COLLECTION: Muffins (2 of 5)

Name: COLLECTION: Muffins (2 of 5)
Ingredients: 1/2 cup Bran Flakes Large Egg Beaten Melted Butter; 1/2 cup Milk Approx; 1/4 cup Wheatgerm Wholemeal Flour Baking Powder; 1/2 cup Butter Sultanas; 1/2 cup Water Bran Butter Egg; 1/2 cup Brown Sugar Plain Yoghurt Flour; 1/4 cup Wheatgerm Flour Brown Sugar; 1/2 teaspoon Each Of Nutmeg Baking Soda Baking Powder Amp Cinnamon; 3/4 cup Rolled Oats Melted Butter Beaten Egg; 1 tablespoon Baking Powder Salt Dried Basil; 1 cup Spring Onions Eggs Milk; 2 teaspoon Horseradish Sauce Or Chilli Sauce; 2 tablespoon Oil Salt Good Dash Black Pepper; 2 cup Oat Bran Hot Cereal Uncooked Brown Sugar; 2 teaspoon Baking Powder Carton Plain Low Fat Yoghurt; 2 tablespoon Vebetable Oil Grated Lemon Peel Blueberries; 1/2 cup Onion Beaten Egg Self Raising Flour; 1 tablespoon Butter Extra Grated Cheese Melted Butter; 3/4 cup Milk; 1/2 cup Brown Sugar Chopped Pecans Eggs Milk; 1 cup Milk Grated Lemon Rind; 1 teaspoon Cinnamon Mixed Spice Ground Ginger; 3/4 cup Rice Flour Baking Soda Milk; 2 teaspoon Cream Of Tartar; 12 slice Spicy Salami Olives Flour; 1 cup All Bran Skim Milk Lightly Beaten Egg; 1 cup Flaked Almonds Toasted Lightly Beaten Egg Milk; 3 ounce Butter Apricot Jam; 1/4 teaspoon Baking Soda Cinnamon; 1/3 cup Butter Finely Chopped Dried Apricots

Make COLLECTION: Muffins (2 of 5) at home with Milk Approx, Wheatgerm Wholemeal Flour Baking Powder, Butter Sultanas, Water Bran Butter Egg, and Brown Sugar Plain Yoghurt Flour. Scale it up or down for the number of people at the table.

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Ingredients

1/2 cup
1/2 cup
1/4 cup
1/2 cup
1/2 cup
1/2 cup
1/4 cup
1/2 tsp
3/4 cup
1 tbsp
1 cup
2 tsp
2 tbsp
2 cup
2 tsp
2 tbsp
1/2 cup
1 tbsp
3/4 cup
1/2 cup
1 cup
1 tsp
3/4 cup
2 tsp
12 slice
1 cup
1 cup
3 oz
1/4 tsp
1/3 cup
1 cup
3/4 cup
1 cup

Method (preview)

1
Cut bacon into a bowl & add the bran, cheese, salt, mustard & pepper.
2
Stir well & make a hole in the centre to add the egg & cooled butter.
3
Gently add enough milk to produce a soft scone texture then spoon mixture into ungreased muffin pans & scatter bacon pieces on top.
4
Microwave on high for 3.
5
Mix together wheatgerm, flour, b/pdr, b/soda, salt, spices, sugar & oats.
6
Add butter, egg, banana & mix well.
7
Line muffin dish with paper cups & fill with mixture.
8
Elevate & cook for 3 mins on high for 6 muffins & 2.
9
Repeat process with remaining mixture.
10
Sift flour, salt, b/pdr, add sugar, bran & sultanas.
11
Cool.
12
Beat egg lightly.
13
Make a well in centre of dry ingredients & pour in the milk & egg.
14
Do not over mix.
15
Spoon mixture into paper patty cases 3/4 fill.
16
Arrange on a plate, allowing 1cm between each.
17
Cook one plate at a time.
18
Place water in a suitable microwave bowl. Heat until boiling (about 1 min).
19
Add bran & butter & stir until butter is melted & bran softened.
20
Beat in sugar & egg.
21
Blend in remaining ingredients.
22
Spoon into double paper patty cases or paper lined muffin cups.
23
To cook, allow 30 seconds on high per muffin (dough at room temperature) or 45 seconds per muffin (refrigerated dough).
24
Mash the pumpkin well, then add onion, butter, egg, cheese, salt & curry.
25
Stir to combine, spoon into lined muffin tray.
26
Cook on high for 3-5 mins, or until set.
27
Stand for 2 mins, remove papers before serving.
28
Tested in a 650 watt oven.
29
Combine all dry ingredients, then butter, egg & fruit.
30
Do not over mix.
31
3/4 fill lined muffin trays.
32
Cook on high for 3 mins (6 muffins) or until set & dry on top.
33
Wholemeal flour may be used instead of white.
34
Bran flakes instead of wheatgerm.
35
Dry Mix - 2 cups self-raising flour
36
Topping - Equal parts of garam masala & sugar (optional)
37
Preheat over to 350oF, prepare pans.
38
Blend margarine & sugar & beat in the eggs.
39
Stir in the remaining wet mix ingredients.
40
Fold the flour into the wet mix & spoon into pans.
41
Bake for 20-25 mins.
42
Optional Topping - Before cooking sprinkle tops with mixed topping, this add an extra tang.
43
Dry Mix - 2.1/2 cups self-raising flour
44
Preheat oven to 400oF, prepare pans. Blend thoroughly the butter & sugar.
45
Beat in the eggs & then the milk.
46
Carefully fold in the flour taking care not to overmix.
47
Spoon into pans & bake for 20-25 mins.
48
If you want to experiment with muffins & their magic, the above recipe will provide a good base to work from.
49
Preheat oven to 400oF, prepare pans.
50
In small skillet over medium-high heat, cook peppers in butter until colour is bright & pepper is tender crisp, about 3 mins.
51
Set aside.
52
In large bowl, combine flour, sugar, baking powder, salt & basil.
53
In small bowl, combine milk & eggs until blended.
54
Add dry mix together with peppers (plus butter) to wet mix.
55
Stir until just moistened.
56
Spoon into pans, bake for 15 mins or until golden.
57
Wet Mix - 3.1/2 ozs crumbled blue cheese (blue vein)
58
Preheat oven to 400oF, grease pans. Thoroughly combine the wet mix ingredients. Add the dry mix & stir until the ingredients are just combined.
59
Transfer the mixture to the prepared pans & bake for 20-25 mins. Makes 10-12.
60
Serve with soups such as pumpkin, potato, zucchini or spinach.
61
Variations: Wheat Free - Omit the self-raising flour & add 1.1/2 tsp of baking powder & 1/2 cup more, rye flour.
62
BC, Rye & Walnut: Add 1/2 cup chopped walnuts to the wet mix.
63
Preheat oven to 425oF, prepare pans.
64
In large bowl, combine oat bran, sugar & b/pdr.
65
In small bowl, combine yoghurt, egg whites, milk, honey, oil & lemon peel.
66
Add dry mix to wet mix and stir until just combined.
67
Fold in blueberries, if using frozen do NOT thaw & you may need to add a few mins baking time.
68
Spoon into pans & bake 18-20 mins or until golden brown.
69
Dry Mix - 2.1/2 cups self-raising flour, 1 cup macaroon dessicated coconut
70
Preheat over to 350oF, prepare pans.
71
Blend the butter & sugar thoroughly, beat in eggs & milk/yoghurt.
72
Gently fold the combined dry mix into the wet mix.
73
Spoon into pans & sprinkle with topping.
74
Bake for 25 mins.
75
Tbsp of grated orange rind to the wet mix.
76
Coconut & Cherry: Add 1 cup of chopped glace cherries to the combined wet mix.
77
Do not use fresh pineapple.
78
Preheat oven to 400oF, prepare pans.
79
Blend the butter & sugar & beat in the eggs & yoghurt.
80
Fold the previously combined dry mix into the wet mix & place into pans.
81
Blend the topping ingredients together & place this on the top of the muffins, pressing it slightly into the batter to help it stick.
82
Bake for 20 mins.
83
These muffins are lovely served with honey.
84
Cook onions in Tbsp butter until tender & lightly browned.
85
Combine egg & milk.
86
Sift flour & slat & rub in other Tbsp of butter.
87
Stir the liquid into dry ingredients, making a light scone dough.
88
Add onions & half the grated cheese.
89
Divide dough into equal parts & knead each into a round.
90
Place in greased muffin pans & sprinkle with other half of cheese & poppy seeds.
91
Drizzle the melted butter on tops. Bake 430oF for 15 mins until golden brown.
92
Reheat over to 350oF and prepare large muffin pans.
93
Combine flour, b/pdr, salt, nutmeg & cinnamon.
94
In another bowl combine thoroughly oil, sugar, egg & milk.
95
Add to dry mixture & stir to just combine.
96
Bake for 20-25 mins.
97
Remove muffins immediately while hot, dip in melted butter then sugar & cinnamon previously combined.
98
Variation: Fill pans 1/2 full, put 1 tsp jam on top of each & top with the rest of the batter.
99
Reprinted without permission from Muffin Mania (Canada).

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