Golden Muffins Recipes

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GOLDEN HARVEST MUFFINS



Golden Harvest Muffins image

Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 18

Number Of Ingredients 15

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
  • Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g

GOLDEN PEACH MUFFINS



Golden Peach Muffins image

"As soon as you try these moist and flavorful peach muffins, you'll know why they are a family favorite," relates Jody Borowski of Sheppard Air Force Base, Texas. "I'm always happy to make them because they're so fast and easy to prepare."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cinnamon
2 eggs
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 can (15-1/4 ounces) sliced peaches, drained and finely chopped

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts :

GOLDEN ORANGE MUFFINS



Golden Orange Muffins image

A whole orange-peel and all-lends the sunshiny taste to these golden muffins. They're moist, tender and a great way to wake up your family in the morning. But feel free to enjoy them anytime of day.-Valerie Inman, Elkford, British Columbia

Provided by Taste of Home

Time 40m

Yield 14 muffins.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 medium orange, unpeeled and cut into eight wedges
1/2 cup orange juice
1 egg
1/4 cup canola oil
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional

Steps:

  • In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

GOLDEN MUFFINS



Golden Muffins image

Make and share this Golden Muffins recipe from Food.com.

Provided by skat5762

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

1 (8 1/4 ounce) can crushed pineapple
2 cups sifted all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup milk
1 teaspoon grated orange rind
1/4 cup butter, melted

Steps:

  • Drain pineapple well.
  • Sift together flour, sugar, baking powder, salt and nutmeg.
  • Beat together egg and milk; stir in pineapple and orange rind.
  • Blend into dry ingredients, along with melted butter, mixing as little as possible until all particles are just moistened.
  • Spoon into lightly greased muffin pans.
  • Bake in a preheated 400-degree oven 20- 25 minutes until golden.
  • Cool 5 minutes before removing from pan.
  • Serve warm!

MORNING GLORY MUFFINS



Morning Glory Muffins image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

GOLDEN MUFFINS



Golden Muffins image

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1/3 cup sugar
2 cups Complete® wheat bran flakes (crushed to 1 cup) or Product 19® multi-grain cereal
1 1/4 cups fat-free milk
1 egg
1/3 cup vegetable oil

Steps:

  • 1. Stir together flour, baking powder, salt, and sugar. Set aside.2. Place KELLOGG'S COMPLETE Wheat Bran Flakes cereal in large mixing bowl. Add milk and stir. Let stand about 3 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture and stir only until combined. Fill 12 lightly greased 2 1/2-inch muffin-pan cups.3. Bake at 400°F for 20 minutes or until golden brown. Serve warm.

Nutrition Facts : Nutritional Facts Serves

GOLDEN HARVEST MUFFINS I



Golden Harvest Muffins I image

These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.

Provided by MarieRynr

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 17

2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 teaspoons cinnamon
1/2 teaspoon clove
4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup grated carrot
1 cup coconut
1 cup chopped walnuts
4 cups shredded peeled apples (about 5 medium)
1 cup raisins
1 1/2 cups oil
1/2 cup milk
4 teaspoons vanilla
3 eggs, beaten

Steps:

  • Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
  • Mix together oil, milk, vanilla and eggs.
  • Stir the wet ingredients into the dry ingredients just until the dry are moistened.
  • Do not over mix.
  • Fill well greased muffin tins 3/4 full.
  • Bake at 350°F for 20 to 25 minutes.

FLAXSEED GOLDEN HARVEST MUFFINS



Flaxseed Golden Harvest Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 15

1 cup Fiber One™ cereal
2/3 cup fat-free (skim) milk
1 cup Gold Medal™ all-purpose flour
3/4 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon canola or soybean oil
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
4 egg whites or 1/2 cup fat-free cholesterol-free egg product

Steps:

  • Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
  • Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
  • Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 16 g, TransFat 0 g

GOLDEN COCONUT ALMOND MUFFINS



Golden Coconut Almond Muffins image

Toasted coconut, almonds, orange zest, vanilla, and coconut milk are just what is needed for a scrumptious combination. These muffins freeze well, and can also be baked in mini muffin pans for a special touch. Quick and easy!

Provided by WhirledPeas

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 cup shredded coconut
½ cup white sugar
⅓ cup chopped toasted almonds
1 ½ teaspoons baking powder
¾ teaspoon orange zest
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsweetened coconut milk
¼ cup orange juice
¼ cup extra virgin olive oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  • In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
  • In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
  • Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.

Nutrition Facts : Calories 206 calories, Carbohydrate 25.1 g, Fat 10.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 165.7 mg, Sugar 11.2 g

BASIC MUFFIN RECIPE



Basic muffin recipe image

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Provided by Good Food team

Categories     Afternoon tea, Dessert, Snack, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 7

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
  • Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
  • Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
  • Stir in 100g chocolate chips or dried fruit if using.
  • Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
  • Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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Top Asked Questions

What is the best way to make muffins at home?
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened.
How to make orange muffins?
In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired. Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean.
What are the ingredients in a golden brown Muffin?
With a little orange zest woven into each bite, these golden-brown muffins are tangy, bright and topped with a sprinkling of sugar. We keep it classic with these super-flavorful muffins: banana, dark brown sugar, cinnamon, vanilla and walnuts. What could be better than that?!
How do you make egg muffins with egg mix?
Add the egg mix to the dry ingredients and lightly mix. Spoon a blob into muffin case then add 1 teaspoon of spreadable golden syrup, then cover with another blob of mixture, repeat until all the cases are filled. Cook in the middle of the oven for about 35 mins or until golden. Serve while still hot, with a steaming cup of tea or coffee.

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