Muffins Types

Cinnamon’n Sugar Muffins

 

2 eggs

½ cup milk

¼ cup applesauce

¼ cup margarine or butter, melted

2 cups all-purpose flour

½ cup raisins

¼ cup sugar

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ cup sugar

¾ teaspoon ground cinnamon

¼ cup margarine or butter, melted

Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2½ X 1¼ inches. Beat eggs; stir in milk, applesauce and ¼ cup margarine. Stir in flour, raisins cup sugar, the baking powder, salt and ½ teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy).

Fill muffin cups about 2/3 full. Bake until golden brown, 20 to 25 minutes. Mix ¼ cup sugar and ¾ teaspoon cinnamon. Immediately dip tops of warm muffins into melted margarine, then into sugar-cinnamon mixture. 1 dozen muffins.

Cinnamon-Apple Muffins: Fill muffin cups 1/3 full. Spoon 1 teaspoon applesauce onto batter in each cup; top with enough batter to fill cups about 2/3 full.

Cranberry-Orange Muffins

 

1 egg

1 cup milk

1 cup fresh or frozen cranberries, cut into halves

¼ cup vegetable oil

2 cups all-purpose flour

¼ cup sugar

1 tablespoon grated orange peel

3 teaspoons baking powder

1 teaspoon salt

Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2½ X 1¼ inches. Beat egg; stir in milk, cranberries and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full. Bake until golden brown, 20 to 25 minutes. Immediately remove from pan. 1 dozen muffins.

Pumpkin Muffins

 

1 egg

½ cup milk

½ cup canned pumpkin

½ cup raisins

¼ cup margarine or butter, melted

1½ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2½ X 1¼ inches. Beat egg; stir in milk, pumpkin, raisins and margarine. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups 2/3 full. Sprinkle ¼ teaspoon sugar over batter in each cup if desired. Bake until golden brown, about 20 minutes. 1 dozen muffins.

Yam Muffins: Substitute ½ cup mashed cooked yams or sweet potatoes for the pumpkin. Omit raisins and, if desired, add ½ cup chopped pecans or walnuts.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993