Cappucino
Muffins
Submitted by:
AngelBreath |
2 cups all purpose flour
1/2 cup sugar
2 1/2 tablespoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon |
1 cup milk, scalded and cooled
1/2 cup butter, melted and cooled
1 egg, beaten
1 teaspoon Vanilla extract
3/4 cup semi-sweet chocolate chips |
|
Grease up 12 cups. Combine
dry ingredients. Stir moist ingredients until blended, fold into
dry just to combine. Stir in chocolate chips. Spoon into muffin
cups, filling cups about 2/3 full. Bake 15 to 20 minutes at
375°F. Serve warm. Yield: 1 dozen muffins. |
Carrot
Muffins
Submitted by:
AngelBreath |
1 cup white sugar
3/4 cup cooking oil
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon Vanilla |
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 cup walnuts
1 cup carrots, grated
1/2 teaspoon nutmeg
1 teaspoon cinnamon |
|
Preheat oven to 450°F.
Beat together sugar, oil and eggs. Mix dry ingredients. Add to
wet. Stir in carrots and nuts. Bake at 375°F for 15 to 20
minutes. Yield: 1 dozen muffins. |
Raspberry
Muffins 1
Submitted by:
AngelBreath |
1 3/4 cups all-purpose
flour
2 teaspoons baking powder
1/2 cup butter
1 cup sugar
2 eggs, lightly beaten |
1/2 cup milk
1 teaspoon Vanilla
1 1/2 cups fresh raspberries
additional sugar |
|
Combine flour and baking
powder, set aside. In a large mixing bowl, cream shortening and
sugar. Add eggs, mix well. Combine milk and vanilla, add to
creamed mixture alternately with flour mixture. Fold in the
raspberries. Fill greased or paper-lined muffin cups two-thirds
full. Sprinkle with sugar. Bake at 375°F for 20-25 minutes or
until center of muffin springs back when lightly touched. Makes
12 muffins. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
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