← All recipes

COLLECTIONS: Muffins (3 of 5)

A home-style COLLECTIONS: Muffins (3 of 5) made with Salt, Milk Cooking Oil Chopped Walnuts, Milk Or Yoghurt Tsps Grated Lemon Rind, Lemon Juice Poppy Seeds, and Chilli Sauce Black Pepper Milk. Keep it handy for the next time you cook it.

Ingredients

• 1/2 tsp
• 1/4 cup
• 1 cup
• 1/2 cup
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 cup
• 4 cup
• 2 1/2 cup
• 4 tsp
• 4 tsp
• 1 tsp
• 4 cup
• 2 cup
• 2 tsp
• 2 oz
• 1/2 cup
• 1 cup
• 1 cup
• 3/4 cup
• 1/2 cup
• 1 1/2 tsp
• 1 tsp
• 1 tsp
• 1 1/3 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 2 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 1/2 tsp
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/3 cup
• 1 jar

Method (preview)

1. 1

   Preheat oven to 375oF, prepare pans.

2. 2

   Mix dry ingredients.

3. 3

   Combine wet mix ingredients except nuts & only 1/2 cup lemonade, add to dry mix stir until just moistened.

4. 4

   Gently stir in nuts.

5. 5

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

6. 6

   While hot, brush with remaining lemonade & sprinkle with white sugar.

7. 7

   Preheat the oven to 400oF, grease the muffin pans.

8. 8

   Blend the margarine & sugar, beat in the eggs, milk, lemon & seeds.

9. 9

   Fold the dry mix into the wet mix (do NOT overmix), spoon into pans & bake for 20 mins.

10. 10

    Serve with lemon or honey butter.

11. 11

    Using yoghurt instead of milk will give a moister product.

12. 12

    Dry Mix - 2.1/2 cups self-raising flour

13. 13

    Preheat the oven to 400oF, grease muffin pans.

14. 14

    Place all the wet mix ingredients in a bowl & mix thoroughly.

15. 15

    Add the flour & stir until well combined.

16. 16

    Place the mixture in the pans, sprinkle with topping & bake for 25-30 mins.

17. 17

    Remove from pans soon after cooking to prevent them sweating.

18. 18

    Lettuce & Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet mix.

19. 19

    Lettuce & Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the parsley

20. 20

    & add 1.1/2 tsp dried tarragon.

21. 21

    Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix.

22. 22

    1 cup apricot yoghurt, grated rind of 1 lemon 1.1/2 cups chopped mango (drain if canned)

23. 23

    Dry Mix - 2.1/2 cups self-raising flour

24. 24

    Preheat oven to 350oF, prepare pans. Blend the sugar into the cream cheese.

25. 25

    Beat in the eggs, cream & yoghurt.

26. 26

    Mix in the mango & lemon rind.

27. 27

    Fold in the flour.

28. 28

    Place in pans, sprinkle with almonds then sugar & bake for 25 mins.

29. 29

    Combine dry ingredients & mix well. Melt margarine & stir in juice

30. 30

    & eggs.

31. 31

    Beat well.

32. 32

    Stir liquid ingred. into dry mixture.

33. 33

    Add mincemeat & stir until just moistened.

34. 34

    Spoon into greased muffin cups, soak 1 sugar cube in rum & place on top of batter.

35. 35

    Bake 375oF for 15-20 mins.

36. 36

    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.

37. 37

    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.

38. 38

    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.

39. 39

    Let the muffins cool in the tins for 5 minutes and turn them out onto a rack.

40. 40

    Preheat oven to 400oF & prepare muffin pans.

41. 41

    Put the first six ingredients into a bowl & mix well.

42. 42

    Add the remaining ing. except marshmallows, blend until just mixed, then fold in the marshmallows.

43. 43

    Put into pans & bake for 15-20 mins.

44. 44

    Preheat oven to 350oF & prepare pans.

45. 45

    Sift first 4 ingredients into a bowl, stir in the sugar.

46. 46

    Add the malt, do not combine.

47. 47

    Peel & grate the apple, then combine with carrot, raisins & walnuts.

48. 48

    Beat eggs & oil together.

49. 49

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

50. 50

    Put into pans & bake for about 20 mins or until muffins spring back when lightly touched.

51. 51

    Serve warm or cold.

52. 52

    Topping - Come 1/2 cup grated cheddar cheese, 2-3 Tbspn grated parmesan cheese & 5-6 olives cut in half.

53. 53

    Preheat oven to 400oF, grease the pans.

54. 54

    Thoroughly combine the wet mix ingredients in a bowl.

55. 55

    Stir in the dry mix until all the ingredients are well combined.

56. 56

    Place the mixture in the pans & sprinkle with topping.

57. 57

    Bake for 25-30 mins.

58. 58

    Try them with grilled fish & salad.

59. 59

    Variations: BO,F & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to the wet mix.

60. 60

    BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the thyme.

61. 61

    Hint: Remove muffins from the pans soon after cooking so they don't sweat. Do not use muffin papers.

62. 62

    In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda; mix well.

63. 63

    Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and orange rind; stir just until combined.

64. 64

    Spoon batter into paper-lined or nonstick muffin tins.

65. 65

    Bake in 400F oven for 25 minutes or until firm to the touch.

66. 66

    Preheat oven to 375oF, prepare pans. Combine first 4 ingredients & blend well.

67. 67

    Melt butter, take off heat & stir in orange juice, rind & eggs.

68. 68

    Beat.

69. 69

    Stir dry mix into wet mix and blend until just moistened.

70. 70

    Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter.

71. 71

    Bake for 15-20 mins or until done.

72. 72

    Prehat oven to 400oF, prepare pans. In a bowl, beat oil & sugar for 2 mins.

73. 73

    Add eggs & vanilla, beat 1 min. In another bowl, stir together flour, baking soda, salt, cinnamon & ginger.

74. 74

    Add dry mix to wet mix, stir to just combine.

75. 75

    Stir in papaya & cashews.

76. 76

    Spoon batter into pans & bake 20-25 mins or until done.

77. 77

    Cool 5 mins before removing.

78. 78

    These freeze well.

79. 79

    Preheat oven to 400oF & prepare pans. Put the first 5 ingred. into bowl

80. 80

    & mix well, then add the flour & b/pdr & blend until just mixed.

81. 81

    Put a large spoonful of the batter into each muffin pan, then drop a small spoonful of jam (jelly) in the centre of each & cover with remaining batter.

82. 82

    Sprinkle with the topping mixture & bake for 10-15 mins.

83. 83

    1 cup apricot yoghurt, grated rind of 1 lemon 1.1/2 cups chopped peaches (drain if canned)

84. 84

    Dry Mix - 2.1/2 cups self-raising flour

85. 85

    Preheat the oven to 350oF, grease or line the muffin pans.

86. 86

    Blend the sugar into the cream cheese.

87. 87

    Beat in the eggs, cream & yoghurt.

88. 88

    Mix in the peaches & lemon rind.

89. 89

    Fold in the flour.

90. 90

    Place in pans, sprinkle with almonds then sugar & bake for 25 mins.

91. 91

    Variations: Mango Muffins - Substitute the peaches with chopped mango.