Christian Homesteaders
Would you like to react to this message? Create an account in a few clicks or log in to continue.

Display results as :

Rechercher Advanced Search

Latest topics
» The Beast Revelation
some Otis Spunkmeyer muffin recipes EmptyMon Jun 11, 2018 2:24 am by michae1

» Facebook page
some Otis Spunkmeyer muffin recipes EmptySun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
some Otis Spunkmeyer muffin recipes EmptyFri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
some Otis Spunkmeyer muffin recipes EmptySat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
some Otis Spunkmeyer muffin recipes EmptySat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
some Otis Spunkmeyer muffin recipes EmptyWed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
some Otis Spunkmeyer muffin recipes EmptyMon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
some Otis Spunkmeyer muffin recipes EmptyFri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
some Otis Spunkmeyer muffin recipes EmptyMon Feb 29, 2016 5:43 am by PATRICE IN IL


Taco  Seasoning  Sloppy  

free forum

Top posting users this week

some Otis Spunkmeyer muffin recipes

Go down

some Otis Spunkmeyer muffin recipes Empty some Otis Spunkmeyer muffin recipes

Post by amybyrd21 on Fri Jun 19, 2009 4:03 am

My children love these muffins. I am looking for the strawberry shortcake kind. When I get a few more I will post theme here too.

Otis Spunkmeyer Almond Poppy Seed Muffins

1/4 lb or 1 stick butter (softened)
1/4 c vegetable oil
1 1/4 c sugar
2 eggs
1 1/2 c sour cream
1/2 t salt
3 t almond extract
1 t baking powder
1/2 t baking soda
1/2 t vanilla
2 1/3 c flour
2 T poppy seeds

Measure flour, salt, baking soda & baking powder & set aside. In mixing bowl beat softened butter, oil & sugar until blended. Add eggs, vanilla , almond extract & sour cream to butter & oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat. When mixed, remove from mixer & add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375° for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

Otis Spunkmeyer Banana Nut Muffins
These are really great. A super intense banana flavor ! They also stay fresh for a couple of days when wrapped up in plastic. I would imagine this would make delightful banana nut bread !

1 c mashed ripe bananas (about 2 average size)
Box banana cake mix
Small box instant banana pudding
4 eggs
1/2 c vegetable oil
3/4 t ground cinnamon
1/2 c water
1 t banana extract
1 c finely chopped walnuts

Preheat oven to 350°. Blend all ingredients together until smooth, about 3-4 minutes. Fill baking cups 3/4 full & bake in a preheated oven about 20 minutes until done. Check with a toothpick inserted into top of muffin, if the toothpick comes out clean the muffin is done. Store muffins if there are any left in an airtight container. I use the extra large cups & this will make about 9.

Otis Spunkmeyer Blueberry Muffins
15 oz blueberry's in liquid (rinse lightly & drain)
Pkg white cake mix
Pkg of instant vanilla pudding 4 serving size
4 eggs (beaten)
1/2 c vegetable oil
3/4 c milk
1 t vanilla

Rinse Blueberry's lightly & drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla & milk. Beat until smooth but do not over beat. About two to two & half minutes. Batter will be thick. Carefully fold blueberry's in batter with a spoon or spatula. try not to break the berry's, they can be very tender. Fill muffin cups 3/4 full & place in a preheated oven at 350° for 20 - 30 minutes depending on the size of you muffin cups. Test with a tooth pick & taking care not to over bake. Will make about 9 large muffins or 12 - 15 small muffins. Store muffins in a air tight container.

Otis Spunkmeyer Spicy Cornbread
1 c yellow cake mix
2 boxes Jiffy cornbread mix
2 eggs (beaten)
1/2 c sour cream
1/3 c vegetable oil
1 t salt
1 T finely diced jalapeno (canned jalapenos,remove seeds before dicing)
2 T finely diced red bell pepper
2/3 c milk

Blend 1 c cake mix, Jiffy mix, salt, eggs, and milk. Add sour cream & oil. Beat until batter is mixed & fairly smooth. Fold in peppers & mix through out. Place in muffin cups or use little loaves tins the size of muffin cups & bake in a preheated oven at 350° for about 20 - 25 minutes until or done. Test with a toothpick. Store in an air tight container. This makes about one & one half dozen. Great for a different type snack or with that favorite meal instead of traditional corn bread.

Otis Spunkmeyer Wild Blueberry Muffins
1 c dried blueberries
1/4 c water
3/4 c plus 1 T granulated sugar
2/3 c unsweetened applesauce
1/4 c egg substitute
1/4 c vegetable oil
3/4 t salt
1/2 t vanilla
1 t baking soda
1/2 c low-fat buttermilk
2 c all-purpose flour
2 t baking powder
butter-flavored spray

Combine blueberries with 1/4 c water in a small, microwave-safe bowl. Zap blueberries in the microwave on 50% power for 2 minutes, stir, cover with plastic wrap, then set aside. reheat oven to 325°. In a large bowl, mix together 3/4 c sugar, applesauce, egg substitute, oil, salt, vanilla & soda. Add buttermilk & blend well. In a separate bowl, sift together the flour & baking powder. Add the dry ingredients to the wet & mix well with an electric mixer. Add 1 T of sugar to the blueberries, then add them to the batter & fold by hand with as few strokes as possible. To bake the muffins, use a "Texas-size" muffin pan lined with large cups. You may also bake the muffins without the cups; just be sure to grease the pan well with cooking spray. (If you use a regular-size muffin pan, which also works fine, your cooking time will be a few minutes less & your yield will double.) Fill the cups halfway with batter. Spray a couple of squirts of butter-flavored spray over the top of each portion of batter. Bake the muffins for 20 to 24 minutes or until brown on top (16 to 20 minutes for regular-size muffins). Remove the muffins from the oven & allow them to cool for about 30 minutes. Then put the muffins in a sealed container or resealable plastic bag for storage. Makes 8 "Texas-size" muffins (or 16 regular-size muffins

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

Back to top Go down

Back to top

Permissions in this forum:
You cannot reply to topics in this forum