From: arielle@taronga.com (Stephanie da Silva)
Subject: Dawn's Muffins, Pt III
Organization: Taronga Park BBS
Date: Wed, 16 Dec 1992 22:40:18 GMT

Index:
Lemonade
Lemon & Poppyseed
Lettuce
Mango
Mincemeat Rum
Morning Glory
Nutty Chocolate & Marshmallow (Rocky Road?)
Oh So Nice
Black Olive & Feta
Cranberry Orange
Rich Delicious Orange Tea
Papaya Cashew
Peanut Butter & Jelly
Peaches & Cream
Peanut butter
Pesto
Pina Colada
Pineapple & Passionfruit
Pistachio, Chocolate & Rum
-----

      LEMONADE MUFFINS  
  
Dry Mix - 1.1/2 cups flour, 1/4 cup sugar, 2.1/2 tsp baking powder  
          1/2 tsp salt  
Wet Mix - 1 beaten egg, 6 oz can (2/3 cup) frozen lemonade thawed  
          1/4 cup milk, 1/3 cup cooking oil, 1/2 cup chopped walnuts  
  
Preheat oven to 375oF, prepare pans. Mix dry ingredients. Combine wet mix   
ingredients except nuts & only 1/2 cup lemonade, add to dry mix stir until   
just moistened. Gently stir in nuts. Spoon into pans & bake for 15-20 mins or 
until done. While hot, brush with remaining lemonade & sprinkle with white   
sugar. Makes 8-9 large muffins.  
  
   LEMON & POPPY SEED MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs  
          1 cup milk or yoghurt, 2 tsps grated lemon rind  
          1/2 cup lemon juice, 1/4 cup poppy seeds  
Dry Mix - 2 cups self-raising flour, 1/4 tsp baking soda  
  
Preheat the oven to 400oF, grease the muffin pans. Blend the margarine &   
sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix into the wet   
mix (do NOT overmix), spoon into pans & bake for 20 mins. Makes 12. Serve   
with lemon or honey butter. Using yoghurt instead of milk will give a moister 
product.  
  
         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.  
Note: This muffin is delicious served warm with soups, and compliments a   
dinner menu with fillet steak & salad.  
  
       MANGO 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 mango (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 oven to 350oF, prepare pans. Blend the sugar into the cream cheese.   
Beat in the eggs, cream & yoghurt. Mix in the mango & 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: Peaches & Cream Muffins - Substitute the mango with chopped   
peaches.  
  
      MINCEMEAT RUM MUFFINS  
        
1.1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt  
1/2 melted margarine, 1/2 cup apple juice, 2 eggs  
1 cup fruit mincemeat, sugar cubes, rum  
  
Combine dry ingredients & mix well. Melt margarine & stir in juice  
& eggs. Beat well. Stir liquid ingred. into dry mixture. Add  
mincemeat & stir until just moistened. Spoon into greased muffin   
cups, soak 1 sugar cube in rum & place on top of batter. Bake  
375oF for 15-20 mins. Makes 8-9 large muffins.  
  
    MORNING GLORY MUFFINS  
  
4    cups all purpose flour  
2.5    cups sugar  
4    teaspoons baking soda  
4    teaspoons cinnamon  
1    teaspoon salt  
4    cups coarsely grated carrots  
1    cup raisins  
1    cup chopped pecans  
1    cup sweetened shredded coconut  
2    tart apples, peeled and grated  
6    large eggs  
2    cups vegetable oil  
2    teaspoons vanilla  
  
Into a large bowl sift together the flour, the sugar, the baking soda,  
the cinnamon and the salt and stir in the carrots, the raisins, the  
pecans, the coconut and the apples.  In a bowl whisk together the ggs,  
the oil, and the vanilla, add this mixture to the flour mixture, and  
stir the batter until it is just combined.  Spoon the batter into  
well-buttered 1/3 cup muffin tins, filling them to the top, and bake  
the muffins, in batches if necessary, in the middle of a preheated 350  
degree oven for 30 to 35 minutes, or until they are springy to the  
touch.  Let the muffins cool in the tins for 5 minutes and turn them  
out onto a rack.  Makes about 30 muffins.  
  
   NUTTY CHOC & MARSHMALLOW MUFFINS  
  
2 ozs cooking chocolate melted, 1/2 cup melted butter or margarine  
1 cup sour cream or yoghurt, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla  
1.1/2 cup flour, 1 tsp baking powder, 1/2 cup walnuts  
3/4 cup chopped marshmallows  
  
Preheat oven to 400oF & prepare muffin pans. Put the first six  
ingredients into a bowl & mix well. Add the remaining ing. except  
marshmallows, blend until just mixed, then fold in the marshmallows. Put  
into pans & bake for 15-20 mins. Makes 15 muffins.  
  
      OH SO NICE MUFFINS  
  
2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt  
1/2 cup raw sugar, 1/2 cup malt extract, 1 apple, 2 cups grated carrot  
1/2 cup raisins, 1/2 cup walnuts, 3 eggs, 1 cup oil  
  
Preheat oven to 350oF & prepare pans. Sift first 4 ingredients into a bowl,   
stir in the sugar. Add the malt, do not combine. Peel & grate the apple, then 
combine with carrot, raisins & walnuts. Beat eggs & oil together. Stir apple  
mixture into dry ingredients then add egg mixture, stirring just to combine.  
Put into pans & bake for about 20 mins or until muffins spring back when   
lightly touched. Leave in tin for 5 mins before turning out onto cooling   
rack. Serve warm or cold. Makes 15. (This recipe is a slight variation on the 
Morning Glory Muffins).  
  
     BLACK OLIVE & FETA 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 Tbspn fresh chopped thyme OR 1 tsp dried thyme  
Topping - Come 1/2 cup grated cheddar cheese, 2-3 Tbspn 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 & Sundried 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 yogurt  
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 400F oven  
for 25 minutes or until firm to the touch.  Makes 12 large muffins.  
  
      RICH DELICIOUS ORANGE TEA MUFFINS  
  
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt  
1/2 cup butter or margarine melted, 1/2 cup fresh orange juice  
2 eggs, grated rind of 1 orange  
Topping: sugar cubes, orange juice  
  
Preheat oven to 375oF, prepare pans. Combine first 4 ingredients & blend well.
Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir   
dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1  
sugar cube in orange juice for each muffin and place on top of batter. Bake   
for 15-20 mins or until done. Makes 8-9 large muffins.  
  
      PAPAYA CASHEW MUFFINS  
  
3/4 cup vegetable oil, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp salt  
2 cups flour, 3/4 tsp baking soda, 3/4 tsp ground cinnamon  
1/8 tsp ground ginger, 1.2/3 cups diced peeled papaya  
1.1/4 cups lightly salted roasted cashew nuts  
  
Prehat oven to 400oF, prepare pans. In a bowl, beat oil & sugar for 2 mins.   
Add eggs & vanilla, beat 1 min. In another bowl, stir together flour, baking  
soda, salt, cinnamon & ginger. Add dry mix to wet mix, stir to just combine.  
Stir in papaya & cashews. Spoon batter into pans & bake 20-25 mins or until   
done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.  
  
      PEANUT BUTTER & JELLY MUFFINS  
  
1 Tbsp melted margarine, 1/2 cup peanut butter, 1 egg, 2 Tbsp sugar  
1 cup sour milk, 2 cups flour, 1 Tbsp baking powder  
Topping: 3 Tbsp crushed salted peanuts, 4 Tbsp sugar, 2 Tbsp butter  
         strawberry jam for the middle  
  
Preheat oven to 400oF & prepare pans. Put the first 5 ingred. into bowl  
& mix well, then add the flour & b/pdr & blend until just mixed. Put a  
large spoonful of the batter into each muffin pan, then drop a small  
spoonful of jam (jelly) in the centre of each & cover with remaining  
batter. Sprinkle with the topping mixture & bake for 10-15 mins. Makes  
12 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.  
  
      PEANUT BUTTER MUFFINS  
  
Wet Mix - 1/4 cup sugar, 1/4 cup butter or margarine, 2 eggs  
          1/2 cup peanut butter, 1.1/2 cups milk  
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda  
Topping - equal parts of cinnamon & sugar mixed together  
  
Preheat oven to 400oF & prepare pans. Blend thoroughly the sugar,  
margarine & peanut butter. Beat in the eggs & milk. Fold the dry mix  
into the wet mix. Place the mixture in pans, sprinkle with topping &  
bake for 15-20 mins. Makes 10-15.  
Variations:  
PB & Choc Chip: Add 1/2 cup of chopped choc or choc chips & 1/2 tsp  
vanilla to the wet mix.  
PB & Date or Raisin: Add 1/2 cup of chopped dates or raisins to the  
combined wet mix.  
PB & Sesame Seed: Add 1/2 cup toasted sesame seeds to the combined wet  
mix. Add 1/2 cup chopped dates if desired.  
  
      PESTO MUFFINS  
  
Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs  
          1/3 cup pesto sauce OR 1/2 cup chopped fresh basil  
          1/2 cup grated cheddar cheese, 1 cup milk  
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour  
  
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients   
in a bowl. Combine the dry ingredients & thoroughly but gently work this into 
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.  
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.  
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.  
  
       PINA COLADA MUFFINS  
  
1/2 cup sugar, 1 egg, 1/4 cup margarine, 1 cup sour cream, 1/2 tsp salt  
1 tsp rum extract, 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup coconut  
1/2 tsp baking soda, 1 small can drained crushed pineapple  
  
Reheat oven to 375oF, prepare pans. Combine sugar, egg, margarine, sour cream 
& rum extract & beat until blended. Stir together dry ingredients & add, stir 
until just mixed. Add pineappale & coconut. Spoon into pans & bake for 20   
mins. Makes 8-9 large muffins.  
  
      PINEAPPLE & PASSIONFRUIT MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup vanilla yoghurt  
          2 eggs, 2 cups crushed canned pineapple, 1/2 tsp finely grated  
          lemon rind & juice of 1 lemon  
          1 cup fresh passionfruit pulp OR 1 can of pulp (about 6 ozs)  
Dry Mix - 3 cups self-raising flour  
  
Preheat oven to 350oF, prepare pans. Blend the margarine & sugar then  
beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon  
& mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins.  
Makes 12.  
Variation: P,P & Coconut: Add 1 cup macaroon coconut to the wet mix.  
This gives a firmer texture to the muffin.  
  
      PISTACHIO CHOCOLATE & RUM MUFFINS  
  
2 cups flour, 1/3 cup sugar, 1/3 cup butter, 1/2 cup chocolate chips  
1 cup milk, 1/3 cup pistachio nuts finely chopped, 3 tsp baking powder  
1 tsp salt, 1/2 cup pistachio nuts chopped extra, 2 eggs, 2 tsp rum  
  
Rub butter into flour, b/pdr & salt. Add sugar. Beat together eggs, milk &   
rum. Make a well in centr of dry ingredients, add 2nd measure chopped nuts,   
chocolate & milk mixture. Mix very lightly until just wet. 3/4 fill greased   
muffin pans & sprinkle with 1st measure finely chopped nuts. Bake at 400oF   
for 20-25 mins. Makes 12.  

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