** 'Mary's Tea Room' Muffins **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

BANANA CHIP MUFFINS

Posted by: Germanlady - Posted on: 4/4/2007

Germanlady says, "Here is another one from the Taste Of Home Quick Cooking 2003 annual."

BANANA CHIP MUFFINS
submitted by Colleen Johnson, Elbridge, New York

1-3/4 cups all-purpose flour
1/4 c. sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1 egg
1/2 c. milk
1/3 C. vegetable oil
1/2 c. ripe mashed banana
1/2 c. unsweetened applesauce
1 c. mini semisweet chocolate chips

In a large bowl, combine the first four ingredients.
Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased muffin cups two-thirds full.
Bake at 400 degrees for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen

BLACKBERRY MUFFINS

Posted by: Germanlady - Posted on: 3/2/2007

Germanlady says, "This recipe comes from The Best of Country Cooking 1998
submitted by Candy Woelk, Lexington, Missouri I have not baked this recipe. I just found it in my cookbook and wanted to share. I am sure it will cause dear Mary to think of Spring!"

BLACKBERRY MUFFINS

1/4 cup butter or margarine, softened
1/2 cup sugar
1 egg, lightly beaten
3/4 cup milk
1/4 teaspoon vanilla extract
1-3/4 cups plus 1 tablespoon all-purpose flour, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh blackberries
Honey, optional

In a mixing bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. Fill greased or paper-lined muffin cups half full. Bake at 425° for 20-25 minutes or until muffins are golden and test done. Serve warm with honey if desired.

Yield: 1 dozen.

BROWN SUGAR BREAKFAST MUFFINS

Posted by: emr - Posted on: 4/20/2007

Elza says, "We love these for breakfast -- the oats make them substantial enough to stay with you through the morning. I usually add about 1 tsp. of vanilla extract to the wet ingredients. Enjoy!"

BROWN SUGAR BREAKFAST MUFFINS

1 1/4 cups quick cooking oats
1 cup packed brown sugar
3/4 cup vegetable oil
2/3 cup milk
2 eggs, beaten
1 1/2 cups all purpose flour
2/3 cups chopped pecans or your favorite nuts
2 tsp baking powder
non-stick cooking spray

Preheat oven to 400º. Spray muffin cups with non-stick spray.
In a large bowl, oats, brown sugar, vegetable oil, milk and eggs. Mix well and let stand 5 minutes.
Meanwhile in another bowl, combine flour, pecans and baking powder; mix well. Gradually stir oat mixture into flour mixture; blend until moistened.
Fill muffin cups to rim. Bake 15-20 minutes or until inserted toothpick comes out clean. Remove muffins from cups and cool on wire rack.

Makes 1 dozen muffins.

BROWN SUGAR BREAKFAST MUFFINS

Posted by: Germanlady - Posted on: 3/31/2007
Originally Posted by: M_Wolverine - Posted on: 1/20/2005

Germanlady says, " Here is another tried and true recipe and you will love this one, too. Give it a try! And be sure to thank John for the recipe!!"

BROWN SUGAR BREAKFAST MUFFINS

1 1/4 cups quick cooking oats
1 cup packed brown sugar
3/4 cup vegetable oil
2/3 cup milk
2 eggs, beaten
1 1/2 cups all purpose flour
2/3 cups chopped pecans or your favorite nuts
2 tsp baking powder
non-stick cooking spray

Preheat oven to 400º. Spray muffin cups with non-stick spray.
In a large bowl, oats, brown sugar, vegetable oil, milk and eggs. Mix well and let stand 5 minutes.
Meanwhile in another bowl, combine flour, pecans and baking powder; mix well. Gradually stir oat mixture into flour mixture; blend until moistened.
Fill muffin cups to rim. Bake 15-20 minutes or until inserted toothpick comes out clean. Remove muffins from cups and cool on wire rack.

Makes 1 dozen muffins.

BROWN SUGAR MUFFINS

Posted by: Germanlady - Posted on: 4/4/2007

From - Taste of Home - Quick Cooking 2003 annual

This is one of my favorite muffin recipes because it goes with anything. The sweet treats have a crusty top and tender cake-like interior, so they're good for breakfast or as a snack.
submitted by:
Marian Smith, Sandy, Utah

BROWN SUGAR MUFFINS

1/2 cup shortening
1 cup packed brown sugar
1 egg
1 cup milk
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 16-20 min. or until toothpick comes out clean. Cool for 5 min. before removing from pan to wire rack.

Yield: 1 dozen.

CRUNCHY LEMON MUFFINS

Posted by: Omatje_Calif - Posted on: 1/30/2007

Susan says, "Yellow is my favorite color (sunny and happy). Sharing another light muffin. They are really quick and easy to make and very yummy."

CRUNCHY LEMON MUFFINS

Sift and Stir:
2 cups flour
2t baking powder
3/4 c sugar

Combine:
3T applesauce
1T canola oil
2 egg whites
1c fat free soy milk
grated rind of 1 large lemon

Add wet to dry and stir until just combined. Divide evenly between 12 medium muffin pans that have been lightly sprayed. Bake at 390F/200C for about 12 mins Meanwhile combine 1/4c lemon juice with 1/4c sugar. Drizzle this syrup over muffins as soon as they are removed from the oven. Cool in pan only a few minutes as syrup will harden quite quickly.

Susan adds, "If you are not a lemon fan you can use the orange but cut down on the sugar. Enjoy!!!"

PECAN PIE MUFFINS

Posted by: marymitten - Posted on: 6/1/2007

Mary says, " I wanted to share a simply perfect recipe that I found in the June issue of Guideposts Magazine. The baker and writer is Kathy Schendle from Monroe, Louisiana."

PECAN PIE MUFFINS

1 C light brown sugar, firmly packed
1/2 C all purpose flour
1/2 C chopped pecans
2 Eggs, beaten
1/2 C butter, softened

In a bowl stir together brown sugar, flour and pecans. In a separate bowl beat eggs and butter together until smooth. Stir into dry ingredients until just combined. Spoon batter into lined muffin cups. Bake 350 for 20 to 25 minutes.

PUMPKIN CHOCOLATE CHIP MUFFINS

Posted by: ckathynot_ca - Posted on: 10/28/2006

PUMPKIN CHOCOLATE CHIP MUFFINS

4 eggs
2 cups sugar
1 16 ounce can pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 12 ounce semisweet chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, soda, baking powder, cinnamon and salt. add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

REFRIGERATOR BRAN MUFFINS

Posted by: savorlife2 - Posted on: 2/7/2007
Some tweaks Posted by: emr - Posted on: 2/18/2007 follow.......

Pat says, "There are several recipes out there for this type of muffin, but this is the one I use. It makes a large batch...pretty much fills my 6 qt mixer bowl. I keep this batter in the refrigerator and bake up a dozen muffins at a time. I hope you like these if you try them!"

REFRIGERATOR BRAN MUFFINS

2 cups boiling water
2 cups bran flakes
1 cup shortening
3 cups sugar
4 eggs
1 teaspoon salt
5 cups flour
5 teaspoons baking soda
4 cups Bran Buds®
1 quart buttermilk
walnuts and raisins optional

Combine boiling water and bran flakes in a bowl and set aside.
In large mixing bowl, cream shortening, sugar, eggs, and salt until light and fluffy.
In separate bowl, combine flour, soda, and Bran Buds. Stir so that all the buds are coated with flour.
Add water/flake mixture to the creamed mixture.
Alternately add flour mixture and buttermilk, a little of each at a time, to the creamed mixture.
Best to let batter rest in refrigerator overnight so that bran buds can soften.
Stir batter thoroughly before filling muffin cups.

Pat adds, " I like to put a little batter in a muffin paper, sprinkle in a few raisins, and then fill the paper with the remaining batter. Then I sprinkle a few raisins on top. They say you can add the raisins and/or nuts to the batter, but I like to add mine as I bake them. "

Bake muffins at 350 degrees for 20-25 minutes. Batter keeps in refrigerator up to 6 weeks.

Elza says, " Pat, big shout-out to you and your refrigerator muffins! Since we didn't have to get to church, I made breakfast this morning: ham and cheese omelets, and your bran muffins. (I had mixed them up yesterday -- it took me 2 large mixing bowls! You must have a super-duper sized bowl to keep that batter in!!) Anyway, I confess to doing a little tweaking. I'll post a recipe & review on the main board in a bit, but wanted to let you know what I added to "spice" them up a bit. To the flour mixture, I added - "

2 tsp. Saigon cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp. ginger

Elza continues...."They are so good -- tender and delicious -- and I do thank you for sharing the recipe. It was so nice & easy to have the batter all ready to pop into the oven this morning."

VANILLA MUFFINS

Posted by: Germanlady - Posted on: 3/31/2007
Reposted by: M_Wolverine - Posted on: 3/26/2007
Originally Posted by: lindachicken__Oklahoma - Posted on: 3/13/2007

Germanlady says, I can tell you for certain that these are very good. I used the McCormick Vanilla Butter & Nut flavoring and not just the plain vanilla when I made my batch. So delicious. Nice crum...nice everything. I divided them up so that we could all have equal amounts! LOL There were none for the freezer. I was so glad that there were a few left when the kids came home. But here they didn't even eat any. That was okay, as it left more for us, lol! - Thanks, LindaChicken, for the recipe!"

Linda says, " These are fabulous...."

VANILLA MUFFINS
From...Peabody Hotel, Memphis, Tennessee

2 cups granulated sugar
4 eggs
4 cups all-purpose flour
2 cups milk
1 tablespoon baking powder
1/2 cup butter
1 tablespoon vanilla extract

Beat sugar and eggs together. Add remaining ingredients. Mix well. Put liners in muffin tin and bake at 350 degrees F for 20 minutes.
Makes around 2 doz.

VEGAN BLUEBERRY MUFFINS

Posted by: Omatje_Calif - Posted on: 1/30/2007

Susan says, "Here is a good light recipe for the muffins. When I made those they needed a little more flavor in them. I put some vanilla and cinnamon in the next batch. You can also sprinkle some brown sugar on top of them."

Vegan Blueberry Muffins

1 1/2 cups flour
1/2 cup cornmeal
1 Tbsp baking powder
1/4 tsp salt
1 egg substitute
1 cup soy milk
1/3 cup maple syrup
1 cup blueberries

Mix ingredients and bake at 350F for 20-25 minutes in oiled muffin tins.

When I made those they needed a little more flavor in them. I put some vanilla and cinnamon in the next batch. You can also sprinkle some brown sugar on top of them.

Gingerbread Muffins

Standard Muffin Pan
White Standard Baking Cups
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
3/4 cup milk
1 teaspoon vanilla extract
1/3 cup melted butter
Cocoa powder, ground cinnamon or confectioners' sugar (optional)

Preheat oven to 325¡ÆF. Line muffin pan with baking cups. In large bowl, combine flour, sugar, baking powder, cinnamon, ginger, cloves and salt. In separate bowl, beat eggs with milk and vanilla; stir in melted butter. Add all at once to flour mixture; stir just until moistened. Spoon into prepared pan.

Bake 15-18 minutes or until muffin springs back when lightly touched. Cool completely on rack. Sprinkle, if desired, with cocoa powder, cinnamon and confectioners¢¥ sugar. Cool and place in lined basket to serve.

Makes 12 Muffins.


Dee

HONEY WHEAT MUFFINS

Posted by: emr  -  Posted on: 1/27/2008

Elza says, " I will share a muffin recipe that I made for breakfast and am enjoying."

HONEY WHEAT MUFFINs
 (from Better Homes & Gardens All-Time Favorite Bread Recipes)

 1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 beaten egg
1/2 cup milk
1/2 cup honey
1/4 cup cooking oil
1/2 tsp. finely shredded lemon peel (I used lemon extract)

 Stir together all-purpose flour, whole wheat flour, baking powder and salt in large mixing bowl. Make a well in center. Combine egg, milk, honey, oil, and lemon peel; add all at once to dry ingredients, stirring just till moistened. Batter will be lumpy. Fill greased or paper-cup-lined muffin tins 2/3 full. Bake at 375 degrees about 20 minutes.

Makes 12.