Mix and Match Muffins

3 cups unbleached flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, brown sugar, or sucanat
1/2 cup oil
1 cup milk
1/2 cup plain yogurt
2 eggs
Mixins: 1 teaspoon extract, 1 1/2 cups any combination of fruit*, chopped nuts, chocolate
*Possible fruit to use: mashed bananas, blueberries, finely chopped apples, raspberries, coarsely chopped cranberries
Preheat oven to 350 °. Line muffin tin with papers or spray with nonstick cooking spray. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)
In a separate bowl, combine oil, milk, yogurt, and eggs. Whisk to blend. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy. Fold in mix-ins.
For 12 large muffins, fill muffin cups completely, even mounding past their tops. For 18 kid-size muffin, fill almost full. Bake 25 – 35 minutes, depending on how much you fill them.

Oatmeal Breakfast Muffins

Be careful with these ones, they will run right through you! I am always looking for healthy recipes and I came across this recipe the other day. I got it from myfoodstoragemeals.blogspot.com They are sooooooo good! They taste just like Banana Bread!

1 egg
1/4 cup canola oil
1/2 cup applesauce
4 bananas (I only used 3)
3 T sour cream (I used fat free)
1 t vanilla

Mix the above together.

1 1/4 cup whole wheat flour
1/2 cup flax (make sure to grind this, I use a coffee grinder and it works great! I bought it specifically for this purpose!)
1 1/4 cup quick oats
1/3 cup brown sugar or honey (I used about 1/4 cup honey)
1 t cinnamon
1 t baking soda
1/2 t salt
1 1/2 baking powder
1/2 cup raisins or craisins ( I left this out)
1/2 cup chocolate chips (optional)

Mix together the wet ingredients. Add remaining ingredients and mix well. Put muffins in a greased muffin tin and bake 350* for 10-15 minutes. (I actually baked them for about 20 minutes.)

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.
Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

Pumpkin Cream Cheese Muffins

I got this recipe from the mykitchencafe blog. And they are tasty! I used Luke's pre-school class as the testers and all 12 kids and 4 adults raved about them. As far as muffins go they are a little more time consuming but oh so yummy...more like a cupcake. If you want to see pictures here is the link http://mykitchencafe.blogspot.com/2009/11/pumpkin-cream-cheese-muffins.html

For the muffins:

• 3 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1 Tbsp pumpkin pie spice
• 1 tsp salt
• 1 tsp baking soda
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups sugar
• 2 cups pumpkin puree

For the filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar

For the streusel topping:

• 1/2 cup sugar
• 1/4 cup flour
• 4 Tbsp cold butter, cubed
• 1 1/2 teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log tightly and freeze until slightly hardened, 1-2 hours. ( I had mine in the freezer about 2 hours, but it could have gone a little longer)

To make the muffin, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freeze and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/2 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

Strawberry Almond Muffins

RECIPE INGREDIENTS:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup whole milk
1 1/2 tsp. almond extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
2 cups strawberries, sliced
3/4 cup sliced almonds

1. Preheat the oven to 375 degrees and line a 12-cup muffin tin with paper liners. In the bowl of an electric mixer, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. Mix in the milk and the almond extract.
2. In a separate bowl, sift together the flours, baking powder and salt. Add the dry ingredients to the milk mixture and blend until just combined. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes. Makes 12 muffins.

Whole Wheat Orange Spice Muffins

Here is the original website where this recipe is from. They are really good and healthy for you, Lucas also likes them a lot. I recommend that you read through her instructions before you bake them.

http://pinchmysalt.com/2008/01/25/whole-wheat-orange-spice-muffin-recipe/

Whole Wheat Orange Spice Muffins

2 1/2 cups whole wheat flour
1/2 cup flax seed meal (ground flax seeds) ( I didn't have this so I added 1/3 C. more flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon pumpkin pie spice
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup freshly squeezed orange juice
2 tablespoons fresh orange zest
1/3 cup neutral flavored oil such as canola, vegetable or grapeseed
3/4 cup lightly packed brown sugar
1 t. vanilla extract
3/4 cup chopped walnuts

1. Preheat oven to 375 degrees; grease 12 muffin cups or line with paper baking cups. Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside. Chop and measure walnuts; set aside.

2. In a large mixing bowl, combine flour, flax seed meal, baking powder, baking soda, salt, and pumpkin pie spice. Using a wire whisk, blend ingredients together very well. This is your dry mixture. Set it aside.

3. In a separate bowl, combine beaten eggs, buttermilk, orange juice and zest, oil, brown sugar, and vanilla. Whisk together well. This is your wet mixture.

4. Pour the wet mixture into the dry mixture and stir with a wooden spoon just until all the flour has been incorporated. Make sure to scrape up all the flour from the bottom of the bowl as you are mixing. Once you no longer see any pockets of flour remaining, gently fold in the walnuts.

5. Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Divide any remaining batter between the cups so that they are somewhat equal. Put the muffins in a preheated 375 degree oven and bake for 20 minutes. Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If not, let the muffins bake an additional 2 minutes and check again. When muffins are done, let cool on a wire rack for five minutes then remove muffins from pan and let cool completely on the wire rack.

recipe notes: I suggest using King Arthur White Whole Wheat flour if you can find it. For best zesting results, use a microplane grater. I used two oranges to get the correct amount of juice and zest but you may use more or less depending on the type of oranges. If you don’t have pumpkin pie spice on hand, you can make your own: 1 t. cinnamon, 1/2 t. ground ginger, 1/4 t. ground nutmeg and 1/4 t. ground cloves. Mix it together then scoop out one heaping teaspoon to use in the recipe. Mandarins, tangerines, or other sweet citrus may be used in place of standard oranges. Melted butter may be used in place of oil if desired.

CHIPS AHOY!® Banana Muffins

20 CHIPS AHOY! Cookies, coarsely crushed, divided
2 medium ripe bananas
1 egg
1/2 cup milk
3 Tbsp. oil
1-1/4 cups flour
1/3 cup firmly packed light brown sugar
1 Tbsp. Baking Powder

PREHEAT oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.

SPOON evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.

BAKE 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled.

Peach Muffins

• 1 1/2 cups flour
• 1 cup sugar
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/8 tsp ground cinnamon
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 tsp vanilla extract
• 1 (15 oz) can sliced peaches, drained and chopped

DIRECTIONS
In a bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches.
Fill muffin cups two-thirds full. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

This week: MUFFINS!

This is a recipe my mom used to make all of the time when I

was little, and now I make it for my kids and they LOVE it!

Cinnamon Muffins

In a bowl, stir together:

1 1/2 Cups Flour

1/2 Cup Sugar

1 1/2 tsp. Baking Powder

1/4 tsp. Nutmeg

1/8 tsp. Salt

In another bowl, mix:

1 beaten egg

1/2 cup milk

1/3 cup melted margarine or butter

Combine the two together and mix well. Pour into a muffin pan with paper liners and bake at 350* for 20-25 minutes. After they are out of the oven, immediately remove from the pan and dip the top of each muffin in melted margarine and then roll in a mixture of 1/2 tsp cinnamon and 1/4 cup sugar.

{ Yogurt Lemon Poppyseed Muffins }

These are delicious my family gobbles them up but they are more like a treat than a good for you breakfast!
Muffins:
1/3 cup milk
1/4 cup oil
1-60z. Yoplait Lemon yogurt
1 egg
1 cup white flour
3/4 cup whole wheat flour
1/3 cup sugar
2 TBSP. poppy seeds
1TBSP. lemon peel
2 1/2 tsp. baking soda
1/2 tsp salt

Glaze: 1/2 cup powdered sugar
2-3 tsp. lemon juice

1. Heat oven to 400*
2. Grease BOTTOMS ONLY of 12 muffin tins
(or use paper liners)
3. In large bowl beat; milk, oil, yogurt, and egg.
4. Stir in remaining muffin ingredients JUST until flour is moistened.
5. Divide batter among muffin cups.
6. Bake 16-18 min. IMMEDIATELY remove from pan.
7. In a small bowl mix powdered sugar and lemon juice until smooth and thin enough to drizzle over warm muffins.
MAKES 12

Pumpkin Spice Cookies or Muffins

1 sm can of pumpkin
1 box of Spice Cake mix
1/3 Cup water
1/2 bag of chocolate chips

Add all ingredients and mix!
Cook at 350* about 8-11 minutes.

***You can drop them onto a cookie sheet for cookies or into muffin papers for muffins. Delicious and EASY!!

Blueberry Muffins

• 2 large Eggs
• 2 c Whole wheat flour
• 1 c Unsweetened applesauce
• 1/2 tsp Cinnamon
• 1/4 cup Light oil (sunflower, corn)
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 c Fresh or frozen blueberries (without sugar)

1. Prepare muffin cups with oil or use paper or foil liners.
2. Preheat oven to 425 F.
3. In a large bowl, stir together flour, cinnamon, baking soda and salt. Set aside.
4. In a small bowl beat eggs;then stir in applesauce and oil.
5. Pour egg mixture into the dry ingredients and beat until well mixed.
6. Gently stir in blueberries.
7. Fill muffin cups 2/3 full.
8. Bake at 425 F for 30 minutes or until nicely browned.
9. Serve warm or cold.
10. These freeze well.

I think this is a recipe that came from my diabetic Grandma so I hope it works for you! I've never made them myself but I know I've eaten them and they were pretty good!

Apple Muffins

1 egg 1 c. milk
1/4 c. salad oil 1 c. grated apple
2 c. flour 1/4 c. sugar
3 tsp. baking powder 1 tsp. salt
1/2 tsp. cinnamon

Heat oven to 400 degrees. Grease bottom of muffin tins.
Beat egg, stir in milk, oil and grated apple. Mix in remaining
ingredients just until flour is moistened. Batter should be
lumpy. Fill muffin cups 2/3 full. Sprinkle with nut-crunch
topping. Bake 25-30 minutes or until golden brown. Immediately
remove from pan. Makes 12 muffins.

Nut crunch topping

1/3 c. brown sugar 1/3 c. chopped nuts
1/2 tsp. cinnamon

Mix together and sprinkle on top of muffins.

No Guilt Muffins

Fast, easy and delectable!

• 1 cake mix of any flavor, I prefer spice cake or something similar
• 1 15 oz can pumpkin (not pie mix)
• 1/2 bag chocolate chips, nuts or other mix ins :)

Mix together well, put in muffin tin. Bake at 350 for 25 minutes. Makes 12 regular size muffins or 6 large ones.

Brown Sugar Muffins

Brown Sugar Muffins1/2 cup butter softened*
1 egg
1 tsp baking soda
1 tsp vanilla
1 cup brown sugar
2 cups flour
1/4 tsp salt
1 cup milk

Combine all ingredients and mix well. Bake at 375 degrees for 15 minutes. Make sure to use muffin liners.
*I always substitute half of the butter for applesauce and then I don't feel so bad about eating all of them by myself.

Peanut Butter & Banana Muffins

So I got this recipe out of the Deceptively Delicious cookbook by Jessica Seinfield. For those of you who haven't heard about it, it is a cookbook that simply adds veggies to your food by hiding them from your kids. Sounds weird, but some of the recipes are actually really good and you can't taste the veggies in them. I haven't tried this recipe yet but my sister says that they are way good!

1 cup firmly packed brown sugar
1/2 cup peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking pwd
1 tsp baking soda
1/2 tsp salt

In bowl, mix 1/2 cup of brown sugar with peanut butter, the veggie puree and banana purees, and egg white with spoon. Put flour, baking pwd, baking soda, and salt in a bowl and stir. Add to bowl with peanut butter mixture and stir just to combine (batter will be lumpy- don't overmix). Add remaining 1/2 cup brown sugar and stir once or twice. Divide into a greased 12 cup muffin tin. Bake 350* for about 15-20 minutes or until lightly browned.