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Muffins, Muffins and more Muffins!
By Brenda Hyde
Muffins are easily one of my favorite breads. They
are easy to make, easy to store and freeze and
they can be served with breakfast, lunch or dinner!
Place baskets of two or three kinds of muffins on a
buffet table with scrambled eggs, fresh fruit, breakfast
meats, coffee and tea. You have a simple brunch buffet
that is perfect for summer! Don't forget muffins are
also wonderful with pasta salad for a light lunch or
dinner.
Orange Juice Muffins
Ingredients:
2 cups buttermilk baking mix
4 tablespoons sugar, divided
1 egg
1 tsp grated orange peel
1/3 cup orange juice
1 tsp ground cinnamon
Preheat oven to 400 degrees. Grease bottoms only of
12 medium muffin cups. Mix baking mix, 2 tablespoons sugar
egg, orange peel and orange juice. Beat vigorously for 30
seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons
sugar and the cinnamon; sprinkle each muffin with about 1/2
tsp of sugar mixture. Bake 15 minutes. Serve with butter and
honey.
Banana Poppy Seed Muffins
Ingredients:
2 medium bananas, peeled
1 egg
3/4 cup sugar
1/4 cup vegetable oil
2 teaspoons grated orange peel
2 cups all-purpose flour
1 1/2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
Puree bananas in blender (1 cup). In medium bowl, mix bananas,
egg, sugar, oil and orange peel until well blended. In large bowl,
combine flour, poppy seeds, baking powder and salt. Stir banana
mixture into flour mixture until evenly moistened. Spoon batter
into greased 2 1/2-inch muffin cups. Bake in 375 oven 20 minutes
or until wooden pick inserted in center comes out clean.
Remove from pan; cool on wire rack. Dip warm tops in sugar.
Makes 12 muffins
Apple Coffeecake Muffins
Ingredients:
Filling:
1 Small Unpeeled Apple,finely chopped
1/4 cup chopped walnuts
2 tablespoons butter or margarine, melted
1 tablespoon granulated sugar
1 teaspoon cinnamon
Muffins:
1 1/2 cups 100% bran cereal
1 1/2 cups milk
1 Egg
1/2 cup packed Brown Sugar
1/3 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon allspice
1/2 teaspoon salt
Grease large muffin tins or line with paper baking cups.
Combine all filling ingredients; set aside. Combine cereal and
milk; let stand 5 minutes. Stir in egg, brown sugar and oil.
Mix remaining ingredients in large bowl. Stir cereal mixture
into dry ingredients, stirring just until moistened. Spoon half
of batter into muffin cups. Top each with 1 tablespoon apple
filling, pressing gently into batter. Spoon remaining batter on top.
Bake at 400 degrees for about 20 minutes or until firm to the
touch. Cool in pans 5 minutes; remove muffins and cool on rack.
Store in airtight container.
Mandarin Orange Muffins
Ingredients:
1 (11 oz.) can mandarin oranges
1 1/2 c. all purpose flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 c. sugar
1/3 c. shortening
1 egg, slightly beaten
1/3 c. milk
TOPPING:
1/4 c. melted butter
1/4 c. sugar mixed with 1/2 tsp. cinnamon
Drain oranges well and pat dry while mixing batter.
Mix flour, baking powder, salt, nutmeg and allspice.
Cut in shortening. Add drained orange segments and
mix lightly. Combine egg and milk. Add all at once to
flour mixture and mix until flour is moistened. Spoon into
greased muffin pan to about 3/4 depth. Bake 20 to 25
minutes at 350 degrees. Remove from pan. While hot
dip in melted butter, then roll in cinnamon sugar mixture.
Lemon Blueberry Tea Muffins
Ingredients:
1 package (7 1/2 ounces) corn muffin mix
1 tsp. grated lemon rind
1/3 cup water
1 can (16 ounces) blueberries, well drained
1 tablespoon sugar
Spray 24 mini muffin cups or 8 regular sized cups
with cooking spray. combine muffin mix and lemon
rind. Stir in water until just blended but still slightly
lumpy. Quickly stir in blueberries. Fill cups 2/3 full
Sprinkle with sugar. Bake in preheated 400 degree
oven for 10-12 minutes for mini muffins, or 15-20
for regular size muffins. Let stand a few minutes
before removing from pan.
Dried Cherry Muffins
Ingredients:
1 cup dried cherries, pitted
1 cup buttermilk
1 3/4 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch salt
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
Combine the cherries and buttermilk in a small bowl, and set aside
to soak for 30 minutes. Preheat the oven to 350 degrees.
Grease 18 muffin cups or line them with paper liners. In a large
bowl, sift together the flour, baking powder, baking soda, and
salt. In another bowl, cream together the butter and sugar. Add
the eggs and mix thoroughly. Make a well in the center of the dry
ingredients, and spoon the cherries and buttermilk into it. Then
add the butter-sugar mixture. Mix until thoroughly blended - but
do not overmix. Fill the cups two thirds full with the batter, and
bake until a toothpick inserted in the center comes out clean, 18
to 20 minutes. Makes 18 muffins.
Apple Butter Muffins
Ingredients:
1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg,lightly beaten
3/4 cup milk
1/4 cup vegetable oil
1/2 cup thick apple butter
Topping:
1/2 cup crushed pecans or walnuts
3 tablespoons sugar
In a medium bowl, combine the first eight ingredients. Combine egg,
milk and oil; stir into dry ingredients just until moistened. Fill
greased
or paper-lined muffin cups with a round tablespoon of batter. Top each
with a rounded teaspoon of apple butter and remaining batter. Combine
topping ingredients; sprinkle over muffins. Bake at 400 F. for 15-18
minutes. Cool in pan 10 minutes before removing to wire rack.
Easy Blueberry Muffins
Ingredients:
2/3 cup milk
1/3 cup packed brown sugar
2 Tbs. vegetable oil
1 egg
2 cups buttermilk baking mix
1/2 cup quick-cooking oats
1 cup fresh blueberries
Heat oven to 400 degrees. Grease bottoms only of 12
medium muffin cups or line with paper baking cups. Mix
milk, brown sugar, oil and egg in large bowl. Stir in baking
mix and oats just until moistened. Fold in blueberries.
Divide batter evenly among muffin cups. Bake 18-20
minutes or until golden brown. Remove from pan to cool.
Delicious eaten warm with butter and honey!
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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