Strawberries n Cream mini muffins

I saw this recipe in People magazine and immediately wanted to try them. They were in an article that went along with Will and Kate's Royal wedding and included English recipes. So when my niece and I decided to have a Royal wedding viewing party this is what I wanted to contribute. They were very good. I don't know if it's an issue with all mini muffins or this recipe but half the muffin stuck to the muffin cup. I'd like to try these as full size in the future.

Ingredients:1 cup strawberries diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 large egg
1 tsp. powdered sugar

Directions:Preheat oven to 400 degrees. Line a 24 cup mini muffin tin with paper baking cups.
Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
In a medium-size bowl, stir together flour, sugar, and baking powder.
In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12-14 minutes or until a cake tester comes out clean.
Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.

Note: If making regular sized muffins it makes 12 and will have to bake for about 17 minutes

Donut Muffins

These muffins were super delicious. They are basically cinnamon muffins made in a mini muffin pan. My daughter got the recipe off of allrecipes.

Ingredients

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Lemon Raspberry Muffins

The lemons on my lemon tree are ripe so it's time for a few lemon recipes. I love lemon-y breads and cakes so first up is this muffin recipe. I can't remember where I found it exactly--I just know it was in a magazine in my Drs office. It may have been Rachel Ray? I know I was looking at her magazine but I'm not positive that is the source.

Ingredients:
2 cups flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
2 eggs
1 cup buttermilk (a substitute is 1 Tbsp lemon juice in 1 cup milk)
1/2 cup oil
1 lemon
1 1/2 cups raspberries (fresh or frozen)

Directions:
Zest and juice the lemon. Mix the flour, sugar, baking powder, salt together. Add in the eggs, buttermilk, oil, lemon rind, and juice from the lemon to the dry mixture. Mix together. Fold in the raspberries. To make them a little yummier Combine 1/4 C sugar and zest of one lemon, mix together well and sprinkle over top of each muffin. Bake at 400 for 20 minutes.

Pumpkin Muffin

I made these muffins and thought they were delicious. One of the reasons I thought I'd like them so much was the cream cheese filling--but that part was really disappointing for me. My cream cheese filling was just like a disc of cheese--not melty or even soft. I used 1/3 less fat type so I'm wondering if that is why? If anyone knows let me know. If the cheese was softer I still think that could be a really good filling. As it is for me right now I would just totally skip the cream cheese filling. The rest of the muffin was delicious. I found this recipe on Annie's Eats.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
Source: adapted from BakeSpace

Health Nut Blueberry Muffins

I'm always on a quest to try to make the baked goods I love so much a little healthier so I can feel a little better about eating them. I was very excited to find this recipe on allrecipes that has the wheat germ and wheat flour. Plus they taste really good too, and my kids don't even seem to notice the wheat germ and wheat flour.

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
I also threw in some flax meal

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. (my muffins seemed to take more like 25 min to cook)

Refrigerated bran muffins

This recipe makes a lot of muffins. Halving the recipe would probably be perfect. I'm guess that would make about 24 muffins, not sure. This recipe is nice because you keep the batter in the fridge so if you feel like a muffin at anytime during the six weeks this batter stays good for you can quickly make yourself a muffin.

Ingredients:
5 cups All-Bran cereal
4 eggs
2 1/2 cups sugar
1/2 cup molasses
1 cup shortening
1 qt buttermilk
5 cups flour
5 tsp baking soda
1 tsp salt

Directions:


Pour 1 cup hot water over 1 cup All-Bran. Set aside. Cream eggs, sugar, molasses, shortening. Add buttermilk, flour, baking soda, and salt. Stir in 4 cups dry All-Bran. Mix lightly. Never stir again! Store in refrigerator. Stores for up to 6 weeks. Line muffin pans with paper liners or grease. Bake at 400 for 18-20 minutes.