Spring Muffins Recipes

TOUCH OF SPRING MUFFINS

Touch of Spring Muffins image

Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack. Remember this recipe when your backyard rhubarb is ready to cut or you see fresh stalks at the store. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup canola oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
TOPPING:
6 small fresh strawberries, halved
2 teaspoons sugar

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. , Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. , Bake at 375° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

SUGAR AND SPICE MUFFINS

Sugar and Spice Muffins image

A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!

Provided by dakota kelly

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
⅓ cup vegetable oil
¾ cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 40 g, Cholesterol 37.1 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 208.8 mg, Sugar 25.8 g

SPRING BERRY MUFFINS

Spring Berry Muffins image

I altered this recipe from an old 1950s cookbook called "A world of breads" by Dolores Casella. I make 18 large muffins with the batter and bake for an extra 5 or so minutes until they look a little crispy. The spices really stand out with the berries -- I eat these with butter and blackberry jam... delicious! Note: The original recipe called for 3 eggs and no oil, so I assume you could substitute either an egg or 1/4 cup applesauce for the oil in the recipe. Also, don't cut back the sugar!!! The sweetness in these is perfect.

Provided by heidi

Categories Quick Breads

Time 40m

Yield 20-24 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2-2 cups mixed berries (fresh or frozen, thawed and drained)
3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 cup melted butter
1/4 cup oil
2 large eggs
1 cup milk or 1 cup soymilk
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
powdered sugar (for dusting)

Steps:

Wash, hull, and dry the berries of your choice. If large berries are used they should be halved.
Sift the flour, grandulated sugar, baking powder, salt, and spices into a bowl. Add the brown sugar and stir to blend.
Combine liquid ingredients and stir into the dry ingredients until just blended.
Fold in the berries very lightly and carefully.
Spoon into well-buttered muffin tins until they are two-thirds full.
Bake in a 400 degree oven for 20 minutes, or until browned and done.
Sprinkle with powdered sugar while hot.

Nutrition Facts : Calories 209.1, Fat 8.5, SaturatedFat 3.7, Cholesterol 35.1, Sodium 219.7, Carbohydrate 30.2, Fiber 1, Sugar 10.4, Protein 3.3

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