Oct 24

Three Easy Autumn Muffin Recipes

Apple Muffins

Apple Muffins

I love baking during cool fall weather. It’s great to enjoy fresh homemade muffins right out of the oven. Here are some muffin recipes that will give your kitchen the scent of fall…apples, cranberries, cinnamon, yum!

If you do not have a lot of time to bake, muffins freeze really well. On the weekend make a double or triple batch of muffins, and whatever your family doesn’t eat, you can place into ziploc freezer bags to eat later in the week. They will freeze well for up to several months.

When you are ready to eat them, take them out of the freezer, and warm them up for a quick breakfast on cool, busy mornings. Your family will appreciate your homemade treat!

Apple Muffins

2 1/4 c. flour
1/2 c. sugar
3 1/2 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of salt
1/4 c. shortening, melted
2 eggs
1 c. milk
1 c. chopped apples

Directions:

Preheat oven to 375 degrees. Mix dry ingredients together in a bowl, then stir in liquid ingredients. Add chopped apples. Fill greased or paper-lined muffin cups two thirds full. Bake about 25 minutes or until lightly browned.

Autumn Nutmeg Muffins

2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
3/4 c. brown sugar
2 eggs, beaten
1 c. buttermilk
1/4 c. shortening, melted

Directions:

Preheat oven to 425 degrees. Sift dry ingredients together. In a different bowl beat eggs; add sugar and blend well. Add buttermilk and melted shortening. Blend into dry ingredients, mixing only until ingredients are moistened. Spoon into greased muffin pans, filling 2/3 full. Bake for 15 to 20 minutes.

Cranberry Muffins

1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup fresh cranberries, chopped

Directions:

Preheat oven to 400 degrees. Cream butter and sugar together. Add eggs and vanilla, mixing well. Stir in sour cream. In a separate bowl, combine flour, baking powder, baking soda, nutmeg, and salt. Stir dry ingredients into the creamed mixture until moistened. Stir in sour cream. Stir in cranberries. Fill greased or paper-lined muffin cups two thirds full. Bake for 20 to 25 minutes.

 

Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

Article Source: EzineArticles.com

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