MUFFINS

Almond Peach Muffins
Taste of Home Contestant Winnings 2012 - pg. 155.  Very yummy!

Peaches and Cream Muffins
Taste of Home Family Collection pg. 192 Very good!

DOUBLE BLUEBERRY MUFFINS

I made these for Lisa's birthday (2007). They are very yummy.

http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html

• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blueberries
• 2 cups flour (I used 1 c. white 1 c. whole wheat)
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

OATMEAL RAISIN YOGURT MUFFINS

These weren't to die for, but I liked them because they were healthy. The kids would eat them too. Made 2 batches of the mini pan. Got recipe from Dannon light and fit yogurt container.

1 cup flour
1 cup rolled oats
1/2 cup brown sugar - firmly packed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup raisins
1 cup vanilla or strawberry yogurt
1 large egg, beaten lightly
2 TBSP oil

Preheat oven to 375. Grease pan or use liners. In a bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon and raisins. In another bowl whisk together yogurt, egg and oil. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Bake for 22-25 minutes.

PERFECT BLUEBERRY MUFFINS

We really liked these. Came from smittenkitchen.com.

5 T butter, softened

1/2 cup sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 tsp. grated lemon zest (I put in about 1 tsp. lemon)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries, fresh or frozen (I used about 1 cup)

Preheat oven to 375. Prepare muffin pan for about 10 muffins (I think I got 12).

I used the Bosch for all these steps.

Beat butter and sugar until light and fluffy. Add egg and beat well. Then add yogurt/sour cream and lemon.

Stir dry ingredients in a separate bowl. Mix 1/2 of dry ingredients in butter mixture. Only mix until flour disappears. Add other half and mix just until flour disappears. Fold in blueberries. Batter will be really thick.

Bake for 25-30 minutes.

OAT BRAN MUFFINS
These are really good and healthy.  The recipe came from Genevieve Beck.

Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed.  Spray with Pam or use muffin papers.  Fill 24 muffin cups full (very little rising will take place).  Bake for 25-30 minutes at 350 degrees.  Makes 24 muffins.

ZUCCHINI, BANANA AND FLAXSEED MUFFINS
All of us really liked them. http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed light-brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 1/3 cup mashed ripe banana (from 1 large banana)
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.