Muffin Recipes


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
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 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


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: Heart Smart Muffin Mix. Dry mix keeps for 3 months. Store in a cool, dark cupboard. Makes 12.

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.


makes one dozen
1 cup white flour 1/2 cup wheat flour 1 cup quick rolled oats
3 tablespoons non-fat instant powdered milk 2 eggs, beaten
1 tablespoon baking powder 2 teaspoons cinnamon
1/3 cup honey 1/4 cup vegetable oil
1 cup unsweetened pineapple 1/2 cup grated carrot

Preheat oven to 400 degrees. Use paper muffin liners and spray with cooking spray or generously grease a muffin tin then set aside. Combine flours, oats, powdered milk, baking powder, and cinnamon in medium bowl. In small bowl combine honey, beaten eggs, oil, carrots, and pineapple. Stir liquid ingredients into dry ingredients until just blended. Do not over mix. Divide batter evenly into paper muffin cups or muffin tin then bake 20 minutes until muffins have risen and are golden brown

Apricot-Orange Hazelnut Muffins
12 Muffins

1 teaspoon baking soda
1/2 cup Oregon hazelnut meal (finely ground roasted hazelnuts)
2/3 cup buttermilk
1/4 cup orange juice
1 teaspoon grated orange rind
3/4 cup granulated sugar
6 tablespoons butter or margarine – room temperature
1 large egg
1/2 cup roasted and coarsely chopped Oregon hazelnuts
1/2 cup coarsely chopped dried apricots

                    ORANGE GLAZE
 3/4           cup  powdered sugar

1 1/2 tablespoons milk
1 teaspoon grated orange rind
1/4 cup roasted and finely chopped Oregon hazelnuts
1 1/2 cups all-purpose white flour

In a 2-quart bowl, sift together flour and baking soda. Whisk in Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with electric mixer, cream sugar and butter together. Add egg and beat until smooth. With mixer on low speed, mix in dry and liquid ingredients, alternately, in several additions, starting and ending with dry ingredients. Stir in chopped hazelnuts and apricots.

Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree oven for 18 to 20 minutes, or until muffins are golden and spring back when lightly touched with fingertips. Remove from oven and cool in pan for at least 5 minutes. Remove from pan and cool on rack. To make glaze, in a small bowl, whisk powdered sugar, milk and orange rind until smooth. Drizzle over cooled muffins and sprinkle with hazelnuts.

“Dundee Hazelnuts & The Oregon Hazelnut Industry”
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Low Cal Low Fat…but really delicious pumpkin muffin.
(I’ve been on weight watchers and these are on program)

1 can pumpkin (not the pumpkin pie mix)
1 box dry spice cake mix (I’ve used the cheaper store brands and they are great)
1/2 cup water

Mix all together…put into prepared muffin tin. Bake at 350 until browned on top (you can tell when they are done)j

Makes about 18 large muffins. Very good…they taste like pumpkin bread. :wink:

I wonder if you can just use 2 cups of flour instead of the biscuit mix. Cinnamon Chips from Herserys. Man there are so many products from the US that we dont get here in Canada. I need someone to send me some Cinnamon chips

Hi, I live in Kola, MB and have found Cinnamon Chips in our Co-op Store and BigWay stores in Virden. I think they’re quite available in Cananda. Hope this helps, swtness!

Well, kick me in the a$$. I live in alberta and have never seen them,. HMMMMMMM, its a conspirecy. But i am right in that there are a lot of products made in the US that we dont get here

This recipe can be used as a substitute for the biscuit mix. (copy cat of for bisquick)

4 cups flour
2 teas. Baking powder

1 ½ teas. Salt
1 cup shortening

5 mins prep. Makes 9 cups of mix

  1. Combine all dry ingredients in a large bowl.
  2. Add the shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.
  3. Use the mix as you would the real thing.

Pancakes-Stir 2 cups of your bisquik with 1 cup milk and 2 eggs in a bowl until blended.
Waffles-Stir 2 cups of your bisquik with 1 1/3 cups milk, 1 egg and 2 T.
veg oil.
Biscuits-Preheat oven to 450* Stir 2 1/4 cups your bisquik with 2/3 cup milk.

I just recieved a email from someone in Edmonton that said that they were able to buy them once, and then they were gone. They contacted Hersheys and they said they dont sell them in canada… Not fair you are getting them.LOL…Send some to me LOL

Light Raspberry Muffins

A real favorite. A light, lemony muffin filled with berries.

2 cups granulated sugar
1/4 cup canola oil
1 teaspoon minced lemon zest
1 egg
2 lightly beaten egg whites
1 cup Low Fat Blend (recipe below)
2 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 pint raspberries
12 paper or foil muffin cups

Preheat the oven to 350 degrees F.

In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Add the Low Fat Blend and combine well. Add the vanilla and lemon juice and combine.

Slowly add the flour and baking powder, stirring until completely blended.

When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not over mix and break up the berries.

Place the paper cups in a muffin tin. Fill the cups three quarters full with the batter. Place in the oven and bake for 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.

NOTE: Blueberries make an equally terrific muffin.

Health concious Blend

Yield: 2 cups

1 cup nonfat plain yogurt
1 cup low-fat or nonfat cottage cheese

Place the ingredients in a blender and blend until smooth. The mixture can be blended by hand. A food processor will not give the same consistency - it tends to break the mixture down and make it watery rather then creamy. I stash it in a plastic container in the fridge to use by the cup or spoonful in a myriad of ways. I use it in mousses and sauces, and as a replacement for sour cream, mayonnaise, or heavy cream. If non fat cottage cheese is available, so much the better.

B-man :smiley:

Cappuccino Muffins

2 cups all purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk, scalded and cooled
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips

Grease 12 muffin or 24 mini-muffin cups. Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups, bake 15 to 20 minutes at 375 degrees F. Cool and freeze in a labeled freezer bag.

Yield: 12 muffins or 24 mini-muffins

KFC Corn Muffins

1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten

Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.

B-man :smiley:

Extra Large Muffins

These muffins are extra large and yummy with the
sugary-cinnamon crumb topping

Prep Time: 15 Minutes.
Cook Time: approx. 25 Minutes

Make the topping first and set aside, then make the muffin batter…

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries ( You can use less…and make another batch)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon

1 Preheat oven to 400 degrees F .Grease
muffin cups VERY WELL or line with muffin liners.

2 Combine 1 1/2 cups flour, 3/4 cup sugar, salt and
baking powder. Place vegetable oil into a 1 cup measuring
cup; add the egg and enough milk to fill the cup. Mix this
with flour mixture. Fold in blueberries. Fill muffin cups
right to the top, and sprinkle with crumb topping mixture.

3 To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3
cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, then rub thru your fingers…and sprinkle over muffins before baking.

4 Bake for 20 to 25 minutes in the preheated oven, or
until done.
Test with a toothpick.
Let sit about 3 minutes, then remove from tins. Gently run a knife around to loosen.

Btw… you can substitute raspberries, chocolate chips for the blueberries…
In either case, toss the berries or chips in flour so they don’t sink.

Also if the blueberries aren’t sweet, sprinkle them also with additional sugar.

B-man :smiley:

Savory Breakfast Muffins

Prep time: 20 minutes
Start to finish: 45 minutes

To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.

To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

If you’re tired of sweet breakfast muffins or just looking for a savory breakfast, try these—you’ll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.

2 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 cup thinly sliced scallions (about 1 bunch)
3/4 cup diced Canadian bacon (3 ounces)
1/2 cup grated Cheddar cheese
1/2 cup finely diced red bell pepper

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

  2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.

  3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).

  4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Makes 1 dozen muffins.

B-man :smiley:

Cinnamon Biscuit Muffins

2 cups sifted all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/4 cup melted butter
1/4 cup sugar
1 tablespoon cinnamon

Sift together the sifted flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal. Add milk all at once; stir with fork until dough comes away from sides of bowl.

Knead gently 25 times. Roll dough out into an 18x10x1/4-inch rectangle. Brush with butter and sprinkle evenly with the 1/4 cup sugar and cinnamon. Cut in 2-inch strips, then stack 5 strips together and cut crosswise into 2-inch pieces. Place cut stacks, cut-side down, in greased muffin cups. Bake at 425° for about 12 minutes.

Makes 9 biscuits.
B-man :smiley:

How do I post recipes? It says I have to be a moderator. I am registered. What do I do? :?

Cinnamon Streusel Mini-Muffins

Enjoy sweet and spicy muffins that are “maxi” in flavor and mini in size.

1 box Betty Crocker® cinnamon streusel muffin mix
2/3 cup milk
1/4 cup vegetable oil
2 eggs

  1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.

  2. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full. Sprinkle Streusel over batter in each cup.

  3. Bake 11 to 13 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

If you end up with empty cups in your muffin pan, and you’ve greased them: fill the empty ones half full with water. It will keep the grease from burning, and all the cups will bake more evenly.

B-man :smiley:

Three-Grain Apple Muffins

1 cup Whole-wheat flour
3/4 cup Corn Meal
1/2 cup Oatmeal (quick or old fashioned, uncooked)
1/3 cup firmly packed brown sugar
1 tblsp baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt (optional)
1 cup milk
1/4 cup vegetable oil
2 eggs, beaten
1 medium apple, peeled and finely chopped

Heat oven to 375 degrees. Grease bottoms only of 12 medium
muffin cups or line with paper baking cups. Combine dry
ingredients. Add milk, oil and eggs, mixing just until
moistened. Stir in apple. Fill prepared muffin cups almost
full. Bake 16 to 18 minutes or until light golden brown.

Makes 1 dozen muffins.

B-man : :smiley:

Banana Muffins

1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine
1 1/4 cups white sugar
2 eggs
1/4 cup vanilla yogurt
1 cup mashed bananas

Put flour, soda and salt in a large bowl; make a well in the centre. In a second bowl, cream together the butter, sugar and eggs. Mix in the yogurt and bananas. Pour into the first bowl and stir to mix. Fill muffin pans 3/4 full. Bake at 400 for 20-25 minutes. Makes 12 large muffins.