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Tag: Muffins

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

 

3/4 cup flour

3/4 tsp. baking powder

1 T. Italian seasoning

pinch of salt (my addition, optional)

pinch of red pepper flakes (my addition, optional)

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup pizza sauce

 

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using), whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin C.. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.  NOTE: All my batter did not fit into the 24-mini muffin pan. I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have an issue.

Perfect Pear and Vanilla Muffins Recipe

Perfect Pear and Vanilla Muffins Recipe

Perfect Pear and Vanilla Muffins Recipe

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. freshly grated nutmeg

1/4 tsp. sea salt

2 large eggs

1 1/2 T. vanilla extract

1 T. lemon zest

1 cup lightly packed brown sugar

11 T. unsalted butter, melted

1 cup unsweetened applesauce or pear sauce

1 to 2 ripe pears, thinly sliced, for muffin tops

2 T. vanilla sugar, for muffin tops

 

Position an oven rack in middle position and heat oven to 400 degrees F. Grease muffin pan or line with paper cups. Whisk the flour, baking powder, baking soda, nutmeg and salt in a bowl. In another bowl, whisk the eggs, vanilla extract, lemon zest and brown sugar until blended. Stir in the melted butter, a little at a time, whisking until mixture is creamy. Stir in the applesauce, then fold the wet ingredients into the flour mixture until just combined. Divide batter among muffin cups then lightly push a few slices of pear into the top of each muffin. Sprinkle tops with a dusting of vanilla sugar. Bake the muffins until risen and golden, about 20 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a cooling rack.

 

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

4 eggs

1/2 C. Greek yogurt

1 tsp. vanilla

3 C. almond flour

2/3 C. Swerve sweetener

1 tbsp baking powder

1 C. blueberries

 

Preheat the oven to 375F. Line a 12-C. muffin tin with paper baking C.. Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in. Divide the batter between 12 muffin C.. Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.

Lemon Curd Marbled Muffins

Lemon Curd Marbled Muffins

Lemon Curd Marbled Muffins

1 1⁄2 cups all-purpose flour

2 tsp. baking powder

1⁄4 tsp. sea salt

1⁄2 cup sugar

1 egg

1⁄2 cup plain yogurt

1⁄2 cup whole milk

5 T. unsalted butter, melted and slightly cooled

1 cup lemon curd, divided

 

Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to overmix or you’ll get dense, cakey muffins. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly “marble” it lightly through the mixture (a couple of light stirs is really all that is needed). If your lemon curd is a bit stiff, just add it in little blobs. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.

Donut Muffins

Donut Muffins

Donut Muffins

1/2 cup white sugar

1/4 cup margarine, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

1/4 cup margarine, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

 

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Ham and Cheddar Lunch Box Muffins

Ham and Cheddar Lunch Box Muffins

Ham and Cheddar Lunch Box Muffins

1 1/2 cups all-purpose flour
1/2 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon garlic powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
7 tablespoons unsalted butter, melted and cooled, divided
1 cup shredded sharp cheddar cheese
8 ounces thick-cut deli ham (1/2-inch thick), diced
3 tablespoons finely chopped chives, divided
Freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray. Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives. Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter. Bake until the tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. RECIPE NOTES: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months. Eat cold or reheat in the toaster oven for a few minutes before serving.

Breakfast Savory Hard Boiled Egg Muffins

Breakfast Savory Hard Boiled Egg Muffins

11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 tsp. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 C. a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ C. water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin C. with 2 tsp. batter. Nestle a cooked egg in the center of each. Add another 2 tsp. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.

Pull Apart Bacon French Toast Muffins

Pull Apart Bacon French Toast Muffins

5 C. of bread cut into 2cm/1″ cubes (fresh or stale – see notes 1 and 2)
3 rashers bacon, diced
Oil spray

3 eggs
1¼ C. milk (low or full fat)
1 tsp sugar
2 pinches salt

Maple syrup (optional)

Combine the Egg Mixture ingredients in a bowl and whisk with a fork until combined. Add bread cubes and mix well to each piece of bread is well coated with the Egg Mixture. If using fresh bread, set aside for 10 to 30 minutes in the fridge. If using stale bread, set aside for 20 minutes to overnight. If you’re in a rush, use your hands to gently squeeze the cubes to help them absorb the egg mixture faster. Preheat oven to 180C/350F. Spray a medium fry pan with oil spray and heat on high heat. Add the bacon and cook until just starting to brown. Don’t cook until it is very brown because otherwise it will overcook in the oven. Remove bacon from fry pan and drain on absorbent paper. Spray 6 holes in a muffin tin. Mix the bread-egg mixture to evenly disperse the egg mixture that will have settled at the bottom of the bowl. Divide â…“ of the bread-egg mixture between the 6 muffin C.. Sprinkle with half the bacon, then press the mixture down with medium pressure using the back of a spoon. Top with the remaining bread mixture. Use your fingers to lightly compress them. Each muffin should be slightly mounded even after lightly compressing them. The bread cubes on top will puff back up when you bake it. Sprinkle with remaining bacon. Bake for 15 to 20 minutes until the top is golden brown. Let rest for 5 minutes before removing from the muffin tin. Serve with maple syrup, if using.

Pizza Muffins

Pizza Muffins

Pizza_muffins3 cups (450g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1½ cups (180g) grated cheddar
150g ham, chopped
â…” cup (150g) chopped pineapple, drained
â…” cup (160ml) vegetable oil
2 tablespoons tomato paste
2 eggs
1 cup (250ml) milk
Preheat oven to 180°C (350°F). Place the flour, baking powder, 1 cup (120g) cheese, ham and pineapple in a bowl and mix to combine. Place the oil, tomato paste, egg and milk in a bowl and whisk to combine. Add the egg mixture to the flour mixture and mix until just combined. Spoon into 12 x ½ cup-capacity (125ml) muffin tins and sprinkle with remaining cheese. Bake for 30 minutes or until cooked when tested with a skewer. Makes 12.

Huckleberry Streusel Muffins

Huckleberry Streusel Muffins

GLAC_Huckleberry_DavidRestivoNPS2 C. All Purpose Flour

1/3 C. Granulated Sugar

1 T. Baking Powder

3/4 tsp. Salt

1 C. Milk

1 Large Egg

3 T. Butter, Melted

2 tsp. Vanilla

1 C. fresh, rinsed Huckleberries

Streusel (recipe follows)

 

In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture.  In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well.  Mix gently just until dry ingredients are moistened.  Batter will be lumpy.  Stir in huckleberries.  Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full.  Sprinkle streusel evenly over batter.  Bake at 425 until streusel is lightly browned.  Remove muffins from pan and remove to wire rack to cool.

Streusel:  In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended.  Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.

Serving Size: 1 Muffin

Yield: 12 servings

Calories: 291

Fat: 12g

Fiber: 1.1g

Hide and Seek Muffins

Hide and Seek Muffins

strawberrymuffins11 ½ C. Flour

2 tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Salt

¼ C. Sugar

2 Eggs

1 C. Milk

½ tsp. Vanilla

4 T. melted Butter

12 medium Strawberries

2-3 T. Sugar

Sift together all dry ingredients into a medium size bowl.   Preheat oven to 375.  Place muffin papers in tin.   Breaks eggs into a second bowl.  Add milk, vanilla and melted butter.  Whisk about 20 times.  Pour milk mixture into the flour mixture.  Mix with the spoon “until the flour is all gone”.  Fill muffin papers halfway (use a ¼ C measure).  Roll a strawberry in sugar the put it in the center of the muffin, pushing it down into the batter.  Bake 15 to 20 minutes, or until a toothpick inserted all the way down comes out clean. Remove from pan to cool and let sit at least 10 minutes before eating.

 

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Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

Cranberry Upside-Down MuffinsCranberry Sauce:

1 1/2 cups (170 grams) fresh or frozen cranberries

3/4 cup (150 grams) granulated white sugar

1 tablespoon orange juice or water

1 tablespoon grated orange zest

Muffin Batter:

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (240 ml) milk

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

4 tablespoons (57 grams) unsalted butter, melted and cooled

Orange Zest

 

Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins. Cranberry Sauce: In a medium sized saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter. Muffin Batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  In a separate bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter.  Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked.    Evenly divide the cranberry mixture among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 2 minutes, and then invert them onto a cooling rack so the cranberry topping is face up.

 

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Pistachio Muffins

Pistachio Muffins

Pistachio Muffins1 C. all-purpose flour

1 C. whole-wheat flour

3/4 C. brown sugar

3/4 C. low-fat milk

1/2 C. applesauce

1/2 C. vegetable or canola oil

1/2 C. oats – quick or old fashioned

1/3 C. pistachio nuts – finely chopped

1 large egg – lightly beaten

1 T. baking powder

1/2 tsp. salt

 

For Topping (just mix togeter):

1/4 C. pistachio nuts – finely chopped

3 T. brown sugar

 

Preheat oven to 400 degrees.  Prepare 12 muffin C. with papers or generous coating of cooking spray. In a large mixing bowl, sift together the flours, sugar, oats, nuts, baking powder and salt. In a separate bowl, mix together milk, applesauce, oil and egg. Add wet ingredients to dry ingredients and mix until just moistened. Fill prepared muffin C. a little more than 3/4 full. Sprinkle topping evenly over each muffin. Bake for about 20 minutes until golden brown. Stick a toothpick in the center of one of the muffins. If it comes out dry, the muffins are done. If there’s a little batter stuck to it, you need to cook the muffins longer. Allow muffins to cool before serving.

 

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Cranberry Muffins

Cranberry Muffins

 Cranberry Muffins1 C. chopped cranberries

1/3 C. honey

1/4 C. margarine, or shortening

1/4 C. honey

1 egg

1/2 C. milk

1 orange rind, grated

2 C. all-purpose flour

1 T. baking powder

1 tsp. salt

 

Mix cranberries with 1/3 C. honey.  Cream margarine and remaining honey, until light and fluffy.  Add egg and beat thoroughly.  Stir in cranberry mixture, milk and orange rind.  Sift together dry ingredients; add to the cranberry mixture and stir until just combined.  Batter should be lumpy.  Spoon batter into greased muffin tins, filling 2/3 full.  Bake at 400 degrees F.  for 15 to 18 minutes.

 

Corn and Bacon Muffins

Corn and Bacon Muffins

6 slices lean back bacon

1 medium onion, peeled and diced

1 1/2 C. self-rising flour

1/2 tsp. baking powder

1/2 C. cheddar, grated

12 oz canned corn, drained

2/3 C. milk

2 eggs

5 T. olive oil

 

Preheat the oven to 400 degrees F.  Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together.  Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix.  Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.

 

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Orange Poppy Seed Muffins

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins3 C. Flour

21/4 C. Sugar

11/2 tsp. Baking powder

11/2 tsp. Salt

1/4 C. Poppy seeds

3 Eggs

1 C. Sour cream

1/2 C. Vegetable oil

1 1/2  C. Orange juice

2 tsp. Orange extract

 

Stir together flour, sugar, baking powder, salt and poppy seeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin C. Bake at 350 degrees for 25 to 30 minutes or until golden brown.

 

Icebox Bran Muffins

Icebox Bran Muffins

5 C. all-purpose flour

3 T. plus 1 tsp. baking soda

1 T. kosher salt

1 C. vegetable shortening

2 C. sugar

4 large eggs

2 C. All-Bran cereal

2 C. boiling water

1 quart buttermilk

4 C. bran flakes

2 C. raisins

Nonstick vegetable spray

 

In a large bowl sift together the flour, baking soda, and salt. In a small bowl whisk the eggs. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, and whisked eggs.  In another large bowl, mix the All-Bran with the boiling water and let sit for 1 minute.  Add the buttermilk to the All-Bran mixture, then add the egg mixture and fold in the flour mixture. Stir in the bran flakes and raisins with wooden spoon. Cover the bowl with plastic wrap and chill in the refrigerator overnight. Preheat the oven to 375ºF. Lightly coat the muffin tins with vegetable spray and, using a disher, scoop the batter into the muffin tins. Place in the middle rack of the oven. Turn the heat up to 400ºF and bake for 20 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool before taking them out of the tins.

 

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Crisp Bacon Muffins

Crisp Bacon Muffins

8 Bacon slices

1 1/3 C. Cake flour

1 1/2 T. Sugar

1 tsp. Salt

21/2 tsp. Baking powder

1 Egg

3/4 C. Milk

1 T. Bacon fat

 

Sauté bacon until crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes.

 

Mandarin Orange Muffins

Mandarin Orange Muffins

1 1/2 C. flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. allspice

1/4 tsp. nutmeg

1/2 C. sugar

1/3 C. margarine

1 egg, lightly beaten

1/4 C. milk

10 oz. can mandarin orange, drained

 

Sift flour and other dry ingredients together. Cut in margarine. Combine egg and milk and add to dry ingredients, mix until moistened. Fold in orange pieces and break them up. Fill greased muffin tins 3/4 full. Bake at 350 F for 20 to 25 minutes. Remove from muffin tins while still warm. Dip tops in melted butter and sugar-cinnamon mixture.

 

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Cranberry Muffins

Cranberry Muffins

1 C. chopped cranberries

1/3 C. honey

1/4 C. margarine, or shortening

1/4 C. honey

1 egg

1/2 C. milk

1 orange rind, grated

2 C. all-purpose flour

1 T. baking powder

1 tsp. salt

cranberrymuffin-close

Mix cranberries with 1/3 C. HONEY.  Cream margarine and remaining HONEY, until light and fluffy.  Add egg and beat thoroughly.  Stir in cranberry mixture, milk and orange rind.  Sift together dry ingredients; add to the cranberry mixture and stir until just combined.  Batter should be lumpy.  Spoon batter into greased muffin tins, filling 2/3 full.  Bake at 400 degrees F.  for 15 to 18 minutes.

 

Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tarts1/2 C. Original Bisquick® mix

1/2 C. milk

1/4 C. sour cream

1/2 tsp. Worcestershire sauce

2 eggs

2/3 C. shredded Cheddar cheese

1/3 C. chopped smoked salmon

2 T. sliced green onions

Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.    Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.    Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning.

 

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Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Hot dogs

corn dog mini muffin

Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.

 

 

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Garlic Bread Muffins

Garlic Bread Muffins

Garlic Bread Muffins7 T. EVOO, divided
1 C. finely chopped Onion
5 cloves Garlic, minced
2 C. Flour
2 tsp. Baking Powder
1 tsp. each dried Oregano & Basil
½ tsp. Salt
1 C. Milk
1 Egg
1/3 C. plus 2 T. grated Parmesan Cheese

Preheat oven to 350 degrees and line 12 muffin cups with aluminum or paper liners. Heat 1 T. oil over medium high heat in medium sized nonstick skillet. Add onions and cook while stirring often, until they start to soften, about 3-4 minutes. Add garlic and cook another 3-4 minutes, until onions just begin to brown and garlic is fragrant. Remove from heat and cool 5 minutes. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5.In a medium bowl, whisk together the remaining six tablespoons of the oil, the cooled onion mixture, milk, egg and 1/3 cup of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups. Sprinkle the remaining two tablespoons of the cheese evenly over the muffin batter. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.

Moist Banana Muffins

Moist Banana Muffins

1¾ cups all purpose flour

1 teaspoon baking soda

½ teaspoon kosher or coarse salt

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 large very ripe bananas, peeled and mashed (about 1 cup)

½ cup buttermilk, heavy (whipping) cream, or sour cream

½ teaspoon grated orange zest, or ½ teaspoon ground cinnamon (optional)

1⁄3 cup mini chocolate chips (optional), for sprinkling on top

 

Preheat the oven to 350°F. Pop paper liners in the cups of a regular-size 12-muffin tin.  Place the flour, baking soda, and salt in a small bowl and whisk to mix. Set the flour mixture aside.  Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using.  Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated. At the end the batter should be barely blended (it will be thick). Fill each muffin cup liner three quarters full of batter. Sprinkle mini chocolate chips evenly over the tops of the muffins, if using.  Bake the muffins until they spring back when pressed lightly in the center and a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes. Let the muffins sit in the muffin tin on a wire rack for 5 minutes, then gently turn them out of the tin and let them cool upright on a wire rack.  Serve warm or at room temperature.

 

Variation – Banana Bread : Preheat the oven to 350°F. Pour the batter into a 9 by 5–inch loaf pan that has been greased with butter or sprayed with nonstick cooking spray. Sprinkle the chocolate chips on top, if desired. Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes. Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.

 

from Mom 100 Cookbook

 

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Bacon Cheese Muffins

Bacon Cheese Muffins

1/2 lb. bacon

Vegetable oil

1 beaten egg

3/4 C. milk

1 3/4 C. all-purpose flour

1/4 C. sugar

1/2 C. Grape Nuts cereal, (any crunchy nugget cereal)

1 C. cheddar cheese, shredded

 

Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure  1/3 c total.  In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just until moistened.  Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin C. 3/4 full. Bake at 400 for 15-20 min. Makes 12.

 

Cheese & Corn Muffins

Cheese & Corn Muffins

 

½ C. drained canned Corn

3 Scallions, roughly chopped

¼ C. Greek Yogurt

2 T. Butter, melted and cooled

1 T. Maple Syrup or Honey

1 Egg

¾ C. Flour (or ½ C. Flour and 2 T. Cornmeal)

½ tsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Salt

1/8 tsp. Paprika

½ C. grated Sharp Cheddar Cheese

 

Preheat oven to 350.  Line 2 12 hole mini muffin tins with paper cases.  Add corn and scallions to food processor and whirl until chopped.  Add yogurt, butter, honey, and egg and whiz to combine.  Sift together flour, baking powder, baking soda, salt and paprika; add to food processor and pulse 2-3 times.  Stir in grated cheese.  Spoon into muffin cups, filling them about ¾ full.  Bake 12-14 minutes, until risen and firm to the tough.  Allow to cool in the pan for a few minutes, then transfer to wire rack to cool.

 

 

From Top 100 Finger Foods

 

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Cheesy Muffins

Cheesy Muffins

¼ C. Milk

¼ C. Vegetable Oil

½ C. Plain Yogurt

2 Eggs

1 ¼ C. Flour

½ tsp. Baking Soda

1 ½ tsp. Baking Powder

¼ tsp. Paprika

½ tsp. Salt

Pepper

1 C. Grated Cheddar Cheese

4 Scallions, sliced

1/3 C. grated Parmesan Cheese

 

Preheat oven to 350 and line a muffin pan with paper cups.  Combine milk, oil, yogurt and eggs in a bowl.  In another bowl sift together flour, baking soda, baking powder, paprika, salt and pepper.  Stir in cheese and scallions.  Add liquid to flour mixture and mix quickly before spooning into paper cups.  Sprinkle parmesan on top and bake for 20 minutes.

 

From Lunch Boxes and Snacks

 

 

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Bacon and Scallion Corn Muffins

Bacon and Scallion Corn Muffins

1/4 lb sliced lean bacon

1/3 C. thinly sliced scallion

1 C. yellow cornmeal

2/3 C. all-purpose flour

1 tsp. double-acting baking powder

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

3 T. unsalted butter, melted and cooled

1 1/2 C. sour cream

1/4 C. milk

 

Cook bacon until it is crispy. Blot with paper towels& crumble it. Drain off all but 1 T. of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk. Stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-C. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

 

 

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Autumn’s Pumpkin Muffins

Autumn’s Pumpkin Muffins

2 C. Original Bisquick Mix

1/2 C. canned pumpkin puree

1/4 C. vegetable oil

1/4 C. sugar

14 C. milk

1 T. pumpkin pie spice

1 tsp. cinnamon

1 egg

1/2 C. chopped pecans

1/2 C. raisins

 

Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.

 

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Ann’s Craisin Muffins

Ann’s Craisin Muffins

4 eggs

2 C. sugar

2 C. milk

2-3 C. Craisins

1 C. vegetable oil

4 C. stirred flour

4-1/2 tsp. baking powder

 

Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add Craisins all at once. Stir gently but do not over mix. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of C. s. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.

Almond & Mixed Berry Muffins

Almond & Mixed Berry Muffins

 

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

 

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

 

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350.  Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups.  Whisk flour, baking soda, salt, paprika and cheeses together in a bowl.  Beat milk, oil, yogurt, maple syrup and egg together in another bowl.  Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives.  Fill muffin cups almost to the top.  Sprinkle on a little extra parmesan cheese.  Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes.  Muffins should rise and turn golden brown.  Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

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Birdseed Muffins

Birdseed Muffins

1/4 cup plus 2 tablespoons sunflower seed

1/2 cup rolled oats

2 tablespoons wheat germ

1/4 cup millet

1/4 cup sesame seeds

1 tablespoon flax seeds

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

4 ounces of butter

1/2 cup sugar

2 large eggs

1/4 cup mild-flavored honey. such as clover

1 1/4 cups buttermilk

 

For the topping:

2 tablespoons millet

2 tablespoons flax seeds

2 tablespoons poppy seeds

2 tablespoons sesame seeds

 

Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.

 

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Banana Strawberry Muffins

Banana Strawberry Muffins

2/3 C. sugar

1/2 C. oil

2 eggs

2/3 C. mashed ripe bananas

1 tsp. vanilla

1 2/3 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 C. finely chopped fresh strawberries

 

Heat oven to 375°F. Line 12 muffin C. with paper baking C.. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla. Lightly spoon flour into measuring C.; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.

 

Yield:

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Applesauce-Bran Cereal Muffins

Applesauce-Bran Cereal Muffins

3/4 C. all-purpose flour

2 tsp. baking powder

1 C. raisin bran cereal

1/2 C. low-fat milk

1/4 C. unsweetened applesauce

1 egg

2 T. vegetable oil

 

Preheat oven to 400 degrees.  Line muffin pan with paper muffin cups.  Combine flour, baking powder, and cereal in mixing bowl.  Add milk, and let stand 3 minutes.  Stir in applesauce, egg, and vegetable oil.  Batter will be lumpy.  Spoon batter into lined muffin pan, filling each cup two-thirds full.  Bake 15 to 20 minutes, or until golden brown.

Flourless Savory Cheddar Zucchini Muffins

1¼ C. almond flour

3 large eggs

½ tsp. baking soda

¼ tsp. coarse salt

¼ tsp. black pepper

¼ tsp. onion powder

1/8 tsp. garlic powder

1 C. + 1 T. shredded cheddar cheese

1 C. shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)

 

Preheat oven to 350°F.  Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 T. cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.  After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.  Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.

 

Yield: 8 Muffins

Calories: 196

Protein: 10g

Fat: 15g

Kiwi and Coconut Muffins

Kiwi and Coconut Muffins

 

2 kiwis, finely diced (about 3/4 cup)**

2 cups all-purpose flour (or half AP and half whole wheat)

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2/3 cup light coconut milk

4 tablespoons butter, melted

1 large egg and 2 egg whites, lightly beaten

1 teaspoon orange zest

3 tablespoons orange blossom honey

2 teaspoons pure vanilla extract

1/4 cup toasted sweetened shredded coconut

3 tablespoons sweetened shredded coconut

 

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray. Peel kiwis. Dice and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds. Sprinkle the tops of the muffins with 3 tablespoons shredded coconut. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool. ** Use kiwis that are ripe yet still somewhat firm. If they’re squishy, then they’ll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.

Almond and Mixed Berry Muffins with Flaxseed

Almond and Mixed Berry Muffins with Flaxseed

 

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

 

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

 

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

Mandarin-Blueberry Muffins

Mandarin-Blueberry Muffins

1-3/4 C. whole wheat flour
3/4 C. oat bran
1/3 C. sugar
1 T. baking powder
1 can (11 oz) mandarin orange segments in light syrup, undrained
2 egg whites
1 tsp. vanilla (or almond) extract
1/2 C. + 2 T. fresh or frozen blueberries

Combine dry ingredients and stir to mix well. Crush the orange segments slightly and add oranges with juice, egg whites and vanilla extract to the flour mixture and stir just until the dry ingredients are moistened. Fold in blueberries. Coat muffin tins with paper liners or cooking spray and fill 3/4 full with the batter. Bake at 350F for 15-18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing muffins. Serve warm or room temperature.

Yield: 12 servings
Calories: 113
Fat: .7g
Fiber: 3.9g

Parmesan-Corn Bread Muffins

Parmesan-Corn Bread Muffins

1 C. all-purpose flour
2/3 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 C. fat-free buttermilk
3 T. vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 C. (1 oz.) grated fresh Parmesan cheese

Preheat oven to 425�. Lightly spoon flour and cornmeal into dry measuring C.; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist. Spoon batter into 10 muffin C. coated with cooking spray. Sprinkle evenly with cheese. Bake at 425� for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Yield: 10 servings
Calories: 151
Fat: 4.9g
Fiber: 0.6g