| MUFFINS |
| PINA COLADA MUFFINS 1/2 C. Sugar 1 egg 1/4 C. Oil 1 C. Sour cream 1 tsp. Rum extract 1 1/2 C. Flour 1 Tbs. Baking powder 1/2 tsp. Baking soda 1 C. Crushed pineapple with juice 1/2 C. Coconut |
| 2. Add remaining wet ingredients. Mix well. 3. Spoon batter into greased muffin pan or into cupcake cups. 4. Bake at 375 degrees for 20 -30 minutes. Makes 1 dozen muffins. |
| MANDARIN ORANGE MUFFINS (you won't need to put butter on these) 2 C. Flour 1 (11) oz. Can mandarin oranges 1 Tbs.Bakinge extract 2 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. Salt 1/2 C. Packed brown sugar 1/4 C. Granulated sugar 1 egg 8 oz. Sour cream 1/2 C. Margarine, melted 1/2 C. Chopped pecans or walnuts (make sure they're fresh) |
| 1. Mix together dry ingredients. Drain orange segments, reserving liquid. 2. Cut orange segments in half into 1 cup measuring cup. Add orange extract. Add reserved orange liquid to make 1 cup. 3. Add remaining ingredients. Stir until moistened. 4. Spoon batter into greased muffin cups. 5. Bake at 400 degrees for 20 minutes. |
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| Muffins: 2 large eggs 3/4 C. buttermilk 1/2 C. Oil 1 tsp. vanilla 2 1/4 C. Flour 3/4 C. sugar 1 Tbsp. baking powder 1 tsp. salt 1 C. Fresh blueberries Streusal Topping 1/4 C. butter 3 Tbs. flour 1/3 C. oatmeal 1/3 C. brown sugar 1/2 tsp. cinnamon dash salt 2/3 C. chopped nuts (almonds, pecans, walnuts - whatever you have on hand) |
Muffins:
2 large eggs
3/4 C. buttermilk
1/2 C. Oil
1 tsp. vanilla
2 1/4 C. Flour
3/4 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1 C. Fresh blueberries
Streusal Topping
1/4 C. butter
3 Tbs. flour
1/3 C. oatmeal
1/3 C. brown sugar
1/2 tsp. cinnamon
dash salt
2/3 C. chopped nuts (almonds, pecans, walnuts - whatever you
have on hand)
2 large eggs
3/4 C. buttermilk
1/2 C. Oil
1 tsp. vanilla
2 1/4 C. Flour
3/4 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1 C. Fresh blueberries
Streusal Topping
1/4 C. butter
3 Tbs. flour
1/3 C. oatmeal
1/3 C. brown sugar
1/2 tsp. cinnamon
dash salt
2/3 C. chopped nuts (almonds, pecans, walnuts - whatever you
have on hand)
Muffins:
2 large eggs
3/4 C. buttermilk
1/2 C. Oil
1 tsp. vanilla
2 1/4 C. Flour
3/4 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1 C. Fresh blueberries
Streusal Topping
1/4 C. butter
3 Tbs. flour
1/3 C. oatmeal
1/3 C. brown sugar
1/2 tsp. cinnamon
dash salt
2/3 C. chopped nuts (almonds, pecans, walnuts - whatever you
have on hand)
2 large eggs
3/4 C. buttermilk
1/2 C. Oil
1 tsp. vanilla
2 1/4 C. Flour
3/4 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1 C. Fresh blueberries
Streusal Topping
1/4 C. butter
3 Tbs. flour
1/3 C. oatmeal
1/3 C. brown sugar
1/2 tsp. cinnamon
dash salt
2/3 C. chopped nuts (almonds, pecans, walnuts - whatever you
have on hand)
Streusal Blueberry Muffins
- Pulse topping ingredients in food processor or mix by hand. Set aside.
- Mix dry ingredients together.
- Mix wet ingredients together except blueberries.
- Stir blueberries into dry ingredients, being careful not to mash them.
- Add wet ingredients into dry ingredients and stir just until all flour is incorporated.
- Pour batter into 12 regular size greased or 6 jumbo size greased muffin cups
- Top each muffin with equal amounts of topping mixture. Pat topping gently into each muffin.
- Bake at 375 degrees for about 25 minutes if baking small ones and about 35 minutes if baking large ones.