Muffin Recipes

Peach Muffins

2 Cups canned or fresh peaches, drained
4 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
3/4 cup oil
2 cups milk
Topping:
1/2 cup sugar
1 teaspoon cinnamon

Dice drained peaches to the size of peas. Mix flour, sugar, baking powder
and salt. Set aside. In a separate bowl combine eggs and oil and fold in
milk. Add flour mixture and combine. Fold in peaches. Pour into muffin pan
(paper lined or greased), sprinkle topping and bake in preheated oven at
400° for 20-25 minutes.

























ORANGE CRANBERRY MUFFINS
This recipe makes a tasty muffin with crunch. Be sure to serve warm with
lots of orange-honey butter.

2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon. salt
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon orange extract
1 Tablespoon grated orange rind
1 cup orange juice
1 cup fresh cranberries (chopped in food processor)
1 cup chopped pecans
1 cup chopped dates

Sift together flour, baking powder, baking soda, and salt. Cream together
butter and sugar until fluffy. Add egg, extracts and orange rind. Beat
well. Add dry ingredients to creamed mixture alternately with orange juice.
Stir in cranberries, dates and pecans. Pour batter into greased muffin
tins. Bake at 350 degrees for 25-30 minutes or until cake tester comes out
clean.
Makes approximately 16 muffins.



















Raspberry Corn Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cup plain yogurt
1/2 stick (1/4 cup) unsalted butter melted & cooled
1 cup fresh raspberries
Pre-heat oven to 375 degrees.
Butter 12 muffin cups. In a bowl whisk together the cornmeal, flour,
sugar, baking powder, baking soda, and salt. In another bowl whisk
together eggs, yogurt and butter, add the flour mixture and stir
batter until it is just combined.
Fold in the raspberries gently, divide the batter among the muffin
cups and bake in the middle of the oven for 20 minutes or until a
tester comes out clean.
Let the muffins cool in the cups on a rack for 3 minutes. Turn out on
a rack and serve.


Plantation Muffins

One 20-ounce can crushed pineapple, drained
1 cup chopped pecans
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 ounces softened cream cheese
1 cup sugar
2 teaspoon vanilla
1 beaten egg
1/2 cup sour cream
Heavily grease a 12-cup muffin tin and sprinkle with pecans. Set aside.
Sift together flour, baking soda, and salt and set aside. In a separate
bowl, beat cream cheese, sugar, and vanilla, then add egg. Mix in flour
mixture alternately with sour cream. Fold in drained pineapple. Bake in a
400 degree oven for 20 to 25 minutes.

Makes 12 muffins


Raspberry Corn Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cup plain yogurt
1/2 stick (1/4 cup) unsalted butter melted & cooled
1 cup fresh raspberries
Pre-heat oven to 375 degrees.
Butter 12 muffin cups. In a bowl whisk together the cornmeal, flour,
sugar, baking powder, baking soda, and salt. In another bowl whisk
together eggs, yogurt and butter, add the flour mixture and stir
batter until it is just combined.
Fold in the raspberries gently, divide the batter among the muffin
cups and bake in the middle of the oven for 20 minutes or until a
tester comes out clean.
Let the muffins cool in the cups on a rack for 3 minutes. Turn out on
a rack and serve.


Strawberry Shortcake Muffins

In a large bowl combine:
6 cups flour
1 cup sugar
1-1/2 tablespoons baking powder
1-1/2 tablespoons baking soda
3 cups frozen unsweetened strawberries, chopped
Be SURE strawberries are FROZEN! Mix in just until coated.
In a separate large bowl mix:
3 cups low fat buttermilk
3 eggs
3 egg whites
3 tablespoons canola oil

Pour wet ingredients into dry. Mix quickly, just until the flour
disappears. DO NOT OVER MIX!!! Spray muffin tins with non-stick cooking
spray. Fill each muffin tin hole 3/4s full with batter. Top each muffin
with about 1/4 teaspoon of sugar. Bake in a 350 degree oven for about 15 to
20 minutes.
Serves 36

Zucchini Nut Muffins

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups sugar
4 eggs, room temperature
1 cup canola oil
2 cups grated peeled zucchini
1 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350 degrees. Grease muffin tins.

Sift dry ingredients and set aside.

Combine sugar and eggs. Beat 2 minutes. Add oil and beat for 3 minutes. Add
zucchini, vanilla, nuts and raisins. Fold in dry ingredients until mixed.
Fill muffin tins 2/3 full. Bake 25 minutes (toothpick inserted comes out
clean).

This is a light fluffy muffin, wonderful with berry