16
MUFFINS AND SCONES
Almond Poppy Seed Muffins
Ingredients:
•
⅓ cup milk
•
1 egg
•
½ teaspoon vanilla
•
½ teaspoon almond extract
•
¼ cup plus 1 tablespoon canola
or vegetable oil
Directions:
1. Place all ingredients except poppy seeds in medium mixing bowl in order listed.
Using an electric mixer, beat for 2 minutes. Stir in poppy seeds.
2. Fill each cooking reservoir with about 2 tablespoons of batter.
3. Bake about 6 to 9 minutes or until a toothpick inserted into center comes out clean.
Makes 18 muffins
Blueberry Muffins
Ingredients:
•
3 tablespoons butter, softened
•
6 tablespoons sugar
•
1 egg
•
3 tablespoons milk
•
⅔ cup all-purpose flour
Directions:
1. Beat together butter and sugar until creamy. Beat in egg. Stir in milk.
2. Combine dry ingredients. Add dry ingredients to mixture and blend just until
combined. Stir in blueberries.
3. Fill each cooking reservoir with about 2 tablespoons of batter.
4. Bake about 7 to 8 minutes or until a toothpick inserted into center comes out clean.
Makes 8 muffins
Cheese and Jalapeno Corn Muffins
Ingredients:
•
1 package (8.5 oz.) corn muffin mix
•
1 jalapeno pepper, seeded and minced
•
1 egg
Directions:
1.
Combine dry corn muffin mix with all ingredients. Stir until blended.
2. Fill each cooking reservoir with about 2 tablespoons of batter.
3. Bake about 5 minutes or until a toothpick inserted into center comes out clean.
Makes 16 muffins
•
¾ cup all-purpose flour
•
½ cup plus 2 tablespoons sugar
•
½ teaspoon baking powder
•
¼ teaspoon salt
•
1 teaspoon poppy seeds
•
½ teaspoon baking powder
•
Dash salt
•
½ teaspoon cinnamon (optional)
•
⅓ cup small blueberries
•
⅓ cup milk
•
⅓ cup sour cream
•
½ cup shredded Cheddar cheese
