Two Tone Muffins Recipes

TWO-TONE MUFFINS

Two-tone Muffins image

Make and share this Two-tone Muffins recipe from Food.com.

Provided by Tisy Adams

Categories Quick Breads

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted

Steps:

Preheat oven to 350 degrees.
Grease 10 standard muffin cups.
In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs and buttermilk until well blended.
Stir in flour mixture just until blended, being careful not to overmix.
Divide batter between 2 bowls.
Stir vanilla into 1 bowl of batter.
Stir melted chocolate into remaining bowl of batter.
Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
Spoon the chocolate batter into the other half of each muffin cup.
Fill the 2 empty cups with water for even baking.
Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
Transfer the pan to a wire rack; let muffins cool for 5 minutes.
Turn muffins onto the rack; cool completely.
Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
Also, you can make marbled muffins by swirling the two batters together.

TWO TONE BROWNIES

Two Tone Brownies image

A white and dark chocolate combo to suit everyone's tastes.

Provided by Penny

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Yield 20

Number Of Ingredients 12

Ingredients

¼ cup butter
3 (1 ounce) squares bittersweet chocolate
½ cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
½ cup all-purpose flour
¼ cup butter
½ cup white chocolate chips
½ cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
½ cup all-purpose flour

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly brush an 8 inch square tin with melted butter or oil. Line the base with baking paper, extending over two sides.
Stir 1/4 cup butter or margarine and dark chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1/2 cup sugar, vanilla extract, and 1 egg in a medium bowl until combined. Stir in the melted chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
Stir 1/4 cup butter or margarine and white chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1 /2 cup sugar, vanilla extract and 1 egg in a second bowl until combined. Stir in the white chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
Drop large spoonfuls of the mixtures alternately and evenly, next to one another, in a single layer, in the tin. Gently smooth the surface, without combining the mixtures.
Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small squares.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.8 g, Cholesterol 31.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 44.8 mg, Sugar 14.5 g

MERRY MUFFINS

Merry Muffins image

Oh the lovely nutty things you can do with Diamond Walnuts. Makes two-tone muffins. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories Breakfast

Time 35m

Yield 14 muffins, 14 serving(s)

Number Of Ingredients 11

Ingredients

2 cups sifted all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 large egg, beaten
3/4 cup milk
1/3 cup oil
2/3 cup Diamond walnuts, chopped
1/4 cup maraschino cherry, chopped
1/4 cup sweetened powdered cocoa mix
powdered sugar

Steps:

Resift flour with next 3 ingredients. Combine egg, milk and oil; stir into dry mixture only until moistened. Fold in walnuts.
Divide into 2 portions; stir cherries into one and spoon into one side of 14 greased muffin pans (2 1/2-inches diameter). Stir cocoa mix into remaining batter and fill other side of pans.
Bake at 400 for 20 minutes. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 221.8, Fat 10.2, SaturatedFat 1.8, Cholesterol 17, Sodium 296.1, Carbohydrate 29.1, Fiber 1.2, Sugar 13.2, Protein 4.1

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