|The Muffin Baker's Guide|
|by Bruce Koffler|
Newly revised and updated, this cookbook for the muffin-minded contains nearly 100 easy-to-follow recipes and covers all varieties of muffins.
21 - 30 of 52 for basic muffin
Preheat oven to ... only until dry ingredients are moistened. Spoon into greased muffin cups, filling 2/3 full. Bake 20-25 minutes or until golden brown.
Preheat oven to ... of 12 medium-sized muffin pan cups. Put ... egg, buttermilk and oil to dry ingredients. Stir lightly. Put into the greased muffin cups.
Preheat oven to ... as possible. Line muffin pan with paper ... or until done. Variations add about 1 cup of fruit or vegetables and 1 teaspoon of spice.
(To blend with: ... moistened. Fold in prepared mix. Spoon into well greased muffin cups. Bake 20 to 25 minutes or until done. Makes about 2 dozen muffins.
Mix all dry ... moist. Fill greased muffin pans half full ... wheat germ. 4. Omit baking soda and buttermilk, add 2 teaspoons baking powder and 1 cup milk.
Combine above ingredients. Bake at 400 degrees for 20 to 25 minutes.
Place mix in ... lumpy.) Fill greased muffin cups 2/3 full. ... minutes. Remove from pans. Serve warm or cooled. Store in sealed container. Makes 12 muffins.
Mix all ingredients together. Fill greased muffin pans half full ... Omit 1 cup flour and replace with oatmeal, bran or wheatgerm. 4. Add 1 mashed banana.
Place mix in ... (batter should be lumpy). Add fruit. Fill greased muffin cups 2/3 full. Bake 400 degrees for 20-25 minutes. Remove from pan. Makes 12 muffins.
Beat egg, add ... oven for 20 minutes in greased tins or paper lined tins. Chopped apples (1 cup), blueberries or raisins may be added. Makes 12 muffins.
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