Cream Cheese Filled Pumpkin Muffins

These are AMAZING! I found the recipe on Pinterest.

Mix the filling and set aside:

8 oz cream cheese, room temp
1 egg
1 tsp vanilla
3 T brown sugar

Mix the streusel topping and set aside:

4, 1/2 T flour
5 T sugar
3/4 tsp cinnamon
3 T pecans (I used sliced Almonds)
3 T butter, cut into flour mix

Now for the muffin. Mix:

2, 1/2 c flour
2 c sugar ( I used a little less)
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

Add:

2 eggs
1, 1/3 c pumpkin
1/3 c oil (try applesauce)
2 tsp vanilla

fill muffin tin with 1 T pumpkin mixture, then 1 T cream cheese filling, and then 1 T pumpkin mixture. Top with streusel. My tins were slightly heaping over. They were completely filled. Then bake at 375 for 25 minutes.

Multi-grain Zucchini Mini Muffins

I am kind of obsessed lately with the cupcake pan and now the mini cupcake pan. It is quicker and easier to bake and serve muffins than it is to bake and cut slices of bread. I plan on sending these with the kids' lunches this year!

Mix:

3 eggs
1 c sugar
1/2 c applesauce
1/2 c oil
2 c grated zucchini
1 T vanilla

Add and Mix:

2 c white flour
1/2 c oat flour
1/2 c wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 T cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 c chopped dates

bake at 350 for 11 minutes.

Raisin Bran Muffins

 

This batter stays good in the fridge for several days. Then you can make fresh muffins on demand all week long. I used this batter to make "breakfast in a tin" all week. Simply slice ham and place in the bottom of the muffin tin and crack an egg on top. Spoon muffin batter the remaining 6 spaces. It looks like this.

Then bake at 400 for 20 minutes

 

Here is the recipe

In large mixing bowl:

2 eggs

1/4 c oil

1/4 c applesauce (or mashed banana)

2 c buttermilk

1 tsp vanilla

add:

2 c flour

1/2 c wheat

2, 1/2 baking soda

2 tsp Cinnamon 

1 tsp salt

half 17 oz box bran cereal

 1, 1/4 c sugar

1, 1/2 cup raisins

bake 400  for 20 minutes

Banana Bread and Muffins

This banana bread is a staple at our house. I also like to freeze it! The muffins can be put in a gallon size ziploc to freeze as well! I like the bread best on the second day, after it has been in the plastic bag for several hours. The top gets a chewey carmel texture. Yum!

This recipe can be doubled and even trippled.

In a large mixing bowl smash:

3 bananas

Add and mix:

1/2 cup sugar

1/2 cup brown sugar

3 T oil

1/3 cup milk

1 egg

Now add and mix well:

2, 1/2 cup flour (I use 1/2 cup wheat and 2 cups white)

3, 1/2 tsp baking powder

1 tsp salt

Now you can add 1 cup chocolate chips.

At this point you can make 2 loaves of bread or 2 batches of muffins. Use muffin sleeves for fast clean up.

For bread - grease bottom and 1 inch up the sides of the pans. Bake for 55 minutes at 350. Let sit and cool for 15 minutes, then remove from pan.

For muffins bake at 400 for 20 minutes.

Whole Wheat Muffins

I found this recipe from the sisterscafe blog. Of course. I get most of my muffin recipes from them. This muffin is so sweet it tastes like dessert. My children loved them!

This is also a good substitute for rolls if you don't have time for a yeast rising bread.

In mixing bowl combine:

1/2 cup oil
1 egg
1 tsp vanilla
1 cup milk
1 cup brown sugar

add:

2 cups whole wheat flour (fresh ground)
1/2 tsp baking soda
1/2 tsp salt

I like to use cupcake wrappers but you could just grease your cupcake tin.

Bake at 350 for 20 minutes.

Lemon Ricotta Muffins

Here is another muffin recipe I enjoyed from the sisterscafe blog. This would be a fun alternative to a roll -especially in the summer time. This muffin has a sunny and refreshing flavor! I made these two days in a row because I couldn't get enough of them. The trick is to make sure they are cooked well enough so they don't fall. But you don't want to over cook them. I found that if you press on the muffin top and it jiggles then they aren't done. If you press on the top and it bounces back then they are just right.

In a mixing bowl mix:

1 c. sugar
1/2 c. butter, very very soft
1 T. finely grated lemon zest (from 1 lemon)
1 c. whole-milk ricotta cheese
1 large egg
1 T. fresh lemon juice
1/2 tsp almond extract (do not use vanilla!)

Then add and mix:

2 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Spoon batter into muffin tins until 3/4 full. Sprinkle tops with sugar and sliced almonds.

Bake at 350 for 25 minutes

Little Red Riding Hood's Blueberry Muffins

This recipe came from the sisterscafe blog. I love this site! I have a few more recipes from them that I will post in the futur. I have been on a muffin kick and found these muffins to be very cake-like. Moist and thick. The batter is super thick. It feels like cookie dough. This is the only muffin batter that I've tried that doesn't require milk. I should try it sometime with milk and see what happens. These muffins were gone in one sitting. I think I ate 5 and the kids each had 3.

In a large mixing bowl add and mix:

2 eggs
1/2 cup melted butter
1 cup sugar
1/2 tsp almond extract

In another bowl mix:

1 cup fresh ground wheat
1 cup white flour
1 tsp baking powder
1/2 tsp salt

Add the dry ingredients to the wet and mix.

Now add:

1, 1/2 to 2 cups frozen blueberries (or fresh)
1/4 cup sunflower kernals (do not leave this out)

I used muffin liners in my tins. Faster and easier clean up. Fill the tins 3/4 full and bake at 350 for 25 minutes.

Multi-grain Pumpkin Muffins- revisited

Our family has been living off of these muffins for weeks now. Each time I make them a little different. I have been trying to see just how much grain I can get away with and how little sugar. I just made these muffins in the above picture with 1/2 the sugar than before and twice the oats. Here is a healthier muffin. Which do you like best?! This makes 2 dozen muffins

In a large bowl whisk:

1 cup pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
1/2 cup brown sugar

Now add and mix:

1/2 cup white flour
1/2 cup wheat flour
1 T baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ginger

Now add and mix:

*1 cup oat flour
chocolate chips

Bake at 400 for 20-22 minutes. I like to use muffin sleeves for fast clean up.

*oat flour is really the easiest grain to fix up. Just throw some rolled oats in a food processor for a minute!

Multi-Grain Pumpkin Muffins and Bread

This recipe makes 2 loaves and 6 muffins. Or just mix it up the way you would like.

Mix the following:

2 cups pumpkin puree
1 cup milk (1 cup water, 3 T pwdr milk)
4 eggs
2/3 cup shortening
2 cups brown sugar

Add and mix the following:
1/2 cup oat flour
1/2 cup wheat
1 cup white flour
2 T baking powder (oops. I just realized I forgot to add this. This explains the flat muffins)
2 tsp cinnamon
1/2 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg
1/4 tsp ginger

Add and mix:
2 cups white flour (making 4 cups flour in the entire recipe)

Add:

1, 1/2 cup chocolate chips

Grease bottom only of 2 bread tins. Bake at 350 for 55 minutes. Muffins bake at 350 for 25 minutes. Let bread cool for 20 minutes and then remove from tins.

Multi-Grain Cran Muffins

In a large bowl mix the following:

1 cup milk
1/3 cup oil
1 egg

Now dump this into the bowl as well and whisk until combined:

1 cup white flour
1/2 cup wheat
1/2 cup oat flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Now fold the following into the batter:

1, 1/2 cup chopped cranberries, frozen. (I buy several bags at Christmas time and throw them into the freezer. From the grocery bag straight to my freezer. You can just throw the frozen berries into your food processor when you are ready to bake.)

bake at 400 for 15-18 minutes