Make It A Muffin Morning

IN THE KITCHEN

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There is sunlight greeting our mornings these days, so how about opening up the drapes and enjoying it along with a nice, warm homemade muffin.

Take the time to make the muffins during the weekend, then have them handy to pop into the microwave during the week. Covering breads with a damp paper towel will keep them from getting dried out by the heating process.

Maple Bran Muffins

1-1/2 cups buttermilk

2 eggs

1/4 cup butter or margarine, melted

1/4 cup sunflower or other vegetable oil

1/4 cup pure maple syrup

1-1/2 cups All-Bran cereal

1 cup chopped dried apricots

1/4 cup dried cranberries

1 cup all-purpose flour

1/2 cup wheat or oat bran flakes

1/4 cup light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup raw sunflower seeds

Preheat oven to 400 degrees. Grease muffin tin or line cups with paper cupcake holders.

In a large bowl, combine the buttermilk, eggs, melted butter, oil, syrup and cereal. Stir until evenly moistened, add fruit and let stand at room temperature for five to 10 minutes.

In another bowl combine flour, flakes, sugar, baking powder, baking soda, salt and sunflower seeds. Add the dry ingredients to the buttermilk mix and stir until evenly moistened, keeping strokes to a minimum of 15 to 20.

Spoon batter into tin until even with pan. Bake until browned and tester comes out of center clean, 20 to 25 minutes. Let rest in pan for five minutes before turning onto rack to cool.

Blueberry Bran Muffins

Using the recipe for Maple Bran Muffins:

  • Add 3 tablespoons orange juice concentrate with wet ingredients
  • Substitute 1-1/2 cups fresh or unthawed frozen blueberries for dried apricots and cranberries and sunflower seeds

Follow recipe as presented

Sour Cream Apple Muffins

Streusel Topping

1/2 cup light brown sugar

2/3 cup all-purpose flour

4 tablespoons butter or margarine, chilled

In a small bowl with a pastry blender or fork, combine sugar and flour. Add the butter in chunks and cut into mix until coarse crumbs form. Set aside.

Batter

2 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon each ground nutmeg, allspice and cloves

1/4 teaspoon salt

1/2 cup chopped walnuts

2 tablespoons dried currants

2 eggs

4 tablespoons butter or margarine, melted

1-1/2 cups sour cream

2 cups chopped, tart green apples

Preheat oven to 375 degrees and grease muffin tin or line with paper cupcake holders.

In a large bowl combine the flour, sugar, baking powder, baking soda, spices, salt, walnuts and currants.

In another bowl, combine the eggs, melted butter and sour cream with a whisk until well blended.

Add the chopped apples and sour cream mix to the dry ingredients and stir only until evenly moistened.

Spoon batter into muffin tin cups, filling only until two-thirds full, top with streusel mix and bake 20 to 25 minutes. Let rest in pan for five minutes before turning onto rack to cool.

Cherry Almond Muffins

6 tablespoons butter or margarine, room temperature

1/4 cup sugar

3 eggs

2 teaspoons pure almond extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk

1-1/2 cups pitted, fresh sweet cherries, such as red Bings

Preheat oven to 375 degrees and grease muffin tin or line cups with paper cupcake holders.

In a large bowl, combine the butter and sugar, cream together until light colored. Add eggs, one at a time and beat another minute. Add almond extract.

In another bowl, combine dry ingredients, then fold into cream mixture, alternating with milk and stirring until evenly moistened. Fold in cherries.

Spoon batter into muffin tin cups until level with pan. Bake for 20 to 25 minutes. Let muffins rest in pan for five minutes before turning onto rack to cool.

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