Marvelousmuffins Recipes

Steps:

• Mix the flour, baking powder and salt in a large bowl.
• Stir well and make a well in the center of the mixture.
• In a small bowl combine the spice mix ingredients- stir well and set aside.
• In a separate bowl combine the butter, sugar and egg and beat well.
• Pour this mixture into the well of the flour mixture.
• Mix just until moist.
• Grease the muffin cups.
• Fill the muffin cups 1/3 full and then sprinkle spice mix over top.
• Spoon the rest of the batter over the filling to 2/3 full.
• Bake at 400 oven for 20-25 minutes.

Steps:

• Get all equipment and ingredients ready. Turn oven on to 200°C/gas mark 7
• Put 6 muffin cases (or 9 bun cases) into the muffin/bun tin
• Weigh the flour and sieve into the mixing bowl. Weigh the caster sugar and add to the flour.
• Measure out the baking powder and add to the flour. Weigh out the raisins and add to the flour. Mix
• all the dry ingredients together with a wooden spoon
• Add 150ml milk to the measuring jug. Add 85ml vegetable oil to the milk.
• Break egg into a separate bowl and check for freshness and remove any bits of shell. Add egg to
• milk and add a few drops of vanilla essence. Mix it all together with a fork
• Pour milk and egg mixture into the dry ingredients and mix together with the wooden spoon until
• mixture is smooth and creamy with no lumps. Pour mixture back into the measuring jug.
• Half fill each paper case with mixture, then go back and add the remaining mixture making sure
• each case is filled to the same height.
• Bake for approximately 20 minutes (checking after 15 minutes). Muffins should be well-risen and
• golden in colour.

Steps:

• Heat oven to 400°F Grease bottoms only of 12 regular-size muffins cups with shortening or cooking spray, or line muffin cups with paper baking cups.
• In a medium bowl, Mix flour, cocoa, baking powder, and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chips. Divide batter evenly among cups.
• Bake 18 to 20 minutes or until toothpick inserted in the center comes out clean. When done, immediately move muffins from pan to cooling rack.

Steps:

• In a mixing bowl combine flour, oats, soda, baking powder, and salt. Make a well in the center. In a separate bowl combine egg whites, milk, oil, honey, applesauce, and pureéd beans. Add all at once to flour mixture. Stir just until moist, allowing batter to be lumpy. Line muffin tin with paper baking cups. Fill 2/3 full. Bake at 375 degrees for 15 to 20 minutes or until lightly browned. Remove from pans and serve warm. Makes 12 muffins. *If you are diabetic, suffer from a sugar allergy, or are highly resistant to fat loss, replace the honey or sugar with 1/4 cup frozen concentrated apple juice and 1/4 cup frozen concentrated pineapple juice. (Add 2 to 4 tablespoons of additional flour if batter looks too thin.) Use unsweetened applesauce. You now have an "A" Choice. **Purchase canned white beans and finely pureé them in your blender. The consistency should be like thick wall-paper paste or creamed shortening and sugar. If the consistency is too thick, add 1 to 3 tablespoons of water or liquid left over from the beans. ***I always make extra muffins and freeze them in freezer bags for quick future use. And remember, do not SNACK on grains first. Snack on veggie-based foods first to accelerate excess fat loss! Then, if you're still hungry, add in the grains, proteins, and fruits.