Pineapple Pecan Muffins

Ingredients

1 1/3 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup light brown sugar, firmly packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup pecans, chopped 2/3 cup rolled oats 1 cup buttermilk 1/2 cup melted butter 1 large egg 1 15 oz can crushed pineapple, drained well 1/2 cup shredded sweetened coconut Topping: 1/3 cup light brown sugar, packed 1/4 cup all-purpose flour 1/4 cup shredded sweetened coconut 2 tablespoons rolled oats 3 tablespoons cold butter, cut up

Directions

1. Line 18 muffin cups with paper muffin liners. 2. In a large mixing bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a large well in the center of the mixture. 3. In a separate mixing bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg. 4. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut. 5. Spoon into prepared muffin cups, filling about 2/3 full. 6. To make the topping, mix together brown sugar, flour, coconut, and oats. 7. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter. 8. Bake muffins at 400° for about 20-25 minutes, or until tops are lightly browned and firm. 9. Place pans on rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.

Meatloaf Muffins

Ingredients

2 lbs lean ground beef 1 (10.5 oz) can condensed vegetable soup 1/2 cup chopped onion 1 cup dry bread crumbs 1 pinch ground black pepper 3/4 cup ketchup 2 eggs 1 tsp salt

Directions

1. Preheat an oven to 350F. Lightly grease a 12 cup muffin pan. 2. Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups. 3. Bake 1 hour in the preheated oven to a minimum temperature of 160F . Remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

Apple Gingerbread Muffins

Ingredients

2 cups flour 1/4 cup brown sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground ginger. .How to grow your own ginger 1/2 tsp salt 1/4 tsp allspice 1/2 cup light molasses 1/4 cup milk 4 Tablespoon melted butter 1 egg 2 medium sweet apples, cored, peeled & finely chopped

Directions

1. In a mixing bowl combine flour, sugar, soda, and spices. 2. In a separate bowl, beat together molasses, milk, butter, and egg. 3. Slowly add wet mixture to dry (batter will be lumpy). Stir in apples. 4. Spoon into prepared muffin cups and bake at 400° for 20-25 minutes, until toothpick inserted comes out clean.

Raspberry Muffins

Raspberry Muffins  

Ingredients 

 6 tablespoons butter, softened

 1 cup sugar 

 2 eggs 

 2-1/2 cups all-purpose flour 

 2 teaspoons baking powder 

 1/4 teaspoon baking soda 

 1 teaspoon lemon peel, grated

 1 cup lemon yogurt 

 1/4 cup milk 

 2 cups fresh raspberries* 

 Topping 

 1 cup quick-cooking oats 

 1/4 cup sugar 

 1/4 cup butter, melted 

 3 tablespoons raspberry preserves, seedless 

         

  

  

         

                             

Directions  

 1. In a large mixing bowl, cream butter and sugar until light and fluffy. 

Beat in eggs. 

 2. Combine the flour, baking powder, baking soda and lemon peel; 

add to creamed mixture alternately with yogurt and milk. Fold in raspberries. 

 3. Fill paper-lined muffin cups three-fourths full.

 4. Combine the topping ingredients; spoon over batter.

 5. Bake at 375° for 25-35 minutes or until a toothpick inserted in the 

center comes out clean.

 6. Cool for 5 minutes before removing from pans.

 * If you use frozen raspberries, use without thawing.

Applesauce Cranberry Pecan Muffins

Ingredients 

 2 cups all-purpose flour 

 1/2 cup sugar 

 1 teaspoon baking soda

 1 teaspoon ground cinnamon 

 1/2 teaspoon salt

 1 egg, lightly beaten 

 1/3 cup vegetable oil 

 1 cup unsweetened applesauce 

 1 cup cranberries, chopped 

 1/2 cup pecans chopped        

  

  

         

                             

Directions  

 1. Preheat oven to 350F.

 2. Grease the muffin tin lightly.

 3. In a large mixing bowl mix the flour, sugar, 

baking soda, cinnamon and salt. 

 4. In another mixing bowl mix the egg, oil and applesauce. 

 5. Add the applesauce mixture to the dry ingredients and 

mix together gently, do not over mix. Gently fold in the chopped 

cranberries

 6. Add mixture into muffin cups filling until 2/3 full. 

Bake for approximately 30 minutes. 

 7. Cool for 5 minutes before removing from the muffin tin.

Ham and Cheddar Cheese Muffins

Ingredients 

 1 1/4 cups all-purpose flour

 1/4 cup cornmeal

 2 1/2 teaspoons baking powder

 1/2 teaspoon baking soda

 3 green onions, sliced

 1/2 cup shredded sharp Cheddar cheese

 3/4 cup diced ham

 1 large egg

 1 cup milk

 2 tablespoons melted butter       

  

  

         

                              

 Directions

 1. Preheat oven to 375°.

 2. In a mixing bowl combine flour, cornmeal, 

baking powder and soda, onions, cheese, and the ham.

 3. In another mixing bowl whisk milk with egg and 

melted butter. Blend milk and egg mixture into the 

dry ingredients, mixing until all dry ingredients are 

moistened.

 4. Fill muffin cups about to 3/4 full.

 5. Bake for 20 to 30 minutes or until done.

Apple Cinnamon Muffins

Ingredients 

 1-1/2 cup all-purpose flour

 1/2 cup instant nonfat dry milk

 1/2 cup granulated sugar

 2 tsp. baking powder

 1 tsp. Cinnamon

 1/2 tsp. Salt

 1 egg

 1 cup water

 1/4 cup butter, melted

 1 cup peeled apples, chopped

 1/3 cup nuts, chopped

 1/4 pkg. brown sugar   

  

  

         

                              

 Directions

 1. Combine dry ingredients and 1/2 teaspoon of cinnamon.

 Beat eggs then add water; stir in apples and butter. 

 2. Combine nuts and brown sugar, add the other 

1/2 teaspoon of cinnamon. 

 3. Pour first mixture in greased muffin pan. Sprinkle second 

mixture over ingredients in muffin pan. 

 4. Bake 20-25 minutes at 375 degrees. 

Glazed Kiwi Muffins

  

  

      Ingredients

 1 1/2 cups flour

 2 teaspoons baking powder

 1/2 cup sugar

 1/2 teaspoon salt

 1 egg

 1/4 cup vegetable oil

 1/2 cup skim milk

 4 kiwis, peeled and thinly sliced, then quartered

 1/8 teaspoon nutmeg

 Glaze

 1 cup powdered sugar

 2 tablespoons plus 1 teaspoon milk                           

                       

                                 

 Directions

 1. Preheat oven to 400°F degrees. 

 2. Prepare 12 regular muffin cups with cooking spray. 

 3. In a mixing bowl mix flour, baking powder, sugar, 

and salt together in a bowl. Then add egg, oil, and milk. 

Stir in kiwis and nutmeg. 

 4. Divide evenly among muffin cups, and bake for 10-15 

minutes until toothpick comes out clean.

 5. To make the glaze completely combine all ingredients 

in a bowl, then drizzle over the tops of the muffins before serving.

Applesauce Raisins Muffins

    

  

  

      Ingredients

 1 lg. Egg

 1 1/2 cup applesauce

 3/4 tsp. baking soda

 1/2 tsp. Nutmeg

 3/4 cup raisins

 2 tbsp. salad oil

 2 cup flour

 2 tsp. baking powder

             1/2 tsp. Cinnamon                

                       

                                 

 Directions

 1. Beat together egg, salad oil and applesauce. Add flour, 

soda, baking powder and spices. Stir in raisins. 

 2. Spoon in muffin tins. Bake 375 degrees, 20-25 minutes. 

Oatmeal-Raisin Muffins

Oatmeal-Raisin Muffins 

  

      Ingredients

 1 cup rolled oats 

 1 cup buttermilk 

 3/4 cup white flour 

 1/2 teaspoon baking powder

 1/4 teaspoon salt 

 3/4 teaspoon baking soda 

 1/2 teaspoon cinnamon 

 2 large eggs, beaten lightly

 1/3 cup light brown sugar 

 6 tablespoons melted butter 

      1/3 cup raisins                      

                                 

 Directions

 1. Combine the oats and buttermilk, and let stand 30 minutes. 

 2. Sift together the flour, baking powder, salt, baking soda, and cinnamon.

 3. Stir the eggs into the buttermilk mixture, then add sugar, butter, 

and the flour mixture. Stir until just combined. 

 4. The batter will be lumpy. Fold in the raisins. 

 5. Spoon into a muffin tin, filling the cups about two-thirds full. 

Bake at 400°F for 15 to 20 minutes.

Blueberry Almond Muffins

Blueberry Almond Muffins 

  

      Ingredients

 2 large eggs 

 1/2 cup brown sugar 

 1/2 cup canola oil 

 1 cup heavy whipping cream 

 1 1/2 teaspoons vanilla extract 

 1/4 teaspoon ground nutmeg 

 1 cup white flour 

 1 cup whole-wheat flour 

 Pinch of salt 

 1 tablespoon baking powder 

 1 cup fresh frozen blueberrie

 1 cup chopped toasted almonds                     

                                 

 Directions

 1. Preheat oven to 400°F. 

 2. In a large mixing bowl, mix together the eggs, 

sugar, oil, cream, and vanilla. Set aside.

 3. In another mixing bowl, sift together the nutmeg, 

flours, salt, and baking powder. Add the egg mixture

 to the flour bowl and stir quickly—just enough to blend 

ingredients—for about 15 to 25 seconds 

 4. Fold in the almonds and frozen berries and pour into 

muffin tins prepared either with papers or nonstick spray. 

Bake for 18 to 20 minutes, until golden.

Mango Muffins

 Mango Muffins   

  

            

       Ingredients

 2 cups flour 

 4 teaspoons baking powder 

 1/2 teaspoon salt 

 1 cup sugar 

 1/4 cup vegetable oil 

 1 cup milk 

 1 egg 

           1-1/2 cup mango                  

 Directions

 1. Cut and peel two very ripe (soft to the touch) mangoes and 

.reduce to soft pulp and juice. 

 2. In a large mixing bowl combine flour, baking powder, salt 

and sugar. 

 3. In a separate mixing bowl combine oil, milk, and egg.

 4. Mix liquid ingredients with dry until just moist and stir in 

the mango pulp.

 5. Fill greased muffin tins, or paper muffin cups two-thirds full.

 6. Bake at 400°F for 15-20 minutes. They are done when they are 

brown on top and a tooth-pick inserted into the center comes out clean. 

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

  

            

       Ingredients

 2 cups plain flour

 1 cup quick-cooking oats

 3/4 cup sugar

 2 teaspoons baking powder

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 1 1/4 cups skim milk

 1/3 cup canola oil

 2 teaspoons vanilla

 2 eggs, slightly beaten 

 1 cup blueberries                 

 Directions

1. In a large mixing bowl, combine flour, oats, sugar, 

baking powder, soda and salt, mixing well. 

 2. Add milk, oil, vanilla and eggs, stirring just until 

dry ingredients are moistened. Gently fold in blueberries. 

 3. Pour into muffin tins that have been sprayed with 

non-stick spray. Sprinkle tops lightly with additional oatmeal.

 4. Bake at 350 degrees for 20 minutes, or until tops 

spring back when press lightly.

 Makes about 12 muffins.

Buttermilk Spice Muffins

Buttermilk Spice Muffins

  

            

       Ingredients

BUTTERMILK MUFFINS:    

1½ cups all-purpose flour    

1½ teaspoon baking powder    

½ teaspoon baking soda    

½ teaspoon salt    

½ teaspoon freshly grated nutmeg    

½ cup unsalted butter, room temperature    

¾ cup granulated sugar    

1 large egg    

1 teaspoon vanilla extract    

2/3 cup buttermilk

SPICE TOPPING:    

½ cup granulated sugar    

2 teaspoons ground cinnamon    

½ teaspoon freshly ground nutmeg    

¼ cup unsalted butter, melted                    

 Directions

  

1. Preheat an oven to 350°F.      

Line standard muffin tins with 12 paper liners or spray 

with nonstick baking spray and set aside.

2. In a small bowl, stir together the flour, baking powder, 

baking soda, salt, and nutmeg. In a large bowl, combine 

the butter and sugar and beat with an electric mixer on 

medium speed until light and fluffy. Add the egg and vanilla 

and beat well.

3. Add half of the dry ingredients to the butter mixture and 

blend until just combined. Add in all of the buttermilk, 

followed by the remaining flour, and mix just until incorporated 

and no traces of flour remain, but do not overmix. Evenly divide

the batter between the paper liners.   

4. Bake for 20 to 25 minutes, or until a toothpick inserted into 

the center comes out clean. Allow to cool for 5 minutes in the pan, 

then place them on a rack to cool while you make the topping.

FOR THE TOPPING:

1. In a small bowl, combine the sugar, cinnamon, and nutmeg. 

Stir to combine. Put the melted butter in another small bowl.  

Just as soon as the muffins are cool enough to handle, but are 

still warm, hold the bottom part of the muffins and dip the top 

into the melted butter, gently turning to coat it evenly.      

2. Immediately dip the buttered muffin tops into the spiced sugar mixture, 

coating it evenly. Return the muffins, right side up, to the cooling rack. 

Repeat until all the muffins have been buttered and sugared. Serve warm or 

at room temperature.

Sausage Egg and Cheese Muffins

Sausage Egg and Cheese Muffins 

            

       

  Ingredients

 1 cup Bisquick baking mix

 1/2 cup grated cheese

 1/3 cup sour cream

 2/3 cup milk

 2 eggs, beaten

 1/2 pound ground sausage, browned

 Salt and pepper to taste     

 Directions

  

 1. Mix all ingredients and spoon into greased 

mini muffin tins 

 2. Bake at 350 F degrees for 20-to-30 minutes.

Blueberry Apple Muffins

Blueberry Apple Muffins   

            

       

  Ingredients

 2 cups Gluten-Free Bisquick 

 1/2 teaspoon ground cinnamon 

 3/4 cup sugar 

 1 cup chunky applesauce 

 3 tablespoons melted coconut oil 

 3/4 cup almond milk 

 1 teaspoon lemon juice 

 1 teaspoon gluten-free vanilla extract

                                                1 Cup Blueberries                                                       

 Directions

  

 1. Preheat oven to 350°F. Lightly oil a standard muffin 

pan or line with paper liners.

 2. In a large mixing bowl, combine Gluten-Free Bisquick, 

cinnamon, and sugar. Stir with a whisk. 

 3. In a small mixing bowl whisk together applesauce, oil, 

milk, lemon juice, and vanilla extract.

 4. Slowly mix dry ingredients into the wet ingredients. 

 5. Gently mix in blueberries. Spoon batter into oiled muffin pan. 

Bake 25–30 minutes or until a toothpick inserted into the center 

of a muffin comes out clean. 

Carrot Almond Muffins

              Carrot Almond Muffins            

       

  

 Ingredients

 1 cup almond flour, blanched

 1/4 teaspoon baking soda

 2 eggs

 1 tablespoon honey

 1/2 teaspoon ground cinnamon

 1/2 teaspoon apple cider vinegar

 1 cup carrots, finely chopped

 1/2 cup roasted almonds, chopped

                                 1/2 cup raisins                                   

 Directions

  

 1. Preheat oven to 350 degrees. 

 2. Line a muffin pan with liners.

 3. In a large mixing bowl mix almond flour and 

baking soda.

 4. In a separate bowl whisk together eggs, honey, 

cinnamon, and vinegar. Then stir into the flour mixture.

 5. Fold in the carrots, almonds, and raisins. Scoop 

batter into muffin pan.

 6. Bake for 15-20 minutes, until a toothpick inserted

 into center of the muffin comes out clean. 

Apple Bacon Muffins

      Apple Bacon Muffins       

       

  

 Ingredients

 1/2 cup cooked bacon, diced and drained

 3/4 cup apple, finely chopped 

 1/2 cup butter, softened

 1/2 cup packed brown sugar

 2 large eggs

 2 teaspoons baking powder

 1/2 teaspoon salt

 2 cups all-purpose flour

 2 tablespoons cinnamon

                              2/3 cup milk                                    

 Directions

  

 1. Pre heat the oven to 375°. Spray muffin 

cups with nonstick cooking spray.

 2. In a large mixing bowl use electric mixer to 

cream butter and brown sugar until light. 

Beat in the eggs until well blended.

 3. Combine the flour, baking powder, salt, and 

cinnamon. Add to the creamed mixture, alternating 

with the milk. Stir just until blended. Fold in the apple 

and bacon until well blended. 

 4. Spoon the muffin mix into the prepared pan, 

filling the cups about 3/4 full. Bake for 18 to 20 minutes, 

until lightly browned.  

Banana Pecan Muffins

Banana Pecan Muffins  

       

  

 Ingredients

 3/4 cup unsalted butter, softened

 1 cup sugar

 3 bananas, peeled

 1 Lg. egg

 1 cup white flour

 1 cup whole wheat pastry flour

 1 1/2 teaspoons baking powder

 1/4 teaspoon sea salt

 1/2 teaspoon cinnamon

 2 teaspoons ground flaxseed

 1/2 cup chopped pecans

 Cinnamon sugar                             

 Directions

  

 1. Preheat the oven to 350°F. degrees. 

 2. Prepare 12 regular muffin cups with liners. 

 3. Beat butter and sugar until combined. 

Add bananas and beat until combined. 

Add egg and combine. 

 4. Add both flours, baking powder, salt, 

cinnamon, and flaxseed and beat until combined. 

Fold in pecans.

 5. Fill muffin cups almost to the top. 

Sprinkle the tops with cinnamon sugar.

 6. Bake for 25-35 minutes, 

until a toothpick comes out clean.

Zucchini Muffins

Zucchini Muffins 

  

Ingredients

2 cups sifted all-purpose flour

¼ cup freshly grated Parmigiano-Reggiano

2 tablespoons raw sugar

1 tablespoon baking powder

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup milk

3 tablespoons extra-virgin olive oil

1 large egg

1 cup coarsely shredded zucchini 

2 tablespoons coarsely chopped Italian parsley

1 teaspoon dried oregano or marjoram leaves, crumbled

¼ teaspoon dried thyme leaves, crumbled             

 Directions

  

 1. Preheat oven to 400˚F. Lightly grease 12 standard-size muffin pan 

cups or spray with nonstick cooking spray,

 2. Combine first six ingredients in medium-size

mixing bowl, make well in center of dry ingredients, and set aside. 

3. Whisk milk, oil, and egg in second medium bowl until frothy, then mix in all

remaining ingredients. Pour into well in dry ingredients, and stir only enough

to combine—specks of flour should be visible in batter.

4. Divide batter among 12 standard-size muffin pan cups—each cup will be

approximately two-thirds full, though occasionally a bit more or a bit less.

5. Slide onto middle oven shelf. Bake muffins 20 to 25 or until

muffins have risen and are nicely browned.