April Muffin Thread

[Vicanddi]

Okay, so I am a couple hours early! :D

I have been getting back into the kitchen and into muffin mode. I made the Raspberry Cream Cheese Muffins (CL) today...I forgot just how good they are, more like cake than muffins. I also made the Mocha Chip muffins, a recipe that was posted a couple months back on one of the muffin threads, from Cooks Illustrated. I tweaked this recipe, trying to lighten it, and they turned out good, but will play with the oil/yogurt mixture next time, as the muffins are a little chewier than I'd like. Good flavor, though.....coffee flavored muffin with choclate chips, not overpowering at all.

I have some lemon yogurt I want to use and have been looking for muffin recipes that call for this ingredient...any ideas?

Dianne

Here is the original Mocha Chip Muffin recipe. My changes...I used WWP flour, omitted the butter and used 2 Tbsp oil and 1/4 c. skim milk, used 2/3 c brown sugar instead of regular sugar.

Mocha Chip Muffins

Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When
thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted
butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.
makes 1 dozen large muffins

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter softened
1 cup granulated sugar , minus 1 tablespoon
2 large eggs
1 1/2 cups plain low-fat yogurt
3 tablespoons instant espresso powder
1 cup semisweet chocolate chips
Vegetable cooking spray or additional unsalted butter for muffin tins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in
medium bowl; set aside.

2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a
time, beating well after each addition. Beat in one-half of dry ingredients. Disolve instant espresso powder in yogurt and beat in
one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold
chocolate chips into finished batter.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide
batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5
minutes. Remove muffins from tin and serve warm.


Cooks illustrated--Big, beautiful muffins

[Judy K.]

I haven't tried this recipe, but it popped up in my search of my Mastercook muffin recipes using lemon yogurt.
It looks like it could be good. I think you could use lemon yogurt in other muffin recipes, such as a blueberry muffin recipe.

* Exported from MasterCook *

Triple-Lemon Muffins

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine -- melted
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice -- divided
2 large eggs
1 8-ounce carton lowfat lemon yogurt
cooking spray
1 1/2 tablespoons sugar

Combine first 5 ingredients in a medium bowl; make a well in center of mixture.

Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk.

Add to flour mixture, stirring just until moist. Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400º for 20 minutes or until golden.

Combine 2 tablespoons lemon juice and 11/2 tablespoons sugar in a small saucepan; bring to a boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans.

CALORIES 181 (21% from fat); FAT 4.3g (sat 0.9g, mono 1.7g, poly 1.2g); PROTEIN 4g; CARB 26.6g; FIBER .60g; CHOL 37mg; IRON 1.10mg; SODIUM 158mg; CALC 56mg

Source:
"cookinglight.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 170 Calories; 4g Fat (21.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.


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

[MiMo]

I've been eyeing both of these muffin recipes, but I haven't made either of them yet. The recipes come from a cookbook I got at Christmas and haven't used yet (Family Circle All-time Favorite Recipes). Please post a review if you try either of them.

Chocolate Cookie Muffins

Makes 6 muffin tops or 12 muffins

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) cold butter or margarine, cut into 12 pieces
1 egg
1/2 cup milk
1 tsp. vanilla extract
14 chocolate sandwich cookies, coarsely broken

Grease a 6-muffin-top pan or a standard 12-muffin pan. Heat oven to 375 degrees for muffin-top pan or 400 degrees for standard muffin pan.

Combine flour, sugar, baking powder and salt in a large bowl. With pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs.

Combine egg, milk and vanilla extract in a small bowl. Stir into flour mixture until just blended.

Stir broken cookies gently into batter. Spoon batter evenly into prepared muffin-top pan or standard muffin pan.

Bake muffin-top pan in heated 375 degree oven 20 to 25 minutes, or bake standard muffin pan in heated 400 degree oven 12 minutes or until a wooden pick inserted in centers comes out clean. Remove muffins from pans to wire racks to cool.

To make a loaf: Grease an 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Bake in a heated 350 degree oven 65 minutes or until a wooden pick inserted in center comes out clean. Cover with foil if loaf browns too quickly.


Marble Streusel Muffins

Makes 12 muffins

Streusel
1/3 cup packed light-brown sugar
1/4 cup all-purpose flour
1/4 tsp. ground cinnamon
2 T. butter, softened
1/4 cup chocolate chips

Batter
2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp. baking soda
1/2 tsp. salt
3 T. unsweetened cocoa powder
4 oz. reduced-fat cream cheese
2 eggs
1/2 cup water
1/3 cup vegetable oil
1 tsp. vanilla extract

Coat a standard 12-muffin pan with nonstick cooking spray.

Prepare streusel: Combine brown sugar, flour and cinnamon. Work in butter until mixture is crumbly. Stir in chocolate chips.

Prepare muffins: Combine flour, sugar, baking soda and salt in a medium-size bowl. Remove 1/2 cup; set aside. Add cocoa powder to remaining flour mixture.

Beat cream cheese and 1 egg in a small bowl until smooth. Stir in reserved 1/2 cup flour mixture.

Heat oven to 350 degrees.

Beat remaining egg, water, oil and vanilla extract in a large bowl; Add cocoa mixture.

Using two-thirds of cocoa batter, fill each muffin cup halfway. Using remaining cocoa batter and cream cheese batter, spoon batter side by side in each cup. Sprinkle with streusel.

Bake in heated oven 22 to 25 minutes or until a wooden pick inserted in centers comes out clean. Cool pan on a wire rack 5 minutes. Turn muffins out. Serve warm.

[Vicanddi]

Judy, thanks for posting the recipe for Triple-Lemon Muffins...exactly what I was looking for. Will review once I make them.

Mimo, The Marble Streusel Muffins sound divine...and I have some cream cheese just waiting to be used. Thanks for posting!

Dianne

[Vicanddi]

Bump!

[jtoepfert100]

Mimo - thanks for the Chocolate Cookie recipe. I have some leftover Oreos from a cheesecake I made and didn't know what to do with them. Hopefully, I can make these this weekend and report back.

[MiMo]

Originally posted by jtoepfert100
Mimo - thanks for the Chocolate Cookie recipe. I have some leftover Oreos from a cheesecake I made and didn't know what to do with them. Hopefully, I can make these this weekend and report back.

I plan to make them this weekend, too, so I look forward to hearing what you think of them. I never let myself buy Oreos, but they are now on the grocery list (so I guess I'll just have to finally make those Oreo Chunk Cookies, too). ;) :D

[jtoepfert100]

Originally posted by MiMo


I plan to make them this weekend, too, so I look forward to hearing what you think of them. I never let myself buy Oreos, but they are now on the grocery list (so I guess I'll just have to finally make those Oreo Chunk Cookies, too). ;) :D

You gotta make them! Those went over well here! I felt too guilty to try one but they went like hot cakes at a bake sale. The only thing I'll mention is that the dough is really, really stiff. I was newer at making cookies when I made them, so it might be easier this time, but your arms get a work out! And I'm with you on the Oreos, they are dangerous! DH requested the particular cheesecake I mentioned and I was sad when it didn't use them all. They're just sitting in my pantry calling my name. I figure if I can put them in something, I can pawn them off on the office crowd!:)

It's interesting that they have bread directions for this recipe. I think a bread made out of Oreos would be really, really sweet and kind of weird. I don't know why the muffins don't seem weird to me, but the bread does.:rolleyes:

[MiMo]

Originally posted by jtoepfert100

It's interesting that they have bread directions for this recipe. I think a bread made out of Oreos would be really, really sweet and kind of weird. I don't know why the muffins don't seem weird to me, but the bread does.:rolleyes:

I totally agree with you. I thought that the variation of making bread in place of muffins was strange, too. Who knows, though...it could be the next best recipe out there. I think, however, I will stick to making the muffins, too. I may buy the mini Oreos and put those in the muffins instead of breaking up bigger Oreos into chunks. (Maybe I am just totally overthinking this. For goodness sake, it's a muffin recipe. :))

[Vicanddi]

I made the Triple Lemon Muffins that Judy posted. I added 1 cup of blueberries and used WWP flour for the AP, but those were my only changes....I didn't do the glaze, either. Very good! Very moist muffins...the lemon flavor is not overly strong. These actually taste like blueberry muffins with a hint of lemon....which is just perfect for me. Thanks for the recipe, Judy...a great way to use up my lemon yogurt!

BTW....my yield was 11 good size muffins.....baked 18 minutes at 350.

Dianne

[pilgrim719]

Good to see you again, Dianne! :)

Yesterday I made some PB Muffins from the Jif web site, and while they're nothing fancy and just a plain PB muffin, I really like them. But I love PB in almost any form, so perhaps I can't offer and objective review. :p They're moist, fluffy, fine-crumbed, crown nicely, and full of PB flavor. I cut down on the salt and they tasted fine to me, just seemed like a lot of salt compared to most muffins I make.

Kari


* Exported from MasterCook *

Peanut Butter Muffins

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- sifted
1 tablespoon baking powder
1 cup milk
2 large eggs
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon salt

Preheat oven to 400ºF.

In bowl, stir together flour and baking powder; set aside.

Place milk, eggs, sugar, Jif and salt in blender container; cover and blend to combine.

Pour over dry ingredients; stir just to moisten.

Fill greased muffin pans 2/3 full.

Bake in a 400ºF oven 15 to 20 minutes.

Source:
"www.jif.com"
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Per Serving (excluding unknown items): 196 Calories; 7g Fat (31.9% calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 369mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.


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

[Vicanddi]

Thanks Kari! :)

I made this recipe last night, one I have made before, but I added 1 firm banana, chopped up. First time trying this (Yeah, I'm slow!), and I really like the way it turned out...added moistness and flavor.


* 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
2 large eggs
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): 189 Calories; 6g Fat (26.2% calories from fat); 5g Protein; 32g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 171mg 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

[Vicanddi]

Hmmm...didn't bump...so...bump!

[tholbrook]

I made the Banana Coconut Muffins (http://community.cookinglight.com/showthread.php?s=&postid=810855) posted by tperes awhile back (the recipe is the last post of the thread)... they were wonderful!!! I made tpere's "lightened" version, but lightened it a little more by subbing 1/2 of the remaining butter with light coconut milk since I had a opened can (so instead of the original 1/2 cup of butter, I used 1/4 cup banana-flavored nonfat yogurt, 2 tbsp light coconut milk, and 2 tbsp melted butter). Oh, I did use an egg instead of the Eggbeaters. But then I turned around and made 6 muffins instead of 8, so they still are not all that light (about 285 calories per muffin). But they were big muffins and one was plenty to keep me going all morning!

Anyway, the texture and flavor of these muffins was great! They definitely get an "excellent" rating from me! I can't wait to have them again for breakfast in the morning!

[sneezles]

I made the following recipe yesterday because I wanted to use some of the whey that is leftover from the ricotta and I wanted to find a way to get my DH to eat some flaxseed (he says it amkes his oatmeal too grainy :rolleyes: ). He liked these and said they reminded him of a breakfast bar. I actually used a sodium-free baking powder and baking soda so they may have been a bit denser than with regualr baking powder and soda. Anyway, they are very tasty!!



* Exported from MasterCook *

Multi-Grain Pumpkin Muffins

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup whole wheat flour
1 cup all-purpose flour
3/4 cup flax seed -- ground (grind before measuring)
3/4 cup McCann's Irish Oatmeal
1/2 cup brown sugar, packed
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup raisins
1 cup pumpkin puree
2 large eggs
1 teaspoon vanilla
1 cup whey, liquid
1 tablespoon lemon juice

Preheat oven to 350ºF.

In a large bowl, mix together the dry ingredients (whole-wheat flour through raisins).

In a separate bowl mix together remaining ingredients, whisking until smooth.

Add liquid mixture to the dry mixture, stir until moist (batter will be lumpy).

Coat muffin tin with non-stick spray.

Pour batter evenly into tins. Bake for 15-20 minutes, or until golden brown.

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

Per Serving (excluding unknown items): 219 Calories; 5g Fat (19.9% calories from fat); 6g Protein; 38g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.


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

[Goin' Coastal]

If you don't have whey left over from making ricotta, can you just use milk instead?

[sneezles]

Originally posted by Goin' Coastal
If you don't have whey left over from making ricotta, can you just use milk instead?

Sorry, yes that's what the recipe calls for originally is skim milk!


BTW, the recipe also says you can sub 1/3 cup plus 1 tbs egg substitute + 2 tbs unsweetened applesauce for the eggs. It would reduce the fat content to 4 grams and there would be no cholesterol.

[leannebw]

Sneezles,

Is the oatmeal in this recipe steel cut oatmeal?

Leanne

[sneezles]

Originally posted by leannebw
Sneezles,

Is the oatmeal in this recipe steel cut oatmeal?

Leanne

Leanne,
I did use steel cut but you could easily sub any other as the recipe wasn't type specific and steel cut is what I have in the house.

[leannebw]

Thank you! I have steel cut too, and lots of flax seed to use. I'm going to give these a try.

[dlaboriel]

I made the Morning Glory Muffins from Taste of Home. These are so very good.


Taste of Home Morning Glory Muffins

•2 1/4 cups all-purpose flour
•1 1/4 cups sugar
•3 teaspoons ground cinnamon
•2 teaspoons baking soda
•1/2 teaspoon salt
•3 eggs
•3/4 cup applesauce
•1/2 cup vegetable oil
•1 teaspoon vanilla extract
•2 cups grated carrots
•1 medium tart apple, peeled and grated
•1 (8 ounce) can crushed pineapple, drained
•1/2 cup flaked coconut
•1/2 cup raisins
•1/2 cup chopped walnuts


In a large bowl, combine the first five ingredients.
In another bowl, combine the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thick). Stir in carrots, apple, pineapple, coconut, raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

[pilgrim719]

A couple days ago I made Southern Banana-Nut Bran Muffins from www.peanutbutterlovers.com and they are really good! I like bran muffins, so I'm always looking for variations, and this was a good one with the banana and PB flavors in it, though I added a tad more PB than the recipe called for. I also used egg sub instead of the egg whites. The muffins were fairly big and filling, what with all the bran and wheat flour in them. I thought they might be on the dry side because my batter was thick and the muffins just looked "dry" to me when I took them out of the oven, but when I ate one later on they were very moist.

Kari

Southern Banana-Nut Bran Muffins
Low saturated fat and no cholesterol

1 cup whole wheat flour
1 1/2 cups raw wheat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup canola oil
2 egg whites, beaten
2 ripe bananas, mashed
1 cup fat free plain yogurt
1/3 cup creamy peanut butter
1/4 cup packed brown sugar


Combine flour, bran, baking soda, baking powder and salt in a mixing bowl and set aside. In large mixing bowl, combine oil, egg whites, bananas, yogurt, peanut butter and brown sugar. Mix well. Fold in the dry ingredients and mix just until combined. Spoon the batter into paper-lined or nonstick muffin tins. Bake in a 400F oven for 25 minutes or until firm to the touch. Remove from the pan and let cool on a wire rack.

Makes 12 servings (one muffin each)

Per serving: 160 calories, 5g protein, 8g total fat (.5g saturated fat), 23g carbohydrates, 3g dietary fiber, 0mg cholesterol, 230mg sodium. Daily value: 4% folate, 4% vitamin C, 8% calcium, 4% iron.

Food Exchanges: 1/4 Fruit, 3/4 Bread, 3/4 Fat

[pilgrim719]

Yesterday I made Indian Curry Muffins from The Joy of Muffins. It's a little out of the ordinary, with a lot of different flavors, and quite delicious! Very moist and slightly sweet, mostly from the dried fruits and coconut. I used egg sub, soured Lactaid milk, and left out the nuts. The recipe says it makes 14-16 muffins, but had I made the whole recipe, I would only have gotten 12. My muffins weren't huge either, so 14-16 would be pretty small I think.

Kari

Indian Curry Muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch salt
3/4 teaspoon curry powder
1/3 cup raisins
2/3 cup dried apples, diced
1/3 cup chopped nuts
2/3 cup shredded coconut
1 egg
1 1/4 cups buttermilk
3 tablespoons butter, melted

Mix flour, whole wheat flour, sugar, baking powder, baking soda, salt, and curry powder. Blend in raisins, apples, nuts, and coconut. In another bowl, whisk egg, buttermilk, and melted butter. Add quickly to dry ingredients. Spoon batter into greased muffin cups and bake at 400F until lightly browned, 15-20 minutes.

Makes 14-16 muffins.

[jtoepfert100]

I finally made these this weekend. They cooked up a bit different than your typical muffin but I suspect that this is due to the stick and a half of butter included in the recipe. :eek: I was afraid I overcooked them because I had cook them longer than the recipe said and while they were getting quite brown on the outsides, the middle was still gooey. But, DH took them to work yesterday and said they were great. He said they were gone within 10 minutes! If you have leftover Oreos, I'd recommend this one. (Although, I STILL have some Oreos left but perhaps I'll make a half of a batch of these this weekend to use them up.:)

[MikeC]

I made a batch of the chocolate cookie muffins today and they are great! I bought ordinary-sized Oreos and just crumbled them up with my fingers. I liked the chunks and the crumbs all mixed up in the muffin. And they turned out nice and chewy inside.

Jen, ditto on the mixing and the time in the oven. Mine were nowhere near done in 12 minutes; they were in a good 8 minutes longer and, in fact, I tented them with aluminum foil because they were browning so quickly. I may try a batch using the Double-Creme Mint Oreos, a bag of which I also bought this morning. Maybe tomorrow, when I get feeling back in my shoulders and hands!

My plan was to use them for the hospitality coffee times between services on Sunday morning, but they may get eaten before then!

[jtoepfert100]

Oooh, MikeC, good idea about the mint Oreos. My DH would go nuts over those. He loves anything mint chocolate and they may be good in those muffins. I'm wondering, however, if the double-stuffed might change the cookie crumb/cream dynamic and take them even longer to cook? Not sure, though. If I see a small package, I may pick some up and try it out. Except for all that cutting in of butter, these are pretty quick to put together.:)