THE RECIPE EXCHANGE: Some moist and delicious muffin recipes


Eckerle
Eckerle

Dear Lynn: My family likes breakfast for supper so I’m looking for some egg-based recipes. — Steve from Jonesville

Beth from Lyons makes her Blueberry Muffins for a healthy after school snack. Sandy from Hastings says her Apple and Spice Muffins are a hit anytime of the year but especially in the fall. Gloria from Adrian sent in her recipe for Banana Nut Muffins. They are moist and delicious.

Please stop by my blog, Food, Fun and More for a visit at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

BLUEBERRY MUFFINS

1 1/2 c flour

1/2 t salt

1/2 c sugar

3 t baking powder

1 egg

1/2 c milk

1/4 c shortening, melted

1 c fresh blueberries, washed and drained

DIRECTIONS: Sift flour, salt, sugar and baking powder into a bowl. Beat egg with milk in a separate bowl. Add to flour mixture and mix until just moistened. Stir in melted shortening. Gently fold in blueberries. Spoon batter into lightly greased muffin tins. Bake at 400 degrees for 20 to 25 minutes until lightly browned. Makes about 1 dozen muffins.

APPLE AND SPICE MUFFINS

4 T shortening

1 c sugar

1 egg

2 1/4 c flour

3 1/2 t baking powder

1/2 t salt

1/4 t cinnamon

1/4 t nutmeg

1 c milk

1 c finely chopped apple

Topping:

2 T sugar

1/4 t cinnamon

DIRECTIONS: In a large bowl, cream together shortening and sugar until light and fluffy. Add egg and mix well. Sift flour, baking powder, salt, cinnamon and nutmeg together. Add to creamed mixture alternately with milk. Blend well. Fold in chopped apple. Grease muffin cups, or use cupcake papers. Fill until almost full. Topping – mix together sugar and cinnamon. Sprinkle over top of muffins. Bake at 400 degrees for 25 until lightly browned and a toothpick inserted into the center of a muffin comes out clean.

BANANA NUT MUFFINS

2 1/2 c flour

3/4 c sugar

1 T baking powder

3/4 t salt

6 T butter

3 ripe bananas, mashed

2 eggs

1/3 c milk

1/2 t vanilla

1 c chopped walnuts

DIRECTIONS: Mix together flour, sugar, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, mix together bananas, eggs, milk and vanilla. Stir into flour mixture until just moistened. Fold in walnuts. Spoon muffin batter into greased muffin cups. Bake at 400 degrees for 25 to 30 minutes.

• LYNN ECKERLE is author of the weekly food column “The Recipe Exchange” along with a weekly blog “Fun, Food and More.” She has published the cookbooks “Farmhouse Cooking” and “Country Cooking” that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

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