Pear Muffins

I found this recipe on frostbakeshop.blogspot.com.

 

3 cups flour

1 1/2 cups sugar

1 tsp. salt

4 tsp. baking powder

2/3 cup vegetable oil

2 eggs

approximately 1/2 cup milk

2 cups peeled and diced pears

Crumb topping:

1/2 cup brown sugar

1/3 cup flour

1/4 cup cubed butter

1 1/2 tsp. ground cinnamon

Preheat your oven to 400 degrees and spray muffin tins with cooking spray.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup, add the eggs and then add enough milk to take it up to 2 cups (if you don't have a 2 cup measuring cup, then half the oil, eggs and milk into a 1 cup measuring cup and do that twice). Mix the flour mixture with the oil mixture and then add the pears.

In a medium bowl, mix the crumb topping ingredients and cut with a fork until the butter is in very small pieces. This works best when the butter is still a little bit cold, if it is too warm it will just mush with pressure from the fork.  or use a pastry mixer.

Fill the muffin tins right to the top and the sprinkle with the crumb topping mixture. Bake for 15 minutes - again, I take it out as soon as possible! If you are using the little mini tins, then about 10 minutes. You can put a toothpick in to see if it is done, but they are so much better if they aren't over baked.

 

REVIEW:  These muffins were very yummy!  The recipe made 24 reg. size muffins.  I did use canned pears and they tasted just fine. I only filled the muffin tins about 2/3 full....not to the top.

Lemon Zucchini Muffins

Found this recipe on allrecipes.com 1 3/4 cups all-purpose flour 3/4 cup white sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 zucchini, shredded 1 (8 ounce) container lemon yogurt

6 tablespoons butter, melted 1 egg, beaten 1 tablespoon lemon juice 1 tablespoon lemon zest 1/3 cup lemon juice 1/4 cup white sugar 2 teaspoons lemon zest

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.	Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
3.	Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
4.	While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
5.	Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. *Some suggestions: Instead of 6 T butter use: half oil and half butter, use half oil and half applesauce, or use 5-6T of applesauce and 1/8 c (flaxseed) oil Add 1 t baking powder to rise more Use 2 cups of zucchini

Blueberry Sour Cream Muffins

I got these recipe from one of my friends.  She brought to playgroup one time and they were yummy!


1 c. fresh or frozen blueberries
2 T. all-purpose flour
1/4 c. butter or margarine
3/4 c. granulated sugar
2 eggs
1 1/4 c. all-purpose flour
1/2 t. salt
3/4 c. sour cream
1/2 t. vanilla

Preheat oven to 450 degrees
Grease muffin tins.

1. In a bowl combine blueberries and flour; toss to coat well. Set aside.

2. In a bowl combine butter and sugar; cream until light. Add eggs one at a time; beat well.

3. In another bowl sift together flour, baking soda and salt. Add to creamed mixture alternately with sour cream; mix well. Add blueberries and vanilla.

4. Spoon batter into prepared muffin tin, filling 3/4 full. Bake in preheated oven for about 15 min.

Donut Muffins

I found this recipe on Smashed Peas and Carrots.

1/2 cup sugar
1/4 cup butter, melted
1/4 tsp ground nutmeg
1/2 cup milk (soy milk works nicely too!)
1 tsp baking powder
1 cup all-purpose flour
1/4 cup butter, melted
1/2 cup sugar
1 tsp cinnamon

Preheat your oven to 375 degrees and grease a mini-muffin tin, set aside. Mix up the 1/2 cup sugar, 1/4 cup butter and nutmeg in a large bowl. Then, add in the milk, baking powder and flour until just combined. Fill muffin tins about 3/4 full and bake for 15-20 minutes.  During baking get your cinnamon-sugar topping mixed up! Melt 1/4 cup butter in a small bowl and then in a separate bowl mix together the cinnamon and sugar. When the muffins are done, remove them from the pan. Dip the tops in the melter butter and then roll the WHOLE muffin in the cinnamon-sugar mixture. Let cool.

*makes 18 mini muffins or 6-8 reg. muffins

REVIEW:  I made these this morning for my playgroup and they were a HIT!

Brown Sugar Muffins

One of my friends brought these to playgroup and they were yum!  Maybe we'll make these tonight for Family Home Evening!

1 cube butter

1 cup brown sugar

2 cups flour

1 tsp baking soda

1 egg

1/4 tsp salt

1 tsp vanilla
1 cup milk

 

Cream butter and sugar. Add egg and mix.  Add rest of ingredients.  Bake @ 350 for 12-15 min.