Everything But The Kitchen Sink Muffins Recipes

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EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

When you're in the mood for something deliciously sweet, try these "Everything but the Kitchen Sink" cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 18 cookies

Number Of Ingredients 17

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup toffee bits
3/4 cup roughly chopped dark chocolate
3/4 cup dried cherries
3/4 cup roughly chopped pecans
3/4 cup roughly chopped salted pretzels
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
  • Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
  • Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES



A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies image

This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy!

Provided by melissa

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h10m

Yield 60

Number Of Ingredients 18

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup butter, softened
1 ½ cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 ½ teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
½ cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
  • In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Nutrition Facts : Calories 134.8 calories, Carbohydrate 18.5 g, Cholesterol 14.4 mg, Fat 6.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 96.9 mg, Sugar 12.1 g

EVERYTHING BUT THE KITCHEN SINK MUFFINS



EVERYTHING BUT THE KITCHEN SINK MUFFINS image

Categories     Fruit     Bake     Kid-Friendly     Muffin     Healthy

Yield 12 muffins

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
3-4 medium banana's mashed
1 cup canned pure pumpkin
1 small apple peeled and grated
1 medium size carrot peeled and grated
1/4 cup chopped pecans
1/4 cup golden raisins
2 cup unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 muffin liners

Steps:

  • Preheat oven to 350 degrees. Mix softened butter and sugar in a mixing bowl and beat until blended. Add eggs and vanilla. Add the mashed banana's, pumpkin,apples, and carrots. In a separate bowl mix flour, baking soda, salt, cinnamon and nutmeg. Gradually add the flour mixture to the batter until blended. Stir in the pecans and raisins. Using a 1/4 measuring cup add the batter to the muffin liners and bake for approximately 27 minutes or until golden brown.

EVERYTHING BUT THE KITCHEN SINK COOKIES



Everything but the Kitchen Sink Cookies image

Make and share this Everything but the Kitchen Sink Cookies recipe from Food.com.

Provided by LizCl

Categories     Drop Cookies

Time 40m

Yield 60 cookies

Number Of Ingredients 16

1 1/2 cups brown sugar, packed
1 cup white sugar
1 1/4 teaspoons baking soda
1 cup butter, softened
1 1/2 teaspoons vanilla
1 1/2 cups flour
3 cups rolled oats
1/2 cup sweetened flaked coconut
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
2 eggs
1 tablespoon milk
1 cup crushed corn flakes

Steps:

  • Sift together dry ingredients; set aside.
  • In a large bowl, cream together butter, and sugars until smooth.
  • Beat in the eggs, one at a time, then stir in milk and vanilla.
  • Gradually mix in the sifted ingredients until well blended.
  • Using a wooden spoon, stir in cornflakes, oats, coconut, chocolate chips and nuts.
  • Roll the dough into walnut sized balls and place 2 inches apart on parchment paper lined cookie sheets.
  • Flatten slightly.
  • Bake at 350 degrees for 8 to 10 minutes.
  • Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Slightly under baking these cookies yields wonderfully chewy cookies.
  • .

EVERYTHING BUT THE KITCHEN SINK CAKE



Everything But the Kitchen Sink Cake image

Make and share this Everything But the Kitchen Sink Cake recipe from Food.com.

Provided by mandabears

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 9

18 1/4 ounces butter recipe yellow cake mix
2/3 cup milk, use instead of water to make cake
1/2 cup butter, softened
1 teaspoon almond extract, add to milk
3 large eggs
1 large granny smith apple, peeled and chopped
1/2 cup craisins or 1/2 cup dried cherries
1/2 cup butterscotch chips or 1/2 cup white chocolate chips (not chocolate mint, either one kind of chip or mixed)
1/2 cup chopped nuts, anything but peanuts.

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour bundt pan, I use Bakers Joy baking spray.
  • Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
  • Then beat on medium speed for 4 minutes.
  • Fold in all other ingredients until well mixed.
  • Pour into prepared bundt pan.
  • Bake for 50 minutes or until toothpick inserted into cake comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • Invert and remove cake from pan onto wire rack.
  • Cool completely.
  • Dust with confectioners sugar.

KITCHEN-SINK MUFFINS



Kitchen-Sink Muffins image

Store-bought baking mix is a handy starting point for these muffins that have the intoxicating flavors of carrot cake without the calories.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 13

Cooking spray
1 3/4 cups all-purpose baking mix (spooned and leveled)
1/2 cup sugar
1 teaspoon cinnamon
1 cup applesauce
1/2 cup buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1/2 cup grated carrots
1/4 cup golden raisins
1/4 cup pepitas
1/4 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
  • Whisk together baking mix, sugar, and cinnamon. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in carrots, raisins, pepitas, and pecans.
  • Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g, SaturatedFat 1 g

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