Muffins

Cranberry Orange Muffins
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 cup sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated orange rind
  • 3/4 cup orange juice (about 1 large orange)
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • 2 cups coarsely chopped fresh cranberries (about 8 ounces)
  • 1/3 cup chopped walnuts, toasted
  • Cooking spray
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

I found this recipe here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120336
Glazed Strawberry Lemon Streusel Muffins

These were SO good! I'm not big on strawberries but I enjoyed them immensely.
Yield: 12 Servings

MUFFINS
  • 1 1/2 c Flour
  • 1/2 c Sugar
  • 2 ts Baking Powder
  • 1 ts Cinnamon
  • 1/4 ts Salt
  • 1/2 c Milk
  • 1/2 c Melted Butter Or Margarine
  • 1 Egg
  • 1 1/2 c Quartered Fresh Strawberries
  • 1 ts Grated Lemon Peel
  • LEMON STREUSEL TOPPING
  • 1/2 c Chopped Pecans (I didn't use these, Jesse doesn't like them)
  • 1/2 c Brown Sugar
  • 1/4 c Flour
  • 1 ts Cinnamon
  • 1 ts Grated Lemon Peel
  • 2 tb Melted Butter Or Margarine
  • LEMON GLAZE
  • 1/2 c Confectioners' Sugar
  • 1 tb Fresh Lemon Juice

Preheat oven to 375øF, prepare pans. Prepare Lemon Streusel Topping and set aside. In a bowl combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping and bake for 20 to 25 minutes or until done.
Remove from pans, prepare Lemon Glaze and drizzle over warm muffins.
LEMON STREUSEL TOPPING: In a medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted butter or margarine. Stir this mixture until crumbly.
LEMON GLAZE: In a small bowl, combine Confectioners' sugar and lemon juice, stir until smooth.
http://www.pastrywiz.com/archive/recipe/0263.htm

Mini Cinnamon Muffins

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 2 eggs
  • 1 cup milk
  • 2/3 cup packed brown sugar
  • 6 tablespoons (3/4 of a stick) unsalted butter
  • 1 teaspoon vanilla
Topping
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  1. Heat oven to 400 degrees.
  2. Grease or line your mini muffin pans.
  3. In a large bowl, mix together the flour, baking powder, salt, and cinnamon.
  4. Melt the butter (I nuke it in a microwave-safe bowl for about 30 seconds).
  5. In a separate medium bowl, beat together the eggs, brown sugar, milk, melted butter, and vanilla.
  6. Pour the wet ingredients over the flour mixture, and mix just until incorporated; do not overmix.
  7. Scoop the batter by tablespoonful into the mini muffin cups (or, if you're making normal-size muffins, divide the batter between 12 cups).
  8. Mix together the 1/4 cup sugar and 1 teaspoon cinnamon.
  9. Sprinkle the top of each muffin with the cinnamon and sugar mix.
  10. Bake for about 10-12 minutes, until muffin tops spring back when you lightly poke the top (or stick a toothpick in and it comes out clean). If you're making normal-size muffins, bake for about 12 - 15 minutes.
  11. Let cool for a couple of minutes, then serve and enjoy the adorable tastiness!
We love cinnamon... We loved these! They are mini and delicious! I would've decreased the temperature to 350 because the bottoms burn easily.


Carrot Muffins


I have been searching for some healthier recipes to incorporate into our lives. I stumbled upon this recipe-
http://accidentalweekendchef.wordpress.com/2010/
11/24/carrot-muffins/


Makes 12 medium muffins

  • 1.5 cups all purpose flour
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2/3 cup sugar
  • 1.5 cup carrots shredded
  • 3 eggs
  • 2/3 cup oil
  • 1/3 cup pine nuts

  1. Preheat oven to 180 degree celsius. (approx 365 degrees F)
  2. Combine all the dry ingredients together in a mixing bowl and stir.
  3. Combine the wet ingredients and mix well together,
  4. Combine the wet and dry ingredients and gently mix until it just comes together
  5. Scoop batter into muffin tins that are lines with paper liners.
  6. Bake for 20 minutes or until skewer comes clean after inserting into the center of the muffin.
These muffins are delicious! Not too sweet and they are healthier right?

Mini Banana Muffins
Here is the original recipe and here is mine: http://thechiclife.com/2010/03/mini-spelt-banana-walnut-muffins-healthified.html

  • 1/2 cup and 2 tbsp whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup butter
  • 1/3 cup plus 2 tbsp brown sugar
  • 1 egg
  • 2 overripe bananas, mashed
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • non-stick spray


1. Preheat oven to 350 degrees F. Lightly coat a mini muffin pan with non-stick spray

2. In a large bowl, combine both flours, baking soda, and salt. Whisk to combine.

3. In a separate medium bowl, cream together butter and brown sugar. Blend in egg and bananas until well combined (but try to not overmix).

4. Pour wet mixture into dry mixture and stir to combine (mix in cinnamon & vanilla extract). (try to not overmix).

5. Using a mini ice cream scoop, fill mini muffin pans 3/4 full. NOTE: I tried to fill the ice cream scoop a little more 1/2 way full before dropping into mini muffin pan. Also, I had a little leftover batter when I was done, which i poured into a prepared ramekin and baked up separately.

6. Bake for 11-13 minutes or until edges just start to brown and a toothpick inserted in the middle of a muffin comes out clean.

7. Let cool for a couple minutes.
Yum! So good!
Chocolate Zucchini Muffins

I have a great amount of zucchini from our garden and need to use it before I go on vacation... This recipe instantly sounded appealing to me. I did things a little different but I would give the original recipe a try: http://allrecipes.com/Recipe/chocolate-zucchini-muffins/detail.aspx
These are very good!

  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.