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Muffin Recipes

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Selected Muffin Recipes


Muffin Mix
Yield: 1

8 c Unbleached All-purpose Flour 2/3 c Sugar
1/3 c Baking Powder 1 tb Salt
1 c Vegetable Shortening

In a large bowl, combine flour, sugar, baking powder and salt. With a
pastry blender, cut shortening into dry ingredients until evenly
destributed. Put in a large airtight container. Lable as MUFFIN MIX and
stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups


Yield: 5 Cups

2 1/2 c All-purpose flour
1 c Rolled oats
1 c Sugar
1 1/4 c Carnation Instant Skim Milk
2 1/2 tb Baking powder
1 tb Cinnamon
1 ts Salt
1/4 ts Ground cloves

In a large mixer bowl, combine ingredients well. Store in a dry
place in a sealed container for up to 6 months.

**NOTE: see recipe for Apple n' Spice Muffins**


Yield: 12 Servings

1 1/2 c Whole wheat flour
1 ts Baking soda
1 tb Baking powder
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1 Egg
2 tb Vegetable oil
1/4 c Raisins
1/4 c Chopped walnuts
1/3 c Lowfat milk
8 oz Can uns. crushed pineapple
1 1/2 c Grated carrots

Combine the dry ingredients in a bowl. Add the remaining ingredients
and stir to blend. Spoon into oiled muffin tins or paper muffin
cups. Bake at 350 F for 20 to 25 minutes.

1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams
carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg
potassium, 23 mg cholesterol


Yield: 4 Servings

1 1/2 c Cottage cheese; creamed
1/2 c Wheat germ; regular
2 ts Green chiles; chopped
1/4 ts Oregano leaves; crushed
1/4 ts Basil leaves; crushed
1/4 ts Salt
3 ea Wholewheat english muffins;*
6 ea Tomato; slices
1 x Cheddar; sharp, slices

* The whole wheat muffins should be halved and toasted.
++++++++++++++ +++ Combine the cottage cheese, wheat germ, chiles,
and seasonings, blending well. Mound onto toasted muffins. Top with
tomato slices and criss-cross with cheddar strips. Broil 3 to 4
inches from the heat until the cheddar melts, about 5 minutes. Makes
6 open faced sandwiches.


Yield: 1 Servings

1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Walnuts, chopped

A last minute substitute gave a new twist to an old Amish recipe for
raisin cookies. The cupboard was bare so leftover pineapple was
substituted for the raisins. Everyone preferred the pineapple
version. (Editor's Note: We called these Pineapple Muffins Cookies,
because they came out big and soft.)

Preheat oven to 350?.

In a large mixing bowl, cream shortening, sugar and egg. When light
and fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into
batter. When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake
at 350? for 8-10 minutes. Cool on wire racks.

Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life,
Better Home and Gardens, Des Moines, IA.

Randy Shearer


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