Muffins

My coworker actually called me the muffin woman. I don't know if that is good or bad, but it is my new nickname. She is about 70, and does not get the reference. Oh well! Below are my two most favorite muffin recipes that are sure to impress anyone.

Zucchini Chocolate Chip Muffins (from allrecipes.com)

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips (I use Guittard regular sized chocolate chips, and added a bit more than the recipe asked for)
• 1/4 cup chopped walnuts

Directions

1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Banana Coconut Muffins (from epicurious.com)

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 very ripe bananas, mashed (3/4 cup)
• 1 stick (1/2 cup) unsalted butter, melted
• 2/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup sweetened flaked coconut

• Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Read More http://www.epicurious.com/recipes/food/views/Banana-Coconut-Muffins-109473#ixzz1KRH28M54






Low Fat Whole Wheat Blueberry Muffins

Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g 

• 1 cup unsweetened applesauce
• 2 cups 100% whole wheat pastry flour (Bob's Red Mill)
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups blueberries (about 6.5 oz) - used frozen
• 1 large egg, beaten
• 1 tsp vanilla
• 2 tbsp melted butter or margarine
• 2 ripe bananas

Preheat oven to 325°. 

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. 

In a medium bowl, mix eggs, melted butter, vanilla, bananas and applesauce. Add to the flour mixture and stir until just blended.  Gently fold in blueberries.

Pour batter into 12 lined muffin tins and bake at 325° for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. 

blueberry- zucchini bread

Yield: One 9x5-inch loaf & One 8x4-inch loaf

Prep Time: 20 min

Cook Time: 60 min

Ingredients:

3 large eggs, lightly beaten
1 cup canola oil
3 teaspoons vanilla extract
1 1/4 cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon (more if you like spice)
1 pint fresh blueberries, coated with flour (just toss with about 1 teaspoon of the measured flour)

Directions:

1. Preheat oven to 350°F. Lightly grease 4 mini-loaf pans, 2 loaf pans, or 1 loaf and a muffin tin (your choice!)

2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in zucchini.

3. In a separate bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Beat into wet mixture just until incorporated. Gently fold in blueberries.

4. Transfer to prepared pans. Bake 1 hour, or until knife inserted in center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely.

Tips:

*You can also make this into one loaf and then use the extra batter for muffins.
*This recipe freezes well. Just wrap in plastic wrap, then in foil and stick in the freezer for later use.
*This bread is one of those that tastes better the next day. Wrap it after it cools and then let sit on the counter for a day or two before eating.

Source: RecipeGirl.com (Inspired by "Lvs2Cook" SLBB)