Rich Muffins Recipes

HIGH-FIBER BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
• Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
• Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

RICH MUFFINS

Steps:

• Preheat oven to 400F and grease muffin pan well or line cups with cupcake papers.
• Sift dry ingredients together.
• Combine eggs, milk, and butter together.
• Add wet ingredients to dry ingredients and stir only enough to moisten the flour (do not beat).
• Fill muffin pans and bake for 20 minutes or until done.

RICH MUFFINS

Steps:

• 1. Heat oven to 400 F (200 C). Grease 12 large muffin cups.
• 2. Beat eggs in a mixing bowl and stir in milk and butter.
• 3. Sift remaining ingredients together into egg mixture and stir only enough to blend (batter should be lumpy).
• 4. Spoon into prepared muffin cups, filling about 2/3 full. Bake until well browned (17 to 20 minutes). Serve warm.
• 5. VARIATION: Stir 1 teaspoon grated lemon rind into liquid ingredients. Put 1 tablespoon batter in each muffin cup and add 1 teaspoon of any thick jam. Add enough batter to fill cups 2/3 full and add a dab of jam to top of each.

RICH LEMON MUFFINS

Steps:

• Heat oven to 400 degrees. Spray muffin tins.
• Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
• Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
• Stir egg mixture into dry ingredients and blend until well moistened.
• Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
• Bake 15-20 minutes until lightly browned, but do not over bake!