Banana Crumb Muffins

(www.allrecipes.com)

I love the texture of these muffins and have made them often since it's one muffin even my kids will eat.  Today I messed with the flour and sugar amounts to make them slightly healthier and they were still delicious.  Next time we'll try some chia gel or applesauce in place of oil....

1 1/2 c all-purpose flour (I used half whole wheat)
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 c white sugar (I used 1/2 c sugar and 1/4 c Splenda)
1 egg, lightly beaten
1/3 c melted butter (or oil)
1/3 c packed brown sugar
2 T flour
1/8 t cinnamon
1 T butter

Preheat oven to 375°. Lightly grease muffin cups or line with papers.

In large bowl, mix together 1 1/2 c flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture until just moistened.  Spoon batter into muffin cups.

In a small bowl, mix brown sugar, 2 T flour, and cinnamon.  Cut in 1 T butter until mixture resembles course cornmeal.  Sprinkle topping over muffins.

Bake 18-20 minutes.

Cream Cheese Filled Carrot Muffins

Dallin likes.  Enough said!  These are best served warm.  YUM!

 

From the Recipe Shoebox. recipe adapted from http://joelens.blogspot.com Carrot Muffins: 1-1/2 cups all-purpose flour (I used 1/2 c wheat) 1-1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp.  salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 cup sugar 3 eggs 2/3 cup vegetable oil 1-1/2 cups shredded carrots 1/2 cup chopped walnuts (I omitted) 1/2 cup raisins, soaked in hot water for 10 minutes (I omitted) Cream Cheese Filling: 4 oz. cream cheese, softened 1 egg yolk 1/2 cup sugar 1/2 tsp. vanilla Streusel Topping: 1-1/2 Tbs. granulated sugar 1-1/2 Tbs. dark brown sugar (I used light) pinch salt 1/4 cup all-purpose flour 2-1/2 Tbs. unsalted butter, melted (I omitted the salt and used regular butter) Directions:  Preheat oven to 350°. Prepare your muffin tins by greasing with cooking spray or using paper liners. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and sugar; set aside. In separate bowl, beat the eggs and oil together until lightened. Stir in the carrots, walnuts and raisins. In another bowl, cream together the cream cheese filling ingredients; set aside. Fold the dry muffin ingredients into the wet egg/oil mixture and stir until just combined. Fill each muffin cup about 1/4 full. Add a generous teaspoon of the cream cheese filling to each muffin cup, then top with batter to make each muffin cup about 3/4 full.  Combine all the dry streusel ingredients in small bowl. Drizzle with the warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Before baking, top the filled muffin cups with the streusel topping. Bake about 20-25 minutes*, or until a toothpick inserted into the cake part comes out clean. *If making standard sized muffins, bake for 17-20 minutes. (makes 18 muffins) *If making jumbo sized muffins, bake for 23-25 minutes. Enjoy!

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Strawberry Nutella Muffins

(www.twopeasandtheirpod.com)

 YES!  These are as good as they sound.  I made the recipe exactly as written (except I made 12 muffins instead of 9 because I didn't notice until it was too late).  They are delicious!

Yield: Makes 9 muffins

 

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
6. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Magic Muffins

As a teenager, my friends and I visited SLC regularly where we usually stayed with my Grandma.  She always had a pot of my favorite homemade Chicken Noodle Soup on the stove and often served us bran muffins for breakfast in bed.  This isn't her recipe but is similar (and I like it a little better).  They are still a favorite and I love that I can make a large batch and have fresh muffins once a week for 4 weeks!  They also freeze well.

1 box (14 oz) Raisin Bran cereal
5 cups flour (3 c white, 2 c wheat)
3 cups sugar (can reduce to 2 cups and/or use 2/3 c agave in place of 1 c sugar)
5 t baking soda
2 t salt  (1 t)
4 c buttermilk
1 c vegetable oil (or 1/2 c oil + 1/2 c chia gel)
4 eggs, beaten
1 1/2 c dried, sweetened cranberries (or raisins or dates or a combination)

Combine cereal, flour, sugar, baking soda and salt in large bowl; mix well.  Combine buttermilk, oil and eggs in separate bowl and whisk well.  Pour egg mixture into cereal mixture; stir until just blended.  Fold in cranberries.

Place tightly covered container in refrigerator overnight.  The batter will keep for 4 weeks and improves over time.  Do not stir at any time after refrigerating or when preparing to bake muffins.

Preheat oven to 400•.  Grease muffin cups (do not use liners).  Spoon batter into prepared pan.  Bake 18 minutes or until done.  Cool in muffin tins 10 minutes.  Serve warm or remove to wire rack to cool completely.  Makes 4 dozen.

170 calories, 6g fat, 3g protein, 29g carbs, 1g fiber, 300mg sodium (original recipe)

Fruit & Yogurt Muffins

This recipe was sitting in my in-box when I woke up Sunday morning.  I had all the ingredients so I couldn't resist making a batch (one of the many benefits of 11:00 church!)  I "healthified" them a little but they were still yummy....I used 1 c wheat flour & 1 c white; reduced sugar to 3/4 c; used vanilla yogurt; used 2 T butter and 2 T chia gel (and threw in a little ground flax just for fun!)  The blueberries bled so they muffins turned out BLUE but everyone ate and liked them anyway.  Very moist!

www.allrecipes.com

• 2 cups all-purpose flour (1 c wheat, 1 c white)
• 1 cup white sugar (3/4 c)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 (8 ounce) container blueberry flavored yogurt (vanilla)
• 1 egg
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted (2 T butter & 2 T chia gel)
• 2 cups blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
3. Bake in preheated oven for 25 minutes.

Nutritional Information

Amount Per Serving  Calories: 205 | Total Fat: 4.5g | Cholesterol: 28mg

Pear Muffins

These muffins are amazing!  The perfect way to use the abundance of pears we have every September!
 
3 c all-purpose flour*

2 c sugar*

2 t baking soda

1 t ground cinnamon

1/2 t salt

2 eggs

1 c canola oil*

1 t vanilla

4 c chopped peeled ripe pears (about 6 medium)

1 c chopped pecans (I left these out)

Combine flour, sugar, baking soda, cinnamon and salt. In another bowl, combine eggs, oil and vanilla. Stir into dry ingredients until just combined. Fold in pears and pecans.

Fill paper-lined muffin cups two-thirds full. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen

259 calories, 13 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein

*  Healthier version (SO good!):
1 c wheat flour
1/2 c applesauce in place of oil

Lime Zucchini Muffins

From the Recipe Shoebox

The ingredients:

1/2 cup butter
1 cup sugar
2 eggs
1-2 tsp. lime or lemon zest*
2 Tbs. lime or lemon juice*
2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 cups shredded zucchini

TOPPING:
1 Tbs. sugar
1/4 cup sliced almonds, slightly crushed

Cream butter and sugar.  Beat in eggs, zest, and juice.  Stir in dry ingredients, then zucchini. Spoon into well-greased or paper lined muffin cups.  Sprinkle with sugar, then almonds.  Bake at 325° for 18-20 minutes.  Makes about 15 muffins. 

* I used orange zest and orange juice instead.  And omitted the almonds on top.