New York State Muffins Recipes

Steps:

• In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. , Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins.

Steps:

• 1. Preheat oven to 375°F. Line 24 cups of a regular-size muffin pan with 24 paper cupcake liners; set aside.
• 2. Combine flour, brown sugar, sugar, baking soda, salt, cinnamon, cloves and nutmeg; set aside.
• 3. Combine apples, raisins, walnuts, eggs, butter, cream cheese, and vanilla. Stir apple mixture into the dry ingredients, adding a little at a time, and stir until just combined (batter will be stiff). Do not over-mix.
• 4. Put equal portions of the batter into 24 paper-lined muffin cups about 2/3 full.
• 5. Combing all of the topping ingredients and mix well. Sprinkle topping over the batter.
• 6. Bake at 375° for 20 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to cool completely on wire racks. (Makes 2 dozen muffins)

Steps:

• In a large bowl, combine the first eight ingredients. Combine the eggs, butter, cream cheese and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in the apples, raisins and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter., Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
• Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
• Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
• Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
• Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
• Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
• Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
• Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 400 degrees.
• Stir together the dry ingredients.
• Add butter and blend well.
• Add egg, maple syrup and milk.
• Stir until well blended (do not over beat).
• Fill greased muffin tins about ½ full.
• Bake for 20-25 minutes.

Steps:

• For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
• For the muffins, in large bowl, combine dry ingredients. Set aside.
• In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
• Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
• Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.