Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (5 page)

prep time:
15 minutes
·
start to finish:
45 minutes
·
16 muffins

• muffins
  
• 2
  cups all-purpose flour
  
• ¾
  cup granulated sugar
  
• 1
  teaspoon baking soda
  
• ¼
  teaspoon salt
  
• 1
  cup buttermilk
  
• ½
  cup vegetable oil
  
• 1
  teaspoon vanilla
  
• 1
  egg
  
• 1
  cup chopped fresh strawberries
  
• topping
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 3
  tablespoons butter, melted
  
• ¼
  teaspoon ground ginger
  
• ½
  cup all-purpose flour
  
• 1
  ⁄
  3
  cup sliced almonds, toasted
  *
  

1
Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.

2
In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.

3
In small bowl, mix brown sugar, melted butter and ginger. Stir in ½ cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.

4
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.

*
To toast almonds, bake in ungreased shallow pan at 375°F for 6 to 10 minutes, stirring occasionally, until light brown.

1 Muffin:
Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2

Strawberry-Buttermilk Muffins

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

• topping
  
• 2
  tablespoons packed brown sugar
  
• 2
  tablespoons sliced almonds
  
• 1
  tablespoon Original Bisquick mix
  
• 1
  tablespoon cold butter
  
• muffins
  
• 1
  ⁄
  3
  cup packed brown sugar
  
• 1
  teaspoon grated orange peel
  
• ½
  cup orange juice
  
• ¼
  cup vegetable oil
  
• ½
  teaspoon almond extract
  
• 1
  egg
  
• 2
  cups Original Bisquick mix
  
• ¼
  cup sliced almonds
  

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

2
In medium bowl, mix 2 tablespoons brown sugar, 2 tablespoons almonds and 1 tablespoon Bisquick mix. Cut in butter with fork until crumbly; set aside.

3
In large bowl, mix all muffin ingredients except Bisquick mix and almonds. Stir in 2 cups Bisquick mix just until moistened. Stir in ¼ cup almonds. Divide batter evenly among muffin cups. Sprinkle evenly with streusel topping.

4
Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

1 Muffin:
Calories 200 (Calories from Fat 90); Total Fat 11g (Saturated Fat 2.5g; Trans Fat 0.5g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, 2 Fat
Carbohydrate Choices:
1½

Orange-Almond Streusel Muffins

prep time:
25 minutes
·
start to finish:
50 minutes
·
16 muffins

• ½
  cup white rice flour
  
• ½
  cup tapioca flour
  
• ½
  cup potato starch
  
• ¼
  cup sweet white sorghum flour
  
• ¼
  cup garbanzo and fava flour
  
• ½
  teaspoon xanthan gum
  
• 1
  teaspoon gluten-free baking powder
  
• 1
  teaspoon baking soda
  
• ½
  teaspoon salt
  
• 2
  eggs
  
• ½
  cup sunflower or canola oil or ghee (measured melted)
  
• ¼
  cup gluten-free almond, soy or regular milk
  
• 1
  cup mashed ripe bananas (2 medium)
  
• 2
  ⁄
  3
  cup packed brown sugar
  
• 2
  teaspoons gluten-free vanilla
  
• ½
  cup miniature semisweet chocolate chips
  

1
Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray (without flour).

2
In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.

3
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.

1 Muffin:
Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 25mg; Sodium 200mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 2g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

Jean Duane,
Alternative Cook
{
www.alternativecook.com
}

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

• 2
  cups Bisquick Gluten Free mix
  
• 1
  ⁄
  3
  cup sugar
  
• ¾
  cup milk
  
• 1
  ⁄
  3
  cup butter, melted
  
• 3
  eggs, beaten
  
• 1
  tablespoon grated lemon peel
  
• 1
  cup fresh blueberries
  
• 2
  tablespoons sugar
  

1
Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray (without flour), or place paper baking cup in each muffin cup.

2
In large bowl, stir Bisquick mix,
1
⁄
3
cup sugar, the milk, butter, eggs and lemon peel just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle 2 tablespoons sugar evenly over muffins.

3
Bake 14 to 16 minutes or until set and lightly browned. Cool 5 minutes. Remove muffins from pan to cooling rack. Serve warm.

1 Muffin:
Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 65mg; Sodium 280mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 3g
Exchanges:
½ Starch, 1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

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

• 2
  eggs
  
• 1
  cup Mexican or other beer
  
• ¼
  cup butter, melted
  
• ¾
  cup all-purpose flour
  
• ¾
  cup yellow or blue cornmeal
  
• ½
  cup sugar
  
• 2
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• ½
  cup vacuum-packed whole kernel corn (from 11-oz can)
  
• 1
  medium (5 inch) poblano chile, seeded, chopped
  
• 1
  serrano chile, seeded, finely chopped
  
• ½
  cup shredded Monterey Jack and Cheddar cheese blend (2 oz)
  

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

2
In medium bowl, beat eggs with fork. Stir in beer and melted butter. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups (cups will be full).

3
Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 3 minutes. Remove muffins from pan to cooling rack. Serve warm.

1 Muffin:
Calories 180 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 50mg; Sodium 260mg; Total Carbohydrate 25g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 1 Fat
Carbohydrate Choices:
1½

Beer and Chile Cornbread Muffins