You can never bake too many muffins, and you can certainly never eat too many, especially when they are healthy.
By GOURMETKOSHERCOOKING.COMMuffin 311(photo credit: GOURMETKOSHERCOOKING.COM)For more great kosher recipes go to: www.gourmetkoshercooking.comYou can never have too many muffin recipes – and you can never eat too many muffins! Here are some of my favorites – to be eaten as breakfast substitutes, with your morning or afternoon coffee, after dinner – you name it. I like to exercise a modicum of self-control by making only regular size muffins and not the jumbo ones. And then limiting myself to only one! Coffee Cake Muffins Instructions✔¼ cup brown sugar✔¼ cup chopped nuts (walnuts or pecans)✔2 tablespoons sugar✔1 teaspoon cinnamon✔1-1/2 cups flour✔2 teaspoons baking powder✔¼ teaspoon baking soda✔¼ cup shortening✔1 cup tofutti sour cream✔½ cup sugar✔½ cup soy milk (or nondairy creamer)✔1 eggInstructionsPreheat oven to 350 degrees Fahrenheit (175 Celsius). Stir together the brown sugar, nuts, the 2 tablespoons sugar and cinnamon. In a large bowl, combine the flour, baking powder and baking soda. Cut in the shortening until mixture is crumbly. In another bowl, whisk together the tofutti sour cream, the ½ cup sugar, the soy milk and the egg. Add to the dry ingredients and stir until just combined. Do not over mix. Spoon half the batter into 12 greased muffin tins. Sprinkle with half the nut mixture. Top with remaining batter, then remaining nut mixture. Bake for 15 to 18 minutes. Cool in pan for 5 minutes before removing to wire rack to finish cooling. Best served warm.Bran-Cream Cheese MuffinsThese can be made with regular cream cheese for a dairy muffin or tofutti cream cheese for a parve one.IngredientsFilling:Bran-cream cheese muffin✔8 ounces cream cheese✔1/3 cup sugar✔2 tablespoons flour✔1 teaspoon vanillaBatter:✔2-1/2 cups flour✔2 cups sugar✔2-1/2 teaspoons baking soda✔1 tablespoon cinnamon✔½ teaspoon nutmeg✔3-1/2 cups raisin bran cereal✔2 eggs✔2 cups buttermilk (or nondairy creamer mixed with 1 teaspoon vinegar for the parve version)✔½ cup oilInstructionsPreheat oven to 400 degrees Fahrenheit (205 Celsius). Beat filling ingredients together until smooth. In a large bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and cereal. Whisk together eggs, buttermilk and oil and stir into dry ingredients until just combined. Do not over mix. Both batter and filling can keep in the refrigerator, covered for 1 week. Grease 24 muffin cups or line with paper baking cups. Spoon 1 rounded tablespoon batter into each muffin cup. Top with 2 teaspoon filling and then remaining batter. Bake for about 20 minutes.Pralines and Cream MuffinsPraline and cream muffins✔½ cup brown sugar✔1/3 cup margarine, softened✔3 ounces tofutti cream cheese✔2/3 cup soy milk or nondairy creamer✔1 egg✔1 teaspoon maple extract or vanilla✔1 cup oats✔½ cup flour✔1/3 cup whole wheat flour✔1 tablespoon baking powder✔¾ cup chopped toasted pecansInstructionsPreheat oven to 400 degrees Fahrenheit (205 Celsius). Cream together the brown sugar, margarine and tofutti cream cheese. Beat in soy milk, egg and extract. Mix well. Combine the flours baking powder and ½ cup of the pecans. Stir in wet ingredients until just moistened. Grease the bottoms only of 12 muffin cups or line with paper baking cups. Sprinkle with the remaining ¼ cup pecans. Bake for 20 to 22 minutes. Let cool slightly; then serve. Can be frozen. Should be reheated or warmed in microwave before serving.For more great kosher recipes go to: www.gourmetkoshercooking.com
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