Breads and Muffins

I'm bumping this delicious thread with a "new-to-me" recipe.    I just tried these this week, and oh my they're GOOD! They have a simple, homey taste, and are perfect with a cup of coffee, tea or milk. Mmmmmmmmmmm!


Donut Muffins

• 1/3 cup shortening
  
  
• 1/2 cup sugar
  
  
• 1 medium egg
  
  
• 1-1/2 cups flour
  
  
• 1-1/2 teaspoons baking powder
  
  
• 1/2 teaspoon salt
  
  
• 1/4 teaspoon nutmeg
  
  
• 1/2 to 3/4 cup milk
  
  

For The Topping:

• 1/2 cup sugar
  
  
• 1 teaspoon cinnamon
  
  
• 1/4 cup melted margarine
  
  

In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it's special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350° for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.
Mix the sugar and cinnamon in a small bowl and set aside.
Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen.

It sounds very good i'll try it this week yet today i want to bake Chewy Choclate Cookies i found a recipe on the back of a Chocolate chip Pack

Now them sound so goooood Savannah. I'll have to make some this weekend.

I was finish with the cookies early so i made the Muffins yet too they are VERY good you gotta try em

(Hey, how'd I miss the corn dog recipe?? I'm going to try that one sometime!)

I had promised Alice that I'd post a recipe for English muffins, then forgot. Thanks for the reminder, Jacob!



English Muffins

Ingredients:

1 cup milk 2 tablespoons white sugar 1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted shortening 6 cups all-purpose flour 1 teaspoon salt

Directions:

1.	Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.	In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.	Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.	Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Sounds Wonderful Savannah Thanks for Posting i want to try them yet
I Might post a couple of Recipes cause i am Organnizing all of our recipes so i am going through all of them and typing them up so once i have type them all up then i want to print them out and put them in Page Protecters and then in to a binder

Thanks for posting the English muffin recipe, Savannah. I'm going to give it a try

Great recipe! I've recently tried the Hummingbird Cake and it turned out just great!...So, I'll make those ones too.

Vanesa.

Those look really good, Jacob!

Here's my favorite pumpkin muffin recipe.

Autumn Pumpkin Muffins

3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
2 cups canned pumpkin
1 cup canola oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins

Orange Glaze:
1 1/2 cups powdered sugar
1 tsp. grated orange peel
6 tsp. orange juice
Additional chopped walnuts

Preheat oven to 350. Spray 18 muffin tin openings with no-stick cooking spray. Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl. Set aside. In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs then mix until well blended. Add set-aside dry ingredients and mix well. By hand stir in walnuts and raisins. Pour batter evenly into prepared muffin tin. Bake 20-23 minutes, or until toothpick inserted in center comes out clean. Cool in pan 15 min. before removing from pan to cool completely.
For orange glaze: Combine powdered sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

Rhonda!! Now I don't know whether to try your peanut butter muffin recipe or Lisa's!! Guess I'll just have to try both.

Oh Jacob, those brownies look divine!! I have never ventured out of a box mix when it comes to brownies. These look worth trying!

Lori, I've been looking for something like this to make for Thanksgiving!! Thank you!! This looks like a fantastic recipe.

My son is coming home from college next week (can't wait!!) and I plan on doing lots of baking----might just have to make all three of these recipes!

Let me know how the Brownies turn out if you try them Amy :) You don't know how much you are missing if you have never made Brownies from scratch they are so much better then out of the box, If you like these i'll share another recipe thats even better then these in my Opinion

Blueberry Muffins!

1/2 cup butter
1 1/4 cups sugar
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla
1 pint blueberries, rinsed and patted dry
1 teaspoon sugar for blueberries
1 teaspoon cinnamon for blueberries

Place rack in center of oven and preheat to 375 degrees F. Line a 12-mold regular size muffin pan with paper muffins cups.

Using a hand mixer, cream butter, sugar, and salt until soft. Add eggs, and mix until light and fluffy. Mix the flour and baking powder together, and stir into the batter, alternating with the milk. Stir in the vanilla. Mix until just incorporated.

This is my mom's tip, and it works beautifully: In a small bowl, sprinkle blueberries with 1 teaspoon each sugar and cinnamon. Gently toss until well coated. Fold into the batter. Spoon batter into the 12 muffin cups.

Bake for 25-30 minutes, or until the tops are light gold and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

You might also like these sweet blueberry treats: