Harvest Spice Muffins Apple Pear Spice Muffins Food

SPICED PEAR MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)

Steps:

• Whisk together eggs, milk, and oil until completely blended.
• Stir in diced fruit.
• Combine remaining ingredients in separate bowl.
• Add dry to wet ingredients and stir just until blended.
• Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
• Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
• Serve warm with a drizzle of honey!

HARVEST SPICE MUFFINS

Steps:

• Note: The total amount of chopped carrots and beets should be about 3 cups. I like a little more carrot than beet in the mixture.
• Put the carrots and beets in water in a microwave safe dish and microwave, covered, for 10 minutes or until they are tender.
• Add the oil and eggs to a blender and put the carrots and beets in on top. Puree.
• Mix together the dry ingredients in a large bowl.
• Add the wet ingredients to the dry, stirring until just moistened.
• In another bowl, beat the cream cheese, egg, and sugar until smooth.
• Fill 24 greased muffin cups one-third full of muffin batter.
• Drop a spoonful of filling on top of each muffin.
• Cover the filling with remaining batter.
• Bake at 350° for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool for 5 minutes before removing from pan. Refrigerate leftovers.

APPLESAUCE SPICE MUFFINS

Steps:

• Grease or line 12 large muffin cups and set aside.
• In a large bowl, cream together butter and brown sugar; beat in egg.
• Stir together flour, baking powder, soda, salt, cinnamon and nutmeg.
• Combine with raisins and almonds.
• Stir dry ingredients into the batter in 3 parts, alternating with the applesauce in 2 parts.
• Mix just until blended.
• Transfer to muffin cups, almost filling each cup.
• TOPPING: Combine all topping ingredients and spoon equally over muffins.
• Bake at 375 F.
• for 20 minutes or until well risen and firm to the touch.
• Let cool on a rack and serve for breakfast or snacks.
• Makes 12 big muffins.
• 150 Classic Canadian Recipes.

SWEET APPLE SPICE MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Cream the butter and cream cheese until smooth. Add egg, milk, extract, cinnamon, cassia, and cardamom, blending well. Fold in the minced apple.
• Sift the dry ingredients together and gently fold in the moist ingredients. The mixture with be stiff.
• Fill muffin cups 3/4 full and bake for 20-25 minutes until barely golden. Brush with the melted apple jelly and return to the oven until golden and shiny.

APPLE 'N' SPICE MUFFINS

Steps:

• In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
• Combine apple, egg, milk and butter; add to dry ingredients, stirring just until combined but not overmixed.
• Spoon into lightly greased or paper-lined muffin cups, filling almost to top. Bake in 400F oven for 15 to 18 minutes or until golden and tops firm to the touch.

APPLE 'N' SPICE MUFFINS

Steps:

• In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg(if using).
• Combine apple, egg milk and butter; add to dry ingredients, stirring just until combined but not over mixed.
• Spoon into lightly greased or paper-lined muffin cups, filling almost to top.
• Bake in 400 F(200 C) oven for 15-18 minutes or until golden and tops are firm to touch.