rease a 6-cup Texas muffin pan.
Beat butter and
o 350\u00b0F Coat 12 muffin cups generously with no-stick
Pre- heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.
In another bowl add sugar, butter, applesauce, soy milk, vanilla, and pecans. Whisk together until mixed. Add dry ingredients to this and stir until just combined (you don't want to over mix). Gently fold in the fruit. Batter will be thick.
Spoon into muffin tins and bake for 20-25 minutes.
eaches.
Fill paper lined muffin cups three-fourts full.
To standard muffin mix, add peach pie filling (chop up the peach slices, but use all of the can contents, including the thickening, which makes the muffins moist), nutmeg and nuts.
Mix with enough water to make a stiff dough.
Divide into muffin tins. Will make 12 large muffins or 24 medium muffins.
Bake at 375\u00b0 until done.
se the poppyseed or creamy peach filling. Spoon in a couple
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
2 2 1/2 inch muffin cups with paper baking cups
. Generously butter a 12-muffin mini-muffin tin. Add a pinch
ill be thicker than regular muffin batter.) Scoop batter into lightly
ups,or 10 large muffin cups,or 12 muffin cups.
Mix
Preheat oven to 375\u00b0. Grease muffin pan or fill with paper cups.
Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
In another bowl, combine peaches, peach syrup, yogurt, vegetable oil and egg; stir well until blended. Add to flour mixture and stir only until combined.
Prepare topping by combining all ingredients until mixture resembles coarse crumbs.
Spoon evenly into prepared muffin pan. Sprinkle topping over top. Bake for 20 minutes or until muffins test done.
2-cup friand pan (or muffin pan).
In a large
Sift flour, baking powder, salt and 1/3 cup sugar together. Stir in the eggs, butter, and milk just until moistened. Fill prepared muffin cups half full. Cover with fruit. Top with remaining batter.
Mix the remaining 1/2 cup sugar, 1/3 cup flour, and 1/4 cup batter together until crumbly. Sprinkle over the muffins. Bake at 400\u00b0 for 20 minutes.
Preheat oven to 350\u00b0.
In a medium bowl, combine muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon.
Cut in butter; stir in nuts.
In a 13 x 9-inch pan, combine pie filling, 1/4 cup sugar, 1 teaspoon cinnamon and almond extract.
Spoon crumb mixture over peach mixture.
Bake for 35 to 40 minutes, until topping is golden brown.
Serve with ice cream, if desired.
Preheat oven to 350 degrees.
Generously butter a muffin tin. Combine yogurt, eggs, and the large quick bread mix packet and 1/3 cup of the swirl packet (small packet). Beat until well mixed. Spoon into muffin cups, filling about 2/3 full.
Sprinkle remaining swirl mixture over top of each muffin.
Bake for about 20 minutes or until a toothpick inserted into center of muffin comes out clean.
Remove from pan immediately.
Serve warm with butter.
00b0F Coat a 12 cup muffin pan with nonstick cooking spray
12 hole muffin tin or line with muffin cases.
Spoon
00b0; spray a 12-cup muffin tin with nonstick cooking spray