Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (24 page)

prep time:
15 minutes
·
start to finish:
35 minutes
·
36 mini muffins

• ¾
  cup milk
  
• 1
  ⁄
  3
  cup vegetable oil
  
• ¼
  cup frozen (thawed) orange juice concentrate
  
• 2
  teaspoons grated orange peel
  
• 1
  egg, slightly beaten
  
• 2¼
  cups all-purpose flour
  
• ¾
  cup sugar
  
• 3
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• 1¼
  teaspoons grated orange peel
  

1
Heat oven to 400°F. Grease bottoms only of 36 mini muffin cups. In large bowl, beat milk, oil, juice concentrate, 2 teaspoons orange peel and the egg with whisk until blended. Stir in flour, ½ cup of the sugar, the baking powder and salt just until moistened (batter will be lumpy). Divide batter evenly among muffin cups.

2
In small bowl, mix remaining ¼ cup sugar and 1¼ teaspoons orange peel; sprinkle over batter in cups.

3
Bake 10 to 15 minutes or until light golden brown. Cool 5 minutes; remove from pan to cooling rack.

1 Mini Muffin:
Calories 70 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 5mg; Sodium 60mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Fat
Carbohydrate Choices:
1

prep time:
15 minutes
·
start to finish:
30 minutes
·
24 mini muffins

• muffins
  
• ¼
  cup granulated sugar
  
• ¼
  cup butter, melted
  
• ½
  cup milk
  
• 1
  egg
  
• 1
  cup all-purpose flour
  
• 1
  teaspoon baking powder
  
• ¼
  teaspoon salt
  
• 1
  ⁄
  3
  cup chopped well-drained maraschino cherries
  
• ¼
  cup chopped blanched almonds
  
• glaze
  
• ½
  cup powdered sugar
  
• 3
  to 4 teaspoons maraschino cherry juice
  

1
Heat oven to 400°F. Grease bottoms only of 24 mini muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.

2
In medium bowl, beat granulated sugar, butter, milk and egg with whisk or spoon until well blended. Stir in flour, baking powder and salt just until moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full).

3
Bake 10 to 15 minutes or until golden brown.

4
Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over warm muffins. Serve warm if desired.

1 Mini Muffin:
Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 65mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Fat
Carbohydrate Choices:
½

prep time:
20 minutes
·
start to finish:
1 hour
·
16 mini muffins

• muffins
  
• ¼
  cup granulated sugar
  
• 3
  tablespoons vegetable oil
  
• 1
  egg
  
• ½
  cup canned coconut milk (not cream of coconut)
  
• 2
  teaspoons grated lime peel
  
• ¾
  cup all-purpose flour
  
• ¾
  teaspoon baking powder
  
• ¼
  teaspoon salt
  
• ¼
  cup flaked coconut
  
• glaze
  
• ½
  cup powdered sugar
  
• 2½
  teaspoons lime juice
  
• garnish
  
• 2
  tablespoons flaked coconut
  
• 1
  teaspoon grated lime peel
  

1
Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.

2
In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and ¼ cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups.

3
Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.

4
In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.

5
In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.

1 Mini Muffin:
Calories 100 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 70mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1

Coconut and Lime Mini Muffins

prep time:
15 minutes
·
start to finish:
30 minutes
·
24 mini muffins

• 2
  cups Original Bisquick mix
  
• ¼
  cup sugar
  
• ¼
  cup butter, softened
  
• ½
  cup milk
  
• 1
  teaspoon grated orange peel
  
• 1
  egg
  
• 2
  ⁄
  3
  cup sugar
  
• 1
  teaspoon ground cinnamon
  
• ½
  cup butter, melted
  

1
Heat oven to 400°F. Grease bottoms only of 24 mini muffin cups with shortening or cooking spray, or line with paper baking cups.

2
In medium bowl, stir Bisquick mix, ¼ cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.

3
Bake 10 to 12 minutes or until light golden brown. In small bowl, stir
2
⁄
3
cup sugar and the cinnamon until mixed. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Cool 5 to 10 minutes. Serve warm.

1 Mini Muffin:
Calories 130 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g
Exchanges:
½ Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
1

prep time:
10 minutes
·
start to finish:
35 minutes
·
48 mini muffins

• 1
  bottle (12 oz) beer, room temperature
  
• 1
  jar (4 oz) diced pimientos, drained
  
• 1
  egg
  
• 1
  teaspoon finely grated onion
  
• 4
  cups Original Bisquick mix
  
• 2
  cups shredded sharp Cheddar cheese (8 oz)
  

1
Heat oven to 400°F. Lightly spray 48 mini muffin cups with cooking spray.

2
In large bowl, mix beer, pimientos, egg and onion. Stir in Bisquick mix just until blended. (Batter may be lumpy.) Stir in cheese. Divide batter evenly among muffin cups.

3
Bake 13 to 15 minutes or until lightly browned. Remove from pan to cooling rack. Cool 10 minutes. Serve warm.

1 Mini Muffin:
Calories 65 (Calories from Fat 0); Total Fat 3g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 156mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 2g
Exchanges:
½ Starch, ½ Fat
Carbohydrate Choices:
½

prep time:
15 minutes
·
start to finish:
30 minutes
·
18 mini muffins

• 1
  tablespoon butter
  
• 1
  small sweet onion, finely chopped (
  1
  ⁄
  3
  cup)
  
• 1½
  cups Original Bisquick mix
  
• 1
  cup shredded sharp Cheddar cheese (4 oz)
  
• 1
  egg
  
• ½
  cup milk
  
• 1
  teaspoon sesame seed, toasted
  *
  
• 2
  tablespoons butter, melted
  

1
Heat oven to 400°F. Spray 18 mini muffin cups with cooking spray. In 7-inch skillet, melt 1 tablespoon butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until tender. Remove from heat; set aside.

2
In large bowl, stir Bisquick mix and ½ cup of the cheese. In small bowl, stir egg, milk and onion with whisk or spoon until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened.

3
Divide batter evenly among muffin cups. Sprinkle evenly with remaining ½ cup cheese and the sesame seed; drizzle with 2 tablespoons butter.

4
Bake 12 to 14 minutes or until golden. Serve warm.

*
To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

1 Mini Muffin:
Calories 90 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g; Trans Fat 0.5g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 3g
Exchanges:
½ Starch, 1 Fat
Carbohydrate Choices:
½

Sesame-Cheddar Mini Muffins

prep time:
15 minutes
·
start to finish:
45 minutes
·
24 mini muffins

• 1
  ⁄
  3
  cup butter
  
• ½
  cup sugar
  
• 1
  egg
  
• 1½
  cups all-purpose flour
  
• 1½
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• ¼
  teaspoon ground nutmeg
  
• ¼
  teaspoon ground ginger
  
• ½
  cup milk
  
• 1
  cup sugar
  
• 1
  teaspoon ground cinnamon
  
• 1
  teaspoon garam masala
  
• ¼
  teaspoon ground cardamom
  
• ½
  cup butter, melted
  

1
Heat oven to 350°F. Grease 24 mini muffin cups.

2
In large bowl, beat
1
⁄
3
cup butter, ½ cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture until blended. Divide batter evenly among muffin cups.

3
Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan to cooling rack.

4
In large resealable food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.

1 Mini Muffin:
Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 25mg; Sodium 130mg; Total Carbohydrate 19g (Dietary Fiber 0g); Protein 1g
Exchanges:
1½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1

Indian-Spiced Mini Muffins