POWER Muffins

I made these great little muffins for a afternoon snack this past week and the kids and friends LOVED them. I substituted chocolate chips for the raisins - for obvious reasons We LOVE CHOCOLATE! I am not a big fan of cooked raisins. It made 2-dozen mini muffins.

Power Muffins

1/2 c. peanut butter

2/3 c. brown sugar

1 egg

1 c. mashed banana (2 or 3)

2 tsp. baking soda

2 Tbsp. hot water

1 1/4 c. flour

1/2 tsp. salt

3/4 c. rolled oats or oatmeal

1 c. raisins

Beat peanut butter and sugar. Beat in egg, then bananas. In small bowl, mix baking soda and water and stir to dissolve. Add to banana mixture. Mix in flour and salt, then oats and raisin. Spoon into greased or paper-lined muffin tins. Bake at 375 for 18-20 minutes. Make approx. 18 muffins.

Can also put them in a zip-lock bag in the freezer and grab one for a quick breakfast or after-school snack. Microwave for 20 seconds.

http://weareeating.blogspot.com/2008/02/power-muffins.html

*One other note the original site said: "I didn't have quite enough bananas. So I added applesauce to make up for the rest of what was needed to total one cup. It worked great"

Brown Sugar Muffins

Brown Sugar Muffins were a muffin I remember my mom making to go with Sunday dinners when she didn't have time to do her delicious home made rolls. Our family loved them! (She always had to double the batch for our large family) Tonight I made them to go with our Sunday dinner (which we always have with my Brother- and Sister-in-law and their kids) they were a hit just like they always were at mom's table.

Brown Sugar Muffins

1/2 cup butter or margarine

1 cup brown sugar

1 egg

1 cup milk

2 cups flour

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup nuts

Mix together, do not over stir! The batter should be lumpy. Bake at 350 until golden brown 15 minutes -/+ depending on muffin size. Mini muffins 10-12 minutes.

Single batch made 12 regular size muffins and 12 mini-muffins.

Banana-Oat Muffins

I got this recipe from the Cheerios website. Hugh, my 2 year old, helped mommy by opening a second and unneeded box of Cheerios. Fearing that they would go stale and not necessarily wanting to make "treats" with them I opted for trying this recipe instead. They turned out good and the kids loved having warm muffins for breakfast for a change. I loved that it was quick to mix and toss in the oven.

Banana-Oat Muffins

2 cups Cheerios cereal (where they say you get the "oats"-okay its a stretch don't you think?)

1 1/4 cup All-purpose flour

1/3 cup packed brown sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1 cup mashed very ripe banana's (2 t0 3 medium)

2/3 cups milk

3 Tablespoon vegetable oil

1 egg white

Heat oven to 400 degrees. Spray 12 regular-size muffin cups with cooking spray, or greased bottoms only of muffin cups.

Crush cereal. In large bowl, stir together cereal, flour, brown sugar, baking powder, and baking soda. Stir in remaining ingredients just until moistened Divide batter evenly among muffin cups.

Bake 18 to 22 minutes or until golden brown.

Sprinkle muffin with powdered sugar just before serving.

**My kids preferred butter or honey.

For High Altitude (3500-6500 ft.) Heat oven to 425 degrees.

Whole Wheat Banana Mini Muffins

My good friend Angela D. from Las Vegas sent me this great recipe. It is healthy! The kids and hubby loved them. It felt good to see and hear the comments that they enjoy the muffins. That is always motivating for me to know that someone enjoyed the food I made. It was especially nice to hear those comments seeing that I had to play the "Little Red Hen" and hand mill the wheat for the flour. I was trying out our emergency essentials food storage mill (It's all I've got! So use it up or do with out right?!) I think I would make these more often if I didn't have to take the time to mill the whole-wheat flour every time.

Banana Mini Muffins
4 T margarine (or butter), softened
¼ cup applesauce
2 eggs (or 2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk
¾ Cup packed light brown sugar
1 Cup mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
1 tsp cinnamon (optional)
2 tsp all spice (optional)
¼ t salt (optional)
¼ Cup coarsely chopped walnuts or pecans (optional)

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth.
Add banana and blend at low speed; beat at high speed 1 to 2 minutes.
Combine flour, baking powder, baking soda, cinnamon, all spice and salt; mix into batter. Mix in nuts.
Pour batter into mini muffin pan, . Bake at 350º F for 12-14 minutes. ENJOY!

Lion House Refrigerator Bran Muffins

These muffins are wonderful! I don't know if I could follow the recipe to refrigerate up to 6 weeks! So I bake all of them and then freeze them.

Refrigerator Bran Muffins
2 cups boiling water
4 cups bran cereal (Bran Buds or All Bran)
1 pound of dates, pitted and chopped or 2 cups raisins (less if using Raisin Bran) {I leave this out my kids don't like it}
5 cups flour (part whole wheat flour if desired)
1 teaspoon salt
5 teaspoons baking soda (or 1 Tablespoon + 2 teaspoons speedy method for impatient people like me!)
1 cup salad oil (I use canola)
2 cups sugar
4 eggs, beaten
1 quart buttermilk
2 cups Bran flake cereal or Raisin Bran

Pour boiling water over bran cereal and dates. Sift dry ingredients together. Cream oil and sugars, add eggs, hot bran mixture, dry ingredients and buttermilk. Add the 3 ups bran flakes cereal. Mix just enough to combine. Bake in greased and floured muffin tins or line with cupcake papers {cupcake shirts as my boys call them ;-)} at 400 degrees for 15 to 20 minutes. Makes 6 dozen muffins. Batter may be stored in covered container in refrigerator up to 6 weeks. Bake any amount as desired.

**Note: I baked both regular and mini size. Mini's are great hot but after they cool they take on a little rubbery texture. I would recommend the regular size for this recipe.

Pumpkin Mini-Muffins or Cake

This is a Fall must have for us. These mini muffins quickly disappear from the kitchen and please the palate. If you like pumpkin flavored goodies in the fall this is a must try for you! I got this recipe from my friend Lynnette when we lived in Connecticut several years ago, while Jack was in graduate school. Our kids took these to preschool for their snack to share and they were a hit there too. Lynnette has changed her recipe since giving it to me. The one posted here is the version I have always cooked, but I did check Lynnette's blog right before posting this and noticed that she has made a change in her recipe. She uses one cup of packed brown sugar and one cup white; everything else is the same.

Happy Fall Baking!

Pumpkin Mini -Muffins or Cake

Cream:
2 cup granulated sugar or (1 cup white sugar/1 cup brown sugar)
4 eggs
¾ cup vegetable oil
2 cups canned pumpkin (15 ounce can)

In a separate bowl, stir together, then mix in:
2 cups flour (9 ounces)
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ginger

For muffins: line mini-muffin tins with muffin papers. Fill each cup about ¾ full with batter. Bake at 350 for 12 to 15 minutes. Remove from pans, cool completely and then frost with cream cheese frosting.


For Bundt Cake: Pour into greased bundt pan, bake about 45 to 50 minutes at 350 degrees. Cool in pan for 5 minutes before inverting onto cooling rack. Frost or not.

For Cake: Pour batter into greased 9 x 13 inch pan and spread evenly. Bake 30 to 40 minutes in preheated 350 degree oven. Test center with toothpick to ensure center isn’t undercooked. Cool completely before frosting.
(* I also noticed that Lynnette had used a chocolate drizzle frosting with this cake in her picture. Chocolate? Can't go wrong there!)

Cream Cheese Frosting:
8 ounce cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
4 (or more) cups powdered sugar
1 teaspoon milk (if needed)

Beat on high speed of mixer until smooth and glossy. Add milk or more powdered sugar to achieve desired consistency.

**I have now tried it with both chocolate and cream cheese frosting and I cast my vote for the cream cheese frosting by far.