Seminary Muffins

Adapted from Allrecipes

These are my favorite muffins EVER!  Seriously I am in love with them, especially since they are so healthy (besides the chocolate chips).  It's unfortunate the pic above is so bad, though...I think I was too busy eating to bother with a nice picture.  

Ingredients:
• 1 egg
• 1 1/3 cups mashed ripe banana (about 4 bananas)
• ¾ cup packed brown sugar
• 1/3 cup applesauce
• 1 tsp vanilla extract
• 1 cup wheat flour
• ½ tsp baking soda
• 2 tsp baking powder
• 1 ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup quick cooking oats
• 6 oz craisins
• ½ cup white chocolate chips

Directions:
• Preheat oven to 350 degrees F. Lightly grease muffin pan.
• In a large bowl combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
• Gently stir flour mixture and oatmeal into banana mixture. Fold in craisins and white chocolate chips. Pour batter into prepared muffin cups.
• Bake in preheated oven or 15 to 20 minutes or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.

Banana Oat Muffins

Adapted from Allrecipes

These are a great, healthy recipe for my son!  I added chocolate chips to the original recipe...

Ingredients:
• ¾ cups all-purpose flour
• ¾ cups wheat flour
• 1 cup rolled oats
• ½ cup white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 egg
• ¾ cup milk
• 1/3 cup applesauce
• ½ tsp vanilla extract
• 1 cup mashed banana (about 3 bananas)

Directions:
• Combine flour, oats, sugar, baking powder, baking soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, applesauce and vanilla. Add mashed banana and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Spray muffin tin with cooking spray and divide batter among them.
• Bake at 400 degrees F for 18 to 20 minutes.

Pumpkin Ginger Muffins

Adapted from A Taste of Richmond

Recipe Submitted by Eden Dixon

This recipe can be used as a muffin or cupcake recipe. If you'd like cupcakes, simply frost with cream cheese frosting. These are so moist and flavorful!

Ingredients:

1 1/2 cups unbleached all purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/2 cup butter, melted

1 cup sugar

1 heaping cup canned pumpkin

3 eggs

Preheat oven to 325 degrees. Line with muffin cups or spray muffin tin with cooking spray. Combine first 6 ingredients in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Fill each paper liner with a generous 1/4 cup of batter to about 1/2 inch below top of liner Bake just until the tops feel firm and a toothpick comes out clean, about 25 minutes.

Cream Cheese Frosting:

1/2 cup butter at room temperature

6 ounces cream cheese

1 tsp. vanilla extract

3 cups powdered sugar

Mix all ingredients using electric mixer.

Whole Wheat Muffins

Adapted from Tried & True Recipes from the Ladies of the Innsbrook Ward

The lovely lady that submitted this recipe was my Visiting Teaching companion and she brought these yummy little muffins along to one of our monthly visits.  Not only are the scrumptious, but they are pretty healthy (applesauce and whole wheat) for a muffin!

Ingredients:

• 1 Cup apple sauce
• 1 tsp. baking soda
• Mix those two and set aside
• 1 Cup packed brown sugar
• 1 /12 cup whole wheat
• ½ cup oil
• 1 teaspoon cinnamon

Directions:

Mix all together with beater. Bake at 350 degrees for 20 minutes.

Banana Chocolate Chip Muffins

Adapted from Koyle Family Cookbook, Recipe Submitted by Jill and Dan Baird

This recipe is great for using up some ripe bananas. I added whole wheat flour rather than white flour, just adding a little bit less of it, and they were scrumptious!

Ingredients:

1 3/4 cups whole wheat flour (2 cups if using white flour)

3/4 cup sugar

3/4 tsp. baking soda

1/2 tsp. salt

3 ripe bananas, mashed well

6 tablespoons butter

1/4 cup sour cream

2 eggs

1 tablespoon vanilla

chocolate chips

Preheat oven to 350 degrees. Whisk the dry ingredients together. Mix the wet ingredients together. Add the dry ingredients to the wet ingredients and mix until just moistened. Pour into greased muffin tins and bake for 20-22 minutes or until a toothpick inserted in muffin comes out clean.

Brown Sugar Muffins

Adapted from Koyle Family Cookbook

I love these muffins. I like to let them cool down quite a bit before eating them, that way I can really taste their flavor.

Ingredients:

1/2 cup butter

1 cup brown sugar

1 egg

1 3/4 cup whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla

1 cup milk

Mix butter and brown sugar; add the egg and mix again. Add flour, baking soda, salt, milk and vanilla and mix. Put in greased muffin pans. Bake at 375 for 15-20 minutes.

Pumpkin Butterscotch Muffins

Adapted from Allrecipes

Although we have passed the pumpkin season that is Halloween and Thanksgiving, I still have a XL can of pumpkin in my cupboard.  So, over the next couple of weeks I'm sure I'll be cooking and posting several pumpkin recipes.  This is your pretty average pumpkin muffin/bread recipe with a twist--butterscotch!  I LOVE butterscotch, so I was excited to try this recipe.  Really, you could just use your favorite pumpkin muffin/bread recipe that you always use and sub out the chocolate chips or walnuts for the butterscotch.  But in case you need a recipe, give this one a try!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup melted butter
• 1 cup canned pumpkin
• 1 (6 ounce) package butterscotch chips

Directions:

1.       Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan with cooking spray or line with baking cups/tins.

2.       Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.

3.       Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes.

Notes:  I thing I would add a little extra cinnamon next time to this recipe.  Otherwise keep as is!