From: arielle@taronga.com (Stephanie da Silva)
Subject: Dawn's Muffins, Pt VII
Organization: Taronga Park BBS
Date: Fri, 18 Dec 1992 06:36:18 GMT


Index:
Lemon Spiced
Corn & Bacon
Coffee
Pail Full
Chocoholics' Cheesecake
Golden Zucchini
Gingerbread
Hazelnut
Strawberry Surprise
Sour Cream
Banana Almond
Blackstrap Molasses Bran
Black Bottom
Low Cholesterol Oat Bran
Even Lower Cholesterol Oat Bran
Heavenly Maple Syrup
Mother Milner's Old-Fashioned Bran
Sonja's Date (sounds like gossip)
Apple Raisin
Applesauce Raisin
Cappuccino Chip
-----

LEMON SPICED MUFFINS

2 cups flour, 4 tsp baking powder, 1.1/2 tsp cinnamon, 1/2 cup sugar  
1 Tbsp grated lemon rind, 1/2 cup oil, 2 eggs, 1/4 cup milk  
1 cup unsweetened natural yoghurt  
Topping: 1/4 cup raw sugar & 1 tsp ground cinnamon mixed together  
  
Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in 
sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together. 
Add dry mix to wet mix until just combined. Spoon into pans, sprinkle with   
topping, bake for 15-20 mins or until golden & well risen. Makes 12.  
  
      CORN & BACON MUFFINS  
  
4 finely chopped bacon rashers, 2 cups self-raising flour, 1 tsp paprika  
2 ozs chopped butter, 1 lightly beaten egg, 1 tsp grain mustard  
1/4 cup buttermilk, 4-5 oz can creamed corn, 1/2-2/3 cup milk  
2 Tbsp grated fresh parmesan cheese  
  
Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on   
absorbent paper. Sift flour & paprika, rub in butter until mixture
resembles  fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, 
corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of 
the milk if required. Spoon into pans, sprinkle with cheese, bake for about 
20 mins or until done. Makes 12.  
  
      COFFEE MUFFINS  
  
1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt  
2.1/2 cups flour, 2 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Put the first four ingredients into a 
bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon 
into pans & bake for 15-20 mins. Makes 15.  
  
       PAIL FULL OF MUFFINS  
  
This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered
in  the refrigerator. Prepare recipe the day BEFORE baking.  
  
2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine  
3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbsp
salt  5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz)  
2 cups raisins or chopped dates  
  
Pour boiling water over all bran & let stand. In very large bowl (or bath  
tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix 
well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add
bran  flakes & fold in until just combined. Add raisins or dates. Chill 1 
day before baking. Spoon into pans & bake at 375oF for 15-20 mins.  
  
      CHOCOHOLICS' CHEESECAKE MUFFINS  
  
2.3/4 ozs cream cheese, 2 Tbsp sugar, 1 beaten egg, 1/3 cup cooking oil  
3/4 cup milk, icing sugar, 1 cup flour, 3 Tbsp cocoa, 1/2 tsp salt  
2 tsp baking powder, 1/2 cup sugar  
  
In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy.  
Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa,  
baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix  
until just combined. Spoon half of batter into prepared pans, put 1 tsp  
cream cheese on top of each muffin, top with rest of batter. Bake at  
375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin.  
Note: Icing Sugar = Confectioner's Sugar or Powdered Sugar.  
  
      GOLDEN ZUCCHINI MUFFINS  
  
2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla  
1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice)
1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour  
2/3 cup grated yellow zucchini (courgette)  
  
Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.   
Spoon into pans & bake for 20-25 mins. Makes 12.  
  
           GINGERBREAD MUFFINS  
  
Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil  
          1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt  
          2 tsp ground ginger (pr preferably freshly grated ginger)  
Dry Mix - 1 cup flour, 1 tsp baking powder  
  
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well.  Add the dry mix to the wet mix until just combined. Spoon into pans 
& bake for 15-20 mins. Makes 12. These muffins are best made with freshly 
grated real ginger, if you can be bothered.  
  
     HAZELNUT MUFFINS  
  
Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine,  
          1/2 cup frangelico liqueur*, 1/2 cup sugar  
Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder
 
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well.  Add the dry mix to the wet mix until just combined. Spoon into pans 
& bake for 15-20 mins. Makes 12.  
* Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as  
filberts in the States.  
  
     STRAWBERRY SURPRISE MUFFINS  
  
Wet Mix - 1/3 cup melted butter or margarine, 1 cup yoghurt, 2 eggs  
          1/2 cup sugar  
Dry Mix - 2 tsp baking powder, 2/3 cup oat bran, 1.1/4 cups flour  
          1/4 cup sliced almonds  
Surprise: 1/2 cup strawberry jam  
  
Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well.  Add the dry mix to the wet mix until just combined. Spoon half of the
batter  into each pan, put a little strawberry jam into the centre of each 
muffin & top off with remaining batter. Scatter a few extra sliced almonds 
on top if desired & bake for 15-20 mins. Makes 12.  
  
     SOUR CREAM MUFFINS  
  
Wet Mix - 1 egg, 1 cup sour cream, 1/4 cup milk  
Dry Mix - 1.1/2 cups flour, 2 Tbsp sugar, 1 tsp baking powder  
          1/2 tsp baking soda, 1 tsp nutmeg, 1 tsp salt  
          1/2 cup raisins (if desired)  
  
Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk.  
Combine dry ingredients except raisins & add to wet mix. Fold in raisins,  
spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.  
  
      BANANA ALMOND MUFFINS  
  
Wet Mix - 1/4 cup sour milk, 1/3 cup softened margarine, 2 eggs  
          2 bananas mashed, 1/2 tsp almond extract (essence)  
Dry Mix - 1 cup flour, 3/4 cup sugar, 1.1/2 tsp baking powder  
          1 cup almonds, sliced & toasted  
  
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix
well.  Add the dry mix to the wet mix until just combined. Spoon into pans 
& bake for 15-20 mins. Makes 12.  
Note: Milk may be soured by adding a little lemon juice to it & leaving
until curdled.  
  
     BLACKSTRAP MOLASSES BRAN MUFFINS  
  
2 cups bran, 1/2 cup oil, 1/2 cup blackstrap molasses, 2 eggs  
2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add
the molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking 
powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18
muffins. 
  
      BLACK BOTTOM MUFFINS  
  
Muffin Batter: 1.1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda  
1/3 cup unsweetened cocoa, 1/4 tsp salt, 2/3 cup buttermilk  
1/4 cup vegetable oil, 1 lightly beaten egg, 1 tsp vanilla  
1/4 cup lightly salted butter or margarine, melted & cooled  
1/3 cup semisweet chocolate chips, chopped  
Topping: 6 ozs softened cream cheese, 1/4 cup sugar  
1 lightly beaten egg, 1/8 tsp almond extract  
1/4 cup toasted slivered almonds  
  
Preheat oven to 375oF, prepare pans. In a large bowl, stir together  
flour, sugar, cocoa, baking soda & salt. In another bowl, stir together  
buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet  
mix until just combined. Stir in chips. Spoon into pans.  
In a medium bowl, stir together cream cheese, sugar, egg & almond  
extract until well blended; stir in almonds. Spoon mixture over muffins.  
Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.  
  
    LOW-CHOLESTEROL OAT-BRAN MUFFINS  
  
Wet Mix - 2 cups low-fat yoghurt, 3 Tbsp oil, 3 egg whites, 1/2 cup sugar  
Dry Mix - 2 cups rolled oats, 1 cup oat bran, 1.1/2 cups flour,  
          2.1/2 Tbsp baking powder, 2 tsp cinnamon  
  
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well.  
Add the dry mix to the wet mix until just combined. Spoon into pans & bake 
for 20-25 mins. Makes 20 muffins. Watching your cholesterol isn't at all 
difficult when you can make muffins like this to have with a cup of tea.
 
  
    EVEN LOWER CHOLESTEROL OAT-BRAN MUFFINS  
  
Wet Mix - 1.1/2 cup low-fat milk, 2 Tbsp oil, 2 egg whites  
          2 mashed bananas  
Dry Mix - 2.1/2 cup oat bran, 1 Tbsp baking powder, 1/2 cup chopped walnuts
          1/2 cup brown sugar  
  
Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well.  Add the dry mix to the wet mix until just combined. Spoon into pans 
& bake for 15-20 mins. Makes 12.  
  
      HEAVENLY MAPLE SYRUP MUFFINS  
  
1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk
2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup  
Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup  
  
Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar &
salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in 
oats. Blend milk & syrup together & pour over dry ingredients stirring only 
until just combined. Bake for 20 mins or until cooked. Spread glaze over when   
slightly cooled. Makes 8 large muffins.  
  
  MOTHER MILNER'S OLD FASHIONED BRAN MUFFINS  
  
3/4 cup brown sugar, 1 egg, pinch salt, 1 cup natural bran, 1/2 cup sour
milk shortening the size of an egg (approx. 1/4 cup), 1 cup flour  
1 scant tsp baking soda, 1 tsp baking powder  
  
Cream shortening & sugar & add the egg & beat. Add the bran & the sour milk
in which the soda has been dissolved. Add flour, baking powder & salt. Bake
at 375oF for 15-20 mins. Dates may be added. Cook the dates with a little  
water & let them cool. Mix the date mixture with flour before adding to   
batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy   
dessert).  
  
     SONJA'S DATE MUFFINS  
  
1/2 cup brown sugar, 1 egg, 1 tsp salt, 1 Tbsp oil, 1.1/2 cup natural bran 
3/4 cup flour, 1 tsp baking soda, 1 cup sour milk or buttermilk  
Date Filling: 1 cup chopped dates, 1 cup hot water, 1/2 cup brown sugar  
              1 tsp lemon juice  
  
Mix Date filling ingredients in a saucepan & simmer until thickened.  
Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorously
until smooth. Add bran. Add flour & baking soda, then milk, mix until just 
combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20
mins.  Makes 10 large muffins. These muffins are VERY moist.  
  
    APPLE RAISIN MUFFINS  
  
1.1/2 cups apples, peeled, cored & chopped  
1 cup raisins, 2 Tbsp sherry, 1/2 cup sugar, 3/4 cup cream  
1/2 cup softened margarine, 2 tsp mixed spice, 2 eggs  
2 cups flour, 3 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into  
a bowl & set aside. Put the next three ingredients into another bowl &  
mix well. Add the remaining ingredients plus the apple mixture & blend  
until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.  
  
    APPLESAUCE RAISIN MUFFINS  
  
4 eggs, 2 cups sugar, 1.1/2 cups oil, 1.2/3 cup applesauce, 1 tsp salt  
3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda  
2 cups raisins  
  
Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add  
dry ingredients & blend until just combined. Stir in raisins. Spoon into  
prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins.  
Makes 18-24 good size muffins.  
  
      CAPPUCCINO CHIP MUFFINS  
  
2 cups flour, 3/4 cup sugar, 2.1/2 tsp baking powder, 1/2 tsp salt  
2 tsp instant espresso coffee powder, 1/2 tsp ground cinnamon  
1 cup milk (scalded & cooled, if desired), 1 lightly beaten egg  
1/2 cup lightly salted butter or margarine, melted & cooled  
1 tsp vanilla, 3/4 cup semisweet chocolate mini-chips  
  
Preheat oven to 375oF, prepare pans. In a large bowl, stir together  
flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl,  
stir together milk, butter, egg & vanilla until blended. Add dry mix to  
wet mix until just combined. Stir in chips. Spoon batter in pans & bake  
for 15-20 mins or until cooked. Makes 12. These muffins freeze well.  
Delicious served with Espresso Spread: 4 ozs cream cheese softened,  
1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder,  
1 oz semisweet chocolate, grated  
Place all ingredients in a food processor fitted with a steel blade;  
process 30 secs, or until smooth, stopping to scrape down sides of  
container with rubber scraper, if necessary. Serve immediately or cover  
& refrigerate. To serve, let stand 10 mins at room temperature to  
soften. Makes approx. 1.1/2 cups.  
-- 
Stephanie da Silva                                    arielle@taronga.com