1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
3/4 cup sour cream
1 teaspoon almond extract Topping:
1/3 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons cold butter or margarine
1/3 cup chopped sliced almonds
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
In a mixing bowl, beat cream cheese, egg, sugar and vanilla extract until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 degrees F for 30 to 35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Yield: 7 jumbo muffins or 14 regular muffins. If using regular-size muffin cups, bake for 20 to 25 minutes.
2 cups granulated sugar
2 tablespoons plus 2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons salt
1 1/2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon cloves
2 1/2 cups water, divided
3/4 to 1 cup raisins
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 2/3 cups vegetable oil
3 tablespoons honey
Mix together in a large saucepan, sugar, cinnamon, salt nutmeg, allspice and cloves. Add 2 cups of the water and raisins. Bring mixture to a slow boil over low heat. Remove from heat and let stand overnight. (In the morning, it will look like thick slime.)
The second day, mix together flours, baking soda and baking powder. Add oil, remaining 1/2 cup water and honey. Combine this mixture and mix well.
Grease muffin tins with shortening and dust with flour. Fill cups no more than 3/4 full with batter. Bake in 375 degree F oven until muffins test done, 20 to 25 minutes.
Remove from pans while still hot; place on cooling rack. Dip tops in powdered sugar and a thin glaze. Cool.
Makes 2 1/2 dozen muffins.
Notes: Don’t be too concerned about over-mixing as with regular muffins. These are more like a cake. It takes time to stir the two mixtures together to get out the lumps.
1 3/4 cups granulated sugar
1 1/2 cup chopped pecans or walnuts
1 cup all-purpose flour
1 cup margarine or butter
1 teaspoon vanilla extract
4 (1 ounce) squares semisweet chocolate
4 slightly beaten eggs
Melt chocolate and margarine over medium low heat. Cool. Stir in eggs, sugar, flour and vanilla extract. Stir in nuts. Spoon batter into greased or paper-lined muffin tins. Bake at 325 degrees F for about 30 minutes or until a wooden pick inserted in center comes out clean.
Makes 22 to 24 muffins.
You can wrap and freeze these muffins individually. Pop one in the lunch box in the morning, and it?ll be defrosted by lunchtime.
Nonstick cooking spray
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup low-fat milk
1 tablespoon margarine, melted, or 1 tablespoon vegetable oil
4 reduced-fat turkey franks or regular hot dogs
Preheat oven to 375 degrees F. Spray five muffin cups generously with cooking spray, or use muffin liners. Fill any empty cups with water.
Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and margarine. Mix until smooth.
Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup.
Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean.
1 pound sausage, browned and drained
1 cup Bisquick
2 cups half-and-half (you can substitute milk)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes in 350 degree F oven.
Makes 24 muffins.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.