PINEHURST MUFFINS
Served at the members club dining room at Pinehurst, these are absolutely delicious. I found the recipe in a locally-published resort-affliated magazine and made sure I didn't lose it! Very good and worth the effort... EDITED to say: This muffin is like some fruit cakes where there seems to be mostly fruit and very little cake; there is just enough batter to hold the nuts, coconut, raisins, apples, & carrots together. Feel free to experiment to make them suit you and your family!
Provided by Impera_Magna
Categories Quick Breads
Time 40m
Yield 36 mini muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350; line muffin tins w/ paper liners or grease lightly.
- Sift dry ingredients together in lg mixing bowl.
- In separate bowl, beat together eggs, oil, and butter; stir into dry ingredients til well blended.
- Stir in remaining ingredients til thoroughly combined.
- Spoon batter into prepared muffin cups and bake for 20 minutes or til tester comes out clean.
- Notes: Can be made in larger muffin cups but will require longer baking time; use the "toothpick comes out clean" method for testing doneness.
Nutrition Facts : Calories 110.1, Fat 6.4, SaturatedFat 2.4, Cholesterol 16.8, Sodium 107.3, Carbohydrate 12.7, Fiber 0.8, Sugar 7.5, Protein 1.3
FRUITBURST MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Snack, Treat
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
- Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
- In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
- In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
- Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
RASPBERRY MUFFINS
A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
- For Muffins: Preheat oven to 400º.
- Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
- Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
- Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
- Fold in the raspberries being careful not to break up the berries too much.
- Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
- Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4
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