Morning Glory Muffins

Morning Glory Muffins

PREP TIME 15 Min
TOTAL TIME 40 Min
SERVINGS 12

1 cup Fiber One® original bran cereal
2/3 cup vanilla soymilk
1 1/4 cups all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut -- I skipped this one and opted for 1 very ripe medium smashed banana
1/4 cup raisins
1/4 cup finely chopped pecans
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon vegetable oil
1 teaspoon vanilla



1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix crushed cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

French Toast Muffins

French Toast Muffins

French Toast Topping

* 3 tablespoons milk
* 1 egg,slightly beaten
* 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes

Muffins

* 1 cup milk
* 1/2 cup butter, melted
* 1 egg, slightly beaten
* 1 teaspoon maple extract
* 2 cups flour
* 3/4 cup firmly packed brown sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt

Topping

* 1/4 cup maple syrup
* 2 tablespoons sugar
* 1/4 teaspoon cinnamon

1. Heat oven to 375°F
2. Combine all French toast topping ingredients in medium bowl; set aside,.
3. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
4. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.

Mini Greek Pizza Muffins

* 2 tablespoons extra-virgin olive oil
* 2/3 cup finely chopped onion
* 2/3 cup finely chopped red bell pepper
* 1/3 cup whole-wheat pastry flour
* 1/3 cup all-purpose flour
* 2 teaspoons baking powder
* 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
* 1 teaspoon sugar
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/3 cup low-fat milk
* 1/3 cup crumbled feta cheese
* 1 large egg, well beaten
* 2 tablespoons tomato paste
* 2 tablespoons chopped kalamata olives

Preparation

1. Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
2. Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
4. Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
5. Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.

Bacon Cheddar Biscuits

Bacon Onion Cheddar Biscuits…
Servings: 12
Ingredients

* 2 cups All-purpose Flour
* 1 teaspoon Baking Powder
* ¾ teaspoons Salt
* ¼ cups Vegetable Shortening (crisco, Etc)
* 10 Tablespoons Milk (whole Milk Is Best) **I used heavy whipping cream**
* 4 Tablespoons Vegetable Oil
* 1 whole Egg
* 10 slices vegetarian bacon, cooked and crumbled
* 1 cup Finely Diced Onion
* 1 cup Grated Sharp Cheddar Cheese -I also added in about a 1/2 cup of crumbled Gorgonzola

Preparation Instructions

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. ***I didnt sift***

Combine milk, oil, and egg in a separate bowl. Whisk together.

Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.

Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees until golden Remove from pan and serve warm. ***I used cupcake papers and mine cooked for 30 minutes before they were done***

Oh my this recipe is AMAZING!! Delicious and so very easy to mix up. These little beauties will definitely be on a repeat list in my house.

Yogurt Marmalade Cake

Ingredients

* 1-½ cup All-purpose Flour
* ½ teaspoons Salt
* 2 teaspoons Baking Powder
* 1 cup (heaping) Plain, Lowfat Yogurt
* 1 cup Sugar
* 3 whole Eggs
* 1 teaspoon Vanilla
* 1 whole Zest Of Lemon
* ½ cups Canola Oil


* ORANGE GLAZE:
* ½ cups Prepared Orange Marmelade
* ¼ cups Yogurt

Preparation Instructions

Preheat oven to 350 degrees.

Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.

Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Eat. Groan. Repeat.

Sugared Donut Mini Muffins

Ingredients:

* 3/4 cup sugar
* 1 large egg
* 1 1/2 cups all purpose flour
* 2 t baking powder
* 1/4 t salt
* 1/8 t ground nutmeg
* 1/8 t ground cinnamon
* 1/4 cup canola oil
* 3/4 cup milk
* 1 t vanilla extract

PLUS:

* 2 T butter, melted
* 1/2 cup sugar, for rolling

Directions:

1. Preheat oven to 350F. Lightly grease muffin tin(s) with cooking spray.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Pour into egg mixture and stir to combine. Add canola oil, milk and vanilla extract.
4. Divide batter evenly into 24 mini muffin cups, filling each about 3/4 full. (I used my cookie scoop)
5. Bake for 10 minutes (rotating half way through) or until a tester inserted into the center comes out clean.
6. While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter. Remove from the pan by twisting gently and roll the top and sides in sugar. Cool on a wire rack and then promptly eat ten.

Makes 24 donut hole-esque mini muffins.

Apple Oatmeal Muffins

Apple Oatmeal Muffins (Makes 10-12 )

2 eggs
3 tablespoons honey
1/2 cup vegetable oil
1/2 cup apple juice
1/2 cup milk
1 cup old-fashioned rolled oats
2 cups apples, peeled, cored and chopped
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Preheat oven to 400°F. In a large bowl, combine eggs, honey, oil, apple juice, milk, oats, apples, and vanilla. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Fold dry ingredients into wet ingredients until just mixed. Keep in mind, you want the batter to be lumpy, so don't over-mix!

Spoon enough batter into lined muffin pan to fill baking cups. Bake for 20-25 minutes. Remove from pan and cool on wire rack.

Florentine Muffins

Florentine Muffins
Serves: 6
Cooking Time: 25 min


* 3 cups flour
* 1 1/4 teaspoons salt
* 1 tablespoon baking powder
* 3 eggs
* 2/3 cup olive oil
* 1 cup milk
* 315 grams chopped spinach (frozen or fresh)
* 1/2 cup pesto
* 1 cup mozzarella, grated -- I used feta

Instructions

1. Preheat oven to 375ºF.
2. Grease a muffin tin (1 for large muffins, 2 for small).
3. Stir together flour, salt and baking powder.
4. In a separate bowl, lightly beat the eggs. Then whisk in the oil and milk.
5. Stir the spinach into the egg mixture until fully coated.
6. Gently stir the egg mixture into the flour mixture
7. Fold in the pesto and mozzarella.
8. Divide batter amongst muffin cups.
9. Bake 20-25 minutes until golden, dry and springy to touch (like gazelles).

New and improved carrot cake...

Carrot Cheesecake Muffins

**NOTE: I usually skip the shredded carrot part and use baby food carrots instead. Adds moistness and more saturating flavor than just 'finely grated' carrots.

Ingredients

* 4 ounce Cream cheese softened
* 2 Tbsp. Granulated sugar
* 1/2 tsp Orange rind finely grated
* 1 tsp Orange rind finely grated
* 1/3 c. Butter softened
* 1/2 c. Brown sugar packed
* 2 x Large eggs
* 1/2 c. Lowfat Evaporated Lowfat milk 2%
* 2 Tbsp. Frzn Orange Juice Concentrate
* 1 1/4 c. Carrots finely grated
* 1/2 c. Raisins
* 1/2 c. Minced walnuts
* 1 1/2 c. Flour
* 1 tsp Baking pwdr
* 1/2 tsp Baking soda
* 1/2 tsp Grnd cinnamon

Directions

1. Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside.
2. Muffin MixMuffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in Large eggs, evaporated lowfat milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind.
3. In large bowl, combine flour, baking pwdr, baking sodabaking soda, and cinnamon. Add in carrotcarrot mix; stir just till moistened. Spoon 2 Tablespoons batter into 12 small greased or possibly paper lined muffin c.. Spoon 2 teaspoon cream cheese mix over each. Top with remaining batter. Bake in 350 deg F oven 15 - 20 mins. till tops spring back when touched lightly.
4. Makes 12 muffins.

Orange Pecan Muffins

Crunchy Orange Pecan Muffins with Sprinkly Cinnamon Topping ~~
Servings: 10-12 (regular-size) muffins

Ingredients:

For the muffins:
1/2 cup sugar
1/2 cup orange juice
1 egg, slightly beaten
2 Tbsp. veg. oil (I use melted butter instead.)
2 cups biscuit mix
1/2 cup orange marmalade
1/2 cup coarsely chopped pecans

For the topping:
1/3 cup sugar
2 Tbsp. flour
1 or 1 1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Directions:
Preheat oven to 400F.
Line muffin cups with paper liners.
Combine 1/2 cup sugar, orange juice, egg, and oil in a medium-size mixing bowl and blend well. Add biscuit mix and beat vigorously for 30 seconds to combine. Stir in orange marmalade and chopped pecans.
Spoon batter into muffin cups, filling 2/3 full.

For topping:

Combine 1/3 cup sugar, flour, and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Sprinkle topping over muffin batter.

Bake muffins in preheated 400F oven for 20-25 minutes.

*Sometimes when I'm in a Sweeter mood, I drizzle the tops of the baked and cooled muffins with ready-made vanilla icing which has been warmed in the microwave. But don't warm the icing in the plastic tub it comes in; spoon some into a microwave-safe measuring cup for easier drizzling.

Honey Date Muffins

Honey Date Muffins from scratch

1 1/2 cups baking mix
1 Tbs instant vanilla pudding mix
1/4 cup granulated sugar
1 tsp baking powder
1/4 cup butter, softened
1/2 cup milk
1 egg
1/4 cup honey
3/4 cup dates, chopped

Preheat oven to 350 F.. Grease muffin pan.(12 cup size) or line with paper liners. Use cooking spray and spray liners.

Combine all dry ingredients, Add butter and mix well. MIxture should be crumbly. Add milk, egg, honey and chopped dates into mixture.Stir well. Spoon into muffin pan, 3/4 full. Bake for 15 to 18 minutes or until golden brown. Serve warm with butter or margarine. Toasted pecans or even walnuts would be a nice addition to this muffin. It takes 5 minutes to prepare. This is a 1970's recipe. Double recipe to make and bake 24 muffins.

Crazy Good Banana Muffins

Credit here:

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
3/4 cup white sugar
1/4 cup unsweetened apple sauce
3 tablespoons vegetable oil
1/2 cup chopped walnuts, optional

Directions:

Preheat over to 375 degrees Fahrenheit (190 degrees C). Line 10 muffin cups with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder, and salt.
In another bowl, beat together bananas, sugar, applesauce and oil.
Stir the banana mixture into the flour mixture just until moistened.
Stir in walnuts, if desired.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 18-23 minutes, or until a toothpick inserted into center of muffin comes out clean. Do not over bake.

Serves: 10

Preparation time: 35 minutes including baking

Notes: Some ppl are using pecans instead of walnuts... that'd be me too. And adding a handful of chocolate chips. I'm inclined to use peanut butter chips. Ppl also adding a touch of vanilla. Ditto dat one too. For some reason I cannot get into oats used in muffins, but ppl are adding a handful of that as well. Maybe I should try it one of these days....