SOY FLOUR MUFFINS RECIPES

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BASIC MUFFINS RECIPE RECIPE | EPICURIOUS



Basic Muffins Recipe Recipe | Epicurious image

What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, since the ingredients are lightly mixed.

Provided by Marion Cunningham

Yield Makes 12 muffins

Number Of Ingredients 7

2 cups white flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
¼ cup melted butter

Steps:

  • Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
  • Use ½ cup sugar. Reserve ¼ cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
  • Use ¼ cup sugar. Add ½ cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
  • Use ¾ cup whole-wheat flour and 1 cup white flour.
  • Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter.
  • Add 3 strips bacon, fried crisp and crumbled, to the batter.

FRESH CRANBERRY MUFFINS RECIPE | MYRECIPES



Fresh Cranberry Muffins Recipe | MyRecipes image

We love these Fresh Cranberry Muffins, but feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. Some options we like: blueberries and lemon rind; chopped apple, pear, or pineapple and cinnamon; or mashed bananas and allspice.

Provided by MyRecipes

Yield 12 servings (serving size: 1 muffin)

Number Of Ingredients 11

2 cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup chopped fresh cranberries
⅔ cup 2% reduced-fat milk
¼ cup butter or stick margarine, melted
1 teaspoon grated orange rind
½ teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Steps:

  • Preheat oven to 400°.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
  • Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 174 calories, CarbohydrateContent 29.2 g, CholesterolContent 30 mg, FatContent 5 g, FiberContent 0.7 g, ProteinContent 3.2 g, SaturatedFatContent 2.7 g, SodiumContent 182 mg

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FRESH CRANBERRY MUFFINS RECIPE | MYRECIPES
We love these Fresh Cranberry Muffins, but feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. Some options we like: blueberries and lemon rind; chopped apple, pear, or pineapple and cinnamon; or mashed bananas and allspice.
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Reviews 4
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  • Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.
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