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/ Bread / Muffins
Sun-Dried Tomato Muffins
| Sorce | Shadowed Ataraxia
|  | | Caloric | :1 Serving: Calories 150 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 300 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 12 | | Ingridients | Prep Time:10 min
Start to Finish:30 min
Makes:12 muffins
1 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
Grated Parmesan cheese
| | Instructions |
1. Heat oven to 400ºF. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
2. Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.
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Pineapple Upside-Down Carrot Muffins
| Sorce | John Lee
|  | | Caloric | :1 Serving: Calories 215 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 150 mg; Sodium 210 mg; Total Carbohydrate 48 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin A 28 %; Vitamin C 4 %; Calcium 6 | | Ingridients | Prep Time:25 min
Start to Finish:50 min
Makes:12 muffins
1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins
| | Instructions |
1. Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
2. Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
3. Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
4. Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.
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Triple Berry Pancakes
| Sorce | vertMike Robert
|  | | Caloric | :1 Serving: Calories 125 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 35 mg; Sodium 150 mg; Total Carbohydrate 16 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir | | Ingridients | Prep Time:5 min
Start to Finish:10 min
Makes:9 (3 1/2-inch) pancakes
1 pouch Betty Crocker® triple berry muffin mix
1 tablespoon Gold Medal® all-purpose flour
2/3 cup water
2 tablespoons vegetable oil
1 egg
Powdered sugar or Pancake syrup, if desired
| | Instructions |
1. Heat griddle or skillet over medium heat or electric griddle to 300ºF (grease if necessary).
2. Stir all ingredients except powdered sugar until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
3. Cook about 3 minutes on each side, turning once, until golden (watch closely--pancakes brown quickly). Sprinkle with powdered sugar or serve with syrup.
(Total time will vary; cook or bake time is per batch.)
If using electric griddle, heat to 375ºF. Omit oil.
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Triple-Corn Squares with Bean Sauce
| Sorce | ciaranBVMagicanhthemchuoi
|  | | Caloric | :1 Serving: Calories 430 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 940 mg; Total Carbohydrate 62 g (Dietary Fiber 7 g); Protein 14 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calciu | | Ingridients | Prep Time:10 min
Start to Finish:40 min
Makes:6 servings
1 can (14.75 oz) Green Giant® cream-style corn
1 can (11 oz) Green Giant® Niblets® vacuum-packed whole kernel corn, drained
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3 cup butter or margarine, melted
2 eggs
1 can (15 oz) Progresso® black beans, drained, rinsed
1/3 cup Old El Paso® salsa (any variety)
Chopped fresh cilantro, if desired
| | Instructions |
1. Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.
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Low-Fat Cherry-Berry Cobbler
| Sorce | wwfwar.com
|  | | Caloric | :1 Serving: Calories 210 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 35 mg; Sodium 230 mg; Total Carbohydrate 46 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 22 %; | | Ingridients | Prep Time:5 min
Start to Finish:35 min
Makes:12 servings
1 package Betty Crocker® Sweet Rewards® low-fat blueberry muffin mix
1 can (20 ounces) light cherry pie filling
1 can (16 ounces) pitted dark sweet cherries in heavy syrup, drained
3/4 cup fat-free (skim) milk
1 tablespoon vegetable oil
2 eggs
1 teaspoon grated lemon peel
2 tablespoons sugar
Fat-free half-and-half, if desired
| | Instructions |
1. Heat oven to 375ºF. Mix undrained Blueberries, pie filling and sweet cherries in ungreased glass pan, 13x9x2 inches.
2. Stir muffin mix, milk, oil, eggs and lemon peel in medium bowl until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
3. Bake about 30 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean. Serve warm with half-and-half.
Bake 27 to 32 minutes.
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Cornbread Ring with Cranberries
| Sorce | sephEagleEye
|  | | Caloric | :1 Serving: Calories 205 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 260 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 4 | | Ingridients | Prep Time:10 min
Start to Finish:1 hr 5 min
Makes:12 slices (1 loaf)
4 pouches (6.5 ounces each) Betty Crocker® cornbread & muffin mix
1 1/3 cups milk
1/2 cup butter or margarine, melted
4 eggs
1 cup dried cranberries
| | Instructions |
1. Heat oven to 375°F. Spray braided ring mold with cooking spray.
2. Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold.
3. Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes.
Note: The braided ring mold used in this recipe, as well as other houseware items, is available in the Betty Crocker® catalog. Click the link “Catalog Shopping” on the top of this page to shop Betty Crocker online, then search for: braided ring.
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Blueberry Pancakes
| Sorce | xxviperzlairxx
|  | | Caloric | :1 Serving: Calories 200 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 30 mg; Sodium 200 mg; Total Carbohydrate 35 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 18 %; | | Ingridients | Prep Time:5 min
Start to Finish:10 min
Makes:15 pancakes
1 package Betty Crocker® wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
2 eggs
3/4 cup maple-flavored syrup
| | Instructions |
1. Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
2. Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
3. Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
(Total time will vary; cook or bake time is per batch.)
No changes.
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Lemon-Poppy Seed Mini-Muffins
| Sorce | CompDocgmpEuroBookie
|  | | Caloric | :1 Serving: Calories 70 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin | | Ingridients | Prep Time:15 min
Start to Finish:45 min
Makes:36 mini-muffins
1 box Betty Crocker® lemon-poppy seed muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs
| | Instructions |
1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
2. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
3. Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins.
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Cinnamon Streusel Mini-Muffins
| Sorce | Vellious
|  | | Caloric | :1 Serving: Calories 70 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0 | | Ingridients | Prep Time:15 min
Start to Finish:50 min
Makes:36 mini-muffins
1 box Betty Crocker® cinnamon streusel muffin mix
2/3 cup milk
1/4 cup vegetable oil
2 eggs
| | Instructions |
1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
2. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full. Sprinkle Streusel over batter in each cup.
3. Bake 11 to 13 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.
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Wild Blueberry Mini-Muffins
| Sorce | SearchMan
|  | | Caloric | :1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 75mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin | | Ingridients | Prep Time:15 min
Start to Finish:55 min
Makes:36 mini-muffins
1 box Betty Crocker® wild blueberry muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs
| | Instructions |
1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
2. Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
3. Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.
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