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.

Cornmeal Blueberry Muffins

Today I made Cornmeal Blueberry Muffins!

1/2C sugar, 1C fine cornmeal, 1/2t salt, 1 1/4C milk, 1 1/2C flour, 1T baking powder, 2 eggs, 1/2t baking soda, 1t cinnamon, 6T butter, melted, 1 pint fresh blueberries, well drained

Preheat oven to 350F.

Cornmeal Blueberry Muffins

Sift dry ingredients.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Spoon into nonstick, greased or lined muffin tin.

Cornmeal Blueberry Muffins

Bake 20-25 minutes or until lightly browned around edges.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Note: muffins will be mushy inside due to abundance of blueberries.

Cornmeal Blueberry Muffins

Banana Raisin Muffins

Today I made Banana Raisin Muffins

1/2C sugar, 1/3C butter, 2eggs, 1C mashed ripe bananas, 3/4C honey, 1/4C milk, 1 3/4C flour, 1t baking powder, 1t baking soda, 1C oatmeal, 1C raisins

Preheat oven to 375. Cream sugar with butter until fluffy. Add remaining wet ingredients. Blend well. In separate bowl, stir together dry ingredients. Blend well. Make a well in the dry ingredients and stir in wet until just blended. Stir in raisins. Spoon into greased muffin tins. Bake 20 minutes or until browned.