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COLLECTION: Muffins (5 of 5)

COLLECTION: Muffins (5 of 5) is a breads recipe made with Flour, Baking Powder, Cinnamon, Salt, and Applesauce. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 2 cup
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1/2 cup
• 3/4 cup
• 1/2 tsp
• 1/2 tsp
• 3/4 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 2 tsp
• 1 tsp
• 1/4 cup
• 2/3 cup
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1 1/3 cup
• 2/3 cup
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 3 tbsp
• 5 tbsp
• 1 cup
• 1 tsp
• 1/4 cup
• 1 cup
• 1/4 cup
• 1 cup
• 1 cup
• 1/4 cup
• 2 tsp
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Sift the dry ingredients together.

2. 2

   Beat the eggs, milk, buttermilk and butter together.

3. 3

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

4. 4

   Fold the blueberries into the batter.

5. 5

   Grease a muffin tin and fill the muffin cups 2/3 full with batter.

6. 6

   Bake at 400 F for 20 minutes or until golden brown.

7. 7

   Preheat oven to 375oF, prepare pans.

8. 8

   Mix flour, wheat germ, sugar, b/pdr, soda, apricots & nuts.

9. 9

   Blend butter, eggs & yoghurt.

10. 10

    Add dry mix to wet mix until just combined.

11. 11

    Spoon into pans & sprinkle each muffin with brown sugar.

12. 12

    Bake until edges are golden brown & centre is firm to touch, about 20 mins.

13. 13

    Recipe courtesy of Sunset Magazine April 1990.

14. 14

    Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut in 1 Tbsp butter until mixture is crumbly.

15. 15

    Preheat oven to 350oF, prepare pans.

16. 16

    Combine first 6 ingredients.

17. 17

    Combine pumpkin & evaporated milk until blended.

18. 18

    Cream shortening & sugar in large mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.

19. 19

    Add flour mixture to wet mix until just combined.

20. 20

    Coat the blueberries with the tablespoon of flour and gently mix into mixture.

21. 21

    Spoon into pans & sprinkle with streusel topping.

22. 22

    Bake for about 40 mins or until toothpick inserted in centre comes out clean.

23. 23

    Recipe courtesy of Better Homes & Gardens Magazine November 1988.

24. 24

    Preheat oven to 425 degrees Fahrenheit.

25. 25

    Grease 12 muffin tins with shortening.

26. 26

    Sift together flour, sugar, baking powder, and salt.

27. 27

    Add oatmeal, stir to mix.

28. 28

    Mix in egg, milk, and oil, stirring only to moisten.

29. 29

    Fill 12 muffin tins and bake for 15 minutes or until lightly golden brown on top.

30. 30

    Preheat oven to 400oF, prepare pans.

31. 31

    Sift the flour with the b/pdr & soda, add the wholemeal flour.

32. 32

    Add the nashi & apricots.

33. 33

    To the eggs add the oil yoghurt, milk & spices.

34. 34

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

35. 35

    Spoon into pans & bake for 20 mins or until cooked.

36. 36

    Pears can be used to replace Nashi if desired.

37. 37

    Preheat oven to 350oF, prepare pans.

38. 38

    Melt butter, blend in milk, eggs & pineapple.

39. 39

    Combine sugar, flour, b/pdr, salt & coconut.

40. 40

    Add to wet mix until just combined.

41. 41

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

42. 42

    Spoon into pans & sprinkle tops with sugar, bake for about 20 mins or until golden brown.

43. 43

    You might like to try them with less baking powder.

44. 44

    Preheat oven to 375oF, prepare pans.

45. 45

    Pour buttermilk over oats in bowl.

46. 46

    Add beaten egg, melted butter, sugar, carrots, vanilla & rind & mix thoroughly.

47. 47

    Combine dry ingredients & add to wet mix until just combined.

48. 48

    If desired, raisins or date may be added at this point.

49. 49

    Spoon into pans & bake for 15-20 mins or until done.