Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (3 page)

prep time:
15 minutes
·
start to finish:
35 minutes
·
12 muffins

• 2
  tablespoons packed brown sugar
  
• ¼
  teaspoon ground cinnamon
  
• ¾
  cup fat-free (skim) milk
  
• ¼
  cup vegetable oil
  
• ¼
  cup honey
  
• 1
  egg
  
• 1
  cup all-purpose flour
  
• 1
  cup whole wheat flour
  
• 3
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1
  cup frozen (do not thaw) blueberries (from 8-oz bag)
  

1
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.

2
In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until moistened (batter will be lumpy). Gently fold in blueberries. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture.

3
Bake 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

1 Muffin:
Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 27g (Dietary Fiber 2g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2

prep time:
20 minutes
·
start to finish:
50 minutes
·
18 muffins

• 2
  eggs
  
• ¾
  cup vegetable oil
  
• ¼
  cup milk
  
• 2
  teaspoons vanilla
  
• 2
  cups all-purpose flour
  
• 1
  cup packed brown sugar
  
• 2
  teaspoons baking soda
  
• 2
  teaspoons ground cinnamon
  
• ½
  teaspoon salt
  
• 1½
  cups shredded carrots (2 to 3 medium)
  
• 1
  cup shredded peeled apple (1 medium)
  
• ½
  cup coconut
  
• ½
  cup raisins
  
• ¾
  cup sliced almonds
  

1
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening or cooking spray.

2
In large bowl, beat eggs, oil, milk and vanilla with whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and ½ cup of the almonds. Divide batter evenly among muffin cups. Sprinkle remaining ¼ cup almonds over batter.

3
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Serve warm if desired.

1 Muffin:
Calories 250 (Calories from Fat 110); Total Fat 13g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
2

prep time:
15 minutes
·
start to finish:
50 minutes
·
12 muffins

• 1¼
  cups Fiber One
  ®
  original bran cereal or 2 cups bran cereal flakes, crushed
  
• 1
  1
  ⁄
  3
  cups milk
  
• ½
  cup raisins, dried cherries or sweetened dried cranberries, if desired
  
• ½
  teaspoon vanilla
  
• ¼
  cup vegetable oil
  
• 1
  egg
  
• 1¼
  cups all-purpose or whole wheat flour
  
• ½
  cup packed brown sugar
  
• 3
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• ¼
  teaspoon ground cinnamon, if desired
  

1
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.

2
In medium bowl, stir cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in oil and egg with fork.

3
In another medium bowl, stir remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.

4
Bake 18 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

1 Muffin:
Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 26g (Dietary Fiber 3g); Protein 3g
Exchanges:
1½ Starch, 1 Fat
Carbohydrate Choices:
2

Bran Muffins

prep time:
20 minutes
·
start to finish:
45 minutes
·
12 muffins

• 1½
  cups all-purpose flour
  
• 1
  cup packed brown sugar
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon pumpkin pie spice
  
• ¼
  teaspoon salt
  
• 1
  cup canned pumpkin (not pumpkin pie mix)
  
• ½
  cup buttermilk
  
• 2
  tablespoons vegetable oil
  
• 1
  egg
  
• ¾
  cup crushed gingersnaps (about 13 cookies)
  
• 3
  tablespoons all-purpose flour
  
• 3
  tablespoons packed brown sugar
  
• 3
  tablespoons butter, softened
  
• Sliced almonds, if desired
  

1
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray baking cups with cooking spray.

2
In large bowl, mix 1½ cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.

3
In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.

4
Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.

1 Muffin:
Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 250mg; Total Carbohydrate 43g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 2 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
3

Streusel-Pumpkin Muffins

prep time:
20 minutes
·
start to finish:
45 minutes
·
12 muffins

• topping
  
• 2
  tablespoons packed brown sugar
  
• 1
  tablespoon Original Bisquick
  ®
  mix
  
• 1
  teaspoon butter, softened
  
• muffins
  
• 2
  cups Original Bisquick mix
  
• 1
  ⁄
  3
  cup raisins
  
• 1
  ⁄
  3
  cup chopped pecans
  
• ¼
  cup packed brown sugar
  
• 2
  ⁄
  3
  cup milk
  
• 2
  tablespoons vegetable oil
  
• 1
  teaspoon maple flavor
  
• 1
  egg
  

1
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.

2
In small bowl, stir all topping ingredients until crumbly. In large bowl, stir all muffin ingredients just until moistened. Divide batter evenly among muffin cups. Sprinkle evenly with topping.

3
Bake 15 to 18 minutes or until golden brown. Cool slightly; remove muffins from pan to cooling rack. Serve warm.

1 Muffin:
Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g; Trans Fat 1g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
1½

Maple-Nut-Raisin Muffins

prep time:
15 minutes
·
start to finish:
30 minutes
·
12 muffins

• ½
  cup sugar
  
• 1
  ⁄
  3
  cup vegetable oil
  
• 1
  egg
  
• ½
  teaspoon almond extract
  
• ½
  cup sour cream
  
• ¼
  cup milk
  
• 1
  1
  ⁄
  3
  cups all-purpose flour
  
• ½
  teaspoon baking powder
  
• ½
  teaspoon salt
  
• ¼
  teaspoon baking soda
  
• 2
  tablespoons poppy seed
  
• 1
  tablespoon sugar
  
• 2
  tablespoons sliced almonds
  

1
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only with shortening or cooking spray.

2
In large bowl, stir ½ cup sugar, oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. Stir in flour, baking powder, salt, baking soda and poppy seed until well blended. Divide batter evenly among muffin cups. Sprinkle with 1 tablespoon sugar and the almonds.

3
Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm if desired.

1 Muffin:
Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
1½