From: arielle@taronga.com (Stephanie da Silva)
Subject: Dawn's Muffins, Pt I
Organization: Taronga Park BBS
Date: Wed, 16 Dec 1992 22:38:23 GMT

In article <16DEC199211514210@venus.cc.hollandc.pe.ca>, villard@venus.cc.hollandc.pe.ca (Excuse me sir...What does this core meltdown light mean) writes:
> Could someone please mail me the entire collection of muffin recipes 
> as well. 


Index:
Cornbread
Fresh Pear
Banana Honey
Best Ever Banana
Amaretto Almond
Fondue Cheese
Lemon Cheese & Raisin
Donna's Beer
Coconut Cream
Curacao
Banana Bran
Pumpkin
Blueberry Bran
Kiwifruit
Banana Pecan
Banana Walnut
Chocolate Chip
Fig
Carrot Raisin
Avocado
Poppyseed
Pumpkin Poppyseed
Banana Poppyseed
-----

      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  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.  
  
      FRESH PEAR MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup golden syrup  
          2 eggs, 1 cup milk, 4 fresh pears peeled & diced  
Dry Mix - 3 cups flour, 2 tsp cinnamon, 2 tsp mixed spice, 4 tsp gr.ginger 

Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine,  
sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in
the  pears. Carefully stir in the previously combined dry mix. Place in 
pans &  bake for 25-30 mins. Makes 12-14.  
Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix.  
FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix.  
FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix.  
FP with Raisins - Add 1/2 cup chopped raisins to the wet mix.  
FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking
powder.  
  
      BANANA CURRY MUFFINS  
  
2 cups flour, 2 tsp baking powder, 1.1/2 cups bran, 2 ozs butter, 1 cup
milk  1 tsp curry powder, 1 Tbsp treacle or golden syrup, 3/4 cup mashed 
bananas 3 Tbsp sweetened condensed milk, 1/2 tsp baking soda  
  
Preheat oven to 350oF, prepare pans. Sift flour & b/pdr, stir in bran &
make a well in the centre. Melt the butter, curry pdr, treacle & condensed 
milk together. Dissolve the soda in the milk & pour into the dry ingredients
with  the butter mixture & the bananas. Stir until just combined. Spoon 
into pans & bake for 15-20 mins or until well risen & golden. Makes 16-18 
muffins.  
Microwave Instructions: Place paper muffin cases into a microwave-proof   
muffin tray. Just over half fill each case. Place on a microwave-proof rack
& cook on high power for 2.1/2 to 3 mins or until no wet spots are visible.  

Repeat with remaining mixture. For microwave ovens without a rotating   
turntable, give tray a quarter turn halfway through cooking.  
  
      BEST EVER BANANA MUFFINS  
  
3 large ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup melted butter  
1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1.1/2 cup flour  
  
Preheat oven to 375oF, prepare pans. Mash bananas, add sugar & slightly   
beaten egg. Add the melted butter. Add dry ingredients & bake for 20 mins. 
 
Makes 9 large muffins.  
  
      AMARETTO & ALMOND MUFFINS  
  
2/3 cup sour milk, 3 Tbsp melted butter or margarine, 1 egg  
1/2 cup amaretto liqueur, 1 cup sliced almonds, 2 tsp baking powder  
1/2 cup sugar, 2 cups flour  
  
Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred.  
into a bowl & mix well, then add the remaining ingred. & blend until  
just mixed. Put into pans & bake for 15-20 mins. Makes 12.  
  
      FONDUE CHEESE MUFFINS  
  
1 egg, 1 cup milk, 3 Tbsp melted margarine, 3 Tbsp kirsch  
1 cup grated gruyeye cheese, 1 clove garlic crushed, 1/2 tsp nutmeg  
3 tsp baking powder, 2 cups flour  
  
Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into a
bowl  & mix well. Add the remaining ingredients & blend until just mixed. 
Spoon  into pans & bake for 15-20 mins. Makes 12 muffins.  
  
      LEMON-CHEESE & RAISIN MUFFINS  
  
2/3 cup milk, juice & grated rind of 1 lemon, 2 eggs, 1/4 cup white sugar  
1/4 cup brown sugar, 1/4 cup lemon cheese, 1/2 cup raisins, 2 cups flour  
1 cup shredded coconut, 1 Tsp baking powder  
  
Preheat oven to 375oF, prepare pans. Mix all ingredients except the flour &
b/pdr. Add flour & b/pdr & mix until just blended. Spoon into pans & bake
for 20-25 mins. Makes 14 moist & tasty muffins. If you can't buy lemon cheese  
then here is a couple of recipes, you can use either in the muffins.  
  
      LEMON CHEESE  
  
4 ozs butter, 1 cup sugar, 1 cup water, juice of 2 lemons & grated rind of
1, 2 eggs, 1 pkt lemon jelly crystals (jello?)  
  
Put butter, sugar, lemon rind & juice, water & jelly crystals in a double  
boiler, or put in a basin & stand in a saucepan of hot water. When mixture
is melted add the well-beaten eggs. Stir occasionally until the mixture   
thickens. (Do NOT let it boil).  Pour into hot jars & cover when cold.
Store in refrigerator.  
  
      LEMON HONEY  
  
1 lb sugar, 4 ozs butter, 4 eggs, juice & rind of 4 lemons  
  
Grate only the yellow parts of the lemons as the white pith is bitter.
Strain the juice, beat eggs a little, put all ingredients into a double 
boiler or put in a basin & stand in hot water. Cook slowly until thick & 
smooth.  (This  may take quite awhile, do NOT let it boil). Put into 
hot jars & cover when cold. Store in refrigerator.  
  
      DONNA'S BEER MUFFINS  
  
3 cups flour, 5 tsp baking powder, 1/2 tsp salt, 3 Tbsp sugar  
1 bottle of beer  
  
Preheat oven to 350oF, prepare pans. Measure dry ingredients into bowl &
pour beer over, stirring to blend. Spoon into pans & brush tops with butter.
Bake  for 15-20 mins. Makes 9 large muffins. Serve hot, a little grated 
cheddar cheese may be sprinkled on top before baking if desired.  
NOTE: Copied without permission from Muffin Mania. As this book is Canadian
I've asked a Canadian friend how large a bottle of beer is over there, she 
says they are small about equivalent to a can of beer here (NZ), about 375 
mls I think but don't quote me on that. If you DO KNOW the size of a
Canadian bottle of beer please DON'T EMAIL me with the information, tell the
newsgroup!
  
      COCONUT-CREAM MUFFINS  
  
2 eggs, 1 Tbsp rum, 3 Tbsp melted margarine, 1 cup coconut cream  
1 cup coarsely shredded coconut, 3/4 cup chopped pineapple  
2 tsp baking powder, 1/2 cup sugar, 1.3/4 cup flour  
  
Preheat oven to 400oF, prepare pans. Put the first six ingredients into a  
bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon
into pans, sprinkle a little coconut on top of each muffin & bake for 50-20
mins.  Makes 12 muffins.  
NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope
it  is available in the States & elsewhere.  
  
      CURACAO MUFFINS  
  
Wet Mix - 1/2 cup melted margarine, 3/4 cup sugar, 1/4 cup apple juice  
	  1/2 cup curacao liqueur, 2 eggs, 1/2 cup lemon cheese  
Dry Mix - 2 tsp baking powder, 1.3/4 cups flour  
  
Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well. 
Fold in the previously mixed dry ingredients until just blended. Spoon into
pans & bake for 15-20 mins. Makes 20 muffins.  
Note: Curacao is an orange flavoured liqueur.  
  
          BANANA & BRAN MUFFINS  
  
Wet Mix - 1/2 cup margarine or oil, 1/4 cup sugar, 2 eggs  
          1/4 cup golden syrup, 1.1/2 cups mashed banana   
          1/2 cup milk or yoghurt, 1 Tbsp orange rind  
Dry Mix - 1 cup flaky bran, 2 cups self-raising flour, 1/2 tsp baking soda 
          1/2 tsp nutmeg.  
Topping - Equal parts of cinnamon & sugar.  
Preheat oven to 400oF & grease muffin pans. Beat well, all of the  
wet mix ingredients & gently fold in the previously combined dry  
ingredients. Place in the muffin pans, sprinkle with topping and bake  
for 20-25 mins. Makes 12-14.  
Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix  
as desired.  
  
                   PUMPKIN MUFFINS  
1.1/2 cups self raising flour, 1/4 tsp nutmeg, 1/2 cup (firm) brown sugar  
  
1/2 cup drained, mashed, cooked pumpkin, 1/2 cup milk, 1/2 tsp salt  
1/4 tsp spice, 1/4 cup oil, 1/2 cup sultanas  
Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat  
egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry
ingredients  to wet mix and mix with the MINIMUM amount of stirs (over 
stirring will  produce pointy peaked muffins). 3/4 fill muffin pan (grease 
if not using  non-stick pan) & bake 375oF for 18-20mins.  
  
      BLUEBERRY BRAN MUFFINS  
  
Wet Mix - 1/2 cup butter, 1/2 cup sugar, 1.1/2 cups milk, 1/4 cup lemon
juice 2 eggs, 1 cup blueberries frozen/fresh/canned (drained),  2 Tbsp honey  
Dry Mix - 2 cups self-raising flour, 1 cup flaky bran  
  
Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add   
warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold the
blueberries into the mixture taking care not to break them. Fold the flour 
into the wet mix then place into pans. Bake for 20-25 mins. Makes 12  
  
      KIWIFRUIT MUFFINS - 1  
  
Wet Mix - 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1/2 cup milk  
          4 large very ripe mashed kiwifruit, 1/4 tsp vanilla essence  
          1 Tspn lemon juice  
Dry Mix - 3 cups self-raising flour  
Topping - equal parts sugar & mixed spice (optional)  
  
Preheat oven to 350oF, prepare pans, or line them with muffin  
papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix  
ingredients then carefully fold in the flour. Place in the muffin pans,  
sprinkle with topping if desired & bake for 25-30 mins. Makes 12.  
Variations:  
Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of  
extra flour to the dry mix.  
Comment: These muffins are a very pale colour when cooked.  
  
               KIWIFRUIT MUFFINS - 2  
  
3/4 cup white flour, 1/2 cup cornmeal, 1/2 cup wholemeal  
3 tsps baking powder, 1/2 cup oil, 1/2 cup sugar  
1/2 cup kiwifruit-peeled,chopped; 2 eggs, 1/2 cup milk  
  
Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In  
another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet  
mixture. Add dry mix to wet mix and stir until JUST combined Spoon into
pans  & bake at 400oF for 15-20 mins. Makes 12.  
  
          BANANA PECAN MUFFINS  
  
1.1/2 cups flour, 1 tsp baking SODA, 3/4 cup raw sugar  
3.1/2 ozs butter, 1 egg, 1.1/2 tsps baking POWDER  
1.1/2 cups bran, 1/2 cup chopped pecans or walnuts  
2 very ripe bananas, 1/2 cup milk, 1/2 cup plain yoghurt  
  
Sift flour, b/pdr, b/soda into a bowl. Stir in bran, sugar & nuts. Make  
a well in centre of dry ingredients. Melt butter in a small pot or  
microwave. Mash bananas. Lightly beat egg, milk & yoghurt together. Add  
bananas to dry ingredients. Pour melted butter & egg mixture into the  
well & mix with a fork until JUST combined. Spoon into prepared pans & 
bake at 430oF for 15-20 mins.  
  
          BANANA & WALNUT MUFFINS  
  
1 oz butter, 1.1/2 cups flour, 1/4 tsp nutmeg, 1/2 tsp salt  
1 egg, 1/2 cup chopped walnuts, 1/2 tsp grated lemon rind  
2 bananas, 1.1/2 tsp baking powder, 1/4 cup sugar  
3/4 cup milk, 2 Tbsp oil, 1/2 tsp grated orange rind  
  
Melt butter, mash bananas. Sift flour, b/pdr, nutmeg, sugar & salt into  
a bowl. Add melted butter, milk, egg, oil, nuts & rinds to bananas. Make  
a well in centre of dry ingredients & gently stir in banana mixture. Spoon 
into prepared pans & bake at 400oF for 15-20 mins. Makes 18.  
  
         CHOCOLATE CHIP MUFFINS  
  
Wet Mix - 1/2 cup butter or margarine, 1/2 cup sugar, 2 eggs  
          1 cup milk, 1/2 cup yoghurt, 1 tsp vanilla essence  
          1/2 cup chopped chocolate or chocolate chips  
Dry Mix - 3 cups self-raising flour  
  
Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar
& beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold
the  flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14.  
Variations:  
Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to the
wet mix.  
Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup  
chopped pecans to the wet mix of Choc or Double Choc muffins.  
Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above  
recipes.  
  
      FIG MUFFINS  
  
Wet Mix - 1/2 cup oil, 1/2 cup sugar, 2 eggs, 1/2 cup milk  
          1/2 orange juice, 2 tsps orange rind, 1 cup chopped dried figs  
Dry Mix - 2.1/2 cups self-raising flour  
          1/4 tsp baking soda  
  
Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix  
ingredients lastly adding the figs, gently fold the dry mix into the wet  
mix. Place in pans and bake for 20-25 mins. Makes 10-12.  
Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to  
the wet mix.  
*Comment: I'm not sure if the orange juice is supposed to be the juice  
of 1/2 an orange or whether there was a misprint and it should have been  
1/2 cup orange juice, try the smallest amount and then add more if too  
dry.  
  
      CARROT & RAISIN MUFFINS (1)  
  
1.1/4 cups flour, 3/4 cup creamota (quick cooking rolled oats),  
2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 cup grated carrot  
3/4 cup raisins, 1/2 tsp cinnamon, 1 egg, 3 Tbsp oil  
  
Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beat
egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid. 
Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins.  
  
      CARROT & RAISIN MUFFINS (2)  
  
1 cup bran, 3/4 cup flour, 1 tsp baking soda, 1 Tbsp golden syrup, 1 egg  
1 small carrot, 1/4 tsp salt, 1/4 cup cottage cheese, 1/4 cup raisins  
1/2 cup sugar, 3/4 cup milk  
  
Place bran, milk, golden syrup & egg into a mixing bowl. Peel & grate
carrot  & add with cottage cheese & raisins. Leave to stand for 5 mins. 
Add flour, sugar, b/soda & salt. Mix until just combined. 3/4 fill 
greased muffin pans & bake at 350oF for 20 mins or until well-risen & 
golden. Makes 9.  
  
      CARROT 'n RAISIN MUFFINS (3)  
  
1/4 cup oil, 1/4 cup brown sugar, 2 eggs separated, 1 cup grated carrot  
1.1/2 cups self-raising flour, 1 egg white extra, 1 tsp cinnamon  
1/2 tsp nutmeg, 1.1/4 cups all-bran, 1/2 cup raisins, 1 cup buttermilk  
sunflower seeds for topping  
  
Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot.
Sift  flour & spices together in another bowl, stir in all-bran together with   
carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly   
beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake
at 400oF for 20-25 mins.  
  
      AVOCADO MUFFINS  
  
Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed  
          1 cup toasted slivered almonds, 1 cup milk  
Dry Mix - 2 cups self-raising flour  
  
Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the  
egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour  
& mix gently but thoroughly until the ingredients are moistened &  
combined. Place in pans and sprinkle each muffin with topping. Bake for  
20-25 mins. Makes 10-12.  
Note: I also add a little grated lemon rind. Almonds may be toasted  
quickly in the microwave or in a dry frying pan, stir constantly to stop  
burning. These muffins are one of my favourites.  
  
      POPPYSEED MUFFINS  
  
Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar  
          1/4 cup poppy seeds, 2 eggs  
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder  
  
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix  
well. Add combined dry mix to wet mix until just combined. Spoon into  
pans & bake for 10-15 mins. Makes 12.  
  
      PUMPKIN & POPPYSEED MUFFINS  
  
Wet Mix - 1/2 cup cooked, mashed pumpkin, 1/2 cup milk, 4.1/2 oz butter  
          3/4 cup raw sugar, 1 egg, 1/3 cup poppy seeds  
Dry Mix - 2 cups self-raising flour  
  
Reheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add  
egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds  
then flour. Spoon into pans & sprinkle each muffin with the remaining  
sugar. Bake for 25 mins. Makes 12.  
  
      BANANA & POPPYSEED MUFFINS  
  
4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr  
2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk  
1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra  
  
Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add  
sugar & beat until well combined & paler in colour. Beat eggs until  
thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice  
together, add poppy seeds. Mash bananas, add to sugar mixture & stir to  
combine. Fold sifted ingredients, milk & egg alternately into the banana  
mixture until just combined. Do not overmix. Spoon into pans, sprinkle  
tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before  
turning out. Makes 12.  
-- 
Stephanie da Silva                                    arielle@taronga.com