These muffins have so many good things in them, it's like a smorgasbord of delightful eating. Filled with energy-making good things, they are a delicious breakfast food or midday snack.
Sift flour, baking powder, salt, and all spices together. Mix in sugars and set aside in a large mixing bowl. Beat eggs, add oil and vanilla and mix well. Add the egg mixture to the dry ingredients and mix until all the flour is moistened. Add apple, coconut, raisins, pecans, and shredded carrots. Stir to mix well. Batter will be very thick.
Grease muffin tins with solid shortening like Crisco. Fill muffin tins 2/3 full.
This recipe makes 18-24 regular sized muffins or 24-36 small ones depending on size. Bake in a 375 degree F oven for about 25-30 minutes for the regular sized muffins, and 18-22 minutes for the small ones. Much depends on your own oven and the sizes of your muffin tins. Test for doneness.
| Servings: | 24-36 |
| Time: | 20 Minutes Preparation Time 25 Minutes Cooking Time |
Source: Our favorite cashier at Barnhill's in Apopka, FL
By Julia/Pookarina from Boca Raton, FL
This page contains the following solutions.
Tasty mini muffins that taste great, and are ideal for children's lunchbox. They also freeze well.
These are great for holiday breakfasts! You can also substitute apples for the peaches, if you like.
I'm told this recipe is almost 100 years old. Very moist and yummy!
Yield: about 14 muffins, and the spread recipe makes 1 cup of spread.
Fresh little muffins rolled in sugar and cinnamon for a breakfast treat.
Put buttermilk and raisins bran in a bowl and let stand while sifting sugar, flour, salt and soda together in a very large bowl. Add eggs, melted butter and buttermilk-bran mixture.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I am looking for a good, moist, muffin recipe. I would like to make them Texas size, and use them as treats to share with co-workers. I have tried the ones in Betty Crocker recipe book, but didn't like them. I also would love to add chocolate chips to them. If someone would be willing to share a really good one that they have made. I would be grateful. Thanks.
Hi!
In my experience, if you substitute the milk in the recipe with yoghurt or sourcream and substitute an egg with a mashed, ripe banana, the muffins will be more moist.
Since zucchini is in abundance this time of year, I'd go that route. My coworkers love when I make the following muffins. I've thrown in nuts, dried cranberries, chocolate chips, etc.
Zucchini Muffins
2 1/2 C Flour 1 1/4 C Sugar
1 t Cinnamon 1 t Baking Soda
1 t Salt 1 t Baking Powder
1/2 t Nutmeg
2 t Vanilla 3/4 C + 1 T Vegetable Oil
2 Eggs 2 1/2 C shredded Zucchini
1 C Buttermilk (I used 1 C milk + 1 T vinegar)
chopped pecans, if desired
Blend together dry ingredients. Fold in eggs, liquids and zucchini, mix well
350 degrees, 25 minutes
Since zucchini is in abundance this time of year, I'd go that route. My coworkers love when I make the following muffins. I've thrown in nuts, dried cranberries, chocolate chips, etc.
Zucchini Muffins
2 1/2 C Flour 1 1/4 C Sugar
1 t Cinnamon 1 t Baking Soda
1 t Salt 1 t Baking Powder
1/2 t Nutmeg
2 t Vanilla 3/4 C + 1 T Vegetable Oil
2 Eggs 2 1/2 C shredded Zucchini
1 C Buttermilk (I used 1 C milk + 1 T vinegar)
Chopped pecans, if desired
Blend together dry ingredients. Fold in eggs, liquids and zucchini, mix well. 350 degrees, 25 minutes
Greetings from southern Utah! When it comes to muffins, I've got you covered! I make a lot of muffins and haven't had a complaint yet! :)
I have a great recipe for Cocoa Applesauce Muffins that is oh-so-very yummy.
To make a batch of "Texas-sized" muffins,use the measurements that follow:
1/2 cup Hershey's cocoa
1/2 cup of canola oil
1 15-16oz. can of applesauce
2 jumbo eggs,beaten
2 1/2 cups wheat flour
1/4 cup water
1 1/2 raw sugar
Mix all ingredients in a large-bowled electric mixer. Pre-heat oven to 375F. Butter muffin tins. Fill each cup 1/2 full with batter. Bake in oven for about 20 minutes, or until a cake tester inserted in a muffin comes out clean. These are a very moist and delicious muffin. They are truly more like getting to have chocolate cake for breakfast!
When my now 14 year-old niece was little, I took care of her while her parents worked. She would hold out on having breakfast at home because she wanted to come to Aunt Charla's and see what I'd made for breakfast! These muffins are a true family favorite. I hope that you enjoy them.
If you want them Texas size purchase the over sized muffin pan. I use cake mix one of the better super moist one. The last time I made cup cakes I used one of the super moist chocolate one. I mixed according to the directions then added a small box of chocolate instant pudding mix and white and semi sweet chocolate morcels my grandson and his friends loved these I hope if you try them you will to.
Re: Charla's post of 10/07, how much sugar is used? It says 1 1/2 raw sugar-is this cups, tablespoons? Sounds really good, would like to have updated recipe. Thanks, jsham
I would love to have a simple, easy way to make muffins. For example, for poppy seed muffins, poppy seeds and lemon pudding, of course with other ingredients. Is this possible?
Try cake mixes, basic ones with pudding added. For lemon poppyseed, just add the poppy seeds to a lemon cake mix. You might have to experiment a little, maybe add some flour to make the dough more muffin-like. Adding more flour would also cut the sweetness a little too.
I've been using these for years and they work just dandy - add 1/2 cup of whatever you want to the muffin mix.
BASIC BISCUIT MIX
10 cups flour; 1/3 cup baking powder; 1/4 cup sugar; 4 tsps salt; 2 cups shortening that does not have to be refrigerated. Stir together flour, baking powder, sugar, and salt in large mixing bowl. With electric mixer, cut in shortening till mixture resembles coarse crumbs. Store in covered airtight container up to six weeks at room temperature. To use, spoon mix lightly into measuring cup and level off with knife. (For longer storage, place in a sealed freezer container and store in the freezer for up to six months. To use, allow mix to come to room temperature). Makes 12 cups.
BISCUITS: 2 cups basic biscuit mix and 1/2 cup milk. Bake 10 to 12 minutes or till golden. Makes 10.
MUFFINS: 3 cups basic biscuit mix; 3 tbls sugar; 1 beaten egg; 1 cup milk. Bake 400 for 20 to 25 minutes. Makes 12.
PANCAKES: 2 beaten eggs; 1 cup milk; 2 cups basic biscuit mix. Makes 9.
WHOLE WHEAT BISCUIT MIX
8 cups flour; 2 cups whole wheat flour; 1 cup dry buttermilk powder or nonfat dry milk powder; 1/3 cup baking powder; 1 tbls salt; 2 cups shortening that does not have to be refrigerated; 1/4 cup honey
Thoroughly stir together flour, whole wheat flour, buttermilk or nonfat dry milk powder,, baking powder, and salt in large mixing bowl. With electric mixer, cut in shortening till mixture resembles coarse crumbs. Drizzle honey over flour mixture. Mix well. Store in covered airtight container up to six weeks at room temperature. Before measuring, stir mix lightly. spoon mix lightly into measuring cup; level off with knife. (For longer storage, place in sealed freezer container and store in freezer for up to six months. Makes 13&frac; cups. See Homemade Mixes Cookbook for recipes using this mix.
WHOLE WHEAT BISCUITS: 2 cups whole wheat biscuit mix; 1/2 cup milk. Bake 450 oven for 10-12 minutes. Makes 10.
WHOLE WHEAT DROP BISCUITS: 2 cups whole wheat biscuit mix; 1/2 cup milk. Stir with fork till dough follows fork around bowl. Drop from rounded tsps onto greased sheet. Bake 450 for 10-12 minutes or till golden. Makes 12.
WHOLE WHEAT MUFFINS: 3 cups whole wheat biscuit mix; 1/4 cup sugar; 1 beaten egg; 1 1/4 cups milk. Combine and stir just until moistened. Bake 400 for 20 to 25 minutes or until done. Makes 12.
WHOLE WHEAT PANCAKES: 1 beaten egg; 1 1/4 cups milk; 2 cups whole wheat biscuit mix. Combine egg and milk. Add mix; beat till nearly smooth. Makes 10.
Oh dear! That recipe, when posted, didn't come out all that well did it? E-mail me at jrsladytoo AT yahoo.com and I'll e-mail the recipe to you if you'd like.
I am looking for a cherry muffin recipe similar to the one Lazarus department store used to make. The large moist muffins were the best muffins I've ever had.
By JulieIndiana from IN
While trying, unsuccessfully as it turns out, to find a recipe for someone at ThriftyFun, I did find this very unusual website: Uncle Phaedrus Consulting Detective and Finder Of Lost Recipes
www.hungrybrowser.com
They find videos, albums, trivia, books, hard to find items - it's really a fun site. They have a section called 'back of the box recipes', for example. Hope you have as much fun as I did exploring. I love the web; you never know what you're going to find!
I have a Lazarus Recipes book which I think was published around 1970. I thought sure your Cherry Muffin recipe would be in there. But, while there are several Muffin recipes, non of them have Cherries as an ingredient. There is a Cranberry, Orange, Apple Muffin recipe. Could it have been cranberries instead of cherries? jupindy AT yahoo.com
The more chocolate the better when making these delicious treats. This page contains chocolate muffin recipes.
