BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
CORN MUFFINS BY INA
Make and share this Corn Muffins by Ina recipe from Food.com.
Provided by chef 998002
Categories < 30 Mins
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
Nutrition Facts : Calories 384.4, Fat 18, SaturatedFat 10.7, Cholesterol 84.6, Sodium 504.2, Carbohydrate 50.4, Fiber 1.6, Sugar 18.5, Protein 6.4
BANANA CRUNCH MUFFINS
Make and share this Banana Crunch Muffins recipe from Food.com.
Provided by evelynathens
Categories Quick Breads
Time 35m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Line 18 large muffin cups with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
- Add the melted butter and blend.
- Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
- Scrape the bowl and blend well.
- Don't overmix.
- Fold the diced bananas, walnuts, granola and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Top each muffin with dried banana chips, granola, or coconut, if desired.
- Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
- Cool slightly, remove from the pan, and serve.
BANANA CRUNCH MUFFINS
This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!!
Provided by quotFoodThe Way To
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line 18 large muffin cups with paper liners.
- Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
- Add the melted butter and blend.
- In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
- Scrape the bowl and blend well; DO NOT OVER MIX.
- Fold the diced bananas, walnuts, granola, and coconut into the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Top each muffin with dried banana chips, if desired.
- Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
- Cool slightly, remove from pan, and serve.
Nutrition Facts : Calories 386.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 55.8, Sodium 206, Carbohydrate 49.6, Fiber 2.2, Sugar 28.2, Protein 5.7
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