Basic muffin recipie

PrincessPerky · #1 (**permalink**) 04-28-2006, 02:43 PM

i tried one and it is to eggy, plus it won't come out of the paper. Anyone have a recipie that works?

markio26 · #2 (**permalink**) 04-30-2006, 05:58 PM

yeah! i have this recipe for sweet muffins... i know what you mean by too eggy...

1 egg beaten or you can use (1 heaping tablespoon of soy flour, plus i tblsp. water)
1/2 cup milk ( i use 2% milk)
1/4 cup vegetable oil ( i use 1/4 cup of unsweetend applesauce, or 1/4 cup canola & olive)
1/2 cup of sugar or any sweetner, you may need to adjust to taste
1and1/2 cups of self-rising flour ( buy at dollar general)

preheat oven to 400 degrees.
stir oil, milk, into beaten egg.
next blend in with a fork, sugar and flour. stir just enough to moisten.
mixture will be lumpy..
fill greased muffin tins half full... i use (solid precreamed shortening to grease tins).
bake for 20 to 25 minutes.
yield: 8 medium muffins or 12 small muffins.

this recipe has been used forever by my family... you can add frozen berries, nuts, etc.. just adjust liquids for juices.. we like it with crushed walnuts in the muffins, then we apply our favorite jam, my family has 3 different ones.... grape jam, orange marmalade, and strawberry preserves. hth.

PrincessPerky · #3 (**permalink**) 05-01-2006, 08:36 AM

Thanks!

markio26 · #4 (**permalink**) 05-29-2006, 05:15 PM

i just made some of these delicious muffins... i used 1/2 cup of left over strawberry glaze, handful of choco chips and i used powdered milk with water.... very yummy!!!!!!!!!!!!!!!!

mciangel · #5 (**permalink**) 06-01-2006, 09:12 PM

On another BBS I belong to, someone posted this recipe. They said it was 3 weight watcher's points per muffin.. makes 12 bigger sized muffins...

1 box chocolate cake mix
1 15 oz can pumpkin puree

Stir the two together (that is all that is in it) and bake in muffin tin according to directions... typically 25-35 mins on 350

shepav · #6 (**permalink**) 06-02-2006, 04:58 AM

OOh the recipe above sounds good - I'm going to have to make that soon!

markio26 · #7 (**permalink**) 06-19-2006, 07:28 PM

you can use banana, carrot, prune any puree... i use stage 2 baby food.. bake it on 350 degrees for 45 minutes... delicious... weight watchers recipe i think.... any kind of cake mix.... i use cherry puree with chocolate cake mix.... pumpkin with chocolate cake mix... yellow cake mix with peach or pineapple puree... banana too..

markio26 · #8 (**permalink**) 06-23-2006, 08:31 PM

i purchased a muffin cookbook.... now i am into making mini muffins and freezing them for the kids... zucchini-carrot is yummmy...... mini muffins make great snacks anytime of day....

PrincessPerky · #9 (**permalink**) 06-24-2006, 06:03 AM

do they freeze well? mine never freeze well...I am trying to figure out the science of it, pumpkin bread works great, but not my muffins...

flash · #10 (**permalink**) 06-25-2006, 04:42 PM

I have great recipes for oatmeal, bran, pumpkin, and some other types...what would you like? My favorite is a LARGE recipe, uses up old cereal, and very adaptable.

(I make 50 dozen muffins every 3 months...lots of recipes to use up anything that needs using!)

PrincessPerky · #11 (**permalink**) 06-26-2006, 05:34 AM

oatmeal! except I need to know (I never knwo) what the difference is! oatmeal is not all created equal...I have some plain cause it was cheaper and I thought I woudl add the brown sugar myself (and I had been mixing the plain packet with the brown sugar packet to cut sweetness anyway)

but you can't add boiling water to the plain!

I don't know what to do with it...

markio26 · #12 (**permalink**) 06-29-2006, 05:29 PM

i make my mini-muffins and let them cool... remove from pan... wrap in tin foil... individually.. then i place in a sandwich baggie.. then i add each one into a bread bag... suck all air out with a straw.. then close bread bag with a twist tie and freeze.. they last for months.. i freeze chips, crackers, etc... this way.. tastes fresh.. after normal sit on the counter for a couple hours defrost.

flash · #13 (**permalink**) 06-30-2006, 06:16 PM

Okay, Bran or Oatmeal muffins, basic recipe (you can adjust sugar, etc.)

1 c flour (use whole wheat in bran muffins if you like)
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 c oatmeal or raw bran

1 egg beaten
1/2 c. brown sugar
3/4 c buttermilk (or just take regular milk, add 1 tbsp apple cider vinegar, stir, and let it set for a minute)
1/4 c. salad oil
1/2 c raisins (optional, if your kids have issues, use chocolate chips or whatever sounds good!)

Mix dry ingredients together. Stir in brown sugar and oatmeal.

Combine milk and egg; blend in oil with a spoon. Add to dry ingredients, stirring only to blend. Bake in greased (PAM works) muffin tins at 400 degrees F for 15 - 20 minutes.

Tips...stirring only to blend...the baking soda/powder make bubbles, which is what makes muffins and batter breads rise. Beat out the bubbles, you have flat muffings. So, be gentle, and don't let them sit around until the bubbles break before you bake them. Kinda like a nice bubble bath.

Oatmeal types...instant oatmeal is fine, and more like flour. It absorbs liquid fast, so in baking, you need MORE liquid.

Regular old fashioned oats, absorb liquid as they cook, so more of a oat texture to the muffin, and less liquid required.

Toasted oats...best flavor, but slowest to absorb, because they are toasted dry.

The above recipe works with any of the oatmeals.

flash · #14 (**permalink**) 06-30-2006, 06:22 PM

If your pumpkin muffins are coming out eggy, either 1., you mean custardy, and it's too wet, or 2., you mean custardy, cuz' you are using the oven temp for bread and not muffins. You can use the bread recipe, but crank the oven up to 420-425 for 20 minutes or so; bread is usually 350 for an hour or so.

You didn't ask, but this is my Moms famous Pumpkin bread recipe...

3 c flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 1/2 c salad oil (yes, you can substitute, but it's not the same)
2 c sugar
4 beaten eggs (again, you can use whites, etc., but it's not as rich)
1 c. chopped nuts
2 c pumpkin (can, but not a mix)

blend dry ingredients together. combine oil and sugar; mix well; add dry ingredients, eggs, pumpkins, and nuts. Pour into greased loaf pans. Bake at 350 F for 55 minutes.

For muffins, I use the same, but at 400 for 20 minutes, until golden...

Cool in the pans a few minutes to sweat them out, and they should pop out nicely.

Now you've got my nose in her recipe book, and I'm going to go make homemade English Muffins! Yum!

PrincessPerky · #15 (**permalink**) 07-03-2006, 07:23 AM

Hey can I have the english muffin recipie? or bagles? we eat a lot of them both, and DH wants me to learn how to make them..

thanks for the oat recipie, I want to try it tonight.

the pumpkin muffins are the only muffin I make that isn't eggy! its all the others I have trouble with!

lrjohnson · #16 (**permalink**) 07-03-2006, 09:02 PM

Perk:

I use a heaping tablespoon of soy flour along with a tablespoon of water as an egg substitute. Usually cheaper and lower fat, and what sold me: non-perishable. It's not an uncommon substitute. Since I also use dry powdered milk, I always have muffin makings. Maybe it would ease your egginess?

PrincessPerky · #17 (**permalink**) 07-04-2006, 07:14 AM

I have got to find me that soy flour..

flash · #18 (**permalink**) 07-06-2006, 08:34 AM

Two recipes, my Mom's, and another I use. Different textures.

English Muffin recipe - #1

1 1/2 c. warm water
1 pkg. yeast
3 Tbsp. sugar
1/2 c. dry milk
1 1/2 tsp salt
1 egg, well beaten
3 Tbsp. soft butter (or margargine...)
4 c. flour
cornmeal

In large bowl, combine water, yeast, sugar, and milk. Stir until yeast is dissolved. Add salt, egg, butter, and half the flour. Beat until dough is smooth. Add remaining flour to make a stiff dough.

Turn out onto a board and knead until very smooth (about 10 minutes). Add more flour if necessary. Return dough to a well buttered/greased/oiled bowl and turn to coat on all sides (this just keeps the dough from sticking to the bowl). Cover and let rise until double, about one hour, in a warm place.

Turn out onto slightly floured board. Don't knead. Pat gently, do not break air cells, to about 1/2 inch thickness. Cut with a 3" round cutter (i use a wide coffee mug). Dip each circle on both sides in cornmeal. Let rise until double. Bake slowly on an ungreased griddle or in an electric frypan at 340 degrees for about 7 minutes on each side (I use a regular skillet and just fry brown on both sides). Eat hot or cool. Split with a fork to toast. Makes 12 - 16.

English Muffin recipe #2

2 tbsp. sugar
1 tsp salt
1 pkg active dry yeast
about 5 cups flour
1 1/2 cup milk
butter or margarine
1 egg
2 tbsp. yellow cornmeal
salad oil

1. In large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan over medium heat, heat milk and 1/4 c butter or margine until very warm (120 to 130F - not scalding or you will kill the yeast).

2. With mxier at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat two minutes, occasionally scraping bowl with rubber spatula.

3. Gradually beat in egg and 1 c flour or enough to make a thick batter; continue beating two minutes occasionally scraping bowl with rubber spatula. With spoon, stir in enough additional flour (about 2 cups) to amke a stiff dough.

4. Turn dough onto lightly floured surface and knead just until well mixed, about two minutes. Shape down into a ball and place in greased large bowl, turning dough over to grease top. over with towel; let rise in warm place until dough is doubled, about 1 1/2 hours.

5. Puch down dough. Turn dough onto lightly floured surface; cover wtih bowl for 15 minutes and let dough rest for easier shaping. Meanwhile, please cornmeal in a pie plate.

6. With lightly floured rolling pin, roll dogh about 3/8-inch thick. With 3-inch round cookie cutter, cut dough into circles; reroll scraps to make 18 circles in all.

7. Dip both sides of each circle in cornmeal; place cornmeal-coated circles about 1 inch apart on 2 small cookie sheets. Cover cookie sheets with towel; let circles rise in warm place, away from draft, until doubled, about 45 minutes.

8. Lightly brush 12-inch skillet with salad oil. Over medium heat, heat skillet until hot. Place 6 circles in skillet; cook 8 minutes on each sie or until browned. Repeat with rmeianing circles. Cool muffins on wire rack. To store muffins for later use, wrap coolked muffins with plastic wrap to foil.

9. Just before serving, split each muffin with a fork and toast.

PrincessPerky · #19 (**permalink**) 07-06-2006, 09:04 AM

thanks

markio26 · #20 (**permalink**) 07-06-2006, 02:34 PM

PRALINE-BANANA MUFFINS:

1/3 cup chopped pecans, toasted well
3 small ripe bananas (or use stage 2 baby food bananas equal to 1 and 1/2 cups)
3 T brown sugar, (can be made from white sugar and molasses)
1 T sour cream
1 large egg
1 1/2 cups any pancake mix.... i use a homemade bisquit mix
1/2 cups sugar
2 T veggie oil
combine all ingredients and mix well.. i use min- muffin tins.. fill tins 1/2 full, after they have been greased and floured well.
bake 350 degrees for 30-45 minutes.. check with toothpick inserted in center.. let cool 10 minutes before serving...