Muffin Recipes

CRANBERRY APPLE MUFFINS

1 Cup Flour
½ Cup Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
¼ tsp. Nutmeg
⅛ tsp. Cloves
¼ tsp. Salt
2 Eggs
¾ Cup Packed Brown Sugar
¼ Cup Vegetable Oil
1 tsp. Vanilla
¾ Cup Diced, Unpeeled Apple
¾ Cup Graceland dried Cranberries
½ Cup Walnuts or Pecans, Chopped

Grease muffin cups. Mix dry ingredients together. In another bowl, whisk sugar into the eggs. Add oil and vanilla, whisk until smooth. Stir in apples, Graceland dried Cranberries and nuts. Pour over dry ingredients and fold until just mixed. Divide batter into muffin cups. Bake at 350 degrees for 20-25 minutes. Let cool.

YIELD: 12 MUFFINS

DRIED CHERRY MUFFINS

1 Cup Sugar
Juice of one orange (about ½ cup)
2 Cups Flour, sifted
½ Cup Butter
1 tsp Baking soda
1 Cup Sugar
1 tsp. Salt
¾ Cup Sour cream
1 tsp. Grated orange rind
½ Cup Graceland dried cherries
½ Cup Chopped nuts

Mix sugar and orange juice. Set aside for dipping after muffins are cooked. Cream butter and sugar. Add sour cream alternately with the dry ingredients. Fold in orange rind, cherries and nuts. This is a stiff batter. Use well greased muffin tins that are small so that these are bite-sized. Bake at 375 degrees for 12 to 15 minutes. While still warm, dip them in the sugar-orange juice mixture. Cool on a wire rack.

YIELD: 36 MINIATURE MUFFINS

ABC MUFFINS (Apple, Banana, Cherry Muffins)

1 Cup Graceland dried Cherries
1 1/3 Cups Vegetable shortening
1 1/3 Cups Applesauce, unsweetened
2 2/3 Cups Granulated sugar
4 Eggs, beaten
5 Large Bananas, mashed
7 Cups Flour
3 Tbsp. Baking powder
2 tsp. Salt

Have all ingredients at about 70 degrees F. In a large mixing bowl, with an electric mixer, combine shortening, applesauce and sugar; beat until creamy. Add eggs and bananas; mix well. Combine flour, baking powder and salt; Stir in flour mixture in 3 parts, mixing just until ingredients are moistened. Fold in cherries. Portion batter into well-greased muffin pans, filling each two-thirds full. Bake in a preheated 350-degree F. oven 20 to 25 minutes or until golden. Remove muffins from pans as soon as they are baked.

YIELD: 50 MUFFINS

CHERRY MUFFINS

TOPPING
¼ Cup Flour
2 Tbsp. Sugar
¼ tsp. Cinnamon
1 Tbsp. Butter or Margarine

MUFFINS
2 Cups Flour
½ Cup Sugar
½ tsp. Salt
2 tsp. Baking Powder
½ tsp. Baking Soda
2 Eggs
1 Cup Sour Cream
1/3 Cup Vegetable Oil
½ Cup Milk
1 Cup Graceland dried Tart Cherries
½ Cup Broken Pecans

TOPPING: combine ¼ cup flour, 2 tablespoons sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.

MUFFINS: combine 2 cups flour, ½ cup sugar, salt, baking powder and baking soda in large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture to flour mixture along with Graceland dried cherries and pecans. Stir only until combined. Portion batter evenly into 12 paper-lined or lightly greased muffin cups. Sprinkle reserved crumb topping evenly over batter.

Bake in a preheated 375-degree oven 20 to 25 minutes, or until light golden brown. Serve warm.

YIELD: 12 MUFFINS

APPLE OAT MUFFINS

1-½ Cups Flour
1-¼ Cups Rolled Oats
½ Cup Firmly Packed brown sugar
½ tsp. Salt
1 Tbsp. Baking powder
1 tsp. Cinnamon
½ tsp. Nutmeg
2 Egg whites
1 Cup Skim milk
2 Tbsp. Vegetable oil
1 Cup Graceland dried apples, chopped

In large mixing bowl, combine flour, 1 cup oats, sugar, salt, baking powder, cinnamon and nutmeg; set aside. Combine remaining ingredients (except ¼ cup oats) and add to flour mixture, stirring only until combined. Portion evenly into 12 greased muffin cups. Sprinkle batter with remaining ¼ cup oats. Bake at 400 degrees about 20 minutes or until golden brown. Serve warm.

YIELD: 12 MUFFINS

CRANBERRY PECAN MUFFINS

2 Cups Flour
1 tsp. Salt
½ Cup Chopped pecans
1 Cup Milk
2 tsp. Baking powder
1 Cup Graceland dried Cranberries
1 Cup Melted butter

Preheat oven to 350 degrees. Grease a 12 - cup muffin tin. Combine flour, brown sugar, baking powder and salt in a medium mixing bowl. Stir in Graceland dried cranberries and pecans. Combine remaining ingredients in a separate mixing bowl. Add to dry ingredients, mixing just until the dry ingredients are moist. Bake for 25 to 30 minutes or until golden brown. Remove from tins; cool on wire rack.

YIELD: 20 MUFFINS

CHERRY PECAN MUFFINS

2 Cups Flour
2 tsp. Baking powder
1 Cup Sweetened Graceland dried Cranberries
½ Cup Chopped pecans
½ Cup Melted butter
½ Cup Brown sugar
1 tsp. Salt
1 Egg
1 Cup Milk

Preheat oven to 350 degrees. Grease a 12-cup muffin tin. Combine flour, brown sugar, baking powder and salt in a medium mixing bowl. Stir in Graceland dried cranberries and pecans. Combine remaining ingredients in a separate mixing bowl. Add to dry ingredients, mixing just until the dry ingredients are moist. Bake for 25-30 minutes or until golden brown. Remove from tin; cool on a wire rack.

YIELD: 12 MUFFINS

DRIED CHERRY ORANGE MUFFINS

1 Cup Sugar
½ Cup Unsalted Butter
2 Eggs
1 Zest and Juice of Orange
2 Cups Flour
1 tsp. Baking Soda
½ tsp. Salt
1 Cup Buttermilk
1 Cup Graceland dried Chopped Cherries
1 Tbsp. Sugar

With electric mixer, cream sugar and butter until smooth. Add eggs and zest; beat until fluffy. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk. Add cherries and stir until well mixed. Using No. 16 scoop, portion batter into greased 2" muffin-pan cups. Bake in 400 degree oven for 20 minutes.* Remove muffin pan to wire rack. Brush muffins with orange juice; sprinkle with sugar while still warm. Allow to stand in pan for 5 minutes before removing.

YIELD: 12 MUFFINS

*For miniature muffins, using No. 60 scoop, portion batter into greased 1 ¾ inch muffin-pan cups. Bake in 400 degree oven for 10-12 minutes.

YIELD: 36-40 MUFFINS

BRAN & DRIED CHERRY MUFFINS

1 Cup Graceland dried Tart Cherries
1 Cup Wheat Bran
1 Cup Buttermilk
1/3 Cup Sugar
¼ Cup Vegetable Oil
¼ Cup Molasses
1 Large Egg
1 Cup Flour
½ Cup Whole-Wheat Flour
1 tsp. Baking Soda
2 Large Egg Whites

Preheat oven to 375 degrees. Lightly oil or coat 12 muffin cups with non stick cooking spray, or use paper liners. In a large bowl, combine Graceland dried cherries, bran, buttermilk, sugar, oil, molasses and egg. Let stand for 10 minutes. In a separate bowl, mix together flours and baking soda. Add the flour mixture to the bran mixture and stir just until moistened. Be careful not to over mix; the batter should be lumpy. In a clean dry bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold the beaten egg whites into the batter. Spoon the batter into the prepared muffin cups. Bake for 20-25 minutes, or until the muffins are browned on top and a toothpick inserted in the middle comes out clean.

YIELD: 12 MUFFINS

CRANBERRY BRAN MUFFINS

INGREDIENTS	WEIGHT	BAKER'S %
Bran cereal	2 Lb.13 oz .	57.7
Buttermilk, cultured	6 Lb. 4 oz.	128.0
Vegetable oil	1 Lb.	20.5
Molasses	2 Lb.11 oz.	55.1
Eggs ( 10 whole )	1 Lb. 1 oz.	21.8
Honey	15 oz.	19.2
Flour, all-purpose	4 Lb.14 oz.	100
Baking Soda	2 oz.	2.6
Salt	5 oz.	.06
Graceland dried fruit (Any type)	14 oz.	38.5
TOTAL	20 Lb. 10.5 oz.	444.0%

Combine first six ingredients. Let stand 10 minutes or until bran has softened. Combine flour, baking soda and salt. Add to bran mixture and mix just until dry ingredients are moistened. Stir in Graceland dried fruit. Deposit batter into greased muffin tins, filling half full. Bake at 400 degrees in a standard oven until done (12-18 minutes).

YIELD: 10 DOZEN 2-INCH MUFFINS