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Recipe Categories:

    Muffin Mix


    Source of Recipe


    Make-A-Mix

    List of Ingredients





    * Exported from MasterCook *

    Muffin Mix #1

    Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
    Serving Size : 1 Preparation Time :0:00
    Categories : Muffin Mixes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 cups all-purpose flour
    3 cups sugar
    3 tablespoons baking powder
    2 teaspoons salt
    2 teaspoons ground cinnamon
    2 teaspoons ground nutmeg

    In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 11 cups of MUFFIN MIX.

    Description:
    "There is no end to the variety of tempting muffins you can make from
    this one mix."
    Source:
    "Make-A-Mix"
    Yield:
    "11 cups"






    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 6020 Calories; 12g Fat (1.7% calories from fat); 104g Protein; 1378g Carbohydrate; 30g Dietary Fiber; 0mg Cholesterol; 8680mg Sodium. Exchanges: 50 1/2 Grain(Starch); 1/2 Fat; 41 Other Carbohydrates.

    NOTES :
    Nutr. Assoc. : 0 0 0 0 0 0




    Nutr. Assoc. : 0 0 0 0 0 0


    * Exported from MasterCook *

    Apple Muffins (Muffin Mix #1)

    Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
    Serving Size : 10 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 3/4 cups Muffin Mix #1 -- (see recipe)
    1/2 cup chopped nuts
    1/2 teaspoon ground cloves
    2 cups grated apples
    1 egg -- beaten
    1/4 cup melted butter -- OR
    margarine -- OR
    vegetable oil
    1 cup milk

    Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. In a medium bowl, combine Muffin Mix, nuts and cloves. Combine apples, egg and butter, margarine or oil and milk in a medium bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes until golden brown. Makes 10 large muffins.

    Description:
    "The best way to have an apple a day."
    Source:
    "Make-A-Mix"
    Yield:
    "10 large muffins"






    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 243 Calories; 10g Fat (36.4% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 67mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat.


    Nutr. Assoc. : 0 0 0 2068 0 0 0 0 0


    * Exported from MasterCook *

    Cranberry Cakes With Butter Sauce (Muffin Mix #1)

    Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
    Serving Size : 10 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup fresh cranberries -- chopped
    1/4 cup sugar
    2 3/4 cups Muffin Mix #1 -- (see recipe)
    1 cup sour cream
    1 egg -- beaten
    1/4 cup butter or margarine -- OR
    vegetable oil
    1 recipe Hot Butter Sauce -- (see recipe)

    Preheat oven to 400 F. Generously grease muffin pans. In a medium bowl, combine cranberries and sugar. Let stand a few minutes. Put Muffin Mix in a medium bowl. Combine sour cream, egg and butter or margarine or oil with cranberry mixture. Blend well. Add mixture all at once to Muffin Mix. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Serve warm with Hot Butter Sauce. Makes about 10 cakes.

    Description:
    "Welcome visitors with these pretty little cakes."
    Source:
    "Make-A-Mix"
    Yield:
    "10 cakes"






    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 121 Calories; 10g Fat (72.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

    NOTES : Hot Butter Sauce complements the tart cranberries in this fall dessert. Use your food processor to chop cranberries. For a more intense flavor add 1/3 cup dried cranberries to the batter.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0




    Nutr. Assoc. : 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Melt-In-Your-Mouth Muffins (Muffin Mix #1)

    Recipe By :Karine Eliason, Nevada Harward & Madeline Westover
    Serving Size : 10 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 3/4 cups Muffin Mix #1 -- (see recipe)
    1 egg -- beaten
    1 cup milk
    1/2 cup butter or margarine -- melted
    or 1/2 cup vegetable oil

    Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. Put Muffin Mix in a medium bowl. Combine egg, milk and butter, margarine or oil in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Makes 10 large muffins.

    CORNMEAL MUFFINS: Decrease Muffin Mix to 2 1/4 cups. Add 1/2 cup cornmeal.

    BUTTERSCOTCH-PECAN MUFFINS: Melt 6 tbsp butter in saucepan. Stir in 6 tbsp brown sugar. Place 1 tbsp of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.

    DRIED FRUIT MUFFINS: Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.

    FRESH PEACH MUFFINS: Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.

    BANANA MUFFINS: Mash 1 banana (1/2 cup) and add to liquid ingredients before adding liquid to Muffin Mix.

    BLUEBERRY MUFFINS: Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter just before filling muffin pans.

    CRANBERRY-NUT MUFFINS: Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tbsp sugar into basic muffin batter just before filling muffin pans.

    Description:
    "A delicious addition to any meal."
    Source:
    "Make-A-Mix"
    Yield:
    "10 large muffins"






    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 104 Calories; 11g Fat (89.7% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 49mg Cholesterol; 113mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 Fat.

    Serving Ideas : Serve for breakfast with bacon and eggs.


    Nutr. Assoc. : 0 0 0 0 0



    Recipe




 

 

 


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