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TNT: Magnificent Muffins (fwd)

Paradise Manifest <Ausetkmt@Cris.Com>
Sat, 19 Oct 1996 09:46:41 -0400 (EDT)
I got his recipe from a list that I
joined and thought It was worthy of
sharing with you all.
headers in tact so you know who to
contact for questions about the recipes.




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---------- Forwarded message ----------
>From: "S.Pickell" <netdir@cyberspc.mb.ca>
>Subject: TNT: Magnificent Muffins

Good Morning All!!

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Magnificent Muffin Baking Hints
 Categories: Info, Pickell, Muffins
      Yield: 1 Info.

  Baking a magnificent muffin is quick and easy.  All you need is some
  basic equipment and an understanding of how to prepare your batter.

  The basis of muffin baking is to create a DRY and a MOIST mixture in
  separate bowls.  They are then combined quickly with a minimum amount
  of stirring.  You want to moisten the dry mixture, but still have a
  lumpy batter.  The batter should then be put immediately into the
  muffin tins and baked with careful attention to the required oven

  Here are a few quick tips for baking a magnificent muffin:

  Remember that there is a very real difference between 'All-Purpose
  Flour' and 'Cake and Pastry Flour'. Be sure to use the type specified
  for the recipe.

  Even if you buy pre-sifted flour, you will get better results by
  sifting and then measuring.

  DO NOT OVERMIX you batter or the result will be a tough muffin with
  poor texture.

  When combining the moist and dry mixtures, always make a well in the
  dry and pour the moist into the well.  Stir the two until combined,
  but still lumpy.

  Prepare the cups by greasing lightly.  If you have non stick, no
  greasing is necessary.

  ALWAYS preheat your oven.

  If you have muffin cups that do not have batter in them, fill them
  half way with water while the tray is in the oven. This will make
  sure that the muffins will bake evenly.

  Always test your muffins for doneness.  A muffin shoul not be spongy
  on the top but should be spring to firm.  A Toothpick inserted in the
  center of the muffin should come out clean if it is completely baked.

  Baked muffins should be cooled briefly in the muffin tins and then
  removed to racks.

  If you are planning on FREEZING, be sure they are completely cooled
  to room temperature before you wrap then in foil and freeze them.

  Source:  Magnificent Muffins Cookbook


MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Peanut Butter & Jelly Muffin
 Categories: Muffins, Pickell
      Yield: 12 Muffins

MMMMM------------------------DRY MIXTURE-----------------------------
      2 c  Flour, all-purpose
    1/2 c  Sugar, granulated
    2 1/2 t  Baking powder
    1/2 t  Salt
    1/2 c  Peanut butter, chunky
      2 T  Butter

MMMMM-----------------------MOIST MIXTURE----------------------------
      2 lg Eggs
      1 c  Buttermilk

    1/3 c  Unsalted Toasted Peanuts
    1/4 c  Fruit jelly

  Preheat oven to 400F and prepare 12 muffin cups. Sift first 4
  ingredients of dry mixture together. With a pastry blender cut peanut
  butter and butter into dry mixture until mixture resembles coarse
  crumbs. In a medium bowl beat eggs lightly and stir in buttermilk.
  Add egg milk-mixture to coarse crumbs mixture and stir just until
  ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake
  20-25 minutes in preheated oven. While muffins are cooking melt the
  jelly and finely chop the peanuts. As soon as muffins are removed
  from the oven brush the tops with melted jelly and dip the tops into
  the chopped peanuts.

  HINT:  We suggest using the jelly that is your family's sandwich
  favorite. These muffins make a great hit at children's parties.

  Source:  Magnificent Muffins Cookbook


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