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Coconut Muffins


“In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. ‘We like them so much, they’re a regular at Saturday morning breakfast,’ she says.”
INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/2 teaspoon coconut extract
1/4 cup flaked coconut
TOPPING:
1/4 cup sugar
1/4 cup flaked coconut
1 tablespoon butter or margarine,
softened
1/2 teaspoon ground cinnamon
DIRECTIONS:
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.
2. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack
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Burst of Lemon Muffins


From Taste of Home Recipes

12 Servings Prep: 15 min. Bake: 20 min.

Ingredients

· 1-3/4 cups all-purpose flour

· 3/4 cup sugar

· 1 teaspoon baking powder

· 3/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1 cup (8 ounces) lemon or vanilla yogurt

· 1 egg

· 1/3 cup butter, melted

· 1 to 2 tablespoons grated lemon peel

· 1 tablespoon lemon juice

· 1/2 cup flaked coconut

· TOPPING:

· 1/3 cup lemon juice

· 1/4 cup sugar

· 1/4 cup flaked coconut, toasted

Directions

· In a large bowl, combine the flour, sugar, baking powder, baking soda

· and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel

· and lemon juice until smooth; stir into dry ingredients just until

· moistened. Fold in the coconut.

·

· Fill greased muffin cups two-thirds full. Bake at 400° for 18-22

· minutes or until golden brown and toothpick inserted near the center

· comes out clean. Cool for 5 minutes before removing from pan to a

· wire rack.

·

· In a saucepan, combine the lemon juice and sugar; cook and stir over

· medium heat until sugar is dissolved. Stir in coconut. Using a

· toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture

· over muffins. Serve warm or cool to room temperature. Yield: 1

· dozen.

French Breakfast Puffs


This recipe is from my original Betty Crocker cookbook from the 50s.  This is another recipe that I made when the children were small with good results.

Mix together thoroughly:

  • 1/3 cup soft shortening
  • 1/2 cup sugar
  • 1 egg

Stir together:

  • 1 and 1/2 cups sifted flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg

and stir in 1/2 cup milk.

Fill greased muffin cups 2/3 full.  Bake until golden brown in a preheated 350 degree oven about 20 – 25 minutes.  Remove from pan and immediately roll in

  • 6 tablespoons melted butter

then in a mixture of

  • 1/2 cup sugar mixed with 1 teaspoon cinnamon.  Serve hot.

These taste like delicate glorified doughnuts.  My kids loved them.

Cherry Pineapple Muffins



  • 2 eggs  

     

  • 1/3 cup sugar

  • 1/4 cup melted butter

  • 1/4 cup Maraschino Cherry juice

  • 1 cup crushed pineapple with juice

  • 1/2 cup coarsely chopped maraschino cherries

  • 1 teaspoon vanilla extract

  • 2 cups flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • In a large bowl add and combine well: eggs, sugar, butter, cherry juice, pineapple, and vanilla.  In a small bowl sift together flour, baking powder, baking soda and salt.  Combine wet and dry ingredients until mixed.  Fold in chopped cherries.  Spoon into muffin tins, either lined with paper cups or sprayed with pan spray.  Bake in a pre-heated oven at 375 degrees for about 20 minutes.  Test for doneness with toothpick.

    Makes 12

     

Oat, Apple & Raisin Muffins


From the Family favorite Cookbooklet from Sun-Maid Raisins.
  • 1 cup Sun-Maid raisins
  • 1 cup apple, cored, peeled and chopped
  • 1 egg
  • 1/4 cup oil
  • 3/4 cup milk
  • 1/3 cup sugar
  • 1 cup flour
  • 1 cup quick cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 Tablespoons brown sugar, packed

Combine raisins with apple, egg, oil, milk and sugar in a medium mixing bowl.  Stir together flour, oats, baking powder and spices in a separate bowl.  Stir into raisin mix just until combined.  Divide batter equally into 12 greased or lined muffin cups.  sprinkle tops of batter with 1/2 teaspoon brown sugar.  Bake in 400 degree peheated oven for 20 minutes or until golden.

Applesauce Muffins


1/4 c. butter, softened
1/4 c. canola oil
2/3 c. sugar
1 egg
1 c. applesauce
1  tsp. cinnamon
1/4 c. sour cream
1/2 tsp. salt
1 1/4 tsp. baking soda
1 3/4 c. unbleached flour
1/2 c. raisins
1/2 c. nut meats, broken

 

Preheat oven to 350 degrees. Combine all ingredients in mixing bowl and stir thoroughly with spoon until mixed together all ingredients. Bake in paper lined or greased muffin tins for 20 to 25 minutes. Yields: 12 muffins.

Pineapple Muffins


 
  • 1/2 cup butter or margarine (softened)
  • 1 & 1/2 cups sugar
  • 2 eggs (beaten)
  • 2 & 1/2 cups flour
  • 2 & 1/2 teaspoons baking powder
  • 1 & 1/2 cups crushed pineapple (undrained)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped walnuts

With mixer cream together butter and sugar.  Add eggs, vanilla and crushed pineapple.  Mix well. Mix the flour, salt and baking powder together.  Add to first mixture mixing well.  Fill muffin tins lined with paper or sprayed with cooking spray 2/3 full.  Bake in 350 degree preheated oven for 18 – 20 minutes or test with toothpick.   Makes about 2 dozen small or about 1 dozen large.

May also be baked in mini loaf pans or large muffin tins with paper liners or sprayed with cooking spray.  Test for doneness with toothpick after 20 – 25 minutes.  May be glazed or frosted.