Homemade English Muffins

Homemade English Muffins

Since packaged English muffins are built to be shelf-stable, you have to make them yourself to appreciate the joys of one hot off the griddle. The yeasted rounds are filled with air pockets, which form the perfect vessels for catching melting butter when toasted. For maximum nook and cranny exposure, use a fork to split the muffins open.  Yields: 10

Ingredients:
2 cups + 2 tbsp (500 mL + 30 mL) all-purpose flour
1 tbsp (15 mL) sugar
2 tsp (10 mL) instant yeast
1 tsp (5 mL) salt
1 1/4 cups (310 mL) whole milk, warm
2 tbsp (30 mL) butter, melted
Canola oil for greasing bowl and utensils
1/3 cup (80 mL) cornmeal
Directions:
Combine flour, sugar, yeast and salt in a large bowl. Stir in milk and butter until no dry flour remains. Dough will be sticky and stretchy. Scrape into a large, lightly oiled bowl and cover with plastic wrap. Let rest in a warm spot until doubled in size, about 1 hour.

Line a baking sheet with parchment and sprinkle with half of cornmeal. Using a lightly oiled 1/3-cup (80-mL) measure, scoop dough by the scant scoopful and drop on prepared baking sheet, about 1 inch (2.5 cm) apart. Use a lightly oiled spoon to ease dough out of measure and help shape it into rounds—they don’t have to be perfect.

Sprinkle tops of dough with remaining cornmeal. Cover with a second sheet of parchment and let rest in a warm spot until puffed with some large bubbles just under surface, about 1 hour.

Heat a large skillet over medium-low. Working in two batches, carefully transfer puffed dough rounds to skillet, lightly brushing off excess cornmeal and leaving space in between each. Cook until golden, 10 to 12 minutes. Flip very gently so as not to deflate and pop air bubbles. Cook until cooked through and golden, about 10 minutes more.

Remove cooked English muffins to a wire rack to cool completely before serving, preferably toasted. English muffins will keep in an airtight container at room temperature for up to 1 week.  Serve with Chardonnay at brunch.

Lemony Crumb Muffins

 

Lemony Crumb Muffins

The scrumptious Lemon Muffins well known to everyone who has visited the dining room of this gift shop / store, The Pine Tree Barn in Wooster Ohio

Ingredients:

2 c butter (melted)
2 c sour cream
8 eggs
2 Tbsp lemon juice
5 fresh lemons
4 c sugar
6 c flour
3/4 tsp baking soda
3/4 tsp salt
Struessel 
1 1/4 c sugar
1 1/4 c flour
1/3 c softened butter
Lemon Glaze 
1/2 c sugar
1/3 c lemon juice
Directions

Sift all dry ingredients together.

Grate the rind of five lemons, set the lemons aside.

Whisk eggs and add sour cream, butter, lemon juice and whisk until smooth.

Fold in lemon rind.

Fold all dry ingredients into the egg mixture and blend well.

Struesel - Sift sugar and flour together.  Add softened butter and work into dry ingredients until smooth.

Preheat oven to 350. Spray muffin tins and fill with lemon muffin batter. Top with 1 T struesel. Bake at 350 for 18-20 minutes. (325 for convection oven). 

Poke muffins several times with a toothpick, drizzle top with 1/2 tsp. lemon glaze. Remove from muffin tin, and store in airtight container. Yield: 24-30 muffins. Note: Batter can be kept up to one week in refrigerator.

Carrot Cake Muffins With Cheesecake Filling

Carrot Cake Muffins With Cheesecake Filling

Whether they’re a delicious breakfast, snack or dessert, these moist Carrot Cake Muffins will be the best food you’ve put in your mouth all day. With smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part!

Ingredients

Carrot Cake Muffins:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2–3 medium carrots)
Cream Cheesecake Filling:
10 ounce cream cheese-softened
1/4 cup+1 Tablespoon sugar
1/2 teaspoon vanilla
Streusel Topping
1 cup all-purpose flour
2/3 cup granulated sugar
1 /2 cup unsalted butter-melted
1 teaspoon cinnamon
1/4 teaspoon salt
Glaze
1 Teaspoon milk
1/4 cup powdered sugar

Directions:
Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.

To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.

To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.

To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.

In a small bowl, whisk together the eggs, water and oil.

Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..

Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups 3/4 full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.

Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.

To make the glaze, stir well 1 tablespoon milk with 1/4 cup powdered sugar and drizzle over the muffins before serving.  Yield: 18 muffins

Pumpkin Streusel Muffins

  

Pumpkin Streusel Muffins

Ingredients:
For the Streusel:
1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant
1 ounce light brown sugar (2 tablespoons; 30g)
1/2 ounce all-purpose flour (2 tablespoons; 14g) 
1/4 ounce ground cinnamon (1 tablespoon; 7g)
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
1 ounce unsalted butter (2 tablespoons; 30g)
1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)
For the Muffins:
6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)
5 1/2 ounces all-purpose flour (1 cup; 155g)
5 1/4 ounces sugar (3/4 cup; 150g)
1 tablespoon ground cinnamon (1/4 ounce; 7g)
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt; for table salt, use half as
much
1/2 teaspoon ground cloves
1/4 teaspoon ground or grated nutmeg
6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F
8 ounces pumpkin purée, fresh or canned (1 cup; 225g)
4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)
2 large eggs, cold
1 tablespoon vanilla extract (1/2 ounce; 14g)

Directions:

For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.

For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). 

Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.

Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

Important Note:  

Avoid Greek Yogurt thickened with gum, gelatin, or pectin.  Look for brands that contain only milk and active cultures;  this recipe was tested with both that contain only milk and active cultures; both Fage and Chobani.

Air Fryer Blueberry Muffins

Air Fryer Blueberry Muffins 

King Arthur Bakery Famous

https://www.kingarthurflour.com/recipes/

    famous-department-store-blueberry-muffins-recipe

Yield: 12 servings
Method: Air Fryer

Ingredients:
1/2 cup room temperature butter
1 cup of sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1/2 cup milk
2 1/2 cups fresh blueberries
1/4 cup sugar-sprinkled on top

Directions:

Start by creaming the sugar and butter, in a large mixing bowl or mixer.

Then add the eggs, mix well.

Blend in the baking powder, salt, vanilla extract, flour, and milk. Continue to mix after each step. This will be a base for your batter. (It’s great if you want to change it out for blueberries at a later date)
Carefully fold in the blueberries.

Mix well, just don’t over mix.

Fill your muffin tins (you can use liners) or silicone muffin liners. About 2/3 way filled.

Sprinkle a teaspoon of sugar over the top.

1. Set the time for 12 minutes at 320 degrees F.

Let cool slightly, before you remove them from the air fryer.  Plate, serve, and enjoy!

Department Store (Jordon Marsh) Blueberry Muffins

Jordan Marsh Blueberry Muffins

Ingredients
8 tablespoons (113g) butter, at room temperature
1 cup (198g) sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (241g)  All-Purpose Flour
1/2 cup (113g) milk
2 1/2 cups (354g) blueberries, fresh preferred
1/4 cup (50g) sugar, for topping

Directions:
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.

In a medium-sized bowl, beat together the butter and sugar until well combined.

Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Beat in the baking powder, salt, and vanilla.

Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional — go for it!

Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.  

Yield 12 muffins

Tips from our Bakers
Can you use coarse white sparkling sugar instead of granulated sugar on top of the muffins? Sure; but they won't be "true" Jordan Marsh muffins.

If you use frozen berries, don't crush any of them. Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green.

Room-temperature butter is easier to work with than ice-cold butter when preparing muffin batter. If possible, remove butter from the fridge an hour or so before starting the recipe.

Muffins By The Pailful

Muffins By The Pailful

This is a recipe every cook should have on "speed dial" for a working mom or when company is coming.  The batter keeps refrigerated for six weeks and the muffins are tasty.  Easy to feed a group with this recipe.
Ingredients:
Combine: 4 cups All Bran cereal
               2 cups 100% Bran cereal, or may          
                   substitute Bran Buds
                      1 teaspoon salt

Stir in:     2 cups boiling water
               1 quart Buttermilk

Cream:    3 cups sugar
               1 cup shortening

Add:        4 eggs, 1 at a time beating well after each   
                 addition.  Stir into Bran mixture.

Combine: 5 cups all-purpose presented flour.
               5 teaspoons baking powder
Add too Bran mixture and stir enoughjust to moisten dry ingredients.  Fill prepared muffin pans 2/3 full.  Bake at 375 degrees, 20 to 25 minutes.  

Batter can be stored in a covered container in refrigerator for up to six weeks.

Lemon Crumble Muffins

Lemon Crumble Muffins

Batter:
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 large eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon zest
2 tablespoons lemon juice 
Topping:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Directions:

In a large bowl, combine the flour, sugar, baking soda and salt.  In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. 

Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

Test Kitchen Tips:

If you're cooking for a smaller group, pop some muffins in the freezer for later or halve the recipe.

Calling all Key lime pie lovers: Use lime juice (both Key and regular work) and lime zest for a summery iteration of this tasty treat.

Feeling fancy? Try using Meyer lemons if you can find them. This cross between a true lemon and a Mandarin orange is beautiful (deep honey-yellow and a bit smaller than standard lemons) and sweeter. with an aromatic, almost herbal quality.

Coconut And Sweet Potato Muffins With Ginger, Turmeric, Cinnamon And Maple Syrup

Anti-Inflammatory Coconut and Sweet 

Potato Muffins with Ginger, Turmeric, 

Cinnamon, and Maple Syrup

The idea that delicious baked goods can also be a healthy snack is extremely satisfying.  Try to avoid the traditional inflammatory ingredients like processed grains, refined sugars, vegetable oils, and trans fat.

If you're able to replace them with anti-inflammatory ingredients that are rich in nutrients, you will end up with a healthy and tasty snack.

The recipe below contains a large amount of sweet potatoes or yams, which are very nutritious and a great source of antioxidants, vitamins, and minerals.

According to the San Diego-based nutritionist Laura Flores:

"Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids. 

Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar."

Also, "due to the color-pigmented vitamins, sweet potatoes are high in anti-inflammatory benefits."

Flores explains:

"Sweet potatoes — unlike other starchy foods that elevate blood sugar rapidly after [they're consumed] due to their metabolism into sugar — will help steady the levels of blood sugar."

On the other hand, coconut flour is a healthy substitute for regular flour that regulates cholesterol, while turmeric and ginger fight inflammation, lower cancer risk, fight bacteria, and prevent viruses.

Coconut milk contains healthy medium-chain fatty acids that can increase metabolism and support weight loss.

It is also abundant in vitamins and minerals, like vitamins C, E, and B-complex, iron, selenium, calcium, magnesium, and phosphorus.

Now, here is how to make healthy and delicious plant-based muffins:

Ingredients:
1 small organic sweet potato, roasted
¾ cup organic coconut milk
2 tbsp. organic olive oil
3 tbsp. ground flaxseed in ½ cup of water
1 cup organic brown rice flour
¼ cup organic coconut flour
½ cup pure maple syrup or unpasteurized honey
1 tbsp. aluminum-free baking powder
½ tsp. Himalayan salt
⅛ tsp ground nutmeg
1 tsp ground turmeric
⅛ tsp ground cloves
1 tbsp. Ground cinnamon
1 tsp ground ginger
Directions:

Preheat the oven to 400F. 

Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray. 

Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.

Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

Grease a muffin tray with coconut oil, pour the batter evenly, and cook for about half an hour. 

Next step, enjoy!

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ROSEMARY SHARP CHEDDAR APPLE MUFFINs

Ingredients:

Preheat your oven to 450°F and line a 12 cup muffin pan with paper liners.
In a large mixing bowl, combine 3-1/2 cups of grated apples (that’s about 3 large) Gala
1 cup of unsweetened applesauce, 
½ cup of buttermilk, 
½ cup of liquid honey, 
½ cup of avocado puree (that’s about 1 large), 
1 tbsp of pure vanilla extract  
3 large eggs.

Mix all the ingredients well with a whisk until all they are evenly combined.

In a separate bowl, combine 

2 cups of whole wheat flour, 

1 cup of rolled oats, 

3 tbsp of corn starch, 

1 tbsp of baking powder, 

1-1/2 tsp baking soda, 

1 tsp salt, 

1 tbsp finely chopped fresh rosemary 

1 tsp of ground cinnamon.

Mix well with a flat whisk until evenly combined and set aside.

Add the grated cheese and chopped walnuts to the dry ingredients.

Mix well until the cheese and nuts are completely coated with the flour. This will ensure that they don’t sink directly to the bottom of the muffins.

Throw the dry ingredients into the wet…

In a separate bowl, combine 

2 cups of whole wheat flour, 

1 cup of rolled oats, 

3 tbsp of corn starch, 

1 tbsp of baking powder, 

1-1/2 tsp baking soda, 

1 tsp salt, 

1 tbsp finely chopped fresh rosemary 

1 tsp of ground cinnamon.

Mix well with a flat whisk until evenly combined and set aside.

Add the grated cheese and chopped walnuts to the dry ingredients.

Mix well until the cheese and nuts are completely coated with the flour. This will ensure that they don’t sink directly to the bottom of the muffins.

Throw the dry ingredients into the wet…And mix delicately with a large wooden spoon or rubber spatula until just incorporated, no more.

Divide the batter equally between the muffin cups; the batter will mound higher than the paper cups, that’s perfectly normal.

If you preferred smaller (and less flat!) muffins, you could also divide the batter between 18 to 24 paper cups, instead. Of course, you’d need to adjust cooking time accordingly.

Place your muffins in the preheated 450°F oven for 10 minutes and then lower the oven temperature to 350°F. Continue baking your muffins for another 18-20 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.

Keep the finished muffins in the refrigerator in an airtight container for up to a week, or freeze for up to a few months.  Flavor is best when served cold!

Blueberry Muffins

Jordan Marsh's Blueberry Muffins

Ingredients:

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Directions:
Preheat the oven to 375.

Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries lightly coated with flour.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Carmel Apple Muffins

Carmel Apple Muffins

Ingredients
For the topping:
3 apples about 1 1/2 pounds, peeled, cored and sliced 1/4-inch thick
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch kosher salt
1/2 cup chopped walnuts, toasted optional
For the muffins:
2 cups all-purpose flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
3/4 cup sour cream
1 teaspoon vanilla extract

*

Directions:
For the apple topping:
Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
To make the muffins, 
In a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Pecan Pie Muffins

Pecan Pie Muffins

Ingredients:

For the muffins:

1 cup pecans, finely chopped

1 cup brown sugar, packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted
1 teaspoon vanilla

*

For the streusel:
1/2 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
1/4 cup pecans, finely chopped (optional)

*

Directions:
Preheat oven to 350 degrees F.

If you have a food processor, combine the brown sugar and pecans and grind them together in the food processor. (Otherwise, finely chop the pecans by hand.)

Add the pecans, brown sugar, and flour to a large bowl and make a well in the center of the mixture.
In a separate bowl, beat the eggs until foamy and stir in the butter and vanilla. Add the egg mixture to the well in the dry ingredients and stir everything together until combined well.

To make the streusel, put the flour, sugar, cinnamon, butter, and pecans (if desired) into a medium bowl and stir them together with a fork until combined well.

Generously grease your muffin pans and spoon batter into the cups, making sure to only fill each cup 2/3 of the way full.

Sprinkle the pecan streusel on top of each muffin, pressing lightly on each batch of streusel to make sure it sticks to the batter below.

Bake for 20 to 25 minutes or until they pass the toothpick test – place a toothpick into the center of a muffin and if it comes out clean, the muffins are done.

Remove them from oven and take the muffins out of the pan immediately, and place them on wire cooling racks. Serve warm (and consider also serving with cream cheese).

Muffins By The Pailful

Muffins By The Pailful

This is a recipe a friend shared with me in the early 1970's.  I would keep the batter in the refrigerator in a sealed container and bake the muffins fresh each morning.  They are very tasty.

*

Ingredients:

Combine:

4 cups All Bran

2 cups 100% Bran  May substitute Bran Buds

1 teaspoon salt

Stir in:

2 cups boiling water

1 quart buttermilk   Cool to lukewarm

Cream:

3 cups sugar

1 cup shortening

Add:

4 eggs. one at a time, beating well after each addition.  Stir into bran mixture.

Combine:

5 cups presifted flour

5 teaspoons baking soda

*

Add flour and soda mixture to bran mixture and stir just enough to dampen dry ingredients.  Bake at 375 degrees, 20 to 25 minutes.  Fill prepared muffin pans lined with paper liners 2/3 full.  

Batter can be store for up to six weeks.

  

Morning Laurie Muffins

Morning Laurie Muffins

This is a recipe that I have used since 1987.  The "carrot cake like" muffins were sold at a restaurant on Cape Cod, MA and enjoyed by our daughters Mary and Barbara.  I later acquired the recipe through Gourmet magazine.

*

Ingredients:

1/2 cup raisins

1/2 cup chopped pitted dates

4 cups all purpose flour

2 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt 

4 teaspoons vanilla

4 cups carrots, peeled and grated

2 large green tart apples, cored and grated

1 cup sliced almonds

1 cup unsweetened shredded coconut

6 large eggs

1 1/3 cups vegetable oil

1 tablespoon freshly grated orange zest

*

Ingredients:

In a small bowl, let the raisins and dates soak in hot water to cover for 30 minutes.  

Into a large bowl, sift the flour, sugar, and baking soda, cinnamon, nutmeg, and the salt.  

Drain the raisins and dates thoroughly and stir them into the flour mixture with the carrots, apples, almonds and the coconut.  

In a bowl, whisk together the eggs, the oil, the vanilla, and the zest; stir the mixture into the flour mixture until the batter is just combined.  

Line 30 1/2 cup muffin tins with muffin papers and divide the batter among them, filling 2/3 full.  

Bake the muffins in the middle of the oven, 350 degrees, for 20 to 20 minutes or until a tester comes out clean.  Cool on racks. Serve at room temp.  

Yield 30 muffins. 

Jumbo Coffee Cake Muffins

Jumbo Coffee Cake Muffins

Ingredients:

Nonstick cooking spray

1 1/2 cups all purpose flour

2 teaspoons baking powder
1/4 teaspoon baking soda

1/4 teaspoon salt
1/4 cup shortening
1 8-ounce carton dairy sour cream or plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
Nut Mixture:
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
                                         *

Directions:

Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.

In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.

In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.

Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.

Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.

note:

 For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.