The Muffin Page

 

Muffins are one of my favorite breakfast foods. You can bake up a batch on the weekend, freeze them, and microwave one for breakfast direct from the freezer. If, that is, they are not eaten fresh from the oven!


Lemon Poppy Seed Muffins

 2 C flour  1 t baking soda
 1 t baking powder  1/4 t salt
 1/2 C margarine  3/4 C sugar
 2 eggs  2/3 C sour cream
 1/4 C lemon juice (preferably fresh) 1 t vanilla
 3 T poppy seeds  1 t grated lemon peel

Stir together flour, baking powder, baking soda, and salt. Cream margarine and sugar until fluffy, then add eggs one at a time. Add flour mixture alternately with sour cream, lemon juice, and vanilla; beat until blended. Fold in poppy seeds and lemon peel.

Put into 12 muffin cups and sprinkle tops with sugar if desired. Bake at 375 degrees for 18-20 minutes.



Applesauce-Carrot Muffins

 1 C flour  3/4 C whole wheat flour
 1 t baking soda  1/2 t salt
 1 t cinnamon  1/2 t nutmeg
 1 egg  1/2 C sugar
 1/4 C oil  1/4 t vanilla
 1/2 C milk  1 C applesauce
 3/4 C grated carrots  

Beat egg and sugar until fluffy, then beat in oil, milk, and vanilla. Stir in applesauce. Combine flours, baking soda, salt and spices in large bowl. Stir applesauce mixture into flour mixture only until just blended. Quickly fold in carrots.

Put into 12 2 to 2 1/2 inch muffin-pan cups. Bake at 400 degrees for 15 to 18 minutes until lightly browned.


Banana Bran Muffins

 1 egg  1 C All-bran
 1 C mashed banana  3/4 C raisins
 1/2 C skim milk  2 T oil
 1 C flour  1/4 C sugar
 1 T baking powder  1/2 t cinnamon
 1/4 t salt  

Combine egg, cereal, bananas, raisins, milk, and oil. Let stand 10 minutes. Combine dry ingredients and mix with wet ingredients.

Bake at 400 degrees for 20 minutes, test with toothpick. Makes 12. 145 calories each, 3 g fat.

 

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