Blueberry Streusel Muffins

Love the streusel crumble on the top of these.  A nice breakfast or snack.

TOPPING
1/3 cup whole wheat flour
1/4 cup Oats
1/4 cup packed brown sugar
1/4 tsp cinnamon
2 tbsp butter, melted

MUFFIN
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk (I just add about 2 tbsp white vinegar to 1 cup milk)
1 cup packed brown sugar
1/3 cup canola oil
1 egg
1 cup blueberries, fresh or frozen

1. Preheat oven to 375F.   Grease a 12 cup muffin pan or line with paper liners.
2. TOPPING:  Mix topping ingredients in a small bowl.  Reserve
3. MUFFIN:  Combine flour, baking powder, baking soda and salt in a large bowl.  In a separate large bowl, whisk buttermilk, brown sugar, oil and egg.  Stir into dry ingredients.  Stir in blueberries.
4. Spoon batter into prepared muffin pan.  Sprinkle with reserved topping.
5. Bakin in preheated oven, 22-25 minutes or until a toothpick inserted in centre of muffin comes out clean.  Cool on wire cooling rack.

Sweet Potato Muffins

This is one of my sons favourite recipes!

1 3/4 cups sifted all purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp brown sugar
1 1/2 cups coarsely chopped walnuts
2 eggs beaten
3/4 cup milk
1 cup mashed, cooked sweet potato
1/4 cup melted butter
Cinnamon sugar

Preheat oven to 425F.  Sift flour, baking powder and salt into a bowl and mix well.  Add sugar and walnuts.  In a separate bowl combine egg, milk, sweet potato and butter.  Combine liquid and dry ingredients with a few swift strokes.  Fill well greased muffin tins 2/3 full.  Bake until golden brown, about 25 min.  Remove from oven and sprinkle tops with cinnamon sugar wile still warm.  Makes 12 muffins.

Applesauce Spice Muffins

I love the smell of these as they bake.

Batter:
1/2 cup butter
1 cup firmly packed brown sugar
1 egg
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup milk chocolate chips
1/2 cup chopped almonds, pecans or walnuts
1 cup unsweetened applesauce

Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg

Grease or line 12 large muffin cups and set aside.

In a large bowl cream together butter and brown sugar.  Beat in egg.

Sift together flour, baking powder, soda, salt, cinnamon and nutmeg.  Combine with chocolate chips and nuts.  Stir these dry ingredients in three parts alternately with the applesauce in two parts into the batter.  Mix only until blended.

Transfer to muffin cups, filling them almost full.  Combine topping ingredients and spoon equally over muffins.  Bake at 375 Degrees for 20 minutes or until well risen and firm to the touch.  Cool on a rack and serve for breakfast or snacks.

Chocolate Chip Banana Muffins

3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup melted butter
1 tsp baking soda
1 tsp baking powder
1 1/2 cups flour
1 cup chocolate chips

Mash bananas.  (You can use frozen bananas..just thaw them first).  Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients.  Stir in chocolate chips.  Bake for 20 minutes at 375F.  Makes 12 large muffins.  Enjoy!

Banana Crumble Muffins

Another crumble!  This is a great way to use up those bananas that got a little over ripe.

Muffin Batter ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 cup white sugar
1 egg, beaten
1/3 cup butter, melted

Crumble Ingredients
1/3 cup brown sugar, packed
2 tbsp all purpose flour
1/3 tsp cinnamon
1 tbsp butter

Mix dry ingredients (flour, baking soda, baking powder, salt) together.  In another bowl mix bananas, sugar, egg and melted butter.  Combine the ingredients.  In a small bowl combine all topping ingredients.  Place muffin batter in muffin tin.  Sprinkle with crumble topping prior to baking.  Bake muffins at 375F for 18 to 20 minutes.  Makes 10 muffins.

Apple Streusel Muffins

Really yummy!

2 cups flour
1 cup sugar
1 tbsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 large eggs, beaten
1 cup sour cream
1/4 cup butter, melted
1 cup finely diced apple, unpeeled

Streusel Topping
1/4 cup sugar
3 tbsp flour
1/4 tsp cinnamon
2 tbsp butter

In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt and baking soda; set aside.  In a small bowl, beat eggs, sour cream and butter.  Add all at once to dry ingredients along with apples.  Stir until just moistened.  Fill well greased muffin tins 2/3 full.

Streusel topping:  Combine ingredients and sprinkle on muffins.  Bake at 400F for 20 to 25 minutes.  Makes 18 muffins

Oatmeal and Carrot Muffins

yummy!

1 cup buttermilk (I use 1% milk soured with vinegar)
1 cup quick cooking oats (not instant)
1 egg, beaten
1/2 cup brown sugar
1/3 cup melted butter
1 cup finely shredded carrots
1 tsp vanilla
grated rind of 1 orange
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts or chocolate chips

Preheat oven to 375 degrees F.  Pour buttermilk over oats in a bowl.  Add egg, sugar, butter, carrots, vanilla and orange rind.  Mix thoroughly.  Combine flour, baking powder, baking soda and salt.   Add to oat mixture, stirring just until moistened.  Stir in nuts or chocolate chips.  Fill greased muffin cups two thirds full.  Bake until browned, about 15 to 20 minutes.

Carrot Muffins

1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp each baking soda and salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
generous pinch of allspice
3/4 cup packed brown sugar
1/2 tsp salt
1 egg
1/2 cup buttermilk or soured milk
1/3 cup oil
1/2 tsp vanilla
1 1/2 cup finely grated carrots
1 cup chopped nuts

1. Measure flour, baking powder, soda, salt, cinnamon, nutmeg, allspice and brown sugar into a large bowl.  Stir to blend in all ingredients.
2. In a smaller bowl, whisk together egg, buttermilk, oil and vanilla; pour over dry ingredients.  Sprinkle in carrots and nuts.  Stir just enough to blend dry and liquid ingredients together.
3. Transfer to greased or paper lined muffin cups.  Bake at 100F. for 18 min

Chocolate Chip and Bran Muffins

A sneaky way to get a bran muffin into the kids!

1 3/4 cup all purpose flour
1 cup granulated sugar
5 tsp baking powder
3/4 tsp salt
1 1/4 natural wheat bran
1/3 cup chocolate chips
2 eggs, well beaten
1 cup milk
1 tsp vanilla
1/2 cup vegetable oil

Preheat oven to 375 F.  Combine ingredients, fill greased or paper lined muffin cups.  Bake 20 minutes or until brown and firm.  Makes 12 large muffins 258 calories each.

Blueberry Muffins

A great snack for school or work - homemade = no preservatives!

2 cups sifted flour
3 tsp baking powder
3 tbsp sugar
1/2 tsp salt
3/4 tsp cinnamon
3/4 cup milk
1 egg, well beaten
1/2 cup melted butter
1 cup blueberries - or switch for another fruit if you like

Sift flour with baking powder, sugar, salt and cinnamon.  Beat together milk, egg and melted butter.  Combine gently in bowl, turning only until the flour is dampened (there will be lumps).  Add blueberries and give it a few more turns, being careful not to over mix (the lumps will cook out).  Fill buttered muffin tins 2/3 full with mixture and bake at 400 degrees F. for 25 minutes.  Makes 6 muffins.

Oatmeal Buttermilk Muffins

A dense hearty muffin - feel free to substitute the blueberries for your favourite fruit.

1 cup rolled oats
1 cup buttermilk or sour milk
1 cup brown sugar
1 egg
1/4 cup vegetable oil
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup fresh or frozen blueberries

Preheat oven to 375 degrees F.  Pour buttermilk over rolled oats in a medium sized bowl.  If other than quick cooking kind is used, let stand for 15 to 20 minutes.  Add sugar, egg and oil.  Beat well.  Sift flour, salt, baking powder and baking soda together.  Blend with oat mixture.  Fold in blueberries.  Spoon into greased or paper-lined muffin cups.  Bake until golden, about 30 minutes.  Makes 1 dozen large muffins.

Chocolate Zucchini Muffins

My kids won't knowingly eat zucchini but they did eat these muffins! Ha! one for the veggies....:)

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup milk mixed with 1/2 cup plain greek yogurt
1/3 cup canola oil
2 large eggs
1 tsp vanilla
1 small zucchini, unpeeled and coarsely grated
1/2 cup chocolate chips

• Preheat oven to 350F.
• In a large bowl, stir together flours, sugar, cocoa, baking powder, baking soda and salt
• In a small bowl, whisk together the milk, yogurt, oil, eggs and vanilla.  Add to the dry ingredients along with the zucchini and stir until almost combined; add the chocolate chips or nuts and stir just until blended.
• Pour into muffin tins lined with paper liners.  Bake for 20 to 30 minutes or until tops are springy to the touch.