Carrot Zucchini Muffins

October 29, 2015 Leave a Comment
Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

 

Carrot Zucchini Muffins Recipe

 

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins

 

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

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Muffin-Tin Crab Cakes

June 24, 2015 Leave a Comment
Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

 

This recipe, Muffin-Tin Crab Cakes, we’ve taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins.  For the best taste, look for pasteurized crabmeat in the refrigerator case at your market’s fish counter, a better choice than canned varieties.  Try these cakes with tangy tartar sauce and coleslaw.

 

Muffin-Tin Crab Cakes Recipe

 

Muffin-Tin Crab Cakes

1 lb. crabmeat

2 cups fresh whole-wheat breadcrumbs

½ cup red bell pepper, minced

3 scallions, sliced

¼ cup reduced-fat mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as, Tabasco

½ tsp. celery salt

¼ tsp. freshly ground pepper

6 lemon wedges, for garnish

 

Preheat oven to 450 F.  Generously coat a 12 cup non-stick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl; mix until well combined.  Divide mixture evenly among muffin cups.  Bake until crisp and cooked through, 20 – 25 minutes.  Serve with lemon wedges.          6 servings, 2 cakes each

*  Cover and refrigerate for up to 2 days.  Reheat in microwave or serve cold.

 

(Recipe for Muffin-Tin Crab Cakes, Diabetic Connect, 2015)

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Spicy Sweet Potato Quiche Cups

January 3, 2015 Leave a Comment
Spicy Sweet Potato Quiche Cups

Spicy Sweet Potato Quiche Cups

 

Spicy Sweet Potato Quiche Cups Recipe

 

Spicy Sweet Potato Quiche Cups

Nonstick cooking spray

2 small sweet potatoes

9 large eggs

½ tsp. chili powder

¼ tsp. salt

¼ tsp. pepper

5 strips bacon

½ tsp. crumbled feta cheese

2 green onions

 

Preheat oven to 400 F.  Coat 12 cup muffin pan with nonstick cooking spray.

With vegetable peeler, from 2 small peeled sweet potatoes, peel 48 wide strips lengthwise.  Chop remaining into ½ inch pieces (1 ½ cups in all).

In microwave-safe bowl, combine chopped potato and 1 tablespoon water.  Cover; microwave on High 4 minutes.    Drain.  Line each muffin cup with 4 overlapping potato strips to make a crust; divide chopped potato among cups.  In large bowl, whisk large eggs, chili powder, salt and pepper.  Stir in cooked bacon; chopped, ½ cup crumbled feta cheese and 2 green onions; sliced.

Divide egg mixture among prepared cups.  Bake 20 minutes or until set.         12 muffins

 

(Recipe for Spicy Sweet Potato Quiche Cups was in Penzeys Spices catalog)

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Cranberry Gingerbread Muffins

December 14, 2014 Leave a Comment
Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This wonderful treat can be served as a breakfast or brunch bread.  The spices and cranberries really put people in the holiday spirit!

          Lisa Varner                                                                         Charleston, South Carolina

Cranberry Gingerbread Muffins Recipe

 

Cranberry Gingerbread Muffins

2 ¼ cups flour

½ cup packed brown sugar

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. ground cinnamon

¾ tsp. salt

½ tsp. baking soda

1 egg

¾ cup water

½ cup fat-free plain yogurt

1/3 cup molasses

¼ cup canola oil

1 cup fresh or frozen cranberries, coarsely chopped

 

In a large bowl, combine the first seven ingredients.  In a small bowl, combine the egg, water, yogurt, molasses and oil.  Stir into dry ingredients just until moistened.  Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter.  Bake at 350 F. for 18-22 minutes or until a toothpick inserted in muffin comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.        1 dozen

 

(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)

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Cranberry-Pecan Corn Muffins

November 19, 2014 Leave a Comment

 

Cranberry-Pecan Corn Muffins

Cranberry-Pecan Corn Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish.  They have just the right flavor for this time of year.

                     Lisa Varner                                                                                               Charleston, South Carolina

 

Cranberry-Pecan Corn Muffins Recipe

 

Cranberry-Pecan Corn Muffins

1 ¾ cups yellow cornmeal

¾ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 ½ cups (12 oz.) fat-free plain yogurt

1 egg

¼ cup canola oil

¼ cup honey

½ cup dried cranberries

¼ cup chopped pecan

 

In a large bowl, combine in the cornmeal, flour, baking soda and salt.  In another bowl, combine the yogurt, egg, oil and honey.  Stir into dry ingredients just until moistened.  Fold in cranberries and pecans.

Coat muffin cups with cooking spray; fill three- fourths (3/4) full with batter.

Bake at 375 F. for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 dozen

 

(Recipe for Cranberry-Pecan Corn Muffins was in www.tasteofhome.com, 2014)

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Glazed Lemon Blueberry Muffins

August 8, 2014 Leave a Comment
Glazed Lemon Blueberry Muffins

Glazed Lemon Blueberry Muffins

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special.  This is one recipe you simply MUST try for family and friends.

            Kathy Harding                                                                  Richmond, Missouri

 

Glazed Lemon Blueberry Muffins Recipe

Glazed Lemon Blueberry Muffins

½ cup butter, softened

1 cup sugar

2 eggs

½ cup 2% milk

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 cups flour

2 tsp. baking powder

Dash salt

2 cups fresh or frozen blueberries

Glazed:     1 ½ cups confectioners’ sugar

2 Tbsp. lemon juice

1 tsp. butter, melted

¼ tsp. vanilla

 

Preheat oven to 400 F.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in milk, lemon juice and peel.  Combine flour, baking powder and salt; add to creamed mixture just until moistened.  Fold in blueberries.

Fill paper-lined muffin cups three-fourths full.  Bake 25-30 minutes or until toothpick inserted in muffin comes out clean.  Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, combine confectioners’ sugar, lemon juice, butter and vanilla and drizzle over warm muffins.          11 muffins

 

(Recipe for Glazed Lemon Blueberry Muffins was on www.tasteofhome.com, 2014)

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Cranberry Upside-Down Muffins

November 17, 2013 Leave a Comment
Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

 

Fresh cranberries are readily available here, so I cook with them often.  The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.

         Michele Briasco-Brin                                                       Fall River, Massachusetts

 

Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins

1 ¾ cups fresh or frozen cranberries

¾ cup sugar

1/8 tsp. ground nutmeg

Batter:   1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk

¼ cup canola oil

½ tsp. lemon extract

1/3 cup chopped walnuts

In a small saucepan, combine cranberries and sugar.  Cover and cook over low heat until juice form.  Uncover; cook and stir over medium heat for 10 minutes or until berries pop.  Stir in nutmeg; cool slightly.  Spoon into 12 paper lined muffins cups; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened.  Stir in walnuts.  Spoon over cranberry mixture.

Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Carefully remove paper liners and serve muffins warm, cranberry side up.                      1 dozen

 

(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)

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Savory Herb Corn Muffins

September 12, 2013 Leave a Comment

 

Savory Herb Corn Muffins

Savory Herb Corn Muffins

I got this recipe from the “Eating Well magazine.  Why don’t you give this Savory Herb Corn Muffins a try?

Savory Herb Corn Muffins Recipe 

Savory Herb Corn Muffins

Cooking spray

½ Tbsp. olive oil

½ cup finely diced onion

½ cup finely diced mushrooms

½ cup finely diced red pepper

1 cup chopped fresh spinach

1 (14 to 17 oz.) box corn muffin mix

6 oz. Cabot Seriously Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 1 ½ cups)

1 Tbsp. dried thyme leaves

1 tsp. dried rosemary leaves, crumbled

2/3 cup Cabot 2% Plain Greek Style Yogurt

2 large eggs

Preheat oven to 400 F.  Coat insides of 12 hole muffin tin with cooking spray.

Heat oil in large skillet over medium-high heat.  Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes.  Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside.

In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains.  Fill each muffin cup about two thirds full.

Bake for 15 to 20 minutes or golden brown on top and toothpick inserted in center comes out clean.

 

(Recipe for Savory Herb Corn Muffins came from Eating Well Magazine, October 2013)

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Banana-Blueberry Muffins with Almond Streusel

April 21, 2013 Leave a Comment
Banana-Blueberry Muffins with Almond Streusel

Banana-Blueberry Muffins with Almond Streusel

“My daughter loves banana muffins and gets excited when she sees bananas turning brown.”  By adding fresh blueberries and streusel topping to her usual recipe, Sarah created a muffin no one can resist.

Sarah Cates                                                                              Spring Hill, Florida

Banana-Blueberry Muffins with Almond Streusel Recipe

Banana-Blueberry Muffins with Almond Streusel

1 ¾ cups flour

2 tsp. baking powder

½ tsp. salt

½ cup sugar

1 egg

¾ cup mashed ripe bananas

½ cup whole milk

¼ cup canola oil

1 cup fresh or frozen blueberries

Topping:   3 Tbsp. flour

3 Tbsp. packed brown sugar

½ tsp. cinnamon

2 Tbsp. butter, chilled, cut up

3 Tbsp. sliced almonds

Heat oven to 400 F.  Line 12 muffin cups with paper liners.  Whisk 1 ¾ cups flour, baking powder and salt in medium bowl.

Whisk sugar and egg in medium bowl until blended.  Whisk in bananas, milk and oil.  Make a well in center of flour mixture; stir in banana mixture just until moistened.  Gently stir in blueberries.  Spoon in muffin cups, filling ¾ full.

Combine 3 tablespoons flour, brown sugar and cinnamon in small bowl.  With 2knives, cut in butter until mixture resembles coarse crumbs.  Stir in almonds.  Sprinkle topping over each muffin.

Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes; remove from pan.  Cool 20 minutes to serve warm or cool completely.

(Recipe for Banana-Blueberry Muffins with Almond Streusel in Cooking Club magazine, Spring 2013)

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Blueberry Streusel Muffins

April 6, 2013 Leave a Comment
Blueberry Streusel Muffins

Blueberry Streusel Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet.  People rave when they taste them for the first time.

Mary Anne McWhirter                                                                            Pearland, Texas

Blueberry Streusel Muffins Recipe

2

Blueberry Streusel Muffins

¼ cup butter, softened

1/3 cup sugar

1 egg

1 tsp. vanilla

2 1/3 cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 ½ cup fresh or frozen blueberries

Streusel:    ½ cup sugar

1/3 cup flour

½ tsp. cinnamon

¼ cup cold butter

In a large bowl, cream butter and sugar.  Beat in egg and vanilla; mix well.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Fold in blueberries.

Fill 12 greased or paper-lined muffin cups two-thirds full.  In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 F. for 25-30 minutes or until browned.  Cool for 5 minutes before removing to a wire rack.  Serve warm.         1 dozen

Editor’s Note:  If using frozen blueberries, use without thawing to avoid discoloring the batter.

(Recipe for Blueberry Streusel Muffins was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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