I really want to make some Delicious muffins ?!
using all or some of these coconut ,shredded apple ,carrot ,oatmealWww@FoodAQ@Com
Answers:
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup natural applesauce
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut or dried banana chips
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F!. Line 18 large muffin cups with paper liners!. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment!. Add the melted butter and blend!. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture!. Scrape the bowl and blend well!. Don't overmix!.
Fold the walnuts, granola, and coconut or banana chips into the batter!. Spoon the batter into the paper liners, filling each 1 to the top!. Top each muffin with dried banana chips, granola, or coconut, if desired!. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean!. Cool slightly, remove from the pan, and serve!.
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Sour Cream Peach Muffins
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream!. Sift together dry ingredients and add peaches!. Fold peaches and flour mixture into egg mixture just until blended!. Line muffin tins with paper liners, spoon in mixture!. Bake in preheated 350 degree oven for 20-25 minutes or until tests done!. Sprinkle with sugar!.
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BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t!. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375oF!. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts!. Add to dry ingredients and stir (do not beat!) till moist!. Fold in blueberries!. Put batter into 16 lined muffin tins!.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above!. Spoon 1 Tbsp!. topping on each muffin; lightly press into batter!. Bake 20-25 min!. Muffins freeze well!.Www@FoodAQ@Com
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup natural applesauce
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut or dried banana chips
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F!. Line 18 large muffin cups with paper liners!. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment!. Add the melted butter and blend!. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture!. Scrape the bowl and blend well!. Don't overmix!.
Fold the walnuts, granola, and coconut or banana chips into the batter!. Spoon the batter into the paper liners, filling each 1 to the top!. Top each muffin with dried banana chips, granola, or coconut, if desired!. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean!. Cool slightly, remove from the pan, and serve!.
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Sour Cream Peach Muffins
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream!. Sift together dry ingredients and add peaches!. Fold peaches and flour mixture into egg mixture just until blended!. Line muffin tins with paper liners, spoon in mixture!. Bake in preheated 350 degree oven for 20-25 minutes or until tests done!. Sprinkle with sugar!.
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BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t!. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375oF!. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts!. Add to dry ingredients and stir (do not beat!) till moist!. Fold in blueberries!. Put batter into 16 lined muffin tins!.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above!. Spoon 1 Tbsp!. topping on each muffin; lightly press into batter!. Bake 20-25 min!. Muffins freeze well!.Www@FoodAQ@Com
Carrot Apple Nut Muffins
you can omit the walnuts and the raisins if you dont have them
Ingredients:
2 1/4 cup all-purpose flour
2 tsp!. baking powder
1/2 tsp!. baking soda
1/4 tsp!. salt
1 tsp!. ground cinnamon
2/3 cup firmly packed dark brown sugar
2 eggs
1 1/2 cups plain yogurt or 1 1/2 cups milk
4 Tbs!. (1/2 stick) unsalted butter, melted
1 1/4 cups grated, peeled tart apple
(about 1 large)
1 1/4 cups finely grated, peeled carrots
(about 2 medium)
1/2 cup chopped walnuts or pecans, toasted
1/2 cup golden raisins
2 Tbs!. granulated sugar mixed with 1 tsp!.
ground cinnamon
Directions:
Preheat an oven to 400°F!. Butter 16 standard muffin-pan cups or line with paper liners!.
In a large bowl, stir together the all-purpose and whole wheat flours, bran, baking powder, baking soda, salt, cinnamon and brown sugar!. Set aside!.
To make the batter by hand, in a large bowl, whisk the eggs until blended!. Stir in the yogurt and butter!. Pour over the flour mixture and stir with a rubber spatula just until half moistened, 8 to 10 strokes!. Add the apple, carrots, nuts and raisins and stir just until evenly distributed!. Do not overmix!.
To make the batter with an electric mixer, in a large bowl, beat the eggs on low speed until blended, then beat in the yogurt and butter!. Add the flour mixture and beat just until half moistened!. Add the apple, carrots, nuts and raisins and stir just until evenly distributed!. Do not overmix!.
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full!. Sprinkle the cinnamon sugar evenly over the tops!. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes!. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack!. Serve warm!. The muffins may be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month!. Makes 16 muffins!.Www@FoodAQ@Com
you can omit the walnuts and the raisins if you dont have them
Ingredients:
2 1/4 cup all-purpose flour
2 tsp!. baking powder
1/2 tsp!. baking soda
1/4 tsp!. salt
1 tsp!. ground cinnamon
2/3 cup firmly packed dark brown sugar
2 eggs
1 1/2 cups plain yogurt or 1 1/2 cups milk
4 Tbs!. (1/2 stick) unsalted butter, melted
1 1/4 cups grated, peeled tart apple
(about 1 large)
1 1/4 cups finely grated, peeled carrots
(about 2 medium)
1/2 cup chopped walnuts or pecans, toasted
1/2 cup golden raisins
2 Tbs!. granulated sugar mixed with 1 tsp!.
ground cinnamon
Directions:
Preheat an oven to 400°F!. Butter 16 standard muffin-pan cups or line with paper liners!.
In a large bowl, stir together the all-purpose and whole wheat flours, bran, baking powder, baking soda, salt, cinnamon and brown sugar!. Set aside!.
To make the batter by hand, in a large bowl, whisk the eggs until blended!. Stir in the yogurt and butter!. Pour over the flour mixture and stir with a rubber spatula just until half moistened, 8 to 10 strokes!. Add the apple, carrots, nuts and raisins and stir just until evenly distributed!. Do not overmix!.
To make the batter with an electric mixer, in a large bowl, beat the eggs on low speed until blended, then beat in the yogurt and butter!. Add the flour mixture and beat just until half moistened!. Add the apple, carrots, nuts and raisins and stir just until evenly distributed!. Do not overmix!.
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full!. Sprinkle the cinnamon sugar evenly over the tops!. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes!. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack!. Serve warm!. The muffins may be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month!. Makes 16 muffins!.Www@FoodAQ@Com
this is what you do, go to walmart and get some marie calenders cornbread/cornbread muffin mix all you need to do is add water and believe u me they r fantastic, no mess and its good for the first timer cooking enthusiast!. those ingredients you have will work great in the muffin batter so go 4 what u know!.Www@FoodAQ@Com
Well, make everything really small and combine with corn bread muffin mix and sprinkle it lightly with cinnamon, should be deliciousWww@FoodAQ@Com