Category Archives: Recipes

Sweet Potato Muffins

Sweet Potato Muffins


Makes 30 muffins

  

  • 2/3 cup canned or fresh cooked sweet potatoes
  • 4  tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4  cup all-purpose flour
  • 2  teaspoons baking powder
  • 1/2  teaspoon salt
  • 1/2  teaspoon cinnamon
  • 1/4  teaspoon ground nutmeg
  • 1/2 cup milk
  • 4  tablespoons chopped pecans or walnuts
  • 1/4 cup chopped raisins
  • Sugar and cinnamon for topping

Purée sweet potatoes in food processor. Cream butter and sugar.  Add potatoes and egg and beat until well blended.  Sift flour with baking powder, salt, cinnamon and nutmeg.  Add dry ingredients and milk, alternately, to potato mixture.  Add nuts and raisins and mix just until blended.  Do not overmix.  Spoon into greased muffin cups, filling completely full.  Sprinkle with a small amount of sugar and cinnamon.  Bake at 400 degrees 25 minutes.

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Blueberry Muffins

Blueberry Muffins

 
Makes 14 large muffins

 

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 cups blueberries, rinsed and well drained

Combine flour, sugar, baking powder and salt. In a separate bowl, whisk together eggs and oil.  Stir in the milk. Blend wet ingredients into the dry ingredients until just moistened.  Fold in berries. Spoon batter into greased muffin cups, filling three-fourths full.  Bake at 400 degrees 20 minutes.

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Almond Muffins

Almond Muffins

 

Makes 24 muffins

 

Filling

  • 1 (8-ounce) package cream
  • cheese, softened
  • 1 egg
  • 1 1/2 tablespoons sugar
  • 2 teaspoons orange zest

Muffins

  • 16 tablespoons butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon almond extract
  • 1 cup chopped almonds, toasted 

Filling 

Combine cream cheese and egg.  Add sugar and orange zest.  Blend well.  

Muffins 

Preheat oven to 350 degrees. In mixing bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.  Sift flour and baking powder together. Add dry ingredients and milk, alternately, to creamed mixture. Add almond extract and fold in almonds. Spoon 1/4 cup batter into lightly greased muffin cups. Then spoon approximately 1 tablespoon filling over batter. Top with remaining batter. Bake 15 to 20 minutes or until muffin bounces back when pressed.

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Banana-Oatmeal Muffins

Banana-Oatmeal Muffins

 
Makes 12 muffins

  

  • 8 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • 3/4 cup honey
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup quick oats

Cream butter and sugar.  Beat in eggs, bananas and honey.  In a separate bowl, combine flour, baking powder, baking soda and salt.  Add to banana mixture.  Stir in oats.  Spoon batter into muffin cups, filling two-thirds full.  Bake at 375 degrees18 to 20 minutes.  Muffins freeze well.

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Maple-Nut Coffee Twist

Maple-Nut Coffee Twist


Makes 16 rolls

Filling

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon maple flavoring
  • 1/3 cup chopped nuts

Glaze

  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon maple flavoring
  • 2-3 tablespoons milk

Rolls

  • 1 package hot roll mixture
  • 3/4 cup warm water (115 to 120 degrees)
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon maple flavoring
  • 6 tablespoons butter, melted, divided

Filling

Combine sugar, cinnamon, maple flavoring and nuts and mix well. Set aside.

Glaze

Combine powdered sugar, maple flavoring and milk and blend well. Set aside.

Rolls

Remove yeast from roll mix package. Dissolve yeast in water. Stir in egg, sugar, and maple flavoring. Blend in roll mixture. Knead 2 to 3 minutes on a floured surface until smooth and satiny. Place dough in a greased bowl, turning to coat dough ball. Cover with a towel and let rise in a warm place for 30 to 40 minutes until doubled in size. Divide dough into three balls. On lightly floured surface, roll out one dough ball to a 12 inch circle. Place onto greased 12 inch pizza pan.

Brush dough with 2 tablespoons melted butter and sprinkle with one-third filling mixture. Take two dough balls and form two more layers, ending with filling. Use a glass to mark a 2 inch circle in center of dough without cutting through. Cut 16 wedges from outside edge of dough to center circle marking. Twist each of the 3 layered wedges five times. Place twists on a baking sheet. Cover with towel for 30 to 40 minutes or until dough doubles in size. Bake at 375 degrees 20 to 25 minutes. While warm, drizzle with glaze.

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