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Marybeth
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Posted: Aug 30 2005 at 5:37pm | IP Logged Quote Marybeth

Does anyone have any good muffin recipes they care to share? I have several morning meetings in the next few months and need to bring muffins to them. How come I never get to the sign up sheets in time to bring the drinks?

TIA!

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Patty
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Posted: Aug 30 2005 at 11:38pm | IP Logged Quote Patty

I don't have any specific muffin recipes, but here is a wonderful site with thousands of recipes. You can search by category, and also see which ones are rated high by other people. I try to find those with 4.5 to 5 stars that have a large number of reviews.

www.allrecipes.com

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Mary Chris
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Posted: Sept 02 2005 at 3:06pm | IP Logged Quote Mary Chris

I have always wanted to make these muffins.....my dh loves butter pecan ice cream. They are from a cookbook that has never disappointed me.....hmm maybe I will make them later today

Butter Pecan Muffins

1/2 cup butter, room temp
1C brown sugar
1   egg
1C milk
1/2 tsp baking soda
1   tsp vanilla
2C flour
1C chopped pecans

Preheat oven to 375 and grease muffin tims. Don't use paper liners.
Mix in order listed. Remember never to overmix muffin batter. Check at 20 minutes.


I also have a really good coffee cake, if you are interested

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Mary G
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Posted: Sept 02 2005 at 4:35pm | IP Logged Quote Mary G

Marybeth:

Another great recipe site is Cooks.com -- you'll find much more than you can imagine! Just search on a name "blueberry muffin" or "muffin" alone or if you have a particular ingredient you need to get rid of , type that in.....

Also has ethnic recipes etc.

Hope this helps! You can also make a ton of muffins and freeze, thawing the night before your meetings....get the kids to mix it all up too!



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Marybeth
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Posted: Sept 02 2005 at 4:36pm | IP Logged Quote Marybeth

Thanks for all your suggestions and the websites. I am going to a breakfast meeting next week so I should have some tasty treats to bring with me.

MaryChris, I would love the coffeecake recipe too. I may just make that for my family!

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Mary Chris
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Posted: Sept 02 2005 at 8:29pm | IP Logged Quote Mary Chris

This is a HUGE favorite in our house!

Grand Canyon Coffee Cake

Part One:
3/4 C oil
2-1/2 C flour
3/4 C sugar
1   C light brown sugar
1 tsp nutmeg
1 tsp salt
Combine throughly
Part Two: Take out 3/4 C of part one and set aside. To it, add:
1 C chopped nuts (I usually omit this, mine don't have a taste for nuts yet)
2 tsp cinnamon
Part Three:
To the remainder of Part One, add
2 beaten eggs
1 C buttermilk
1 tsp baking powder
1 tsp baking soda

Pour into a 9x13 pan. Sprinkle part Two over the top. Bake at 350 about 25-30 minutes (usually takes longer in my oven ) Remove from oven and drizzle 1 stick melted butter over the hot cake. (I skip this step
unless I am feeling really decadent ) Freezes well (like my little ones would let me freeze any) and is yummy warm.

Enjoy

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jdostalik
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Posted: Sept 04 2005 at 4:40pm | IP Logged Quote jdostalik

Marybeth,

I've been meaning to post for a few days...I love making muffins for breakfast or get-together's...They are so easy and often very nutritious, esp. if you are able to "sneak" in some whole grain flour...

My very favorite muffin recipe, that ALL my kids love and that is frequently requested by friends and family are my

Poppyseed Poundcake Muffins

2 c. all purpose flour (I often use half whole wheat or spelt/half all purpose)
1/2 tsp. salt
1/4 tsp. baking soda
3-4 tsp. poppyseeds
1/2 c. butter
2 large eggs
1 c. plain non-fat/low fat yogurt
1 tsp. vanilla

Preheat oven to 400 degrees. Combine dry ingredients. In separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Then, add yogurt and vanilla to mixture and combine well.

Add in dry ingredients to creamed mixture and fill lined muffin tins 2/3 full. Bake 18-20 minutes until very lightly browned...Cool on rack for 10 minutes and enjoy! I usually double this recipe and these freeze well, too!


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Posted: Sept 04 2005 at 4:54pm | IP Logged Quote alicegunther

marychris wrote:
This is a HUGE favorite in our house!

Grand Canyon Coffee Cake



This looks fantastic, Mary Chris, and it reminds me of a delicious and convenient breakfast coffee cake recipe I used to make from the book "Eat Well, Lose Weight, While Breastfeeding." My copy of the book was ruined in a basement flood several years ago, and I've often wished I'd written down the recipe. It was (believe it or not) topped with corn flakes, and the batter could be prepared and placed in the pan the night before and left in the refrigerator over night.

If anyone has that recipe, would you please post it? Or send it to me privately?

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Posted: Sept 04 2005 at 5:02pm | IP Logged Quote momwise

alicegunther wrote:
from the book "Eat Well, Lose Weight, While Breastfeeding." My copy of the book was ruined in a basement flood several years ago, and I've often wished I'd written down the recipe.


Alice,
I don't have the recipe but abebooks.com has quite a few copies of the book at a low price.


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Posted: Sept 05 2005 at 2:18pm | IP Logged Quote jdostalik

alicegunther wrote:

If anyone has that recipe, would you please post it? Or send it to me privately?


Hi Alice,

You're in luck. This week-end we finally unboxed many, many books and are putting them on some new IKEA bookshelves we bought...IKEA opened in our area last month!

I found my copy of Eat Well, Lose Weight While Breeastfeeding among the many, many boxes!

Grandma's Early Morning Coffee Cake
Cake

3 Tbsp. butter
1/2 c. sugar
1 egg, beaten
1 c. milk
1 tsp. vanilla extract
1 1/2 c. flour
1 Tbsp. baking powder
1/3 tsp. salt
2/3 c. wheat germ

Topping:
2 Tbsp. wheat germ
3 Tbsp. sugar
3 Tbsp. melted butter
3/4 tsp. cinnamon
5 Tbsp. crushed corn flakes

----------

Preheat the oven to 375. Cream butter and sugar. Add egg, milk, and vanilla extract, then add dry ingredients and blend well. Grease an 8 inch square or round cake pan. Pour batter into pan. Mix topping ingredients together and sprinkle over batter. Bake for 25-30 minutes, or until it tests done with a cake tester.

To make ahead: Mix cake, pour into pan, mix topping, but do not sprinkle on cake. Regrigerate covered. Before baking, add topping.

Makes nine protions; 1 starch and 1 fat exchange per serving.



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Posted: Sept 05 2005 at 4:34pm | IP Logged Quote Meredith

[/QUOTE] and it reminds me of a delicious and convenient breakfast coffee cake recipe I used to make It was (believe it or not) topped with corn flakes, and the batter could be prepared and placed in the pan the night before and left in the refrigerator over night.
[/QUOTE]

Well Alice, I don't have this one either, but it reminded ME of a great overnight coffee cake from a Junior League cookbook I have. Maybe you'll like this one too

Sleepover Coffee Cake
(Sitting time overnight, preheat oven to 350 degrees inthe morning)
2 c. flour (1/2 whole wheat and 1/2 white would be fine)
1 c. sugar
1 c. buttermilk
2/3 c. butter softened
1/2 c. brown sugar
2 lg. eggs
2 T. dry milk powder (I've left this out before)
1 T. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt (kosher)

Topping:
1/2 c. brown sugar
1/2 c. walnuts or pecans, chopped
1/2 tsp. nutmeg
1/4 c. melted butter

Grease and flour 9x13 pan.
Mix all cake ingredients at low speed until well-blended and pour into prepared pan. Mix dry topping ingredients together and sprinkle evenly over batter.
Refrigerate overnight.

Next morning, drizzle with melted butter and bake for 30 minutes or until golden brown. Cool for 15 minutes and serve warm. Enjoy!

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Posted: Sept 07 2005 at 11:16pm | IP Logged Quote teachingmom

Here are two my oldest dd makes regularly around here. We all love them. We usually make the Banana Bread recipe as muffins and cook for 20-25 minutes or so. Btw, we have always made the pumpkin muffins with chocolate chips, so I can't comment on how they are with raisins!

~Irene

Low Fat Pumpkin Muffins

1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1/2 teaspoons nutmeg     
1/2 teaspoons cinnamon
1/2 teaspoons ground cloves
2 eggs
1 cup pumpkin
1/2 cup unsweetened applesauce
cup chocolate chips or raisins

Directions
1 Preheat oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper muffin liners. If using raisins soak them in hot water for ten minutes to plump, then drain.

2 In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins or chocolate chips into the batter. Spoon batter into the prepared muffin cups.

3 Bake for 30 to 35 minutes in the preheated oven, or   until a toothpick inserted into the center comes out clean.

Weight Watchers points for each muffin:

With chocolate chips: 4.25 points
With raisins:     3.25 points
Plain: 3 points

********************************************************


Almost No Fat Banana Bread
This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins. Prep Time: approx. 10 Minutes.
Cook Time: approx. 55 Minutes. Ready in: approx. 1 Hour 5 Minutes. Makes 1 - 8x4 inch loaf (12 servings).
   Printed from Allrecipes, Submitted by Allison

1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda     
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

2 In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.

3 Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

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Molly Smith
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Posted: Sept 08 2005 at 8:10am | IP Logged Quote Molly Smith

teachingmom wrote:
Btw, we have always made the pumpkin muffins with chocolate chips, so I can't comment on how they are with raisins!


Oh my goodness, this reminds me of one of the yummiest things to ever to touch my taste buds. If you are lucky enough to have a Great Harvest Bread store near you, they make pumpkin bread with chocolate chips in October every year that is to DIE for! And I don't say that about much. I'm a huge GHB fan. They also do an awesome field trip...



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