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Full Online Book HomeLearning KitchenBread - Muffins (cinnamon Rhurbarb)
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Bread - Muffins  (cinnamon Rhurbarb) Post by :Tanner Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1864

Click below to download : Bread - Muffins (cinnamon Rhurbarb) (Format : PDF)

Bread - Muffins (cinnamon Rhurbarb)

1-1/2 c. all-purpose flour
1/2 c. plus 1 Tbls. sugar divided
2 tsp. salt
1 egg, beaten
2/3 c. buttermilk
1/4 c. butter or margarine,melted
1/2 c. choppedfresh or frozen
rhubarb, thawed and drained
1/4 c. peach preserves

Preheat oven to 400.

In a bowl, combine flour, 1/2 c. sugar, baking powder, 1 tsp. cinnamon and salt. Combine egg, buttermilk and butter;stir into dry ingredients just until moistened.

Spoon 1 Tbls. of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 Tbls. in the center of each muffin cup(do not spread).

Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter.

Bake for 20 min.
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3 Eggs 1/2 Cup Salad Oil 8 3/4 Ounces Creamed Corn 8 Ounces Light Sour Cream 1 Cup Self-Rising Flour 6 Ounces Cheddar Cheese, shredded, divided2 Ounces real Bacon Bits1 Tablespoon dried minced Onion Preheat oven to 400. Grease 60 mini-muffin pan cups.Whisk together eggs, oil, corn and sour cream until well blended. Set aside.In another bowl, combine dry ingredients along with 2 oz. ofCheddar. Mix until well blended.Add flour mixture to egg mixture, stir only until blended.Spoon batter into muffin pan. Divide remaining shredded cheese among muffins, sprinkling a few shreds on each.Bake for 20 minutes.

Bread - Muffins Cinnamon Puffins Bread - Muffins Cinnamon Puffins

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1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground nutmeg, divided 1/2 teaspoon salt 1 cup sugar, divided 1/3 cup shortening 1 egg 1/2 teaspoon vanilla extract 1/2 cup milk 1/2 cup butter or margarine 1 teaspoon ground cinnamon Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder 1/2 teaspoon nutmeg, and salt. In another medium bowl, beat 1/2 cup sugar, shortening, egg, and vanilla until well-blended. Add the flour mixture and milk, alternating the two, twice. Mix until smooth, but do not overbeat. Fill each cup of a lightly greased 12-cup muffin