3 Different Muffin Recipes For You To Try

Not just for breakfast anymore

Muffins are a snack treat anytime of day!

****ORANGE CRANBERRY MUFFINS****

  • 4 Tablespoons of Butter(SOFTENED) Plan ahead
  • 2/3 Cup White Sugar
  • 2 Eggs
  • 1/2 to 2/3 Cup Frozen Orange Juice Concentrate(THAWED)  Plan ahead
  • 2 Cups All Purpose Flour
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon Salt
  • 3/4 Cup Cranberries(I used dried)

HOW TO:

  1. Preheat oven to 350 degrees
  2. Grease or line muffin tin with paper liners
  3. In a large bowl, mix together sugar and butter
  4. Add the eggs and stir until combined
  5. Add orange juice concentrate and mix well
  6. Stir in flour, baking powder, and salt until smooth
  7. Carefully stir in cranberries and mix into batter with a spoon
  8. Fill cups 1/2 to 2/3 full
  9. Bake 21 to 23 minutes until tops are solid and toothpick test comes out clean

To rehydrate dried cranberries:

Cover berries with water or other liquid in a microwave bowl

Cover and microwave on high for 30 to 60 seconds

Let stand 5 minutes

OR pour very hot liquid over dried berries and let stand 20 minutes

This is just for your information-I used the dried cranberries right out of the bag

****PINEAPPLE MUFFINS****

  • 2 Cups all purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 2 Large eggs
  • 3/4 Cup Whole milk
  • 1 1/3 Cup brown sugar (lightly packed)
  • 2/3 Cup Canola oil
  • 1 Teaspoon vanilla extract
  • 3/4 Cup Drained crushed pineapple

HOW TO:

This recipe is easy to mix by hand

  1. Preheat oven to 375 degrees
  2. Use canned crushed pineapple-Drain the pineapple very well in a strainer(Set aside)
  3. In a medium to large bowl sift together flour, baking powder, cinnamon and salt
  4. In a large mixing bowl, whisk together eggs, milk, oil, brown sugar, and vanilla
  5. Add the flour mixture to the wet ingredients and stir until just combined.  Do Not Over Mix
  6. Fold the well drained pineapple into the mixture
  7. Line muffin tin with paper cups or grease the tins with butter or cooking spray
  8. Fill each tin 1/2 to 2/3 full
  9. Bake for 21-23 minutes
  10. The muffins should rise and be springy to the touch when done and a light golden brown color

**** Basically Easy Bakers Cocoa Powder Muffins****

  • 2 Cups all purpose flour
  • 3/4 Cup white sugar
  • 1/2 Cup cocoa powder (sifted)
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon salt
  • 2 Large eggs (AT ROOM TEMPERATURE)plan ahead
  • 1 1/4 Cups milk-(Not LowFat)
  • 1/3 Cup cooking oil
  • 2 Teaspoons vanilla extract

HOW TO:

  1. Preheat oven to 400 degrees
  2. Grease muffin tin or use paper liners
  3. Sift the flour and cocoa powder together, into a medium to large bowl.  Then add the sugar and salt(Set Aside)
  4. In a large bowl, whisk eggs until lightly beaten
  5. Whisk in the milk, oil, and vanilla until smooth
  6. Stir in the flour, cocoa mixture with a long handle spoon until moistened
  7. Fill muffins tins 2/3 to 3/4 full
  8. Bake 23 minutes and test with a toothpick

Try a warmed muffin as a bed time snack.  Goes well with your favorite tv show

 

 

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