Home Bread-Bakers v109.n034.4
[Advanced]

muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 05 Sep 2009 23:27:02 -0700
v109.n034.4
I have not made either of these yet but decided to share them with 
you since I don't know when we will get to make them.


* Exported from MasterCook *

                        Jeanne's Morning Glory Muffins

Recipe By     :Jeanne Lawlor, East Hartford, CT. Courant 1997
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Fruits                          Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/4           cups  sugar
    2 1/4           cups  flour
    1         tablespoon  cinnamon
    2          teaspoons  baking soda
       1/2      teaspoon  salt
       1/2           cup  shredded coconut
       1/2           cup  raisins
    2               cups  grated carrots -- approximately 4 large
    1                     apple, dried -- peeled,cored and shredded
    8             ounces  crushed pineapple -- canned, drained
       1/2           cup  walnuts
    3                     eggs
    1                cup  vegetable oil
    1           teaspoon  vanilla

Preheat oven to 350F.

Sift sugar,flour, cinnamon, baking soda and salt into a large 
bowl.  Add  the coconut, raisins,carrots, apple, pineapple and 
nuts.  Stir to combine.  In a separate bowl, whisk the eggs with the 
oil and vanilla. Pour this mixture into the dry ingredients and blend well.

Spoon the batter into cupcake tins lined with muffin papers.  Fill 
each cup to the brim.

Bake for 35 minutes, or until a toothpick inserted into the center of 
a muffin comes out clean.

Cool the muffins in the pan for 10 minutes, then turn out and finish 
cooling on a rack.

These muffins need 24 hours for ripening to develop their 
flavor.  They also freeze well.

Makes 16 to 24 muffins.

                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 335 Calories; 18g Fat (46.8% 
calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 
40mg Cholesterol; 249mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.




* Exported from MasterCook *

                  Tasty BlueBerry Sour Cherry Banana Muffins

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Bread/Muffins/Rolls
                  Desserts                        Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  flour
    3          teaspoons  baking powder
    1           teaspoon  salt
    2        Tablespoons  sugar -- optional
    1                     egg
    3                     bananas -- mashed
       1/2           cup  milk
       1/4           cup  oil
    1                cup  blueberries
       1/4           cup  dried sour cherries

1.  In a large bowl combine all dry ingredients.

2.  In a smaller bowl, combine all remaining ingredients; stir well.

3.  Pour banana mixtiure into dry ingredients and fold in until just 
combined.  This is important.. do not stir, the batter should be lumpy!!

4.  Spray muffin tins with cooking spray, fill with batter to the top 
and bake at 375F for 20 minutes.


                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 128 Calories; 4g Fat (29.4% 
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
14mg Cholesterol; 234mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.