RECIPES OF TASTY MUFFINS

(read also advices how to bake: http://anna-mayskaya.blogspot.com/2015/11/secrets-of-baking-of-best-muffins-and.html )

ALL BERRIES AND FRUITS SUPER MUFFINS

Load these muffins with berries/fruits of your choice: fresh or frozen blueberries or raspberries will work well as will cherry, pears or peach dices (fresh or canned).  This recipe makes up to 2 dozen mini muffins.

Ingredients:

1 3/4 cup all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 cup fresh or thawed frozen blueberries or any other berries/fruits
3/4 cup milk
1 large egg
1/3 cup melted butter

Directions:

Preheat the oven to 400F degrees. Line the mini-muffin pan with paper liners or spray with vegetable oil. In a bowl, combine the flour, sugar, baking powder. Add the berries or fruit to the flour mixture.

Whisk the milk and the egg together.  Add the milk and egg mixture and the melted butter to the flour mixture. Mix the batter until just combined.  The batter should still be lumpy.  Spoon the batter into the muffin cups. Bake for 13 to 15 minutes or until done.

CALIFORNIA GOLDEN RAISIN MUFFINS

Ingredients:

1 1/4 cups all-purpose flour
3/4 cup rye flour, all-purpose flour, or whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange peel

4 tablespoons butter

1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup golden raisins

Directions:

Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, grated orange peel and cinnamon. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform. In another bowl, stir together the orange juice, buttermilk, vanilla extract, and eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the raisins. Stir to combine. (Do not over-stir. Some lumps are acceptable). Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Remove to a rack to cool.

Baker’s note: The initial burst of heat in the hot oven will help the muffins dome. How quickly the muffins bake will depend somewhat on how well your particular oven retains heat.

CINNAMON APPLE MUFFINS

Ingredients:
1 1/3 cups plus two tablespoons all-purpose flour
3/4 cup whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
2/3 cup brown sugar
3/4 cup walnut pieces (optional)
3/4 cup diced  apple pieces

Directions:
Preheat the oven to 425 degrees. Grease a regular-sized 12-muffin cup pan.  This recipe makes 12 large muffins. In a large bowl, stir together the flours, baking powder, baking soda, and cinnamon.

In another bowl, stir together the eggs, vegetable oil, buttermilk and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir just to combine. Fold in apples and nuts.

Spoon the batter into the prepared muffin tin.  Place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 13 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins sit for several minutes in the pan and then remove them from the pan to a rack to cool.

CARROT CAKE MUFFINS

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon cinnamon
1/2 teaspoon ginger

3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup brown sugar

1 1/2 cups shredded carrots
1 cup walnut pieces
3/4 cup drained crushed pineapple

Directions:

Preheat the oven to 425 degrees. In a bowl mix the flour, baking powder, baking soda and spices together. Set aside. In another medium bowl, mix the eggs, oil, extract, and sugars together. Stir until smooth. Add the carrots, walnuts and pineapple. Add the liquid ingredients to the dry ingredients. Stir until just combined. Place the muffins on a shelf in the upper portion of the oven. Immediately turn the temperature down to 375 degrees. Bake for 15 to 18 minutes. (Baking times will vary depending on how well your oven holds heat. The muffins should test done with a toothpick picked in the center of a muffin.) Let the muffins rest for a few minutes in the muffin pan and then remove them to a wire rack to cool.

CHERRY NUTS MUFFINS

Ingredients:

2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

2 large eggs
1/3 cup vegetable oil
1/4 cup milk
1/3 brown sugar
1 cup sour cream
1 10-ounce jar of maraschino cherries, drained and chopped
2/3 cup walnut pieces

Directions:

Preheat the oven to 425 degrees. In a bowl mix the flour, baking powder, baking soda. In another bowl, whisk two large eggs. Add the oil, milk, vanilla extract, brown sugar, and sour cream. Blend well. Stir in the cherries and nuts. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

NUTS MUFFINS WITH CHOCOLATE CHIPS

Ingredients:

1 1/3 cups plus two tablespoons all-purpose flour
3/4 cup whole wheat flour or all purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
3 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
2 teaspoon lemon juice
2/3 cup sugar
3/4 cup white or semi-sweet.chocolate pieces
3/4 cup walnut pieces
3/4 cup orange juice
Preheat the oven to 425 degrees. Grease a regular-sized 12-muffin cup pan.  This recipe makes 12 large muffins. In a large bowl, stir together the flours, baking powder, and baking soda. In another bowl stir together the eggs, vegetable oil, buttermilk, juices and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir just to combine. Fold in the chocolate chips and nuts.
Spoon the batter into the prepared muffin tin.  Place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 13 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins sit for several minutes in the pan and then remove them from the pan to a rack to cool.

BANANA MUFFINS

Ingredients:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

2 1/4 cups ripe mashed banana
1/2 cup sugar
1/2 cup sour cream (not low fat)
1/4 cup vegetable oil
3 large egg yolks

1 cup walnut pieces

Preheat the oven to 400 degrees. Mix the flour, baking powder, baking soda together in a large bowl.

In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together. Add wet ingredients to the dry and stir just until the ingredients are mixed well.  Fold in the nuts. Put the removable bottom disks in the pan and fill the tins.  Use all the batter for 24 muffins.  Sprinkle on the optional streusel topping. Bake for 6 minutes at 400 degrees.  Reduce the temperature to 350 degrees and bake for another 6 to 10 minutes or until done.  Remove the muffins by pressing the bottoms up with your finger.  Place the muffins on a rack to cool.

PUMPKIN AND APRICOT MUFFINS

Ingredients:

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
3 large eggs
1 cup cooked or canned pumpkin
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup brown sugar
3/4 cup dried apricots, 1/4-inch diced
1/2 cup walnuts

Directions:

Preheat the oven to 425 degrees. In a large bowl, stir together the flours, baking powder and spices.
In another bowl stir together the eggs, pumpkin, vegetable oil, milk, vanilla extract, and brown sugar. Form a well in the dry ingredients and pour in the liquid mixture. Add the chopped apricots and walnuts. Stir to combine. (Do not over-stir. Some lumps are acceptable). Spoon the batter into the muffin cups. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Remove to a rack to cool. After five minutes, remove the muffins from the tins and serve.

CHOCOLATE PUMPKIN MUFFINS

Ingredients:

1 1/3 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
3 large eggs
1 cup (cooked or canned) pumpkin
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup brown sugar
3/4 cup chocolate pieces
Directions:

Preheat the oven to 425 degrees. In a large bowl, stir together the flour, baking powder, cinnamon, cloves. In another bowl, stir together the eggs, pumpkin, vegetable oil, v.extract, and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine. (Do not over-stir. Some lumps are acceptable.) Fold in the chocolate chips. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let cool for a few minutes and then remove the muffins from the pan to a rack to cool.