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MUFFINS

Macadamia Nut Muffins

2 1/4 cups cake flour
2 cups all-purpose flour
2 tablespoons baking powder
1 1/4 cups granulated sugar
3/4 teaspoon salt
3/4 cup plus 1 tablespoon vegetable shortening
2 eggs
2 cups 2% milk
1 teaspoon vanilla
1 cup chopped macadamia nuts
Preheat oven- 375°. In bowl, sift together both flours, baking powder, sugar and salt. Add shortening and mix using an electric mixer on medium till texture resembles cornmeal. In seperate bowl, combine eggs, milk and vanilla; add to flour mixture. Mix until smooth. Grease muffin pans and fill cups 2/3 full with batter. Sprinkle about 2 teaspoons macadamia nuts over batter in each muffin cup. Bake 25-30 minutes, check center with knife or toothpick.
~Beachcomber Restaurant, Honolulu.
Apricot-Brazil Nut Muffins
2 cups flour
2/3 cup firmly packed light-brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped dried apricots
3/4 cup boiling water
1/2 cup canola oil
1/2 cup mashed ripe banana
1 egg, lightly beaten
1 teaspoon vanilla
1 cup coarsely chopped Brazil nuts
Preheat oven 400°. Grease muffin cups. In large bowl,sift together, flour, sugar, baking powder, and salt. In another bowl combine apricots with boiling water; let stand 5 minutes. Stir oil, banana, egg and vanilla until blended. Make a well in the center of dry ingredients; add apricot mixture and stir just to combine. Stir in nuts. Spoon batter into muffin cups; bake 20-25 minutes. Cool before removing.
Boursin Cheese Muffins
(try these with hors d'oeuvres)
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
Dash ground black pepper
1 package (5 oz.) Boursin cheese, softened
2 tablespoons salted butter
1 cup milk
1 egg, lightly beaten
1/2 cup chopped walnuts
3 tablespoons finely chopped scallions
1 clove garlic minced
Preheat oven-400°. Grease muffin cups. In a large bowl cream Boursin cheese and butter together; beat in milk and egg. Add dry ingredients; stir in walnuts, scallions, and garlic. Spoon into cups; bake 20-25 minutes. Cool 5 minutes before removing. Store in refrigerator. Makes 12 muffins.
Chocolate Bourbon Muffins
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter
1/2 cup sugar
1 square (1 oz.) semi-sweet chocolate, melted
1 egg
1-2 tablespoons bourbon
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Preheat oven 400°. Grease muffin cups. In medium bowl, stir together flour, baking soda, and salt. In a large bowl, cream butter and sugar together until light and fluffy; beat in chocolate, egg, bourbon, and vanilla. Add dry ingredients, stir in chips and pecans. Spoon in batter bake 15-20 minutes. Cool 5 minutes before removing. These freeze well. Makes 9 muffins.
Lemon Blueberry Muffins
2 cups flour
2/3 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 8 oz. container lemon yogurt
1/4 cup salted butter, melted and cooled
1 egg lightly beaten
1-2 teaspoons grated lemon peel
1 teaspoon vanilla
2 cups fresh or thawed, drained, blueberries
Preheat oven 400°. Grease muffin cups. In large bowl, sift together flour, 2/3 cup sugar, baking powder, soda, and salt. In another bowl mix yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in the center of dry ingredients; add yogurt mixture and stir just to combine. Stir in bluberries. Spoon batter into cups. Sprinkle with remainder 1 tablespoon sugar. Bake 20-25 minutes. These freeze well. Makes 12 muffins

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