Chocolate chip mini muffins

My boys would live off processed food if I let them.  These are a favorite that replace the store bought over processed mini muffins.  I make a batch and then freeze them and pull a few out at a time.  You could make them as regular muffins but for the little man, mini is easier.

2 1/2 c. all purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 1/2 c. mini chocolate chips (can use regular if making regular size muffins)
1 c. sugar
1/2 tsp salt
1 Tbsp vanilla extract
2 eggs
1/2 c. butter, unsalted that has been melted then cooled
1 c. buttermilk

Heat oven to 375 degrees
Whisk flour, baking powder, baking soda, and salt together
Whisk melted butter, sugar, eggs, milk and vanilla together
Gently fold until just combine then fold in chocolate chips
Using tsp fill wells of a well greased mini muffin pan
Bake 5 - 7 minutes or until lightly browned

If making full size muffins bake at 425 for 5 minutes then reduce heat to 375 for another 12 - 15 minutes or until a toothpick inserted into center comes out clean.

Use care not to overbake or the will be dry and it happens quickly so keep a close on on baking near the last few minutes.

Bran Muffins

I know, I know. Visions of cardboard. What will I think of next? How to dehydrate your own prunes? Trust me! They are good!

In the quest for more fiber in my diet I noticed there were limits on what I was willing to eat. I also noticed you cannot go to the grocery store and buy wheat bran. Nope. I further noted all of the recipes I could find called for Wheat Bran Cereal. I modified the chosen recipe and here's what I came up with:

Muffins:
1 3/4 c. Bran Flakes
1 C. buttermilk
1 egg - beaten
3 Tbsp. Vegetable oil
1 C. flour - I used 1/2 wheat and 1/2 white but you can use all white
1/3 c. packed brown sugar
1 Tbsp baking powder
1 tsp. ground cinnamon

Topping:
3/4 c. Bran Flakes crusted to equal 1/3 c.
3 Tbsp. packed brown sugar
1 Tbsp. butter, melted

To prepare muffins: Preheat oven to 400 degrees. Prepare muffin cups with paper or grease. Combine cereal, buttermilk, egg and oil in a bowl. Let stand for 5 minutes. Stir to break up cereal. Combine flour, sugar, baking powder and cinnamon in separate bowl. Add cereal mixture all at once to flour mixture, stirring just until combined. (Batter will be thick). Divide evenly among prepared muffin cups. Sprinkle with topping. Bake 20 - 25 minutes or until tester inserted in center comes out clean.

To prepare topping: Combine cereal, sugar and butter; mix well; divide evenly over muffins.

Blueberry Muffins

2 c. flour
3/4 c. plus 5 tsp. sugar
3/4 tsp. baking powder
1/2 baking soda
1/2 tsp. salt
1/2 c. milk
2 eggs
1/2 c. extra virgin oilve oil
1 tsp. grated orange zest
1 c. fresh blueberries

1. Heat oven to 375 degrees. Coat a standard size muffin pan with nonstick cooking spray.
2. In large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, salt. Make a well in the center.
3. In a small bowl, whisk together milk, eggs, oil, and orange zest. Pour milk mxture into well in flour mixture, then stir just until combined. Fold in blueberries.
4. Spoon batter into prepared muffin pan, 1/3 cup batter in each cup. Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.
5. Sprinkle each muffin with 1/2 tsp. sugar. Bake muffins at 375 degrees for 23 to 25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.

I made this recipe last weekend and omitted the orange zest and substitued raspberries because I had them on had. They turned out awesome!!

Pumpkin Applesauce Muffins

These rocked my world last weekend!! Enjoy!

2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1/4 cup canola oil
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)

DIRECTIONS
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Jam muffins

2 cups all-purpose flour OR 1 cup all-purpose flour and 1 cup whole wheat flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
2 tablespoons any flavor fruit jam
1/4 cup chopped walnuts (optional)

DIRECTIONS
Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.