I'm sure everyone enjoys a good muffin, but do you have a particular
favorite?

Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
from Costco...heat them up a bit in the microwave. (yum!)

Judy

On Mar 24, 8:20*pm, (Judy Haffner) wrote:
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
Yes, the Doughnut Muffins that I make exactly as King Arthur Flour's
recipe staes. They have the consistency of, and taste just like
cinnamon cake doughnuts. A big family favorite here.
....Picky

On 24/03/2012 11:20 PM, Judy Haffner wrote:
>
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)

Favourites to make for favourites to buy? At home we usually make a
basic plain muffin and have them with butter and jam, or we can add
blueberries or some other fruit to them.

When I was working I used to stop for coffee at a regional chain that
had great cranberry carrot muffins. Lately I have been getting muffins
at a local bakery.coffee shop. They have a rotating variety of muffins,
offering three choices each day; cornmeal, multigrain apricot,
wholewheat orange and chocolate, wholewheat banana chocolate, pear and
chocolate, orange and chocolate, pear and almond.

Good muffins are really good, but most of the commercial muffins are crap.

Picky wrote:

>Yes, the Doughnut Muffins that I make
> exactly as King Arthur Flour's recipe
> staes. They have the consistency of,
> and taste just like cinnamon cake
> doughnuts. A big family favorite here.

We don't get King Arthur brand flour here, but these are the ones I've
made and we really do like them. Do they differ from the recipe you
have?

1/3 cup oil
1 egg
3/4 cup sugar
1/2 cup milk
1-1/2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt ( I cut in half)
1/4 tsp. nutmeg (I heap the spoon)
I also add 1 tsp. vanilla

Combine first 4 ingredients. Add flour, baking powder, salt and nutmeg
to wet ingredients, mixing till moistened. Spoon into 12 greased or
paper lined muffin tins. Put small pat of butter on top of each. Mix
some cinnamon and sugar together and sprinkle generously over the top of
each. Bake at 350º for 17 to 20 minutes, or until toothpick comes out
clean when stuck in the middle of one. Best served warm, but we just
"zap" them for a few seconds in the microwave, after they've gotten
cold.

Judy

Dave Smith wrote:

>Favourites to make for favourites to buy?
> At home we usually make a basic plain
> muffin and have them with butter and
> jam, or we can add blueberries or some
> other fruit to them.

I guess either...ones you make at home, or have gotten somewhere else? I
was thinking more of ones we'd made, but I've had the chocolate muffins
from Costco, and thought they were really good too. One summer we stayed
at the Super 8 for a month before we could move into our new house, and
they always put out mini muffins with the coffee/tea in the morning and
that's where I had the Lemon-Poppy Seed and they were so good. Even our
Himalayan cat liked those!

>When I was working I used to stop for
> coffee at a regional chain that had great
> cranberry carrot muffins. Lately I have
> been getting muffins at a local
> bakery.coffee shop. They have a
> rotating variety of muffins, offering three
> choices each day; cornmeal, multigrain
> apricot, wholewheat orange and
> chocolate, wholewheat banana
> chocolate, pear and chocolate, orange
> and chocolate, pear and almond.

Mmmmmm...those all sound good! Never heard of pear muffins, but do like
cranberry with orange in them and regular banana muffins. I'd love
apricot ones, I'm sure.

Judy

On Sat, 24 Mar 2012 19:20:54 -0800, (Judy Haffner)
wrote:

>
>I'm sure everyone enjoys a good muffin, but do you have a particular
>favorite?
>
>Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
>Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
>from Costco...heat them up a bit in the microwave. (yum!)
>
>Judy

1 Pistachio - cranberry.
2 Blueberry

I like them within a couple of hours from the oven, or heated in a
fry pan later. My wife uses an old Betty Crocker recipe from her high
school Home Ec class.

On Saturday, March 24, 2012 10:20:54 PM UTC-5, Judy Haffner wrote:
>
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
>
> Judy
>
>
No, can't say that I do.

On 3/24/2012 11:20 PM, Judy Haffner wrote:
>
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)

Cranberry nut. Lemon poppy seed are good, too.

nancy

On 03/24/2012 11:20 PM, Judy Haffner wrote:
>
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?

Stud-muffins.

Judy Haffner wrote:
>
>I'm sure everyone enjoys a good muffin, but do you have a particular
>favorite?

Bran muffin w/raisins and corn muffins. And it has to be a muffin, no
paper liner, those are cup cakes. Those things sold nowadays are not
muffins, they're chemical cake batter in paper liners.

On Sat, 24 Mar 2012 19:20:54 -0800, (Judy Haffner)
wrote:

>
>I'm sure everyone enjoys a good muffin, but do you have a particular
>favorite?
>
>Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
>Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
>from Costco...heat them up a bit in the microwave. (yum!)
>
>Judy

Rachel Bilson.

"Brooklyn1" <Gravesend1> wrote in message
...
> Judy Haffner wrote:
>>
>>I'm sure everyone enjoys a good muffin, but do you have a particular
>>favorite?
>
> Bran muffin w/raisins and corn muffins.

I occasionally bake bran muffins or corn muffins.

> And it has to be a muffin, no
> paper liner, those are cup cakes. Those things sold nowadays are not
> muffins, they're chemical cake batter in paper liners.
>
The muffins I see at the bakery have big fat flakes of sugar on top. And
yes, they're in paper liners. They don't appeal to me any more than does a
bakery cake topped with sickly sweet sugar icing.

Jill

On Mar 24, 11:20*pm, (Judy Haffner) wrote:
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)
>
> Judy

I like most muffins. Bran, blueberry bran, blueberry, cranberry
blueberry bran. I don't really have a favourite.

blueberry -- the best
banana nut
bran
corn
pumpkin
zuchinni

Tara

On Sat, 24 Mar 2012 19:20:54 -0800, (Judy Haffner)
wrote:
>
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)
>
I don't like commercial muffins because they're too sweet for me and
rarely make them at home, but the last one I had that I was absolutely
wild over was Lemon Poppy Seed. My DD made them.

--
Food is an important part of a balanced diet.

Judy wrote:

> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)

The _Cafe Beaujolais_ cookbook has a recipe for bran muffins which I've
tweaked by adding almonds and dried cherries (which get reconstituted a
bit since the batter has to sit for a while before being baked). Those
muffins get rave reviews.

I'm also fond of carrot-wheat muffins.

Bob

On Mar 24, 9:06*pm, (Judy Haffner) wrote:
> We don't get King Arthur brand flour here, but these are the ones I've
> made and we really do like them. Do they differ from the recipe you
> have?
Yes, quite different. It does not have to be King Arthur flour, you
can use any other unbleached white flour. For the mini-cinnnamon bits
you can simply buy a package of them, or even chop the standard size
cini-chips into 1/4" bits.

Doughnut Muffins - Yield: 12 muffins

Batter:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1+1/2 tsp. baking powder
1/4 tsp. baking soda
1 to 1+1/4 tsp. ground nutmeg
3/4 tsp. salt
1 tsp. vanilla extract
2+2/3 cups ap-flour
1 cup milk
2/3 cup mini-cinnamon-chips
Topping: 3 Tbsp. each, melted butter and "Cinnamon-Sugar Plus"
or your own mixture of cinnamon and sugar.

Preheat oven to 425°F. Lightly grease a standard muffin tin.

Cream together the butter, vegetable oil, and sugars till
smooth. Add the eggs, beating to combine. Stir in the
baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the
milk, beginning and ending with the flour and making sure everything
is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the
cups nearly full. Bake the muffins for 15 to 17 minutes, or
until they are a pale golden brown and a cake tester inserted
into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes,
or until you can handle them. While they're cooling, micro-melt the
butter for the topping.

Use a pastry brush to paint the top of each muffin with the butter,
then immediately sprinkle each as you butter-paint with the cinnamon-
sugar. Or simply dip the top of a muffin into the melted butter, then
roll in the cinnamon-sugar one-by-one through all. Serve warm, or
cool on a rack to wrap airtight and store for a day or so at room
temperature.

....Picky

On 25/03/2012 10:35 AM, Brooklyn1 wrote:
> Judy Haffner wrote:
>>
>> I'm sure everyone enjoys a good muffin, but do you have a particular
>> favorite?
>
> Bran muffin w/raisins and corn muffins. And it has to be a muffin, no
> paper liner, those are cup cakes. Those things sold nowadays are not
> muffins, they're chemical cake batter in paper liners.
>

Too true. Most of the commercially made muffins I see are basically cup
cakes. I don't know what it is in commercial cake mixes that do a
number on my intestines, but the same thing happens if I eat
commercially made blueberry, lemon and similar muffins.

The corner bakery sometimes has pear and chocolate muffins, which are
good but a little too sweet for me> I have been trying to convince here
to try pear and candied ginger.

JeanineAlyse wrote:
>
>Spoon the batter evenly into the prepared pan, filling the
>cups nearly full. Bake the muffins for 15 to 17 minutes, or
>until they are a pale golden brown and a cake tester inserted
>into the middle of one of the center muffins comes out clean.

How do you prepare your pan? I brush mine generously with Crisco, I
like a thick golden brown crust. I like to use muffin pans with large
cups, what size are your cups?
Here are my corn muffins:
http://i42.tinypic.com/1ewfa0.jpg

On Sun, 25 Mar 2012 19:15:15 -0400, Dave Smith
> wrote:

>On 25/03/2012 10:35 AM, Brooklyn1 wrote:
>> Judy Haffner wrote:
>>>
>>> I'm sure everyone enjoys a good muffin, but do you have a particular
>>> favorite?
>>
>> Bran muffin w/raisins and corn muffins. And it has to be a muffin, no
>> paper liner, those are cup cakes. Those things sold nowadays are not
>> muffins, they're chemical cake batter in paper liners.
>>
>
>Too true. Most of the commercially made muffins I see are basically cup
>cakes. I don't know what it is in commercial cake mixes that do a
>number on my intestines, but the same thing happens if I eat
>commercially made blueberry, lemon and similar muffins.
>
>The corner bakery sometimes has pear and chocolate muffins, which are
>good but a little too sweet for me> I have been trying to convince here
>to try pear and candied ginger.

These days you really need to bake your own muffins. Muffins are easy
to bake, the only part I don't like is greasing the pans and cleaning
the pans, tedious... that's why I use the pans with jumbo cups, and
sometimes use mini loaf pans, I'd rather have larger muffins than all
that labor.

"Judy Haffner" > wrote in message
...
>
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)
>
> Judy

There's nothing like fresh baked muffins. Anything fresh and homemade


W. Pooh (AKA Winnie P.)

On Mar 25, 4:47*pm, Brooklyn1 <Gravesend1> wrote:
> How do you prepare your pan? * I brush mine generously with Crisco, I
> like a thick golden brown crust. *I like to use muffin pans with large
> cups, what size are your cups?
> Here are my corn muffins: *http://i42.tinypic.com/1ewfa0.jpg
I prepare my (same size as yours or even the bigger, six-per) pans
with a good smear of the "CriscoButter" stick I always have on hand.

Are those corn muffins and the bread from a sweetened or un-sweetened
batter? I do not make scratch corn-ees, though only because I found
the Krusteaz box mix to be just as good as mine and it's easier-faster
and has the same sweetness I prefer. I haven't made any since I'm no
longer feeding Marines, but now I have new neighbors on either side I
can share bakings with, so may be soon.
....Picky

I never choose muffins if there is a choice. Best would be lemon
cranberry but only if it has that light colored buttery good crispy
overflow edge on it. The only muffins I make are flaxseed and I put
about 10times the normal amount of cinnamon in them because the flaxseed
absorbs flavor. Those I dont particularly like but regard them as
medicinal.

"Judy Haffner" > wrote in message
...
>
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)
>
> Judy

You could combine blueberry and cranberry ("sweet and sour" muffins).


W. Pooh (AKA Winnie P.)

"z z" > wrote in message
...
>I never choose muffins if there is a choice. Best would be lemon
> cranberry but only if it has that light colored buttery good crispy
> overflow edge on it. The only muffins I make are flaxseed and I put
> about 10times the normal amount of cinnamon in them because the flaxseed
> absorbs flavor. Those I dont particularly like but regard them as
> medicinal.

I never really liked muffins. Too much like cake. If I did eat one it
would be a bran muffin because I felt those were good for me.

"JeanineAlyse" > wrote in message
...
> On Mar 25, 4:47 pm, Brooklyn1 <Gravesend1> wrote:
>> How do you prepare your pan? I brush mine generously with Crisco, I
>> like a thick golden brown crust. I like to use muffin pans with large
>> cups, what size are your cups?
>> Here are my corn muffins: http://i42.tinypic.com/1ewfa0.jpg
> I prepare my (same size as yours or even the bigger, six-per) pans
> with a good smear of the "CriscoButter" stick I always have on hand.
>
> Are those corn muffins and the bread from a sweetened or un-sweetened
> batter? I do not make scratch corn-ees, though only because I found
> the Krusteaz box mix to be just as good as mine and it's easier-faster
> and has the same sweetness I prefer. I haven't made any since I'm no
> longer feeding Marines, but now I have new neighbors on either side I
> can share bakings with, so may be soon.
> ...Picky


Just a friendly (and I do mean friendly!) word of advice: I'm sure a
"welcome to the neighborhood" basket of muffins would be appreciated. But
not everyone likes it when neighbors just drop by. It worked for Lucy &
Ethel, but I'm not them. LOL Invariably if one of my neighbors drops by
unannounced I'm right in the middle of something. I might be on the phone
or just out of the shower. I appreciate a phone call first. And I don't
appreciate people who assume (heh) just because they live next door we're
going to be best buds.

I make it a habit to call next door before simply dropping by. She has a
glass storm door at the entry to her kitchen. One day I walked up to her
kitchen door to knock without calling first. She was standing at the sink
in her underwear! She didn't seem at all concerned but I was uncomfortable
enough for the both of us!

Jill

On 26/03/2012 2:51 AM, Julie Bove wrote:
> "z > wrote in message
> ...
>> I never choose muffins if there is a choice. Best would be lemon
>> cranberry but only if it has that light colored buttery good crispy
>> overflow edge on it. The only muffins I make are flaxseed and I put
>> about 10times the normal amount of cinnamon in them because the flaxseed
>> absorbs flavor. Those I dont particularly like but regard them as
>> medicinal.
>
> I never really liked




That's okay Julie. We are used to hearing that from you.





>muffins. Too much like cake. If I did eat one it
> would be a bran muffin because I felt those were good for me.
>


No. Muffins are not like cake. Commercially made crappy muffins are a
bit like cake. Real muffins are quite different.

"Dave Smith" > wrote in message
. com...
> On 26/03/2012 2:51 AM, Julie Bove wrote:
>> "z > wrote in message
>> ...
>>> I never choose muffins if there is a choice. Best would be lemon
>>> cranberry but only if it has that light colored buttery good crispy
>>> overflow edge on it. The only muffins I make are flaxseed and I put
>>> about 10times the normal amount of cinnamon in them because the flaxseed
>>> absorbs flavor. Those I dont particularly like but regard them as
>>> medicinal.
>>
>> I never really liked
>
>
>
>
> That's okay Julie. We are used to hearing that from you.
>
>
>
>
>
>>muffins. Too much like cake. If I did eat one it
>> would be a bran muffin because I felt those were good for me.
>>
>
>
> No. Muffins are not like cake. Commercially made crappy muffins are a bit
> like cake. Real muffins are quite different.

No they're not. I used to have a muffin cookbook. I baked most of the
recipes that were in there. I used to do quite a bit of baking. Most all
seemed like cake to me.

On Sun, 25 Mar 2012 18:51:20 -0700 (PDT), JeanineAlyse
> wrote:

>On Mar 25, 4:47*pm, Brooklyn1 <Gravesend1> wrote:
>> How do you prepare your pan? * I brush mine generously with Crisco, I
>> like a thick golden brown crust. *I like to use muffin pans with large
>> cups, what size are your cups?
>> Here are my corn muffins: *http://i42.tinypic.com/1ewfa0.jpg
>I prepare my (same size as yours or even the bigger, six-per) pans
>with a good smear of the "CriscoButter" stick I always have on hand.
>
>Are those corn muffins and the bread from a sweetened or un-sweetened
>batter? I do not make scratch corn-ees, though only because I found
>the Krusteaz box mix to be just as good as mine and it's easier-faster
>and has the same sweetness I prefer. I haven't made any since I'm no
>longer feeding Marines, but now I have new neighbors on either side I
>can share bakings with, so may be soon.
>...Picky

More than half the time I use box corn muffin mix but I always add
some coarse ground cornmeal because I like it to have that old
fashioned gritty bite... the bits of corn soften just enough to my
taste. I used to use Washington brand muffin mix but I can no longer
find it... Jiffy is not nearly as good. For bran muffins I use the
recipe on a box of All Bran but I doctor that too; with seeds, raw
oat/wheat bran, whatever nuts n' twigs I find in my pantry, usually
add molasses, cinnamon, honey, etc., and lots of raisins/currants and
other dried fruit bits. I often bake it in a full size loaf pan till
very well done, then I toast the slices and spred them with
something... makes for a very healthful bran loaf. I usually make 2-3
because they freeze so well.

"Julie Bove" > wrote in
:

>> No. Muffins are not like cake. Commercially made crappy
>> muffins are a bit like cake. Real muffins are quite
>> different.
>
> No they're not. I used to have a muffin cookbook. I baked
> most of the recipes that were in there. I used to do quite a
> bit of baking. Most all seemed like cake to me.

I believe muffins are generally classed as quick breads (i.e.
leavened with agents other than yeast).

"Chemical leavening is used in flour based systems that do not use
yeast – this includes fresh and frozen cakes, waffles, pancakes,
muffins, biscuits, tortillas, doughnuts, pizza crust and the mixes
that are used to make them."

http://www.univarcanada.com/pdfdoc/f...ing_Sept05.pdf

--

"Dissent is what rescues democracy from a
quiet death behind closed doors." -- Lewis
H. Lapham

Here's a recipe I really like. They are very high in fiber, so be
careful. Notice it's all WW flour (that's where most of the bran comes
from), use the plain kind that's tan instead of fancy white WW:


*Refrigerator Muffins*
(from a recipe card that came tucked in a utility bill 20 years ago)

5 cups whole wheat flour
1 1/2 cups wheat bran or 100% bran cereal
2 tsp. baking soda
2 tsp. salt
2 cups brown sugar (I like dark brown)
4 eggs, beaten
1 cup salad oil
1 quart buttermilk

Combine dry ingredients in mixing bowl. Add eggs, oil, and buttermilk
and mix until blended. May be stored in covered container in
refrigerator for as long as 4 weeks. Bake as needed in lightly greased
muffin cups filled two-thirds full. Bake in 400°F oven for 20 minutes.
Makes 3 1/2 dozen.

--
Bob

Here's another:

*Oatmeal Blueberry Muffins*

1 1/4 C flour
1 C rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C sugar

1/2 C oil
1 egg, beaten
1/2 C water
1 C blueberries (thawed)

Thoroughly mix dry ingredients in one bowl, and egg, water, oil in
another. Stir egg mixture into dry just til mixed. Add berries. Bake
at 400° for 18-20 minutes. Sprinkle with cinnamon/sugar.
Makes about 12.

--
Bob

On Mar 26, 10:07*am, Michel Boucher > wrote:
> "Julie Bove" > wrote :
>
> >> No. Muffins are not like cake. Commercially made crappy
> >> muffins are a bit like cake. Real muffins are quite
> >> different.
>
> > No they're not. *I used to have a muffin cookbook. *I baked
> > most of the recipes that were in there. *I used to do quite a
> > bit of baking. *Most all seemed like cake to me.
>
> I believe muffins are generally classed as quick breads (i.e.
> leavened with agents other than yeast).
>
> "Chemical leavening is used in flour based systems that do not use
> yeast – this includes fresh and frozen cakes, waffles, pancakes,
> muffins, biscuits, tortillas, doughnuts, pizza crust and the mixes
> that are used to make them."
>
> http://www.univarcanada.com/pdfdoc/f...ing_Sept05.pdf
>

The big difference is that they aren't made via the creaming method
like most cakes. It should lead to a pretty noticeable difference in
texture.

--
Ernest

On 26/03/2012 11:07 AM, Michel Boucher wrote:

>>> No. Muffins are not like cake. Commercially made crappy
>>> muffins are a bit like cake. Real muffins are quite
>>> different.
>>
>> No they're not. I used to have a muffin cookbook. I baked
>> most of the recipes that were in there. I used to do quite a
>> bit of baking. Most all seemed like cake to me.
>
> I believe muffins are generally classed as quick breads (i.e.
> leavened with agents other than yeast).
>



Son of a gun. That might explain why the recipes show up in the quick
bread section of cookbooks.

On 26/03/2012 1:58 PM, Ernest Dotson wrote:
> On Mar 26, 10:07 am, Michel > wrote:
>> "Julie > wrote :
>>
>>>> No. Muffins are not like cake. Commercially made crappy
>>>> muffins are a bit like cake. Real muffins are quite
>>>> different.
>>
>>> No they're not. I used to have a muffin cookbook. I baked
>>> most of the recipes that were in there. I used to do quite a
>>> bit of baking. Most all seemed like cake to me.
>>
>> I believe muffins are generally classed as quick breads (i.e.
>> leavened with agents other than yeast).
.............snip..............
>
> The big difference is that they aren't made via the creaming method
> like most cakes. It should lead to a pretty noticeable difference in
> texture.



According to Julie, they are just like cake, and she claims that she
used to make them. We make muffins for Sunday brunch a couple times a
month. I get a coffee and a muffins 4-5 a week at our corner bakery,
which uses only healthy ingredients. There may be something in the
manufacturing process of commercial muffin mixes that give the white
ones (blueberry, lemon, cherry, coffee cake) an cake like texture. In
some places, their blueberry muffins are more like blueberry cupcakes.
That is why I find most of the commercial muffins to be unacceptable.
They are too light and too sweet.


Muffin batter should be made like pancake batter, just stirred enough to
mix the ingredients. Overworking it destroys the texture.

On Mar 24, 10:20*pm, (Judy Haffner) wrote:
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)
>
> Judy

My French Breakfast Puffs - try them, you'll never have a better one:

Best French Breakfast Puffs

½ C. sugar 1/3 C. shortening
1 egg 1 1/2 C. sifted flour
1 1/2 tsp. baking powder ½ tsp. salt
1/4 tsp. nutmeg ½ C. milk

½ C. sugar 1 tsp. cinnamon
6 T. melted butter

In mixer bowl, cream the first ½ C. sugar, the shortening, and the
egg. Sift together flour, baking powder, salt, and nutmeg. Add to
creamed mixture alternately with milk, beating well after each
addition. Fill 12 greased muffin pans 2/3 full. Bake in 350 deg. F.
oven for 20 to 25 minutes. Combine the remaining sugar and the
cinnamon. Remove muffins from oven and immediately dip them into
melted butter and then in the cinnamon/sugar mixture, until coated (I
usually just dip the tops, to about half-way down the sides). Serve
warm. Makes 12 muffins.

Dave Smith > wrote in
om:

>> I believe muffins are generally classed as quick breads (i.e.
>> leavened with agents other than yeast).
>
> Son of a gun. That might explain why the recipes show up in
> the quick bread section of cookbooks.

Not always.

--

"Dissent is what rescues democracy from a
quiet death behind closed doors." -- Lewis
H. Lapham

On Mar 24, 11:20*pm, (Judy Haffner) wrote:
> I'm sure everyone enjoys a good muffin, but do you have a particular
> favorite?
>
> Blueberry-Lemon Muffins are my most favorite, but also love Lemon-Poppy
> Seed Muffins, and Oatmeal Muffins. I also like the Chocolate Muffins
> from Costco...heat them up a bit in the microwave. (yum!)
>
> Judy

Never underestimate the power of making muffins, or decorating
muffins.
My friend Joe was corrupted by music, but redeemed himself when he got
a day job at the Utility Muffin Research Facility piping green
rosettas on top of muffins as they came by on the conveyor. That's no
chit.
http://www.youtube.com/watch?v=buC7KYABI70

I like the oatmeal muffins. I usually prepare it at home rather than to get it from the shop. The taste of muffin that is prepared at home is far more better tan that of a shop.

On 26/03/2012 8:19 PM, A Moose in Love wrote:

> Never underestimate the power of making muffins, or decorating
> muffins.
> My friend Joe was corrupted by music, but redeemed himself when he got
> a day job at the Utility Muffin Research Facility piping green
> rosettas on top of muffins as they came by on the conveyor. That's no
> chit.
> http://www.youtube.com/watch?v=buC7KYABI70


Maybe you mean cupcakes. But... you are the guy who can't tell the
difference between a moose and an elk.