muffins

Apricot Pecan Muffins

 
2 cups Flour, all purpose
1 tsp Salt
3 tsp Baking powder
1/3 cup   Apricot Lavender Confiture
3/4 cup Milk
2 Eggs, large, beaten
1/4 cup Butter, melted
1/8 tsp Orange oil
1/2 cups Pecans, finely chopped

 

In a bowl, sift together the flour , salt and baking powder.  In a saucepan, warm the confiture until it is dissolved.  Remove from heat and mix in the milk and beaten eggs. Combine with the melted butter, dry ingredients and orange oil, and mix until  smooth. Stir in the pecans. Spoon into greased muffin tins 3/4 full.  Bake in a preheated 400° oven for about 20 minutes, or until the muffins are golden brown.  Makes 6 large muffins.

 

Blueberry Muffins

 
2 cups Flour, all-purpose
3/4 tsp Salt
1/4 cup Sugar
2 tsp Baking powder
1 tsp Cinnamon, ground
1 tsp Orange peel, grated
2 Eggs
1/4 cup Butter, melted
3/4 cup Milk
1 cup Wild Blueberry & Apple Confiture

 

Sift all the dry ingredients together. In a separate bowl, beat eggs; add the melted butter and milk.  Mix the wet ingredients into the dry, stirring quickly.  Add the confiture.  Spoon into greased muffin tins 3/4 full.  Bake in a preheated 400° oven for 20 minutes, until the muffins are golden brown. Males 6 large muffins.

 

 

Bran Ginger Muffins

 
1 1/4 cups (300ml) Natural wheat or oat bran
1 cup (250ml) Flour, all purpose
1 cup (250ml) Whole wheat flour
2/3 cup (150ml) Brown sugar, lightly packed
1 tsp (5ml) Baking powder
1 tsp (5ml) Baking soda
1/4 tsp (1ml) Salt
1 1/2 cups (375ml) Buttermilk
1/2 cup (125ml) Pear Vanilla Bean Butter
2 Tblsp (25ml) Vegetable oil
1 1 Egg
3 Tblsp (25ml) Candied ginger, finely chopped

 

Combine bran, flours, sugar, baking powder, baking soda and salt in a large mixing bowl.  Stir together buttermilk, fruit butter, oil and egg in a second bowl. Pour into dry ingredients;stir just until moistened. Stir in ginger. Fill 18 medium non-stick  or paper lined muffin cups with batter, using 1/2 cup (125 ml) measure. Bake in a 400°F (200°C) oven for 15 minutes or until  muffins are lightly browned and firm to the touch. Makes 18.

 

Spiced Bran Muffins

 

3 cups (750 ml) Flour, all purpose
2 cups (500 ml) Natural bran
2/3 cup (150ml) Brown sugar, lightly packed
1 1/2 tsp (7 ml) Baking soda
1 1/2 tsp (7 ml) Baking powder
1 1/2 tsp (7 ml) Cinnamon, ground
1/2 tsp (2 ml) Salt
1/8 tsp (0.5 ml) Nutmeg, ground
1/2 cup (125 ml) Canola oil
2 2 Eggs, lightly beaten
1 cup (250 ml) Spiced Peach Confiture
1 cup (250 ml) Buttermilk
3/4 cup (175ml) Raisins
1/3 cup (75 ml) Molasses
1 1 Apple, medium, peeled and chopped

 

Stir together flour, bran, sugar, baking soda, baking powder cinnamon, salt and nutmeg in medium bowl.  Stir together oil, eggs, confiture, buttermilk, raisins, molasses and chopped apple in a second bowl.  Stir liquid into dry ingredients just  until moistened; do not over mix. Pour batter into a sealed container and refrigerate up to 6 days, until ready to use.  To bake muffins spoon batter into lightly greased non stick or paper lined medium muffin tins. Bake in 350°F (190°C) oven for 18 minutes or until muffins are lightly browned and firm to the touch.  Cool on a wire rack. Makes 30 muffins.