From: arielle@taronga.com (Stephanie da Silva)
Subject: Dawn's Muffins, Pt IV
Organization: Taronga Park BBS
Date: Wed, 16 Dec 1992 22:40:58 GMT


Index:
Plum & Wheatgerm
Potato
Pritikin
Cheese & Bacon
Refrigerator
Smarty Party (M&M's)
Smoked Salmon & Herb
Smoked Salmon & Cheese
Strawberry Lemon Streusel
Sugar Free
Sweet Potato
Taffy Apple
Toad in the Hole Cornmeal
Tomato & Tarragon
Tramper's
Turkey, Ham, Cheese & Pepper
Christmas Morning Cranberry
Christmas Day
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      PLUM & WHEATGERM MUFFINS  
  
5 very ripe plums, 1/2 cup wheatgerm, 1.1/2 cups flour, 2.3/4 ozs butter  
1.1/2 tsp baking powder, 1 egg, 3/4 cup milk, 1/2 cup raw sugar  
  
Preheat oven to 400oF, prepare pans. Roughly chop the plums & remove
stones.  Sift flour & baking powder, add sugar & wheatgerm, mix. Melt 
the butter.  Beat egg & milk together. Add butter & egg mix to the dry 
ingredients. Mix lightly with a fork. Gently stir in the plums. Spoon 
into pans & bake for about 15 mins or until golden & well risen. Makes 
6 large muffins.  
  
      POTATO MUFFINS  
  
Wet Mix - 1 cup mashed potato, 1.1/2 cups milk, 2 eggs  
          1/2 cup yoghurt or sour cream, 1/2 cup finely chopped spring
	  onions (green onions)
Dry Mix - 2.1/2 cups self-raising flour, 1 tsp salt  
  
Preheat oven to 400oF, prepare pans. Blend the potato, milk, egg &   
yoghurt/cream. Stir in the chopped onions. Fold the flour & the salt into
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12.  
Variations:  
Potato & Ham: Add 1/2 cup finely chopped ham to the wet mix.  
Potato & Parsley: Add 2 Tbsp chopped fresh parsley to the wet mix.  
Potato, Ham & Apple: Omit the onion & add 1 cup peeled & diced apple.  
Note: If you are using mashed potato from the night before's dinner then
put  it aside BEFORE you add milk butter etc otherwise muffin batter will 
be too thin. 
  
      PRITIKIN MUFFINS  
  
Wet Mix - 4 eggs whites, 3/4 cup skim milk, 1/2 cup non fat yoghurt  
          1/4 cup apple juice concentrate, 2 apples peeled & chopped  
          grated rind of 1 lemon, 1 cup drained morello cherries  
          1/2 cup sultanas  
Dry Mix - 1.1/2 cups wholemeal flour, 1 cup rolled oats, 1 cup oatbran  
	  3 tsp baking powder, 1.1/2 tsp cinnamon  
  
Preheat oven 350oF & prepare pans. Thoroughly beat together the egg whites,
milk, yoghurt & apple juice, then mix in the apples, rind, cherries &   
sultanas. Combine the dry mix & then fold into the wet mix. Spoon into pans
& bake for 25-30 mins. Makes 12.  
  
      QUICK CHEESE & BACON MUFFINS  
  
2 cups flour, 1 cup milk, 3 tsp baking powder, 1 egg, 2 Tbsp sugar  
3/4 cup tasty grated cheese, 1/4 cup melted butter  
1/2 cup crisp bacon pieces  
  
In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add   
butter & milk. Add to dry ingredients, add cheese & mix to just combine.
3/4  fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.  
  
      REFRIGERATOR MUFFINS  
  
Wet Mix - 2 cups boiling water, 2 cups rolled oats, 1 cup oil  
          2 cups brown sugar, 4 eggs, 2 cups mixed dried fruits  
 	  4 cups plain low fat yoghurt or buttermilk  
Dry Mix - 3 cups wholemeal flour, 2 cups plain flour  
          4 cups allbran or flaky bran, 4 tsps baking soda  
  
Combine the rolled oats & boiling water in a bowl & allow to cool.
Thoroughly combine the oil, sugar, eggs & yoghurt & stir in the mixed 
fruits. Add to the soaked oats. Combine the dry mix & then thoroughly mix 
into the wet mix.  
Keep this batter in a sealed container in the fridge for up to 6 weeks. 
Gently mix before placing into prepared pans to bake. Makes 40-50 muffins. 
Bake at 400oF for 20-25 mins for 12 muffins.  
Microwave: 6 muffins in microwave pans for 5 mins on High.  
Comment: These muffins are a boost for the frantic mother or wife. If   
necessary your family can cook their own muffins! They are such fun to
watch cooking.  
  
      SMARTY PARTY MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup milk, 1 cup
          smarties (M&M's)
Dry Mix - 2.1/2 cups self-raising flour  
  
Preheat oven to 400oF. It is best to use cup cake size pans for these   
muffins, line with paper cases. Thoroughly blend the margarine & sugar &
beat in the eggs & milk. Quickly mix in the smarties & then gently fold 
in the  flour. Place in paper cases. Put an extra smartie or two on top 
of each  muffin before baking, to make them look more colourful. Makes 36. 
Bake for 20 mins.  
Comment: Suprisingly, the cooked smarties inside these little muffins
become soft & creamy. They make a wonderful party treat for the children.  
  
      SMOKED SALMON & HERB MUFFINS  
  
3 cups flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 3 eggs  
1.1/2 cups milk, 2 ozs butter, 2 ozs smoked salmon slices  
1/2 cup chopped mixed fresh herbs ie tarragon, chives, parsley, coriander
etc 
Low fat sour cream  
  
Preheat oven to 400oF, prepare pans. Sift flour, baking powder & salt into
a  mixing bowl. Stir in the sugar & herbs. Beat the eggs & milk together, 
melt the butter. Add milk mixture & butter to the dry ingredients. Mix 
lightly  with a fork. Spoon into pans & bake for about 12 mins or until 
golden & well  risen. Serve warm & fill with smoked salmon & sour cream. 
Makes 12.  
  
      SMOKED SALMON & CHEESE MINI MUFFINS  
  
2 cups flour, 4 tsps baking powder, 1 crup grated tasty cheddar cheese  
2 Tbsp chopped thyme or parsley or herbs of your choice, 1 egg  
1/4 tsp ground black pepper, 1.3/4 cups milk, 2 Tbsp melted butter  
1/4 cup chopped smoked salmon (smoked chicken may be used instead)  
Topping: sour cream, chives or thyme, smoked salmon, cheese, chutneys  
  
Preheat oven to 400oF, prepare mini muffin pans. In a bowl sift together   
flour & baking powder. Stir in the cheese, thyme & pepper. Beat together
the  egg, milk & melted butter. Make a well in the centre of dry ingredients 
&  stir. Fold in the salmon. Spoon into mini pans & bake for 10-12 mins. 
Serve topped with your favourite topping. Makes 40-44 mini muffins.  
Variation: Omit the salmon & use lots of fresh herbs or 1/4 cup of chopped 
corn kernels with a little chopped ham or grilled bacon for a change.  
  
      GLAZED STRAWBERRY LEMON STREUSEL MUFFINS  
  
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp cinnamon  
1/4 tsp salt, 1/2 cup milk, 1/2 cup melted butter or margarine, 1 egg  
1.1/2 cups fresh strawberries quartered, 1 tsp grated lemon peel  
Lemon Glaze, Lemon Streusel Topping (recipes follow)  
  
Preheat oven to 375oF, prepare pans. Prepare Lemon Streusel Topping & set  
aside. In bowl, combine flour, sugar, b/pdr, cinnamon & salt. In another
bowl combine milk, butter & egg. Stir dry mix into wet mix until just combined. 
Fold in strawberries & lemon peel. Spoon into pans. Sprinkle with Lemon   
Streusel Topping & bake for 20-25 mins or until done. Remove from pans,   
prepare Lemon Glaze & drizzle over warm muffins. Makes 12.   
Lemon Streusel Topping: In medium bowl, combine 1/2 cup chopped pecans, 1/2
cup brown sugar, 1/4 cup flour, 1 tsp cinnamon & 1 tsp grated lemon peel.
Add 2 Tbsp melted butter or margarine, stir until mixture is crumbly.  
Lemon Glaze: In small bowl, combine 1/2 cup icing sugar & 1 Tbsp fresh
lemon  juice, stir until smooth.  
  
      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 

Reheat oven to 375oF, prepare pans. Put the first nine ingredients into a  
bowl & mix well. Add the flours & baking powder & blend until just mixed.  
Spoon into pans & bake for 15-20 mins. Makes 15 muffins.  
Note: This is THE muffin for the health conscious.  
  
      SWEET POTATO MUFFINS (Or Yams)  
  
1.3/4 cups all-purpose flour, 1/3 cup sugar, 2 tsp baking powder  
1/2 tsp salt, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg  
3/4 mashed baked sweet potato or yam cooled, 3/4 cup pure maple syrup  
2 lightly beaten eggs, 1/4 cup vegetable oil, 2 Tbsp water  
1/4 cup lightly salted butter or margarine, melted & cooled  
1 tsp vanilla, 1/2 cup chopped walnuts, 1/2 cup raisins  
  
Preheat oven to 400oF, prepare pans. In a large bowl, stir together  
flour, sugar, baking powder, salt, cinnamon & nutmeg. In another bowl,  
stir together sweet potato, maple syrup, eggs, butter, oil, water &  
vanilla until blended. Stir dry mix into wet mix until just combined,  
stir in walnuts & raisins. Spoon into pans & bake 20-25 mins or until  
done. Cool 5 mins before removing from pans. Makes 12. These muffins  
freeze very well.  
  
      TAFFY APPLE MUFFINS  
  
2 cups flour, 1/2 cup granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt 
1/4 tsp ground nutmeg, 1/2 cup milk, 1/4 cup butter or margarine, melted  
2 eggs, 1 tsp vanilla, 1 cup chopped apple, 1/2 cup honey  
1/2 cup brown sugar, 3/4 cup finely chopped walnuts  
  
Peheat oven to 400oF, prepare miniature muffin pans. In bowl combine flour,
sugar, baking powder, salt & nutmeg. In another bowl, combine milk, butter,
eggs & vanilla until blended. Stir dry mix into wet mix until just
moistened. Fold in apple. Spoon into pans and bake 10-12 mins or until 
lightly browned.  
Meanwhile in saucepan, heat honey & brown sugar to a boil stirring to   
dissolve sugar. Dip warm muffins into hot glaze, then into chopped nuts.   
Spear with popsicle sticks or wooden skewers, if desired. Makes 36 minis.  
  
   TOAD-IN-THE-HOLE CORNMEAL MUFFINS  
  
Wet Mix - 1.1/4 cups milk, 1 egg, 1/3 cup melted margarine, 1 Tbsp sugar  
	  15 cocktail sausages (cheerios)  
Dry Mix - 4 tsp baking powder, 1 cup flour, 1 cup fine cornmeal  
  
Reheat oven to 400oF, prepare pans. Blend wet mix ingredients (except   
sausages). Add dry mix previously combined until just blended. Two-thirds  
fill the pans & pop a sausage into the middle of each muffin. The mixture  
should be firm enough to hold up the sausages. Bake for 15-20 mins. Makes
15  muffins. These are great for picnics or school lunches.  
  
       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, prepare 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. 
  
      TRAMPER'S MUFFINS  
  
Wet Mix - 1/4 cup oil, 1 cup yoghurt, 1 egg, 1/4 cup shredded coconut  
	  1/4 cup chopped nuts, 1/4 cup raisins, 1/4 cup choc chips  
          1/4 cup chopped dried apricots, 1/4 cup sugar, 1 cup bran  
Dry Mix - 1.1/4 cups flour, 1.1/2 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Blend wet mix ingredients & mix well. 
Add dry mix until just blended. Spoon into pans & bake for 15-20 mins.
Makes  12 muffins.  
  
      TURKEY HAM, CHEESE & PEPPER MUFFINS  
  
1/4 cup butter or margarine, 1/2 cup minced sweet onion, 1 cup milk  
1/4 cup minced green bell pepper, 1 clove garlic minced or pressed  
2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 2 eggs  
1/2 tsp freshly ground black pepper, 1 cup (4ozs) finely diced turkey ham  
1/2 cup diced Cheddar cheese, 1/4 cup roasted shelled sunflower seeds  
  
Preheat oven to 375oF, prepare pans. In skillet over medium heat, melt   
butter, add onion, green pepper & garlic; cook & stir 5-7 mins or until
onion is translucent. In bowl, combine flour, b/pdr, s & p. In another bowl,   
combine milk & eggs until blended. Add vegetables (plus any butter left),  
turkey & cheese to wet mix. Stir in dry mix until just combined. Spoon into
pans & sprinkle with seeds. Bake 25-30 mins for regular size muffins or
15-20 mins for mini muffins. Makes 12 regular or 36 miniature muffins.  
  
      CHRISTMAS MORNING CRANBERRY MUFFINS  
  
1 cup cranberries, 1/4 cup sugar, 1 1/2 cups flour, 1/4 cup sugar 
2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ground allspice 
1 beaten egg, 1/4 tsp grated orange rind, 3/4 cup orange juice  
1/3 cup melted butter or margarine, 1/4 cup chopped walnuts  
  
Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat
oven to 375oF, prepare pans. Combine flour, 2nd measure sugar, baking
powder, salt, cinnamon & allspice. In another bowl combine egg, orange rind 
& juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in   
cranberry mixture & nuts. Spoon into pans & bake for 15-20 mins or until   
golden. Makes 9 large muffins.  
  
      CHRISTMAS DAY MUFFINS  
  
1.1/2 cups milk, 6 Tbsp golden syrup, 1 oz butter, 1.1/2 cups mixed fruit  
1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 cup raw sugar  
2 cups baking bran flakes, 2 tsp baking soda, red & green glace cherries  
Icing sugar  
  
Reheat oven to 375oF & prepare muffin pans. Put the first 4 ingredients
into  a saucepan & heat gently until butter has melted. While mixture is 
heating, sift the flour, spice, cinnamon & salt into a large bowl, stir in 
the bran &  sugar. Lightly beat the eggs. Add the baking soda to the melted
ingredients,  then pour this & the eggs into the flour mixture. Quickly & 
lightly stir   until just mixed. Spoon mixture into paper Christmas muffin 
cups or pans.  Place a cherry on top of each. Bake for about 15 mins or 
until muffin springs back when lightly touched. Dust with icing sugar if 
wished and serve warm.  Makes 12.  

-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking