GOLDEN HARVEST MUFFINS I
These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 17
Steps:
- Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
- Mix together oil, milk, vanilla and eggs.
- Stir the wet ingredients into the dry ingredients just until the dry are moistened.
- Do not over mix.
- Fill well greased muffin tins 3/4 full.
- Bake at 350°F for 20 to 25 minutes.
GOLDEN CHEDDAR MUFFINS
Since receiving this fuss-free recipe from a wonderful cook at work, I've make these savory muffins for many a holiday dinner and brunch. They are moist and tender and always a hit with my guests!
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Combine the egg, buttermilk, butter, mustard and hot pepper sauce; stir into the dry ingredients just until moistened. Fold in cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate any leftovers.
Nutrition Facts : Calories 175 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 347mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
GOLDEN OATMEAL MUFFINS
Make and share this Golden Oatmeal Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 35m
Yield 12 muffins (about)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and grease muffin tin.
- In a mixing bowl, combine oatmeal and buttermilk; allow to stand for 5 minutes.
- Add in oil, brown sugar, and egg; stir to mix.
- In another mixing bowl, combine the remaining ingredients; add to oat mixture, stirring just until moistened.
- Distribute batter into prepared muffin tins, filling to the top.
- Bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 193.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 18.4, Sodium 307.8, Carbohydrate 22.5, Fiber 0.9, Sugar 10, Protein 3.4
GOLDEN PUMPKIN MUFFINS
I've had this recipe for years, and we still enjoy these tasty muffins. Although the original recipe didn't call for them, I usually add a 1/2 cup of raisins to the batter.
Provided by susan
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Thoroughly combine Bisquick, sugar, and spices.
- In a separate bowl, combine milk, pumpkin, egg, and oil.
- Stir both mixtures together til just moistened.
- Fill greased muffin pan.
- Bake for 20 minutes or til done when tested with a toothpick.
GOOD MORNING MUFFINS
Provided by Ree Drummond : Food Network
Time 30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
- Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
- For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
- Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
- Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.
GOLDEN MUFFINS
Make and share this Golden Muffins recipe from Food.com.
Provided by skat5762
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Drain pineapple well.
- Sift together flour, sugar, baking powder, salt and nutmeg.
- Beat together egg and milk; stir in pineapple and orange rind.
- Blend into dry ingredients, along with melted butter, mixing as little as possible until all particles are just moistened.
- Spoon into lightly greased muffin pans.
- Bake in a preheated 400-degree oven 20- 25 minutes until golden.
- Cool 5 minutes before removing from pan.
- Serve warm!
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
GOLDEN FRUIT AND VEGETABLE MUFFINS
Another delicious way to use the plentiful yellow crookneck squash from your summer garden! These moist muffins are reminiscent of a light fruitcake. They will keep several days in an airtight container. The recipe is from "Sweet and Savory Muffins" and was in a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 1h
Yield 10-12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 7 ingredients in large bowl.
- Stir in squash, carrot,apricots and raisins.
- Whisk eggs in small bowl to blend; whisk in butter and vanilla.
- Make well in center of dry ingredients;add egg mixture to well,stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and testre inserted in center comes out clean, about 30 minutes.
- Cool 5 minutes; turn out of pan.
- Serve warm or at room temperature.
GOLDEN ORANGE MUFFINS
A whole orange-peel and all-lends the sunshiny taste to these golden muffins. They're moist, tender and a great way to wake up your family in the morning. But feel free to enjoy them anytime of day.-Valerie Inman, Elkford, British Columbia
Provided by Taste of Home
Time 40m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
GOLDEN COCONUT ALMOND MUFFINS
Toasted coconut, almonds, orange zest, vanilla, and coconut milk are just what is needed for a scrumptious combination. These muffins freeze well, and can also be baked in mini muffin pans for a special touch. Quick and easy!
Provided by WhirledPeas
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
- In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
- Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.
Nutrition Facts : Calories 206 calories, Carbohydrate 25.1 g, Fat 10.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 165.7 mg, Sugar 11.2 g
GOLDEN PEACH MUFFINS
"As soon as you try these moist and flavorful peach muffins, you'll know why they are a family favorite," relates Jody Borowski of Sheppard Air Force Base, Texas. "I'm always happy to make them because they're so fast and easy to prepare."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
JUNIOR'S GOLDEN CORN MUFFINS
These muffins have such a fine grain that they're almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior's restaurant in Brooklyn.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
- Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
- Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
- Then, with mixer still running, gradually add sugar, then eggs, one at a time.
- Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
- Reduce mixer speed to low.
- Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
- Repeat, beating in the rest of the flour mixture, then the rest of the milk.
- Beat the batter until well blended, about 1 minute more.
- Spoon into muffin tins, almost up to the top.
- Bake at 400°F for first 10 minutes.
- Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
- Makes one dozen regular muffins or 6 jumbo.
Nutrition Facts : Calories 243.2, Fat 13.9, SaturatedFat 6.8, Cholesterol 63.3, Sodium 309.5, Carbohydrate 25.6, Fiber 0.8, Sugar 9.7, Protein 4
NORTHWOODS MUFFINS
Even family and friends who aren't fond of wild rice rave about these golden muffins flecked with colorful blueberries and cranberries. They're a terrific take-along treat.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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