Yet another muffin thread

[cinnabun]

Well, I'm sure someone else will start a monthly one if they haven't already. I looked for one for September but didn't find one in the search. I finally fixed some good tasting blueberry muffins! I still think it was off a little but they tasted a lot better than my other attempts, I used the same blueberries too, I don't know what was wrong with the other ones(origanally I thought it was the blueberries) or if they were not washed well enough in the past attempts or if it was something else that made them taste so awful with almost a rancid taste. I have 9 more pints of blueberries and will have plenty of other attempts at perfecting it. For now I will be moving on and making some different muffins now, the only problem is which ones to make? I thought of the jam-filled ones but will have to search and find that one. May be pick one off the BB...

[beckms]

I just perused the August thread, and I'm intriged by the savory muffin recipes posted. Did anyone ever try them? The blue cheese/pear muffins sound particularly interesting...

[tholbrook]

I haven't tried the savory muffins either but I have them both (artichoke-basil and blue cheese-pear) on my "to make" list. I plan on making the artichoke ones next week.

I have Eating Well's Banana Bran muffins cooling on a rack right now... they smell wonderful. I can't wait to try them tomorrow. If anyone is looking for the recipe, it is in a previous post by imloulou here (http://community.cookinglight.com/showthread.php?s=&threadid=59901&highlight=ISO+hearty+bran+muffin+recipes). Right now, I am on a bran muffin kick - this is the 4th kind of bran muffin I've made in the last 2 weeks.

Unfortunately, I have no recipes to contribute right now - I have been reviewing the muffin threads and trying the recipes everyone has so graciously posted (THANKS!). I can't wait to see the recipes everyone posts this month.

EDIT:
I am adding this note to say that the Banana Bran Muffins are to die for. Tastes better than any bakery muffin I've ever had. Now if I could only convince myself not to eat 3 more! :p

[Vicanddi]

I made the Low Fat Chocolate Muffins tonight. I used Ghiradelli choclate cocoa and added chunks of a mocha bar. They have a good texture, nice and light. I was expecting more chocolate flavor, though, especially since I added some Scharfen Berger chocolate. The muffins will get eaten, that won't be a problem ;) but I probably won't repeat this one. I just need more chocolate!

Dianne

[pilgrim719]

Dianne, I totally agree with your review of those Low-Fat Chocolate Muffins. I made them to try that peanut butter streusel topping on, which is probably the only reason I enjoyed the muffins so much. They were good and had a great texture, but weren't nearly as chocolatey as I was expecting, and I had used Ghirardelli cocoa powder in mine, which I've always found to be pretty rich. They didn't go to waste, though. ;) Oh, I've searched but not yet found the Fudgy Banana Muffins you mentioned on the August Muffin Thread. Are they posted somewhere? Sounds right up my alley!

Speaking of chocolate muffins, yesterday I made Cocoa Oatmeal Muffins and they were pretty good. More chocolatey than the Low-Fat Chocolate Muffins, but not as rich as the Chocolate Chocolate Chip Muffins, just to provide a reference scale. I like the chewy texture from the oats. I left out the nuts, and I think next time I might add in some chocolate chips just for fun. Since falling in love with the Trader Joe's chips, I seem to want to only make chocolate chip things. :rolleyes: :)

Kari


* Exported from MasterCook *

Cocoa Oatmeal Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins/Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/2 cup sugar
3/4 cup old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup butter -- melted
1 tsp vanilla
1 cup chopped nuts

STIR together flour, sugar, oats, cocoa, baking powder and salt in large bowl.

BEAT eggs, milk, melted butter and vanilla in small bowl.

ADD milk mixture and nuts all at once to dry ingredients, stirring until just moistened.

SPOON batter into 12 greased muffin cups.

BAKE at 400°F (200°C) for 15 to 20 minutes, or until done.

Source:
"www.robinhood.ca"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 270 Calories; 17g Fat (52.8% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 399mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[nester]

I tried one of the savory muffin recipes from last month's thread - the "pesto" ones - and had a major problem with them. There was waaaaay too much liquid. The batter was soupy. I made a 1/2 batch and still had, like, half the batter left over after filling 6 cups. At first, I thought I'd made a mistake (and maybe I did - it's definately possible), but when I looked at the recipe, it did seem like the volume of liquid was unusally high.
Can't tell ya how the muffins were, because I threw the batter away and made cornbread instead.
Did anyone else have this problem, or did I just have a total brain freeze in the kitchen?

Laura

[jtoepfert100]

Hoping y'all can help. I've got one granny smith apple I need to use before the weekend. Got a real quick light apple muffin recipe I can make with just one apple?

[Chocolate Rose]

Speaking of savory muffins...

Last weekend I made a batch of chili and planned on making corn bread to go with it. I waited til the very last minute to start on the corn bread only to find out I had no cornmeal.:( So, I thought I might be able to through some muffins together in time for dinner. I flipped through tons of cookbooks and magazines as quickly as I could trying to find a quick savory muffin recipe that would go with chili. I wasn't able to find a thing. So, I'm wondering if anyone has any good basic savory muffin recipes?

[MISSINDI]

Oooh, savory muffins sound yummy! Does anyone have a particular tried-and-true favorite?

[beckms]

Originally posted by jtoepfert100
Hoping y'all can help. I've got one granny smith apple I need to use before the weekend. Got a real quick light apple muffin recipe I can make with just one apple?

I've made the first recipe and really liked it. I haven't made the second, but I think I pulled it from a recent muffin thread, so maybe someone else will recognize it. I have followed Kari's lead and usually make mini-batches of 3 or 4 muffins.


* Exported from MasterCook *

Apple Oatmeal Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1 cup oats, rolled (raw)
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup nonfat yogurt -- vanilla
1/4 cup butter -- melted
2 egg whites
1 1/2 cups chopped apples -- peeled

Preheat oven to 400 degrees F.


In a large bowl combine flour, rolled oats, brown sugar, baking soda, salt, and cinnamon.


Combine remaining ingredients and mix well. Add to dry mixture and mix only enough to combine.


Spoon into muffin tins that have been greased or lined with paper muffin cups.



Bake for 15 to 20 minutes.

Source:
"imloulou, CL BB"




* Exported from MasterCook *

Crunchy Apple Muffins

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg -- or equivalent eggbeaters
1/2 cup nonfat buttermilk
2 tablespoons light butter -- melted
1 teaspoon vanilla
1 granny smith apple -- peeled and chopped
1/4 cup cinnamon chips
TOPPING:
1/4 cup reduced-fat granola cereal
2 tablespoons chopped walnuts
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 teaspoons nonfat buttermilk

In a large bowl, combine flours, sugar, baking powder, and salt. In another bowl, beat egg, buttermilk, vanilla and butter. Stir into dry ingredients just until moistened. Fold in apples and cinnamon chips.



Coat muffin cups with nonstick cooking spray; fill half full.


For topping, combine the cereal, walnuts, brown sugar, cinnamon and milk. Sprinkle over muffins.


Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

[Vicanddi]

The crunchy apple muffins Rebecca posted are great!

Here is a savory muffin recipe that I want to try. I'm sure it could be lightened. I'm posting the recipe as is.


* Exported from MasterCook *

Onion and Shallot Muffins

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons olive oil -- divided
1/4 cup red onion -- finely chopped
1 medium shallot -- minced
3 cups flour, all-purpose
1 1/3 cups Jarlsberg cheese -- or Swiss, grated, divided
3 tablespoons fresh flat-leaf parsley -- minced
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon oregano -- or marjoram
1/2 teaspoon celery seed
2 large eggs
1 cup milk

Preheat oven to 375 degrees. Grease muffin cups with butter or nonstick spray.

In a frying pan over medium heat, heat 3 tablespoons of the oil. Add the onion and shallot; saute until translucent, 2-3 minutes. Remove from heat and let cool.

In a bowl, stir together the flour 1 cup of the cheese, and the parsley, baking powder, salt, oregano, and celery seed.

In another bowl, whisk the eggs, remaining 2 tablespoons oil, and milk until blended. Add the cooled onions, along with any
oil left in the pan.

Make a well in the center of the dry ingredients and stir in the onion mixture just until evenly moistened. Batter will be slightly lumpy.

Spoon the batter into each muffin cup, filling it level with the rim. Sprinkle each muffin with the remaining 1/3 cup of cheese.

Bake muffins until golden, dry, and springy to the touch, 25-30 minutes. A toothpick inserted into the center of a muffin should
come out clean.

Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and serve warm or at room temperature.

Source:
"Williams Sonoma Muffins"
Yield:
"11 muffins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 257 Calories; 12g Fat (42.2% calories from fat); 9g Protein; 28g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 554mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[MISSINDI]

Vicanddi - thanks for posting the recipe -- on the menu for this weekend...

[sweetpea]

Sorry, no help with the savory muffin requests, but I did make KA's Raisin Bran muffins--holy cow this are great. My rolled oats had little bugs in them (grrrr...) so i used quick oats but they turned out great--great flavor, not too sweet, dense and full o' fiber! love 'em! so happy to finally have time/energy to make some muffins again!
and tholbrook--i loved those EW banana muffins too--fantastic aren't they?

[susan_foster]

I did post the savory muffins on last months thread - sorry that they haven't been turning out, but as I said, they are untried! But - you might want to try searching on google for savory muffin recipes - I did that a couple days ago, and got some good results.

Susan

[jtoepfert100]

Originally posted by beckms


I've made the first recipe and really liked it. I haven't made the second, but I think I pulled it from a recent muffin thread, so maybe someone else will recognize it. I have followed Kari's lead and usually make mini-batches of 3 or 4 muffins.


* Exported from MasterCook *

Apple Oatmeal Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1 cup oats, rolled (raw)
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup nonfat yogurt -- vanilla
1/4 cup butter -- melted
2 egg whites
1 1/2 cups chopped apples -- peeled

Preheat oven to 400 degrees F.


In a large bowl combine flour, rolled oats, brown sugar, baking soda, salt, and cinnamon.


Combine remaining ingredients and mix well. Add to dry mixture and mix only enough to combine.


Spoon into muffin tins that have been greased or lined with paper muffin cups.



Bake for 15 to 20 minutes.

Source:
"imloulou, CL BB"


Thanks! I'm going to make the Apple Oatmeal ones tonight.

Unrelated question - does anyone know if you can substitute oat bran for wheat bran and vice versa in bran muffin recipes? I see some bran muffin recipes I want to try and only have oat bran.

[NewMrsG]

I have a bunch of savory muffin recipes - copied out of a muffin cookbook at one time - that I've never made! I don't remember the name of the cookbook, but I do remember having made several of the sweet varieties and being happy with them - I'm happy to post them if anyone's interested in any of them - here's what I have:

Cheese, Pepper, and Mustard Muffins
Cheese Muffins
Scallion-Goat Cheese Muffins
Spicy Corn Muffins
Mexicali COrn MUffins
Mama Mia Muffins (garlic, herbs, Parmesan)
Bearnaise Muffins
Onion-Chive Muffins
Potato and Spinach Muffins
Spanokapita Muffins
Hot Tomato Muffins
Sun-Dried Tomato Muffins

[zackaboo]

I would love to see the recipe for the sun-dried tomato muffins :)
I love sun-dried tomatoes and was pleasantly surprised to see all of the recipes that CL included for them this month. I can't wait to try some of them.

TIA...

[lcc]

If you get a chance, can you post these three. Thanks.


Originally posted by NewMrsG

Scallion-Goat Cheese Muffins
Mama Mia Muffins (garlic, herbs, Parmesan)
Spanokapita Muffins

[Chocolate Rose]

Vicanddi, thanks for the recipe. Those look great!!

NewMrsG, I'd also love to have the recipes for these 3 when you get a chance:
Cheese, Pepper, and Mustard Muffins
Cheese Muffins
Onion-Chive Muffins

TIA!!

[Middydd]

Originally posted by cinnabun
I have 9 more pints of blueberries and will have plenty of other attempts at perfecting it.

I've been making these Blueberry Lemon Muffins from FoodTV all summer, I make other ones and everyone says they like "the lemon ones" better.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_4149,00.html

I also like the Blueberry muffins with cinnamon from the Williams Sonoma site:

http://content1.williams-sonoma.com/recipe/recipedetail.cfm?objectid=28B88F48-7181-4889-930F16E4A144F9C6

Very moist and just the right hint of cinnamon.

[badunnin]

This morning I pulled out my Elizabeth Alston cookbook, and was inspired by her maple corn biscuits. I took a Jiffy corn muffin mixed, used half maple syrup and half milk for the liquid, the egg, and a tablespoon of melted butter for some added richness. OMG were they good!

[Vicanddi]

Originally posted by jtoepfert100


Thanks! I'm going to make the Apple Oatmeal ones tonight.

Unrelated question - does anyone know if you can substitute oat bran for wheat bran and vice versa in bran muffin recipes? I see some bran muffin recipes I want to try and only have oat bran.

I do. I don't like oat bran and use wheat bran instead anytime it is called for in a recipe and I've always liked the results.

[kara_posey]

That's good to know - I find that a lot of stores here carry one or the other, and it's frustrating when they dont have the one I need.

[NewMrsG]

No problem! Will be good to know I copied these recipes for SOMEONE to bake! Just wish I could remember the sources ... :(

Cheese, Pepper, and Mustard Muffins

1 cup wheat flour
1 cup AP flour
1/2 tsp salt
2 1/2 tsp baking powder
2 tsp pepper
2 eggs
1/4 cup oil, or butter
2 tsp honey
1 cup milk
2 tbsp Dijon mustard
1 cup grated cheddar cheese

Heat oven to 375. Combine flours-baking powder. Beat together eggs-mustard. Stir in cheese. Add to flour, spoon into 12-14 sprayed muffin tins. Bake about 20 mins.
Makes 12-14 muffins

Cheese Muffins

2 cups flour
2 tbsp baking powder
1/2 tsp salt
1/2 cup butter
1/4 cup sugar
2 eggs
1 cup milk
1 cup grated cheddar cheese
1 tsp basil

Sift together flour, baking powder, and salt. Cream together butter and sugar. Beat in eggs. Add dry ingredients, alternating with milk. Fold in cheese and basil. Spoon into 12 sprayed muffin tins. Bake at 350 for 25-30 mins.
Makes 12.

Scallion-Goat Cheese Muffins (these sound really good ...)

1 cup whole milk
4 ozs goat cheese
1 1/2 cups flour
1 tbsp baknig powder
1 1/2 tsp sugar
1/2 tsp salt
6 tbsp butter
1 egg
1 cup minced scallion

Heat oven to 400. COmbine 2 tbs milk and cheese. Sift together flour, bp, sugar, and salt. Melt butter, whisk into remaining milk and egg. Add with scallions to flour mixture, mix just to combine. Spoon half into sprayed muffin tins. Top with cheese, top with rest of batter. Bake 20 minutes.
Makes 12.

Mama Mia Muffins

3 cups wheat flour
1/2 cup AP flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp paprika
5 cloves garlic, minced
1 tbsp basil
1 tsp oregano
3/4 cup parmesan
2 cups vegetable broth
1/2 cup olive oil
1 egg

Heat oven to 400. Sift together flours, bp, salt, and paprika twice through the sifter. Combine broth, oil, and the egg. Add garlic, herbs, and parmesan. Add to flour mixture, combine just until mixed. Spoon into sprayed tins. Top with sprinkling of paprika and cheese. Bake 15-20 mins. Cool in tins 10 mins before removing to wire racks.
(does not indicate how many muffins this makes ...)

Onion-CHive Muffins

3/4 cup chopped onion
1 1/2 cups flour
1/4 cup chopped chives
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup buttermilk
1/4 cup oil
1/4 cup eggbeaters

Heat oven to 375. Saute onions in sprayed skillet until softened. COmbine flour, chives, sugar, bp, salt, and baking soda. Combine onions, buttermilk, oil, and egg. Add to flour, combine just until moistened. Spoon into sprayed muffin tins. Bake 12-14 mins.
Makes 12.

Spanokapita Muffins

1 1/2 cups wheat flour
1 1/2 cups AP flour
1 tbsp baking powder
1 1/2 cups vegetable broth
1/4 cup olive oil
1 egg
1/2 cup cottage cheese
1 cup crumbled feta
1/2 cup chopped spinach
2 cloves garlic, minced
1 tbsp honey, warmed
1/4 tsp mace

Heat oven to 400. SIft together flours and baking powder twice through the sifter. COmbine broth, oil, and egg. Add cheeses, spinach, garlic, honey, and mace. Add to flour mixture, stir just to combine. SPoon into sprayed tins, bake 15-20 mins. Cool in tins 10 mins before removing to wire racks.
(no indication of number of muffins)

Sun-Dried Tomato Muffins

1/2 cup sun-dried tomatoes
3/4 cup hot water
3/4 cup chopped walnuts
2 cloves garlic, minced
3/4 cup parmesan
1 1/2 cups chopped spinach
1 tbsp oregano
1 tbsp basil
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
2 tsp baking powder
1 tsp soda
1/4 tsp pepper
2 cups tomato juice
1/4 cup olive oil
1 egg
1 tbsp honey

Chop tomatoes into very small pieces. Cover with hot water and let soak 20 mins. Heat oven to 400. Sift together flours, bp, baking soda, and pepper twice through the sifter. Add walnuts, garlic, cheese, spinach, and herbs. Combine tomato juice, oil, egg, and honey. Add to sun-dried tomatoes (does not indicate to drain, so I assume you don't, if there's water left). Add to flour mixture, stir just to combine. Pour into sprayed tins, bake 15-20 mins. COol in tins 10 mins before removing to wire racks.
(no indication of number of muffins)

[kara_posey]

Ooh, those mama mia muffins and the goat cheese ones look GREAT! I'll have to try those.

I made another batch of the kashi good friends muffins on the back of the cereal box. I LOVE these in the morning!

[MISSINDI]

Originally posted by badunnin
This morning I pulled out my Elizabeth Alston cookbook, and was inspired by her maple corn biscuits. I took a Jiffy corn muffin mixed, used half maple syrup and half milk for the liquid, the egg, and a tablespoon of melted butter for some added richness. OMG were they good!

Oooh, that DOES sound good! I know you didn't use her recipe, just inspiration ... but who is Elizabeth Alston? Never heard of her. What type of cook/cookbook?

[badunnin]

Originally posted by MISSINDI


Oooh, that DOES sound good! I know you didn't use her recipe, just inspiration ... but who is Elizabeth Alston? Never heard of her. What type of cook/cookbook?

She's a Brit who has done several books on baking. I have her Biscuits and Scones, Muffins, and Best Baking. I've seen her on Sara Moulton's show a few times.

Books by Elizabeth Alston (http://www.amazon.com/exec/obidos/search-handle-form/002-6977247-2044862)

[Missi]

These are tried and true savory muffins. I started making savory muffins and savory biscotti last winter to serve with the many soups I was making at the time. I love these with chili.


* Exported from MasterCook *

Peppered Cheddar Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins, savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp coarsely ground pepper -- (1/2 to 1)
1 cup shredded sharp Cheddar cheese -- (4 oz.)
1 3/4 cups milk
1 large egg
2 Tbsp vegetable oil

Stir together first 6 ingredients in a large bowl; make a well in
center of mixture. Stir together milk, egg, and vegetable oil until
blended. Add to dry ingredients, stirring just until moistened.
Spoon batter into greased muffin pans, filling 2/3 full. Bake at
400 F. for 18 - 20 min. or until tops are golden brown. Cool
muffins in pans 2 minutes, remove from pans, and serve.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 166 Calories; 7g Fat (39.0% calories from fat); 6g Protein; 19g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[MISSINDI]

Originally posted by badunnin


She's a Brit who has done several books on baking. I have her Biscuits and Scones, Muffins, and Best Baking. I've seen her on Sara Moulton's show a few times.

Books by Elizabeth Alston (http://www.amazon.com/exec/obidos/search-handle-form/002-6977247-2044862)

Thanks! Who needs wish lists at Amazon when spontaneity strikes? Forget the fact that I just got a box o' books from The Good Cook yesterday -- one can never have too many cookbooks! That said, just ordered 4 of hers from the "used" section ... one was only $0.95! :)

[badunnin]

Awesome! I love her books - I use all 3 that I have. And I swear by her bran muffins.

[MISSINDI]

Originally posted by badunnin
Awesome! I love her books - I use all 3 that I have. And I swear by her bran muffins.

:D Glad to hear it! I'd hate to find out that I shouldn't be so spontaneous!

[Chocolate Rose]

Vicanddi, I kind of made the Onion and Shallot muffins tonight.:D I had made the Chicken and White Bean Soup and wanted some kind of muffins to go with it but didn't have the correct ingredients for your recipe. So, I made a few changes. I used white onion for the red onion and shallot, and cheddar for the Jarlsberg. They turned out just fine. I ended up with 12 muffins and baked them for about 20 minutes. The way it's going, there may not be any left for tomorrow.:D

NewMrsG and Missy, Thanks for the recipes!! I have a feeling I'll be trying several of these very soon!

I was realizing that I just don't make muffins very often. I have a hard time rationalizing making regular muffins since a lot of recipes are basically a "dessert" type muffin. I mean, I really like them, but I don't want them around my house very often. :D I think that these savory muffins will be a lot of fun for us!

[lcc]

NewMrsG: Thanks for posting those recipes. I have the ingredients on hand for several of them, so I am sure I will try them soon. I'll let you know what I think of them.

Leora

[SweetTooth]

badunnin,
Can you please post the bran muffin recipe you are referring to?

thanks!! ;)

[badunnin]

Originally posted by SweetTooth
badunnin,
Can you please post the bran muffin recipe you are referring to?

thanks!! ;)

Absolutely! I use wheat bran from the Whole Foods in place of the All-Bran.

Best Bran Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole eggs
1/4 cup light brown sugar
1 cup milk
1/4 cup vegetable oil
1 1/2 cups all-Bran® Cereal
1/2 cup oat bran
1/2 cup all-purpose flour
2 teaspoons baking powder

Preheat oven to 375. Line baking cups with paper cups, or grease. Beat
eggs and brown sugar in a medium-size bowl until smooth. Whisk in milk
and oil. Stir in wheat bran cereal. Let soak 10 minutes (longer if
convenient.) Thoroughly mix oat bran, all-purpose flour, and baking
powder in a large bowl. Add soaked bran mixture and fold in with rubber
spatula just until dry ingredients are moistened. Scoop batter into
muffin cups. Bake 20-25 minutes or until brown and firm in the center.

Description:
"Elizabeth Alston"

- - - - - - - - - - - - - - - - - - -

Per serving: 124 Calories (kcal); 7g Total Fat; (42% calories from fat); 4g Protein; 16g Carbohydrate; 34mg Cholesterol; 117mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

[NewMrsG]

I'm thinking I might have to make some of the recipes I posted too! Now just to pick one ... :)

[colleency]

I made the Snickerdoodle muffins. Yum-my!

And I FINALLY found Whole Wheat Pastry flour. Yay! It has the more grams of fiber than white flour.

[Delanl]

Hi all!! I made the Oatmeal Muffins yesterday morning. Can't remember who posted them--but they're the ones where you soak the oats in buttermilk overnight. Sorry-I'm terrible w/ writing down who posted what. :rolleyes:

Anyway--I added mini chocolate chips and cinnamon chips (of course!) and they are FABULOUS!! Yum! They taste like a chocolate chip coffee cake that my mom makes. I think I might try some sort of bran muffin next, even though DBF will be disappointed--every muffin I make he wants to add chocolate too! Bran and chocolate?! Hmmm...not sure about that one! :p

[jtoepfert100]

Originally posted by beckms




Apple Oatmeal Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1 cup oats, rolled (raw)
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup nonfat yogurt -- vanilla
1/4 cup butter -- melted
2 egg whites
1 1/2 cups chopped apples -- peeled

Preheat oven to 400 degrees F.


In a large bowl combine flour, rolled oats, brown sugar, baking soda, salt, and cinnamon.


Combine remaining ingredients and mix well. Add to dry mixture and mix only enough to combine.


Spoon into muffin tins that have been greased or lined with paper muffin cups.



Bake for 15 to 20 minutes.

Source:
"imloulou, CL BB"



Thanks for the recipe, beckms! I made these the night before we left for vacation. Halved the recipe and made them into mini-muffins. They were awesome! My DH said they were the best muffins I've made so far.

[pilgrim719]

I've made a couple new muffins recently. The first one was Applesauce Muffins from the Cheerios web site. I was looking for something new to do with my Cheerios besides eat them plain or make party mix. :) These are very good, very moist and flavorful. I used Craisins instead of raisins, and I loved how they went with the apple flavor. I had a couple bigger pieces of Cheerios after crushing it, but it all baked into the muffins and didn't leave any crunchy bits. The muffins do kind of have that Cheerio flavor to them, too, which is unique for a muffin.


* Exported from MasterCook *

Applesauce Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cheerios®
1 1/4 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup unsweetened applesauce
1/2 cup raisins
1/3 cup skim milk
3 tablespoons vegetable oil
1 egg

Heat oven to 400°. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

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

Bake 18 to 22 minutes or until golden brown.

Source:
"Cheerios.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 154 Calories; 4g Fat (24.1% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



Then, yesterday I made some Oat Bran-Fruit Muffins from The Meatless Gourmet: Easy Lowfat Favorites cookbook. They are good, but not the best oat bran muffin I've ever had, and with so many other bran muffin recipes out there, I may not repeat them anytime soon. Tasty, though, and filling too! I used all Craisins in them (seeing a pattern here?), but they'd be good with any dried fruit. I just only had Craisins around. Must keep a better stock on these things! ;)

Oat Bran-Fruit Muffins

2 cups oat bran, uncooked
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2/3 cup mixed, chopped dried fruit
3/4 cup skim milk
3/4 cup unsweetened applesauce
1/4 cup firmly packed brown sugar
2 egg whites
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract

Preheat oven to 400F.

Lightly oil 12 muffin cups or spray with nonstick cooking spray.

In a large bowl, combine oat bran, flour, baking powder, baking soda, and cinnamon. Mix well. Stir in dried fruit.

In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened.

Divide mixture evenly into prepared muffin cups.

Bake 12 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Remove muffins to wire rack. Serve warm for best flavor.

Makes 12 muffins.

Per muffin: 138 cals, 4g fat, 5g protein, 27g carbs, 209mg sodium, 0mg chol

[susan_foster]

Well, made another batch of muffins - I was running low in the freezer, only had snickerdoodle muffins and 1 leftover chocolate chip - and that just won't do! So - I made CL's Apple 'N Spice Muffins - it's in the recipe search. I didn't officially measure the shredded apples - just went with 1 1/2 medium - and ate the leftover half! I also used 3/4 cup unbleached flour and 1/2 cup whole wheat instead of all unbleached. They came out just beautifully - nicely textured, not extraordinarily sweet, not too heavy - very nice. Not a wowie-kazowie muffin, but definitely a repeater. The fun part was I baked them up this morning before work - had the timing just perfectly done. It was nice to have a fresh-baked muffin!

I do have to say that I love Pam for baking. I had run out of the regular Pam, and when I went to buy more, I bought Wegman's olive oil spray - which is nice, but I don't think I want to grease my baking pans with olive oil - too much flavor. So - I bought the pam with flour, and my muffins have come right out of their pans easy as pie ever since!

Susan

[Linda in MO]

I made these last night. Very good! I got the recipe from recipezaar. My changes are in parenthesis and my additions are at the bottom of the ingredients list. These are nice and moist with a good texture. Not too fluffy and not too dense. I didn't have quite enough pumpkin so I had to add a few T. of applesauce. It worked fine.

* Exported from MasterCook *

Pumpkin-Oat Bran Muffins

Recipe By :recipezaar
Serving Size : 0 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unprocessed oat bran
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice (I doubled)
1/4 teaspoon salt
1 cup canned pumpkin puree
1/2 cup skim milk (I used 1%)
2 egg whites -- lightly beaten (I used 1 whole egg)
2 tablespoons vegetable oil
My Additions: zest of one orange, 1 t. vanilla, and dried craisins

1. Combine first six ingredients in a large bowl; stir well.
2. Make a well in center of mixture.
3. Combine pumpkin and next three ingredients; stir well.
4. Add to dry ingredients, stirring just until moistened.
5. Spoon into muffin pans coated with cooking spray, filling 3/4 full.
6. Bake at 425 degrees (I baked them at 400) for 15-20 minutes.
7. Remove from pans immediately; serve warm or at room temperature.

Banana Oat Bran Muffins: Substitute 3/4 cup mashed ripe banana for pumpkin.

Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
Substitute apple pie spice for pumpkin pie spice.
Add 1 tsp ground cinnamon to dry ingredients.


NOTES : #16015
by Mysterygirl
This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater! — Dec 19, 2001
http://www.recipezaar.com/recipe/getrecipe.zsp?id=16015

[pilgrim719]

Susan, I have had the Apple 'N Spice Muffins on my "to try" list for awhile now, so I'm glad to read your good review of them. I have half an apple leftover from baking some muffins this afternoon, so maybe I will use it up on these this week.

Today I made Apple-Oat Muffins With Brown Sugar-Cinnamon Swirl from the October issue of Shape Magazine, which Leigh (Delanl) was so nice to send to me this morning. They are very good! Very moist apply-cinnamony muffin with a tasty brown sugar-cinnamon swirl through the top! Yum! This whole muffin swirl thing has got me thinking of all sorts of possibilities. :) I cut the recipe in half and made 6 regular size muffins, which baked in around 15 minutes. I used egg sub and lactose-free milk, but otherwise made the recipe as is. Thanks so much for sharing it with me, Leigh!! :)

Kari

Apple-Oat Muffins With Brown Sugar-Cinnamon Swirl

Serves 12
Prep Time: 10 muffins
Cook Time: 12 minutes (for mini-muffins)

Cooking Spray
1 cup all-purpose flour
½ c. whole-wheat flour
½ c. quick-cooking oats
½ c. granulated sugar
3 tsp. Baking powder
1 ½ tsp. Ground cinnamon, divided
½ tsp. Baking soda
½ tsp. Salt
¼ tsp. Ground cloves
1 Tbsp. Brown sugar
1 Tbsp. warm water
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
1 Tbsp. Canola oil
1 tsp. Vanilla extract
1 apple, peeled, cored and diced

Preheat oven to 400 F. Coat a 24-cup mini-muffin pan with cooking spray and set aside.

In large bowl, combine both flours, oats, granulated sugar, baking powder, ½ tsp. Of the cinnamon, baking soda, salt and cloves. Mix thoroughly with a fork, make a well in the center and set aside. In a small bowl, combine remaining teaspoon of cinnamon along with brown sugar and water. Whisk until brown sugar is dissolved. Set aside.

In a medium bowl, whisk together milk, applesauce, egg, oil and vanilla. Pour liquid mixture into center of dry ingredients and stir until just blended. Fold in diced apple.

Spoon batter into prepared muffin cups and then top each muffin with ¼ tsp of the brown sugar-cinnamon mixture. Using a toothpick, swirl the mixture gently into each muffin. Bake 12 minutes. Cool in pan on wire rack, 5 minutes before removing muffins from pan.

Nutrition Score per serving (2 mini-muffins or 1 regular muffin) 140 calories; 13% fat (2 g; none saturated), 76% carbs (26g), 11% protein (4g), 2g fiber, 78 mg calcium, 1 mg iron, 267 mg sodium.

[pilgrim719]

Linda, we were posting at the same time...your recipe looks delicious! Thanks for sharing it here! I will have to add those to my list to try soon. So many yummy Fall muffins to make... :)

Kari

[Delanl]

Yay!!! I'm so glad they turned out good Kari!! I will definitely have to give them a try.:)

[Linda in MO]

Kari, I don't think you'll be disappointed. BTW, your recipe looks great also and I'm adding it to MC.

[Vicanddi]

Kari, glad to hear the Apple-Oat Muffins With Brown Sugar-Cinnamon Swirl turned out great.....I plan on making them soon....they sound so yummy!

Linda, your Pumpkin Oat-Bran muffins sound good. I think I'll try them this week. It's nice to finally be able to make fall-type foods!


I made some Banana Oatmeal Chocolate Chip Muffins last night, Very moist and good! Nice banana flavor and just enough chocolate. I lightened the recipe some and it still tasted pretty yummy :)


* Exported from MasterCook *

Banana Oatmeal Chocolate Chip Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Muffins Fruit Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup old fashioned oats
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 medium bananas -- mashed
1/4 cup firmly packed brown sugar
1 large egg
1 large egg white
1 tablespoon Canola oil
1 1/2 teaspoons vanilla
1/8 cup nonfat vanilla yogurt
1/2 cup chocolate chips

Preheat oven to 375ºF. Grease twelve muffin cups.

Combine oats, flour, baking powder, baking soda and salt in medium bowl. Add chocolate chips and stir to coat.

Combine bananas, sugar, eggs, oil, yogurt, and vanilla in large bowl. Stir dry ingredients into banana mixture until just combined. Spoon into prepared muffin cups.

Bake at 375ºF for 15 minutes.

Source:
"adapted from www.recipeusa.org"
Yield:
"12 muffins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 185 Calories; 5g Fat (25.1% calories from fat); 5g Protein; 32g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 237mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.



Nutr. Assoc. : 974 26182 0 0 0 0 0 0 0 0 0 0 0

[pilgrim719]

Dianne, those muffins sound really good! I love banana/chocolate things! :) So many great muffin recipes popping up this week, it's almost overwhelming... ;)

Today I made another recipe that Leigh sent me from the October issue of Shape magazine. This one is called Corn Muffins with Jack Cheese and Green Chilies. I made them to have for lunch with a bowl of soup and they were really good! I don't often care for corn muffins because they turn out too dry, or bland, or not sweet enough (I'm a fan of Jiffy corn muffin mix :o). But these muffins are very moist and flavorful, and the canned corn in them sweetened them up. The changes I made were to use lactose-free milk, egg sub, and a Colby Jack cheese blend -- I can only use the Kraft preshredded bagged cheeses, so this was the closest I could find to plain Monterey Jack at the store yesterday. I also cut the recipe in half and made 6 regular-size muffins, which took about 15 minutes to bake. Thanks again for sending the recipes, Leigh! They've been delicious! :)

Kari

Corn Muffins With Jack Cheese and Green Chilies

Serves 12
Cook Time: 12 minutes (for mini-muffins)

Cooking Spray
1 cup yellow cornmeal
1 cup all-purpose flour
¼ c. granulated sugar
3 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
¼ tsp. Cayenne pepper
1 cup nonfat milk
2 egg whites
1 Tbsp. Olive oil
1 15-ounce can whole-kernel sweet corn, drained
¼ c. finely grated Monterey Jack cheese
1 4-ounce can chopped green chilies

Preheat oven to 400 F. Coat a 24-cup mini-muffin pan with cooking spray and set aside.

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper. Mix thoroughly with a fork, make a well in the center and set aside. In a medium bowl, whish together milk, egg whites and oil. Stir in corn, cheese and chilies.

Pour liquid mixture into center of dry ingredients and stir until just blended. Spoon batter into prepared muffin cups and bake 12 minutes. Cool in pan on wire rack, 5 minutes before removing muffins from pan.

Nutrition score per serving (2 mini muffins or 1 regular muffin): 140 calories, 13% fat (2g;<1g saturated), 75% carbs (26g), 12% protein (4g), 2g fiber, 98mg calcium, 1mg iron, 308 mg sodium.

[LonghornGal]

I made the apple-oat ones posted tonight. They are pretty good! I made 6 full size and 12 mini muffins. The minis were done in 12 minutes, the full size took about 18. I also used whole wheat pastry flour and half Splenda and half sugar.

One tip - chop your apple small or it's real hard to swirl - especially in the mini cups!

--Kristin

[JLS]

Yesterday, I tried two recipes from the muffin threads...

The Peanutbutter Muffins that Pilgram posted, borrowed Longhorngal's idea and added seedless blackberry All Fruit. They're pretty good! Not very sweet, but a nice flavor.

I also made the Apple Almond muffins (again from Pilgram, from the 500 Best Muffin recipes). THESE WERE EXCELLENT! I used marzipan, and ohhhhhhh they were so good. I loved the addition of the marzipan! I didn't try ligtening them. If I make them again, I would lighten them, as they were so good, I couldn't restrain myself!

[NewMrsG]

Made these this morning - they were really quite good, more so than I was expecting from a WW recipe, although their stuff is usually pretty good.


* Exported from MasterCook *

PB&J Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads - sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup brown sugar
2/3 cup skim milk
1/2 cup reduced-fat peanut butter
1/2 cup egg substitute
1/4 cup reduced-sugar strawberry preserves -- or other flavors, plus 2 tbsp

Heat oven to 375. Combine flour, baking powder, salt, and sugar. Make a well in the center. COmbine milk, peanut butter, and egg in a blender or processor, process until blended. Add to flour, stirring just until moistened. Spoon into sprayed muffin tin, filling about half full. Top with about 1 1/2 tsp preserves, then top with batter to cover preserves completely. Bake 18-20 mins, or until golden. Serve warm.

Source:
"WW Light and Easy Cookbook"
Ratings : Excellent 9 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 5g Fat (29.4% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 265mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : These were delicious! I didn't have quite enough batter to cover the preserves completely, but they still baked well. I used half strawberry preserves and half blueberry. Really, really good. Next time will try with WW pastry flour.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[JLS]

NewMrsG,

I may give them a try next! I always have excellent luck with WW recipes!

[helios7]

Alright, I WILL get on this muffin thread!

I tried a new one - Oatmeal Raisin Bran Muffins from Ginny Callan's Beyond the Moon cookbook.
Oatmeal-Raisin-Bran Muffins

3/4 cup WW pastry flour
1 cup AP flour
1 cup rolled oats (I used old fashioned Quaker)
1/2 cup bran
1 T baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 tsp cinnamon
2 large eggs
1/2 cup honey (I subbed Splenda)
1/2 cup milk
1/2 cup canola oil (I used one small FF plain yogurt instead)
3/4 raisins

Preheat oven to 400 degrees.

Stir together flours, oats bran, baking powder, baking soda, salt, and cinnamon in a medium sized mixing bowl.

In another bowl, beat the eggs with the honey, milk and oil.

Pour wet ingredients into the dry, stirring until just combined. Fold in raisins.

Spoon batter into muffin pan.
Bake for 15-18 minutes until golden brown. Let cool a few minutes before removing from pan.



MY Notes:
Well, my first attempt in lightening was sort of successful (althought I'll have to report back on taste). The muffins aren't pretty (they actually look scone like). If they taste good and I repeat, I think I would use some honey and some oil since they look a bit dry the way I made them.

[pilgrim719]

Today I made the Pumpkin-Oat Bran Muffins that Linda posted and they are so good! Really tastes like fall, and has a pumpkin pie-ish flavor from the spices. I followed Linda's lead and doubled the pumpkin pie spice, and added vanilla and Craisins. They are very moist and so yummy! Plus my house smelled so good while they were baking! Thanks so much for sharing that recipe, Linda! :)

Kari

[Linda in MO]

Oh cool! I'm glad they turned out good for you Kari. And in my experience these were good "keepers". They stayed fresh for a few days and didn't dry out.

I think I'm going to make these today...

* Exported from MasterCook *

Pumpkin Apple Streusel Muffins

Recipe By : Libby's
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups LIBBY'S 100% Pure Pumpkin
2 large eggs
1/4 cup vegetable oil
2 cups apples -- peeled, cored and
finely chopped
Streusel:
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or magarine


FOR MUFFINS:
PREHEAT oven to 350º F. Grease or paper-line 24 muffin cups.

COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full.

FOR STREUSEL TOPPING:
COMBINE sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

24 muffins

[Delanl]

I'm going to live vicariously through y'all this week. I'm on muffin hiatus. I usually make them on Sunday night for DBF to have all week to take to work. But, he ticked me off, so NO MUFFINS FOR HIM!!!

Only now I'm kinda wishing that I had some!! Guess it doesn't always pay to be stubborn!;)

[Sarah]

Beckms, I made the crumbled bleu and pear muffins liast night, and they were really good.
I was short on the cheese (thought I had more than I did :rolleyes: ), and my definition of a small pear wasn't theirs...I got 15 muffins, but I think it was due to the amount of chopped pear.
They were great right out of the oven, when the cheese was still melted. I'm hoping they've stood up as well today, since I've made them to go with soup for my lunch instead of crackers.

[Leonard]

Does anyone know if I can freeze the Pumpkin Apple Streusel Muffins?? I always let my muffins cool completely then wrap each one separately in saran then they go into a ziploc bag. It's only the two of us and I really would need to freeze them. Do you think the apple would hold up????

[Linda in MO]

I made these last night and they are really good. I cut the recipe in half and got 11 muffins.

My changes...I decreased the sugar by one fourth and it could probably be decreased even further; I used a mix of white and wheat flour; I increased the pumpkin pie spice; I meant to add vanilla but forgot; and I changed the sugar to brown sugar in the streusel. Next time I will increase the apple and maybe even add a couple more T. of pumpkin. And I might throw some oats into the streusel. The batter is very dry until you add the apples, so next time I might just mix the apples with the wet ingredients and add it all at once. Oh and it called for baking these 30-35 minutes but mine were done in about 25 minutes!

My only complaints...they aren't very filling and the streusel kind of melts into the muffin on the second day. Still a repeater though.

Leonard, I don't see any reason why you couldn't freeze these.

* Exported from MasterCook *

Pumpkin Apple Streusel Muffins

Recipe By : Libby's
Serving Size : 11 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 T. LIBBY'S 100% Pure Pumpkin (might increase to 3/4 cup?)
1 large egg
2 Tablespoons vegetable oil
1-2 teaspoons vanilla, opt.
1 cup peeled, cored and finely chopped apple (will probably increase to 1 1/2 cups next time)
Streusel:
2 T. brown sugar
1 tablespoons all-purpose flour
might add a couple T. of oats next time
1/4 teaspoon ground cinnamon
1 tablespoon butter

FOR MUFFINS:
PREHEAT oven to 350º F. Grease or paper-line 24 muffin cups.

COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full.

FOR STREUSEL TOPPING:
COMBINE sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.

BAKE for approx. 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

11 muffins

[beckms]

Originally posted by Sarah
Beckms, I made the crumbled bleu and pear muffins liast night, and they were really good.
I was short on the cheese (thought I had more than I did :rolleyes: ), and my definition of a small pear wasn't theirs...I got 15 muffins, but I think it was due to the amount of chopped pear.
They were great right out of the oven, when the cheese was still melted. I'm hoping they've stood up as well today, since I've made them to go with soup for my lunch instead of crackers.

Glad to hear these were good! I love that flavor combination.

[Couperine]

I lurk and try all the muffin recipes that everyone raves about (my husband thinks I'm turning into the muffin lady), but I have around 10 lbs of pears that I need to use, and I am hoping someone has some favorite muffin recipes that include pears. Thanks for any suggestions that you have!

[NewMrsG]

Made these this afternoon - they're really very good - nice and pumpkiny - perfect for fall (if it would ever get here ...)! From the Quaker Oats website.

Streusal didn't quite stretch for the whole batch, so sprinkled the rest with demerrera sugar and cinnamon. Only other subs were eggbeaters for eggs, whole wheat pastry flour for most of the white flour, and nonfat yogurt for half of the oil.


* Exported from MasterCook *

Pumpkin Oat Streusel Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads - sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Streusal:
1/4 cup oats
1 tbsp brown sugar
1 tbsp butter -- melted
1/8 tsp pumpkin pie spice
Muffins:
1 1/2 cups flour
1 cup oats
3/4 cup brown sugar
1/2 cup chopped nuts
1 tbsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1 cup pumpkin
3/4 cup milk
1/3 cup vegetable oil
1 egg -- lightly beaten

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For streusel, combine all ingredients in small bowl; mix well. Set aside. For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.


Source:
"Quaker Oats Site"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 274 Calories; 13g Fat (40.3% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[magpie]

I meant to post this earlier: I made the Pepper, Cheese and Mustard Muffins posted at the beginning of this thread and they were SOOOOOOOO GOOD! I actually get cravings for them and had to make another batch. The pepper gives this a nice bite and the mustard and cheese are such a good combination. I highly recommend them!

Now I HAVE to try the pumpkin oat muffins since I love pumpkin.

magpie

[JLS]

A few days ago, I made the Apple Oat Muffins with cinnamon swirl that was posted from Shape magazine. I REALLY liked these! They were very light and moist, and a nice size. Because they were lowfat, they weren't oily in the way that other muffins would be, given their moistness. I plan on making these again soon!

[pilgrim719]

I had some evaporated milk to use up, so I went on a mini Fall baking kick this morning and made 2 new recipes -- Pumpkin Gingerbread and Apple-Cranberry Wheat Muffins. Both were very good and very Fall-ish! I found both recipes through searches on the Nestle web site. I made the Pumpkin Gingerbread as muffins instead of a loaf, and got 9 muffins from half the recipe, which I baked for about 15 minutes at 400F. I used Honey Crunch Wheat Germ in both recipes because that's what I had on hand. I upped the spices a bit on each recipe, just because I never seem to level off my measuring spoons when it comes to those things. :rolleyes: I also used turbinado sugar and cinnamon on top of the apple muffins because I like the crunchiness of the turbinado.

Kari


http://www.meals.com/imagesrecipes/105066med.jpg

Pumpkin Gingerbread

Yields - 1 loaf

Ingredients:

1 can (12 fl. oz.) CARNATION Evaporated Milk
2 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup wheat germ, any flavor
1 teaspoon ground ginger
1 1/2 to 2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup LIBBY'S 100% Pure Pumpkin
5 tablespoons margarine, melted
1 large egg


Directions:
PREHEAT oven to 350° F. Lightly grease bottom of 9x5-inch loaf pan.

COMBINE dy ingredients in large bowl. Combine pumpkin, evaporated milk, margarine and egg in medium bowl; mix well. Add pumpkin mixture to wheat germ mixture; stir until moistened. Pour into prepared pan.

BAKE 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.



http://www.meals.com/imagesrecipes/32178med.jpg

Apple-Cranberry Wheat Muffins

Ingredients:

1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fl.-oz. can) CARNATION Evaporated Fat Free Milk
1/3 cup Apple LIBBY'S JUICY JUICE Premium 100% Juice
1/4 cup vegetable oil
1 large egg
1 1/4 cups baking apple, finely chopped
3/4 cup dried, sweetened cranberries
1 tablespoon cinnamon-sugar


Directions:
PREHEAT oven to 400º F. Grease or paper-line 12 muffin cups.

COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.

BEAT evaporated milk, Juicy Juice, vegetable oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.

BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.

[Leonard]

It made the Pumpkin Oat Streusel muffins yesterday for breakfast. They were very tender & moist but not sweet enough. I know that sounds silly, but they definitely needed more sweetness. Maybe I should have doubled the streusel on top. I too had to really stretch it to cover all the muffins. They were good but I won't make them again. Too many ingredients, not worth it.

[jtoepfert100]

I want to try the Cheese, Pepper, and Mustard Muffins but I'm concerned about the amount of oil in them. What would one substitute for oil in a savory-type muffin? In my sweet baked goods, I use applesauce but I think that would be kind of icky here.

[NewMrsG]

I'm glad you liked the mustard muffins, magpie! jtoepfert - what about subbing buttermilk for part of the oil? Or nonfat/light plain yogurt? I've used both successfully for sweet muffins.

[dneilson]

Yes, this thread is 5 years old but wanted to tack on an excellent muffin recipe w/out starting a new thread. This thread is as good as any.

These are a bit different with subtle licorice-y flavor. I picked up some organic pears in the reduced produce section to make a fall dessert and fell upon this recipe at EW. They are moist without being wet with a nice crumb and crown and excellent flavor. Tops were sprinkled with 1/4 tsp turbinado sugar (x12). Yielded 12 good sized muffins. Everybody enjoyed these with honey sweetened cream cheese. I tried a half w/ raspberry jam but it masked the subtle flavor of the aniseed flavor.

Pear-Anise Muffins
From EatingWell: May/June 1997

Fragrant pears and anise pair well in these moist muffins.


1 dozen muffins | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients
1 firm pear, such as Bosc, peeled and grated (1 cup) (peel was left on)
2 tablespoons lemon juice
1 large egg
1 large egg white (I had one egg left so white was eliminated-- texture DID NOT suffer)
3/4 cup packed light brown sugar (was reduced to 1/2 cup -was PLENTY sweet, would not change)
1 cup buttermilk
1/4 cup canola oil
2 tablespoons aniseed
1 teaspoon vanilla extract
2 cups all-purpose flour (2/3 of the amt was ww pastry flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar (turbinado was used for tops)

--------------------------------------------------------------------------------

Preparation
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Toss pear with lemon juice in a small bowl; set aside.
Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, oil, aniseed and vanilla and whisk until blended. Whisk flour, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and grated pear and stir with a rubber spatula until just combined. (My note: DO NOT OVERMIX...a few floury streaks are ok)
Spoon batter into prepared muffin cups and sprinkle with granulated sugar. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Nutrition
Per serving : 196 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 18 mg Cholesterol; 33 g Carbohydrates; 4 g Protein; 1 g Fiber; 228 mg Sodium; 99 mg Potassium

Dolores

[DeeK]

I was stuck at home yesterday so decided to do some baking. I had some leftover pumpkin puree from last week's muffins, but didn't want to make the same ones.

I pulled this recipe (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545808) out of the November 2006 CL.

I had to make a few substitutions since I didn't have some of the things called for in the recipe.

See my changes here (http://tangledupinpotsandpans.blogspot.com/2009/09/pumpkin-muffins-version-20.html).

They turned out really tasty. Today I found a recipe at Taste Spotting for pumpkin cream cheese. Couldn't find pumpkin puree at Publix. I'm in the process of baking my own pie pumpkin.

We'll see how THAT goes! :eek::D I feel so "Little House on the Prairie" right now. LOL

[dneilson]

Couldn't find pumpkin puree at Publix. I'm in the process of baking my own pie pumpkin.

We'll see how THAT goes! :eek::D I feel so "Little House on the Prairie" right now. LOL

Not necessary to limit fall baking due to pumpkin shortages.

I've subbed butternut squash for pumpkin countless times. At the very least, I felt the results were as good.

Other times, I've subbed mashed sweet potatoes. You'd be hard pressed to tell the difference.

I have NOT tried subbing sweet potatoes and butternut squash in cheesecake. If I did, I'd make sure that part of the sweetener was molasses (2 Tbsp or so). I have discovered this rounds out and adds depth of flavor to squash desserts.



Dolores