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Muffin Recipes

This topic contains 142 replies, has 19 voices, and was last updated by Profile photo of BJB BJB 3 days, 14 hours ago.

Discussions Food & Wine Recipes Muffin Recipes

Viewing 10 posts - 121 through 130 (of 143 total)
  • #1698401
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    Member since: October 16, 2007
    Topics: 50
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    BJB

    Ginger and Pear Muffins:
    2c Flour
    1 tsp Baking Powder
    1/2 tsp Baking Soda
    1/2 tsp Ground Ginger
    ¼ c Sugar
    1 Egg
    1 c Milk
    2 X 120g cans Baby Pears ( Mashed I presume)
    METHOD
    Sift flour, baking powder, baking soda and ground ginger into a bowl. Stir in sugar. Make a well in the centre.

    Beat together egg, Nurture Toddler Milk and Wattie’s Pears.

    Stir into dry ingredients alternately with melted butter.

    Divide mixture evenly between 12 greased muffin tins (or 24 mini muffin tins)

    Bake at 220 degrees C for 15-18 minutes or until well risen and cooked.

    Leave in tin for 5 minutes before turning onto a wire rack to cool.

    These sound good. 🙂

    #1700078
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    BJB

    easy peasy orange & date muffins:
    These are a favourite in our house & can be thrown together pretty quick. They freeze beautifully (if you dont eat them all first! ! Chop 1 whole orange in food processor. 1/2 cup chopped dates;1 egg;3/4 cup c sugar;1/2 cup orange juice;120g butter;1 1/2 cup plain flour & 1 tsp each of baking powder & baking soda. I chop the orange & dates in processor then add butter & chop well, then all the other things & lastly the flour sifted with the bp & bs. Grease muffin tins into oven at 170c until risen & firm to touch.

    #1700094
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    Member since: June 2, 2010
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    rankie

    This looks yummy will give them a go,

    cheers

    Rankie

    Brent C Ranken

    #1707496
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    BJB

    2 1⁄4 cups flour
    1⁄2 cup sugar
    3 teaspoons baking powder
    3⁄4 teaspoon salt
    1 cup milk
    1 egg
    1⁄4 cup butter, melted
    1⁄2 teaspoon almond extract
    1 cup red plum, coarsely chopped

    Preheat oven to 425°F.
    Generously grease 12 muffin cups or line with papers.
    Combine flour, sugar, baking powder, and salt in a large mixing bowl.
    Whisk to blend thoroughly.
    In a separate bowl. whisk milk, egg, melted butter, and almond.
    Make a well in the center of dry ingredients and pour in the egg mixture.
    Blend with a wooden spoon until a moist, lumpy batter is formed.
    Stir in plums.
    Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
    Cool on a rack for 5 minutes, then remove to a rack to cool completely.

    Plum Muffins.

    #1709313
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    Member since: October 16, 2007
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    BJB

    FRUITY MUFFINS
    2 C flour
    4 t B.P.
    ½ t salt
    ½ C castor sugar
    100 gm butter
    1 C milk
    1 egg
    1 ½ C chopped/mashed fruit ( or for choc zucchini muffins 1 ½ C zucchini, 4 T cocoa, choc chips to taste)
    Sieve the flour, B.P., salt into a large bowl. Add the sugar. In another bowl melt the butter, add the milk and egg and beat. Prepare the fruit then add the fruit and liquid into the flour mix. Fold together till flour mix is just dampened. Put mix into greased muffin pans. For fruit muffins (not zucchini ones) sprinkle over a mix of 1 T sugar and ½ t cinnamon. Bake 12-15 mins at 220*C

    #1710405
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    Member since: October 16, 2007
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    BJB

    Honey and oat muffins
    spray oil
    1 1/2 cup self-raising flour
    1 cup wholemeal self-raising flour
    1 cup caster sugar
    1 cup rolled oats
    90 gram butter
    1/4 cup honey
    1 1/4 cup buttermilk
    1 egg, lightly beaten
    METHOD
    Honey and oat muffins
    1
    Preheat oven to moderate, 180°C. Lightly spray a 12-hole muffin pan with oil.
    2
    Sift flours into a large bowl. Stir in sugar and 3/4 cup oats.
    3
    Melt butter and honey together in a small saucepan. Cool slightly. Whisk together buttermilk and egg.
    4
    Make a well in the centre of dry ingredients. Add buttermilk mixture all at once. Mix lightly, until just combined.
    5
    Spoon mixture evenly into recesses in prepared pan. Sprinkle with remaining oats.
    6
    Bake 20-25 minutes, until cooked when tested. Cool in pan, 5 minutes. Transfer to a wire rack to cool completely.

    #1710698
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    Member since: October 16, 2007
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    BJB

    1 1/4 cups or 300 mlAll-Bran Original* cereal
    3/4 cup or 175 ml milk (1%)
    1 cup or 250 mlall-purpose flour
    1/2 cup or 125 mllightly packed brown sugar
    1/4 cup or 50 mlcocoa powder
    1 tbsp or 15 mlbaking powder
    1/4 tsp or 1 mleach, baking soda and salt
    1egg
    1/4 cup or 50 mlcanola oil
    3large, very ripe bananas (reserve 12 thin slices, mash reminder)
    1/3 cup or 75 mlsemi-sweet chocolate chips
    Directions
    1. In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.

    2. In large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.

    3. Add egg, oil and mashed bananas to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in chocolate chips. Portion batter evenly into 12 (2½”/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray. Top each cup with a reserved banana slice.

    4. Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.

    Tip: These moist, decadent muffins are especially good if eaten while they are still warm from the oven! If you reheat them from room temperature in the microwave oven, they just need about 20 seconds per muffin at a gentle heat setting (medium or medium low).

    YIELDS: 12 Muffins: Chocolate Banana Bran Muffins.

    #1711533
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    BJB

    225g Wholemeal plain flour
    225g wheat germ
    225g bran
    225g nuts and raisins
    2 eggs
    8 fl oz milk or buttermilk (sorry, no conversion on this)
    55g skim milk powder
    2T vegetable oil
    2 large T honey
    1-1/2t sea salt
    3t baking powder
    Mix all ingredients quickly together.
    Put mixture into greased bun tins, filling not more than two thirds full.
    Bake in preheated oven 200C for 15-20 minutes.

    Wholemeal and bran Muffins.

    #1711858
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    Member since: October 16, 2007
    Topics: 50
    Replies: 13405
    BJB

    Plum Muffins:
    2 1⁄4 cups flour
    1⁄2 cup sugar
    3 teaspoons baking powder
    3⁄4 teaspoon salt
    1 cup milk
    1 egg
    1⁄4 cup butter, melted
    1⁄2 teaspoon almond extract
    1 cup red plum, coarsely chopped

    DIRECTIONS
    Preheat oven to 425°F.
    Generously grease 12 muffin cups or line with papers.
    Combine flour, sugar, baking powder, and salt in a large mixing bowl.
    Whisk to blend thoroughly.
    In a separate bowl. whisk milk, egg, melted butter, and almond.
    Make a well in the center of dry ingredients and pour in the egg mixture.
    Blend with a wooden spoon until a moist, lumpy batter is formed.
    Stir in plums.
    Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
    Cool on a rack for 5 minutes, then remove to a rack to cool completely.

    #1713560
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    Member since: October 16, 2007
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    BJB

    Jam Muffins:
    Serves: 12
    2 cups (250g) plain flour
    3 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup (125g) white sugar
    1 egg, beaten
    3/4 cup (190ml) milk
    1/4 cup (65ml) vegetable oil
    1 cup any flavour fruit jam
    Preparation method
    Prep: 20 minutes |Cook: 25 minutes
    1. Preheat oven to 200 degrees C.

    2. In a large bowl stir together the flour, baking powder, salt and sugar. Make a well in the centre. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.

    3. Pour the batter into the prepared pan and bake for 25 minutes or until golden.

Viewing 10 posts - 121 through 130 (of 143 total)

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