Best 4 Colonial Muffins Recipes

COLONIAL MUFFINS

Colonial Muffins image

This is a recipe I used when I had a winter lodge. It was popular on cold winter mornings, especially when they were still warm and the butter melted into them. Any prepared mincemeat will do but I prefer the non alcoholic for this recipe.

Provided by Annacia

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup apple juice
2 large eggs
1/2 cup butter
1 cup mincemeat
2/3 cup sugar
1/3 cup rum

Steps:

Combine all of the dry ingredients and mix well.
In a seperate bowl stir the apple juice and eggs into the melted butter, beat well.
Stir the liquid ingredients into the dry mixture.
Add the mincemeat and stir in until moistened.
Spoon into a greased muffin pan and add 1 tsp of the sugar/rum mix on top of the batter.
Bake in a 375F oven for 15 to 20 minutes.

Nutrition Facts : Calories 292.6, Fat 8.8, SaturatedFat 5.2, Cholesterol 55.6, Sodium 233.3, Carbohydrate 47.5, Fiber 0.9, Sugar 29.5, Protein 2.9

COLONIAL BROWN BREAD

Colonial Brown Bread image

Provided by Beatrice Ojakangas

Categories Bread Fruit Nut Bake Raisin Walnut Spice Winter Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 15

Ingredients

1 cup whole wheat flour
3/4 cup raisins
3/4 cup coarsely chopped walnut
2/3 cup all purpose flour
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup golden brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups buttermilk
1/2 cup dark molasses

Steps:

Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
*Sold at natural food stores, specialty food stores and some supermarkets.

EASY MORNING GLORY MUFFINS

Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

CHRISTIANA CAMPBELL'S TAVERN'S SWEET POTATO MUFFINS

Christiana Campbell's Tavern's Sweet Potato Muffins image

Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.

Provided by Bliss

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs
1 cup milk
1/2 cup butter
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped raisins
1 1/4 cups sweet potatoes, mashed (canned or fresh)
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup chopped pecans or 1/4 cup walnuts

Steps:

Have all ingredients at room temperature.
Cream butter, sugar and sweet potatoes until smooth.
Add eggs.
Blend all four ingredients well.
Sift flour, baking powder and spices and add alternately with milk to egg batter.
DO NOT OVER MIX.
Fold in nuts and raisins last.
Sprinkle a little cinnamon-sugar on top before baking.
Bake in greased muffin tins (I use mini muffin tins) at 400° for 25 minute.
or until done.
2 dozen regular muffins.
(These can be frozen and reheated).

Nutrition Facts : Calories 138.7, Fat 5.5, SaturatedFat 2.9, Cholesterol 29.2, Sodium 96.9, Carbohydrate 21, Fiber 0.7, Sugar 12.6, Protein 2

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