4 eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 (16-ounce) container sour cream
2 cups blueberries
Preheat oven to 400 degrees. Grease muffin pan. Beat eggs. Add sugar. Slowly pour in oil and vanilla. Combine flour, salt, baking soda and baking powder. Add alternately with sour cream to egg mixture. Gently fold in blueberries. Pour into prepared muffin cups. Bake for 20 minutes. Makes 1 dozen.
Pecan Sticky Muffins
Muffins:
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup oil
1/2 cup brown sugar
1 teaspoon vanilla
Topping:
1/4 cup butter, melted
1/4 cup brown sugar
1 cup chopped pecans
Preheat oven to 350 degrees. Grease muffin pan. For muffins, combine flour, baking powder, cinnamon and salt in large bowl. In large bowl, beat eggs, milk, oil, brown sugar and vanilla until smooth. Stir into dry ingredients just until moistened. For topping, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon pecans into each prepared muffin cup. Top with 1/4 cup batter. Bake for 25 to 30 minutes, or until muffins test done. Invert pan ontopiece of foil. Let stand for 2 minutes. Remove from pan. Serve warm. Makes 1 dozen.
Tropical Muffins
1 orange
1/2 cup raisins
1 banana
1/2 coconut flakes
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons vanilla
3 eggs
1 cup sugar
1/2 cup butter or margarine, melted
1/2 cup sour cream
In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. Scrub the orange and cut into wedges and remove seeds (leave the peel on). Place the orange wedges and raisins in a food processor or blender until mixture is chopped but remains coarse. Mix in banana and coconut flakes. Set aside. Place eggs in a bowl and beat. Add sugar and mix well. Stir in the melted butter or margarine and the sour cream. Stir the orange mixture into the egg mixture and mix well. Pour the mixture into the dry ingredients and mix just until the dry ingredients are moistened. Place the batter into a greased muffin pan. Sprinkle the top of each muffin with coconut flakes. Bake at 325 degrees for 20-25 minutes.
Makes 12 muffins.
Toffee Delight Muffins
2 cups flour
1 cup sugar
1 cup water
4 eggs
1 small package instant vanilla pudding
1 small package instant butterscotch pudding
2 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable oil
1 teaspoon vanilla
TOPPING:
1 cup firmly packed brown sugar
3/4 cup chopped pecans
1 teaspoon cinnamon
Mix together all ingredients except topping. Beat 2 minutes. Using 1/2 of batter, pour and fill each mufin cup 1/3 full. Mix together topping. Sprinkle 1/2 of topping on muffins. Add remaining batter to fill each muffin cup 2/3 full, then put the rest of the topping on. Bake 15-20 minutes at 350.
Pumpkin Chip Muffins
4 eggs 2 cups sugar
1 (16 ounce) can pumpkin
1-1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon groun cinnamon
1 teaspoon salt
2 cups (12 ounces) chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon, and salt. Ad to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes about 24 muffins.
Peach Upside Down Muffins
2 cups flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening, melted
2 eggs, lightly beaten
1 cup milk
6 tablespoons butter or margarine
1 cup plus 2 tablespoons packed brown sugar
3 cups sliced peeled ripe peaches
In a mixing bowl, combine flour, sugar, baking powder, and salt. Add shortening, eggs, and milk; mix until smooth. In bottom of 18 greased muffin cups, place one teaspoon butter and one tablespoon brown sugar. Place in a 375 oven for 5 minutes. Arrange peaches in the muffin cups. Fill each cup half full with batter. Bake at 375 for 25 minutes or until browned. Turn out of pans immediately.
Rhubarb Nut Muffins
1-1/2 cups all-purpose flour
3/4 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts
Topping:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined mufin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Makes about 10 muffins.
Double Chocolate Banana Muffins
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups mashed ripe bananas
1/3 cup vegetable oil
1 egg
1 cup (6 ounces) miniature semisweet chocolate chips
In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until muffins test done. Makes about 1 dozen
Raspberry Cream Cheese Muffins
2 1/4 cups all-purpose flour
1 cup sugar, divided
3/4cup (1 1/2 sticks) butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon almond extract
8 oz. cream cheese, softened
1/2 cups raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350 degrees. Prepare muffin tins with non-stick spray. In large bowl, combine flour and 3/4 cup of sugar. Cut in butter until crumbly; reserve 1 cup of this mixture. To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and almond extract. Spoon mixture into muffin tins. Combine cream cheese, 1/4cup sugar and 1 egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake for 20 minutes. Makes 15 muffins.
