Banana Nut Muffins

These muffins are great for using leftover bananas.  I have one child that goes on a banana kick and eats them day after day and then all of the sudden she's done.  It's always right after I have bought a new bunch of them - go figure.  I HATE bananas just peeled and eaten - blah.  But I do like banana bread and muffins.  If you have any ripe bananas and can't use them right away - you can freeze them.  I used frozen ones for this last batch and could not tell a difference.  

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg, 
1/3 cup oil

Preheat the oven to 375˚F. Line a standard muffin pan with paper cups. In a large bowl, mix together the 1 1/2 cups flour, baking soda, baking powder, salt, and 1/2 teaspoon cinnamon, bananas, white sugar, 1/4 cup brown sugar, egg, oil, and vanilla. Stir until just moistened - don't overmix. Spoon the batter into the lined muffin cups.  Bake 15-18 minutes.  This made 12 large and 12 mini for me.  

Apple Bran Muffins

1 c. All Bran cereal
3/4 c. milk
1/4 c. shortening
1 egg
1 c. finely chopped apple
1/4 c. sugar
1 t. cinnamon
3/4 c. plus 2 T. flour
2 1/2 t. baking powder
1 t. salt

Combine cereal and milk.  Allow to stand until milk is absorbed. Stir and thoroughly combine with bran-milk mixture, shortening,egg, apple sugar and cinnamon. Mix dry ingredients together add to mixture. Stir only until all ingredients are just blended.  Fill greased muffin pans 2/3 full.  Bake at 400 for 30 minutes.

Pumpkin Muffins

1 Yellow Cake Mix
1 15oz. can of Pumpkin puree


Preheat oven to350.  Line a muffin pan with wrappers.  Mix together cake mix and pumpkin puree.  Yes, that's all! Bake at 350 degrees for 20-25 minutes. Dust with powdered sugar or add a little glaze.  I made my glaze with a little powdered sugar, cinnamon and milk to make the desired consistency

Blueberry Streusel Muffins

Each summer we pick delicious blueberries and I stock my freezer to have for things like these homemade Blueberry Muffins. I also kept some of these muffins in the freezer.


3 c. flour
1 c. sugar
3 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. milk
3/4 c. sour cream
1/2 c. butter, melted
2 eggs, lightly beaten
1 1/2 c. fresh or frozen blueberries
Streusel Topping


Preheat oven to 350. Line 18 muffin cups with paper liners and set aside.

In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, mix the milk, sour cream, butter and eggs. Add to flour mixture; stirring until just combined. Fold in blueberries.

Divide batter among pans. Sprinkle with topping and bake for 18 or so minutes.

Streusel Topping
3/4 c. brown sugar
1/3 c. flour
1 t. cinnamon
3 T. butter, slightly softened

Add all ingredients to a bowl. Mix well with a pastry blender until mixture is crumbly.

Mini Chocolate Chip Muffins

It's time for another Sunday morning muffin recipe. Muffins are quick and easy for us to grab on the way out the door on Sunday mornings to eat in the car. I know, you are wondering why they aren't blueberry, but we still had pie left and I thought I'd save blueberry muffins for another weekend.


Mini Chocolate Chip Muffins
2 c. flour
1/3 c. sugar
1T. baking powder
1/2 t. salt
1 c. milk
1/4 c. melted butter
1 egg
1 t. vanilla
1/2 c. mini chocolate chips


Grease mini muffin pans. In bowl, combine all ingredients. Bake at 425 for 15-18 minutes.
This made 30 for me.

Pumpkin Apple Muffins

Super Delish! From Taste of Home Halloween Magazine.

2 1/2 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. finely chopped peeled apples

Topping:
1/2 c. brown sugar
4 T. flour
1/2 t. cinnamon
2 T. softened butter

In a large bowl, combine 1st 5 ingredients. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups 3/4 full.

For topping: combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1 tsp on each muffin.

Bake at 350 for 25-30 minutes or until muffins test done.

Yield: 18 muffins.


P.S. My oven is fixed!!! Who knew it only needed a $29.00 part! Lots of new recipes coming. I have 3 more to try this week.