To Die for Blueberry Muffins

Absolutely delicious. 'Nuff said.

To Die For Blueberry Muffins

1 ½ cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil (or vegetable oil)
1 egg
1 teaspoon vanilla
enough milk to fill one cup
1 cup fresh or frozen blueberries

Topping
1/2 cup brown sugar
1/3 cup all purpose flour
1/4 cup butter, cold and cubed
1 1/2 teaspoons cinnamon

Preheat the oven to 400. Grease the muffin cups or use muffin liners.

Combine the flour, sugar, salt and baking powder in a large bowl. Whisk to mix. Place the vegetable oil into a 1-cup measuring cup and add the egg and vanilla. Pour in enough milk to fill it to the 1-cup line. Pour this into the flour mixture and mix just until combined. Don’t over mix! Gently fold in the blueberries. The batter will be thick.

Fill the muffin cups to the top. I used an ice cream scoop and one scoop filled them perfectly.

To make crumb topping:

Mix together the brown sugar, flour, cubed butter and cinnamon. Using a pasty blender or a fork combine until the butter is pea sized. Sprinkle over the muffins before baking. I used a heaping tablespoon for each one. Trust me, heaping mounds of topping are a good thing.

Bake 20 - 25 minutes in a preheated oven or until they test done. Let cool 5 minutes in pan, and then remove from pan to cool on a rack.

photo courtesy of friendseat dot com

Pumpkin Nutella Swirl Bread

Wow. This pumpkin bread is FANTASTIC. It's UNBELIEVABLY moist and the nutella give it that chocolate punch. What too this just over the top was the raw cane sugar I sprinkled on the top. A bit of crunch goodness that makes every bite sing in your mouth. Put on a sweatshirt, turn on the football game and make this. You won't be sorry.

Pumpkin Nutella Swirl Bread or Muffins

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 tablespoon cinnamon

1 1/2 teaspoons nutmeg

1 1/2 cups sugar

1/2 cup canola oil

1/3 cup water

1 cup canned pumpkin (not pumpkin pie filling)

2 eggs

8 tablespoons Nutella (2 tablespoons per mini loaf) ***see note below

1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

*Note-You can make regular size loaves. This recipe should make 2 8×4 loaves. Adjust baking time to about 60 minutes. You can also make muffins, but I am not sure how many you will get from a full recipe since I did some mini loaves and some muffins. For muffins cook between 15-20 minutes. I also recommend doing additional nutella in the middle of you muffins or loaves. Just fill the pan half way and swirl in some nutella just like the recipe calls for on top.

Picture courtesy of realmomkitchendotcom

Morning Glory Muffins

I made these today because I had carrots to use up. It was either these or a luscious carrot cake complete with cream cheese frosting. You can understand why the Morning Glory Muffins won out. They turned out GREAT! My kids thought I'd lost my mind because I kept asking them if they'd like another muffin for a snack. I didn't bother telling them that they were pretty darn healthy so I was totally OK with them digging in! I omitted the nuts but everything else was as written. Enjoy!

Morning Glory Muffins

1 1/2 cup all-purpose flour

1 cup whole wheat flour

1 cup packed light brown sugar

2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp table salt

2 cups carrots shredded

1 cup apple(s) shredded

3/4 cup raisins

1/3 cup chopped walnuts or pecans

1/4 cup sweetened coconut flakes

8 oz can of crushed pineapple, drained

1/3 cup canola oil

1/3 cup unsweetened applesauce

2 tsp vanilla extract

2 large egg(s)

2 items egg white(s)

Instructions

Preheat oven to 350. Combine flour through salt in a large bowl and mix well. Stir in carrots through pineapple. Make a well in the center of the mixture and add oil, applesauce, vanilla, eggs and eggs whites. Stir until just moist. Spoon batter into 24 muffin cups coated with cooking spray. Bake at 350 for 25 minutes. Makes 24 muffins.

Strawberry Bread

I used this batter to make muffins and they were DELICIOUS!!

• Strawberry Bread
• 
  
• 3 cups fresh strawberries; 1 cup mashed and 2 cups diced
• 3 1/8 cups all-purpose flour
• 1 1/4 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2/3 cups vegetable oil
• 4 eggs, beaten
• 1 1/4 cups chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Pumpkin Cream Cheese Muffins

These are a cross between a pumpkin muffin and cheesecake! Perfect with coffee. Love it!

Pumpkin Cream Cheese Muffins

1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin

1 pkg. (8 oz.) cream cheese, softened

1/4 cup sugar
1 egg

HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Pineapple Zucchini Bread

This was DELICIOUS! Low fat and so moist. The kids loved it. I'm going to make a few more loaves and freeze them to see how that works out.

Pineapple Zucchini Bread

Ingredients:
1-1/2 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
2 egg whites
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup chopped walnuts

Directions: In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 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. Yield: 2 loaves (12 slices each).

Grandma's Honey Muffins

It doesn't matter who's Grandma came up with these sweet little darlings, they're delicious!

Grandma’s Honey Muffins

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and honey; stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups three-fourts full. Bake at 400 for 15-18 minutes or until a toothpick comes out clean. Remove from pan to wire rack. Serve warm.