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Bread

Bread Recipes
Index
● Muffins : INDEX
● Pancakes : INDEX
● 90 Minute Cinnamon Rolls
● Bagels (collection)
● Barbari Bread
● Basic Country Loaf
● Biscuits - COLLECTION
● Boston Brown Bread
● Corn pone
● Dusty Potato Bread
● English Muffin Bread
● Fat Free Corn Bread
● Fermented Banana Bread
● Fluffy Biscuits
● Fried Biscuits
● Herb Bubble Bread
● Kentucky Yeast Rolls
● Lebanese thyme bread
● Malt Bread/Loaf : 3 recipes
● Marvelous Whole Wheat Bread
● Nana's Yeast Rolls
● Pita Bread
● Pretzels : COLLECTION
● Pumpkin Bread - COLLECTION
● Pumpkin Bread (1)
● Scones : COLLECTION
● Scones (1)
● Scones (2)
● Soft Pretzles

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Bread

● Spaetzles
● Spoon Bread - 2 recipes
● Swallowtail Houska
● Rolls : COLLECTION
● Zuchinni Bread
● Zucchinni Bread - high altitude
amyl

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Muffins

Muffin Recipes
Index
● Apple Crunch Muffins & Apple Cheddar Muffins
● Banana Bran Muffins
● Banana muffins
● Blueberry Muffins
● COLLECTION: Muffins (1 of 5)
● COLLECTION: Muffins (2 of 5)
● COLLECTION: Muffins (3 of 5)
● COLLECTION: Muffins (4 of 5)
● COLLECTION: Muffins (5 of 5)
● Fatfree Fruit Muffins
● Morning Glory Muffins
● Nutty Banana Jam Muffins
● Pumpkin Muffins
amyl

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Apple Crunch Muffins & Apple Cheddar Muffins

Apple Crunch Muffins & Apple Cheddar


Muffins
From: dciem!lfergus!larry@lsuc.uucp
Date: Tue, 16 Nov 1993 21:37:34 -0500

Title: Apple Cheddar Muffins


Categories: Muffins
Servings: 4
From: lfergus!larry (Larry Moore)
Date: Tue, 16 Nov 93 11:14:03 EST
Message-Id:

1/2 c Shortening 1 c Apples; Finely Chopped


1/2 c Sugar; Granulated 2/3 c Cheddar; Sharp Coarse Grate
2 Eggs; Lg 1/2 c Pecans; Chopped
1 1/2 c Unbleached Flour 3/4 c Milk
1 ts Baking Soda Apple Slices; *
1 ts Baking Powder Butter; Melted
1/2 ts Salt Cinnamon-Sugar Mixture
3/4 c Oats; Quick Cooking

* You should have 12 to 15 thin slices of unpeeled red apple for this
recipe.

Preheat the oven to 400 degrees F. Cream the shortening and sugar together
and add the eggs, one at a time, beating well after each addition. Combine
the flour, baking powder, baking soda, and salt in a mixing bowl, mix
lightly. Gradually stir the flour mixture into the shortening mixture. In
this order, add the oats cheddar and pecans, mixing well after each
addition. Gradually add the milk, stirring until all the ingredients are
just moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,
or until golden brown.

Title: Apple Crunch Muffins


Categories: Muffins
Servings: 4

1 1/2 c Unbleached Flour, Sifted 1/4 c Vegetable Shortening


1/2 c Sugar 1 Large Egg, Slightly Beaten
2 ts Baking Powder 1/2 c Milk
1/2 ts Salt 1 c Tart Apples *
1 1/2 ts Ground Cinnamon Nut Crunch Topping

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Apple Crunch Muffins & Apple Cheddar Muffins

* Apples are to be washed and cored. Shred the unpeeled apples for
recipe. Sift together flour, sugar, baking powder, salt and cinnamon into
mixing bowl.

Cut in shortening with pastry blender until fine crumbs form. Combine egg
and milk. Add to dry ingredinets all at once, stirring just enough to
moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.

Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with
butter and homemade jelly or jam.

NUT CRUNCH TOPPING:

Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t
ground cinnamon in small bowl.

amyl

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Banana Bran Muffins

Banana Bran Muffins


From: jaf@jupiter.sun.csd.unb.ca (J Anthony Fitzgerald)
Date: Tue, 16 Nov 1993 02:41:03 GMT

Here is one that I like (so do my boys.) Found in the Muffin Cookbook
2'nd edition Published by the Save-easy Food Stores.

1 c. whole bran cereal (I use quaker wheat bran)


2/3 c. milk
1 large banana, mashed. About 3/4 c.
1 egg, beaten
1/4 c. cooking oil
1 1/2 c. flour
1/2 c. brown sugar, packed
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cloves (actually, 1/2 tsp, however, I find that too strong.)

In large bowl, stir together cereal, milk and banana. Let stand 2
minutes or until cereal is soft. Add oil and egg; mix well. Stir dry
ingredients into bran mixture only until moistened. Spoon into greased
muffin cups. Bake at 375F for 25 to 30 minutes. Yields 6 large or 12
normal size muffins.

amyl

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Banana muffins

Banana muffins
From: c2028h@ac.dal.ca
Date: 13 Nov 93 00:03:24 -0400
Somebody posted a request for banana muffins a few days ago. I
haven't been reading this group the last few days, so I don't know
if anyone else responded, but here is a recipe that I have made
successfully (therefore it is easy and hard to screw up!!):

makes 12

3 large bananas
3/4 C white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 C all purpose flour
1/3 C melted butter

Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melt butter. Make a well in the middle and add the dry
ingredients. Bake at 375 (F) for 20 min.

I also remember my mother used to add brown sugar to the tops


of the muffins before baking. This made them crunchy on top,
but I haven't tried it myself.

Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not
much publication information included)

amyl

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Blueberry muffins

Blueberry muffins
From: roth@binah.cc.brandeis.edu (Erica Roth)
Date: Tue, 21 Sep 1993 15:26:41 GMT

This recipe is actually from Jordan Marsh, but a former co-worker gave it to
me. I don't like blueberries, so I use the apple cinnamon substitution.

1/2 cup butter


1 1/4 cups sugar
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups blueberries
1/2 cup milk
sugar for topping

Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add
to creamed mixture alternately with milk. Fold in blueberries. Pour into
paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle
with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a
bit longer if batter is rel cold from using frozen berries (don't need
to defrost them). Cool in pan.
Notes: Do not use the blueberries in heavy syrup, use butter not margarine.
If you want to use apple instead, use about 2 1/2 cups, chopped into small
pieces, and then sprinkled with cinnamon-sugar.

These muffins are HUGE and really good (and I'm not usually a muffin fan).

amyl

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Muffins (1 of 5)

Muffins (1 of 5)
From: arielle@taronga.com (Stephanie da Silva)
Date: Fri, 13 Aug 93 11:38:17 CDT

Contents
● Cornbread
● Fresh Pear
● Banana Curry
● Best Ever Banana
● Amaretto Almond
● Fondue Cheese
● Lemon Cheese & Raisin
● Donna's Beer
● Coconut Cream
● Curacao
● Banana Bran
● Pumpkin
● Blueberry Bran
● Kiwifruit
● Banana Pecan
● Banana Walnut
● Chocolate Chip
● Fig
● Carrot Raisin
● Avocado
● Poppyseed
● Pumpkin Poppyseed
● Banana Poppyseed
● Lemon Spiced
● Corn & Bacon
● Coffee
● Pail Full
● Chocoholics' Cheesecake
● Golden Zucchini
● Gingerbread
● Hazelnut

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● Strawberry Surprise
● Sour Cream
● Banana Almond
● Blackstrap Molasses Bran
● Black Bottom
● Low Cholesterol Oat Bran
● Even Lower Cholesterol Oat Bran
● Heavenly Maple Syrup
● Mother Milner's Old-Fashioned Bran
● Sonja's Date (sounds like gossip)
● Apple Raisin
● Applesauce Raisin
● Cappuccino Chip

-----

CORNBREAD MUFFINS

1/2 cup polenta, 1/2 cup self-raising flour, 1 Tbsp castor sugar, 1/3
cup milk 1/2 tsp ground cumin, 1 Tbsp chopped fresh parsley, 1 egg
lightly beaten 3/4 oz butter, melted

Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar &
cumin into bowl. Stir in parsley, butter, egg & milk, stir until just
combined. Spoon into pans and bake for about 25 mins or until lightly
browned. Makes 4. Suitable to freeze.

FRESH PEAR MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup golden syrup
2 eggs, 1 cup milk, 4 fresh pears peeled & diced
Dry Mix - 3 cups flour, 2 tsp cinnamon, 2 tsp mixed spice, 4 tsp gr.ginger

Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine,
sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in
the pears. Carefully stir in the previously combined dry mix. Place in
pans & bake for 25-30 mins. Makes 12-14.
Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix.
FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix.
FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix.
FP with Raisins - Add 1/2 cup chopped raisins to the wet mix.
FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking
powder.

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BANANA CURRY MUFFINS

2 cups flour, 2 tsp baking powder, 1.1/2 cups bran, 2 ozs butter, 1 cup
milk 1 tsp curry powder, 1 Tbsp treacle or golden syrup, 3/4 cup mashed
bananas 3 Tbsp sweetened condensed milk, 1/2 tsp baking soda

Preheat oven to 350oF, prepare pans. Sift flour & b/pdr, stir in bran &
make a well in the centre. Melt the butter, curry pdr, treacle & condensed
milk together. Dissolve the soda in the milk & pour into the dry ingredients
with the butter mixture & the bananas. Stir until just combined. Spoon
into pans & bake for 15-20 mins or until well risen & golden. Makes 16-18
muffins.
Microwave Instructions: Place paper muffin cases into a microwave-proof
muffin tray. Just over half fill each case. Place on a microwave-proof rack
& cook on high power for 2.1/2 to 3 mins or until no wet spots are visible.

Repeat with remaining mixture. For microwave ovens without a rotating


turntable, give tray a quarter turn halfway through cooking.

BEST EVER BANANA MUFFINS

3 large ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup melted butter
1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1.1/2 cup flour

Preheat oven to 375oF, prepare pans. Mash bananas, add sugar & slightly
beaten egg. Add the melted butter. Add dry ingredients & bake for 20 mins.

Makes 9 large muffins.

AMARETTO & ALMOND MUFFINS

2/3 cup sour milk, 3 Tbsp melted butter or margarine, 1 egg


1/2 cup amaretto liqueur, 1 cup sliced almonds, 2 tsp baking powder
1/2 cup sugar, 2 cups flour

Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred.
into a bowl & mix well, then add the remaining ingred. & blend until
just mixed. Put into pans & bake for 15-20 mins. Makes 12.

FONDUE CHEESE MUFFINS

1 egg, 1 cup milk, 3 Tbsp melted margarine, 3 Tbsp kirsch


1 cup grated gruyeye cheese, 1 clove garlic crushed, 1/2 tsp nutmeg
3 tsp baking powder, 2 cups flour

Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans & bake for 15-20 mins. Makes 12 muffins.

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LEMON-CHEESE & RAISIN MUFFINS

2/3 cup milk, juice & grated rind of 1 lemon, 2 eggs, 1/4 cup white sugar
1/4 cup brown sugar, 1/4 cup lemon cheese, 1/2 cup raisins, 2 cups flour
1 cup shredded coconut, 1 Tsp baking powder

Preheat oven to 375oF, prepare pans. Mix all ingredients except the flour &
b/pdr. Add flour & b/pdr & mix until just blended. Spoon into pans & bake
for 20-25 mins. Makes 14 moist & tasty muffins. If you can't buy lemon cheese
then here is a couple of recipes, you can use either in the muffins.

LEMON CHEESE

4 ozs butter, 1 cup sugar, 1 cup water, juice of 2 lemons & grated rind of
1, 2 eggs, 1 pkt lemon jelly crystals (jello?)

Put butter, sugar, lemon rind & juice, water & jelly crystals in a double
boiler, or put in a basin & stand in a saucepan of hot water. When mixture
is melted add the well-beaten eggs. Stir occasionally until the mixture
thickens. (Do NOT let it boil). Pour into hot jars & cover when cold.
Store in refrigerator.

LEMON HONEY

1 lb sugar, 4 ozs butter, 4 eggs, juice & rind of 4 lemons

Grate only the yellow parts of the lemons as the white pith is bitter.
Strain the juice, beat eggs a little, put all ingredients into a double
boiler or put in a basin & stand in hot water. Cook slowly until thick &
smooth. (This may take quite awhile, do NOT let it boil). Put into
hot jars & cover when cold. Store in refrigerator.

DONNA'S BEER MUFFINS

3 cups flour, 5 tsp baking powder, 1/2 tsp salt, 3 Tbsp sugar
1 bottle of beer

Preheat oven to 350oF, prepare pans. Measure dry ingredients into bowl &
pour beer over, stirring to blend. Spoon into pans & brush tops with butter.
Bake for 15-20 mins. Makes 9 large muffins. Serve hot, a little grated
cheddar cheese may be sprinkled on top before baking if desired.
NOTE: Copied without permission from Muffin Mania. As this book is Canadian
I've asked a Canadian friend how large a bottle of beer is over there, she
says they are small about equivalent to a can of beer here (NZ), about 375
mls I think but don't quote me on that. If you DO KNOW the size of a
Canadian bottle of beer please DON'T EMAIL me with the information, tell the
newsgroup!

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COCONUT-CREAM MUFFINS

2 eggs, 1 Tbsp rum, 3 Tbsp melted margarine, 1 cup coconut cream


1 cup coarsely shredded coconut, 3/4 cup chopped pineapple
2 tsp baking powder, 1/2 cup sugar, 1.3/4 cup flour

Preheat oven to 400oF, prepare pans. Put the first six ingredients into a
bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon
into pans, sprinkle a little coconut on top of each muffin & bake for 50-20
mins. Makes 12 muffins.
NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope
it is available in the States & elsewhere.

CURACAO MUFFINS

Wet Mix - 1/2 cup melted margarine, 3/4 cup sugar, 1/4 cup apple juice
1/2 cup curacao liqueur, 2 eggs, 1/2 cup lemon cheese
Dry Mix - 2 tsp baking powder, 1.3/4 cups flour

Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well.
Fold in the previously mixed dry ingredients until just blended. Spoon into
pans & bake for 15-20 mins. Makes 20 muffins.
Note: Curacao is an orange flavoured liqueur.

BANANA & BRAN MUFFINS

Wet Mix - 1/2 cup margarine or oil, 1/4 cup sugar, 2 eggs
1/4 cup golden syrup, 1.1/2 cups mashed banana
1/2 cup milk or yoghurt, 1 Tbsp orange rind
Dry Mix - 1 cup flaky bran, 2 cups self-raising flour, 1/2 tsp baking soda
1/2 tsp nutmeg.
Topping - Equal parts of cinnamon & sugar.
Preheat oven to 400oF & grease muffin pans. Beat well, all of the
wet mix ingredients & gently fold in the previously combined dry
ingredients. Place in the muffin pans, sprinkle with topping and bake
for 20-25 mins. Makes 12-14.
Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix
as desired.

PUMPKIN MUFFINS
1.1/2 cups self raising flour, 1/4 tsp nutmeg, 1/2 cup (firm) brown sugar

1/2 cup drained, mashed, cooked pumpkin, 1/2 cup milk, 1/2 tsp salt
1/4 tsp spice, 1/4 cup oil, 1/2 cup sultanas
Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat
egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry
ingredients to wet mix and mix with the MINIMUM amount of stirs (over

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stirring will produce pointy peaked muffins). 3/4 fill muffin pan (grease
if not using non-stick pan) & bake 375oF for 18-20mins.

BLUEBERRY BRAN MUFFINS

Wet Mix - 1/2 cup butter, 1/2 cup sugar, 1.1/2 cups milk, 1/4 cup lemon
juice 2 eggs, 1 cup blueberries frozen/fresh/canned (drained), 2 Tbsp honey
Dry Mix - 2 cups self-raising flour, 1 cup flaky bran

Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add
warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold the
blueberries into the mixture taking care not to break them. Fold the flour
into the wet mix then place into pans. Bake for 20-25 mins. Makes 12

KIWIFRUIT MUFFINS - 1

Wet Mix - 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1/2 cup milk
4 large very ripe mashed kiwifruit, 1/4 tsp vanilla essence
1 Tspn lemon juice
Dry Mix - 3 cups self-raising flour
Topping - equal parts sugar & mixed spice (optional)

Preheat oven to 350oF, prepare pans, or line them with muffin


papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix
ingredients then carefully fold in the flour. Place in the muffin pans,
sprinkle with topping if desired & bake for 25-30 mins. Makes 12.
Variations:
Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of
extra flour to the dry mix.
Comment: These muffins are a very pale colour when cooked.

KIWIFRUIT MUFFINS - 2

3/4 cup white flour, 1/2 cup cornmeal, 1/2 cup wholemeal
3 tsps baking powder, 1/2 cup oil, 1/2 cup sugar
1/2 cup kiwifruit-peeled,chopped; 2 eggs, 1/2 cup milk

Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In
another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet
mixture. Add dry mix to wet mix and stir until JUST combined Spoon into
pans & bake at 400oF for 15-20 mins. Makes 12.

BANANA PECAN MUFFINS

1.1/2 cups flour, 1 tsp baking SODA, 3/4 cup raw sugar
3.1/2 ozs butter, 1 egg, 1.1/2 tsps baking POWDER
1.1/2 cups bran, 1/2 cup chopped pecans or walnuts
2 very ripe bananas, 1/2 cup milk, 1/2 cup plain yoghurt

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Sift flour, b/pdr, b/soda into a bowl. Stir in bran, sugar & nuts. Make
a well in centre of dry ingredients. Melt butter in a small pot or
microwave. Mash bananas. Lightly beat egg, milk & yoghurt together. Add
bananas to dry ingredients. Pour melted butter & egg mixture into the
well & mix with a fork until JUST combined. Spoon into prepared pans &
bake at 430oF for 15-20 mins.

BANANA & WALNUT MUFFINS

1 oz butter, 1.1/2 cups flour, 1/4 tsp nutmeg, 1/2 tsp salt
1 egg, 1/2 cup chopped walnuts, 1/2 tsp grated lemon rind
2 bananas, 1.1/2 tsp baking powder, 1/4 cup sugar
3/4 cup milk, 2 Tbsp oil, 1/2 tsp grated orange rind

Melt butter, mash bananas. Sift flour, b/pdr, nutmeg, sugar & salt into
a bowl. Add melted butter, milk, egg, oil, nuts & rinds to bananas. Make
a well in centre of dry ingredients & gently stir in banana mixture. Spoon
into prepared pans & bake at 400oF for 15-20 mins. Makes 18.

CHOCOLATE CHIP MUFFINS

Wet Mix - 1/2 cup butter or margarine, 1/2 cup sugar, 2 eggs
1 cup milk, 1/2 cup yoghurt, 1 tsp vanilla essence
1/2 cup chopped chocolate or chocolate chips
Dry Mix - 3 cups self-raising flour

Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar
& beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold
the flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14.
Variations:
Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to the
wet mix.
Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup
chopped pecans to the wet mix of Choc or Double Choc muffins.
Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above
recipes.

FIG MUFFINS

Wet Mix - 1/2 cup oil, 1/2 cup sugar, 2 eggs, 1/2 cup milk
1/2 orange juice, 2 tsps orange rind, 1 cup chopped dried figs
Dry Mix - 2.1/2 cups self-raising flour
1/4 tsp baking soda

Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix
ingredients lastly adding the figs, gently fold the dry mix into the wet
mix. Place in pans and bake for 20-25 mins. Makes 10-12.

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Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to
the wet mix.
*Comment: I'm not sure if the orange juice is supposed to be the juice
of 1/2 an orange or whether there was a misprint and it should have been
1/2 cup orange juice, try the smallest amount and then add more if too
dry.

CARROT & RAISIN MUFFINS (1)

1.1/4 cups flour, 3/4 cup creamota (quick cooking rolled oats),
2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 cup grated carrot
3/4 cup raisins, 1/2 tsp cinnamon, 1 egg, 3 Tbsp oil

Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beat
egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid.
Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins.

CARROT & RAISIN MUFFINS (2)

1 cup bran, 3/4 cup flour, 1 tsp baking soda, 1 Tbsp golden syrup, 1 egg
1 small carrot, 1/4 tsp salt, 1/4 cup cottage cheese, 1/4 cup raisins
1/2 cup sugar, 3/4 cup milk

Place bran, milk, golden syrup & egg into a mixing bowl. Peel & grate
carrot & add with cottage cheese & raisins. Leave to stand for 5 mins.
Add flour, sugar, b/soda & salt. Mix until just combined. 3/4 fill
greased muffin pans & bake at 350oF for 20 mins or until well-risen &
golden. Makes 9.

CARROT 'n RAISIN MUFFINS (3)

1/4 cup oil, 1/4 cup brown sugar, 2 eggs separated, 1 cup grated carrot
1.1/2 cups self-raising flour, 1 egg white extra, 1 tsp cinnamon
1/2 tsp nutmeg, 1.1/4 cups all-bran, 1/2 cup raisins, 1 cup buttermilk
sunflower seeds for topping

Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot.
Sift flour & spices together in another bowl, stir in all-bran together with
carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly
beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake
at 400oF for 20-25 mins.

AVOCADO MUFFINS

Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed
1 cup toasted slivered almonds, 1 cup milk
Dry Mix - 2 cups self-raising flour

Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the

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egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour
& mix gently but thoroughly until the ingredients are moistened &
combined. Place in pans and sprinkle each muffin with topping. Bake for
20-25 mins. Makes 10-12.
Note: I also add a little grated lemon rind. Almonds may be toasted
quickly in the microwave or in a dry frying pan, stir constantly to stop
burning. These muffins are one of my favourites.

POPPYSEED MUFFINS

Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar
1/4 cup poppy seeds, 2 eggs
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder

Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix
well. Add combined dry mix to wet mix until just combined. Spoon into
pans & bake for 10-15 mins. Makes 12.

PUMPKIN & POPPYSEED MUFFINS

Wet Mix - 1/2 cup cooked, mashed pumpkin, 1/2 cup milk, 4.1/2 oz butter
3/4 cup raw sugar, 1 egg, 1/3 cup poppy seeds
Dry Mix - 2 cups self-raising flour

Reheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add
egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds
then flour. Spoon into pans & sprinkle each muffin with the remaining
sugar. Bake for 25 mins. Makes 12.

BANANA & POPPYSEED MUFFINS

4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr
2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk
1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra

Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add
sugar & beat until well combined & paler in colour. Beat eggs until
thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice
together, add poppy seeds. Mash bananas, add to sugar mixture & stir to
combine. Fold sifted ingredients, milk & egg alternately into the banana
mixture until just combined. Do not overmix. Spoon into pans, sprinkle
tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before
turning out. Makes 12.

LEMON SPICED MUFFINS

2 cups flour, 4 tsp baking powder, 1.1/2 tsp cinnamon, 1/2 cup sugar
1 Tbsp grated lemon rind, 1/2 cup oil, 2 eggs, 1/4 cup milk

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1 cup unsweetened natural yoghurt


Topping: 1/4 cup raw sugar & 1 tsp ground cinnamon mixed together

Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in
sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together.
Add dry mix to wet mix until just combined. Spoon into pans, sprinkle with
topping, bake for 15-20 mins or until golden & well risen. Makes 12.

CORN & BACON MUFFINS

4 finely chopped bacon rashers, 2 cups self-raising flour, 1 tsp paprika


2 ozs chopped butter, 1 lightly beaten egg, 1 tsp grain mustard
1/4 cup buttermilk, 4-5 oz can creamed corn, 1/2-2/3 cup milk
2 Tbsp grated fresh parmesan cheese

Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on
absorbent paper. Sift flour & paprika, rub in butter until mixture
resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk,
corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of
the milk if required. Spoon into pans, sprinkle with cheese, bake for about
20 mins or until done. Makes 12.

COFFEE MUFFINS

1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt
2.1/2 cups flour, 2 tsp baking powder

Preheat oven to 400oF, prepare pans. Put the first four ingredients into a
bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon
into pans & bake for 15-20 mins. Makes 15.

PAIL FULL OF MUFFINS

This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered
in the refrigerator. Prepare recipe the day BEFORE baking.

2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine
3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbsp
salt 5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz)
2 cups raisins or chopped dates

Pour boiling water over all bran & let stand. In very large bowl (or bath
tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix
well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add
bran flakes & fold in until just combined. Add raisins or dates. Chill 1
day before baking. Spoon into pans & bake at 375oF for 15-20 mins.

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CHOCOHOLICS' CHEESECAKE MUFFINS

2.3/4 ozs cream cheese, 2 Tbsp sugar, 1 beaten egg, 1/3 cup cooking oil
3/4 cup milk, icing sugar, 1 cup flour, 3 Tbsp cocoa, 1/2 tsp salt
2 tsp baking powder, 1/2 cup sugar

In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy.
Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa,
baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix
until just combined. Spoon half of batter into prepared pans, put 1 tsp
cream cheese on top of each muffin, top with rest of batter. Bake at
375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin.
Note: Icing Sugar = Confectioner's Sugar or Powdered Sugar.

GOLDEN ZUCCHINI MUFFINS

2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla
1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice)
1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour
2/3 cup grated yellow zucchini (courgette)

Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans & bake for 20-25 mins. Makes 12.

GINGERBREAD MUFFINS

Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil
1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt
2 tsp ground ginger (pr preferably freshly grated ginger)
Dry Mix - 1 cup flour, 1 tsp baking powder

Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12. These muffins are best made with freshly
grated real ginger, if you can be bothered.

HAZELNUT MUFFINS

Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine,
1/2 cup frangelico liqueur*, 1/2 cup sugar
Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder

Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
* Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as
filberts in the States.

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STRAWBERRY SURPRISE MUFFINS

Wet Mix - 1/3 cup melted butter or margarine, 1 cup yoghurt, 2 eggs
1/2 cup sugar
Dry Mix - 2 tsp baking powder, 2/3 cup oat bran, 1.1/4 cups flour
1/4 cup sliced almonds
Surprise: 1/2 cup strawberry jam

Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon half of the
batter into each pan, put a little strawberry jam into the centre of each
muffin & top off with remaining batter. Scatter a few extra sliced almonds
on top if desired & bake for 15-20 mins. Makes 12.

SOUR CREAM MUFFINS

Wet Mix - 1 egg, 1 cup sour cream, 1/4 cup milk


Dry Mix - 1.1/2 cups flour, 2 Tbsp sugar, 1 tsp baking powder
1/2 tsp baking soda, 1 tsp nutmeg, 1 tsp salt
1/2 cup raisins (if desired)

Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk.
Combine dry ingredients except raisins & add to wet mix. Fold in raisins,
spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.

BANANA ALMOND MUFFINS

Wet Mix - 1/4 cup sour milk, 1/3 cup softened margarine, 2 eggs
2 bananas mashed, 1/2 tsp almond extract (essence)
Dry Mix - 1 cup flour, 3/4 cup sugar, 1.1/2 tsp baking powder
1 cup almonds, sliced & toasted

Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.
Note: Milk may be soured by adding a little lemon juice to it & leaving
until curdled.

BLACKSTRAP MOLASSES BRAN MUFFINS

2 cups bran, 1/2 cup oil, 1/2 cup blackstrap molasses, 2 eggs
2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder

Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Add
the molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking
powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18

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muffins.

BLACK BOTTOM MUFFINS

Muffin Batter: 1.1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda
1/3 cup unsweetened cocoa, 1/4 tsp salt, 2/3 cup buttermilk
1/4 cup vegetable oil, 1 lightly beaten egg, 1 tsp vanilla
1/4 cup lightly salted butter or margarine, melted & cooled
1/3 cup semisweet chocolate chips, chopped
Topping: 6 ozs softened cream cheese, 1/4 cup sugar
1 lightly beaten egg, 1/8 tsp almond extract
1/4 cup toasted slivered almonds

Preheat oven to 375oF, prepare pans. In a large bowl, stir together


flour, sugar, cocoa, baking soda & salt. In another bowl, stir together
buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet
mix until just combined. Stir in chips. Spoon into pans.
In a medium bowl, stir together cream cheese, sugar, egg & almond
extract until well blended; stir in almonds. Spoon mixture over muffins.
Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.

LOW-CHOLESTEROL OAT-BRAN MUFFINS

Wet Mix - 2 cups low-fat yoghurt, 3 Tbsp oil, 3 egg whites, 1/2 cup sugar
Dry Mix - 2 cups rolled oats, 1 cup oat bran, 1.1/2 cups flour,
2.1/2 Tbsp baking powder, 2 tsp cinnamon

Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well.
Add the dry mix to the wet mix until just combined. Spoon into pans & bake
for 20-25 mins. Makes 20 muffins. Watching your cholesterol isn't at all
difficult when you can make muffins like this to have with a cup of tea.

EVEN LOWER CHOLESTEROL OAT-BRAN MUFFINS

Wet Mix - 1.1/2 cup low-fat milk, 2 Tbsp oil, 2 egg whites
2 mashed bananas
Dry Mix - 2.1/2 cup oat bran, 1 Tbsp baking powder, 1/2 cup chopped walnuts
1/2 cup brown sugar

Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans
& bake for 15-20 mins. Makes 12.

HEAVENLY MAPLE SYRUP MUFFINS

1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk

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2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup
Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup

Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar &
salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in
oats. Blend milk & syrup together & pour over dry ingredients stirring only
until just combined. Bake for 20 mins or until cooked. Spread glaze over when
slightly cooled. Makes 8 large muffins.

MOTHER MILNER'S OLD FASHIONED BRAN MUFFINS

3/4 cup brown sugar, 1 egg, pinch salt, 1 cup natural bran, 1/2 cup sour
milk shortening the size of an egg (approx. 1/4 cup), 1 cup flour
1 scant tsp baking soda, 1 tsp baking powder

Cream shortening & sugar & add the egg & beat. Add the bran & the sour milk
in which the soda has been dissolved. Add flour, baking powder & salt. Bake
at 375oF for 15-20 mins. Dates may be added. Cook the dates with a little
water & let them cool. Mix the date mixture with flour before adding to
batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy
dessert).

SONJA'S DATE MUFFINS

1/2 cup brown sugar, 1 egg, 1 tsp salt, 1 Tbsp oil, 1.1/2 cup natural bran
3/4 cup flour, 1 tsp baking soda, 1 cup sour milk or buttermilk
Date Filling: 1 cup chopped dates, 1 cup hot water, 1/2 cup brown sugar
1 tsp lemon juice

Mix Date filling ingredients in a saucepan & simmer until thickened.


Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorously
until smooth. Add bran. Add flour & baking soda, then milk, mix until just
combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20
mins. Makes 10 large muffins. These muffins are VERY moist.

APPLE RAISIN MUFFINS

1.1/2 cups apples, peeled, cored & chopped


1 cup raisins, 2 Tbsp sherry, 1/2 cup sugar, 3/4 cup cream
1/2 cup softened margarine, 2 tsp mixed spice, 2 eggs
2 cups flour, 3 tsp baking powder

Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into
a bowl & set aside. Put the next three ingredients into another bowl &
mix well. Add the remaining ingredients plus the apple mixture & blend
until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.

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APPLESAUCE RAISIN MUFFINS

4 eggs, 2 cups sugar, 1.1/2 cups oil, 1.2/3 cup applesauce, 1 tsp salt
3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda
2 cups raisins

Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add
dry ingredients & blend until just combined. Stir in raisins. Spoon into
prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins.
Makes 18-24 good size muffins.

CAPPUCCINO CHIP MUFFINS

2 cups flour, 3/4 cup sugar, 2.1/2 tsp baking powder, 1/2 tsp salt
2 tsp instant espresso coffee powder, 1/2 tsp ground cinnamon
1 cup milk (scalded & cooled, if desired), 1 lightly beaten egg
1/2 cup lightly salted butter or margarine, melted & cooled
1 tsp vanilla, 3/4 cup semisweet chocolate mini-chips

Preheat oven to 375oF, prepare pans. In a large bowl, stir together


flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl,
stir together milk, butter, egg & vanilla until blended. Add dry mix to
wet mix until just combined. Stir in chips. Spoon batter in pans & bake
for 15-20 mins or until cooked. Makes 12. These muffins freeze well.
Delicious served with Espresso Spread: 4 ozs cream cheese softened,
1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder,
1 oz semisweet chocolate, grated
Place all ingredients in a food processor fitted with a steel blade;
process 30 secs, or until smooth, stopping to scrape down sides of
container with rubber scraper, if necessary. Serve immediately or cover
& refrigerate. To serve, let stand 10 mins at room temperature to
soften. Makes approx. 1.1/2 cups.

mara

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COLLECTION: Muffins (2 of 5)
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 12 Aug 93 17:03:22 CDT
Index (mw = microwave, gf = gluten free, sf = sugar free)

Contents
● mw Bacon Cheese
● mw Wholemeal (wholewheat) Banana
● mw Bran
● mw Pumpkin
● mw Fruit
● Banana Green Ginger
● Basic
● Calico Bell Pepper
● Blue Cheese
● Blueberry Yogurt
● Coconut
● Coffee Streusel
● Onion Cheese
● Tastes Like Donuts
● Double Chocolate
● Garlic
● Ginger
● gf sf Rice & Millet
● gf Fruit
● Ice Cream
● Italian Pizza
● Lemon Coconut
● Lemon, Lime & Orange
● Six Week Bran
● Almond & Apricot Surprise
● Apple
● Apricot & Ginger
● Apricot
● Carrot Pineapple

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COLLECTION: Muffins (2 of 5)

● Cherry
● Chocolate Raspberry
● Corn & Cheese
● Cranberry Apple
● Fruit Blossom
● Bacon & Herb
● Honey Lemon
● Irish
● Rhubarb
● Surprise Applesauce
● Spur of the Moment
● Vanilla
● Bran

-----

MICROWAVE BACON & CHEESE MUFFINS

2 rashers rindless bacon, 1.1/4 cups self raising flour


1/2 cup bran flakes, 1 large egg beaten, 1/8 cup melted butter
1/2 cup tasty cheese, 1/2 tsp salt, 1/4 tsp each mustard & pepper
1/2 cup milk, approx

Cut bacon into a bowl & add the bran, cheese, salt, mustard & pepper. Stir
well & make a hole in the centre to add the egg & cooled butter. Gently add
enough milk to produce a soft scone texture then spoon mixture into ungreased
muffin pans & scatter bacon pieces on top. Microwave on high for 3.1/2 - 4
mins, allow to stand about 1/2 a minute before removing to rack.
Variations: Replace cheese with corn kernals or green peas. Use tomato juice
instead of milk.

MICROWAVE WHOLEMEAL BANANA MUFFINS

1/4 cup wheatgerm, 1/2 cup wholemeal flour, 1/2 tsp baking powder
1/2 tsp baking soda, 1/2 tsp salt, 1 egg, 1/2 cup brown sugar
1/2 cup mashed banana, 1 tsp cinnamon, 1/4 tsp nutmeg, 3/4 cup rolled oats
1/2 cup melted butter, 1/2 cup sultanas

Mix together wheatgerm, flour, b/pdr, b/soda, salt, spices, sugar & oats. Add
butter, egg, banana & mix well. Line muffin dish with paper cups & fill with
mixture. Elevate & cook for 3 mins on high for 6 muffins & 2.1/2 mins for 5
muffins. Repeat process with remaining mixture. Makes 12.

MICROWAVE BRAN MUFFINS

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1 cup flour, 1/4 tsp salt, 2.1/2 tsps baking powder, 1 Tbsp sugar,
1 cup bran, 1/4 cup sultanas, 1/4 cup golden syrup, 1 Tbsp butter
1/2 to 3/4 cup milk, 1 egg.

Sift flour, salt, b/pdr, add sugar, bran & sultanas. In microwave warm syrup,
milk & butter for 5-10 secs or until butter has melted. Cool. Beat egg
lightly. Make a well in centre of dry ingredients & pour in the milk & egg.
Do not over mix. Spoon mixture into paper patty cases 3/4 fill. Arrange on a
plate, allowing 1cm between each. Cook one plate at a time. Microwave on full
power for about 5 mins or 3 mins for 7. Turn plate once during this time (if
you don't have a revolving turntable). Makes 24.

MICROWAVE BRAN MUFFINS (2)

1/2 cup water, 1.1/4 cups bran, 50g (1.3/4ozs) butter, 1 egg
1/2 cup brown sugar, 3/4 cup plain yoghurt, 1.1/4 cups flour
1.1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup chopped raisins

Place water in a suitable microwave bowl. Heat until boiling (about 1 min).
Add bran & butter & stir until butter is melted & bran softened. Beat in
sugar & egg. Blend in remaining ingredients. Spoon into double paper patty
cases or paper lined muffin cups. The batter for this recipe may be kept in a
covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds
on high per muffin (dough at room temperature) or 45 seconds per muffin
(refrigerated dough). Tested in a 600-700 watt oven, for 500 watt oven allow
15 seconds extra for every minute of cooking.

GOLDEN PUMPKIN MUFFINS (Microwave)

1 cup cooked pumpkin or squash, 1/2 small chopped onion, 1 Tbsp melted butter
1 beaten egg, 1/4 cup grated cheese, 1/4 tsp salt, 1/4 tsp curry powder

Mash the pumpkin well, then add onion, butter, egg, cheese, salt & curry.
Stir to combine, spoon into lined muffin tray. Cook on high for 3-5 mins, or
until set. Stand for 2 mins, remove papers before serving. Makes 4-5 muffins.
Tested in a 650 watt oven.

FRUIT MUFFINS (Microwave)

1/4 cup wheatgerm, 1/2 cup flour, 1/2 cup brown sugar
1/2 tsp each of nutmeg, baking soda, baking powder & cinnamon
3/4 cup rolled oats, 1/2 cup melted butter, 1 beaten egg
1/2 cup apple puree, stewed peaches or similar (canned baby food is ideal)

Combine all dry ingredients, then butter, egg & fruit. Do not over mix. 3/4
fill lined muffin trays. Cook on high for 3 mins (6 muffins) or until set &
dry on top. Makes 9 muffins. (Cook 1 min. 30sec to 1 min. 50sec for 3
muffins). Wholemeal flour may be used instead of white. Bran flakes instead

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COLLECTION: Muffins (2 of 5)

of wheatgerm. 1/2 cup dried fruit may also be added. Larger quantities of the
dry ingredients can be premixed and kept in an airtight container, or
freezer, for using later. (Use 2 cups of dry ingredients for each batch).

BANANA & GREEN GINGER

Wet Mix - 1/4 cup sugar, 1/2 cup margarine, 4 ripe mashed bananas
2 eggs, 1/4 cup diced crushed green ginger
Dry Mix - 2 cups self-raising flour
Topping - Equal parts of garam masala & sugar (optional)

Preheat over to 350oF, prepare pans. Blend margarine & sugar & beat in the
eggs. Stir in the remaining wet mix ingredients. Fold the flour into the wet
mix & spoon into pans. Bake for 20-25 mins. Makes 10-12.
Optional Topping - Before cooking sprinkle tops with mixed topping, this add
an extra tang.
These muffins have a lovely refreshing & sharp flavour. Delicious for
breakfast with fresh fruit salad & coffee.

BASIC MUFFINS

Wet Mix - 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1 cup milk
Dry Mix - 2.1/2 cups self-raising flour

Preheat oven to 400oF, prepare pans. Blend thoroughly the butter & sugar.
Beat in the eggs & then the milk. Carefully fold in the flour taking care not
to overmix. Spoon into pans & bake for 20-25 mins. Makes 10-12.
If you want to experiment with muffins & their magic, the above recipe will
provide a good base to work from. To begin with, don't stray too far from
home & soon you will find that you are confident enough with the results to
have some really good fun. The liberties you can take are quite wide &
muffins are friendly & helpful. You will soon have learnt the magic.
(Pinched without permission from Muffin Magic).

CALICO BELL PEPPER MUFFINS

1/4 cup EACH finely chopped red, yellow & green bell pepper, 2 eggs
1/4 cup butter or margarine, 2 cups flour, 2 Tbsp sugar, 1 cup milk
1 Tbsp baking powder, 3/4 tsp salt, 1/2 tsp dried basil

Preheat oven to 400oF, prepare pans. In small skillet over medium-high heat,
cook peppers in butter until colour is bright & pepper is tender crisp, about
3 mins. Set aside. In large bowl, combine flour, sugar, baking powder, salt &
basil. In small bowl, combine milk & eggs until blended. Add dry mix together
with peppers (plus butter) to wet mix. Stir until just moistened. Spoon into
pans, bake for 15 mins or until golden. Makes 12 muffins.

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BLUE CHEESE MUFFINS

Wet Mix - 3.1/2 ozs crumbled blue cheese (blue vein)


1 cup finely sliced spring onions, 2 eggs, 1/2 cup milk
2 tsp horseradish sauce OR 1/2 tsp chilli sauce
2 Tbsps oil, 1/2 tsp salt, good dash black pepper
Dry Mix - 1/2 cup self-raising flour, 1 cup rye flour, 1 tsp baking powder

Preheat oven to 400oF, grease pans. Thoroughly combine the wet mix
ingredients. Add the dry mix & stir until the ingredients are just combined.
Transfer the mixture to the prepared pans & bake for 20-25 mins. Makes 10-12.
Serve with soups such as pumpkin, potato, zucchini or spinach.
Variations: Wheat Free - Omit the self-raising flour & add 1.1/2 tsp of
baking powder & 1/2 cup more, rye flour.
BC, Rye & Walnut: Add 1/2 cup chopped walnuts to the wet mix.

BLUEBERRY YOGHURT MUFFINS

2 cups Quaker Oat Bran Hot cereal uncooked, 1/4 cup brown sugar
2 tsp baking powder, 1 carton (8 ozs) plain low fat yoghurt
2 egg whites slightly beaten, 1/4 cup skim milk, 1/4 cup honey
2 Tbsp vebetable oil, 1 tsp grated lemon peel, 1/2 cup blueberries
Yes, these muffins ARE flourless!

Preheat oven to 425oF, prepare pans. In large bowl, combine oat bran,
sugar & b/pdr. In small bowl, combine yoghurt, egg whites, milk, honey,
oil & lemon peel. Add dry mix to wet mix and stir until just combined.
Fold in blueberries, if using frozen do NOT thaw & you may need to add
a few mins baking time. Spoon into pans & bake 18-20 mins or until
golden brown. Makes 12 muffins.

COCONUT MUFFINS (+4)

Wet Mix - 1/4 cup butter or margarine, 1/2 cup sugar, 2 eggs,
1.1/2 cups milk or plain yoghurt
Dry Mix - 2.1/2 cups self-raising flour, 1 cup macaroon dessicated coconut
Topping - Combine 1/4 cup sugar with 1/4 cup dessicated coconut

Preheat over to 350oF, prepare pans. Blend the butter & sugar thoroughly,
beat in eggs & milk/yoghurt. Gently fold the combined dry mix into the wet
mix. Spoon into pans & sprinkle with topping. Bake for 25 mins. Makes 12
medium muffins.
Variations: Coconut & Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2 cup
of blended or pureed whole orange to the wet mix, or 1/2 cup orange juice & 2
Tbsp of grated orange rind to the wet mix.
Coconut & Cherry: Add 1 cup of chopped glace cherries to the combined wet mix.
Coconut & Ginger: Add 1/2 cup of chopped glace ginger & 1/2 cup chopped
walnuts/pecans to the wet mix. 1/2 cup of chopped glace cherries may also be

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added if desired.
Coconut & Pineapple: Add 1 cup of crushed tinned pineapple to the wet mix &
reduce the milk or yoghurt to 1 cup. Do not use fresh pineapple.

COFFEE STREUSEL

Wet Mix - 1/4 cup butter, 1/2 cup brown sugar, 2 eggs, 1.1/2 cups pl.yoghurt
Dry Mix - 3 cups self-raising flour, 1/2 tsp cinnamon, 1/2 cup walnuts
1/2 cup sultanas (optional)
Topping - 1 Tbsp brown sugar, 1 Tbsp margarine, 1 tsp cinnamon, 2 Tbsp walnuts

Preheat oven to 400oF, prepare pans. Blend the butter & sugar & beat in the
eggs & yoghurt. Fold the previously combined dry mix into the wet mix & place
into pans. Blend the topping ingredients together & place this on the top of
the muffins, pressing it slightly into the batter to help it stick. Bake for
20 mins. Makes 15. These muffins are lovely served with honey.
Note: Sultanas = Golden Raisins

ONION CHEESE MUFFINS For Diabetics

1/2 cup chopped onion, 1 beaten egg, 1.1/2 cups self-raising flour
pinch salt, 1 Tbsp poppy seeds, 1 Tbsp butter, 1/2 cup milk
1 Tbsp butter extra, 1 cup grated cheese, 2 Tbsp melted butter

Cook onions in Tbsp butter until tender & lightly browned. Combine egg &
milk. Sift flour & slat & rub in other Tbsp of butter. Stir the liquid into
dry ingredients, making a light scone dough. Add onions & half the grated
cheese. Divide dough into equal parts & knead each into a round. Place in
greased muffin pans & sprinkle with other half of cheese & poppy seeds.
Drizzle the melted butter on tops. Bake 430oF for 15 mins until golden brown.
Makes 12 muffins. 1 muffin - 1 carbohydrate portion.

MUFFINS THAT TASTE LIKE DONUTS

1.3/4 cups all purpose flour, 1.1/2 tsp baking powder, 1/2 tsp salt
1/2 tsp nutmeg, 1/4 tsp cinnamon, 1/3 cup oil, 3/4 cup sugar, 1 egg
3/4 cup milk
Topping: 1/2 cup melted butter, 3/4 cup sugar, 1 tsp cinnamon

Reheat over to 350oF and prepare large muffin pans. Combine flour, b/pdr,
salt, nutmeg & cinnamon. In another bowl combine thoroughly oil, sugar, egg &
milk. Add to dry mixture & stir to just combine. Bake for 20-25 mins. Remove
muffins immediately while hot, dip in melted butter then sugar & cinnamon
previously combined. Makes 8-9 large muffins.
Variation: Fill pans 1/2 full, put 1 tsp jam on top of each & top with the
rest of the batter.
Reprinted without permission from Muffin Mania (Canada).

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COLLECTION: Muffins (2 of 5)

DOUBLE CHOCOLATE MUFFINS

2 cups plain flour, pinch salt, 1 Tbsp baking powder, 1/2 tsp allspice
1/2 cup brown sugar, 1/2 chopped pecans, 2 eggs, 2/3 cups milk
1 tsp vanilla essence, 3 ozs butter melted, 3.1/2 ozs Nestle Choc Melts melted
4.1/2 ozs Nestle White Bits

Sift first 4 ingredients into a bowl. Add brown sugar & pecans. Combine eggs,
milk, vanilla, melted butter & Choc Melts, add to dry ingredients, mix
lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy.
2/3 fill greased muffin pans and bake at 400oF for 20-25 mins.
NOTE: Nestle's Melts are cooking chocolate that come in a button shape,
easier to melt & weigh than blocks. Nestle's Bits are morsels of pure
chocolate, so they hold their shape when baked. Both come in 3 varieties here
in NZ, dark, milk & white chocolate. Substitute whatever you can find.

GARLIC MUFFINS

1 cup milk, 1 egg, 3 Tbsp melted margarine, 2-3 cloves crushed garlic
2 Tbsp chopped chives, 1 Tbsp sugar, 4 tsp baking powder, 2 cups flour

Reheat oven to 375oF, prepare pans. Put the first six ingredients into a bowl
& mix well. Add the remaining ingredients & blend until just mixed. Spoon
into pans and bake for 15-20 mins. Makes 12 muffins.
Note: Use these muffins in place of garlic bread. Lovely with soups etc.

GINGER MUFFINS (+5 Variations)

Wet Mix - 1/2 cup margarine, 1/4 cup golden syrup, 1/4 cup sugar, 2 eggs
1 cup milk, 1 tsp grated lemon rind
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda,
1 tsp cinnamon, 1 tsp mixed spice, 1 Tbsp ground ginger

Preheat oven to 430oF, prepare pans. Blend together the margarine, golden
syrup, molasses & sugar then beat in the eggs & milk. Combine the dry
ingredients then mix them into the wet mix. Spoon into pans & bake for 20-25
mins. Makes 10.
Variations: Ginger & Apple: Reduce the milk to 1/2 cup & add 1 cup diced
cooked or grated raw apple to the wet mix.
Ginger & Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if
you can't get sultanas).
Chunky Ginger: Add 1/4 cup chopped mixed peel & 1/4 cup crystallized ginger
to the wet mix.
Raisin & Walnut Ginger: Add 1/2 cup chopped raisins & 1/2 cup chopped
walnuts/pecans to the wet mix.
Ginger & Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate
chips/drops/bits to the wet mix. Omit the lemon rind.

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COLLECTION: Muffins (2 of 5)

RICE & MILLET MUFFINS (Gluten & Sugar Free)

1 cup millet flour, 2 tsp cream of tartar, 1/2 tsp salt, 1 egg
3/4 cup rice flour, 1 tsp baking soda, 1 cup milk

Mix flours, baking soda, cream of tartar & salt in a bowl. Mix egg & milk
then add dry ingredients. 3/4 fill greased muffin pans & bake 350oF for about
25 mins.

FRUIT MUFFINS (Gluten free only)

1 cup buckwheat flour, 2 Tbsp brown sugar, 1 tsp mixed spice, 1 egg
1 tsp baking soda, 1.1/2 cups milk, 1 cup rice flour, 3/4 cup mixed fruit
2 tsp cream of tartar

Into a bowl mix flours, sugar, spice, c of t & b/soda. Mix milk & egg & add
fruit, add dry ingredients and mix until just combined. 3/4 fill greased
muffin pans & bake 350oF for 10-15 mins.

ICECREAM MUFFINS

1.1/2 cups self raising flour, 2 cups vanilla icecream

Reheat oven to 430oF and prepare pans. Sift flour into bowl, soften icecream
but do not allow to melt completely. Stir into the flour quickly. Do not
overmix. 3/4 fill pans & bake for 15-20 mins. If a richer muffin is required
add 1 beaten egg & 2 Tbsp of oil to the mixture. Chocolate chip icecream may
also be used as an interesting variation. (I don't see why ANY flavour
icecream couldn't be used).

ITALIAN PIZZA MUFFINS

12 slices spicy salami, 12 olives, 2 cups flour (white or wholemeal)


2 tsp baking powder, 1 tsp sweet basil (twice as much if using fresh)
1/4 tsp paprika, 1/2 cup grated low fat cheese (edam), 2 beaten eggs
1 finely chopped tomato, 3/4 cup low-fat milk, 1 Tbsp olive oil
grated cheese for topping

Preheat oven to 350oF, prepare pans. Cut the salami in half. Set aside 12
halves & dice the remainder. Repeat for the olives. Mix together the flour,
b/pdr, basil, paprika & grated low-fat cheese. Add the diced salami, olives &
tomato. Combine milk, eggs & oil then add dry ingredients mixing until just
combined. Spoon into pans & place a slice of salami & an olive on top of each
muffin, sprinkle with grated cheese. Bake for 15-20 mins. Makes 12.

LEMON COCONUT MUFFINS

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COLLECTION: Muffins (2 of 5)

1 cup all-bran, 1.1/2 cups skim milk, 1 lightly beaten egg


2 Tbsp cooking oil, juice & grated rind of 1 lemon, 1/2 cup coconut
1.1/2 cups self-raising flour, 1/4 cup caster sugar, extra coconut

Preheat oven to 375oF, prepare pans. Place all-bran & milk in a large bowl.
Stand for 5 mins until softened. Stir in egg, oil, lemon juice & rind.
Combine flour, sugar & coconut & stir into wet mix until just moistened.
Spoon into pans & bake for 25-30 mins. Makes 12 muffins.

LEMON, LIME & ORANGE MUFFINS

Wet Mix - 1/2 cup sugar, 1/2 cup margarine, 2 eggs


1/2 cup yoghurt or 1/4 cup milk, rind & juice of 1 orange,
1 lime & 1 lemon (should make 1 cup)
Dry Mix - 1.1/2 cups self-raising flour

Preheat oven to 350oF, prepare pans. Blend the sugar & margarine & beat in
the eggs. Thoroughly mix in the yoghurt & citrus rinds & juices. Carefully
combine the flour with the wet mix. Spoon into pans & bake for 20-25 mins.
Makes 10-12 muffins.
Comment: This is what is known as a 'granny muffin', which is 'plain' but
wonderfully tangy & refreshing. It is delicate & light & very easy to consume.

SIX-WEEK BRAN MUFFINS

5 tsp baking soda, 1.3/4 cups boiling water, 1 cup margarine, 4 eggs
2 cups brown sugar, 4 cups all bran, 2 cups bran flakes, 4 cups buttermilk
2 tsp salt sifted together with 5 cups flour, 1 cup walnuts/pecans chopped
2 cups sultanas (or dates)

Preheat oven to 400oF, prepare pans. Dissolve the baking soda in the water
then let cool. Beat the margarine with the sugar until pale & creamy then
add the eggs, one at a time, alternately with the sifted flour & salt. Stir in
the all bran, bran flakes, buttermilk, fruit & nuts (nuts are optional).
Spoon into pans & bake for 20 mins or until cooked. Leave to cool then
store in the refrigerator. Makes about 64 medium or 35-40 large muffins.
Sultanas = golden raisins.
These muffins will keep for weeks (they say 6!) in the refrigerator. They
are perfect for a quick snack. Spread them with light cream cheese rather than
butter or just eat them alone. Warm them in the microwave for breakfast.

ALMOND & APRICOT SURPRISE MUFFINS

2.1/2 cups self-raising flour, 1 tsp ground nutmeg, 3/4 cup castor sugar
1 cup flaked almonds toasted, 1 lightly beaten egg, 1.1/2 cups milk

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COLLECTION: Muffins (2 of 5)

3 ozs melted butter, 1/2 cup apricot jam

Preheat oven to 375oF, prepare pans. Sift flour & nutmeg into bowl, stir in
almonds & sugar. Stir in combined egg, milk & butter, stir with a fork
until just combined. Spoon half of batter into pans, put 2 level teaspoons
of apricot jam into each, top with rest of batter. Bake for about 30 mins
or until cooked. Makes 12. Suitable to freeze, not suitable to microwave.

APPLE MUFFINS

Wet Mix - 2 cups grated raw apples, 1/2 cup brown sugar, 1/2 cup oil
2 eggs, 1 tsp vanilla
Dry Mix - 1 cup wholemeal self-raising flour, 1 cup self-raising flour
1/4 tsp baking soda, 2 tsp cinnamon

Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix
ingredients. Combine the dry mix ingredients & mix thoroughly into the wet
mix. Spoon into pans & bake for 20-25 mins. Makes 12. Nice sprinkled with
equal parts of brown sugar & spice. These are lovely moist muffins & hardly
need to be buttered. They will keep will, but are best kept refrigerated &
then warmed before eating.
Variations:
Apple Raisin & Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts &
1 Tbsp grated lemon or orange rind to the wet mix.
Apple & Date: Add 3/4 cup of finely copped dates & 1 Tbsp grated lemon rind
to the wet mix.
Apple & Ginger: Add 1/4 cup of chopped crystallized ginger & 1 Tbsp of
treacle to the wet mix. Add 1 tsp powdered ginger to the dry mix.
Apple & Bran: Substitute the wholemeal & self-raising flour with 1 cup of
flaky bran & 1.1/2 cups of self-raising flour.
PS I have been knowledgeably informed that you Americans call treacle -
molasses.

APRICOT & GINGER MUFFINS

1.3/4 cups self-raising flour, 2 to 3 Tbsp castor sugar, 1/2 tsp salt
1 slightly beaten egg, 1.1/2 tsp ground ginger, 3/4 cup milk
1/3 cup melted butter, 3/4 cup finely chopped dried apricots
1.1/2 tsp grated lemon peel, 1 tsp baking powder

Preheat oven to 400oF, prepare pans. In a large bowol sift together, flour,
sugar, b/pdr, salt & ginger. Combine egg, milk, melted butter, grated peel
& chopped apricots. Add dry mix to wet mix until just combined. Spoon into
pans & bake for 20-25 mins. Makes 12 muffins.

APRICOT MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup yoghurt or milk

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COLLECTION: Muffins (2 of 5)

grated rind & juice of 1 orange, 1 cup chopped dried apricots


Dry Mix - 1.1/2 cups self-raising flour

Preheat oven to 400oF, prepare pans. Thoroughly blend the margarine & sugar
& then beat in the remaining wet mix ingredients. Fold in the flour, spoon
into pans & bake for 25 mins. Makes 10-12 muffins.
Variations:
Apricot & Almond: Add 1/2 cup of tasted slivered or chopped blanched
almonds to the wet mix.
Apricot & Coconut: Add 1/2 cup dessicated coconut to the dry mix & 1/2 cup
additional orange juice to the wet mix.

CARROT PINEAPPLE MUFFINS

1 cup sugar, 2/3 cup oil, 2 beaten large eggs, 1.1/2 cups flour, 1/2 tsp
salt 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
1 tsp vanilla, 1 cup finely grated carrot, 1 cup crushed drained pineapple

Preheat oven to 375oF, prepare pans. Beat together sugar, oil & beaten
eggs. Combine flour, baking soda, baking powder, cinnamon & salt & mix
well. Add dry mix to wet mix & stir to moisten. Add carrots, pineapple &
vanilla. Spoon into pans & bake for 20 mins. Chopped nuts may be added
if desire. Makes 9-10 large muffins.

CHERRY MUFFINS

1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 small bottle maraschino cherries cut up, 2 eggs, 3 Tbsp melted butter
1 cup cherry juice & milk combined

Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs,
cherry liquid & melted butter. Add the dry mix to the wet mix until just
combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.

CHOCOLATE RASPBERRY MUFFINS

15 oz can raspberries in syrup, 2 cups self-raising flour, 1/2 cup sugar


1/2 cup Choc Bits or Chips, 1 lightly beaten egg, 2 ozs melted butter
3/4 cup buttermilk

Preheat oven to 375oF, prepare pans. Pour undrained raspberries into a pan,
bring to boil, boil without stirring for about 12 mins, or until mixture is
thick & a jam-like consistency; cool. Combine the sifted flour, sugar &
chocolate in a bowl. Mix egg, butter & buttermilk. Stir dry mix into wet
mix until just combined. Gently fold in the raspberry mixture. Spoon into
pans & bake for about 15 mins or until cooked. Makes 12 muffins.

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COLLECTION: Muffins (2 of 5)

CORN & CHEESE MUFFINS

Wet Mix - 1 large diced onion, 1/2 cup milk, 3 eggs,


1 cup grated cheddar cheese
5 oz (or thereabouts) can corn kernels incl.juice
Dry Mix - 2.1/2 cups self-raising flour
pinch cayenne pepper
Topping - 1/4 cup grated cheese

Preheat oven to 400oF, prepare pans. Place the wet mix ingredients in a
bowl & stir well. Add the previously combined dry mix & stir until all
ingredients are just combined. Spoon into pans, sprinkle with topping if
desired & bake for 25-30 mins. Makes 10-12 muffins.
Variations:
C&C with Bacon or Ham: Add 1/2 cup finely diced ham or bacon to the wet
mix.
C&C with Parsley: Add 1/2 cup freshly chopped parsley to the wet mix.
C&C with Sesame Seeds: Add 1/4 cup toasted sesame seeds to the wet mix &
2 Tbsp toasted sesame seeds to the topping.
Note: These muffins are a cook's delight, they are bursting with
flavour. Try making mini size muffins for morning teas or suppers.

Cranberry-Apple Muffins

1 C. White Flour
1/2 C. Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/4 tsp. Salt
2 Eggs
3/4 C. Brown Sugar (packed)
1/4 C. Vegetable Oil
1 tsp. Vanilla Extract
3/4 C. Diced Tart Apple (Granny Smith is great)
3/4 C. Fresh Cranberries
1/2 C. Chopped Nuts (walnuts or pecans)

Oven @ 350o F. Line muffin cups with papers or grease them. Mix dry
ingredients. Break eggs in a separate bowl, add brown sugar & whisk
until smooth. Whisk in oil & vanilla. Add apple, cranberries & nuts.
Fold in dry ingredients until just moistened. Spoon batter into muffin
cups. Bake 20-25 minutes until browned & firm to the touch. The recipe
says "do not freeze" but I have frozen these with no ill result. (I had
to, I hate it when people tell me not to do things! :-)

FRUIT BLOSSOM MUFFINS

2/3 cup Blackberry Jam or Orange Marmalade, 1/2 cup orange juice

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COLLECTION: Muffins (2 of 5)

1 slightly beaten egg, 2 cups biscuit baking mix, 2/3 cup chopped pecans
Topping: 1 Tbsp flour, 1/4 cup sugar, 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg, 2 to 3 tsp cold margarine or butter

Preheat oven to 400oF, prepare pans. Combine jam, juice & egg. Add biscuit
mix; stir until just moistened. Stir in nuts. 2/3 fill pans. In small bowl,
combine sugar, flour & spices; cut in margarine until crumbly. Sprinkle
over batter. Bake 15 to 20 mins or until golden brown. Makes about 12 muffins.
NOTE: To those non-Americans or Canadians - biscuit baking mix I presume is
a sort of pre-mixed scone mix. To substitute you would need to mix up a batch
of plain scones then measure 2 cups. (I stand to be corrected on this of
course ;-)).

Both of these muffin recipes are free of wheat, eggs & dairy products. The
more unusual ingredients can be found in a health food store. Suitable to
freeze, not suitable to microwave.

BACON & HERB MUFFINS

6 chopped bacon rashers, 1 cup buckwheat flour, 2/3 cup brown rice flour
3/4 cup rice wholegrain flakes, 1 Tbsp baking powder, 1 cup soy milk
1/4 cup EACH chopped fresh basil & chives, 3 ozs melted dairy-free
margarine

Preheat oven to 420oF, prepare pans. Cook bacon in pan, stirring, until
crisp; drain on absorbent paper. Combine bacon with sifted flours &
remaining ingredients in bowl; mix well. Spoon into pans & bake for 20
mins or until muffins are cooked through. Makes 12.

HONEY LEMON MUFFINS

1 cup instant non-fat milk powder, 1 cup flour, 4 tsp baking powder
1/2 tsp salt, 1/2 cup chopped crystallised lemon peel, 1 egg
1/2 cup honey, 1/2 cup hot water, 3 Tbsp melted butter

Preheat oven to 400oF, prepare pans. Sift dried milk, flour, b/pdr & salt,
add lemon peel. Measure honey into small bowl then add hot water, mix to
melt the honey (or melt in microwave). Beat egg, add honey & water & melted
butter. Stir the dry mix into the wet mix until just combined. Spoon into
pans & bake for 10 mins or until golden.

IRISH MUFFINS

1.1/2 cups wholemeal self-raising flour, 1/2 cup white self-raising flour
1/2 tsp baking soda, 1/4 cup currants, 2 oz melted margarine, pinch salt
1 Tbsp sugar, 1 tsp carroway seeds, 1 egg, 2/3 cup buttermilk

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COLLECTION: Muffins (2 of 5)

Preheat oven to 350oF, prepare pans. Mix flours, salt, sugar & baking soda.
Stir in seeds & currants. Beat egg, margarine & buttermilk. Mix dry mix
into wet mix until just combined. Spoon into pans & bake for 15-20 mins.

RHUBARB MUFFINS

Wet Mix - 2 eggs, 1/4 cup oil, 3/4 cup sugar, 2 cups milk, 1 tsp vanilla
1/2 cup yoghurt or sour cream, 2 cups finely chopped fresh rhubarb
Dry Mix - 4 cups self-raising flour, 1/2 tsp baking soda, 1/2 tsp cinnamon

Topping - equal amounts of cinnamon & sugar mixed

Preheat oven to 400oF, prepare pans. Blend all the wet mix ingredients
well, lastly adding the rhubarb. Fold in the previously combined dry mix.
Spoon into pans, sprinkle with topping & bake for 25 mins. Makes 18. A
moist, delicious muffin.

SURPRISE APPLESAUCE MUFFINS

1/2 cup applesauce, 1/2 tsp cinnamon, 2 eggs, 2 Tbsp softened margarine
1 cup sour milk or yoghurt, 1.1/2 cups flour, 1/2 cup sugar, 3/4 tsp
allspice
2 tsp baking powder, 1/2 tsp freshly grated root ginger, 1/2 tsp cinnamon
grated rind of 1 lemon

Preheat oven to 400oF, prepare pans. Mix the applesauce & cinnamon together
& set aside. Put the eggs, margarine & milk into a bowl & mix well. Add the
remaining ingredients (not the applesauce) & blend until just mixed. Fill
the pans a third full of batter, spoon a tsp of the applesauce mixture into
the middle of each. Cover with the remaining batter & bake for 15-20 mins. Be
sure to let these cool slightly before you remove them so that the 'surprise'
doesn't fall out as you lift the muffin from the tin. Makes 12 muffins.

SPUR-OF-THE-MOMENT MUFFINS

2 cups whole bran cereal, 2 cups buttermilk, 2 slightly beaten eggs


20 oz can crushed pineapple, 1/2 cup melted butter or margarine
2.1/2 cups flour, 3/4 cup dark brown sugar, 2 tsp salt, 2 tsp baking soda
1 cup chopped natural almonds, toasted

Prehear oven to 375oF, prepare pans. Combine bran & buttermilk; stand 5
mins to soften. Stir in eggs, undrained pineapple & melted butter. In another
bowl combine flour, brown sugar, salt, baking soda & nuts. Add to bran mixture
all at once. Stir until combined. Spoon into pans, making only the amount you
need today. Bake for 25 mins. Refrigerate remaining batter, tightly
covered, up to 3 weeks. Makes about 24 muffins.

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COLLECTION: Muffins (2 of 5)

Vanilla Muffins

2 c sugar
4 eggs, beaten
4 c all-purpose flour
1 tbsp baking powder
2 c milk
1/4 c butter, melted
1 tbsp vanilla extract

combine sugar & eggs in bowl #1; beat. Combine flour & baking powder in
bowl #2. Alternate adding some of flour mixture and some of the milk to
bowl #1, mixing after each, and beginning and ending with the flour mixture.
Add butter & vanilla.

Spoon into muffin pan (I grease it). Bake at 400F for about 20 min.

BRAN MUFFINS

1 cup bran flakes


1 cup plain flour sieved with
1 tsp baking powder
3/4 cup Golden Syrup
1 tsp baking soda mixed with
1 cup milk
1 cup sultanas (optional)

Preheat oven to 400oF. Grease a tray of muffin pans. Mix all


ingredients together. Place the mixture in the muffin pans and
bake for 10-15 minutes (or until done!).

mara

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COLLECTIONS: Muffins (3 of 5)

COLLECTIONS: Muffins (3 of 5)
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 12 Aug 93 17:04:31 CDT

Contents
● Lemonade
● Lemon & Poppyseed
● Lettuce
● Mango
● Mincemeat Rum
● Morning Glory
● Nutty Chocolate & Marshmallow (Rocky Road?)
● Oh So Nice
● Black Olive & Feta
● Cranberry Orange
● Rich Delicious Orange Tea
● Papaya Cashew
● Peanut Butter & Jelly
● Peaches & Cream
● Peanut butter
● Pesto
● Pina Colada
● Pineapple & Passionfruit
● Pistachio, Chocolate & Rum
● Feijoa & Ginger
● Fig & Orange
● Four Chip Double Nut
● Fudge Filled Peanut Butter
● Hawaiian
● Healthy Heart
● High Fiber
● Honey Carrot Date
● Whole Grain Herb Cheese
● Honey Apricot
● Hot Cross

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COLLECTIONS: Muffins (3 of 5)

● Jam & Coconut


● Lemon Breakfast
● Linzertorte
● Marmalade
● Marzipan Raspberry
● Moist Date
● Maple Syrup & Cherry
● Fatfree Fruit Muffins

LEMONADE MUFFINS

Dry Mix - 1.1/2 cups flour, 1/4 cup sugar, 2.1/2 tsp baking powder
1/2 tsp salt
Wet Mix - 1 beaten egg, 6 oz can (2/3 cup) frozen lemonade thawed
1/4 cup milk, 1/3 cup cooking oil, 1/2 cup chopped walnuts

Preheat oven to 375oF, prepare pans. Mix dry ingredients. Combine wet mix
ingredients except nuts & only 1/2 cup lemonade, add to dry mix stir until
just moistened. Gently stir in nuts. Spoon into pans & bake for 15-20 mins or
until done. While hot, brush with remaining lemonade & sprinkle with white
sugar. Makes 8-9 large muffins.

LEMON & POPPY SEED MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs


1 cup milk or yoghurt, 2 tsps grated lemon rind
1/2 cup lemon juice, 1/4 cup poppy seeds
Dry Mix - 2 cups self-raising flour, 1/4 tsp baking soda

Preheat the oven to 400oF, grease the muffin pans. Blend the margarine &
sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix into the wet
mix (do NOT overmix), spoon into pans & bake for 20 mins. Makes 12. Serve
with lemon or honey butter. Using yoghurt instead of milk will give a moister
product.

LETTUCE MUFFINS

Wet Mix - 1 small onion diced, 2 eggs, 1/4 cup oil, 1/2 tsp salt
1/2 cup chopped parsley, 1.1/2 - 2 cups shredded lettuce
1/2 tsp chilli sauce, 1/4 tsp black pepper, 1 cup milk
1/2 cup grated cheddar cheese
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/2 cup grated cheese mixed with 2 Tbsp sesame seeds

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COLLECTIONS: Muffins (3 of 5)

Preheat the oven to 400oF, grease muffin pans. Place all the wet mix
ingredients in a bowl & mix thoroughly. Add the flour & stir until well
combined. Place the mixture in the pans, sprinkle with topping & bake for
25-30 mins. Remove from pans soon after cooking to prevent them sweating.
Makes 12. Suitable for cholesterol free cooking (use only egg whites, non-fat
milk, replace cheese with with 1/2 Tbsp oil, leave cheese out of topping).
Variations:
Lettuce & Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet mix.
Lettuce & Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the parsley
& add 1.1/2 tsp dried tarragon.
Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix.
Note: This muffin is delicious served warm with soups, and compliments a
dinner menu with fillet steak & salad.

MANGO MUFFINS

Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs
1 cup apricot yoghurt, grated rind of 1 lemon
1.1/2 cups chopped mango (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp
lemon juice)
Dry Mix - 2.1/2 cups self-raising flour
Topping - 1/4 cup toasted slivered almonds
1/4 cup castor sugar

Preheat oven to 350oF, prepare pans. Blend the sugar into the cream cheese.
Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in
the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in
pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12.
Variations: Peaches & Cream Muffins - Substitute the mango with chopped
peaches.

MINCEMEAT RUM MUFFINS

1.1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 melted margarine, 1/2 cup apple juice, 2 eggs
1 cup fruit mincemeat, sugar cubes, rum

Combine dry ingredients & mix well. Melt margarine & stir in juice
& eggs. Beat well. Stir liquid ingred. into dry mixture. Add
mincemeat & stir until just moistened. Spoon into greased muffin
cups, soak 1 sugar cube in rum & place on top of batter. Bake
375oF for 15-20 mins. Makes 8-9 large muffins.

MORNING GLORY MUFFINS

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COLLECTIONS: Muffins (3 of 5)

4 cups all purpose flour


2.5 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
4 cups coarsely grated carrots
1 cup raisins
1 cup chopped pecans
1 cup sweetened shredded coconut
2 tart apples, peeled and grated
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla

Into a large bowl sift together the flour, the sugar, the baking soda,
the cinnamon and the salt and stir in the carrots, the raisins, the
pecans, the coconut and the apples. In a bowl whisk together the ggs,
the oil, and the vanilla, add this mixture to the flour mixture, and
stir the batter until it is just combined. Spoon the batter into
well-buttered 1/3 cup muffin tins, filling them to the top, and bake
the muffins, in batches if necessary, in the middle of a preheated 350
degree oven for 30 to 35 minutes, or until they are springy to the
touch. Let the muffins cool in the tins for 5 minutes and turn them
out onto a rack. Makes about 30 muffins.

NUTTY CHOC & MARSHMALLOW MUFFINS

2 ozs cooking chocolate melted, 1/2 cup melted butter or margarine


1 cup sour cream or yoghurt, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla
1.1/2 cup flour, 1 tsp baking powder, 1/2 cup walnuts
3/4 cup chopped marshmallows

Preheat oven to 400oF & prepare muffin pans. Put the first six
ingredients into a bowl & mix well. Add the remaining ing. except
marshmallows, blend until just mixed, then fold in the marshmallows. Put
into pans & bake for 15-20 mins. Makes 15 muffins.

OH SO NICE MUFFINS

2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt
1/2 cup raw sugar, 1/2 cup malt extract, 1 apple, 2 cups grated carrot
1/2 cup raisins, 1/2 cup walnuts, 3 eggs, 1 cup oil

Preheat oven to 350oF & prepare pans. Sift first 4 ingredients into a bowl,
stir in the sugar. Add the malt, do not combine. Peel & grate the apple, then
combine with carrot, raisins & walnuts. Beat eggs & oil together. Stir apple
mixture into dry ingredients then add egg mixture, stirring just to combine.
Put into pans & bake for about 20 mins or until muffins spring back when

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COLLECTIONS: Muffins (3 of 5)

lightly touched. Leave in tin for 5 mins before turning out onto cooling
rack. Serve warm or cold. Makes 15. (This recipe is a slight variation on the
Morning Glory Muffins).

BLACK OLIVE & FETA MUFFINS

Wet Mix - 1 cup sliced pitted black olives, 3 eggs, 1 tsp chilli sauce
1 cup crumbled fetta cheese, 1/4 cup grated parmesan cheese
1 cup chopped onion, 1/4 cup vegetable oil, 1.1/2 cups milk
Dry Mix - 3 cups self-raising flour
1 Tbspn fresh chopped thyme OR 1 tsp dried thyme
Topping - Come 1/2 cup grated cheddar cheese, 2-3 Tbspn grated parmesan
cheese & 5-6 olives cut in half.

Preheat oven to 400oF, grease the pans. Thoroughly combine the wet mix
ingredients in a bowl. Stir in the dry mix until all the ingredients are well
combined. Place the mixture in the pans & sprinkle with topping. Bake for
25-30 mins. Makes 12. These muffins are a perfect accompaniment to Caesar or
Greek salads & soups. Try them with grilled fish & salad.
Variations: BO,F & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to
the wet mix.
BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the
thyme.
Hint: Remove muffins from the pans soon after cooking so they don't sweat. Do
not use muffin papers.

Cranberry Orange Muffins

3/4 cup natural (wheat) bran


3/4 cup whole-wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 1/3 cups cranberry sauce (homemade or canned)
1 egg, beaten slightly
1/2 cup buttermilk or low-fat plain yogurt
1/4 cup vegetable oil
1 tsp orange rind

In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda;
mix well. Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and
orange rind; stir just until combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400F oven
for 25 minutes or until firm to the touch. Makes 12 large muffins.

RICH DELICIOUS ORANGE TEA MUFFINS

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COLLECTIONS: Muffins (3 of 5)

1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1/2 cup butter or margarine melted, 1/2 cup fresh orange juice
2 eggs, grated rind of 1 orange
Topping: sugar cubes, orange juice

Preheat oven to 375oF, prepare pans. Combine first 4 ingredients & blend well.
Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir
dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1
sugar cube in orange juice for each muffin and place on top of batter. Bake
for 15-20 mins or until done. Makes 8-9 large muffins.

PAPAYA CASHEW MUFFINS

3/4 cup vegetable oil, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp salt
2 cups flour, 3/4 tsp baking soda, 3/4 tsp ground cinnamon
1/8 tsp ground ginger, 1.2/3 cups diced peeled papaya
1.1/4 cups lightly salted roasted cashew nuts

Prehat oven to 400oF, prepare pans. In a bowl, beat oil & sugar for 2 mins.
Add eggs & vanilla, beat 1 min. In another bowl, stir together flour, baking
soda, salt, cinnamon & ginger. Add dry mix to wet mix, stir to just combine.
Stir in papaya & cashews. Spoon batter into pans & bake 20-25 mins or until
done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.

PEANUT BUTTER & JELLY MUFFINS

1 Tbsp melted margarine, 1/2 cup peanut butter, 1 egg, 2 Tbsp sugar
1 cup sour milk, 2 cups flour, 1 Tbsp baking powder
Topping: 3 Tbsp crushed salted peanuts, 4 Tbsp sugar, 2 Tbsp butter
strawberry jam for the middle

Preheat oven to 400oF & prepare pans. Put the first 5 ingred. into bowl
& mix well, then add the flour & b/pdr & blend until just mixed. Put a
large spoonful of the batter into each muffin pan, then drop a small
spoonful of jam (jelly) in the centre of each & cover with remaining
batter. Sprinkle with the topping mixture & bake for 10-15 mins. Makes
12 muffins.

PEACHES & CREAM MUFFINS

Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs
1 cup apricot yoghurt, grated rind of 1 lemon
1.1/2 cups chopped peaches (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp
lemon juice)
Dry Mix - 2.1/2 cups self-raising flour

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COLLECTIONS: Muffins (3 of 5)

Topping - 1/4 cup toasted slivered almonds


1/4 cup castor sugar

Preheat the oven to 350oF, grease or line the muffin pans. Blend the
sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the
peaches & lemon rind. Fold in the flour. If the mixture is still runny add an
extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar & bake
for 25 mins. Makes 10-12.
Variations: Mango Muffins - Substitute the peaches with chopped mango.

PEANUT BUTTER MUFFINS

Wet Mix - 1/4 cup sugar, 1/4 cup butter or margarine, 2 eggs
1/2 cup peanut butter, 1.1/2 cups milk
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda
Topping - equal parts of cinnamon & sugar mixed together

Preheat oven to 400oF & prepare pans. Blend thoroughly the sugar,
margarine & peanut butter. Beat in the eggs & milk. Fold the dry mix
into the wet mix. Place the mixture in pans, sprinkle with topping &
bake for 15-20 mins. Makes 10-15.
Variations:
PB & Choc Chip: Add 1/2 cup of chopped choc or choc chips & 1/2 tsp
vanilla to the wet mix.
PB & Date or Raisin: Add 1/2 cup of chopped dates or raisins to the
combined wet mix.
PB & Sesame Seed: Add 1/2 cup toasted sesame seeds to the combined wet
mix. Add 1/2 cup chopped dates if desired.

PESTO MUFFINS

Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs
1/3 cup pesto sauce OR 1/2 cup chopped fresh basil
1/2 cup grated cheddar cheese, 1 cup milk
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour

Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients
in a bowl. Combine the dry ingredients & thoroughly but gently work this into
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.

PINA COLADA MUFFINS

1/2 cup sugar, 1 egg, 1/4 cup margarine, 1 cup sour cream, 1/2 tsp salt
1 tsp rum extract, 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup coconut
1/2 tsp baking soda, 1 small can drained crushed pineapple

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COLLECTIONS: Muffins (3 of 5)

Reheat oven to 375oF, prepare pans. Combine sugar, egg, margarine, sour cream
& rum extract & beat until blended. Stir together dry ingredients & add, stir
until just mixed. Add pineappale & coconut. Spoon into pans & bake for 20
mins. Makes 8-9 large muffins.

PINEAPPLE & PASSIONFRUIT MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup vanilla yoghurt
2 eggs, 2 cups crushed canned pineapple, 1/2 tsp finely grated
lemon rind & juice of 1 lemon
1 cup fresh passionfruit pulp OR 1 can of pulp (about 6 ozs)
Dry Mix - 3 cups self-raising flour

Preheat oven to 350oF, prepare pans. Blend the margarine & sugar then
beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon
& mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins.
Makes 12.
Variation: P,P & Coconut: Add 1 cup macaroon coconut to the wet mix.
This gives a firmer texture to the muffin.

PISTACHIO CHOCOLATE & RUM MUFFINS

2 cups flour, 1/3 cup sugar, 1/3 cup butter, 1/2 cup chocolate chips
1 cup milk, 1/3 cup pistachio nuts finely chopped, 3 tsp baking powder
1 tsp salt, 1/2 cup pistachio nuts chopped extra, 2 eggs, 2 tsp rum

Rub butter into flour, b/pdr & salt. Add sugar. Beat together eggs, milk &
rum. Make a well in centr of dry ingredients, add 2nd measure chopped nuts,
chocolate & milk mixture. Mix very lightly until just wet. 3/4 fill greased
muffin pans & sprinkle with 1st measure finely chopped nuts. Bake at 400oF
for 20-25 mins. Makes 12.

FEIJOA & GINGER MUFFINS


(This one is for the Aussies & Kiwis, unless you know someone with a
Feijoa Tree!)

1.1/2 cups flour, 1 cup wholemeal flour, 2 tsp ground ginger, 1 cup milk
2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup raw sugar, 1 cup milk
1/4 cup (50g) butter, 1 tsp vanilla essence, 1 beaten egg
1 cup chopped feijoas

Preheat oven to 180oC (350oF), prepare pans. Mix together the flour, ginger,
baking powder & soda & sugar. Rub in the butter until it resembles fine
breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas
until just combined. Spoon into pans & bake for 15 mins. A small slice of

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COLLECTIONS: Muffins (3 of 5)

crystallised ginger may be placed on top of each muffin before baking if


desired. Makes 12.
Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin.
Feijoa - A waxy green fruit about 3" long. Although it is not a guava you may
know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub,
growing to 10-16 ft. It thrives in subtropical regions but is hardy & once
established will tolerate moderate frosts. They are either eaten raw (with or
without the skin) or made into jellies, sauces & chutneys.

FIG & ORANGE MUFFINS

2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt
1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk
1/2 cup chopped dried figs, fresh grated rind of 1 orange

Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking
powder & salt into bowl. Beat egg with butter & stir in milk. Add dry mix to
wet mix until just combined. Spoon into pans & bake for about 25 mins or
until well browned. Makes 10 muffins.

FOUR-CHIP DOUBLE-NUT MUFFINS

2 cups flour, 1/2 cup firmly packed light-brown sugar, 2 tsp baking powder
1/2 tsp salt, 2/3 cup milk, 2 lightly beaten eggs, 1 tsp vanilla
1/2 cup melted & cooled lightly salted butter or margarine
1/2 cup semisweet chocolate chips, 1/2 cup milk-chocolate chips
1/2 cup butterscotch chips, 1/2 cup peanut butter chips
1/3 cup chopped walnuts, 1/3 cup chopped pecans

Preheat oven to 400oF, prepare pans. In a bowl mix the first four
ingredients, in another bowl mix the next four. Add the dry mix to the wet
mix until just combined. Stir in chips & nuts. Spoon in pans & bake for 15-20
mins or until done. Makes 12. These muffins freeze well.

FUDGE FILLED PEANUT BUTTER MUFFINS

1/3 cup semisweet chocolate chips, 1 Tbsp unsalted butter or margarine


1.2/3 cups flour, 1/2 cup firmly packed light-brown sugar, 1/4 tsp salt
1 Tbsp baking powder, 3/4 cup milk, 1/2 cup peanut butter, 1/3 cup oil
1 lightly beaten egg, 1.1/2 tsp vanilla, 1/2 cup chopped salted peanuts
without skins (optional)

Preheat oven to 400oF, prepare pans. In a small saucepan (or microwave) heat
chocolate chips & butter until melted, stirring constantly; remove from heat
& reserve. In a bowl stir together flour, sugar, b/pdr & salt. In another
bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix to wet mix
until just combined. Spoon half of batter into pans. Divide chocolate mixture

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COLLECTIONS: Muffins (3 of 5)

among muffins, a scant teaspoon per pan; do not let filling touch sides of
pan. Spoon remaining batter over filling. Sprinkle tops of muffins with
chopped peanuts if desired. Bake for 20-25 mins or until lightly browned.
Makes 9 muffins.
Variation: A ripe banana cut into 1/2" thick slices & dipped in orange juice
may be used instead of the fudge filling.

HAWAIIAN MUFFINS

Dry Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt
1 jar (3.1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut, 1/2 cup chopped dried pineapple
Wet Mix: 3/4 cup milk, 1/2 cup melted & cooled butter or margarine
1 lightly beaten egg, 1 tsp vanilla
Preheat oven to 400oF, prepare pans. In a bowl combine first 4 dry mix
ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix
together the wet mix ingredients. Add dry mix to wet mix until just combined.
Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These
muffins freeze well.

HEALTHY HEART MUFFINS

3 egg whites, 3/4 cup low-fat milk, 1 cup low-fat yoghurt


3/4 cup apple sauce, 2 cups wholemeal flour, 1/2 cup folled oats
1/2 cup oat bran, 3 tsp baking powder, 2 tsp cinnamon, 1/2 cup raisins
1/2 cup chopped apricots

Preheat oven to 350oF, prepare pans. Beat the egg whites lightly then
add milk, yoghurt & apple sauce. Combine flour, rolled oats, bran,
b/pdr, cinnamon, raisins & apricots. Add the dry mix to the wet mix
until just combined. Spoon into pans & bake for 20 mins. Makes 12
muffins. Nutritional Value: Energy - 156 calories per muffin

HIGH-FIBRE MUFFINS

4 egg whites, 1 cup skim milk, 1/2 cup plain low-fat yoghurt
1/4 cup fruit juice, 2 grated apples, rind & juice of 1 lemon
1/2 cup currants, 1/2 cup chopped prunes, 3 tsp baking powder
1/2 cup sultanas (golden raisins), 1.1/2 cups wholemeal flour
1 cup rolled oats, 1/2 cup oat bran, 1/2 cup baking bran
1 tsp cinnamon, 1/2 tsp allspice

Preheat oven to 350oF, prepare pans. Lightly beat the egg whites, add
milk, yoghurt & fruit juice. Pour the lemon juice over the grated apple
to prevent browning. Add the lemon rind & all the fruit to the wet mix,
combine well. Mix together the flour, rolled oats, brans, b/pdr &
spices. Add the dry mix to the wet mix until just combined. Spoon into

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COLLECTIONS: Muffins (3 of 5)

pans & bake for 25 mins. Makes 12 muffins.


Nutritional Value: Energy - 180 calories per muffin

HONEY-CARROT-DATE MUFFINS

1/4 cup butter or margarine, 1/2 cup honey, 1/2 cup milk, 2 eggs
1.1/2 cups flour, 1 heaped tsp baking powder, 1 tsp salt
1 cup grated carrots (2 medium), 1 cup pitted chopped dates

Melt butter & honey, stir in eggs & milk & beat. Combine dry ingredients &
stir thoroughly. Add to wet mix until just combined, fold in carrots & dates.
Bake at 375oF for 15-20 mins. Makes 10 large muffins. Delicious when heated &
served with butter, cream cheese or marmalade.

WHOLE-GRAIN HERB-CHEESE MUFFINS

1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil
2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs
3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour
1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves
1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional

Preheat oven to 375oF, prepare pans. In a frying pan cook onion & pepper in 1
Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil,
honey, mustard, milk, eggs & cheese. In another bowl, stir together flour,
cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion
mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or
until well browned. Makes 12. 170 calories per muffin.

HONEY APRICOT MUFFINS

1.1/2 cups flour, 1.1/2 cups oat bran, 1 cup chopped pecans, 1/2 tsp salt
3 tsp baking powder, 1.1/2 tsp apple pie spice, 1 cup honey, 2 egg whites
4 Tbsp safflower oil, 16 oz can apricot halves in extra-light syrup chopped
finely with syrup reserved

Preheat oven to 325oF, prepare pans. Combine first 6 ingredients (salt is


optional). In another bowl combine honey, oil, egg whites, apricots & syrup;
add dry mix to wet mix until just combined. Spoon into pans and top with
extra pecan halves if desired, bake 25-30 mins or until cooked. Makes 18
muffins.
Recipe courtesy of the Sunset Magazine (USA)

HOT CROSS MUFFINS

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COLLECTIONS: Muffins (3 of 5)

2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt,
1/4 tsp cinnamon, 1/8 tsp allspice, 1 cup milk, 1 lightly beaten egg
1/2 cup melted & cooled butter or margarine, 1 tsp vanilla
1/2 tsp grated orange peel, 1/2 tsp grated lemon peel, 1 cup currants
Glaze: 1/3 cup confectioners sugar, 1.1/2 tsp freshly squeezed lemon or
orange juice, or water

Preheat oven to 375oF, prepare pans. In a bowl combine first 6 ingredients.


In another bowl stir together rest of ingredients except currants. Add dry
mix to wet mix until just combined, stir in currants. Spoon into pans & bake
for 15-20 mins or until done. Cool 5 mins before removing muffins from pans.
For glaze, combine ingredients & drizzle over each muffin to form a cross.
Serve warm. Makes 12. These muffins freeze well. An easy to make substitute
for hot cross buns.

JAM & COCONUT MUFFINS

2.1/2 cups flour, 3 tsp baking powder, 1/2 heaped cup caster sugar, 1 egg
1.1/4 cups coconut, 1 tsp vanilla essence, 1.1/4 cups milk, 3 Tbsp jam
6 Tbsp vegetable oil, little extra coconut

Preheat oven to 400oF, prepare pans. Sift flour & baking powder, stir in
sugar & coconut. Beat egg, vanilla, milk & oil together. Add dry mix to wet
mix until just combined. Place a large tablespoon of batter into each pan,
add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with
a little coconut. Bake for 25-30 mins or until well risen & firm to the
touch. Makes 9-10 muffins.

LEMON BREAKFAST MUFFINS

Dry Mix - 1 cup flour, 1 heaped tsp baking powder, 1/2 cup sugar, 1 tsp salt
Wet Mix - 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 eggs
finely grated rind of 1 lemon
Topping - 1/4 cup melted butter, 1/2 cup sugar, 1 Tbsp lemon juice

Preheat over to 375oF, prepare pans. Combine dry ingredients & blend well.
Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to
wet mix until just combined. Spoon into pans & bake for 15-20 mins or until
nicely browned. Remove from pan while warm & dip in topping.
Variation: A cup of raisins added to this batter makes this a delicious
muffin for any time of day.
Topping: Combine melted butter & juice, measure sugar into separate dish. Dip
top of muffins into butter then sugar.

LINZERTORTE MUFFINS

Dry Mix: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. 1 tsp cinnamon

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COLLECTIONS: Muffins (3 of 5)

1/8 tsp ground cloves


Wet Mix: 1/2 cup firmly packed dark-brown sugar, 1/4 cup granulated sugar
1/2 cup softened butter or margarine, 1 lightly beaten egg
1 tsp grated lemon peel, 1/2 tsp vanilla, 1 cup milk
3/4 cup ground blanched hazelnuts (filberts)
1/4 cup seedless raspberry jam

Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream
sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in
milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon
half of batter into pans, place 1 tsp of jam in centre of each muffin; do not
let jam touch sides of pans. Spoon remaining batter into pans & bake for
15-20 mins or until lightly browned. Makes 12. These muffins freeze well.

MARMALADE MUFFINS

Wet Mix - peel of 1 grapefruit & 1 orange, 1.1/2 cups buttermilk, 1 cup sugar
1 tsp salt, 1/2 cup butter or margarine
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda

Preheata oven to 375oF, prepare pans. Cut complete fruit skins into blender,
add buttermilk and grind fine. Add sugar, salt & butter & blend. Stir dry mix
ingredients together & pour wet mix over, stirring just to moisten. Bake for
20 mins or until done. Makes 12 muffins. Note: These are a really piquant
muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in
melted butter & white sugar. Absolutely scrumptious!

MARZIPAN RASPBERRY MUFFINS

1 package (7 ozs) almond paste, 2 Tbsp seedless raspberry jam, 2/3 cup sugar
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 tsp vanilla
1/2 cup melted & cooled butter or margarine, 1 lightly beaten egg
1/4 tsp almond extract, 3/4 tsp flaked coconut, 24 whole blanched almonds

Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces;
form each piece into 1.1/2" diameter circle (or small enough to fit into your
size pans without touching the sides). Top centre of 12 circles with 1/2 tsp
jam; top with remaining circles, press edges to seal. Set aside. In a bowl,
stir together flour, sugar, b/pdr & salt. In another bowl, stir together
milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet
mix until just combined. Stir in coconut. Spoon half of batter into pans,
place an almond pocket horizontally on top of each portion of filling;do not
let almond paste touch sides of pans. Spoon remaining batter over paste & top
each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These
muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting
almond paste into 12 equal pieces & rolling each into a ball. Use this as the
filling, without the jam; proceed as above. Serve muffins with jam.

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COLLECTIONS: Muffins (3 of 5)

MOIST DATE MUFFINS

1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg
1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran
1 tsp baking soda
Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,
1 tsp lemon juice. Mix date filling ingredients & simmer until thickened.

Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening &
date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour &
baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans &
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously
tasty & moist muffins. Note: Shortening may be anything you wish ie butter,
margarine, oil etc.

MAPLE SYRUP & CHERRY MUFFINS

1/2 cup margarine, 1/4 cup maple syrup, 2 beaten eggs, 1 tsp vanilla essence
rind & juice of 1 lemon, 1 cup low-fat yoghurt, 1 cup flour, 1 tsp cinnamon
1 cup wholemeal flour, 2 tsp baking powder, 1 cup chopped cherries
12 whole cherries (optional)

Preheat oven to 400oF, prepare pans. Blend the margarine & syrup thoroughly.
Beat in the eggs followed by the lemon rind & juice, vanilla & yoghurt.
Gently fold in the previously mixed dry ingredients then the chopped
cherries, do not overmix. Spoon into pans, top with whole cherries if
desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.

Fatfree Fruit Muffins

1 1/4 cup flour, white or wholewheat


1 cup oat bran or oatmeal
1 1/4 teaspoon cinnamon
1 tablespoon baking powder
1/2 cup evap skim milk
1/2 cup defrosted apple juice concentrate
1 egg or 2 egg whites or equivilent
1 ripe banana, mashed or 1/2 cup applesauce
1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever
1/2 cup nuts if you like

Mix dry ingredients.

Stir together wet ingredients except 1 cup fruit.


Blend together wet and dry, add fruit and nuts.

Bake 425 for 17 minutes.

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COLLECTIONS: Muffins (3 of 5)

mara

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COLLECTION: Muffins (4 of 5)

COLLECTION: Muffins (4 of 5)
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 12 Aug 93 17:12:00 CDT
Index (gf = gluten free, wf = wheat free, df = dairy free):

Contents
● Plum & Wheatgerm
● Potato
● Pritikin
● Cheese & Bacon
● Refrigerator
● Smarty Party (M&M's)
● Smoked Salmon & Herb
● Smoked Salmon & Cheese
● Strawberry Lemon Streusel
● Sugar Free
● Sweet Potato
● Taffy Apple
● Toad in the Hole Cornmeal
● Tomato & Tarragon
● Tramper's
● Turkey, Ham, Cheese & Pepper
● Christmas Morning Cranberry
● Christmas Day
● Provolone Rye
● Boston Brown Bread
● Two Tone
● Tunnel of Cheese
● Jalapeno Corn
● Pumpernickel Raisin
● Cardamom Lemon Peel
● Pumpernickel Raisin
● Spring
● Autumn
● Coffee Date & Chocolate
● gf df Apple & Honey

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COLLECTION: Muffins (4 of 5)

● gf Dried Fruit
● gf Chick Pea
● gf Cheese
● gf Apple & Chocolate
● gf Spicy Banana
● Mushroom
● Strawberry Special
● Chutney & Cheese
● wf Rye Pumpkin & Date

PLUM & WHEATGERM MUFFINS

5 very ripe plums, 1/2 cup wheatgerm, 1.1/2 cups flour, 2.3/4 ozs butter
1.1/2 tsp baking powder, 1 egg, 3/4 cup milk, 1/2 cup raw sugar

Preheat oven to 400oF, prepare pans. Roughly chop the plums & remove
stones. Sift flour & baking powder, add sugar & wheatgerm, mix. Melt
the butter. Beat egg & milk together. Add butter & egg mix to the dry
ingredients. Mix lightly with a fork. Gently stir in the plums. Spoon
into pans & bake for about 15 mins or until golden & well risen. Makes
6 large muffins.

POTATO MUFFINS

Wet Mix - 1 cup mashed potato, 1.1/2 cups milk, 2 eggs


1/2 cup yoghurt or sour cream, 1/2 cup finely chopped spring
onions (green onions)
Dry Mix - 2.1/2 cups self-raising flour, 1 tsp salt

Preheat oven to 400oF, prepare pans. Blend the potato, milk, egg &
yoghurt/cream. Stir in the chopped onions. Fold the flour & the salt into
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12.
Variations:
Potato & Ham: Add 1/2 cup finely chopped ham to the wet mix.
Potato & Parsley: Add 2 Tbsp chopped fresh parsley to the wet mix.
Potato, Ham & Apple: Omit the onion & add 1 cup peeled & diced apple.
Note: If you are using mashed potato from the night before's dinner then
put it aside BEFORE you add milk butter etc otherwise muffin batter will
be too thin.

PRITIKIN MUFFINS

Wet Mix - 4 eggs whites, 3/4 cup skim milk, 1/2 cup non fat yoghurt

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COLLECTION: Muffins (4 of 5)

1/4 cup apple juice concentrate, 2 apples peeled & chopped


grated rind of 1 lemon, 1 cup drained morello cherries
1/2 cup sultanas
Dry Mix - 1.1/2 cups wholemeal flour, 1 cup rolled oats, 1 cup oatbran
3 tsp baking powder, 1.1/2 tsp cinnamon

Preheat oven 350oF & prepare pans. Thoroughly beat together the egg whites,
milk, yoghurt & apple juice, then mix in the apples, rind, cherries &
sultanas. Combine the dry mix & then fold into the wet mix. Spoon into pans
& bake for 25-30 mins. Makes 12.

QUICK CHEESE & BACON MUFFINS

2 cups flour, 1 cup milk, 3 tsp baking powder, 1 egg, 2 Tbsp sugar
3/4 cup tasty grated cheese, 1/4 cup melted butter
1/2 cup crisp bacon pieces

In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add
butter & milk. Add to dry ingredients, add cheese & mix to just combine.
3/4 fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.

REFRIGERATOR MUFFINS

Wet Mix - 2 cups boiling water, 2 cups rolled oats, 1 cup oil
2 cups brown sugar, 4 eggs, 2 cups mixed dried fruits
4 cups plain low fat yoghurt or buttermilk
Dry Mix - 3 cups wholemeal flour, 2 cups plain flour
4 cups allbran or flaky bran, 4 tsps baking soda

Combine the rolled oats & boiling water in a bowl & allow to cool.
Thoroughly combine the oil, sugar, eggs & yoghurt & stir in the mixed
fruits. Add to the soaked oats. Combine the dry mix & then thoroughly mix
into the wet mix.
Keep this batter in a sealed container in the fridge for up to 6 weeks.
Gently mix before placing into prepared pans to bake. Makes 40-50 muffins.
Bake at 400oF for 20-25 mins for 12 muffins.
Microwave: 6 muffins in microwave pans for 5 mins on High.
Comment: These muffins are a boost for the frantic mother or wife. If
necessary your family can cook their own muffins! They are such fun to
watch cooking.

SMARTY PARTY MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup milk, 1 cup
smarties (M&M's)
Dry Mix - 2.1/2 cups self-raising flour

Preheat oven to 400oF. It is best to use cup cake size pans for these

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COLLECTION: Muffins (4 of 5)

muffins, line with paper cases. Thoroughly blend the margarine & sugar &
beat in the eggs & milk. Quickly mix in the smarties & then gently fold
in the flour. Place in paper cases. Put an extra smartie or two on top
of each muffin before baking, to make them look more colourful. Makes 36.
Bake for 20 mins.
Comment: Suprisingly, the cooked smarties inside these little muffins
become soft & creamy. They make a wonderful party treat for the children.

SMOKED SALMON & HERB MUFFINS

3 cups flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 3 eggs
1.1/2 cups milk, 2 ozs butter, 2 ozs smoked salmon slices
1/2 cup chopped mixed fresh herbs ie tarragon, chives, parsley, coriander
etc
Low fat sour cream

Preheat oven to 400oF, prepare pans. Sift flour, baking powder & salt into
a mixing bowl. Stir in the sugar & herbs. Beat the eggs & milk together,
melt the butter. Add milk mixture & butter to the dry ingredients. Mix
lightly with a fork. Spoon into pans & bake for about 12 mins or until
golden & well risen. Serve warm & fill with smoked salmon & sour cream.
Makes 12.

SMOKED SALMON & CHEESE MINI MUFFINS

2 cups flour, 4 tsps baking powder, 1 crup grated tasty cheddar cheese
2 Tbsp chopped thyme or parsley or herbs of your choice, 1 egg
1/4 tsp ground black pepper, 1.3/4 cups milk, 2 Tbsp melted butter
1/4 cup chopped smoked salmon (smoked chicken may be used instead)
Topping: sour cream, chives or thyme, smoked salmon, cheese, chutneys

Preheat oven to 400oF, prepare mini muffin pans. In a bowl sift together
flour & baking powder. Stir in the cheese, thyme & pepper. Beat together
the egg, milk & melted butter. Make a well in the centre of dry ingredients
& stir. Fold in the salmon. Spoon into mini pans & bake for 10-12 mins.
Serve topped with your favourite topping. Makes 40-44 mini muffins.
Variation: Omit the salmon & use lots of fresh herbs or 1/4 cup of chopped
corn kernels with a little chopped ham or grilled bacon for a change.

GLAZED STRAWBERRY LEMON STREUSEL MUFFINS

1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp cinnamon
1/4 tsp salt, 1/2 cup milk, 1/2 cup melted butter or margarine, 1 egg
1.1/2 cups fresh strawberries quartered, 1 tsp grated lemon peel
Lemon Glaze, Lemon Streusel Topping (recipes follow)

Preheat oven to 375oF, prepare pans. Prepare Lemon Streusel Topping & set
aside. In bowl, combine flour, sugar, b/pdr, cinnamon & salt. In another

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COLLECTION: Muffins (4 of 5)

bowl combine milk, butter & egg. Stir dry mix into wet mix until just combined.
Fold in strawberries & lemon peel. Spoon into pans. Sprinkle with Lemon
Streusel Topping & bake for 20-25 mins or until done. Remove from pans,
prepare Lemon Glaze & drizzle over warm muffins. Makes 12.
Lemon Streusel Topping: In medium bowl, combine 1/2 cup chopped pecans, 1/2
cup brown sugar, 1/4 cup flour, 1 tsp cinnamon & 1 tsp grated lemon peel.
Add 2 Tbsp melted butter or margarine, stir until mixture is crumbly.
Lemon Glaze: In small bowl, combine 1/2 cup icing sugar & 1 Tbsp fresh
lemon juice, stir until smooth.

SUGAR-FREE MUFFINS

2 eggs, 1 cup soy milk, 3 Tbsp oil, 1 cup grated carrot, 1 cup raisins
2 Tbsp sesame seeds, 3 Tbsp sunflower seeds, 1 tsp mixed spice
1.1/2 cups coconut, 1 cup wholemeal flour, 1 cup rye flour, 3 tsp b/powder

Reheat oven to 375oF, prepare pans. Put the first nine ingredients into a
bowl & mix well. Add the flours & baking powder & blend until just mixed.
Spoon into pans & bake for 15-20 mins. Makes 15 muffins.
Note: This is THE muffin for the health conscious.

SWEET POTATO MUFFINS (Or Yams)

1.3/4 cups all-purpose flour, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp salt, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg
3/4 mashed baked sweet potato or yam cooled, 3/4 cup pure maple syrup
2 lightly beaten eggs, 1/4 cup vegetable oil, 2 Tbsp water
1/4 cup lightly salted butter or margarine, melted & cooled
1 tsp vanilla, 1/2 cup chopped walnuts, 1/2 cup raisins

Preheat oven to 400oF, prepare pans. In a large bowl, stir together


flour, sugar, baking powder, salt, cinnamon & nutmeg. In another bowl,
stir together sweet potato, maple syrup, eggs, butter, oil, water &
vanilla until blended. Stir dry mix into wet mix until just combined,
stir in walnuts & raisins. Spoon into pans & bake 20-25 mins or until
done. Cool 5 mins before removing from pans. Makes 12. These muffins
freeze very well.

TAFFY APPLE MUFFINS

2 cups flour, 1/2 cup granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt
1/4 tsp ground nutmeg, 1/2 cup milk, 1/4 cup butter or margarine, melted
2 eggs, 1 tsp vanilla, 1 cup chopped apple, 1/2 cup honey
1/2 cup brown sugar, 3/4 cup finely chopped walnuts

Peheat oven to 400oF, prepare miniature muffin pans. In bowl combine flour,
sugar, baking powder, salt & nutmeg. In another bowl, combine milk, butter,
eggs & vanilla until blended. Stir dry mix into wet mix until just

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COLLECTION: Muffins (4 of 5)

moistened. Fold in apple. Spoon into pans and bake 10-12 mins or until
lightly browned.
Meanwhile in saucepan, heat honey & brown sugar to a boil stirring to
dissolve sugar. Dip warm muffins into hot glaze, then into chopped nuts.
Spear with popsicle sticks or wooden skewers, if desired. Makes 36 minis.

TOAD-IN-THE-HOLE CORNMEAL MUFFINS

Wet Mix - 1.1/4 cups milk, 1 egg, 1/3 cup melted margarine, 1 Tbsp sugar
15 cocktail sausages (cheerios)
Dry Mix - 4 tsp baking powder, 1 cup flour, 1 cup fine cornmeal

Reheat oven to 400oF, prepare pans. Blend wet mix ingredients (except
sausages). Add dry mix previously combined until just blended. Two-thirds
fill the pans & pop a sausage into the middle of each muffin. The mixture
should be firm enough to hold up the sausages. Bake for 15-20 mins. Makes
15 muffins. These are great for picnics or school lunches.

TOMATO & TARRAGON MUFFINS

Wet Mix - 1/4 cup oil, 2 eggs, 1/2 tsp grated lemon rind, 1 diced onion
2 Tbsps tomato paste, 2 Tbsps chopped fresh parsley, 1 cup milk
2 Tbsps chopped fresh tarragon OR 1 Tbsp dried tarragon
1 tsp chilli sauce, 1/2 tsp salt, 1 tsp sugar
1 cup grated cheddar cheese
Dry Mix - 3 cups self-raising flour
Topping - 1/2 cup grated cheddar cheese

Preheat oven to 400oF, prepare pans. Thoroughly blend all the wet mix
ingredients. Add the flour & mix until completely combined. Place in muffin
pans. Sprinkle with topping (optional). Bake for 25-30 mins and remove from
pans when slightly cooled. Makes 12. These muffins are lovely served with
fish & salad meals-they have a very defined flavour. Split muffins & fill
them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise.
Suitable for cholesterol free cooking (use egg whites only, non-fat milk &
replace cheese with 1 Tbsp oil, leave off topping).
Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wet
mix.

TRAMPER'S MUFFINS

Wet Mix - 1/4 cup oil, 1 cup yoghurt, 1 egg, 1/4 cup shredded coconut
1/4 cup chopped nuts, 1/4 cup raisins, 1/4 cup choc chips
1/4 cup chopped dried apricots, 1/4 cup sugar, 1 cup bran
Dry Mix - 1.1/4 cups flour, 1.1/2 tsp baking powder

Preheat oven to 400oF, prepare pans. Blend wet mix ingredients & mix well.
Add dry mix until just blended. Spoon into pans & bake for 15-20 mins.

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COLLECTION: Muffins (4 of 5)

Makes 12 muffins.

TURKEY HAM, CHEESE & PEPPER MUFFINS

1/4 cup butter or margarine, 1/2 cup minced sweet onion, 1 cup milk
1/4 cup minced green bell pepper, 1 clove garlic minced or pressed
2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 2 eggs
1/2 tsp freshly ground black pepper, 1 cup (4ozs) finely diced turkey ham
1/2 cup diced Cheddar cheese, 1/4 cup roasted shelled sunflower seeds

Preheat oven to 375oF, prepare pans. In skillet over medium heat, melt
butter, add onion, green pepper & garlic; cook & stir 5-7 mins or until
onion is translucent. In bowl, combine flour, b/pdr, s & p. In another bowl,
combine milk & eggs until blended. Add vegetables (plus any butter left),
turkey & cheese to wet mix. Stir in dry mix until just combined. Spoon into
pans & sprinkle with seeds. Bake 25-30 mins for regular size muffins or
15-20 mins for mini muffins. Makes 12 regular or 36 miniature muffins.

CHRISTMAS MORNING CRANBERRY MUFFINS

1 cup cranberries, 1/4 cup sugar, 1 1/2 cups flour, 1/4 cup sugar
2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ground allspice
1 beaten egg, 1/4 tsp grated orange rind, 3/4 cup orange juice
1/3 cup melted butter or margarine, 1/4 cup chopped walnuts

Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat
oven to 375oF, prepare pans. Combine flour, 2nd measure sugar, baking
powder, salt, cinnamon & allspice. In another bowl combine egg, orange rind
& juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in
cranberry mixture & nuts. Spoon into pans & bake for 15-20 mins or until
golden. Makes 9 large muffins.

CHRISTMAS DAY MUFFINS

1.1/2 cups milk, 6 Tbsp golden syrup, 1 oz butter, 1.1/2 cups mixed fruit
1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 cup raw sugar
2 cups baking bran flakes, 2 tsp baking soda, red & green glace cherries
Icing sugar

Reheat oven to 375oF & prepare muffin pans. Put the first 4 ingredients
into a saucepan & heat gently until butter has melted. While mixture is
heating, sift the flour, spice, cinnamon & salt into a large bowl, stir in
the bran & sugar. Lightly beat the eggs. Add the baking soda to the melted
ingredients, then pour this & the eggs into the flour mixture. Quickly &
lightly stir until just mixed. Spoon mixture into paper Christmas muffin
cups or pans. Place a cherry on top of each. Bake for about 15 mins or
until muffin springs back when lightly touched. Dust with icing sugar if

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COLLECTION: Muffins (4 of 5)

wished and serve warm. Makes 12.

PROVOLONE RYE MUFFINS

1 cup flour, 1 cup rye flour, 1.1/2 tsp baking powder, 1/2 tsp baking soda
1/4 tsp salt, 1.1/3 cups (about 5.1/2 ozs) shredded provolone cheese
1 cup buttermilk, 1/4 cup vegetable oil, 1 lightly beaten egg
2 Tbsp molasses, 1/2 tsp Dijon-style mustard, 1/2 tsp worcestershire sauce
1/8 tsp ground black pepper, 1/2 tsp caraway seeds (optional)

Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,
baking powder & soda & salt; stir in cheese to coat. In another bowl, stir
together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper
until blended. Add dry mix to wet mix until just combined. Spoon into pans &
bake for 15-20 mins, or until done. Makes 12 muffins.
To non-Americans: Molasses is treacle but I don't know what sort of cheese
provolone may be similar to. I always thought provolone was some sort of a
luncheon sausage ;-)

BOSTON BROWN BREAD MUFFINS

1/2 cup flour, 1/2 cup whole-wheat flour, 1/2 cup rye flour, 1/4 cup sugar
1/2 cup yellow cornmeal, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk
1/3 cup vegetable oil, 1/3 cup molasses, 1 lightly beaten egg, 1 cup raisins

Preheat oven to 400oF, prepare pans. Stir together flours, cornmeal, sugar,
b/soda & salt. In another bowl stir together buttermilk, oil, molasses & egg
until blended. Add dry mix to wet mix until just combined. Stir in raisins.
Spoon into pans & bake 15-20 mins or until done. Makes 10 muffins.

TWO TONE MUFFINS

2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1 beaten egg
3/4 cup roasted diced almonds, 3/4 cup orange juice, 1/4 cup cocoa powder
1/3 cup almond oil or vegetable oil, 1 tsp grated orange peel

Preheat oven to 400oF, prepare pans. In large bowl, combine flour, sugar,
b/pdr & salt. Stir in almonds, reserving some for garnish. In small bowl,
combine orange juice, oil & egg. Add dry mix to wet mix until just combined.
Transfer 1/2 of the batter into another bowl & stir in cocoa. Stir orange
peel into remaining 1/2 of batter. Carefully spoon orange batter into one
side of each cup. Spoon cocoa batter into other side. Sprinkle tops with
almonds. Bake 20 mins or until done. Serve warm. Makes 12 muffins.

TUNNEL OF CHEESE MUFFINS

2 cups biscuit baking mix, 3/4 cup milk, 1 beaten egg,

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COLLECTION: Muffins (4 of 5)

12 (1/2") cubes Swiss cheese, 5 slices bacon, crisp-cooked & crumbled

Preheat oven to 400oF, prepare pans. In bowl, combine biscuit mix & bacon.
Add milk & egg, stirring just until moistened. Spoon 1/2 of the batter into
pans, press a cheese cube into each & top with remaining batter, covering
cheese completely. Bake for 25 mins or until golden. Serve hot. Makes 12.

JALAPENO CORN MUFFINS

1.1/2 cups stone ground cornmeal, 1/2 cup flour, 1 Tbsp sugar, 2 eggs
2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup sour cream
1 to 2 tsp minced jalapeno peppers

Preheat oven to 350oF, prepare pans. In large bowl, combine cornmeal, flour,
sugar, baking powder & soda & salt. In small bowl, combine sour cream, eggs &
peppers until blended. Add dry mix to wet mix until just combined. Spoon into
pans & bake for 20-25 mins for regular-size muffins, 12-15 mins for mini
muffins. Makes 12 regular or 36 miniature muffins. Great served with an
omelet or with chili.

PUMPERNICKEL RAISIN MUFFINS

3/4 cup rye flour, 1/2 cup flour, 1/3 cup dark brown sugar, 1 tsp baking soda
1/4 cup yellow cornmeal, 1 Tbsp unsweetened cocoa powder, 1/4 tsp salt
1 cup buttermilk, 1 lightly beaten egg, 2 Tbsp molasses, 1 cup raisins
1/4 cup lightly salted butter or margarine, melted & cooled

Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour,
sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together
buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix
until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins
or until done. Makes 9 muffins. These freeze well.

Cardamom Lemon-Peel Muffins

Vegetable oil spray


2 1/2 cups oat bran, uncooked
1 cup whole-what flour
1 cup all-purpose flour
1 teaspoon ground cardamom
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups unsweetened applesauce
1/2 cup vegetable oil (Canola is good)
1/2 cup honey
4 large egg whites
1/4 teaspon almond extract
Grated rind of 1 lemon

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COLLECTION: Muffins (4 of 5)

Preheat oven to 400F.

Spray two muffin tins with vegetable oil spray or use paper muffin
cups. In a medium bowl, combine bran, flour, cardamom, baking powder
and baking soda. Mix well. In a large bowl, combine applesauce, oil,
honey, egg whites, almond extract and lemon peel. Mix well.

Stir dry ingredients into wet ingredients. Mix well, but do not
overmix. Fill prepared muffin cups almost full. Place in oven and
reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown.
Serve warm or at room temperature.

SPRING MUFFINS

1 cup natural unsweetened yoghurt, 1 large egg, 2 Tbsp oil


2 to 3 Tbsp milk, 2 cups flour, 1 tsp dry mustard powder
1.1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup grated tasty cheese
1/4 to 1/3 cup finely chopped fresh parsely, 1 spring onion, finely chopped
1/3 cup extra grated cheese

Preheat oven to 400oF, prepare pans. In a bowl beat together yoghurt, egg,
oil & 2 Tbsp of the milk. Sift flour, mustard, baking powder & soda, stir
in 1 cup of grated cheese & parsley. Add dry mix to wet mix until just
combined.
Spoon into pans & top each with a little grated cheese. Bake for about 20
mins or until golden brown. Makes 12.

AUTUMN MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup treacle (or molasses,
not blackstrap), 2 eggs, 1.1/2 cups pumpkin puree*, 1/2 cup orange
puree (1 orange pulped in a whiz, skin & all), 1/2 cup pecan nuts,
1/2 cup dried apricots, 1/2 cup sunflower seeds, 1 cup chopped
raisins
Dry Mix - 1 cup rolled rye or rolled oats, 3 cups self-raising flour
2 tsp powdered ginger

Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & treacle.
Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.
Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes
15-18.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.

COFFEE DATE & CHOCOLATE MUFFINS

Wet Mix - 2 cups chopped dates, 1 cup orange juice, rind of 1 orange
1 Tbsp coffee granules, 1/2 cup water, 1/2 cup sugar, 2 eggs

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COLLECTION: Muffins (4 of 5)

1/2 cup chopped cooking chocolate, 2 chopped bananas


1/4 cup oil, 1/2 tsp vanilla
Dry Mix - 1 cup wholemeal self-raising flour, 1.1/2 cups self-raising flour

Preheat oven to 375oF, prepare pans. Place the dates in the orange juice &
rind & microwave for 3 mins to warm & soften them (may be done in a
saucepan). Combine the coffee & the water. Add this to the dates. Mash the
bananas & blend in the eggs, sugar, oil, chocolate & vanilla. Combine all
the wet mix ingredients. Fold the previously mixed flours into the wet mix
until just combined. Spoon into pans & bake for 25-30 mins. Makes 12 large
muffins.

APPLE & HONEY (Gluten & Dairy Free)

Wet Mix - 1/2 cup vegetable oil, 1/2 cup honey, 1/4 cup water
1 cup diced cooked apple, 1 cup sultanas (golden raisins)
Dry Mix - 1 cup soy flour, 1 cup rice flour, 1 tsp baking soda
1/2 tsp cream of tartar, 1 tsp cinnamon

Preheat oven to 320oF, prepare pans. Combine the oil, honey & water & stir
in the sultanas & apple. Mix the previously mixed dry ingredients into the wet
mix. Spoon into pans & begin cooking without delay, bake for 25-30 mins.
Makes 10 muffins.
Variations: Wheat Free: replace the flours with 2 cups rye flour. Any
desired nuts & dried fruits may be added to this mixture. One cup addition is
sufficient. Suggestions are walnuts, almonds, sunflower seeds, with raisins
or dates and/or dried apricots. Chopped dried figs with fresh orange peel
is tasty.

DRIED FRUIT (Gluten Free)

Wet Mix - 2 cups mixed dried fruits (as desired), 1 cup water
1.1/2 cups apple puree, grated rind of 1 orange or lemon
Dry Mix - 3 tsp mixed spice, 1.1/2 cups soy flour, 1 cup rice flour
3 tsp wheat free baking powder

Preheat oven to 300oF, prepare pans. Warm the mixed fruit in the water or
presoak to plump it. Add & mix in the apple puree & citrus rind. Mix in the
dry ingredients, this mixture can be well mixed without fear of toughening
the crumb. Spoon into pans & bake for 35-40 mins. Makes 12 muffins.
gluten free baking poses several problems for the cook. The products tend
to be heavy & crumbly & lack flavour. Adding extra binding agents like eggs &
cheese will help, & adding extra flavour with nuts, dried fruits, juices,
spices & herbs will give a happy result. Use only soy, rice, potato, corn,
chick pea & buckwheat flours.

CHICK PEA MUFFINS (Gluten Free)

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COLLECTION: Muffins (4 of 5)

Wet Mix - 2 eggs, 1/2 cup grated cheddar cheese, 1/2 cup pumpkin puree*
1/2 cup diced onion, 1 Tbsp chopped chives, 1 tsp sugar, s & p
1/2 to 1 tsp curry powder (optional)
Dry Mix - 1.1/2 cups chick pea flour, 3 tsp wheat free baking powder

Preheat oven to 400oF, prepare pans. Blend the wet mix ingredients together
in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into
pans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins.
Variations:
Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet
mix.
Chick Pea with Seeds: Add 1/4 cup sunflower & 1/4 cup sesame seeds to the
wet mix.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.

CHEESE MUFFINS (Gluten free)

2.1/2 cups gluten free bread mix, 1.1/2 cups cold water, pinch salt
1/2 cup grated cheese

Mix together quickly & thoroughly, then 3/4 fill greased muffin pans & bake
at 450oF for about 15 mins.

GLUTEN FREE APPLE & CHOCOLATE MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup cocoa, 2 eggs
1.1/2 cups apple puree, 1/2 cup chopped chocolate or choc chips
Dry Mix - 1 cup soy flour or cornflour, 1 cup rice flour
1.1/2 tsp wheat free baking powder OR
1 tsp baking soda & 1/2 tsp cream of tartar

Preheat oven to 300oF, prepare pans. Cream the margarine & sugar then blend
in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry
ingredients then carefully mix them into the wet ingredients. Spoon into
pans & bake for 30 mins. Makes 8-10 muffins.
Variations:
Banana-Choc: Replace the apple puree with 1.1/2 cups mashed bananas.
Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.
Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.
Jaffa-Choc: Substitute the apple puree with 1.1/4 cups of orange juice & 1
Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.
Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix.
Note: Cornflour = cornstarch.

SPICY BANANA MUFFINS

1 cup brown rice flour, 1/3 cup soya flour, 2 tsp baking powder

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COLLECTION: Muffins (4 of 5)

1/2 tsp mixed spice, 1/2 tsp ground cinnamon, 1 cup unprocessed rice bran
1/3 cup brown sugar, 1 cup mashed banana, 1/2 cup sultanas, 1 cup soy milk
1/2 cup chopped dried apricots, 2 ozs dairy-free melted margarine

Prepare oven to 420oF, prepare pans. Sift flours, b/pdr & spices into bowl,
add remaining ingredients; stir until just combined. Spoon into pans & bake
for about 35 mins or until cooked. Dust with sifted icing sugar if desired.
Makes 12 muffins. Icing sugar = confectioner's sugar or powdered sugar.

MUSHROOM MUFFINS

Wet Mix - 1 cup finely chopped mushrooms, 2 eggs, 1/4 cup oil, 1/2 cup milk
2 Tbsp chopped parsley, pinch dried thyme
Dry Mix - 2 cups self-raising flour

Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix
ingredients. Add the flour until just combined. Spoon into pans & bake for
20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent
sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and
chicken meals or salads.
Variations:
Mushroom & Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin
has a delicious texture.
Mushroom & Tarragon: Add 1.1/2-2 tsp dried tarragon or 2 Tbsp of fresh to
the wet mix.
Mushroom & Bacon: Add 1/2 cup finely diced bacon or ham to the wet mix.
this is a nice addition to the mushroom & walnut variation.
Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp
baking powder.

STRAWBERRY SPECIAL MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup strawberry
yoghurt 1 punnet chopped fresh strawberries (about 1.1/2 cups)
grated rind & juice 1 large lemon
Dry Mix - 2.1/2 cups self-raising flour
Topping - equal parts of cinnamon or garam masala & sugar

Preheat oven to 350oF, prepare pans. Blend the margarine & sugar & beat in
the eggs & yoghurt. Fold in the chopped strawberries, lemon juice & rind &
very carefully fold in the flour to avoid squashing the fruit. Spoon into
pans, sprinkle with topping if desired & bake for 20-25 mins.
Variations: Any fresh berry fruit may be substituted for the strawberries
(raspberries, blackberries, boysenberries, loganberries, marionberries,
cranberries, blackcurrants, elderberries or blueberries).

CHUTNEY & CHEESE MUFFINS

Wet Mix - 2 eggs, 1/2 cup cream cheese, 1/2 cup grated cheddar cheese

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COLLECTION: Muffins (4 of 5)

1/2 cup sweet tomato or fruit chutney, 1/2 tsp chilli sauce
1 small onion diced, 3/4 cup water
Dry Mix - 2 cups self-raising flour, 1 tsp curry powder

Preheat oven to 350oF, prepare pans. Blend the eggs & cream cheese in a
bowl. Add the remaining wet mix ingredients & stir well. Combine the dry
mix & add this to the wet mix until just combined. Spoon into pans & bake
for 25-30 mins. Makes 10-12. This muffin is robust & moist, try filling it
with sliced cold beef for a 'lunch box'.

RYE, PUMPKIN & DATE MUFFINS (Wheat Free)

Wet Mix - 1/4 cup margarine, 1/2 cup sugar or treacle (molassess), 3 eggs
1/2 cup yoghurt, 1 cup pumpkin puree*, 1 cup chopped dates
Dry Mix - 2 tsp mixed spice (or pumpkin pie spice), 2.1/2 cups rye flour
4 tsp wheat free baking powder or 1 tsp baking soda

Preheat oven to 350oF, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add the dates &
spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
Variations:
Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots &
1/2 cup sliced almonds.
Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)

mara

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COLLECTION: Muffins (5 of 5)

COLLECTION: Muffins (5 of 5)
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 12 Aug 93 17:12:35 CDT

Contents
● Peach Gingerbread
● Orange Applesauce
● Fat-free Blueberry
● Banana Sultana
● Fat-free Pumpkin
● Blueberry Corn
● Apricot Graham
● Blueberry Pumpkin
● Oatmeal
● Nashi & Apricot Yoghurt
● Noname
● Orange & Carrot
● Orange Oatmeal
● Overnight Bran & Date
● Pearadise
● Plantation Herb
● Pumpkin & Honey
● Pineapple Cheese
● Special Treat Banana
● Strawberry Butterfly
● Seafood
● Sesame
● Strawberry Coconut
● Tangelo & Poppyseed
● Apple Cheese
● Apple Strudel
● Applesauce Oatmeal
● Apricot Graham
● Bacon
● Birdseed

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COLLECTION: Muffins (5 of 5)

● Blueberry Cake
● Bran and Raisin
● Banana and Passionfruit
● Blueberry Cornmeal
● Blueberry Pumpkin
● Breakfast Muesli
● Carrot
● Cheesy Ham
● Chocolate Bourbon
● Cornmeal
● Cornmeal Ham
● Cornmeal & Wholemeal

PEACH GINGERBREAD MUFFINS (170 calories, 2.97 grams fat)

2 cups flour
2 tsp baking powder
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
2 tbl cooking (vegetable) oil
1/2 cup applesauce
1/2 cup sugar
1/4 cup egg substitute (or 2 egg whites)
1/4 cup apple juice
1 16-ounce can peaches in juice, drained and chopped
(or substitute frozen thawed or fresh (peeled and chopped))

makes 12 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray

bowl1: combine dry ingredients and spices


bowl2: combine oil, apple sauce, sugar, molasses, mix then
add egg and apple juice and peaches
add wet mixture to flour mixture, stir until moistened
pour into prepared muffin tin, bake for ~20 minutes

ORANGE APPLESAUCE MUFFINS (122 calories, 18 grams carbo, 3 grams protein,


127 mg sodium, 18 mg cholesterol)
2 cups flour
1+1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt

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COLLECTION: Muffins (5 of 5)

1 egg
1 cup unsweetened applesauce
1 tsp orange zest (wash orange, grate orange rind - no white pith)
1/2 cup orange juice
3 tbl cooking (vegetable) oil

makes 12 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray

bowl1: combine dry ingredients and spices


bowl2: beat egg, add applesauce, orange zest, orange juice, and oil
add wet mixture to flour mixture, stir until moistened
pour into prepared muffin tin, bake for ~20 minutes

FAT-FREE BLUEBERRY MUFFINS (152 calories and 0.4 grams fat)

2 cups fresh or frozen blueberries


(wash and drain if fresh; thaw and drain if frozen)
1+1/4 cups cake flour
3/4 cup oat flour (see note below)
1+1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup packed brown sugar
2 egg whites
3/4 cup plain yogurt
1/2 cup applesauce
2 tbl all-purpose flour

makes 12 muffins
preheat oven to 375
use either paper liners or grease muffin pan with cooking spray

bowl1: combine dry ingredients, spices, and brown sugar (break lumps)
bowl2: combine egg whites, yogurt, applesauce, and mix
add wet mixture to flour mixture, stir until moistened
bowl3: toss blueberries lightly with 2 tbl flour (helps keep them
from sinking to the bottom)
add blueberries to mixture, don't overmix
pour into prepared muffin tin, bake for ~20-25 minutes

Note: to make oat flour, place about 1 cup rolled oats into a food
processor and pulse until finely ground.

BANANA SULTANA MUFFINS (160 calories and 2 grams fat)

1/2 cup sultanas (yellow raisins)


1/4 cup apple or orange juice
1/2 cup low-fat buttermilk

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COLLECTION: Muffins (5 of 5)

2 egg whites
1 tbl vegetable oil
3 tbl honey
1+1/2 cups unbleached white flour
1/3 cup stone-ground white cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 cup brown sugar
1/2 tsp ground ginger
1/4 tsp ground cardamom
2 ripe bananas, diced

makes 12 muffins
preheat oven to 375
use either paper liners or grease muffin pan with cooking spray

bowl1: combine raisins and juice,let stand for 5 minutes


add buttermilk, egg whites, oil, and honey
whisk until smooth
bowl2: sift flour, cornmeal, baking powder, baking soda
add brown sugar and spices, wisk until mixed
add bananas and toss lightly
combine wet and dry ingredients and stir 'just to mix'
pour into prepared muffin tin, bake for ~25 minutes

FAT FREE PUMPKIN MUFFINS (204 calories and 0.7 grams fat)

1/2 cup prune puree


2/3 cup packed brown sugar
1/3 cup molasses
1 cup canned pumpkin puree
1/4 cup egg substitute or 2 egg whites
1+1/4 cup flour
1/2 cup cornmeal
1+1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

makes 10 muffins
preheat oven to 400
use either paper liners or grease muffin pan with cooking spray

bowl1: mix prune puree, sugar, molasses, pumpkin and egg


bowl2: mix remaining ingredients
combine and stir to blend
pour into prepared muffin tin, bake for ~20-25 minutes

Blueberry Corn Muffins

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COLLECTION: Muffins (5 of 5)

1 1/3 c unbleached flour 2 eggs


2/3 c corn flour 1 c milk
2 tsp baking powder 1 c buttermilk
1/2 tsp baking soda 1/4 c melted butter
1/2 tsp salt 1 to 2 c blueberries
1/4 c sugar
Sift the dry ingredients together. Beat the eggs, milk,
buttermilk and butter together. Pour the egg mixture into the
flour mixture and stir just enough to moisten the dry ingredients.
Fold the blueberries into the batter. Grease a muffin tin and fill
the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes
or until golden brown.

This is my own recipe and I don't necessarily use exact amounts when I
bake so feel free to change it. It's also good with a combination of
blueberries and sauted apples, if you decide to do it that way, you
should add a little lemon juice and some cinnamon to the batter.

APRICOT GRAHAM MUFFINS

1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar

Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.

BLUEBERRY PUMPKIN MUFFINS

1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.

Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine


pumpkin & evaporated milk until blended. Cream shortening & sugar in large

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COLLECTION: Muffins (5 of 5)

mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.

Oatmeal Muffins

1 c flour
1/4 c granulated sugar
3 t baking powder
1/2 t salt
1 c quick-cooking oatmeal (NOT instant)
1 egg, slightly beaten
1 c milk
3 T vegetable oil

Preheat oven to 425 degrees Fahrenheit. Grease 12 muffin tins


with shortening. Sift together flour, sugar, baking powder, and
salt. Add oatmeal, stir to mix. Mix in egg, milk, and oil,
stirring only to moisten. Fill 12 muffin tins and bake for 15
minutes or until lightly golden brown on top.

NASHI & APRICOT YOGHURT MUFFINS

1.1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 beaten eggs
1 cup wholemeal flour, 2 cups finely chopped nashi, 1/4 cup oil
1/4 cup finely chopped dried apricots, 1 cup apricot yoghurt, 1 tsp ginger
1/4 cup low-fat milk, 1/2 tsp ground cloves

Preheat oven to 400oF, prepare pans. Sift the flour with the b/pdr & soda,
add the wholemeal flour. Add the nashi & apricots. To the eggs add the oil
yoghurt, milk & spices. Add the dry mix to the wet mix until just combined.
Spoon into pans & bake for 20 mins or until cooked. Makes 12. 169 calories
per muffin. *Note: I believe Nashi are called Asian Pears in the States.
Pears can be used to replace Nashi if desired.

NONAME MUFFINS

3/4 cup butter, 1 cup milk, 2 lightly beaten eggs, 3/4 cup sugar
3 cups flour, 6 tsp baking powder, 1/4 tsp salt, 1 cup coconut
1 can crushed pineapple (about 13-14 ozs)

Preheat oven to 350oF, prepare pans. Melt butter, blend in milk, eggs &
pineapple. Combine sugar, flour, b/pdr, salt & coconut. Add to wet mix until
just combined. At this stage if mixture is too dry add another 1/4 cup of

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COLLECTION: Muffins (5 of 5)

milk. Spoon into pans & sprinkle tops with sugar, bake for about 20
mins or until golden brown. This recipe came from a lady that makes muffins
for a living, consequently they will rise up rather large! You might like to
try them with less baking powder.

ORANGE & CARROT MUFFINS

1 cup buttermilk, 1 beaten egg, 1/3 cup melted butter, 1 tsp vanilla
1 cup whole wheat or plain flour, 1 tsp baking soda, 1 cup quick cooking oats
1/2 cup brown sugar, 1 cup finely shredded carrot, grated rind of 1 orange
2 tsp baking powder, 1 tsp salt

Preheat oven to 375oF, prepare pans. Pour buttermilk over oats in bowl. Add
beaten egg, melted butter, sugar, carrots, vanilla & rind & mix thoroughly.
Combine dry ingredients & add to wet mix until just combined. If desired,
raisins or date may be added at this point. Spoon into pans & bake for 15-20
mins or until done. Makes 12 muffins.

ORANGE OATMEAL MUFFINS

1 cup oats soaked in 1/2 cup orange juice & 1/2 cup boiling water for 15 mins
1/2 cup butter, 1/2 cup brown sugar, 1 cup raisins, 1 tsp baking powder
1 tsp salt, 1/2 cup sugar, 2 beaten eggs, 1 cup flour, 1 tsp baking soda
1 tsp vanilla

Preheat oven to 375oF, prepare pans. Cream butter & sugars, beat in eggs &
stir in the oat mixture. Stir in raisins & vanilla. Mix flour, baking powder,
baking soda & salt, add to wet mix until just combined. Spoon into pans &
bake for 20 mins or until done. Makes 12 muffins.

OVERNIGHT BRAN & DATE MUFFINS

Dry Mix - 1.1/4 cups flour, 1 tsp bicarbonate of soda, 1 tsp cinnamon
1/2 cup sugar, 1.3/4 cups unprocessed bran
1 cup finely chopped dates
Wet Mix - 1/2 cup oil, 1.1/2 cups buttermilk, 1 lightly beaten egg

Sift first 4 dry mix ingredients, stir in bran & dates. Combine wet mix
ingredients. Add the dry mix to the wet mix until just combined, cover &
refrigerate overnight. (These muffins can be made & cooked on the same day,
but are not as nice as if the mixture is left to stand overnight). Next day,
spoon into prepared pans & bake at 425oF for 20 mins or until done. Serve hot
with butter. Makes 20 muffins.

PEARADISE MUFFINS

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COLLECTION: Muffins (5 of 5)

1 cup flour, 1 cup whole wheat flour, 1.1/2 tsp baking soda, 1/2 tsp cinnamon
1.1/2 tsp baking powder, 1/4 tsp nutmeg, 1/2 tsp salt, 1 cup yoghurt
1/4 cup oil, 1/3 cup honey, 1 beaten egg, 1 cup diced pears

Preheat oven to 375oF, prepare pans. Mix dry ingredients together. Stir pears
lightly into dry ingredients. Combine yoghurt, oil, honey & egg, add dry mix
to wet mix until just combined. Spoon into pans & bake for 20-25 mins or
until done. Makes 15 muffins.
Variation: Grated lemon or orange rind may be added.
To use sweet milk: omit yoghurt & baking soda, increase baking powder to 3
tsps & use 1 cup fresh milk.

PLANTATION HERB MUFFINS

1 cup cold cooked brown rice, 3 Tbsp oil, 2 eggs, 2 cups flour, 1/2 tsp salt
4 tsp baking powder, 1 cup milk, 1/4 tsp basil, 1/4 tsp marjoram
1/4 tsp oregano, 1/4 cup grated parmesan cheese

Preheat oven to 400oF, prepare pans. Combine rice, oil, eggs, milk, cheese &
herbs. Sift dry ingredients & add to wet mix until just combined. Spoon into
pans & bake for 20-25 mins. Makes 12 very tasty muffins.

PUMPKIN & HONEY MUFFINS

Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup honey, 2 eggs,
1/2 cup yoghurt, 1.1/2 cups pumpkin puree*, 1 tsp lemon rind
Dry Mix - 2.1/2 cups self-raising flour (or add 2.1/2 tsp baking powder to
plain flour)
Topping - 1/2 cup chopped pecans, 1 tsp mixed spice, 1 Tbsp margarine
2 Tbsp sugar

Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & honey. Beat
in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined.
Spoon into pans & place a little of the topping on each muffin, press down
very slightly. Bake for 20-25 mins taking care not to scorch the topping.
Makes 12. This recipe is suitable for cholesterol free cooking - omit egg
yolks, use fat-free yoghurt, use vegetable oil in place of margarine.
* To make 1.1/2 cups puree, cook a little less than a pound of pumpkin in 1/3
cup of water, either mash, sieve or put in a blender to puree.
Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary
to the wet mix. Do not use the topping.

PINEAPPLE CHEESE MUFFINS

1/2 cup muesli, 1/2 cup self-raising wholemeal flour, 1 egg


1/2 cup self-raising flour, 1 Tbsp golden syrup, 1/4 cup butter

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COLLECTION: Muffins (5 of 5)

1/2 cup grated cheddar cheese, 2 Tbsp non-dairy soy drink powder
3/4 cup well drained unsweetened crushed pineapple

Preheat oven to 375oF, prepare pans. Sift flours together retaining husks,
add muesli. Melt butter, add golden syrup, pineapple & cheese. Combine with
dry ingredients, add egg & soy powder, do not over-mix. Spoon into pans &
sprinkle tops with extra grated cheese if desired, bake for 12-15 mins or
until cooked. Makes 12 muffins. Wholemeal = whole-wheat.
Recipe courtesy of the New Idea Magazine (NZ).

SPECIAL TREAT BANANA MUFFINS

1 cup flour, 1 tsp baking soda, 2 tsp baking powder, 1 cup wholemeal flour
1/4 cup butter, 1/2 cup chocolate chips, 1/2 cup castor sugar, 1/2 cup milk
1/2 cup chopped mixed fruit, 2 bananas mashed

Preheat oven to 350oF, prepare pans. Sift the flour, b/soda & b/pdr into a
bowl, add the wholemeal flour. Rub in the butter until the mixture
resembles fine breadcrumbs. Stir in the chips, sugar & chopped fruit. Add the
mashed banana & milk. (This is a sticky mixture.) Spoon into pans & bake for
20 mins or until cooked. Add a chocolate button on top before baking if
desired. Makes 12. These are a very moist, soft muffin. 219 calories per
muffin. *Notes: You may know 'castor sugar' as 'baker's special' or 'superfine
sugar'. Wholemeal = whole-wheat.

STRAWBERRY BUTTERFLY MUFFINS

1.3/4 cups wholemeal flour, 1/2 cup castor sugar, 2 lightly beaten eggs
2 ozs butter melted, 2/3 cup milk, 1/3 cup strawberry-flavoured yoghurt
2 Tbsp shredded coconut

Preheat oven to 425oF, prepare pans. Combine flour & sugar. Mix eggs, butter
& milk. Add dry mix to wet mix until just combined. Spoon into pans & bake
for about 20 mins or until cooked when tested. Turn onto wire racks to cool.
Slice the top off each muffin, cut tops into halves. Drop 1 tsp of yoghurt on
the centre of each muffin, push straight edge of 2 top pieces into yoghurt,
sprinkle with coconut. Makes 16 muffins. Wholemeal=whole-wheat.
Recipe courtesy of the Australian Women's Weekly.

SEAFOOD MUFFINS

1 cup small shrimps (drained & coarsely chopped), 1/4 cup grated cheese
14 cup finely chopped celery, 1/3 cup sour cream, 1.1/2 cups flour, 1 egg
2 tsp baking powder, 1/4 tsp thyme, 1/3 cup oil, parsley, 2 Tbsp sugar
1/2 tsp salt, 3/4 cup milk

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COLLECTION: Muffins (5 of 5)

Combine shrimps, cheese, sour cream & celery & set aside. Sift flour, sugar,
b/pdr, salt & thyme. Slightly beat egg with a fork, beat in milk & oil. Add
dry mix to wet mix until just combined. Spoon into pans & top with about 1
Tbsp of the shrimp mixture. Bake at 375oF for about 20 mins or until done.
Garnish with parsley if desired. Serve warm! For a more economical muffin,
use canned salmon instead of shrimps.

SESAME MUFFINS

2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/3 cup tahini (sesame seed
paste, available in health food stores/Middle Eastern markets/large
supermarkets), 1/4 cup melted & cooled butter or margarine, 1/2 cup milk
1/2 tsp Oriental-style (dark) sesame oil, 3/4 cup light-brown sugar
2 lightly beaten eggs, 1 tsp vanilla, 2/3 cup raisins (optional)
4 Tbsp toasted sesame seeds, divided into 3 + 1

Preheat oven to 400oF, prepare pans. In a bowl, stir together flour, b/pdr &
salt. In another bowl, stir together tahini, butter & oil; stir in sugar,
milk, eggs & vanilla until blended. Add dry mix to wet mix until just
combined, stir in raisins & 3 Tbsp of sesame seeds. Spoon batter into pans,
sprinkle with 1 Tbsp sesame seeds & bake 15-20 mins or until done. Makes 12
muffins. Note: To toast sesame seeds, place in small frying pan/skillet over
medium heat. Cook, stirring for 3 mins, or until seeds are lightly browned.
May also be toasted in a microwave, stirring often.

STRAWBERRY COCONUT MUFFINS

1/2 cup sugar, 1/4 cup butter, 1/4 cup water, 1.1/2 cups flour, 1 beaten egg
1 cup wholemeal flour, 2 tsp baking powder, 1 cup frozen strawberries, diced
1/2 cup coconut, 1 tsp vanilla essence, 1 cup low-fat milk

Preheat oven to 400oF, prepare pans. Gently heat together the sugar, butter &
water until the sugar dissolves, set aside to cool. Combine flour, b/pdr,
strawberries & coconut. Mix together the vanilla, egg & milk, then add to the
flour mixture. Finally pour in the butter syrup & mix until just combined.
Spoon into pans & bake for 15-20 mins. Serve hot or cold with custard,
yoghurt or ice-cream. Any berryfruit may be used in this recipe. If using
fresh berries add them at the end to avoid damaging the fruit. Makes 12.
Nutritional Value: Energy - 203 calories per muffin.

TANGELO & POPPYSEED MUFFINS

1/2 cup margarine, 1/2 cup sugar, 2 beaten eggs, 2 Tbsp poppyseeds
1/2 cup low-fat milk or yoghurt, 1 Tbsp grated tangelo rind
1/2 cup tangelo juice, 2 cups flour, 2 tsp baking powder

Preheat oven to 400oF, prepare pans. Blend the margarine & sugar together &

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COLLECTION: Muffins (5 of 5)

beat in the eggs, milk or yoghurt, tangelo rind & juice, & poppyseeds. Mix
dry ingredients & add to wet mix until just combined. Spoon into pans & bake
for 20 mins. Makes 12. Nutritional Value: 197 calories per muffin.
Tangelo - Citrus fruit cross of a mandarin & a grapefruit. Larger than a
mandarin & a little smaller than an average-size orange. Skin colour is a
bright tangerine and they mature during the late mandarin season. Mandarins,
Tangerines or Oranges may be used instead.

APPLE CHEESE MUFFINS

1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda
1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk
1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts

Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat
well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats,
apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for
20-25 mins or until done. Makes 18 muffins.

APPLE STRUDEL MUFFINS

2 cups self-raising flour, 1/2 cup sugar, 1 egg, 2/3 cup milk, 1/4 cup butter
1 medium grated apple, 1 Tbsp grated lemon rind
Topping: 1 Tbsp grated lemon rind, 1/4 cup walnuts, 2 Tbsp sugar

Preheat oven to 400oF, prepare pans. Put flour & sugar in bowl, rub in butter
until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add
milk. Add dry mix to wet mix until just combined. Gently stir in apple & 1
Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining
topping ingredients & sprinkle over each muffin. Bake for 20 mins or until
done.

APPLESAUCE OATMEAL MUFFINS

1 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup brown sugar
1/4 cup oil, 2/3 cup applesauce, 3 tsp baking powder, 1/2 tsp salt
3/4 cup rolled oats, 1 egg, 1/3 cup milk

Preheat oven to 375oF, prepare pans. Mix dry ingredients well with a fork.
Beat egg, then add oil & milk, stir in applesauce. Add the dry mix to the wet
mix until just combined. Spoon into pans & bake for 20 mins or until cooked.

APRICOT GRAHAM MUFFINS

1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ

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3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda


1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar

Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.

BACON MUFFINS

6 rashers bacon, 2 cups sifted flour, 3 tsp baking powder, 1 Tbsp sugar
1/4 tsp salt, 1 beaten egg, 1 cup milk, 2 Tbsp bacon fat OR melted butter
1/2 cup grated cheese

Preheat oven to 400oF, prepare pans. Fry the bacon until crisp, drain &
reserve the bacon fat, chop bacon. Stir together the flour, baking powder,
sugar, salt & cheese. Mix the egg, milk & bacon fat or butter. Add the dry
mix along with the bacon to the wet mix until just combined. Mixture will be
somewhat lumpy. Spoon into cups & bake for about 25 mins or until done. Makes
15 medium or 12 large muffins.

BIRDSEED MUFFINS

1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds
1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder
1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves
2 beaten eggs, 1 cup low-fat milk

Preheat oven to 350oF, prepare pans. Melt the butter with the honey, golden
syrup & cloves until the mixture dissolves; set aside to cool. Mix the
flours, seeds & baking powder together. Add the dry mix to the wet mix until
just combined. Spoon into pans & bake for 20 mins. Sprinkle tops with sesame
or poppy seeds if desired. This is a super-healthy muffin. Makes 12.
Nutritional Value: Energy - 140 calories per muffin.

BLUEBERRY MUFFIN CAKE

4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powder
grated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries
2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar

Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to
425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the

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COLLECTION: Muffins (5 of 5)

orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir
the liquid mixture into the dry mix & mix well. Transfer to the lined tin.
Bake above the centre of the oven for 35 mins. Remove the cake from the oven,
glaze with milk & sprinkle with the demerara sugar. Return to oven to bake
for a further 5 mins. Serve warm or cold.
Note: You can also make muffins with this recipe. Reduce baking time to 20
mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.

BRAN & RAISIN MUFFINS

8 oz wholemeal flour, 3 level tsp baking powder, good pinch salt, 1 egg
1/2 cup brown sugar slightly heaped, 1/2 cup bran flakes, 1 cup raisins
1/2 pint milk, 6 Tbsp sunflower or vegetable oil

Preheat oven to 400oF, prepare pans. Mix flour, b/pdr, salt & sugar, stir in
bran & raisins. Beat egg, milk & oil together. Add dry mix to wet mix until
just combined. Spoon into pans & bake for 15-20 mins or until well risen.
Makes 9-10 muffins.

BANANA & PASSIONFRUIT MUFFINS

1.1/2 cups flour, 3 cups bran flakes, 2 tsp baking powder, 3 tsp cinnamon
3 mashed bananas, 1 tsp passionfruit syrup, 1/2 cup butter, 1 cup milk
1/2 cup golden syrup, 3/4 cup brown sugar, 2 tsp baking soda

Preheat oven to 375oF, prepare pans. Combine flour, bran, b/pdr, cinnamon &
bananas. Heat the butter, golden syrup, sugar & milk in a pot, add the baking
soda & passionfruit syrup. Add the dry mix to the wet mix until just
combined. Spoon into pans & bake for 15 mins or until golden brown. Makes 12
large muffins. 268 calories per muffin.

BLUEBERRY CORNMEAL MUFFINS

1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder
1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream
1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned & drained

Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last
few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly
browned. Makes 12. 189 calories per muffin.
Recipe courtesy of Sunset Magazine July 1988 (USA).

BLUEBERRY PUMPKIN MUFFINS

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1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin
1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine)
1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour
Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut
in 1 Tbsp butter until mixture is crumbly.

Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine


pumpkin & evaporated milk until blended. Cream shortening & sugar in large
mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture.
Add flour mixture to wet mix until just combined. Coat the blueberries with
the tablespoon of flour and gently mix into mixture. Spoon into pans &
sprinkle with streusel topping. Bake for about 40 mins or until toothpick
inserted in centre comes out clean. Makes 12-18 muffins.
Recipe courtesy of Better Homes & Gardens Magazine November 1988.

BREAKFAST MUESLI MUFFINS

1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil
1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder
1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top

Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk;
soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup &
muesli mixture. Mix together the dry ingredients, add to the wet mix until
just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake
for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.
Keep a batch of these in the freeze & heat them in the oven or microwave when
in a hurry to get to work or time is short!

CARROT MUFFINS

Wet Mix - 3 eggs, 1/2 cup sugar, 1/2 cup oil, 1 cup plain yoghurt
1 cup grated carrot, 1/2 cup chopped walnuts
Dry Mix - 3 cups self-raising flour, 1/2 tsp baking soda, 1 tsp cinnamon

Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil
& yoghurt. Add the carrot & walnuts. Fold in the previously combined dry
mix. Place in muffin pans & bake for 20-25 mins. Makes 12.
Variations:
Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup
crushed pineapple. 1/2 cup currants may be added to the wet mix if
desired.
Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame
seeds & 1/2 cup sultanas (golden raisins).

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COLLECTION: Muffins (5 of 5)

Zucchini: Substitute grated raw zucchini for grated carrot in any of the
above recipes. Add 1 tsp of vanilla essence to the wet mix.

CHEESY HAM MUFFINS

1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder
1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham
1 cup jarlsberg cheese, grated

Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar & butter. Sift
flour & baking powder into a bowl, stir in rice, cheese & ham. Add this to
wet mix until just combined. Spoon into pans & bake for 30-35 mins or until
firm & golden. Serve warm with butter if desired. Makes 12.

CHOCOLATE BOURBON MUFFINS

3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar
1/2 cup softened lightly salted butter or margarine, 1 egg
1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla
1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans

Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients.
In another bowl cream butter & sugar until light & fluffy, beat in chocolate,
egg, bourbon & vanilla. Add dry mix to wet mix until just combined, stir in
chips & nuts. Spoon into pans & bake for 15-20 mins or until done. Makes 9.
These muffins freeze well.

CORNMEAL MUFFINS

1 cup flour, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup white sugar
1 cup cornmeal, 1/2 cup butter or margarine, 1 egg, 3/4 cup milk

Preheat oven to 375oF, prepare pans. Mix dry ingredients together & stir in
cornmeal. Melt butter, add egg & milk & combine well. Add dry mix to wet mix
until just combined. Spoon into pans & bake for 15-20 mins. Serve hot! Makes
8 large muffins. An old fashioned Waterloo County favourite.
Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.

CORNMEAL HAM MUFFINS

1/4 cup milk, 1/4 cup oil, 1 cup yoghurt, 2 eggs, 1 cup chopped cooked ham
2.1/2 tsp baking powder, 3 tsp dry mustard, 1/2 cup coarse cornmeal
1 cup flour

Preheat oven to 375oF, prepare pans. Put the first five ingredients into a

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COLLECTION: Muffins (5 of 5)

bowl & mix well. Mix remaining ingredients, add to wet mix until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A very nice
savoury muffin.

CORNMEAL & WHOLEMEAL MUFFINS

2 eggs, 2 cups yoghurt, 1 Tbsp honey, 1 Tbsp oil, 1 tsp baking powder
1/2 cup wholemeal flour, 1 cup fine cornmeal, 1 cup coarse cornmeal

Preheat oven to 375oF, prepare pans. Put the first four ingredients into a
bowl and mix well. Add the remaining premixed ingredients & blend until just
combined. Spoon into pans & bake for 15-20 mins. Makes 12. A hearty, healthy
muffin!

mara

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Fatfree Fruit Muffins

Fatfree Fruit Muffins


From: jagordon@agsm.ucla.edu
Date: 14 Jul 1993 21:26:00 GMT

1 1/4 cup flour, white or wholewheat


1 cup oat bran or oatmeal
1 1/4 teaspoon cinnamon
1 tablespoon baking powder
1/2 cup evap skim milk ( or soy or rice milk)
1/2 cup defrosted apple juice concentrate
1 egg or 2 egg whites or equivilent
1 ripe banana, mashed or 1/2 cup applesauce
1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever
1/2 cup nuts if you like

mix dry ingredients

stir together wet ingredients except 1 cup fruit


blend together wet and dry,
add fruit and nuts

bake 425 for 17 minutes, watch carefully, dry if overcooked.

mara

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Morning Glory Muffins

Morning Glory Muffins


From: morrissey@stsci.edu (Mostly Harmless)
Date: Thu, 30 Sep 1993 12:29:52 GMT

From the EAT-L Mailing List:

2 1/4 cups flour 1 1/4 cups sugar


1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt
Stir in carrots, apple, coconut, raisins, nuts & pineapple.
In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl
with dry ingredients; blend well.
Spoon batter into 16 muffin cups that are greased or lines with paper
muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree
oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn
out onti wire rack to cool completely. Store in airtight container.
Best when allowed to "ripen" for 24 hours.
amyl

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Nutty Banana Jam Muffins

Nutty Banana Jam Muffins


From: morrissey@stsci.edu (Mostly Harmless)
Date: Tue, 31 Aug 1993 00:45:22 GMT

1 1/4 cups ground walnuts 2 tsp. baking powder


1 1/2 cups sugar 1 1/2 tap. ground cinnamon
3/4 cup butter, softened 1/2 tsp. ground nutmeg
2 extra-ripe medium bananas, peeled 1/4 tsp. salt
1 egg 1 ripe small banana, peeled
2 cups flour 3 Tbsp. raspberry jam

Line 18 2 1/2-inch muffin cups with paper liners.

In shallow dish, combine 3/4 cup walnuts and 1/2 cup sugar; set aside.

In large bowl, beat remaining 1/2 cup nuts with remaining 1 cup sugar and
butter until light and fluffy. Puree 2 medium bananas in blender (1 cup).
Beat pureed bananas and egg into sugar-butter mixture.

In medium bowl, combine flour, baking powder, cinnamon, netmeg, and salt.

Beat dry ingredients into banana mixture until well mixed.

Mash small banana in a small bowl; stir in raspberry jam.

For each muffin, roll 1 heaping tablespoon dough in walnut-sugar mixture


to coat. Place in lined muffin cup. Make a dimple in the center of dough
with back of spoon. Spoon 1 teaspoon jam mixture into center. Roll 1
more heaping tablespoon od dough in walnut-sugar mixture. Drop over jam
mixture.

Bake in 400 F oven for 15 to 20 minutes or until wooden pick inserted in


center comes out clean. Cool slightly on pan; cool slightly on wire rack.
Serve warm.
mara

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Pumpkin Muffins

Pumpkin Muffins
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:42:01 GMT

This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981

2 cups flour
2 cups yellow corn meal
2 Tbs baking powder
1 tsp baking soda
2 tsp salt
3 eggs
1 cup pumpkin puree
..5 cup honey
..5 cup light molasses
2 cups buttermilk
..25 pound butter, melted (1 stick)

Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly,
then add pumpkin, honey, molasses, and buttermilk. Combine with dry
ingredients and mix well. Stir in butter. Grease muffin tins and fill
2/3 full with batter. Bake for 20 min., or until golden brown. Cool on
wire rack. Makes 2.5 dozen, send some to Steve :-)
amyl

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Pancakes

Pancake Recipes
Index
● Cream Corn Pancakes
● Crepes : COLLECTION
● Kartoffelpfannkuchen (Potato Pancakes)
● Lemon Crepes Suzette
● Pancakes : COLLECTION
● Pancakes (1)
● Pumpkin Pancakes
● Reibekuchen (german potato pancake)
amyl

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COLLECTION: Crepes

COLLECTION: Crepes
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 24 Aug 93 11:04:01 +0200

Contents
● Banh Xeo (Vietnamese Crepes) (Deborah Norin)
● Crepes (Bill Maddex)
● Crepes With Fruit (Kyoung)
● Dessert Crepe Batter (Erik. A Speckman)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: kuehn@sound.esm.rochester.edu (Deborah Norin)

BANH XEO (VIETNAMESE CREPES)


============================

Ingredients:
------------

Crepe Batter:
-------------
3/4 cup dried yellow mung beans
2 cup fresh or canned coconut milk
1 cup rice flour
1/2 tsp sugar
1/2 tsp salt
1/4 tsp tumeric

Accompaniments And Filling:


---------------------------
4 oz. pork butt or shoulder, cut into 12 thin slices
12 raw medium shrimp, shelled, deveined and halved lengthwise
1 1/2 tblsp nuoc mam (Vietnamese fish sauce)
4 large garlic cloves, minced
1/4 tsp sugar
Freshly ground pepper
2 cup thinly sliced fresh mushrooms
2 cup fresh bean sprouts
1 large onion, thinly sliced
3/4 cup vegetable oil
Nuoc Cham with Shredded Carrots and Daikon (recipe follows)

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Vegetable Platter (ingredients follow)

Instructions:
-------------

Make the crepe batter:


----------------------
Cover the mung beans with water and soak for 30 minutes. Drain. Set
aside 1 cup for the filling. Place the remaining 1/2 cup in a blender
with the coconut milk and process to a fine puree. Add the rice flour,
sugar, salt and tumeric; blend well. Strain the mixture into a bowl or
jar and refrigerate.

Steam the reserved mung beans for about 20 minutes, or until tender.
Allow to cool. Cover and set aside.

Note:
-----
The batter can be prepared one day ahead, and the accompaniments
assembled just before serving. The crepes can be cooked and stuffed a
few hours ahead, and reheated as needed.The use of coconut milk in this
recipe is traditional of southern Vietnamese specialties.
Traditionally, the crepe is prepared in a wok, but a good omelet pan is
fine too. Remember to stir the rice batter well before each addition to
the pan.

Prepare the Nuoc Cham and Vegetable Platter, and set aside. (See
recipes below.)

In a bowl, combine the pork and shrimp with the fish sauce, garlic,
sugar and black pepper to taste. Cover and refrigerate for 30 minutes.

In another bowl, combine the mushrooms, bean sprouts, onion and the
cooked mung beans. Divide the mixture into six separate mounds on a
tray.

Heat 2 tblsp of the oil in a skillet over high heat. Add the pork and
shrimp mixture and stir-fry for 2 minutes, or until the pork loses its
pink color and the shrimp turn opaque. Remove to a platter.

In a wok or an 8" nonstick omelet pan, heat 2 tblsp oil over moderately
high heat. When the oil is very hot, stir the rice batter well and pour
1/2 cup into the wok. Quickly tilt the wok to spread the mixture into a
thin pancake. Scatter 1 mound of the vegetables, 2 slices of pork and 4
pieces of the shrimp on the lower half of the pancake. Reduce the heat
to moderate. Cover the pan and cook for about 5 minutes, or until the
bottom of the pancake is brown and crispy. Fold the pancake in half and
slide it onto a platter. Keep warm in a low oven. Repeat with the

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COLLECTION: Crepes

remaining oil, batter and filling, making 5 more crepes.

To serve, each diner places the rice crepe with some filling on a
lettuce leaf with selected herhs from the Vegetable Platter and strands
of carrot and daikon from the dipping sauce. The bundle is rolled up,
dipped in Nuoc Cham and eaten out of hand.

Nuoc Cham With Shredded Carrots And Daikon


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

Ingredients:
------------

Nuoc Cham:
----------
2 small garlic cloves, crushed
1 small fresh red chile pepper, seeded and minced
2 tblsp sugar
2 tblsp fresh lime or lemon juice
1/4 cup rice vinegar
1/4 cup nuoc mam (Vietnamese fish sauce)

1 small carrot, shredded


1 small daikon or turnip, peeled and shredded
1 tsp sugar

Instructions:
-------------
Combine the garlic, chile and sugar in a mortar and pound with a pestle
to a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cup
water. Stir to blend. (Alternately, combine all ingredients in a food
processor or blender and process for 30 seconds, until the sugar
dissolves.

Toss the carrot and daikon shreds with the sugar in a small bowl. Let
stand 15 minutes to soften the vegetables.

Add the Nuoc Cham to the softened vegetables and stir.

Vegetable Platter:
------------------
1 large head of Boston lettuce, separated into individual leaves
1 bunch of scallions, cut into 2" lengths
1 cup coriander leaves
1 cup mint leaves
1 cup fresh Asian or regular basil leaves
1 cucumber, peeled in alternating strips, halved lengthwise and
sliced crosswise

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COLLECTION: Crepes

4 oz. fresh bean sprouts

On a large platter, decoratively arrange the ingredients in separate


groups.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: mad4@ellis.uchicago.edu (Bill Maddex)

Source: _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN,


The Book Publishing Co, 1991.

CREPES
======

Ingredients:
------------
2 tblsp egg replacer (or arrowroot)
1 1/2 cup water
1 cup soy milk
1 tsp salt
4 tblsp oil
2 cup flour (I use half unbleached and half whole wheat pastry)
1/2 garbanzo flour

Instructions:
-------------
Blend the egg replacer with 1/2C water until smooth. Add remaining
ingredients and blend one minute at high speed.

Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom
lightly with oil (I use unrefined corn oil). When pan is heated, take
it off the burner, let cool about three seconds and pour 3-4T batter
into it. Swirl the pan so the bottom is coated with a thin layer of
batter. Put the pan back on the burner and cook until lightly browned.
Flip the crepe and cook until that side is lightly browned as well.
Repeat with remaining batter. This makes about a dozen crepes. Note
that you will inevitably screw up the first crepe or two, but it will
become fairly routine after that. Don't worry about it, I still do that
after all these years.

Stuffing:
---------
3/4 cup wild rice, uncooked
2 3/4 cups stock (I like a light, mushroom intensive stock for this)
1/4 medium onion, minced

2 small stalks sliced thin

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COLLECTION: Crepes

2 tblsp unrefined corn oil


3/4 medium onion, chopped coarse
1/4 lb button mushrooms, sliced thick
6 shiitake, fresh or reconstitued, quartered or eightthed (is
that a word?)
1/2 oyster or chanrerelles mushrooms (I recommend chantrelles,
but they can be tough to find this early in the year. If
using oysters, separate them into small clumps, if using
chanterelles, half them.)
1 large tomato, chopped
1/2 powdered sage
pinch powdered thyme
1 tblsp shoyu
salt and pepper to taste

Instructions:
-------------
Saute the onion in a little dry white wine for a minute or two, then add
wild rice and stock, cover tightly, bring to a boil, turn heat to low
and cook about an hour, until all liquid is absorbed.

While the rice cooks, saute celery in oil until slightly tender, add
onions and all mushrooms, and saute until all vegs are medium tender.
Add cooked rice, tomato and seasoning and cook another ten minutes or
so. Fill crepes with the mixture, roll them over it and heat in a
preheated oven at 350 for about ten minutes.

Serve with Nutty Almond Sauce (below) and garnsih with parsley and a
twisted orange slice.

Nutty Almond Sauce:


-------------------
3 tblsp unrefined corn oil or soy margerine
4 tblsp unbleached flour
2 1/2 cups heated soy milk
1/2 cup almonds
1/4 medium onion, separated into leaves
4 cloves
white pepper to taste
a few dashes freshly grated nutmeg
salt to taste

Instructions:
-------------
Toast almonds until golden, then pulverize. (Don't overgrind or you'll
get almond butter.)

Heat oil a few minutes in a heavy bottomed skillet, then stir in flour

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COLLECTION: Crepes

and cook 2-3 minutes on low, until fragrant. Stir in soy milk and
continue to stir until it begins to thicken, then stir in seasonings.
Cover and cook 10 more minutes, but stir often to prevent scorching.
Stir in almonds and cook another 4-5 minutes.

Serve with a simple spinach salad with mustard vinaigrette and French
bread, along with a chilled white wine.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: kyoung@prstorm.bison.mb.ca (kyoung)

CREPES WITH FRUIT


=================
(Makes 12 crepes)

Ingredients:
------------
4 eggs
1 cup milk
1 tblsp melted butter or margarine
1 cup all-purpose flour
2 tblsp sugar
dash of salt
4 cups seasonal fruits or berries (peach chunks, strawberries,
blueberries, etc.)

Instructions:
-------------
Whisk or process all ingredients except fruits together until smooth.
Let stand 1/2 hour to let bubbles escape; stir before using.

Lightly oil crepes pan and heat over medium-high heat. Pour 1/4 cup
batter into hot pan and immediately tip to coat entire bottom. Place on
burner and cook until edges begin to brown and batter loses its shine.

Transfer crepe to cooling rack. Repeat until all batter is used.


Crepes can be stacked if being used immediately; layer with waxed paper
if refrigerating or freezing.

To serve, fill each crepe with 1/3 cup seasonal fruit or berries, roll
and top with 1 tablespoon of raspberry coulis.

Note: These can be served in just a few minutes when you make the crepes
ahead of time and freeze them.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

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From: especkma@reed.edu (Erik. A Speckman)

Source: _The Way to Cook_, by Julia Child

DESSERT CREPE BATTER


====================

Ingredients:
------------
1/2 cup flour
1 egg
1 yolk
1/4 cup each milk and water
1 1/2 tblsp melted butter
1 tblsp kirsch, orange liqueur, bourbon, or rum
1 tblsp sugar
pinch of salt

Instructions:
-------------
For a main course crepe, I like combinations of chicken, ham, crab meat,
spinach, broccoli, fresh peas, asparagus in a cream or cheese sauce.

_The Greens Cookbook_, by Deborah Madison has a buckwheat crepe batter,


which I have not tried, but it sounds interesting. If you're interested
I'll e-mail it to you.

As for party ideas, we have had sushi parties. We have stuck with
California Roll-type makizushi. If you have a reputable source for
*very* fresh fish, there's no reason you couldn't go all out. It's not
that hard to get the hang of it and it's very good. Guests can try
making their own or you can do most of the preparation ahead of time.

Note:
-----
For dessert crepe fillings, I like reduced orange syrup (oranges, sugar,
a little water) topped with almonds. Also caramalized fruit (pear,
apple, banana) topped with whipped cream or ice cream. (There is a
different batter for dessert crepes.)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

mara

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Kartoffelpfannkuchen (Potato Pancakes)

Kartoffelpfannkuchen (Potato Pancakes)


From: alexj@access.digex.net (Alex Johnson)
Date: 14 Sep 1993 03:17:57 -0400

Servings: 4

2-1/2 cups potatoes, grated (2 Large)


1 large egg, beaten
3 cups water
2 tb milk
1 ts lemon juice
1/2 ts salt
1 potato, boiled and mashed
Vegetable oil as needed

Grate raw potatoes into water to which lemon juice has been added.

Place potatoes in a strainer or cheese cloth and drain off liquid. Drain
well.

Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 tb oil for each batch, drop batter for 3 or 4 pancakes at a time in
hot oil in a large frypan. When firm on the bottom side, loosen edges and
turn. Brown on other side. Remove, drain on paper towel, and keep warm.

Continue until all batter is used. Serve immediately.

NOTE: Sprinkle with sugar if served with applesauce.

amyl

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Lemon Crepes Suzette

Lemon Crepes Suzette


From: Jody Rae Prival jp56+@andrew.cmu.edu
Date: Tue, 7 Sep 1993 11:07:25 -0400

I improvised these last night, and the experiment turned out surprisingly well.

8 dessert crepes
1 tbsp. butter
1 1/2 tbsp. sugar
juice and finely grated zest of one lemon
2 tbsp. Grand Marnier
2 tbsp. brandy

Melt the butter in a heavy pan. Add sugar and lemon juice and zest
(taste at this point and adjust for desired sweetness/sourness). Add
Grand Marnier and bring to a boil. Reduce heat, fold crepes in fourths,
and arrange in sauce. Spoon sauce over crepes.

Warm the brandy (10 seconds in the microwave works) and place in a
long-handled metal ladle. Ignite the brandy and pour over crepes while
flaming.

Serves 2
amyl

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COLLECTION: Pancakes
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 24 Aug 93 11:04:04 +0200

Contents
● Basic Pancakes (Peggy A. Golden)
● Beer-Batter Mix (lsamura@iniki.soest.hawaii.edu)
● Churros (Stephanie da Silva)
● Corndog Batter Recipe (Jim Woodside)
● Corn Pancakes (Gail Jahn)
● German Pancakes (Aka Dutch Babies) (Marcia DeCaro)
● German (Or Dutch) Babies (Kirk Marple)
● Palatschinken mit Fruechten (Pancakes With Fruit) (Lothar Schaefer)
● Pancakes (Art Campbell)
● Pancakes (Bill Goffe)
● Pannekoeken (Dutch Pancakes) (Ms Hanneke Hartkoorn)
● Popovers (Nancy Megna)
● Reibekuchen (German Potatoe Pancake) (Christa Keil)
● Savory Indian Pancakes (Levin F Magruder)
● Schmarrn (Steve)
● Sopaipillas (Hot Fried Puffs) (Laura Ann Wallace)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: peggy@cybernet.cse.fau.edu (Peggy A. Golden)

BASIC PANCAKES
==============

Ingredients:
------------
2 cups flour
3 tsp baking powder
1/2 tsp salt (very important)
1/4 cup sugar
2 eggs (or equivalent egg beaters)
2 tblsp oil
1 cup milk

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Instructions:
-------------
Sift (I never do) dry ingredients in bowl and stir in liquid ingredients
with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry
pan with oil. Heat until water dropped from your hand bounces around.
Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until
bubbled all over the top and brown on bottom. Flip, cook until brown on
other side. Keep you griddle very hot at all times.

Variations:
-----------
1. Substitute 1 cup whole wheat flour for white flour.

2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2
tsp baking powder.

3. Put some pecan or walnut pieces in with your dry ingredients (this
keeps them from sinking). Or put in some blueberries .. also with dry
ingredients.

4. Increase your eggs. This will make them a little more like a crepe.
Top with sliced apples, brown sugar and cinnamon and fold in half.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: lsamura@iniki.soest.hawaii.edu

BEER-BATTER MIX
===============

Ingredients:
------------
1 (12 oz) can warm beer
2-1/2 cups pancake mix
oil for deep frying

Instructions:
-------------
Combine beer with pancake mix in a large mixing bowl. Mixture should be
the consistency of pancake batter. Heat oil to 3750. When the oil is
fully heated, drop batter-dipped fish/shrimp/vegetable/etc. into oil.
Cook til golden brown. Remove the cooked pieces to a plate lined with
papper towels which will absorb excess oil. *Try different combinations
of brand beers and pancake mixes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

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From: arielle@taronga.com (Stephanie da Silva)

CHURROS
=======
(about 15 or so)

Ingredients:
------------
1 cup water
1/2 tblsp oil
dash salt
1 cup flour
(oil for frying; granualted sugar for sprinkling)

Instructions:
-------------
Bring water, oil, and salt to boil in a saucepan. Add the flour all at
once, reduce heat, then stir (vigorously) with a wooden spoon until it
forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in.
star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in
strips. (Do a few at a time.) When golden on one side, turn over. Drain
on paper towels, then sprinkle in sugar.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: woodside@maestro.mitre.org (Jim Woodside)

CORNDOG BATTER RECIPE


=====================

Ingredients:
------------
equal amounts of pancake mix and cornmeal
enough water to desired consistency

Note:
-----
When you dip your hotdogs in the batter, make sure the end is covered
with batter (no hotdog showing) or the batter will "peel" off the dog in
the grease.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: gjahn@llnl.gov (Gail Jahn)

CORN PANCAKES
=============

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Ingredients:
------------
1 regular sized can of creamed corn
6 eggs
12 saltine-type crackers crunched up (about a pencil eraser diameter)

Instructions:
-------------
Whisk together and fry like pancakes. Eat with butter, salt & pepper.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: marple@cs.ubc.ca (Kirk Marple)

GERMAN (OR DUTCH) BABIES


========================

Ingredients:
------------
3 eggs, room temperature
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
2 tblsp butter, melted
2 tblsp lemon juice
confectioner's sugar

Instructions:
-------------
Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets
(pie or cake pans may be substituted). Beat the eggs until thoroughly
mixed. Add the milk and blend well. Sift together flour and salt, and
add slowly but continuously to the egg mixture, whisking as you do so.
Add the melted butter, and whisk til batter is smooth. Pour into pan or
pans and bake at 450 for 15 minutes.

The four small German babies will be done at this point. The one large
one requires another 10 minutes of baking, with the oven reduced to 350.
After removing from the oven, sprinkle with the lemon juice and dust
with confectioner's sugar. Serve at once while hot.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: decaro@ohsu.EDU (Marcia DeCaro)

GERMAN PANCAKES (aka DUTCH BABIES)


==================================

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Ingredients:
------------
1/3 cup margarine/butter
4 eggs
1 cup flour
1 cup milk
dash fresh nutmeg

Instructions:
-------------
Preheat oven to 425 degrees.

In large, heavy, round pan w/sides approx. 2-2 1/2inches high (I use a
paella pan) place margarine in pan and into oven to melt. While
margarine is melting, blend the eggs in your blender for 1 minute (or
until light yellow if by hand). While motor is running, slowly add milk
then flour. Add nutmeg if desired. Pour over melted margarine and bake
for 20-25 minutes until golden brown and puffy. Serve immediately.

I got this recipe out of a Sunset magazine many years ago and we
probably have it about twice a month. I typed it in from memory so I
hope the directions are clear.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: lothar@rz.ruhr-uni-bochum.de (Lothar Schaefer)

Source: Baeckerblume 24 / 93

PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FRUIT)


=================================================
(serves 2)

Ingredients:
------------

Dough:
------
4 tblsp butter
100 g flour
1 pinch salt
1/8 l milk
4 tblsp soda water
1 egg

Filling:
--------
1/4 banana

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250 g strawberries or any other fruit you like


2 tsp honey
vanilla or chocolate ice cream
fruits for garnish

Instructions:
-------------
Melt butter, let cool. Stir together flour woth salt, milk and soda
water. Stir egg (to combine white and yolk thoroughly). Add egg and 1
tblsp of butter to the dough.

For filling:
------------
Clean and dice fruits. Steam together with honey in a small pan for
about 2 minutes at medium heat. Put aside.

Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6
pancakes one after the other for about 2 minutes each side so that they
are golden brown.

Puree steamed fruit roughly. Put on pancakes and roll them together.

Put 3 pancakes each on a plate and serve with ice cream and fresh
strawberries.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: artc@world.std.com (Art Campbell)

Source: Tasahara Bread Book

PANCAKES
========

Ingredients:
------------
2 cups flour (I use all whole wheat; 50/50 whole wheat and
unbleached white; 66/33 w.w. and buckwheat or cornmeal --
If you use cornmeal, add some cooked corn kernels too)
2 tblsp baking powder
0.5 tsp salt

3 eggs
2 cups milk
0.5 cup oil or butter (melted)
0.25-0.5 cup honey or molasses (or 1-2 T brown sugar)

Instructions:

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-------------
I assemble with a blender -- eggs first, then the rest of the liquids,
and then the salt and baking powder. I put the flour in a bowl and add
the liquids, stir for 20 seconds or so -- not too much. Cook on a
medium hot griddle until the bubbles pop and don't fill in, then turn.

If you want a lighter pancake, you can separate the eggs and beat the
whites, then fold in at the end of the mixing.

Also, raisins, nuts, and other fruits can be added.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: bgoffe@seq.uncwil.edu (Bill Goffe)

PANCAKES
========
(makes ca. 8 4" ones)

Ingredients:
------------
1 cup loosely packed flour
1 tblsp baking powder
1 egg
1/2 cup milk
1/2 cup water
1 tblsp oil (canola seems to be the healthiest)

Instructions:
-------------
1. Whisk flour and baking powder (I sift 'em together, but if you don't
have a sifter, no problem).

2. Whisk egg, oil, milk and water together (seems to mix better if mix
egg, oil and milk first, then add water).

3. Stirring liquid, slowly whisk in flour and baking powder mix. Don't
over whisk, as this'll toughen the pancakes. A few lumps are okay.
Slowing adding flour and baking power mix makes this step a bit easier.

4. Pour on a hot griddle (see below on determining temp.). I use about


1.5 spoonfuls of a large serving spoon and use the back of the spoon to
spread out the mixture a bit so its not so thick that they don't cook
through. Turn when bottom is turning dark (too bad they don't make
clear pancake griddles). Using the corner of the turner, knock several
holes in the pancakes. Done when bottom is turning dark. Only turn
once.

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5. Stack for a minute or two when done so the tops warm so butter will
melt. Stack too long, and they'll get soggy.

Determining correct griddle temperature:


----------------------------------------
On my stove, medium high does fine.

Make sure water sizzles on it and small drops evaporate in just a few
seconds.

The pancakes should get quite brown (actually close to black) when on
the griddle for just a few minutes (2 or 3?) and the edges on the top
should thicken. A few bubbles should form on the middle of the top.

I cooked 'em at too low a temperature for years and a hot griddle really
helps I've found; don't worry if you incinerate a few in the process of
figuring out the correct setting on your stove; that's what kitchen
trash cans are for.

Hints for lighter, fluffier pancakes:


-------------------------------------
Before mixing liquid and powder mixture, heat the liquid to room
temperature (microwaves are great for this; just thought of it, but
maybe hot water w/ cold milk & egg might work too).

After mixing liquid and powder, let sit for 5 or 10 minutes and mix no
more you'll see it rise a bit and bubbles form).

The water/milk as opposed to all milk ingredients helps here too (got
this from Usenet's rec.food.cooking).

Note on batter thickness:


-------------------------
The batter should, well, be not too thick or thin. I judge this by how
it pours on the griddle; I find I need to spread the batter around a bit
with the back of a spoon. If too thin, next time add a tablespoon or
two of flour. Note that I call for somewhat packed flour above as this
seems to give me the correct amount of flour for proper consistency
(flour can be compacted to some degree).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: hhartkoo@arts.cc.monash.edu.au (Ms Hanneke Hartkoorn)

PANNEKOEKEN (DUTCH PANCAKES)


============================

Ingredients:

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------------
500 gr wheat flour
1 l milk
4 medium eggs
1 tsp salt
1 tblsp oil
1 tsp sugar

Instructions:
-------------
It can be hand mixed or put in a blender. For a blender, combine all
ingredients and blend. Hand method: Put flour in a bowl, make a little
hole in the middle. Pour in some milk in the hole and start stirring.
gradually pour in all milk, making a smooth batter. mix in the eggs,
one by one, add salt, sugar and oil and mix again until the batter is
smooth and not lumpy. The pancakes should be baked in a large wide
frying pan (a french crepe pan is ok too) preferably in butter (or oil,
if you don't like cholesterol). The butter should be very hot. Pour in
some batter (about 2 or 3 tabelspoons) and bake. Turn the pancake when
the upper surface is dry and bake the reverse side for approx. the same
amount of time.

You can use anythind you like as a filling, use your imagination.
Savoury pizzatype fillings are nice and can be put on top of the pancake
after it's baked.

Classic fillings are bacon and syrup pancakes and apple pancakes. For
the baconpancakes you have to fry the bacon first and then pour over the
batter. They are served with dutch syrup, which has a thicker
consistancy than american syrup. Here in Australia they sell cane
molasses, and that tastes almost the same as dutch pancake syrup.

Apple pancakes the same : first bake some fine chunks of apple and pour
over the batter. These pancakes are great with applesyrup, but I'm not
sure that't available in the States. Normal syrup or sugar and cinnamon
will do as well I reckon.

My favourite is a pancake with bacon and salami and syrup, but I think
that's an acquired taste.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: nmegna28@ursa.calvin.edu (Nancy Megna)

Source: Good Houskeepong Cookbook

POPOVERS
========

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Ingredients:
------------
1 cup milk
2 eggs
1 cup flour
3/4 tsp salt
1 tblsp butter or oil

Instructions:
-------------
Mix ingredients together, put in cupcake cups, popover pan, or pryex
cups bake at 375 degrees F for for 40-45min.

This recipe suggests that after 40mins, removing the popovers form the
oven, cut a slit in each one to let the steam out the returning them too
the oven for 10min or until tops are very firm and crisp brown.

However, I prefer to have them on the softer side.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: christa@horga.ruhr.de (Christa Keil)


Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany

REIBEKUCHEN (GERMAN POTATOE PANCAKE)


====================================

Ingredients:
------------
1.5 kg potatoes (a sort that stays "hard" - not the one you use for
mashed potatoes)
1 big onion
2 eggs
1 tsp salt
a bit flour (Buchweizen (wheat flour or oat flakes)
Oil

Instructions:
-------------
Grate the potatoes over a sieve, so that the water can leave. Don't use
a to fine grater, you don't want to make mashed potatoes.

Squeeze the potatoes - so that more water is going out of it.

Grate the onions fine on the grater and put them to the potatoes, like
the other ingredients and mix them carefully.

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Depending on how wet the dough is, put some flour or oat flakes to it,
so that you get a not to solid dough.

Put oil into a pan and when it is really hot, take with a (soap) spoon
abit from the dough and put it into the pan and push it to a flat cake.

They have to be "golden" from both sides (you have to turm them after
awhile) - the border of that pancake has to be real crisp.

Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark
bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut
(apple syrup) on it.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: levin@world.std.com (Levin F Magruder)

Source: Kathy Cooks (Kathy Hoshijo, Fireside)

SAVORY INDIAN PANCAKES


======================
(Makes 18 to 20 pancakes)

Ingredients:
------------
2 cups dry mung beans
3/4" cube of peeled, fresh ginger root.

For every one cup of soaked beans, add:


---------------------------------------
1/2 cup water
1/2 tsp Spike or other vegetable-seasoned salt
1/2 tsp asafetida or 1 clove garlic
1/4 tsp baking soda
1/8 tsp cayenne
1/8 tsp black pepper

Instructions:
-------------
Soak mung beans overnight to soften. The next day, mung beans must be
ground, so drain the beans to prepare for grinder. Grinding can be done
in a food processor or a blender. If in a food processor, do the whole
batch of beans and multply the other ingredients by 4. If in a blender,
do 1 cup of beans at a time with the amount of the other ingredients as
listed _per_batch_. Whether in a blender or a food processsor, first
drop chunk of ginger root in and allow it to get chopped up. Add
soaked, drained mung beans and run machine till beans are fairly ground
up (in a blender you can only do 1 cup at a time to avoid burning out

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the motor.) Add the next six ingredients and grind to a smooth, fluffy
paste. The batter is now ready to be made into pancakes, which takes
mastering a light touch on the spoon. Just remember --- practice makes
perfect.

Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to
1 teaspoon of oil into the skillet or griddle. With a spoon, mix batter
thoroughly (batter must be mixed before each pancake is poured because
it separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pour
batter into the middle of the skillet and place the rounded bottom of a
broad spoon very lightly in the center of the batter. Then use a slow,
gentle and continuous spiral motion to spread the batter outward with
the back of the soup spoon untill the pancake is about 7" to 8" in
diameter. If batter is sticking to the spoon and making holes in the
pancake as you spread, you are either pressing too hard or you didn't
begin pressing soon enough and the batter was semi-cooked before you
attempted to spread it. Just try to spread with the spoon immediately
and lighten the touch.

Cover and cook for 2 minutes, or till the pancake turns a reddish-brown
color. Remove cover and drizzle a tiny bit of oil over the pancake.
Flip to cook on other side and cook uncovered till reddish spots begin
appearing on the second side. Continue cooking all the batter in the
same way.

Thesse are delicious served plain with side dishes of vetables, chutneys
and yogurt; or you may want to stuff the pancake by placing filling
inside and folding it over to form a turnover shape. This recipe makes
18 to 20 pancakes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: steve@stimpy.hsc.ucalgary.ca (Steve)

SCHMARRN
========

Ingredients:
------------
3 large eggs
1/4 cup milk (actually, a 1/3 cup might be better)
1/4 cup flour
salt & pepper to taste.
Maple Syrup to drown

Instructions:
-------------
Wisk (with wire wisk) all ingredience (starting with eggs) together

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COLLECTION: Pancakes

until very smooth (no lumps). The mixture should have the consistency
of heavy cream.

Add about a table spoon each of butter/oil to a largish fry pan and let
melt/heat up. About medium/high. If you don't have a large fry pan you
may have to make two batches. By large, I mean about 10-12 inches
across.

Here is where it gets hard to describe...

Pour mixture in all at once. As the sides start to set, push the set
parts into the center so that more of the liquid pours into the "canal"
and has a chance to set also. Cut/Push "openings" into the batter to
expose pan surface and swish the liguid into that so it can set.
etc....

When most of it has set and there is only a very little liquid left (it
should still be a "whole" piece the size of the pan at this point) I cut
it into four and flip each section over. I then wait a few seconds and
then start cutting up everything so that it resembles scrambled eggs.
The goal is to have small, thick (1/4 inch?), bite sized pieces when
you're done. (The best tool for this is a stiff spatula/egg flipper :-)

After its cut up, stir and cook it for a while. Don't be afraid of over
cooking it. I never have so far. You want it "browned" somewhat. I
eat it with maple surrup poured over top but have had it with jam mixed
in. Anything sweet would do, I imagine.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: Laura Ann Wallace

Source: Lucy Garza (p.62)

SOPAIPILLAS (HOT FRIED PUFFS)


=============================

Ingredients:
------------
1/4 cup warm water
1 pkg. yeast
1 egg
1 1/2 cup milk
1/3 cup melted butter
1/3 cup sugar
1 tsp salt
1 tblsp cornmeal
5 cups flour

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Instructions:
-------------
1. Mix warm water and yeast in electric blender, until thoroughly
mixed.

2. Blend in remaining ingredients except 3 cups flour.

3. Put dough in a large bowl. Cover and let stand in warm place about
one hour.

4. Add remaining flour.

5. Knead into soft dough.

6. Cover, let rise until double in bulk.

7. Punch down and store in plastic bag in refrigerator.

8. Roll out thick. Cut triangularly or equilaterally.

9. Heat oil to 400 F.

10. Fry until golden. Makes 8 dozen.

11. Serve piping hot with butter and honey and/or sprinkle with sugar
and cinnamon.

12. Dough may be kept in refrigerator for two weeks.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

mara

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Pancakes

Pancakes
From: jmm@s1.gov (Jeff Marsh)
Date: 17 Sep 1993 20:02:02 GMT

My tried and true recipe that is used at least twice a month to make
either pancakes or waffles:

Serves about 4

1 1/3 c flour
1 Tbsp sugar
2 tsp baking powder
2 eggs

Use whole wheat flour and brown sugar (same amounts)

amyl

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Pumpkin Pancakes

Pumpkin Pancakes
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:42:54 GMT

This recipe is from the San Jose Mercury News Food section, Oct, 1990
I believe.

2 cups flour
2 Tbs granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1.5 cups milk
1 cup pumpkin puree
4 eggs, separated
..25 cups melted butter

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin
puree. Stir into dry ingredients until just blended. Beat egg whites
until stiff and fold into batter. Pour onto hot, oiled griddle, about
1/3 cup at a time. Cook until tops bubble and turn and cook other side.

amyl

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Reibekuchen (german potatoe pancake)

Reibekuchen (german potatoe pancake)


From: christa@horga.ruhr.de (Christa Keil)
Date: Sat, 21 Aug 1993 02:50:50 +0200 (DST)

1.5 kg potatoes (a sort that stays "hard" -


not the one you use for mashed potatoes)
1 big onion
2 eggs
1 teespoon salt
a bit flour (Buchweizen (wheat flour)
or oat flakes
Oil

Grate the potatoes over a sieve, so that the water can leave.
Don't use a to fine grater, you don't want to make mashed potatoes.

Squeeze the potatoes - so that more water is going out of it.

Grate the onions fine on the grater and put them to the potatoes,
like the other ingredients and mix them carefully.

Depending on how wet the dough is, put some flour or oat flakes
to it, so that you get a not to solid dough.

Put oil into a pan and when it is really hot, take with a (soap)
spoon abit from the dough and put it into the pan and push it to
a flat cake.

They have to be "golden" from both sides (you have to turm them
after awhile) - the border of that pancake has to be real crisp.

Eat them hot to (or on) a slice of bread (Schwarzbrot (that is


dark bread)) with butter and put Ruebenkraut (sugar-root syrup)
or Apfelkraut (apple syrup) on it.

------------------------schnipp-schnapp------------------------

Here is another old recipe I have from my grandmother - which is


really good:

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Reibekuchen (german potatoe pancake)

Pottkuchen (pot-cake - made of Potatoes)

10 big potatoes
2 - 3 spoons wheat flour
2 eggs
salt
some slices of ham (not the cooked ham)
250 g dried plums (something like raisins but made of plums)
2 - 3 smoked sausages

Grate the potatoes and mix them with the flour and the eggs
and the salt (not to much - because of the smoked sausages and
the ham).

Take a castiron pot, put the ham slices in it and melt them out,
after that take the slices out.

Now fill layer potatoes in the pot, then a layer dried plums,
again potatoes, then slices from the smoked sausage and again
potatoes.

Put the pot in the oven (225 Celsius) for 1 hour.

You can eat it warm or later cut in slices and baked in a pan
or cold with Apfelkraut (apple syrup).

------------------------schnipp-schnapp------------------------

Eifeler Scholes (Eifler Scholes :-) you can not translate it I guess)

The eifel is an area in Germany (where the famous Nuerburg Ring is,
something like hmmm the Hockenheim Ring or Daytona ( ;-) ), where
car and motorbikes races are) between Luxemburg, Belgium, Holland
and the rhine area (Cologne, Bonn).

1.5 kg potatoes
3 rolls
50 g durchwachsener Speck (that is ham that is "red and white"
red from the meat - and white from the fat)
It is here abit smoked
1 little onion

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Reibekuchen (german potatoe pancake)

4 eggs
salt
pepper

Grate the potatoes and onion.

Cut the ham into little cubes and melt/bake it out.

Put the rolls into water, so that they soak water and
press them out.

Mix that all together (potatoes, ham and the mashed rolls)
with the eggs.

Put the dough in a form (like the one you use for lasagne
for example), which is greased with butter, and put it for
90 minutes into the oven (180 Celsius) untill it is "golden"
on the top.

------------------------schnipp-schnapp------------------------

I hope that I found the right words and that I explained it in a way
that you can understand it. I have not known how difficult it is to
translate a recipe :-)

Since I do not know, if you know these kind of food in america - I


hope that you like it.

Christa
--
mara

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90 Minute Cinnamon Rolls

90 Minute Cinnamon Rolls


From: JMILES@vm.ucs.UAlberta.CA
Date: Thu, 30 Sep 1993 14:37:30 -0600

3 1/4 cups of all-purpose flour, divided


1 envelope Fleischmann's Quick Rise Instant Yeast
1/4 cup sugar
1/2 tsp salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly brown sugar
1 tbsp cinnamon
1/2 cup margarine, softened
1/2 cup raisins, optional

SET aside 1 cup all purpose flour from total amount. MIX remaining flour, yeast
,sugar, and salt in large bowl. HEAT milk, water, and 1/4 cup margarine until
hot to touch, 125F-130F. STIR hot liquid into dry ingredients. MIX in egg.
MIX in enough reserve flour to make a soft dough, that does not stick to the
bowl. TURN out onto floured board and knead 5mins. COVER dough and let 10mins
MIX brown sugar, cinniamon, & margarine together. ROLL dough into 12x9inch
rectangle. SPREAD with cinnamon mixture. Sprinkle with raisins. ROLL up from
long side, jelly-roll style; pinch to seal the seam. CUT into 12 equal slices
with a sharp knife. PLACE cut side up in large greased muffin cups; place on
baking sheet over a shallow pan half-filled with boiling water. COVER dough
and let rise 20 mins. BAKE at 375F for 20mins or until browned. Remove from
muffin cups to cool. Serve warm makes 12 buns.

ENJOY Jennifer M.

amyl

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COLLECTION: Bagels (long)

COLLECTION: Bagels (long)


From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:11:54 +0200

Contents
● Bagels (Dawn Scotting)
● Bagels (Edward S. Zuckerman)
● Bagels (Hal Render)
● Bagels (Moira Carlson)
● Vegan Bagels (Anthony C.)
Bagels (Dawn Scotting)

From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)

Ingredients:
------------
1 tsp sugar
1 Tbsp flour
2/3 cup lukewarm water
2 eggs
2 sachets (1 1/2 Tbsp) dry yeast
1/4 cup vegetable oil
3 cups flour
2 Tbsp sugar extra
1 1/2 tsp salt

Poaching Liquid:
----------------
16 cups water
2 Tbsp sugar

Glaze:
------
1 egg yolk
1 Tbsp water
poppy or sesame seeds

Instructions:
-------------
In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast

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& stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour,
extra sugar & salt into yeast mixture. Beat with wooden spoon until
smooth. Stir in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface & knead until smooth & elastic
(about 10 mins). Place in a greased bowl, turn dough over in the bowl
to grease all over. Cover with plastic wrap, stand in a warm place to
rise (prove) for 1 hour or until doubled in size & imprint remains when
dough is pressed. Punch down dough using fist, knead for 2 mins.
Divide into 12 equal portions. Shape each piece into a ball (keep dough
covered with plastic wrap while shaping). Poke finger through centre of
each ball. Twirl around finger to form a ring. Place on floured oven
tray & cover. Allow to rise for 15 mins. Bring water to the boil in a
large pan. Add sugar. Place half the bagels into the water, cook 1
min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels
to a greased baking tray lined with greased foil. Cook remaining half
of bagels in poaching liquid. Combine egg yolk & water. Brush over
bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven
(400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12.

Bagels (Edward S. Zuckerman)

From: "Edward S. Zuckerman" (AED-PD)

This recipe, in it's original form, came from Bernard Clayton's Complete
book of breads. (Originally titled "Jo Goldenbergs Bagels"). I have
since modified it a bit (doubled it) and have typed this in from memory.
I can't say enough good things about his book though.

Ingredients:
------------
6 cups of High Gluten Flour* + 1 cup for sprinkling
2 packages of yeast
1/2 cup sugar
1 tbls salt
3 cups hot water (120-130 deg.)
3-4 quarts boiling water w/1 1/2 tablespoon of sugar added
1 egg white + 1 tablespoon cold water

Note:
-----
* High Gluten flour is the secret here! Gluten Flour creates a much
sturdier dough which allows it to stand up to the rigors of most
commercial mixers. It creates a much chewier product, whether it be a
bagel, pizza, or bread. I buy a 50lb sack at my local pizzeria for
$10.00. It lasts me about 3 months... I understand the same product
can be bought in a regular supermarket called "Bread Flour" *NOT* "all

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purpose-flour". All-purpose flour is for cakes and muffins and stuff


that basically shouldn't strengthen your jaw!

Mixing:
-------
In a large bowl, add 6C flour, and the rest of the dry ingredients.
Mix. Add the 3 cups of hot water. (Be careful that the water isn't any
hotter or you'll kill the yeast-err towards the cooler side). Mix for
as long as you can with a sturdy wooden spoon until it seems like you're
going to crack it!

Kneading:
---------
Turn the dough out of your bowl onto your (dry) work surface. Scrape
anything clinging to the bowl and just add it to that big old nasty
dough blob. Start kneading. Knead for 10 minutes, adding sprinkles of
flour to control stickiness. The dough will come together. It's OK if
the dough is slightly tacky in the end...just not totally sticky. As
you become more experienced with dough making, you can avoid the dough
clinging to your hands and counter.. Try to clean the counter with the
dough.

First Rise:
-----------
Form dough into a ball. Place in a bowl greased with vegetable
shortening. Turn the dough around in the bowl once or twice just to get
the ball covered with a little shortening. Cover tightly with saran
wrap. Let rise for about an hour in a warm place until the dough ball
has doubled in size. (If using Rapidrise yeast, you can cut the rise
time in half). Get the 3-4 quarts of water w/sugar slowly boiling at
this stage.

Forming:
--------
When the dough has sufficiently risen, turn it out of the bowl onto a
floured work surface. Press the air out of the dough with extended
fingers. With a dough blade & a scale, cut dough into 4-5 oz segments.
(I usually get about 12 segments). Roll each into a smooth ball and let
them relax for a few minutes. With the palm of your hand, flatten each
ball somewhat. Take each flattened dough and poke a hole right in the
center with your finger. With the same motion that you would use if you
were rolling a rubber band on your two index fingers, pull the hole
open. Try to concentrate on keeping the bagel uniform in thickness. It
should quickly look like a bagel, sort of. Place 'em close together on
the counter, cover loosly with the saran wrap you just used before to
cover the bowl, and let rise for about 10 minutes. Preheat your oven to
400 degrees F.

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Boiling:
--------
Drop 3-4 bagels into the boiling water, or as many as you can fit
without crowding them. (If the bagel holes have closed up, you may
gently pull them open again before you drop them in the water). Try to
keep the water at a rolling boil. Boil for about 3 minutes, flipping
them over in the water every 30 seconds or so. Place bagels on a towel
to drain for a few minutes. Repeat until all bagels have been boiled.

Place bagels on baking sheets which have been greased with vegetable
shorting. You can sprinkle cornmeal on it too. I have my best success
with insulated baking sheets... Spread bagels out as much as possible.

Toppings:
---------
With a BBQ brush, paint each bagel with egg white/water wash. (I beat
this egg wash with a wisk slightly before application, which breaks down
any big snotty strands). Sprinkle poppy seeds on a few. Sprinkle
sesame seeds on a few. Leave a few plain. Kosher salt or Fresh minced
Garlic work well too. Ok, wanna get weird, put M&M's on 'em!!!! I
don't care ;-)

Baking:
-------
Place baking sheets in oven and bake @ 400 for 25-30 minutes. 2 or 3
times during the baking process, rotate the sheets in the oven to
compensate for any oven temperature irregularities. (If using a
convection oven, you can reduce the temperature by 25 degrees or so).

(the original recipe suggests that you flip each bagel upsidedown
halfway through the baking stage. This apparently helps get rid of the
"flat bottom". I don't do this because I simply don't give a sh*t ;-) )

Cool on wire racks.

Serving Suggestion:
-------------------
Serve each half toasted with a thick layer of Cream Cheese, Nova Scotia
lox, slices of ripe Jersey Tomatoes, and a thin slice of Bermuda
onion.... Obviously!

Or: Cut them in half and freeze while still warm. (Every morning, I
defrost one in the microwave for 27 seconds, then toast!)

Bagels (Hal Render)

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From: render@massive.uccs.edu (Hal Render)

Ingredients
-----------
1 package gradular yeast (dry)
2 cups warm water
1/4 cup natural-flavored instant malted milk powder
2 tbls sugar
2/3 tbls salt
5 3/4 cups unsifted white flour

Water bath:
-----------
2 quarts water
2 tbls natural-flavored malted milk powder
1 tbls sugar

Instructions:
-------------
1. Place yeast in a warm bowl and add the water, stirring to dissolve.
Add malted milk powder and sugar and stir until dissolved. Add salt and
flour all at once. Work the dough with fingers and hands, kneading into
a stiff dough. Or use a mixer equipped with a dough hook.

2. Turn the dough out onto a lightly floured board and knead until
smooth. Shape the dough into a ball and place it in an ungreased bowl.
Cover with plastic wrap and let rise in a warm place until double in
bulk.

3. Preheat the oven to 400 degrees F.

4. Bring the ingredients for the water bath to a boil.

5. Punch the dough down and divide into 16 equal portions. Roll each
portion into a ball. Pierce the center of each ball with thumb and
index finger. Using fingers, shape each ball into a ring like a
doughnut.

6. If the water bath is boiling, turn off the heat. When the bagels
are dropped into it, the water should be just below the boiling point.

7. Drop the bagel rounds into the just-under-boiling water and let them
cook for about 20 seconds on each side. Remove the rounds from the
water using a slotted spoon.

8. Place the bagel rounds on an ungreased cookie sheet and bake for

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COLLECTION: Bagels (long)

15-17 minutes or until lightly browned.

Eat fresh or store in freezer.

Bagels (Moira Carlson)

From: Barry_Carlson@mindlink.bc.ca (Moira Carlson)

The dough used for bagels is basically a bread dough recipe. The secret
is that you boil the bagels before baking them in the oven.

Ingredients:
------------
4 1/2 cups all-purpose flour
2 tsp salt
3 tsp sugar
2 tsp vegetable oil
2 tsp yeast
1 egg
1 cup warm water

Instructions:
-------------
In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes
until the yeast is working. Add the salt, egg, oil and flour and stir
everything together. Dump the dough out on a floured board and knead
until everything is of one consistancy. (Exactly like making bread).
Put the dough into a warm bowl and put (covered) in a draft-free place
for about 1 and 1/2 hours or until the dough has doubled in size. Punch
down the dough and divide it into 20 pieces. Shape each piece into a
ball. Then roll each ball into a rope (like you would plasticine) about
7 inches long. Press the two ends of the "rope" together to give you
the basic bagel shape. Put the bagels on a floured board, cover with a
tea towel, and leave for about an hour to rise. During the last part of
the rising time, put a pot on the stove and fill it with boiling water.
Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a time
into the boiling water. They will fall to the bottom of the pot and
then rise. When they rise turn them over. Boil them for a total
(including time at bottom of pan) of 2 minutes. Lift the bagels out of
the water with a slotted spoon and leave them to drain while you do
remaining bagels. Put all the bagels on a cookie sheet and put them in
the oven to bake for about 15 minutes (Until they turn brown). Enjoy.

Vegan Bagels

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COLLECTION: Bagels (long)

From: acc4636@tamsun.tamu.edu (Anthony C.)

4 1/4 to 4 3/4 cups of all purpose flour.. I use bread flour.


1 package yeast. (I use bulk yeast about a tablespoon.
You can never have too much yeast!)
1/4 cups of sugar
1/1/2 cups of warm water.

Instructions:
-------------
The water I use is actually hot water. I turn the tap and let it go
almost as hot as it can get. It needs to be fairly warm to activate the
yeast. I was always paranoid about killing the yeast and used water
that was too cold and so the dough didn't rise enough. So go ahead and
use hot water. Add the yeast to the water with 3 tablespoons of sugar
and stir it around a little. In about 30 seconds the whole thing should
start to foam. If it doesn't you probably didn't use hot enough water.

The instructions say to add the flour a little at a time. I don't


bother - I just pour all the flour in. I figure if it's too stiff I'll
add a little water, if it's too wet I'll add a little flour. Kneading
is really important so knead it well. I figure that I shouldn't skimp
on kneading the dough because it's good exercise for giving long
massages right? So I try to do a hard knead for 15 minutes. By this
time dough should be elastic with no crumbs of dry flour embedded in it.
If it's a little sticky it doesn't really matter that much. If it's dry
though it's hard to knead. I'm lazy so I'd rather have it a little wet.

At this point I diverge from the recipe. The recipe has all sorts of
complicated instructions about 10 minutes rest etc etc. I just divide
the dough into bagel shapes starting with a ball of dough then poking a
hole in the middle. Then I let it sit for about 45 minutes until it has
risen. The bagels should be nice and puffy. If you were to bake the
bagels now you would get bagels with the consistancy of bread. But we
all like chewy bagels. So the trick is to boil the bagels. So heat up
some water to boiling and drop the bagels in and boil each side for
about 3 mins.

The recipe says to use x amount of water with sugar in it. I don't
bother. So really I only use the 3 tablespoons of sugar. Or a little
more if I want my bagels sweet. Drain the bagels on paper towels (or
don't bother). And bake them until they are brown at 375 degrees for
about 25-30 mins. If you like the glossy sheen use eggs to coat the
outside. Otherwise they are kind of ugly.

By the way... when I make french bread I use a pan of water in the

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COLLECTION: Bagels (long)

oven and it makes the french bread chewey. I was thinking that
I could do this with the bagels too. Use a cup or 2 of boiling water
in a pan while the bagels bake. The french bread gets chewey so I
would think the bagels would too. I'll have to try it next time.

mara

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Barbari Bread(Nan-e Barbari)

Barbari Bread(Nan-e Barbari)


From: Sarah Henderson
Date: Fri, 3 Sep 1993 15:39:27 -0700 (PDT)

from _Food of Life_, by Najmieh Batmanglij.

Barbari bread is a flat 1 - 1 1/2 inch thick loaf. It may be round or oval
shaped.

1 package dry yeast 8 1/2 cups flour or more


3 cups warm water 4 Tbsp. oil or butter
1 tsp. sugar 1/2 cup yellow corn meal
1 tsp. salt 1 Tbsp. sesame seeds

Dissolve yeast in 1 cup warm water. Add sugar and set aside for 10
minutes. Pour yeast mixture in large bowl or food processor, add 2 cups
warm water, and salt--mix well. Gradually add flour while stirring
constantly. After 6 cups flour have been added, knead by hand, add the
rest of the flour if needed until the dough is not sticky.

Pour oil in a large bowl and place dough in bowl. Cover with a clean damp
towel and let rise 4 hours in warm dark place without moving. Punch air
out while dough is in the bowl. Flip dough over and return to bowl.
Cover with new damp towel and allow to rise 2 hours.

Place cookie sheet in center of oven and preheat to 500 degrees F. Divide
dough into 11 parts, each piece about 5 inches in diameter. Dust a tray
with corn meal and place loaves on tray. With damp hands, press
fingertips into each loaf, then sprinkle tops with sesame seeds.

Put loaves on the cookie sheet, corn meal side down, and bake sesame side
for 8 miuntes in closed oven. Turn bread over and bake corn meal side
down for 4 minutes in closed oven. Remove loaves from oven. Cover with
clean towel, serve hot or wrap in foil and freeze(toast before serving.)
amyl

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Basic Country Loaf

Basic Country Loaf


From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 17 Aug 1993 00:45:07 GMT

Sponge:
1 envelope (1/4 ounce) active dry yeast
1 1/2 cups warm water (105 to 110)
2 cups unbleached all-purpose flour

Dough:
3/4 cup coarsely ground whole wheat flour
1 cup warm water (105 to 110)
1 tablespoon coarse salt
About 6 1/2 cups all-purpose flour
1 egg white, lightly beaten
Sesame seeds, poppy seeds, cracked wheat or flour, for topping (optional)

Make the sponge about 12 hours ahead: In a large bowl, dissolve the yeast
in 1/4 cup of the warm water. Let stand for 5 minutes. Stir in the
remaining 1 1/4 cups water and the flour, beating by hand or in a mixer
with a dough hook for 1 minute. Cover the bowl with plastic wrap and let
the sponge stand at room temperature for 12 to 14 hours.

Make the dough: Stir the whole wheat flour, warm water, salt and about 4
cups of the all-purpose flour into the sponge until the dough becomes
hard to work, then turn it out onto a well-floured surface. Let the dough
rest while you clean the bowl. Now start kneading, slapping the dough
around, scraping it up, gradually adding about 1 1/2 cups more all-purpose
flour and kneading until smooth and elastic, 8 to 10 minutes.

Return the dough to the bowl, cover with plastic wrap and let rise at
room temperature until almost triped in volume, about 2 hours.

Turn the dough out again onto a floured surface, punch it down, and tear
off a small hunk (6 ounces) to reserve for the levain (see Note).
Divide the remaining dough in half and shape each piece into a 1 1/2 inch
thick disk. With the palms of your hands, coax the sides of each disk
down and under all around, stretching the gluten cloak and plumping up
each loaf into a round shape. Pinch together the seams on the bottom
and place the rounds seam-side down on 2 lightly greased baking sheets.
Cover loosely with a towel and let rise until doubled in volume, about
1 hour.

Preheat the oven to 450F. Paint the top and sides of the risen loaves

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Basic Country Loaf

with the beaten egg white to glaze. Sprinkle, if you wish, with one of
the toppings and place on the middle rack of the oven. Immediately throw
a few ice cubes on the oven floor to create steam. Add more ice after 3
minutes and again after 6 minutes. Bake for a total of 15 minutes. Then
reduce the oven temperature to 350F and bake for 20 minutes longer, or
until the bread sounds hollow when the bottom is tapped. Turn the oven
off and let the bread rest in the hot oven for 15 minutes. Remove to a
rack and let cool.

Note: Put the hunk of reserved dough (about 6 ounces) in a covered jar with
1 1/2 cups of warm water. This is the levain, which will go into the next
loaf. Let stand at room temperature for 12 hours, then refrigerate. The
levain will keep for up to 10 days; freeze for longer storage.

mara

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Biscuits - COLLECTION

Biscuits - COLLECTION
From: dciem!lfergus!larry@lsuc.uucp (Larry Moore) Date: Mon, 15 Nov 1993 00:36:03 -0500 Title:
Beer Biscuits Categories: Quickbreads Servings: 4 2 c Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4
c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening
until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12
minutes or until golden brown. Makes 12 to 15 biscuits. Title: Cream Biscuits Categories: Quickbreads
Servings: 1 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream * OR 2 c
Half & half (10% bf) * Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured
board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15
minutes or until golden brown. Mrs. William C. Edmonston *Could probably replace this with milk. HP
Title: Easy Tea Biscuits Categories: Quickbreads, Easy Servings: 6 2 c All purpose flour 3 ts Baking
powder 3/4 ts Salt 6 tb Shortening 1 c Milk Preheat oven to 400F. Combine flour, baking powder, and
salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add
milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto
ungreased baking sheet. Bake for 10-12 minutes til lightly browned. From the Spectator, Nov. 18/92
Title: Old Fashioned Buttermilk Biscuits Categories: Quickbreads Servings: 8 1 1/2 c All-purpose flour
1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 34 c Buttermilk or more
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. COMBINE THE FLOURS,
salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry
blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring
gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at
a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough
over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle
and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden. NICK MALGIERI -
PRODIGY GUEST CHEFS COOKBOOK From: HELEN PEAGRAM Title: Old Fashioned Shortcake
Categories: Quickbreads Servings: 8 1 qt Fruit (strawberries) 1/3 c Sugar 1 tb Lemon juice 1 1/2 c Heavy
cream Buttermilk Biscuit Dough 2 tb Buttermilk 2 tb Sugar 2 tb Soft butter
MMMMM---------------------BUTTERMILK BISCUIT DOUGH-------------------------- 1 1/2 c
All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c
Buttermilk or heavy cream (or more) Preheat the oven to 450F; set rack in middle level. Prepare biscuit
dough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For
individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a
sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle
with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large
shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging
to it, lower temperature to 350F and bake another 5 minutes. Slide the large shortcake onto a platter
immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers.
Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer
and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries
over the top. Split the small shortcakes in the same way and place the bottoms on individual dessert
plates. Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or
so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to

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Biscuits - COLLECTION

help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking
powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough
begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or
three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe
to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Title: Beaten Biscuits Categories:
Quickbreads Servings: 100 6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c
Shortening 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted
with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse
meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add
more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a
floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you
hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch
biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the
biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have
made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan.
Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They
will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie
Dupree's "New Southern Cooking" Title: Wheat Germ Biscuits Categories: Quickbreads Servings: 1 1
1/2 c All-purpose flour 1/2 c Wheat germ 1 tb Baking powder 1/2 ts Salt 1/4 c shortening 1/4 c Milk
Combine flour, wheat germ, baking powder, and salt in a medium bowl; cut in shortening with a pastry
blender until mixture resembles coarse meal. Add milk; stir until dry ingredients are moistened. Turn
dough out onto a well floured surface, and knead 5 to 6 times. Roll dough to 1/2 inch thickness; cut with
a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes
or until biscuits are lightly brow Source: 1986 Annual Recipes from Southern Living From: Linda Martin
Title: Ken Haedrich's three grain biscuits Categories: Quickbreads Servings: 14 1 1/2 c Flour 1/2 c
Yellow cornmeal 1/3 c Rolled oats (not instant) 1 ts Baking powder 1 ts Baking soda 1/3 ts Salt 1/4 c
Cold unsalted butter, Cut into 1/4 inch pieces 1/2 c Sour cream 1/2 c Milk Lightly butter large baking
sheet-preferably dark metal. combine flour cornmeal, oats, baking powder, baking soda and salt in
mixing bowl. Add unsalted butter and rub or cut in until mixture looks like coarse meal. Blend sour
cream and milk in separate bowl, make well in dry ingredients and add liquid to well all at once, stir
dough until evenly mixed Sprinkle dough, your hands and your work surface with flour, turn dough out
and nead gently 20 or 30 seconds. Use little more flour if necessary to keep dough from sticking. Pat
dough out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close
together. place on buttered baking sheet bake at 350 degrees for 13 to 14 minutes until browned and
crusty. Serve at once Each biscuit contains about 104 calories; 123 mg sodium; 13 mg cholesterol; 5
grams fat 13 grams protein; 0.07 grams fiber Title: Little Cheddar Biscuits Categories: Cheese,
Quickbreads Servings: 8 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 c
Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts Worcestershire Sauce Combine the flour,
dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an
electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a
lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic
wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to

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Biscuits - COLLECTION

325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten
slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated
oven. Biscuits will only brown slightly on the bottom. From the Tillamook Factory Cheese Cookbook,
4175 Highway 101 North, Tillamook, OR 97141. Rich Title: Cheddar Biscuits Categories: Cheese,
Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 ts Baking Powder 1/2 ts Salt 1 c Cheddar; Sharp,
Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The
dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch
thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly
browned. Serve hot. From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich Title: Cheese Drop Biscuits Categories: Quickbreads, Cheese Servings: 1 2 c
Flour 4 tb Butter 3 ts Baking powder 1/2 ts Salt 6 tb Cheese - ground Sift flour, salt, baking powder
together. Chop in butter. Add enough milk to make up soft. Add cheese. Drop on buttered baking tin.
Note: No baking time or temperature is given. Suggest moderate 400 F oven, 10 - 20 minutes. Source:
Mrs. Arthur Spore, Florence County Grange, Erie County, OH From Ed Mccormick Converted by
MMCONV vers. 1.00 Title: Never Fail Biscuits Categories: Quickbreads Servings: 1 5 tb Shortening 3/4
c Milk 2 c Flour 3 ts Baking powder 1 ts Salt Sift dry ingredients, Cut in shorteneing very finely. Add
milk. Toss on a floured board. Knead lightly, roll, cut and put on greased pan.Bake in 400 F. oven for 20
minutes. Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County, OH; Mrs. Betty
Flischel, Clermont Grange, Clermont County, Oh From Ed Mccormick Converted by MMCONV vers.
1.00 Title: Sour Cream Biscuits Categories: Quickbreads Servings: 1 4 c Flour 4 ts Baking powder 1 ts
Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda Mix all ingredients, bake in moderate oven about 10 or
20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F. Source: Boxbury Grage,
Morgan County, OH From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Sour Milk Biscuits
Categories: Quickbreads Servings: 1 2 1/2 c Flour - general purpose 1 c Buttermilk 1/2 ts Baking powder
1 tb Shortening - rounded 1 ts Soda 1 ts Salt Mix quickly, roll about 1/2-inch thickness. Fold and roll
again. Cut out with biscuit cutter and place on greased baking sheet. Bake imediately in a hot oven about
400 F about 10 minutes. If sour milk is very sour, add more soda. Source: Mrs. Gaylod Preston, Scioto
Valley Grange, Scioto County, OH Mrs. L. E. Gorham, Westfield Grange, Medina County, OH From Ed
Mccormick Converted by MMCONV vers. 1.00 Title: Whipped Cream Biscuits Categories: Quickbreads
Servings: 1 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Sift dry ingredients and
add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18 Note: Moderate oven 350 - 400 F.Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Roquefort Biscuits Categories:
Quickbreads, Cheese Servings: 36 1 c Self-raising flour 1/2 c Butter; well-chilled 2 oz Roquefort -OR
other blue-veined cheese 2 oz Cheddar cheese; shredded 1/2 c Sesame seeds Cucumber slices Cherries
Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse
crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix
ingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium
heat until golden. Remove from heat; cool. Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape
chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well
with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until
golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and
garnish with cucumber and cherries. Makes 36. Source: The Book of Appetizers, by June Budgen Typed
for you by Karen Mintzias From: Art Barron Date: 08-14-93 Title: Pink Crustacean Cheese Biscuits
Categories: Quickbreads Servings: 1 1/4 ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian

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seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese, -sharp,grated 1/8 c Butter or
margarine Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto
greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size
batch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a large
quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a
smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield
about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. Judy
Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date: 09-21-92 (20:22)
From: Stuart Talkofsky Date: 07-19-93 Title: Biscuit Baking Mix Recipes (biscuits) Categories: Master
mix, Quickbreads Servings: 10 MMMMM----------------------QUICK ROLLED
BISCUITS--------------------------- 2 c Biscuit baking mix 2/3 c Milk
MMMMM-------------------------DROPPED BISCUITS------------------------------ 2 c Biscuit baking mix 1
c Milk MMMMM--------------------------SWEET BISCUITS------------------------------- 2 c Baking mix 2/3
c Milk 1/4 c Cinnamon Sugar 2 tb Butter MMMMM-------------------------FILLED
BISCUITS------------------------------ 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter 1/2 c Veggies, tuna or
another -meat or veggie filling -ov your choice MMMMM-------------------------LATVIAN
BISCUITS------------------------------ 1 sm Onion 2 sl Bacon 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter
QUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and milk and bead tuntil
smoothe. If dough feels too sticky, add more mix-up to 1/4 c. 2. Turn dough out onto a surface dusted
with baking mix or plain flour, roll dough into a ball to coat, and knead gently t0 times. Roll dough out to
1/2" thickness and cut int 2" circles or squares. 3. Place on an ungreased cookie sheet, brush tops with
milk to brown and bake for 8 to 10 minutes. DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled
biscuits. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an
ungreased cookie sheet and bake for 8 to 10 minutes. SWEET BISCUITS: Follow the instructions for
either Quick Rolled or Dropped Biscuits. Just before baking brush tops with melted butter and dust with
cinnamon sugar. FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled
biscuits. Befor baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon of
filling, top with second biscuit circle, pinch sides, brush with milk to seal. LATVIAN BISCUITS: Chop
onion and bacon into small pieces. Cook them together over low heat until onion is transparent andbacon
is soft but not crispy. Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon from pan
and add, without drainng to the dough just before kneading. Proceed as for Quick rolled biscuits,
brushing tops with bacon grease before baking. Yield: 10 medium biscuits per recipe Source: Cheaper
and better Alternatives to Storebought goods By: Nancy Birnes Found by Fran McGee From: Fran
Mcgee Date: 09-10-93 Title: Cow Chip Biscuits Categories: Quickbreads Servings: 18 3 c Flour 6 ts
Baking powder 3 tb Lard 1 ts Salt 1 tb Sugar 1 1/3 c Milk (or canned milk, cut to -half-strength with
water) Cow chips (opt, depending -on which way the wind is -blowing) Sift together all dry ingredients;
cut in lard until flaky pieces form; add milk to moisten mix until sticky; turn onto floured board; pat
gently until dough is *" thick; cut biscuits from dough; place in large (18-20") greased, warm Dutch oven
(do not crowd); replace cover of Dutch oven and place coals on top; bake approximately 20 minutes.
Serve with honey or preserves or beans or chili. Makes approximately 18 biscuits. From: Michael
Orchekowski Date: 10-02-93 Title: Tea Biscuits Categories: Quickbreads Servings: 1 2 c Sifted Flour 4
ts Baking Powder 1/4 ts Salt -Cut in 3-5 tablespoons -Crisco 2/3 c Milk -Pre-Heat oven to 450F.
Combine flour, bankin powder and salt in bowl. Cut in Crisco until mixture resembles small peas. Add
Milk and stir together until mixture comes away from sides of bowl. Put on a floured surface and knead
for a few seconds. Bake until golden brown (12 minutes) Recipe from: Mrs. Ruth Daly (My Mom!)

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Biscuits - COLLECTION

Posted by: June Daly Del Re Converted by MMCONV vers. 1.00 amyl

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Boston Brown Bread

Boston Brown Bread


From: dmorton@silver.ucs.indiana.edu (Daniel Morton)
Date: Wed, 3 Nov 1993 02:53:25 GMT

1 c corn meal, sifted


2 c whole wheat flour, unsifted
2 t baking soda
1 1/2 t salt
1/2 c raisins, parboiled
3/4 c molasses
2 c buttermilk or sour milk

-Combine corn meal and flour with baking soda and salt; sift together.
Stir in the parboiled raisins, which you have dried off with paper
towel.
Combine molasses and milk, add to flour mixture.
Steam in three well greased covered one quart molds, filled 2/3 full so
as to allow room for expansion, for 3 hours.
Uncover molds and bake in a 250 F oven for 25-30 min.
Re-steam any of the loaves not used immediately after baking before
serving.

enjoy, dan

amyl

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Corn pone

Corn pone
From: kjalcock@ouplsun.phon (kjalcock)
Date: Mon, 20 Mar 1995 19:03:59 +0000

Mix
1 cup cornmeal (white, yellow, whatever)
1 tsp baking powder
1/2 tsp baking soda

Rub in
2 tbsp margarine, butter or bacon fat (in increasing order of preference)
until it is crumb-like

Mix in
1/3 - 1/2 cup water or milk (ditto)
until it is at a dropping consistency

Fry in a hot frying pan by spoonfuls in marge, butter or bacon fat


(ditto)

Good with savouries or with honey, jam etc., with or without extra
butter!

Katie Alcock
amyl

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Dusty Potato Bread

Dusty Potato Bread


From: kisses@qedbbs.com (Emily L.)
Date: Sat, 28 Aug 93 19:46:32 PDT

To soften yeast, in a large mixing bowl combine:

2 cups warm potato water (water in which peeled potatoes have been boiled)
1 scant tbsp (or 1 packet) active dry yeast

Allow yeast to proof. Stir in:

3 tbsp sugar
1 tbsp salt
3 cups unbleached all purpose flour

Beat well to develop gluten. Stir in:

2 tbsp. melted shortening, cooled until just warm

To make a soft dough, gradually add:

2-1/2 to 3 cups unbleached all-purpose flour

Turn out on a floured surface and knead until smooth. Place in a


greased bowl, turning dough once to grease the top. Cover and let rise until
doubled in bulk, 1 to 1-1/2 hours. Knead dough down in bowl. Divide dough in
half. Shape into balls and place in well-greased round pans. Cover and let
rise until almost doubled, 45 to 60 minutes. Before baking, dust loaves
lightly with flour. Bake at 400F for 35 to 40 minutes. Cool on wire racks.
Makes 2 loaves.

*-*-*
My own comment: don't be fooled by that "knead until smooth" stuff. It gets
smooth VERY quickly, it comes out smooth before you even knead it! So knead
the heck out of it or it won't rise.

mara

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English Muffin Bread

English Muffin Bread


From: telenet!penguin!kpearson@uunet.uu.net (Kirk Pearson)
Date: Mon, 15 Nov 93 11:20:03 EST

Ingredients:

2 pkgs yeast
6 cups flour (5 for microwave)
1 Tbsp sugar
2 tsp salt
2 cups milk
1/4 tsp baking soda
1/2 cup water
cornmeal

Directions:

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very
warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to
make a stiff batter. Spoon into 2 loaf pans that have been greased and
sprinkled with cornmeal. Cover; let rise in warm place for 45 minutess.
Bake at 400 F for 25 minutes. Remove from pans immediately and cool.

Or: microwave each loaf on High for 6 minutes 30 seconds. Allow to rest 5
minutes before removing from pans.

Notes:

The bread won't brown if you bake it in a microwave, so don't be tempted


to bake it longer than the specified time. It's still delicious!

My favorite way to eat this bread is in thick slices lightly broiled with
lots of butter (or margarine) and cinnamon-sugar mixture.

amyl

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Fat Free Corn Bread

Fat Free Corn Bread


From: jagordon@agsm.ucla.edu
Date: 14 Jul 1993 21:30:08 GMT

1 1/2 cup yellow cornmeal


1/2 cup white or whole wheat flour
1 tablespoon baking powder
1 egg or equivilent
1 cup nonfat milk or soy or rice milk
1 16 or 17 ounce can creamed corn
1/4 cup chopped onion
a couple tablespoons chopped red pepper or pimento
1 small can ortega chilies
1 teaspoon chopped jalapeno chilies < as much or as little as you dare>

mix dry ingredients


mix wet ingredients
blend together
bake 425 degrees for 35 - 40 minutes in a 8 inch square pan
or 15 - 20 minutes in muffin pans
mara

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Fermented Banana Bread

Fermented Banana Bread


From: cduff@NeoSoft.com (C. Duff)
Approved: arielle@taronga.com

My sister-in-law makes this plain Betty Crocker recipe with


fermented bananas and it is absolutely delicious:

Fermented Banana Bread

Start 4-5 days ahead of time and let 3 bananas ripen to


the point that the outer skins are completely black and
the bananas are squishy. This is just before the point
that they start to get moldy. If white mold appears on
the skins, it's probably too late to use them, although
I've seen my sister-in-law use them when there was just
a tiny bit of mold, and the bread turned out fine.

1 3/4 cups flour


2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fermented bananas (3 bananas)
1/3 cup either shortening or butter or margarine
2 Tbsp. milk
2 eggs
1/4 cup chopped nuts (optional)

Preheat oven to 350 degrees. Mix together 1 cup flour,


sugar, powder, soda and salt. Add bananas, margarine
and milk. Beat with electric mixer on low till blended,
then on high for 2 minutes. Add eggs and remaining flour
and beat till blended. Pour into greased 8x4x2 loaf pan.
Bake 55-60 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes in pan, then remove
from pan and cool thoroughly.
amyl

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Fluffy Biscuits

Fluffy Biscuits
From: Sarah Henderson sehender@reed.edu
Date: Thu, 5 Aug 1993 16:10:18 -0700 (PDT)

2 cups flour
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. baking soda
1 Tbsp. baking powder
5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter)
1 cup buttermilk

Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter
with pastry blender or use your hands. Make a well in the middle, pour in
buttermilk, and using a fork lightly mix until flour is moistened
thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2
inch thick or thicker if you like. Cut into rounds with an inverted
drinking glass or a biscuit cutter. Set biscuits into a greased pan so
that their edges touch. Bake 12-15 minutes at 450 degrees.

mara

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Fried Biscuits

Fried Biscuits
From: PMCLARK@scifac.indstate.edu (Rick Clark)
Date: Sat, 4 Sep 1993 04:22:12 GMT

Serve these hot with some apple butter, to die


for. They are great with fried chicken, corn, mashed spuds, pecan pie, and
iced safrass (sp.?) tea.

If you are ever near Nashville Ind. it is a great place to to get a meal.
My wife and I will drive an hour and a half a couple of times a year just
for these Biscuits.

NASHVILLE HOUSE FRIED BISCUITS (Nashville Indiana)


1 quart milk
1/4 cup sugar
2 2/3 pkg. dry yeast
or 1/6 cup yeast
1/2 cup lard or shortening
6 tsp. salt
7 to 9 cups of flour
Add yeast to warm water. add other ingredients & let dough rise. Work inot
biscuits and drop into hot fat.

This recipe will make about seven doz biscuits. They can be frozen
individually and stored in plastic bags. When you work them up, don't let
the biscuits rise too hight the fat should be slightly hotter thatn 350
degrees F. If the fat should be too hot, the biscuits will be soggy in the
center.

amyl

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Herb Bubble Bread

Herb Bubble Bread


From: anita_soekarno@plato.nwu.edu (Anita Soekarno)
Date: 24 Sep 1993 11:58:26 GMT

Yields one large round loaf

3 - 3.5 c flour
2 T sugar
1.5 t salt
1.25 oz yeast (1 pkg)
1.25 c milk
2 T vegetable oil
1 egg
0.33 c melted butter or margarine
2 T Parmesan
1 T sesame seeds
1 t garlic salt
0.55 t paprika
0.5 t parsley
0.5 t rosemary
0.5 t thyme

Lightly grease a 2 - 2.5 qt deep round casserole

In a large bowl combine 1 c flour, sugar, salt and yeast

In small saucepan heat milk and vegetable oil until very warm (120 -130!F)

Add egg and warm liquid to flour mixture. With electric mixer beat 30 sec
at low speed, 3 min at medium speed

With wooden spoon stir in remaining flour to make a soft dowgh

Turn dough out onto lightly floured board. Knead until smooth and elastic,
about 1-2 min

Place dough in warm greased bowl, turning to grease top. Cover; let rise
in warm place, free from draft, until doubled in bulk, 45-60 min

Punch down dough. Pinch off walnut-size balls of dough and dip in melted
butter. Place in prepared casserole forming one layer

Combine cheese, seeds, garlic salt, paprika, and herbs. Sprinkle half over
layer of bubbles. Make a second layer of buttered bubbles; pour remaining
butter over bubbles, sprinklre with remaining seasoning mixture

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Herb Bubble Bread

Cover; let rise in warm place, free from draft, until light and bubbles
almost reach top of casserole, 30 - 45 min

Just before rising time is up, preheat oven to 400!F. Bake 25-30 min, or
until top sounds hollow when lightly tapped.

Cool in pan 10 min; loosen from pan with spatula and remove; serve warm

amyl

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Kentucky Yeast Rolls

Kentucky Yeast Rolls


From: hunt@austin.metrowerks.com (Eric Hunt)
Date: Mon, 20 Mar 1995 21:58:37 GMT

Yield: 2 dozen

1 c Milk
5 tb Sugar
1 ts Salt
4 tb (1/4 c) shortening
5 c Flour (approx)
1 pk Yeast, dissolved in 1/4 c
-warm (105-110 deg F) water
1 Egg, slightly beaten

Warm milk, sugar, salt, and shortening in microwave for 1-2 min. Let
cool. Shortening need not be melted. Set aside. Put 2 cups flour in
bowl. Add yeast, egg and liquid ingredients. Using electric mixer,
beat well. Add flour, 1/2 c at a time until mixer can no longer turn.
Then stir with wooden spoon. Let dough rest 15 mins on floured board.
Knead 15-20 times. Coat dough by rolling in butter-greased bowl.
Cover and refrigerate until ready to use. On floured board, knead 10
times. Make balls. Place in greased pan. Let rise 1-2 hrs or until
dough doubles. Bake at 400 for 10-15 mins or until golden brown.
Remove from oven, butter top of rolls. Serve hot.

Appeared in Recipes To Bank On: The Compass Bank Cookbook.


amyl

http://www.cs.cmu.edu/~mjw/recipes/bread/kentucky-yeast-rolls.html [12/17/1999 10:41:33 AM]


Lebanese thyme bread

Lebanese thyme bread


From: sophie@odin.uchicago.edu (Sophie Laplante)
Date: Thu, 19 Aug 1993 15:39:46 GMT

Manaaeesh
=========
(Lebanese thyme bread)

1 Tbsp (1 enveloppe) active dry yeast (or 1/2 oz compressed yeast)


1 tsp sugar
1 1/4 c lukewarm water
3 1/4 c all-purpose flour
1/2 tsp salt
6 Tbsp extra virgin olive oil
4 Tbsp zaatar ( = 2 heaped tsp dried thyme +
1 heaped tsp dried marjoram +
3 Tbsp sesame seeds)

Proof the yeast in a few tablespoons of the warm water, with


the sugar mixed in.

Sift the flour and salt into a large bowl and make a well in the
center. Add teh yeast mixture and remaining water and knead until
you have a firm dough. Transgfer to a floured work surface and
continue to knead for 10-15 minutes or until smooth and elastic.
During this time, knea in 1 tablespoon olive oil into the dough -
this will make it softer.

Wash and dry the mixing bowl and grease with a little oil. Add
the dough andand roll around in the bowl until well oiled. Cover
with a clean cloth and leave in a warm place to rise for about
2 hours or until doubled in bulk.

Punch down the dough and knead for a few minutes. Divide into 10
portions and roll each between your palms until smooth and round.
Flour a work surface. Flatten each round with a rolling pin until
it is circular, even, and about 1/4 inch thick. Cover and leave
in a warm place to rise for 20 more minutes.

Preheat the oven to 450F. Put 2 large oiled baking sheets in the
oven to heat.

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Lebanese thyme bread

Brush the tops of the rounds with a little of the olive oil, Mix
the remaining oil with the zaatar and spread the mixture over the
surface of each round.

Slide the bread onto the hot baking sheets and bake for 8-10 minutes.
Remove from the oven and place on wire racks to cool.

(From: Patisserie of the Eastern Mediterranean, by


Arto der Haroutunian; edited by McGraw-Hill)

mara

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3 Malt Recipes

3 Malt Recipes
From: Melanie Harper tcsmhz@aie.lreg.co.uk
Date: Tue, 3 Aug 93 12:32:12 BST

Here are three recipes all of which use malt. The first is my mother-in-law's
recipe for malt loaf (sorry, I don't know where she got it from). It is a
lighter and firmer loaf than is usually sold in supermarkets, although it
is still very nice. The second and third are both from the Good Housekeeping
Cookery Encyclopaedia -- one is for a yeasted malt bread, and one is for a malt
loaf which looks as though it should be much like the UK supermarket variety.

(Light) Malt Loaf


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

8 oz self-raising flour
1/2 level tsp salt
1/2 level tsp bicarbonate of soda
3 oz fruit (preferably sultanas)
1 egg
3 oz golden syrup
2 tbsp malt extract

Sieve all the dry ingredients. Melt the syrup and malt together (over a low
heat). Beat the egg and mix all together. Put in greased loaf tin, bake
approx. 40 minutes on gas 3-4, 160 - 180 C.

Malt Bread
----------

1 oz fresh yeast
OR (1 tbsp dried yeast and 1 tsp caster sugar)
1/4 pint tepid water (approx)
1 lb plain flour
1 tsp salt
4 tbsp malt extract
1 tbsp black treacle
1 oz butter or margarine
Sugar & water to glaze (optional)

Blend yeast into water, adding sugar if using dried yeast. Mix flour and salt.
Warm the malt, treacle and fat until just melted. Stir both sets of wet
ingredients into the dry ingredients -- they should form a soft, sticky dough
(add more water if needed). Knead on floured board until firm and elastic.
Divide into two, shape into oblongs, roll up like Swiss roll [No, I do not know
why] and put into two prepared 1lb loaf tins. Leave to rise until the dough
fills the tins (this may take quite a while, anywhere up to 90 minutes). Bake
30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if

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3 Malt Recipes

liked.

Raisin Malt Loaf


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

8 oz plain flour
pinch of salt
2 tbsp soft brown sugar
1 tsp bicarbonate of soda
5 oz seedless raisins
2 oz golden syrup
2 tbsp malt
approx 1/4 pt milk

Grease and line a loaf tin (about 8.5" x 4.5" top dimension). Sieve the dry
ingredients, add the raisins. Melt the malt and syrup in half the milk. Make a
well in the centre of the dry ingredients and pour in the malt mixture. Add more
milk as necessary to give a sticky, soft consistency. Pour into tin and bake
1 - 1 1/4 hours at 160 C, 325 F, gas mark 3. Turn out to cool on wire rack,
and (attempt to) keep for 24 hours before serving.

Melanie.
mara

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Marvelous Whole Wheat Bread

Marvelous Whole Wheat Bread


From: ag297@freenet.carleton.ca (Rick Seeley)
Date: Sat, 25 Sep 93 14:43:06 EDT

INGREDIENTS
whole wheat flour
water
non-instant powdered milk
7 grain cereal
rolled oats
wheat flakes
rye flakes
honey
yeast
salt (optional)
ginger

YIELD: 2 loaves

The following recipe routinely takes between 3 hours 15 minutes and


3 hours 30 minutes from the beginning until the bread comes from the
oven. It involves a total of four risings, one as the sponge, two as
the dough, and one as loaves.

IMPORTANT! In order to bake bread successfully there are two things


to remember:

1. All ingredients must be warm, that is, not too cool and not
too hot. Yeast requires an environment of 85 to 105 degrees
Fahrenheit in which to work;

2. The only two ingredients which should be carefully measured


are the water and yeast. The water determines the overall
quantity of bread and the yeast determines the speed at which
rising takes place and the amount of air in the bread. Too
little will result in a good bread, but one which tries your
patience; too much will result in a large air hole running
the length of the bread which is a definite embarrassment to
the baker. C=:-(

METHOD

1. Take the flour from the fridge or other cool spot and half fill
a 13" x 9" x 2" pan. Put the pan in the oven and slowly turn the
dial until the oven just comes on. Turn on the oven light too.

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Marvelous Whole Wheat Bread

2. Take out 2 beer mugs, a coffee cup, a 1 cup measuring cup, large
bowl, a tablespoon, a teaspoon, measuring spoons and a whisk. Take
the yeast and oil from the fridge. Also take out the honey, 7 grain
cereal, rolled oats, wheat flakes and rye flakes.

3. Fill one beer mug with hot tap water and let sit for just a moment.
Empty the hot water and refill 1/3 full with tap water that is warm,
but not hot, to the wrist, (like baby's milk), and stir in a
teaspoon of honey and 1/4 teaspoon of ginger.

4. When the honey has mostly dissolved, stir in a level tablespoon of


yeast and stir immediately. Cover with a damp tea towel and let rise
until at least double in bulk. This should take about ten minutes.

5. In the meantime, fill the second beer mug three quarters full of
non-instant powdered milk. Put a large tablespoon of honey in the
bowl. This "tablespoon" probably contains 1/4 to 1/2 cups honey. Add
2 1/2 coffee cups of warm-to-the-wrist water. Add the non-instant
powdered milk and beat well with a whisk. As you beat, the phrase
"non-instant" in non-instant powdered milk will take on real meaning.
If there are a few lumps remaining, don't worry, they won't survive
the next steps.

6. Add a handful of rolled oats, a handful of wheat flakes, a handful


of rye flakes, and a handful of seven grain cereal. Beat lightly
with a whisk to moisten.

7. By now the yeast should have risen to with an inch of the top of
the beer mug. Using the teaspoon, give it a good stir for about 5
seconds and pour it into the bowl with all the other stuff.

8. Take the flour from the oven and turn the oven off! <-- IMPORTANT!
Leave the oven light on as it will be the only heat source required
for the risings. Add flour to the bowl one handful at a time and beat
vigorously with the whisk. You are done when its kinda hard to add
more flour and the resulting mixture can best be described as thick
mud. Adding the flour with the whisk only takes about 3 minutes.

9. Using a rubber scraper, clean the sides of the bowl, cover with a
damp tea towel and put in the oven to rise. This rising will take
about 30 minutes. At this stage, the bread with half the flour added
is called the "sponge."

10. Pour 1/4 to 1/3 cup oil into the coffee cup and put it into the oven
to warm. Also, half fill the 13" x 9" x 2" pan with flour again and
put it in the oven to warm. Put the measuring spoons over to where
you will be working next and get out the salt now so you don't
forget.

11. Wash everything else and put it away. By now you should have about

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Marvelous Whole Wheat Bread

25 minutes to do other things like have a beer, do FreeNet, or both.

12. When the sponge has risen to within 3/4 of an inch of the top of the
bowl, or until double in bulk, remove from the oven.

13. Sprinkle 3/4 of a tablespoon of salt on top if you wish. If you would
rather not add salt, omit this step. Your bread will be just a little
sweeter, that's all.

14. Slowly pour most of the oil around the edge of the bowl. Save an
ounce or so of oil in the cup. Using the rubber scraper, fold the
sponge down so that it is almost its original size before rising.
This process should take no longer than 2 minutes.

FOLDING? It goes like this. Grab the bowl with your left hand at the
ten o'clock position and insert the scraper with your right hand at
the twelve o'clock position. While turning the bowl counter clockwise
with your left hand, bring the scraper clockwise around the edge of
the bowl with your right hand. When you left hand and right meet at
the 6 o'clock position, that's 6:30 in Newfoundland, flip the dough
across the bowl back to the twelve o'clock position. Try to keep the
sponge together as a whole.

15. Sprinkle a handful of flour on top of the bread and fold it in.
Sprinkle additional flour around the edge of the bowl and fold it in
too. When the folding gets tough, stop.

16. Sprinkle a handful of flour on the counter. Pour the dough onto the
counter. Using the rubber scraper, clean the bowl the best you can,
Pour the remains on top of the dough. Nothing gets wasted here. Using
the bit of oil remaining in the cup, oil your hands and the bowl.

17. Knead the bread until three consecutive kneads don't stick to the
bare counter.

KNEADING? It goes like this. Grab the far side of the dough and bring
it towards you, thus folding the dough in half. Using the heels of
your hands, push the dough away from you. Using your left hand, give
the dough a quarter turn, grab the far side, bring it towards you,
thus folding the dough in half, and push the dough away from you.
Using your left hand, give the dough a quarter turn, ... , et cetera.

18. Put the dough, good side down, in the bowl, remove, and put it back
in the bowl good side up. If there is any noticeable accumulation of
oil in the centre, rub it to the outside with your hand. Cover the
dough with a damp tea towel, return to the oven and let rise about 30
minutes or until double in bulk.

19. This step is called "punching down." Take a moment, close your eyes
and picture someone who you would like to punch, if even, playfully.

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Marvelous Whole Wheat Bread

Punch the dough down by first nailing it right in the centre and
pushing all the way to the bottom of the bowl. Punch down the rest
working from the centre to the outside of the bowl. Finish off by
punching the centre again. This punching down process should take no
more than 25 - 30 punches. I like this part!

20. Again, cover the dough with a damp tea towel, return to the oven and
let rise about 25 minutes or until double in bulk.

21. Punch down as before, this time when you are done roll the dough out
onto the counter.

NOTE: If you are a bit pressed for time, one of these intermediate
risings can be omitted with negligible effect on the final product.
If, however, you are a perfectionist like me, you'll do all risings,
time permitting.

22. Using a sharp knife and a good eye, cut the dough in two. Using four
or five folds each, form the two pieces of dough into loaves, cover
with a damp tea towel and let rise for a few minutes while you
perform the next step. Please note: in this step don't be too
concerned about the shape of the loaves, the actual final shaping
comes in Step 24.

23. Grease two loaf pans with butter.

24. Using four or five folds each, form each loaf and place good side up
in the loaf pan. Cover the loaves with a damp tea towel, return to
the oven and let rise 15 to 20 minutes. If your risings so far have
corresponded to the times mentioned above, use 15 minutes in this
step. If they have been five or so minutes longer, use 20 minutes.

25. Remove the covered loaves from the oven and turn the oven on to 350
degrees Fahrenheit. It will take about 5 minutes to warm up.

26. Uncover the loaves and put into the oven. Bake for 50 minutes or
until the loaf rapped on the bottom gives a nice hollow sound.

27. Remove the loaves from the pan by giving each pan a gentle twist. Put
the loaves to cool for about eight hours. An oven rack makes a good
cooling rack for bread.

28. Clean the loaf pans immediately with a paper towel. If you use soap
and water on loaf pans, it should only be on the outside for
appearance sake.

29. You may have heard that you should not eat bread straight out of the
oven because it will sit heavy on your stomach and be bad for you.
Bullfeathers! How can anything this good possibly be bad for you?

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Marvelous Whole Wheat Bread

30. Enjoy! C=:-)

amyl

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Nana's Yeast Rolls

Nana's Yeast Rolls


From: Alisa Norvelle
Date: Mon, 20 Mar 1995 21:57:44 GMT

This recipe is direct from my 88 year old grandmother who still prepares
them on Thanksgiving and Christmas:

1/4 C sugar
1 tsp salt
1/2 C Crisco
1/2 C hot water
1 pkg yeast
1/2 C warm water
3-1/2 C plain flour
1 egg.

Dissolve sugar, salt & Crisco in hot water. Dissolve yeast in warm water.
Mix all ingredients and let rise to double. Shape into rolls and bake at
425.
amyl

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Pita Bread

Pita Bread
From: Pat Dennis pld@acsu.buffalo.edu
Date: Tue, 28 Sep 1993 09:31:49 -0400

1 package active dry yeast, or equivalent


1 1/4 cup warm water
3 cups flour
2 tsp salt

Dissolve yeast in water. Stir in flour and salt. Knead on a floured


surface until smooth (about 5 minutes). Divide into six balls and
knead each until smooth and elastic. Flatten each to 1/4" thick and
4-5 inches in diameter. Cover with a damp towel and let rise for 45
minutes. Place upside down on a cookie sheet and bake at 500 degrees
for 10-15 minutes, until light brown. These work well with whole-wheat
flour too.

amyl

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COLLECTION: Pretzels

COLLECTION: Pretzel
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:17:12 +0200

Contents
Pretzels (David M. Martin Jr.) Pretzels (Glenn Chappell) Pretzels (Greg Richter)
PRETZELS

(8 pretzels)

From: david@iastate.edu (David M. Martin Jr.)

This is essentially the same recipe that Steve Schmid posted to


rec.foods.cooking on January 9, 1992, modified for household quantities
and American kitchens (i.e., volumes instead of weights)

Ingredients:
------------
1 cup whole milk
4 teaspoons sugar
1/4 oz yeast
2 teaspoons salt
1 tsp shortening
3 cups flour
Pretzel or kosher salt for sprinkling
Lye dip

Instructions:
-------------
The lye dip is an essential part of this recipe. To prepare it, get a
sealable container, perhaps a tupperware sort of thing, and fill it with
a gallon of cold water. Wearing latex gloves and protective eyegear,
*slowly* add 6oz of (caustic soda alias lye alias NaOH) pellets,
stirring carefully with a metal spoon until the pellets are dissolved.
Seal the container until you are ready to use it. Notes:

1. This stuff is not only poisonous, it is extremely... well, caustic.


It will eat a hole in your hand if you let it, so don't play any games
with it & keep it far away from kids. Flush any unintentional contact
with water.

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COLLECTION: Pretzels

2. I didn't quite have 6oz when I made the dip. In fact, I don't know
how much I had for sure.. maybe 3oz or so, and I used less water, and
everything came out fine. I don't think the recipe is particularly
sensitive to the exact proportions of lye to water, so don't worry too
much about this.

Procedure (about 2 hours from start to finish):


-----------------------------------------------
1. Warm the milk somewhat and dissolve the sugar and yeast into it. (I
usually zap the milk for about 45 secs. The warming part might not be
necessary.)

2. Add the salt and shortening.

3. Gradually add the flour. As soon as you can work on it with your
hands, move it to a pastry board and knead in enough of the flour to
make a good stiff dough. It shouldn't be sticky at all when you start
forming the knots.

4. Form the knots: chop off a tenth or so of the dough. Using both
hands, roll it into a rope with tapered ends and a relatively thick
middle. Tie the characteristic pretzel knot shape:
_ _
/ \ / \
| X |
\/_\/
/ \

Transfer the pretzel to a baking pan or something and cover it with a


damp cloth to keep it fresh.

5. When you have them all formed, put them somewhere warm 80-90F) to
rise for 1/2 hour or less. (I turn my electric oven on to 150F for a
minute, turn it off, and let the pretzels rise there.)

6. When they have risen, they will be somewhat bumpy, sweaty, and ugly.
Remove the covers and let them cool for 10 minutes or so in front of a
fan or in the refrigerator until the outer skin has become tough and can
take some handling.

7. You are now ready to dip and bake them. My biggest problem with
this recipe is keeping the pretzels from sticking when I bake them.
Dipping them in liquid on the way into the oven makes them want to stick
to just about every surface I have tried, even when I toughen the
bottoms as well in step 6. The best solution I have is to use bread
stones with gobs of cornmeal. I hope someone in netland has a better
idea! Heat the oven to 400F.

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COLLECTION: Pretzels

8. Remove your heated baking surface from the oven and place it close
to your lye dip and ready-to-bake pretzels. Don't burn your counter!
Wearing your protective gear, individually dip the pretzels and place
them on the baking surface. Be careful: the pretzels become fragile
after being dipped. After you have dipped them all, sprinkle salt on
the thick part and bake them for about 15 minutes. Note: Steve's
original recipe called for 30 minutes at 400F. I really can't explain
the discrepancy, although I've never calibrated my oven. Perhaps it's
running hot.

9. Many people like them as is or with mustard. In Swabia Germany),


they are sliced about half-way through from the thick end to the thin
(as if you were opening a clam), smeared with butter, and eaten as a
little sandwich. Of course, they're great with a fine beer.

These pretzels are fun to make and great to eat, but they don't keep
very long. After 10 hours or so, the sprinkled salt will begin to seep
back into the dough and vanish entirely, leaving hideous warts, and the
dough will toughen.

PRETZELS

(12 soft pretzels)

From: chappell@symcom.math.uiuc.edu (Glenn Chappell)

Ingredients:
------------
1 pkg yeast
3 cups bread flour
1/2 tsp sugar
1 cup warm/hot water (whatever temperature you use for yeast breads)
1 egg yolk
1 Tbsp water (any temperature)
coarse salt

Instructions:
-------------
Mix 1st four ingredients, knead, and let rise. (Okay, what *I* do is
stick the whole mess in my handy-dandy DAK Turbo IV on the
White-Manual-Turbo cycle, and let it do the dirty work. It doesn't do
the baking, though.)

Separate dough into 12 equally-sized blobs. Mix egg yolk & Tbsp water
in a bowl. For each blob, roll into cylinder about 18 inches long,
shape into a pretzel (this is harder than you might think ...) brush

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COLLECTION: Pretzels

with egg stuff, sprinkle with coarse salt, and put on greased cookie
sheet.

Note: Feel free to use egg substitute instead of the egg, or just skip
the egg, and brush with only water (to help the salt stick). Or, leave
off the glaze and the salt entirely.

Let pretzels rise again for 30 minutes. (Very impatient and/or hungry
people can omit this step. I often do.)

Bake for 10-12 minutes in preheated 475 deg (F) oven. Eat as soon as
possible.

Remark:
-------
I've been making lots of (soft) pretzels lately. I've generally been
quite happy with how they turn out, and all my friends love 'em. They
taste just *perfect*, but they don't look right, i.e., they come out
an off-white "bread color", not the smooth dark brown "pretzel color"
that every pretzel I've ever bought had.

PRETZELS

From: greg@sunbrew.central.sun.com (Greg Richter)

Ingredients:
------------
1 pkg active dry yeast
1 cup of warm water
2 3/4 cups flour
2 tblsp soft butter
1/2 tsp salt
1/2 cup baking soda
more water

Instructions:
-------------
Proof 1 package active dry yeast in 1 cup of warm water.

In a food processor or mixer, place: 1 1/2 cups flour 2 tablespoons soft


butter 1/2 tsp salt

Add the yeast and beat or process for several minutes (longer than you
think you should - you can start with cooler water if using the food
processor, as it heats the dough up quite a bit.)

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COLLECTION: Pretzels

Add 1 1/4 cups flour, and knead until the dough is no longer sticky.
Let rise in a covered greased bowl until doubled in bulk, about 1 hour.
Punch down and divide into 12 pieces. Keep them under a towel until you
are ready to shape them. Shape each piece into a large pretzel, and
place on a greased sheet to rise for about 20 minutes.

In the meantime, in a large non-aluminum skillet, heat a lot of water


with about 1/2 cup baking soda in it. If you have a bread baking stone
or tile (recommended) place it in the oven to preheat to 500 degrees
(yes, 500). With a slotted spoon, carefully lower each pretzel into the
simmering baking soda water, turn it to coat it, and then put it back
onto the pan (or on the stone, whichever you are using). Sprinkle each
pretzel with coarse salt.

Bake about 10-15 minutes. The pretzels will get a very shiny brown,
thanks to the baking soda. For extra crispness, let them bake the last
5 minutes directly on the lowest oven rack.

mara

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Pumpkin Bread - COLLECTION

Pumpkin Bread - COLLECTION


From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:36:41 GMT

This is from another friend, and is very good.


If the format seems confusing, it's for two
different sized recipes. She makes this for
gifts.

PUMPKIN BREAD

Ingredients:

original 7-loaf (fits in largest pyrex mixing bowl)


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

4 cups 2-30oz cans pumpkin


2 tblsp 3 tblsp water
4 cups 6 cups sugar (half white; half brown; or all brown)
1 cup 1-1/2 cups vegetable oil
4 tsp 2 tblsp cinnamon
1 tsp 1-1/2 tsp cloves
1/4 tsp ea. 1/2 tsp ea. nutmeg & allspice (optional)
1 tsp ea. 2 tsp ea. lemon & orange zest (optional)
1or2 oz. 1/4 cup rum (optional)

5 cups 7-1/2 cups flour


4 tsp 2 tblsp soda
1 tsp 1-1/2 tsp salt

1 cup 1-1/2 cups raisins (half golden raisins is good)


1 cup 1-1/2 cups chopped nuts (optional)
(filberts or walnuts or 1/2 & 1/2)
1/2 cup 3/4 cup chopped dried fruit(s) (optional)
(suggest apricots, peaches, or apples)

Stir together the pumpkin, water, oil, sugar and spice mixture.
Sift flour mixture into liquid mixture and stir.
Add fruits and nuts. Is your arm tired yet?
Pour into greased 1-quart loaf pans.
Bake at 350-degrees for 1 hour or until the toothpick test is passed.

More easily sliced for serving when bread is chilled or frozen (slices thaw
quickly).

**********************************************************************

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Pumpkin Bread - COLLECTION

From: ??????????

Spicy Pumpkin Bread

1 c. oil
2 c. mashed or caned pumpkin
4 beaten eggs
2/3 c. water
3 1/3 c. flour
2 t. baking soda
3 c. sugar
1 1/2 t. cinnamon
1/2 t. nutmeg
1 t. ginger
1 t. salt

Beat together the first 4 ingredients. Sift together dry ingredients and
mix with the moist.
Makes 2 large or 3 small loaves. Bake at 350 for 50 - 60 min.

**********************************************************************

Pumpkin Almond Bread

1/2 c. oil 2/3 c. brown sugar


1/3 c. sugar
1 c. mashed or caned pumpkin
1 egg
1 T. grated orange rind
1 1/2 c flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. ginger
1/2 c. toasted chopped or slivered almonds

Beat together the first 5 ingredients. Sift together the dry ingredients
and mix the two together. Stir in the almonds last. Grease and floured 1 loaf
pan and bake at 350 for 1 hr.

amyl

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Pumpkin Bread

Pumpkin Bread
From: cjpope@toon.b11.ingr.com (Candy Pope)
Date: 25 Oct 1993 11:51:22 GMT
I know this recipe calls for canned pumpkin, but it is still the
best recipe for it I've ever tasted.

3 c sugar
1 c oil
4 eggs, slightly beaten
1 can pumpkin
3 1/2 c all-purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
2/3 c water

Preheat oven to 350 degrees.

In a large bowl, mix sugar and oil. Add pumpkin and eggs.
Blend well. Then, add flour, spices, and water. Mix
completely. Pour into two, well-greased loaf pans. Bake for
1 1/2 hours.

Note: I have a gas oven that gets really hot, so I don't let
my bread cook for the whole 1 1/2 hours. I check it after an
hour (just press the top of the loaves - if they spring back
their done or use the toothpick test).

amyl

http://www.cs.cmu.edu/~mjw/recipes/bread/pumpkin-bread-1.html [12/17/1999 10:41:59 AM]


COLLECTION: Scones

COLLECTION: Scones
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:13:42 +0200

Contents
● Apple Scones (Lady Dragon)
● Apple Scones (Sandra)
● Basic Scone Recipe (Joan Cole)
● Buckingham Palace Scones (Ellen Sudia)
● Buckingham Palace Scones Variant (Betty Harvey)
● Cape Breton Scones (Jamie Wernitznig)
● Cape Cod Cranberry Scones (Carole A. Resnick)
● Cardamom Pine Nut Scones (Deva)
● Cheddar Dill Scones (Sandra)
● Fruited Oat Scones (Chris Behrens)
● Killer Buttermilk Scones (Sandra)
● Old Fashioned Orange Scone (Sandra)
● Orange Date Scones (Jamie Wernitznig)
● Orange Poppyseed Scones (Jamie Wernitznig)
● Savory Cheese Scones (Jamie Wernitznig)
● Scones (io71245@maine.bitnet)
● Scones (Janet "Mostly Harmless" Morrissey)
● Scones (Lady Dragon)
● Scones (Sandra)
● Scottish Oat Scones (Susanne)
● Treacle Scones (Melissa Rhoads Warden)
● Wheat And Herb Scones (Sandra)
APPLE SCONES

From: kati@glnserv.UUCP (Lady Dragon)


Servings: 18

Ingredients:
------------

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COLLECTION: Scones

2 c Flour
3 t Baking Powder
2 T Sugar
1/2 t Cinnamon
1/2 t Salt
6 T Shortening
1/2 c Apples, peeled, chopped fine
1/2 c Raisins
4 T Cold Apple juice or water

Instructions:
-------------
Preheat oven to 400 deg F. Mix together dry ingredients. Cut in
shortening as you would for a pie crust. Stir in apples and raisins.
Add enough juice to make a stiff dough. On floured surface, roll dough
about 1/2" thick. Cut into triangles and bake on cookie sheet for 10
minutes, or until light brown.

APPLE SCONES

From: vigil@esca.com (Sandra)


Ingredients:
------------
2 cups All purpose flour
1/4 cup Granulated sugar
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/4 cup Cold butter or margarine
1 Shredded apple
1/2 cup Milk
Milk for brushing tops
Sugar for sprinkling
Cinnamon for sprinkling

Instructions:
-------------
Measure flour, sugar, baking powder, soda and salt into large bowl. Cut
in butter until crumbly.

Add shredded apple and milk. Stir to form stiff dough. Turn out on
lightly floured surface. Knead gently 8-10 times. Pat into two six
inch circles. Place on greased baking sheet. Brush tops with milk.
Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped
wedges. Bake in 425 F oven for 15 minutes until browned and risen.
Serve warm with butter.

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COLLECTION: Scones

Variation:
----------
Currant Apple Scones - Add 1/2 cup currants to batter.

BASIC SCONE RECIPE

(for approximately 12 scones)


From: jcole@osiris (Joan Cole)

Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X)


Ingredients:
------------
2 cups all purpose flour
1 Tbl baking powder
1/2 tsp salt
5 Tbl sweet butter
1/4 cup vegetable shortening
1/3 cup milk

Instructions:
-------------
Place the baking sheet in the oven and preheat to 450 degrees F. Sift
the measured flour twice with the baking powder, salt, and other fine
ingredients such as powdered mustard (which you would use if you were
making cheese scones).

Dice the fats into the dry ingredients, then lightly rub in with cool
fingertips or a pastry blender until completely blended.

Make a well in the center and stir in the milk. Lightly mix with a fork
until the ingredients form a soft dough.

Turn out onto a floured board and knead very lightly for about 30
seconds to a loose, smooth dough. Roll out with a rolling pin to
approximately 3/4 inch thick.

Stamp out with a 2-inch cutter or cut into triangles with a sharp knife.
Lightly knead together any trimmings and roll and stamp out again. Lift
with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush
only the tops with lightly beaten egg or milk.

Bake toward the top of the oven for approximately 10 minutes, or until
well risen and golden brown. Lift onto a wire rack with the spatula to
cool. (If you were to make cheese scones, you would add 1 3/4 cups very
finely grated mature cheddar cheese, and a pinch of dry English mustard)

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COLLECTION: Scones

Clotted cream is a spread somewhat similar to butter, but not the same.
I don't know if it is possible to get in the U.S..I seem to recall that
I may have seen instructions for making it in one of those "Cheaper and
Better" type books. I'll look. (Any Brits out there with better Info
than me?)

BUCKINGHAM PALACE SCONES

From: ellen@iti.org (Ellen Sudia


Ingredients:
------------
3 1/2 cups flour
pinch of salt
3/4 cup butter
1 tblsp baking powder
1/2 cup sugar
1 egg
1/2 cup milk
1/2 cup raisins

Instructions:
-------------
Cut together butter, flour, salt and baking powder.

Add sugar and raisins.

Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.

Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch
fluted edge. Place on lightly greased baking sheet, brush with beaten
egg.

Bake in 350-degree F oven for 10-15 minutes. Center of bottom should


be lightly colored.

Serve hot.

Note:
-----
I copied this recipe couple of years ago from a newspaper; supposedly,
those *are* the scones served in the Palace. If I remember right, the
recipe came with an article about a guy who used to be cook there.

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COLLECTION: Scones

BUCKINGHAM PALACE SCONES VARIANT

From: harvey@oasys.dt.navy.mil (Betty Harvey)


Ingredients:
------------
3 1/2 cups flour
pinch of salt
3/4 cup butter
1 tblsp baking powder
1/2 cup sugar
1 egg
1/2 cup milk

Instructions:
-------------
Cut together butter, flour, salt and baking powder. Add sugar.

Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.

Put half the dough in 8 x 11 baking pan. Covered the dough with Black
Current Preserves and used the last half of the dough to cover the
preserves.

Bake in 350-degree F oven for 10-15 minutes. Center of bottom should


be lightly colored.

Serve hot.

CAPE BRETON SCONES

From: jamie.wernitznig@his.com (Jamie Wernitznig)

Source: More Baking with Schmecks Appeal


Ingredients:
------------
2 cups flour
2 tblsp sugar
1 tblsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup raisins or currants
1/2 cup sour cream

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COLLECTION: Scones

1/4 cup oil


1 egg; slightly beaten
3 tblsp milk

Instructions:
-------------
1. Sift together dry ingredients and stir in the raisins.

2. Blend the remaining ingredients and stir in the flour mixture until
the dough is all together.

3. Toss on a lightly floured surface until no longer sticky. Knead a


few times. Divide the dough in half then pat each ball of dough into a
6" circle with the top slightly rounded. Brush the tops with milk and
sprinkle with sugar.

4. Cut each circle into 6 wedges. Place 2 inches apart on a cookie


sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot
with butter and jam or flavoured butter or honey.

CAPE COD CRANBERRY SCONES

From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)

Source: Cleveland Plain Dealer, 11/07/91


Ingredients:
------------
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter or margarine
1 cup cranberries, coarsely chopped
2 tsp grated orange peel
2/3 cup sugar
1/2 cup buttermilk or sour milk

Instructions:
-------------
Preheat oven to 400F.

In mixing bowl, combine flour, baking powder and baking soda; cut in
butter with pastry blended or two knives. Stir in cranberries, orange
peel and sugar; stir in buttermilk just until ingredients are moistened.

Working on floured surface, shape dough into two 8-inch circles,


1/2-inch thick. Cut each circle into eight wedges and place on

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COLLECTION: Scones

ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly


browned.

CARDAMOM PINE NUT SCONES

From: c508723@umcvmb.missouri.edu (Deva)


Ingredients:
------------
1 1/2 c flour
1/2 c oat flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp (to taste) ground cardamom
1/4 c pine nuts, ground
4 tbs butter
2 eggs, lightly beaten
1/2 c cream (as needed)

Instructions:
-------------
Place the dry ingredients in a bowl and stir to mix. Add the pine nuts
and the butter and cut into the flour mixture. Stir in the eggs and add
just enough cream to make a stif dough. Put the dough on a floured
board and pat it out into a circle about 1/4-1/2 inch thick. Cut into
wedges and place wedges on a cookie sheet at least one inch apart. Bake
at 400 degrees for 15 minutes or til nicely browned. Sprinkle with
additional cardamom and serve with plum jam.

Note:
-----
You may increase the amount of cardamom or substitute coriander for a
stronger flavor. You can also leave out the pine nuts and add a small
amount of additional butter.

CHEDDAR DILL SCONES

From: vigil@esca.com (Sandra)


Ingredients:
------------
2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed

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COLLECTION: Scones

1/2 tsp salt


3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half

Instructions:
-------------
Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT
butter, eggs and half-and-half. Cut in butter until crumbly. Stir in
eggs and half-and-half just until moistened. Turn dough onto lightly
floured surface; knead until smooth (1 min.). Divide dough in half;
roll each half into 8" circle. Cut each circle into 8 pie-shaped
wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or
until lightly browned.

FRUITED OAT SCONES

From: chrisb@hubcap.clemson.edu (Chris Behrens)

Source: Quaker Oat pamphlet received in mail


Ingredients :
-------------
1 1/2 cups all-purpose flour
1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1/4 cup sugar
1 tblsp baking powder
1/4 tsp salt (optional)
1/3 cup margarine
6 oz. pkg (1 1/3 cups) diced dried mixed fruit
1/2 cup milk
1 egg, lightly beaten
1 tsp sugar
1/8 tsp cinnamon (a dash, I'll use more next time)

Instructions:
-------------
Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and
salt. Cut in margarine until mixture resembles course crumbs; stir in
fruit. Add combined milk and eggs, mixing just until moistened. Shape
dough to form a ball. Turn out onto lightly floured surface; knead
gently 6 times. On lightly greased cookie sheet, pat out dough to form
8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle
with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden
brown. Break apart; serve warm. Makes 1 scone with as many wedges as
you scored.

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COLLECTION: Scones

KILLER BUTTERMILK SCONES

From: vigil@esca.com (Sandra)


Ingredients:
------------
2 1/4 Cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup currants
1 egg, slightly beaten
2 Tbsp sugar
1/2 tsp baking soda
1/2 cup cold butter, cubed
1 cup buttermilk

Instructions:
-------------
Preheat oven to 425 (F).

Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a
food processor; add butter and process until the mixture ressembles
coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you
don't have a food processor.]

Add currants, then buttermilk, stirring quickly with a fork until the
dough is soft and slightly sticky. With floured hands, press the dough
into a ball. Knead delicately a dozen times.

Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat
this with remaining dough.

Paint the scones with egg. Bake 12-15 minutes.

OLD FASHIONED ORANGE SCONE

From: vigil@esca.com (Sandra)


Ingredients:
------------
2 Cups flour
1 Tbsp baking powder
1/4 cup butter
1 tsp grated orange rind
3/4 cup cream
1/4 cup sugar

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COLLECTION: Scones

1/2 tsp salt


1/2 cup currants
1 egg

Instructions:
-------------
Mix all together and pat into a 6 inch round baking pan. Cut into
quarters. Bake at 350F about 25 minutes.

ORANGE DATE SCONES

From: jamie.wernitznig@his.com (Jamie Wernitznig


Ingredients:
------------
1 3/4 cups flour
1/2 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter
1 egg
2 tblsp milk
1 tsp orange peel
1/2 tsp vanilla
2/3 cup chopped dates

Instructions:
-------------
1. Combine all dry ingredients. Cut in butter, add dates.

2. Combine all liquids, beat slightly to break up the egg, and add to
dry ingredients.

3. Gently shape dough into a ball; place on floured board and pat into
a large circle about 1/2" thick.

4. Cut into wedges, place on baking sheet and bake at 350 degrees F.
about 15 to 20 minutes.

ORANGE POPPYSEED SCONES

From: jamie.wernitznig@his.com (Jamie Wernitznig)


Ingredients:
------------
2 1/4 cups flour

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COLLECTION: Scones

1/2 cup sugar


1/4 cups poppyseed
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/4 cup orange juice
1 large egg
1 tsp orange peel

Instructions:
-------------
1. Preheat oven to 375 degrees F.

2. Mix all dry ingredientS together. Cut butter into flour mixture
until it resembles cornmeal.

3. Beat the egg slightly into the orange juice; add liquid mixture to
dry mix and gently shape dough into a ball.

4. Cut the ball in half, and pat each half out on a floured surface
into a circle about 1/2 inch thick, and 8 inches around. Cut into
wedges and place on a baking sheet.

5. Bake 15 to 20 minutes, until golden brown.

SAVORY CHEESE SCONES

From: jamie.wernitznig@his.com (Jamie Wernitznig)


Ingredients:
------------
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 cups grated Cheddar cheese
3 tblsp Parmesan cheese
1/3 cup butter
1/3 cup milk
2 eggs

Instructions:
-------------
1. Preheat oven to 400 degrees F.

2. Combine all dry ingredients, stir in cheeses and toss well.

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COLLECTION: Scones

3. Cut in butter. Combine eggs and milk, add to flour mixture and
gently knead to form a stiff dough.

4. Cut dough ball into halves and pat each half into an 8" diameter,
1/2" thick circle. Cut into wedges, place wedges on a baking sheet and
bake 15 to 17 minutes, until lightly browned.

SCONES

From: io71245@maine.bitnet
Ingredients:
------------
2 c flour
4 t baking powder
2/3 c milk
2 eggs
2 T sugar
2 T melted BUTTER (oleo won't do)

Instructions:
-------------
Combine flour and baking powder in medium bowl; stir in milk. Beat eggs
till light and fluffy, add sugar and butter. Mix with milk mixture
until smoothish, like for pancakes. Drop by large tablespoonfuls (those
big soupspoons work well) onto a hot, -lightly- greased griddle (here's
where that can of Pam works) and cook over moderately low heat until
pale gold, turning several times. Serve -hot-, split and buttered or
spread with jam. (I usually spread thinly with butter and run under
broiler till lightly toasted.... The scones, silly, not me toasted!!)

Surgeon General's warning: these are a highly addictive substance and


should be used sparingly. :)

SCONES

From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey)


Ingredients:
------------
2 cups self-rising flour
1/2 tsp baking soda
3/4 cup buttermilk
milk or egg for glaze, if desired

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Instructions:
-------------
Heat oven to 350 degrees. Sift self-rising flour at least once into the
mixing bowl. Stir soda into buttermilk until it begins to foam. Pour
into well in center of flour and stir with fork incorporating just
enough flour to make a very soft dough. Gather into ball and place on
lightly floured board. Pat or roll into a circle, kneading very
lightly. Use spatula to cut into 8 or 10 wedges. Transfer to greased
baking sheet. To give scones a shine, brush with milk; for a golden
gleam brush with an egg yolk beaten with a tablespoon of water. Bake
for 10 to 12 minutes in upper third of oven. Wrap in linen napkin, tuck
into basket and serve soon. Makes 8-10 scones.

SCONES

Servings: 5
From: kati@glnserv.UUCP (Lady Dragon)
Ingredients:
------------
2 c All-purpose flour
2 T Sugar
1 t Baking powder
3/4 t Salt
6 T Butter/margarine - 3/4 stick
1 ea Egg
2/3 c Milk

Instructions:
-------------
Preheat oven to 400 degrees. Grease a large cookie sheet. In a large
bowl, use a fork to mix flour, sugar, baking powder and salt. Cut (do
not stir) butter in until the mixture forms coarse crumbs.

In a cup, mix egg and milk together. Stir milk mixture into the flour
mixture _all at once_ mixing just until ingredients are blended. Drop
scone mixture by scant 1/4-cups about 1" apart on cookie sheet to make
12 scones.

Bake 12-15 minutes or until scones are golden.

Serve them warm or later. To save for later cool the scones on wire
racks and wrap in a single layer of foil. To reheat, warm for 10
minutes or so in a 400 degree oven. About 190 calories each.

SCONES

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COLLECTION: Scones

From: vigil@esca.com (Sandra)


Ingredients:
------------
2 Cup sifted flour
3 tsp baking powder
1 tsp salt
1/4 Cup shortening
2 Tbsp sugar
1/2 Cup milk
1 egg, slightly beaten

Instructions:
-------------
Mix the dry ingredients, then cut in the shortening, just as if you were
making biscuits. Add the milk and egg -- you may need to add more flour
if the dough is too sticky or more milk if it is too dry. It should be
slightly moister/softer than a regular biscuit.

Roll into a circle, about 1/4" thick, slightly thicker in the center.
Cut into wedges (eight works well), and place on an ungreased baking
sheet. Bake at 450 F for 10-12 minutes, until golden.

SCOTTISH OAT SCONES

From: shavelson@binah.cc.brandeis.edu (Susanne)

Ingredients:
------------
1 1/2 c uncooked old-fashioned oats
1 1/2 c flour
1/2 c raisins or currants
2 T sugar
1 T baking powder
1 t cream of tartar
1 stick margarine, melted
1/3 c milk
1 egg, beaten

Instructions:
-------------
Mix together all dry ingredients. Mix together wet ingredients then add
to the dry ing. Mix with a fork just until moistened (do not overmix).
Form into a ball and then flatten on a greased cookie sheet into a
circle about 8" across. Cut into 8 or 12 wedges. Bake 12-15 minutes at
425F. Cool on a rack. These freeze well in a plastic bag and can be

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COLLECTION: Scones

reheated in the microwave. Wrap each one in a paper towel and zap for
about 30 seconds.

TREACLE SCONES

From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)

Source: May 1993 Bon Appetit


Makes 8

Ingredients:
------------
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup dried currants
1/4 cup (1/2 stick) unsalted butter
2 Tb dark molasses (do not use blackstrap)
3/4 cup buttermilk
Melted butter
sugar

Instructions:
-------------
Preheat oven to 425F. Sift flour, dark brown sugar, baking powder,
baking soda, cinnamon, nutmeg, and salt into a large bowl. Add dried
currants. Melt 1/4 cup unsalted butter with dark molasses in heavy
small saucepan over low heat. Combine molasses mixture with buttermilk
and por into dry ingredients. Mix dough until just blended.

Gently knead dough on generously floured surface until smooth, about 20


turns. Divide dough in half. Pat out each dough piece into 5-inch
diameter round. Cut each dough round into 4 wedges. Transfer dough
wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with
melted butter. Sprinkle with sugar. Bake until scones are just firm to
the touch, about 20 minutes. Serve scones hot.

WHEAT AND HERB SCONES

From: vigil@esca.com (Sandra)

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COLLECTION: Scones

Ingredients:
------------
1 1/2 Cup all purpose flour
1 1/2 Cup whole-wheat flour
1 Tbsp baking powder
1 tsp dry basil leaves
1/2 tsp dry oregano leaves
1/2 tsp dry thyme leaves
1/2 Cup butter or margarine
2 large eggs
1/2 Cup milk

Instructions:
-------------
In a large bowl mix dry ingredients. Add butter, and cut into flour
mixture with a pastry cutter. Beat eggs and milk to blend, and set
aside 2 Tablespoons of egg-milk mixture. Add remainder to flour
mixture, and stir until just evenly moistened. Scrape dough onto a
floured board or surface and knead about 6 turns or until dough holds
together. Divide dough in half. Pat each half into a 3/4 inch thick
round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x
15 inch baking sheet. With a knife, cut each round not quite through,
to form 6 equal wedges. Brush rounds with reserved egg-milk mixture.
Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or
warm, breaking along scores.

mara

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Scones

Scones
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 13 Oct 1993 18:05:23 GMT

From a hand written page from my Oz mum-in-law.

Measure 2 cups self-rising flour and 1/4 teaspoon salt. Rub in 2 level
dessertspoons butter. Mix lightly to soft dough with 3/4 cup milk.
Handle minimally to a slab 3/4" thick and cut into shape on floured board.
Glaze with milk. Place close together on greased and floured tray. Bake
in hot (400-450F) oven 12 - 15 minutes.

From a printout dated 4 Mar 91 of a recipe sent by Karen Hayward.

3 cups high grade flour


4 1/2 teaspoons baking powder
1/4 teaspoon salt
25g (1 oz) butter
about 1 cup milk

Sift dry ingredients, rub in butter and mix to a soft dough with milk,
knead on a lightly floured board, roll out, cut, place on lightly greased
and floured tray and bake in a hot oven 230C (450F) for 10-15 minutes
or until golden brown.

To this basic recipe you can add sugar, fruit, cheese, etc.

Hints for making scones.

Sift baking powder, flour and salt.

Rub in butter thoroughly but quickly and lightly using the tips of
your fingers, until mixture resembles breadcrumbs.

Mix in milk lightly and quickly, using a knife.

Make a soft dough.

Turn on a lightly floured board and knewad lightly.

Roll lightly to about 12-20mm (1/2 to 3/4 inch) thick. Cut into shapes.

The flour you use is important, use a flour with a high protein content.

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Scones

The recipe is made using a baking powder made with cream of tarter as
the main ingredient. If using a baking powder with a food phosphate as
the main ingredient, warm the milk slightly before use.

Mix lightly but quickly. Overhandling will result in a tougher product.

amyl

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Scones

Scones

From: csc80@cd.amdahl.com (Carol S. Cochrane)


Date: 31 Aug 93 14:55:55 GMT

Here's the scone recipe I learned in Jr. High Home Economics class
in Bermuda, so I figure it should be pretty authentic. I've had
good success with it.

Ingredients:

2 cups flour 1/4 cup sugar


3 tsp. baking powder 1/2 cup milk
1/2 tsp. salt 1 egg (beaten)
4 T. Crisco

Method:

Preheat oven to 450 degrees F. Lightly grease cookie sheet.


Mix dry ingredients and sugar, then cut in Crisco.
Combine beaten egg and milk.
Add egg mixture to dry ingredients and mix until it forms
a soft spongy dough.
Place dough on a lightly floured board and knead lightly until
smooth.
Divide dough in half and shape each half into a 3/4 inch thick
circle and score into 6 triangles. [See note.]
Brush top with a little egg or milk to help it brown better.
Place on tray and bake 10 to 15 minutes.

Variations:

Add 1/2 cup chopped dates, currants, raisins, or mixed peel.


OR Add 1/2 cup grated cheese.
[I think raisins are the most traditional addition. These
should be added to the dry ingredients. If you forget (as I
always seem to do), they can be kneaded in at the kneading stage.

Note: This is the original method. I found it difficult to get


the center to cook thoroughly this way. Instead, I generally

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Scones

roll the dough out to 1/2 inch thick and use a biscuit
cutter (or any round cookie cutter which is deep enough).

amyl

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Soft Pretzles

Soft Pretzles
From: melissab@melby.Eng.Sun.COM (Melissa Bruce, Special Projects Office)
Date: 17 Nov 1993 22:59:26 GMT

3 pkg. yeast
3 3/4 cup warm water
3 pinches sugar
6 tsp. salt
12-15 cups flour

Knead 10 minutes. Place in greased bowl and let rise until it doubles.

Make ropes 18 inches long and twist into pretzle shape.

Boil: 4 cups water


4 tsp. baking soda

Drop 3 pretzels in and boil 1 minute or until they float. Remove,


drain, and place on cookie sheet. Sprinkle with coarse salt.

Bake @ 475 degrees for 12 minutes.

Can be frozen. Reheat when room temp @ 200 degrees for a few minutes
(or frozen @ 350 degrees for 5 minutes)

amyl

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Spaetzles

Spaetzles
From: eddie@railnet.nshore.org (Eddie Van Huffel)
Date: Fri, 13 Aug 93 22:10:43 EDT

I have worked with a dozen recipe books and have combined all of their
ideas into a simple recipe which has turned out rather simple. It is all
based on 1 cup of flour

1 cup flour
1 egg
1/2 cup milk
1/2 tsp salt

combine the dry ingredients (add nutmeg to taste if doing it for German
Cooking, omit if for Hungarian)
Add the milk and egg and let it form into a batter of sorts.

Meanwhile, have a wide pan of water with salt boiling.

Take the batter and put it into a spaetzle maker, or I used a french fry
basket, and rubbed it with the bottom of a spatula to break it up.

When the spaetzles float, use a slotted spoon and put them into a
colander. The above were used in sauer-braten, chicken paprikash, and
fried in butter. It is another trump card hidden up my sleeve.

Hope that you like it.

mara

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Two Spoon Bread Recipes

Two Spoon Bread Recipes


From: Maggie MWORKMAN@VM.CC.PURDUE.EDU
Date: Fri, 23 Jul 93 13:39:23 EST

Both recipes
were taken (without permission) from The Complete Book of Breads.

Virginia Spoon Bread (6 servings)

1 cup cornmeal, white


2 cups boiling water
1/4 cup (1/2 stick) butter, melted
1 tsp salt
1 1/2 cups milk
3 egg yolks
4 egg whites, stiffly beaten

Preheat oven to 350 degrees. Stir the cornmeal gradually into the rapidly
boiling water. When the mixture is smooth, add butter, salt and stir
in the milk. Remove from heat and stir in the egg yolks. Allow the
mixture to cool to warm (90-100 degrees). Meanwhile, beat the egg whites
to hold a peak. Fold into the mixture. Pour batter into the baking dish
(one 1-quart baking dish, greased or buttered). It should come to no
more than 3/4 way up the sides. Level with rubber spatula. Bake in the
oven until it is puffed and nicely browned. A knife blade slipped into
the bread will come out clean when it is done.

Remove bread from the oven. Serve immediately, and with a spoon.

Bacon Spoon Bread

1/2 lb fried bacon, in bits


2 cups sharp cheddar,shredded
3/4 cup cornmeal, yellow preferred
1 1/2 cups cold water
1/4 cup butter or shortening, room temperature
2 cloves garlic, crushed
1/2 tsp salt
1 cup milk
4 egg yolks
4 egg whites, stiff beaten

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Two Spoon Bread Recipes

Beforehand, fry the bacon. Cut or chop into small bits. Shred the cheese.
Preheat oven to 325 degrees. Stir cornmeal into the cold water in the
saucepan and place over medium heat. Bring to a bubbling boil, stirring
constantly. When it is thick-perhaps 60 seconds-remove from heat. Stir
in the cheese, butter, garlic and salt. When cheese is melted pour in
the milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff,
and fold them into the batter. pour into the casserole or souffle dish
(one 2-quart casserole or souffle dish, greased). Level the batter with
rubber spatula. Bake in the oven for about 1 hour. The bread will be
nicely browned, high and puffy. Slip a knife blade into the center of the
casserole. If the blade comes out clean and dry, the spoon bread is done.
If not, return to the oven for an additional 10 minutes. Remove bread
from the oven. Serve while hot.

mara

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Swallowtail Houska

Swallowtail Houska
From: hybl@umbc.edu (Dr. Albert Hybl)
Date: 7 Sep 1993 15:36:19 -0400

Petrzel Houska (Parsley Bread) -- Swallowtail Twist

Cut about 2 cups of fresh parsley from your garden.


Wash the parsley and place into a Cuisinart food processor and chop
into fine fragments. (This should produce 2/3 to 3/4 cup of chopped
parsley.) Don't bother to remove the parsley from the Cuisinart
but change from using the chopping blade to the plastic mixing blade.

Stir 1 package of dry yeast in 1 cup of warm water that contains


1 T. honey; let stand. Place 1/2 cup (1 stick) of Fleishmann's
Sweet unsalted 100% Corn oil spread or equivalent shortening into
the microwave and heat (on low) until it becomes a soft liquid.
Put 2 eggs into a bowl and beat until smooth in texture.

Into the Cuisinart, containing about 2/3 c. chopped parsley, add:

4 c. flour 1/2 t. dried rosemary


1 t. salt 1/2 t. dried basil
1/4 c. sugar 1 t. cinnamon
1/2 c. melted shortening (4 oz.) 2 T. honey
1 c. activated yeast mixture 2 whole beaten eggs

Proceed to mix until smooth, adding extra flour until the mixture is no
longer sticky. Transfer to a floured board, cover with towel and let
the dough rise (about 90 minutes) to double in bulk in a warm location.
Punch down and divide the dough into five parts; roll each piece by
hand into strips about 15 inches long. Braid three strips together and
put on a greased cookie sheet. Beat one egg and brush the Houska where
the strips cross. Twist together the remaining two strips and put on
top of the first layer. Cover and let rise about 45-60 minutes.

Brush the surface of the Houska. Bake for about 35 minutes at 325
degrees F. When half done, brush again and rotate the pan. The
Houska should be nicely browned when done. Allow the Swallowtail
Houska to cool before cutting.

amyl

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COLLECTION: Rolls

COLLECTION: Rolls
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:18:01 +0200

Contents
● Best-Ever Yeast Rolls (Kelly Morrison)
● David's Sour Cream Rolls (Linda/BDT Burbank, CA)
● Refrigerator Potato Rolls (Linda/BDT Burbank, CA)
● French Fantan Rolls
BEST-EVER YEAST ROLLS

From: morrison@eng.auburn.edu (Kelly Morrison)

Source: February 1990 edition of Southern Living magazine (page 108).


Author: Susan Cheek of Montgomery, Alabama.

Ingredients:
------------
2 pkg dry yeast
2/3 cup sugar, divided
1 cup warm water (105-115 degrees F)
1 tsp salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup boiling water
2 eggs, beaten
6 - 7 cups all-purpose flour, divided

Instructions:
-------------
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about
5 minutes.

Combine remaining sugar, salt, butter, and shortening in a large bowl.


Add boiling water, stirring until butter and shortening melt. Cool
slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups
flour, beating at medium speed of an electric mixer until smooth.
Gradually stir in enough remaining flour to make a soft dough. Place in
a well-greased bowl, turning to grease top. Cover and let rise in a
warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until

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COLLECTION: Rolls

doubled in bulk.

Punch dough down; turn dough out onto a well-floured surface, and knead
several times. Shape into 2-inch balls, and place in 3 greased 9-inch
round pans. Cover and let rise in a warm place (85 degrees F), free
from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325
degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen.

Note:
-----
I'm only posting the basic recipe: the original had a number of
variations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, and
Sweet Pinwheel Rolls. The article also gave recipes for a number of
fillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, and
Chocolate-Cheese Filling; and one topping, Sugar Glaze. Check the
magazine (or one of the yearly cookbook compilations) if you're
interested in them (you can usually get the Southern Living cookbooks on
sale at bookstores for about $7.95, and IMHO, they're well worth the
money!).

REFRIGERATOR POTATO ROLLS

From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))


Ingredients:
------------
1 medium potato
1 tbls active dry yeast
1 tsp granulated sugar
1/4 cup butter or margarine
2 tbls shortening (melted)
1/4 cup honey
1 large egg
1 1/2 tsp salt
4-4 1/2 cups bread flour (I use Gold Medal brand)

Instructions:
-------------
Cook potato in boiling water to cover until tender. Drain and reserve
1/2 cup of the liquid. Cool to between 105- to 115-degrees. Stir in
the yeast and sugar. Let stand 5 minutes.

Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl.
Add the butter, melted shortening, honey, egg, salt, yeast mixture and
1-1/4 cups of the flour. Beat at medium speed for 2 minutes. Gradually
stir in flour until dough is no longer sticky and feels silky smooth. I

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COLLECTION: Rolls

add about 3 cups of flour initially and add "sprinkles" of flour,


kneading in between, until the dough is soft and silky feeling and no
longer sticky. Humidity plays a BIG part in breadmaking; on humid days
you'll need more flour because the flour will have picked up moisture
from the air...on dry days you'll need less flour. Trust your fingers,
they'll tell you when the dough is "RIGHT". It'll take you about 6-8
minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or the
ones in the middle won't get good and done).

Cover and refrigerate up to 4 days. Cover and let rise in a warm place
1-1/2 hours or until doubled.

Bake in a preheated 375-degree oven for 15-20 minutes, or until golden


brown.

DAVID'S SOUR CREAM ROLLS

From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))


Ingredients:
------------
1/4 cup water, warm (105 to 110 degrees)
1/4 cup margarine
1 cup sour cream or plain yogurt (my fav)
3 cup flour
1 pkg active dry yeast
2 tbls sugar
1 tsp salt
1 egg

Instructions:
-------------
Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cup
margarine. Heat to melt margarine but do not boil, then add 1 cup sour
cream or plain yogurt (my fav).

Heat until quite warm (110-120 degrees)

In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbls
sugar and 1 tsp salt.

Mix thoroughly - then pour liquid over and beat vigorously by hand or
electric mixer.

Add 1 egg and beat again vigorously. While beating add up to 2 cups
flour or until you get a dough stiff enough to handle. (dough should be

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COLLECTION: Rolls

soft, but no longer sticky--smooth as a babys' behind). Flour picks up


moisture from the air, so the day you make bread, the amount of flour
could vary quite a bit. Just add sprinkles" of flour toward the end and
knead until the dough is no longer sticky and feels silky smooth.

Oil top of dough, cover bowl with plastic wrap and proof till nearly
double (about 50 minutes to an hour).

Place dough on a floured board and pat out to about 1/2 thick and cut
and shape as you wish. Let rise 15-30 minutes.

Bake at 375 degrees about 20 minutes. Butter the tops when they come
out.

Note:
-----
These can be turned in to "brown and serve" rolls and frozen and are
great when you just need "one or two" rolls. Just bake until barely
"ivory" in color cool and freeze. When you want to serve later, place
in a pre-heated oven and bake till nicely browned.)

FRENCH FANTAN ROLLS

From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))


Ingredients:
------------
1 cup milk, scalded
1/2 cup butter or margarine
1/2 cup sugar (use 1/4 cup if you'd like)
1 tsp salt
2 tbls active dry yeast
1/4 cup water (105 to 115-degrees -- use thermometer)
4 large eggs, beaten
1/2 tsp imitation butter extract (do not omit!)
1/8 tsp lemon extract (optional)
6 cups bread flour (approximately)
1/4 cup butter, melted (optional)

Instructions:
-------------
Combine the milk, 1/2 cup of butter, sugar and salt in a saucepan. Heat
until butter melts; cool until temperature is between 105 and
115-degrees. It's very important that you use a thermometer. If the
mixture is too hot it'll kill the yeast, if it's not hot enough it won't
activate the yeast.

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COLLECTION: Rolls

Dissolve the yeast in the water in a large bowl (or use a Kitchenaid
mixer with a dough hook). Stir in the milk mixture, eggs, lemon extract
and imitation butter extract. Gradually stir in the flour to make a
soft dough (I added about 5 cups all at once and then sprinkled in
enough flour until the dough Turn dough out onto a floured surface and
knead until smooth and elastic (or use your KA mixer), about 5 minutes.
The dough will be VERY soft...don't add too much flour.

Place dough in a well-greased bowl, turning to grease the top. Cover


and let rise in a warm place free from drafts, 1 hour or until double in
bulk. (Watch closely, it usually doubles in no time at all).

Punch dough down and divide in half. Turn dough out onto a lightly
floured board. Now, you can either make Fantan rolls out of this (a
little tricky) or you can make any shape roll you'd like. Roll 3 round
walnut-size balls and put them into your muffin tins or whatever you'd
like. If you'd like directions for making the fan-shaped rolls, let me
know and I'll post it--they're a bit of work, so I never make them. Be
sure to use LARGE muffin cups because this recipe makes HUGE rolls.
Brush on additional butter if you'd like.

Cover and let rise in a warm place free from drafts for 30 minutes.
Bake in a preheated 425-degree oven for 10-12 minutes.

mara

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Zuchinni Bread

Zuchinni Bread
From: morrissey@stsci.edu (Mostly Harmless)
Date: Thu, 15 Jul 1993 17:02:14 GMT

3 cups (750 mL) grated zucchini Combine.


1 cup (250 mL) oil (salad)
1 1/2 cups (375 mL) sugar
3 eggs, beaten
1 teaspoon (5 mL) vanilla

3 cups (750 mL) flour Sift in together, and stir to blend.


1 1/2 tsp (7 mL) baking powder
1 teaspoon (5 mL) baking soda
1 1/2 teaspoon (8 mL) cinnamon
1 teaspoon (5 mL) salt
1/2 teaspoon (3 mL) ginger

1 cup (250 mL) chopped nuts Add, and beat 4 minutes. Place in
1 cup (250 mL) raisins greased loaf pan and bake 1 hour
at 350F

This recipe freezes well.

Also, did you know that grated zucchini freezes very well?
mara

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High Altitude Zucchinni Bread

High Altitude Zucchinni Bread


From: dhunter@beta.lanl.gov (Denise A. Hunter)
Date: Sat, 28 Aug 1993 03:05:31 GMT

7000 feet okay?

I prefer to make this as two small loaves, but one large one just takes
a little longer to bake.

1 cup sugar, divided


2 teaspoons cinnamon
2 eggs
1/2 cup vegetable oil
1/2 cup yogurt
1 teaspoon vanilla
1 cup grated zucchini
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Grease loaf pans. Dust with mixture of 2 tsp. of sugar and cinnamon.
Beat together eggs, remaining sugar, oil, yogurt, and vanilla. Stir in
remaining ingredients and mix well. Cook in 350 deg. oven for 60 - 70
minutes or until it passes the clean toothpick test. Let stand 10
minutes before removing from pan.
mara

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