TWO-TONE MUFFINS
Make and share this Two-tone Muffins recipe from Food.com.
Provided by Tisy Adams
Categories Quick Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease 10 standard muffin cups.
- In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
- In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs and buttermilk until well blended.
- Stir in flour mixture just until blended, being careful not to overmix.
- Divide batter between 2 bowls.
- Stir vanilla into 1 bowl of batter.
- Stir melted chocolate into remaining bowl of batter.
- Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
- Spoon the chocolate batter into the other half of each muffin cup.
- Fill the 2 empty cups with water for even baking.
- Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
- Transfer the pan to a wire rack; let muffins cool for 5 minutes.
- Turn muffins onto the rack; cool completely.
- Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
- Also, you can make marbled muffins by swirling the two batters together.
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
MERRY MUFFINS
Oh the lovely nutty things you can do with Diamond Walnuts. Makes two-tone muffins. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Breakfast
Time 35m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 11
Steps:
- Resift flour with next 3 ingredients. Combine egg, milk and oil; stir into dry mixture only until moistened. Fold in walnuts.
- Divide into 2 portions; stir cherries into one and spoon into one side of 14 greased muffin pans (2 1/2-inches diameter). Stir cocoa mix into remaining batter and fill other side of pans.
- Bake at 400 for 20 minutes. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 221.8, Fat 10.2, SaturatedFat 1.8, Cholesterol 17, Sodium 296.1, Carbohydrate 29.1, Fiber 1.2, Sugar 13.2, Protein 4.1
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