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*~ Muffins ~*

Posted by on Mar. 29, 2011 at 10:27 PM
  • 53 Replies
3 moms liked this

     

Banana Crumb Muffins
 
recipe image
  
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 10
"A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping."
INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
by on Mar. 29, 2011 at 10:27 PM
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Replies (1-10):
dntbgmeb4cofe
by on May. 3, 2011 at 11:47 PM

We love nutella!!

 

BabbleNutellaMuffin Nutella Breakfast Muffins

God bless taxes.  After all, if cocoa beans hadn’t have been taxed sixty some-odd years ago in Italy, we may never have the creamy concoction of bliss known as Nutella. Anything that mashes chocolate and hazelnuts together is immediately worth my time, but call that something I can eat for breakfast, and I’ve pretty much transcended rational thought.  Of course, Nutella by itself is okay, but when you cook a dollop of it into the center of soft little breakfast muffins, you might find yourself never wanting to wear anything but slippers and pajamas while making last-minute Turbo Tax adjustments.  Yep, this recipe is that powerful.

 

BabbleNutellaMuffin2 150x150 Nutella Breakfast Muffins

Nutella Breakfast Muffins

  • 1 egg
  • 1/3 cup oil
  • 1/3 cup sugar
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon Vanilla Nut & Butter flavoring (optional)
  • 1/2 cup buttermilk
  • 1/2 cup Nutella
  • 1 teaspoon coarse sea salt with 1 tablespoon sparkling sugar

BabbleNutellaMuffin3 150x150 Nutella Breakfast Muffins

Preheat oven to 350 degrees.  In a large bowl, beat together the egg, oil, sugar, flour, baking powder, soda, and vanilla flavorings until smooth.  Beat in the buttermilk, then spoon a small amount of the batter into the bottom of a muffin tin lined with a cupcake wrapper.  Spoon a tablespoon or so of Nutella into the center of the cup, then cover with a second spoonful of batter. Sprinkle a small amount of the salt & sparkling sugar mixture on top of each muffin.

Bake in preheated oven for 17-19 minutes, or just until the center of the muffins spring back when touched lightly with your finger.  Remove and cool.  Drizzle warm Nutella on top of each muffin, if desired, before serving.  Enjoy!

MistressMinerva
by on May. 13, 2011 at 3:20 PM

Zucchini Spice Muffins

Ingredients
  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 cup crystallized ginger, finely chopped
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons finely grated lemon or orange zest
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 1/4 cups finely grated unpeeled zucchini
  • OPTIONAL ADD-INS
  • 1/2 cup fresh blueberries (preferably the small ones)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup dried currants, raisins, or chopped dates
  • 1/3 cup sweetened flaked coconut
Instructions
  1. Move the oven rack to the center of the oven. Heat the oven to 375 degrees. Prepare a 12-cup muffin pan by either greasing 10 of the cups well or inserting 10 paper or foil cup liners. (For smaller muffins, use all 12 cups.) Set the pan aside.

  2. Combine the flour and sugar in a large mixing bowl. Add the crystallized ginger, baking powder, salt, ground ginger, cinnamon, and grated zest. If you're including one of the optional ingredients, add it to the bowl now. Whisk the dry ingredients together.

  3. Zucchini Spice Muffins: Step 3 Crack the eggs into a medium-size mixing bowl. Add the oil, milk, and vanilla, and whisk the mixture until it is well blended. Stir in the grated zucchini, making sure the zucchini pieces aren't clumped together.

  4. Make a well in the dry ingredients and pour in the liquid mixture. Stir the ingredients with a wooden spoon, but do not overmix the batter.

  5. Spoon the batter into each prepared muffin cup until it nearly reaches the top. Bake the muffins until the tops are golden brown and springy to the touch, about 20 to 23 minutes.

  6. Zucchini Spice Muffins: Step 6 Transfer the pan to a cooling rack and let the muffins cool for at least 5 minutes before serving. If you're not going to eat the muffins right away, remove them from the pan and let them cool completely before storing them. Leftovers should be placed in freezer bags and refrigerated for up to a week, or frozen for up to four weeks.

    Nutritional Information Per muffin: 237 Calories, 4g Protein (7% dv), 35g Carbohydrates (12% dv), 9g Total Fat (14% dv), 44mg Cholesterol (15% dv), 1g Saturated Fat (6% dv), 329mg Sodium (14% dv), Iodine (26% DV), Iron (9% DV)
    Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

dntbgmeb4cofe
by on Jun. 6, 2011 at 9:07 PM

  • frndlyfn
  • by   Group Mod - Heather on May. 31, 2011 at 5:11 AM
  • Peach Cobbler Muffins
    1 1/4 cup self rising flour
    cup brown sugar
    1/4 cup quick cooking oats
    1 teaspoon cinnamon
    2 eggs
    29 ounce can peaches, drained well and coarsely chopped
    1 teaspoon vanilla
    3/4 cup vegetable oil
    Prepare muffin pan by spraying with Pam. In large bowl, mix flour, brown 
    sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil 
    and vanilla. Pour egg mixture all at once into flour mixture: stir just 
    until flour is moistened. Spoon batter into muffin cups. Bake 20 minutes at 
    400 degrees or until tested done. Makes one dozen.

dntbgmeb4cofe
by on Jun. 6, 2011 at 10:34 PM

     

Here's a link to another muffin post ~  Muffins!!

dntbgmeb4cofe
by on Jul. 10, 2011 at 6:48 PM

Whole Wheat-Blueberry Muffins

Whole Wheat-Blueberry Muffins

Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

 
PREP TIME
15 Min 
TOTAL TIME
35 Min 
SERVINGS
12

INGREDIENTS

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

 
  1. 1Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
  2. 2In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
  3. 3Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Expert Tips

If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper.

dntbgmeb4cofe
by on Jul. 10, 2011 at 6:49 PM

Blueberry Streusel Muffins (lighter recipe)

Blueberry Streusel Muffins (<I>lighter recipe</I>)

Enjoy these fruit-packed muffins as part of a healthy breakfast. Applesauce replaces much of the oil in these tasty, streusel-topped treats.

PREP TIME
10 Min 
TOTAL TIME
35 Min 
SERVINGS
12

INGREDIENTS

Streusel Topping
1/4 cup Gold Medal® all-purpose or whole wheat flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons firm margarine

Muffins
1 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups Gold Medal® all-purpose or whole wheat flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries

  1. 1Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in margarine using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
  2. 2In large bowl, beat milk, applesauce, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.
  3. 3Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.

Expert Tips

You can enjoy these muffins fresh from the oven even on the busiest of mornings. Simply make muffin batter and fill cups when you have time. Cover with foil and freeze. When you’re ready to bake, remove foil and bake as directed, adding about 10 minutes to the baking time.

Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.

Muffins bake best when the oven rack is in the center of the oven. The even heat circulation ensures that the muffins bake to golden perfection!

Of course you can use frozen blueberries. Use 3/4 cup frozen blueberries that have been thawed and well drained.

dntbgmeb4cofe
by on Jul. 10, 2011 at 6:50 PM

Red, White and Blueberry Muffins

Red, White and Blueberry Muffins

Ooh, they’re red, white and blue and yummy, too!

PREP TIME
15 Min 
TOTAL TIME
45 Min 
SERVINGS
12

INGREDIENTS

1 box Betty Crocker® wild blueberry muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs
3/4 cup dried cranberries
1/3 cup powdered sugar
1 to 1 1/2 teaspoons milk
1/8 teaspoon orange extract or vanilla

  1. 1Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  2. 2Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).
  3. 3Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

Expert Tips

Go nuts and add about 1/2 cup of your favorite chopped nuts to the batter.

Use dried cherries for the cranberries.

dntbgmeb4cofe
by on Jul. 10, 2011 at 6:51 PM

Spiced Blueberry Muffins

Spiced Blueberry Muffins

Looking for a delightful bread recipe? Then enjoy these sweet muffins made with Original Bisquick® mix, cinnamon and blueberries.

PREP TIME
10 Min 
TOTAL TIME
30 Min 
SERVINGS
12

INGREDIENTS

2 cups Original Bisquick® mix
2/3 cup milk
1/4 cup butter or margarine, melted
1 egg
1/3 cup sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup fresh or frozen blueberries

  1. 1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
  2. 2In large bowl, mix all ingredients except blueberries. Gently fold in blueberries. Divide batter evenly among muffin cups.
  3. 3Bake 17 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm, if desired.

Expert Tips

If you use frozen blueberries, don’t thaw them before folding into the batter.

Fill each muffin cup with a scant 1/4 cup of batter, using a 1/4-cup measuring cup for filling them.

dntbgmeb4cofe
by on Oct. 13, 2011 at 11:56 PM

Blueberry Muffins

  • YieldMakes 6 large or 12 small muffins
 

Ingredients

  • 6 tablespoons unsalted butter, room temperature, plus more for tins
  • 3 cups plus 2 tablespoons all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar, plus more for sprinkling
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1 3/4 cups blueberries

Directions

  1. Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

dntbgmeb4cofe
by on Oct. 14, 2011 at 12:00 AM

melaniecerise

by  Group Mod on Jul. 19, 2011 at 12:27 PM

I make banana bread muffins

Banana Muffins (makes 12 muffins)

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)

1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)

1 slightly beaten egg

1/3 cup melted margarine or butter

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes. Enjoy!

*These are much more flavourful the next day, and they freeze very nicely too!

*Also, if you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, BOTH! Yum :-D

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