Baking Muffins

By J Martin

Warm, freshly baked muffins are great partners with mid-morning or mid-afternoon coffee. Day-brighteners at breakfast, they are just as welcome with a hearty luncheon salad or a dinner roast.

• Language: English
• Publisher: Lulu.com
• Release date: May 7, 2013
• ISBN: 9781304017550

J Martin

John Martin is Emeritus Reader in Physical Metallurgy at the University of Oxford and a recipient of the Platinum Medal of the Institute of Materials, Minerals and Mining.

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Baking Muffins

Baking Muffins

Waikiki Muffins

1 can crushed pineapple

1 14-ounce package orange muffin mix

2/3 cup milk

1 beaten egg

1/4 cup butter, melted

1/4 cup finely chopped pecans

1 3-ounce package cream cheese, softened

Thoroughly drain pineapple, reserving syrup. Combine muffin mix, pineapple, milk, and egg. Stir just till dry ingredients are moistened. Fill greased 2 3/2-inch muffin pans 2/3 full. Bake at 400 degrees till lightly browned, 15 to 20 minutes. Dip tops of warm muffins in melted butter, then in nuts. Beat cream cheese with 1 tablespoon reserved pineapple syrup till fluffy. Pass with muffins. Makes 9 muffins.

Corn and Corn Muffins

1 14-ounce package corn muffin mix

1 can cream-style corn

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