Greensburg Daily News, Greensburg, IN

Agriculture

June 20, 2012

Extension Homemakers fair news and muffin recipes

Greensburg — Just a few last minute remainders about the fair. We can still use more help checking in exhibits and helping as a hostess and just come in help put up exhibits. If you can do any of these jobs just call me at 663-4666 or call the Extension office at 663-8388.

Since the dates are a little different this year, please refer to your hot line or the previous articles that have been in the paper. Remember all our Open Class events are open to everyone. Not only entering their exhibits but also helping stuff puppy pillows on Tuesday and Wednesday, July 17 and 18, starting at 11 a.m. each day in the Farm and Home Center.

Remember, the proceeds from the auction of the champion foods and the pie eating contest are going to two local charities: Hospice and New Directions. We hope to get a lot of support for these organizations.

Now to some muffin recipes. We have a class for muffins as well as second year 4-Hers show muffins.

Ê

Banana Macadamia Muffins

3 c. flour

2 c. sugar

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt

3 eggs

1 c. oil

1 tsp. vanilla

3 medium ripe bananas, mashed

1 c. coconut

1 can (8 oz.) crushed pineapple, drained

1 c. macadamia nuts, chopped

In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the bananas, coconut and pineapple. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle with nuts. Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes two dozen.

Ê

Apple Pumpkin Muffins

2 c. flour 2 tsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

1/2 tsp. salt

3/4 c. brown sugar

2 eggs

1/4 c. butter, melted

1 c. canned pumpkin

1/2 c. buttermilk

1/2 c. raisins

3/4 c. apple , chopped

Sift together flour, baking powder, baking soda, spice and salt. In a large bowl beat together sugar, eggs and butter until light and frothy. Blend in pumpkin and buttermilk. Add dry ingredients, raisins and apples. Stir just enough to moisten flour mixture. Do not over mix. Spoon into greased 2 inch muffin pans. Fill 3/4 full. Bake at 400 degrees for about 18 minutes or until lightly browned. Remove from pans and cool on rack.

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Strawberry and Lemon Muffins

2 1/2 c. self-rising flour

1 1/4 c. sugar, divided

8 oz. sour cream

1/2 c. butter, melted

1 T. lemon zest

1/4 c. lemon juice

2 eggs, slightly beaten

1 1/4 c. diced fresh strawberries

Combine flour and 1 cup sugar. Make a well and add sour cream, butter, lemon juice and zest along with eggs. Add to flour only until moistened. Gently fold in strawberries. Fill lightly greased muffins pans 3/4 full. Sprinkle 1/4 cup sugar over batter. Bake at 400 degrees for 15 to 18 minutes. Let set in pan for 3 to 5 minutes before removing to wire rack to cool. Makes 15 muffins.

Ê

Blueberry Muffins

4 eggs

1 c. melted butter

2 c. sugar

2 cups sour cream

4 c. flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 c. blueberries

Sift dry ingredients together; add blueberries. Mix eggs, butter, sugar, and sour cream. Fold dry ingredients and berries into cream mixture until blended. Spoon into greased muffin tins. Bake at 375 to 25 minutes. Makes 2 1/2 to 3 dozen.

Ê

Raspberry Streusel Muffins

1 3/4 c. flour, divided

1/4 c. sugar

1 c. brown sugar, packed and divided

2 t. baking powder

1/4 t. salt

2 t. cinnamon ,divided

1 egg, beaten

1/2 c plus 2 T. butter melted and divided

1/2 c. milk

1 1/4 c. raspberries

2 t. lemon zest, divided

1/2 c. chopped pecan

1 c. powdered sugar

1 T. lemon juice

Sift 1 1/2 cups flour, sugar, 1/2 cup brown sugar, baking powder, salt and 1 tsp. cinnamon. Mix in egg, 1/2 cup butter and milk with a wooden spoon. Gently stir in raspberries and 1 tsp. lemon zest. Grease 12 muffin cups and fill 2/3 full. Blend together pecans, remaining brown sugar, flour, cinnamon, lemon zest and butter. Sprinkle the topping over the unbaked batter. Bake at 350 degrees for 20 to 25 minutes. Mix together powdered sugar and lemon juice; drizzle over warm muffins. Makes 12 small muffins.

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