Applesauce Oat Muffins

A fairly healthy breakfast item except I added about a 1/2 cup of chopped gingersnap cookies to the topping.

Applesauce Oat Muffins

1 1/2 c. quick cooking oats
1 1/4 c. all purpose flour
1/2 c. packed brown sugar
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1 c. unsweetened applesauce
1/2 c. fat free milk
3 Tbsp. canola oil
1 egg white

Topping:
1/4 c. quick cooking oats
1 Tbsp. brown sugar
1/8 tsp. cinnamon
1 Tbsp. butter, melted
1/2 c. gingersnap cookies, chopped (optional)

In a large mixing bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.

Combine tipping ingredients; sprinkle over batter. Bake at 400 for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

Serving size 1 muffin: Calories: 138, fat 4.3 g, Cholesterol 2 mg, Sodium 156 mg, Carbohydrates 22.3, Fiber 1.5g, Sugar 7.5 g

Streusel-Topped Blueberry Muffins

Over the last 6 months, since the birth of my baby girl, I have had very little motivation to cook and seek out new things to cook. I would like to start trying new recipes again so I will pass along the good ones I make.

The recipe says it makes 12 muffins but I got about 15 good sizes muffins.

Streusel-Topped Blueberry Muffins

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Recipe source: Our Best Bites

Rolled Cinnamon Roll Muffins

Rolled Cinnamon Roll Muffins
originally found on rubyglen.com
makes 1 dozen muffins

1 cup buttermilk, or 1 cup milk with 1 tablespoon of lemon juice or vinegar added to it
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour
Filling:
2 Tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
Icing:
1 cup powdered sugar
1-2 tbsp milk or cream

Directions:
Pour milk into a measuring cup and add the lemon juice or vinegar. (Skip this step if you are using buttermilk.)
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.

Turn dough out onto a lightly floured surface and knead for a minute or two.

Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

Bake at 375° Fahrenheit for 20 minutes or until golden brown.Allow the muffins to cool for 5 minutes and then remove from the muffin tins. Drizzle with icing (if using) when cool.

Recipe Source: Taste and Tell

Sour Cream Poppyseed Streusel Muffins

Sour Cream Poppyseed Streusel Muffins

Muffins

2 c. sifted all-purpose flour

3/4 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. buttermilk

1/4 c. butter, melted

1 Tbsp. grated orange rind

1 tsp. vanilla

1 tsp. almond extract

1 large egg, lightly beaten

1 8-oz. container sour cream (light works great)

Streusel

1/4 c. + 2 Tbsp. sugar

1/4 c. flour

2 Tbsp. butter, melted

2 tsp. poppy seeds

Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine sifted flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.

Recipe and picture source: Our Best Bites

Pumpkin Muffins topped with Gingersnap-Cinnamon Chip Streusel

These muffins are an absolute must try!! They are amazing! The topping is a mixture of gingersnaps, pecans, oats, and cinnamon chips and is incredibly good. I had never heard of cinnamon chips before but Hershey's makes little chocolate chip like cinnamon chips. They are difficult to find and are pricey but totally worth it. I found the chips at Harmon's. If anyone finds them elsewhere, let me know.

Pumpkin Muffins Topped with Gingersnap-Cinnamon Chip Streusel

3/4 cup coarsely chopped gingersnaps
1/3 cup cinnamon chips
1/3 cup finely chopped toasted pecans
1/3 cup oats (quick or old fashioned)
1/4 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces

2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, softened
3 tablespoons oil
3/4 cup packed brown sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
2 large eggs
1/2 cup milk

Preheat oven to 350 degrees F. Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.

Combine gingersnaps, cinnamon chips, pecans, oats, and granulated sugar in a large bowl; knead in 3 tablespoons butter until mixture is well combined and starts to clump together. Set aside.

In a medium sized mixing bowl, sift together flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.

In a large mixing bowl, using a mixer on medium speed, beat together 5 tablespoons butter, oil and brown sugar until creamy, about 1-2 minutes. Beat in pumpkin and vanilla until combined. Beat in eggs until combined. Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined - about 1-2 minutes.

Divide batter into muffin cups. Evenly top with gingersnap mixture, and gently press into the surface of the batter. Bake for 20-25 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.

Cool muffins 10 minutes before removing from pan and cooling.

Makes 8 big muffins or 12 regular muffins

Recipe source: Sugar Plum

Peanut Butter Muffins

My boy is completely obsessed with peanut butter and honey sandwiches right now. He wants them for breakfast, lunch and dinner. I have been complying with his requests but I thought a peanut butter and honey sandwich for breakfast probably isn't the best thing. I thought maybe trying a few variations of peanut butter might be good for a change. I found this recipe for peanut butter muffins on the Jif website. It was a success. I made half the batch as mini muffins, because mini muffins are always more fun to eat. The other half of the batch, I added chocolate chips. It makes a great mid day snack.

Peanut Butter Muffins

2 c. all purpose flour (I added 1 1/2 cups all purpose and 1/2 c. whole wheat)
1 Tbsp. baking powder
1 c. milk
2 large eggs
1/2 c. sugar
1/2 c. creamy peanut butter
1 tsp. salt (next time I might omit the salt)

Heat oven to 400. Spray muffin pan with no stick cooking spray. (For mini muffins heat to 350.)
Stir together flour and baking powder in a medium bowl; set aside.
Place milk, eggs, sugar, peanut butter and salt in a blender; cover and blend to combine. Pour over dry ingredients; stir just until moistened.

Fill prepared muffin cups 2/3 full. Bake 15-20 minutes (for mini muffins bake 10-12 minutes).

Yield: 12 regular muffins, 24-30 mini muffins

French Breakfast Muffins

These muffins have been a "special occasion" breakfast item as long as I can remember. I always asked to have these on my birthday. I have carried on the tradition with my own family. For birthdays, Mother's Day, Father's Day, etc. these are usually what we make. They are completely devoured by my husband and son. They LOVE them!

French Breakfast Muffins
Makes 12 muffins

1/2 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. flour *(You can use self rising flour, just omit baking powder and salt)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter or margarine, melted

Heat oven to 350. Grease 12 muffin cups or use paper liners. Mix thoroughly shortening, 1/2 c. sugar and 1 egg. Stir in the flour, baking powder, salt and nutmeg alternately with milk. The batter will be thick.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Mix 1/2 c. sugar and the cinnamon.

Immediately after baking, roll muffins in melted butter, then in cinnamon sugar mixture. Serve hot.

"3 for 100" Pumpkin Mini Muffins

With only 100 calories for 3 muffins how can you go wrong. Not to mention one of my favorite flavors....pumpkin. I love pumpkin anything. I am counting down the days until fall when I can make everything pumpkin. I am trying to keep my pumpkin obsession under control until then since it is a seasonal flavor but sometimes I just can't resist!

I tried a few different toppings on my muffins. I did semi-sweet chocolate chips, toasted pecans, low-fat granola, oats, brown sugar and just plain. My favorite was the toasted pecans or the brown sugar. These are great to have around for a quick low-calorie snack when you need a little something to get you through the day. Of course the toppings I did probably alter the calorie count slightly.

"3 for 100" Mini Pumpkin Muffins
Recipe source: Verybestbaking.com


1 cup whole-wheat or all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup packed light brown sugar
1/4 cup vegetable oil
1 can (15 oz.) 100% Pure Pumpkin (not pumpkin pie filling)
2 large eggs, slightly beaten
1 1/2 cups low-fat granola cereal, crumbled

Preheat oven to 350º F. Paper-line or grease mini-muffin pans.

Combine flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.

Bake for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

Nutrition Facts
Amount Per Serving (3 muffins)
Calories 100
Calories from Fat 30
% Daily Value
Total Fat 3.5g	5%
Saturated Fat 0.5g	3%
Cholesterol 20mg	7%
Sodium 85mg	15%
Carbohydrates 17g	6%
Dietary Fiber 2g	8%
Sugars 12g
Protein 2g

Kellogg's Original All Bran Muffins

These muffins are a great way to start your day off with a decent amount of fiber not to mention they are very tasty.

Kellogg’s Original All Bran Muffins
Servings: 12

1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Ready-To-Eat Cereal All-Bran Original
1 1/4 cups fat-free milk
1 egg
1/4 c. vegetable oil

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine All Bran cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.

VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

Nutrition Information

Serving size: 1 muffin
Calories 160, total fat 5 g, cholesterol 15mg, Sodium 220 mg, total carbohydrates 27g, dietary fiber 4g, sugars 12g, protein 4g