Diigo bookmarks 05/06/2008
-
The National Office for Research, Measurement and Evaluation Systems
-
-
-
Apple Morning Muffins
2 cups all-purpose flour
3/4 cup raw sugar (regular sugar will work fine)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
3/4 cup diced apple (1 large apple)
1/4 cup raisins -
Preheat oven to 350F and line a 12-cup muffin tin with paper liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.
In a small bowl, whisk together the buttermilk, eggs and vanilla. Pour into dry ingredients and stir until just combined and no streaks of flour remain, adding in the apples and raisins at the last minute. Do not overmix.
Divide evenly into muffin tins and sprinkle with 1 tbsp additional sugar, if desired.
Bake at 350F for 16-20 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
Cool on a wire rack. Muffins are best when just cooled.Makes 12 muffins.
-
-
-
PB & J Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 cup jam (any kind. I like raspberry)Preheat oven to 375F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.Makes 12.
-
Jill's Place 