Does anyone have a recipe for healthy muffins using rye flour with nutritional information provided?

I can't give you the nutritional information, but these are so good, and so good for you.


Any type flour.


2 cups of total honey clusters.


2 eggs.


1/2 cup of canola oil


I/4 cup of sorgum molasses.


1/4 cup of sugar.


2 tsp of vanilla.


1/4 cup of slices almonds. ( sometimes use raisins)


1 tablespoon of baking powder(heaping)


Mix all ingredients except flour.


When it is all mixed just start slowly adding flour to the mixture


until it becomes the consistancy you want. It will look lumpy.


Bake in 350 degree oven till done. Try it you will like it. {I hope}


If you don't send them to me:)Does anyone have a recipe for healthy muffins using rye flour with nutritional information provided?
You don't measure the flour. Just start adding some to the mixture. The eggs, oil, and molasses makes the liquid and you add the flour a little at a time and you can tell when it is the right consistancy.


It won't be thin %26amp; runny but about the same as cake dough. Report Abuse
Does anyone have a recipe for healthy muffins using rye flour with nutritional information provided?
I hope you like these Report Abuse

Thanks! I'm sure I will! Report Abuse

MICROWAVE BACON %26amp; CHEESE MUFFINS





2 rashers rindless bacon, 1.1/4 cups self raising flour


1/2 cup bran flakes, 1 large egg beaten, 1/8 cup melted butter


1/2 cup tasty cheese, 1/2 tsp salt, 1/4 tsp each mustard %26amp; pepper


1/2 cup milk, approx





Cut bacon into a bowl %26amp; add the bran, cheese, salt, mustard %26amp; pepper. Stir


well %26amp; make a hole in the centre to add the egg %26amp; cooled butter. Gently add


enough milk to produce a soft scone texture then spoon mixture into ungreased


muffin pans %26amp; scatter bacon pieces on top. Microwave on high for 3.1/2 - 4


mins, allow to stand about 1/2 a minute before removing to rack.


Variations: Replace cheese with corn kernals or green peas. Use tomato juice


instead of milk.





MICROWAVE WHOLEMEAL BANANA MUFFINS





1/4 cup wheatgerm, 1/2 cup wholemeal flour, 1/2 tsp baking powder


1/2 tsp baking soda, 1/2 tsp salt, 1 egg, 1/2 cup brown sugar


1/2 cup mashed banana, 1 tsp cinnamon, 1/4 tsp nutmeg, 3/4 cup rolled oats


1/2 cup melted butter, 1/2 cup sultanas





Mix together wheatgerm, flour, b/pdr, b/soda, salt, spices, sugar %26amp; oats. Add


butter, egg, banana %26amp; mix well. Line muffin dish with paper cups %26amp; fill with


mixture. Elevate %26amp; cook for 3 mins on high for 6 muffins %26amp; 2.1/2 mins for 5


muffins. Repeat process with remaining mixture. Makes 12.





MICROWAVE BRAN MUFFINS





1 cup flour, 1/4 tsp salt, 2.1/2 tsps baking powder, 1 Tbsp sugar,


1 cup bran, 1/4 cup sultanas, 1/4 cup golden syrup, 1 Tbsp butter


1/2 to 3/4 cup milk, 1 egg.





Sift flour, salt, b/pdr, add sugar, bran %26amp; sultanas. In microwave warm syrup,


milk %26amp; butter for 5-10 secs or until butter has melted. Cool. Beat egg


lightly. Make a well in centre of dry ingredients %26amp; pour in the milk %26amp; egg.


Do not over mix. Spoon mixture into paper patty cases 3/4 fill. Arrange on a


plate, allowing 1cm between each. Cook one plate at a time. Microwave on full


power for about 5 mins or 3 mins for 7. Turn plate once during this time (if


you don't have a revolving turntable). Makes 24.





MICROWAVE BRAN MUFFINS (2)





1/2 cup water, 1.1/4 cups bran, 50g (1.3/4ozs) butter, 1 egg


1/2 cup brown sugar, 3/4 cup plain yoghurt, 1.1/4 cups flour


1.1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup chopped raisins





Place water in a suitable microwave bowl. Heat until boiling (about 1 min).


Add bran %26amp; butter %26amp; stir until butter is melted %26amp; bran softened. Beat in


sugar %26amp; egg. Blend in remaining ingredients. Spoon into double paper patty


cases or paper lined muffin cups. The batter for this recipe may be kept in a


covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds


on high per muffin (dough at room temperature) or 45 seconds per muffin


(refrigerated dough). Tested in a 600-700 watt oven, for 500 watt oven allow


15 seconds extra for every minute of cooking.





GOLDEN PUMPKIN MUFFINS (Microwave)





1 cup cooked pumpkin or squash, 1/2 small chopped onion, 1 Tbsp melted butter


1 beaten egg, 1/4 cup grated cheese, 1/4 tsp salt, 1/4 tsp curry powder





Mash the pumpkin well, then add onion, butter, egg, cheese, salt %26amp; curry.


Stir to combine, spoon into lined muffin tray. Cook on high for 3-5 mins, or


until set. Stand for 2 mins, remove papers before serving. Makes 4-5 muffins.


Tested in a 650 watt oven.





FRUIT MUFFINS (Microwave)





1/4 cup wheatgerm, 1/2 cup flour, 1/2 cup brown sugar


1/2 tsp each of nutmeg, baking soda, baking powder %26amp; cinnamon


3/4 cup rolled oats, 1/2 cup melted butter, 1 beaten egg


1/2 cup apple puree, stewed peaches or similar (canned baby food is ideal)





Combine all dry ingredients, then butter, egg %26amp; fruit. Do not over mix. 3/4


fill lined muffin trays. Cook on high for 3 mins (6 muffins) or until set %26amp;


dry on top. Makes 9 muffins. (Cook 1 min. 30sec to 1 min. 50sec for 3


muffins). Wholemeal flour may be used instead of white. Bran flakes instead


of wheatgerm. 1/2 cup dried fruit may also be added. Larger quantities of the


dry ingredients can be premixed and kept in an airtight container, or


freezer, for using later. (Use 2 cups of dry ingredients for each batch).





BANANA %26amp; GREEN GINGER





Wet Mix - 1/4 cup sugar, 1/2 cup margarine, 4 ripe mashed bananas


2 eggs, 1/4 cup diced crushed green ginger


Dry Mix - 2 cups self-raising flour


Topping - Equal parts of garam masala %26amp; sugar (optional)





Preheat over to 350oF, prepare pans. Blend margarine %26amp; sugar %26amp; beat in the


eggs. Stir in the remaining wet mix ingredients. Fold the flour into the wet


mix %26amp; spoon into pans. Bake for 20-25 mins. Makes 10-12.


Optional Topping - Before cooking sprinkle tops with mixed topping, this add


an extra tang.


These muffins have a lovely refreshing %26amp; sharp flavour. Delicious for


breakfast with fresh fruit salad %26amp; coffee.





BASIC MUFFINS





Wet Mix - 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1 cup milk


Dry Mix - 2.1/2 cups self-raising flour





Preheat oven to 400oF, prepare pans. Blend thoroughly the butter %26amp; sugar.


Beat in the eggs %26amp; then the milk. Carefully fold in the flour taking care not


to overmix. Spoon into pans %26amp; bake for 20-25 mins. Makes 10-12.


If you want to experiment with muffins %26amp; their magic, the above recipe will


provide a good base to work from. To begin with, don't stray too far from


home %26amp; soon you will find that you are confident enough with the results to


have some really good fun. The liberties you can take are quite wide %26amp;


muffins are friendly %26amp; helpful. You will soon have learnt the magic.


(Pinched without permission from Muffin Magic).





CALICO BELL PEPPER MUFFINS





1/4 cup EACH finely chopped red, yellow %26amp; green bell pepper, 2 eggs


1/4 cup butter or margarine, 2 cups flour, 2 Tbsp sugar, 1 cup milk


1 Tbsp baking powder, 3/4 tsp salt, 1/2 tsp dried basil





Preheat oven to 400oF, prepare pans. In small skillet over medium-high heat,


cook peppers in butter until colour is bright %26amp; pepper is tender crisp, about


3 mins. Set aside. In large bowl, combine flour, sugar, baking powder, salt %26amp;


basil. In small bowl, combine milk %26amp; eggs until blended. Add dry mix together


with peppers (plus butter) to wet mix. Stir until just moistened. Spoon into


pans, bake for 15 mins or until golden. Makes 12 muffins.





BLUE CHEESE MUFFINS





Wet Mix - 3.1/2 ozs crumbled blue cheese (blue vein)


1 cup finely sliced spring onions, 2 eggs, 1/2 cup milk


2 tsp horseradish sauce OR 1/2 tsp chilli sauce


2 Tbsps oil, 1/2 tsp salt, good dash black pepper


Dry Mix - 1/2 cup self-raising flour, 1 cup rye flour, 1 tsp baking powder





Preheat oven to 400oF, grease pans. Thoroughly combine the wet mix


ingredients. Add the dry mix %26amp; stir until the ingredients are just combined.


Transfer the mixture to the prepared pans %26amp; bake for 20-25 mins. Makes 10-12.


Serve with soups such as pumpkin, potato, zucchini or spinach.


Variations: Wheat Free - Omit the self-raising flour %26amp; add 1.1/2 tsp of


baking powder %26amp; 1/2 cup more, rye flour.


BC, Rye %26amp; Walnut: Add 1/2 cup chopped walnuts to the wet mix.





BLUEBERRY YOGHURT MUFFINS





2 cups Quaker Oat Bran Hot cereal uncooked, 1/4 cup brown sugar


2 tsp baking powder, 1 carton (8 ozs) plain low fat yoghurt


2 egg whites slightly beaten, 1/4 cup skim milk, 1/4 cup honey


2 Tbsp vebetable oil, 1 tsp grated lemon peel, 1/2 cup blueberries


Yes, these muffins ARE flourless!





Preheat oven to 425oF, prepare pans. In large bowl, combine oat bran,


sugar %26amp; b/pdr. In small bowl, combine yoghurt, egg whites, milk, honey,


oil %26amp; lemon peel. Add dry mix to wet mix and stir until just combined.


Fold in blueberries, if using frozen do NOT thaw %26amp; you may need to add


a few mins baking time. Spoon into pans %26amp; bake 18-20 mins or until


golden brown. Makes 12 muffins.





COCONUT MUFFINS (+4)





Wet Mix - 1/4 cup butter or margarine, 1/2 cup sugar, 2 eggs,


1.1/2 cups milk or plain yoghurt


Dry Mix - 2.1/2 cups self-raising flour, 1 cup macaroon dessicated coconut


Topping - Combine 1/4 cup sugar with 1/4 cup dessicated coconut





Preheat over to 350oF, prepare pans. Blend the butter %26amp; sugar thoroughly,


beat in eggs %26amp; milk/yoghurt. Gently fold the combined dry mix into the wet


mix. Spoon into pans %26amp; sprinkle with topping. Bake for 25 mins. Makes 12


medium muffins.


Variations: Coconut %26amp; Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2 cup


of blended or pureed whole orange to the wet mix, or 1/2 cup orange juice %26amp; 2


Tbsp of grated orange rind to the wet mix.


Coconut %26amp; Cherry: Add 1 cup of chopped glace cherries to the combined wet mix.


Coconut %26amp; Ginger: Add 1/2 cup of chopped glace ginger %26amp; 1/2 cup chopped


walnuts/pecans to the wet mix. 1/2 cup of chopped glace cherries may also be


added if desired.


Coconut %26amp; Pineapple: Add 1 cup of crushed tinned pineapple to the wet mix %26amp;


reduce the milk or yoghurt to 1 cup. Do not use fresh pineapple.





COFFEE STREUSEL





Wet Mix - 1/4 cup butter, 1/2 cup brown sugar, 2 eggs, 1.1/2 cups pl.yoghurt


Dry Mix - 3 cups self-raising flour, 1/2 tsp cinnamon, 1/2 cup walnuts


1/2 cup sultanas (optional)


Topping - 1 Tbsp brown sugar, 1 Tbsp margarine, 1 tsp cinnamon, 2 Tbsp walnuts





Preheat oven to 400oF, prepare pans. Blend the butter %26amp; sugar %26amp; beat in the


eggs %26amp; yoghurt. Fold the previously combined dry mix into the wet mix %26amp; place


into pans. Blend the topping ingredients together %26amp; place this on the top of


the muffins, pressing it slightly into the batter to help it stick. Bake for


20 mins. Makes 15. These muffins are lovely served with honey.


Note: Sultanas = Golden Raisins





ONION CHEESE MUFFINS For Diabetics





1/2 cup chopped onion, 1 beaten egg, 1.1/2 cups self-raising flour


pinch salt, 1 Tbsp poppy seeds, 1 Tbsp butter, 1/2 cup milk


1 Tbsp butter extra, 1 cup grated cheese, 2 Tbsp melted butter





Cook onions in Tbsp butter until tender %26amp; lightly browned. Combine egg %26amp;


milk. Sift flour %26amp; slat %26amp; rub in other Tbsp of butter. Stir the liquid into


dry ingredients, making a light scone dough. Add onions %26amp; half the grated


cheese. Divide dough into equal parts %26amp; knead each into a round. Place in


greased muffin pans %26amp; sprinkle with other half of cheese %26amp; poppy seeds.


Drizzle the melted butter on tops. Bake 430oF for 15 mins until golden brown.


Makes 12 muffins. 1 muffin - 1 carbohydrate portion.





MUFFINS THAT TASTE LIKE DONUTS





1.3/4 cups all purpose flour, 1.1/2 tsp baking powder, 1/2 tsp salt


1/2 tsp nutmeg, 1/4 tsp cinnamon, 1/3 cup oil, 3/4 cup sugar, 1 egg


3/4 cup milk


Topping: 1/2 cup melted butter, 3/4 cup sugar, 1 tsp cinnamon





Reheat over to 350oF and prepare large muffin pans. Combine flour, b/pdr,


salt, nutmeg %26amp; cinnamon. In another bowl combine thoroughly oil, sugar, egg %26amp;


milk. Add to dry mixture %26amp; stir to just combine. Bake for 20-25 mins. Remove


muffins immediately while hot, dip in melted butter then sugar %26amp; cinnamon


previously combined. Makes 8-9 large muffins.


Variation: Fill pans 1/2 full, put 1 tsp jam on top of each %26amp; top with the


rest of the batter.


Reprinted without permission from Muffin Mania (Canada).





DOUBLE CHOCOLATE MUFFINS





2 cups plain flour, pinch salt, 1 Tbsp baking powder, 1/2 tsp allspice


1/2 cup brown sugar, 1/2 chopped pecans, 2 eggs, 2/3 cups milk


1 tsp vanilla essence, 3 ozs butter melted, 3.1/2 ozs Nestle Choc Melts melted


4.1/2 ozs Nestle White Bits





Sift first 4 ingredients into a bowl. Add brown sugar %26amp; pecans. Combine eggs,


milk, vanilla, melted butter %26amp; Choc Melts, add to dry ingredients, mix


lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy.


2/3 fill greased muffin pans and bake at 400oF for 20-25 mins.


NOTE: Nestle's Melts are cooking chocolate that come in a button shape,


easier to melt %26amp; weigh than blocks. Nestle's Bits are morsels of pure


chocolate, so they hold their shape when baked. Both come in 3 varieties here


in NZ, dark, milk %26amp; white chocolate. Substitute whatever you can find.





GARLIC MUFFINS





1 cup milk, 1 egg, 3 Tbsp melted margarine, 2-3 cloves crushed garlic


2 Tbsp chopped chives, 1 Tbsp sugar, 4 tsp baking powder, 2 cups flour





Reheat oven to 375oF, prepare pans. Put the first six ingredients into a bowl


%26amp; mix well. Add the remaining ingredients %26amp; blend until just mixed. Spoon


into pans and bake for 15-20 mins. Makes 12 muffins.


Note: Use these muffins in place of garlic bread. Lovely with soups etc.





GINGER MUFFINS (+5 Variations)





Wet Mix - 1/2 cup margarine, 1/4 cup golden syrup, 1/4 cup sugar, 2 eggs


1 cup milk, 1 tsp grated lemon rind


Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda,


1 tsp cinnamon, 1 tsp mixed spice, 1 Tbsp ground ginger





Preheat oven to 430oF, prepare pans. Blend together the margarine, golden


syrup, molasses %26amp; sugar then beat in the eggs %26amp; milk. Combine the dry


ingredients then mix them into the wet mix. Spoon into pans %26amp; bake for 20-25


mins. Makes 10.


Variations: Ginger %26amp; Apple: Reduce the milk to 1/2 cup %26amp; add 1 cup diced


cooked or grated raw apple to the wet mix.


Ginger %26amp; Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if


you can't get sultanas).


Chunky Ginger: Add 1/4 cup chopped mixed peel %26amp; 1/4 cup crystallized ginger


to the wet mix.


Raisin %26amp; Walnut Ginger: Add 1/2 cup chopped raisins %26amp; 1/2 cup chopped


walnuts/pecans to the wet mix.


Ginger %26amp; Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate


chips/drops/bits to the wet mix. Omit the lemon rind.





RICE %26amp; MILLET MUFFINS (Gluten %26amp; Sugar Free)





1 cup millet flour, 2 tsp cream of tartar, 1/2 tsp salt, 1 egg


3/4 cup rice flour, 1 tsp baking soda, 1 cup milk





Mix flours, baking soda, cream of tartar %26amp; salt in a bowl. Mix egg %26amp; milk


then add dry ingredients. 3/4 fill greased muffin pans %26amp; bake 350oF for about


25 mins.





FRUIT MUFFINS (Gluten free only)





1 cup buckwheat flour, 2 Tbsp brown sugar, 1 tsp mixed spice, 1 egg


1 tsp baking soda, 1.1/2 cups milk, 1 cup rice flour, 3/4 cup mixed fruit


2 tsp cream of tartar





Into a bowl mix flours, sugar, spice, c of t %26amp; b/soda. Mix milk %26amp; egg %26amp; add


fruit, add dry ingredients and mix until just combined. 3/4 fill greased


muffin pans %26amp; bake 350oF for 10-15 mins.





ICECREAM MUFFINS





1.1/2 cups self raising flour, 2 cups vanilla icecream





Reheat oven to 430oF and prepare pans. Sift flour into bowl, soften icecream


but do not allow to melt completely. Stir into the flour quickly. Do not


overmix. 3/4 fill pans %26amp; bake for 15-20 mins. If a richer muffin is required


add 1 beaten egg %26amp; 2 Tbsp of oil to the mixture. Chocolate chip icecream may


also be used as an interesting variation. (I don't see why ANY flavour


icecream couldn't be used).





ITALIAN PIZZA MUFFINS





12 slices spicy salami, 12 olives, 2 cups flour (white or wholemeal)


2 tsp baking powder, 1 tsp sweet basil (twice as much if using fresh)


1/4 tsp paprika, 1/2 cup grated low fat cheese (edam), 2 beaten eggs


1 finely chopped tomato, 3/4 cup low-fat milk, 1 Tbsp olive oil


grated cheese for topping





Preheat oven to 350oF, prepare pans. Cut the salami in half. Set aside 12


halves %26amp; dice the remainder. Repeat for the olives. Mix together the flour,


b/pdr, basil, paprika %26amp; grated low-fat cheese. Add the diced salami, olives %26amp;


tomato. Combine milk, eggs %26amp; oil then add dry ingredients mixing until just


combined. Spoon into pans %26amp; place a slice of salami %26amp; an olive on top of each


muffin, sprinkle with grated cheese. Bake for 15-20 mins. Makes 12.





LEMON COCONUT MUFFINS





1 cup all-bran, 1.1/2 cups skim milk, 1 lightly beaten egg


2 Tbsp cooking oil, juice %26amp; grated rind of 1 lemon, 1/2 cup coconut


1.1/2 cups self-raising flour, 1/4 cup caster sugar, extra coconut





Preheat oven to 375oF, prepare pans. Place all-bran %26amp; milk in a large bowl.


Stand for 5 mins until softened. Stir in egg, oil, lemon juice %26amp; rind.


Combine flour, sugar %26amp; coconut %26amp; stir into wet mix until just moistened.


Spoon into pans %26amp; bake for 25-30 mins. Makes 12 muffins.





LEMON, LIME %26amp; ORANGE MUFFINS





Wet Mix - 1/2 cup sugar, 1/2 cup margarine, 2 eggs


1/2 cup yoghurt or 1/4 cup milk, rind %26amp; juice of 1 orange,


1 lime %26amp; 1 lemon (should make 1 cup)


Dry Mix - 1.1/2 cups self-raising flour





Preheat oven to 350oF, prepare pans. Blend the sugar %26amp; margarine %26amp; beat in


the eggs. Thoroughly mix in the yoghurt %26amp; citrus rinds %26amp; juices. Carefully


combine the flour with the wet mix. Spoon into pans %26amp; bake for 20-25 mins.


Makes 10-12 muffins.


Comment: This is what is known as a 'granny muffin', which is 'plain' but


wonderfully tangy %26amp; refreshing. It is delicate %26amp; light %26amp; very easy to consume.








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 %26amp; creamy then


add the eggs, one at a time, alternately with the sifted flour %26amp; salt. Stir in


the all bran, bran flakes, buttermilk, fruit %26amp; nuts (nuts are optional).


Spoon into pans %26amp; 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 %26amp; 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 %26amp; nutmeg into bowl, stir in


almonds %26amp; sugar. Stir in combined egg, milk %26amp; 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 %26amp; mix thoroughly into the wet


mix. Spoon into pans %26amp; bake for 20-25 mins. Makes 12. Nice sprinkled with


equal parts of brown sugar %26amp; spice. These are lovely moist muffins %26amp; hardly


need to be buttered. They will keep will, but are best kept refrigerated %26amp;


then warmed before eating.


Variations:


Apple Raisin %26amp; Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts %26amp;


1 Tbsp grated lemon or orange rind to the wet mix.


Apple %26amp; Date: Add 3/4 cup of finely copped dates %26amp; 1 Tbsp grated lemon rind


to the wet mix.


Apple %26amp; Ginger: Add 1/4 cup of chopped crystallized ginger %26amp; 1 Tbsp of


treacle to the wet mix. Add 1 tsp powdered ginger to the dry mix.


Apple %26amp; Bran: Substitute the wholemeal %26amp; self-raising flour with 1 cup of


flaky bran %26amp; 1.1/2 cups of self-raising flour.


PS I have been knowledgeably informed that you Americans call treacle -


molasses.





APRICOT %26amp; 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 %26amp; ginger. Combine egg, milk, melted butter, grated peel


%26amp; chopped apricots. Add dry mix to wet mix until just combined. Spoon into


pans %26amp; 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 %26amp; 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 %26amp; sugar


%26amp; then beat in the remaining wet mix ingredients. Fold in the flour, spoon


into pans %26amp; bake for 25 mins. Makes 10-12 muffins.


Variations:


Apricot %26amp; Almond: Add 1/2 cup of tasted slivered or chopped blanched


almonds to the wet mix.


Apricot %26amp; Coconut: Add 1/2 cup dessicated coconut to the dry mix %26amp; 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 %26amp; beaten


eggs. Combine flour, baking soda, baking powder, cinnamon %26amp; salt %26amp; mix


well. Add dry mix to wet mix %26amp; stir to moisten. Add carrots, pineapple %26amp;


vanilla. Spoon into pans %26amp; 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 %26amp; milk combined





Prepare pans. Stir together dry ingredients %26amp; add the cherries. Mix eggs,


cherry liquid %26amp; 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 %26amp; a jam-like consistency; cool. Combine the sifted flour, sugar %26amp;


chocolate in a bowl. Mix egg, butter %26amp; buttermilk. Stir dry mix into wet


mix until just combined. Gently fold in the raspberry mixture. Spoon into


pans %26amp; bake for about 15 mins or until cooked. Makes 12 muffins.





CORN %26amp; 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 %26amp; stir well. Add the previously combined dry mix %26amp; stir until all


ingredients are just combined. Spoon into pans, sprinkle with topping if


desired %26amp; bake for 25-30 mins. Makes 10-12 muffins.


Variations:


C%26amp;C with Bacon or Ham: Add 1/2 cup finely diced ham or bacon to the wet


mix.


C%26amp;C with Parsley: Add 1/2 cup freshly chopped parsley to the wet mix.


C%26amp;C with Sesame Seeds: Add 1/4 cup toasted sesame seeds to the wet mix %26amp;


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 %26amp; whisk


until smooth. Whisk in oil %26amp; vanilla. Add apple, cranberries %26amp; nuts.


Fold in dry ingredients until just moistened. Spoon batter into muffin


cups. Bake 20-25 minutes until browned %26amp; 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 %26amp; egg. Add biscuit


mix; stir until just moistened. Stir in nuts. 2/3 fill pans. In small bowl,


combine sugar, flour %26amp; 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 %26amp; dairy products. The


more unusual ingredients can be found in a health food store. Suitable to


freeze, not suitable to microwave.





BACON %26amp; 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 %26amp; 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 %26amp;


remaining ingredients in bowl; mix well. Spoon into pans %26amp; 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 %26amp; 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 %26amp; water %26amp; melted


butter. Stir the dry mix into the wet mix until just combined. Spoon into


pans %26amp; 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 %26amp; baking soda.


Stir in seeds %26amp; currants. Beat egg, margarine %26amp; buttermilk. Mix dry mix


into wet mix until just combined. Spoon into pans %26amp; 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 %26amp; 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 %26amp; 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 %26amp; cinnamon together


%26amp; set aside. Put the eggs, margarine %26amp; milk into a bowl %26amp; mix well. Add the


remaining ingredients (not the applesauce) %26amp; 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 %26amp; 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 %26amp; buttermilk; stand 5


mins to soften. Stir in eggs, undrained pineapple %26amp; melted butter. In another


bowl combine flour, brown sugar, salt, baking soda %26amp; 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 %26amp; eggs in bowl #1; beat. Combine flour %26amp; 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 %26amp; 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!).








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 %26amp; only 1/2 cup lemonade, add to dry mix stir until


just moistened. Gently stir in nuts. Spoon into pans %26amp; bake for 15-20 mins or


until done. While hot, brush with remaining lemonade %26amp; sprinkle with white


sugar. Makes 8-9 large muffins.





LEMON %26amp; 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 %26amp;


sugar, beat in the eggs, milk, lemon %26amp; seeds. Fold the dry mix into the wet


mix (do NOT overmix), spoon into pans %26amp; 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 %26amp; mix thoroughly. Add the flour %26amp; stir until well


combined. Place the mixture in the pans, sprinkle with topping %26amp; 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 %26amp; Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet mix.


Lettuce %26amp; Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the parsley


%26amp; add 1.1/2 tsp dried tarragon.


Lettuce %26amp; 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 %26amp; 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 %26amp; yoghurt. Mix in the mango %26amp; 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 %26amp; bake for 25 mins. Makes 10-12.


Variations: Peaches %26amp; 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 %26amp; mix well. Melt margarine %26amp; stir in juice


%26amp; eggs. Beat well. Stir liquid ingred. into dry mixture. Add


mincemeat %26amp; stir until just moistened. Spoon into greased muffin


cups, soak 1 sugar cube in rum %26amp; 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 %26amp; 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 %26amp; prepare muffin pans. Put the first six


ingredients into a bowl %26amp; mix well. Add the remaining ing. except


marshmallows, blend until just mixed, then fold in the marshmallows. Put


into pans %26amp; 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 %26amp; prepare pans. Sift first 4 ingredients into a bowl,


stir in the sugar. Add the malt, do not combine. Peel %26amp; grate the apple, then


combine with carrot, raisins %26amp; walnuts. Beat eggs %26amp; oil together. Stir apple


mixture into dry ingredients then add egg mixture, stirring just to combine.


Put into pans %26amp; 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 %26amp; 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 %26amp; 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 %26amp; sprinkle with topping. Bake for


25-30 mins. Makes 12. These muffins are a perfect accompaniment to Caesar or


Greek salads %26amp; soups. Try them with grilled fish %26amp; salad.


Variations: BO,F %26amp; Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to


the wet mix.


BO,F %26amp; 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 %26amp; blend well.


Melt butter, take off heat %26amp; stir in orange juice, rind %26amp; 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 %26amp; sugar for 2 mins.


Add eggs %26amp; vanilla, beat 1 min. In another bowl, stir together flour, baking


soda, salt, cinnamon %26amp; ginger. Add dry mix to wet mix, stir to just combine.


Stir in papaya %26amp; cashews. Spoon batter into pans %26amp; bake 20-25 mins or until


done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.





PEANUT BUTTER %26amp; 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 %26amp; prepare pans. Put the first 5 ingred. into bowl


%26amp; mix well, then add the flour %26amp; b/pdr %26amp; 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 %26amp; cover with remaining


batter. Sprinkle with the topping mixture %26amp; bake for 10-15 mins. Makes


12 muffins.





PEACHES %26amp; 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 %26amp; yoghurt. Mix in the


peaches %26amp; 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 %26amp; 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 %26amp; sugar mixed together





Preheat oven to 400oF %26amp; prepare pans. Blend thoroughly the sugar,


margarine %26amp; peanut butter. Beat in the eggs %26amp; milk. Fold the dry mix


into the wet mix. Place the mixture in pans, sprinkle with topping %26amp;


bake for 15-20 mins. Makes 10-15.


Variations:


PB %26amp; Choc Chip: Add 1/2 cup of chopped choc or choc chips %26amp; 1/2 tsp


vanilla to the wet mix.


PB %26amp; Date or Raisin: Add 1/2 cup of chopped dates or raisins to the


combined wet mix.


PB %26amp; 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 %26amp; thoroughly but gently work this into


the wet mix. Spoon into pans %26amp; bake for 20-25 mins. Makes 12 muffins.


Variations: Pesto %26amp; Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.


Pesto %26amp; 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


%26amp; rum extract %26amp; beat until blended. Stir together dry ingredients %26amp; add, stir


until just mixed. Add pineappale %26amp; coconut. Spoon into pans %26amp; bake for 20


mins. Makes 8-9 large muffins.





PINEAPPLE %26amp; 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 %26amp; 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 %26amp; sugar then


beat in the yoghurt %26amp; eggs. Add the passionfruit pulp, pineapple %26amp; lemon


%26amp; mix well. Fold in the flour %26amp; spoon into pans. Bake for 25-30 mins.


Makes 12.


Variation: P,P %26amp; Coconut: Add 1 cup macaroon coconut to the wet mix.


This gives a firmer texture to the muffin.





PISTACHIO CHOCOLATE %26amp; 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 %26amp; salt. Add sugar. Beat together eggs, milk %26amp;


rum. Make a well in centr of dry ingredients, add 2nd measure chopped nuts,


chocolate %26amp; milk mixture. Mix very lightly until just wet. 3/4 fill greased


muffin pans %26amp; sprinkle with 1st measure finely chopped nuts. Bake at 400oF


for 20-25 mins. Makes 12.











FEIJOA %26amp; GINGER MUFFINS


(This one is for the Aussies %26amp; Kiwis, unless you know someone with a


Feijoa Tree!)





1.1/2 cups flour, 1 cup wholemeal flour, 2 tsp ground ginger, 1 cup milk


2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup raw sugar, 1 cup milk


1/4 cup (50g) butter, 1 tsp vanilla essence, 1 beaten egg


1 cup chopped feijoas





Preheat oven to 180oC (350oF), prepare pans. Mix together the flour, ginger,


baking powder %26amp; soda %26amp; sugar. Rub in the butter until it resembles fine


breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas


until just combined. Spoon into pans %26amp; bake for 15 mins. A small slice of


crystallised ginger may be placed on top of each muffin before baking if


desired. Makes 12.


Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin.


Feijoa - A waxy green fruit about 3'; long. Although it is not a guava you may


know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub,


growing to 10-16 ft. It thrives in subtropical regions but is hardy %26amp; once


established will tolerate moderate frosts. They are either eaten raw (with or


without the skin) or made into jellies, sauces %26amp; chutneys.





FIG %26amp; ORANGE MUFFINS





2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt


1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk


1/2 cup chopped dried figs, fresh grated rind of 1 orange





Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking


powder %26amp; salt into bowl. Beat egg with butter %26amp; stir in milk. Add dry mix to


wet mix until just combined. Spoon into pans %26amp; bake for about 25 mins or


until well browned. Makes 10 muffins.





FOUR-CHIP DOUBLE-NUT MUFFINS





2 cups flour, 1/2 cup firmly packed light-brown sugar, 2 tsp baking powder


1/2 tsp salt, 2/3 cup milk, 2 lightly beaten eggs, 1 tsp vanilla


1/2 cup melted %26amp; cooled lightly salted butter or margarine


1/2 cup semisweet chocolate chips, 1/2 cup milk-chocolate chips


1/2 cup butterscotch chips, 1/2 cup peanut butter chips


1/3 cup chopped walnuts, 1/3 cup chopped pecans





Preheat oven to 400oF, prepare pans. In a bowl mix the first four


ingredients, in another bowl mix the next four. Add the dry mix to the wet


mix until just combined. Stir in chips %26amp; nuts. Spoon in pans %26amp; bake for 15-20


mins or until done. Makes 12. These muffins freeze well.





FUDGE FILLED PEANUT BUTTER MUFFINS





1/3 cup semisweet chocolate chips, 1 Tbsp unsalted butter or margarine


1.2/3 cups flour, 1/2 cup firmly packed light-brown sugar, 1/4 tsp salt


1 Tbsp baking powder, 3/4 cup milk, 1/2 cup peanut butter, 1/3 cup oil


1 lightly beaten egg, 1.1/2 tsp vanilla, 1/2 cup chopped salted peanuts


without skins (optional)





Preheat oven to 400oF, prepare pans. In a small saucepan (or microwave) heat


chocolate chips %26amp; butter until melted, stirring constantly; remove from heat


%26amp; reserve. In a bowl stir together flour, sugar, b/pdr %26amp; salt. In another


bowl stir together milk, p/butter, oil, egg %26amp; vanilla. Add dry mix to wet mix


until just combined. Spoon half of batter into pans. Divide chocolate mixture


among muffins, a scant teaspoon per pan; do not let filling touch sides of


pan. Spoon remaining batter over filling. Sprinkle tops of muffins with


chopped peanuts if desired. Bake for 20-25 mins or until lightly browned.


Makes 9 muffins.


Variation: A ripe banana cut into 1/2'; thick slices %26amp; dipped in orange juice


may be used instead of the fudge filling.





HAWAIIAN MUFFINS





Dry Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt


1 jar (3.1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup)


2/3 cup flaked coconut, 1/2 cup chopped dried pineapple


Wet Mix: 3/4 cup milk, 1/2 cup melted %26amp; cooled butter or margarine


1 lightly beaten egg, 1 tsp vanilla


Preheat oven to 400oF, prepare pans. In a bowl combine first 4 dry mix


ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix


together the wet mix ingredients. Add dry mix to wet mix until just combined.


Spoon batter into pans %26amp; bake 15-20 mins or until done. Makes 12. These


muffins freeze well.





HEALTHY HEART MUFFINS





3 egg whites, 3/4 cup low-fat milk, 1 cup low-fat yoghurt


3/4 cup apple sauce, 2 cups wholemeal flour, 1/2 cup folled oats


1/2 cup oat bran, 3 tsp baking powder, 2 tsp cinnamon, 1/2 cup raisins


1/2 cup chopped apricots





Preheat oven to 350oF, prepare pans. Beat the egg whites lightly then


add milk, yoghurt %26amp; apple sauce. Combine flour, rolled oats, bran,


b/pdr, cinnamon, raisins %26amp; apricots. Add the dry mix to the wet mix


until just combined. Spoon into pans %26amp; bake for 20 mins. Makes 12


muffins. Nutritional Value: Energy - 156 calories per muffin





HIGH-FIBRE MUFFINS





4 egg whites, 1 cup skim milk, 1/2 cup plain low-fat yoghurt


1/4 cup fruit juice, 2 grated apples, rind %26amp; juice of 1 lemon


1/2 cup currants, 1/2 cup chopped prunes, 3 tsp baking powder


1/2 cup sultanas (golden raisins), 1.1/2 cups wholemeal flour


1 cup rolled oats, 1/2 cup oat bran, 1/2 cup baking bran


1 tsp cinnamon, 1/2 tsp allspice





Preheat oven to 350oF, prepare pans. Lightly beat the egg whites, add


milk, yoghurt %26amp; fruit juice. Pour the lemon juice over the grated apple


to prevent browning. Add the lemon rind %26amp; all the fruit to the wet mix,


combine well. Mix together the flour, rolled oats, brans, b/pdr %26amp;


spices. Add the dry mix to the wet mix until just combined. Spoon into


pans %26amp; bake for 25 mins. Makes 12 muffins.


Nutritional Value: Energy - 180 calories per muffin





HONEY-CARROT-DATE MUFFINS





1/4 cup butter or margarine, 1/2 cup honey, 1/2 cup milk, 2 eggs


1.1/2 cups flour, 1 heaped tsp baking powder, 1 tsp salt


1 cup grated carrots (2 medium), 1 cup pitted chopped dates





Melt butter %26amp; honey, stir in eggs %26amp; milk %26amp; beat. Combine dry ingredients %26amp;


stir thoroughly. Add to wet mix until just combined, fold in carrots %26amp; dates.


Bake at 375oF for 15-20 mins. Makes 10 large muffins. Delicious when heated %26amp;


served with butter, cream cheese or marmalade.





WHOLE-GRAIN HERB-CHEESE MUFFINS





1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil


2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs


3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour


1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves


1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional





Preheat oven to 375oF, prepare pans. In a frying pan cook onion %26amp; pepper in 1


Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil,


honey, mustard, milk, eggs %26amp; cheese. In another bowl, stir together flour,


cornmeal, b/pdr, herbs %26amp; salt. Add the dry mix to the wet mix with the onion


mixture, stir until just combined. Spoon into pans %26amp; bake for 20-25 mins or


until well browned. Makes 12. 170 calories per muffin.





HONEY APRICOT MUFFINS





1.1/2 cups flour, 1.1/2 cups oat bran, 1 cup chopped pecans, 1/2 tsp salt


3 tsp baking powder, 1.1/2 tsp apple pie spice, 1 cup honey, 2 egg whites


4 Tbsp safflower oil, 16 oz can apricot halves in extra-light syrup chopped


finely with syrup reserved





Preheat oven to 325oF, prepare pans. Combine first 6 ingredients (salt is


optional). In another bowl combine honey, oil, egg whites, apricots %26amp; syrup;


add dry mix to wet mix until just combined. Spoon into pans and top with


extra pecan halves if desired, bake 25-30 mins or until cooked. Makes 18


muffins.


Recipe courtesy of the Sunset Magazine (USA)





HOT CROSS MUFFINS





2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt,


1/4 tsp cinnamon, 1/8 tsp allspice, 1 cup milk, 1 lightly beaten egg


1/2 cup melted %26amp; cooled butter or margarine, 1 tsp vanilla


1/2 tsp grated orange peel, 1/2 tsp grated lemon peel, 1 cup currants


Glaze: 1/3 cup confectioners sugar, 1.1/2 tsp freshly squeezed lemon or


orange juice, or water





Preheat oven to 375oF, prepare pans. In a bowl combine first 6 ingredients.


In another bowl stir together rest of ingredients except currants. Add dry


mix to wet mix until just combined, stir in currants. Spoon into pans %26amp; bake


for 15-20 mins or until done. Cool 5 mins before removing muffins from pans.


For glaze, combine ingredients %26amp; drizzle over each muffin to form a cross.


Serve warm. Makes 12. These muffins freeze well. An easy to make substitute


for hot cross buns.





JAM %26amp; COCONUT MUFFINS





2.1/2 cups flour, 3 tsp baking powder, 1/2 heaped cup caster sugar, 1 egg


1.1/4 cups coconut, 1 tsp vanilla essence, 1.1/4 cups milk, 3 Tbsp jam


6 Tbsp vegetable oil, little extra coconut





Preheat oven to 400oF, prepare pans. Sift flour %26amp; baking powder, stir in


sugar %26amp; coconut. Beat egg, vanilla, milk %26amp; oil together. Add dry mix to wet


mix until just combined. Place a large tablespoon of batter into each pan,


add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with


a little coconut. Bake for 25-30 mins or until well risen %26amp; firm to the


touch. Makes 9-10 muffins.





LEMON BREAKFAST MUFFINS





Dry Mix - 1 cup flour, 1 heaped tsp baking powder, 1/2 cup sugar, 1 tsp salt


Wet Mix - 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 eggs


finely grated rind of 1 lemon


Topping - 1/4 cup melted butter, 1/2 cup sugar, 1 Tbsp lemon juice





Preheat over to 375oF, prepare pans. Combine dry ingredients %26amp; blend well.


Melt butter, remove from heat %26amp; stir in juice, eggs %26amp; rind. Add dry mix to


wet mix until just combined. Spoon into pans %26amp; bake for 15-20 mins or until


nicely browned. Remove from pan while warm %26amp; dip in topping.


Variation: A cup of raisins added to this batter makes this a delicious


muffin for any time of day.


Topping: Combine melted butter %26amp; juice, measure sugar into separate dish. Dip


top of muffins into butter then sugar.





LINZERTORTE MUFFINS





Dry Mix: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. 1 tsp cinnamon


1/8 tsp ground cloves


Wet Mix: 1/2 cup firmly packed dark-brown sugar, 1/4 cup granulated sugar


1/2 cup softened butter or margarine, 1 lightly beaten egg


1 tsp grated lemon peel, 1/2 tsp vanilla, 1 cup milk


3/4 cup ground blanched hazelnuts (filberts)


1/4 cup seedless raspberry jam





Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream


sugars with butter until light %26amp; fluffy; beat in egg, peel %26amp; vanilla, stir in


milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon


half of batter into pans, place 1 tsp of jam in centre of each muffin; do not


let jam touch sides of pans. Spoon remaining batter into pans %26amp; bake for


15-20 mins or until lightly browned. Makes 12. These muffins freeze well.





MARMALADE MUFFINS





Wet Mix - peel of 1 grapefruit %26amp; 1 orange, 1.1/2 cups buttermilk, 1 cup sugar


1 tsp salt, 1/2 cup butter or margarine


Dry Mix - 1.3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda





Preheata oven to 375oF, prepare pans. Cut complete fruit skins into blender,


add buttermilk and grind fine. Add sugar, salt %26amp; butter %26amp; blend. Stir dry mix


ingredients together %26amp; pour wet mix over, stirring just to moisten. Bake for


20 mins or until done. Makes 12 muffins. Note: These are a really piquant


muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in


melted butter %26amp; white sugar. Absolutely scrumptious!





MARZIPAN RASPBERRY MUFFINS





1 package (7 ozs) almond paste, 2 Tbsp seedless raspberry jam, 2/3 cup sugar


2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 tsp vanilla


1/2 cup melted %26amp; cooled butter or margarine, 1 lightly beaten egg


1/4 tsp almond extract, 3/4 tsp flaked coconut, 24 whole blanched almonds





Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces;


form each piece into 1.1/2'; diameter circle (or small enough to fit into your


size pans without touching the sides). Top centre of 12 circles with 1/2 tsp


jam; top with remaining circles, press edges to seal. Set aside. In a bowl,


stir together flour, sugar, b/pdr %26amp; salt. In another bowl, stir together


milk, butter, egg, vanilla %26amp; almond extract until blended. Add dry mix to wet


mix until just combined. Stir in coconut. Spoon half of batter into pans,


place an almond pocket horizontally on top of each portion of filling;do not


let almond paste touch sides of pans. Spoon remaining batter over paste %26amp; top


each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These


muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting


almond paste into 12 equal pieces %26amp; rolling each into a ball. Use this as the


filling, without the jam; proceed as above. Serve muffins with jam.





MOIST DATE MUFFINS





1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg


1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran


1 tsp baking soda


Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,


1 tsp lemon juice. Mix date filling ingredients %26amp; simmer until thickened.





Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening %26amp;


date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour %26amp;


baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans %26amp;


let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously


tasty %26amp; moist muffins. Note: Shortening may be anything you wish ie butter,


margarine, oil etc.





MAPLE SYRUP %26amp; CHERRY MUFFINS





1/2 cup margarine, 1/4 cup maple syrup, 2 beaten eggs, 1 tsp vanilla essence


rind %26amp; juice of 1 lemon, 1 cup low-fat yoghurt, 1 cup flour, 1 tsp cinnamon


1 cup wholemeal flour, 2 tsp baking powder, 1 cup chopped cherries


12 whole cherries (optional)





Preheat oven to 400oF, prepare pans. Blend the margarine %26amp; syrup thoroughly.


Beat in the eggs followed by the lemon rind %26amp; juice, vanilla %26amp; yoghurt.


Gently fold in the previously mixed dry ingredients then the chopped


cherries, do not overmix. Spoon into pans, top with whole cherries if


desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.








Fatfree Fruit Muffins





1 1/4 cup flour, white or wholewheat


1 cup oat bran or oatmeal


1 1/4 teaspoon cinnamon


1 tablespoon baking powder


1/2 cup evap skim milk


1/2 cup defrosted apple juice concentrate


1 egg or 2 egg whites or equivilent


1 ripe banana, mashed or 1/2 cup applesauce


1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever


1/2 cup nuts if you like





Mix dry ingredients.





Stir together wet ingredients except 1 cup fruit.


Blend together wet and dry, add fruit and nuts.





Bake 425 for 17 minutes.








PLUM %26amp; 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 %26amp; remove


stones. Sift flour %26amp; baking powder, add sugar %26amp; wheatgerm, mix. Melt


the butter. Beat egg %26amp; milk together. Add butter %26amp; egg mix to the dry


ingredients. Mix lightly with a fork. Gently stir in the plums. Spoon


into pans %26amp; bake for about 15 mins or until golden %26amp; 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 %26amp;


yoghurt/cream. Stir in the chopped onions. Fold the flour %26amp; the salt into


the wet mix. Spoon into pans %26amp; bake for 20-25 mins. Makes 12.


Variations:


Potato %26amp; Ham: Add 1/2 cup finely chopped ham to the wet mix.


Potato %26amp; Parsley: Add 2 Tbsp chopped fresh parsley to the wet mix.


Potato, Ham %26amp; Apple: Omit the onion %26amp; add 1 cup peeled %26amp; 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 %26amp; 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 %26amp; prepare pans. Thoroughly beat together the egg whites,


milk, yoghurt %26amp; apple juice, then mix in the apples, rind, cherries %26amp;


sultanas. Combine the dry mix %26amp; then fold into the wet mix. Spoon into pans


%26amp; bake for 25-30 mins. Makes 12.





QUICK CHEESE %26amp; 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 %26amp; bacon. Beat egg lightly, add


butter %26amp; milk. Add to dry ingredients, add cheese %26amp; mix to just combine.


3/4 fill greased muffin pans %26amp; 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 %26amp; boiling water in a bowl %26amp; allow to cool.


Thoroughly combine the oil, sugar, eggs %26amp; yoghurt %26amp; stir in the mixed


fruits. Add to the soaked oats. Combine the dry mix %26amp; 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%26amp;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 %26amp; sugar %26amp;


beat in the eggs %26amp; milk. Quickly mix in the smarties %26amp; 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 %26amp; creamy. They make a wonderful party treat for the children.





SMOKED SALMON %26amp; 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 %26amp; salt into


a mixing bowl. Stir in the sugar %26amp; herbs. Beat the eggs %26amp; milk together,


melt the butter. Add milk mixture %26amp; butter to the dry ingredients. Mix


lightly with a fork. Spoon into pans %26amp; bake for about 12 mins or until


golden %26amp; well risen. Serve warm %26amp; fill with smoked salmon %26amp; sour cream.


Makes 12.





SMOKED SALMON %26amp; 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 %26amp; baking powder. Stir in the cheese, thyme %26amp; pepper. Beat together


the egg, milk %26amp; melted butter. Make a well in the centre of dry ingredients


%26amp; stir. Fold in the salmon. Spoon into mini pans %26amp; bake for 10-12 mins.


Serve topped with your favourite topping. Makes 40-44 mini muffins.


Variation: Omit the salmon %26amp; 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 %26amp; set


aside. In bowl, combine flour, sugar, b/pdr, cinnamon %26amp; salt. In another


bowl combine milk, butter %26amp; egg. Stir dry mix into wet mix until just combined.


Fold in strawberries %26amp; lemon peel. Spoon into pans. Sprinkle with Lemon


Streusel Topping %26amp; bake for 20-25 mins or until done. Remove from pans,


prepare Lemon Glaze %26amp; 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 %26amp; 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 %26amp; 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 %26amp; mix well. Add the flours %26amp; baking powder %26amp; blend until just mixed.


Spoon into pans %26amp; 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 %26amp; 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 %26amp; nutmeg. In another bowl,


stir together sweet potato, maple syrup, eggs, butter, oil, water %26amp;


vanilla until blended. Stir dry mix into wet mix until just combined,


stir in walnuts %26amp; raisins. Spoon into pans %26amp; 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 %26amp; nutmeg. In another bowl, combine milk, butter,


eggs %26amp; 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 %26amp; 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 %26amp; 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 %26amp; 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 %26amp; 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 %26amp; salad meals-they have a very defined flavour. Split muffins %26amp; 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 %26amp;


replace cheese with 1 Tbsp oil, leave off topping).


Variations: T, T %26amp; 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 %26amp; mix well.


Add dry mix until just blended. Spoon into pans %26amp; bake for 15-20 mins.


Makes 12 muffins.





TURKEY HAM, CHEESE %26amp; 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 %26amp; garlic; cook %26amp; stir 5-7 mins or until


onion is translucent. In bowl, combine flour, b/pdr, s %26amp; p. In another bowl,


combine milk %26amp; eggs until blended. Add vegetables (plus any butter left),


turkey %26amp; cheese to wet mix. Stir in dry mix until just combined. Spoon into


pans %26amp; 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 %26amp; set aside. Preheat


oven to 375oF, prepare pans. Combine flour, 2nd measure sugar, baking


powder, salt, cinnamon %26amp; allspice. In another bowl combine egg, orange rind


%26amp; juice and melted butter. Add dry mix to wet mix %26amp; stir to moisten. Fold in


cranberry mixture %26amp; nuts. Spoon into pans %26amp; 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 %26amp; green glace cherries


Icing sugar





Reheat oven to 375oF %26amp; prepare muffin pans. Put the first 4 ingredients


into a saucepan %26amp; heat gently until butter has melted. While mixture is


heating, sift the flour, spice, cinnamon %26amp; salt into a large bowl, stir in


the bran %26amp; sugar. Lightly beat the eggs. Add the baking soda to the melted


ingredients, then pour this %26amp; the eggs into the flour mixture. Quickly %26amp;


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.








PROVOLONE RYE MUFFINS





1 cup flour, 1 cup rye flour, 1.1/2 tsp baking powder, 1/2 tsp baking soda


1/4 tsp salt, 1.1/3 cups (about 5.1/2 ozs) shredded provolone cheese


1 cup buttermilk, 1/4 cup vegetable oil, 1 lightly beaten egg


2 Tbsp molasses, 1/2 tsp Dijon-style mustard, 1/2 tsp worcestershire sauce


1/8 tsp ground black pepper, 1/2 tsp caraway seeds (optional)





Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,


baking powder %26amp; soda %26amp; salt; stir in cheese to coat. In another bowl, stir


together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce %26amp; pepper


until blended. Add dry mix to wet mix until just combined. Spoon into pans %26amp;


bake for 15-20 mins, or until done. Makes 12 muffins.


To non-Americans: Molasses is treacle but I don't know what sort of cheese


provolone may be similar to. I always thought provolone was some sort of a


luncheon sausage ;-)





BOSTON BROWN BREAD MUFFINS





1/2 cup flour, 1/2 cup whole-wheat flour, 1/2 cup rye flour, 1/4 cup sugar


1/2 cup yellow cornmeal, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk


1/3 cup vegetable oil, 1/3 cup molasses, 1 lightly beaten egg, 1 cup raisins





Preheat oven to 400oF, prepare pans. Stir together flours, cornmeal, sugar,


b/soda %26amp; salt. In another bowl stir together buttermilk, oil, molasses %26amp; egg


until blended. Add dry mix to wet mix until just combined. Stir in raisins.


Spoon into pans %26amp; bake 15-20 mins or until done. Makes 10 muffins.





TWO TONE MUFFINS





2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1 beaten egg


3/4 cup roasted diced almonds, 3/4 cup orange juice, 1/4 cup cocoa powder


1/3 cup almond oil or vegetable oil, 1 tsp grated orange peel





Preheat oven to 400oF, prepare pans. In large bowl, combine flour, sugar,


b/pdr %26amp; salt. Stir in almonds, reserving some for garnish. In small bowl,


combine orange juice, oil %26amp; egg. Add dry mix to wet mix until just combined.


Transfer 1/2 of the batter into another bowl %26amp; stir in cocoa. Stir orange


peel into remaining 1/2 of batter. Carefully spoon orange batter into one


side of each cup. Spoon cocoa batter into other side. Sprinkle tops with


almonds. Bake 20 mins or until done. Serve warm. Makes 12 muffins.





TUNNEL OF CHEESE MUFFINS





2 cups biscuit baking mix, 3/4 cup milk, 1 beaten egg,


12 (1/2';) cubes Swiss cheese, 5 slices bacon, crisp-cooked %26amp; crumbled





Preheat oven to 400oF, prepare pans. In bowl, combine biscuit mix %26amp; bacon.


Add milk %26amp; egg, stirring just until moistened. Spoon 1/2 of the batter into


pans, press a cheese cube into each %26amp; top with remaining batter, covering


cheese completely. Bake for 25 mins or until golden. Serve hot. Makes 12.





JALAPENO CORN MUFFINS





1.1/2 cups stone ground cornmeal, 1/2 cup flour, 1 Tbsp sugar, 2 eggs


2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup sour cream


1 to 2 tsp minced jalapeno peppers





Preheat oven to 350oF, prepare pans. In large bowl, combine cornmeal, flour,


sugar, baking powder %26amp; soda %26amp; salt. In small bowl, combine sour cream, eggs %26amp;


peppers until blended. Add dry mix to wet mix until just combined. Spoon into


pans %26amp; bake for 20-25 mins for regular-size muffins, 12-15 mins for mini


muffins. Makes 12 regular or 36 miniature muffins. Great served with an


omelet or with chili.





PUMPERNICKEL RAISIN MUFFINS





3/4 cup rye flour, 1/2 cup flour, 1/3 cup dark brown sugar, 1 tsp baking soda


1/4 cup yellow cornmeal, 1 Tbsp unsweetened cocoa powder, 1/4 tsp salt


1 cup buttermilk, 1 lightly beaten egg, 2 Tbsp molasses, 1 cup raisins


1/4 cup lightly salted butter or margarine, melted %26amp; cooled





Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,


sugar, cornmeal, cocoa, baking soda %26amp; salt. In another bowl, stir together


buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix


until just combined. Stir in raisins. Spoon into pans %26amp; bake for 15-20 mins


or until done. Makes 9 muffins. These freeze well.





Cardamom Lemon-Peel Muffins





Vegetable oil spray


2 1/2 cups oat bran, uncooked


1 cup whole-what flour


1 cup all-purpose flour


1 teaspoon ground cardamom


2 teaspoons baking powder


1 1/2 teaspoons baking soda


2 cups unsweetened applesauce


1/2 cup vegetable oil (Canola is good)


1/2 cup honey


4 large egg whites


1/4 teaspon almond extract


Grated rind of 1 lemon





Preheat oven to 400F.





Spray two muffin tins with vegetable oil spray or use paper muffin


cups. In a medium bowl, combine bran, flour, cardamom, baking powder


and baking soda. Mix well. In a large bowl, combine applesauce, oil,


honey, egg whites, almond extract and lemon peel. Mix well.





Stir dry ingredients into wet ingredients. Mix well, but do not


overmix. Fill prepared muffin cups almost full. Place in oven and


reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown.


Serve warm or at room temperature.





SPRING MUFFINS





1 cup natural unsweetened yoghurt, 1 large egg, 2 Tbsp oil


2 to 3 Tbsp milk, 2 cups flour, 1 tsp dry mustard powder


1.1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup grated tasty cheese


1/4 to 1/3 cup finely chopped fresh parsely, 1 spring onion, finely chopped


1/3 cup extra grated cheese





Preheat oven to 400oF, prepare pans. In a bowl beat together yoghurt, egg,


oil %26amp; 2 Tbsp of the milk. Sift flour, mustard, baking powder %26amp; soda, stir


in 1 cup of grated cheese %26amp; parsley. Add dry mix to wet mix until just


combined.


Spoon into pans %26amp; top each with a little grated cheese. Bake for about 20


mins or until golden brown. Makes 12.





AUTUMN MUFFINS





Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup treacle (or molasses,


not blackstrap), 2 eggs, 1.1/2 cups pumpkin puree*, 1/2 cup orange


puree (1 orange pulped in a whiz, skin %26amp; all), 1/2 cup pecan nuts,


1/2 cup dried apricots, 1/2 cup sunflower seeds, 1 cup chopped


raisins


Dry Mix - 1 cup rolled rye or rolled oats, 3 cups self-raising flour


2 tsp powdered ginger





Preheat oven to 350oF, prepare pans. Blend the margarine, sugar %26amp; treacle.


Beat in eggs, pumpkin %26amp; orange. Mix in the remaining wet mix ingredients.


Add the dry mix %26amp; mix well. Spoon into pans %26amp; bake for 30-35 mins. Makes


15-18.


* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.








COFFEE DATE %26amp; CHOCOLATE MUFFINS





Wet Mix - 2 cups chopped dates, 1 cup orange juice, rind of 1 orange


1 Tbsp coffee granules, 1/2 cup water, 1/2 cup sugar, 2 eggs


1/2 cup chopped cooking chocolate, 2 chopped bananas


1/4 cup oil, 1/2 tsp vanilla


Dry Mix - 1 cup wholemeal self-raising flour, 1.1/2 cups self-raising flour





Preheat oven to 375oF, prepare pans. Place the dates in the orange juice %26amp;


rind %26amp; microwave for 3 mins to warm %26amp; soften them (may be done in a


saucepan). Combine the coffee %26amp; the water. Add this to the dates. Mash the


bananas %26amp; blend in the eggs, sugar, oil, chocolate %26amp; vanilla. Combine all


the wet mix ingredients. Fold the previously mixed flours into the wet mix


until just combined. Spoon into pans %26amp; bake for 25-30 mins. Makes 12 large


muffins.








APPLE %26amp; HONEY (Gluten %26amp; Dairy Free)





Wet Mix - 1/2 cup vegetable oil, 1/2 cup honey, 1/4 cup water


1 cup diced cooked apple, 1 cup sultanas (golden raisins)


Dry Mix - 1 cup soy flour, 1 cup rice flour, 1 tsp baking soda


1/2 tsp cream of tartar, 1 tsp cinnamon





Preheat oven to 320oF, prepare pans. Combine the oil, honey %26amp; water %26amp; stir


in the sultanas %26amp; apple. Mix the previously mixed dry ingredients into the wet


mix. Spoon into pans %26amp; begin cooking without delay, bake for 25-30 mins.


Makes 10 muffins.


Variations: Wheat Free: replace the flours with 2 cups rye flour. Any


desired nuts %26amp; dried fruits may be added to this mixture. One cup addition is


sufficient. Suggestions are walnuts, almonds, sunflower seeds, with raisins


or dates and/or dried apricots. Chopped dried figs with fresh orange peel


is tasty.





DRIED FRUIT (Gluten Free)





Wet Mix - 2 cups mixed dried fruits (as desired), 1 cup water


1.1/2 cups apple puree, grated rind of 1 orange or lemon


Dry Mix - 3 tsp mixed spice, 1.1/2 cups soy flour, 1 cup rice flour


3 tsp wheat free baking powder





Preheat oven to 300oF, prepare pans. Warm the mixed fruit in the water or


presoak to plump it. Add %26amp; mix in the apple puree %26amp; citrus rind. Mix in the


dry ingredients, this mixture can be well mixed without fear of toughening


the crumb. Spoon into pans %26amp; bake for 35-40 mins. Makes 12 muffins.


gluten free baking poses several problems for the cook. The products tend


to be heavy %26amp; crumbly %26amp; lack flavour. Adding extra binding agents like eggs %26amp;


cheese will help, %26amp; adding extra flavour with nuts, dried fruits, juices,


spices %26amp; herbs will give a happy result. Use only soy, rice, potato, corn,


chick pea %26amp; buckwheat flours.





CHICK PEA MUFFINS (Gluten Free)





Wet Mix - 2 eggs, 1/2 cup grated cheddar cheese, 1/2 cup pumpkin puree*


1/2 cup diced onion, 1 Tbsp chopped chives, 1 tsp sugar, s %26amp; p


1/2 to 1 tsp curry powder (optional)


Dry Mix - 1.1/2 cups chick pea flour, 3 tsp wheat free baking powder





Preheat oven to 400oF, prepare pans. Blend the wet mix ingredients together


in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into


pans %26amp; begin baking immediately. Bake for 25-30 mins. Makes 12 muffins.


Variations:


Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet


mix.


Chick Pea with Seeds: Add 1/4 cup sunflower %26amp; 1/4 cup sesame seeds to the


wet mix.


* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.








CHEESE MUFFINS (Gluten free)





2.1/2 cups gluten free bread mix, 1.1/2 cups cold water, pinch salt


1/2 cup grated cheese





Mix together quickly %26amp; thoroughly, then 3/4 fill greased muffin pans %26amp; bake


at 450oF for about 15 mins.





GLUTEN FREE APPLE %26amp; CHOCOLATE MUFFINS





Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup cocoa, 2 eggs


1.1/2 cups apple puree, 1/2 cup chopped chocolate or choc chips


Dry Mix - 1 cup soy flour or cornflour, 1 cup rice flour


1.1/2 tsp wheat free baking powder OR


1 tsp baking soda %26amp; 1/2 tsp cream of tartar





Preheat oven to 300oF, prepare pans. Cream the margarine %26amp; sugar then blend


in the cocoa. Beat in the apple puree, chocolate %26amp; eggs. Combine the dry


ingredients then carefully mix them into the wet ingredients. Spoon into


pans %26amp; bake for 30 mins. Makes 8-10 muffins.


Variations:


Banana-Choc: Replace the apple puree with 1.1/2 cups mashed bananas.


Coconut %26amp; Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.


Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.


Jaffa-Choc: Substitute the apple puree with 1.1/4 cups of orange juice %26amp; 1


Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.


Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix.


Note: Cornflour = cornstarch.





SPICY BANANA MUFFINS





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 %26amp; spices into bowl,


add remaining ingredients; stir until just combined. Spoon into pans %26amp; 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.





MUSHROOM MUFFINS





Wet Mix - 1 cup finely chopped mushrooms, 2 eggs, 1/4 cup oil, 1/2 cup milk


2 Tbsp chopped parsley, pinch dried thyme


Dry Mix - 2 cups self-raising flour





Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix


ingredients. Add the flour until just combined. Spoon into pans %26amp; bake for


20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent


sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and


chicken meals or salads.


Variations:


Mushroom %26amp; Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin


has a delicious texture.


Mushroom %26amp; Tarragon: Add 1.1/2-2 tsp dried tarragon or 2 Tbsp of fresh to


the wet mix.


Mushroom %26amp; Bacon: Add 1/2 cup finely diced bacon or ham to the wet mix.


this is a nice addition to the mushroom %26amp; walnut variation.


Mushroom %26amp; Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp


baking powder.





STRAWBERRY SPECIAL MUFFINS





Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup strawberry


yoghurt 1 punnet chopped fresh strawberries (about 1.1/2 cups)


grated rind %26amp; juice 1 large lemon


Dry Mix - 2.1/2 cups self-raising flour


Topping - equal parts of cinnamon or garam masala %26amp; sugar





Preheat oven to 350oF, prepare pans. Blend the margarine %26amp; sugar %26amp; beat in


the eggs %26amp; yoghurt. Fold in the chopped strawberries, lemon juice %26amp; rind %26amp;


very carefully fold in the flour to avoid squashing the fruit. Spoon into


pans, sprinkle with topping if desired %26amp; bake for 20-25 mins.


Variations: Any fresh berry fruit may be substituted for the strawberries


(raspberries, blackberries, boysenberries, loganberries, marionberries,


cranberries, blackcurrants, elderberries or blueberries).





CHUTNEY %26amp; CHEESE MUFFINS





Wet Mix - 2 eggs, 1/2 cup cream cheese, 1/2 cup grated cheddar cheese


1/2 cup sweet tomato or fruit chutney, 1/2 tsp chilli sauce


1 small onion diced, 3/4 cup water


Dry Mix - 2 cups self-raising flour, 1 tsp curry powder





Preheat oven to 350oF, prepare pans. Blend the eggs %26amp; cream cheese in a


bowl. Add the remaining wet mix ingredients %26amp; stir well. Combine the dry


mix %26amp; add this to the wet mix until just combined. Spoon into pans %26amp; bake


for 25-30 mins. Makes 10-12. This muffin is robust %26amp; moist, try filling it


with sliced cold beef for a 'lunch box'.





RYE, PUMPKIN %26amp; DATE MUFFINS (Wheat Free)





Wet Mix - 1/4 cup margarine, 1/2 cup sugar or treacle (molassess), 3 eggs


1/2 cup yoghurt, 1 cup pumpkin puree*, 1 cup chopped dates


Dry Mix - 2 tsp mixed spice (or pumpkin pie spice), 2.1/2 cups rye flour


4 tsp wheat free baking powder or 1 tsp baking soda





Preheat oven to 350oF, prepare pans. Thoroughly combine the wet mix


ingredients except the dates. Fold in the combined dry mix, add the dates %26amp;


spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.


* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.


Variations:


Rye, Apricot %26amp; Almond: Omit the dates %26amp; add 1 cup chopped dried apricots %26amp;


1/2 cup sliced almonds.


Rye %26amp; Sultanas: Omit the dates %26amp; add 1 cup of sultanas (golden raisins)








PEACH GINGERBREAD MUFFINS (170 calories, 2.97 grams fat)





2 cups flour


2 tsp baking powder


1 tsp ginger


1/2 tsp cinnamon


1/4 tsp ground cloves


1/2 tsp salt


2 tbl cooking (vegetable) oil


1/2 cup applesauce


1/2 cup sugar


1/4 cup egg substitute (or 2 egg whites)


1/4 cup apple juice


1 16-ounce can peaches in juice, drained and chopped


(or substitute frozen thawed or fresh (peeled and chopped))





makes 12 muffins


preheat oven to 400


use either paper liners or grease muffin pan with cooking spray





bowl1: combine dry ingredients and spices


bowl2: combine oil, apple sauce, sugar, molasses, mix then


add egg and apple juice and peaches


add wet mixture to flour mixture, stir until moistened


pour into prepared muffin tin, bake for ~20 minutes





ORANGE APPLESAUCE MUFFINS (122 calories, 18 grams carbo, 3 grams protein,


127 mg sodium, 18 mg cholesterol)


2 cups flour


1+1/2 tsp baking powder


1/2 tsp baking soda


1/2 tsp ground cinnamon


1/4 tsp salt


1 egg


1 cup unsweetened applesauce


1 tsp orange zest (wash orange, grate orange rind - no white pith)


1/2 cup orange juice


3 tbl cooking (vegetable) oil





makes 12 muffins


preheat oven to 400


use either paper liners or grease muffin pan with cooking spray





bowl1: combine dry ingredients and spices


bowl2: beat egg, add applesauce, orange zest, orange juice, and oil


add wet mixture to flour mixture, stir until moistened


pour into prepared muffin tin, bake for ~20 minutes





FAT-FREE BLUEBERRY MUFFINS (152 calories and 0.4 grams fat)





2 cups fresh or frozen blueberries


(wash and drain if fresh; thaw and drain if frozen)


1+1/4 cups cake flour


3/4 cup oat flour (see note below)


1+1/2 tsp baking powder


1/2 tsp salt


1/2 tsp cinnamon


3/4 cup packed brown sugar


2 egg whites


3/4 cup plain yogurt


1/2 cup applesauce


2 tbl all-purpose flour





makes 12 muffins


preheat oven to 375


use either paper liners or grease muffin pan with cooking spray





bowl1: combine dry ingredients, spices, and brown sugar (break lumps)


bowl2: combine egg whites, yogurt, applesauce, and mix


add wet mixture to flour mixture, stir until moistened


bowl3: toss blueberries lightly with 2 tbl flour (helps keep them


from sinking to the bottom)


add blueberries to mixture, don't overmix


pour into prepared muffin tin, bake for ~20-25 minutes





Note: to make oat flour, place about 1 cup rolled oats into a food


processor and pulse until finely ground.





BANANA SULTANA MUFFINS (160 calories and 2 grams fat)





1/2 cup sultanas (yellow raisins)


1/4 cup apple or orange juice


1/2 cup low-fat buttermilk


2 egg whites


1 tbl vegetable oil


3 tbl honey


1+1/2 cups unbleached white flour


1/3 cup stone-ground white cornmeal


2 tsp baking powder


1 tsp baking soda


1/4 cup brown sugar


1/2 tsp ground ginger


1/4 tsp ground cardamom


2 ripe bananas, diced





makes 12 muffins


preheat oven to 375


use either paper liners or grease muffin pan with cooking spray





bowl1: combine raisins and juice,let stand for 5 minutes


add buttermilk, egg whites, oil, and honey


whisk until smooth


bowl2: sift flour, cornmeal, baking powder, baking soda


add brown sugar and spices, wisk until mixed


add bananas and toss lightly


combine wet and dry ingredients and stir 'just to mix'


pour into prepared muffin tin, bake for ~25 minutes





FAT FREE PUMPKIN MUFFINS (204 calories and 0.7 grams fat)





1/2 cup prune puree


2/3 cup packed brown sugar


1/3 cup molasses


1 cup canned pumpkin puree


1/4 cup egg substitute or 2 egg whites


1+1/4 cup flour


1/2 cup cornmeal


1+1/2 tsp cinnamon


1 tsp nutmeg


1 tsp baking soda


1/2 tsp salt





makes 10 muffins


preheat oven to 400


use either paper liners or grease muffin pan with cooking spray





bowl1: mix prune puree, sugar, molasses, pumpkin and egg


bowl2: mix remaining ingredients


combine and stir to blend


pour into prepared muffin tin, bake for ~20-25 minutes








Blueberry Corn Muffins





1 1/3 c unbleached flour 2 eggs


2/3 c corn flour 1 c milk


2 tsp baking powder 1 c buttermilk


1/2 tsp baking soda 1/4 c melted butter


1/2 tsp salt 1 to 2 c blueberries


1/4 c sugar


Sift the dry ingredients together. Beat the eggs, milk,


buttermilk and butter together. Pour the egg mixture into the


flour mixture and stir just enough to moisten the dry ingredients.


Fold the blueberries into the batter. Grease a muffin tin and fill


the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes


or until golden brown.





This is my own recipe and I don't necessarily use exact amounts when I


bake so feel free to change it. It's also good with a combination of


blueberries and sauted apples, if you decide to do it that way, you


should add a little lemon juice and some cinnamon to the batter.











APRICOT GRAHAM MUFFINS





1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ


3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda


1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts


5 Tbsp melted %26amp; cooled butter or margarine, 2 large eggs


1 cup unflavoured yoghurt, about 3 Tbsp brown sugar





Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,


soda, apricots %26amp; nuts. Blend butter, eggs %26amp; yoghurt. Add dry mix to wet mix


until just combined. Spoon into pans %26amp; sprinkle each muffin with brown sugar.


Bake until edges are golden brown %26amp; centre is firm to touch, about 20 mins.


Makes about 12. 206 calories per muffin.


Recipe courtesy of Sunset Magazine April 1990.








BLUEBERRY PUMPKIN MUFFINS





1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt


1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin


1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)


1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour


Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar %26amp; 1/4 tsp cinnamon. Cut


in 1 Tbsp butter until mixture is crumbly.





Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine


pumpkin %26amp; evaporated milk until blended. Cream shortening %26amp; sugar in large


mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.


Add flour mixture to wet mix until just combined. Coat the blueberries with


the tablespoon of flour and gently mix into mixture. Spoon into pans %26amp;


sprinkle with streusel topping. Bake for about 40 mins or until toothpick


inserted in centre comes out clean. Makes 12-18 muffins.


Recipe courtesy of Better Homes %26amp; Gardens Magazine November 1988.








Oatmeal Muffins





1 c flour


1/4 c granulated sugar


3 t baking powder


1/2 t salt


1 c quick-cooking oatmeal (NOT instant)


1 egg, slightly beaten


1 c milk


3 T vegetable oil





Preheat oven to 425 degrees Fahrenheit. Grease 12 muffin tins


with shortening. Sift together flour, sugar, baking powder, and


salt. Add oatmeal, stir to mix. Mix in egg, milk, and oil,


stirring only to moisten. Fill 12 muffin tins and bake for 15


minutes or until lightly golden brown on top.








NASHI %26amp; APRICOT YOGHURT MUFFINS





1.1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 beaten eggs


1 cup wholemeal flour, 2 cups finely chopped nashi, 1/4 cup oil


1/4 cup finely chopped dried apricots, 1 cup apricot yoghurt, 1 tsp ginger


1/4 cup low-fat milk, 1/2 tsp ground cloves





Preheat oven to 400oF, prepare pans. Sift the flour with the b/pdr %26amp; soda,


add the wholemeal flour. Add the nashi %26amp; apricots. To the eggs add the oil


yoghurt, milk %26amp; spices. Add the dry mix to the wet mix until just combined.


Spoon into pans %26amp; bake for 20 mins or until cooked. Makes 12. 169 calories


per muffin. *Note: I believe Nashi are called Asian Pears in the States.


Pears can be used to replace Nashi if desired.





NONAME MUFFINS





3/4 cup butter, 1 cup milk, 2 lightly beaten eggs, 3/4 cup sugar


3 cups flour, 6 tsp baking powder, 1/4 tsp salt, 1 cup coconut


1 can crushed pineapple (about 13-14 ozs)





Preheat oven to 350oF, prepare pans. Melt butter, blend in milk, eggs %26amp;


pineapple. Combine sugar, flour, b/pdr, salt %26amp; coconut. Add to wet mix until


just combined. At this stage if mixture is too dry add another 1/4 cup of


milk. Spoon into pans %26amp; sprinkle tops with sugar, bake for about 20


mins or until golden brown. This recipe came from a lady that makes muffins


for a living, consequently they will rise up rather large! You might like to


try them with less baking powder.





ORANGE %26amp; CARROT MUFFINS





1 cup buttermilk, 1 beaten egg, 1/3 cup melted butter, 1 tsp vanilla


1 cup whole wheat or plain flour, 1 tsp baking soda, 1 cup quick cooking oats


1/2 cup brown sugar, 1 cup finely shredded carrot, grated rind of 1 orange


2 tsp baking powder, 1 tsp salt





Preheat oven to 375oF, prepare pans. Pour buttermilk over oats in bowl. Add


beaten egg, melted butter, sugar, carrots, vanilla %26amp; rind %26amp; mix thoroughly.


Combine dry ingredients %26amp; add to wet mix until just combined. If desired,


raisins or date may be added at this point. Spoon into pans %26amp; bake for 15-20


mins or until done. Makes 12 muffins.





ORANGE OATMEAL MUFFINS





1 cup oats soaked in 1/2 cup orange juice %26amp; 1/2 cup boiling water for 15 mins


1/2 cup butter, 1/2 cup brown sugar, 1 cup raisins, 1 tsp baking powder


1 tsp salt, 1/2 cup sugar, 2 beaten eggs, 1 cup flour, 1 tsp baking soda


1 tsp vanilla





Preheat oven to 375oF, prepare pans. Cream butter %26amp; sugars, beat in eggs %26amp;


stir in the oat mixture. Stir in raisins %26amp; vanilla. Mix flour, baking powder,


baking soda %26amp; salt, add to wet mix until just combined. Spoon into pans %26amp;


bake for 20 mins or until done. Makes 12 muffins.





OVERNIGHT BRAN %26amp; DATE MUFFINS





Dry Mix - 1.1/4 cups flour, 1 tsp bicarbonate of soda, 1 tsp cinnamon


1/2 cup sugar, 1.3/4 cups unprocessed bran


1 cup finely chopped dates


Wet Mix - 1/2 cup oil, 1.1/2 cups buttermilk, 1 lightly beaten egg





Sift first 4 dry mix ingredients, stir in bran %26amp; dates. Combine wet mix


ingredients. Add the dry mix to the wet mix until just combined, cover %26amp;


refrigerate overnight. (These muffins can be made %26amp; cooked on the same day,


but are not as nice as if the mixture is left to stand overnight). Next day,


spoon into prepared pans %26amp; bake at 425oF for 20 mins or until done. Serve hot


with butter. Makes 20 muffins.





PEARADISE MUFFINS





1 cup flour, 1 cup whole wheat flour, 1.1/2 tsp baking soda, 1/2 tsp cinnamon


1.1/2 tsp baking powder, 1/4 tsp nutmeg, 1/2 tsp salt, 1 cup yoghurt


1/4 cup oil, 1/3 cup honey, 1 beaten egg, 1 cup diced pears





Preheat oven to 375oF, prepare pans. Mix dry ingredients together. Stir pears


lightly into dry ingredients. Combine yoghurt, oil, honey %26amp; egg, add dry mix


to wet mix until just combined. Spoon into pans %26amp; bake for 20-25 mins or


until done. Makes 15 muffins.


Variation: Grated lemon or orange rind may be added.


To use sweet milk: omit yoghurt %26amp; baking soda, increase baking powder to 3


tsps %26amp; use 1 cup fresh milk.





PLANTATION HERB MUFFINS





1 cup cold cooked brown rice, 3 Tbsp oil, 2 eggs, 2 cups flour, 1/2 tsp salt


4 tsp baking powder, 1 cup milk, 1/4 tsp basil, 1/4 tsp marjoram


1/4 tsp oregano, 1/4 cup grated parmesan cheese





Preheat oven to 400oF, prepare pans. Combine rice, oil, eggs, milk, cheese %26amp;


herbs. Sift dry ingredients %26amp; add to wet mix until just combined. Spoon into


pans %26amp; bake for 20-25 mins. Makes 12 very tasty muffins.





PUMPKIN %26amp; HONEY MUFFINS





Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup honey, 2 eggs,


1/2 cup yoghurt, 1.1/2 cups pumpkin puree*, 1 tsp lemon rind


Dry Mix - 2.1/2 cups self-raising flour (or add 2.1/2 tsp baking powder to


plain flour)


Topping - 1/2 cup chopped pecans, 1 tsp mixed spice, 1 Tbsp margarine


2 Tbsp sugar





Preheat oven to 350oF, prepare pans. Blend the margarine, sugar %26amp; honey. Beat


in the eggs, yoghurt, pumpkin %26amp; rind. Fold in the flour until just combined.


Spoon into pans %26amp; place a little of the topping on each muffin, press down


very slightly. Bake for 20-25 mins taking care not to scorch the topping.


Makes 12. This recipe is suitable for cholesterol free cooking - omit egg


yolks, use fat-free yoghurt, use vegetable oil in place of margarine.


* To make 1.1/2 cups puree, cook a little less than a pound of pumpkin in 1/3


cup of water, either mash, sieve or put in a blender to puree.


Variations: Pumpkin, Honey %26amp; Rosemary: Add 2-3 Tbsp of chopped fresh rosemary


to the wet mix. Do not use the topping.





PINEAPPLE CHEESE MUFFINS





1/2 cup muesli, 1/2 cup self-raising wholemeal flour, 1 egg


1/2 cup self-raising flour, 1 Tbsp golden syrup, 1/4 cup butter


1/2 cup grated cheddar cheese, 2 Tbsp non-dairy soy drink powder


3/4 cup well drained unsweetened crushed pineapple





Preheat oven to 375oF, prepare pans. Sift flours together retaining husks,


add muesli. Melt butter, add golden syrup, pineapple %26amp; cheese. Combine with


dry ingredients, add egg %26amp; soy powder, do not over-mix. Spoon into pans %26amp;


sprinkle tops with extra grated cheese if desired, bake for 12-15 mins or


until cooked. Makes 12 muffins. Wholemeal = whole-wheat.


Recipe courtesy of the New Idea Magazine (NZ).





SPECIAL TREAT BANANA MUFFINS





1 cup flour, 1 tsp baking soda, 2 tsp baking powder, 1 cup wholemeal flour


1/4 cup butter, 1/2 cup chocolate chips, 1/2 cup castor sugar, 1/2 cup milk


1/2 cup chopped mixed fruit, 2 bananas mashed





Preheat oven to 350oF, prepare pans. Sift the flour, b/soda %26amp; b/pdr into a


bowl, add the wholemeal flour. Rub in the butter until the mixture


resembles fine breadcrumbs. Stir in the chips, sugar %26amp; chopped fruit. Add the


mashed banana %26amp; milk. (This is a sticky mixture.) Spoon into pans %26amp; bake for


20 mins or until cooked. Add a chocolate button on top before baking if


desired. Makes 12. These are a very moist, soft muffin. 219 calories per


muffin. *Notes: You may know 'castor sugar' as 'baker's special' or 'superfine


sugar'. Wholemeal = whole-wheat.





STRAWBERRY BUTTERFLY MUFFINS





1.3/4 cups wholemeal flour, 1/2 cup castor sugar, 2 lightly beaten eggs


2 ozs butter melted, 2/3 cup milk, 1/3 cup strawberry-flavoured yoghurt


2 Tbsp shredded coconut





Preheat oven to 425oF, prepare pans. Combine flour %26amp; sugar. Mix eggs, butter


%26amp; milk. Add dry mix to wet mix until just combined. Spoon into pans %26amp; bake


for about 20 mins or until cooked when tested. Turn onto wire racks to cool.


Slice the top off each muffin, cut tops into halves. Drop 1 tsp of yoghurt on


the centre of each muffin, push straight edge of 2 top pieces into yoghurt,


sprinkle with coconut. Makes 16 muffins. Wholemeal=whole-wheat.


Recipe courtesy of the Australian Women's Weekly.








SEAFOOD MUFFINS





1 cup small shrimps (drained %26amp; coarsely chopped), 1/4 cup grated cheese


14 cup finely chopped celery, 1/3 cup sour cream, 1.1/2 cups flour, 1 egg


2 tsp baking powder, 1/4 tsp thyme, 1/3 cup oil, parsley, 2 Tbsp sugar


1/2 tsp salt, 3/4 cup milk





Combine shrimps, cheese, sour cream %26amp; celery %26amp; set aside. Sift flour, sugar,


b/pdr, salt %26amp; thyme. Slightly beat egg with a fork, beat in milk %26amp; oil. Add


dry mix to wet mix until just combined. Spoon into pans %26amp; top with about 1


Tbsp of the shrimp mixture. Bake at 375oF for about 20 mins or until done.


Garnish with parsley if desired. Serve warm! For a more economical muffin,


use canned salmon instead of shrimps.





SESAME MUFFINS





2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/3 cup tahini (sesame seed


paste, available in health food stores/Middle Eastern markets/large


supermarkets), 1/4 cup melted %26amp; cooled butter or margarine, 1/2 cup milk


1/2 tsp Oriental-style (dark) sesame oil, 3/4 cup light-brown sugar


2 lightly beaten eggs, 1 tsp vanilla, 2/3 cup raisins (optional)


4 Tbsp toasted sesame seeds, divided into 3 + 1





Preheat oven to 400oF, prepare pans. In a bowl, stir together flour, b/pdr %26amp;


salt. In another bowl, stir together tahini, butter %26amp; oil; stir in sugar,


milk, eggs %26amp; vanilla until blended. Add dry mix to wet mix until just


combined, stir in raisins %26amp; 3 Tbsp of sesame seeds. Spoon batter into pans,


sprinkle with 1 Tbsp sesame seeds %26amp; bake 15-20 mins or until done. Makes 12


muffins. Note: To toast sesame seeds, place in small frying pan/skillet over


medium heat. Cook, stirring for 3 mins, or until seeds are lightly browned.


May also be toasted in a microwave, stirring often.





STRAWBERRY COCONUT MUFFINS





1/2 cup sugar, 1/4 cup butter, 1/4 cup water, 1.1/2 cups flour, 1 beaten egg


1 cup wholemeal flour, 2 tsp baking powder, 1 cup frozen strawberries, diced


1/2 cup coconut, 1 tsp vanilla essence, 1 cup low-fat milk





Preheat oven to 400oF, prepare pans. Gently heat together the sugar, butter %26amp;


water until the sugar dissolves, set aside to cool. Combine flour, b/pdr,


strawberries %26amp; coconut. Mix together the vanilla, egg %26amp; milk, then add to the


flour mixture. Finally pour in the butter syrup %26amp; mix until just combined.


Spoon into pans %26amp; bake for 15-20 mins. Serve hot or cold with custard,


yoghurt or ice-cream. Any berryfruit may be used in this recipe. If using


fresh berries add them at the end to avoid damaging the fruit. Makes 12.


Nutritional Value: Energy - 203 calories per muffin.





TANGELO %26amp; POPPYSEED MUFFINS





1/2 cup margarine, 1/2 cup sugar, 2 beaten eggs, 2 Tbsp poppyseeds


1/2 cup low-fat milk or yoghurt, 1 Tbsp grated tangelo rind


1/2 cup tangelo juice, 2 cups flour, 2 tsp baking powder





Preheat oven to 400oF, prepare pans. Blend the margarine %26amp; sugar together %26amp;


beat in the eggs, milk or yoghurt, tangelo rind %26amp; juice, %26amp; poppyseeds. Mix


dry ingredients %26amp; add to wet mix until just combined. Spoon into pans %26amp; bake


for 20 mins. Makes 12. Nutritional Value: 197 calories per muffin.


Tangelo - Citrus fruit cross of a mandarin %26amp; a grapefruit. Larger than a


mandarin %26amp; a little smaller than an average-size orange. Skin colour is a


bright tangerine and they mature during the late mandarin season. Mandarins,


Tangerines or Oranges may be used instead.








APPLE CHEESE MUFFINS





1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda


1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk


1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts





Preheat oven to 375oF, prepare pans. Cream margarine %26amp; sugar. Add eggs %26amp; beat


well. Sift flour, soda %26amp; salt %26amp; stir into creamed mixture. Stir in oats,


apple cheese %26amp; nuts, mixing well. Add milk last. Spoon into pans %26amp; bake for


20-25 mins or until done. Makes 18 muffins.





APPLE STRUDEL MUFFINS





2 cups self-raising flour, 1/2 cup sugar, 1 egg, 2/3 cup milk, 1/4 cup butter


1 medium grated apple, 1 Tbsp grated lemon rind


Topping: 1 Tbsp grated lemon rind, 1/4 cup walnuts, 2 Tbsp sugar





Preheat oven to 400oF, prepare pans. Put flour %26amp; sugar in bowl, rub in butter


until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add


milk. Add dry mix to wet mix until just combined. Gently stir in apple %26amp; 1


Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining


topping ingredients %26amp; sprinkle over each muffin. Bake for 20 mins or until


done.





APPLESAUCE OATMEAL MUFFINS





1 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup brown sugar


1/4 cup oil, 2/3 cup applesauce, 3 tsp baking powder, 1/2 tsp salt


3/4 cup rolled oats, 1 egg, 1/3 cup milk





Preheat oven to 375oF, prepare pans. Mix dry ingredients well with a fork.


Beat egg, then add oil %26amp; milk, stir in applesauce. Add the dry mix to the wet


mix until just combined. Spoon into pans %26amp; bake for 20 mins or until cooked.





APRICOT GRAHAM MUFFINS





1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ


3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda


1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts


5 Tbsp melted %26amp; cooled butter or margarine, 2 large eggs


1 cup unflavoured yoghurt, about 3 Tbsp brown sugar





Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,


soda, apricots %26amp; nuts. Blend butter, eggs %26amp; yoghurt. Add dry mix to wet mix


until just combined. Spoon into pans %26amp; sprinkle each muffin with brown sugar.


Bake until edges are golden brown %26amp; centre is firm to touch, about 20 mins.


Makes about 12. 206 calories per muffin.


Recipe courtesy of Sunset Magazine April 1990.





BACON MUFFINS





6 rashers bacon, 2 cups sifted flour, 3 tsp baking powder, 1 Tbsp sugar


1/4 tsp salt, 1 beaten egg, 1 cup milk, 2 Tbsp bacon fat OR melted butter


1/2 cup grated cheese





Preheat oven to 400oF, prepare pans. Fry the bacon until crisp, drain %26amp;


reserve the bacon fat, chop bacon. Stir together the flour, baking powder,


sugar, salt %26amp; cheese. Mix the egg, milk %26amp; bacon fat or butter. Add the dry


mix along with the bacon to the wet mix until just combined. Mixture will be


somewhat lumpy. Spoon into cups %26amp; bake for about 25 mins or until done. Makes


15 medium or 12 large muffins.





BIRDSEED MUFFINS





1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds


1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder


1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves


2 beaten eggs, 1 cup low-fat milk





Preheat oven to 350oF, prepare pans. Melt the butter with the honey, golden


syrup %26amp; cloves until the mixture dissolves; set aside to cool. Mix the


flours, seeds %26amp; baking powder together. Add the dry mix to the wet mix until


just combined. Spoon into pans %26amp; bake for 20 mins. Sprinkle tops with sesame


or poppy seeds if desired. This is a super-healthy muffin. Makes 12.


Nutritional Value: Energy - 140 calories per muffin.





BLUEBERRY MUFFIN CAKE





4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder


grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries


2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar





Line a 7.1/2'; cake tin with cake liner or greaseproof paper. Set oven to


425oF (220oC, Gas Mark 7). Sift the flour, salt %26amp; baking powder. Stir in the


orange rind, sugar %26amp; berries. Whisk the eggs, milk %26amp; butter together. Stir


the liquid mixture into the dry mix %26amp; mix well. Transfer to the lined tin.


Bake above the centre of the oven for 35 mins. Remove the cake from the oven,


glaze with milk %26amp; sprinkle with the demerara sugar. Return to oven to bake


for a further 5 mins. Serve warm or cold.


Note: You can also make muffins with this recipe. Reduce baking time to 20


mins. Brush with milk, sprinkle with sugar %26amp; return to oven for 5 mins.





BRAN %26amp; RAISIN MUFFINS





8 oz wholemeal flour, 3 level tsp baking powder, good pinch salt, 1 egg


1/2 cup brown sugar slightly heaped, 1/2 cup bran flakes, 1 cup raisins


1/2 pint milk, 6 Tbsp sunflower or vegetable oil





Preheat oven to 400oF, prepare pans. Mix flour, b/pdr, salt %26amp; sugar, stir in


bran %26amp; raisins. Beat egg, milk %26amp; oil together. Add dry mix to wet mix until


just combined. Spoon into pans %26amp; bake for 15-20 mins or until well risen.


Makes 9-10 muffins.





BANANA %26amp; PASSIONFRUIT MUFFINS





1.1/2 cups flour, 3 cups bran flakes, 2 tsp baking powder, 3 tsp cinnamon


3 mashed bananas, 1 tsp passionfruit syrup, 1/2 cup butter, 1 cup milk


1/2 cup golden syrup, 3/4 cup brown sugar, 2 tsp baking soda





Preheat oven to 375oF, prepare pans. Combine flour, bran, b/pdr, cinnamon %26amp;


bananas. Heat the butter, golden syrup, sugar %26amp; milk in a pot, add the baking


soda %26amp; passionfruit syrup. Add the dry mix to the wet mix until just


combined. Spoon into pans %26amp; bake for 15 mins or until golden brown. Makes 12


large muffins. 268 calories per muffin.





BLUEBERRY CORNMEAL MUFFINS





1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder


1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream


1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned %26amp; drained





Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking


powder, soda %26amp; salt. Beat eggs with sour cream until blended, beat in oil.


Add dry mix to wet mix until just combined adding blueberries with the last


few stirs. Spoon batter into pans %26amp; bake for 18-20 mins or until lightly


browned. Makes 12. 189 calories per muffin.


Recipe courtesy of Sunset Magazine July 1988 (USA).





BLUEBERRY PUMPKIN MUFFINS





1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt


1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin


1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)


1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour


Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar %26amp; 1/4 tsp cinnamon. Cut


in 1 Tbsp butter until mixture is crumbly.





Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine


pumpkin %26amp; evaporated milk until blended. Cream shortening %26amp; sugar in large


mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.


Add flour mixture to wet mix until just combined. Coat the blueberries with


the tablespoon of flour and gently mix into mixture. Spoon into pans %26amp;


sprinkle with streusel topping. Bake for about 40 mins or until toothpick


inserted in centre comes out clean. Makes 12-18 muffins.


Recipe courtesy of Better Homes %26amp; Gardens Magazine November 1988.





BREAKFAST MUESLI MUFFINS





1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil


1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder


1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top





Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk;


soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup %26amp;


muesli mixture. Mix together the dry ingredients, add to the wet mix until


just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake


for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.


Keep a batch of these in the freeze %26amp; heat them in the oven or microwave when


in a hurry to get to work or time is short!





CARROT MUFFINS





Wet Mix - 3 eggs, 1/2 cup sugar, 1/2 cup oil, 1 cup plain yoghurt


1 cup grated carrot, 1/2 cup chopped walnuts


Dry Mix - 3 cups self-raising flour, 1/2 tsp baking soda, 1 tsp cinnamon





Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil


%26amp; yoghurt. Add the carrot %26amp; walnuts. Fold in the previously combined dry


mix. Place in muffin pans %26amp; bake for 20-25 mins. Makes 12.


Variations:


Carrot %26amp; Honey: Omit the sugar %26amp; add 1/2 cup honey to the wet mix.


Increase the cinnamon to 2 tsps.


Carrot %26amp; Pineapple: Omit the yoghurt from the wet mix %26amp; add 1 cup


crushed pineapple. 1/2 cup currants may be added to the wet mix if


desired.


Carrot %26amp; Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame


seeds %26amp; 1/2 cup sultanas (golden raisins).


Zucchini: Substitute grated raw zucchini for grated carrot in any of the


above recipes. Add 1 tsp of vanilla essence to the wet mix.





CHEESY HAM MUFFINS





1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder


1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham


1 cup jarlsberg cheese, grated





Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar %26amp; butter. Sift


flour %26amp; baking powder into a bowl, stir in rice, cheese %26amp; ham. Add this to


wet mix until just combined. Spoon into pans %26amp; bake for 30-35 mins or until


firm %26amp; golden. Serve warm with butter if desired. Makes 12.





CHOCOLATE BOURBON MUFFINS





3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar


1/2 cup softened lightly salted butter or margarine, 1 egg


1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla


1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans





Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients.


In another bowl cream butter %26amp; sugar until light %26amp; fluffy, beat in chocolate,


egg, bourbon %26amp; vanilla. Add dry mix to wet mix until just combined, stir in


chips %26amp; nuts. Spoon into pans %26amp; bake for 15-20 mins or until done. Makes 9.


These muffins freeze well.





CORNMEAL MUFFINS





1 cup flour, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup white sugar


1 cup cornmeal, 1/2 cup butter or margarine, 1 egg, 3/4 cup milk





Preheat oven to 375oF, prepare pans. Mix dry ingredients together %26amp; stir in


cornmeal. Melt butter, add egg %26amp; milk %26amp; combine well. Add dry mix to wet mix


until just combined. Spoon into pans %26amp; bake for 15-20 mins. Serve hot! Makes


8 large muffins. An old fashioned Waterloo County favourite.


Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.





CORNMEAL HAM MUFFINS





1/4 cup milk, 1/4 cup oil, 1 cup yoghurt, 2 eggs, 1 cup chopped cooked ham


2.1/2 tsp baking powder, 3 tsp dry mustard, 1/2 cup coarse cornmeal


1 cup flour





Preheat oven to 375oF, prepare pans. Put the first five ingredients into a


bowl %26amp; mix well. Mix remaining ingredients, add to wet mix until just


combined. Spoon into pans %26amp; bake for 15-20 mins. Makes 12. A very nice


savoury muffin.





CORNMEAL %26amp; WHOLEMEAL MUFFINS





2 eggs, 2 cups yoghurt, 1 Tbsp honey, 1 Tbsp oil, 1 tsp baking powder


1/2 cup wholemeal flour, 1 cup fine cornmeal, 1 cup coarse cornmeal





Preheat oven to 375oF, prepare pans. Put the first four ingredients into a


bowl and mix well. Add the remaining premixed ingredients %26amp; blend until just


combined. Spoon into pans %26amp; bake for 15-20 mins. Makes 12. A hearty, healthy


muffin!








Subject: RECIPE: Quick Cheese %26amp; Bacon Muffins


Lines: 19





QUICK CHEESE %26amp; 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 %26amp; bacon. Beat egg lightly, add


butter %26amp; milk. Add to dry ingredients, add cheese %26amp; mix to just combine. 3/4


fill greased muffin pans %26amp; bake 400oF for 20-25 mins. Makes 12.








Lines: 50


Fresh Strawberry Muffins





INGREDIENTS


2-1/2 cups all-purpose flour


2/3 cup sugar


1 teaspoon baking soda


3/4 teaspoon ground cinnamon


1/2 teaspoon salt


1-1/2 cups sliced fresh strawberries


1 cup nonfat buttermilk


1/3 cup margarine, melted


1-1/4 teaspoons vanilla extract


1 egg, lightly beaten


1 egg white, lightly beaten


Vegetable cooking spray


1-1/2 tablespoons sugar





INSTRUCTIONS:


Combine flour and next 4 ingredients in a large bowl, and stir well.


Add fresh strawberries; stir well, and make a well in center of


mixture.





Combine buttermilk and next 4 ingredients; stir well. Add to dry


ingredients, stirring just until moistened.





Divide batter evenly among 18 muffin cups coated with cooking spray;


sprinkle 1-1/2 tablespoons sugar evenly over muffins. Bake at 350 deg


for 25 minutes or until a wooden pick inserted in center comes out


clean. Remove from pans immediately; let cool on a wire rack. Yield:


1-1/2 dozen (serving size: 1 muffin).





NUTRITIONAL INFORMATION:


CALORIES 142 (26% from fat) / PROTEIN 2.9g / FAT 4.1g (SAT 0.8g, MONO


1.6g, POLY 1.2g) / CARB 23.5g / FIBER 0.8g / CHOL 13mg / IRON 0.9mg /


SODIUM 170mg / CALCIUM 34mg

















Plain Muffins





1/4 cup oil








1 medium egg





1 cup milk





1/4 to 1/2 cup sugar





1/2 teaspoon salt





1 tablespoon baking powder (3 teaspoons)





2 cups flour





In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400掳 for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.





This is the basic recipe. I used to make it every night when I was young and poor. It is so easy and so cheap and so down right good to eat, that it almost seems a shame to expand on it. Notice I say almost, because one of the glorious things about muffins is that this recipe, is only the starting point. I will list several easy variations now, and you can go from here in any direction you like.





Cereal Muffins: After preparing the above recipe using 1/4-cup of sugar, add 1-cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have left over. This makes about 18 muffins. Rice is my favorite.





Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3-cup brown sugar for the sweetener.





Rye Muffins: Replace 1/2-cup of white flour with Rye flour. Add 1-teaspoon caraway seeds to the batter. Use 1/4-cup of brown sugar for the sweetener.





Cornmeal Muffins: Replace 1-cup of white flour with cornmeal. Use 1/3-cup of white sugar for the sweetener.





Cinnamon Raisin Muffins: Add 1/2-cup of raisins and 1-1/2 teaspoons cinnamon to the batter. Use 1/2-cup of white sugar for the sweetener.





Cheese Muffins: These are a favorite at my house. Add 1/2 to 1-cup of shredded cheese to the batter after mixing in the flour. If you are using grated Parmesan, only add 1/3-cup of it. I usually add a full cup of cheddar and then use it a an accompaniment to meatless meals. For the sweetener only use 2-tablespoons of sugar.





Breakfast Meat Muffins: First off only use 2-tablespoons of sugar for the sweetener. Next you will need 1/2 to 3/4-cup of finely chopped cooked ham, or 6 slices of cooked, crumbled bacon, or 1/2-cup finely chopped cooked sausage. Stir the meat into the muffin batter after adding the flour. If you like you may also add 1/2-cup of shredded cheese. These are good in lunch boxes instead of a sandwich (pack two) or prepared the night before starting off on an early road trip. As the children wake up in the back of the car, hand out these and they will sing your praises in song.





Corn Muffins: This is an old southern favorite. Add a cup of well drained cooked corn to the muffin batter after adding the flour. Use 1/4 cup white sugar for the sweetener. These are good with fried chicken