Muffintinchallah Recipes

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

Ingredients

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

KILLER MOCHA MUFFINS

Killer Mocha Muffins image

Two favorite flavors in one yummy muffin! Use real butter and quality dark chocolate - Callebaut, Trader Joe's Bittersweet or Dark, Valrhona, you get the idea! I've found Starbucks Via instant coffee a great stand in for instant espresso. Team recipe for Mike and the Appliance Killers ZWT 9 Coffee Plantation Challenge

Provided by momaphet

Categories < 60 Mins

Time 33m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

5 ounces dark chocolate, chopped
1/2 cup butter
2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
2 teaspoons vanilla extract or Kahlua
1 cup semisweet chocolate chunk, dark (or semisweet)
2 teaspoons instant espresso (or Starbucks Via)
2 teaspoons hot water
3/4 cup roasted macadamia nuts or 3/4 cup toasted almond, chopped medium

Steps:

Preheat oven to 350°F.
Line a 12-cup muffin tin with paper liners.
In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
Dissolve espresso or coffee in hot water. Set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
Cool muffins before serving at room temperature or slightly warm.

MUFFIN TIN CHALLAH

Muffin Tin Challah image

This is a smaller yield recipe that I make for myself. I find that big challah recipes are too much for me. This challah is made with milk, so it is not kosher

Provided by Anka4505

Categories Yeast Breads

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups all-purpose flour
1/2 cup nonfat milk, warm
2 tablespoons fleishmanns light margarine, melted and cooled
1 medium egg
1/4 cup splenda sugar substitute
3/4 tablespoon instant dry yeast
1/2 teaspoon sugar
1 pinch salt
2 tablespoons nonfat milk, for brushing

Steps:

In a large bowl dissolve sugar in water and add yeast, wait until it foams.
Add about a cup of flour, Splenda, egg and butter.
Mix well.
Add salt and about 1/2 cup of flour.
Mix dough in the bowl with your hand, adding the remaining 1/4 cup of flour if necessary.
*You can knead it on a floured surface but I like to work with a wetter dough as it makes a more moist brea, which makes it hard to keep from sticking to the board
Once the dough is smooth, shiny and elastic, cover it with plastic wrap and let rise until doubled, about 1 hour.
At this point, preheat your overn to 400°F.
Spray a six cup muffin tin with non stick cookign spray.
Divide dough into 6 even balls and place in muffin cups.
Let rise again for 30 minutesBrush with milk.
Bake for 20-25 minutes.

Nutrition Facts : Calories 183.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 31.5, Sodium 50.8, Carbohydrate 36.3, Fiber 1.3, Sugar 7.5, Protein 6.3

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