Morning Glory Muffins

Morning Glory Muffins
From the Kitchen of Margot Bass

2 1/2 cups sugar
4 cups flour
4 teaspoons cinnamon
4 teaspoons baking soda
1 teaspoon salt
(sift together)
1 cup of raisins
1 cup shredded coconut
4 cups shredded carrots
2 cups diced or shredded apples
1 cup pecans (optional)
6 eggs
(add to dry ingredients)
2 cups vegetable oil
1 teaspoon vanilla
(add to mixture)


Bake @ 375 for 20 minutes
Makes 36 muffins
These are amazing! So filling with all the yumminess inside :)

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins
from Everyday Food, November 2010, Adapted by Kristin Sumption

Makes 12 regular or 36 mini muffins

For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Apple Spice Muffins

Apple Spice Muffins
From the Kitchen of Kim Taylor

1 cup oil
3 eggs
1 cup brown sugar
2 cups whole wheat pastry flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
2 cups peeled, diced apples
1 cup raisins
1 cup walnuts

beat oil, eggs, and sugar until smooth. Mix dry ingredients in separate bowl and gradually add to sugar mixture. Mix well after each addition. Stir in apples, raisins, and walnuts.

Spoon batter into greased muffin pan. Bake at 350 for 20-25 minutes.

Sausage Cheese Muffins

Sausage Cheese Muffins
from the kitchen of Susan Reid

1 (1lb) package ground pork sausage - I use the reduced fat
3 C all-purpose baking mix - I use Bisquick
1 1/2 c shredded cheddar cheese
1 (10 1/2 oz) can condensed cheese soup
3/4 C water

Cook sausage; drain and cool. Combine sausage, baking mix and cheese in a bowl. Make a well in the center. Stir together cheese soup and water. Pour into well and stir until just moistened. Spoon into lightly greased muffin pans, filling to top. Bake at 375 20 to 25 minutes or until lightly browned. Makes 15 muffins.

Pumpkin Muffins

Pumpkin Muffins
From the kitchen of Renee Hill

1.5 cups all-purpose flour
1 tsp baking powder
1 15 oz can solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins
From Kristine Schellhaas
By: allrecipes.com
SUBMITTED BY: Lois Gordon

PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min

INGREDIENTS

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

DIRECTIONS

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

(I made as banana loaves, took about 15 minutes longer)

Chocolate Chip-Banana Muffins

Chocolate Chip-Banana Muffins
by: Betty Crocker

Prep Time:10 min
Start to Finish:25 min
Makes:12 muffins

1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3. Bake about 15 minutes or until golden brown.

High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.

Nutrition Information

1 Serving: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 11g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Lemon Yogurt-Poppy Seed Muffins (lighter recipe)

Lemon Yogurt-Poppy Seed Muffins (lighter recipe)
by: Betty Crocker

Prep Time:10 min
Start to Finish:30 min
Makes:12 muffins

Muffins
1/3 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1/4 cup fat-free egg product or 1 egg
1 3/4 cups Gold Medal® all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
2. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.

***These come out a little bit more like fluffy biscuits, rather than muffins***

Nutrition Information

1 Serving: Calories 150 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.