1 3/4 c. self-rising flour **(see note below)
2/3 c. of Splenda Blend (or sugar)
1 stick of butter, melted
1/4 c. orange juice
1 c. sour cream (we use Fat Free)
1 T. orange the dry ingredients together and then pour zest
Mix r the wet ingredients over the dry and blend.
Do not over mix. Batter will be thick.
Spoon muffin mix in well greased muffin tin and bake at 350 for 15 minutes.
1 1/2 c. confectionery sugar
1/4 cup orange juice
2 t. orange zest
Whisk ingredients together.
Add more confectionery sugar if too thin.
Once muffins cool, dip them in the glaze and allow to harden.
Double dip them and they’re twice as tasty!
If you don’t have self-rising flour and you have a recipe that calls for it, you can make your own by combining
1 cup all purpose flour
1-2 tsp baking powder
1/4 tsp salt.
Sift several times
Source: Real Mom Kitchen
1 Cake Mix (See below for variations)
1 teaspoon baking powder
2 Tbl Flour
2/3 cup milk
1/3 cup oil
Mix, Pour into muffin cups and bake for 15-20 minutes at 375. Makes appox. 16 muffins.
Chocolate cake Mix
1 cup Chocolate Chips
Almond Poppy seed Muffins
White Cake Mix
2 tsp Poppy seeds
1 tsp Almond Extract
Raspberry or Blackberry Muffins
Vanilla or French Vanilla Cake Mix
1-2 cup fresh Raspberries or Blackberries
Lemon Poppy seed Muffins
Lemon Cake Mix
2 tsp Poppy seeds
NOTE: Just make sure if you make the blackberry/raspberry version or the chocolate version to keep a spoonful of cake mix out to toss the berries or chocolate chips in. If you do this before you add them to the batter, it will prevent them from sinking in the muffin.
Muffin Tin Mashed Potatoes
Source: Dairy Goodness
Course: Side Dishes
Prep. Time: 20 mins
Cooking Time: 45 – 50 mins
Yields: 12 servings
What You Need
10 medium potatoes,peeled and diced
4 tbsp (60 mL) butter
2 cups (500 mL) chopped fresh mushrooms
3/4 cup (180 mL) sliced green onions
1 garlic clove,minced
1 cup (250 mL) Milk
3/4 cup (180 mL) all-purpose flour
4 eggs, beaten
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
Cook potatoes in lightly salted water until tender.
Meanwhile, melt 2 tbsp (30 mL) of the butter in medium skillet. Sauté mushrooms, onions and garlic until tender and any liquid has evaporated; set aside.
Drain potatoes; coarsely mash to make 5 cups (1.25 L). Beat in remaining 2 tbsp (30 mL) butter and milk until fluffy.
Combine potatoes, cooked vegetables, flour, eggs, baking powder, salt and pepper. Divide mixture among twelve large well buttered muffin cups. Bake in preheated 375 °F (190 °C) oven 35 to 40 min or until golden brown. Let stand 5 min before removing from pan.
For a delicious variation fold 2 cups (500 mL) of shredded Canadian Cheddar cheese into potato mixture.
Source | Baking Bites
Peanut Butter and Milk Chocolate Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.