Raspberry Muffins with Streusel Topping
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted
Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.
Famous Recipes – No-Knead Bran Bread
1/2 cup dry milk powder
1/2 teaspoon salt
2 tablespoons active dry yeast
1/4 cup honey
1-1/4 cups warm water (110 to 115 degrees)
1-1/2 cups bran OR 2-cups bran cereal
3 tablespoons vegetable oil
In a small mixing bowl, combine together the flour, dry milk powder, and salt.
In a large bowl, combine the yeast, honey, warm water, and bran. Let the yeast
mixture stand 2 minutes. Add the egg, oil, and about half of the flour mixture.
Beat until smooth. Add the remaining flour mixture and stir to form a sticky dough.
Cover with a damp towel and let rise in a warm draft-free place until doubled in bulk,
approximately 1 hour. Stir down and pour into a lightly greased 9 x 5-inch loaf pan.
Bake at 375-degrees for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Serves 18 at 128 calories.
Originally submitted to ThanksgivingRecipe.com.
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
1 (12 ounce) package corn muffin mix
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.
Mix well and pour into one 9 x 13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
3 cups flour
4 1/2 tsp baking powder
2 1/2 tbsp white sugar
3/4 tsp salt
3/4 tsp cream of tartar
3/4 cup shortening
1 cup milk
1 medium egg
Makes: A bunch of biscuits (sorry, they don’t last long enough to count),
but using a small cutter the recipe makes about 2 1/2 dozen I believe.
Combine flour, baking powder, sugar, salt and cream of tartar together
Cut in shortening until mixture is course with particles the size of peas.
Make a well in the center of mixture; pour in half the milk and mix gently.
Add egg with remaining milk to mixture and mix lightly with a fork.
Turn out onto lightly floured surface. Roll or pat to thickness of 1/2-inch
Cut with lightly floured cutter. Place on cookie sheet and bake in a 400°F
oven for 12-15 minutes or until lightly browned.
Cinnamon Pull Aparts
2 (8 ounce) cans refrigerated biscuits
1/3 cup white sugar
1/4 teaspoon cinnamon
1/3 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
Cut bicuits in fourths.
Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan.
Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes.
Serve warm. Yum!
Spice Buttermilk Muffins
1 cup (225 ml) sugar
1/2 cup (125 ml) butter
2-1/2 cups (600 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) cinnamon
3/4 cup (175 ml) plus 1 tbsp (15 ml) buttermilk
1/2 cup (125 ml) sugar
1 cup (225 ml) walnuts, chopped
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) nutmeg
Preheat oven to 375 degrees (200 C.). In mixing bowl cream together butter and sugar with electric mixer.
Add eggs and beat once more. Sift flour into separate bowl together with baking soda, nutmeg, and cinnamon. Add flour mixture and buttermilk to the first mixture, at low speed, alternating wet and dry.
Grease muffin tins and pour batter. Sprinkle nut topping on each. Bake 10 to 15 minutes
Bread made with Grapenuts Cereal
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1 tsp (5 ml). baking powder
1/2 tsp (2 ml). salt
2 Tbsp (30 ml). sugar
1 egg, beaten
2/3 cup (150 ml) milk
1-1/2 cups (350 ml) cereal (i.e. Grapenuts)
Combine ingredients in order given.
Fold in cereal.
Spoon into sprayed 9 by 5 loaf pan.
Bake at 350 degrees (175 C.) for one hour.
Refrigerator Bran Muffins
1 cup (225 ml) boiling water
1 cup (225 ml) 100% bran or bran buds
1/2 cup (125 ml) shortening
1-1/2 cups (350 ml) sugar
2 cups (475 ml) buttermilk
2-1/2 cups (600 ml) sifted flour
2-1/2 tsp (12.5 ml) soda
1/2 tsp (2 ml) salt
2 cups (475 ml) All-Bran
Combine boiling water and 1 cup (225 ml) bran and let cool.
Cream shortening, add sugar gradually and beat until blended.
Add eggs, one at a time, beating well after each addition.
Add buttermilk and cooled bran mixture and blend.
Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.
Bake or store in covered container in refrigerator and bake as needed.
Batter will keep for 1-2 months.
To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done.
1 Jar apricot bread mix
1/2 c. butter or margarine, softened
2 eggs , slightly beaten
1 1/4 c. milk
1 tsp. vanilla
1/2 c. chopped nuts
1/2 c. dried apricots, finely chopped
1/2 c. sugar
2 1/2 c. bisquick
1 tsp. baking powder
1/4 tsp. Salt
Layer the ingredients in the order given into a wide mouth 1-quart
canning jar. Pack each layer in place before adding the next
Attach a gift tag with the mixing and baking directions. See Below
Preheat the oven at 350* F. In a large bowl, place the
Apricot Bread Mix. Make a well in the center. Mix wet ingredients and
pour into dry mixture. Stir until mixture is blended.Spoon the batter
into a large loaf pan that is well greased and with wax paper in the
bottom. Bake for 1 hour or until knife inserted in center comes out
clean. Cool in pan on a wire rack before removing.
Orange Cranberry Muffins
1 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
2-1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups cranberries, chopped
1 tbsp. orange zest, finely grated
1. In a mixing bowl, beat together sugar and egg. Add milk, sour cream
2. In another bowl, combine flour, baking powder, baking soda and salt.
Add to wet ingredients just until blended. Fold in cranberries and
3. Pour batter into greased or paper-lined muffin cups. Bake at 375° for
15 to 18 minutes or until muffins test done.
4. Remove muffins from cups to a wire rack. Let cool before frosting.
Makes one dozen.