Snickerdoodle Muffins

I made these for my youngest son to take to his class for a birthday treat! They turned out so delicious I had to post it here.
Happy 9th Birthday to my little Marshmallow!!

This made 2 dozen good sized muffins.




1/2 cup butter, softened
1/2 cup sour cream
1 cup sugar
2 eggs
1/2 cup heavy cream
1/2 cup plus 3 TB milk
3 1/2 cups flour
4 tsp baking powder
1 3/4 tsp cream of tartar
1/2 tsp salt
1 tsp cinnamon

Topping;
1/3 cup granulated sugar
1 TB cinnamon


Grease muffin tins and preheat oven to 350

Cream together butter, sour cream and sugar. Add in eggs and beat well.

Add cream and milk and mix until well combined

In another bowl mix flour, baking powder, cream of tartar, salt and cinnamon.

1/2 cup at a time incorporate the dry ingredients into the liquid. When it is all added in, beat on high for 1 minute.

Spoon into prepared tins, filling about 1/2 full.
Combine topping mix and sprinkle each muffin generously with the cinnamon sugar.

Bake for 12-15 minutes or until a toothpick comes out clean.

Allow to cool in pans for 5 minutes, then remove to a wire rack to cool completely.

Fruit Salad Muffins

I had some leftover fruit salad so I pureed it up and made some super delicious muffins!!!












2.5 cups pureed fruit salad (mine was cantaloupe, mango, strawberries, peaches and grapes)
1/4 cup melted butter
1 egg
1/3 cup sugar( adjusted to taste, my fruit salad also had some honey, so I used less sugar)
2 1/4 cup flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Grease or line muffin tins and preheat oven to 350

Combine pureed fruit with butter, egg and sugar. Beat well.

Combine flour, soda, powder and salt.

Scoop flour mixture int fruit mixture and beat on medium speed for 2 minutes.

Fill muffin tins about 2/3 full

Bake for 18-20 minutes until a toothpick comes out clean.

Allow to cool in pans for 5 minutes then remove to a wire rack to cool completely.

Savory Fresh Tomato Pizza Muffins

I have tons of grape tomatoes on my vines so I thought I  would take my zucchini bread recipe, tweak it to savory and try something I could stick in the freezer for lunches.









about 4 cups grape tomatoes(or roughly 4 cups chopped Romas)
1 TB olive oil
fresh ground black pepper to taste

1 cup sorghum flour
1 cup rice flour
1/3 cup potato starch
1/3 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum

OR

3 cups all purpose flour

2 tsp baking soda
1 TB dried oregano
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/4 tsp onion powder

1/2 cup water, divided use
2 TB flax meal

2 eggs
1/2 cup olive oil
1 tsp sugar

1/2 cup shredded mozzarella
1/4 cup fresh grated parmesan cheese
1/2 cup chopped pepperoni(optional of course)


Preheat oven to 400 and line a rimmed baking sheet with foil... place on tomatoes and drizzle with olive oil, sprinkle with pepper and roll around well.
(This is less than the 4 cups called for, I started with less then decided to add more)










Roast for 15-20 minutes until the skins are wrinkly and starting to brown.








Remove from oven and allow to cool.  When they are cool, place them in a blender and pulse for a few seconds to break them up , but leave some chunks.










Lower the oven temp to 350 and grease muffin tins(I made 16 standard size muffins)

In a bowl combine flour/starches with baking soda and seasonings. Set aside.









In a small bowl combine 1/4 cup water with 2 TB flax meal, stir well and allow to gel up.

In a large mixing bowl pour tomatoes and add gelled flax, eggs, olive oil, sugar and the remaining 1/4 cup water.









Beat on  medium speed for 1 minute.










Add dry mixture 1/2 cup at a time. When it is all mixed in, beat on medium for 1 minute.

Gently fold in cheeses and pepperoni.









Fill muffin tins 2/3 full. Gently tap the tins on the counter for even tops.









Bake 20-30 minutes until a toothpick comes out clean.










Allow to cool in pans for 10 minutes. Remove from pans and cool completely.

I lined them up on a baking sheet and froze them for 30 minutes, then transferred to a freezer bag for quick lunch pull outs!

Zucchini Bread or Muffins (Gluten Free or Regular)

Zucchini AND Back to School Season!! Once again I have an abundance of zukes. The kids love zucchini bread so here we are...... In muffin form they freeze well and are easy to pull out for some school morning breakfast or after school snack! (Bread form freezes well too of course)






1 cup sorghum flour
1 cup brown rice flour
1/3 cup potato starch
1/3 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum

OR

3 cups all purpose flour


2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves


2 TB flax meal
1/4 cup water
3 cups shredded zucchini(squeeze out excess moisture before measuring)
1 cup sugar
2 eggs
1/2 cup butter, melted
1 TB pure vanilla extract

Grease bottoms only of muffin tins(I got 20 standard size muffins) or 2 loaf pans and preheat oven to 350.

In a bowl combine all the flour/starch ingredients with the soda, salt, cinnamon, allspice and cloves. Whisk well and set aside.










In a small bowl combine flax meal with water, mix together and set aside to gel up a bit.




In a mixer bowl add shredded zucchini, sugar, eggs, butter and vanilla. Add gelled up flax/water. Mix well.









Add the flour mixture 1/2 cup at a time, when it is all incorporated mix on medium speed for 2 minutes.










Scoop by scant 1/4 cup into muffin tins or split evenly between loaf pans
















Bake in preheated oven 20-30 minutes for muffins, 50-60 minutes for loaves until a toothpick comes out clean

Allow to cool in pans for 10 minutes, remove from pans and cool completely.

I line my muffins up on a baking sheet and freeze for 3 hours, then transfer to a freezer bag.

Cran-Apple-Carrot Muffins

My youngest son wanted muffins for his snack day at preschool and when I asked him what kind he kept changing his mind....so I took the 3 most requested flavors and combined them... these would be great to pop in the freezer for a quick pull out breakfast too!









2 medium apples, shredded
2 medium carrots, shredded
3/4 cup sugar
1 cup dried cranberries
1/2 cup applesauce
2 eggs
1 1/2 cups whole wheat flour
1 cup all purpose flour
1 TB baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger

Preheat oven to 350, grease muffin tins. (I use mini-muffin tins, this recipe made 48)

In a bowl combine apples, carrots and sugar. Allow to sit for a minute or two. Add in cranberries, applesauce and eggs, mix well.

In another bowl mix flours, baking powder and soda, cinnamon and ginger.

Add dry ingredients to wet, mix well.

Scoop by spoonfuls into prepared muffin tins, filling about 3/4 full or so.

Bake for 15-20 minutes until a toothpick inserted in the center comes out clean(times will vary if you use larger muffin pans)

Caraway Rye Cornbread Muffins

I was looking for something to go along with my Corned Beef Chili. At first I was thinking just a loaf of Rye Bread and make some buttered toast, but then I was thinking no, chili needs cornbread....so why not combine?




3/4 cup corn meal
3/4 cup rye flour
1 tsp caraway seeds
2 tsp baking powder
1/2 tsp salt
1/4 cup butter, melted
1 egg, beaten
3/4 cup buttermilk

Preheat oven to 350


Place all the dry ingredients in a large bowl and mix well.
In another bowl combine all the liquid ingredients until well combined.

Add liquid to the dry and mix until just combined. Do not over mix.


Grease a muffin tin and fill each cup about 2/3-3/4 full.

Allow to rest for 5 minutes


Bake in preheated oven for 15 minutes until a toothpick comes out clean. Allow to cool in pan for 5 minutes.

Serve hot with butter. YUM!

Giant Pumpkin Cranberry Muffins

A breakfast creation I came up with when nothing else seemed just right!
A giant, hearty muffin with less than 330 calories,  3 grams of fat and 8 grams of fiber!!
Excellent toasted!!




1 cup whole wheat flour
1 1/4 cup all purpose flour(eagle mills with ultragrain for the extra fiber boost)
1 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
scant 1/2 tsp nutmeg
scant 1/2 tsp ginger
scant 1/4 tsp allspice
1/8 tsp cloves
1 cup pumpkin puree
2 eggs
1/2 cup unsweetened applesauce
1 cup fresh or frozen cranberries

Preheat oven to 350. Grease muffin tins
Combine all dry ingredients in a large bowl. In another bowl beat eggs with pumpkin and applesauce. Add to dry ingredients and mix until just combined.
Fold in cranberries.
Scoop by 1/2 cup into greased LARGE muffin cups(or proceed with regular sized muffin tins, filling 3/4 full or so)

Bake at 350 for 30-40 minutes until a toothpick comes out clean(this is based on LARGE muffins, will be less if you do smaller ones)

Delightful Blueberry Muffins

Delightful Blueberry Muffins

Ingredients

2 cups of all-purpose flour

1 cup whole wheat flour

1 Tbsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 Tbsp unsalted butter , softenened

1/4 c unsweetened applesauce

1 cup sugar

2 large eggs

1 1/2 cup yogurt(plain, lemon, vanilla, blueberry, Mixed....be creative!!)

1 teaspoon grated lemon peel(if using PLAIN yogurt, if using flavored this can be omitted)

1 1/2 cups blueberries

1 Tbsp flour (if using defrosted frozen berries)

Method

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy, add in applesauce and mix. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel(if using).

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

5 Using 3 standard 6-muffin muffin pans.(I made 12 big muffins and 20 mini muffins) Coat each muffin cup lightly oil or butter. Or use one of those convenient vegetable oil sprays. Fill each cup to the top. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.