Judys Muffins Recipes
JUDY'S MUFFINS
A friend's recipe. 2 cups of flour are needed in any combination of spelt, quinoa, oat or wheat. You can can also substitute spelt bran or wheat bran for the oat bran and can substitute soy milk or a fruit juice for the almond milk. If you want gluten free, use quinoa and oat flour with oat bran. The recipe below is our preference.
Provided by jsentjens
Categories Grains
Time 40m
Yield 12 medium muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine all dry ingredients in large bowl.
- Combine all wet ingredients in a second bowl.
- Add wet ingredients gradually to the dry ingredients and mix well each time. (We do it in thirds - i.e one third of the dry ingredients, then one third of the wet ingredients, and so on.).
- Bake at 375F for 20-25 minutes.
Nutrition Facts : Calories 149.7, Fat 9.7, SaturatedFat 0.8, Sodium 105.8, Carbohydrate 18.1, Fiber 1.8, Sugar 10.2, Protein 1.5
JUDY'S DATE MUFFINS
From TOH muffin booklet. Submitted by Judy C. I am saving this recipe for the fall season as I just think it will go great with that season. I love dates and these just seem really simple to throw together. It states these muffins can be frozen up to 3 months too. Another tip offered is to spray your paper liners with non-stick spray and then the liners peel off very easily without leaving crumbs behind. Hmmmm.
Provided by HokiesMom
Categories Quick Breads
Time 35m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and add boiling water, let stand 10 minutes (do not drain!).
- Meanwhile in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes then beat in egg until well mixed.
- Add dates and beat on low speed until blended.
- Combine the flour, baking powder, baking soda and cinnamon and then stir into date mixture with a wooden spoon just until blended.
- Stir in the walnuts.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350F for 15-20 minutes or until toothpick comes out clean.
- Cool for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 226.8, Fat 9.6, SaturatedFat 2, Cholesterol 26.4, Sodium 111, Carbohydrate 33.5, Fiber 1.6, Sugar 19.7, Protein 3.2
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