vegtable muffins

VEGETABLE MUFFINS

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1/4 c. chopped peppers (red, green or both)
1/4 c. celery, chopped
1 c. onion, chopped
1 1/2 c. grated carrots
1 (10 oz.) pkg. chopped spinach, cooked & drained
3 eggs
Salt & pepper to taste
3/4 c. matzoh meal

Saute peppers, celery, onions, carrots and spinach in 5-6 tablespoons of oil until golden brown. Add 3 beaten eggs, salt and pepper and the matzoh meal; mix well. Put in greased cupcake pans. Bake at 350 degrees until golden brown.

PUMPKIN SPICE MUFFINS
3 cups bread flour
2 cups sugar
1/4 cup butter, melted
1/4 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 1/2 cups golden raisins
1 cup walnuts or pecans, chopped
In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.

Combine flour mixture and pumpkin mixture. Stir in nuts and raisins; stirring only until all ingredients are mixed.

Cover batter and allow to stand at room temperature for 60 minutes.

Preheat oven to 400°F.

Fill greased muffin cups 2/3 full.

Bake for 15-20 minutes or until muffins tops spring back when lightly touched.

Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar, if desired (omit this step if freezing).

If the muffins will be frozen, allow to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.

To reheat, wrap loosely in foil and bake for 5-10 minutes at 350F. Or they may be reheated in the microwave wrapped loosely in a damp paper towel.

GINGERBREAD MUFFINS
3/4 c. vegetable oil
1/4 c. sugar
3 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 egg, beaten or 2 whites
3/4 c. molasses
1 c. hot water
1 1/2 c. raisins, if desired
Combine oil and sugar and mix until smooth. Add eggs and beat well. Add molasses and hot water. Combine dry ingredients and mix with molasses mixture. Fill cups and bake at 375 degrees for 20 minutes.

APPLESAUCE MUFFINS (SUGAR FREE)
1 lg. egg
2 tbsp. vegetable oil
1 1/2 c. unsweetened applesauce
2 c. flour
3/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 c. raisins
Beat together egg, oil and applesauce. Add flour, baking soda, baking powder and spices. Beat well. Stir in raisins. Spoon into muffin wells. Bake at 375 degrees 20 to 25 minutes or until brown.

BLUEBERRY OATMEAL MUFFINS
1 1/4 c. quick-cooking oatmeal
1 c. flour
1/3 c. granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg, beaten lightly
1/4 c. vegetable oil or melted butter
1 c. blueberries, rinsed and drained
Preheat oven to 425°F.
Mix together oats, flour, sugar, baking powder and salt. Stir in milk, egg and oil or butter, stirring gently until just moist. Fold in blueberries.

Cooks Note: If using frozen blueberries, keep frozen until the last minute.

Fill greased or paper-lined muffin pans 2/3 full with batter.

Bake for 20 to 25 minutes or until a toothpick inserted in center of a muffin comes out clean.

Yield: 1 dozen.

BLUEBERRY OAT BRAN MUFFINS
1/4 c. whole wheat flour
3/4 c. white flour
1/2 c. brown sugar
1 c. oat bran cereal
4 tsp. baking powder
1 c. skim milk
1 tsp. vanilla
1/3 c. liquid vegetable oil
1 egg or 1/4 c. liquid egg substitute
1 c. drained berries
Preheat oven to 400 degrees F. Combine dry ingredients in a mixing bowl. Stir well. Using an egg beater, combine milk, vanilla, egg and oil. Pour into dry ingredients and add drained blueberries or raspberries. Stir just until moistened. Spoon batter into greased or lined muffin cups and bake for 20 minutes.

WHOLE WHEAT APPLE MUFFINS
1 1/2 c. all purpose flour, divided
1 1/2 c. peeled, chopped Golden Delicious apple
1/2 c. whole wheat flour
1/3 c. firmly packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. skim milk
3 tbsp. vegetable oil
2 egg whites, lightly beaten
Vegetable cooking spray
Combine 1/2 cup all purpose flour and apple in a bowl, tossing gently to coat; set aside. Combine remaining cup all purpose flour, whole wheat flour, and next 4 ingredients in a bowl; make a well in center of mixture. Combine milk, oil, and egg whites in a bowl; stir well. Add milk mixture and apple mixture to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with vegetable cooking spray, filling 2/3 full. Bake at 400 degrees for 20 minutes. Remove muffins from pans; let cool on a wire rack. Yields 1 dozen (about 149 calories each).

MORNING GLORY MUFFINS
2 c. flour
1 1/4 c. sugar
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. raisins or dates
1/2 c. chopped nuts
1 grated apple
1 c. vegetable oil
3 eggs
2 tsp. vanilla
Combine first 9 ingredients, then add last 3. Mix well.
Bake at 350°F for 25 minutes. Makes about 2 dozen.

CHOCOLATE CHIP BANANA MUFFINS
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed very ripe bananas
2/3 c. firmly packed brown sugar
2 lg eggs
1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 c. mini chocolate chips
Preheat oven to 400 degrees. Grease 12 (2 1/2 inch) muffin pan cups. Combine flour, baking powder, baking soda and salt in large bowl. Combine bananas, sugar, eggs, oil and vanilla in medium bowl.
Stir into dry ingredients just until combined; stir in chocolate chips. Spoon into prepared muffin cups. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire racks. Makes 1 dozen.

FRUIT MUFFINS (HEALTHY SNACK)
1 egg
1/2 c. vegetable oil
3/4 c. milk
2 c. wheat flour
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1 c. chopped fruit (peaches, apples, prunes)
1/2 c. brown sugar (optional)
Heat oven to 400 degrees. Use muffin cups or grease bottoms of muffin pans. Beat egg. Stir in oil, milk and fruit. Stir in remaining ingredients all at once, just until moistened. Batter will be lumpy. Fill muffin cups 3/4 full. Bake until golden brown, about 20 minutes.

CARROT, ZUCCHINI, AND APPLE MUFFINS
2 c. flour
2 c. shredded carrots
1 c. shredded zucchini
1 lg. apple, peeled and cored (golden delicious or granny smith)
1 1/4 c. sugar
3/4 c. raisins
1/2 c. chopped walnuts
1 tbsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. grated orange peel
1 tsp. vanilla
3 lg. eggs
1 c. vegetable oil
Sugar for sprinkling
Preheat oven to 375 degrees. Line 1/2 cup muffin cups with paper baking cups. Mix all ingredients except eggs and oil in a large bowl. Whisk eggs and oil in another large bowl to blend. Stir flour mixture into eggs. Sprinkle 1/4 to 1/2 teaspoons sugar over each. Bake until tester inserted in center comes out clean, about 22 minutes. Serve warm or at room temperature.

BLUEBERRY MUFFINS (MICROWAVE)
1 3/4 c. flour
1/3 c. sugar
3/4 tsp. salt
2 tsp. baking powder
2 eggs
3/4 c. buttermilk
1/4 c. vegetable oil
1/2 tsp. vanilla
1 tsp. grated lemon peel
1 c. blueberries
TOPPING:
2 tbsp. sugar
1/2 tsp. cinnamon
Mix dry ingredients. Beat eggs, oil and milk with a whisk and fold the mixture into the dry ingredients. Add blueberries, vanilla and lemon peel and mix just enough to wet the dry ingredients. Set cupcake papers in a microwave muffin holder, fill papers half full (or a little more); sprinkle with topping. Cook 5-6 muffins at a time for 2 1/2 minutes on full power. Yield 10-12 muffins. The topping gives a nice look to the muffins which don't really brown in the microwave oven.

MORNING GLORY MUFFINS
2 1/2 c. sugar
4 c. flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 c. raisins, plumped in brandy, drained
1 c. coconut, shredded
4 c. carrots, shredded
2 apples, shredded
1 c. pecans, shredded
6 eggs
2 c. vegetable oil
1 tsp. vanilla extract
Sift dry ingredients into large bowl. Dust raisins with flour; add coconut, fruit, and nuts. Stir well; add eggs, oil, and vanilla, stirring until combined. Cover and let stand in refrigerator for 24 hours to "ripen".
Bake in cupcake tins at 375 degrees for 20 minutes. Test with cake tester. Freeze very well.

APPLE, OATMEAL, RAISIN MUFFINS
1 egg
3/4 c. milk
1 c. raisins
1 apple, chopped
1/2 c. vegetable oil
1 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
1/3 c. sugar
1 c. oatmeal
Beat egg. Stir in remaining ingredients, mixing until just moistened. Pour into greased muffin tin and bake at 400 degrees for 20-25 minutes.

SWEET CORN MUFFINS
1 1/4 c. all-purpose flour
3/4 c. yellow cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt (optional)
1 c. milk
1/2 c. vegetable oil
2 eggs - slightly beaten
2 tbsp. lightly salted butter
2 tbsp. honey
1 tsp. vanilla
Preheat oven to 400 degrees. Grease nine 3 x 1 1/2 inch muffin cups.
In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, butter, honey and vanilla until blended. Make a well in dry ingredients; add milk mixture and stir to combine.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until cake tester inserted in center comes out clean.

Remove muffin tins to wire rack. Cool 5 minutes before removing from cups. Serve warm or cool completely and store in airtight container at room temperature.

These muffins freeze well. Makes 9 muffins.

SWEET CORNBREAD MUFFINS
1 1/4 c. cornmeal
3/4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1/2 c. sugar
2 eggs
1 c. milk
1/4 c. vegetable oil or bacon drippings
Combine cornmeal, flour, baking powder, salt and sugar, set aside. Combine remaining ingredients and add to dry ingredients. Preheat well-greased muffin pan until hot. Spoon batter into cup 2/3 full. Bake 12-15 minutes, or until browned.

FAT FREE PUMPKIN MUFFINS
2 1/4 c. of oat bran
3 tbsp. brown sugar
1 tbsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 c. raisins (opt.)
1/2 c. canned pumpkin
1/2 c. frozen pineapple juice (concentrate)
3/4 c. evaporated skim milk
2 tbsp. vegetable oil
2 egg whites
Preheat oven to 425 degrees. Mix the dry ingredients in a large bowl. Mix all other ingredients in a blender. Combine with the dry ingredients and stir just to mix. line muffin pan with paper liners. Fill the cups with batter and bake for 17 minutes or until a toothpick comes out dry. Makes 12 muffins. Serve them with turkey and cranberry sauce.

PUMPKIN OAK BRAN MUFFINS
1 1/2 c. oat bran
1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. low-fat milk
2 tbsp. Canola oil
Vegetable cooking spray
2/3 c. brown sugar, firmly packed
1 tsp. pumpkin pie spice
1 c. canned pumpkin
2 egg whites, beaten
Combine oat bran, brown sugar, flour, baking powder, pumpkin pie spice, and salt in large bowl. Stir well. Combine pumpkin, milk, egg whites, and oil together; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened. Spoon into muffin pans coated with vegetable cooking spray, filling 2/3 full. Bake at 425 degrees for 20 minutes. Remove from pans immediately. Makes 1 dozen

CARROT WHEAT GERM MUFFINS
1 c. flour
1/4 c. wheat germ or oat bran
3/4 c. sugar (scant)
1 c. shredded carrot
1/4 c. vegetable oil
2 egg whites
1/4 c. yogurt
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt
1/2 c. nuts (optional)
Blend all ingredients in large bowl. Beat at high speed 1 minute. Mixture will be rather thin. Stir in nuts. May want to add 1/4 cup water or less. Bake at 400 degrees 20 to 25 minutes. Makes 12. Use paper liners for muffin tins or cooking spray.

PUMPKIN BRAN MUFFINS
1 c. flour
1/2 c. bran
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
2 tbsp. vegetable oil
1/2 c. canned pumpkin
1 egg
3/4 c. orange juice
1/3 c. raisins
Wheat germ
Combine all ingredients in mixing bowl. Stir to blend. Spoon in lightly oiled muffin cups. Sprinkle on wheat germ. Bake in 400 degree oven 10 to 15 minutes. Yield: 8 muffins, 148 calories.

APPLE CINNAMON MUFFINS
1 egg
2 c. Bisquick baking mix
3/4 c. chopped apples
1/3 c. sugar
2/3 c. milk
2 tbsp. vegetable oil
2 tsp. cinnamon
Heat oven to 400 degrees. Grease bottom only of 12 medium muffin cups. Beat egg slightly; stir in remaining ingredients, just until moistened. Divide batter evenly among cups. Bake until golden brown, 15-17 minutes. 12 muffins.

DIABETIC APPLE OATMEAL MUFFINS
Pam spray
3/4 c. oats
1/4 c. oat bran
1/2 c. all-purpose flour
3 tbsp. brown sugar
2 tsp. baking powder
1/8 tsp. salt
1 tsp. cinnamon
1/2 c. unsweetened apple juice
1/4 c. low-fat milk
1 egg
2 tbsp. vegetable oil
1 med. apple, grated
2 tbsp. raisins
Preheat oven 400 degrees. Grease 12 cup muffin tin with spray.
Combine oats, oat bran, flour, brown sugar, baking powder, salt and cinnamon; set aside.

In large bowl combine juice, milk, egg and oil. Add dry to liquid ingredients. Stir in apple and raisins until just mixed. Fill cups and bake 20 minutes or golden brown.

MORNING GLORY MUFFINS
1 c. sugar
2 c. flour
2 tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 c. shredded coconut
1/2 c. raisins
2 c. grated carrots
1 apple, shredded
8 oz. crushed pineapple, drained
1/2 c. nuts, chopped
3 eggs
2/3 c. vegetable oil
1 tsp. vanilla
Sift together flour, sugar, cinnamon, baking soda and salt in a large bowl. Add fruit, coconut, raisins, crushed pineapple, apple. Also carrots and nuts. Stir to combine.
In separate bowl whisk eggs with oil and vanilla. Pour this mixture into bowl with dry ingredients and blend well.

Spoon batter in foil cupcake cups (2 1/3 diameter) and place on cookie sheet.

Fill each cup to brim. Bake at 350 degrees for 35 minutes. Cool 10 minutes.

These need 24 hours to develop full flavor. Will freeze well.

PINEAPPLE MUFFINS
3/4 c. vegetable oil (or more for a crispier top)
1 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) can crushed pineapple, with juice
1/2 tsp. salt
Mix ingredients together and pour into greased muffin tins or tins lined with muffin papers. Bake at 350 degrees for 20 minutes. Makes 2 dozen.

APPLE CINNAMON MUFFINS
1 c. sifted all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1/4 c. firmly packed brown sugar
1 egg, beaten
3 (1 1/3 oz.) pkg. instant oatmeal with apples & cinnamon, uncooked
1/4 c. vegetable oil
1 c. milk
Heat oven to hot (425 degrees).
Sift together flour, baking powder and salt. Add sugar. Stir in oatmeal. Add oil, egg and milk. Stir only until dry ingredients are moistened. Fill greased medium sized muffin cups 3/4 full. Bake in preheated oven 15 to 18 minutes or until golden brown. Serve warm with butter. Makes 12 medium muffins.

SUGARLESS BLUEBERRY MUFFINS - DIABETIC
1 3/4 c. + 2 tsp. all purpose flour
1 c. blueberries, picked over & rinsed
1 tbsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/4 c. vegetable oil
3/4 c. orange juice
1 tsp. grated lemon or orange rind
Preheat oven to 400 degrees. Spray muffin tin with non-stick vegetable spray or line with baking cups and set aside.
Lightly coat the blueberries with 2 teaspoons flour (you can shake flour and berries together in a paper bag). In large bowl, stir together the 1 3/4 cup flour, baking powder, nutmeg and cinnamon.

In a small bowl beat the eggs lightly. Add oil, orange juice and grated rind. Add the liquid to the dry mixture and stir gently. Before the 2 mixtures are fully combined, fold in the blueberries. Fill each muffin cup about two thirds full. Bake 20 to 25 minutes.

One Serving (1 muffin) = 1 starch bread exchange, 140 calories.

CARROT OR ZUCCHINI MUFFINS
1 1/2 c. whole wheat flour
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. natural bran
3 med. carrots, cut into 1-inch pieces (1 c. grated), or use zucchini
2 eggs
1/4 c. vegetable oil
1 1/2 c. skim milk or orange juice
2 tbsp. vinegar
1/2 c. honey
1/4 c. molasses
1/2 c. raisins
Blend the flour, salt, baking soda, cinnamon, nutmeg, and bran together in a food processor with a steel blade for 4 to 5 seconds. Pour into a large mixing bowl. Process the carrots until pureed and add to the dry ingredients. Process the eggs and oil for 2 to 3 seconds and add to the bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not over mix. Spoon the batter into paper-lined muffin tins and bake at 375 degrees for 20 to 25 minutes. Makes 24.

DARK CARROT RAISIN NUT MUFFINS
1 c. flour
1/2 c. whole wheat flour
1 tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 lg. eggs
1/2 c. packed brown sugar
3/4 c. milk
1/4 c. butter (melted or vegetable oil)
1 c. grated carrots
1/2 c. raisins
1/2 c. chopped walnuts
Mix ingredients all together. Makes 1 dozen muffins. Bake at 375 degrees for 20-25 minutes. Yummy!

MOM'S OATMEAL MUFFINS
1 c. all-purpose flour
1 c. uncooked oatmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. milk
3 tbsp. melted butter or vegetable oil
Preheat oven to 425 degrees. Combine flour, oats, sugar, baking powder and salt in medium sized bowl. Mix in egg, milk and butter. Fill greased muffin tins 2/3 full. Bake 15 minutes. Makes 12.
Note: For variation add 1/4 cup raisins or chopped dried fruit to the batter before baking or combine 2 tablespoons sugar, 2 teaspoons flour, 1 teaspoon cinnamon, melted butter and sprinkle over muffins before baking.

CARROT MUFFINS
1/2 c. brown sugar
1/3 c. vegetable oil
1 egg
1 1/4 c. shredded carrots
1 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
Mix together. Pour into muffin tins. Bake at 400 degrees for 20 minutes.

BLUEBERRY CREAM CHEESE MUFFINS
2 c. whole wheat flour
1 tsp. salt
1/2 tsp. baking soda
1 egg, beaten
3/4 c. honey
2 tbsp. vegetable oil
3/4 c. milk
1 c. fresh or frozen blueberries, thawed & drained
1 (3 oz.) pkg. cream cheese, cut into 16 pieces
Combine flour, baking powder, salt and baking soda. Mix together in a separate bowl egg, honey, oil and milk. Add to dry ingredients. Mix until just moist, fold in berries. Fill greased muffin cups 1/3 full. Place a piece of cream cheese on each cup. Cover with remaining batter. Bake at 400 degrees for 15 to 20 minutes. Serve hot.
Makes 16 muffins.

SUGAR-FREE STRAWBERRY MUFFINS
1 1/3 c. all-purpose flour
1 c. quick oats
2 packets Sweet'n Low
1 tbsp. baking powder
1/2 tsp. cinnamon
1 c. skim milk
2 egg whites
3 tbsp. vegetable oil
1 c. fresh or frozen strawberries
Heat oven to 425 degrees. Spray medium muffin cups with cooking spray. Combine dry ingredients. Add milk, egg whites and oil. Stir just until dry ingredients are moistened. Fold in strawberries. Fill muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown.

CARROT CAKE MUFFINS
1 3/4 c. flour
2/3 c. packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. crushed pineapple juice
1/2 c. vegetable oil
1 egg, lightly beaten
1 1/2 tsp. vanilla
2 c. shredded carrots
(1/2 c. raisins or 1/4 c. chopped walnuts may be added if desired)
Preheat oven to 400 degrees. Grease 12 (3 x 1 1/4 inch) muffin cups. In a large bowl, stir flour, brown sugar, baking powder, baking soda, salt, cinnamon together. In another bowl, stir together pineapple, oil, egg and vanilla until blended. Make a well in the center of dry ingredients; add pineapple mixture and stir just enough to combine. Stir in carrots, raisins or nuts.
Spoon batter into prepared muffin cups; bake 15-20 minutes or until a cake tester inserted into center of muffin comes out clean. Remove muffins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

ALMOND POPPY SEED MUFFINS
3 c. all-purpose flour
2 1/4 c. granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 c. vegetable oil
1 1/2 c. milk
3 eggs
1/2 tsp. almond extract or almond paste
1 1/2 tbsp. poppy seeds
Preheat oven to 350 degrees.
Grease (or use cupcake papers) 2 (12 cup) muffin tins.

In large mixing bowl, sift together flour, baking powder and salt; set aside.

In medium bowl, whisk together oil, milk, eggs, sugar and extract until well blended. Slowly combine both mixtures and blend just until moistened (do not overmix). Stir in poppy seed.

Divide batter between prepared muffin tins (do not fill to top of tin). Bake 30 minutes or until golden brown. Serve warm or at room temperature. Makes 24 muffins.

APPLE - OATMEAL - RAISIN MUFFINS
1 egg
3/4 c. milk
1/2 c. vegetable oil
1 c. flour
1 c. oatmeal
1/3 c. brown sugar
3 tsp. baking powder
1 tsp. salt
1 med. apple, pared and chopped
1 c. raisins
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. chopped nuts
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4 inches). Beat egg, stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown about 20 minutes. Immediately remove from pan. Makes about 1 dozen.

CREAM CHEESE PUMPKIN MUFFINS
2 1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
2 eggs, lightly beaten
2 c. granulated sugar
1 c. Libby's solid pack pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla extract
In large bowl, combine flour, baking soda, salt, cinnamon and coriander; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients to dry ingredients; stir just until moistened.
FILLING
6 oz. cream cheese, softened
1 egg1 tbsp. granulated sugar
In small bowl, combine cream cheese, egg and sugar; mix well.
TOPPING
3/4 c. flaked coconut
1/2 c. pecans, chopped
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
In small bowl, combine coconut, pecans, sugar, and cinnamon.
To assemble: Spoon 1/2 of batter into 24 greased or paper-lined muffin cups, filling 1/2 full. Spoon cream cheese mixture evenly over partially filled muffin cups. Spoon remaining batter over cream cheese, carefully spreading to edges. Sprinkle pecan topping over muffins. Bake in preheated 350 degree oven for 20 to 25 minutes, or until toothpick comes out clean. Cool in pan 3 to 4 minutes. Remove from pan; cool on wire rack.

MOIST MUFFINS
2 c. All Bran (original high fiber cereal)
1 1/4 c. flour
1/3 c. packed brown sugar
1 tsp. cinnamon
3/4 tsp. baking soda
1 tsp. baking powder
1 c. applesauce
1/3 c. 2% milk
1/2 c. seedless raisins
3 tbsp. vegetable oil
1/4 c. Egg Beaters (egg substitute)
Mix first 6 ingredients together in a large bowl. Add the remainder of ingredients. Stir together. Heat oven to 400 degrees. Spray 12 medium muffin cups with non-stick cooking spray. Divide batter evenly among muffin cups. Bake 18-22 minutes or until golden brown. Makes 12 muffins.

SUGAR FREE MUFFINS
1/2 c. vegetable shortening
2 env. Sweet-N-Low
2 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1 c. raisins
Orange juice
(In small saucepan, place raisins in just enough orange juice to cover. Simmer over low flame until raisins are softened. Remove from heat and cool).
In medium sized bowl, cream shortening with Sweet-N-Low. Beat in eggs singly. Mix flour with baking powder and add to creamed batter, mixing until smooth.

Add raisin juice mixture and combine until smooth and creamy. Fill cupcake liners in pan evenly to fill 12 cupcakes. Bake at 350 degrees for 30-35 minutes (or until light golden).

PINEAPPLE AND ZUCCHINI BREAD/MUFFINS
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. chopped pecans
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 c. shredded zucchini
8 oz. crushed pineapple (well drained)
Combine first 5 ingredients; set aside. Beat eggs lightly in a large bowl; add next 3 ingredients. Beat until creamy. Stir in next two ingredients. Add to dry ingredients, stirring until moist. Put batter in two well-greased and floured loaf pans. Bake at 350 degrees for 1 hour. Cool 10 minutes in pan; turn out on rack and cool. Or, makes 2 dozen muffins (cook muffins only for 25-30 minutes).

BLUEBERRY BANANA MUFFINS
2/3 c. mashed banana
1 lg. egg
1/2 c. milk
1/3 c. vegetable oil
2 c. plain flour
1 tsp. baking soda
1 tsp. baking powder
1 c. blueberries
Beat together mashed banana and egg until creamy. Add milk and oil; beat well. Add flour, baking soda and baking powder. Beat well. Gently mix in blueberries. Bake in greased muffin tins. Bake at 350 degrees for 15 minutes. Serves 12.

BISQUICK SWEET MUFFINS
1 egg
2 c. Bisquick
1/3 c. sugar
2/3 c. milk
2 tbsp. vegetable oil
Add any fruit and stir in. Bake at 400 degrees until golden brown, about 15 to 18 minutes.

BASIC OAT BRAN MUFFINS
3/4 c. whole wheat pastry flour
3/4 c. oat bran
2 tsp. baking powder
1/2 tsp. cinnamon (optional)
3 tbsp. vegetable oil
3 tbsp. honey or maple syrup
3/4 c. soy milk or skim milk
Mix dry and liquid ingredients in separate bowls, then combine and mix thoroughly. Fill 6-8 muffin cups 3/4 full. Bake at 375 degrees F. for 15 minuts.

LOW CALORIE BRAN MUFFINS
1 1/4 c. flour (whole wheat)
1/2 c. honey
1/4 tsp. salt
3 tsp. baking powder
1/2 tsp. pumpkin pie spice
1 1/2 c. All Bran cereal (or oatmeal)
1 1/4 c. skim milk
2 egg whites
1/4 c. vegetable oil
1/2 c. raisins
1 tsp. orange peel (a must)
STEP 1: Stir together flour, salt, baking powders and pumpkin pie spice.
STEP 2: Measure cereal and milk in mixing bowl. Let stand 2 minutes to soften. Add egg to oil, beat well. Add in raisin, honey and orange peels. Mix well. Then add dry ingredients, stir only until mixed. Put in muffin pan. Bake at 400 degrees for 20 minutes.

CREAM CHEESE AND PUMPKIN MUFFINS
2 eggs, slightly beaten
1/2 c. canned pumpkin
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. all-purpose flour
1/3 c. sugar
3 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
CREAM CHEESE FILLING:
3 oz. cream cheese
1 tbsp. sugar
1 tbsp. milk
Preheat oven to 400 degrees. Grease bottom of 12 muffin tins or line with paper cups. Combine ingredients for filling, mixing until smooth. Set aside. Mix eggs, pumpkin, milk and oil. Stir in remaining ingredients until flour is moistened. Fill muffin cups 2/3 full.
Divide cream cheese filling among muffins, about 1 teaspoon for each. Place filling on top of each muffin and swirl into batter with knife. Bake 20-22 minutes.

PEANUT BUTTER BANANA MUFFINS
1 c. flour
3/4 c. Quaker oats (quick or old fashioned, uncooked)
1/2 c. firmly packed brown sugar
1 tbsp. baking powder
1 c. milk
1/2 c. peanut butter
1/2 c. mashed, ripe banana (1 lg.)
1 egg, beaten
2 tbsp. vegetable oil
1 tsp. vanilla
TOPPING:
1/4 c. Quaker oats
1/4 c. flour
2 tbsp. butter, melted
2 tbsp. firmly packed brown sugar
Grease 12 medium muffin cups or line with paper baking cups. Combine flour, oats, brown sugar and baking powder. Set aside.
Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 2/3 full.

Combine Topping ingredients; sprinkle evenly over each muffin cup batter. Bake at 375 degrees for 16-18 minutes or until golden brown. Serve warm. Yield 1 dozen muffins.

BRAN MUFFINS
1 c. vegetable oil
2 tsp. salt
4 eggs
5 tsp. baking soda
1 qt. buttermilk
3 c. sugar
1 (15 oz.) pkg. Raisin Bran flake cereal (Kellogg's)
5 c. flour
Dissolve soda in buttermilk. Mix remaining dry ingredients and add eggs. Add oil and cereal. Stir until JUST mixed. Store batter in covered container, refrigerate and bake as needed in muffin tins at 350 to 375 degrees for 20 minutes.

LOW CHOLESTEROL OATMEAL APPLESAUCE
MUFFINS
1 1/2 c. oatmeal
1 1/4 c. flour
3/4 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1 c. applesauce
1/2 c. skim milk
1/2 c. brown sugar
3 tbsp. vegetable oil
1 egg white
TOPPING:
1/4 c. oats
1 tbsp. brown sugar
1 tbsp. butter, melted
Preheat oven to 400 degrees. In a large mixing bowl, mix all ingredients. Spoon into paper cup lined muffin pan. Fill about halfway. Combine ingredients for topping, sprinkle on top of muffins. Bake at 400 degrees for 20 to 22 minutes.

suGAR FREE MUFFINS
1 tsp. cinnamon
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 packets Sweet'n Low
2 egg whites
1 c. low-fat milk
3 tbsp. vegetable oil
1 big carrot or 1 big apple
1/2 c. raisins
Heat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with baking cups. Mix first 5 ingredients. In medium bowl mix egg whites, milk, and oil. Add carrot and raisins. Stir in dry ingredients all at once. Fill muffin cups about 3/4 full. Bake until golden brown, about 25 minutes.

Edited by: PEARL8264 at: 5/12/2011 (02:38)

CREAM CHEESE AND PUMPKIN MUFFINS
Cream Cheese Filling (below)
2 eggs, beaten
1/2 c. canned pumpkin
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. flour
1/3 c. sugar
3 tsp. baking powder
1 1/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
Heat oven to 400 degrees. Mix eggs, pumpkin, milk, and oil. Stir in remaining ingredients just until flour is moistened. Fill bottom greased or paper lined muffin cups. Divide cheese filling among muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20 to 22 minutes or until light brown. Yields: 12 muffins.
Filling: 3 ounce cream cheese (softened), 1 tablespoon sugar, and 1 tablespoon milk; mix until smooth.

CARROT CAKE MUFFINS
1 3/4 c. all-purpose flour
2/3 c. firmly packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
Dash of ground mace
1/2 c. crushed pineapple in juice
1/2 c. vegetable oil
1 egg, lightly beaten
1 1/2 tsp. vanilla
2 c. shredded carrots
1/2 c. raisins
Preheat oven to 400 degrees. Grease 12 (3 x 1 1/4 inch) (3 1/2 to 4 oz.) muffin cups.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg, and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir just to combine. Stir in carrots and raisins.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store completely cooled muffins in an airtight container at room temperature. These muffins freeze well. Makes 12 muffins.

PEANUT BUTTER MUFFINS
2 cups whole-wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon sea salt (optional)
1/4 cup crunchy peanut butter
1/4 cup vegetable oil
1 1/2 cups fresh milk -or- water -or- milk substitute
4 tablespoon molasses -or- raw honey
Pre-heat oven to 350°F
Stir flour, baking powder and salt together. Cut in peanut butter and oil with fork or pastry blender until the mixture is like small grains. Add the milk and molasses; stir just until well mixed, but do not beat. Fill greased muffin tins or muffin cups 2/3 full.

Bake 12 to 15 minutes at 350°F.

Serving Size: 12

CRANBERRY WHEAT MUFFINS
1 1/2 c. fresh or frozen cranberries
1/4 c. sugar
2 eggs or 4 egg whites
1 c. milk
1/4 c. vegetable oil
1 c. flour or oat flour
1 c. whole wheat flour
1/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1/3 c. quick oats
Combine cranberries, coarsely chopped, 1/4 cup sugar and set aside. In a large bowl, add beaten eggs, milk and oil. Stir in flours, sugar, baking powder and salt, just until moistened. Blend in cranberries. Spoon evenly into paper lined muffin pans. Bake 15 to 25 minutes in a 400 degree oven. Makes 12 medium, 30 small or 48 mini muffins.

LEMON POPPY SEED MUFFINS
1 box lemon cake mix
1 c. boiling water
1/2 c. vegetable oil
1 sm. box instant vanilla or lemon pudding
4 eggs
1/3 c. poppy seeds
Combine all ingredients and beat for 2 minutes at high speed. Pour into muffin tins. Bake at 425 degrees for 15 minutes.

BASIC OAT BRAN MUFFINS (Low
Cholesterol)
2 1/4 c. oat bran
1/4 c. chopped nuts
1/4 c. raisins
1 tbsp. baking powder
1/4 c. honey
1 1/4 c. skim milk
2 egg whites
2 tbsp. vegetable oil
Mix above ingredients. Line muffin pans with paper baking cups and fill with batter. Bake 15-17 minutes in a 425 degree oven. Makes 12 muffins.

SPICY ITALIAN SAUSAGE MINI-MUFFINS
2 sweet or spicy Italian sausages
2 c. all-purpose flour
1/3 c. Parmesan cheese
1 tbsp. baking powder
1/2 tsp. salt
1/8 tsp. fresh ground pepper
1/2 tsp. dried or fresh oregano leaves
1 lg. egg
1 (14 oz.) jar pizza sauce or can of chunky Italian tomatoes
About 2 tbsp. olive or vegetable oil
Remove sausage meat from casings, break into pieces and place in skillet. Fry over moderate heat, stirring and breaking up sausage with a spoon until cooked and brown. While sausage cooks, heat oven to 400 degrees. Grease muffin cups or mini-muffin pan. Drain sausage, save fat in skillet. Thoroughly mix flour, Parmesan cheese, baking powder, salt and pepper in a large bowl. Crumble oregano in our fingers to release the flavor and stir into mixture. Break egg into medium size bowl. Lightly beat or whisk, blend in pizza sauce or tomatoes. Add 3 tablespoons fat or oil to sauce mixture -- start with fat from skillet and make up difference with olive or vegetable oil. Add sausage; mix well. Pour sauce over dry ingredients and mix gently with rubber spatula until ingredients are moistened.
Scoop thick batter into cups or pan. Bake 20-25 minutes or until firm. Turn out on rack to cool. Wait about 30 minutes before serving.

KELLOGG'S BEST BRAN MUFFINS
1 1/2 c. flour, sifted
1 tbsp. baking powder
1/2 c. sugar
1 1/4 c. All Bran cereal
1 1/4 c. milk
1 egg
1/2 c. vegetable oil or shortening
Stir together flour, baking powder, sugar and set aside. Place cereal milk in mixing bowl, stir to combine. Let stand 1 to 2 minutes until cereal is softened. Add eggs and oil. Beat well. Add sifted dry ingredients to cereal mixture, stirring only until combined. Pour into 12 greased 2 1/2" muffin pan cups. Bake at 400 degrees for about 25 minutes or less.

PEANUT BUTTER BANANA MUFFINS
1 c. all-purpose flour
3/4 c. Quaker Oats (quick or old fashioned, uncooked)
1/3 c. firmly packed brown sugar
1 tbsp. baking powder
1 c. milk
1/2 c. peanut butter
1/2 c. mashed, ripe banana (about 1 lg.)
1 egg, beaten
2 tbsp. vegetable oil
1 tsp. vanilla
1/4 c. Quaker Oats (quick or old fashioned, uncooked)
1/4 c. all-purpose flour
2 tbsp. butter, melted
2 tbsp. firmly packed brown sugar
Heat oven to 375 degrees. Grease 12 medium muffin cups or line with paper baking cups. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. Combine remaining ingredients; sprinkle evenly over batter. Bake 16 to 18 minutes or until golden brown. Serve warm. 1 dozen muffins.

PEANUT BUTTER BANANA MUFFINS
1 c. all-purpose flour
3/4 c. Quaker Oats (quick or old fashioned), uncooked
1/3 c. firmly packed brown sugar
1 tbsp. baking powder
1 c. milk
1/2 c. peanut butter
1/2 c. mashed, ripe banana (about 1 lg.)
1 egg, beaten
2 tbsp. vegetable oil
1 tsp. vanilla
1/4 c. Quaker Oats (quick or old fashioned), uncooked
1/4 c. all-purpose flour
2 tbsp. butter, melted
2 tbsp. firmly packed brown sugar
Heat oven to 375 degrees. Grease 12 medium muffin cups or line with paper baking cups. Combine flour, oats, brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla; add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. Combine remaining ingredients; sprinkle evenly over batter. Bake 16 to 18 minutes or until golden brown. Serve warm. 1 dozen.

BRAN MUFFINS
1 c. flour
3 tsp. baking powder
3 c. bran (Kellogg's All Bran)
1 c. raisins
1/3 c. molasses
1/2 tsp. soda
1 egg
1 c. milk
2 tbsp. vegetable oil
Beat together "last" 6 ingredients. Add dry ingredients. Mix together quickly just to moisten. Bake at 350 degrees for about 15 minutes. Makes 24 medium muffins.

STRAWBERRY - RHUBARB MUFFINS
1 3/4 c. all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, lightly beaten
3/4 c. milk
1/3 c. vegetable oil
3/4 c. minced fresh rhubarb
1/2 c. sliced strawberries
6 sm. strawberries, cut in half
Sugar
Heat oven to 400 degrees. Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened. Fold rhubarb and sliced strawberries into batter. Fill well buttered muffin tins 2/3 full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until golden, 20-25 minutes. Remove from tins; cool on wire racks.

BRAN MUFFINS (Low Calorie)
1 c. unprocessed Bran
1 c. skim milk
1 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. vegetable oil
1 lg. egg
1/2 c. sugar
Mix Bran and milk in small bowl. Grease 12 (2 1/2 inch) muffin cups. Mix flour, baking powder and salt in medium bowl. Beat egg, oil and sugar into soaked bran. Pour into flour mixture. Fill greased muffin cups 3/4 full and bake 20-25 minutes at 400 degrees. These keep and freeze well.