2 of our favourite Muffin Recipes

15 years ago

I made these yesterday morning before it got too hot to have the oven on. It's a great way to use up sour cream.

Recipe can be easily doubled.

Sour Cream-Pineapple Muffins

1/4 cup sugar

1 egg

1/4 cup butter (soft)

1 cup sour cream

1/4 tsp almond flavouring

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup well-drained, crushed pineapple

Combine sugar, egg, soft butter, sour cream and almond flavouring into a bowl and beat.

Add cream mixture to combined dry ingredients and stir until moistened. Fold in pineapple to mix.

Fill greased muffin tin and bake at 375 for 15-20 minutes.

Rhubarb Muffins

2 1/2 cups flour

3 tsp baking powder

1 tsp salt

1/2 cup white sugar

1/2 cup brown sugar

3 cups diced rhubarb

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 tsp almond flavouring

Mix dry ingredients. Beat egg, add milk, oil and almond.

Pour over dry ingredients. Stir to moisten and fold in rhubarb.

Grease muffin tin, fill with batter and bake at 375 30 minutes.

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Comments (19)

jude31
15 years ago
Duly copied and pasted. Sounds sooooo good....and easy!

jude
booberry85
15 years ago
MMMMmmmmmmm Muffins! The pineapple ones are definitely in my future (near future)! Note to self, buy sour cream on the way home from work tomorrow.
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Jasdip, I made your bran muffin recipe...
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Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.
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Here is another might like, I sure do. These freeze well, in fact I store them in the freezer right after baking and then pull one out and nuke it when I want one. Oat Bran Morning Muffins (Very good and very good for you.) 2 1/2 cups oat bran 1/2 cup packed light brown sugar 1/3 cup canola oil (or extra-light olive oil) 2 cups buttermilk 1 cup dried blueberries or cranberries 2 medium apples (Gala); peel & chopped small 2 large eggs; beaten 1 1/2 cups white whole-wheat flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon salt Preheat oven to 375Â° and position rack in the center of the oven. Grease or place muffin liners in 18 standard size muffins cups. In a large bowl, combine the oat bran and the brown sugar; stir in the oil and buttermilk until evenly moistened. Add the dried fruit and chopped apples. Let stand at room temperature for 20 minutes. After the 20 minutes, add the eggs. Combine the remaining ingredients and add to the buttermilk mixture using a large spatula or spoon just until evenly moistened, using no more than 15 to 20 strokes. Spoon the batter into the prepared muffin cups level with the tops. Bake for 20 to 25 minutes until tops are dry and springy (tooth pick test comes out clean)...don't over bake! Let them rest in the pan for 5 minutes before removing to rack to cool. Store in an air tight container. They freeze well. *Recipe from Beth Hensperger, Author of the Bread Bible and The Pleasure of Whole-grain breadsÂmy minor changes are as written above. Marilyn
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Pink.... Here is my favourite apple muffin recipe. You can see there are chunks of apple inside. I get 12 perfect muffins from this recipe: Light & diet friendly Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop Â©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store. I used sucrose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. SharonCb
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The Australian version, provided by Kellogg's on many packets of their Nutri-grain product. The nuts of the title are of course peanuts, the bolts are the shape of the cereal product. I have made this countless times. Sometimes I've added a packet of dried French Onion Soup to the mixture. Nuts and Bolts 250g butter 2 tablespoons oil 2 teaspoons Worcestershire sauce 1 teaspoon garlic salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 500g KelloggÂs Nutri-Grain 500g salted mixed nuts Melt butter and oil together over low heat, add Worcestershire sauce, garlic salt, paprika and cayenne. Combine Nutri-Grain and nuts, place in a large baking dish. Pour butter mixture over and bake at 125C for about 1 hour, turning every 15 minutes with an egg slice. Cool. Store in an airtight container. Tried to find a decent picture of the cereal, to no avail. The link has a pic of sorts. Here is a link that might be useful: nutri-grain
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doucanoe
15 years ago
Ooooh, they both sound wonderful! Thanks for sharing them, they have been saved for (near) future use!

Linda
annie1992
15 years ago
I agree, they both sound delicious. I'll wait for a couple of weeks, it's supposed to be in the 90s all this week, lows in the 70s, too hot to turn the oven on in my house.

Have I mentioned that I hate summer?

Annie
booberry85
15 years ago
Bought sour cream & crushed pineapple and forgot why! LOL! Glad I stumbled on this again.
Sooz
7 years ago
last modified: 7 years ago
Jasdip, I'm reviving this thread.

I had a cup of leftover sour cream, so went searching here in houzz/GardenWeb and saw this recipe. This afternoon I made the Sour Cream Pineapple muffins and they are delicious!

I think next time, I might add a bit more of the crushed pineapple just for a little extra pineapple-y goodness! Thanks for sharing a wonderful recipe!

Smiles,

Sooz
Jasdip
Original Author
7 years ago
last modified: 7 years ago
Hey Sooz! I have a can of crushed pineapple in the pantry, and some sour cream. I need to make these this weekend. I was going to make more bran muffins, but these are a real treat.

I'm glad you like them!! P.S. I always use the whole can, I don't use just 1 cup of pineapple.
Louiseab
7 years ago
Those look great. this is our favourite.

Blueberry muffins with streusel topping

https://www.dropbox.com/sh/l9owotzrsukriw7/AACCC-ev1KG8GH2RNJ7crSmha?dl=0
Sooz
7 years ago
Jasdip, yuppers, gonna make them again this weekend with the whole can! The first time I try a new recipe, I make it as written--then I improve on it according to my taste! :O)
Jasdip
Original Author
7 years ago
last modified: 7 years ago
We've also discovered a new favourite rhubarb muffin recipe since this thread was posted. It calls for soaking oatmeal for several hours. It's really good.
annie1992
7 years ago
Jasdip, I'd love to have that new rhubarb muffin recipe, my rhubarb is just starting to peek through, but in a month or so I'll have a lot of it. I'm always looking for good recipes to use it in...

Annie
Jasdip
Original Author
7 years ago
Annie: the recipe takes planning ahead as the rhubarb has to be leached first usually overnight, and soaking the oatmeal for a while too.

The Best Rhubarb Muffins (makes 12)

1 cup buttermilk (I use 2/3 cup yogurt and 1/3 cup milk) as I never have buttermilk on hand

1 cup quick cooking oats

2 cups leached rhubarb---see below

1/4 cup packed brown sugar

1/4 cup margarine or butter, melted

1 egg, slightly beaten

1 1/2 cups flour

1/2 cup white sugar

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

To leach rhubarb: chop 4 cups rhubarb, mix in 1 cup sugar. Cover and set overnight. Strain well.

Preheat oven to 400°

Combine oatmeal and buttermilk

Combine leached rhubarb, brown sugar, melted butter and egg; stir into the oatmeal.

Sift flour, sugar, baking powder, baking soda and salt. Stir into batter until moistened.

Spoon into a greased 12-cup muffin tin and bake at 400° 5 minutes. Reduce heat to 375° and bake 18-20 minutes more.
lizbeth-gardener
7 years ago
Jasdip: After leaching the 4 cups rhubarb, does it end up just being two cups?
Jasdip
Original Author
7 years ago
Yes it does, Lizbeth. Even if there's a bit more, I use it all.
bcskye
7 years ago
Oh my gosh! Two more recipes that sound so delicious. Will have to pick up some sour cream on the way home from work tomorrow.

Madonna
mjocean
7 years ago
Jasdip,

All these recipes sound yummy. How long do you soak the oatmeal?

MJ
Jasdip
Original Author
7 years ago
MJ, you just need to soak it until softened. I buy/eat regular oatmeal, not quick-cooking so I soak it overnight or several hours as the rhubarb.
mjocean
7 years ago
Jasdip,

Thank you!

MJ
annie1992
7 years ago
Thanks, Jasdip, both for the "warning" on time and for the recipe, I think Mother especially would love them. That makes it perfect, I make a batch, eat one and take the rest to Mother, and she'll eat a couple every day until they are gone, LOL.

Annie

2 of our favourite Muffin Recipes

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jude31

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