Muffins

19 Sep Muffins

CORNMEAL MUFFINS – Hilda

1 cup cornmeal (coarse or flour)  we use coarse cornmeal.
1 cup flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg beaten
1/4 cup olive oil
1 cup milk

Oven at 350F.  Grease pan.  Mix cornmeal, flour, sugar, baking powder, salt.  Add egg, oil and milk.  Stir and put in muffin cups. In the oven for 15-20mins.  Makes 10.
(instead of sugar, use 3 bananas or maple syrup or vanilla ) I put in half the amount of sugar and add 1 banana.  Sweet enough.

EASY AND YUMMY PEANUT BUTTER AND JAM MUFFINS – Hilda
3 tbsp vegetable oil
3/4 cup granulated sugar
1 large ripe banana
3 tbsp smooth peanut butter
1 large egg
2/3 cup sour cream (can use Apple Sauce instead)
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup whole wheat floor
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
raspberry jam

1 – Preheat oven to 350. Coat a 12 cup muffin tin with shortening.
2 – With electrical beater, combine: oil, sugar, banana, peanut butter, egg, sour cream and vanilla in a bowl. Beat until smooth
3 – In bowl combine flours, baking powder, baking soda, cinnamon and salt with a spoon.
Add dry ingredients to the wet ones gradually, stir until dry ingredients are moist.
4- Divide mix among muffin cups. Bake 15 – 18 mins.  Press gently in the centre of each muffin to make an indent and place jam inside.

CHOCOLATE ZUCCHINI MUFFINS– Jenn

In a blender, blend
2 cups shredded zucchini
1 cup oil
3 eggs
2 teaspoons vanilla

In a bowl measure,
3 cups flour
2 cups sugar
½ cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder

Mix the two together. Either bake as loaves at 325 for 50 minutes or as muffins in regular muffin cups for 20 minutes.

BANANA BREAD – Sharlene

3 or 4 ripe bananas, mashed  (I sometimes use only 2 if that’s all I have)
1/3 cup melted butter or margarine
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 1/2 cups of flour (I use whole wheat flour)

Preheat oven to 350.  Mix butter into the mashed bananas in a mixing bowl.  Mix in the sugar, egg, and vanilla.  Sprinkle the baking soda and mix in.  Add the flour last.  Mix.  Pour mixture into a buttered 4 x 8 loaf pan.  Bake for 1 hour. You can also make them as muffins and bake for 20 minutes.

That’s the original recipe, and then I mix it up a bit by adding different veggies to it.  I have added zucchini, broccoli, carrots, peas, spinach, asparagus, cauliflower.  One of these veggies at a time or 2 or 3 together.  Sometimes the veggies will give the mixture a thinner consistency so I then add more flour until it reaches the right consistency.  The more bananas you use the more veggies you can add and still mask the flavor.  If I’m not adding veggies then I will use a little less sugar.

PUMPKIN MUFFINS – Karolina

(In the fall, buy a pumpkin, cut it in half, scoop out the seeds and bake it in the oven until you can easily scrape off the insides with a spoon. Throw the skin in the garbage and put the scrapings in the blender. Put into 2 cup portions and freeze for use in this recipe. Saves a lot of money and makes very nutritional muffins! You can also bake the seeds at 200 degrees for a couple of hours until they are dry. A great snack!)

1 can (14 oz)pumpkin pureed
2/3 cup vegetable oil
¼ cup plus 3 tbsp water
3 eggs
2 1/3 cups flour
1 tbsp cinnamon
1 tbsp ginger
1 tsp nutmeg
1 tbsp plus 1 tsp of baking powder
1 tsp salt
1 cup chocolate chips

Preheat oven to 350F. In a large bowl, combine sugar, pumpkin, oil, water and eggs until smooth. Add cinnamon, ginger, nutmeg, baking powder and salt until well combined. Blend in flour until just combined. Do not over mix. Then fold in the chocolate chips. Bake 20 minutes.
2 cups white sugar
1 can (14 oz)pumpkin pureed
2/3 cup vegetable oil
¼ cup plus 3 tbsp water
3 eggs
2 1/3 cups flour
1 tbsp cinnamon
1 tbsp ginger
1 tsp nutmeg
1 tbsp plus 1 tsp of baking powder
1 tsp salt
1 cup chocolate chips

Preheat oven to 350F. In a large bowl, combine sugar, pumpkin, oil, water and eggs until smooth. Add cinnamon, ginger, nutmeg, baking powder and salt until well combined. Blend in flour until just combined. Do not over mix. Then fold in the chocolate chips. Bake 20 minutes.

BANANA CHOCOLATE CHIP MUFFINS– Mary Jean H., Kingston

In a bowl mix:
3 cups flour
3/4 cup brown sugar
1 tbsp baking powder
l tsp salt
l cup chocolate chips or caramel chips and pecans

In blender, or a bowl using a blender, mix
6 tbsp oil
2 eggs
3/4 cup milk
2 bananas, sliced

Mix wet and dry together till blended. Bake at 425 for 20-25 minutes.

BANANA OATMEAL MUFFINS

l cup milk
l cup rolled oats
2 cups flour
½ cup sugar
5 tsp baking powder
l tsp salt
l tsp baking soda
l/2 tsp cinnamon
¼ tsp nutmeg
½ cup melted margarine
2 eggs
2 tsp vanilla
2 cups mashed bananas

Mix oats and milk together in a bowl. Set aside. In another bowl mix all remaining dry ingredients. Add all remaining wet ingredients to the oats and mix. Then add dry to wet. Stir till blended. Bake at 350 for 15-20 minutes. Makes 24 muffins.

CHOCOLATE CHIP MUFFINS – Cheryl, Kingston

l l/2 cups flour
3 tbsp baking powder
½ cup sugar
¼ tsp salt
1 cup milk
1/3 cup melted margarine or butter
1 egg
1 cup chocolate chips

Mix dry ingredients and add chocolate chips. Combine egg, milk, and butter; stir into flour mixture. Do not beat. Bake at 375 for 20 minutes.

APPLESAUCE MUFFINS – Vi, Kingston

l/2 cup oats
l cup flour
1 ½ tsp cinnamon
½ tsp each of salt, baking powder, baking soda
¼ tsp nutmeg
pinch cloves (optional)
½ cup brown sugar
2 eggs
½ tsp vanilla
1/3 cup vegetable oil
1 cup applesauce

In a large bowl, mix flour, oats, spices, baking powder and baking soda. In another bowl, mix eggs, sugar, oil, and vanilla. Stir in applesauce. Pour over the first bowl and stir to moisten. Bake at 375 for 20 minutes.

APPLE CINNAMON MUFFINS – Muriel, Toronto

l large apple, peeled and diced
l tsp lemon juice
2 ½ cups flour
l ½ tsp cinnamon
4 tsp baking powder
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1 cup milk
½ cup melted margarine or butter

Combine apple with lemon juice and cinnamon. Put aside.
Combine flour, baking powder and both sugars in a bowl.
Beat eggs with milk and melted margarine. Then pour into dry ingredients. Combine only until blended. Stir in apple mixture. Bake at 400 for 25 minutes.

CORNMEAL MUFFINS – Joan B, Kingston

1 cup flour
¾ cup cornmeal
1 tbsp baking powder
3 tbsp sugar
l tsp salt
2/3 cup milk
l egg
1/3 cup melted margarine/butter

In a bowl combine all dry ingredients. In another the wet ingredients. Add together and stir till moist. Bake 375 for 20 minutes. Makes l dozen.

OATMEAL JAM MUFFINS

1 cup oats
1 cup sour milk (l cup of milk with l tbsp lemon juice added)
l tsp baking powder
l cup flour
½ tsp baking soda
¾ cup brown sugar
l egg
¼ cup melted margarine
your favorite jams (i.e. strawberry, plum, raspberry)

Place first 2 ingredients in a bowl and set aside. In another bowl add dry ingredients. Add egg and margarine and mix. Add oat mixture. Mix. Pour into muffin tray. Add a tsp of your favorite jam on the top, right in the middle. Bake 375 for 20 minutes. Makes l doz. Can add chocolate chips to the dough and omit the jam.

BANANA CHOCOLATE CHIP MUFFINS – Teresa B., Kingston

½ cup shortening
1 cup sugar
1 egg
1 tsp baking soda
l cup bananas mashed (3 bananas)
2 tbsp hot water
½ tsp salt
1 ½ cup flour
chocolate chips

Cream shortening and sugar together. Add egg, then bananas. Dissolve baking soda in hot water. Add along with the remaining ingredients. Bake 375 for 20 minutes.

GINGERBREAD MUFFINS

1 ½ tsp baking powder
2 cups flour
½ tsp baking soda
1 tsp ground cinnamon 1 ½ tsp ground ginger
½ tsp grated nutmeg
¼ tsp ground cloves
¼ tsp salt
1 egg
¾ cup milk
½ cup molasses
4 tbsp melted butter

Blend all dry ingredients in one bowl. Blend wet ingredients in another one. Combine the two blending just until everything moistened. Spoon into muffin cups. Bake 350 for 20 minutes.