Good Lord woman! Just when I decide to try one marvelous sounding recipe you
toss another one up that screams for immediate attention.
Good thing I work from home...muwahahahhaha....


----- Original Message -----
From: "Barb Jernigan" 
To: 
Sent: Sunday, June 22, 2003 8:16 AM
Subject: [BR-2] muffle 'em with muffins


> GOLDEN RAISIN
> ROSEMARY MUFFINS
> from MUFFINS by Elizabeth Alston
>  (12 REGULAR OR 36 MINI MUFFINS)
>
>
>  3/4 cup milk
>  1/2 cup golden raisins
> (or subst. dried currants or dried cranberries --bj)
>  1 teaspoon dried rosemary leaves
>  1/4 cup (1/2 stick) butter or margarine
>  1 1/2 cups all-purpose flour
>  1/2 cup granulated sugar
>  2 teaspoons baking powder
>  1/4 teaspoon salt
>  1 large egg
>
> 1. Simmer milk, raisins, and rosemary for 2 minutes in a small saucepan.
> Remove from heat, add butter, and stir until melted. Let cool.
> 2. Heat oven to 350F.
> 3. Grease muffin tins or line with paper or foil baking cups.
> 4. Mix flour, sugar, baking powder and salt in large bowl.
> 5. Whisk egg into milk mixture.
> 6. Pour over dry ingredients and fold in with a rubber spatula just until
> dry ingred. are moistened.
> 7. Scoop batter into muffin cups.
> 8. Bake 20 minutes (12 to 15 for mini muffins), or until browned and
> springy in the center.
> 9. Turn out of pan and serve hot; or cool on rack.
>
> ==================
> CHOCOLATE ORANGE
> MUFFINS
> Barb Jernigan's adaptation of a recipe from MUFFINS by Elizabeth Alston
> A burst of orange flavor! These freeze (and, more importantly, defrost)
> marvelously - so a great make-ahead (or make to have on hand) treat. My
> 10-year-old loves 'em. Try using some of the tropical concentrates (or,
> even, lime or lemonade) or substitute white chocolate chips for some or
> all of the chocolate.
>  (12 REGULAR OR 36 MINI MUFFINS)
>
>
>  3/4 cup (bittersweet) chocolate chips
>  1 cup granulated sugar
>  1/2 cup (1 stick) butter or margarine
>  2 large eggs
>  1/2 cup plain yogurt or buttermilk
>  1/2 cup frozen orange juice concentrate (or substitute any frozen
> concentrate juice, the tropical blends, like starfruit, etc.  are
> great!!!)
>  1 teaspoon baking powder
>  1/2 teaspoon baking soda
>  2 cups all-purpose flour
>
> 1. Heat oven to 375F.
> 2. Grease muffin tins or line with paper or foil baking cups.
> 3. In bowl of a food processor (or mixer), beat sugar & butter until pale
> & fluffy. Add eggs one at a time.
> 4. Add yogurt, juice concentrate, baking powder & baking soda; mix very
> well - batter will be quite liquid.
> 5. Add flour & chocolate; process just enough to blend in flour.
> 6. Scoop batter into muffin cups.
> 7. Bake 15 to 25 minutes (10 to 15 for mini muffins), or until browned
> and springy in the center.
> 8. Turn out of pan and serve hot; or cool on rack.
>

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