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Mega-muffins...they are triple size.

Mega-Muffins . . . they are triple size

More than mere muffins, these mighty treats are triple the size of most. To grow them to this size, you heap the rather dry batter to the tops of custard cups. As the muffins bake, they rise slightly over the top of the cup and develop a golden crust.

If you prefer slightly smaller muffins, use standard muffin cups filled to the top.

We offer four favorite flavors--sweet orange and almond, fiber-rich bran and oat, spiced carrot and nut, and corn and cheese. Each recipe makes 4 mammoth or 6 large muffins.

Orange-Almond Mighty Muffins

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sliced almonds

1/2 cup milk

1/2 cup orange juice

1/4 cup (1/8 lb.) butter or margarine, melted

1 large egg

1 teaspoon grated orange peel

Powdered sugar

In a large bowl, mix flour, granulated sugar, baking powder, soda, and salt until blended. Stir in almonds. Push mixture up sides of bowl to form a well in center. In a small bowl, combine milk, orange juice, butter, egg, and orange peel; beat to blend. Pour liquid mixture into well of flour mixture, mixing lightly to blend. Batter should be lumpy.

Spoon mixture equally into 4 greased 6-ounce custard cups (set cups at least 2 inches apart on a shallow baking pan) or 6 greased muffin cups 2 1/2 to 2 3/4 inches in diameter (fill alternate muffin cups); cups will be heaping full. Sprinkle each muffin lightly with powdered sugar.

Bake filled custard cups in a 370| oven, filled muffin cups in a 400| oven, until a slender wooden pick inserted in center comes out clean, 35 to 40 minutes for custard cup-size muffins, 25 to 30 minutes for smaller ones. Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm. Makes 4 mighty or 6 large muffins.--Robert Williams, Berkeley, Calif.

Carrot-Nut Mighty Muffins

1 1/2 cups all-purpose flour

3/4 cup whole-wheat flour

1/2 cup firmly packed brown sugar

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup shredded carrots

3/4 cup chopped walnuts

3/4 cup milk

1 large egg

1/4 cup (1/8 lb.) butter or margarine, melted

In a large bowl, mix all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon, soda, nutmeg, and salt. Stir in carrots and nuts. Push mixture up sides of bowl to form a well in center. In a small bowl, combine milk, egg, and butter; beat to blend. Pour liquid ingredients into well of flour mixture, mixing lightly to blend; batter should be lumpy.

Spoon mixture equally into 4 greased 6-ounce custard cups (set cups at least 2 inches apart on a shallow baking pan) or 6 greased muffin cups 2 1/2 to 2 3/4 inches in diameter (fill alternate muffin cups); cups will be heaping full.

Bake filled custard cups in a 375| oven, filled muffin cups in a 400| oven, until browned and a slender wooden pick inserted in center comes out clean, 30 to 35 minutes for custard cup-size muffins, 25 to 30 minutes for smaller ones. Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm. Makes 4 mighty or 6 large muffins.

Bran-Oat Mighty Muffins

1 1/2 cups all-purpose flour

1 cup bran cereal flakes

1 cup rolled oats

1/2 cup firmly packed brown sugar

1 1/2 teaspoons baking soda

1 1/4 cups buttermilk

1 large egg

1/4 cup (1/8 lb.) butter or margarine, melted

In a large bowl, mix flour, bran, oats, sugar, and soda; form a well in center. In a small bowl, beat to blend buttermilk, egg, and butter; pour into well of flour mixture. Stir just until lightly blended; batter should be lumpy.

Spoon batter equally into 4 greased 6-ounce custard cups (set cups at least 2 inches apart on a shallow baking pan) or 6 greased muffin cups 2 1/2 to 2 3/4 inches in diameter (fill alternate muffin cups); cups will be heaping full.

Bake filled custard cups in a 375| oven, filled muffin cups in a 400| oven, until browned and a slender wooden pick inserted in center comes out clean, 35 to 40 minutes for custard cup-size muffins, 25 to 30 minutes for smaller ones. Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm. Makes 4 mighty or 6 large muffins.

Corn-Cheese Mighty Muffins

1 1/4 cups all-purpose flour

1 cup yellow cornmeal

1/3 cup sugar

3 1/2 teaspoons baking powder

1 cup (4 oz.) firmly packed shredded sharp cheddar cheese

1 cup milk

1 large egg

1/4 cup (1/8 lb.) butter or margarine, melted

In a large bowl, mix flour, cornmeal, sugar, and baking powder. Reserve 2 tablespoons of cheese; stir remaining cheese into flour mixture. Form a well in center of flour mixture. In a small bowl, beat to blend milk, egg, and butter; pour into well in flour mixture. Stir just until lightly blended; batter should be lumpy.

Spoon batter equally into 4 greased 6-ounce custard cups (set cups at least 2 inches apart on a shallow pan) or 6 greased muffin cups 2 1/2 to 2 3/4 inches in diameter (fill alternate muffin cups); cups will be heaping full. Sprinkle reserved cheese evenly over muffins.

Bake filled custard cups in a 375| oven, filled muffin cups in a 400| oven, until browned and a slender wooden pick inserted in center comes out clean, 35 to 40 minutes for custard cup-size muffins, 25 to 30 minutes for smaller ones. Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm. Makes 4 mighty or 6 large muffins.

Photo: Wake up with mammoth muffins. To make them, heap custard cups full of lumpy batter (pan catches any drips) and bake until golden. Choose from orange-almond, bran-oat, carrot-nut, and corn-cheese
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:Oct 1, 1986
Words:1039
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