I'm looking for REALLY good muffin recipes. Healthy, hearty breakfast muffins.?!
Thanks
Answers: Please give me your favorite homemade muffin recipe. I usually make the larger muffins so I can snack on them over time. I would like any version of bran, oat, or ww that you really like. With fruit, raisins, dates, etc. No fruitcake tho...lol
Thanks
Prune Muffins:
30 min 15 min prep
12 servings
12 muffins
1/2 cup pitted prunes, chopped (press down in measuring cup to make a full 1/2 cup)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup white sugar
1 large egg, beaten
1/2 cup sour cream
1/3 cup butter, melted
Topping
1/4 cup butter, melted
1/2 cup white sugar
1 teaspoon cinnamon
1. In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
2. In a bowl blend together beaten egg, sour cream and melted butter.
3. Add to dry ingredients and stir just until well blended, but do not overmix.
4. Batter will be firm and look lumpy, like a stiff drop cookie dough.
5. Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
6. Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
7. Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
8. While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
9. Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
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Three-b (buckwheat, Blueberry, and Butternut) Muffins
These muffins are chucked full of things that are good for you.
12 muffins
50 min 25 min prep
nonstick cooking spray or 12 paper baking cups
1 1/3 cups flour
3/4 cup buckwheat flour
1/4-1/3 cup sugar or Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup mashed cooked butternut squash
1/2 cup milk
2 tablespoons cooking oil
1/2 teaspoon finely shredded orange rind
1/4 cup orange juice
3/4 cup fresh blueberries or frozen blueberries
1/4 cup rolled oats (Oatmeal)
1. Preheat oven to 400 degrees; Spray twelve 2-1/2-inch muffins cups with nonstick spray or line with paper muffins cups; set pan aside.
2. Combine, flour, buckwheat flour, sugar, baking powder, cinnamon, baking soda and salt in a medium mixing bowl; make a well in the center of flour mixture; set aside.
3. In a mixing bowl; Combine the eggs, squash, milk, oil, orange peel, and orange juice; Add the egg mixture all at once to flour mixture, stir until just moistened (Batter should be LUMPY), fold in Blueberries.
4. Spoon batter into the prepared muffin cups, filling each almost full; sprinkle with oats.
5. Bake for 15 to 20 minutes or until the muffins are light brown: cool in muffin cups on wire rack for 5 minutes, Remove from muffins cups; serve warm, Enjoy.
http://www.recipezaar.com/99482...
Option -use honey instead of sugar, applesauce instead of eggs, soymilk, & 1/2 buckwheat flour, half rice flour. Worked out great.
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Banana Oat Muffins
Topping:
1 teaspoon cinnamon
1/2 cup brown sugar, lightly packed
1 tablespoon margarine or oil
3/4 cup rolled oats
Muffins:
1 1/2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 teaspoon nutmeg
1/4 cup chopped walnuts (optional)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup liquid sweetener (such as honey or maple syrup)
1 cup mashed, very ripe banana (about 2 medium-large bananas)
2 tablespoons oil
1/4 teaspoon lemon extract
water
Stir together topping ingredients and set aside.
Heat oven to 350 degrees F.
In a bowl, mix together flours, nutmeg, walnuts (if using), baking powder, baking soda, and salt.
In a separate bowl, mix together sweetener, bananas, oil, vanilla, lemon extract, and enough water to make 2 1/4 cups of liquid (about 5/8 cup of water).
Mix together wet and dry mixtures just until blended and spoon into lightly oiled or non-stick muffin pans.
Sprinkle with topping and bake until muffin tops spring back when lightly touched, about 25 minutes.
Makes 10–12 muffins
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Pumpkin Apple Muffins
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 Tbls. pumpkin pie spice
1 egg lightly beaten
1 cup canned pumpkin
1/2 cup evaporated milk
1/3 cup corn oil
1 cup peeled, finely chopped apples
Topping-
2 Tbls. all-purpose flour
1/4 cup granulated sugar
1/2 tsp. cinnamon
4 tsp. butter
1/4 cup finely chopped walnuts
Heat oven to 350 degrees. In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. In a medium bowl, combine the egg, pumpkin, evaporated milk, and corn oil. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moistened. Stir in the apples. Spoon the batter into greased muffin tins.
To make the topping, combine the 2 TBSP of flour, 1/4 cup sugar, and 1/2 tsp ground cinnamon in a small bowl. Cut in 4 tsp butter until the mixture is crumbly. Stir in the chopped walnuts. Sprinkle the streusel topping over the batter. Bake for 35 to 40 minutes or until a tester inserted into a muffin comes out clean. Makes 18 muffins.
http://www.netcooks.com/recipes/Breads/P...
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Blueberry Bean Muffins
Makes 1 dozen
2 cans (15 ounces each) Red Kidney beans or 3 cups cooked dry-packaged Red Kidney beans, drained, rinsed
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cloves, ground
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped
Preparation
Process beans and milk in food processor or blender until smooth.
Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
Bake muffins in preheated 375-degree oven until toothpicks inserted in centers come out clean, 20 to 25 minutes.
Cool in pans on wire racks 5 minutes; remove from pans and cool.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
http://www.americanbean.org/RecipeBook/R...
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Peach Muffins with almond extract
1 ? Cups all-purpose flour
? Teaspoons salt
? Teaspoons soda
1 Cup sugar
2 Eggs, well beaten
? Cup salad oil
1 ? Cup fresh ripe peaches, peeled, sliced & mashed
? Teaspoon vanilla extract
1/8 Teaspoon almond extract
? Cup chopped slivered almonds
Combine flour, salt, soda and sugar. Make a well in the center. Add eggs and oil. Stir only until moistened. Stir in mashed peaches, extracts, and nuts. Spoon into 12 paper-lined muffin cups. Bake at 350 degrees for 20-25 minutes. We like them buttered while they're hot.
I have used canned peaches, just use the kind packed in its own juice & make sure they are well drained. Good luck!
I love these!
Hope you do too! Let me know how this goes.
Here is a recipe:
Honey Vanilla Bran Muffins
1 1/4 c. oat bran
1 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 8 oz. vanilla yogurt
6 tbsp. honey
2 eggs, beaten
3 tbsp. vegetable oil
1 tsp. vanilla
1/2 c. raisins
Preheat oven to 400 degrees
In large bowl, combine oat bran, flour, baking powder, baking soda, cinnamon, nutmeg.
In small bowl, combine yogurt, honey, eggs, oil and vanilla
Stir into flour mixture just until moist. Fold in raisins. Let stand for 5 minutes.
Grease 6 large muffin cups.
Bake 20-25 minutes.
Cool for 5 minutes and remove from pan.
Enjoy!
Banana Raisin Bran
I use the brain muffin mixes, but you can use any bran muffin recipe, mash up 2-3 bananas and add as many raisins as you wish.
Not sure you would consider this hearty or not but this lady that I work with makes really good muffins with jiffy mix and adds orange marmelade... they're soooooo good!
You can always sub up to half of the A/P flour called for in the recipes with whole wheat flour, to bump up the riber and nutrients.
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
--Ina Garten
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Sour Cream Peach Muffins
2 eggs
1/2 cup melted butter
1 cup sugar
1 cup sour cream
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh peaches, pitted and coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry ingredients and add peaches. Fold peaches and flour mixture into egg mixture just until blended. Line muffin tins with paper liners, spoon in mixture. Bake in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle with sugar.
--Candlelight Inn, Ronks, Pennsylvania.
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BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375oF. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts. Add to dry ingredients and stir (do not beat!) till moist. Fold in blueberries. Put batter into 16 lined muffin tins.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above. Spoon 1 Tbsp. topping on each muffin; lightly press into batter. Bake 20-25 min. Muffins freeze well.
i think the best thing i like in a mufin is blue berries, when you put them in, smuther them in blue berry jams so when they cook they get a realy nice soft coating!
You probually dont need any muffins, they will make you fat.