Favorite Recipes forum: Bread and Rolls
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| FROM ANGIE:
LEMON BLUEBERRY MUFFINS
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cup low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
1 tablespoon fresh lemon juice
1/2 cup powdered sugar (note: I often need more sugar for a thicker glaze)
1. Preheat oven to 400°
2. Combine flour and next five ingredients (flour through nutmeg) in a medium bowl
3. Cut in butter with a pastry blender or 2 knives until mixture resembles a course meal
4. Combine buttermilk, egg and rind, stir well with whisk.
5. Add buttermilk mixture to the flour mixture and stir until moist.
6. Gently fold in blueberries.
7. Spoon batter into 12 muffin cups coated with cooking spray and bake at 400° for 20 minutes or until muffin spring back when lightly touched.
8. Remove muffins from pan immediately and place on wire rack to cool
9. For the glaze, come by and lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Yield: 1 dozen muffins
I think in step 9, she meant to say "combine lemon juice and powdered sugar."
This is a glaze I often use on lemon pound cakes and it is yummy! These were
the best lemon/blueberry muffins I've ever had.
Onion Supper Muffins
1 T. butter
1/4 c. onions
1 c. cornmeal
1 c. flour
1/4 c. sugar
1/4 t. salt
4 t. baking powder
1/4 c. oil
1 c. milk
1/2 c. sour cream
1/2 c. cheddar cheese, shredded.
Saute the onions in the butter till tender and let cool.
Sift dry ingredients.
Beat the eggs into the milk. Add the onions and dry ingredients. Stir 25 strokes or less. Fill greased muffin tins 2/3 full.
Combine the cheese and sour cream. Top each muffin.
Bake 400° 15 to 20 minutes
|I'm putting this here as well as in the desserts thread
KOLACKY (original from Dorothy Reicha)
1 pkg. yeast
½ c. warm water
½ c. sugar
½ c. melted shortening
2 eggs, beaten
1 c. milk scalded and cooled to lukewarm
5 c. flour
2 # prunes
1 1/2 c. sugar
1/3 c. poppy seeds
1 t. vinegar
1 can evap. milk
Just follow a basic dough recipe and for the filling, mix all together and heat over low heat until heated through. We put the dough into cupcake tins and pressed up the sides then filled generously with filling.
Okay, I found this online:
Directions for basic rolls:
Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.
Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*
| From Angie
CAPE COD CRANBERRY MUFFINS
Start to finish: 30 mins. Recipe compliments of Angie Graeber
Makes: 18 muffins
Preheat oven to 350*
1 1/4 cups fresh or frozen cranberries 3 tablespoons unsalted butter (real butter)
2 1/4 cups all-purpose flour 3 tablespoons canola oil
1 ½ teaspoon baking powder 3/4 cup sugar
½ teaspoon baking soda 2 large eggs, lightly beaten
½ teaspoon salt 2/3 cup orange juice
3/4 cup coarsely chopped walnuts (toast beforehand if desired)
Position oven racks in the upper and lower thirds of oven. Preheat oven. Line muffin cups with paper cupcake liners.
Place cranberries in food processor and pulse until coarsely chopped. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside
In small saucepan, combine butter and oil and heat until butter melts. Stir in sugar (it will not dissolve). In a large bowl, use a wooden spoon to stir together the eggs and orange juice. Stir in sugar/butter mixture, then add dry ingredients and mix until just moistened. When flour is almost incorporated, stir in the cranberries and walnuts. Fill muffin cups until almost full with batter, about 1/4 cup each.
Bake 18-20 minutes, one pan on each shelf. Halfway through baking, rotate pans front to back and switch from one shelf to the other. Bake until muffins are golden brown and tops are springy to touch. Cool and enjoy!
These are delicious with coffee!
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