From: arielle@taronga.com (Stephanie da Silva)
Subject: Dawn's Muffins, Pt V
Organization: Taronga Park BBS
Date: Wed, 16 Dec 1992 22:42:20 GMT


Index:
Six Week Bran
Almond & Apricot Surprise
Apple
Apricot & Ginger
Apricot
Carrot Pineapple
Cherry
Chocolate Raspberry
Corn & Cheese
Cranberry Apple
Fruit Blossom
Spicy Banana
Bacon & Herb
Honey Lemon
Irish
Rhubarb
Surprise Applesauce
Spur of the Moment
Vanilla
Bran
 
      SIX-WEEK BRAN MUFFINS  
  
5 tsp baking soda, 1.3/4 cups boiling water, 1 cup margarine, 4 eggs  
2 cups brown sugar, 4 cups all bran, 2 cups bran flakes, 4 cups buttermilk 
2 tsp salt sifted together with 5 cups flour, 1 cup walnuts/pecans chopped 
2 cups sultanas (or dates)  
  
Preheat oven to 400oF, prepare pans. Dissolve the baking soda in the water 
then let cool. Beat the margarine with the sugar until pale & creamy then
add the eggs, one at a time, alternately with the sifted flour & salt. Stir in 
the all bran, bran flakes, buttermilk, fruit & nuts (nuts are optional).   
Spoon into pans & bake for 20 mins or until cooked. Leave to cool then
store  in the refrigerator. Makes about 64 medium or 35-40 large muffins.  
Sultanas = golden raisins.  
These muffins will keep for weeks (they say 6!) in the refrigerator. They
are perfect for a quick snack. Spread them with light cream cheese rather than 
butter or just eat them alone. Warm them in the microwave for breakfast.  
  
      ALMOND & APRICOT SURPRISE MUFFINS  
  
2.1/2 cups self-raising flour, 1 tsp ground nutmeg, 3/4 cup castor sugar  
1 cup flaked almonds toasted, 1 lightly beaten egg, 1.1/2 cups milk  
3 ozs melted butter, 1/2 cup apricot jam  
  
Preheat oven to 375oF, prepare pans. Sift flour & nutmeg into bowl, stir in
almonds & sugar. Stir in combined egg, milk & butter, stir with a fork
until just combined. Spoon half of batter into pans, put 2 level teaspoons 
of apricot jam into each, top with rest of batter. Bake for about 30 mins 
or until cooked. Makes 12. Suitable to freeze, not suitable to microwave.  
  
      APPLE MUFFINS  
  
Wet Mix - 2 cups grated raw apples, 1/2 cup brown sugar, 1/2 cup oil  
          2 eggs, 1 tsp vanilla  
Dry Mix - 1 cup wholemeal self-raising flour, 1 cup self-raising flour  
          1/4 tsp baking soda, 2 tsp cinnamon  
  
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix   
ingredients. Combine the dry mix ingredients & mix thoroughly into the wet 
mix. Spoon into pans & bake for 20-25 mins. Makes 12. Nice sprinkled with  
equal parts of brown sugar & spice. These are lovely moist muffins & hardly
need to be buttered. They will keep will, but are best kept refrigerated & 
then warmed before eating.   
Variations:  
Apple Raisin & Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts &
1  Tbsp grated lemon or orange rind to the wet mix.  
Apple & Date: Add 3/4 cup of finely copped dates & 1 Tbsp grated lemon rind
to the wet mix.  
Apple & Ginger: Add 1/4 cup of chopped crystallized ginger & 1 Tbsp of   
treacle to the wet mix. Add 1 tsp powdered ginger to the dry mix.  
Apple & Bran: Substitute the wholemeal & self-raising flour with 1 cup of  
flaky bran & 1.1/2 cups of self-raising flour.   
PS I have been knowledgeably informed that you Americans call treacle -   
molasses.  
  
      APRICOT & GINGER MUFFINS  
  
1.3/4 cups self-raising flour, 2 to 3 Tbsp castor sugar, 1/2 tsp salt  
1 slightly beaten egg, 1.1/2 tsp ground ginger, 3/4 cup milk  
1/3 cup melted butter, 3/4 cup finely chopped dried apricots  
1.1/2 tsp grated lemon peel, 1 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. In a large bowol sift together, flour,
sugar, b/pdr, salt & ginger. Combine egg, milk, melted butter, grated peel
&  chopped apricots. Add dry mix to wet mix until just combined. Spoon into
pans & bake for 20-25 mins. Makes 12 muffins.  

      APRICOT MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup yoghurt or milk  
          grated rind & juice of 1 orange, 1 cup chopped dried apricots  
Dry Mix - 1.1/2 cups self-raising flour  
  
Preheat oven to 400oF, prepare pans. Thoroughly blend the margarine & sugar
& then beat in the remaining wet mix ingredients. Fold in the flour, spoon
into pans & bake for 25 mins. Makes 10-12 muffins.  
Variations:  
Apricot & Almond: Add 1/2 cup of tasted slivered or chopped blanched
almonds  to the wet mix.  
Apricot & Coconut: Add 1/2 cup dessicated coconut to the dry mix & 1/2 cup 
additional orange juice to the wet mix.  
  
      CARROT PINEAPPLE MUFFINS  
  
1 cup sugar, 2/3 cup oil, 2 beaten large eggs, 1.1/2 cups flour, 1/2 tsp
salt 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt  
1 tsp vanilla, 1 cup finely grated carrot, 1 cup crushed drained pineapple 

Preheat oven to 375oF, prepare pans. Beat together sugar, oil & beaten
eggs.  Combine flour, baking soda, baking powder, cinnamon & salt & mix 
well. Add dry mix to wet mix & stir to moisten. Add carrots, pineapple & 
vanilla.  Spoon into pans & bake for 20 mins. Chopped nuts may be added 
if desire. Makes 9-10 large muffins.  
  
      CHERRY MUFFINS  
  
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt  
1/2 small bottle maraschino cherries cut up, 2 eggs, 3 Tbsp melted butter  
1 cup cherry juice & milk combined  
  
Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs,  
cherry liquid & melted butter. Add the dry mix to the wet mix until just   
combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.  
  
      CHOCOLATE RASPBERRY MUFFINS  
  
15 oz can raspberries in syrup, 2 cups self-raising flour, 1/2 cup sugar  
1/2 cup Choc Bits or Chips, 1 lightly beaten egg, 2 ozs melted butter  
3/4 cup buttermilk  
  
Preheat oven to 375oF, prepare pans. Pour undrained raspberries into a pan,
bring to boil, boil without stirring for about 12 mins, or until mixture is
thick & a jam-like consistency; cool. Combine the sifted flour, sugar &   
chocolate in a bowl. Mix egg, butter & buttermilk. Stir dry mix into wet
mix until just combined. Gently fold in the raspberry mixture. Spoon into 
pans &  bake for about 15 mins or until cooked. Makes 12 muffins.  
  
     CORN & CHEESE MUFFINS  
  
Wet Mix - 1 large diced onion, 1/2 cup milk, 3 eggs,  
          1 cup grated cheddar cheese  
          5 oz (or thereabouts) can corn kernels incl.juice  
Dry Mix - 2.1/2 cups self-raising flour  
          pinch cayenne pepper  
Topping - 1/4 cup grated cheese  
  
Preheat oven to 400oF, prepare pans. Place the wet mix ingredients in a  
bowl & stir well. Add the previously combined dry mix & stir until all  
ingredients are just combined. Spoon into pans, sprinkle with topping if  
desired & bake for 25-30 mins. Makes 10-12 muffins.  
Variations:  
C&C with Bacon or Ham: Add 1/2 cup finely diced ham or bacon to the wet  
                       mix.  
C&C with Parsley: Add 1/2 cup freshly chopped parsley to the wet mix.  
C&C with Sesame Seeds: Add 1/4 cup toasted sesame seeds to the wet mix &  
                       2 Tbsp toasted sesame seeds to the topping.  
Note: These muffins are a cook's delight, they are bursting with  
flavour. Try making mini size muffins for morning teas or suppers.  
  
            Cranberry-Apple Muffins  
  
1 C.     White Flour  
1/2 C.   Whole Wheat Flour  
1 tsp.   Baking Soda  
1 tsp.   Cinnamon  
1/4 tsp. Salt  
2        Eggs  
3/4 C.   Brown Sugar (packed)  
1/4 C.   Vegetable Oil  
1 tsp.   Vanilla Extract  
3/4 C.   Diced Tart Apple (Granny Smith is great)  
3/4 C.   Fresh Cranberries  
1/2 C.   Chopped Nuts (walnuts or pecans)  
  
Oven @ 350o F.  Line muffin cups with papers or grease them.  Mix dry  
ingredients.  Break eggs in a separate bowl, add brown sugar & whisk  
until smooth.  Whisk in oil & vanilla.  Add apple, cranberries & nuts.  
Fold in dry ingredients until just moistened.  Spoon batter into muffin  
cups.  Bake 20-25 minutes until browned & firm to the touch.  The recipe  
says "do not freeze" but I have frozen these with no ill result.  (I had  
to, I hate it when people tell me not to do things!  :-)  
  
      FRUIT BLOSSOM MUFFINS  
  
2/3 cup Blackberry Jam or Orange Marmalade, 1/2 cup orange juice  
1 slightly beaten egg, 2 cups biscuit baking mix, 2/3 cup chopped pecans  
Topping: 1 Tbsp flour, 1/4 cup sugar, 1/2 tsp ground cinnamon  
1/4 tsp ground nutmeg, 2 to 3 tsp cold margarine or butter  
  
Preheat oven to 400oF, prepare pans. Combine jam, juice & egg. Add biscuit 
mix; stir until just moistened. Stir in nuts. 2/3 fill pans. In small bowl,
combine sugar, flour & spices; cut in margarine until crumbly. Sprinkle
over  batter. Bake 15 to 20 mins or until golden brown. Makes about 12 muffins.
NOTE: To those non-Americans or Canadians - biscuit baking mix I presume is
a sort of pre-mixed scone mix. To substitute you would need to mix up a batch
of plain scones then measure 2 cups. (I stand to be corrected on this of   
course ;-)).  
  
Both of these muffin recipes are free of wheat, eggs & dairy products. The 
more unusual ingredients can be found in a health food store. Suitable to  
freeze, not suitable to microwave.  
  
      SPICY BANANA MUFFINS (This recipe also free of gluten)  
  
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.  
  
      BACON & HERB MUFFINS  
  
6 chopped bacon rashers, 1 cup buckwheat flour, 2/3 cup brown rice flour  
3/4 cup rice wholegrain flakes, 1 Tbsp baking powder, 1 cup soy milk  
1/4 cup EACH chopped fresh basil & chives, 3 ozs melted dairy-free
margarine  
  
Preheat oven to 420oF, prepare pans. Cook bacon in pan, stirring, until   
crisp; drain on absorbent paper. Combine bacon with sifted flours &
remaining ingredients in bowl; mix well. Spoon into pans & bake for 20 
mins or until muffins are cooked through. Makes 12.  
  
      HONEY LEMON MUFFINS  
  
1 cup instant non-fat milk powder, 1 cup flour, 4 tsp baking powder  
1/2 tsp salt, 1/2 cup chopped crystallised lemon peel, 1 egg  
1/2 cup honey, 1/2 cup hot water, 3 Tbsp melted butter  
  
Preheat oven to 400oF, prepare pans. Sift dried milk, flour, b/pdr & salt, 
add lemon peel. Measure honey into small bowl then add hot water, mix to
melt the honey (or melt in microwave). Beat egg, add honey & water & melted   
butter. Stir the dry mix into the wet mix until just combined. Spoon into  
pans & bake for 10 mins or until golden.   
  
      IRISH MUFFINS  
  
1.1/2 cups wholemeal self-raising flour, 1/2 cup white self-raising flour  
1/2 tsp baking soda, 1/4 cup currants, 2 oz melted margarine, pinch salt  
1 Tbsp sugar, 1 tsp carroway seeds, 1 egg, 2/3 cup buttermilk  
  
Preheat oven to 350oF, prepare pans. Mix flours, salt, sugar & baking soda.
Stir in seeds & currants. Beat egg, margarine & buttermilk. Mix dry mix
into  wet mix until just combined. Spoon into pans & bake for 15-20 mins.  
  
      RHUBARB MUFFINS  
  
Wet Mix - 2 eggs, 1/4 cup oil, 3/4 cup sugar, 2 cups milk, 1 tsp vanilla  
	  1/2 cup yoghurt or sour cream, 2 cups finely chopped fresh rhubarb  
Dry Mix - 4 cups self-raising flour, 1/2 tsp baking soda, 1/2 tsp cinnamon 

Topping - equal amounts of cinnamon & sugar mixed  
  
Preheat oven to 400oF, prepare pans. Blend all the wet mix ingredients
well, lastly adding the rhubarb. Fold in the previously combined dry mix. 
Spoon into pans, sprinkle with topping & bake for 25 mins. Makes 18. A 
moist, delicious muffin.  
  
      SURPRISE APPLESAUCE MUFFINS  
  
1/2 cup applesauce, 1/2 tsp cinnamon, 2 eggs, 2 Tbsp softened margarine  
1 cup sour milk or yoghurt, 1.1/2 cups flour, 1/2 cup sugar, 3/4 tsp
allspice 
2 tsp baking powder, 1/2 tsp freshly grated root ginger, 1/2 tsp cinnamon  
grated rind of 1 lemon  
  
Preheat oven to 400oF, prepare pans. Mix the applesauce & cinnamon together
& set aside. Put the eggs, margarine & milk into a bowl & mix well. Add the  
remaining ingredients (not the applesauce) & blend until just mixed. Fill
the pans a third full of batter, spoon a tsp of the applesauce mixture into 
the middle of each. Cover with the remaining batter & bake for 15-20 mins. Be  
sure to let these cool slightly before you remove them so that the 'surprise' 
doesn't fall out as you lift the muffin from the tin. Makes 12 muffins.   
  
     SPUR-OF-THE-MOMENT MUFFINS  
  
2 cups whole bran cereal, 2 cups buttermilk, 2 slightly beaten eggs  
20 oz can crushed pineapple, 1/2 cup melted butter or margarine  
2.1/2 cups flour, 3/4 cup dark brown sugar, 2 tsp salt, 2 tsp baking soda  
1 cup chopped natural almonds, toasted  
  
Prehear oven to 375oF, prepare pans. Combine bran & buttermilk; stand 5
mins  to soften. Stir in eggs, undrained pineapple & melted butter. In another
bowl combine flour, brown sugar, salt, baking soda & nuts. Add to bran mixture
all at once. Stir until combined. Spoon into pans, making only the amount you  
need today. Bake for 25 mins. Refrigerate remaining batter, tightly
covered,  up to 3 weeks. Makes about 24 muffins.  
  
Vanilla Muffins        

2 c sugar
4 eggs, beaten
4 c all-purpose flour
1 tbsp baking powder
2 c milk
1/4 c butter, melted
1 tbsp vanilla extract

combine sugar & eggs in bowl #1; beat.  Combine flour & baking powder in
bowl #2.  Alternate adding some of flour mixture and some of the milk to 
bowl #1, mixing after each, and beginning and ending with the flour mixture.
Add butter & vanilla.

Spoon into muffin pan (I grease it). Bake at 400F for about 20 min.

      BRAN MUFFINS  
  
1 cup bran flakes  
1 cup plain flour sieved with  
1 tsp baking powder  
3/4 cup Golden Syrup  
1 tsp baking soda mixed with  
1 cup milk  
1 cup sultanas (optional)  
  
Preheat oven to 400oF.  Grease a tray of muffin pans.  Mix all  
ingredients together.  Place the mixture in the muffin pans and  
bake for 10-15 minutes (or until done!).  

-- 
Stephanie da Silva                                    arielle@taronga.com