Banana Blueberry Streusel Muffins

1/2 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup milk
3 medium very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

Streusel Topping:

Combine:

3 tablespoon flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon

Cut in butter until crumbly.

2 tablespoons butter

Stir in:

1/3 cups chopped pecans

Beat butter and sugar until fluffy Add the eggs one at a time mixing well. Stir in vanilla and bananas. Combine well.

In a separate bowl, mix the dry ingredients. Slowly add to the butter mixture mixing at low speed just until moistened. Do not overmix. Stir in the blueberries and mix with a spoon.
Distribute evenly in muffin pans that have been lined-up with aluminum foil cups. Sprinkle with the streusel.

Bake at 350 for 20 minutes or until a toothpoick inserted in the center of a muffin comes out clean.

Remove to a wire rack and eat them warm or cold.


Makes 18 muffins

Healthy Applesauce -Oat muffins

Mel's Kitchen Cafe
www.melskitchencafe.com

1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional

Preheat the oven to 375 F.Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combine (do not overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!

Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inerted comes out clean. Don't overbake or the muffins will be dry.

remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out and seal the bag, then freeze pulling them one by one to stick in my kids lunches or warm slightly for a snack.

Makes 12 muffins

Molasses Bran Muffins

3/4 cup milk
1 1/2 cups Raisin Bran cereal
1 egg
1/2 cup vegetable oil
1/3 cup molasses
2 teaspoons baking powder
1 1/4 cups all-purpose flour or whole wheat flour
1/2 teaspoon salt
1/3 cups raisins
1/2 cup chopped Granny Smith apple, optional

Soak the raisin bran in the milk and let it rest for 2 minutes.

Mix the egg, molasses, and vegetable oil. Add the raisin bran mixture.
In a separate bowl, combine the dry ingredients. Add the flour mixture and raisins to the egg mixture and combine just until moistened (batter will be lumpy). Stir in the apples if desired.
Grease bottom of 12 muffin cups or line with paper baking pan. Divide batter among the muffin cups.
Bake in a preheated oven at 350 F for 20 minutes or so until golden brown. Use a toothpick to test for doneness. Immediately remove from pan.

Makes 1 dozen muffins

Pecan Pie Muffins

1 cup chopped pecans
1 cup brown sugar, firmly packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted

Combine first 3 ingredients in a large bowl. Make a well in center of mixture. Beat eggs until foamy. Stir together eggs and bitter; add to dry ingredients stirring until moistened.
Place foil baking cups in muffin pan. Spoon batter into cups 2/3 full.
Bake in a preheated 350 oven for 20-25 minutes or until done. Remove from pans immediately. Cool on wire rack. Best served warm.

Makes 8 muffins

Best Banana Muffins

Cream:

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla

Add:

4 very ripe bananas, mashed

In a bowl combine:

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Add the dry ingredients to the wet ingredients and combine just until smooth.

Stir in:

1 cup chopped pecans or walnuts.

Divide the batter evenly among 24 muffins cups previously greased and floured or 24 muffin cups lined with baking cups.

Bake in a preheated 350 F oven for 18-20  minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes 24

Cinnamon-Raisin Muffins

I really love this book. Very useful specially on Christmas time. I do believe that it should be a must in your cookbook collection.

Gifts from a jar, Christmas and Kids' Treats. Goodies to mix and bake. Publications International Ltd.

Cinnamon-Raisin Muffin Mix

1/3 cup granulated sugar
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup uncooked quick oats
1 cup raisins

Layer ingredients in a 1-quart food storage jar with tight-fitting lid in following order: granulated sugar, brown sugar, slightly packed; combine flour, baking powder, cinnamon, allspice, nutmeg and salt; oats and raisins. Seal jar; cover lid with fabric. Attach gift tag and fabric to jar with raffia.

Makes 1 (1-quart) jar

Cinnamon-Raisin Muffins

1/3 cup butter
2/3 cup milk
1 egg
1 jar cinnamon-raisin muffin mix

1. Preheat oven to 400 F. Grease twelve 2 1/2-inch muffin cups or line with paper or foil bake cups; set aside.

2. Place butter in medium microwavable bowl. Microwave about 45 seconds or until butter is melted; cool slightly. Add milk and egg; whisk until blended.

3. Place contents of jar in separate medium bowl; stir until blended. Add butter mixture; stir until just blended. Fill prepared muffin cups 2/3 full with batter. Bake 14-15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan om wire rack; remove muffins from pan. Serve warm or at room temperature.

Yield 12 muffins

Chocolate Chip Oatmeal Muffins

Taste of Home

www.tasteofhome.com

This is a great recipe. The only change that I make is less chocolate chips.

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce
1 cup rolled oats
1 cup (6 oz) semi-sweet chocolate chips (I add 1/2 cup only)

In a large bowl cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with the applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350 F for 25 minutes.

Makes 12 muffins

Note: I baked mine for only 20 minutes.

                                                                                         Cheryl Bohn
 
                                                                                          Dominion City, Manitoba

Oat Bran Muffins

Better Homes and Gardens Cookbook (Pink Ribbon Edition)

www.betterhomesandgardens.com

Nonstick cooking spray
1 1/4 cups oat bran
1 cup all-purpose flour
2 teaspoons baking powder (Use only 1 teaspoon in high altitude)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup applesauce
1/2 cup fat-free milk
1/4 cup honey
1 tablespoon cooking oil
1/2 cup raisins or snipped dried fruit (I added a lit of bit of both)

Lightly coat bottoms of 12 2 1/2-inch muffin cups with cooking spray. Set aside.

In a medium bowl, combine oat bran, flour, baking powder, baking soda and salt. Make a well in the center of flour mixture. Set aside.

In a small bowl, combine egg, applesauce, milk, honey and oil. Add applesauce mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in raisins.

Divide batter evenly among prepared muffin cups. Bake in a 400 F oven for 16-18 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


Makes 12 muffins

Bran Muffins

Cooks Illustrated
www.cooksillustrated.com

1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar plus 2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk plus 3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins

Adjust oven rack to lower middle position and heat oven to 375 F.

Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.

Add brown sugar,  increase speed to medium-high and beat until combined and fluffy, about 1 minute longer.

Add eggs one at a time, beating thoroughly before adding the next.

Beat in vanilla, molasses and sour cream until thoroughly combined and creamy, about 1 minute longer.

Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin, each mold measuring 1 cup) with cooking spray.

Divide batter evenly using ice cream scoop or spoon.

Bake until a toothpick inserted in center withdraws cleanly of with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Makes 12 small muffins or 6 jumbo muffins

Note: I used coconut oil instead of butter. I got 18 regular muffins and only baked them for 15 minutes and they were ready.

Applesauce Muffins

Southern Living, 1991 Annual Recipes Cookbook

www.southernliving.com

1 cup all-purpose flour
1 cup regular oats, uncooked
1/4 cup unprocessed oat bran
1/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup raisins or chopped dates
1/3 cup chopped pecans
2 eggs whites, lightly beaten
3/4 cup nonfat buttermilk
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until moistened.

Spoon 1/4 cup batter into muffin pans coated with nonstick cooking spray. Combine  the sugar with the cinnamon. Sprinkle on top of muffin batter. Bake at 400 F for 20 minutes.

Yield: 16 muffins

147 calories each

Oatmeal Muffins with Dried Cranberries

I found this recipe on the back of the KROGER white whole wheat flour bag. Really good!

 

 

2/3 cup whole milk
1/4 cup vegetable oil
1/4 cup unsulfured molasses
1/4 cup dark brown sugar
1 egg, slightly beaten
1 cup white whole wheat flour
1 cup quick-cooking oats
1 tablespoon double-acting baking powder
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup dried cranberries

Preheat oven to 400 F (375 convection oven).

In a bowl combine the milk, oil, brown sugar. molasses and egg. In a large bowl combine the dried ingredients and cranberries. Stirn in milk mixture until it is just combined. Mixture should be lumpy.
Spoon batter into 12 paper-lined 1/2 cup muffin tins, filling them 2/3 full and bake muffins for 15 minutes (12 minutes in convection) until they are springy on top to the touch.

Makes 12 muffins

Healthy Apple Bran Muffins

www.neighborjulia.com

Julia Layman Baker

Really good recipe. I added 1/4 cup raisins. Julia suggests that you add 2 tablespoons sugar if you like them sweeter.

Non-stick cooking spray
1 1/4 cups bran flakes
1 cup all-purpose flour ( or 1/2 all-purpose flour and 1/2 whole wheat flour)
1/2 cup skim milk
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoons salt
1 egg, beaten
3/4 cup unsweetened applesauce
1/4 cup honey
1 cup finely chopped apples

In a medium bowl, combine milk and bran flakes. Set aside and let siften into mush.  In a large bowl, combine dry products and make a well in the middle. Set aside.

To bran mixture, add eggs, applesauce and honey. Add bran mixture to bran products. Stir just until moistened. Fold in apples. Bake at 400 degrees for 16-18 minutes.

Makes 12 muffins

Note: Do not use pan liners as these muffins are really moist and will stick to the paper. Instead use a non-stick baking spray with flour in it and spray down your muffin pan really well.

Chocolate Cupcakes

I found this recipe in a cookbook called All You. I am pretty sure it was a compilation of some recipes published in the All You Magazine.

I would use some cream cheese frosting on top of each cupcake.

www.allyou.com

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Do not use dark cocoa)
4 tablespoons butter, softened
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup buttermilk
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips (I used a total 1/3 cup regular semi-sweet chocolate chips and milk chocolate chips combined)

Mix the dry ingredients except the sugar and set aside.

In another bowl, cream sugar, butter and vanilla until creamy. Add egg yolks, one at a time beating after each addition. Combine both mixtures alternating with the buttermilk.

Beat the egg whites until stiff. Fold in the egg whites into the batter without beating. Finally, add the chocolate chips.

Line 12-14 muffin cups with paper cups. Fill up the cups 1/2 way.

Bake at 350 for 15-10 minutes or until a toothpick inserted comes out clean. Remove from the muffin pan and cool on the wire racks.

Once the muffins are completely cooled. frost with cream cheese frosting. You can garnish with miniature chocolate chips.

Makes 12-14 cupcakes

Snickerdoodle Muffins

Recipe given to me by Angela Vest. She got it from her friend Ashlyn Weaver.
These muffins are heavenly.

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup oil
3/4 cup sugar
1 egg
1 cup milk

1/2 cup melted butter
3/4 cup sugar
1 teaspoon cinnamon or to taste

In a bowl, combine flour, baking powder, salt and nutmeg.

In a separate bowl, combine oil, 3/4 cup sugar, 1 egg and milk. Combine these two bowls and gently stir until just moist.

Preheat oven to 350 F. Grease muffin pan. Pour batter in pan 2/3 way full. Bake 17-20 minutes.

Combine 3/4 cup sugar and cinnamon in a bowl. After muffins have baked, roll each in melted butter. Then, roll in the cinnamon and sugar mixture.

Easy Cornbread Muffins

www.mexicandessertrecipes.net

1 cup all-purpose flour
1 cup yellow cornmeal
2 eggs
1 cup milk*
1/2 cup white sugar
1 tablespoon baking powder *
1/4 cup honey
1/2 stick butter, melted
1 teaspoon salt

Preheat the oven to 400 F.

Combine the flour, cornmeal, salt, sugar and baking powder in a bowl.

Whisk in the eggs with the milk, honey and butter and pour this mixture into the flour mixture.

Stir to combine. Put 12 paper muffin cups in a 12 cup muffin tin and spoon the cornbread batter into them.

Bake until golden brown. This will take about 15 minutes.

Makes 12 muffins

Note:

Since I live in an altitude over 7.000 feet above sea level, I decrease the baking powder to 2 teaspoons and the milk to 1/2 cup.

I usually get 14-16 muffins using this recipe.

My Mom's Muffins

www.thepioneerwoman.com

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
1/4 cup flaxseed meal
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 whole egg
1/4 cup molasses
1/2 cup applesauce
1 ripe banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts
Extra buttermilk as needed for thinning

Preheat the oven to 350 F. Thoroughly greased a 12-count muffin pan.

In a large bowl, combine flours, flaxseed meal, oats, brown sugar, baking soda, baking powder, salt, cinnamon, walnuts and raisins. Stir together until combined.

In a separated bowl, mix together the buttermilk, banana, applesauce, egg and molasses.

Pour the wet ingredients into the dry ingredients, stirring until just barely comes together. Batter should be wet and sticky, if needed, splash in a couple extra tablespoons buttermilk.

Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until golden brown.

Serve with softened butter if desired.

Serves 12

Note: I got 20 muffins instead of 12. I did not put 1/4 cup batter per muffins, I used a spoon to distribute the batter.
I did not need extra buttermilk.

Strawberry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz) container vanilla yogurt (1 cup)
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
1 1/4 cup fresh strawberries, diced

Mix the dry ingredients in a bowl.

Combine the wet ingredients in another one. Add the lemon peel.

Stir the dry ingredients into the wet ingredients and combine just to moisten. Add the strawberries.

Line 16-18 muffin cups with paper cups and distribute the batter among them 2/3 full.

Sprinkle the tops with Cinnamon-Sugar:

2 tablespoons sugar mixed with 2 teaspoons ground cinnamon.

Bake at 350 F for 20-22 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Apple-Carrot Mini Muffins

Simply Delicious The Costco Way
First Fruits
www.costco.com

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup bran cereal flakes
1/4 cup ground flax seeds
2 tablespoons wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of kosher salt
1 large egg
1/4 cup packed light brown sugar (I added 3 more tablespoons) plus more for topping
2 tablespoons olive oil (I used Canola)
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon whole milk
3/4 cup grated carrots (see note)
1/2 cup finely chopped First Fruits apple and/or pear

Preheat oven to 350F. Spray a 24-cup mini muffin pan with nonstick spray or line with mini muffin liners.

Whisk all-purpose flour, whole wheat flour, wheat germ, flax seed flour, bran flakes, baking powder, baking soda, cinnamon and salt in a large bowl.

Whisk egg and sugar together in a medium bowl. Mix in oil and vanilla, then whisk in milk. Use a wooden spoon to stir in carrots and apple, then pour the egg mixture over the flour mixture. Stir just until combined.

Divide the batter among the prepared muffin cups filling each one about 3/4 full. If you's like, sprinkle sprinkle a little sugar over each muffin. Bake until the center of the muffins spring back to light pressure., 10-15 minutes. Remove from the oven and cool for a few minutes in the pan before transferring to a rack to cool completely.

Makes 24 muffins

Note: Other vegetable such as spinach or zucchini can be used.

Pumpkin Apple Muffins

Adapted from a Nestle recipe
www.nestle.com

2 1/2 cups all-purpose flour
2 cups sugar
2 eggs
2 cups chopped peeled Granny Smith apples
1/2 cup vegetable oil
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 chopped pecans (optional)

Streusel Topping

1/4 cup sugar
2 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon

Mix the sugar with cinnamon and flour. Cut in the butter to make coarse crumbs. Set aside.

Muffins:

Mix the eggs, oil, sugar and canned pumpkin in a medium-size bowl.

In a separate bowl, combine the flour, baking soda, salt and pumpkin pie spice.

Add the dry ingredients to the wet ingredients mixing until combine. Stir in the apples and pecans and mix.

Place 24 paper cups in the muffin pans. Divide the batter among the 24 cups. Sprinkle with the streusel.

Bake in a preheated 350 F for 20 minutes or until they are ready. You can insert a toothpick in the center of 1 muffin and if the toothpick comes out clean.

Remove the pan from the oven and cool down in a rack for 5-10 minutes. Remove the muffins to a rack to cool completely.

Makes 24 muffins

Gingerbread Cupcakes

Better Homes and Gardens New Dieter's Cookbook

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

dash salt

1 slightly beaten egg white

1/3 cup molasses

1/3 cup water

3 tablespoon cooking oil (I used Canola)

Sifted powdered sugar, optional

Line 8 2 1/2-inch muffin cups with paper bake cups; set aside.

In a medium mixing bowl, stir together flour, baking powder, cinnamon, ginger, salt and baking soda.

In a small mixing bowl, stir together the egg white, water, oil and molasses. Stir molasses mixture into flour mixture just until blended.

Spoon mixture into prepared muffin cups.

Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool.

Makes 8 cupcakes, 137 calories per cupcake.