More muffins

The possibilities for baking the perfect muffin are endless.

By GOURMETKOSHERCOOKING.COM
muffins 311 (photo credit: Thinkstock/Imagebank)
muffins 311
(photo credit: Thinkstock/Imagebank)
I promised more muffins and I'm a woman of my word. Muffins are so versatile – they can be desserts, snacks, breakfast or even a side dish – so it’s always good to have an extensive list of possibilities. Here are some more delicious possibilities.
Lemon muffins
Yield: 12 muffins
½ cup margarine, room temperature 1 cup sugar 2 eggs 1 teaspoon vanilla extract ½ teaspoon lemon extract 1-3/4 cups flour ¼ teaspoon baking soda ½ cup tofutti sour cream (or regular if you don’t mind making them dairy)
Glaze: 2 cups powdered sugar 3 tablespoons lemon juice
Preheat oven to 400 degrees. Grease 12 standard muffin cups or line with paper liners. Cream together the margarine and sugar until light and fluffy.
Beat in the eggs, vanilla and lemon extract. In a medium bowl, stir together flour and baking soda. Add to the batter alternately with the sour cream, beginning and ending with the dry ingredients.
Pour batter into prepared muffin cups and bake for 18 to 20 minutes. Cool for five minutes before removing to wire rack.
To prepare glaze, whisk together powdered sugar and lemon juice until no lumps remain. Drizzle over still-warm muffins.
Coffee cake muffins
Yield: 12 muffins
3-1/2 cups flour 1 cup brown sugar 1 cup (2 sticks) margarine, melted 2 eggs 2 teaspoons baking powder 1 teaspoon cinnamon ½ cup vanilla soy milk or nondairy creamer Powdered sugar for dusting
Preheat oven to 350 degrees. Grease 12 standard muffin cups or line with paper liners.
In a large bowl, stir together flour, brown sugar and melted margarine until crumbly. Remove 1/3 cup mixture and reserve for topping.
Whisk together eggs, baking powder, cinnamon and nondairy creamer. Stir into flour mixture until completely incorporated. Spoon into prepared muffin cups and sprinkle reserved crumbs on top.
Bake for 20 to 30 minutes. Cool five minutes before removing to wire rack. Dust with powdered sugar, if desired.
White chocolate macadamia muffins
Yield: 12 muffins
1-3/4 cups flour ¾ cup sugar 2-1/2 teaspoons baking powder 1 egg ½ cup vanilla soy milk or nondairy creamer ½ cup margarine, melted ¾ cup white chocolate chips ¾ cup chopped toasted macadamia nuts
Glaze: ½ cup white chocolate chips 2 tablespoons pareve whipping cream
Preheat oven to 400 degrees. Grease 12 standard muffin cups or line with paper liners.
In a large bowl, stir together flour, sugar and baking powder. In a smaller bowl, whisk together egg, creamer and melted margarine. Add to dry ingredients and mix until completely incorporated.
Stir in white chips and nuts. Spoon into prepared pans and bake for 15 to 18 minutes. Cool for five minutes before removing to wire rack.
To prepare glaze, melted white chocolate chips with parve whipping cream and stir until smooth. Drizzle over still-warm muffins.