Oatmeal Berry Muffins

I got this recipe somewhere, but I have no idea what blog I pulled it from. All I know is this was adapted from Joy the Baker and that Matt and his coworkers polished off a double batch in record time.

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 T canola oil
1 large egg, lightly beaten
1 tsp vanilla
1/4 tsp almond extract
1 cup frozen berries {I used raspberries, blackberries & blueberries}

Preheat oven to 375 degrees. Line a muffin tin with paper liners or spray with Pam. {If you want to freeze these, use Pam instead of liners.}

In a large bowl, combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl, combine applesauce, buttermilk, sugar, oil, egg and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries. Fill muffin cups 2/3 full. Bake for 16-18 minutes. Cool on a rack.

{These freeze very well. I just let them cool on the rack, then put a dozen into a gallon freezer bag and froze laying flat. I just took a couple out of the freezer and put them in a ziploc the night before and put it with Matt's lunch in the fridge and they were thawed and ready to eat by breakfast time.}

Apple Cinnamon Muffins

The cinnamon flavor in these muffins is very subtle. If you're a big fan of cinnamon, I'd recommend doubling the amount of cinnamon, or using even more than that.

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup vegetable oil
3/4 cup apple juice
1 egg
1 cup (about 1 large) apple, peeled, cored, and finely diced

Preheat oven to 400*F. Grease or line a muffin tin with baking cups.

Combine flour, sugar, baking powder, salt, and cinnamon. Whisk together the vegetable oil, apple juice, and egg. Add wet ingredients to the flour mixture; fold until dry ingredients are just moistened but batter is still lumpy. Gently stir in apple chunks. Divide batter among muffin cups. Bake for 18 - 22 minutes, until a toothpick inserted into one or two of the muffins comes out clean.

Double Chocolate Muffins

2 ounces unsweetened chocolate
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
8 tablespoons unsalted butter (no substitutions)
1 cup packed light brown sugar
1 large egg
1 cup semisweet chocolate chips

Let all ingredients come to room temperature. Preheat oven to 350*F. Grease muffin cups or line with paper/foil cups. Melt unsweetened chocolate and let cool.

Whisk together flour, baking soda, and salt. In another bowl, combine buttermilk and vanilla. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add brown sugar, beating on high speed until lightened in color and texture, about 4 to 5 minutes. Beat in egg. Add melted chocolate and beat in until just blended.

Add 1/3 of the flour mixture and beat in thoroughly, then 1/2 of buttermilk mixture and beat in. Continue until all of flour mixture and buttermilk mixture have been fully incorporated. Stir in chocolate chips.

Divide batter among muffin cups and bake 25-30 minutes, until toothpick inserted into one or two of the muffins comes out clean. Let cool for 2 to 3 minutes in the pan before removing; serve at room temperature.

Raspberry Streusel Muffins

1/2 cup butter, softened
1/2 cup sugar
1 large egg
2 cups flour, unsifted
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon 1/2 cup milk
1/2 cup sour cream 1 tsp vanilla extract
1 cup raspberries (fresh or drained frozen)

STREUSEL TOPPING
Blend w/pastry blender:
1/2 C flour
1/2 C quick oats
1/3 C sugar
1/2 tsp cinnamon
1/8 tsp salt

Cut in 6 tablespoons butter. Blend until coarse.

Prepare streusel topping. Set aside.

Grease 12 3-inch muffin pan cups.

Heat oven to 400 degrees.

In large bowl, w/electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until well blended.

In medium bowl, combine flour and other dry ingredients.

In small bowl, combine milk, sour cream and vanilla.

Add flour mixture to butter mixture alternately with milk mixture, beating just until batter is combined.

Gently fold in raspberries.

Spoon batter into muffin cups; sprinkle tops generously with streusel topping.

Bake 20-25 minutes. Cool 5 minutes; sprinkle w/confectioners sugar.

Recipe from my Aunt Vicki... she's also done a variation by substituting the sour cream with raspberry yogurt.

Rhubarb Blueberry Muffins

1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh or frozen blueberries (do not thaw frozen berries before using)
1 cup fresh or frozen chopped rhubarb (measure rhubarb while still frozen, then thaw completely
before using; allow to drain but do not press out liquid)

Cream butter and sugar until smooth. Add egg and sour cream; mix well. In another bowl, combine flour, baking powder, and salt. Add flour mixture and milk alternately to creamed mixture, stirring well. Fold in blueberries and rhubarb. Fill foil-lined muffin cups 2/3 full; bake at 400*F for 20-25 minutes.

*These are fabulous muffins, but because there contain so much fruit, they will get soggy after a while. They're best right out of the oven; if you're going to save them, leave them out uncovered.

Applesauce Muffins

A yummy and super moist recipe from Jessica Seinfeld in her Deceptively Delicious cookbook. The first I've tried from it - and was super pleased. We made it with the squash, and I couldn't even taste it. They are better warm, fresh from the oven. And the next day, they are nothing special.

Bran Muffins

Mix together and set aside:
2 cups boiling water
4 cups bran cereal (can be All Bran, Bran buds, Bran Flakes, Raisin Bran)
1 pound dates pitted and chopped (optional, but add a great flavor)

Sift together in separate bowl:
2 cups sugar
4 eggs
5 cups flour
1 tsp. salt
5 tsp. baking soda

Add into dry ingredients bowl:
1 cup salad oil
1 quart buttermilk

MIX EVERYTHING TOGETHER NOW, and then add 2 more cups of bran flakes.

Bake 400* F for 15-20 minutes. Yields 72 muffins. The great thing about this recipe is that the batter can be stored in the fridge for up to 6 weeks, so not all the muffins have to be made at once. You can make them at your leisure - or craving.

Blueberry Muffins with Lemon Glaze

These can also be made with fresh raspberries for a fun, fresh taste!

Muffins
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon fresh lemon zest
1 cup fresh (or frozen, but fresh is best) blueberries
Muffin Topping
Muffin Glaze

Combine flour, sugars, baking powder, salt and cinnamon. Stir until well blended. Make a well in center of dry mix. Place egg, butter & milk in center and stir until all dry ingredients are moistened. Fold in lemon zest & blueberries. Fill 12 muffin cups, sprinkle with muffing topping. Bake at 350 for 20 minutes. Top with lemon glaze while still warm.

Muffin Topping
1/2 cup chopped pecans (optional)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 Tablespoons butter, melted

Combine and sprinkle over muffins,

Muffin Glaze
1/2 cup powdered sugar
1 Tablespoon fresh lemon juice

Mix together, drizzle over muffins after baking.