Loading...
The Rural Voice, 2003-01, Page 32Rural Living_ Muffins to warm hearth and soul Selected by Bonnie Gropp The winter weather can be frightful, but in the kitchen the cheery aroma of home -baked muffins warms hearth and soul. CINNAMON CRUMB -CAKE MUFFINS Topping: 1/4 cup (50 mL) all-purpose flour 2 tbsp (25 mL) packed brown sugar 1/2 tsp (2 mL) ground cinnamon 2 tbsp (25 mL) butter or margarine Grease large muffin tins or line with paper baking cups. Mix flour, brown sugar and cinnamon in small bowl or food processor. Cut in butter using on/off motion with processor or by hand with pastry blender or two knives until butter resembles coarse crumbs; set aside. Muffins: 1 1/3 cups (325 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 1/2 cup (125 mL) packed brown sugar 1 tbsp (15 mL) baking powder 1 tbsp (15 mL) ground cinnamon 1/2 tsp (2 mL) salt 1/3 cup (75 mL) butter or margarine 2 eggs 1 1/2 cups (375 mL) milk 1/2 cup (125 ml) raisins Mix flours, brown sugar, baking powder, cinnamon and salt in large bowl or food processor. Cut in butter as above. (If using food processor, transfer into large bowl.) Beat together with whisk or fork, eggs and milk until smooth. Stir into flour mixture with raisins, just until dry ingredients are moistened. Spoon into muffin tins using about 1/3 cup (75 mL) batter for each. Sprinkle each with about 1 tbsp (15 mL) topping mixture. Bake at 400°F (200°C) for about 20 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight container. PEACH STREUSEL MUFFINS 2 cups (500 mL) all-purpose flour 1 3/4 cups (425 mL) quick cooking oatmeal 1 cup (250 mL) lightly packed 28 THE RURAL VOICE These delicious muffins are indeed a glorious way to start the morning, chock- full of tasty, nutritious ingredients. They're great for a take -along breakfast or mid-morning snack. brown sugar 4 tsp (20 mL) baking powder 4 tsp (20 mL) ground allspice 1/2 tsp (2 mL) salt 2 eggs, lightly beaten 1 1/4 cups (300 mL) butter, melted 1/2 cup (125 mL) buttermilk or soured milk 1/2 cup (125 mL) liquid honey 2 cups (500 mL) pitted and chopped peaches, divided (about 5 medium peaches) 2 tsp (10 mL) ground cinnamon In small bowl, combine 1/2 cup (125 mL) flour, 1/4 cup (50 mL) oatmeal, 1/2 cup (125 mL) brown sugar. Set aside for streusel topping. In large bowl, combine remaining flour, oatmeal, sugar, baking powder, allspice and salt. In Targe measure, combine eggs, 1 cup (250 mL) melted butter, buttermilk and honey. Add 1 1/2 cups (375 mL) chopped peaches to egg mixture; stir well. Add egg mixture to dry ingredients; stir just enough to combine. Do not overmix. Fill greased muffin cups to top. Add cinnamon and remaining 1/4 cup (50 mL) melted butter to streusel topping; stir well. Sprinkle a heaping tablespoon of streusel topping over each muffin. Top with remaining 1/2 cup (125 mL) chopped peaches. Bake at 375°F (190°C) 25-30 minutes, until firm to touch. MINI BERRY CORNMEAL MUFFINS 1 1/2 cups (375 mL) all-purpose flour 3/4 cup (175 mL) cornmeal 1/2 cup (125 mL) granulated sugar 1 tbsp (15 mL) grated lemon peel 4 tsp (20 mL) baking powder pinch salt 1 cup (250 mL) fresh or frozen raspberries or blueberries 1 cup (250 mL) milk 2 egg whites, or 1 whole egg 1 tsp (5 mL) vanilla 1/4 cup (50 mL) vegetable oil 2 tbsp (25 mL) coarse sugar In bowl, combine flour, cornmeal, granulated sugar, lemon peel, baking powder and salt. Combine 2 tbsp/25 mL of this mixture with berries in separate bowl. In large bowl, combine milk, egg whites, vanilla and oil. Blend together well. Add dry ingredients to large bowl and stir just until combined. Stir in berries very gently. Spoon batter into non-stick, lightly oiled or paper -lined muffin cups. Sprinkle with coarse sugar. Bake in preheated 400°F (200°C) oven for 15 to 25 minutes for mini muffins or 25 to 30 minutes for medium muffins, until lightly browned.