From: arielle@taronga.com (Stephanie da Silva)
Subject: Dawn's Muffins, Pt II
Organization: Taronga Park BBS
Date: Wed, 16 Dec 1992 22:39:24 GMT

Index (mw = microwave, gf = gluten free):
mw Bacon Cheese
mw Wholemeal (wholewheat) Banana
mw Bran
mw Pumpkin
mw Fruit
Banana Green Ginger
Basic
Calico Bell Pepper
Blue Cheese
Blueberry Yogurt
Coconut
Coffee Streusel
Onion Cheese
Tastes Like Donuts
Double Chocolate
Garlic
Ginger
gf Apple & Chocolate
gf Rice & Millet
gf Fruit
gf Cheese
Ice Cream
Italian Pizza
Lemon Coconut
Lemon, Lime & Orange
-----

       MICROWAVE BACON & CHEESE MUFFINS  
  
2 rashers rindless bacon,   1.1/4 cups self raising flour  
1/2 cup bran flakes, 1 large egg beaten, 1/8 cup melted butter  
1/2 cup tasty cheese, 1/2 tsp salt, 1/4 tsp each mustard & pepper  
1/2 cup milk, approx  
  
Cut bacon into a bowl & add the bran, cheese, salt, mustard & pepper. Stir   
well & make a hole in the centre to add the egg & cooled butter. Gently add   
enough milk to produce a soft scone texture then spoon mixture into ungreased 
muffin pans & scatter bacon pieces on top. Microwave on high for 3.1/2 - 4   
mins, allow to stand about 1/2 a minute before removing to rack.  
Variations: Replace cheese with corn kernals or green peas. Use tomato juice  
instead of milk.  
  
       MICROWAVE WHOLEMEAL BANANA MUFFINS  
  
1/4 cup wheatgerm, 1/2 cup wholemeal flour, 1/2 tsp baking powder  
1/2 tsp baking soda, 1/2 tsp salt, 1 egg, 1/2 cup brown sugar  
1/2 cup mashed banana, 1 tsp cinnamon, 1/4 tsp nutmeg, 3/4 cup rolled oats  
1/2 cup melted butter, 1/2 cup sultanas  
  
Mix together wheatgerm, flour, b/pdr, b/soda, salt, spices, sugar & oats. Add 
butter, egg, banana & mix well. Line muffin dish with paper cups & fill with  
mixture. Elevate & cook for 3 mins on high for 6 muffins & 2.1/2 mins for 5   
muffins. Repeat process with remaining mixture. Makes 12.  
  
      MICROWAVE BRAN MUFFINS  
  
1 cup flour, 1/4 tsp salt, 2.1/2 tsps baking powder, 1 Tbsp sugar,  
1 cup bran, 1/4 cup sultanas, 1/4 cup golden syrup, 1 Tbsp butter  
1/2 to 3/4 cup milk, 1 egg.  
  
Sift flour, salt, b/pdr, add sugar, bran & sultanas. In microwave warm syrup, 
milk & butter for 5-10 secs or until butter has melted. Cool. Beat egg   
lightly. Make a well in centre of dry ingredients & pour in the milk & egg.   
Do not over mix. Spoon mixture into paper patty cases 3/4 fill. Arrange on a  
plate, allowing 1cm between each. Cook one plate at a time. Microwave on full 
power for about 5 mins or 3 mins for 7. Turn plate once during this time (if  
you don't have a revolving turntable). Makes 24.  
  
      MICROWAVE BRAN MUFFINS (2)  
  
1/2 cup water, 1.1/4 cups bran, 50g (1.3/4ozs) butter, 1 egg  
1/2 cup brown sugar, 3/4 cup plain yoghurt, 1.1/4 cups flour  
1.1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup chopped raisins  
  
Place water in a suitable microwave bowl. Heat until boiling (about 1 min).   
Add bran & butter & stir until butter is melted & bran softened. Beat in   
sugar & egg. Blend in remaining ingredients. Spoon into double paper patty   
cases or paper lined muffin cups. The batter for this recipe may be kept in a 
covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds 
on high per muffin (dough at room temperature) or 45 seconds per muffin   
(refrigerated dough). Tested in a 600-700 watt oven, for 500 watt oven allow  
15 seconds extra for every minute of cooking.  
  
       GOLDEN PUMPKIN MUFFINS (Microwave)  
  
1 cup cooked pumpkin or squash, 1/2 small chopped onion, 1 Tbsp melted butter 
1 beaten egg, 1/4 cup grated cheese, 1/4 tsp salt, 1/4 tsp curry powder  
  
Mash the pumpkin well, then add onion, butter, egg, cheese, salt & curry.   
Stir to combine, spoon into lined muffin tray. Cook on high for 3-5 mins, or  
until set. Stand for 2 mins, remove papers before serving. Makes 4-5 muffins. 
Tested in a 650 watt oven.  
  
      FRUIT MUFFINS (Microwave)  
  
1/4 cup wheatgerm, 1/2 cup flour, 1/2 cup brown sugar  
1/2 tsp each of nutmeg, baking soda, baking powder & cinnamon  
3/4 cup rolled oats, 1/2 cup melted butter, 1 beaten egg  
1/2 cup apple puree, stewed peaches or similar (canned baby food is ideal)  
  
Combine all dry ingredients, then butter, egg & fruit. Do not over mix. 3/4   
fill lined muffin trays. Cook on high for 3 mins (6 muffins) or until set &   
dry on top. Makes 9 muffins. (Cook 1 min. 30sec to 1 min. 50sec for 3   
muffins). Wholemeal flour may be used instead of white. Bran flakes instead   
of wheatgerm. 1/2 cup dried fruit may also be added. Larger quantities of the 
dry ingredients can be premixed and kept in an airtight container, or   
freezer, for using later. (Use 2 cups of dry ingredients for each batch).  
  
      BANANA & GREEN GINGER  
  
Wet Mix - 1/4 cup sugar, 1/2 cup margarine, 4 ripe mashed bananas  
          2 eggs, 1/4 cup diced crushed green ginger  
Dry Mix - 2 cups self-raising flour  
Topping - Equal parts of garam masala & sugar (optional)  
  
Preheat over to 350oF, prepare pans. Blend margarine & sugar & beat in the   
eggs. Stir in the remaining wet mix ingredients. Fold the flour into the wet  
mix & spoon into pans. Bake for 20-25 mins. Makes 10-12.  
Optional Topping - Before cooking sprinkle tops with mixed topping, this add  
an extra tang.  
These muffins have a lovely refreshing & sharp flavour. Delicious for   
breakfast with fresh fruit salad & coffee.  
  
     BASIC MUFFINS  
  
Wet Mix - 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1 cup milk  
Dry Mix - 2.1/2 cups self-raising flour  
  
Preheat oven to 400oF, prepare pans. Blend thoroughly the butter & sugar.   
Beat in the eggs & then the milk. Carefully fold in the flour taking care not 
to overmix. Spoon into pans & bake for 20-25 mins. Makes 10-12.  
If you want to experiment with muffins & their magic, the above recipe will   
provide a good base to work from. To begin with, don't stray too far from   
home & soon you will find that you are confident enough with the results to   
have some really good fun. The liberties you can take are quite wide &   
muffins are friendly & helpful. You will soon have learnt the magic.  
(Pinched without permission from Muffin Magic).  
  
      CALICO BELL PEPPER MUFFINS  
  
1/4 cup EACH finely chopped red, yellow & green bell pepper, 2 eggs  
1/4 cup butter or margarine, 2 cups flour, 2 Tbsp sugar, 1 cup milk  
1 Tbsp baking powder, 3/4 tsp salt, 1/2 tsp dried basil  
  
Preheat oven to 400oF, prepare pans. In small skillet over medium-high heat,  
cook peppers in butter until colour is bright & pepper is tender crisp, about 
3 mins. Set aside. In large bowl, combine flour, sugar, baking powder, salt & 
basil. In small bowl, combine milk & eggs until blended. Add dry mix together 
with peppers (plus butter) to wet mix. Stir until just moistened. Spoon into  
pans, bake for 15 mins or until golden. Makes 12 muffins.  
  
        BLUE CHEESE MUFFINS  
  
Wet Mix - 3.1/2 ozs crumbled blue cheese (blue vein)  
          1 cup finely sliced spring onions, 2 eggs, 1/2 cup milk  
          2 tsp horseradish sauce OR 1/2 tsp chilli sauce  
          2 Tbsps oil, 1/2 tsp salt, good dash black pepper  
Dry Mix - 1/2 cup self-raising flour, 1 cup rye flour, 1 tsp baking powder  
  
Preheat oven to 400oF, grease pans. Thoroughly combine the wet mix   
ingredients. Add the dry mix & stir until the ingredients are just combined.  
Transfer the mixture to the prepared pans & bake for 20-25 mins. Makes 10-12. 
Serve with soups such as pumpkin, potato, zucchini or spinach.  
Variations: Wheat Free - Omit the self-raising flour & add 1.1/2 tsp of   
baking powder & 1/2 cup more, rye flour.  
BC, Rye & Walnut: Add 1/2 cup chopped walnuts to the wet mix.  
  
      BLUEBERRY YOGHURT MUFFINS  
  
2 cups Quaker Oat Bran Hot cereal uncooked, 1/4 cup brown sugar  
2 tsp baking powder, 1 carton (8 ozs) plain low fat yoghurt  
2 egg whites slightly beaten, 1/4 cup skim milk, 1/4 cup honey  
2 Tbsp vebetable oil, 1 tsp grated lemon peel, 1/2 cup blueberries  
Yes, these muffins ARE flourless!  
  
Preheat oven to 425oF, prepare pans. In large bowl, combine oat bran,  
sugar & b/pdr. In small bowl, combine yoghurt, egg whites, milk, honey,  
oil & lemon peel. Add dry mix to wet mix and stir until just combined.  
Fold in blueberries, if using frozen do NOT thaw & you may need to add  
a few mins baking time. Spoon into pans & bake 18-20 mins or until  
golden brown. Makes 12 muffins.  
  
      COCONUT MUFFINS (+4)  
  
Wet Mix - 1/4 cup butter or margarine, 1/2 cup sugar, 2 eggs,   
          1.1/2 cups milk or plain yoghurt  
Dry Mix - 2.1/2 cups self-raising flour, 1 cup macaroon dessicated coconut  
Topping - Combine 1/4 cup sugar with 1/4 cup dessicated coconut  
  
Preheat over to 350oF, prepare pans. Blend the butter & sugar thoroughly,   
beat in eggs & milk/yoghurt. Gently fold the combined dry mix into the wet   
mix. Spoon into pans & sprinkle with topping. Bake for 25 mins. Makes 12   
medium muffins.  
Variations: Coconut & Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2 cup 
of blended or pureed whole orange to the wet mix, or 1/2 cup orange juice & 2 
Tbsp of grated orange rind to the wet mix.  
Coconut & Cherry: Add 1 cup of chopped glace cherries to the combined wet mix.
Coconut & Ginger: Add 1/2 cup of chopped glace ginger & 1/2 cup chopped   
walnuts/pecans to the wet mix. 1/2 cup of chopped glace cherries may also be  
added if desired.  
Coconut & Pineapple: Add 1 cup of crushed tinned pineapple to the wet mix &   
reduce the milk or yoghurt to 1 cup. Do not use fresh pineapple.  
  
      COFFEE STREUSEL  
  
Wet Mix - 1/4 cup butter, 1/2 cup brown sugar, 2 eggs, 1.1/2 cups pl.yoghurt  
Dry Mix - 3 cups self-raising flour, 1/2 tsp cinnamon, 1/2 cup walnuts  
          1/2 cup sultanas (optional)  
Topping - 1 Tbsp brown sugar, 1 Tbsp margarine, 1 tsp cinnamon, 2 Tbsp walnuts
  
Preheat oven to 400oF, prepare pans. Blend the butter & sugar & beat in the   
eggs & yoghurt. Fold the previously combined dry mix into the wet mix & place 
into pans. Blend the topping ingredients together & place this on the top of  
the muffins, pressing it slightly into the batter to help it stick. Bake for  
20 mins. Makes 15. These muffins are lovely served with honey.  
Note: Sultanas = Golden Raisins  
  
      ONION CHEESE MUFFINS For Diabetics  
  
1/2 cup chopped onion, 1 beaten egg, 1.1/2 cups self-raising flour  
pinch salt, 1 Tbsp poppy seeds, 1 Tbsp butter, 1/2 cup milk  
1 Tbsp butter extra, 1 cup grated cheese, 2 Tbsp melted butter  
  
Cook onions in Tbsp butter until tender & lightly browned. Combine egg &   
milk. Sift flour & slat & rub in other Tbsp of butter. Stir the liquid into   
dry ingredients, making a light scone dough. Add onions & half the grated   
cheese. Divide dough into equal parts & knead each into a round. Place in   
greased muffin pans & sprinkle with other half of cheese & poppy seeds.   
Drizzle the melted butter on tops. Bake 430oF for 15 mins until golden brown. 
Makes 12 muffins. 1 muffin - 1 carbohydrate portion.  
  
       MUFFINS THAT TASTE LIKE DONUTS	  
  
1.3/4 cups all purpose flour, 1.1/2 tsp baking powder, 1/2 tsp salt  
1/2 tsp nutmeg, 1/4 tsp cinnamon, 1/3 cup oil, 3/4 cup sugar, 1 egg  
3/4 cup milk  
Topping: 1/2 cup melted butter, 3/4 cup sugar, 1 tsp cinnamon  
  
Reheat over to 350oF and prepare large muffin pans. Combine flour, b/pdr,   
salt, nutmeg & cinnamon. In another bowl combine thoroughly oil, sugar, egg & 
milk. Add to dry mixture & stir to just combine. Bake for 20-25 mins. Remove  
muffins immediately while hot, dip in melted butter then sugar & cinnamon   
previously combined. Makes 8-9 large muffins.  
Variation: Fill pans 1/2 full, put 1 tsp jam on top of each & top with the   
rest of the batter.  
Reprinted without permission from Muffin Mania (Canada).  
  
      DOUBLE CHOCOLATE MUFFINS  
  
2 cups plain flour, pinch salt, 1 Tbsp baking powder, 1/2 tsp allspice  
1/2 cup brown sugar, 1/2 chopped pecans, 2 eggs, 2/3 cups milk  
1 tsp vanilla essence, 3 ozs butter melted, 3.1/2 ozs Nestle Choc Melts melted
4.1/2 ozs Nestle White Bits  
  
Sift first 4 ingredients into a bowl. Add brown sugar & pecans. Combine eggs, 
milk, vanilla, melted butter & Choc Melts, add to dry ingredients, mix   
lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy. 
2/3 fill greased muffin pans and bake at 400oF for 20-25 mins.  
NOTE: Nestle's Melts are cooking chocolate that come in a button shape,   
easier to melt & weigh than blocks. Nestle's Bits are morsels of pure   
chocolate, so they hold their shape when baked. Both come in 3 varieties here 
in NZ, dark, milk & white chocolate. Substitute whatever you can find.  
  
      GARLIC MUFFINS  
  
1 cup milk, 1 egg, 3 Tbsp melted margarine, 2-3 cloves crushed garlic  
2 Tbsp chopped chives, 1 Tbsp sugar, 4 tsp baking powder, 2 cups flour  
  
Reheat oven to 375oF, prepare pans. Put the first six ingredients into a bowl 
& mix well. Add the remaining ingredients & blend until just mixed. Spoon   
into pans and bake for 15-20 mins. Makes 12 muffins.  
Note: Use these muffins in place of garlic bread. Lovely with soups etc.  
  
      GINGER MUFFINS (+5 Variations)  
  
Wet Mix - 1/2 cup margarine, 1/4 cup golden syrup, 1/4 cup sugar, 2 eggs  
          1 cup milk, 1 tsp grated lemon rind  
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda,  
          1 tsp cinnamon, 1 tsp mixed spice, 1 Tbsp ground ginger  
  
Preheat oven to 430oF, prepare pans. Blend together the margarine, golden   
syrup, molasses & sugar then beat in the eggs & milk. Combine the dry   
ingredients then mix them into the wet mix. Spoon into pans & bake for 20-25  
mins. Makes 10.  
Variations: Ginger & Apple: Reduce the milk to 1/2 cup & add 1 cup diced   
cooked or grated raw apple to the wet mix.  
Ginger & Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if   
you can't get sultanas).  
Chunky Ginger: Add 1/4 cup chopped mixed peel & 1/4 cup crystallized ginger   
to the wet mix.  
Raisin & Walnut Ginger: Add 1/2 cup chopped raisins & 1/2 cup chopped   
walnuts/pecans to the wet mix.  
Ginger & Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate   
chips/drops/bits to the wet mix. Omit the lemon rind.  
  
      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.  
  
      RICE & MILLET MUFFINS (Gluten & Sugar Free)  
  
1 cup millet flour, 2 tsp cream of tartar, 1/2 tsp salt, 1 egg  
3/4 cup rice flour, 1 tsp baking soda, 1 cup milk  
  
Mix flours, baking soda, cream of tartar & salt in a bowl. Mix egg & milk   
then add dry ingredients. 3/4 fill greased muffin pans & bake 350oF for about 
25 mins.  
  
      FRUIT MUFFINS (Gluten free only)  
  
1 cup buckwheat flour, 2 Tbsp brown sugar, 1 tsp mixed spice, 1 egg  
1 tsp baking soda, 1.1/2 cups milk, 1 cup rice flour, 3/4 cup mixed fruit  
2 tsp cream of tartar  
  
Into a bowl mix flours, sugar, spice, c of t & b/soda. Mix milk & egg & add   
fruit, add dry ingredients and mix until just combined. 3/4 fill greased   
muffin pans & bake 350oF for 10-15 mins.  
  
      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.  
  
      ICECREAM MUFFINS  
  
1.1/2 cups self raising flour, 2 cups vanilla icecream  
  
Reheat oven to 430oF and prepare pans. Sift flour into bowl, soften icecream  
but do not allow to melt completely. Stir into the flour quickly. Do not   
overmix. 3/4 fill pans & bake for 15-20 mins. If a richer muffin is required  
add 1 beaten egg & 2 Tbsp of oil to the mixture. Chocolate chip icecream may  
also be used as an interesting variation. (I don't see why ANY flavour   
icecream couldn't be used).  
  
      ITALIAN PIZZA MUFFINS  
  
12 slices spicy salami, 12 olives, 2 cups flour (white or wholemeal)  
2 tsp baking powder, 1 tsp sweet basil (twice as much if using fresh)  
1/4 tsp paprika, 1/2 cup grated low fat cheese (edam), 2 beaten eggs  
1 finely chopped tomato, 3/4 cup low-fat milk, 1 Tbsp olive oil  
grated cheese for topping  
  
Preheat oven to 350oF, prepare pans. Cut the salami in half. Set aside 12   
halves & dice the remainder. Repeat for the olives. Mix together the flour,   
b/pdr, basil, paprika & grated low-fat cheese. Add the diced salami, olives & 
tomato. Combine milk, eggs & oil then add dry ingredients mixing until just   
combined. Spoon into pans & place a slice of salami & an olive on top of each 
muffin, sprinkle with grated cheese. Bake for 15-20 mins. Makes 12.  
  
      LEMON COCONUT MUFFINS  
  
1 cup all-bran, 1.1/2 cups skim milk, 1 lightly beaten egg  
2 Tbsp cooking oil, juice & grated rind of 1 lemon, 1/2 cup coconut  
1.1/2 cups self-raising flour, 1/4 cup caster sugar, extra coconut  
  
Preheat oven to 375oF, prepare pans. Place all-bran & milk in a large bowl.   
Stand for 5 mins until softened. Stir in egg, oil, lemon juice & rind.   
Combine flour, sugar & coconut & stir into wet mix until just moistened.   
Spoon into pans & bake for 25-30 mins. Makes 12 muffins.  
  
      LEMON, LIME & ORANGE MUFFINS  
  
Wet Mix - 1/2 cup sugar, 1/2 cup margarine, 2 eggs  
	  1/2 cup yoghurt or 1/4 cup milk, rind & juice of 1 orange,  
	  1 lime & 1 lemon (should make 1 cup)  
Dry Mix - 1.1/2 cups self-raising flour  
  
Preheat oven to 350oF, prepare pans. Blend the sugar & margarine & beat in   
the eggs. Thoroughly mix in the yoghurt & citrus rinds & juices. Carefully   
combine the flour with the wet mix. Spoon into pans & bake for 20-25 mins.   
Makes 10-12 muffins.  
Comment: This is what is known as a 'granny muffin', which is 'plain' but   
wonderfully tangy & refreshing. It is delicate & light & very easy to consume.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking