What's your favorite muffin?
08-18-2011, 04:21 AM
#22
Super Member
Join Date: Feb 2011
Location: Pennsylvania
Posts: 1,021
homemade blueberry...is there anything else??
1 egg, beaten 3/4 cup sugar
1/4 tsp salt 2 tsp baking powder
1 1/2 cups flour 1/2 cup milk
2 tbls melted butter
mix together
add 1 to 1 1/2 cups blueberries
pour into muffin pan, makes 12
bake 25 minutes at 350
1 egg, beaten 3/4 cup sugar
1/4 tsp salt 2 tsp baking powder
1 1/2 cups flour 1/2 cup milk
2 tbls melted butter
mix together
add 1 to 1 1/2 cups blueberries
pour into muffin pan, makes 12
bake 25 minutes at 350
08-18-2011, 04:42 AM
#24
Senior Member
Join Date: Apr 2011
Location: small town Jersey
Posts: 544
here is the one for the pumpkin muffins....which can also be made out of sweet potato (which i haven't tried yet)
also I make them in mini muffin pans (less waste with the kids) and when I make it mini muffins... I cut this in half and it makes two trays of the mini ones...(also I always use liners... if not make sure you spray/greese the pan.....
Pumpkin/Sweet Potato Chocolate Chip Muffins-makes 36
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin or 16 oz. mashed sweet potato (without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (I often use less when I happen to have only a partial bag)
In a large mixing bowl, beat eggs, sugar, pumpkin, milk, and oil until smooth. In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients, and stir just until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 350 degrees.
also I make them in mini muffin pans (less waste with the kids) and when I make it mini muffins... I cut this in half and it makes two trays of the mini ones...(also I always use liners... if not make sure you spray/greese the pan.....
Pumpkin/Sweet Potato Chocolate Chip Muffins-makes 36
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin or 16 oz. mashed sweet potato (without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (I often use less when I happen to have only a partial bag)
In a large mixing bowl, beat eggs, sugar, pumpkin, milk, and oil until smooth. In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients, and stir just until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 350 degrees.
08-18-2011, 05:27 AM
#26
Senior Member
Join Date: Nov 2007
Location: Minnesota USA
Posts: 493
Morning Glory Muffins (here's recipe from Earthbound Farms):
Morning Glory Muffins
1 1/4 cups sugar
2 1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Earthbound Farm Organic Raisins
1 large organic apple, peeled and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling. Makes 16.
Morning Glory Muffins
1 1/4 cups sugar
2 1/4 cups unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Earthbound Farm Organic Raisins
1 large organic apple, peeled and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil
1 teaspoon pure vanilla extract
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling. Makes 16.
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