LEMON & HONEY MUFFINS

Honey has been used for centuries to fight bacteria.  It may also halt the growth of the bacteria that can cause stomach ulcers.  Consider adding more of it to your diet.

1 cup all purpose flour
1/2 cup white whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 tsp grated lemon peel

Drizzle:
1/4 cup powdered sugar
1 tsp lemon juice
additional grated lemon peel for garnish

Preheat oven to 375 degrees.
Line 10 muffin cups with paper liners or lightly grease.

In a large mixing bowl, combine both flours with the baking powder, baking soda, and salt.

In another bowl, combine the egg, honey, lemon juice, butter, and lemon peel.  Stir into the flour mixture just until moistened.

Pour batter into the muffin cups filling each half full.

Bake at 375 degrees for 15 to 18 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in pan on wire rack for 10 minutes; remove from the pan and allow to cool to warm.

In a small bowl, combine the powdered sugar and lemon juice to make drizzle.  Drizzle over warm muffins then sprinkle muffins with the additional lemon peel.
Note: I got this recipe some years ago from a Healthy Cooking magazine. 

CINNAMON ROLL MUFFINS

1/3 cup melted butter

1/2 cup sugar

1 large egg, room temperature

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder 

1/2 tsp salt

1/2 cup milk

Topping:

1/4 cup melted butter

1/2 cup packed brown sugar 

1 1/2 tsp ground cinnamon

Frosting
3-oz cream cheese, softened

2 tbsp whole milk

1/2 tsp vanilla extract

3/4 cup confectioners' sugar

Preheat oven to 350-degrees. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk until combined.

For Topping, in a bowl, stir together butter, brown sugar and cinnamon.

Fill 12 paper-lined muffin cups 1/4 of the way full of batter. Using half the brown sugar mixture, spoon on top of each. Add remaining batter to the cups, filling each about 2/3s full. Sprinkle remaining brown sugar mixture over the tops.

Bake at 350-degrees 15-18 minutes or until a wooden toothpick inserted in the center comes our clean. Cool slightly on a wire rack.

Meanwhile, in a large bowl, beat cream cheese at medium speed until smooth, 2-3 minutes. Add milk and vanilla. Slowly add confectioners' sugar and beat until fluffy. Drizzle over the muffins.

Yield: 1 dozen

file photo may or may not be this exact recipe

EASY CINNAMON ROLL CASSEROLE

2 tubes (12.4-oz each) refrigerated cinnamon rolls with icing, rolls cut into quarters

1/2 cup evaporated milk

3 tbsp maple syrup

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

1/2 cup chopped pecans, optional

Preheat oven to 350-degrees.

Grease a 13x9-inch baking dish. Place cinnamon roll pieces in bottom of the prepared baking dish.

In a bowl, whisk milk, syrup, vanilla and cinnamon until blended; pour over the rolls.

In another bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans, if using. Sprinkle mixture over the cinnamon roll pieces. Bake, uncovered, until golden brown, 20-25 minutes. Cool slightly and drizzle the icing packers overall and serve immediately.

recipe and photo TOH 2025

 

 

CINNABON CINNAMON ROLLS COPYCAT RECIPE

For those of you who love these rolls and want to try your hand at making them, here is a recipe my friend shared.

makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast.  Swirl to combine.  Allow yeast to bloom, about 5-7 minutes.  

In the meantime:  melt 6 tablespoons of butter in a microwave safe bowl.  Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer.  Mix on low and add 4 cups of flour, one cup at a time.  Add salt.  Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  Your perfect dough ball will clean the bowl.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour.  Turn dough out onto countertop.  Knead a few turns, shape dough into a ball.  

Add 1 tablespoon butter to bowl and heat in microwave until melted.  Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel.  Set bowl in a warm place in your kitchen.  Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl.  Stir with as fork until combined.  Set aside.

Turn dough out onto a lightly floured surface.  Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall  x 24” wide rectangle.  Spread softened butter around dough leaving the bottom 1” uncoated.  

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  Cut dough roll in half and then cut those halves in half, giving you 4 pieces.  Cut each of those pieces into 1/3rd.   You will have 12 pieces.

Grease (2) 9”x13” baking dishes.  Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each.  Make sure to put the end pieces upside down.  Loosely cover with plastic wrap and drape a towel over pans.  Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.  

Bake for approximately 20 minutes until golden brown and cooked through.  Halfway through baking time rotate the pans.

In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl.  Beat with an electric mixer until light and fluffy.  Add sugar, lemon juice, vanilla and salt.  Beat until mixture is light and fluffy, about 5 minutes.  Set aside.  

Remove rolls from oven.  Spread ¼ of frosting over each pan of rolls.  Allow to cool slightly and repeat.  Serve and enjoy!

SNICKERDOODLE BREAD

This recipe first came to my attention by a friend in Indiana.

2 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
2 tsps ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
3/4 cup sour cream
1 pkg (Hershey's) cinnamon chips
3 tbsps granulated sugar
3 tsps ground cinnamon

Preheat oven to 350 degrees.

In mixer bowl cream the butter, 2 cups sugar, salt, and 2 teaspoons of cinnamon until creamy and smooth; beat in the eggs. Add the vanilla extract and sour cream.

Combine the flour and baking powder; slowly add to the creamed mixture just until blended.  Stir the cinnamon chips into the batter and set aside.

Spray 4 miniature loaf pans with nonstick cooking spray and fill each about 2/3s full of the batter.

In a small bowl combine the 3 tablespoons of granulated sugar with the 3 teaspoons of ground cinnamon: sprinkle evenly over the 4 loaves.

Bake at 350 degrees for approximately 35 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool on wire racks for a couple of minutes then remove from pans and cool completely on the wire rack.

file photo

LEMON POUND CAKE MUFFINS

1/2 cup butter, softened

1 cup sugar

2 large eggs at room temperature

1/2 cup sour cream

1 tsp vanilla extract

1/2 tsp lemon extract

1 1/4 cups all-purpose flour

1/2 tsp salt

1/4 tsp baking soda

Glaze:

1 cup confectioners' sugar

3 tbsp lemon juice

Heat oven to 400-degrees.

In a large bowl, cream butter and sugar together until light and fluff

y, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, vanilla and lemon extracts. Combine flour, salt and baking soda; add to the creamed mixture just until moistened.

Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack.

Combine the glaze ingredients, drizzle over the muffins. Best served warm.

file photo

CARROT-ZUCCHINI MUFFINS

2 cups all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup skim milk
3 tbsp canola oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray or line cups with paper baking cups lightly sprayed with the nonstick spray; set aside.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt mixing together well.

In a small bowl, combine the milk, oil, and egg whites; blend well.  Add to the dry ingredients all at once and stir just until moistened.  Stir in the carrots and zucchini just until blended.  Spoon batter evenly into the prepared muffin cups.

Bake the muffins at 400 degrees for 16 to 21 minutes or until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean.  Remove from the pan immediately and serve while still warm. 

file photo

an old Pillsbury recipe and photo

SWEET POTATO-CINNAMON SWIRL BREAD

1-pound sweet potato

Cooking spray

1/2 cup whole milk at between 110 and 115-degrees F

2 1/4 tsp active dry yeast

1/3 cup + 1 tsp sugar, divided

1 large egg

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly grated nutmeg

1 tsp kosher salt

3 3/4 cups flour, spooned and leveled + more for work surface

Filling:

1/3 cup granulated sugar

1 tbsp ground cinnamon

4 tbsp (1/2-stick) unsalted butter, melted

1 large egg

Make the dough: Preheat oven to 400-degrees. Prick potato several times with a fork. Wrap in foil and place on a baking sheet. Bake until very tender, 1 to 1 1/2-hours. Cool completely. Peel the potato and discard the skin. Transfer the flesh to a food processor and process until very smooth (2 to 3 minutes). You need 1 cup of puree.

Lightly grease a bowl. Combine milk, yeast and 1 teaspoon sugar in a bowl. Let sit until foamy, 5 to 10 minutes (if mixture doesn't foam, discard and start again). Beat egg, cinnamon, ginger, nutmeg, sweet potato puree, and remaining 1/3 cup of sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add yeast mixture, flour and salt. Beat with the dough hook on medium-low speed until a smooth dough forms and pulls away from the sides of the bowl, 5 to 8 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.

Make the filling and assemble the bread: Combine sugar and cinnamon in a bowl. Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides. Turn dough out onto a lightly floured work surface and roll into a 9-by-18-inch rectangle. Brush butter on dough, then sprinkle with cinnamon sugar mixture. Starting a one of the short ends, roll dough into a tight log and pinch ends closed. Transfer to the prepared pan, seam side down. Loosely cover with plastic wrap and allow to rise until almost doubled in size, 1 to 1 1/2 hours.

Preheat oven to 350-degrees. Whisk together egg and 1 tablespoon water in a bowl. Lightly brush on the dough. Bake until top is set and golden brown, 35 to 40 minutes. Cool in pan 15 minutes then transfer to a wire rack to cool completely.

recipe and photo, Country Living 2025

OLD FASHION GINGERBREAD WITH SUNSHINE FLUFF

This recipe is from my old-fashion recipe collection; had it since the 60s.

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup boiling water

Grease an 8-inch square baking pan very well; set aside.
Preheat oven to 350 degrees.

Stir shortening until softened.  Gradually add the sugar, creaming until light and fluffy.  Add the egg and the molasses, beating thoroughly.

Sift the flour, salt, soda, ginger, and cinnamon together; add to the other mixture alternately with the boiling water.  Beat well after each addition.

Bake in the prepared pan for 35 to 40 minutes at 350 degrees or until done.

Cut and serve warm topped with the Sunshine Fluff below.

SUNSHINE FLUFF:
1 egg
1/2 cup sugar
1 tsp grated orange rind
1 tsp grated lemon rind
2 tbsp lemon juice
1 cup whipping cream, whipped

In a saucepan, beat the egg and add the sugar, lemon rind, orange rind, and lemon juice.  Cook over low heat while stirring constantly until thick, about 5 minutes.  Allow to cool thoroughly.

Fold the whipping cream into the cooled mixture.  Chill before serving.

Yield: 2 cups

Serve with a thin orange or lemon slice on top, if desired.

file photo

FRENCH BREAKFAST PUFFS

A friend sent me this recipe to share with you.

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup sugar
• 2/3 cup shortening
• 2 eggs
• 1 cup milk

Coating
• 1 1/2 cups sugar
• 1 tablespoon cinnamon
• 16 tablespoons (2 sticks) unsalted butter

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
3. Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
4. In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
5. Beat in the eggs and combine well.
6. Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
7. Pour batter into muffin cups filling to about 2/3 full.
8. Bake for 20-25 minutes, until lightly golden.
Coating
9. In a medium bowl, melt the 2 sticks of butter.
10. In another medium bowl, mix together the sugar and cinnamon for the coating.
11. Dip the muffins into the butter, making sure to completely cover.
12. Roll in cinnamon sugar.

I believe my friend got this from 365 Days of Baking

CINNAMON FRENCH TOAST BAKE

This recipe was a winner in the 2004 Pillsbury Bake-Off Contest.

1/4 cup butter or margarine, melted

2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing

6 eggs

1/2 cup whipping cream

2 tsp ground cinnamon

2 tsp vanilla

1 cup chopped pecans

1 cup maple syrup

GARNISH:

Icing from cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired

Heat oven to 375-degrees. Into an ungreased 13x9-inch (3-quart) glass baking dish, pour butter. Separate cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces and place pieces over butter in the baking dish.

In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour mixture over the cinnamon roll pieces. Sprinkle with pecans, drizzle with the cup of syrup.

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing and microwave on medium 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over individual servings. Serve with the 1/2 cup maple syrup.

Yield: 12 servings

PUMPKIN STICKY BUNS

2 cups pecan halves and/or big pieces, toasted*

1 stick butter, melted
1/2 cup firmly packed brown sugar
2 tbsp corn syrup
2 1/2 cups all-purpose flour
1 cup whole-wheat flour
3 cups sugar
1 tsp baking soda
1 tsp salt
1 tbsp pumpkin pie spice
1 can (15-oz) pumpkin
1 cup canola oil
4 large eggs
2/3 cup water

Preheat oven to 350 degrees.
Lightly grease 24 muffin cups; set aside.

In a small bowl combine the melted butter, brown sugar, and corn syrup.  Spoon 1 heavy teaspoonful of this mixture into each of the prepared muffin cups, top with 1 rounded tablespoonful of the toasted pecans; set aside.

In a large mixing bowl, stir together the two flours until well blended.  Stir in the sugar, baking soda, salt, and pie spice.  When well blended, make a well in the center.

In another bowl, using a wire whisk, blend together the pumpkin, canola oil, eggs, and water.  When mixture is whisked together, pour into the well of the dry ingredients; stir just until all the dry ingredients are moistened.

Spoon the batter over the pecans in the muffin cups.  Fill each cup about 3/4 full.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean.

As soon as buns are removed from the oven, invert the pans to release muffins.  Spoon any topping remaining in cups over the tops of the muffins.  Allow to cool on wire racks for 5 minutes before attempting to taste as the sticky mixture will be very hot.

Yield: 2 dozen 

file photo

FRUIT AND NUT BISCOTTI

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/2 tsp salt
4 tbsp canola oil
1 cup granulated sugar
2 eggs
2 tsp vanilla
2 tsp orange zest
1 cup pistachios
1 cup dried apricots, sliced thin

Preheat oven to 350 degrees.
Line 2 baking sheets parchment paper; set aside.

Whisk the flours, cornmeal, baking powder, and salt together in a medium mixing bowl.

With an electric mixer, combine the canola oil, sugar, eggs, vanilla, and orange zest in large mixer bowl. Gradually add the flour mixture and mix until fully incorporated and very stiff. Fold in the pistachios and apricots.

Lightly flour hands and divide the dough into 6 equal portions. Roll each portion into a log about 6-inches long and 1 1/2-inches in diameter. Place the rolls crosswise (3 per) on the prepared baking sheets. Just slightly flatten the tops.

Bake for 30 to 40 minutes or until light golden brown with tops beginning to crack. Turn baking sheets after 15 minutes.

Remove pans from oven and allow to cool for 15 minutes.

Cut with a serrated knife into slices approximately 1/4-inch thick.

On the same baking sheets, arrange slices in a single layer and bake until lightly browned, approximately 10 minutes. Transfer to wire racks to cool completely.

PATRIOTIC MUFFINS

These muffins have vanilla baking chips, maraschino cherries, and blueberries.  Since they have red, white, and blue ingredients, I call them Patriotic Muffins.

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup quick oats
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk
1/2 cup butter, melted
2 large eggs
1 tsp vanilla
1 pkg (12-oz) vanilla (or white chocolate) baking chips
1 cup coarsely chopped maraschino cherries (drain well before chopping)
1 cup fresh blueberries

Preheat oven to 375 degrees.
Lightly grease 24 muffin cups or line with paper liners; set aside.

Combine both flours, oats, both sugars, baking soda, baking powder, and salt together in a large bowl.  When well combined, form a well in the center of the mixture.

In a small bowl combine the buttermilk, butter, eggs, and vanilla until well blended.  Pour mixture into the well of the dry ingredients; stir just until moistened.

Gently stir the baking chips, cherries, and blueberries into the batter.

Fill each of the prepared muffin cups 2/3s full.

Bake muffins at 375 degrees approximately 20 minutes until lightly browned.  Remove from muffin cups and allow to cool completely on wire racks.

file photo

FROSTED MINI PUMPKIN MUFFINS

1 can (15-oz) pumpkin (not pumpkin pie filling!)

3 eggs
1/2 cup canola oil
2 tsp ground cinnamon
1 tsp baking soda
1 box (18.25-oz) yellow cake mix
canned whipped cream cheese frosting (or make your own)

Preheat oven to 350 degrees.
Line mini muffin pans with paper liners; set aside.

In a large mixer bowl, combine the pumpkin, eggs, oil, cinnamon, and baking soda.  Add the cake mix and beat on low speed for 1 minute or until combined.  Beat mixture on high speed for 2 minutes.

Transfer the batter into the prepared muffin pans, filling each cup 2/3s full.  Bake at 350 for 12-15 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pans for 5 minutes then remove to wire racks to cool completely. When muffins are cooled, frost with the cream cheese frosting.

file photo

I have had this recipe for years and do not remember where I got it. I think it was from a Reiman Publication.

BANANA CHOCOLATE CHIP OATMEAL MUFFINS

1/2 cup shredded coconut

3 ripe bananas, mashed (should be about 1 1/2 cups)
3 cups old-fashion oats
1 1/2 cups milk
2 large eggs, whisked
3 tbsp packed brown sugar
2 tbsp canola or coconut oil
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup walnuts, coarsely chopped
1/2 cup mini chocolate chips

Preheat oven to 350 degrees
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a dry nonstick skillet over medium-low heat, toast shredded coconut 2 to 3 minutes, tossing often to toast evenly. Remove from heat and set aside

In a large mixing bowl, combine bananas, oats, milk, eggs, brown sugar, oil, baking powder, vanilla and salt. Stir with a wooden spoon or spatula until evenly mixed. Stir in the walnuts, chocolate chips and coconut.

Divide batter into the 12 muffin cups filling each to the top. Bake at 350 degrees for 30-35 minutes or until tops are golden brown and a wooden toothpick inserted in center comes out clean.

Remove from oven and cool in muffin cups 5 minutes. Gently remove from cups and serve warm or cool on wire rack.

Yield: 12 muffins

file photo

CINNAMON RAISIN COFFEE TWIST

1/2 cup chopped pecans

1/3 cup raisins*

1/4 cup sifted powdered sugar

1/4 cups butter softened

1 tsp ground cinnamon

1 tsp vanilla

1 pkg (8) refrigerated bread sticks

1/2 sifted powdered sugar

2 tsp milk

1/4 tsp vanilla

*May substitute chopped dates, if desired.

Combine half the pecans, the raisins, 1/4 cup powdered sugar, butter, cinnamon. and 1 tsp vanilla. Unroll the breadsticks without separating. Spread raisin mixture evenly over the dough, to within 1/2-inch of the edges. Fold in half lengthwise, seal long edges. Gently stretch dough to a 24-inch strip. Twist slightly. Shape into circle on ungreased baking sheet; seal ends. Bake, uncovered, in 3550-degree oven 20-22 minutes or till golden. Cool slightly.

For glaze, in a small mixing bowl stir together 1/2 cup sifted powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over bread. Sprinkle with remaining nuts. Serve warm. Makes 8 servings.

recipe and photo from BH&G 1989

 

APPLE-WALNUT MUFFINS #2

1 large egg

2/3 cup no-sugar-added apple juice
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tbsp baking powder
1/4 tsp salt
2/3 cups chopped walnuts
1 apple, peeled and chopped
1 tbsp granulated sugar for topping
1/2 tsp ground cinnamon for topping

Preheat oven to 400 degrees.

In a large mixing bowl, beat the egg with the apple juice, oil, and vanilla extract. 

In a medium bowl combine the two flours, both sugars, baking powder and salt; stir into the egg mixture just until the flour mixture is moistened (lumpy batter is okay!)  Stir in the walnuts and apple.

Spray 12 muffin cups with nonstick cooking spray; evenly divide the batter into the cups.

In a cup, combine the topping sugar and cinnamon; sprinkle tops of the muffins with the cinnamon-sugar.

Bake at 400 degrees for about 20 minutes or until browned and a wooden toothpick inserted in center comes out clean.

Remove from the oven and immediately remove from pans to wire racks to cool completely.

 

File Photo

FAVORITE BANANA CHIP MUFFINS

I first saw this recipe in an old Taste of Home magazine that featured favorite recipes from some military families.

1 1/2 cups all-purpose flour

2/3 cup sugar

1 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp salt

1 egg

1 1/2 cups mushed ripe bananas (about 3 medium)

1/3 cup butter, melted

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips

Preheat oven to 375-degrees. Grease or paper line 12 muffin cups, set aside.

In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt together. In another bowl, whisk egg, bananas, melted butter and vanilla until blended.  Add to the flour mixture, stirring just until moistened. Fold in chocolate chips.

Evenly fill the prepared muffin cups, about 3/4s full. Bake 17-20 minutes or until a wooden toothpick comes out clean. Cool in pan 5 minutes before removing to a wire rack. Serve warm.

Yield: 12 muffins

Taste of Home photo

CARROT-PINEAPPLE MUFFINS

1 cup canola oil

1 cup sugar
3 eggs
1 tbsp vanilla extract
2 cups white whole-wheat flour
1 1/2 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups peeled, shredded carrots
1 cup shredded coconut
1 cup chopped nuts
1 cup crushed pineapple

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners or grease; set aside.

In large mixing bowl, blend the oil, sugar, eggs, and vanilla.

In a smaller bowl, combine the flour, cinnamon, baking soda, and salt; add to the first mixture.

Blend the carrots, coconut, nuts, and pineapple into the batter. Divide batter between the prepared muffin cups and bake at 350 degrees for 20-25 minutes.

Note: If you prefer, bake in a 9" x 12" greased pan for a cake rather than muffins.

dishmaps photo