Here’s the recipe:
Preheat oven to 375
Into bowl mix:
1-1/4 c sugar (too much is OK, and I just use the 1 cup measurer for everything)
1/4 c oil
3/4 c milk
Mix it so the sugar dissolves then add:
2 heaping cups flour.
4tsp baking powder
Mix again and pour in 1 cup chocolate chips, or 1 cup blueberries. If the mixture is really runny then you need to be more heaping with your flour. Add some more flour in. Grease 18 muffin tins, (I just spray them with PAM), fill each tin 2/3 of the way to the top, and pop them in the oven for about 18 minutes.
I guarantee that these will be on the breakfast table at our home on this Monday, our first day back to doing school full-time.
Oh, and if you have a chocolate-lover-kid like MK put a Hershey Kiss into the muffin instead of chocolate chips. Those are great too.
Don’t let the name scare you. It’s not going to cause…disruption. But it is helpful for those who…need it.
This makes a *lot* of muffins; I usually keep the batter in the fridge and make them a dozen at a time.
Get Going Bran Muffins
6c bran flakes, crushed just a bit
2 c boiling water
1 quart buttermilk
1/4 c milled flax
2 1/2 c sugar (can be reduced-I do)
4 beaten eggs
5 cups flour (I use ww)
5 tsp soda
2 tsp salt
2-3 tsp vanilla (I use 3)
Put 2 cups of flakes in a small bowl, pour boiling water over them and let soak while mixing other ingredients.
Mix remaining ingredients in a big bowl (or mixer bowl) Add soaked flakes and mix only ’til blended. This comes nearly to the brim of my KA mixer bowl!
Bake at 400 in greased muffin pan for 20 minutes.
2 1/4 c. oat bran cereal
1/4 c. chopped nuts
1/4 c. raisins
1 T. baking powder
1/4 c. sucanat or equivalent sweetener of choice
1 1/4 c. skim milk
2 egg whites
2 tbsp. (olive) oil.
Preheat the oven to 425. In a large bowl, combine the oat-bran
cereal, nuts, raisins, and baking powder. Stir in the sucanat
or liquid sweetening. Mix the milk, egg whites, and oil together
and blend in with the oat bran mixture. Line muffin pans with
paper baking cups, and fill with batter. Bake 15 to 17 minutes.
Test for doneness with a toothpick. It should come out moist but
not wet. Makes 12 muffins.
1 cup whole wheat flour
3/4 cup wheat bran
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup finely chopped apple
1/4 cup raisins
1/4 cup chopped nuts
1 cup buttermilk
1 beaten egg
1/4 cup molasses
1 tablespoon oil
1/2 teaspoon pure maple syrup
Preheat oven to 350 degrees. Grease a 12-cup muffin pan. Toss flour,
bran, salt, soda, nutmeg cinnamon together with a fork.
Stir in apples, raisins, and nuts. Combine the liquid ingredients.
Stir the liquid ingredients into the dry with a few swift strokes.
Pour into greased muffin cups, filling them at least 2/3 full, and
bake for 25 minutes. Makes 12.
1 cup hard white wheat flour
3 T. baking powder
½ t. salt
2 T. sucanat, sugar, or honey
1 egg, slightly beaten
1 cup milk
¼ cup melted butter
¾-1 cup wheat germ or oat bran
Preheat oven to 375. Mix dry ingredients. Add the egg and butter, stirring only enough to dampen the flour. Spoon into muffin pans, filling each cup about two-thirds full. Bake for 20-25 minutes.
You can add blueberries, cranberries, nuts, raisins, dates, etc. I put a few frozen blueberries in the bottom before putiting the batter in and sprinkled some sugar on top. Very good!!!
Cranberry, orange, pecan mixture good . Sub orange juice for the milk.
(from lowfat cooking guide on about.com)
1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1/2 cup raisins (optional)
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten, or 2 egg whites
Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cups.
Bake 22-26 mins or until toothpick comes out clean.
Dana’s NOTE: I used fresh cooked pumpkin with this came out great. I left out the raisins. I needed to cook it about 28 minutes. The muffin cups were filled very high.
Prep: 15 min Ready in: 40 min
2/3 cup sucanat
1/2 cup olive oil
2/3 cup mashed ripe bananas
1 teaspoon vanilla
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped fresh strawberries
1. Heat oven to 375°F. Line 12 muffin cups with paper baking cups. In medium bowl, combine sugar, oil, and eggs; blend well. Stir in bananas and vanilla.
2. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups.
3. Bake at 375°F for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.
Makes 12 muffins
High Altitude Instructions (Above 3500 Feet): Increase flour to 1 2/3 cups plus 1 tablespoon. Spoon batter evenly into 14 muffin cups. Bake as directed above.
1 cup pumpkin
1/2 c oil
1 cup sugar
2 tsp baking powder
2 cups flout
1 tsp cinnamon (I use alot more)
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 tsp milk
Combine: pumpkin, sugar, oil, egg mix all together
Sift: flour, baking powder, cinnamon and salt
Add to pumpkin minture and mix Add soda, milk and vanilla
Drop onto ungreased pan bake at 375 for 10-12 min
**For the Muffins I baked them for about 18-20 minutes (till golden brown on top) at 375
Created by Rachel Jones
Yield: 24 Muffins or 2 Loaves
Oven: 350 degrees F
In large bowl mix:
1/2 c. honey, sucanat, rapadura etc. (or up to 1 c. if you omit stevia)
1/2 t. liquid stevia (I used Stevita Stevia brand liquid)
1/2 c. oil
1 1/2 – 2 c. pumpkin (banana, applesauce etc.)
1/2 c. water or milk – more if needed to thin batter
(store canned pumpkin is thicker than frozen)
In smaller bowl mix:
3 1/2 c. flour (4 1/2 c. spelt flour)
1 1/2 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. nutmeg OR
2 t. pumpkin pie spice instead of cloves, cinnamon and nutmeg
Add dry ingredients to wet and mix lightly. Do not over mix. Add if desired and mix lightly:
1 c. raisins
1 c. chopped walnuts
Fill muffin tins 2/3 full to almost full. Bake 15 minutes. Remove from muffin tins to cool.
These freeze well. Bake loaves 45 – 55 minutes.