BattER:
2¼ cups plus 2 tablespoons fl our, divided
¾ cup sugar
1 tablespoon baking powder teaspoon salt
1¼ cups milk
¼ plus 2 tablespoons oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
1¼ cups fresh or frozen blueberries
(not thawed)
toPPing:
¼ cup flour
2 tablespoons sugar
2 tablespoons cold margarine
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
For Batter: In a large bowl, combine 2¼ cups fl our, sugar, baking powder and salt. In a medium bowl, combine milk, oil, yogur t and vanilla. In another bowl, toss blueberries with remaining 2 tablespoons fl our. Add wet ingredients to dry ingredients and mix until just incorporated. Add blueberries
and gently combine.
For Topping: In a small bowl, mix fl our and sugar and cut in margarine with a pastry cutter or with your fi ngers until mixture is crumbly.
Spoon batter into muffi n tin, fi lling each cup until almost full. Evenly sprinkle topping on each muffi n. Bake for 15 to 20 minutes for regular muffi ns or 20 to 25 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Cool for 10 minutes in the pan and then transfer to a cooling rack and let cool completely. Store leftover muffi ns
covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 30 MINUTES
Orange Chocolate Muffins
I didn’t really learn to appreciate the combination of orange and chocolate until I became an adult, but now it rules the roost! The moist texture of this fluffy muffin with a boost of orange zest is perfectly accented by the chocolate chips scattered throughout. Nom, nom, nom!
2¼ cups fl our
¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
1 cups milk
cup oil
zest of one large orange
juice of one large orange
½ teaspoon vanilla
½ cup chocolate chip
Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups, or line with paper liners. In a medium bowl, combine fl our, sugar, baking powder, baking soda and salt. In a large bowl, combine milk, oil, orange zest, orange juice and vanilla. Add dry ingredients to wet ingredients in two batches until just mixed. Stir in chocolate chips.
Spoon batter into muffi n tin, fi lling each cup until almost full. Bake for 18 to 20 minutes for regular muffi ns or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely before removing from the tin. Store
leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
My friend Leslie loves dates and nuts and, well, everything that tastes good, really! We’re both
sweet-a-holics so when I developed these muffins, I thought of her because they are very low in sugar but still have enough sweetness to satisfy. They definitely get her approval for being full of “awesomeness.”
1¼ cups white whole-wheat flour
(or all-purpose fl our)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
teaspoon salt
1 cup mashed ripe banana
(approximately 2 medium bananas)
½ cup milk
¼ cup oil
2 tablespoons blackstrap molasses
2 tablespoons maple syrup
1 cup old-fashioned oats
1 cup chopped dates
½ cup chopped nuts
Preheat the oven to 375 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, combine fl our, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix together banana, milk, oil, molasses and maple syrup until combined. Add oatmeal and let sit to moisten oats. Add wet ingredients to dry ingredients and mix until just combined. Gently mix in dates and nuts.
Spoon batter into muffi n tin, fi lling each up almost to the top. Bake for 15 to 17 minutes for regular-sized muffi ns or 22 to 27 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Cool in the muffi n tin on a
cooling rack for 15 minutes, then transfer muffi ns directly onto the rack to fi nish cooling. Store leftover muffins
covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
If you don’t have any bananas around, or just don’t like them, substitute with applesauce.
French Toast Muffins
It used to seem unfortunate that french toast couldn’t be more portable and less time consuming,because it’s so darn tasty. Well, now you can make these muffins and you’ll always have french
toast on the go!
2¼ cups fl our
¾ cup sugar
2 teaspoons baking powder
teaspoon salt
1 teaspoon cinnamon
1¼ cups milk
cup oil
½ cup plus 2 tablespoons yogurt
(equivalent to 1 6-ounce container)
1½ teaspoons maple extract
½ teaspoon vanilla
cinnamon and powered sugar, for topping Preheat the oven to 350 degrees. Lightly grease 12 regular
or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a medium bowl, combine fl our, sugar, baking powder, salt and cinnamon. In a large bowl, mix together milk, oil, yogurt,
maple extract and vanilla. Add dry ingredients to wet ingredients in two batches until just mixed.
Spoon batter into muffi n tin, fi lling each cup until almost full. Bake for 18 to 20 minutes for regular muffi ns or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean. Remove muffi ns from the oven and let cool completely before removing from the tin and transferring to a cooling rack. Sift powdered sugar
and cinnamon on top of each muffi n. Store leftover muffins
covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
Garden Muffins
I love to eat these muffins slightly warm with a melty pat of margarine in the middle. They are full of veggies and whole-grain goodness and are the perfect way to get some nutrition into lazy or picky eaters.
1½ cups white-wheat fl our
(or all-purpose flour)
½ cup oat bran (or ½ cup slightly ground instant oats)
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ cup unsweetened applesauce
¼ cup maple syrup or agave nectar
¼ cup oil
1 cup grated zucchini
½ cup grated carrots
¾ cup milk
½ cup raisins (optional)
¼ cup walnuts (optional)
Preheat the oven to 375 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, combine fl our, oat bran, baking powder, salt and cinnamon. In another large bowl, combine applesauce, maple syrup and oil. Add zucchini and carrots and then stir in milk. Add wet ingredients to dry ingredients, then stir in raisins and walnuts and mix until well-combined.
Spoon batter into muffi n tin, fi lling each cup until almost full and bake for 18 to 20 minutes for regular muffi ns or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and toothpick comes out clean. Let muffi ns cool in the pan for 5 minutes, then transfer to fi nish cooling on a cooling rack.
Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFFINS
Prep time: 30 MINUTES
Out of maple syrup or agave? You can still make these muffi ns by subbing ¼ cup of sugar.
Chocolate Raspberry Swirl Muffins
Sometimes you just need something decadent for a snack or dessert (or if you’re like me, upon waking). When you’re in need of a chocolate fix, these muffins will provide you with the support that you need to get out of bed and lay around on your couch, surrounded by muffin liners.
1¾ cups fl our
cup baking cocoa, sifted
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
cup oil
½ cup sugar
1 cup milk
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 teaspoon vanilla
¼ cup roughly chopped chocolate
½ cup raspberry preserves
Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, whisk together fl our, baking cocoa, baking powder, baking soda and salt. In a medium bowl, combine oil and sugar. Add milk, yogur t and vanilla and mix until creamy. Add wet ingredients to dry ingredients until just combined, then stir in chocolate.
Spoon batter into muffi n tins, fi lling each cup almost to the top. Spoon preserves on top of each muffi n, using ½ teaspoon for each regular muffi n or 1 teaspoon for each jumbo muffi n. Swirl preserves into muffi ns using a toothpick or a butter knife.
Bake for 19 to 22 minutes for regular muffi ns or 28 to 32 minutes for jumbo, until middles of muffi n tops look set and a toothpick comes out clean (some preserves may stick).
Let muffi ns cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely. Store leftover muffins covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 35 MINUTES
For these muffi ns it’s best to do your toothpick test at an angle, from the edge of the muffi n, so you poke below the swirl.
Randy’s Upside-Down Sticky Muffins
Gooey pecan sticky buns were favorite morning pastries of my father, Randy. On the occasion that
we had them in the house, he had to race me to eat them. Regular sticky buns can be a serious production to make due to all of the steps involved. Here, these easy muffins have a simple gooey topping that makes them an irresistible treat that will have you running to the kitchen!
toPPing:
¼ cup corn syrup or
brown rice syrup
2 tablespoons margarine
½ cup brown sugar
For Topping: In a small saucepan, combine corn syrup or brown rice syrup, margarine and brown sugar. Heat on medium until margarine is melted and all ingredients are incorporated, stirring frequently. Remove from heat and set aside to cool slightly while you prepare the muffi n batter.
Preheat the oven to 350 degrees. Grease the sides of 12 regular muffin cups or 6 jumbo muffi n cups and line the cup bottoms with parchment paper or waxed paper circles.
If you do not have parchment paper or waxed paper,
grease the bottoms well so the topping will come out easily when you fl ip the pan over.
For Batter: In a small bowl, combine fl our, sugar, baking powder, cinnamon and salt. In a medium bowl, combine milk, oil, yogur t and vanilla until well-mixed. Add dry ingredients to wet ingredients in batches until just incorporated. Do not overmix.
BattER:
2 cups fl our
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup milk
cup oil
½ cup plus 2 tablespoons yogurt
(equivalent of 1 6-ounce container)
1 teaspoon vanilla
1 cup chopped pecans
For Assembly: Divide prepared brown sugar syrup and pecans equally among the bottoms of the muffi n cups. Spoon the muffi n batter on top of the syrup and pecans, fi lling each cup almost to the top. Bake 18 to 20 minutes for regular muffi ns or 25 to 30 for jumbo muffi ns, until a toothpick comes out clean. Immediately inver t onto a baking sheet lined with waxed paper and remove muffin tin so the pecan caramel can ooze down the sides of the muffins. Remove parchment paper or waxed paper circles.
If you did not use parchment paper in the bottoms, you may need to spoon the pecans back onto the muffins. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 35 MINUTES
Peary Berry Muffins
These muffins make good use of lingering pears during those fall and winter months when they are plentiful. You can use pears that are a little too firm for eating, as the stone of the fruit adds a nice texture to these muffins.
2¼ cups flour
¾ cup sugar
2 teaspoons baking powder
teaspoon salt
¼ cup oil
½ teaspoon vanilla
½ teaspoon mild vinegar
1 cup milk
2 medium pears, peeled and shredded
1 cup mixed berries, fresh or frozen
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, combine fl our, sugar, baking powder and salt. In a medium bowl, combine oil, vanilla, vinegar and milk. Add pears and mix to combine. Incorporate wet ingredients into dry ingredients until just mixed, then gently fold in berries.
Spoon batter into the muffi n tin, fi lling each cup almost to the top. Bake for 20 to 25 minutes for regular-sized muffins or 28 to 30 minutes for jumbo, until golden and a toothpick comes out clean. Let cool in the tin for 15 minutes, then remove from the tin to cool on a cooling rack. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
Lemon Almond Bling Muffins
These muffins are more about the flavor of almonds than the texture of them. I love the topping because it gives the muffins character, and the hint of almonds and lemon zest add the perfect crunch to this subtle flavor combination.
BattER:
2¼ cups fl our
¾ cup sugar
2 teaspoons baking powder
teaspoon salt
1¼ cups milk
cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 teaspoon almond extract
(optional)
2 teaspoons lemon juice
toPPing:
¼ cup sugar
zest of one lemon
(about 2 teaspoons)
¼ cup sliced almonds
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
For Batter: In a large bowl, combine fl our, sugar, baking powder and salt. In a medium bowl, combine milk, oil, yogur t, almond extract and lemon juice. Add wet ingredients to dry ingredients and combine until just mixed.
For Topping: In a small bowl, mix topping sugar, lemon zest and sliced almonds.
Spoon batter into the muffi n tin, fi lling each cup almost to the top. Sprinkle on topping. Bake for 15 to 17 minutes for regular muffi ns or 22 to 25 minutes for jumbo, until the muffi ns are golden and a toothpick comes out clean. Cool for 10 minutes in the pan and then transfer to a cooling rack to fi nish cooling. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
Eggnog Muffins with Boozy Raisins
These muffins are the holiday season in a muffin liner, spiced and spiked with festive deliciousness.
For all of the eggnog lovers in your life, these are sure to be a hit. If you prefer a different booze in your eggnog, feel free to substitute.
cup raisins
cup rum, warmed
2¼ cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1½ cups eggnog
(rice or soy are both fine)
cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
¾ cup powdered sugar
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a small bowl, combine raisins and rum. Let sit for a few minutes to plump raisins. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In a medium bowl, whisk together eggnog, oil, yogur t and vanilla.
Add wet ingredients to dry ingredients and mix until just moistened. Reserve 1 tablespoon rum and drain remaining rum from raisins. Gently mix raisins into muffi n batter.
Spoon batter into the muffi n tin, fi lling each cup almost to the top. Bake for 15 to 18 minutes for regular muffi ns and 25 to 28 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean. Let cool completely in muffin tin on a cooling rack.
In a small bowl, combine reserved tablespoon of rum with powdered sugar. Lightly brush glaze onto tops of cooled muffi ns. Sprinkle with cinnamon or nutmeg if desired. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
Raspberry and lime make a great flavor combination, especially if you are fond of slightly
tart baked goods. If you use frozen raspberries, be sure they aren’t completely thawed and don’t
overmix the batter or you’ll have blue, streaky muffins!
1 cup white whole-wheat fl our
(or all-purpose fl our)
1 cup all-purpose fl our
2 teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
¼ cup oil
1 cup plus 2 tablespoons milk
1 teaspoon vanilla
zest of one lime
juice of one lime
1½ cups raspberries
(fresh or frozen)
Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a medium bowl, sift together whole-wheat fl our, allpurpose fl our, baking powder and salt. In a large bowl, mix sugar and oil. Add milk, vanilla and lime zest and juice. Add dry ingredients to wet ingredients and combine until just mixed, then gently fold in raspberries.
Spoon batter into muffi n tin, fi lling each up almost to the top. Bake for 16 to 19 minutes for regular muffi ns or 22 to 26 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Let cool in the tin for 10 minutes, then transfer to a cooling rack. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
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