ttachment) and pulse or mix for a few seconds until just
Cream together butter and sugar.
Add vanilla.
Beat in eggs, one at a time.
Combine dry ingredients and add to creamed mixture alternately with milk.
Stir in nuts & apricots.
Spoon into paper lined or greased muffin pans.
Bake at 375 for 25 minutes. I have used this recipe for mini-muffins, regular muffins and jumbo muffins.
Set oven to 350 degrees.
Grease 45 mini muffin tins or line with mini paper liners.
For the topping; mix all ingredients together until blended; set aside.
Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
Add in the cranberries and process until just mixed.
Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
Bake for about 12-15 minutes for mini muffins.
Bake 20 minutes for regular-size muffins.
reased muffin or mini-muffin tins. Bake the muffins on the middle
Heat oven to 350.
In a bowl beat butter, until creamy. Beat in sugars until light and fluffly.Beat in egg 1 at a time, then the milk, vanilla, and potatoes (batter might look curdled). In separate bowl, have your child whisk together flour, baking soda, salt, and spices. Beat together wet and dry mixture till combined. Grease muffin tin and fill halfway with batter. Sprinkle with cinnamon sugar. Bake 18 mniutes (14 minutes for mini muffins), until a toothpick comes out clean.
ombine with a fork.
For 9\" tart: Add the graham
For the Streusel: Pulse 5 TBSP
n flour. Beat mixture hard for 5 minutes, then cover and
Preheat oven to 375 degrees F.
FOR THE MUFFINS: Whisk together flour, sugar, baking powder & salt.
In another bowl, Stir apple juice & eggs into melted butter, mixing well.
Stir butter mixture into flour mixture.
Add mincemeat & stir until moistened.
Spoon into muffin cups.
FOR THE GLAZE: Mix sugar & rum.
Brush over top of each muffin before baking.
Bake 15-20 minutes.
For Dry muffin Mix: In a
r lightly greased muffin tin (for 12 muffins) - Do NOT use paper
b>FOR DIFFERENT PAN SIZES!
Preheat oven to 400\u00b0F for muffins, mini
owder to 1/2 teaspoon for high altitude.
In a
edium sized muffin cups or mini- cups.
In a small
rushed sugar and top your muffins.
Bake on a high
2 regular-sized or 36 mini muffin cups with non-stick
Mix oats, sour cream and yogurt and let stand for 15 minutes.
Sift and mix together flour, salt, baking soda and baking powder.
Add in egg and brown sugar to oats mixture.
Incorporate dry ingredients to oats mixutre.
Mix in berries.
Fill greased muffin tins.
Bake at 400\u00b0 for 20 minutes for large muffins or 15 minutes for mini muffins.
(makes about 9 large muffins or 12 mini muffins).
all saucepan and simmer uncovered for 10 minutes.
Place the
ntil combined.
Spray a mini muffin tin with non-stick
ixing this stage is important for fluffy muffins. In about ten big