Copied By: LEHEY_GREG @ESSG
   SENT: 87-09-22  18:26
   FROM: MCELROY_DAN @SIMS
     TO: LEHEY_GREG.COSIG @ESSG
SUBJECT: COSIG - Muffins, Muffins, Muffins

Fellow COSIGers,

Here's a trio of muffin recipes that I think are real winners.  They're
quick and easy and just MAKE a Sunday morning.



SOUR CREAM BLUEBERRY MUFFINS

1 egg                                          Preheat oven 400 degrees F.
1 cup sugar
1 cup sour cream
1/4 cup vegetable oil
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or unthawed frozen blueberries

With metal blade in food processor, add egg, sugar, sour cream, and vegetable
oil.  Pulse for 5 seconds or until ingredients are thoroughly blended.
Combine flour, baking soda and salt.  Add to processor.  Pulse on and off once
or twice, just until ingredients are blended.  Do not overprocess. Stir in
blueberries and scrape down sides of bowl with spatula, combining all
ingredients.

Spoon mixture into 12 greased (or paper-lined) medium-sized muffin cups.
Fill about 2/3 full.  Bake at 400 degrees F for 15 to 20 minutes or
until a toothpick inserted in the center comes out clean.

Yield: 12 muffins


CRANBERRY-APPLE MUFFINS

1 apple, peeled, cored, and cut in quarters        Preheat oven to 400 degrees.
1 cup fresh or unthawed frozen whole cranberries
1 cup sugar
1 egg
1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

With metal blade in food processor, add apple, cranberries, and sugar.  Pulse
on and off for 3 to 5 seconds, or until apple and cranberries are diced.  Do
not overprocess.  Add egg, milk, and oil to processor. Pulse on and off once
or twice, or just until ingredients are blended.  Combine flour, baking powder,
and salt.  Add to processor.  Pulse on and off once or twice, just until
blended.  Do not overprocess.  Scrape down sides of bowl with spatula.

Spoon mixture into 12 greased or paper-lined muffin cups.  Fill about 2/3
full.  Bake at 400 degrees F for 20 minutes or until toothpick inserted in
middle comes out clean.

Yield: 12 muffins


RASPBERRY STREUSEL MUFFINS

Batter:
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1/2 cup (1 stick) unsalted butter, melted
1/2 cup milk
1 1/4 cups fresh raspberries
1 teaspoon grated lemon zest

Streusel topping:
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup unbleach all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

Glaze:
1/2 cup confectioner's sugar
1 tablespoon fresh lemon juice

Preheat oven to 350 degrees F.  Line 12 muffin cups with paper liners.

To make the batter, sift the flour, granulated sugar, brown sugar, baking
powder, salt, and cinnamon together into a medium-sized mixing bowl and
make a well in the center.

Place the egg, melted butter, and milk in the well.  Stir with a wooden
spoon just until ingredients are combined.  Quickly stir in the raspberries
and lemon zest.  Fill each muffin cup 3/4 full with the batter.

To make the streuse topping, combine the pecans, brown sugar, flour, cinnamon,
and lemon zest in a small bowl.  Pour in the melted butter and stir to combine.
Sprinkle this mixture evenly over the top of each muffin.

Bake until nicely browned and firm, 20 to 25 minutes.

To make the glaze, mix the sugar and lemon juice.  Drizzle over the warm
muffins with a spoon.  Serve the muffins warm.

Yield: 12 muffins