B24.ancaater Farming, Saturday, February 5, 2000
Clockwise from top left: Nutter ‘Nana Muffins and Confetti Bites
BANANA-NUT MUFFINS
2 cups all-purpose flour
Vi cup sugar
1 tablespoon baking powder
Vi teaspoon salt
1 cup milk
1 egg, beaten
1 cup water
Vi cup vegetable oil
V «cup mashed banana
Vi cup chopped walnuts
Preheat oven to 400 degrees.
Grease 12-cup muffin pan. Sift
flour, sugar, baking powder, and
salt into medium bowl; make a
well in center.
Mix milk, egg, water, oil,
banana, and walnuts in a small
bowl. Pour mixture into wen.
Mix batter just until mois
tened; do not overmix.
Spoon batter into prepared
muffin cups. Bake until a tooth
pick inserted in center comes
out clean or until muffins are
golden brown, about 15 minutes.
Makes 12 muffins.
Variation: Blueberries or ra
isins may be substituted for
mashed banana.
Amanda Grossman
Chester Co. Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below,
February
March
BLUEBERRY CHEESE
MUFFINS
1 Vi cups whole wheat flour
IVi cups white flour
1 tablespoons baking powder
Vi teaspoon salt
3 A cup sugar
3 eggs
1 cup milk
1 teaspoon vanilla
6 tablespoons butter, softened
2 cups frozen blueberries
1 cup grated mozzarella,
cheddar, cream cheese or your
favorite cheese
Preheat oven to 400 degrees.
Beat butter until creamy. Beat in
sugar until light and fluffy. Add
eggs, one at a time. Stir in
baking powder and salt. Mash
half of the blueberries and stir
them in along with the grated
cheese. Stir in whole wheat flour
and half the milk. Stir in white
flour and remaining milk. Stir in
remaining blueberries. The
batter will be very moist, like
pancake batter. Pour into
muffin tins and bake 30-40 min
utes for six large muffins or
about 20 minutes for 18 regular
size muffins.
12 - Valentine Sweets
19 - Heart-Healthy Eats
26 - Potatoes for All Occasions
4 - Nutrition Month
OATMEAL ORANGE
MUFFINS
1 cup oats cooked in Vi cup
orange juice and Vi cup boiling
water for IS minutes.
Vz cup butter
x h cup granulated sugar
Vi cup brown sugar
2 eggs, beaten
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Cream together butter and
sugar. Beat in eggs and stir in
oat mixture. Stir in raisins.
Add flour, baking powder,
baking soda, salt and vanilla.
Stir until moistened. Pour into
well-greased muffin cups.
Bake at 350 degrees for 20
minutes.
Elisa Ranck
Lancaster Co. Dairy Princess
HONEY MAKE MY
MORNING MUFFINS
V 2 cup milk
'A cup honey
1 egg, beaten
2Vi cups buttermilk baking
mix or biscuit mix
In a medium bowl, combine
milk, honey, and beaten egg;
mix well. Add baking mix and
stir until moistened. Spoon into
greased muffin tins. Bake at 400
degrees for 18-20 minutes.
Renee Blatt
PA Honey Queen
M akin’ Muffins
Makin’ muffins is simple even
when you’re in a hurry.
You can mix up a batch, and
while they’re baking, get
dressed.
Although great-tasting muf
fins are sold in many specialty
shops and supermarkets, home
made muffins give you more
control over the ingredients.
This is especially important if
you have concerns about sugar
and fat content. Many pur
chased muffins have as much fat
or more than a cupcake. But if
you make you’re own, you can
substitute applesauce or mashed
banana for oil or butter, and cut
the sugar significantly. On the
other hand, some people prefer
the taste and texture achieved
by using butter instead of oil.
Regardless, one of the main
criteria in making perfect muf
fins is not to overmix the ingred
ients or they’ll be tough.
Generally it takes only one
minute to combine the ingred
ients.
After baking, some muffins
are a bit fragile and need to cool
a few minutes in the muffin tin
before removal.
Start with these favorites
from our readers and then ex
periment. Throw in a handful of
raisins or almonds, if that’s what
you like. Or eliminate the nuts if
you don’t have them on hand.
Featured Recipe
By combining the natural sweetness of prunes with crunchy pea
nuts or peanut butter, you can create some fun after-school
munchies to curb kids’ hunger and keep them healthy too.
Here is an easy recipe that takes only moments to prepare and
will have your whole family asking for more.
cup sugar
cup creamy peanut butter
tablespoons vegetable oil
cup mashed ripe bananas (about 2 medium)
egg, lightly beaten
tablespoon lemon juice
cups all-purpose flour
teaspoons baking powder
teaspoon salt
cup (6 ounces) coarsely chopped pitted prunes
tablespoons chopped unsalted dry roasted peanuts
1 1/2
Heat oven to 350°F. Line 12 medium muffin cups with paper baking
cups or spray bottoms only with no-stick cooking spray. In mixer bowl,
beat together sugar, peanut butter and oil until creamy. Add bananas,
egg and lemon juice; beat until blended. Combine flour, baking powder
and salt; add to banana mixture, stirring until just moistened. (Do not
overmix.) Gently stir in prunes; fill muffin cups three-fourths full.
Sprinkle tops with peanuts; bake 18 to 22 minutes or until wooden pick
inserted in center comes out clean. Cool in pan 5 minutes; remove from
pan. Serve warm or cool completely on wire rack.
Makes 1 dozen
Nutrition Information Per Serving (I muffin); 270 calories; 9 g fat; 0
mg cholesterol; 230 mg sodium; 42 g carbohydrate; 2 g fiber; 5 g
protein; 31% calories from fat
Note;
• To make mini-muffins, line 36 small (1 3/4-inch) muffin cups with
paper baking cups or spray bottoms with no-stick cooking spray.
Bake 12 to 14 minutes or until wooden pick inserted in center comes
out clean. (Makes 3 dozen mint-muffins.)
For additional recipes with prunes, send a business size self
addressed, stamped envelope to: Get into the Goodness-FAMF,
5990 Stonendge Drive, Suite 101, Pleasanton, CA 94588. You can
also log on to www.prunes.org for other recipe ideas.
For more healthy recipe ideas, send a business size self
addressed, stamped envelope to: Peanut Advisory Board—healthy
recipes, P.O. Box 7528, Tifton, GA 31793. Or visit us on the Web
at www.peanutbutterlovers.com.
BUTTERNUT SQUASH
2 cups all-purpose flour
2 tablespoons granulated
sugar
1 tablespoon baking powder
1 teaspoon salt
Blend together ingredients in
large bowl. In medium bowl,
blend the following until
smooth;
1 large egg
1 cup milk
V* cup melted butter
Vi cup mashed butternut
squash
Combine the two mixtures,
blending just until moistened.
Do not overbeat!
Spoon into paper-lined
muffin tins. Bake IS-20 minutes
at 400 degrees.
Topping for Muffins
Dutchy Crust
Vi cup softened butter
Vi cup packed light brown
sugar
Vi cup quick oats
Vi cup all-purpose flour
1 teaspoon cinnamon
Mix together all ingredients
until crumbly. Sprinkle on muf
fins and bake.
Tip: Set a pan of hot water in
oven when you bake the muffins
to make them more moist. Also,
overheating can cause muffins
to be dry. Beat only until muf
fins are moistened.
Nutttr 'Nana Muffins
MUFFINS
Nancy Kramer
Newmanstown
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