Strawberry Filled Oatmeal Muffins

This recipe is from Lara at Recipe Shoebox.

1 cup oats


1 cup buttermilk

1 cup flour (I used 1/2 whole wheat, 1/2 white flour)

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 cup oil

1/2 cup brown sugar

1 egg

3/4 cup coconut

Strawberry preserves


Combine oats in buttermilk and let soak at least 30 minutes. Sift four, salt, baking soda, and baking powder together. Set aside. Blend oil, brown sugar, egg, and coconut and add to oatmeal mixture. Blend well. Add dry ingredients, mixing just until moistened. Spoon into greased muffin tins. Spoon a small teaspoon strawberry preserves in center of each muffin and cover preserves with a little more dough. Bake at 400° for 15-18 minutes. Make 12 muffins

Orange Marmalade Muffins

This recipe is from the Smucker's Jam website.
1 3/4 cups flour
1/4 cup sugar
2 eggs
1/2 cup Smucker's Sweet Orange Marmalade
3/4 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
4 tablespoons butter, melted
For the icing:
1/3 cup Smucker's Sweet Orange Marmalade
1 tablespoon soft butter or margarine
2 cups sifted powdered sugar




DIRECTIONS
Preheat oven to 400 degrees F.


In medium bowl, combine flour, salt, sugar, and baking powder.


In a separate bowl beat eggs; add butter, marmalade, and milk. Add all at once to the dry ingredients. Stir quickly and lightly until just mixed. Mixture will be lumpy.


Fill greased muffin tins 2/3 full. Bake 20 to 25 minutes.


For icing, blend all ingredients in a small bowl until smooth. Frost muffins when cool.

Peanut butter Brownie Bites

This recipe is from Rachael Ray. Very easy and the kids will gobble these up.
1 box brownie mix
Eggs, as needed for brownies
Oil, as needed for brownies
1 cup smooth peanut butter
1 block cream cheese (8 ounces), softened
1/2 cup confectioner’s sugar
1/2 stick butter, softened
A dash vanilla extract
1 tablespoon milk
PreparationPrepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. Cool baked brownies completely.

When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes.

Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy).

Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut the corner of the bag off and pipe the frosting on top of each miniature brownie. Serve

Mini Upside Down Cakes

This recipe is from allrecipes.com. be very careful not to overfill the muffin cups with batter. I found out the hard way.

2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved


In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Best Ever Banana Bread

This recipe is from allrecipes.com . I used whole wheat flour, I used 3/4 C brown sugar and 3/4 C white sugar and I omitted the pecans and used cinnamon baking chips. Very delicious. And I made muffins. Bake for 15 minutes at 400 degrees F.
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)


Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Mascarpone Muffins

These muffins are so good! They taste just like cheesecake.
2 1/2 c all purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 oz. dried apricots , chopper
1/4 C dried cranberries
3/4 c white chocolate chips
1 C mascarpone cheese
1/2 C vegetable oil
1 egg
1 C sugar
1 tsp. vanilla extract
Heat oven to 375 degrees. Coat muffin tins with cooking spray or use muffin cups. Blend flour, baking powder and salt in a bowl. Stir in apricots, cranberries, and chips, set aside. In a large bowl whisk mascarpone cheese, oil, egg, sugar,and vanilla until blended. Add flour mix to cheese mix and stir until evenly mixed. Divide batter among muffin cups. Bake at 375 for 15-20 minutes or until a toothpick inserted in the middle comes out clean.

Double Blueberry Muffins

This recipe is from the July/August everyday Food Magazine. Delicious recipe, not overly sweet.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried
1 tablespoon grated lemon zest, (from 1 lemon)
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Directions
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

Raspberry Muffins

This recipe is from Good Housekeeping Magazine. I used fresh black raspberries instead of the blueberries and I also used whole wheat flour instead of the all purpose. The muffins were most and very tasty.

Lemon Poppy Seed Muffins

For this recipe I made muffins instead of the bundt cake so i changed the temperature to 4oo degrees and baked off for 13-15 minutes. Very moist and tasty.

Banana Muffins

These muffins were great. Someone in our house ate 2 and wanted to go back for a third!

Banana Split Muffins

For these muffins i used green cherries i had on hand and i did not use the melted chocolate on top.

Peanut Butter Muffins

These muffins were delicious, not too sweet. Some of the muffins i sprinkled with cinnamon sugar.

Cinnamon Chip Banana Muffins

I tried this tasty recipe tonight, I made muffins instead of loaves. Delicious recipe, this is a keeper.

Pumpkin Apple Streusel Muffins

I made these muffins today and they were so tasty. I loved how moist they were.

Pecan Pie Muffins

I have had this recipe saved for months and today I finally tried it. The taste just like the pecan tassies my mom and I would make every year for Christmas, except these were much quicker. We really enjoyed these tonight for dessert. http://www.recipezaar.com/Pecan-Pie-Muffins-12967

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

Black Raspberry Muffins

adapted from The Gourmet Cookbook

3/4 stick (6 Tablespoons) unsalted butter

1/3 cup whole milk

1 large egg

1 egg yolk

3/4 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups black raspberries (I used frozen )





Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter or spray muffin cups. This recipe makes 12 standard muffins. If using paper cupcake liners, you don’t have to grease the muffin pan.



Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.



Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.



Divide the batter among muffin cups and spread evenly. Sprinkle generously with turbinado sugar. Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. (I used paper cupcake liners, and didn’t have to grease the pan.) Serve hot, warm or at room temperature.

Raspberry Streusel Muffins

This recipe was found at RecipeZaar and is definitely a keeper. I will be making these muffins again soon!

1 1/2
cups flour
2
teaspoons baking powder
1/2
cup milk
1
cup fresh raspberries or frozen raspberries, unsweetened
1/2
cup sugar
1/2
cup butter, melted
1
egg, beaten
Pecan Streusel Topping
1/4
cup pecans, chopped
1/4
cup flour
1/4
cup brown sugar
2
tablespoons butter, melted
In a large bowl combine flour, sugar and baking powder.
In a small bowl blend milk, butter and egg.
Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups.
Divide 1/2 of the raspberries among cups.
Top with remaining batter and then remaining raspberries.
Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.