A good recipe for muffins?!


Question: I love cooking and I′ve tried different recipes but they never come soft enough!!!Please,can any good muffin cook help me?


Answers: I love cooking and I′ve tried different recipes but they never come soft enough!!!Please,can any good muffin cook help me?

Blue Eyed Muffins

1/4 c butter or margarine, softened
1/3 c sugar
1 egg
2 1/3 c self-rising flour
1 c milk
1 1/2 tsp vanilla
1 1/2 c blueberries-- fresh OR frozen (don't thaw if frozen)


Cream the butter. Gradually add the sugar, then beat in the egg. Add the self-rising flour alternately with the milk, stirring well after each addition. Stir in the vanilla and berries.


Spoon the batter into greased muffin tins, filling to 2/3 full. Sprinkle on the topping (recipe follows) and bake in a preheated 375* oven for 25-30 min. Remove from pans immediately. Makes 8 muffins.


Topping:

Combine the following in a small bowl:
1/2 c sugar
1/3 c all-purpose flour
1 tsp cinnamon
Dash nutmeg
Dash cloves

Blend in:
1/4 c butter, softened
until mixture resembles crumbs.

Ingredients1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped PreparationPreheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about
25 minutes. Transfer muffins to rack and cool.

Six-Week Bran Muffins

1 (15oz.) box Raisin Bran

1 C. melted butter or oil

1 1/2 C. sugar (more or less depending on your sweet tooth)

4 eggs, beaten

1 qt. buttermilk

5 C. flour

5 t. soda

2 t. salt

Extra raisins

Mix Raisin Bran, sugar, flour, soda, salt and extra raisins in a large bowl. Add eggs, butter or oil and butter milk and mix well by hand.

Fill greased muffin pans 2/3 full. Bake at 375-400° F. for 15-20 minutes or until brown. Batter will keep (refrigerated) for six weeks.

peanut butter
lima beans
deli meat
****

http://allrecipes.com/Recipe/Chocolate-C...

yummmmmm! these are soooo good!! actullay, i made them this morning! i make them like every weekend and my family LOVES them!!!!

I've had the same problem but discovered a Muffin book.

Muffins Galore by Catherine Atkinson. Published by Octopus Books. www.octopusbooks.co.uk

I have tried 6 different recipies and they work.

Pistachio Muffins

1/2 cup soft butter or margarine
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup milk
2 tablespoons rum
1 1/4 cups flour
1/2 cup ground California pistachios
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon grated lemon peel
1/2 cup chopped California pistachios

Preheat oven to 350 degrees F.

Beat butter with sugar and vanilla until creamy and light-colored.

Beat in eggs, l at a time. Beat in milk and rum.

In a separate bowl, mix flour, ground pistachios, baking powder, salt, spices and lemon peel.

Add this mixture to the butter-sugar mixture just until blended (don’t overmix). Lightly fold in 1/4 cup chopped pistachios.

Grease 12 muffin cups or line cups with muffin papers.

Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped pistachios. Bake for 30 minutes or until done.

Makes 12 muffins.

Tip: Pulse pistachios in a food processor until coarsely ground.





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