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Rec.Food.Recipes Digest #144
Sun 23 Jun 1991
Col: Date or Raisin Bran Muffins (Carole A. Resnick)
Co: Corn Meal Muffins (Carole A. Resnick)
Col: Basic Muffins and variations (Carole A. Resnick)
Col: Cranberry Muffins (Carole A. Resnick)
Col: Spicy Apricot Oat Muffins (Carole A. Resnick)
Col: Spicy Fruit Muffins (Carole A. Resnick)
CB: Bacon and Onion Muffins (Carole A. Resnick)
Col: Pumpkin Muffins (Carole A. Resnick)
Col: Pumpkin Oat Muffins (Carole A. Resnick)
Co: Banana Nut Muffins (Carole A. Resnick)
Col: Apple Crunch Muffins (Carole A. Resnick)
Col: Country Bran Muffins (Carole A. Resnick)
Col: Lemon Raspberry Muffins (Carole A. Resnick)
Col: Microwave Toasty Walnut Muffins (Carole A. Resnick)
Col: Date Muffins (Carole A. Resnick)
Col: Date Nut Muffins (Carole A. Resnick)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#144 MUFFINS-6 Col "15 Jun 91" 1991
.RZ "DATE OR RAISIN BRAN MUFFINS"
.IH "4 servings"
.IG "1 cup" "wheat/oat bran cereal" "90 g"
.IG "1 cup" "unbleached all-purpose flour" "125 g"
.IG "\(12 tsp" "salt"
.IG "\(12 cup" "seedless raisins"
(finely chopped pitted dates may be substituted to get date muffins)
.IG "1 extra large" "egg"
.IG "\(34 cup" "milk" "170 ml"
.IG "2 \(12 tsp" "baking powder"
.IG "\(14 cup" "granulated sugar" "50 g"
.IG "\(12 cup" "chopped walnuts" "50 g"
.IG "\(14 cup" "vegetable oil" "55 ml"
.PH
.SK 1
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
.SK 2
Grease twelve
.AB "2 \(12 inch" "6 cm"
muffin cups. Heat oven to
.TE 400 200 .
.SK 3
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir
to mix well. Add dates/raisins and nuts; toss to mix.
.SK 4
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened. Batter
will be lumpy.
.SK 5
Drop batter into prepared pans, filling each cup half to two-thirds full.
.SK 6
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS-7 Co "15 Jun 91" 1991
.RZ "CORN MEAL MUFFINS"
.IH "4 servings"
.IG "1 cup" "unbleached all-purpose flour" "125 g"
.IG "2 Tbls" "granulated sugar"
.IG "1 cup" "yellow cornmeal" "175 g"
.IG "\(14 cup" "vegetable oil" "55 ml"
.IG "4 tsp" "baking powder"
.IG "1 tsp" "salt"
.IG "2 extra large" "eggs"
.PH
.SK 1
Grease twelve
.AB "2 \(12 inch" "6 cm"
muffin cups. Heat oven to
.TE 425 220 .
.SK 2
Sift flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well.
.SK 3
In small bowl, beat eggs with fork. Add milk and oil. Add all at once
to dry ingredients.
.SK 4
Stir mixture only until dry ingredients are mositened. Batter will be
lumpy. Drop batter from a tablespoon into the prepared muffin cups,
filling each cup \(12 - 2/3 full.
.SK 5
Bake 15-20 minutes, or until golden brown. Remove and serve hot with
butter, bacon and eggs.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS-8 Col "15 Jun 91" 1991
.RZ "BASIC MUFFINS AND VARIATIONS"
.IH "4 servings"
.IG "2 cups" "unbleached all-purpose flour" "250 g"
.IG "2 Tbls" "granulated sugar"
.IG "1 extra large" "egg"
.IG "\(12 cup" "vegetable oil" "110 ml"
.IG "1 Tbls" "baking powder"
.IG "1 tsp" "salt"
.IG "1 cup" "milk" "225 ml"
.PH
.SK 1
Grease twelve
.AB "2 \(12 inch" "6 cm"
muffin cups. Heat oven to
.TE 400 200 .
.SK 2
Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir
to mix well.
.SK 3
In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients.
.SK 4
Stir mixture only until dry ingredients are moistened. Batter will be
lumpy. Drop batter from a tablespoon into prepared muffins pans, filling
each cup \(12 - 2/3 full.
.SK 5
Bake 15-20 minutes, or until golden brown. Remove from pan and serve
hot with butter, jam or marmalade.
.SH "VARIATIONS"
\fIGINGER MUFFINS\fR
.RS
Add \(12 cup finely diced candied ginger to flour mixture before adding liquid.
.RE
.PP
\fIBANANA PECAN MUFFINS\fR
.RS
Prepare muffin batter but use only
.AB "\(12 cup" "110 ml"
milk. Add
.AB "\(12 cup" "60 g"
chopped pecans and \(14 tsp ground nutmeg to sifted flour. Add 1 cup mashed,
peeled banana with the egg, milk and oil.
.RE
.PP
\fIBLUEBERRY MUFFINS\fR
.RS
Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted
flour mixture before adding liquid.
.RE
.PP
\fIORANGE MUFFINS\fR
.RS
Cut 2 peeled navel oranges into sections. When batter is in the cups, place
an orange section on top of each and sprinkle lightly with granulated sugar.
.RE
.PP
\fICHEESE MUFFINS\fR
.RS
Fold
.AB "\(12 cup" "50 g"
grated sharp yellow cheese into muffin mix with the last few strokes on
batter. Serve hot with scrambled eggs and bacon for a special breakfast.
.RE
.PP
\fISURPRISE MUFFINS\fR
.RS
Fill muffin cups 1/3 full of batter. Drop \(12 tsp of your favorite jelly in
center of batter. Add batter to fill cup 2/3 full. Kids just love these as
you will.
.RE
.PP
\fICOCONUT MUFFINS\fR
.RS
Add 1 cup shredded coconut with the last few strokes of mixing. For a snack
have coconut muffins, butter and milk.
.RE
.PP
\fICHIVE MUFFINS\fR
.RS
Fold \(14 cup chives into the batter during the last few strokes and serve at
dinner. Great with a steak and salad.
.RE
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS-9 Col "15 Jun 91" 1991
.RZ "CRANBERRY MUFFINS"
.IH "4 servings"
.IG "2 \(14 cups" "unbleached flour," "280 g"
sifted
.IG "\(34 tsp" "baking soda"
.IG "1 extra large" "egg,"
slightly beaten
.IG "\(14 cup" "vegetable oil" "55 ml"
.IG "\(12 cup" "sugar" "100 g"
.IG "\(14 cup" "sugar" "50 g"
.IG "\(14 tsp" "salt"
.IG "\(34 cup" "butter/sour milk"
.IG "1 cup" "chopped raw cranberries"
.PH
.SK 1
Sift together flour,
.AB "\(14 cup" "50 g"
sugar, baking soda and salt into bowl.
.SK 2
Combine egg, butter/sour milk and oil in small bowl; blend well. Add all
at once to dry ingredients, stirring just enough to moisten. Combine
cranberries and
.AB "\(12 cup" "100 g"
sugar; stir into batter.
.SK 3
Spoon batter into greased
.AB "2 \(12 inch" "6 cm"
muffin-pan cups, filling 2/3 full.
.SK 4
Bake in
.TE 400 200
oven 20 minutes or until golden brow. Serve hot
with butter and homemade jelly or jam.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS10 Col "15 Jun 91" 1991
.RZ "SPICY APRICOT OAT MUFFINS"
.IH "6 servings"
.IG "2 cups" "unbleached flour," "250 g"
sifted
.IG "3 tsp" "baking powder"
.IG "2 tsp" "pumpkin pie spice"
.IG "1 cup" "chopped dried apricots"
.IG "2 extra large" "eggs,"
slightly beaten"
.IG "\(14 cup" "vegetable oil" "55 ml"
.IG "\(12 cup" "sugar" "100 g"
.IG "1 tsp" "salt"
.IG "\(12 cup" "quick-cooking oats" "45 g"
.IG "\(12 cup" "chopped walnuts" "50 g"
.IG "1 1/3 cup" "milk" "300 ml"
.PH
.SK 1
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts.
.SK 2
Combine eggs, milk and oil in small bowl; blend well. Add all at once to
dry ingredients, stirrin just enough to moisten. Spoon batter into greased
.AB "3 inch" "7.5 cm"
muffin-pan cups, fill 2/3 full.
.SK 3
Bake in
.TE 350 180
oven 30 minutes or until golden brown. Serve hot
with butter and homemade jam or jelly.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS11 Col "15 Jun 91" 1991
.RZ "SPICY FRUIT MUFFINS"
.IH "makes 12 muffins"
.IG "2 cups" "flour" "250 g"
.IG "3 tsp" "baking powder"
.IG "1 tsp" "salt"
.IG "1/8 tsp" "cloves"
.IG "\(14 tsp" "nutmeg"
.IG "1 cup" "shredded, pared apple"
.IG "2/3 cup" "brown sugar or maple syrup"
.IG "\(12 cup" "chopped walnuts" "60 g"
.IG "2" "eggs,"
beaten
.IG "2/3 cup" "apple juice" "150 ml"
.IG "\(14 cup" "butter," "50 g"
melted
.IG "1 cup" "bran flakes"
.PH
.SK 1
Sift together flour, baking powder, salt and spices. Stir in apple, brown
sugar and nuts.
.SK 2
In a separate bowl, combine eggs, juice and butter. Stir into apple
mixture just until blended. Fold in bran flakes.
.SK 3
Pour into oiled muffin pans, filling each cup about 2/3 full. Bake at
.TE 400 200
for 15-20 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS12 CB "15 Jun 91" 1991
.RZ "BACON AND ONION MUFFINS"
.IH "6 servings"
.IG "\(12 lb" "bacon," "225 g"
diced
.IG "2 \(14 cups" "unbleached flour," "280 g"
sifted
.IG "\(12 tsp" "baking soda"
.IG "2 extra large" "eggs,"
slightly beaten
.IG "1 cup" "dairy sour cream" "225 ml"
.IG "\(14 cup" "chopped onion"
.IG "3 tsp" "baking powder"
.IG "\(12 tsp" "salt"
.IG "1/3 cup" "milk" "75 ml"
.IG "1 x" "sesame seeds"
.PH
.SK 1
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on
paper towels.
.SK 2
Saute onion in
.AB "1 Tbls" "15 ml"
bacon drippings until tender (do not brown). Set
aside to cool.
.SK 3
Sift together flour, baking powder, baking soda and salt in large mixing
bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten. Stir in
bacon and sauteed onion.
.SK 4
Spoon batter into greased
.AB "2 \(12 inch" "6 cm"
muffin-pan cups, fill 2/3 full.
.SK 5
Sprinkle with sesame seeds.
.SK 6
Bake in
.TE 375 190
oven 18-20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS13 Col "15 Jun 91" 1991
.RZ "PUMPKIN MUFFINS"
.IH "4 servings"
.IG "1 cup" "unbleached flour," "125 g"
sifted
.IG "\(14 tsp" "salt"
.IG "\(14 cup" "vegetable shortening"
.IG "1 extra large" "egg"
.IG "2 Tbls" "milk" "30 ml"
.IG "2 tsp" "baking powder"
.IG "\(14 tsp" "ground cinnamon"
.IG "2/3 cup" "sugar" "150 g"
.IG "\(12 cup" "canned, mashed pumpkin"
.PH
.SK 1
Sift together flour, baking powder, salt and cinnamon; set aside.
.SK 2
Cream together shortening and sugar in mixing bowl until light and fluffy,
using electric mixer at medium speed. Beat in egg.
.SK 3
Combine pumpkin and milk in small bowl. Add dry ingredients alternately
with pumpkin mixture to creamed mixture, stirring well after each addition.
Spoon batter into paper-lined 2 \(12 inch muffin-pan cups, filling 2/3 full.
.SK 4
Bake in
.TE 350 180
oven 20 minutes or until golden brown. Serve hot
with butter and homemade jam.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS14 Col "15 Jun 91" 1991
.RZ "PUMPKIN OAT MUFFINS"
.IH "12 servings"
.IG "1 cup" "unbleached flour," "125 g"
sifted
.IG "1 tsp" "pumpkin pie spice"
.IG "\(12 tsp" "salt"
.IG "\(12 cup" "brown sugar," "100 g"
packed
.IG "\(14 cup" "milk" "55 ml"
.IG "1 cup" "quick-cooking oats" "85 g"
.IG "1 x" "crumb topping"
.IG "2 tsp" "baking powder"
.IG "\(14 tsp" "baking soda"
.IG "\(34 cup" "canned, mashed, pumpkin"
.IG "1 extra large" "egg,"
slightly beaten
.IG "\(14 cup" "vegetable oil" "55 ml"
.IG "\(12 cup" "raisins" "75 g"
.PH
.SK 1
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside.
.SK 2
Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;
blend well. Add dry ingredients all at once, stirring just enough to
moisten.
.SK 3
Spoon batter into grease 3-inch muffin-pan cups, filling 2/3 full.
Sprinkle with crumb topping.
.SK 4
Bake in
.TE 400 200
oven 18-20 minutes or until golden brown. Serve hot with
homemade jelly or jam.
.SH "CRUMB TOPPING"
.IH
.IG "\(12 cup" "brown sugar" "100 g"
(packed)
.IG "1 Tbls" "unbleached flour"
.IG "\(14 tsp" "pumpkin pie spice"
.IG "2 Tbls" "butter or regular margarine"
.PH
.SK 1
Combine sugar, flour, pumpkin pie spice and butter in bowl. Mix until
crumbly.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS15 Co "15 Jun 91" 1991
.RZ "BANANA NUT MUFFINS"
.IH "6 servings"
.IG "2 cups" "unbleached flour," "250 g"
sifted
.IG "\(12 tsp" "salt"
.IG "1 cup" "sugar" "200 g"
.IG "1 1/3 cups" "mashed ripe bananas"
(3 Med.)
.IG "3 tsp" "baking powder"
.IG "\(12 cup" "shortening"
.IG "2 extra large" "eggs"
.IG "1 cup" "chopped walnuts" "150 g"
.PH
.SK 1
Sift together flour, baking powder and salt; set aside.
.SK 2
Cream together shortening and sugar in bowl until light and fluffy, using
electric mixer at medium speed. Beat in eggs, one at a time, blending
well after each addition. Stir in mashed bananas.
.SK 3
Add dry ingredients all at once, stirring just enough to moisten. Gently
mix in chopped nuts. Spoon batter into greased 3 inch muffin-pan cups,
filling 2/3 full.
.SK 4
Bake in
.TE 350 180
oven 20 minutes or until golden brown. Serve hot with homemade
jam or jelly.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS16 Col "15 Jun 91" 1991
.RZ "APPLE CRUNCH MUFFINS"
.IH "4 servings"
.IG "1 \(12 cup" "unbleached flour," "185 g"
sifted
.IG "2 tsp" "baking powder"
.IG "1 \(12 tsp" "ground cinnamon"
.IG "1 extra large" "egg,"
slightly beaten
.IG "1 cup" "tart apples"
(Apples are to be washed and cored. Shred the unpeeled apples for recipe)
.IG "\(12 cup" "sugar" "100 g"
.IG "\(12 tsp" "salt"
.IG "\(14 cup" "vegetable shortening"
.IG "\(12 cup" "milk" "110 ml"
.IG "1 x" "nut crunch topping"
.PH
.SK 1
Sift together flour, sugar, baking powder, salt and cinnamon into mixing
bowl.
.SK 2
Cut in shortening with pastry blender until fine crumbs form. Combine
egg and milk. Add to dry ingredients all at once, stirring just enough
to moisten. Stir in apples.
.SK 3
Spoon batter into paper-lined
.AB "2 \(12 inch" "6 cm"
muffin-pan cups, filling 2/3 full.
Sprinkle with nut crunch topping.
.SK 4
Bake in
.TE 375 190
oven 25 minutes or until golden brown. Serve hot with
butter and homemade jelly or jam.
.SH "NUT CRUNCH TOPPING"
.IH
.IG "\(14 cup" "brown sugar" "50 g"
(packed)
.IG "\(14 cup" "chopped pecans" "25 g"
.IG "\(12 tsp" "ground cinnamon"
.PH
.SK 1
Mix together all ingredients in a small bowl.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS17 Col "15 Jun 91" 1991
.RZ "COUNTRY BRAN MUFFINS"
.IH "8 servings"
.IG "1 cup" "40% bran flakes cereal"
.IG "2 \(12 cup" "unbleached flour," "360 g"
sifted
.IG "\(12 tsp" "salt"
.IG "1 \(12 cups" "sugar" "300 g"
.IG "2 cups" "all-bran cereal"
.IG "1 cup" "boiling water" "225 ml"
.IG "2 \(12 tsp" "baking soda"
.IG "\(12 cup" "shortening"
.IG "2 extra large" "eggs"
.IG "2 cups" "butter/sour milk"
.PH
.SK 1
Combine 40% bran flakes and boiling water in bowl. Let stand 10 minutes.
.SK 2
Sift together flour, baking soda and salt; set aside.
.SK 3
Cream together shortening and sugar in large mixing bowl until light and
fluffy, using electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition.
.SK 4
Stir in bran flakes mixture and all-bran into creamed mixture. Add dry
ingredients alternately with butter/sour milk to creamed mixture, mixing
just enough to moisten. Spoon batter into well-greased
.AB "1 \(12 inch" "4 cm"
muffin-pan cups, filling 2/3 full.
.SK 5
Bake in
.TE 400 200
oven 25 minutes or until golden brown. Serve hot with
butter and jam.
.NX
Batter can be stored for a few days in the refrigerator. Bake as directed.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS18 Col "15 Jun 91" 1991
.RZ "LEMON RASPBERRY MUFFINS"
.IG "4 servings"
.IG "2 cups" "unbleached flour" "250 g"
.IG "3 tsp" "baking powder"
.IG "1 cup" "Half-and-half"
.IG "1 tsp" "lemon extract"
.IG "1 cup" "fresh/frozen raspberries"
(Frozen raspberries should be without syrup and should not be thawed)
.IG "1 cup" "sugar" "200 g"
.IG "\(12 tsp" "salt"
.IG "\(12 cup" "vegetable oil" "110 ml"
.IG "2 extra large" "eggs"
.PH
.SK 1
Heat oven to
.TE 425 220 .
Line 12 muffin cups with paper baking cups.
.SK 2
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour, sugar, baking powder and salt; mix well.
.SK 3
In small bowl, combine Half-and-half, oil, lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries. Fill prepared muffin cups \(34 full.
.SK 4
Bake at
.TE 425 220
for 18-23 minutes or until golden brown. Cool 5 minutes,
remove from pans.
.NX
\fBHIGH ALTITUDE:\fR Above 3500 feet, decrease baking powder to 2 tsp.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS19 Col "15 Jun 91" 1991
.RZ "MICROWAVE TOASTY WALNUT MUFFINS"
.KY MICROWAVE
.IH "2 servings"
.IG "\(14 cup" "quick-cooking rolled oats" "20 g"
.IG "\(12 cup" "unbleached flour" "60 g"
.IG "2 Tbls" "sugar"
.IG "\(12 tsp" "baking powder"
.IG "dash" "ground cinnamon"
.IG "1 extra large" "beaten egg yolk"
.IG "2 Tbls" "cooking oil" "30 ml"
.IG "2 Tbls" "milk" "30 ml"
.IG "\(14 cup" "broken walnuts,"
toasted
.IG "2 Tbls" "raisins"
.IG "2 tsp" "unbleached flour"
.IG "1 tsp" "brown sugar"
.IG "1 tsp" "butter or margarine"
.PH
.SK 1
Stir together oats and
.AB "2 Tbls" "30 ml"
warm water, let stand for 5 minutes.
.SK 2
Meanwhile stir together
.AB "\(12 cup" "60 g"
flour, sugar, baking powder, cinnamon
and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add
to dry ingredients, stirring just till moistened.
.SK 3
Fold in 3 Tbls of the walnuts and the raisins. Line four
.AB "6 oz" "175 g"
custard
cups with paper baking cups. Fill 2/3 full.
.SK 4
Combine 2 tsp flour , brown sugar, butter, and remaining walnuts.
Sprinkle over muffins. Micro-cook, uncovered, on 100% power for 1 \(12
- 2 \(12 minutes or till done, rearranging twice. (When done, surface
may still appear moist but a wooden pick inserted near the center rack
for 5 minutes. Serve warm.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS20 Col "15 Jun 91" 1991
.RZ "DATE MUFFINS"
.IH "makes 12 muffins"
.SH "Topping:"
.IG "1/3 cup" "sugar" "65 g"
.IG "2 Tbls" "butter,"
softened
.IG "\(14 cup" "flour" "30 g"
.IG "\(12 cup" "chopped dates"
.IG "\(14 cup" "instant nonfat dry milk"
.SH "Batter:"
.IG "2 cups" "flour" "250 g"
.IG "1 Tbls" "baking powder"
.IG "2/3 cup" "water" "150 ml"
.IG "1/3 cup" "melted butter" "75 ml"
.IG "1" "egg"
.IG "2/3 cup" "sugar" "150 g"
.IG "1/3 cup" "instant nonfat dry milk"
.PH
.SK 1
Blend sugar and butter together. Mix in nonfat dry milk, flour, and
chopped dates until mixture is crmbly, set aside.
.SK 2
Sift together flour, baking powder and sugar. Mix in nonfat dry milk.
Stir in water, egg and butter until well blended. Bake 25 minutes in
.TE 350 180
oven.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#144 MUFFINS21 Col "15 Jun 91" 1991
.RZ "DATE NUT MUFFINS"
.IH
.IG "2 cups" "flour" "250 g"
.IG "1" "egg,"
beaten
.IG "5 tsp" "baking powder"
.IG "\(14 cup" "sugar" "50 g"
.IG "1 cup" "milk" "225 ml"
.IG "12" "dates"
.br
or
.IG "1 cup" "raisins" "160 g"
.IG "\(14 cup" "melted butter" "55 ml"
.IG "\(12 tsp" "salt"
.IG "\(12 cup" "nutmeats"
.PH
.SK 1
Sift dry ingredients together in bowl. Combine egg and milk and add
with butter and dates to mixture. Stir only till all flour is
dampened.
.SK 2
Pour into well oiled muffin tins and bake at
.TE 425 220
for 25 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu