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A to Z Recipes
Newsletter
April 13, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
NEW Birthday Babies
Discussion Forum
Crazy Corner
Muffin Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning to one and all. Today's issue comes from Guest Publisher Linda in Michigan.
Hi from Linda in Michigan. "Do you know the
muffin man?" Stogy started it. My internet buddy from Atlanta sent me a recipe for muffins. Just when I was trying to
narrow down a theme for this week, one was handed to me. Now, you probably have a recipe for the run-of-the-mill
blueberry or bran muffins. The ones that I found for you today are a little different. Some are savory and some are
sweet. Of course, my favorite has chocolate and almonds in it. Our other internet brother, Don from Canada, loves
Stogy's Georgia Vidalia onions, so I even found an onion muffin for him. So I can say: "I DO know the muffin men!"
MUFFINS
How many muffins can one person eat,
Day after day after day?
Surely there must be some kind of limit,
To the muffins' one shovels away.
But, they do taste good, spongy and sweet.
Some sort of Heavenly gift;
Given to man, so he may eat
And get a 'muffin-high' lift.
I, myself, eat many a muffin
And I'm not ashamed to say,
That there is absolutely nothing,
That could take my muffins away.
Here are some 9 tips to successful muffins:
SOURCE: PastryWizRecipes
Make sure the oven is fully preheated before putting in muffin pans.
For best texture, mix dry ingredients thoroughly; blend wet ingredients thoroughly too.
Do not overbeat or muffins will be tough.
Batter consistency will vary from runny to stiff depending on the flours and liquids used.
Grease pans generously.
Fill pans only 2/3 or 3/4 full or the muffins will not peak properly.
Bake muffins immediately.
Muffins are best eaten freshly baked but keep well and can be frozen, wrapped loosely in foil and reheated still in foil.
Test of a good muffin is uniform texture and a rounded peak.
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are
busy-Mom-friendly can be difficult. Who has the time? Most of us are pretty good cooks. But some of the best recipes
take a lot of time and a lot of ingredients. What we are looking for in this coming theme issue are recipes easy to fix,
require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in
plenty of time for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
MUESLI-APPLESAUCE MUFFINS
Makes 12
1 cup applesauce
1/3 cup vegetable oil
2/3 cup white sugar
1 egg
1/2 cup water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups muesli cereal
1 cup raisins
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin.
In a large bowl, beat the applesauce, oil egg, sugar and water together for 2 minutes at medium speed.
In a medium bowl, combine the flour, cinnamon, salt, baking soda, allspice and muesli together. Add the dry ingredients
to the applesauce mixture. Beat on low speed
until combined.
Spoon batter into the prepared muffin tin filling each cup 3/4 full. Bake in the preheated oven for 20 to 25 minutes or
until the tops are golden brown an spring
back lightly when touched. Remove from pans immediately to cool.
Please use this link: Busy Mom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday
of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly
theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes exceeds those
needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for
the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL
recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save
for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should
not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any
credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of
its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
As usual, only recipes are to be sent to: A to Z Recipes
Inbox.
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Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and
Rusty's pics from the
December 2004 A to Z Family Reunion.
Two muffins are in a toaster oven and one looks to the other and says "it's getting hot in
here"
The other screams AAAAAAAHHH!!!! a talking muffin.
Muffins
The couple were 85 years old, and had been married for sixty years. Though they were far from rich, they managed to
get by because they watched their pennies.
Though not young, they were both in very good health, largely due to the wife's insistence on healthy foods and exercise
for the last decade.
One day, their good health didn't help when they went on a rare vacation and their plane crashed, sending them off to
Heaven.
They reached the pearly gates, and St. Peter escorted them inside. He took them to a beautiful mansion, furnished in
gold and fine silks, with a fully stocked
kitchen and a waterfall in the master bath. And their favorite clothes were hanging in the closet.
They gasped in astonishment when he said, "Welcome to Heaven. This will be your home now."
The old man asked Peter how much all this was going to cost.
"Why, nothing," Peter replied, "remember, this is your reward in Heaven."
The old man looked out the window and right there he saw a championship golf course, finer and more beautiful than any
ever-built on Earth. "What are the greens
fees?", grumbled the old man.
"This is heaven," St. Peter replied. "You can play for free, every day."
Next they went to the clubhouse and saw the lavish buffet lunch, with every imaginable cuisine laid out before them,
from seafood to steaks to exotic deserts, free
flowing beverages.
"Don't even ask," said St. Peter to the man. "This is Heaven, it is all free for you to enjoy."
The old man looked around and glanced nervously at his wife."Well, where are the low fat and low cholesterol foods,
and the decaffeinated tea?" he asked.
"That's the best part," St. Peter replied. "You can eat and drink as much as you like of whatever you like, and you will
never get fat or sick. This is Heaven!"
The old man pushed, "No gym to work out at?"
"Not unless you want to," was the answer.
"No testing my sugar or blood pressure or..."
"Never again. All you do here is enjoy yourself."
The old man glared at his wife and said, "You and your bran muffins. We could have been here ten years ago!"
HOW TO CATCH A WHITE ELEPHANT
Go to an place where there are white elephants. Bring with you a muffin (with raisins). Climb a tree. When the white
elephant is close, drop the muffin (with raisins)
in front of it. The white elephant will be happy, and eat the muffin (with raisins). White elephants like muffins (with
raisins). Repeat this procedure for five days in
a row.
After the fifth day, the white elephant will be used to its daily muffin (with rasins). The sixth day you climb the tree,
bring with you a muffin without rasins. Drop
the muffin as usual. When the white elephant finds out that the muffin lacks raisins, it will darken in anger.
And then you catch it the same way as an ordinary grey elephant.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
STUFFIN' EGG MUFFIN
Source: Stogy, Atlanta, Georgia
Prep Time: 5 min
Total Time: 30 min
Makes: Makes 6 servings, 2 muffins each.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
12 eggs
3 Tbsp. OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheese
PREHEAT oven to 400F. Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with
cooking spray. Press 1/4 cup stuffing firmly onto
bottom and up sides of 12 muffin cups, forming about 1/4-inch rim around top of cup.
CRACK 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.
BAKE 20 min. or until yolks are set. Let stand 5 min. before serving.
VIDALIA ONION MUFFINS
SOURCE: About.com
For Don and Char (The Aliens), Red Deer, Alberta, Canada
INGREDIENTS:
1 large egg, slightly beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup self-rising flour
1 cup old-fashioned rolled oats
1/4 cup sugar
1/2 cup chopped Vidalia onion
3/4 cup shredded sharp Cheddar cheese
1/4 cup chopped pecans
PREPARATION:
In a large mixing bowl whisk together the egg, oil and milk; add self-rising flour, rolled oats, and the sugar. Stir batter
just until mixture is blended. Gently old in
the onion, shredded cheese, and pecans; spoon the mixture into 36 small buttered and floured 1/8-cup muffin cups (gem,
or miniature muffin tins).
Bake the muffins in the middle of a preheated 400?° oven for 15 to 20 minutes, or until they are golden brown. Turn the
muffins out onto racks and serve them warm
or at room temperature.
Makes 36 miniature muffins.
VERMONT MAPLE MUFFINS
For all you Maple fans in the QT Discussion Forum
Ingredients:
3/4 cup bran
1/2 cup milk
1/2 cup Maple syrup
1 egg
1/4 cup oil
1-1/4 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped walnuts
Glaze:
1-1/2 Tablespoons margarine
3/4 cup confectioner's sugar
1-1/2 teaspoon maple syrup
Combine all muffin ingredients. Stir just until moistened. Spoon into 12 muffin cups (paper lined).
Bake at 400 degrees 18 to 20 minutes.
Glaze: Combine ingredients, stirring to blend and spread over warm muffins.
Mountain View Inn, Waitsfield, Vermont
Just 1 mile from Sugarbush's Mount Ellen, 2 1/2 miles from Mad River Glen, and 3 miles from Sugarbush's South
Basin.
SMOKED SALMON SURPRISE MUFFINS
Whenever Bed and Breakfast travelers visit Vancouver, one of the first experiences they seek is a taste of local salmon
and other seafood. Not to be outdone, a
specialty of here is Smoked Salmon Surprise Muffins... a surprise not only because it's so unexpected a taste sensation,
but also because B&B guests discover
they're feasting on salmon before their day exploring Vancouver has barely begun.
Ingredients:
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons dried dillweed or 2 Tablespoons minced fresh dill
1 egg, well beaten
1/3 cup melted butter
1 cup mayonnaise
3/4 cup milk
1 cup finely chopped smoked salmon
12 cubes chevre (goat cheese)
Preheat the oven to 400 degrees and grease or spray muffin pans well. Sift flour, baking powder, and salt into a large
bowl. Stir dill into the mixture and make a
well in the center. Combine beaten egg, melted butter, mayonnaise, and milk; stir in chopped smoked salmon. Pour
egg/salmon mixture into the well in the dry
ingredients and blend quickly with as few strokes as possible.
Fill muffin pans 3/4 full. Bake approximately 25 minutes until a skewer inserted into the center of the muffin comes out
clean. Cut 1-inch diameter rounds from the
top of each muffin and insert a cheese cube in each. Replace lids to allow cheese to soften. Remove muffins from pans;
serve warm.
Makes: 6 large muffins: 3 inches in diameter, 1-1/2 inches deep.
PUMPKIN CHEESECAKE MUFFINS
1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins
Filling Ingredients:
1 8-oz. package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla
Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing
muffin batter. Heat oven to 400 degrees.
Grease 24 muffin cups, or line with paper baking cups.
Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until
flour is moistened. Fold in walnuts.
Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into
the muffin batter. Gently squeeze the cream
cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 minutes
or until lightly golden brown. Immediately
remove from pan.
Beaufort House Victorian Bed & Breakfast Inn
Asheville, North Carolina
Surround yourself in elegance, romance and history in this 1894, grand Queen Anne Victorian Home.
SMOKY CHEESE CHILE MUFFINS
Yield: 10 muffins
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 can (8 oz.) DOLE Crushed Pineapple, drained
1 whole egg, beaten
1 egg white, beaten
1/2 cup lowfat milk
1/4 cup vegetable oil
1/4 cup diced green chilies
1-1/4 cups finely chopped smoked Cheddar cheese
Combine flour, cornmeal, baking powder and salt in large bowl.
Combine pineapple, egg, egg white, milk, oil and chilies in medium bowl. Stir into dry mixture just until moistened. Stir in
cheese.
Spoon batter into paper lined muffin cups coated with vegetable cooking spray.
Bake at 400 F, 18 to 20 minutes or until toothpick inserted comes out clean.
Nutritional Information (per serving):
225 calories, 11g fat (4g sat.), 43mg cholesterol, 322mg sodium, 24g carbohydrate, 7g protein
Source: Dole Food Company
CHOCOLATE LOWFAT MUFFINS
Source: Hershey's Kitchen
Yield: 14 Muffins
3/4 cup granulated sugar
1 teaspoon baking soda
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar (optional)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Hershey's Cocoa or Hershey's Dutch Processed Cocoa
2 teaspoons baking powder
2/3 cup vanilla lowfat yogurt
Heat oven to 400F. Line muffin cups with paper bake cups.
Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk
and vanilla just until combined. Do not beat.
Fill muffin cups 2/3 full with batter.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove
from pans.
Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in
airtight container for longer storage.
Again, there really aren't any recipes for two. (But Maggie will find one if there is one that I missed.) Just do what I
do... make or buy the muffins. Eat one and
freeze the rest. They freeze well. Then thaw and reheat in the microwave. Enjoy!
(Yes, I did! And TWO! ~Maggie~)
BRAN MUFFINS FOR TWO
1/2 c. shredded wheat bran cereal
1/2 c. milk
1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 T. sugar
2 T. shortening, melted
Combine bran cereal and milk in medium bowl. Let stand for 2 minutes. Combine flour, baking powder, salt and sugar in a
medium bowl and set aside. Stir shortening
into cereal mixture, mixing well. Add flour mixture, stirring just until dry ingredients are moistened. Spoon the batter
evenly into 4 greased muffin cups. Bake at
400F for 20 minutes.
MARMALADE MUFFINS FOR TWO
Orange marmalade, or any intensely favored preserve such as raspberry or apricot, is excellent baked inside these
muffins. This recipe makes just four. Great for
toaster oven use.
3/4 c. all-purpose flour
1/2 t. baking powder
1/8 t. baking soda
1/8 t. salt
1 lg. egg
1/4 c. granulated sugar
1/4 c. sour cream
2 T. unsalted butter, melted
1/4 t. vanilla
1/4 c. orange marmalade or red raspberry, black currant, or apricot preserves
Heat oven to 375 degrees F. Line four muffin cups with foil baking cups or place the foil baking cups directly on a
baking pan.
Put flour, baking powder, baking soda, and salt in a medium-sized bowl; stir to mix well.
Break egg into a small bowl. Add sugar, sour cream, butter, and vanilla; whisk with a fork to blend well. Pour into flour
mixture and fold in with a rubber spatula
just until ingredients are blended.
Spoon 1 T. batter into each muffin cup. Top with 2 t. preserves, then with remaining batter.
Bake 18-22 minutes, until lightly browned and springy to the touch.
Remove from oven and let cool in pan at least 10 minutes. Remove from pan; serve warm.
Makes 4 muffins
CHOCOLATE CHIP MUFFINS WITH ALMOND CRUMB TOPPING
Source: www.mts.net
prep. time: 15 minutes
bake time: 15 minutes
oven temp: 400 F
yield: 12 muffins
2 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup granulated sugar
1/2 cup chocolate chips, coarsely chopped
2 eggs
1 cup milk
1 tsp. vanilla
1/4 cup melted butter, slightly cooled
Almond crumb topping:
1/4 cup cake or all purpose flour
1 Tbsp. shortening
1 1/2 tsp. butter
3 Tbsp. granulated sugar
1/8 tsp. cinnamon
1 Tbsp sliced almonds
chocolate chips
Preheat oven.
Topping:
Mix flour, shortening, butter, sugar and cinnamon together using your fingertips. Combine until crumbly.
Break up almonds slightly. Add to flour mixture and set aside.
Muffins:
Sift together the flour, baking powder, salt and sugar. Add the chocolate chips to the flour mixture. Toss to coat.
Combine the eggs, milk and vanilla. Using a fork, whisk to break up the eggs.
Add the melted butter to the milk mixture. Stir to blend.
Pour milk mixture into the flour mixture. Blend together in a few stokes, until the dry ingredients are just moistened.
Spoon the batter into a muffin pan lined with paper cups. Fill to about 2/3 full.
Sprinkle with the crumb topping. Place a few chocolate chips on top each muffin.
Bake at 400 degrees for about 15 minutes.
Cool muffins in pan slightly before removing. Serve warm.
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