Wednesday, August 6, 2008

muffins galore

As you girls probably already know, I'm an addict. My favorite muffin recipe yet is Banana Crumb Muffins... so moist and delicious! I have subbed oil for butter as well, and they still turn out great!



* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Another muffin recipe I tried recently (from is Health Nut Blueberry Muffins. Very moist, for being so healthy. I substituted flaxseed meal for the oat bran. I might try substituting applesauce for the banana as the banana flavor kind of took over the blueberries. Wonderful for breakfast!



* 3/4 cup all-purpose flour
* 3/4 cup whole wheat flour
* 3/4 cup white sugar
* 1/4 cup oat bran
* 1/4 cup quick cooking oats
* 1/4 cup wheat germ
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup blueberries
* 1/2 cup chopped walnuts
* 1 banana, mashed
* 1 cup buttermilk
* 1 egg
* 1 tablespoon vegetable oil
* 1 teaspoon vanilla extract


1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Muffin recipe #3 from Joseph's grandma... "If you like pecan pie, you’ll love these."

Pecan Pie Muffins

1 c. chopped pecans
1 c. firmly packed brown sugar
½ c. all-purpose flour
2 large eggs
½ c. butter or margarine, melted

1. Combine first three ingredients in a large bowl. Make a well in center of the bowl.
2. In another bowl, beat eggs until foamy. Stir in the melted better and then add to dry ingredients. Stir just until moistened.
3. Please foil cupcake papers in muffin pans that were sprayed lightly with cooking spray.
4. Spoon batter into cups – 2/3 full. Bake at 350 degrees for 20-25 minutes or until done. Remove from pan immediately and cool on wire rack – yields 9 muffins. Recipe can be doubled.


carlamom said...

These look very good and very healthy!!!!
Could you please post the nutritional info?
Inquiring minds want to know.


blythe said...

Health Nut Blueberry Muffins
Servings Per Recipe: 12

Calories: 196

* Total Fat: 5.8g
* Cholesterol: 19mg
* Sodium: 223mg
* Total Carbs: 33.4g
* Dietary Fiber: 2.8g
* Protein: 5.1g

I'm guessing that's for full-fat buttermilk, but I'm not sure. One TBSP of oil is 14g of fat so that's just a little over 1g per muffin. Very filling though!