Delicio Recipe List

Homemade English Muffins are so much easier than you think! This English muffin recipe is simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam! Some of my favorite breakfast items, when I feel like eating breakfast, are homemade cinnamon maple bagels, lemon blueberry muffins, English Muffins, and apple cinnamon scones. Until today, I had yet to make my own English muffins. This recipe turned out to be a winner and it�s actually quite simple. Mix the ingredients in a stand mixer and you won�t have to do any kneading! Just mix and let rise, then shape and cook. Sounds too easy, right?! Most of the English muffin recipes I�ve seen call for an overnight rise. I don�t have the patience for that. Ingredients : 2 cups whole milk 3 tablespoons honey 2 and 1/4 teaspoons active dry yeast (1 packet) 1 large egg 4 tablespoons unsalted butter melted 5 and 1/2 cups bread flour 1 and 1/2 teaspoon salt cornmeal for dusting Instructions : In a small sauce...

This is a recipe I have had for many years. I do not remember where I got it. 2 cups bran flakes cereal 1 cup milk (skim is healthier) 1 1/2 cups all-purpose flour 2 tbsp sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp salt 2 eggs, slightly beaten 1/2 cup unsweetened applesauce 3 tbsp salad oil 1 tsp vanilla extract 1/2 cup toasted almonds, chopped (walnuts also work well) Preheat oven to 400 degrees. Grease 12 muffin pan cups and set aside. In a large bowl, combine the bran flakes and milk. Let mixture stand for 5 minutes. In another bowl, combine flour, sugar, baking powder, cinnamon, and salt; set aside. To the bran flakes, add eggs, applesauce, oil, and vanilla; beat well. Stir in the dry ingredients and nuts just until moistened. Fill the muffin cups 3/4s full. Bake at 25 to 30 minutes, until lightly browned and tops spring back when touched. Remove from pan and cool on a wire rack. Note: File Photo

This recipe is from my old hometown newspaper when I was a kid growing up in Southern Indiana. 2 cups all-purpose flour 6-ounces semisweet chocolate mini-morsels 1/2 cup chopped pecans 1 tbsp baking powder 1/2 tsp salt 3/4 cup milk 6 tbsps butter, melted 1/4 cup firmly packed brown sugar 2 eggs 1 tsp vanilla extract Preheat oven to 400 degrees. In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.

I've been looking for a good bran muffin recipe for a long time now. My mom had a recipe I liked when I was growing up, but it requires bran products that you can't buy in stores anymore. And Provo Bakery has a honey bran muffin recipe that I love, but they won't divulge the recipe. So I was very happy to find this recipe at Mel's Kitchen Cafe . Like my mother's recipe, the batter can be stored in the fridge and baked as needed, which is convenient for a quick breakfast or dinner item once you've made the batter. These muffins are high in fiber, not too sweet, and they have a fairly delicate texture. Plus they are delicious! 4 cups wheat bran flakes or plain wheat bran 2 cups bran buds  ( these look like little pebbles )  or all-bran  ( these look like little twigs )  2 cups boiling water 4 cups buttermilk 8 tablespoons butter, melted 1/2 cup unsweetened applesauce (the original recipe called for this, but I've also used the equivalent amount of mashed over...

Wow! I'm in pumpkin heaven! Although I just tried this recipe for the first time tonight, these are some of the best muffins I've ever made! Warm and delicate muffins, just out of the oven, with a deliciously sweet cream cheese filling. So good! Two thumbs way up for this recipe even though it takes a little more work than normal. This recipe, which my friend Angie led me to, comes from a blog called Annie's Eats . I followed her recipe pretty much to the letter except when it came to the topping. I'm sure there is nothing wrong with Annie's topping, and I'll probably give it a try next time, but I decided to do a little experimenting. For half of the muffins, I thought that I'd go "topless" and sprinkle nothing at all on them. They are already plenty sweet and plenty rich. For the other dozen muffins, I did more of a brown sugar streusel topping. I mixed together about 1/3 cup brown sugar, 1 teaspoon cinnamon, and a few tablespoons flour (no butt...

I know there are probably thousands of chocolate muffin recipes available but I think this is the best I have ever tried and is a favourite with everyone I know.Chocolate muffins are so quick and easy even us men can give it go or even give the kids ago they love getting covered in chocolate but remember it is  easy to clean just lick it off. Ingredients for  quick and easy chocolate muffins 170ml milk 2 eggs 85ml sunflower oil 145g plain flour 2 tbsps cocoa powder 1 tbsp baking powder 85g semolina 60g caster sugar 145g plain or milk chocolate cut into large chunks" For instructructions click here Please submit all quick and easy chocolate recipes to macsmeals.

A combination of computer problems and summer travel has kept me from blogging for the past several weeks, but I'm back online again. Anyway, I'm certainly not above using package mixes if the end result is worth it. This tasty and simple recipe comes from the Gourmet website. 2 (8 1/2-ounce) packages corn muffin mix 1 cup nonfat milk (I used 1%) 1 cup lowfat cottage cheese 2 large eggs 1/2 cup (packed) shredded cheddar cheese Preheat oven to 400 degrees. Spray muffin tins with cooking spray. Combine muffin mix, milk, cottage cheese, and eggs in a large bowl. Using electric mixer, beat until well-combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing equally. Bake until muffins are brown on top and tester inserted in center comes out clean, about 30 minutes. Let muffins cool to room temperature. Makes 12 (When I made this recipe, it yielded more like 16 to 18 muffins).