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This recipe can make an enormous muffin that tastes great and would surely fulfill your appetite and we do love eating them.
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INGREDIENTS
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup sugar
- 1 egg, beaten
- 1/2 cup orange juice
- 1 3/4 cups buttermilk biscuit mix
- 1/4 cup chopped pecans
- 6 teaspoons orange marmalade
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DIRECTIONS
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This recipe makes unsweetened muffin that are so quick to fix when you require a wake up meal on the go.
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INGREDIENTS
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs, divided
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- 1 (8 ounce) package cream cheese, softened
- 1/4 cup shredded Cheddar cheese
- 1/4 teaspoon seasoned salt
- 4 bacon strips, cooked and crumbled
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According to Barbara Opperwall from Wyoming, MI, this recipe is her own version of the classic homemade muffins, she usually prepare the mix as a holiday treat for her loved ones.
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INGREDIENTS
- 1/2 cup sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour, divided
- 2 tablespoons quick cooking oats
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According to Betty Kleberger from Florissant, MO, her recipe makes perfect wake up muffins that has a very moist texture and taste oh so yummy, I top it off with the luscious sugar crystals to make it look more special. My advice is it replace the miniature semisweet chocolate chips in replacement for the toffee morsels.
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INGREDIENTS
- 2 1/2 cups biscuit/baking mix
- 1/3 cup English toffee bits or almond brickle chips
- 1/4 cup sugar
- 1 egg
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- Additional sugar
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According to Ruby Williams from Bogalusa Louisiana, her great grandson was teenager then when he brings his friends over, she prepare this muffin recipe and the boys just can’t stand waiting for these muffin to finish before eating them, the great smell that would surely fill your kitchen would surely make you go frenzy. The texture is also perfect for they are not like the light corn muffins that you normally come across to.
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INGREDIENTS
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup egg substitute
- 1/2 cup fat-free evaporated milk
- 2 tablespoons canola oil
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This recipe makes an easy-to-prepare muffin, just get one pack of muffin mix add the chilies and cheese and voila! Muffins with vigor!
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INGREDIENTS
- 1 (8.5 ounce) package corn bread/muffin mix
- 1 egg, lightly beaten
- 1/3 cup 2% milk
- 1/2 cup shredded Mexican cheese blend
- 1 (4 ounce) can chopped green chilies, drained
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DIRECTIONS
Using a mixing container, mix in the milk, egg and cornbread mix them well before adding in the chilies and the cheese. Fill your lightly oiled muffin tins with batter up to ¾ full. Set your oven to 400 degrees F. Place the muffin cups inside the oven then let them cook for twenty to twenty two minutes or just until the toothpick inserted at the middle of the muffin do not have anything sticking to it when pulled out. Then allow them to cool down for five more minutes the place on the wire rack.
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According to Genevieve Fairchild from Chester, Iowa, her recipe include loads of blueberries. And whenever she wants to change the flavor she just uses apple chunks instead of the blueberries.
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INGREDIENTS
- 1/4 cup butter or stick margarine, softened
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
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According to Marg Ogden from Palmerton, PA, her muffin recipe includes salsa, cheese, corn, and liquid smoke to make a very hot flavored muffin. The moisten crumbs are perfect addition to your chili or a southwestern themed dinner.
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INGREDIENTS
- 1 egg
- 1/2 cup chunky salsa
- 1/3 cup milk
- 1 drop liquid smoke flavoring (optional)
- 1 (8.5 ounce) package corn bread/muffin mix
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/2 cup shredded sharp Cheddar cheese
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According to Jane Shapton from Tustin, CA, the addition of the spinach inthis great meffin recipe tote up green speck to the golden toned muffins and the jalapeno pepper adds up the a hint of spiciness.
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INGREDIENTS
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup fat-free milk
- 2 tablespoons canola oil
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According to Sandra Vaux from Lanztville, British Columbia, when her son and his classmates went on a field trip, which lasted for three days, she went along to help in the food preparation and she made these lovely muffins, the children loved
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INGREDIENTS
- 1 3/4 cups all-purpose flour
- 3/4 cup shredded Cheddar cheese
- 1/4 cup cornmeal
- 1/4 cup sugar
- 1/4 cup chopped almonds
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1 egg
- 1 (14.75 ounce) can cream-style corn
- 1/4 cup vegetable oil
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DIRECTIONS
- Combine all the ingredients except the last two on the list. Using a separate bowl, whisk in the egg, corn and oil, pour it over the dry mixture beat together until well blended. Fill your muffin cups with batter up to two thirds full.
- Set your oven to 375 degrees F. Place the muffin cups inside the oven then let them cook for twenty five to thirty minutes then allow them to cool down for ten more minutes the place on the wire rack.
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