF, prepare pans. In large bowl, combine cornmeal, flour,  
sugar, baking powder & soda & salt. In small bowl, combine sour cream, eggs & 
peppers until blended. Add dry mix to wet mix until just combined. Spoon into 
pans & bake for 20-25 mins for regular-size muffins, 12-15 mins for mini   
muffins. Makes 12 regular or 36 miniature muffins. Great served with an   
omelet or with chili.  
  
      PUMPERNICKEL RAISIN MUFFINS  
  
3/4 cup rye flour, 1/2 cup flour, 1/3 cup dark brown sugar, 1 tsp baking soda 
1/4 cup yellow cornmeal, 1 Tbsp unsweetened cocoa powder, 1/4 tsp salt  
1 cup buttermilk, 1 lightly beaten egg, 2 Tbsp molasses, 1 cup raisins  
1/4 cup lightly salted butter or margarine, melted & cooled  
  
Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,   
sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together   
buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix   
until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins   
or until done. Makes 9 muffins. These freeze well.  
  
Cardamom Lemon-Peel 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.

SPRING MUFFINS

1 cup natural unsweetened yoghurt, 1 large egg, 2 Tbsp oil  
2 to 3 Tbsp milk, 2 cups flour, 1 tsp dry mustard powder  
1.1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup grated tasty cheese  
1/4 to 1/3 cup finely chopped fresh parsely, 1 spring onion, finely chopped
1/3 cup extra grated cheese  
  
Preheat oven to 400oF, prepare pans. In a bowl beat together yoghurt, egg, 
oil & 2 Tbsp of the milk. Sift flour, mustard, baking powder & soda, stir
in  1 cup of grated cheese & parsley. Add dry mix to wet mix until just
combined. 
Spoon into pans & top each with a little grated cheese. Bake for about 20  
mins or until golden brown. Makes 12.  
  
      AUTUMN MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup treacle (or molasses,
          not blackstrap), 2 eggs, 1.1/2 cups pumpkin puree*, 1/2 cup orange   
          puree (1 orange pulped in a whiz, skin & all), 1/2 cup pecan nuts,  
          1/2 cup dried apricots, 1/2 cup sunflower seeds,  1 cup chopped 
          raisins  
Dry Mix - 1 cup rolled rye or rolled oats, 3 cups self-raising flour  
          2 tsp powdered ginger  
  
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & treacle. 
Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.
Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes 
15-18.  
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. 

  
      COFFEE DATE & CHOCOLATE MUFFINS  
  
Wet Mix - 2 cups chopped dates, 1 cup orange juice, rind of 1 orange  
          1 Tbsp coffee granules, 1/2 cup water, 1/2 cup sugar, 2 eggs  
          1/2 cup chopped cooking chocolate, 2 chopped bananas  
          1/4 cup oil, 1/2 tsp vanilla  
Dry Mix - 1 cup wholemeal self-raising flour, 1.1/2 cups self-raising flour
 
Preheat oven to 375oF, prepare pans. Place the dates in the orange juice & 
rind & microwave for 3 mins to warm & soften them (may be done in a   
saucepan). Combine the coffee & the water. Add this to the dates. Mash the 
bananas & blend in the eggs, sugar, oil, chocolate & vanilla. Combine all
the wet mix ingredients. Fold the previously mixed flours into the wet mix
until  just combined. Spoon into pans & bake for 25-30 mins. Makes 12 large
muffins. 


      APPLE & HONEY (Gluten & Dairy Free)  
  
Wet Mix - 1/2 cup vegetable oil, 1/2 cup honey, 1/4 cup water  
          1 cup diced cooked apple, 1 cup sultanas (golden raisins)  
Dry Mix - 1 cup soy flour, 1 cup rice flour, 1 tsp baking soda  
          1/2 tsp cream of tartar, 1 tsp cinnamon  
  
Preheat oven to 320oF, prepare pans. Combine the oil, honey & water & stir
in the sultanas & apple. Mix the previously mixed dry ingredients into the wet
mix. Spoon into pans & begin cooking without delay, bake for 25-30 mins.   
Makes 10 muffins.  
Variations: Wheat Free: replace the flours with 2 cups rye flour. Any
desired nuts & dried fruits may be added to this mixture. One cup addition is   
sufficient. Suggestions are walnuts, almonds, sunflower seeds, with raisins
or dates and/or dried apricots. Chopped dried figs with fresh orange peel
is tasty.  
  
      DRIED FRUIT (Gluten Free)  
  
Wet Mix - 2 cups mixed dried fruits (as desired), 1 cup water  
          1.1/2 cups apple puree, grated rind of 1 orange or lemon  
Dry Mix - 3 tsp mixed spice, 1.1/2 cups soy flour, 1 cup rice flour  
          3 tsp wheat free baking powder  
  
Preheat oven to 300oF, prepare pans. Warm the mixed fruit in the water or  
presoak to plump it. Add & mix in the apple puree & citrus rind. Mix in the
dry ingredients, this mixture can be well mixed without fear of toughening 
the crumb. Spoon into pans & bake for 35-40 mins. Makes 12 muffins.  
gluten free baking poses several problems for the cook. The products tend
to be heavy & crumbly & lack flavour. Adding extra binding agents like eggs & 
cheese will help, & adding extra flavour with nuts, dried fruits, juices,  
spices & herbs will give a happy result. Use only soy, rice, potato, corn, 
chick pea & buckwheat flours.  
  
      CHICK PEA MUFFINS (Gluten Free)  
  
Wet Mix - 2 eggs, 1/2 cup grated cheddar cheese, 1/2 cup pumpkin puree*  
          1/2 cup diced onion, 1 Tbsp chopped chives, 1 tsp sugar, s & p  
          1/2 to 1 tsp curry powder (optional)  
Dry Mix - 1.1/2 cups chick pea flour, 3 tsp wheat free baking powder  
  
Preheat oven to 400oF, prepare pans. Blend the wet mix ingredients together
in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into
pans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins.  
Variations:  
Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet
mix.  
Chick Pea with Seeds: Add 1/4 cup sunflower & 1/4 cup sesame seeds to the
wet mix.  
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. 

  
      CHEESE MUFFINS (Gluten free)  
  
2.1/2 cups gluten free bread mix, 1.1/2 cups cold water, pinch salt  
1/2 cup grated cheese  
  
Mix together quickly & thoroughly, then 3/4 fill greased muffin pans & bake
at 450oF for about 15 mins.  
  
      GLUTEN FREE APPLE & CHOCOLATE MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup cocoa, 2 eggs  
	  1.1/2 cups apple puree, 1/2 cup chopped chocolate or choc chips  
Dry Mix - 1 cup soy flour or cornflour, 1 cup rice flour  
          1.1/2 tsp wheat free baking powder OR  
          1 tsp baking soda & 1/2 tsp cream of tartar  
  
Preheat oven to 300oF, prepare pans. Cream the margarine & sugar then blend
in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry   
ingredients then carefully mix them into the wet ingredients. Spoon into
pans & bake for 30 mins. Makes 8-10 muffins.  
Variations:  
Banana-Choc: Replace the apple puree with 1.1/2 cups mashed bananas.  
Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.  
Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.  
Jaffa-Choc: Substitute the apple puree with 1.1/4 cups of orange juice & 1 
Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.  
Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix.  
Note: Cornflour = cornstarch.  
  
      SPICY BANANA MUFFINS  
  
1 cup brown rice flour, 1/3 cup soya flour, 2 tsp baking powder  
1/2 tsp mixed spice, 1/2 tsp ground cinnamon, 1 cup unprocessed rice bran  
1/3 cup brown sugar, 1 cup mashed banana, 1/2 cup sultanas, 1 cup soy milk 
1/2 cup chopped dried apricots, 2 ozs dairy-free melted margarine  

Prepare oven to 420oF, prepare pans. Sift flours, b/pdr & spices into bowl,
add remaining ingredients; stir until just combined. Spoon into pans & bake
for about 35 mins or until cooked. Dust with sifted icing sugar if desired.
Makes 12 muffins. Icing sugar = confectioner's sugar or powdered sugar.  

     MUSHROOM MUFFINS  
  
Wet Mix - 1 cup finely chopped mushrooms, 2 eggs, 1/4 cup oil, 1/2 cup milk
          2 Tbsp chopped parsley, pinch dried thyme  
Dry Mix - 2 cups self-raising flour  
  
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix   
ingredients. Add the flour until just combined. Spoon into pans & bake for 
20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent
sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and
chicken meals or salads.  
Variations:  
Mushroom & Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin 
has a delicious texture.  
Mushroom & Tarragon: Add 1.1/2-2 tsp dried tarragon or 2 Tbsp of fresh to
the wet mix.  
Mushroom & Bacon: Add 1/2 cup finely diced bacon or ham to the wet mix.
this is a nice addition to the mushroom & walnut variation.  
Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp
baking powder.  
  
      STRAWBERRY SPECIAL MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup strawberry
          yoghurt 1 punnet chopped fresh strawberries (about 1.1/2 cups)  
          grated rind & juice 1 large lemon  
Dry Mix - 2.1/2 cups self-raising flour  
Topping - equal parts of cinnamon or garam masala & sugar  
  
Preheat oven to 350oF, prepare pans. Blend the margarine & sugar & beat in 
the eggs & yoghurt. Fold in the chopped strawberries, lemon juice & rind & 
very carefully fold in the flour to avoid squashing the fruit. Spoon into  
pans, sprinkle with topping if desired & bake for 20-25 mins.  
Variations: Any fresh berry fruit may be substituted for the strawberries
(raspberries, blackberries, boysenberries, loganberries, marionberries,   
cranberries, blackcurrants, elderberries or blueberries).
  
     CHUTNEY & CHEESE MUFFINS  
  
Wet Mix - 2 eggs, 1/2 cup cream cheese, 1/2 cup grated cheddar cheese  
          1/2 cup sweet tomato or fruit chutney, 1/2 tsp chilli sauce  
          1 small onion diced, 3/4 cup water  
Dry Mix - 2 cups self-raising flour, 1 tsp curry powder  
  
Preheat oven to 350oF, prepare pans. Blend the eggs & cream cheese in a
bowl. Add the remaining wet mix ingredients & stir well. Combine the dry 
mix & add  this to the wet mix until just combined. Spoon into pans & bake 
for 25-30  mins. Makes 10-12. This muffin is robust & moist, try filling it 
with sliced cold beef for a 'lunch box'.  
  
      RYE, PUMPKIN & DATE MUFFINS (Wheat Free)  
  
Wet Mix - 1/4 cup margarine, 1/2 cup sugar or treacle (molassess), 3 eggs  
          1/2 cup yoghurt, 1 cup pumpkin puree*, 1 cup chopped dates  
Dry Mix - 2 tsp mixed spice (or pumpkin pie spice), 2.1/2 cups rye flour  
          4 tsp wheat free baking powder or 1 tsp baking soda  
  
Preheat oven to 350oF, prepare pans. Thoroughly combine the wet mix   
ingredients except the dates. Fold in the combined dry mix, add the dates &
spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.  
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. 
Variations:  
Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots & 
1/2 cup sliced almonds.  
Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)  

-- 
Stephanie da Silva                                    arielle@taronga.com