I have tried a lot of muffin recipes and found that this is the best recipe if you want to add something like fruit, nuts, or chocolate chips. It is thick enough to allow the heaviest items to be suspended in the mixture until they are done baking rather than falling to the bottom.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
You can add 1/3 cup of walnuts and chocolate chips, 1/2 cup of blueberries, 1/3 cup of cranberries and white chocolate chips, 1/3 cup of cocoa powder and 1/2 cup of espresso powder, 3 mashed bananas and 1/3 cup of butterscotch chips, 3 mashed bananas and 1/3 cup of cocoa and 1/2 cup espresso….the list goes on….
Combine dry ingrediants in a bowl, combine wet ingrediants in another. Then, combine all ingredients together…Spoon into muffin tins and bake at 400. Easy!
Note: This recipe is not *sweet* in and of itself…despite all the sugar. If you are adding just fruit without a chip I suggest adding 1/2 teaspoon of vanilla to enchance the flavor. This is a basic recipe, a shell not intended to be made without adding something extra.
I just made these for dinner and they are delicious! I am so impressed.
- 1 pound boneless skinless chicken breasts, cubed
- 1 can (10 3/4 oz.) Condensed Cream of Chicken soup or 98% Fat Free Cream of Chicken Soup
- 1 cup salsa
- 8 flour tortillas
- 1 can (10 3/4 ounces) condensed cheddar cheese soup
- In a medium nonstick skillet over medium-high heat, cook chicken until browned and juice evaporate, stirring often. Add chicken soup and 1/2 cup of salsa. Heat to a boil, stirring occasionally.
- Along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla aaround filling and place seam-side down in 2-quart microwave-safe baking dish.
- Mix cheese soup and remaining salsa and pour over enchiladas.
- Cover and microwave on HIGH 5 minutes or until hot.
* Tip: Warm the tortillas for easier handeling. Stack tortillas and wrap in a damp, microwave safe, paper towels. Microwave on HIGH for 15 seconds for 2 tortillas; add 15 seconds to time for every 2 additional tortillas.
Ok, so I am not a big fan of the name and prefer the much simpler “Kiss Cookies” however, no matter what you call it, these little guys are delicious all the same. I got this recipe from the back of the Hershey’s Kisses bag.
Prep time: Approx 15 Minutes
Bake Time: Approx 10 Minutes
Yields: Approx 4 Dozen
Ingredients:
- 48 Hershey’s Kisses
- 1/2 cup shortening
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
- Heat oven to 375 degrees. Remove wrappers form chocolates.
- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk vanilla; beat well. Stir together flour, baking soda, salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. cool completely.