FEATHER-LIGHT MUFFINS
Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company. - Sonja Blow, Groveland, California
Provided by Taste of Home
Time 45m
Yield 10 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
BEST OATMEAL MUFFINS
These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, in small bowl, combine oats, flour and sugar; mix well.
- Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
- For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
- In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 18 to 20 minutes or until golden brown.
- Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 31.9 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 160.6 mg, Sugar 11.7 g
30 MUFFINS WE CAN'T RESIST
These muffin recipes are so great, you can make a different flavor every day of the month! From fruit to chocolate to pizza, get out your muffin tins and start cooking!
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious muffin in 30 minutes or less!
Nutrition Facts :
FEATHER LIGHT MUFFINS
Make and share this Feather Light Muffins recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 35m
Yield 8-10 muffins
Number Of Ingredients 11
Steps:
- In mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins two-thirds full.
- Bake at 325 for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Nutrition Facts : Calories 379.6, Fat 21.5, SaturatedFat 10, Cholesterol 59.1, Sodium 311.9, Carbohydrate 44.1, Fiber 0.8, Sugar 25.1, Protein 3.8
FEATHER LIGHT CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners.
- In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full. Bake until risen, light golden brown, and firm to the touch, about 15 minutes. Let cool at least 15 minutes in the pan.
- Molasses Butter: Cream the ingredients in a food processor or an electric mixer until fully combined. Strawberry Butter: Clean and hull the strawberries. Place all of the ingredients in a food processor and cream until fully combined.
- To serve, spoon a dollop of jam, or spread the compound butters onto the top of the muffins.
FEATHER-LIGHT BREAKFAST PUFFS
Don't let the stiff batter of these muffins fool you; these slightly sweet puffs really bake up light and delicate. Serve them hot and they'll melt in your mouth!
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat shortening and egg. Combine the flour, sugar, baking powder, salt and nutmeg. Stir into egg mixture alternately with milk (batter will be stiff). Fill greased or paper-lined muffin cups about two-thirds full. , Bake at 350° for 15-20 minutes or until muffins test done. For topping combine sugar and cinnamon. When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar. Serve hot.
Nutrition Facts : Calories 234 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
FEATHER LIGHT BRAN MUFFINS
These are so light they don't seem like you're eating bran!! What a tasty way to get your daily dose of fiber! Variations: Add dates, raisins, nuts, or blueberries. Sprinkle cinnamon and sugar on top. Batter will keep in refrigerator 6 weeks if covered. Quantity of muffins is an estimate. Quantity will change depending upon variation.
Provided by Pepina Rae
Categories Quick Breads
Time 30m
Yield 30 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine Nabisco 100% Bran and boiling water and let cool.
- Cream Crisco and sugar.
- Add eggs, buttermilk, flour, soda, and salt.
- Fold in Kellogg's All Bran.
- Fill muffin tins half full and bake 15 minutes.
Nutrition Facts : Calories 133.8, Fat 4.3, SaturatedFat 1.3, Cholesterol 14.8, Sodium 180.2, Carbohydrate 23.2, Fiber 2, Sugar 11.8, Protein 2.8
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