Mashonionmuffins Recipes

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BEST EVER MUFFINS



Best Ever Muffins image

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Provided by Lori

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
  • Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
  • Bake for 25 minutes, or until golden.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g

MASH & ONION MUFFINS



Mash & Onion Muffins image

You could use potato, kumara/sweet potato or butternut pumpkin for these or a combination would be nice too.

Provided by Sonya01

Categories     Lunch/Snacks

Time 40m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 7

1 cup mashed cooked potato, at room temperature (2 medium)
2 eggs
60 g butter, melted
1 1/2 cups buttermilk (or use soured milk)
3 green onions, finely chopped
2 tablespoons chopped dill
2 cups self-raising flour

Steps:

  • Preheat oven to 180°C/160°C fan forced.
  • Lightly grease a 6-hole Texas muffin tray.
  • Place potato, eggs and butter in a mixing bowl. Gradually add milk and mix, using a fork to break up lumps, until combined. Season with salt and black pepper. Stir in onion and dill. Stir in flour until just moistened (do not overmix). Spoon into prepared tray, filling almost full.
  • Bake for 30-35 minutes or until muffins are cooked when tested with a skewer.
  • Serve warm.

Nutrition Facts : Calories 289.5, Fat 10.7, SaturatedFat 6, Cholesterol 94.3, Sodium 676.9, Carbohydrate 38.9, Fiber 1.9, Sugar 3.5, Protein 9

SUPER MOIST MUFFINS



Super Moist Muffins image

These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month.

Provided by Caryn Dalton

Categories     Breads

Time 25m

Yield 12-24 mini or regular size

Number Of Ingredients 14

1/2 cup brown sugar (light or dark)
1/3 cup applesauce (no sugar added)
1/3 cup sunflower oil (or oil of your choice-I like Ghee here too)
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup lightly drained crushed pineapple
1 cup grated carrot (not matchstick carrots)

Steps:

  • Preheat oven to 375 degrees F.
  • In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
  • Add both eggs and vanilla and whisk until well combined.
  • Set aside and combine dry ingredients well in a seperate bowl.
  • Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
  • Stir carrot and pineapple into batter.
  • Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
  • Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
  • Feed your flock and enjoy!

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