GRANDMOTHER'S MUFFINS
Every Sunday morning, our family would go to my grandmother's house for her homemade muffins. I finally got the basic recipe and through years of experimenting I finally came up with the right portions to make them taste like hers. Please try and enjoy.
Provided by Kim Weber
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 32 g, Cholesterol 53 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 245.2 mg, Sugar 17.8 g
BLUEBERRY OATMEAL MUFFINS
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
OLD FASHIONED FARINA MUFFINS
Make and share this Old Fashioned Farina muffins recipe from Food.com.
Provided by Amoo8880
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 F.
- Line with paper baking cups or grease the bottom only on a 12 muffin pan.
- In large bowl, combine flour, farina, sugar, baking powder, and salt.
- Mix well.
- Add milk, oil, and egg.
- Stir until dry ingredients are moistened.
- Fill prepared muffin cups 2/3 full.
- Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.
CINNAMON BLUEBERRY FARINA MUFFINS
I just tried these muffins and they were great! Low in fat and high in taste is just my thing! I skipped the last step, and just sprinkled sugar on top of the muffins before baking. Decided to check out the Cream of Wheat website (that is where this recipe came from) after trying Maito's Blueberry farina muffins. These are somewhat alike!
Provided by Marz7215
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside.
- Beat egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full.
- Bake at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan.
- Brush tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm.
Nutrition Facts : Calories 150.3, Fat 3, SaturatedFat 0.5, Cholesterol 18, Sodium 108.3, Carbohydrate 27.5, Fiber 1.1, Sugar 11, Protein 3.4
OLD FASHIONED BANANA MUFFINS
An old fashioned recipe for moist and delicious banana muffins. This is a family favorite, great for brunch, coffee hour or bake sales.
Provided by Gerry
Categories Quick Breads
Time 35m
Yield 18 medium size muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl prepare streusel topping by combining sugar and flour, cut in butter and set aside.
- In bowl, measure flour, baking powder and salt; whisk to mix and set aside.
- Separate eggs, yolks in small bowl, whites beaten to stiff peaks in a larger bowl; set aside.
- Cream together butter and sugar in large bowl until light and fluffy, add egg yolks and vanilla extract mixing to blend.
- Add baking soda to the buttermilk, add to batter mix.
- Stir in mashed bananas.
- Add dry ingredients stirring until mixed, gently fold in the stiffly beaten egg whites.
- Fill greased or paper lined muffin cups two thirds full, topping with a sprinkling of the streusel topping mix.
- Bake in a 350 degree oven 20- 25 minutes or until golden brown; this varies from oven to oven.
BLUEBERRY ALMOND FARINA MUFFINS
The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but I imagine these would work well with cranberries too. Times are approximate. Thanks to Jen for putting this recipe in her best of 2008 cookbook!
Provided by Maito
Categories Breads
Time 35m
Yield 12-16 muffins, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Combine ingredients for topping and set aside.
- Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
- Take out 1 TBSP of the dry mixture and coat the blueberries.
- Combine wet ingredients.
- Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
- Fill cups of muffin pan 3/4 full, and sprinkle with topping.
- Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.
Nutrition Facts : Calories 228.4, Fat 8.3, SaturatedFat 1.9, Cholesterol 16.3, Sodium 332.8, Carbohydrate 34.3, Fiber 1.2, Sugar 15.5, Protein 4.3
OLD FASHIONED MUFFINS
Make and share this Old Fashioned Muffins recipe from Food.com.
Provided by Mom of Five
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In medium bowl, combine dry ingredients and mix well.
- Cut in butter and shortening until mixture resembles fine crumbs.
- Combine milk, vanilla and eggs and blueberries.
- Add to dry mix until just moistened.
- Spoon into prepared pan filling each cup 3/4 full.
- Bake 30-35 minutes.
- Cool five minutes before serving.
- *Variation: leave out the blueberries and reduce cooking time to 20-25 minutes.
GOOD OL' BANANA MUFFINS
These golden old-fashioned muffins are a great treat anytime.-Clyde Blount, Pearl, Mississippi
Provided by Taste of Home
Time 30m
Yield 14 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine flour and baking soda; add to creamed mixture just until moistened. Fold in pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 233 calories, Fat 10g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 371mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
DEEP DARK OLD RECIPE BRAN MUFFINS
Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.
Provided by LorrieT1
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
- Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g
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