1/3 cup sugar
3 tablespoons butter
1 large egg
1/2 cup cottage cheese
1/2 cup milk
1 2/3 cups Bisquick® baking mix
1 teaspoon grated lemon peel -- optional
Preheat oven to 350°. Cream together sugar and butter. Add egg, cottage cheese and milk, stirring each into creamed mixture seperately. Stir in bisquick and lemon peel. Put into paper-lined muffin tins and bake for 20 minutes.
Friday, September 25, 2009
Lemon-Glazed Fruit Muffins
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marionberries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice
Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.
While muffins are baking, in a small bowl combine glaze ingredients.
When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marionberries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice
Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.
While muffins are baking, in a small bowl combine glaze ingredients.
When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.
To Die for Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter -- cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with liners. Combine 1 1/2 cups flour, 3/4
cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup ; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle over muffins before baking. Bake for 20-25 minutes or until tests done.
3/4 cup sugar
1/2 cup salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter -- cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with liners. Combine 1 1/2 cups flour, 3/4
cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup ; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle over muffins before baking. Bake for 20-25 minutes or until tests done.
Rhubarb Walnut Muffins
1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
Very Cherry Almond Muffins
1 box white cake mix
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves
Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 Pinch ground cinnamon
1/4 cup butter -- cut into small pieces
1/4 cup slivered almonds
In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
Preheat oven to 350 °. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves
Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 Pinch ground cinnamon
1/4 cup butter -- cut into small pieces
1/4 cup slivered almonds
In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
Preheat oven to 350 °. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
Zucchini Bran Muffins
1 box raisin bran muffin mix -- (18.25-ounce)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins
Preheat oven to 400°. Lightly spray muffin cups with canola cooking spray; set aside.
Combine all ingredients in a mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 20 to 22 minutes or until tops are golden brown.
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins
Preheat oven to 400°. Lightly spray muffin cups with canola cooking spray; set aside.
Combine all ingredients in a mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 20 to 22 minutes or until tops are golden brown.
Magic Pumpkin Muffins
1 box Spice Cake Mix
1 15 ounce can pumpkin
1 cup water
Preheat oven to 350 degrees. Combine all ingredients with a spoon. Bake in muffin cups 20 minutes or until tests done. Add anything you want to this batter - nuts, raisins, chocolate chips are some suggestions.
Notes: I've seen recipes similar where they added two eggs and not the water. I think this is good just the way it is.
1 15 ounce can pumpkin
1 cup water
Preheat oven to 350 degrees. Combine all ingredients with a spoon. Bake in muffin cups 20 minutes or until tests done. Add anything you want to this batter - nuts, raisins, chocolate chips are some suggestions.
Notes: I've seen recipes similar where they added two eggs and not the water. I think this is good just the way it is.
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