I’m always looking for a good muffin recipe. Will post one after i feed the babies.
Rhubarb Muffins
1/3 c oil
1 c brown sugar
1 egg
1 1/4 tsp vanilla
2/3 c sour milk (1 tbsp lemon juice in milk)
1 1/3 c Rhubarb cut into cubes
1/3 c walnuts
1 2/3 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Beat oil and brown sugar in a bowl. Add egg, vanilla and sour milk. Mix well. Add rhubarb and nuts. Stir well.
Stir next 4 ingredients together in separate bowl. Add all at once to wet ingredients. Stir just to moisten. Put into greased muffin tine till just about full. Bake at 400"F for 20 to 25 min.Let stand 5 min before removing from tins.
*If you are using frozen rhubarb, thaw completely then drain off liquid
Sweet Potato Muffins
Makes 16 muffins
1-1/4 cups all-purpose flour
1 cup firmly packed dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large eggs, at room temperature
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup mashed Baked Sweet Potatoes
3/4 cup golden raisins
1/2 cup sunflower seeds
- Preheat the oven to 400°F
- Spray sicteen 2-1/2-inch muffin cups with vegetable cooking spray
- Into a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt
- In another bowl, whisk together the sweet potatoes, brown sugar, butter, eggs, and vanilla, until blended
- With your hand, toss the raisins and sunflower seeds into the flour mixture
- Make a well in the center of the dry ingredients
- Add the sweet potato mixture and stir just to combine
- Spoon the batter into the prepared muffin cups
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean
10.Remove the muffin tins to a wire rack
11.Let cool for 5 to 8 minutes before removing the muffins from the cups
12.Serve them piping hot with butter, jam, or honey, or finish cooling them on the rack
13.Store completely cooled muffins in an airtight container at cool room temperature
Fiesta Cornmeal Muffins
Makes 12
1-1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup finely diced red bell pepper
2 tablespoons finely diced sun-dried tomato
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
1 cup milk
1/4 cup sharp shredded Cheddar cheese
- Heat the oven to 425°F
- Heavily grease 12 muffin cups
- Set aside
- In a medium-sized mixing bowl, whisk together the flour, cornmeal, bell pepper, tomato, cumin, cayenne, baking powder and salt
- In a separate bowl, whisk together the eggs, oil, and milk
- Add the liquid ingredients to the dry ingredients, stirring until just-blended
- Spoon the batter into the prepared tin to 3/4 full
- Sprinkle the cheese atop the muffins and bake until golden brown, 18 to 22 minutes
Quick Cinnamon Chip Muffins
Ingredients:
2 cups all-purpose biscuit baking mix
1/3 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 cup HERSHEY’S Cinnamon Chips
2/3 cup milk
Directions:
- Heat oven to 400°F. Grease or paperline 12 muffin cups
- Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened. Divide batter evenly into prepared muffin cups.
- Bake 15 to 18 minutes or just until browned. Cool slightly; remove from pan. 12 muffins.
Egg, Spinach and Canadian Bacon Muffins
4 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 small onion, chopped
9 slices OSCAR MAYER Ready to Serve Canadian Style Bacon, cut into bite-sized pieces
1 pkg. (3.5 oz.) ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato
PREHEAT oven to 350°F. Beat eggs lightly in medium bowl. Add spinach, onion and Canadian style bacon; mix well.
SPOON evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup about 2/3 full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.
BAKE 25 to 30 min. or until golden brown. Serve warm.
Great Substitute
Prepare as directed, substituting 1 cup cholesterol-free egg product for the 4 fresh eggs
Variation
Mix ingredients as directed; pour into 9-inch pie plate sprayed with cooking spray. Sprinkle evenly with cheese. Bake at 350°F for 30 to 35 min. or until center is puffed and top is golden brown.
Lemon Blueberry Oatmeal Muffins
1 ¾ c. rolled oats, divided (quick or old-fashioned, uncooked)
2 tbsp. firmly packed brown sugar
1 c. all-purpose flour (add 2 tbsp. additional flour if using old-fashioned oats)
½ c. granulated sugar
1 tbsp. baking powder
¼ tsp. salt (optional)
1 c. skim milk
2 egg whites, lightly beaten
2 tbsp. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 c. fresh or frozen blueberries (do not thaw)
Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups. For topping, combine ¼ cup oats and brown sugar; set aside.
For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
Bake 20 to 24 minutes or until light golden brown. Zero grams of cholesterol.
Blueberry Muffins
¾ c. butter
1 c. sugar
¾ c. milk
1 egg
3 tbsp lemon juice
1 tsp lemon zest
1 ¾ c. sifted flour
2-½ tsp. baking powder
½ tsp. salt
1 c. blueberries
1 tbsp. flour
Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with batter. Bake at 400 F for 20-25 minutes. Yield: 15 muffins.
Note: If you find that muffin tops are not turning golden brown enough for you, when muffins are almost done, turn your broiler on and broil tops of muffins until they turn a nice golden brown (watch carefully because it doesn’t take long).
Easy Southwest Corn Muffins
1 Package Corn Bread/ Muffin mix made to package directions (I prefer Jiffy)
1 4oz can of diced green chiles
1/2 can Kernel Corn niblets
2 teaspoons sugar
Cracked black pepper to taste
Mix all ingredients together and bake in muffin tins according to package.
Or if you prefer (I do) bake in a well oiled cast iron skillet.
Strawberry-Banana Muffins
2 cups flour
1 1/2 cups mashed ripe bananas
3/4 cup mashed Strawberries
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs,mashed bananas, and stawberries until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into muffin pan, filling cups 2/3 full.
Bake in preheated oven for 30-35 minutes, until a toothpick inserted into center of the muffin comes out clean. Let muffins cool in pan for 10 minutes, then turn out onto a wire rack. Makes Approximately one dozen.
These are my kids’ favorites!
SURPRISE MUFFINS
1 ½ c. flour
1 c. milk
1/3 c. sugar
1 egg
1 T. baking powder
1/4 c. vegetable oil
1/4 t. salt
1/4 c. jam, any flavor
2 c. cornflakes
Vegetable oil cooking spray
In a large bowl, combine flour, sugar, baking powder and salt; set aside. In another large bowl, combine cereal and milk. Let stand for 2 minutes or until cereal is softened. Add egg and oil; beat well. Add flour mixture, stirring just until combined. Portion evenly between muffin cups coated with cooking spray. Make a deep indentation in top of each muffin. Fill with 1 teaspoon of jam for each muffin. Bake at 400 for 18 minutes or until lightly browned.
Makes 12 muffins.
3 eggs
1 c. oil
2 c. granulated sugar
1 T. vanilla
2 c. schredded zucchini (unpeeled)
1 sm. can crushed pineapple
3 c. flour
2 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/2 t. cinnamon
1 t. nutmeg
1 c. chopped nuts (optional)
Beat eggs, oil, sugar and vanilla. Stir in zucchini, pineapple and flour. Then add all other ingredients. Fill 12 large muffin tins. Sprinkle with topping (below). Bake 25-30 minutes at 325 degrees. (Test with a toothpick.)
Topping
1/3 c. brown sugar
1/4 c. granulated sugar
1 t. cinnamon
1/2 c. chopped nuts (optional)
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour 18 mini muffin cups or line with paper muffin liners.
2 In a medium bowl, stir together brown sugar, flour and
pecans. In a separate bowl beat the butter and eggs together
until smooth, stir into the dry ingredients just until
combined. Spoon the batter into the prepared muffin cups. Cups
should be about 2/3 full.
3 Bake at 350 degrees F (175 degrees C) for 20 to 25
minutes. Cool on wire racks when done
Apple Strudel Muffins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease
a 12 cup muffin pan.
2 In a medium bowl, mix flour, baking powder, baking soda
and salt.
3 In a large bowl, beat together butter, sugar and eggs
until smooth. Mix in vanilla. Stir in apples, and gradually
blend in the flour mixture. Spoon the mixture into the
prepared muffin pan.
4 In a small bowl, mix brown sugar, flour and cinnamon.
Cut in butter until mixture is like coarse crumbs.
Sprinkle over tops of mixture in muffin pan.
5 Bake 20 minutes in the preheated oven, or until a
toothpick inserted in the center of a muffin comes out clean.
Allow to sit 5 minutes before removing muffins from pan.
Cool on a wire rack.
Basil Cheddar Muffins
Ingredients
2 cups all-purpose flour
3/4 cup shredded cheddar cheese
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 3-ounce package cream cheese
1/4 cup snipped fresh basil
1 slightly beaten egg
3/4 cup milk
1/4 cup margarine or butter, melted
Directions:
- Stir together flour, cheddar cheese, sugar, baking powder, and salt in a large bowl. Cut in cream cheese with a pastry blender until mixture resembles coarse crumbs. Stir in basil. Stir together egg, milk, and melted margarine, or butter. Add all at once to flour mixture. Stir just until moist.
- Spoon batter into 12 greased 2-1/2-inch muffin cups, filling each 2/3 full. Bake in a 400 degree F oven for 20 to 25 minutes or until done. Remove from muffin cups; cool slightly. Serve warm. Makes 12.
Make-Ahead Tip: Store baked muffins, wrapped in clear plastic wrap or foil, at room temperature for up to three days, or freeze for up to two months. To serve, let frozen muffins thaw in refrigerator. Place on a plate and heat in a microwave oven on 100 percent power about 20 seconds for two muffins or 30 to 60 seconds for four. Or wrap in foil and heat in a 300 degree F oven for 10 to 12 minutes.
BLUEBERRY MUFFIN MIX IN A JAR
You will need:
1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon ground cinnamon
1/2-teaspoon freshly grated nutmeg
1/8-teaspoon salt
2/3-cup packed dark brown sugar
Directions:
- In a medium mixing bowl, combine 2 cups all-purpose unbleached flour,
1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon
ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon
salt, stir in blueberries. - Using a funnel, pour ingredients into the jar. In a small Ziploc
bag, place the dark brown sugar in and completely close. Push bag into
the Mason jar. Close jar tightly. Secure the small wire whisk with a
rubber band around the lid. - Type baking instructions (see below) on a pretty piece of paper or
card, and tuck inside the envelope. Tie instruction card with a pretty
ribbon covering the rubber band.
Recipe to attach to Jar: Blueberry Muffin Mix Makes 12. Dry mix keeps for 3 months. Store in a cool, dark cupboard.
Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber.
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set
aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in
the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
BRAN MUFFIN MIX IN A JAR
You will need:
1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar
3 /4 cup Bran flakes
Directions:
1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt.
2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.
3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.
Recipe to attach to Jar: Bran Muffin Mix. Dry mix keeps for 3 months. Store in a cool, dark cupboard.
Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber. Makes 12.
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes, fold in 1 /4 cup applesauce. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.CRANBERRY~PUMPKIN YUMMY MUFFIN MIX IN A JAR
You will need:
1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar
AND
3/4 cup low-fat (or regular) buttermilk,
1/2 cup unsweetened applesauce,
1/2 cup solid pack pumpkin,
1/2 cup dried cranberries,
2/3 cup packed dark brown sugar (from the Ziploc bag),
1 large egg, 1 1/2 tablespoons canola or vegetable oil and
1 teaspoon vanilla extract
Directions:
1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt
2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.
3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.
Recipe to attach to Jar: Cranberry Pumpkin Muffin Mix. Makes 12. Dry mix keeps for 3 months. Store in a cool, dark cupboard.
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 1/2 cup unsweetened applesauce, 1/2 cup solid pack pumpkin, 1/2 cup dried cranberries, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon
vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
DAIRY~FREE MUFFIN MIX IN A JAR
You will need:
1 quart wide-mouth canning jar
1 small Ziplock bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and
level top)
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon ground cinnamon
1/2-teaspoon freshly grated nutmeg
1/8-teaspoon salt
2/3-cup packed dark brown sugar
AND
3/4 cup Soy or Rice Milk,
1 tablespoon lemon juice,
3/4 cup unsweetened applesauce,
2/3 cup packed dark brown sugar (from the Ziploc bag),
1 large egg,
1 1/2 tablespoons canola or vegetable oil
1-teaspoon vanilla extract
Directions:
1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt.
2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.
3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.
Recipe to attach to Jar: Dairy Free Muffin Mix. Makes 12. Dry mix keeps for 3 months. Store in a cool, dark cupboard.
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup Soy or Rice Milk, 1 tablespoon lemon juice, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.GINGER SPICE MUFFIN MIX IN A JAR
A great gift for people on the go!!
1 3/4 cups flour
2 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
Mix the first 4 items together and place in jar, layer the following.
Recipe to attach to Jar: Ginger Spice Muffins. Makes 1 dozen.
TO MAKE:
1 pkg. Ginger Spice Muffin Mix
1/4-cup butter or margarine melted
1 egg
1 tsp. vanilla
1-cup milk
Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter; egg, vanilla and milk stir the mixture until the ingredients are blended. Do not over mix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.