Mostly muffins

The possibilities when it comes to muffins are endless; here are just a few great recipes.

By GOURMETKOSHERCOOKING
January 22, 2012 10:35
2 minute read.
Bran muffins

muffin 311. (photo credit: cookiemadness.com )

 
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Pear-spice muffins

Yield: 16 muffins

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2 cups flour
½ cup brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 egg
1 cup toffuti sour cream
½ cup canola oil
1-1/2 cups chopped pears (about 2 medium pears)

Preheat oven to 400 degrees. Grease 16 standard muffin cups or line with paper liners.

In a large bowl, stir together flour, brown sugar, ginger, baking soda, cinnamon, nutmeg and cloves. In a separate bowl, whisk together the egg, sour cream and oil. Stir into dry ingredients until just moistened. 

Fold in pears. Spoon into prepared muffin cups. Fill empty muffin cups with water so you don’t burn the pan.  Bake for 10 to 12 minutes.  Cool for five minutes before removing to wire rack.

Raspberry-almond muffins



These are a little more effort but they are worth it.  They taste almost like sufganiyot.

Yield: 12 to 14 muffins

Batter:
1-3/4 cups flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) margarine
1 egg
¾ cup tofutti sour cream
1 teaspoon almond extract

Topping:
1/3 cup flour
2 tablespoons guar
2 tablespoons margarine
1/3 cup sliced almonds

Filling:
1 (8-ounce) package tofutti cream cheese
1 egg
¼ cup sugar
½ teaspoon vanilla
¾ cup raspberry jam or preserves, slightly warmed

Preheat oven to 350 degrees.  Grease 14 standard muffin cups or line with paper liners.

For Batter: In a large bowl, stir together flour, sugar, baking powder and baking soda. Using a fork, cut in margarine until mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, sour cream and almond extract. Stir into dry ingredients until just moistened. 

For Topping: In a small bowl, stir together flour and sugar.  Using a fork, cut in margarine until mixture resembles coarse crumbs. Stir in almonds and set aside.

For Filling: Beat together tofutti cream cheese, egg, sugar and vanilla until smooth. 
Fill prepared muffin cups halfway with batter. Top with filling and then jam.  Cover with remaining batter and sprinkle with topping.

Fill empty muffin cups with water to prevent burning. Bake for 30 to 35 minutes.  Cool 5 minutes before removing to wire rack.

Bran muffins

No list of muffins would be complete without these tasty treats.

Yield: 18 - 22 muffins

2-1/4 cups All-Bran cereal
½ cup raisins
1 cup flour
¾ cup whole wheat flour
½ cup brown sugar
2 teaspoons baking soda
6 tablespoons margarine, melted
2 eggs
1-3/4 cup tofutti sour cream
¼ cup molasses
2 teaspoons vanilla

Preheat oven to 400 degrees.  Grease 18 standard muffin cups or line with paper liners.

In a large bowl, stir together cereal, raisins, flours, sugar and baking soda.  In a separate bowl, whisk together melted margarine, eggs, sour cream, molasses and vanilla until completely combined.  Stir into dry ingredients until just moistened.

Spoon into prepared muffin cups.  Fill empty muffin cups with water to prevent burning.  Bake for about 18 minutes. 

Cool for five minutes before removing to wire rack. 

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