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Judy Dyke

Food court 1-31

There’s nothing better than a warm-from-the-oven muffin with some butter and a hot cup of coffee or a cold glass of milk in the morning. I even enjoy a muffin for an afternoon snack or an after-dinner dessert.

Cranberry Muffins

1 1/2 cups whole wheat flour

1/2 cup quick cooking oats

1/2 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

2 teaspoons finely ground orange rind

3/4 cup milk

1 egg

1/3 cup applesauce

1 1/2 cups chopped dried cranberries

3/4 cup chopped walnuts

Preheat oven to 375°. Lightly grease about 12 muffin tins. Combine flour and next 7 ingredients (flour through orange rinds) in a large bowl. Combine milk, egg and applesauce in a separate bowl. Add milk mixture to flour mixture and stir well. Stir in cranberries and walnuts. Fill muffins cups about 2/3 full. Sprinkle tops with additional sugar. Bake 25 minutes. Let cool slightly before serving. Makes 1 dozen.

These chocolate raspberry muffins are dynamite. I like them warm with a tad of butter on them. Yum, yum, yum!

Chocolate Chunk Raspberry Muffin

1 10-ounce package frozen package raspberries, thawed and drained

2 cups flour

3/4 cups sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cups milk

1/3 cup oil

1 6-ounce raspberry yogurt (not whipped)

1 12-ounce package Nestle Chocolate chunks

Mix wet ingredients. Add dry ingredients. Stir in berries and chunks. Fill greased muffin pans 3/4 full. Bake at 400° for 18 minutes or so.

Sedberry Inn Pineapple Muffins

3/4 cup butter

1 1/2 cups sugar

3 eggs, beaten

3 cups, flour

3 teaspoons baking powder

1 16-ounce can crushed pineapple

2 tablespoons orange extract


2 tablespoons milk

2 tablespoons butter

2 cups powdered sugar

2 tablespoons orange extract

Cream butter and sugar (do not over beat). Add beaten eggs and beat lightly. Add dry ingredients, then pineapple and flavoring, mixing only until blended. Bake in greased muffin tins at 350° for about 20 minutes. Do not allow muffins to brown. Ice with icing while the muffins are still hot. For icing: In saucepan, heat the milk and butter, but do not boil. Add the powdered sugar and extract, mix well. Yield 3 dozen.

Blueberry Oat Muffins

1 cup quick oats

1 cup sour milk

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup brown sugar

1 egg, beaten

1/4 cup melted butter

1 cup blueberries

To sour milk, add 2 tablespoons vinegar or lemon juice to 7/8 cup milk, let stand several minutes. Combine oats and sour milk in small bowl, let stand. Combine oats and sour milk in small bowl, let stand. In bowl combine flour, baking powder, soda, salt and brown sugar, stir well to blend. Add egg and melted butter to oat mixture, mix well. Add oat mixture, all at once, to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well greased muffin cups 3/4 full. Bake for 15 to 20 minutes at 350°.

Cinnamon Mini Muffins

1 1/2 cups all-purpose flour

1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 egg, lightly beaten

1/2 cup skim milk

1/3 cup margarine, melted


2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 cup margarine, melted

In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and margarine, mix well. Stir into dry ingredients, just until moistened. Spoon into greased or paper lined mini muffin cups. Bake at 400° for 12 to 14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with margarine, sprinkle with cinnamon and sugar. Makes 2 dozen.

Cappuccino Muffins

Expresso Spread

4 ounces cream cheese

1 tablespoon sugar

1/2 teaspoon coffee granules

1/2 teaspoon vanilla extract

1/4 cup miniature chocolate chips


2 cups all-purpose flour

3/4 cups sugar

2 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 egg, beaten

1 teaspoon vanilla

1/2 teaspoon salt

1 cup milk

2 tablespoons instant coffee granules

1/2 cup butter or oleo, melted

1/4 cup miniature chocolate chips

Combine spread ingredients and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules, until coffee is dissolved. Add butter, eggs and milk, mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill muffins cups 2/3 full. Bake at 375° for 17 to 20 minutes.

Baked Apple Muffins

4 1/2 cups flour

1 1/2 cups sugar

3 3/4 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons nutmeg

1 cup lard or shortening

3 eggs

3/4 cup milk

1 1/2 cups peeled and grated apples

1/2 cup oleo

1/3 cup sugar

1 teaspoon cinnamon

Sift together flour, 1 1/2 cups sugar, baking powder, salt and nutmeg. Cut in lard or shortening. Beat together eggs and milk and stir in apples. Add apple mixture, all at once, to dry ingredients. Mix quickly but thoroughly. Dough will be very thick. Fill greased muffin tins 2/3 full or put into cupcake papers. Bake at 350° for 20 to 25 minutes or until golden brown. Five minutes before done, melt oleo. Combine and set aside 1/3 cup sugar and cinnamon. Remove muffins from tins, immediately roll tops in melted butter then in cinnamon sugar.

Six Week Buttermilk Bran Muffins

1 15-ounce box of Raisin Bran

2 cups granulated sugar

1 cup brown sugar

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

4 teaspoons cinnamon

2 eggs, beaten

1 cup salad oil

1 quart buttermilk

1 29-ounce can fruit cocktail, drained

Mix cereal, sugar, flour, soda, salt and cinnamon. Add beaten eggs, oil and buttermilk and mix together well. Fold in drained fruit. Refrigerate overnight. Do not stir again. Fill greased muffin tins about 2/3 full. Bake at 400° for 15 to 20 minutes. Dough will keep in refrigerator for six weeks Makes 6 to 7 dozen muffins.

Blueberry Streusel Muffins

1/3 cup sugar

1/4 cup butter, softened

1 egg, beaten

2 1/3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla

1 1/2 cups fresh or frozen blueberries


1/2 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup butter or oleo

In a mixing bowl, cream sugar and butter. Add egg, mix well. Combine flour, baking powder and salt. Add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups 2/3 full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25 to 30 minutes or until browned. Makes 1 dozen.

I hope this will give you a few easy muffins recipes. Enjoy trying something different. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.