Double chocolate zuchinni muffins

4 c flour
1 1/2 C sugar
1/2 C cocoa
1 t baking soda
1/2 t baking powder
3/4 t salt
1 t cinnamon
1 1/2 C oil
1 1/2 C milk
3 eggs
2 t vanilla
2 C shredded zucchini
1 1/2 C semi sweet chocolate chips
1. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
2. Mix all of the dry ingredients in a separate bowl with a wooden spoon.

3. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips.

4. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full.
5. Bake at 350 for 17 minutes.

Zucchini Chocolate Chip Muffins

A lot of recipes that I have discovered lately have been tried in an effort to use up the produce from Bountiful Baskets.  It's food co-op,  You pay a weekly fee and every Saturday you pick up a box of produce. The kicker: you never know what will be in it.  Last week I got 5 zucchini. A small problem because no on at my house likes it. Luckily, there are lots of great zucchini recipes out there, where the zucchini disapears!  This was one of them.  Everybody loved it. 

• 3 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 egg, lightly beaten
• 1 cup vegetable oil
• 1/2 cup milk
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Cinnamon Puffs

These are lovely little muffins.   Especially when you are not in the mood for anything fruity.  This recipe comes from Yesterday on Tuesday.  Try them. You'll love them!

3 cups all-purpose flour

1 1/4 cups sugar, divided

2 1/2 teaspoons baking powder

1 1/4 teaspoons ground nutmeg

3/4 teaspoons salt

2 large eggs lightly beaten

1 1/4 cups milk

1/3 cup butter plus 1/4 cup butter, melted and divided

1/2 teaspoon ground cinnamon

1.  Preheat oven to 350 degrees. Whisk together flour, 1 cup sugar, baking powder, nutmeg and salt in a large bowl.  Make a well in center of dry ingredients.

2.  Combine eggs, milk, and 1/3 cup melted butter in a small bowl.  Pour mixture into well of dry ingredients, stirring until just moistened.  (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling three-fourths full.

Bake at 350 degrees for 20 to 25 minutes or until wooden pick in the center comes out clean.

Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl.  Let muffins cool just enough to handle; dip tops of hot muffins into remaining 1/4 cup melted butter, then into sugar mixture until coated. Serve warm. 

Cherry Pie Muffins

These may just be the most amazing things that have ever crossed my lips. The recipe comes from Cheeky Kitchen. The combination of coconut oil and honey is unbelievable.  I'm trying to figure out what other fruits would work in this recipe.  

For the muffins:

1 egg

1/2 c. coconut oil

1/4 c. honey

1/2 tsp. baking powder

3/4 c. whole wheat flour

1/2 tsp. salt

1/4 c. almond milk

2 c. fresh cherries, pitted & halved

*

For the streusel:

1/4 c. almond flour

2 T. Coach's Oats

2 T. powdered sugar

1/2 T. honey

1 T. coconut oil

*

For the latticed drizzle:

1/2 c. powdered sugar

1/2 tsp. almond extract

1-3 T. milk

In a large bowl. beat together all muffin ingredients until well mixed. (If you are baking at low altitudes, increase the baking powder by 1/2 tsp.) Spoon mixed batter into a muffin tin prepared with cupcake wrappers. In a medium bowl, use a fork to combine all ingredients until a coarse crumb results. Sprinkle the streusel over the batter in each muffin tin (about 1-1 1/2 tsp. per each), then bake in an oven preheated to 350 degrees for 18-22 minutes, or until the center of the muffins bounce back to the touch. Remove from the oven and allow to cool.

Chocolate Chip Muffins

•  Who doesn't love chocolate chips?  These are great.  All of my kids love them. Especially Tayleigh.  I don't generally have mini chocolate chips on hand so I just use regular ones and they work out fine. 
• 
  
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk ( you can also use 3/4 c. milk and 1/4 c. of sour cream)
• 1/ 2 cup vegetable oil
• 2 eggs
• 1 tsp. vanilla extract
• 1 cup mini semi-sweet chocolate chips
• 3 tablespoons white sugar
• 2 tablespoons brown sugar
• 
  

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) 
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
4. Bake for 18 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Makes about 18 muffins.

Homemade Biscuit Mix

10 c. all purpose flour
1/3 c. baking powder
1/4 c. sugar
2 c. shortening

In a large bowl stir together flour, baking powder, sugar and 4 tsp. Salt. With pastry blender, cut shortening in till mixture resembles coarse crumbs. Store in covered airtight container up to 6 weeks at room temp.  To use, spoon mix lightly into measuring cup; level off with a straight edge. (For longer storage, place in sealed freezer container, store in freezer up to 6 months. To use, allow mix to come to room temp.)

Biscuits: Place 2 c. Mix in a bowl; make a well in center. Add 1/2 c. milk. Stir with fork till dough follows fork around bowl. On lightly floured surface, knead dough 10 to 12 strokes. Roll or pat to 1/2 in. thickness. Cut dough with floured 2 1/2 in biscuit cutter. Bake on baking sheet at 450 10 to 12 minutes. Makes 10.

Muffins: Combine 3 cups Mix and 3 tbsp sugar. Mix 1 beaten egg and 1 cup milk. Add all at once to dry ingredients. Stir till moistened. Fill greased muffin cups 2/3 full. Bake at 400 for 20 to 25 minutes. Makes 12.

Pancakes: Place 2 c. mix in a bowl.  Add 2 beaten eggs and 1 c. milk all at once, stirring until slightly lumpy. Pour on greased griddle. Cook until golden brown.

Sour Cream Blueberry Muffins

I discovered these little gems over at The Idea Room. These muffins are incredible. They are so moist and the flavor is wonderful. If you want a little extra sparkle ad the cinnamon sugar topping. But they are so good by themselves, you really don't need it. 


2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries (wild)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.


Cinnamon Sugar Topping:
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.

Low Fat Chocolate Muffins

I found this recipe on a lovely site called I Love Muffins.  Which has become my new favorite recipe site.   Because, really, I love muffins.  Okay. This is not my favorite muffin recipe, but if you are needing some chocolate but are counting calories, this should do it.   

ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup Cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vanilla lowfat yogurt
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar for garnish (optional)

method

Preheat oven to 400° F. Line 12 - 14 muffin cups with paper liners.

Stir together flour, sugar, cocoa, baking powder, baking soda and salt in medium bowl. Stir in the yogurt, milk and vanilla, mixing just until combined. Do not overmix. Fill muffin cups 2/3 full with batter.

Bake 15 to 20 minutes or until wooden pick inserted in centre comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage. Makes 14 muffins.

FYI:  106 calories each, 0.5 g fat

Low Fat Orange Yogurt Muffins

ingredients

11/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 large eggs
1/4 cup white sugar (or sugar substitute)
2 tbsp canola oil
1 cup plain low-fat yogurt
2 tsp ) vanilla extract
1 tsp freshly grated orange peel

method

Preheat oven to 350° F. Place paper baking cups in muffin pan and coat with
vegetable cooking spray.

Combine flour, baking powder, soda and salt, set aside.

Beat eggs and sugar at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange peel; beat at medium speed until blended, about 1 minute.

Add dry ingredients to wet mixture and beat at low speed until blended. Spoon mixture into prepared muffin pans; filling 3/4 full.

Bake for 15 minutes or until cake tester inserted in centre comes out clean. Remove from pans immediately and cool on wire rack.

FYI: 121 calories, 3.6 g fat

Almond Poppyseed mufffins

Rachel  Ward

I always double this recipe, We love these muffins.

1 3/4 flour
1 c. sugar
1/2 c. milk
1/2 c. butter
2 eggs
4 tsp poppy seeds
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract (do NOT use imitation. They will NOT turn out.)
2 Tbsp. sliced almonds (opt. I never put them in. . .)

Prepare 12 muffin cups with spray or liners. In a large bowl mix flour, baking powder, poppy seeds and salt. Set aside. In a separate medium blowl, cream the butter with the sugar and almond extract. Add the eggs and beat until well blended.  Add butter and egg mixture to flout mixture. Add milk and stir until just blended. Pour batter into muffin tins.  Sprinkle each muffin with almond slices, if desired.  Bake at 375 for 25 minutes.

Blueberry Bran Muffins

Bodacious Blueberry Bran Muffins
Karla Ward

1 Tablespoon baking powder
1 1/2 cups flour
1/4 cup sugar
1/4 teaspoon salt

Stir together and set aside

1 1/2 cups Kellogg's Complete Bran Flakes cereal
1 cup milk

Combine, let stand about 3 minutes until cereal gets soft

1 egg
1/4 cup oil (or applesauce)
1/2 cup blueberries

Add egg and oil to cereal, mix well. Add dry ingredients stirring until just combined. Stir in blueberries. Bake at 400 degrees for around 20 minutes.

Blueberry Muffins

Blueberry Muffins
Rachel Ward

2 c. flour
1 c. sugar
1 tbsp baking powder
½ tsp. salt
2 eggs 1 c. milk (or cream)
1 tsp. lemon extract
½ c. oil
1 to 1 ½ c. blueberries (it is also good with raspberries or blackberries)

Mix dry ingredients first, add wet and stir. Bake in greased or lined muffin tin at 400 for about 20 minutes.
I like to play with this recipe. I make lemon muffins by leaving out the berries, adding about 1 tsp. of lemon zest, decreasing milk to ¾ cup and adding ¼ cup of lemon juice. I do the same to make orange muffins, replacing the lemon extract with orange extract and then adding orange zest and orange juice. I haven’t tried it yet, but I think that would be really good with cranberries.

Applesauce Muffins

1 stick butter, soft
¾ c. brown sugar
¾ c. applesauce
1 egg
1 c. flour
1 tsp. baking powder
½ tsp cinnamon
¼ tsp. salt
¼ tsp. baking soda
1 c. oats

Mix. Scrape bowl occasionally. Cook in greased or lined muffin tin at 400 for 20 minutes.

Pumpkin Chocolate chip muffins

Pumpkin Chocolate Chip Muffins or Bread
Julie E Ward
3 cups sugar
6 eggs
2 cups butter
1 large can of pumpkin
1 T. cinnamon
1 t. cloves
¼ t. ginger
1 t. allspice
1 t. nutmeg
1 T. vanilla
1 T. baking soda
1 T. baking powder
1 t. salt
4 ½ cups flour
3 cups milk chocolate chips

Mix together well. Place in paper lined muffin tins or greased and floured bread pans. Bake bread about 1 hour or until toothpick comes out clean. Muffins bake for about 15-20 minutes at 350 degrees. (I prefer the muffins. You can also cut the recipe in half because it makes a lot.)