Nadine's Banana Crumb Muffins

Banana Crumb Muffins - Nadine W.

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 banana's mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter melted


1/3 cup packed brown sugar
2 Tbsp flour
1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups of flour, baking soda, baking powder, and salt. In another bowl, beat together banana's, sugar, egg, and melted butter. Stir the banana's mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 Tbsp flour and cinnamon. Cut in 1 Tbsp butter until mixture is a crumble. Sprinkle topping over muffins.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Brandy's Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes (from Deceptively Delicious cookbook)
Filling - Brandy H.

¼ cup frozen raspberries, thawed

2 tbsp beet puree (just use canned beets and mix in food processor/blender)

2 tbsp confectioners’ sugar

1 tbsp soft margarine



Batter

1 cup sugar

½ cup nonfat milk

½ cup yellow squash puree (I use butternut squash baby food)

1/3 cup canola or vegetable oil

2 large egg whites

2 tbsp lemon juice

1 tsp pure lemon extract

2 cups flour

2 tsp baking powder

¼ tsp salt



Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups. For the filling, puree the raspberries, beet puree, sugar and margarine in a blender or food processor; set aside. For the batter, beat the sugar in a large bowl with the milk, squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder and salt; then mix until incorporated. Using about half the batter, fill each muffin cup one-third full. Dot each with the raspberry filling, then cover with the rest of the batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch; 20-25 minutes. Turn the cupcakes out onto a rack to cool. (Top with cream cheese icing if you would like. I love them just plain!)

Brandy's Banana Bread/Muffins

Banana Bread/Muffins (from Deceptively Delicious cookbook) - Brandy H.

¾ cup whole-wheat flour (I just use regular flour if I do not have whole-wheat)

½ cup flour

½ tsp baking soda

¼ tsp baking powder

½ tsp salt

½ tsp cinnamon (optional but makes them good)

½ cup firmly packed light or dark brown sugar

¼ cup canola or vegetable oil

2 large egg whites

1 ½ cups banana puree

½ cup cauliflower puree (or another banana if you don’t have any cauliflower puree)

1 tsp vanilla

Preheat the oven to 350 degrees. Coat a 9x5 inch loaf pan, 2 mini pans or 12 muffin tins with cooking spray. In a bowl or zip lock bag, mix the flours with the baking soda, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and mix just until combined. Pour batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean. (55-60 minutes for large loaf, 25-30 minutes for the mini loafs, 20-25 minutes for muffins) Let cool on rack for 5 minutes, then turn the bread out of the pan to cool before serving.

Brandy's Apple Streusel Muffins

Apple Streusel Muffins - Brandy H.


2 cups flour

½ cup sugar

3 tsp baking powder

1 tsp salt

½ cup butter

Mix dry ingredients; then cut in butter. Measure out ½ cup for streusel.



2 tsp lemon rind (optional)

1 egg

2/3 cup milk

2 tsp sugar (topping)

1 cup diced apple

Mix rest of ingredients. Put into muffin pan. Sprinkle on streusel mix then sugar. Cook at 425 for 18-20 minutes. Makes 12 muffins.

Jodie's Carrot Muffins

Carrot Muffins   - Jodie P.
Ingredients:	Directions:
·         1 ½ cups whole wheat flour ·         1 tsp. Baking powder ·         1 tsp. Baking soda ·         ½ tsp. Cinnamon ·         ½ tsp. Salt ·         ¼ tsp. Nutmeg ·         1/8 tsp. ginger ·         1/8 tsp. Allspice ·         ¾ cup brown sugar ·         1 egg ·         ½ cup buttermilk (or add 1 tbsp. lemon juice to 1% milk) ·         1/3 cup apple sauce ·         ½ tsp. Vanilla ·         1 ½ cups finely shredded carrots	- Mix dry ingredients. Set aside. - Beat together egg, applesauce, buttermilk, and vanilla.  Add carrots and stir.  Pour liquid mixture into dry ingredients, mixing gently to moisten – batter will be quite stiff. - Fill greased muffin cups ¾ full and bake at 400˚ for 15-17 minutes.

Launa's Apple Crunch Muffins

Apple Crunch Muffins - Launa W.

Topping ( set aside ) 2/3 cup lightly packed brown sugar

1/3 cup flour

2 Tablespoons butter or margarine

sift together 1 1/2 cups flour

1/4 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

beat together 1 egg

3/4 cup milk

3 Tablespoons vegetable oil or melted shortening

add liquid to dry ingredients ( do not over mix )

fill greased muffin tins 2/3 full

Top each muffin with 1 teaspoon applesauce

sprinkle with reserved topping crumbs

bake 18-20 min at 400

or until golden brown.