1:59 AM 3/20/98
alt.food

ALMOND CRUMB TOP MUFFINS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Muffins
                Time/Life

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Topping:
     2/3  cup           All-purpose flour
     2/3  cup           Brown sugar
   1      teaspoon      Cinnamon
   4      tablespoons   Unsalted butter -- chilled
          in            small pieces
     1/4  cup           Slivered almonds
     1/4  cup           Raisins
                        Batter:
   2 1/4  cups          All-purpose flour
   2      teaspoons     Baking powder
   1      teaspoon      Baking soda
     1/2  teaspoon      Salt
     3/4  cup           Sugar
     1/2  cup           Milk
     1/2  cup           Sour cream
     1/3  cup           Vegetable oil
   1                    Egg
   1      tablespoon    Orange zest

Topping:  In a small bowl mix together flour, brown sugar and cinnamon. Add
Sprinkle on topping.  Bake until a toothpick inserted in center of muffin c
Cool in pan for 5 minutes, then remove. Source: Williams-Sonoma, March 1995

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                    *  Exported from  MasterCook II  *

                          APPLE CINNAMON MUFFINS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Brunch                           Low-Fat
                Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Oat bran cereal
     1/4  cup           Brown sugar
   1 1/4  teaspoons     Cinnamon
   1      tablespoon    Baking powder
     1/2  cup           Skim milk
     3/4  cup           Apple juice -- frozen concentr
   2                    Egg whites
   2      tablespoons   Vegetable oil
   1      medium        Apple -- chopped
     1/4  cup           Walnuts -- chopped
     1/4  cup           Raisins

Preheat oven to 425 degrees.  In a medium bowl, mix dry ingredients. In a large
bowl, mix milk, apple juice concentrate, egg whites, and oil. Add the dry
ingredients, mixing well. Fold in apple, walnuts, and raisins. Line 12 muffin
tins with paper baking cups.  Fill cups 2/3 full. Bake 17 minutes. Store
muffins in airtight container to retain moisture.

 Content per Serving: total fat ....... 5.0 gm cholesterol .....0 mg :         
calories ..........164 saturated fat 0.4 gm carbohydrate 26 gm protein
...........5 gm  Recipe 
Source: THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING HEART
DISEASE by Peter O. Kwiterovich, Jr., M.D. - Recipe contributed by David Riter 
Recipe Formatted for MasterCook II by:  Carol Comiskey JPMD44B on 07/26/1994

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                    *  Exported from  MasterCook II  *

                        BLUEBERRY STREUSEL MUFFINS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : S_Living                         Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter or margarine -- softene
     1/3  cup           Sugar
   1                    Egg
   2 1/3  cups          All-purpose flour
   1      tablespoon    Plus
   1      teaspoon      Baking powder
     1/2  teaspoon      Salt
   1      cup           Milk
   1      teaspoon      Vanilla extract
   1 1/2  cups          Fresh or frozen
                        Blueberries -- thawed
     1/2  cup           Sugar
     1/3  cup           All-purpose flour
     1/2  teaspoon      Ground cinnamon
     1/4  cup           Butter or margarine -- softene

Cream butter; gradually add 1/3 cup sugar, beating at medium speed of an
electric mixer until light and fluffy. Add egg, beating well.Combine 2-1/3 cups
flour, baking powder, and salt; add to creamed mixture alternate with milk,
stirring well after each addition. Stir in vanilla ex and fold in
blueberries.Spoon batter into greased muffin pans, filling two-thirds full.
Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon; cut in 1/4 cup butter with
a pastry blender until mixture resembles crumbs.  Sprinkle on top of muffin
batter.  Bake at 375 degrees for 25 to 30 minutes or until golden brown. 
Remove from pans immediately. Yield: 1-1/2 dozen.

NOTE: If using frozen blueberries, rinse and drain thawed berries; pat dry with
paper towels.  This will prevent discoloration of batter.

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                    *  Exported from  MasterCook II  *

                       CHOCOLATE MACAROONS MUFFINS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads                           Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter -- or margarine (about)
     1/2  cup           Sugar
   1      teaspoon      Vanilla
   2                    Large eggs
     3/4  cup           All-purpose flour
     1/4  cup           Unsweetened cocoa
     3/4  teaspoon      Baking powder
                        -----MACAROON FILLING-----
     3/4  cup           Almond paste = 7 oz
     1/2  cup           Sugar
   2      large         Egg whites
     1/4  cup           Unsweetened flaked coconut -- dried

In a large bowl, beat to blend 1/4 cup butter, sugar, and vanilla until fluffy.
Beat in eggs, 1 at a time, until blended. In another bowl, combine flour,
cocoa, and baking powder; stir into butter mixture until well mixed. Equally
divide 1/2 the batter among 8 buttered or paper-lined muffin cups (2-to 2-1/2
in. diameter).  To each cup, add an equal portion of 1/2 of the macaroon
filling. Next, add equal portions of remaining chocolate batter, then top
equally with the remaining macaroon filling. Bake in a 350 degree oven until
muffins spring back when gently pressed and macaroon filling is lightly
browned, about 25 minutes.  Let muffins cool in pan 10 minutes, then transfer
to a rack to cool. Serve warm or cool. If making ahead, let cool, package
airtight, and hold at room temperature up to 1 day, or freeze to store longer.
Makes 8.

MACAROON FILLING: In a food processor or bowl, whirl or beat almond paste and
sugar until mixture forms coarse crumbs. Add egg whites, 1 at a time; whirl or
beat until smooth. Stir in flaked dried coconut.

Source: Sunset Magazine - February, 1993     Formatted:  DOROTHY CROSS TMPJ72B

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                    *  Exported from  MasterCook II  *

               GLORIOUS MORNING MUFFINS WITH APRICOT BUTTER

Recipe By     : 
Serving Size  : 18   Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Apricot butter:
   1      cup           Chopped dried apricots
     1/2  cup           Orange juice
     1/4  cup           Water
   1      tablespoon    Chopped peeled fresh ginger
   1      tablespoon    Honey
   1      tablespoon    Sugar
                        Muffins:
   1 1/2  cups          All-purpose flour
     1/2  cup           Whole wheat flour
   1 1/4  cups          Sugar
   1      tablespoon    Ground cinnamon
   1      teaspoon      Baking powder
   1      teaspoon      Baking soda
     1/2  teaspoon      Salt
   2      cups          Grated carrots
   2                    Tart apples chopped
     1/2  cup           Golden raisins
   1      large         Egg slightly beaten
   2      large         Egg whites lightly beaten
     1/2  cup           Apricot butter; (or apple -- p

                        Pear or pumpkin)
     1/4  cup           Melted butter (1/2 stick)
   1      tablespoon    Vanilla extract
   2      tablespoons   Finely chopped walnuts
   3      tablespoons   Toasted wheat germ

Preheat oven to 375.  Lightly spray 18 muffin cups with nonstick cooking spray.
 Set aside.   In a large bowl, whisk together all-purpose flour, whole wheat
flour, sugar, cinnamon, baking powder, baking soda & salt.  Stir in carrots,
apples & raisins. Whisk together eggs, egg whites, fruit butter, melted butter
& vanilla. Stir egg mixture into flour mixture. Stir just until blended. Spoon
batter evenly into muffin cups, filling each about 3/4 full.  Mix together
walnuts & wheat germ. Sprinkle over tops of batter.  Bake 20 minutes or until
toothpick inserted in center comes out clean. Cool a few minutes in muffin pan
& then set on wire rack to cool somewhat. Serve warm with apricot butter. 
Apricot butter: mix together apricots, orange juice, water & ginger in saucepan
over medium-low heat.  Turn heat down to low & cover. Simmer until liquid is
reduced by half & apricots are tender. Stir often.  Puree mixture in blender.
Add honey & sugar. Puree until smooth. Cool in small bowl completely.    THE
DESSERT SHOW
