OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
MAYONNAISE MUFFINS
If you like serving warm, fresh bread at mealtime, but find yourself limited on time... try this delicious "supper bread." I've used this recipe throughout the years and it always turns out wonderfully. This old recipe is from Southern Living's January 1986 issue.
Provided by Fauve
Categories Quick Breads
Time 20m
Yield 8 muffins
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a small mixing bowl.
- Add mayonnaise and milk, stirring with a fork until dry ingredients are moistened.
- Spoon into lightly greased muffin pans, filling three-fourths full.
- Bake at 450* for 10 to 12 minutes, or till golden brown.
- Serve warm with butter.
OLD FASHIONED MUFFINS
Make and share this Old Fashioned Muffins recipe from Food.com.
Provided by Mom of Five
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In medium bowl, combine dry ingredients and mix well.
- Cut in butter and shortening until mixture resembles fine crumbs.
- Combine milk, vanilla and eggs and blueberries.
- Add to dry mix until just moistened.
- Spoon into prepared pan filling each cup 3/4 full.
- Bake 30-35 minutes.
- Cool five minutes before serving.
- *Variation: leave out the blueberries and reduce cooking time to 20-25 minutes.
GRANDMOTHER'S MUFFINS
Every Sunday morning, our family would go to my grandmother's house for her homemade muffins. I finally got the basic recipe and through years of experimenting I finally came up with the right portions to make them taste like hers. Please try and enjoy.
Provided by Kim Weber
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 32 g, Cholesterol 53 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 245.2 mg, Sugar 17.8 g
OLD FASHIONED BRAN MUFFINS
I have loved Bran Muffins ever since I was a kid. Mom used to buy them from Van De Kamp's Bakery. This is a very moist version of what I remember. I have used buttermilk and applesauce to ensure that they don't turn out dry and mealy, as many bran muffins can be. I use "Grandma's Molasses"...don't use blackstrap. I...
Provided by Garrison Wayne
Categories Muffins
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees Reduce to 325 degrees, if using a convection oven. Using (2) 12 regular sized (3.5 oz) muffin tins, place (22) paper and/or foil baking cups/liners in all but two holes. Pour water 1/2 way up in the remaining holes.
- 2. In a large mixing bowl, measure all of the following: bran, buttermilk, applesauce, molasses, oil, sugar, salt. Mix well and let sit for 10 min.
- 3. While the bran is soaking, beat the two eggs and set aside. Measure the raisins and set aside. Measure the flour and mix well with the baking soda and baking powder and set aside.
- 4. After the bran has had time to soak, add eggs, raisins, flour, and vanilla. Do not overbeat.
- 5. Portion a scant 1/3 cup batter in each of the 22 muffin cups. The batter will come about 2/3 - 3/4 of the way up.
- 6. Place in oven and bake for about 22 minutes. The tops will spring back when touched. Check at 19 -20 minutes, as ovens vary.
- 7. Remove from oven and place on a rack to cool for 5-7 minutes. Remove from pan and continue to cool on th rack. Serve warm or at room temperature.
OLD-FASHIONED MOLASSES MUFFINS
The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
OLD FASHIONED BANANA MUFFINS
An old fashioned recipe for moist and delicious banana muffins. This is a family favorite, great for brunch, coffee hour or bake sales.
Provided by Gerry
Categories Quick Breads
Time 35m
Yield 18 medium size muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl prepare streusel topping by combining sugar and flour, cut in butter and set aside.
- In bowl, measure flour, baking powder and salt; whisk to mix and set aside.
- Separate eggs, yolks in small bowl, whites beaten to stiff peaks in a larger bowl; set aside.
- Cream together butter and sugar in large bowl until light and fluffy, add egg yolks and vanilla extract mixing to blend.
- Add baking soda to the buttermilk, add to batter mix.
- Stir in mashed bananas.
- Add dry ingredients stirring until mixed, gently fold in the stiffly beaten egg whites.
- Fill greased or paper lined muffin cups two thirds full, topping with a sprinkling of the streusel topping mix.
- Bake in a 350 degree oven 20- 25 minutes or until golden brown; this varies from oven to oven.
OLD-FASHIONED BLUEBERRY MUFFINS
Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.
Provided by evelynathens
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400F; line twelve muffin cups with paper liners.
- Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
- Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
- Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
- Variation: You can use raspberries instead of blueberries.
Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 311.1, Carbohydrate 32.5, Fiber 1, Sugar 14.5, Protein 4.1
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