Homemade Apple Bran Muffins

Makes 12 muffins

• Vegetable oil cooking spray
• 3/4 cup wheat bran cereal, such as All-Bran or Bran Buds
• 1 cup skim milk
• 2/3 cup whole wheat flour
• Sweetener equivalent to 1/3 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 1/2 cup oat bran
• 2/3 cup raisins
• 1 large apple, peeled and cut into 1/4 inch cubes
• 1 omega-3 egg, lightly beaten
• 2 tsp vegetable oil
• 1/2 cup applesauce (unsweetened)

1. Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin with vegetable oil cooking spray.
2. Mix he wheat bran and skim milk in a bowl and let stand.
3. In a large bowl, mux he flour, sweetener, baking powder, baking soda, salt, allspice and cloves. Stir in the oat bran, raisins and apple.
4. In a small bowl, combine the egg, oil and applesauce. Sir, along with the wheat bran mixture, into the dry ingredients.
5. Spoon the batter into the prepared muffin tin. Bake until lightly browned, about 20 minutes. The muffins are done when a oothpick inserted into the center of one comes out clean. Keep the muffins in the freezer and microwave on high for about 30 seconds to warm. 

Recipe via the G. I. Diet  by Rick Gallop

Orange Cranberry Muffins

• 1 Cup dried Cranberries (Craisins)
• 1 medium orange (you’ll need juice and zest)
• 2 cups All Purpose Flour
• 2 tsps. Baking Powder
• ¼ tsp. salt
• ½ cup butter or margarine softened
• 2/3 cups sugar
• 2 large eggs at room temperature
• ½ cup milk (soy milk can be substituted)

Directions

Preheat oven to 375 degrees.

Zest Orange; be careful not to get the pith (white part). Set zest aside. Juice Orange.

This is the zest I got from 1 orange.

In small saucepan add dried cranberries and juice of the orange (1/4 cup). Cook over medium heat just until simmering. Remove pan from heat and set aside to cool and plump.

While Cranberries cool; Line muffin tin with papers, or grease and flour.

Sift Flour, baking powder, and salt together in a medium bowl and set aside.

Now, In your mixer cream butter, sugar, and orange zest until light and fluffy. You will probably need to scrape the bowl.

Add eggs one at a time, beating well after each addition. Remove the bowl from the mixer.

Next, you need to alternate folding the flour mixture and the milk into the butter mixture. You DO NOT want to add it all at once. Separate it into at least 2 additions each. You will want to do this by hand, and try not to over mix.

Once all of the flour and milk has been added, fold in the cranberries and OJ.

Divide the batter evenly into the Muffin tin. You can sprinkle the tops with sugar.

Bake until golden brown, about 20 minutes.

Cool muffins in the pan on a rack. Serve Warm.

Recipe via afewshortcuts.com

Pumpkin Muffins

• 4 Cups all purpose baking mix (Bisquick etc)
• 2/3 cup quick or old fashioned oats
• 2/3 cup granulated sugar
• 1 tsp cinnamon
• 1 cup raisins (optional)
• 1 can (30 oz) Libby’s Easy Pumpkin Pie Mix
• 2 large eggs
• Streusel Topping (See Below)

Preheat oven to 400 degrees.

Paper line or grease 24 muffin cups

Combine baking mix, oats, sugar , and cinnamon (raisins optional) in a large bowl.

Combine the Pumpkin Pie Mix and eggs in a separate bowl.

Stir Pumpkin mix into oat mix just until moistened.

Spoon batter into prepared muffin cups filling ¾ of the way full.

Sprinkle with streusel topping.

Bake for 14-16 minutes of until wooden pick inserted in center comes out clean. Remove from pans to wire rack, cool slightly and serve warm.

Streusel Topping

• 3 tbsp flour
• 3 tbsp Brown Sugar
• ¾ tsp cinnamon
• 2 TBSP Butter

In small bowl mix together all ingredients. Cut in butter with a fork or pastry blender. Mix until crumbly.

Recipe via afewshortcuts.com

Apple Gingerbread Muffins

• 2 cups Flour
• ¼ cup packed brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp salt
• ¼ tsp nutmeg
• ½ cup molasses
• ¼ cup milk
• ¼ cup butter or margarine (melted)
• 1 large egg
• 2 medium apples peeled and finely chopped (about 2 cups)
• 1/3 cup pecans

Directions

1. Preheat oven to 400 degrees. Grease or place liners in a muffin pan.
2. In large bowl combine dry ingredients; Flour, sugar, baking soda, & spices. Set aside.
3. In small bowl beat together wet ingredients; Molasses, milk melted butter, and egg.
4. Add wet mixture to dry mixture. Stir until flour is moistened (batter will be lumpy).
5. Gently stir in Apples and Pecans. (I could have chopped my apples smaller. I am dangerous with a knife so I decided that they were small enough:) )
6. Spoon into prepared muffin pan. Bake until toothpick inserted in the center of muffin comes out clean, about 20 minutes.
7. Remove immediately from pan.
8. Makes 12 muffins…depending on size.

Recipe via afewshortcuts.com

Blueberry Banana Muffins

Makes 16 muffins

1/2 cup butter or margarine
1 cup sugar
2 eggs -well beaten

1 cup mashed bananas (2-3 Bananas)

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (frozen or fresh)

—————————————
Preheat oven to 350 degrees.

Cream butter in mixer until soft.
Gradually add sugar, creaming until fluffy.
Add eggs and Bananas.
Mix well.
Sift flour with baking soda and salt.
Stir into the creamed mixture.
Let beat for about 5 minutes until it looks like this.
Fold in Blueberries by hand so that they don’t smash.

Place in lined muffin tins. I use an Ice Cream Scoop. You could use anything, just fill them about 2/3 way full.

Bake for 20-25 minutes on until done.

Recipe via afewshortcuts.com

Mini Spiced Pumpkin Muffins

Prep: 10 mins
Bake: 17 mins
Yield: 24

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 4 Tbsp. unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1 large egg
• 1 Tbsp. vegetable oil
• 1/2 cup whole milk
• 1/2 cup canned pumpkin puree
• 1/4 cup pumpkin seeds (pepitas)

1.) Preheat oven to 350 degrees F. Grease 24 mini muffin cups or insert paper liners.

2.) Sift together flour, baking powder, salt and spices. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy. Beat in egg, oil, milk and pumpkin puree until well mixed. Stir in dry ingredients just until combined; do not overmix. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.

Per serving (1 muffin): 85 Cal., 4g Fat (2g Sat.), 15mg Chol., 1g Fiber, 2g Pro., 12g Carb., 81mg Sod.

Recipe via All You Magazine