LIGHT AS A FEATHER MUFFINS
I am going to post the recipes that my Home Economics teacher gave us back in 1963. They are good beginner recipes. She had us write each one on one page of a stenographer's notebook because you could then stand the notebook up when you were making it!! I found this technique to be extremely useful but it does not work for...
Provided by Marcia McCance
Categories Other Appetizers
Time 30m
Number Of Ingredients 12
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
I have loved these muffins for years, originally finding it in a Taste of Home magazine and tweaking it over the years. I offered the recipe, along with others, to my cooking class high school students on 'cupcake/muffin' day. One team made these. They were the first ones done and the muffins where beautiful. A big hit and easy...
Provided by Linda Mericle
Categories Muffins
Time 35m
Number Of Ingredients 12
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
Make and share this Feather Light Muffins recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 35m
Yield 8-10 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379.6, Fat 21.5, SaturatedFat 10, Cholesterol 59.1, Sodium 311.9, Carbohydrate 44.1, Fiber 0.8, Sugar 25.1, Protein 3.8
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.
FEATHERLIGHT ROLLS
From TOH. These look like light and tender cloverleaf rolls. Prep time does not include rising time. Some of the rising is overnight, so plan ahead.
Provided by Halcyon Eve
Categories Yeast Breads
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
- Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
- Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
- Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
- Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 1.1, Cholesterol 19.1, Sodium 157, Carbohydrate 19.9, Fiber 0.7, Sugar 3.4, Protein 3.2
FEATHER LIGHT BRAN MUFFINS
These are so light they don't seem like you're eating bran!! What a tasty way to get your daily dose of fiber! Variations: Add dates, raisins, nuts, or blueberries. Sprinkle cinnamon and sugar on top. Batter will keep in refrigerator 6 weeks if covered. Quantity of muffins is an estimate. Quantity will change depending upon variation.
Provided by Pepina Rae
Categories Quick Breads
Time 30m
Yield 30 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133.8, Fat 4.3, SaturatedFat 1.3, Cholesterol 14.8, Sodium 180.2, Carbohydrate 23.2, Fiber 2, Sugar 11.8, Protein 2.8
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