Kiwi Muffins

Today I made Kiwi Muffins!

1/4C vegetable oil, 2C flour, 1 1/2t baking powder, 1/3C plus 1T sugar, 1 egg, 1C milk, 4 medium kiwis, chopped

Preheat oven to 350F. Beat egg.

egg

Add sugar. Blend well.

sugar

Add milk. Blend well.

milk

milk

milk

milk

Add oil. Blend well.

oil

oil

In separate bowl, sift together dry ingredients. Make a “well” in the middle.

dry

Mix in wet ingredients until just blended.

wet

Fold in kiwis.
kiwi

Turn into greased, nonstick or lined muffin tin.

tin

tin

Bake 35 to 40 minutes or until toothpick inserted into the center of a muffin in the middle of the tin comes out nearly free of crumbs.

done

Sour Cream Cherry Muffins

Today I made Sour Cream Cherry Muffins!

1 1/4C flour, 2 T sugar, 1t baking powder, 1/2t baking soda, 1/2t salt, 1 egg, slightly beaten, 1C sour cream, 2C coarsely fresh or frozen chopped cherries

Preheat oven to 350F.

Sour Cream Cherry Muffins

Beat egg with sour cream. In separate bowl, sift together dry ingredients. Make a well and add wet. Stir just until blended. Fold in cherries. Turn into greased, lined or nonstick muffin tin. Bake 20-25 minutes or until toothpick inserted in center of center muffin comes out clean.

Sour Cream Cherry Muffins

Ginger Muffins

Today I made Ginger Muffins!

2C flour, 3t baking powder, 2T sugar, 1 egg, 1 1/4C milk, 1/4C butter, melted, 1/2C medium-finely chopped crystallized ginger, 1t ground ginger

Preheat oven to 350F. Combine butter, milk and egg. In separate bowl, sift together dry ingredients. Make a well in the dry ingredients and stir in the wet just until almost blended. Stir in chopped ginger until just blended. Turn into nonstick or greased or lined muffin tin. Bake 20-25 minutes or until lightly browned.

Tropical Fruit Muffins

Today I made Tropical Fruit Muffins!

8oz chopped, dried pineapple, 8oz chopped dates, 1 1/4C rum, 2 eggs, 5 large bananas, mashed, 1/2C butter, 2C flour, 3t baking powder, 2T sugar, 1/4C butter, melted

Preheat oven to 350. Soak chopped pineapple and dates in rum for 2 or more hours in a shallow, plastic-wrap covered glass container. Sift together dry ingredients except for sugar. Make a well in the dry and stir in bananas. Beat sugar with eggs. Melt butter. Add to egg mixture. Add to banana mixture. Drain dried fruit, reserving 1/4 cup rum.
Add both to batter. Stir until just blended. Turn into nonstick or greased or lined muffin tins. Bake 20-25 minutes or until lightly browned.

Honey Blueberry Muffins

Today we made Honey Blueberry Muffins!

This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie; published in 1998.

We doubled the recipe.

1/4C butter, melted, 2C flour, 1T baking powder, 1t salt, 1 egg, 1C milk, 1/2C honey, 1/2 C blueberries

Preheat oven to 400F. Sift dry ingredients. In separate bowl, mix next 4 ingredients until smooth.

Stir in dry ingredients until just blended. Fold in blueberries.

Corn Muffins

Today we made Corn Muffins!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

6T butter, melted, 1 1/4C flour, 1T powder, pinch salt, ground black pepper, 1C cornmeal, 2 eggs, generous 1C milk, 1C corn kernels

Preheat oven to 400F. Sift dry ingredients. In separate bowl, beat eggs. Beat in milk and butter. Make a well in the dry ingredients. Stir in wet until just blended. Fold in corn kernels. Turn into greased, lined or nonstick muffin tin. Bake 20 minutes or until well risen, golden and firm.

Corn Muffins

Corn Muffins

Zucchini Muffins

Today I made Zucchini Muffins!

This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie, published in 1998.

2C flour, 1C sugar, 1t baking soda, 1/4t baking powder, 1 1/2t cinnamon, 1C golden raisins, 1/2C chopped walnuts, 1/2t salt, 2 eggs, 1/2C vegetable oil, 1T vanilla extract, 2C shredded zucchini

Preheat oven to 375F.

Zucchini Muffins

Sift dry ingredients. Add walnuts and raisins. In a separate bowl, beat eggs until foamy. Beat in oil and vanilla. Stir in zucchini. Mix with dry ingredients, until just blended. Turn into about 18 greased or nonstick or lined muffin cups. Pour a bit of water in the empty cups before baking. Bake 15-20 minutes or until toothpick inserted in the middle of the muffin that is in the middle of one muffin tin comes out clean. Cool 5-7 minutes before removing from tins.

Zucchini Muffins

Lemon Cornmeal Muffins

Today I made Lemon Cornmeal Muffins!

1C lemon juice (about 4 lemons’ worth), 1/2C butter, melted, 1 1/4C flour, 1T baking powder, 1/2t baking soda, heaping 1 3/4C cornmeal, heaping 2/3C sugar, 2 eggs

Preheat oven to 400F.

Sift together flour, baking powder and baking soda. Stir in cornmeal and sugar. In separate bowl, beat eggs and cooled melted butter. Add zest to the juice. Make a well in the center of the dry ingredients. Stir in juice and egg mixtures just until blended. Spoon into greased, non-stick or paper-lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out clean.

Lemon Cornmeal Muffins

Brie Muffins

Today we made Brie Muffins!

This recipe, from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” (Consultant Editor, Susanna Tee, published in 2009) is a modified version of “Brie & Cranberry Muffins.” We omitted the pepper and the cranberry sauce, and used nonfat yogurt.

heaping 1C plain yogurt, 2C flour, 1t baking powder, 1/2 teaspoon baking soda, pinch salt, 2 eggs, 6T butter, melted, 5 1/2oz Brie, [4 T cranberry sauce, pepper to taste, if using]

Preheat the oven to 400F. Sift together dry ingredients. Add pepper if using. Mix Brie in dry ingredients. In separate bowl, beat eggs. Beat in yogurt. Beat in butter. Make a well in the dry ingredients. Stir in liquid ingredients until just blended. Spoon batter into muffin tin, Place 1 tsp of cranberry sauce (if using) into the center of each muffin and cover with more batter. Bake 20 minutes or until lightly browned. We served the muffins with cranberry sauce.