Muffins


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Strawberry And Chocolate Chip Muffins
INGREDIENTS:
3 cups flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 3/4 cup milk
2 eggs
1 cup or oil

2 cups fresh strawberries, chopped
1 cup chocolate chips
DIRECTIONS:
Preheat oven to 400F. Grease muffin pans. In large bowl, mix flour, sugar, baking powder and salt. Stir in milk, eggs and oil. Mix until flour is not visible. Make sure there are lumps in the batter. Do not over beat. Add strawberries and chocolate chips. Bake for 20 minutes or until top springs back and is golden brown. Yield: 2 dozen jumbo muffins.
Source: PriscillaBakes

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Ingredients
1/2 cup rolled oats
1/2 cup reduced fat sour cream
1 1/2 cups whole-wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cardamom
1/4 tsp salt

orange rind
1/2 cup orange juice
1/2 cup granulated sugar
1/4 cup canola oil
1 whole egg
1 cup blueberries (fresh or frozen)
1/2 cup dried cranberries
Cooking spray

Directions
Preheat oven to 400° F. Lightly coat 12 muffin cups with cooking spray.

Whisk flour, baking powder, baking soda, cardamom, and salt together in a medium bowl. Grate rind from orange and add to a large bowl. Squeeze 1/2 cup of orange juice and add it to the rind. Whisk in sugar, oil, and egg until mixture is smooth. Blend in oatmeal mixture, followed by the flour mixture. Stir until ingredients are combined, then gently fold in berries.

Spoon batter into prepared muffin tins and bake for 12 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Source: Barbara Bakes

“Bluelicious Blueberry Muffins”
INGREDIENTS:
3 cups flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup blueberries
1 3/4 cup milk
2 eggs
1 cup melted butter (room temp) or oil
DIRECTIONS:
Preheat oven to 400F. Grease JUMBO muffin pan. In large bowl, sift flour, sugar, baking powder and salt. Stir in milk, eggs and oil. Mix until flour is not visible. Make sure there are lumps in the batter. Do not over beat. Add blueberries. Bake for 30 minutes or until top springs back and is golden brown. Yield: 2 dozen JUMBO muffins.
**I baked my jumbo muffins for about 20 minutes and they were perfect**
Source: PriscillaBakes

“Cinnamon Muffins”
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
DIRECTIONS:
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 20 to 25 min.

To finish:
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Source: PriscillaBakes

“Double Chocolate Banana Muffins”

1 1/2 cup flour
1 cup sugar
1/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 1/3 cup mashed ripe bananas
1 egg
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips
DIRECTIONS:
In a large bowl, combine the first 6 ingredients, (all dry ingredients). In a small bowl, mash ripe bananas. Add oil and egg. Stir into dry ingreidents until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees F. for 20-25 minutes. Makes 1-1/2 dozen.
**I made jumbo sized muffins – exactly one dozen**
Source: PriscillaBakes

“Dot Full Of Chips Coffee Cake”

3 cups flour
1 cup sugar
1 c vegetable oil
1 cup milk
2 eggs
3 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
FILLING:
1 cup brown sugar
1 tsp. cinnamon
1/2 cup chocolate chips
TOPPING:
1 stick of salted melted butter

DIRECTIONS:
In a large bowl, mix all 8 ingredients together. Pour half into a 9×13 inch baking pan. In a small bowl, mix filling ingredients. Sprinkle half on the batter. Spoon remaning batter over the filling. Top with remaining filling. Pour melted butter over the top. Bake at 350 degrees for 35-40 minutes. *Best when served at least an hour after baking to let butter soak into cake*
**I did exactly as the directions said to, but baked them in a jumbo muffin pan instead of a 9×13 inch pan.**
Source: PriscillaBakes

” Cranberry Pumpkin Bread”

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup vegetable oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts (I never add these)
Directions:
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Source: PriscillaBakes