The Rural Voice, 2003-01, Page 33COFFEE BREAK SPICE
MUFFINS
4 tsp (20 mL) instant coffee
granules
1 cup (250 mL) skim evaporated
milk
2 cups (500 mL) all-purpose flour
2/3 cup (150 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 1/2 tsp (7 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) salt
1/2 cup (125 mL) chopped pecans
1/3 cup (75 mL) semi -sweet
chocolate chips
1/3 cup (75 mL) butter, melted and
cooled
1 egg, beaten
In 1 -cup (250 mL) microwaveable
glass measure, combine coffee and 1/4
cup (50 mL) of the evaporated milk.
Microwave at HIGH, stirring once, for
40 to 50 seconds or until coffee is
almost completely dissolved. Add
remaining evaporated milk; let cool.
In large bowl, combine flour,
.sugar, baking powder, cinnamon,
nutmeg and salt. Add pecans and
chocolate chips; toss together. Stir in
melted butter, egg and coffee mixture
all at once until dry ingredients are
just moistened. Divide equally among
12 greased muffin cups.
Topping:
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) ground cinnamon
In small bowl, combine sugar and
cinnamon; spoon 1/4 tsp (1 mL) over
each muffin.
Bake in 350°F (180°C) oven for 20
to 25 minutes or until tops spring back
when lightly touched. Cool in pan on
rack for 10 minutes. Remove from pan
and let cool completely.
OLD-FASHIONED OATMEAL
MUFFINS
1 3/4 cups (425 mL) all-purpose
flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) butter
3/4 cup (175 mL) rolled oats
1 egg, beaten
1 cup (250 mL) skim or 2%
evaporated milk
1 cup (250 mL) raisins or chopped
walnuts
1/2 tsp (2 mL) vanilla
In large bowl, combine flour,
sugar, baking powder and salt; cut in
butter until mixture resembles coarse
crumbs. Stir in rolled oats. Add egg,
evaporated milk. raisins and vanilla;
stir until just moistened.
Fill greased muffin cups right to
tops. Bake in 400°F (200°C) oven for
20 to 25 minutes or until top springs
back when lightly touched. Let cool
on racks.
CARROT CHEESECAKE
MUFFINS
1 pkg (125 g) cream cheese,
softened
2 tbsp (25 mL) granulated sugar
1 1/2 tsp (7 mL) finely grated
orange rind
1/3 cup (75 mL) butter, softened
1/2 cup (125 mL) packed brown
sugar
2 eggs
1/2 cup (125 mL) 2% evaporated
milk
2 tbsp (25 mL) frozen orange juice
concentrate, thawed
1 1/4 cups (300 mL) grated carrot
1/2 cup (125 mL) raisins
1/2 cup (125 mL) chopped walnuts
1 1/2 cups (375 mL) all-purpose
flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
In small bowl, combine cream
cheese, granulated sugar and 1/2 tsp (2
mL) of the orange rind; set aside.
In separate bowl, cream together
butter and brown sugar until light and
fluffy. Beat in eggs, one at a time.
Beat in evaporated milk and orange
juice concentrate. Stir in carrot,
raisins, walnuts and remaining orange
rind. •
In large bowl. combine flour,
baking powder. baking soda and
cinnamon. Add carrot mixture; stir
just until moistened. Spoon 2 tbsp (25
mL) batter into each of 12 small
greased or paper -lined muffin cups;
top each with 2 tsp (10 mL) cream
cheese mixture. Evenly spoon
remaining batter over top.
Bake in 350°F (180°C) oven for 15
to 20 minutes or until tops spring hack
when lightly touched.
MORNING GLORY MUFFINS
1 1/2 cups (375 ml) all-purpose
flour
1/2 cup (125 mL) packed brown
sugar
1/3 cup (75 mL) toasted wheat
germ
2 1/2 tsp (12 mL) cinnamon
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
2/3 cup (150 mL) milk
1/3 cup (75 ml) vegetable oil
2 eggs, beaten
1 tsp (5 mL) vanilla
2 cups (500 mL) finely chopped
peeled apples (2 medium)
2 cups (500 mL) finely grated
carrots (2 to 3 medium)
1/2 cup (125 ml) each shredded
coconut, raisins and chopped pecans
In medium bowl, mix together
flour. sugar, wheat germ, cinnamon.
baking powder, salt and baking soda;
set aside.
In large bowl, whisk together milk,
oil, eggs and vanilla. Stir in apples,
carrots, coconut, raisins and pecans.
Stir in dry ingredients just until
combined; do not over -mix (batter
will be thick).
Spoon batter into lightly greased or
paper -lined muffin cups. Sprinkle with
cinnamon sugar topping (recipe
below), if desired. Bake in 400°F
(200°C) oven for 20 to 22 minutes or
until firm to the touch. Remove from
tins; serve warm or cold.
Cinnamon Sugar Topping:
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
Mix together.
GINGER RUTABAGA OR
PARSNIP MUFFINS
1 1/2 cups (375 mL) all-purpose
flour
1/2 cup (125 mL) rolled oats
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
2 tbsp (25 mL) finely chopped
crystallized ginger
1/2 cup (125 mL) raisins
1 egg
1 cup (250 mL) grated. peeled
rutabaga or parsnip ( 1 medium)
3/4 cup (175 mL) milk
1/2 cup (125 mL) honey
1/4 cup (50 mL) vegetable oil
Grease or spray muffin cups with
non-stick vegetable cooking spray.
In Targe bowl, combine flour. rolled
oats, baking powder and salt. Stir in
ginger and raisins; set aside.
In medium bowl, lightly heat egg;
stir in grated rutabaga or parsnip.
milk, honey and oil until blended. Stir
liquid ingredients into dry ingredients.
stirring just until moistened. Spoon
into muffin cups. Bake in 400` F
(200°C) oven for 15 to 20 minutes or
until firm to the touch. Cool in pan 5
minutes; remove muffins and cool on
rack. Store in airtight containers.0
JANUARY 2003 29