Archive for the ‘Breads, Cakes & Muffins’ Category

Banana Muffins

Sunday, December 20th, 2009

1 1/3 cups sugar

1 cup canola oil

4 ripe bananas

3 eggs

1 tsp baking soda

3 tsp baking powder

Dash salt

3 cups flour

2 teaspoons pure vanilla

1 cup carob chips or 1 cup chopped walnuts (optional)

 

Line muffin tin(s) with paper liners (24 standard or 12 extra-large)

Preheat oven to 325 degrees F.

With an electric mixer, beat the oil, sugar, banana, eggs and vanilla at medium speed for about 3-4 minutes. Combine the flour, baking soda, baking powder and salt in another bowl and stir to combine. Gradually add the flour mixture into the wet ingredients; beat until combined. (Optional – Stir in walnuts or carob chips if desired).

 

Fill the muffin tins about ¾ full with the batter. Bake at 325 F oven 25-30 minutes or until done.

Makes 24 standard or 12 large muffins

Note: I have added carob powder to the flour mixture for a different taste. Add about 2-3 tablespoons on carob powder into the flour mixture.

These muffins can also be frozen – just remove from the freezer, and wrap in a paper towel and microwave on high for about 20 seconds

Posted in Breads, Cakes & Muffins, Milk Free Recipes | No Comments »

Blueberry Muffins with Crumb Topping

Wednesday, October 29th, 2008

This recipe one a first place ribbon in my local farm fair. My favorite part of the muffin is the crumb topping!

Topping:
1 stick butter, melted
½ cup sugar
½ teaspoon ground cinnamon
1 1/4 cup flour

Mix the dry ingredients together and stir in the butter until combined. Set this topping mixture aside while preparing the muffins.

Muffins:
1 stick butter, softened
1 ¼ cups sugar
2 large eggs
2 cups flour
¼ teaspoon ground cinnamon
2 teaspoons baking powder
½ cup half n half
1 pint blueberries, rinsed-drained and dried

Preheat the oven to 375 degrees.  Place paper liners into a 12 serving muffin pan.  Cream the butter and sugar with an electric mixer until light and fluffy.  Beat in the eggs, one at a time until smooth. Mix in the flour and baking powder together well, slowly adding the half n half.  Crush half of the blueberries and leave the remainder whole; stir the berries into the batter.  Spoon the batter into the prepared muffin pan. Take the topping and break into large crumbs by hand and sprinkle over the muffin batter.  Bake for about 30 minutes.  Cool the muffins in the pan.

Makes 12 muffins

Tip: I spray the top of the muffin pan with a non-stick cooking spray so the muffin batter that may spill over does not stick to the pan.

Posted in Breads, Cakes & Muffins | No Comments »