Posted by Cookie on November 06, 2001 at 10:24:17:
In Reply to: Perkins restraunt cranberry muffin recipe posted by Mary Wyatt on November 04, 2001 at 21:00:57:
CRANBERRY MUFFINS
Muffins:
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1 1/2 Tbsp. butter
1/2 c. sugar
1/4 c. water
1/4 c. Carnation evaporated
milk
1 c. flour
1/2 tsp. soda
1 c. cranberries (raw)
Sauce:
1/4 lb. butter
1 c. sugar
1/2 c. Carnation milk
1 tsp. vanilla
Mix all the ingredients for the muffins and bake at 350 degrees
for 25 to 30 minutes. Right before serving the muffins, mix
all ingredients for the sauce and bring to a boil. Frost
before serving.
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PERKINS BANANA NUT MUFFINS
Posted by LladyRusty at recipegoldmine.com - May 9, 2001
Source: Posted By: Jack Date: Sunday, 14 May 2000
1 C. walnuts
1 2/3 C. mashed bananas
2/3 C. unsweetened applesauce
3 T. apple butter
1/2 C. oil
2 eggs, beaten
1/2 C. fruit sweetener
3/4 tsp. vanilla extract
3 1/2 C. brown rice flour
1 3/4 tsp. baking soda
1 3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat the oven to 375ºF. Lightly spray a regular size muffin tin with cooking spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with the pulsing action in a food processor. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center, and stir in the wet mix. When half mixed, stir in the toasted walnuts. Be careful not to over mix, the batter should remain lumpy.
Using a rounded #12 scoop (1/2 cup) place the batter into the prepared muffin tin. Bake the muffins on the middle shelf of the preheated oven for 25-30 minutes, turning the muffin tin once if necessary to allow for even browning. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.