All American Muffins Recipes

Steps:

• 1. While preheating oven to 425 degrees, spray a muffin tin with cooking spray.
• 2. In a large bowl, gently mix together flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.
• 3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
• 4. Mix in milk, oil, whiskey, and extracts.
• 5. Fold wet ingredients into dry ingredients and mix by hand, avoiding over mixing which will produce dry, tough muffins.
• 6. Fold in coconut.
• 7. Then fold in berries.
• 8. Pour batter into the muffin tins, filling until just below the top edge of the tin (we are going to bake these to rise up tall). Sprinkle with coarse sugar.
• 9. Bake at 425 for 5 mins, then reduce to 375 and bake for an additional 25-26 mins until golden brown (you may have to bake longer if you are using the jumbo muffin tin). The initial burst of heat to an almost totally filled muffin tin is what's going to gives us those nice, high, gourmet bakeshop-type muffin tops.
• 10. Remove muffins from the pan and allow to cool for 10 mins, then enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Steps:

• Place the flour, baking powder, sugar, and salt into a large bowl; stir but not too much.
• Add the beaten egg, melted butter, milk and vanilla; stir.
• Add your choice of fruit, nuts or chocolate to make your own version of muffin.
• Place into muffin tins or cases.
• Bake for 20 to 25 minutes at Gas 6.

Steps:

• Butter muffin tins and coat lightly with flour to make 12 large muffins, or line the tins with fluted paper inserts. Preheat oven to 350 degrees.
• Beat eggs until light, gradually adding the sugar. Beat in the oil and stir in the apples and zucchini.
• Sift flour, cinnamon, baking soda, baking powder and salt together and fold into the batter. Stir in vanilla and nuts.
• Spoon the batter into the muffin tins, filling the tins about two-thirds of the way full, and bake 35 to 40 minutes, until a cake tester comes out clean.