Saturday, January 17, 2009

Muffins for breakfast or snack

Apple Muffins

3/4 C canola oil
2 C sugar
2 eggs
1 tsp vanilla
2 C unsweetened applesauce
4 C all purpose flour (half whole wheat flour)
2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves

Preheat oven to 350 degrees.
Place the sugar in a large mixing bowl. Pour in the canola oil and stir until creamy.
Add the egg and the vanilla. Stir until mixed well. Gently fold in the applesauce.

In another large mixing bowl sift together the flour, baking soda, cinnamon, allspice and cloves. Slowly add them to the sugar mixture and mix just until moistened.

Spray the muffin tin with a non stick cooking spray. Pour each cup 3/4 full of batter.
Bake 20 minutes and test with a toothpick before removing.

Plain/Chocolate Chip Muffins

1/4 cup oil
1 medium egg
1 cup milk
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder (3 teaspoons)
2 cups flour
1 cup chocolate chips

In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

Lemon Blueberry Muffin

2 C all purpose flour
3/4 C sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 C skim milk (from powder is fine)
1/4 C canola oil
2 T lemon juice
1 egg white
1 tsp grated lemon rind
1 tsp vanilla extract
1 1/3 C frozen blueberries, unthawed

Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick cooking spray.

In a small mixing bowl stir together the milk, canola oil, lemon juice, egg white, lemon rind and vanilla extract.

In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour mixture and stir until just moist.
Fold in the blueberries. Pour batter into the muffin cups filling each 3/4 full.
Bake 20 minutes or until golden brown.

Using extra large eggs can cause your muffins to be a little runny. If using extra large eggs increase the flour by adding 1 T to the batter. This will ensure the muffins turn out just right.
These muffins are our favorites! They freeze really well. Just let them cool and put them in a freezer bag. Take out however many you need/want and pop in the microwave for 15 and fresh they come out...yum!

I got the above recipes from The Hillbilly Housewife.