Lemon Poppy Seed Muffins

I made these last winter....during one of the four days of winter we get here in Texas.  When it's cold....all I want is spring.  I'm sure I could enjoy winter more if I were more equipped physically and mentally, but it's such a rare occurrence (at least lately)...it throws me for a loop.  But these lemon muffins....I'm pretty sure they don't need to be limited by a season!

Lemon Poppy Seed Muffins

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Ingredients:  1 yellow cake mix, 1 1/4 c. water, 1/3 c. vegetable oil, 3 eggs, 2 T poppy seeds, 1 T lemon extract
Instructions:
1.  Heat oven to 350.
2.  Grease 24 muffin cups, or line with paper baking cups.
3.  Mix all the ingredients in a large bowl until the cake mix is well incorporated and no longer lumpy.
4.  Fill cups to 2/3 cups full.  Bake 18-23 minutes (until a toothpick comes out clean with inserted.
*makes 24 muffins

Pizza Muffins

My friend Amber recently shared this recipe with me.  It was really easy to throw together and I love the Italian seasoning...it really made the muffins.  She used turkey pepperoni to make her's healthier.  I did not, but we both agreed they were tasty!

Pizza Muffins

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Ingredients:  15 oz refrigerated biscuits (cut into 4ths), 1/2 c Italian blend seasoning (shredded), 1/3 c black olives (sliced) (I skipped these), 1/2 t garlic (minced), 1 T Italian seasoning, 2 oz Pepperoni slices (cut into 4ths)
Instructions:  
1.  Spray muffin pans with cooking spray.
2.  Place biscuit pieces in a large bowl.  Toss with cheese, olives, garlic, Italian season, and pepperoni.
3.  Press slices into muffin pans.  Fill 3/4 of the way full
4.  Bake at 375 for 9-11 minutes (until golden brown)

Pimento Cheese Muffins

I love everything pimento cheese.  I can't explain it because I wanted nothing to do with it when I was younger.  So....my pallet has matured, or my mind is fading.  Whatever the cause of this adult love-this was a an easy recipe to throw together for any pot luck/gathering.  I originally found the recipe on plainchicken.

Pimento Cheese Muffins

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Ingredients:1 1/2 c bisquick, 3/4 c buttermilk*, 1 1/2 T sugar, 1 c pimento cheese (use your favorite)
Instructions:
1.  Preheat oven to 425.  Spray mini muffins.
2.  Mix bisquick, sugar, buttermilk, and pimento cheese.  Add a few T of buttermilk if the dough is too thick.
3.  Scoop a heaping T into each muffin well.
4.  Bake 10-12 Minutes
*Make your own buttermilk by adding 1 T of vinegar OR lemon juice to a cup of milk.  Let is sit for about ten minutes.  Then pour the amount you need for your recipe.

Pumpkin Cream Cheese Muffins

 I haven't met a pumpkin dessert I haven't liked....BUT...I also haven't met one I loved this much in a long...long time.  I found this recipe at food.com.   I regret that I shared these with other people....less for me.  BUT....I guess at least they enjoyed these too...and that's something.  So, if you like to share great recipes with friends, or...as I plan to do in the future, feel like eating 18 delicious muffins....might I recomment....the pumpkin cream cheese muffin?

Pumpkin Cream Cheese Muffins

*makes 18 muffins

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Ingredients:  8 oz pkg cream cheese, 1 egg, 1 t. vanilla, 3 T brown sugar, 4 1/2 T flour, 5 T sugar, 3/4 t. cinnamon, 3 T butter, 3 T chopped pecans (toast them quickly on a cookie sheet at 350 for about 10 minutes), 2 1/2 c. flour, 2 c. sugar, 2 t. baking powder, 2 t. cinnamon, 1/2 t. salt, 2 eggs, 1 1/3 c canned pumpkin, 1/3 c. olive oil, 2 t. vanilla
Instructions: 
1.  Heat oven to 375.
2.  Grease and flour, or line 18 muffin cups.
3.  FILLING:  Beat the cream cheese (leave it at room temp for at least an hour beforehand) until soft), add one egg, 1 t. vanilla, and 3 T brown sugar.  Beat until smooth. Set Aside.
4.  STREUSEL TOPPING:  Mix 4 1/2 T flour, 5 T sugar, 3/4 t cinnamon, and pecans.  Add 3 T butter (at room temp).  Cut in the butter with a fork until crumbly.  Set aside.
5.  MUFFIN BATTER:  In a large bowl, sift together 2 1/2 c. flour, 2 c. sugar, 2 t. baking powder, 2 t. cinnamon, 1/2 t. salt.
6.  Make a well in your flour mix and add egg, pumpkin, olive oil, and vanilla.  Gradually mix together and then beat until smooth.
7.  Fill muffin cups 1/2 way full.  Add a T of cream cheese mix right in the middle of the batter.

 8.  Spring streusel topping on top.
9.  Bake at 375 for 20-25 minutes.

Healthy Banana Muffins

I went on a quest last summer to find recipes that didn't use enriched flour.  I'm not to the point yet that I can eliminate it from my diet, but....it's not a bad idea to reduce it at least!  I discovered a ton of really disgusting recipes, but....there were a few good ones along the way.  Granted, you aren't gonna be like-oh my gosh, is this a banana nut muffin or a cupcake?  But this is a good one.  Add a little light butter and I really couldn't tell much of a difference on these guys.

Healthy Banana Muffins

Ingredients:  1 c. plain low fat greek yogurt, 2 eggs, 1/2 c. honey, 2 t. baking powder, 1 t. baking soda, 2 T ground flax seed, 1 t. vanilla, 2 very ripe bananas
Instructions:  Spray muffin tins (12 total).  Grind oats in the food processor.  Add remaining ingredients and blend until smooth.  You can add nuts or dark chocolate chips to your muffins for a kick.  Divide batter and bake for 18 minutes at 400 degrees.

Fruit and Veggie Muffins

I like these muffins b/c they are full of lots o' fruits and even a veggie....they are pretty filling, and really delicious.  Anyway I can pack in a veggie in a healthy way....I'll take it.

Fruit and Veggie Muffins

Makes 18 Muffins

Ingredients:  1 1/2 c. flour, 1/2 c. wheat flour, 1 1/4 c. sugar, 1 T ground cinnamon, 2 t. baking powder, 1/2 t. baking soda, 1/2 t. salt, 2 c. grated carrots, 1 apple (peeled, cored, and chopped into small cubes), 1 c. raisins, 1 egg, 2 egg whites, 1/2 c. apple sauce, 1 T vanilla, 1/4 c. veg. oil, 2 T chopped walnuts

Instructions:  Grease 18 muffin cups.  Mix eggs/egg whites, apple sauce, oil, and vanilla in one bowl.  In a second bowl mix flour, sugar, cinnamon, baking powder, baking soda, and salt.  Stir in carrots, apples and raisins into dry mix (to coat so they won't fall to the bottom).  Add wet mix to the dry mix and mix until just moist (don't over mix).  Spoon into muffin cups (3/4 full).  Sprinkle nuts over mix.  Bake at 375 for 15 minutes.  

Sour Cream and Blueberry Muffin

 I'm always on a hunt for a blueberry muffin recipe, and this one is a good one.  It's really moist and flavorful!  The full recipe makes 2 dozen+, so I usually half my recipe.

Sour Cream Blueberry Muffins

Ingredients for Muffins: 4 eggs, 21/2 c. white sugar, 1 t. vanilla, 1 1/2 t. cinnamon, 4 c. flour, 1 t. salt, 1 t. baking soda, 2 c. sour cream, 3 c. blueberries

Ingredients for Struseel Topping:  Mix 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter, and 1 1/2 t cinnamon.  Mix with fork and sprinkle over battered before baking.  

Instructions:   

Heat oven to 400 degrees.  Grease 24 muffin cups.  Mix together eggs, sugar, oil, and vanilla.  In a separate bowl mix flour, salt, and baking soda.  Slow add dry ingredients into wet.  Stir in sour cream and fold in blueberries.  Don't over mix.  Fill cups almost to the top.  Add streusel topping.  Cook for 20 minutes.  

*You can use frozen blueberries.  Just toss them right in, they will thaw while they are cooking.  For an even sweater muffin you can substitute half of your white sugar for brown sugar.  

1.    Struessel:  To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Pancake Cupcakes

These are super easy to make, really delicious (hello, I said, "pancake" and soooo much less of a mess than the grill, which is what tempted me!)

But first....

Ode to a Pancake

Pancake, pancake, 

Light and fluffy.  

Pancake, pancake,

I don't even mind that you make my tummy puffy.  

You.  Are.  Welcome.  

And now, the rocket science required in putting these together.  

Basically, make your favorite batter, pour into greased muffin tins.   If you have fresh fruit or breakfast meats you can toss them on top. 

Bake at 350 for 14 minutes.  Top with butter, syrup, syrup, and maybe some syrup.  

Pumpkin Pie Muffins-100 Calories Each

My friend Mary recently shared this recipe with me.  These muffins are sooooo good, super moist, they smell great, and taste like the best parts of pumpkin pie.  Two good things about this muffin, minus the great taste.....they are only about 100 calories a piece, and they only require three ingredients, one of which is water! 

Basically, mix 1 box of spice cake mix (an 18 oz box), 15 oz can of pumpkin, and 1 c. of water.  Pour the batter into 24 muffin tins.  Bake at 350 for 20-25 minutes. 

French Toast Muffins

 I saw the recipes for these via pinterest via a site called framedcooks.  This is one of my favorite recipe finds in awhile.  I didn't think I could love french toast more, but in muffin form, guess what?  It's even better. 
French Toast Muffin Recipe

Muffin Ingredients

1 c. milk, 1/2 c. melted butter, 1 egg, 1 t. maple extract, 2 c. flour, 3/4 c. packed brown sugar, 2 t. baking powder, 1/2 t. salt

Topping Ingredients

3 T. milk, 1 egg, 6 slices cinnamon bread (no crust, cut into 1/2 inch cubes-I actually just toasted up some wheat bread with a spray of butter and cinnamon sugar)
Set Aside
1/4 c. maple syrup, 2 T sugar, 1/4 t cinnamon

Muffin Instructions

1.  Preheat oven to 375 degrees. 

2.  Combine all topping ingredients and set aside. 

3.  Combine 1 c. milk, melted butter, 1 egg and maple flavoring. 

4.  Combine the rest of the ingredients in a large bowl.  Stir milk mixture into flour mix just until mixed. 

5.  Pour into 12 greased muffin cups.  Spoon topping mix over the batter in the cups.  Press down slightly. 

6.  Bake 20-25 minutes.  Brush immediately with maple syrup you set aside. 

7.  Combine cinnamon/sugar in a bowl and sprinkled glazed muffins. Serve warm. 

Peach Muffin Baskets

 One of my favorite things to do....and anyone that has known me for more than five seconds know this, and bring people 'stuff.'  It helps that I blog a lot and am always looking for ideas, but little gifts.  My favorite hobby.  Peaches are in season in Texas, and I love trying out recipes.  Last year I found this recipe for peach muffins I really like.  The recipes easily makes 24 muffins.  I made baskets filled with these guys for friends this year, or individual boxes for friends that don't have to share with 17 kiddos at home.  I used the fruit baskets I had from my teddy bear shower, bought some fabric I cut with pinking sheers (a new addition in the last few years to my 'collection'....I'm always looking for excuses to use them, so if you ever swing by and I ask if you'd like me to trim your clothese....just say now).  Ribbon made from raffiar and that 'hole-ee fabric 'stuff' you find in the costume section at fabric stores....another obsession), and tag. 

 I bagged them all up in cellophane baggies.....the boxes got some brown raffia.  Whoa....I know.  I go all out.

Really, who cares what's inside as long as it's cute, sometimes I deliver my bills in cute packaging to make my day more exciting, but....I really do like these muffins. 

Blueberry Oat Streusel Muffins...Or...The Best Muffins EVER

If you try no other recipes I ever try....try this one.  Serioulsy, these...are...so...good.  I've tried out blueberry muffins in the past from rather well known bakers, and I've always been just a little disappointed, but I ran across this recipe in a cookbook I checked out from the library called Light and Luscious by Oxmoor House.  They have obviously never been to a WW meeting becauses it's not light, BUT all this great lusciousness makes up for it! 

Here's the recipe...go make some....and send me a half dozen, thanks. 

Blueberry Oat Streusel Muffin Recipe

Ingredients for Streusel Topping:  1/3 c. oats, 3 T. brown sugar, 1 T. flour, 1 T. butter, 2 T. chopped almonds

Instructions for Streusel Topping:  Blend with a food processor until consistancy of coarse meal, or cut with a pastry cutter.  Set aside.

Ingredients for Blueberry Muffins:  2 c. flour, 2 t. baking powder, 1/4 t. baking soda, 1/4 t. salt, 1/2 c. sugar, 2 t. lemon rinds (I left this out b/c I didn't have it), 1 1/2 c. fresh or frozen blueberries, 3/4 c. buttermilk, 1/4 c. vegetable oil, 1 egg.

Instructions for Blueberry Muffins:  Mix together dry ingredients.  In a separate bowl mix wet ingredients.  Make a well in dry ingredients, pour in wet ingredients.  Stir until dry ingredients are moist.  Spoon into 12 muffin cups.  Top with streusel mix. 

Bake at 400 degrees for 18 minutes.  Remove immedietely from pan. 

Pecan Pie Muffins

I saw this recipe at the Tasty Kitchen via a gal named BlackhawkWife.  The name caught my attention.  I need no excuse to consume pecan pie in the morning, but when they come in a muffin form, people talk less.  This is perfect for fall.  The recipe doesn't get a lot simpler.  I think these are best after a night of rest.  Aren't we all better after a nice rest?  It took me awhile to wrap my mind around the idea that they aren't super sweet.  I usually like to feel my teeth rotting when I bite into something, but then I realized these really are little pecan pies.  Not too sweet, a little bit squishy in the center with a nice little crust around the edge.  I think I'll go make nine more....and this is the recipe I'll use to make 'em. 

Pecan Pie Muffins (Makes 9)

Ingredeints:

2/3 c. softened butter, 2 eggs, 1 c. brown sugar, 1 c. crushed pecans, 1/2 c. flour, (set aside) 3 T. of butter

Instructions:

1.  Blend butter and eggs. 

2.  Add in the rest of ingredients (except the 3 T. of butter), just until combined. 

3.  Pour into 9, greased muffins. 

4.  Bake for 20-25 minutes at 350 degrees. 

5.  Add a pad of butter to the top of each muffin and let 'em melt. 
Linking To:
House of Hepworths  Sugar Bananas  Fun to Craft  Simply Sweet Home  Tatortots and Jello  Be Different...Act Normal  Funky Junk  Along for the Ride  Under the Table and Dreaming
Fireflies and Jellybeans Just a Girl
Not So Homemade