One of our favourite “anytime” snacks is definitely a nice, home-baked muffin. Since February 20th is National Muffin Day, what better way to celebrate than with a fresh batch made from the comfort of one’s own kitchen?
BakeGood.ca, an online hub for Canadian bakers provides suggestions for National Muffin Day. With a wide selection of both savoury and sweet muffins made with Fleischmann’s Baking Powder to ensure the final product is nice and fluffy, here are some of the recipes:
Cranberry Orange Nut Muffins
Ingredients:
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons Fleischmann’s® Baking Powder
- 1/2 teaspoon salt
- 2 eggs slightly beaten
- 1/2 cup Crown® Lily White® Corn Syrup
- 1/2 cup orange juice
- 1/4 cup Mazola® Corn Oil
- 1 teaspoon freshly grated orange peel
- 1 cup fresh OR frozen cranberries OR blueberries
- 1/2 cup coarsely chopped walnuts
Directions:
- Preheat oven to 400°F.
- Combine flour, sugar, baking powder and salt in a medium bowl.
- Mix eggs, corn syrup, orange juice, oil and orange peel in a large bowl; stir in flour mixture just until moistened. Fold in berries and walnuts.
- Spoon into 12 greased (2-1/2-inch) muffin cups.
- Bake for 18 to 22 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes; remove from pan. Serve warm.
Cheesy Chive Muffins
Ingredients:
- 1-1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 tablespoon Fleischmann’s® Baking Powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup chives
- 1 teaspoon sweet basil
- 1 teaspoon garlic powder
- 1/4 teaspoon black fine grind pepper
- 1/8 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- 2 eggs
- 1 cup milk
- 1/4 cup Mazola® Corn Oil
Directions:
- Preheat oven to 350°F.
- Mix together flours, baking powder, sugar, salt and spices. Stir in cheese. Make a well in the center of the dry ingredients, and add the eggs, milk and oil. Stir only until moistened. Do not over-stir.
- Grease muffin pans; fill 2/3 full with batter. Bake for 18 to 20 (traditional size muffins) OR 10 to 12 minutes (mini muffins), or until a toothpick inserted in center of muffins comes out clean.
- Let cool in pan 5 minutes. Remove from pan and finish cooling on rack.
Raspberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon Fleischmann’s® Baking Powder
- 1/4 teaspoon salt
- 1/2 cup Mazola® Corn Oil
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon almond extract
- 1 cup fresh OR frozen (but not thawed) raspberries
Directions:
- Preheat oven to 400˚F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl.Whisk together oil, milk, eggs and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in raspberries.
- Divide batter evenly into prepared muffin pan.
- Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.
