Cinnamon Sugar Muffins

It looks like these little muffins are making their way around the blogosphere.  I saw them on Cooking with LT about a week and a half ago and she got them from Cook with Sara.  They are so cute and I had all the ingredients so I knew I could make them some time between Christmas and New Year's eve and I did.  I only keep skim plus milk on hand and wasn't sure if that would be okay.  After reaching out to my friends on Bakespace and facebook, I was assured that they would be just find....and they were!  Like Laura says, they make more mini muffins/cupcakes than 24 which is what the original poster stated. The more the better, don't you think?  If you're looking for an easy, yummy and cute recipe you should definitely try these.


Cinnamon Sugar Mini Muffins (that taste like cupcakes!)

from Cooking with LT

Ingredients:

Muffins:

3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup milk

Topping:

1 Tbsp. butter, melted (I needed a bit more)
1/4 cup sugar
1 1/2 tsp. cinnamon


Directions:

1) In a mixing bowl, beat together egg and sugar until fluffy. Add the flour, baking powder, salt and nutmeg; beat just until combined (the mixture will be crumbly).

2)In a measuring cup, combine milk, oil and vanilla; add to flour mixture and mix well.

3) Pour into muffin cups or mini muffin cups lined with papers or sprayed with nonstick cooking spray. Bake at 350 for 15 minutes or until toothpick comes out clean.

4) Cool for 10 minutes. Combine cinnamon and sugar in a small bowl. Melt butter in a second small bowl. When muffins are cool enough to handle, remove from muffin pans and dip muffin tops in melted butter, then in cinnamon sugar mixture.

Cinnamon Sugar Muffins

It looks like these little muffins are making their way around the blogosphere.  I saw them on Cooking with LT about a week and a half ago and she got them from Cook with Sara.  They are so cute and I had all the ingredients so I knew I could make them some time between Christmas and New Year's eve and I did.  I only keep skim plus milk on hand and wasn't sure if that would be okay.  After reaching out to my friends on Bakespace and facebook, I was assured that they would be just find....and they were!  Like Laura says, they make more mini muffins/cupcakes than 24 which is what the original poster stated. The more the better, don't you think?  If you're looking for an easy, yummy and cute recipe you should definitely try these.


Cinnamon Sugar Mini Muffins (that taste like cupcakes!)

from Cooking with LT

Ingredients:

Muffins:

3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup milk

Topping:

1 Tbsp. butter, melted (I needed a bit more)
1/4 cup sugar
1 1/2 tsp. cinnamon


Directions:

1) In a mixing bowl, beat together egg and sugar until fluffy. Add the flour, baking powder, salt and nutmeg; beat just until combined (the mixture will be crumbly).

2)In a measuring cup, combine milk, oil and vanilla; add to flour mixture and mix well.

3) Pour into muffin cups or mini muffin cups lined with papers or sprayed with nonstick cooking spray. Bake at 350 for 15 minutes or until toothpick comes out clean.

4) Cool for 10 minutes. Combine cinnamon and sugar in a small bowl. Melt butter in a second small bowl. When muffins are cool enough to handle, remove from muffin pans and dip muffin tops in melted butter, then in cinnamon sugar mixture.

Best Blueberry Muffins

I know, I know, I know. I know just what you're thinking. Why is Michele doing another Blueberry Muffin post when she just raved about those other Blueberry Muffins??? It's because I'm a sucker. I'm a sucker for photos of muffins bursting with blueberries, threatening to be extra moist from french vanilla yogurt! I saw this recipe here on a lovely blog written by Pam called For the Love of Cooking. Please visit her blog to see all her other wonderful recipes and step by step photos of this one.

This recipe orignated from cooking light so that should make you feel better about eating one, two or more of these! The ingredients are similar to those in my first Blueberry Muffin recipe with the addition of fresh squeezed orange juice, yogurt and even more blueberries. I bought an individual portion sized cup of french vanilla yogurt but turns out that the entire container didn't equal a cup. Lucky for me I had some low fat sour cream in the fridge and I used that to make up the difference. I don't think it affected the flavor at all, in fact, I bet you could completely switch out the yogurt for sour cream if that's all you had. It worked! These muffins were fabulous and different from the others so I felt I just had to share the recipe with you. I hope you all give this one a chanceit's from cooking light!

Blueberry - Yogurt Muffins:
Recipe by For the Love of Cooking.net
Original recipe from "The complete Cooking Light Cookbook"

Ingredients:

2 cups flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup freshly squeezed orange juice
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blueberries (divided)
1 tbsp sugar

Directions:

Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries


Spoon batter into a muffin tray that has been coated with cooking spray. Divide the remaining 1/2 cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.

Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool.

Best Blueberry Muffins

I know, I know, I know. I know just what you're thinking. Why is Michele doing another Blueberry Muffin post when she just raved about those other Blueberry Muffins??? It's because I'm a sucker. I'm a sucker for photos of muffins bursting with blueberries, threatening to be extra moist from french vanilla yogurt! I saw this recipe here on a lovely blog written by Pam called For the Love of Cooking. Please visit her blog to see all her other wonderful recipes and step by step photos of this one.

This recipe orignated from cooking light so that should make you feel better about eating one, two or more of these! The ingredients are similar to those in my first Blueberry Muffin recipe with the addition of fresh squeezed orange juice, yogurt and even more blueberries. I bought an individual portion sized cup of french vanilla yogurt but turns out that the entire container didn't equal a cup. Lucky for me I had some low fat sour cream in the fridge and I used that to make up the difference. I don't think it affected the flavor at all, in fact, I bet you could completely switch out the yogurt for sour cream if that's all you had. It worked! These muffins were fabulous and different from the others so I felt I just had to share the recipe with you. I hope you all give this one a chanceit's from cooking light!

Blueberry - Yogurt Muffins:
Recipe by For the Love of Cooking.net
Original recipe from "The complete Cooking Light Cookbook"

Ingredients:

2 cups flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup freshly squeezed orange juice
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blueberries (divided)
1 tbsp sugar

Directions:

Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries


Spoon batter into a muffin tray that has been coated with cooking spray. Divide the remaining 1/2 cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.

Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool.

Easy Blueberry Muffins

I had some leftover blueberries from when I made cupcakes so when I heard my friend Joy mention that she had blueberry muffins in the oven on facebook, I knew I had to make some. I headed over to bakespace and did a search for blueberry muffins. I found one from my friend Danielle of Cooking for my Peace of Mind. I swear, I have friends that aren't from bakespace but these are my cooking buddies! I chose this recipe because it seemed easy, called for the amount of blueberries I have and I had all the ingredients. That was it, I was sold.

I experimented and sprinkled some sugar on top of some of the cupcakes before they went in the oven and I really liked the way they came out. They looked so pretty. Next time I make them, I'm going to use DD's vanilla sugar and put a nice coating on top.

Blueberry Muffins from Spokane (Um...Dani..where is that????)

Ingredients:

2 cups unbleached flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
2/3 cup milk
1/3 cup oil or melted shortening
1 cup fresh blueberries


Directions:

Preheat oven to 400 degrees. Line or grease 12 muffin cups.

Lightly spoon flour into measuring cup.

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

Stir in egg, milk, and oil just until moistened (will be lumpy).

Gently fold in berries.

Spoon into muffin cups (2/3 full)

Bake for 20 - 25 minutes. Loosen, remove immediately.

Easy Blueberry Muffins

I had some leftover blueberries from when I made cupcakes so when I heard my friend Joy mention that she had blueberry muffins in the oven on facebook, I knew I had to make some. I headed over to bakespace and did a search for blueberry muffins. I found one from my friend Danielle of Cooking for my Peace of Mind. I swear, I have friends that aren't from bakespace but these are my cooking buddies! I chose this recipe because it seemed easy, called for the amount of blueberries I have and I had all the ingredients. That was it, I was sold.

I experimented and sprinkled some sugar on top of some of the cupcakes before they went in the oven and I really liked the way they came out. They looked so pretty. Next time I make them, I'm going to use DD's vanilla sugar and put a nice coating on top.

Blueberry Muffins from Spokane (Um...Dani..where is that????)

Ingredients:

2 cups unbleached flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
2/3 cup milk
1/3 cup oil or melted shortening
1 cup fresh blueberries


Directions:

Preheat oven to 400 degrees. Line or grease 12 muffin cups.

Lightly spoon flour into measuring cup.

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

Stir in egg, milk, and oil just until moistened (will be lumpy).

Gently fold in berries.

Spoon into muffin cups (2/3 full)

Bake for 20 - 25 minutes. Loosen, remove immediately.

Light Applesauce Muffins with Pecans

About a month ago I was the lucky recipient of a half pound of pecan halves from "The Pecan Store", a division of The Green Valley Pecan Company. When I was asked to review the pecans I was excited but also a little confused. Pecans are pecans, right? I couldn't imagine what I could have to say about them. Well let me just say that pecans are one of my favorite nuts. This actually is a recent discovery because my whole life I thought I didn't like pecans. About a year ago I purchased a big container of mixed nuts from costco for a party we were hosting and there was basically the entire jar leftover. I found myself sitting in front of the television with the jar on my lap reaching into the depths of the jar to pick out....walnuts. Walnuts? When I realized I was favoring one nut over the other I searched around and held a walnut next to a pecan. This is not the same nut, I told myself. That's when I realized the nuts I've been searching for in the jar were not walnuts but pecans. I like walnuts too but pecans are so much more flavorful.



Being inexperienced about nuts and not being much of a baker I wasn't sure what I'd notice when I tasted these pecans. Boy was I wrong. I'm not getting paid for this review and if I hated them I would not lie and say I like them. I just don't believe in that. Okay, so the pecans. They were soft, I've never tasted pecans that were soft like this. I'm guessing that it means that they are fresher than the ones I usually buy in the supermarket. They were very flavorful and I had to force myself to stop eating them because I knew I wanted to bake something with them. This happened to be during the 1 week of healthy eating I managed to do so I searched for a healthy muffin recipe. This is what I found on www.dietandfitnesstoday.com. The muffins are low fat so they had that weird texture that most low fat muffins have. I can't even explain it, they were like elastic and stretchy when I pulled them apart. Definitely not something I'd want to eat all the time but hey they were supposed to be healthy. In the future I will use the flavoring in a full fat muffin recipe because I really liked the cinnamon with the pecans. The pecans held their texture. They didn't become hard at all. I really liked cooking with them and it's likely that I would use them in the future.

Thank you to The Pecan Store for letting me taste your pecans!




Light Applesauce Muffins

Recipe from Diet and Fitness today.

Ingredients:

2 cups All-purpose flour
1/2 cup sugar
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup Skim milk
1 cup applesauce

I added 1 cup pecans to this recipe.


Preparation:

Prepare the muffin pan using lowfat cooking spray and preheat oven to
425 degrees.

Combine the flour, sugar, cinnamon, baking powder, and
salt in a bowl.

Mix well. Lightly beat the egg and mix in the milk.Add the applesauce and egg/milk to the flour mixture and mix until just moistened. Mix in Pecans. Try to avoid overstirring, as this may create "tunneling" in the finished muffin.

Spoon the mixture into the muffin pans and bake for about 17 minutes.

Test for doneness with a toothpick: if the toothpick comes out moist,then let cook for another minute or so. If dry, then muffins are done.

Light Applesauce Muffins with Pecans

About a month ago I was the lucky recipient of a half pound of pecan halves from "The Pecan Store", a division of The Green Valley Pecan Company. When I was asked to review the pecans I was excited but also a little confused. Pecans are pecans, right? I couldn't imagine what I could have to say about them. Well let me just say that pecans are one of my favorite nuts. This actually is a recent discovery because my whole life I thought I didn't like pecans. About a year ago I purchased a big container of mixed nuts from costco for a party we were hosting and there was basically the entire jar leftover. I found myself sitting in front of the television with the jar on my lap reaching into the depths of the jar to pick out....walnuts. Walnuts? When I realized I was favoring one nut over the other I searched around and held a walnut next to a pecan. This is not the same nut, I told myself. That's when I realized the nuts I've been searching for in the jar were not walnuts but pecans. I like walnuts too but pecans are so much more flavorful.



Being inexperienced about nuts and not being much of a baker I wasn't sure what I'd notice when I tasted these pecans. Boy was I wrong. I'm not getting paid for this review and if I hated them I would not lie and say I like them. I just don't believe in that. Okay, so the pecans. They were soft, I've never tasted pecans that were soft like this. I'm guessing that it means that they are fresher than the ones I usually buy in the supermarket. They were very flavorful and I had to force myself to stop eating them because I knew I wanted to bake something with them. This happened to be during the 1 week of healthy eating I managed to do so I searched for a healthy muffin recipe. This is what I found on www.dietandfitnesstoday.com. The muffins are low fat so they had that weird texture that most low fat muffins have. I can't even explain it, they were like elastic and stretchy when I pulled them apart. Definitely not something I'd want to eat all the time but hey they were supposed to be healthy. In the future I will use the flavoring in a full fat muffin recipe because I really liked the cinnamon with the pecans. The pecans held their texture. They didn't become hard at all. I really liked cooking with them and it's likely that I would use them in the future.

Thank you to The Pecan Store for letting me taste your pecans!




Light Applesauce Muffins

Recipe from Diet and Fitness today.

Ingredients:

2 cups All-purpose flour
1/2 cup sugar
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup Skim milk
1 cup applesauce

I added 1 cup pecans to this recipe.


Preparation:

Prepare the muffin pan using lowfat cooking spray and preheat oven to
425 degrees.

Combine the flour, sugar, cinnamon, baking powder, and
salt in a bowl.

Mix well. Lightly beat the egg and mix in the milk.Add the applesauce and egg/milk to the flour mixture and mix until just moistened. Mix in Pecans. Try to avoid overstirring, as this may create "tunneling" in the finished muffin.

Spoon the mixture into the muffin pans and bake for about 17 minutes.

Test for doneness with a toothpick: if the toothpick comes out moist,then let cook for another minute or so. If dry, then muffins are done.

Banana Chocolate Chip Muffins

No, this isn't a figment of your imagination. I seriously baked and I think I did it well. It's a miracle. I usually mess things up when I bake so on the rare occasion I do it and the even rarer occasion that it works out, I'm really excited and pleasantly surprised.

This recipe came from my Mom. She got it about 10 years ago from a woman she used to work with. It's a great way to use up overripe bananas. The recipe is for Banana Bread but the recipe can also be used for muffins with only one adjustment, baking time. The recipe is very versatile and you can add in whatever you like, walnuts, pecans, peanut butter, whatever your little heart desires. Mine desired chocolate chips...and walnuts...but the boss doesn't like nuts so...there you go.

I do have a question for all my baker friends that I think (hope) are reading my blog. When I took my muffins out of the oven they were nice and....perky (for lack of a better word). I left them there on top of the stove for 5-10 minutes and when I came back they flattened on top. What gives? Did I need to remove them from the tins and have them cool on a rack? I'm telling you, I'm not good at this (with the exception of 7 layer cookies at Christmas!). I thought I'd share a picture and post this anyway because even if they don't look right they tasted sooooooooo good!

Thanks Mom!!!

Ingredients:

1 cup sugar
½ cup butter or margarine, softened
2 eggs
¾ cup or 3 ripe bananas mashed
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup walnuts or chocolate chips, optional

Directions:

Mix all ingredients in a bowl and add bananas and nuts last.

Bake for 50 minutes at 350˚.

If making muffins bake for 25 minutes. Yields 12 muffins.

Banana Chocolate Chip Muffins

No, this isn't a figment of your imagination. I seriously baked and I think I did it well. It's a miracle. I usually mess things up when I bake so on the rare occasion I do it and the even rarer occasion that it works out, I'm really excited and pleasantly surprised.

This recipe came from my Mom. She got it about 10 years ago from a woman she used to work with. It's a great way to use up overripe bananas. The recipe is for Banana Bread but the recipe can also be used for muffins with only one adjustment, baking time. The recipe is very versatile and you can add in whatever you like, walnuts, pecans, peanut butter, whatever your little heart desires. Mine desired chocolate chips...and walnuts...but the boss doesn't like nuts so...there you go.

I do have a question for all my baker friends that I think (hope) are reading my blog. When I took my muffins out of the oven they were nice and....perky (for lack of a better word). I left them there on top of the stove for 5-10 minutes and when I came back they flattened on top. What gives? Did I need to remove them from the tins and have them cool on a rack? I'm telling you, I'm not good at this (with the exception of 7 layer cookies at Christmas!). I thought I'd share a picture and post this anyway because even if they don't look right they tasted sooooooooo good!

Thanks Mom!!!

Ingredients:

1 cup sugar
½ cup butter or margarine, softened
2 eggs
¾ cup or 3 ripe bananas mashed
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup walnuts or chocolate chips, optional

Directions:

Mix all ingredients in a bowl and add bananas and nuts last.

Bake for 50 minutes at 350˚.

If making muffins bake for 25 minutes. Yields 12 muffins.