BANANA PUMPKIN MUFFINS OR BREAD

1 cup smashed, ripe bananas

½ cup canned pureed pumpkin
1/3 cup plain or Greek yogurt
5 Tbsp. butter, melted
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup all purpose flour
½ cup white whole wheat flour*
¼ cup ground flaxseed
¾ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg

Preheat oven to 350 degrees.

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed.  Add granulated and brown sugars; beat until combined.

Lightly spoon flour into dry measuring cups; level with knife.  Combine flour and next 5 ingredients in bowl.  Add flour mixture to banana mixture; beat just until blended.

Pour batter into a 9 x 5-inch loaf pan or muffin tin coated with cooking spray.

For bread, bake at 350 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean.  For muffins, bake at 350 degrees for 15-18 minutes until a wooden toothpick comes out clean.

Remove from oven; cool 10 minutes in pan on a wire rack.  Remove bread or muffins from pan; cool completely.

Optional: Combine powdered sugar and milk. Stirring until smooth; drizzle over bread.

 

*Use total amount of flour if no white wheat flour is available.

MINI MAPLE CINNAMON DOUGHNUT MUFFINS

2 cups flour
3/4 cup light brown sugar
3/4 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/4 cup good quality maple syrup
1/2 cup milk
1 tsp. vanilla extract
1/2 stick (56g) unsalted butter, melted & slightly cooled

 For the sugar coating:

1/2 stick butter, melted
1/2 cup sugar

Preheat oven to 350 degrees and grease a 24 hole mini muffin tin.

Place the flour, light brown sugar, cinnamon, baking powder and baking soda into a large bowl and stir until combined.

Place the egg, maple syrup, milk, vanilla extract and melted butter into a jug and beat lightly with a fork.

Pour the wet ingredients into the dry and stir until combined.  Don’t be tempted to over mix, otherwise you’ll end up with rubbery muffins!

Fill the muffin holes 3/4 full and then place in the oven for 10-15 minutes until risen, golden, and an inserted toothpick into the center comes out clean.

Leave to cool in the time for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, place the 1/2 stick of butter into a shallow bowl and melt.  Place the sugar into another shallow bowl.

Dip each muffin into the melted butter and then roll in the sugar. 

Muffins will keep in an airtight container at room temperature for 3 days.

CINNAMON-OATMEAL MUFFINS

1 1/2 cups flour

1 Tbsp. baking powder

1/4 tsp. salt

3/4 cup quick-cooking oats, uncooked

2/3 cup brown sugar

3/4 tsp. cinnamon

3/4 cup skim milk

1/3 cup unsweetened applesauce

1 1/2 tsp. vegetable oil

3 egg whites

Combine first six ingredients in a medium bowl; make a well in center of mixture.

Combine milk, applesauce, oil, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into 12 greased muffin pan cups, filling each 3/4 full.  Bake at 400° for 18 to 20 minutes or until golden.  Remove from pan immediately.

SOUR CREAM CHOCOLATE CHIP MUFFINS

 Mix in Bowl A:

1 1/2 cups flour                         

2/3 cup sugar

3/4 tsp. baking soda                            

3/4 tsp. baking powder

Mix in Bowl B:

1 egg                                      

5 Tbsp. butter

1 cup sour cream                  

1 tsp. vanilla

Other ingredient:

3/4 cup chocolate chips

Combine bowls A & B.  Fold in chocolate chips.  Fill greased muffin tins 3/4 full.  Bake at 350º for about 15 to 20 minutes or until done.

BANANA PECAN MUFFINS

3 smashed bananas

1 cup sugar

1/2 cup butter

1 egg

2 cups flour

1 tsp. baking powder

1/3 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla

1/2 cup pecans

Cream together butter and sugar.  Add bananas and egg; beat well.  Sift dry ingredients (or stir with wire whisk).  Add slowly to the banana mixture until just incorporated.  Fold in vanilla and pecans.  Grease muffin tins.  Bake at 350º for about 15 to 20 minutes or until done.

CHERRY CHEESECAKE MUFFINS

1 box moist white cake mix

8 oz. cream cheese, softened

1/2 cup sour cream

2 eggs

1/4 cup plus 1/2 cup sugar

2 cups graham cracker crumbs (crushed w/ rolling pin)

6 Tbsp. butter, melted

1/4 cup cherry preserves

Cheese Filling:

8 oz. cream cheese softened

1/4 cup sugar

1 egg

1/2 tsp. freshly-squeezed lemon juice

Lightly grease 2 12-cup muffin pans and set aside.  Preheat oven to 350º.

To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar.  Beat on medium speed for 3 minutes.

To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl.  Set aside.

In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth.  Set aside.

Divide half of the graham cracker mixture among the muffin cups and lightly press into bottoms.  Fill cups equally with the muffin batter.  Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.

With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves.  Sprinkle remaining graham cracker mixture over the top of muffins.

Bake for 25 to 30 minutes.  Let cool 10 minutes before removing muffins from pan.

PUMPKIN SPICE MUFFINS

2 cups sugar                          

1/2 cup vegetable oil

3 eggs

1 1/2 cups canned pumpkin

1/2 cup water

1/2 tsp. ground cloves             

1/2 tsp. nutmeg

3/4 tsp. cinnamon                    

3 cups flour

1 1/2 tsp. baking powder                       

1 tsp. baking soda                 

1 tsp. salt

1 1/2 cups golden raisins (optional)

1 cup coarsely chopped walnuts

In a large bowl mix sugar, oil, eggs, pumpkin, water and spices; blend thoroughly.

In another bowl combine dry ingredients and then sift into pumpkin mixture.  Mix and blend thoroughly.  Add raisins and nuts.

Let stand 1 hour at room temperature.  Fill muffin tins  3/4 full.  Bake at 400º for 15-20 minutes.

Makes 24

CRANBERRY-ALMOND MUFFINS

3 cups flour                            

1/2 cup sugar

2 tsp. baking powder              

1 tsp. baking soda

1/4 tsp. salt                              

1/3 cup milk

1 (16 oz.) container sour cream                    

1/4 cup salad oil

1/2 tsp. almond extract            

2 eggs

1 1/2 cups cranberries, coarsely chopped

2 Tbsp. sliced, blanched almonds

In a large bowl, mix together flour, sugar, baking powder, soda and salt.  In a separate bowl, beat together the sour cream, milk, salad oil, almond extract and eggs until blended. 

Stir sour cream mixture into flour mixture just until flour is moist.  Gently fold in cranberries and almonds.  Spoon greased muffin cups 2/3 full and bake at 375º for 25-30 minutes.

PINEAPPLE MUFFINS

1 ( 9 oz.) can crushed pineapple, undrained

1 cup oatmeal                        

1/2 cup sour cream

1/3 cup shortening                   

1/3 cup brown sugar

1 tsp. grated orange rind        

1 egg, beaten

1 1/4 cups flour                         

1 tsp. baking powder

1/2 tsp. baking soda                

1 tsp. salt

Combine pineapple, oatmeal and sour cream.  Let stand 15 minutes.  Cream shortening, brown sugar and orange rind.  Add beaten egg.  Sift together flour, baking powder, soda and salt. 

Add flour mixture alternately with the pineapple mixture to batter.  Fill greased muffin cups 2/3 full and bake at 400º for 25 minutes.

CRANBERRY PUDDING MUFFINS

1 1/2 softened butter                 

1/2 cup sugar

1 egg

1/2 cup evaporated milk

1 cup flour                              

1 1/2 tsp. baking powder

1/2 tsp. salt                              

1 cup washed & drained cranberries

Mix all ingredients together except cranberries.  Gently stir in cranberries.  Fill muffin tins and bake at 350º for 30 minutes.  Top with cream sauce.

Cream Sauce:

1 stick real butter                   

1 cup sugar

1 pint heavy cream                

1 tsp. vanilla extract

Mix together in saucepan and bring to a full boil.  Remove from heat and pour on top of muffins.

POPPY SEED POUND CAKE MUFFINS

2 cups flour                            

3 tsp. poppy seeds

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup butter   

1 cup sugar

2 eggs                                

1 cup plain yogurt                  

1 tsp. pure vanilla extract

In small mixing bowl, stir together flour, poppy seeds, salt, and baking soda.  In large bowl, cream together sugar and butter. Beat in eggs one at a time.  Beat in yogurt and vanilla until well blended. Stir in flour mixture until moistened thoroughly.

Spoon batter into greased muffin tins and bake at 400º for 15-20 minutes or until wooden pick inserted in center comes out clean.  Cool on wire rack 5 minutes before serving.

PECAN MUFFINS

1/2 cup butter                      

2 eggs

1 cup brown sugar             

1/2 cup flour

1 tsp. vanilla                      

1 1/2 cups finely ground pecans  (Like pecan meal)

Lightly grease mini muffin pans (or regular) or use paper baking cups.  Preheat oven to 350º.  Melt butter and cool; add eggs, brown sugar and beat by hand.  Add flour, vanilla and nuts.  Combine by hand.  Fill muffin tins to top and bake for 17 to 20 minutes.

HONEY-NUT APPLE MUFFINS

2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

1 egg

6 Tbsp. honey

1 cup milk

1/4 cup vegetable oil

1 cup peeled & chopped apples (G.S.)         

1/4 cup chopped walnuts or hazel nuts           

                                   

Topping:

            1/2 cup dark brown sugar, packed      

            2 Tbsp. flour

            1/4 cup sugar                           

            3 Tbsp. melted butter

Preheat oven to 375º. Generously grease a dozen cups in a full-size muffin tin. Mix flour, baking powder, and salt in a large bowl.  Beat together egg, honey, milk, and oil.  Add apples and nuts. Fold together both mixtures, stirring only enough to combine.  Fill muffin tins about 3/4 full.

Combine all topping ingredients and sprinkle over batter.  Bake for 20-25 minutes or until muffins test done and tops are lightly browned.

APPLESAUCE OAT MUFFINS

1 1/2 cups oatmeal              

1 1/4 cups flour             

1/2 cup firmly packed brown sugar     

2 tsp. cinnamon                     

1 tsp. baking powder              

3/4 tsp. baking soda

1/4 tsp. salt (optional)

1 cup unsweetened applesauce

1/4 cup vegetable oil

2 egg whites

1 tsp. vanilla

Combine oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt.

Add combined applesauce, oil, egg whites, and vanilla; mix just until dry ingredients are moistened.

Fill paper-lined muffin tins almost full.  Bake at 375º for 18-22 minutes or until golden brown.

FRENCH BREAKFAST PUFFS

1/3 cup margarine, butter or shortening          

1/2 cup sugar

1 egg (two if they’re really small)

1 1/2 cups flour

1 1/2 tsp. baking powder                                   

1/2 tsp. salt      

1/4 tsp. nutmeg (or less)                                 

1/2 cup milk or buttermilk

Mix butter, sugar and eggs thoroughly. Blend dry ingredients and mix in alternately with milk. It’s kind of a thick muffin batter.  Fill greased muffin cups 2/3 full. Bake at 350 º for 20-25 minutes.

Melt 1/3 cup margarine or butter. In a separate bowl, stir together 1/2 cup sugar and 1 tsp. cinnamon. Immediately dip hot muffins in butter and then roll in the cinnamon-sugar mixture.