Trusted local news leader for Prescott area communities since 1882
Sun, May 19

Mmm! Muffins for every meal

Most people think of muffins as a special treat either for breakfast, brunch, or as a tasty snack with a glass of milk. They are also just as tasty with lunch or dinner, with soups, stews and most any entrée when they are savory versus sweeter. Depending on the pan size from the bite-size mini muffins to the regular (usually 2 1/2 inches) or the jumbo Texas size, there are enough varieties to appeal to just about anyone. So pick your favorite and adjust the time according to the size of the pan. Bet you can't eat just one!

PINEAPPLE PECAN MUFFINS

This recipe makes 18 and is not too sweet. You may want to use it for your Easter dinner.

1 1/2 cup whole-wheat flour

1/2 cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 cup chopped pecans

1/2 cup margarine or butter, melted

1/2 cup honey

2 eggs

8 1/4 oz. can crushed pineapple, undrained

Heat oven to 375. Line pan with paper baking cups or grease 18 muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine whole-wheat flour, all-purpose flour, baking powder, baking soda and pecans; mix well. In small bowl, mix together margarine, honey, eggs, and undrained pineapple; beat well. Add to dry ingredients, stirring just until moistened. (Remember the rule not to overstir muffins, as that causes tunnels in the baked product). Fill prepared pans 2/3 full.

Bake at 375 for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Remove from pans immediately and serve warm.

BACON JACK CHEESE MUFFINS

Tasty with many entrees or a bowl of soup or stew. Not bad for breakfast either with eggs and fruit.

2 cups all-purpose flour

3 tsp. sugar

3 tsp. baking powder

1/8-1/4 tsp. cayenne pepper (use 1/4 tsp. if you want spicier)

1 1/4 cup milk

2 tbsp. bacon drippings or oil (If using oil add 1/4 tsp. salt with dry ingredients)

1 egg

6 slices bacon, crisply cooked, then crumbled

3 oz. (3/4 cup) shredded Monterey Jack cheese

Heat oven to 400. Generously grease 12 muffin cups. Lightly spoon flour into measuring cup and level off. In large bowl, combine flour, sugar, baking powder and cayenne pepper; blend well. Add milk, oil or bacon drippings and egg; stir just until dry ingredients are moistened. Stir in bacon and cheese gently. Fill prepared muffin cups 2/3 full. Bake at 400 for 20-25 minutes or until golden brown. Cool 1-2 minutes before removing from pan. Serve warm. Makes 12

DILLY ZUCCHFNI RICOTTA MUFFINS

Very moist with a touch of dill. Good to serve with fish as the dill goes well. Makes 12.

1 1/2 cup all-purpose flour

2 tbsp. sugar

3 tsp. baking powder

1/2 tsp. salt

1/4 tsp. dill weed

1/4 cup milk

1/2 cup margarine or butter, melted

2 eggs

2/3 cup ricotta cheese

1/2 cup shredded fresh zucchini (I used some frozen from last summer and it worked well).

Heat oven to 400. Line with paper baking cups or grease 12 muffin cups. Measure flour into cup; level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed; mix well. In medium bowl, combine milk, margarine and eggs. Stir in ricotta cheese and zucchini; beat well. Add to dry ingredients stir just to moisten. Batter will be stiff. Fill prepared muffin cups 2/3 full. Bake at 400 for 20-25 minutes or until golden brown. Immediately remove from pan. Serve warm.

ORANGE-ALMOND MUFFINS

Makes 12.

3 cups all-purpose flour

1/2 cup sugar

1 tbsp. baking powder

1/4 tsp. salt

1 large egg

1/4 cup milk

1/2 cup melted margarine

1 tsp. almond extract

1 tbsp. grated orange peel

1/4 cup orange marmalade

In large bowl, combine flour, sugar, baking powder and salt. In medium bowl whisk egg, milk, melted margarine and almond extract. Pour liquid ingredients into dry ingredients; add orange peel, stirring just until mixed. Spoon batter evenly into 12 greased, 2 1/2-inch muffin cups. Bake in a preheated 400 oven for 20 minutes or until golden. Remove from oven and brush with orange marmalade.

ORANGE CREAM CHEESE SPREAD

Use on your favorite muffins or nut breads.

8 oz. pkg. cream cheese, softened

1/4 cup orange marmalade

In small bowl, beat cream cheese until light and fluffy. Gradually add orange marmalade, beating until well combined. Refrigerate. Makes 1 cup.

NOTE: You may substitute other jam or jelly with the cream cheese for a different flavor.

or even 1-2 tbsp. very finely chopped nuts.

Contact

This Week's Circulars

To view money-saving ads...