Muffins

[Kelly TN]

I would love some great muffin recipes- :yum: I noticed that ALL the muffin mixes have "partially hydrogenated oils" in them:eek: . So if I could get a bunch of great recipes- I'll make and freeze them for breakfast!

Thanks!

Kelly

[Sharon C]

Pumpkin Apple Streusel Muffins
Ingredients:
Pumpkin Apple Streusel Muffins
2 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup brown sugar
1 TBS pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned or homemade pumpkin puree
1/2 cup vegetable oil
2 cups, peeled, cored, and chopped apples

Topping:
2 TBS. flour
1/4 cup white sugar
1/2 tsp. ground cinnamon
1 TBS butter

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin, and oi; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups 3/4 full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle 1 teaspoon over each muffin. Bake for 30 - 35 minutes. Cool in pan 10 minutes before removing to a wire rack.

I substituted 1/2 the white flour with 1/2 freshly ground whole wheat.

[Negin in Grenada]

Kelly, I make muffins quite often and try to vary them, so thank you for this thread. This one is my family's favorite :yum:. I don't what to do about the vegetable oil. Guess you could try to put less or something.

BERRY CREAM MUFFINS
4 cups all-purpose flour
2 cups sugar
3 tsp. baking powder
1 tsp. salt
3 cups fresh or frozen raspberries or blueberries
4 eggs lightly beaten
2 cups sour cream (I often use plain yogurt instead)
1 cup vegetable oil
1 tsp. vanilla

In a large bowl, combine flour, sugar, baking powder, and salt.
Add berries and toss gently.
Combine eggs, sour cream, oil, and vanilla. Mix well.
Stir into dry ingredients until just moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 degrees for 20-25 mins or until muffins test done.
Makes about 24 muffins.

[Michele]

Does anyone have a favorite Muffin tin? I use the little muffin papers now and I'm NOT a big fan. My girls create a "Muffin graveyard" on the table with all of their empty papers. I'm wondering if there is a brand of tin that doesn't require papers that bakes evenly AND has an "easy release." Does anyone LOVE their muffin tin?

Thanks,
Michele

[Lisa in NE Alabama]

Michele,

I love my Pampered Chef muffin stone. It is heavy, but it is easy to clean cooks everything nice and even.

:thumb:

[Sharon C]

My favorite is also the Pampered Chef one.

[Kelly TN]

I forgot to mention that I also use the Pampered Chef muffin pan- heavy but LOVE IT!!!

Kelly

[Paige P]

BLUEBERRY OAT MUFFINS
2/3 cup milk
1/3 cup packed brown sugar
2 Tbsp vegetable oil
1 egg
2 cups Original Bisquick
½ cup quick-cooking oats (I use Old Fashioned)
1 cup fresh or frozen blueberries
1 apple, peeled and chopped (optional, I add for moistness)

Heat oven to 400. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.

Mix milk, brown sugar, oil, and egg in large bowl. Stir in Bisquick and oats just until moistened. Fold in blueberries and apples. Divide batter evenly among muffin cups. Bake 18-20 minutes or until golden brown. Immediately remove from pan.


********
I love my Pampered Chef muffin stone, too :thumb:

Kelly, do you know there's a huge muffin thread (somewhere) on the Family Room boards? Lots of recipes.......

[Sheri]

My favorite Muffin tin is a silicone one. It's great. Let the muffins cool a tiny bit and they pop right out.

As for muffins we have a basic recipe we use all of the time:

Angel Muffins:
1/2 c. butter
3/4 c. sugar
1 egg
2 1/4 c. flour
2 t. baking powder
3/4 t. salt
3/4 c. milk

Melted butter and Cinn/sugar mixture set aside

Mix all ingredients well, pour into 12 muffin tins, bake at 350 around 20 minutes. When cool enough to touch dip into melted butter and cinn/sugar mixture.

*Note: Sometimes we add about 1/4- 1/2 tsp. nutmeg to the muffins, they are really good that way, but we forget 90% of the time, so they are great without also!

**We use this is a base for most muffins. If we want cranberry we add some craisins, orange zest and a touch of fresh orange juice. If we want chocolate chip a handful of chocolate chips. Sometimes we'll throw in chunks of cheese and cooked and crumbled bacon. Whatever sounds good that day.

[CyndiinOKC]

I use the silicone muffin cups. (they are individual, you set them on a cookie sheet) I really like them. The muffins fall right out and I just soak them in soapy water while we eat the muffins and they clean up easily with a swipe of the cloth.

[JulieTX]

I too use silicone muffins bakers and love them. Mine are not the individual ones but one that cooks 12 at a time. I love how they turn out. It bakes very evenly and pops them right out. Clean up is a breeze! I use pampered chef stones for everything else but muffins. I found several great muffin silicone pieces at Ross and Marshals.

[Kelly TN]

Sheri- thanks for the basic recipe- then I can customize them with what I have! I can't wait to start baking!

Anyone have the Bisquick recipe verses buying it since it also has partially hydrogenated oil in it. I know I'm a freak! :) I read a lot of boxes! :)

Kelly

[LisaW]

I love my "Pampered Chef" muffin pan and pizza stone... The clean up is minimal and things never stick.. as for a Bisquik recipe, here you go:
10 cups self-rising flour
2 cups solid vegetable shortening
Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; it's alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture.
Store the Biscuit Mix in a tightly sealed canister or clean coffee can. This recipe make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for.
I use this all the time... :yum:

[LisaW]

Banana Muffins
2 big bananas, mashed
1/2 cup sugar
1/4 cup oil
1 cup buttermilk (I use powdered)
1/2 teaspoon salt
3 teaspoons baking powder
2 cups all-purpose or whole wheat flour or a combination

Peel the bananas and plop them into a big bowl. Use a whisk to mash them until they are almost liquid. Add the sugar and oil. Beat until the mixture is somewhat smooth and fluffy. Add the buttermilk and salt, mixing again. Finally measure in the baking powder and flour. Stir it all up until all of the dry particles are nicely moistened, but the batter is still lumpy. Don't mix it smooth, muffins need lumps to give them their characteristic texture. Drop the batter into the cups, filling them up about 2/3 full. This recipe makes a few more than a dozen, maybe 15 grand total. Bake the muffins at 400° for about 20 minutes. Remove from the oven and cool for a few minutes before removing from the pans. Serve with margarine.:yum:

I like to add a 1/3 to 1/2-cup of chopped nuts during the final mixing. Pecans or Walnuts are good.:D

[Negin in Grenada]

I haven't tried these yet, but plan on doing so soon. We have lots of mangoes here.

Mango Muffins
yields 12 large muffins

In small bowl mix together, just until blended:
1 egg
½ C sour cream OR yogurt
½ C milk
1 t vanilla
½ stick unsalted butter, melted and cooled

Gently stir in
1 ½ C diced ripe mangos (or peaches)

In a large bowl mix together:
2 C flour
½ C sugar
1 T baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp cinnamon

Make well in center and add mango mixture. Fold together just until moistened and evenly blended. Mixture will be lumpy.
Bake at 400º for 25 to 30 minutes or until toothpick comes out with a few crubs. Cool in tin for 5 minutes before removing muffins.

[Negin in Grenada]

Oh Negin- those sound yum-o! I don't care about the vege. oil- I can substitute olive- atleast it is better than partially hydrogenated.
Kelly

Kelly, I'm planning on baking them tomorrow, with my brand-new silicon muffin pan that we got while in the U.S. just recently. Will be thinking of all you FIAR ladies while I bake :).

[Michelle]

Kelly, I make muffins quite often and try to vary them, so thank you for this thread. This one is my family's favorite :yum:. I don't what to do about the vegetable oil. Guess you could try to put less or something.

[.


I use plain or vanilla yogurt in place of oil for many recipes! Adds calcium and protein :thumb:

[netpea]

Lemon, yogurt, flaxseed muffins. My kids love these.

http://www.clabbergirl.com/recipe-display.php?mode=recipe&recipe_id=1144

Lee Ann

[Lisa in NE Alabama]

I use plain or vanilla yogurt in place of oil for many recipes! Adds calcium and protein :thumb:


Do you replace with equal parts? Just wondering, I would like to try this. Thanks!

[Kelly TN]

The yogurts a great idea- equal amounts as oil?

Kelly

[Cheryl]

Sharon~

I made your Pumpkin Apple Muffin recipe last night......only I don't have a muffin tin, so I made a coffee cake, instead!!:lol:

It is :yum: :yum: .....I also "added" a simple powdered sugar glaze just before serving this morning.....

Thank You!!! :kiss:

[ShayChristie]

Pumpkin Apple Streusel Muffins
Ingredients:
Pumpkin Apple Streusel Muffins
2 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup brown sugar
1 TBS pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned or homemade pumpkin puree
1/2 cup vegetable oil
2 cups, peeled, cored, and chopped apples

Topping:
2 TBS. flour
1/4 cup white sugar
1/2 tsp. ground cinnamon
1 TBS butter

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin, and oi; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups 3/4 full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle 1 teaspoon over each muffin. Bake for 30 - 35 minutes. Cool in pan 10 minutes before removing to a wire rack.

I substituted 1/2 the white flour with 1/2 freshly ground whole wheat.

I finally tried these! :yum: :yum: I made them last night and we had them for breakfast before soccer today. The kids LOVED them! They split the remaing ones in half for snack tonight. :)

A few changes. :D I used 1.5 cups ww and 1 cup ap flour. I subbed turbinado for white sugar and still used the regular brown sugar as called for. And I subbed applesauce for the oil.

My kids want me to make them again this week. So they get a :thumb: :thumb: here!

[Michelle]

Do you replace with equal parts? Just wondering, I would like to try this. Thanks!

Yes, replaced with equal parts! I think it makes the breads a bit moister :yum:

[Lindy]

Yes, we really love muffins around here too... I had kind of taken a break for awhile and seeing how much my family enjoys them again I thought it was time to get back to baking them!

Thanks for the links Negin!

Here you go Gail! :)

Raspberry Lemon Muffins
2 Cups Flour
1 Cup Sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 Cup half and half (milk works as well!)
1/2 C. vegetable oil
1 tsp. lemon extract
1 1/2 C. Fresh or Frozen Raspberries

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened.
Fold in raspberries. Spoon into 18 greased or paper lined muffin cups.

Bake at 400 degrees for 18-20 minutes, until golden brown.

[Becky Jane]

Pineapple-Zucchini Muffins (my kids like these :yum: )

INGREDIENTS

* 4 1/2 cups all-purpose flour
* 2 1/2 cups white sugar
* 1 tablespoon baking powder
* 1 tablespoon baking soda
* 1 tablespoon ground cinnamon
* 1 1/2 teaspoons salt
* 2 cups vegetable oil
* 6 eggs
* 3 cups shredded zucchini
* 1 (20 ounce) can crushed pineapple, drained
* 3 teaspoons vanilla extract


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

[Jennifer Unsell]

Lindy-

Here is our muffin page on our family recipe site. Their might be something on their that would interest you?

http://web.mac.com/theunsells/Site/Muffins_.html

We love muffins too! :yum:

[Scarlett]

Hi Lindy,

This is one that Nikki shared on the old boards. :yum:!

Cappuccino Muffins

Espresso spread:
4 oz. cream cheese, cubed
1 tbsp. sugar
1/2 tsp. instant coffee granules
1/2 tsp. vanilla
1/4 c. mini chocolate chips

Muffins:
2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. milk
2 tbsp. instant coffee granules
1/2 c. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla
3/4 c. mini chocolate chips

In a blender or food processor, combine the spread ingredients; cover and process until well-blended. Cover and refrigerate until serving.

In a bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes or till muffins test done. Cool for 5 minutes before removing from pan to wire rack. Serve with espresso spread.

***I usually make them without the cream cheese spread, although I'm sure it's delish.

[Alice]

This is good one from Cooking Light:

Whole-Grain Blackberry Spice Muffins

2 cups all-purpose flour
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice (I don't have this so I make my own with a recipe from Better Homes and Gardens cook book.....1 tsp apple pie spice equals 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg, 1/8 teaspoon allspice and dash of cloves or ginger)
1 cup fat free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped (put back in freezer after chopping and before using)
cooking spray
1/4 cup granulated sugar

Preheat oven to 400.
Combine flour, and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
Spoon 1/4 cup batter into each of 17 paper lined muffin cups coated with cooking spray. Bake at 400 for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes.

These are really yummy and only 177 calories per muffin. :)

[Sheri]

I made these marbled chocolate/pumpkin muffins (http://theshadesofpink.blogspot.com/2008/03/marble-muffins.html) this morning before the whole "run to the Urgent Care" trauma took place.

Thought someone here might be interested in them since we have so many pumpkin fans.