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Category: Muffins & Biscuits (Page 1 of 4)

Southern Raised Biscuits

Mix together:
2 cups flour
4 tsp sugar
1 tbsp yeast
2 tsp baking powder

Heat together:
1 1/3 cups milk
1 cup water
2/3 cup margarine
Cool until warm. Add to yeast mixture. Beat on low speed to moisten. Beat on medium speed for 3 min. Add:
3 ¾ cups flour

Work in remaining flour until dough is smooth & elastic & no longer sticky. Turn onto lightly floured surface. Knead 30 times. Roll out to ¾” thick. Cut into
2 ½” rounds. Put on greased cookie sheet. Cover with greased wax paper & towel. Let stand 1 hour. Bake @ 400. Makes 24.

Cinnamon Rolls

6 cups flour
3 tsp salt
12 heaping tsp baking powder
1 cup shortening
1 2/3 cups milk + 3 tbsp

Filling:
1 ½ cups brown sugar
2 tsp cinnamon

Mix flour & shortening, cut in with pastry cutter. Add salt & baking powder. Mix & then add milk.
Roll out dough to approx. 15×18 & ¼” thick. Spread dough with layer of soft butter. Spread on filling. Roll up & cut into rolls. Place on large greased cookie sheet. Bake 15-20 min @ 350 or until golden brown. Makes 1 dozen.

Yorkshire Pudding

1 cup flour
Pinch of salt
2 eggs
1 ¼ cup milk
4 tbsp beef drippings or oil

Sift flour & salt together in a bowl. Make well in centre, break eggs into it. With wooden spoon, beat the eggs, gradually drawing in more flour into the centre. Beat in milk, little by little, until batter is smooth. Leave for 30 min before use. Heat oven to 400. Heat oil in roasting pan or cake pan. Pour in batter. Bake 30 min or until risen & golden brown.

Applesauce Muffins

4 eggs- beaten
Add & beat well:
2 cups sugar
1 ½ cups oil
1 ¾ cups applesauce
Add:
3 cups flour
1 tbsp cinnamon
2 tsp baking powder
2 tsp soda
1 tsp salt
2 cups raisins

Sprinkle top of muffins with brown sugar before baking. Bake 25-20 min @ 375.

Bran Muffins

Mix together & then let cool:
1 cup boiling water
1 cup All Bran

Meanwhile mix:
½ cup oil
1 ½ cup sugar
2 eggs
2 cups buttermilk or sour milk
(milk + 2 tbsp vinegar)
2 ½ cups flour
1 ½ tbsp soda
½ tbsp salt
2 cups bran flakes

Add All Bran mixture & raisins. Chill 1 day before using. Batter can be kept for up to 6 weeks. Bake 15-20 min @ 375. Butter pans well! Let cool 1 min before removing from pans.

Cranberry Muffins

1 cup chopped cranberries
¼ cup sugar (sprinkle over berries)
1 ½ cups flour
¼ cup sugar
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
¼ tsp all spice
1 beaten egg
¼ tsp grated orange peel
¾ cup orange juice
1/3 cup melted butter
¼ cup chopped nuts

Combine dry ingredients. Combine wet & add to dry. Fold in berries & nuts. Bake 15-20 min @ 375.

Carrot Muffins

2 eggs beaten
1 cup sugar
2/3 cup oil
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 ½ cups flour
1 cup grated carrots
½ cup crushed pineapple

Mix ingredients in order. Bake 25 min @ 325

Cranberry Nut Muffins

Combine:
¾ cup miracle whip
¼ cup orange juice concentrate
2 eggs beaten
2 cups fresh or frozen cranberries

Mix in large bowl:
2 cups flour
¾ cup sugar
½ cup nuts
2 tsp grated orange rind
1 tsp baking powder
1 tsp soda
½ tsp salt

Add wet ingredients. Fill in greased muffin tins (makes a dozen). Bake 20-25 min @ 350. Let stand10 min before removing from pan.

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