Muffin Mania Recipes

MUFFIN MANIA

Steps:

• Preheat oven to 400°F Coat a 12-cup muffin pan with cooking spray, or line with paper liners.
• In a bowl, combine flour, baking powder, sugar, and salt. In a large bowl, beat eggs, milk, oil, and vanilla for 1 minute on medium. Add the flour mixture and beat just until no streaks of flour remain -- do NOT overmix!
• Spoon batter into muffin cups. Bake for 18-20 minutes or until tops of muffins spring back when pressed lightly. Transfer muffins to a rack to cool slightly.
• CINNAMON SUGAR MUFFINS: Sprinkle muffin tops with a mixture of 3 tbsp sugar and 1 tsp cinnamon before baking.
• BLUEBERRY STREUSEL MUFFINS: Stir 1 C blueberries into batter. Before baking top muffins with streusel: Combine 1/4 C flour, 1/4 C brown sugar, and 2 tbsp cold cubed butter.
• OATMEAL RAISIN MUFFINS: Stir 1 C raisins into batter and sprinkle muffin tops with rolled oats.
• RASPBERRY ALMOND MUFFINS: Fill muffin cups a third of the way with batter, then spoon 1 tsp seedless raspberry jam onto each. Top with more batter and sprinkle with slivered almonds before baking.
• BANANA CHOCOLATE CHIP MUFFINS: Stir 1 mashed banana and 1/2 C chocolate chips into batter, then bake.
• LEMON POPPYSEED MUFFINS: Substitute 1 tsp lemon extract for the vanilla and add 2 tbsp poppy seeds to the batter, then bake.
• APPLE PIE MUFFINS: Mix in 1 tsp cinnamon, 1/2 nutmeg, and 1/2 to 1 C chopped apple into the batter, then bake.
• PINEAPPLE COCONUT MUFFINS: Stir 1/2 C shredded coconut and 1/2 C drained, chopped, canned pineapple into batter. Sprinkle each muffin with 1 tsp coconut before baking.

ALMOND MUFFIN MANIA

Steps:

• Preheat the oven to 350°F. Prepare a mini muffin tin by generously oiling each cup.
• Combine the almond meal, spelt flour, baking powder, and salt in a bowl and stir with a whisk until very well combined. Separately, combine the agave nectar, mashed banana, milk, eggs, oil, almond extract, and vanilla and whisk until smooth. Add the wet mixture to the dry and mix well with a rubber spatula.
• Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for 13 to 15 minutes, until a muffin springs back when touched in the center. Let cool on a wire rack for 15 minutes, then gently run a knife or small offset spatula around the sides of the muffins to loosen them before turning them out.
• To make chocolate orange muffins, replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder. Omit the extracts and instead add 1 tablespoon of orange zest or 1 teaspoon of orange oil (not orange extract) to the wet ingredients. Fold 1/3 cup chopped chocolate or mini chocolate chips into the batter once it's mixed.
• For ginger lemon muffins, add 1 teaspoon of ground ginger to the dry ingredients. Omit the extracts, and instead add 3 tablespoons of finely chopped peeled fresh ginger, 2 to 3 tablespoons of lemon zest, and 1 tablespoon of freshly squeezed lemon juice to the wet ingredients.
• For gluten-free muffins, replace spelt flour with brown rice flour.
• Mini muffin tins come in a variety of sizes. I prefer using tins with a wide base, around 1 1/2 inches in diameter. Don't despair if you can find that exact size, as most anything will work.
• To prevent muffins from sticking to the bottom of the pan, make sure you grease the pan really, really, really well. Then, after baking you must exercise patience and allow the muffins to cool completely before removing them from the tin.
• Store in an airtight container at room temperature for 5 to 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 100
• Total Fat: 6.4g (2.4g saturated, 0.4g monounsaturated)
• Carbohydrates: 8g
• Protein: 3g
• Fiber: 1g
• Sodium: 75mg