I had some extra canned pumpkin that I needed to use up and went blog surfing to find a recipe that I could use and I found this one. I had all the ingredients so I gave it a try and I do have to say that it is fantastic! I hope you try these and like them as much as I did!
Apple Pumpkin Muffins
Ingredients
• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned or cooked pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped peeled apples
• STREUSEL:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 teaspoons cold butter or margarine
Directions
1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks
Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts
Tuesday, October 18, 2011
Monday, September 12, 2011
Chocolate Zucchini Cupcakes
These are fantastic and your kids will never know that they are eating so much good stuff!
Chocolate Zucchini Cupcakes
Ingredients
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt or sour cream
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 24 cupcakes
Chocolate Zucchini Cupcakes
Ingredients
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt or sour cream
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 24 cupcakes
Monday, August 22, 2011
Sausage Pancake Muffins
Here's a fast and easy recipe just right for a quick breakfast. I got this recipe from Mr. Food.
Sausage Pancake Muffins
2 c pancake and waffle mix
2 eggs
1 c milk
1/2 c club soda
1 tbsp vegetable oil
4 heat and serve sausages, cut into small pieces
1/4 c pancake syrup
Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
In a large bowl combine the first 5 ingredients, mix well and pour into muffin cups. Sprinkle the sausages over muffins. Bake for 20 - 25 mins or until wooden toothpick comes out clean. Remove from the oven and brush tops with pancake syrup. Serve warm with additional syrup.
Sausage Pancake Muffins
2 c pancake and waffle mix
2 eggs
1 c milk
1/2 c club soda
1 tbsp vegetable oil
4 heat and serve sausages, cut into small pieces
1/4 c pancake syrup
Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
In a large bowl combine the first 5 ingredients, mix well and pour into muffin cups. Sprinkle the sausages over muffins. Bake for 20 - 25 mins or until wooden toothpick comes out clean. Remove from the oven and brush tops with pancake syrup. Serve warm with additional syrup.
Wednesday, August 10, 2011
Banana Carrot Bread
I was looking for some new recipes that used ripe bananas and I really didn't want to make the same old banana bread and then I came across this recipe and I did have some carrots that I needed to use up so I thought I'd give these a try. I did not make this into a loaf instead I made them into muffins and they were really good. I took them into work and everyone really liked them too!
Banana Carrot Bread
Ingredients
· 1/3 cup vegetable oil
· 1 cup sugar
· 2 eggs
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/2 teaspoon ground cinnamon
· 1 cup mashed ripe bananas
· 1 cup grated carrots
· 1/2 cup chopped pecans
Directions
1. In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Banana Carrot Bread
Ingredients
· 1/3 cup vegetable oil
· 1 cup sugar
· 2 eggs
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/2 teaspoon ground cinnamon
· 1 cup mashed ripe bananas
· 1 cup grated carrots
· 1/2 cup chopped pecans
Directions
1. In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Monday, May 2, 2011
Rhubarb Muffins
This recipe comes from my mom and she LOVED rhubarb! She couldn't wait for her rhubarb to be ready to cut so she could whip up a batch!
Rhubarb Muffins
Beat well:
1 1/4 c brown sugar
1/4 c oil
1 egg
2 tsp vanilla
1 c buttermilk
Stir in
1 1/2 c rhubarb
Walnuts - optional
Add
2 1/2 c flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
Topping:
1 tsp butter, melted
1/3 c brown sugar
1 tsp cinnamon
Press topping onto each muffing
bake at 400 degrees for 12 to 15
minutes.
Yields 21-24 muffins
Rhubarb Muffins
Beat well:
1 1/4 c brown sugar
1/4 c oil
1 egg
2 tsp vanilla
1 c buttermilk
Stir in
1 1/2 c rhubarb
Walnuts - optional
Add
2 1/2 c flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
Topping:
1 tsp butter, melted
1/3 c brown sugar
1 tsp cinnamon
Press topping onto each muffing
bake at 400 degrees for 12 to 15
minutes.
Yields 21-24 muffins
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