Blueberry Bran Muffins

These are a staple at my house.

2 cups buttermilk
1 egg
2 tablespoons oil
1/2 cup honey
2 cups whole wheat flour
1 1/2 cups wheat bran
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder

Preheat oven to 350 degrees. Combine buttermilk, egg, oil, and honey. Stir together flour, bran, baking powder and baking soda. Add to liquid ingredients.  Stir in blueberries.  Pour into oiled muffin tins. Makes about 18 medium sized muffins. Bake for 20 minutes.

Honey Whole Wheat Muffins

When JMM and I got married in 1968, my college roommate, knowing that I knew absolutely nothing about cooking, gave me The Better Homes and Gardens New Cookbook.  I am still using it and this recipe comes from it. I think about my dear roomie every time I make these.

Honey Whole Wheat Muffins

1 cup sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsifted whole wheat flour

1/2 cup milk

1 egg, well beaten

1/2 cup honey

1/2 cup chopped prunes

1 teaspoon grated orange peel

1/4 cup vegetable oil

Preheat oven to 400 degrees. Grease the bottoms of 12 muffin-pan cups or line with paper liners.

Sift flour with baking powder and salt into a large bowl.  Stir in unsifted whole wheat flour; mix well.

Combine milk and the rest of the ingredients in a medium bowl; beat well with a wooden spoon.

Make a well in the center of the dry ingredients.  Pour in milk mixture all at once; stir quickly with a fork, just until dry ingredients are moistened.  Do not beat. Batter will be lumpy.

Quickly dip batter into muffin pans,  filling about 2/3 full. Bake 20 to 25 minutes, or until nicely browned.

Loosen with a spatula; turn out of pan.  Serve hot.

Cooking October Muffins

Sour Cream Muffins

Non-stick spray or paper muffin cups

2 cups all-purpose flour

2/3 cups sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, at room temperature

1 cup sour cream (regular, low-fat, or nonfat)

2/3 cup milk (regular, low-fat, or nonfat)

1 teaspoon vanilla extract

1. Preheat oven to 400 degrees and place rack in the center of the oven.  Prepare muffin tins by either lining with paper cups or spray with non-stick spray.

2.  Whisk flour, sugar, baking soda, baking powder, and salt in a medium bowl. Set aside.

3.  In a large bowl, whisk the eggs and sour cream until smooth, then whisk in the milk and vanilla extract.  Stir in the flour mixture with a wooden spoon until incorporated.

4.  Fill the prepared tins 3/4 full.  Bake for 18 minutes, or until tops are lightly browned and smooth.

5.  Set the pan on a wire rack to cool for 10 minutes before removing muffins from the tins. Cool 5 more minutes before serving.

Endless variations:

Banana Walnut Muffins--Add 1/2 cup dried banana chips & 1 cup chopped walnuts with the flour.

Blueberry Muffins--Add 1 cup dried blueberries with the flour.

Cherry Muffins--Add 1 cup dried cherries with the flour.

Chocolate Chip Muffins--Add 1 cup semisweet or milk chocolate chips with the flour.

Cranberry Muffins--Add 1 cup dried cranberries with the flour.

Cooking August 2

Muffins-Sour Cream Muffins

 

2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

2 eggs, at room temperature

1 cup sour cream (regular, low fat, or nonfat)

2/3 cup milk (whole, low fat, or nonfat)

1 teaspoon vanilla

 

Position rack in center of the oven and Preheat to 400 degrees. Line muffin pans with paper liners or spray with non-stick spray. 

Whisk flour, sugar, baking soda, baking powder, and salt in a medium bowl.  Set aside. 

In a large bowl, whisk eggs and sour cream until smooth, then whisk in milk and vanilla. Stir in flour with a wooden spoon until incorporated. 

Can add 1 cup total of any of the following: chopped dried banana, dried blueberries, dried cherries, chocolate chips, dried cranberries, sweetened coconut flakes, or nuts. Any combination as long as total is 1 cup.  

Bake 18 minutes and a smooth light brown.  Cool on wire rack for 10 minutes before removing from pan and cool another 5 minutes before serving.



Best Bran Muffins

Best Bran Muffins

2 cups buttermilk

1 egg

2 tablespoons oil 

½ cup honey

2 cups whole wheat flour

1 ½ cups wheat  bran

1 cup raisins, blueberries, or raspberries (You can also add chopped pecans or walnuts; just keep the total additions to 1 cup.)

1 teaspoon baking soda

1 teaspoon baking powder 

Preheat oven to 350 degrees. 

Combine buttermilk, egg, oil, and honey.

Stir together flour, bran, raisins, baking powder, and baking soda. Add to liquid ingredients. 

Spray muffin pans with Pam or use paper muffin liners and spoon into 18 muffin cups.  Bake 21 minutes minutes.

Lemon Poppy Seed Muffins

 

Lemon Poppy Seed Muffins 
 

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1/4 cup poppy seeds

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 eggs, at room temperature

1/4 cup oil

1 cup buttermilk

1/2 cup lemon juice

2 Tbsps. grated lemon zest

1 tsp. vanilla extract 

1. Position rack in the center of the oven and preheat the oven to 400 F. Prepare muffin tins with liners or spray with Pam.  

2. Whisk the flours, sugar, poppy seeds, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.  

3. In a large bowl, whisk the eggs and buttermilk until smooth. Whisk in the oil, lemon juice, lemon zest, and vanilla until well combined. Stir in the prepared flour mixture until moistened.  

4. Fill the prepared tins until 3/4 full. Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center comes out with a few moist crumbs attached.  

5. Set the pan on a wire rack to cool for 10 minutes. Remove from pan and cool for an additional 5 minutes before serving

Raspberry-Walnut Muffins

Raspberry Walnut Muffins

1 cup fresh raspberries, clean & halved if large

2 cups all-purpose flour

1/3 cup granulated sugar

4 teaspoons baking powder

Dash of salt

1 large egg

3/4 cup plus 2 Tablespoons milk

1/4 cup melted butter

1/2 cup chopped pecans or walnuts

Cinnamon sugar (optional)

Heat oven to 400 degrees. 

Grease and flour a 12 cup muffin pan. 

Rinse and drain raspberries. 

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

In another smaller bowl, whisk milk and egg.  Add the milk and egg mixture to the dry ingredients along with the melted butter.  Mix lightly to combine, just until ingredients are moistened. Batter will be somewhat lumpy. 

Sprinkle raspberries and nuts over the batter and gently fold into the batter. 

Spoon into the prepared muffin pans. Sprinkle cinnamon sugar on tops if desired. 

Bake 18-21 minutes until cake tester comes out clean. 

Cool on wire rack for 5-10 minutes before removing muffins from pans. 

Apple - Pecan Muffins

These are so good!

Granny Smith apples -2 medium-large, peeled, cored, & diced

1 cup sugar

1/2 cup vegetable oil

1 cup whole wheat flour (You can use all whole wheat flour if you prefer.)

1  1/4 cup all purpose flour

1 Tbsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

1/4 tsp nutmeg

1/2 cup milk

1 egg, lightly beaten, at room temperature

1/2 cup chopped pecan pieces

1.  Toss the diced apples with sugar in a medium bowl.  Pour the oil over the top, stir well, and set aside at room temperature for 45 minutes. 

2. Position the rack in the center of the oven and preheat the oven to 400 F. 

Line muffin tins with liners or spray with Pam. 

3. Whisk the flours, baking powder, salt, cinnamon, and nutmeg in a second bowl until uniform. Set aside. 

4. Using a wooden spoon, stir milk and egg into the apple mixture until smooth. Then stir in the prepared flout mixture until moistened. 

5. Fill the prepared tins 3/4 full.  Bake for 23-25 minutes, or until the muffins have rounded, slightly cracked tops. 

6. Set the pan on a wire rack to cool for 10 minutes. Remove them from the pans and cool on a wire rack for another 5 minutes before serving.