Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (4 page)

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

• topping
  
• 3
  tablespoons packed brown sugar
  
• 3
  tablespoons all-purpose flour
  
• 2
  tablespoons finely chopped sliced almonds
  
• ¼
  teaspoon ground cinnamon
  
• 2
  tablespoons cold butter
  
• muffins
  
• 1
  jar (10 oz) maraschino cherries, drained, ¼ cup juice reserved
  
• 1
  1
  ⁄
  3
  cups all-purpose flour
  
• 2
  ⁄
  3
  cup granulated sugar
  
• 1½
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1
  ⁄
  3
  cup vegetable oil
  
• 1
  teaspoon almond extract
  
• ½
  teaspoon vanilla
  
• 2
  eggs
  
• 3
  tablespoons sliced almonds
  

1
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.

2
In medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender or fork, until crumbly. Set aside.

3
Chop cherries; set aside. In large bowl, mix 1
1
⁄
3
cups flour, the granulated sugar, baking powder and salt. In small bowl, beat oil, reserved ¼ cup cherry juice, the almond extract, vanilla and eggs with fork until blended. Stir cherry juice mixture into flour mixture just until flour is moistened. Fold in cherries and 3 tablespoons almonds. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.

4
Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm if desired.

1 Muffin:
Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2½

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

• 2
  cups all-purpose flour
  
• 2
  tablespoons unsweetened baking cocoa
  
• 2½
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 1
  cup milk
  
• 1
  ⁄
  3
  cup vegetable oil
  
• 1
  tablespoon instant coffee granules or crystals
  
• 1
  egg
  
• 1
  cup semisweet chocolate chunks or chips
  

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, mix flour, cocoa, baking powder and salt. In large bowl, beat brown sugar, milk, oil, coffee granules and egg with fork or whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.

3
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.

1
Muffin:
Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 15mg; Sodium 220mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 4g
Exchanges:
1½ Starch, ½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2

Mocha Muffins

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

• 1
  cup Fiber One original bran cereal
  
• 1
  1
  ⁄
  3
  cups buttermilk
  
• ¼
  cup vegetable oil
  
• 1
  egg
  
• ¾
  cup packed brown sugar
  
• ½
  cup whole wheat flour
  
• ½
  cup all-purpose flour
  
• ½
  cup unsweetened baking cocoa
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon vanilla
  
• ¼
  teaspoon salt
  
• 1
  ⁄
  3
  cup miniature semisweet chocolate chips
  

1
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

2
In medium bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in all remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.

3
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

1 Muffin:
Calories 210 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 360mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 4g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

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

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

1
Heat oven to 350°F. Grease 12 regular-size muffin cups with shortening, or spray with cooking spray.

2
In small bowl, mix flour, baking powder, salt and nutmeg. In large bowl, stir shortening, ½ cup of the sugar and the egg until mixed. Stir in flour mixture alternately with milk. Divide batter evenly among muffin cups.

3
Bake 20 to 25 minutes or until tops are light golden brown and bottoms are golden brown.

4
Meanwhile, in shallow dish, mix remaining ½ cup sugar and the cinnamon. Place melted butter in another shallow dish. Immediately roll hot puffs in melted butter, then in cinnamon-sugar. Serve warm.

1 Puff:
Calories 260 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g; Trans Fat 1.5g); Cholesterol 40mg; Sodium 220mg; Total Carbohydrate 29g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch, 1 Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
2

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

• ½
  cup butter, softened
  
• 2
  ⁄
  3
  cup sugar
  
• ½
  teaspoon almond extract
  
• 2
  eggs
  
• 2
  cups all-purpose flour
  
• 2
  teaspoons baking powder
  
• 1
  ⁄
  3
  cup (from 14-oz can) sweetened condensed milk (not evaporated)
  
• 1
  ⁄
  3
  cup whipping cream
  
• 1
  ⁄
  3
  cup milk
  
• ¾
  cup sliced almonds
  
• Additional sweetened condensed milk (¼ cup)
  

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

2
In large bowl, beat butter and sugar with electric mixer on medium speed until smooth. Beat in almond extract and eggs. With spoon, stir in flour, baking powder,
1
⁄
3
cup condensed milk, the whipping cream, milk and ½ cup of the almonds just until moistened. Divide batter evenly among muffin cups. Sprinkle remaining ¼ cup almonds evenly over batter.

3
Bake 15 to 20 minutes or until light golden brown. Remove muffins from pan to cooling rack. Cool 10 minutes. Drizzle 1 teaspoon additional condensed milk over top of each muffin. Serve warm.

1 Muffin:
Calories 310 (Calories from Fat 140); Total Fat 15g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 70mg; Sodium 170mg; Total Carbohydrate 37g (Dietary Fiber 1g); Protein 6g
Exchanges:
½ Starch, 2 Other Carbohydrate, ½ High-Fat Meat, 2 Fat
Carbohydrate Choices:
2½

Almond–Tres Leches Muffins

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

• 2
  cups Original Bisquick mix
  
• ½
  cup white vanilla baking chips
  
• 1
  ⁄
  3
  cup sugar
  
• 2
  ⁄
  3
  cup milk
  
• 2
  tablespoons vegetable oil
  
• 1
  egg
  
• 1
  cup fresh raspberries
  

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 large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Divide batter evenly among muffin cups.

3
Bake 15 to 18 minutes or until golden brown. Remove from pan to cooling rack. Serve warm.

1 Muffin:
Calories 190 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 26g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

Raspberry–White Chocolate Muffins