Free Recipes, Easy Meals and Special Dinners @ iChef

CAPPUCCINO CRUMB MUFFINS
Source: Great American Recipe Cards
From Your Home Bakery Card # 26 Grp# 15
Makes 12 muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 tsp baking powder
2 tsp instant coffee powder
1/4 tsp salt
1 tsp ground cinnamon
1 cu milk
1/2 cup melted buttermargarine
1 egg
1 tsp vanilla
3/4 cu semisweet chocolate mini chips4 oz semisweet chocolate cut into 1/2-inch pieces

FOR THE CRUMB TOPPING:

1/4 cup buttermargarine
6 Tbsp all-purpose flour
4 Tbsp brown sugar
1/2 tsp cinnamon

Preheat oven to 400 degrees F.

In a bowl, combine the flour, white and brown sugar, baking powder, coffee powder, salt, and cinnamon

In another bowl, mix together milk, melted butter, egg, and vanilla.

Pour the liquid ingredients into the dry mixture. Stir to combine, do not over-mix. Stir in chocolate. Spoon batter into paper-lined muffin cups.

Combine the crumb topping ingredients, using a pastry cutter. Sprinkle topping evenly over the unbaked muffins.

Bake at 400 F for 20 minutesuntil toothpick comes out clean. Serve.

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Source: Recipe card: Great American Home Baking, Card 6 Section 2 - Quick Breads and Muffins

HEALTHY APPLE-WALNUT MUFFINS

Made with no added fatsugar, these tasty muffins use fruit and buttermilk to keep them moist.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 rounded teaspoon salt
2 large eggs
1 cup plus 2 tablespoons frozen, thawed apple juice concentrate
2/3 cup buttermilk
2 tablespoons oat bran
2 small Granny Smith apples, peeled, cored, and chopped
1/2 cup chopped walnuts (about 1 1/3 ounces)

GARNISH:

1 small Granny Smith apple, peeled, cored, and cut into 12 thin slices

Preheat oven to 375 degrees F. Grease 12 standard size muffin- pan cupsline with paper liners.

Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt set aside.

Mix together eggs, apple juice, and buttermilk. Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix.

Gently stir in chopped apples and nuts. Spoon batter into prepared pan, filling cups two-thirds full. Garnish each muffin with an apple slice.

Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.

Makes 12 muffins
From: Recipelink.com
Source: Recipe card: Great American Home Baking, Card 6 Section 2 - Quick Breads and Muffins



Pecan Pie Muffins


It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.

Ingredients:




1 cup packed light brown sugar

1/2 cup all-purpose flour

1 cup chopped pecans


2/3 cup butter, softened

2 eggs, beaten


Directions:



1.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cupsline with paper muffin liners.



2.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.



3.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

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Great American Recipe Card
Healthy Fruit Muffins
From Your home Bakery
Card 11 Group 15

APPLE DATE MUFFINS



2 c. sifted flour1 cup whole wheat, 1 cup all purpose= (2)
1/2 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. baking powder
3 Tbsp. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. chopped apples
1/2 c. chopped dates
1/2 c. buttermilk
1 large egg
1/ c. veg oil
1 cup chopped dates
1 med apple, pared and cored (granny Smith)
1/2 to 1 cup chopped nuts

Sift dry ingredients into mixing bowl to mix well.
Combine milk, egg, oil,buttermilk, banana. Add apples and
dates to flour mixture. Add egg mixture to dry,
Stir just until dry ingredients are
moistened. Pour into a 12 cup greased muffin tin.

Fill greased muffin pans about two-thirds full.
Bake at 375 degrees for 15 minutes for mini muffins. 25 mins for
large muffins.

Makes 12 muffins.

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GLORIOUS MUFFINS

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2 c. flour
1 1/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
1 c. vegetable oil
1 1/2 c. shredded carrots
1 1/2 c. shredded apples
3/4 c. coconut
1/2 chopped dates
1/2 c. nuts
1/2 tsp. vanilla

Preheat oven to 350 degrees. Combine dry ingredients. In
another bowl combine carrots, apples, coconut, dates and nuts.
Stir in eggs, oil and vanilla. Stir in dry ingredients. Pour
into 24 paper lined muffin cups. Fill a little over half full.
Bake 18 to 20 minutes. Makes 24 muffins.

DATE MUFFINS



1 1/2 c. sugar
3/4 c. buttermargarine
2 eggs
1/2 pkg. dates, chopped
1/2 c. boiling water
2 c. flour, sifted
1 c. chopped nuts
1/2 tsp. soda
salt

Add soda to dates. Pour boiling water over and let
stand while mixing other ingredients. Mix sugar, butter, then
eggs, flour salt and nuts. Last add date mixture. Makes 24
muffins. Bake at 400 degrees for 20 to 25 minutes.