1,000 Vegetarian Recipes: Muffins

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These muffin recipes look good:

 

Cranberry-Oatmeal Muffins

Lemon-Poppy Seed Muffins

 

* Exported from MasterCook *

 

Cranberry-Oatmeal Muffins

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 411

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3/4 cup chopped cranberries

3 tablespoons sugar

1 1/4 cups all-purpose flour

1/2 cup quick-cooking oatmeal

2 tablespoons wheat germ

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup apple juice

1/2 cup buttermilk

1/4 cup light brown or dark brown sugar -- firmly packed

3 tablespoons sugar -- melted

 

Makes: 12 muffins; serves: 6 to 12

 

1. Preheat the oven to 400F. Grease 12 3-inch muffin cups.

 

2. In a medium bowl, stir together the cranberries and sugar; let stand 10

minutes.

 

3. In a large bowl, stir together the flour, oatmeal, wheat germ, baking

powder, cinnamon, baking soda, and salt.

 

4. In a medium bowl, lightly beat the egg. Beat in the apple juice,

buttermilk, brown sugar, and butter or margarine until completely combined.

Stir in the oatmeal mixture. Stir in the cranberries with any liquid that

may be in the bowl.

 

5. Using a wooden spoon, stir liquid into dry ingredients until just

moistened. (Be careful not to overbeat or the muffins will have tunnels.)

 

6. Divide the batter evenly among the prepared muffin cups (they will be

fairly full). Bake 20 to 25 minutes or until lightly browned on top.

 

Variation: Substitute dried currants for the cranberries.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Lemon-Poppy Seed Muffins

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 411

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups all-purpose flour

3/4 cup whole wheat flour

1/2 cup sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup unflavored yogurt

1/4 cup fresh lemon juice

3 tablespoons milk

1 tablespoon butter or margarine -- melted

2 teaspoons grated lemon rind

 

Makes: 12 muffins; serves: 6 to 12

 

You can increase the lemony flavor by adding extra lemon rind.

 

1. Preheat the oven to 400F. Grease 12 2-1/2-inch muffin cups.

 

2. In a large bowl, stir together both flours, the sugar, poppy seeds,

baking powder, baking soda, and salt.

 

3. In a medium bowl, lightly beat the egg. Beat in the yogurt, lemon

juice, milk, butter or margarine, and lemon rind until completely combined.

 

4. Using a wooden spoon, stir liquid into dry ingredients until just

moistened. Batter will be very thick. (Be careful nor to overbeat or the

muffins will have tunnels.)

 

5. Divide batter evenly into each of the prepared muffin cups.

 

6. Bake 18 to 22 minutes or until lightly browned on top.

 

Variation: Omit the poppy seeds.

 

Converted by MC_Buster.

 

 

 

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schuller