Muffins
Delicious Muffins!
Make a variety of muffin recipes!
These Goto Make Ahead Muffin Recipes Are Sure To Please Everyone
These healthy breakfast muffins are delicious any time of the day!
Applesauce Oat Muffins and Raisin and Pumpkin Muffins for Autumn everyday and holidays too!
Make plenty of freezer friendly Muffins so you will have plenty of treats on hand when the next big crowd comes to your house for the holidays.
When You Give a Kid a Muffin, You’re Going to Get a Smile.
In many homes, muffins hold a grand place of honor in the hands of the toddlers. These travel friendly little cakes are, in my opinion, the perfect food; especially for little kids. Muffins are just the right size for little hands and little mouths as well. Healthy, hearty and delicious, muffins are a meal in one.
Some of my favorite muffins to bake and serve are bread-like textured. Oat muffins are an anytime filling treat that's sweet but not too sweet. These are great for a light weekend breakfast or when there's no time to cook. The bumpy muffin tops are great on their own, but bake a fruit-filled muffin recipe, and you've created a masterpiece. One word of caution on baking muffins: do not over mix or you'll have a tough muffin with holes in the middle. Stir about 10 strokes and your muffins will be fine. Not that a hungry little kid is going to notice however! (Just mix well but don't over mix.)
If you are concerned with feeding your family healthy muffins, and who isn't of course, there are some wonderful choices in recipes. Low fat versions are good for diet conscious parents as well.
Here are a couple of healthy and delicious muffin recipes for you to try.
Applesauce Oat Muffins
1-1/2 cups oats
1-1/4 cs flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1 c applesauce
1 egg
1/2 c milk
5 tbsp oil
1/2 c brown sugar
Preheat the oven to 400 degrees. Combine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, egg, and oil. Mix just until moist, about 10 strokes, do not over mix. Put in muffin cups about 2/3 full. Bake for 20 minutes or until the muffin passes the toothpick test.
Raisin and Pumpkin Muffins
1-1/2 cups flour1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup can pumpkin
1 tsp vanilla
5 tbsp melted butter
1 egg beaten
1/2 cup raisins
Preheat the oven to 400. Mix dry ingredients together. Add milk, pumpkin, vanilla, butter and egg, stirring gently 2 times. Add raisins, and stir just until moistened. Batter will be lumpy. Fill muffin cups 2/3 full, and bake for 18-20 minutes or until your muffin passes the toothpick test.
Mix up a quick batch of muffins, and watch the crowd come sniffing around to see what's baking! Muffins are best eaten right after they have cooled, but these also freeze well and can be heated in the microwave, making them great for family meal planning. Give a kid a muffin today and watch him smile!
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