Newsgroups: rec.food.cooking
Subject: RECIPES: 8 Muffin Recipes (prev.posted) 
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 19 Nov 92 02:01:33 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

I've noticed that quite a few people are requesting some of the muffin  
recipes that I have already posted, here are a few of the first recipes  
I posted about a month ago (including a few that someone else posted).  
  
      CORNBREAD MUFFINS  
  
1/2 cup polenta, 1/2 cup self-raising flour, 1 Tbsp castor sugar, 1/3 cup milk
1/2 tsp ground cumin, 1 Tbsp chopped fresh parsley, 1 egg, lightly beaten  
20g (3/4 oz) butter, melted  
  
Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar &   
cumin into bowl. Stir in parsley, butter, egg & milk, stir until just   
combined. Spoon into pans and bake for about 25 mins or until lightly   
browned. Makes 4. Suitable to freeze.  
  
         LETTUCE MUFFINS  
  
Wet Mix - 1 small onion diced, 2 eggs, 1/4 cup oil, 1/2 tsp salt  
          1/2 cup chopped parsley, 1.1/2 - 2 cups shredded lettuce  
          1/2 tsp chilli sauce, 1/4 tsp black pepper, 1 cup milk  
          1/2 cup grated cheddar cheese  
Dry Mix - 2.1/2 cups self-raising flour  
Topping - 1/2 cup grated cheese mixed with 2 Tbsp sesame seeds  
  
Preheat the oven to 400oF, grease muffin pans. Place all the wet mix   
ingredients in a bowl & mix thoroughly. Add the flour & stir until well   
combined. Place the mixture in the pans, sprinkle with topping & bake for   
25-30 mins. Remove from pans soon after cooking to prevent them sweating.   
Makes 12. Suitable for cholesterol free cooking (use only egg whites, non-fat 
milk, replace cheese with with 1/2 Tbsp oil, leave cheese out of topping).  
Variations:  
Lettuce & Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet mix.  
Lettuce & Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the parsley  
& add 1.1/2 tsp dried tarragon.  
Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix.  
  
            Oat Bran-Banana Muffins  
  
  
1 1/2 cups oat bran  
3/4 cup all-purpose flour  
1 teaspoon baking powder  
1/4 teaspoon salt  
1/4 cup firmly packed brown sugar  
1 cup mashed ripe banana  
3/4 cup skim milk  
2 egg whites, slightly beaten  
1 tablespoon vegetable oil  
Vegetable cooking spray  
  
  
Combine first 5 ingredients in a large bowl; make a well in center of   
mixture. Combine banana, milk egg whites and oil; add to dry ingredients,   
stirring just until moistened. Spoon batter into muffin pans or muffin liners 
coated with cooking spray, filling 3/4 full.  Bake at 425 for 18 to 20   
minutes.  Remove from pans immediately.  Yield:  14 muffins (101 calories per 
muffin).  
3.6 grams protein, 2 grams fat, 17.5 grams carbohydrate, 0 milligrams  
cholesterol, 78 milligrams sodium, and 41 milligrams calcium.  
  
     BLACK OLIVE & FETTA MUFFINS  
  
Wet Mix - 1 cup sliced pitted black olives, 3 eggs, 1 tsp chilli sauce  
          1 cup crumbled fetta cheese, 1/4 cup grated parmesan cheese  
          1 cup chopped onion, 1/4 cup vegetable oil, 1.1/2 cups milk  
Dry Mix - 3 cups self-raising flour  
          1 Tbsp fresh chopped thyme OR 1 tsp dried thyme  
Topping - Combine 1/2 cup grated cheddar cheese, 2-3 Tbsp grated parmesan   
          cheese & 5-6 olives cut in half.  
Preheat oven to 400oF, grease the pans. Thoroughly combine the wet mix   
ingredients in a bowl. Stir in the dry mix until all the ingredients are well 
combined. Place the mixture in the pans & sprinkle with topping. Bake for   
25-30 mins. Makes 12. These muffins are a perfect accompaniment to Caesar or  
Greek salads & soups. Try them with grilled fish & salad.  
Variations: BO,F & Sundred Tomato - Add 1/4 cup chopped sundried tomatoes to  
the wet mix.  
BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the 
thyme.  
Hint: Remove muffins from the pans soon after cooking so they don't sweat. Do 
not use muffin papers.  
  
Cranberry-Orange Muffins  
  
3/4 cup natural (wheat) bran  
3/4 cup whole-wheat flour  
1/2 cup granulated sugar  
1 1/2 teaspoons cinnamon  
1 teaspoon baking powder  
1 teaspoon baking soda  
1 1/3 cups cranberry sauce (homemade or canned)  
1 egg, beaten slightly  
1/2 cup buttermilk or low-fat plain yoghurt  
1/4 cup vegetable oil  
1 tsp orange rind  
  
In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda;
mix well.  Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and  
orange rind; stir just until combined. Spoon batter into paper-lined or  
nonstick muffin tins.  Bake in 400oF oven for 25 minutes or until firm to the 
touch.  Makes 12 large muffins.  
  
       PEACHES & CREAM MUFFINS  
  
Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs  
          1 cup apricot yoghurt, grated rind of 1 lemon  
          1.1/2 cups chopped peaches (drain if canned)  
          1/2 cup sour whipped cream (to make cream sour, add 1 tsp   
          lemon juice)  
Dry Mix - 2.1/2 cups self-raising flour  
Topping - 1/4 cup toasted slivered almonds  
          1/4 cup castor sugar  
  
Preheat the oven to 350oF, grease or line the muffin pans. Blend the   
sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the   
peaches & lemon rind. Fold in the flour. If the mixture is still runny add an 
extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar & bake   
for 25 mins. Makes 10-12.  
Variations: Mango Muffins - Substitute the peaches with chopped mango.  
  
       TOMATO & TARRAGON MUFFINS  
  
Wet Mix - 1/4 cup oil, 2 eggs, 1/2 tsp grated lemon rind, 1 diced onion  
          2 Tbsps tomato paste, 2 Tbsps chopped fresh parsley, 1 cup milk  
          2 Tbsps chopped fresh tarragon OR 1 Tbsp dried tarragon  
          1 tsp chilli sauce, 1/2 tsp salt, 1 tsp sugar  
          1 cup grated cheddar cheese  
Dry Mix - 3 cups self-raising flour  
Topping - 1/2 cup grated cheddar cheese  
  
Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix   
ingredients. Add the flour & mix until completely combined. Place in muffin   
pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from   
pans when slightly cooled. Makes 12. These muffins are lovely served with   
fish & salad meals-they have a very defined flavour. Split muffins & fill   
them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.  
Suitable for cholesterol free cooking (use egg whites only, non-fat milk &   
replace cheese with 1 Tbsp oil, leave off topping).  
Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wet mix. 
  
  
      SUGAR-FREE MUFFINS  
  
2 eggs, 1 cup soy milk, 3 Tbsp oil, 1 cup grated carrot, 1 cup raisins  
2 Tbsp sesame seeds, 3 Tbsp sunflower seeds, 1 tsp mixed spice  
1.1/2 cups coconut, 1 cup wholemeal flour, 1 cup rye flour, 3 tsp b/powder  
  
Preheat oven to 375oF, lightly oil pans. Put the first 9 ingredients into a   
bowl & mix well. Add the remaining ingredients & blend until just mixed. 2/3  
fill pans & bake for 15-20 mins. Makes 15 muffins.  
  
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