Muffins Bluberry Cranberry Banana Oatmeal Poppy Seed Cheese Recipe 445

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

CRANBERRY-POPPY SEED MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or grease bottoms only of muffin cups.
• In large bowl, stir all ingredients except cranberries just until moistened. Stir in cranberries. Fill muffin cups about 3/4 full.
• Bake 18 to 20 minutes or until golden brown. Let stand 5 minutes; remove from pan.

STRAWBERRY POPPY SEED CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
• Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
• Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

OATMEAL BLUEBERRY MUFFINS

Steps:

• Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
• Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
• In a large mixing bowl mix flour, cinnamon, baking powder and soda.
• In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
• Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
• Mix the banana mixture in with the dry flour mixture and stir until just moistened.
• Spoon batter into muffin cups.
• Bake 18-22 minutes or until cake tester comes out clean.
• I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
• Makes 12-18 muffins.

MUFFINS: BLUBERRY, CRANBERRY, BANANA, OATMEAL, POPPY SEED, & CHEESE RECIPE - (4.4/5)

Steps:

• Directions 1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. 2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins. Poppy Seed Muffins: • Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture. Cheese Muffins: • Prepare as above, except stir 1/2 cup shredded Cheddar cheese or Monterey Jack cheese into nour mixture. • Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein. Daily Values: 2% vit. A, 10% calcium, 5% iron • Exchanges: 1 Starch, .5 Other Carbo., 1 Fat Blueberry Muffins: • Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter. Banana Muffins: • Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture. • Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber. 4 g protein. • Daily Values: 1% vit. A, 3% vit. C, 6% calcium/6% iron • Exchanges: 1 Starch, .5 Other Carbo., 1.5 Fat Cranberry Muffins: • Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter. Oatmeal Muffins: • Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture. Streusel Topping ingredients 3 tablespoons all-purpose flour 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter 2 chopped pecans or walnuts Directions: In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts. nutrition facts (Muffins) Servings Per Recipe 12, cal. (kcal) 136, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 1, carb. (g) 19, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, sugar (g) 6, pro. (g) 3, vit. A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (pg) 8, Cobalamin (Vit. B12) (pg) 0, sodium (mg) 128, Potassium (mg) 45, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

POPPY SEED BANANA MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.