Feather Light Muffins Recipes

BLUEBERRY-CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
• Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
• Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
• Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

LIGHT AS A FEATHER MUFFINS

Steps:

• 1. Grease the bottoms of muffin cups and fill 1/2 full
• 2. Bake at 375 until golden brown from 20-23 minutes
• 3. Makes 14-16 medium sized muffins

FEATHER LIGHT MUFFINS

Steps:

• 1. If you use buttermilk, which is thicker, you may need to add more to make the batter not too thick but not too thin. Preheat the oven to 325.
• 2. Cream the butter and sugar together until fluffy and add in the egg. Combine the dry ingredients and add to the creamed mixture, alternating with the milk (buttermilk).
• 3. This makes about 8 muffins. So either grease the muffin tin or add muffin papers. Put in enough batter to fill more than half of the muffin cup, about 2/3 full. Bake for20-25 minutes, checking and rotating at 15 minutes.
• 4. Let cool for 3-4 minutes while you whisk together the sugar and cinnamon. Have the melted butter on hand. Dip the tops of the muffins in melted butter and roll in the sugar. Set aside to cool, or eat them all warm. They are delightful!

FEATHER LIGHT MUFFINS

Steps:

• In mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins two-thirds full.
• Bake at 325 for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

FEATHER LIGHT CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners.
• In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full. Bake until risen, light golden brown, and firm to the touch, about 15 minutes. Let cool at least 15 minutes in the pan.
• Molasses Butter: Cream the ingredients in a food processor or an electric mixer until fully combined. Strawberry Butter: Clean and hull the strawberries. Place all of the ingredients in a food processor and cream until fully combined.
• To serve, spoon a dollop of jam, or spread the compound butters onto the top of the muffins.

FEATHER-LIGHT MUFFINS

Steps:

• In a mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

FEATHER LIGHT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine Nabisco 100% Bran and boiling water and let cool.
• Cream Crisco and sugar.
• Add eggs, buttermilk, flour, soda, and salt.
• Fold in Kellogg's All Bran.
• Fill muffin tins half full and bake 15 minutes.