All-Bran Muffins

We love these muffins!  They are good plain or with honey, jam, peanut butter, etc.

 

All Bran Muffins

1 1/2 C. 100% All-bran

1/2 C. boiling water

3/4 C. sugar (I use 1/2 C. honey)

1/4 C. shortening (I use 1/8 C. oil, 1/8 C. unsweetened applesauce)

1 egg

1 C. buttermilk

1 1/4 C. flour (I have used whole-wheat before)

1 1/4 tsp. soda

1/4 tsp. salt

Pour 1/2 C. boiling water over 100% bran.  Let it set until liquid absorbs (about 5 minutes).  Cream shortening and sugar.  Add eggs and beat.  Add buttermilk to soaked bran and then mix with shortening, sugar, and eggs.  Mix flour, soda, and salt.  Add to all bran mixture and stir until blended.  Pour into greased muffin tins.  Fill muffin tins about 3/4 full.  Bake at 375 degrees for about 15 minutes or until an inserted toothpick comes out clean.  Use what you need and put unused batter in the fridge.  It keeps well for up to 6 weeks.  Use as needed, but do not stir the batter after it is put in the fridge.  Just spoon into the muffin tins as you use it.

*I like to make a double batch so that I can bake some and then have leftover batter to put in the fridge.  It makes about 4 dozen muffins.

recipe from my BYU-Idaho cooking class cookbook by Carma Sutherland

Chocolate Zucchini Muffins

These were SO yummy--everyone loved them & not too bad for you either!  You can also sprinkle on a little powdered sugar on the top for an added treat :)

Chocolate Zucchini Muffins


3/4 C. unsweetened applesauce

1/4 C. oil

3/4 C. honey

2 eggs (I use egg beaters)

1 tsp. vanilla

1/2 C. sour milk (add 1 tsp. vinegar or lemon juice to 1/2 C. milk (I used skim) & let it sit for 5 minutes)

1 1/2 C. whole wheat flour

1 C. oatmeal

5 Tbsp. cocoa

1/2 tsp. baking powder

1 tsp. soda

3/4 tsp. cinnamon

1/2 tsp. cloves (you can use nutmeg if you don't have cloves)

1/2 tsp. salt (I used 1/4 tsp.)

2 C. finely diced zucchini (I just shred it)

1 C. chocolate chips (I used semi-sweet & I just put 4 chocolate chips on the top of each muffin & press them down a little bit)



Mix batter in order of ingredients & fold in zucchini last. Pour into a greased 9x13 pan (or makes 24 muffins) & sprinkle chocolate chips on top. Bake at 325 degrees for 40-45 minutes (20-25 minutes for muffins) or until toothpick inserted in the center comes out clean. Let cake cool & sprinkle powdered sugar on top.





recipe from me (I just made some adaptations from this Chocolate Zucchini Cake recipe to make it a little less bad for you :))

Poppyseed Muffins

These were really good--we all loved them! I prefer to eat them when they are cooled, but they're good warm too.

Poppyseed Muffins

3 eggs (I used Egg Beaters)

1 1/8 C. vegetable oil (I do 3/4 of the amount unsweetened applesauce and 1/4 oil)

2 1/2 C. sugar (I used 3/4 C. honey)

1 1/2 Tbsp. poppyseed

1 1/2 tsp. vanilla

1 1/2 tsp. almond extract (I used 3 tsp.)

1 1/2 C. milk (I use skim)

3 C. flour (I used 2 C. whole wheat flour & 1 1/2 C. oatmeal)

1 1/2 tsp. baking powder

1 1/2 tsp. salt (I used 3/4 tsp.)




Combine all of the ingredients together (except the dry ingredients) and mix together. Sift in the dry ingredients & mix until just combined. The batter usually has quite a few lumps, so I like to break those up. Scoop into muffin tins (I fill them mostly full) & bake in a pre-heated oven at 350 degrees for approximately 20 minutes or until a toothpick inserted in center comes out clean.




*Makes 24 muffins.





recipe from me (I just made some adaptations to this Poppyseed Bundt Cake & Glaze recipe.)

Strawberry Rhubarb Muffins

These muffins were so tasty! Jace wasn't a big fan (I think the rhubarb was a little sour for him), but Danny & I loved them!

Strawberry Rhubarb Muffins

2 3/4 C. flour (I did 1 3/4 C. whole wheat flour and 1 C. oatmeal)

1 1/3 C. brown sugar (I did 1/2 C. honey)

2 1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. cinnamon

1/4 tsp. salt (I used 1/8 tsp.)

1 egg (I used egg beaters)

1 C. buttermilk (I used 1 C. skim milk + 1 Tbsp. lemon juice (or vinegar) and let it sit for 10 minutes)

1/2 C. oil (I used 1/8 C. oil and 3/8 C. unsweetened applesauce)

2 tsp. vanilla

1 1/4 C. chopped fresh strawberries (I used 1 1/2 C. because that's how much I cut up :))

1 C. diced rhubarb (I had more rhubarb, so I just put some in the freezer for later use)




Preheat oven to 400 degrees. In a large bowl, mix the egg, buttermilk, oil, & vanilla. Add in the honey (or sugar--whatever you're using). Sift the dry ingredients & mix until just combined. Fold in the strawberries & rhubarb. Scoop into muffin cups and bake for 15-20 minutes or until toothpick inserted in center comes out clean.



*Makes about 18 muffins.


*If you have extra rhubarb, you could make rhubarb crisp!






recipe from The Hazel Bloom blog with modifications in parenthesis by me :)

Pumpkin Muffins

These muffins are yummy & pretty good for you too!

Pumpkin Muffins


1 can (15 oz.) pumpkin

4 eggs (I use Egg Beaters)

1 C. oil (I do 3/4 C. unsweetened applesauce & 1/4 C. canola oil)

2/3 C. water

2 C. sugar (I do 3/4 C. honey)

3 1/2 C. flour (I do 2 C. whole wheat flour & 1 1/2 C. oatmeal)

2 tsp. soda

1 1/2 tsp. salt (I do 3/4 tsp.)

1 tsp. cinnamon (I add a little bit more)

1 tsp. nutmeg

1/2 tsp. cloves

1/4 tsp. ginger




Mix together pumpkin, eggs, oil, water & sugar until well blended. Sift in the dry ingredients & mix until just blended. Scoop into greased muffin tins and bake at 350 degrees for 15-20 minutes or until inserted toothpick comes out clean.



Makes approximately 28 muffins.



*I added some semi-sweet chocolate chips to a few of the muffins for a little treat & they were really tasty!






recipe from the pumpkin bread recipe found here

Apple Cinnamon Muffins

These are so yummy & healthy! A perfect way to use up apples that aren't crisp enough for eating.

Apple Cinnamon Muffins


1/2 C. sugar (I use 1/3 C. honey)

4 Tbsp. butter, melted (I use 2 Tbsp. canola oil and 2 Tbsp. unsweetened applesauce)

1 C. milk (I use skim)

1 egg (I use Egg Beaters)

2 C. flour (1 1/2 C. whole wheat flour and 1/2 C. oatmeal--I use quick oats)

4 tsp. baking powder

1/2 tsp. cinnamon (I use 2 tsp.)

1/2 tsp. salt (I use 1/4 tsp.)

1 C. raw apples, finely chopped (leave the peels on)




Sift together flour, baking powder, salt, cinnamon, & sugar. Combine milk, egg, & butter and add to dry ingredients. Mix just enough to combine. Fold in apples. Drop into well greased muffin tins.




Topping (optional--I don't do this)


Place an apple ring (unpeeled) on top of each muffin & sprinkle tops with cinnamon & sugar mixture (2 Tbsp. sugar and 1/2 tsp. cinnamon) and chopped walnuts.





Bake at 400 degrees for 14-20 minutes or until toothpick inserted in center comes out clean.







recipe from Introductory Foods: HFED 110 by Carma Sutherland

Oatmeal Muffins

These are yummy muffins & are really good with jam or peanut butter or just plain!

Oatmeal Muffins


1 C. oatmeal (I used quick oats)

1 C. buttermilk (I just did 1 C. skim milk and 1 Tbsp. lemon juice (can also use vinegar) and let stand for 5-10 minutes)

1 egg (I use egg beaters)

1/2 c. brown sugar (I did 1/4 C. honey)

1 C. flour (I used whole wheat)

1 tsp. salt (I did 1/2 tsp.)

1 1/2 tsp. soda

1/4 C. melted butter (I did 1/8 C. oil & 1/8 C. unsweetened applesauce)





Pour buttermilk over oatmeal and let stand for 5 minutes. Combine sugar & egg & then add oatmeal mixture. Add sifted dry ingredients. Add melted shortening. Pour into greased muffin pans. Bake at 400 degrees for 10-15 minutes or until toothpick inserted in center of muffin comes out clean. Makes 12 muffins.






recipe from Introductory Foods: HFED 110 by Carma Sutherland

Zucchini Muffins/Bread

These muffins are so good! Danny & Jace eat them almost as fast as I can make them!

Zucchini Muffins/Bread


3 eggs (I use Egg Beaters)

2 C. sugar (I use 1/2 C. honey)

1 C. oil (I use 1/4 C. oil, 3/4 C. unsweetened applesauce)

1 Tbsp. vanilla

2 C. loosely packed grated zucchini (don't peel)

2 C. flour ( I use 1 1/2 C. whole wheat flour and 1/2 C. oatmeal)

1 Tbsp. cinnamon

2 tsp. baking powder

1 tsp. salt (I use 1/2 tsp.)

1/2 C. chopped walnuts (optional--I don't use them)




Beat eggs. Add sugar, oil, & vanilla. Beat mixture until thick & frothy. Stir in zucchini. Sift and add the dry ingredients. Pour mixture into 2 floured loaf pans. Bake at 350 degrees for approximately 1 hour. Cool in pan for 10 minutes & then remove & place on rack until completely cooled.





*I make these into muffins & this recipe makes 18 regular-sized muffins. Reduce the baking time to 15-25 minutes.





recipe from meatballmama on Tasty Kitchen

Carrot Muffins

These are tasty, easy to make & perfect for fall!

Carrot Muffins

1 1/2 C. whole wheat flour

1/2 C. oatmeal

3/4 C. brown sugar (I used 3/8 C. honey instead)

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 1/4 tsp. cinnamon

3 eggs (I use egg beaters)

1/2 C. oil (I do 1/8 C. oil and 3/8 C. unsweetened applesauce)

1 tsp. vanilla

1 C. carrot puree (I just shredded mine)



Mix all ingredients together completely but don't overmix. Pour into greased muffin tins and bake at 350 degrees for 15-20 minutes or until toothpick inserted into center comes out clean. Makes 1 dozen muffins.





recipe from Missy with a few modifications by me:)

Banana Muffins (Whole Grain)

These are so good! Danny & Jace loved them too & they're pretty healthy :) I made up this recipe using this blueberry muffin recipe as a guide.

Banana Muffins (Whole Grain)

1/3 C. canola oil (do 3/4 of the amount unsweetened applesauce and 1/4 oil)

1/4 C. honey

2 eggs (I use egg beaters)

1 1/4 C. whole wheat flour

1/2 C. oatmeal

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

1 C. mashed ripe banana (2-3 bananas)

1/2 C. chopped walnuts (optional--we're not huge nut fans, so I don't ever add nuts, but I think it would be good)



Mix oil, honey, & eggs in a bowl. Put dry ingredients in sifter & alternate sifting in the dry ingredients & stirring in the banana. Bake at 375 degrees for 15-20 minutes.



Makes approximately 12 muffins.





Recipe from me

Blueberry Muffins

Blueberry Muffins

1 3/4 C. flour (1 1/4 C. whole wheat flour & 1/2 C. oatmeal)

2/3 C. sugar (1/3 C. honey)

1 Tbsp. baking powder

3/4 tsp. salt (I do 3/8 tsp. salt)

6 T. butter (1/4 canola oil & 3/4 unsweetened applesauce to equal 1/3 C.)

1 egg (I use egg beaters)

1/2 C. milk (I use skim)

1 tsp. lemon zest

1/2 tsp. vanilla

1 C. fresh or frozen blueberries (I use frozen)

Mix dry ingredients together. Cut in butter. Beat egg, milk, lemon peel & vanilla. Stir into flour mixture until just moistened. Fold in berries. Spoon into muffin pan.

Bake at 400 degrees for 15-25 minutes. Makes 1 dozen muffins.

*I make these muffins using the healthier options (the one's in parenthesis) and the muffins are still really good! If you use the substitutions, make sure to fill the muffin tins mostly full with the batter because these one's don't raise much while baking. I'll have to post pictures of the healthier version next time I make them :)

Recipe from my mom