GOOD MORNING MUFFINS
Provided by Ree Drummond : Food Network
Time 30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
- Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
- For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
- Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
- Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.
GOOD MORNING MUFFINS, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F. With a food processor, process the flour, sugar and baking powder, to "aerate" the dry ingredients. Or, you can sift together flour, sugar, and baking powder. Place in a mixing bowl. Cut the butter into small pieces, and pulse it into the dry ingredients-- until crumbly. This takes about a dozen short pulses. Or, you can use a pastry cutter to mix in butter (or butter/shortening if desired). Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes. In a small bowl, mix topping ingredients. Spray the muffin pan with non-stick baking spray. Fill muffin pans with batter. An ice cream scoop makes this easy to do. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle wheat germ over the top for extra crunch. Bake for 18-20 minutes until done. Using a paring knife, loosen each muffin. Carefully move each move at an angle for a few minutes-- this ensures that you won't have soggy muffin bottoms! Next, remove the muffins from the pan and cool on wire rack. Eat warm or at room temperature.
PIONEER BASIC MUFFINS
I got this from my kids school book, 'Pioneer Recipes', by Bobbie Kalman. Here is her description- Use this basic recipe to make a different muffin every time! Add raspberries, blueberries, raspberries, peeled and finely chopped apple, chocolate chips, chopped nuts or raisins. You can even add your choice of grated cheese!
Provided by alabtu
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease muffin tins.
- 1. In a large bowl, combine flour, sugar, baking powder and salt.
- 2. In another bowl, beat together oil, milk and eggs.
- 3. Add liqid mixture to dry ingredients and blen just enough for a lumpy
- batter.
- 4. Spoon into muffin tin and fill each to 3/4 ful.
- 5. Bake for 20 minutes or until a toothpick inserted in the center of a muffin.
- comes out clean.
Nutrition Facts : Calories 174.1, Fat 6.3, SaturatedFat 1.3, Cholesterol 38.1, Sodium 209.7, Carbohydrate 25.5, Fiber 0.6, Sugar 8.4, Protein 3.9
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
BEST MORNING GLORY MUFFINS
"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 188 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
MOIST PUMPKIN-SPICE MUFFINS FROM THE PIONEER WOMAN COOKS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 23
Steps:
- Preheat oven to 400°F. Generously grease 12 muffin tins. NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25°F. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. NOTE: I'm lazy. Using a food processor, you can pulse the butter into the flour in seconds! In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into a greased muffin pan-batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. (I forgot to do this, and I still loved the muffins) Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. If icing with the cream cheese frosting: NOTE: The muffins are sweet and moist, and since these were for breakfast, I didn't want to add icing. Your choice! To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
GOOD MORNING MUFFINS
Make and share this Good Morning Muffins recipe from Food.com.
Provided by Scandigirl
Categories Quick Breads
Time 27m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Combine dry ingredients in a large bowl.
- Beat together wet ingredients and pour into dry mixture.
- Stir just until combined.
- Fill muffin cups and bake for 15- 17 minutes.
Nutrition Facts : Calories 193.3, Fat 5.5, SaturatedFat 1, Cholesterol 18.9, Sodium 253.9, Carbohydrate 34.1, Fiber 1, Sugar 20.1, Protein 2.8
GOOD-FOR-YOU MORNING MUFFINS
Rhonda Urich was thrilled when we lightened up her Morning Glory Muffins. "In fact, I made a double batch because they freeze so well," she writes from Loveland, Colorado. "My family can't wait to have them again, and I'm adding this makeover recipe to my list of favorites."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 207mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein.
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