Surprise Muffins Recipes

SWEETER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Grease muffin cups or use papers. Beat egg with a fork. Stir in milk and oil. Sift four and measure. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.
• Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown. Muffins should have rounded and pebbled tops. Serve warm.

CRANBERRY SURPRISE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened., Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter., Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

FRUIT-FILLED MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
• Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.

HIDDEN SURPRISE MUFFINS

Steps:

• Grease the bottom ONLY of a 12-cup muffin tin.
• Preheat the oven to 400 degrees F.
• In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
• In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
• Make a "well" in the dry ingredients and add the wet ingredients to the well.
• Stir until the mixture is moist.
• Don't overmix - the batter should be lumpy.
• Fill the muffin tins half full.
• Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
• Add more batter on top of the jelly so that each cup is 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• When the muffins are baked there will be a jelly surprise in the middle.

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

SURPRISE MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• Stir together flour, wheat germ, baking powder, salt and brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir milk mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with batter. Make a depression in the center of each muffin and drop in 1 teaspoon of jam. Cover jam with additional batter.
• Bake in preheated oven for 20 to 25 minutes.

CHOCOLATE SURPRISE MUFFINS

Steps:

• Preheat oven to 375 degrees F and grease muffin tins.
• In a large bowl, mix the yogurt with the milk. Mix in the beaten egg, honey and vanilla.
• Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
• Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
• Add to the wet mixture and stir only until combined.
• Drop mixture into muffin tins until 1/3 full.
• Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
• Top with remaining muffin batter until each tin is 3/4 full.
• Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
• Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.

BRAN SURPRISE MUFFINS

Steps:

• Preheat oven to 400° F. and line twenty-four 1/2-cup muffin tins with paper liners.
• Make filling:
• In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.
• Make batter:
• Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, 1 week.
• Spoon 1 heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20 to 25 minutes, or until a tester comes out clean.