Servings: —
Ingredients
Directions
Cranberry Muffins
In a ceramic or glass bowl combine 1 ¼ cups chopped cranberries and ½ cup sugar and let the mixture stand for 15 minutes.
In a large bowl cream 1/3 cup unsalted batter, softened, beat in 1/3 cup sugar, and beat the mixture until it is light and fluffy. Add 1 large egg, beaten lightly, and beat the mixture until it is combined. Stir in the cranberry mixture, 2/3 cup milk, and the finely grated rind of 1 orange. Into a bowl sift together 2 cups all-purpose flour, 1 tablespoon double-acting baking powder, and 1 teaspoon salt, add the mixture to the cranberry mixture, and stir the batter until it is just combined. (The batter should be lumpy.) Spoon the mixture into 14 buttered 1/3-cup muffin tins, filling them two-thirds full. and bake the muffins in a preheated hot oven (400° F.) for 15 to 20 minutes, or until they are golden. Makes 14 muffins.
Cinnamon Apple Muffins
In a small bowl combine 1/4 cup each of sugar and ground walnuts and ½ teaspoon cinnamon.
In a large bowl combine ½ stick (1/4 cup) unsalted butter, melted and cooled, ½ cup sugar, and 1 large egg, beaten lightly, and stir in ½ cup milk. Into a bowl sift together l½ cups all-purpose flour, 1 tablespoon double-acting baking powder, and ½ teaspoon each of cinnamon and salt, add the mixture to the butter mixture, and stir the batter until it is just combined. (The batter should be lumpy.) Fold in 1 cup peeled and coarsely grated apple and spoon the mixture into 12 buttered 1/3-cup muffin tins, filling them two-thirds full. Sprinkle the muffins with the sugar and walnut mixture and bake them in a preheated mod,.rately hot oven (375° F) for 15 to 20 minutes, or until they are browned lightly. Makes 12 muffins.
Banana Walnut Muffins
In a large bowl combine 6 tablespoons vegetable shortening, melted and cooled, ½ cup sugar, 1 large egg, beaten lightly, and 1 teaspoon each of salt and vanilla. Into a bowl sift together 1½ cups all purpose flour and 1 teaspoon each of baking soda and double-acting baking powder, add the mixture to the shortening mixture, and stir the batter until it is just combined. (The batter shouldi be lumpy.) Fold in 1 cup mashed ripe banana and ½ cup chopped walnuts and spoon the mixture into 12 buttered 1/3-cup muffin tins, filling them two-thirds full. Bake the muffins in a preheated moderate oven (350°F.) for 15 to 20 minutes, or until they are golden. Makes 12 muffins.
Blueberry Muffins
In a large bowl. Cream ¾ stick plus I tablespoon (7 tablespoons) unsalted butter, softened, beat in 2/3 cup sugar, and beat the mixture until it is light and fluffy. Add 1 large egg, beaten lightly, and beat the mixture until it is combined into a bowl sift together 2 ¼ cups all-purpose flour, 4 teaspoons double-acting baking powder, and 1 teaspoon salt, add the mixture to the butter mixture alternately with a total of 1 cup milk, and stir the batter until it is just combined. (The batter should be lumpy.) Fold in 1 cup blueberries, picked over, spoon the batter into 12 buttered ¼ -cup muffin tins, filling them two-thirds full, and bake the muffins in a preheated hot oven (400° F.) for 20 to 25 minutes, or until they are golden brown. Makes 12 muffins.