Thank you guys, I will try them.

Kenny

divine_austerlitz > wrote in message >...
> In message >, Kenny
> > writes
> >Hello folks,
> >
> >I amnot an American, but I like muffin very much. Could anybody please
> >paste a muffin recipe for me. Any flavor is welcome.
> >
> >I bought Muffin powder, but, unfortunately, when I caught my muffin
> >out from oven. oh, boy, It's just as hard as a stone.
> >
> >thanks,
> >
> >Kenny
>
> Here's a couple for you:
>
> Cider Muffins
>
> 250g Plain flour
> 2 teaspoons Baking powder
> 1/3 teaspoon Salt
> 90g Sultanas or Raisins
> 250ml Cider
> 90g Butter, melted
> 1 Egg, lightly beaten
> 1 1/2 cinnamon (for topping)
>
> Mix flour, baking powder and salt together in a bowl.
>
> Add sultanas (or raisins) and toss to coat evenly with flour mixture.
>
> Combine cider, butter and egg, then pour over flour mixture, stirring
> until just blended. The batter will be lumpy.
>
> Spoon into 12 well-greased muffin tins, filling 2/3 full. Sprinkle
> cinnamon over muffins.
>
> Bake in a preheated moderately hot oven (200 degrees C/ 400 degrees F,
> Gas Mark 6) for 20-25 minutes or until browned and risen.
>
> For best results, use a fairly sweet cider.
>
>
> Bacon Muffins
>
> 250g Plain flour
> 1 tablespoon Baking powder
> 1/4 teaspoon Salt
> 1 Egg, lightly beaten
> 250ml Milk
> 60g Butter, melted
> 3 rashers Bacon
>
> Cut the rashers into small pieces and fry. Do not fry it until it is
> too crisp - fry it until it is just done. Convserve the liquid bacon
> fat.
>
> Mix the dry ingredients (flour, baking powder, salt) in a large bowl.
> Mix in the bacon pieces and toss to coat evenly with flour mixture.
>
> Mix egg, milk and butter together. Pour in the liquid bacon fat into
> this mixture and beat well.
>
> Pour liquid mixture over dry ingredients and mix just until flour is
> moistened. The batter should still be lumpy.
>
> Spoon into 12 well-greased muffin tins, filling each one 2/3 full.
>
> Bake in a preheated moderately hot oven (200 degrees C/400 degrees F,
> Gas Mark 6) for 20-25 minutes or until well risen and golden-brown.
>
> For best results, use unsmoked back bacon.
>
>
> I hope these help.
>
> --
> Céline
>
> 'The Director of Operational Requirements wrote "... it is clear that no
> modification will make this bomb entirely satisfactory." Unfortunately,
> by then some 660,000 bombs had been manufactured.'
> - Bombs gone: the development and use of British air-dropped weapons
> from 1912 to the present day by Wing Commander John A MacBean and Major
> Arthur S Hogben