peed, beat butter and brown sugar until combined. Reduce speed to
00b0. Combine the corn muffin mix, flour, sugar, baking powder, and just
Dissolve jello in boiling water.
Add sugar substitute to taste.
Cool.
Add lemon juice and pineapple juice.
Mix well. Bag and freeze.
Thaw until mushy and add 2 to 3 quarts diet 7-Up per bag.
Makes 4 bags.
Beat shortening and sugar; add eggs.
Add dry ingredients. Chill 1 hour.
Roll in balls and coat with sugar and cinnamon. Mash to flatten with fork.
Bake on ungreased cookie sheet at 350\u00b0 for 10 minutes.
They are good without sugar and cinnamon.
pices and flour, then date sugar if desired.
Add flavoring
Grease two 12-cup mini muffin pans. Combine sugar, butter, syrups, milk and cream in medium heavy-bottomed saucepan on medium heat. Stir without boiling, until sugar has dissolved. Bring to a boil; boil, stirring, for 8 mins, or until mixture is caramel in color. Stir in orange peel. Remove pan from heat; allow bubbles to subside.
Divide mixture among muffin cups; sprinkle with nuts. Let stand for 20 mins. Remove from pans with greased spatula.
utter one 1/2-cup muffin top tin/pan (4x1/3
he sugar and cinnamon, set aside.
Muffins Tops::
Grease muffin
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan.
Combine Dry Ingredients.
Combine all other ingredients, except blueberries.
Combine slowly, as with other muffin recipes.
fold in blueberries.
Fill muffin cups 1/2 way
Bake in preheated oven for 25 mins or until golden brown, and springy to touch.
o 350 degrees. Line a muffin tin with paper liners or
preheat oven to 375. grease muffin tin.
Combine sour cream, butter and egg. Add bran flakes, let stand till softened.
Add combined dry ingredients, mixing till just moistened.
Fold in apples.
(As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well).
Spoon into greased muffin cups, filling cups 3/4 full.
Bake at 375 25 minutes.
ven to 400\u00b0F Line muffin pan with paper liners or
o 350\u00b0F Spray standard muffin tin with nonstick vegetable cooking
ixing bowl mix together flour, sugar, mustard, baking powder, baking soda
Line a 12-cup mini muffin pan with paper liners.
In large bowl, soak raisin bran cereal in milk for 10 minutes.
Add egg, oil, and vanilla. Mix well.
Add flour, wheat germ, flax seed, sugars, baking powder, and salt.
Mix just until moistened. Batter will be a little lumpy.
Spoon mix into 12 greased muffin tins, filling each only 1/3 full.
Sprinkle filling onto each muffin tin.
Spoon rest of mix into muffin tins, filling until tins are 2/3 full.
Sprinkle topping over muffins.
Bake at 400\u00b0F for 20 minutes, or until done.
Enjoy! These freeze well.
Preheat oven to 350\u00b0F. Grease a 4-cup muffin pan. Heat sugar and 1/3 cup water until lightly caramelized. Pour a little caramel into each muffin hole then place pear rounds on top.
Meanwhile, whisk eggs with vanilla and brown sugar. Add butter then sift in flour and stir to combine. Fold in diced pear. Distribute between muffin holes and bake for 20-30 mins, until set.
Turn puddings out onto serving plates. Serve warm with caramel sauce and ice cream.
r>Grease a 12 cup muffin tin, or line with paper