Raisins and Molasses Muffins

Raisins and Molasses Muffins     

2 cups flour
1/2 cup wheat germ
1 tsp. baking powder
1/4 tsp. salt
1/4 cup vegetable oil
1/2 cup blackstrap molasses
1 1/4 cup milk
1 egg, slightly beaten
1 cup raisins

Combine dry ingredients (flour, wheat germ, baking powder and salt). Stir together vegetable oil, blackstrap molasses, milk and egg.

Mix together dry ingredients with liquid ingredients; add raisins.

Bake in a preheated 350°F oven in well greased or paper-lined muffin pans until a toothpick inserted in center of a muffin comes out clean (about 20-25 minutes).

Apple Grand Muffins

Apple Grand Muffins

2 tbsp. soft butter
2 tbsp. sugar replacement
1 egg, beaten
1 1/4 c. flour
1/4 tsp. salt
2 tsp. baking powder
6 tbsp. skim milk
1 sm. apple, peeled and chopped

Cream butter and sugar replacement; add egg. Stir in remaining ingredients. Spoon into greased muffin tins filling no more than 2/3 full. Bake at 400 degrees for 25 minutes or until done. Yield: 12 muffins.

Orange Cranberry Scones=032110

Orange Cranberry Scones

1 3/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. sugar
grated zest of an orange
1/2 cup Craisins or golden raisins
1 stick (8 tbsp.) cold unsalted butter
2/3 cup buttermilk (plus extra for brushing)
coarse sugar for sprinkling

Preheat oven to 400°F.

In the bowl of an electric mixer fitted with the paddle attachment, mix flour, baking powder, baking soda, salt, and sugar for 30 seconds.

Cut the cold butter into small cubes 1/4-1/2 inch. On low speed mix until butter is just coated with flour, leaving large chunks. Stir in the Craisins or Raisins and the zest. (Cooks Note: Dried fruits will be improved by a brief soaking in hot water or rum; drain and toss in sugar before adding).

Stir in 2/3 cup buttermilk and mix for about 30 seconds, or just until the liquid is absorbed. (The batter will begin to pull away from the sides of the bowl). Using a spatula, scrape the dough down and form it into a ball.

Pat the dough together into a flattened circle 3/4-inch thick. Place the circle on a baking sheet lined with parchment paper, a silicone baking sheet or a buttered sheet of wax paper. Divide the circle into eight wedges and separate the wedges out leaving a 1/2-inch space between them.

Brush the tops with remaining buttermilk or an egg wash.

Sprinkle with coarse sugar (turbinado is best for a crisp crust).

Bake for 15 to 20 minutes or until lightly browned.

Serve warm with butter and jam or honey or fruits in syrup. The tops of the scones may be lightly dusted with confectioners sugar, if desired.

Yesterdays Butterscotch Rolls

Yesterdays Butterscotch Rolls

1 pkg. frozen dinner rolls
1/2 pkg. butterscotch pudding, not instant
3/4 stick butter
1/2 c. brown sugar
2 tbsp. white Karo syrup
1/2 tsp. cinnamon

NOTE: May use frozen bread dough

Place frozen rolls in Bundt pan or angel food pan. Sprinkle with 1/2 package butterscotch pudding, dry. Melt butter, stir in brown sugar, syrup and cinnamon until dissolved.

Pour mixture over rolls. Allow rolls to rise overnight. In the morning, bake at 325 degrees for 25-30 minutes.

Oatmeal Pecan Muffins 031810

1 1/2 c. flour
1 tsp. baking powder
3/4 tsp. salt
1 1/2 c. rolled oats
1 c. packed brown sugar
1 c. finely chopped pecans
1 c. milk
1/2 c. melted butter
2 eggs, lightly beaten

Sift flour with baking powder and salt. Stir in oats, sugar and pecans. Combine milk, butter and eggs. Add to dry mixture, stirring just until moistened. Spoon into greased or lined muffin cups. Bake at 350 degrees for 30 minutes. Cool on wire rack. Makes 18 muffins.

Spicy Mandarin Muffins 031410

1 (11 oz.) can mandarin oranges
1 1/2 c. flour
1/2 c. sugar
1 3/4 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. allspice
1/3 c. butter, softened
1/2 c. milk
1 egg, beaten

TOPPING:

1/4 c. sugar
1/2 tsp. cinnamon
2 tbsp. melted butter

Preheat oven to 350 degrees. Drain oranges thoroughly. Combine dry ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until blended and dry ingredients are moistened. Cut orange slices in half and gently fold into batter. Fill 12 greased muffin cups 3/4 full.

Bake approximately 20 minutes or until top pops back up when gently pressed. Place on wire rack. Dip each into melted butter and roll tops in sugar mixture while hot.

Applesauce Muffins 031310

2 sticks butter
2 eggs, beaten
2 c. sugar
1 tsp. vanilla
4 c. plain flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 c. raisins
1 tbsp. soda
1 c. chopped pecans
3 c. applesauce

Mix together butter and sugar until smooth. Add eggs and vanilla. Sift flour, soda and spices and add to mixture. Add raisins, pecans and applesauce. Mix until all ingredients are smooth. Pour into muffin tins and bake 400 degrees for 20 minutes. Batter will keep in refrigerator up to 2 weeks.

Whole Wheat Cinnamon Rolls

3 c. hot water
2 cubes butter, room temperature
1 c. honey
6 eggs
1 1/2 tsp. salt
2/3 c. powdered milk
3 tbsp. dry yeast
4 c. whole wheat flour
4 c. high gluten flour

Pour hot water over butter in mixing bowl and let butter soften. Add honey, eggs and salt. Combine the powdered milk with 2 cups whole wheat flour and sift into the other ingredients; mix well. Add the yeast and blend. Gradually add remaining whole wheat flour and enough high gluten flour to make a sticky dough. Knead on floured surface for 10 minutes.

Cover with a towel and let rise until double. Divide dough into 2 sections and roll on lightly floured board. Brush with melted butter. Sprinkle with generous amount of cinnamon and sugar. Roll up like jelly roll and cut into 1/2 inch rolls. Placed on greased baking sheet and smash with palm of hand. Let rise until double. Bake at 350 degrees for 20 minutes. 3 dozen rolls.

Lemon Raspberry Muffins 030910

2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. Half and Half
1/2 c. oil
1 tsp. lemon extract
2 eggs
1 c. fresh or frozen raspberries without syrup (do not thaw)

Heat oven to 425 degrees. In large bowl, combine flour, sugar, baking powder and salt. Mix well. In small bowl, combine Half and half, oil, extract and eggs. Blend well. Add to dry ingredients and stir just until moistened. Carefully fold in berries. Fill prepare muffin cups 3/4 full. Bake for 18-23 minutes.

Molasses Raisin Muffins

2 cups flour
1/2 cup wheat germ
1 tsp. baking powder
1/4 tsp. salt
1/4 cup vegetable oil
1/2 cup blackstrap molasses
1 1/4 cup milk
1 egg, slightly beaten
1 cup raisins

Combine dry ingredients (flour, wheat germ, baking powder and salt). Stir together vegetable oil, blackstrap molasses, milk and egg.

Mix together dry ingredients with liquid ingredients; add raisins.

Bake in a preheated 350°F oven in well greased or paper-lined muffin pans until a toothpick inserted in center of a muffin comes out clean (about 20-25 minutes).

Quaker Oat Bran Muffins

2 c. Quaker oat bran cereal
1/4 c. firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt (optional)
1 c. skim or 2% lowfat milk
2 egg whites, slightly beaten
1/4 c. honey or molasses
2 tbsp. vegetable oil

Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups. Combine dry ingredients. Add milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake 15 to 17 minutes or until golden brown.

Yogurt Muffins

1 3/4 cups all purpose flour
3/4 cup sugar
4 tablespoons butter, melted
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup plain or flavored yogurt
2/3 cup milk
1/2 cup berries or chopped fruit

Preheat oven to 400°F.

Line a 12-cup muffin pan with paper liners, or lightly grease and flour (or spray with Baker's Joy).

In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.

Stir in yogurt, milk, melted butter and fruit, stirring only until mixed.

Fill muffin cups 2/3 full.

Bake 15-20 minutes of until a toothpick inserted in center comes out clean.

Serve warm.

Fruit suggestions: Blueberries, chopped cranberries (roll in sugar for best taste), grated apples, drained fruit cocktail, chopped pineapple, chopped bananas, raisins, etc.

Profound Biscuits

1 pkg. active dry yeast
1/2 cup warm water
4 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
1 3/4 cups buttermilk

Preheat oven to 400°F.

Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.

Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.

Do not overmix or the biscuits will be tough.

Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.

Place on greased cookie sheets with biscuits just touching each other, closely spaced.

Brush with melted butter or cream.

Bake at 400°F for 11-12 minutes or until lightly golden. If you prefer biscuits with a crisper crust, bake at 450°F for 9 minutes and space the biscuits 1 1/2 inches apart on the baking sheet.

Biscuits go well with any meal served with gravy, and with soups and salads.

Orange Muffins

1 c. shortening
1 c. sugar
2 eggs
3 c. self-rising flour
1 tsp. soda
1 c. raisins
1/4 c. orange juice
3/4 c. buttermilk
Rind of 1 orange, ground

Cream sugar and shortening. Add eggs. Sift flour and soda. Add to sugar mixture. Add orange juice, orange rind, and buttermilk. Fold in raisins. Bake at 300 degrees in muffin pans for 25 or 30 minutes.

SAUCE FOR MUFFINS:

Juice of 2 lg. oranges
2 c. sugar

Mix; let come to a rolling boil. Remove from heat. Dip muffin in sauce. Lay on wax paper.