Best Empire State Muffins Recipe Taste Of Home Recipes

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EMPIRE STATE MUFFINS



Empire State Muffins image

These muffins are really packed with lots of good stuff.I am not sure where I got this recipe (probably either the newspaper or my mother). They are very versitle can add or substitute alot of ingredients.

Provided by StephB

Categories     Quick Breads

Time 50m

Yield 18 Muffins

Number Of Ingredients 12

2 cups shredded unpeeled apples
1 1/3 cups sugar
1 cup raisins or 1 cup blueberries
1 cup shredded carrot
1 cup chopped nuts
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 eggs, lightly beaten
1/2 cup vegetable oil

Steps:

  • In a large bowl combine apples and sugar.
  • Gently fold in cranberries, carrots and nuts.
  • Combine dry ingredients and add to bowl.
  • Mix well to moisten dry ingredients.
  • Combine eggs and oil and stir into apple mixture.
  • Fill 18 greased muffin tins 2/3 full.
  • Bake at 375 for 20- 25 minutes.
  • Cool 5 minutes before removing from tins.

Nutrition Facts : Calories 240.6, Fat 10.8, SaturatedFat 1.5, Cholesterol 23.5, Sodium 328.5, Carbohydrate 33.6, Fiber 2, Sugar 17.2, Protein 3.9

WONDERFUL ENGLISH MUFFINS



Wonderful English Muffins image

When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. -Linda Rasmussen, Twin Falls, Idaho

Provided by Taste of Home

Time 55m

Yield 12 muffins.

Number Of Ingredients 11

1 cup whole milk
1/4 cup butter, cubed
2 tablespoons sugar
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups all-purpose flour
3 to 3-1/2 cups whole wheat flour
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Cornmeal

Steps:

  • Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

Nutrition Facts : Calories 240 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

BEST BRAN MUFFINS



Best Bran Muffins image

Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 18 muffins.

Number Of Ingredients 13

1/2 cup old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg, beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 ounces) crushed pineapple in natural juice, undrained
1/2 cup chopped nuts, dates or raisins

Steps:

  • In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

Nutrition Facts :

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