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Antilope
Feb 7, 2011 07:13 AM
Jiffy Corn Muffin Mix - Copy Cat recipe
Makes: 6 muffins.
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
INGREDIENTS
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milkINSTRUCTIONS
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.----------
Jiffy Corn Muffin Mix - Copy Cat recipe using Bisquick
This recipe is equal to a 8.5 ounce box
of Jiffy corn muffin mix. When another recipe
calls for a box of Jiffy corn muffin mix, use
the mixed dry ingredients from this recipe
as a substitute.Corn Muffin Mix (equal to 8.5 oz box)
2/3 cup Bisquick
1/2 cup yellow cornmeal
3 Tablespoons granulated sugarMix well with whisk. Use mixture in other recipes
calling for a box of corn muffin mix.To make corn muffins:
Mix above dry mix with;
1 egg
1/3 cup milkFill standard muffin cups 1/2 full. Bake 15-20 minutes at 400F.
Makes 6 corn muffins
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re: Antilope
Antilope
Jan 26, 2012 01:19 PM
Buttermilk Whole-Wheat English Muffins (Bread Machine Manual Dough Cycle)
I made these one morning. They turned out really good. I won't be buying English muffins from the store any longer. It takes about an hour to make a dozen. That's about 20-minutes kneading in the bread machine, 30 minutes rising time and 15 minutes cooking in a skillet or on a griddle.
Buttermilk Whole-Wheat English Muffins (Bread Machine Manual Dough Cycle)
1 1/3 cups whole-wheat flour*
2 cups all-purpose flour*
2 teaspoons bread machine or instant yeast1 cup lukewarm buttermilk (90-F to 100-F)*
1 egg, beaten
2 teaspoons white granulated sugar
1/2 teaspoon table salt
1/4 teaspoon baking soda*
3 Tablespoons melted butter1 Tablespoon cornmeal
*To make regular English muffins; omit whole-wheat-flour and use 3 1/3 cups all-purpose flour,
omit baking soda and omit buttermilk and use 1 cup of regular milk instead.1. In a mixing bowl, stir together the flours and dry yeast. Mix well
and pour dry flour mixture into bread machine. Make a depression in center
of flour to pour liquid into.2. In a small mixing bowl, stir together the warm buttermilk, beaten egg,
sugar, salt, baking soda and melted butter. Mix well. Pour liquid into
center of the depression you made in the flour in the bread machine.3. Set bread machine to MANUAL DOUGH CYCLE. Monitor dough as it mixes for
the first few minutes and add more flour or water as needed, a tablespoon
at a time, to form a smooth ball of dough. It should be firm enough to hold
its own shape and not sticky. It should not be so dry that it is crumbly.4. When the bread machine completes its mixing and kneading cycle,
turn it off and remove the dough. Don't allow it to rise in the bread
machine.5. Dust a bread board with about 1/2-tablespoon of corn meal.
If you need to, you can dust the dough with a little dry flour, if
it's too sticky to handle.6. Place dough on bread board and divide dough into 12 equal sized pieces.
7. Take each piece of dough and roll into a ball, then flatten it into a
disc about 3-inches across and 1/4-inch high.8. Dust a cookie sheet with 1/2-tablespoon of cornmeal and lay each
flattened piece of dough on cookie sheet, about 1-inch apart.9. Place in a warm place to rise, (like oven that is off, with the oven
light turned on) and allow dough to rise for 1/2-hour.10. Heat a griddle or skillet to medium heat, as if you were making
pancakes. If using an electric skillet or griddle set it to 275-F to 300-F.Don't add oil to the griddle. A non-stick surface or cast iron
works well.11. The dough will look slightly puffy, like large cookies, that's okay,
they will puff up a lot more during cooking.12. Carefully pick up each piece of risen dough and place it on the hot
griddle. Trying to move them with a spatula will deflate them.13. Reduce heat slightly on griddle and cook the dough for 5 to 7 minutes
on each side. They can be turned with a spatula once they are cooked on
one side.14. They are done when they are golden brown on the top and bottom.
Split them using a fork. Toast them and serve with butter and/or jelly.
When cool, they can be stored in a plastic bag.Makes 12 Buttermilk Whole-wheat English muffins.
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Antilope
Feb 7, 2011 06:46 AM
I made these today and they are really good. It's like having a doughnut
with your coffee.Doughnut Flavored Muffins
Makes 12-14 standard size muffins (1/3 cup of batter each).
INGREDIENTS
For the muffins:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 to 1 teaspoon ground nutmeg (to taste. I use 1 teaspoon)
1/2 teaspoon ground mace
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
2 large eggs
1-1/2 cups plain low-fat yogurt
1 teaspoon vanilla extractFor the top coating:
4 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
4 tablespoons unsalted melted butterINSTRUCTIONS
For the muffins:
1. Adjust oven rack to lower middle position and heat oven to 375-F degrees.
2. Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium
bowl; set aside.3. Beat butter and sugar with electric mixer on medium-high speed until
light and fluffy, about 2 minutes. Add eggs, one at a time, beating well
after each addition. Beat in one-half of dry ingredients. Beat in one-
third of yogurt. Beat in remaining dry ingredients in two batches,
alternating with yogurt, until incorporated. Add and Beat in vanilla
extract.4. Spray twelve-cup muffin tin with vegetable cooking spray or coat
lightly with butter. Use ice cream scoop to add batter evenly
among cups (about 1/3 cup of batter each - fill muffin cups to top and
level them off).
Bake until muffins are golden brown and a toothpick inserted into the center
of one comes out clean - about 25 to 30 minutes.
Allow to cool about 5 minutes before adding topping.For the top coating:
5. Combine 4 tablespoons granulated sugar and 1-1/2 teaspoons cinnamon in a small bowl; mix well and set aside.
6. Use a pastry brush to paint the top of each muffin with the melted
butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar.
Or simply dip the tops of muffins into the melted butter, then roll in the
cinnamon-sugar. Serve warm or at room temperature. -
Antilope
Jan 29, 2011 03:34 PM
Blood Orange - Craisin Muffins
Ingredients
1 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1 egg, beaten
zest from 1 medium blood orange
juice from 1 medium blood orange (1/4 cup)
1/2 cup milk
1/3 cup vegetable oil
3/4 cup craisins (dried cranberries)Directions
Preheat oven to 400 F.
Mix dry ingredients in a bowl (flour, baking powder, salt, sugar).
Mix wet ingredients in another bowl (egg, blood orange zest, blood orange juice, milk, oil). Combine ingredients, stir until just mixed, don't beat.
Fold in craisins. Spoon into 12 standard muffin cups. Fill cup each about half full (about 2 Tbsp each). Bake 17-22 minutes at 400 F.
If more orange flavor is desired, substitute 1/4 cup of orange juice concentrate (from frozen - undiluted) for the for blood orange juice above.
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http://allrecipes.com/Recipe/Banana-C...
Second time we've made them, excellent both times! Second time we added chocolate chips! They do freeze very well.
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re: lamlex
Caitlin McGrath
Mar 21, 2010 07:11 PM
I recdently made dixieday's Buzzing Bran Muffins (http://chowhound.chow.com/topics/3306... ), and thought they were great. Good ingredients (wheat bran, whole wheat flourwheat germ, honey, buttermilk, etc.), and a hearty but not heavy texture, and they stayed moist for days. I followed the recipe, except for these changes: used whole wheat pastry flour where it calls for whole wheat, grapeseed oil instead of canola, and added cinnamon and a grated apple, which just melted into the batter as they baked. I definitely recommend this recipe.
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Antilope
Mar 16, 2010 06:44 PM
Devils Food Chocolate Chip Muffins
Delicious devils food muffin filled with chocolate chips. These are very easy to make and use cooking oil and yogurt instead of butter. These chocolate muffins are very moist and rich. There is no need to use an electric mixer. A whisk or wooden spoon is all you need to mix this recipe. If you like a less sweet muffin, decrease the granulated sugar to 1/2 or 1/3 cup.
Ingredients
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup plain yogurt
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chipsPreheat oven to 350-F.
Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
Stir until dry ingredients are just moistened. Careful not to over mix.
Pour batter into 12 muffin cups. Fill each almost to the top.
Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
Cool before serving.
Makes 12 (2-1/2inch) muffins.
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Antilope
Mar 16, 2010 06:29 PM
Best Blueberry Muffins - Cook's Illustrated recipe from May/June 2009
http://thebittenword.typepad.com/theb...
These are really good. You make a quick blueberry jam from some of the blueberries and mix a teaspoon of the jam into the center of each muffin before baking.
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iL Divo
Mar 16, 2010 08:35 AM
So happy to see this thread as I'm/we're on a muffin kick too. I made these and they were a hit. Ventured into the web, looked up all sorts of "these" {zuke} kind of muffins and made my own version of many entries by simply combining. My husband took 2 to work yesterday and gave one to a cohort. The friend said you're wife should go into business. Is it the yogurt?
"Garden fulla zuchinni crunch muffins"
350°
18-20 minutes
OR
12-ish minutes on "bake" cycle of convection oven1/2 c oil {I used Crisco}
2 eggs
1/2 c br sugar
1/2 c sugar
1 T molassas
1 t almond flavoring
Mix to cream, until fully combined.
When mixed, add:
**1 T shredded apple {I used Black Arkansas}
**1 3/4 c shredded zuchinni
**1/2 c shredded carrots
2 T Greek yogurt {plain}
Mix just to combine.In bowl sift these dry ingredients together:
2 c flour
3/4 t salt
1 t Argo baking powder
1/2 t soda
1/8 t ground clove
1/2 t ground allspice
1/4 t grated nutmeg
1 t cinnamonAdd to sugar egg mixture until just blended.
Fill muffin tins either with paper cups or buttered without paper cups, 1/2 way full.In little bowl mix 1/4 c butter [half stick] 1/2 c flour 1/4 cup dark br sugar and squish with fingers.
When all muffin cups are filled with batter, sprinkle "crunch" mix over tops. <1/2 T each muffin.
Bake until golden on top and toothpick comes out clean in center.
**No need to peel any of these, just wash them first.Don't overbake...Enjoy›7 Replies-
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re: just_M
I go bonkers for these:
Lemon-Scented Olive Oil Muffins
Muffins:
1 cup all purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2/3 cup yogurt (one of the individual 6 oz cups) or sour cream
1 1/2 TBLSP grated lemon rind
3 TBLSP extra virgin olive oil
1 1/2 TBLSP milk
2 tsp. fresh lemon juiceGlaze:
1/2 cup sifted powdered sugar
1/2 tsp. lemon rind grated
1 TBLSP fresh lemon juicePreheat oven to 350 degrees. Coat muffin tins with cooking spray, butter or paper liners.
Combine dry ingredients in a large bowl, stir well with a whisk. Make a well in the center of the mixture.
Combine yogurt and next 6 ingredients in a small bowl, stir with the whisk until well combined. Add to flour mixture, stirring until just moist.
Fill muffin cups almost full. Makes 5 or 6 muffins. Bake for 25 minutes until a toothpick inserted in the center of one of the muffins comes out clean. Remove from pans immediately and cool on a wire rack.
To prepare glaze, combine powdered sugar and other ingredients in small bowl. Stir with a whisk until smooth. Spread about 1 tsp. glaze over each muffin, let stand 5 minutes. (prick the muffins so some of the glaze seeps into the muffins). Garnish with more grated lemon rind if desired.
They are also good with chocolate chips mixed into the batter.
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re: iL Divo
iL Divo; I knew what you meant about the strong flavor. I often get tangled up in words. So I left it alone, afraid I'd go on and on ;-}
Now about the coconut oil..... The short answer is yes, very!
It was recommended to me by my regular MD, when it turned out I have a severe vitamin D deficiency, which created heart arrhythmias and other scary stuff. Anywho... although it is a saturated fat it's good for the the heart and beneficial to cholesterol and fantabulous for transporting all those needful antioxidants :-), primarily due to the lauric acid and monoglycerides which are only found in mothers milk, coconut oil and palm oil. They are even putting it in baby formula now for it's immune supporting properties (it's anti-fungal, antimicrobial and antibacterial) as well as its support of the nervous system and brain development. My Dr. said there was some talk of making it a third essential fatty acid. Check it out there is a ton of research and many more benefits. I was/am impressed. Now if I could just learn to love coconut :-]
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These are my family's favorite muffins:
Double-Chocolate Banana Muffins
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/3 mashed ripe bananas (2 or 3 medium)
1/3 cup vegetable oil
1 egg
1 cup (6 oz.) regular or mini semi-sweet chocolate chips
1 Preheat oven to 350°
2 In a large bowl, combine the first 6 ingredients.
3 In a small bowl, combine bananas, oil and egg.
4 Stir into dry ingredients, just until moistened.
5 Fold in chocolate chips.
6 Fill greased or paper-lined muffin cups 3/4 full.
7 Bake at 350 for 20 to 25 minutes, or until muffins test done.›1 Reply -
Just baked these this morning for the first time...would definitely make them again...Pumpkin Ginger muffins, very moist! Not sure how they will freeze...they'll probably be gone by late today or tomorrow:
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TrishUntrapped
Jan 18, 2008 06:43 PM
These muffins are famous. They are called Jordan Marsh Blueberry Muffins. Recipes are all over the Internet for them, so here is one link for one of them.
They're delicious.
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My mom's recipe for Oatmeal-Blueberry muffins - with frozen berries we picked the summer before - really define wintry mornings growing up for me. They're lightly sweet, with the tartness of the berries, hearty but not heavy, and pretty healthy!
1 1/3 c all purpose flour
3/4 c rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
3/4 c milk
1/2 c packed brown sugar
1/4 c cooking oil
1/2 tsp vanilla
3/4 c fresh or frozen blueberriesIn a large bowl, combine flour, oats, baking powder, baking soda, and salt. In a separate bowl, mix together egg, milk, brown sugar, oil, and vanilla. Add egg mixture all at once to dry ingredients, mixing just until smooth - batter will be lumpy. Fold in blueberries.
Spoon batter into greased or lined muffin cups. Bake at 400 for 15-18 minutes or until done.They're very best when they're warm - like many oatmeal muffins, they're not quite as light the next day. But warm, split in half with a dab of butter, they're really terrific!
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