Preheat oven to 400 F (200 C) and prepare muffin pan.
Grease muffin pan or fill with paper liners. A nonstick pan requires
no greasing.

In large bowl add and combine well eggs, oil, milk and vanilla.

In smaller bowl combine well flour, sugar, cocoa, baking powder, salt and
chocolate chips.

Combine wet and dry mixtures and fold together gently until just mixed.
Spoon into prepared pan. Bake at 400 F (200 C) for 20 minutes. Remove
from pan and cool on rack.

Hint: Sprinkle extra chocolate chips on top of each muffin before
baking.

Continue reading "Chocolate Chocolate Chip Muffins" »

Posted by Scott at 03:25 PM | Permalink

Preheat the oven to 350 degrees F. Lightly spray muffin tins with cooking
spray containing flour.

In a large bowl, sift together the flour, whole wheat flour, baking powder,
baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,
combine the eggs, brown sugar, and vanilla, mixing well. Stir in the
vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the
flour and mix just until incorporated. Pour into the prepared muffin tins
and bake until a tester inserted comes out clean, about 20 minutes. Cool 10
minutes on a wire rack, then invert and cool completely.

Makes 18 large or 36 small muffins

Continue reading "Carrot-Apple Sauce Muffins" »

Posted by Scott at 03:25 PM | Permalink

This should make batter a little thicker than ordinary cake batter.
Make in muffin tins.

Note: Time and temperature not given. Assume hot 400 - 450 F. oven at
about 25 minutes.

Continue reading "Tea Muffins" »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter 'should' be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.

Continue reading "Blueberry Muffins" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 375?. Grease bottoms only of 16 medium muffin cups, 2 1/2 ? 1
1/4 inches, or line with paper baking cups. Mix all ingredients until well
blended. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan.

Continue reading "Banana-Gingerbread Muffins" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 400?. Spray 12 medium muffin cups, 2 1/2 ? 1 1/4 inches, with
nonstick cooking spray, or line with paper baking cups. Toss blueberries
and all-purpose flour; set aside. Beat yogurt, oil, vanilla and egg in
large bowl. Stir in remaining ingredients just until moistened. Carefully
stir in blueberries.

Divide batter evenly among muffin cups (cups will be about two-thirds
full). Bake about 15 minutes or until golden. Immediately remove from pan
to wire rack. Serve warm if desired.

Continue reading "Blueberry Corn Muffins" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 400?. Spray 12 medium muffin cups, 1 1/2 ? 1 1/4 inches, with
nonstick cooking spray, or line with paper baking cups. Beat milk, egg
product and oil in large bowl until smooth. Stir in baking mix, sugar and
lemon peel just until baking mix is moistened (batter will be lumpy). Fold
in carrot and zucchini.

Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden
brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.

Continue reading "Carrot-Zucchini Muffins" »

Posted by Scott at 03:25 PM | Permalink