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Home > Muffin recipies, by request.

Muffin recipies, by request.

October 8th, 2007 at 06:10 pm

The short version..take the tightwad gazette recipe, mostly double, adjust for health, and flavor as desired...

To be more precise.....err well bear with me, I am not a precise baker...though one thing I have learned, measure baking powder right (level off and all)

All muffins are done when a finger pressed lightly in them bounces back quickly.

Cakes require a dry toothpick..they never bounce well, to moist.

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The muffin recipe was designed using the molasses cookie one roughly tripled in flavor (since the muffins have around triple the flour) the cookie recipe I will have to work on for you.

Molasses Muffins:

Pre-heat oven to 425
In a large bowl combine:

2 cups white flour
3 cups whole wheat flour
3/4-1 cup brown sugar
couple pinches of salt
5 teaspoons of baking powder
1 1/2 teaspoons ginger
1 1/2 teaspoons cloves
2 1/2 teaspoons cinnamon

In a large measuring cup mix:

2 cups of milk
1/2 cup oil
1/2 - 3/4 cup molasses
2 or 3 eggs

Place liners or grease pans....check if oven is hot (mine has a light)

Pour wet into dry, stir lightly

spoon into muffin cups (I use a small scoop for the mini muffins and one large scoop for big muffins.

bake 15 minutes..give or take (take em out right after you notice how wonderful the house smells!

Makes about 3dz mini and 1 1/2 dz large (that happens to be about how many I own...)

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I have two recipes for pumpkin, one is sweet and 'the good kind' the other is healthy...The sweet kind is mostly out of the joy of cooking, but kinda doubled.

The Good Pumpkin Bread

Preheat oven to 350

Cream:

2 2/3 cup sugar
2/3 cup soft butter
2 eggs

Mix in: 1 can pumpkin (15oz)

add in:
2 cups white flour
1 1/4 cup whole wheat flour
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp ground cloves
1 tsp cinnamon

Add in:
2/3 cup milk
1 tsp vanilla

Bake in 3 mini loaf pans and one regular (20 min mini, 60 min regular) or for muffins around 15 minutes

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This comes from the back of a Hershey's cocoa box..with a few health changes.

Chocolate muffins

Preheat oven to 350 (empty as needed!)

In a large bowl combine:

1 1/2 cup brown sugar
1 cup white flour
3/4 cup whole wheat flour
3/4 cup hersheys cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
salt

Put the kettle on

In a large liquid measuring cup mix:

1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla

Prepare muffin cups

combine wet and dry ingredients

Add one cup boiling water (it will be very thin!)

Pour into muffin cups bake around 15 minutes.
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Hope you like em.

4 Responses to “Muffin recipies, by request.”

  1. M. E. Says:
    1191865403

    Yikes! It is a well documented fact that baking is an exact science!! That is why, for example, Rachael Ray hates to bake. She can't bother with the exact(ing) measurements required that go in to baking.

  2. nanamom Says:
    1191891539

    i have a recipe book that is so old it has measurements like, a piece of butter the size of an egg, a coffee cup of flour, etc. As eggs come in different sizes, not to mention cups of coffee it would seem that it isn't always exact. My DS once made an excellent muffin and I will never be able to duplicate it. All he could remember was that it had 1/2 cup of cinnamon. Somehow I don't think it had that much but it was what he remembered at the time and he was pretty young. I am looking forward to trying these recipes Princess.

  3. JanH Says:
    1191947894

    YUM! Thanks!

  4. princessperky Says:
    1191950856

    Me..exact is relative...I know when I put cinnamon in most of my muffins it is nearly the same...my pouring is as exact as the measuring spoon...but hard to transcribe.

    It just so happens for these I didn't eyeball it..which means I wont be able to next time!

    That and the 'science' of baking requires portions to be mostly the same...but changing by one egg means a change in flavor..one person may like it another may not..both result in an edible substance..

    Suppose you add one spice and not another...taste will change, but the amount of 'dry' compared to 'wet' is mostly the same, the resulting science is mostly the same..never fiddle with baking powder before an important event though!

    My edible substances get rave reviews regardless of my science Smile
    (though I do turn out some monstrosities as well-which is why I am reserving the molasses cookie recipe, haven't done enough testing to get the wheat flour portions and sugar right)

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