Crocker - Betty crocker 20 best muffin recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Jackie Shepherd

ISBN 978-0-544-39093-5

v1.0314

Prep Time: 15 Minutes Start to Finish: 45 Minutes Makes 12 muffins

• box (18.25 oz) Betty Crocker wild blueberry muffin mix
• cup milk
• cup vegetable oil
• eggs
• cup dried cranberries
• cup powdered sugar
• to 1 teaspoons milk
• teaspoon orange extract or vanilla

Heat oven to 425F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

Drain blueberries (from muffin mix); rinse and drain again. In medium bowl, stir muffin mix, cup milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-quarters full).

Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, 1 to 1 teaspoons milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

1 Muffin: Calories 230; Total Fat 70g (Saturated Fat 1.5g, Trans Fat 7g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2

Prep Time: 25 Minutes Start to Finish: 1 Hour 5 Minutes Makes 14 muffins

• cup tapioca flour
• cup sweet white sorghum flour
• cup white rice flour
• cup garbanzo and fava flour
• cup potato starch flour
• teaspoon gluten-free baking powder
• teaspoon baking soda
• teaspoon xanthan gum
• teaspoon salt
• eggs
• cup almond milk, soymilk or regular milk
• cup sunflower oil or ghee (measured melted)
• cup granulated sugar
• teaspoon cider vinegar
• teaspoon gluten-free vanilla
• cup chopped dried apricots
• Topping
• cup packed brown sugar
• cup slivered almonds, toasted
• cup ghee (measured melted)

Heat oven to 400F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).

In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is inch from top of paper baking cup.

In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.

Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.

1 Muffin: Calories 300; Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 3g Exchanges: Starch, 1 Fruit, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2

Prep Time: 10 Minutes Start to Finish: 30 Minutes Makes 12 muffins

• cups fat-free plain yogurt (from 2 lb container)
• cup packed brown sugar
• cup vegetable oil
• egg whites
• cups whole wheat flour
• cup oat bran
• cup cornmeal
• teaspoon baking powder
• teaspoon baking soda
• teaspoon salt
• cup chopped dried fruit
• cup cooked whole-grain triticale or brown rice

Heat oven to 400F. Grease bottoms only of 12 medium muffin cups, 2 x 1 inches, or place paper baking cup in each muffin cup.

Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in flour, oat bran, cornmeal, baking powder, baking soda, and salt just until flour is moistened. Fold in dried fruit and triticale.