MUFFIN RECIPES

[paulinelarange2]

JUST MUFFIN RECIPES HERE

[paulinelarange2]

Ingredients
1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups rolled oats
1/2 cup chopped walnuts
Directions
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Preheat oven to 400 degrees F. Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid. Blend in the remaining ingredients. Pour into muffin pan. Makes 22.

[paulinelarange2]

1 and 1/2 cups eggnog
1/2 cup rum
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs
2/3 cup canola oil
1 tsp. nutmeg

In a large mixing bowl, sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. ake 20 minutes at 350 degrees.

[paulinelarange2]

3 cups all-purpose flour
1 and 1/2 cups brown sugar
1 cup buttermilk
1/4 cup butter - cool
2 large eggs - lightly beaten
2 teaspoons baking powder
2 teaspoons freshly grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
This recipe makes about 2 dozen medium-sized muffins.

Preheat oven to 350 degrees F.

Prepare 2 dozen muffin cups (2 tins) with a generous coating of cooking spray or with muffin papers.

Mix 2 cups of the flour and all the brown sugar in a large bowl. Cut in butter until mixture forms coarse crumbs - like wet sand. Save (set aside) 3/4 of a cup of this mixture to act as your topping later in the recipe.

Add remaining cup of flour and all the baking powder, nutmeg, baking soda and salt to the flour and brown sugar mixture in the large bowl. Mix well.

Add buttermilk and lightly beaten eggs. Stir until just moistened.

Dollop batter into prepared muffin cups, filling each cup a little less than 3/4 full. Top each muffin with 1 and 1/2 teaspoons of the flour and brown sugar mixture that youy saved earlier.

Bake 17 to 20 minutes - until wooden pick inserted in center comes out clean.

[paulinelarange2]

1 3/4 cups all purpose flour
1 cup blueberries
1/4 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
1/3 cup unsalted butter, melted
3 tbs lemon juice
STREUSEL:
2/3 cup all purpose flour
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 cup unsalted butter, softened
DRIZZLE:
1/2 cup powdered sugar
2 tsp milk

Heat oven to 375 degrees. Line 6 jumbo size muffin cups with paper liners or coat with oil or nonstick spray. STREUSEL---Mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
2.) Place flour in bowl. Remove 1 tbs and toss with blueberries in a small bowl. To remaining flour, add cornmeal, baking powder and salt, mix well. In another bowl, whisk sugar with eggs, milk, butter and lemon juice.
3.) Stir wet ingredients into dry ingredients until blended, fold in blueberries. Spoon 1/2 cup batter into each muffin cup, crumble streusel on top. Bake 30 min. or until done. Let cool 5 min. in pan, remove muffins from pan and cool completely.
4.) DRIZZLE---Mix 1/2 cup powdered sugar and 2 tsp milk until smooth and pourable. Drizzle over muffins, then serve.
MAKES 6 JUMBO MUFFINS...

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