Carrot Molasses Muffins

 

Makes 20 muffins

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1½ tablespoons baking powder
• ½ teaspoon salt
• 1 tablespoon cinnamon
• 2 cups bran
• 4 eggs, beaten
• 1½ cups oil
• 1¼ cups brown sugar
• ¼ cup molasses
• 3 cups grated carrots
• 1 cup sliced almonds
• Cinnamon-sugar mixture

1. Grease 20 muffin cups.
2. In a large bowl sift together the flour, baking soda, baking powder, salt, and cinnamon ; add bran to the flour mixture.
3. In a separate bowl combine the beaten eggs, oil, brown sugar, and molasses ; add the egg mixture to the flour mixture.
4. Add the carrots and almonds ; fill the prepared muffin cups and sprinkle cinnamon-sugar on top.
5. Bake in a 350F (180C) oven for 20 to 25 minutes.

BON APPÉTIT

Muffins de Blé Entier à la Citrouille (Petits-Déjeuners)

 

Donne 12 muffins

• 1½ tasses farine de blé entier
• ¼ tasse sucre
• 1 c. à thé sel
• 1 c. à thé quatre-épices moulu
• 1 c. à thé muscade moulue
• ¾ c. à thé poudre à pâte 
• ½ c. à thé soda à pâte
• ¾ tasse purée de citrouille en boîte
• ½ tasse huile de canola
• ½ tasse miel
• ½ tasse jus de pomme
• ½ tasse noix de Grenoble hachées
• ½ tasse raisins secs dorés

1. Préchauffer le four à 350F (180C) ; vaporiser 12 moules à muffins standards (2½ pouces) d'enduit à cuisson.
2. Combiner la farine, le sucre, le sel, le quatre-épices, la muscade, la poudre à pâte et le soda à pâte dans un grand bol ; mélanger bien.
3. Incorporer en remuant la citrouille, l'huile, le miel et le jus de pommes pour bien mélanger le tout.
4. Incorporer en remuant les noix de Grenoble et les raisins secs.
5. Répartir également le mélange dans les moules préparés ; faire cuire 12 à 15 minutes ou jusqu'à ce qu'un cure-dent inséré au centre d'un muffin en ressorte propre.
6. Démouler sur une grille ; laisser refroidir complètement.

Valeur nutritive par portion (1 muffin)

• Calories : 268
• Lipides totaux : 12g
• Gras saturés : 1g
• Cholestérol : 0mg
• Sodium : 283mg
• Glucides : 39g
• Fibres : 3g
• Protéines : 3g

BON APPÉTIT

Lemon Zucchini Muffins

 

                The green of the shredded, unpared zucchini flecks these muffins. Good warm or cold.

Makes 12 regular-sized muffins or 1 coffee cake

• 2 cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon grated lemon peel or 1 teaspoon lemon juice
• ½ teaspoon nutmeg
• ½ cup chopped nuts
• ½ cup raisins
• ½ cup chopped dates
• 2 eggs
• ½ cup milk
• One-third cup oil
• 1 cup packed shredded, unpared zucchini (not drained)

1. Preheat the oven to 400F (200C) ; grease 12 muffin cups.
2. In a large bowl combine the flour, sugar, baking powder, salt, lemon peel, and nutmeg ; stir in the nuts, raisins, and dates.
3. In a small bowl, beat the eggs ; beat in the milk and oil.
4. Add the egg mixture to the flour mixture, then sprinkle the zucchini on top ; stir just until blended.
5. Fill the prepared cups two-third full ; bake in a 400F (200C) oven until a cake tester inserted in the center comes out clean, about 15 to 20 minutes.

BON APPÉTIT

Cherry-Streusel Muffins (Holiday inspiration)

 

Makes 12 muffins

Almond Streusel Topping

• 3 tablespoons packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons finely chopped almonds
• ¼ teaspoon ground cinnamon
• 2 tablespoons firm butter

Muffins

• 1 jar (10 oz) maraschino cherries, drained, ¼ cup juice reserved
• 1 and one-third cup all-purpose flour
• ½ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• One-third cup vegetable oil
• 1 teaspoon almond extract
• ½ teaspoon vanilla
• 2 eggs
• 3 tablespoons sliced almonds

1. Heat oven to 400F (200C) ; place paper baking cup in each of 12 regular-size muffin cups.
2. In medium bowl, mix all topping ingredients except butter ; cut in butter, using pastry blender, until curmbly and set aside.
3. Chop cherries ; set aside.
4. In large bowl, mix flour, sugar, baking powder and salt.
5. In small bowl, beat oil, reserved cherry juice, almond extract, vanilla and eggs with a fork until blended.
6. Stir in cherry mixture into flour mixture just until flour is moistened ; fold in cherries and sliced almonds.
7. Divide batter evenly among muffin cups ; sprinkle each with 1 tablespoon topping.
8. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Immediately remove from pan to a wire rack ; serve warm if desired.

BON APPÉTIT

Upside-Down Turtle Muffins (Holiday inspiration)

 

                Serve these warm ooey-gooey muffins with a scoop of dulce de leche or vanilla ice cream and a drizzle of Decadent Fudge Sauce (click here for recipe)

Makes 12 muffins

• ½ cup semisweet chocolate chips
• 3 tablespoons butter or margarine
• One-third cup buttermilk
• One-third cup packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup chopped pecans
• 24 milk chocolate-covered caramels, unwrapped
• 36 small pecan halves

1. Heat oven to 400F (200C) ; spray bottoms, sides and tops of 12 regular-size muffin cups with cooking spray.
2. In 1½-quart heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently ; cool slightly.
3. Stir in buttermilk, brown sugar, vanilla and egg.
4. In large bowl, mix flour, baking soda, salt and chopped pecans ; stir in chocolate mixture just until combined.
5. Divide batter evenly among muffin cups ; push 1 caramel into center of batter in each muffin cup.
6. Bake 14 to 16 minutes or until toothpick inserted ½ inch from edge of muffin comes out clean ; cool 1 minute.
7. Turn muffin pan upside down onto cookie sheet to remove muffins ; immediately place another caramel on bottom of each muffin.
8. Leaving muffin upside down on cookie sheet, return to oven about 1 minute or until caramel is soft enough to add pecan halves.
9. Place 3 pecan halves on caramel on each muffin ; cool until caramel is slightly firm before serving, about 10 minutes.

BON APPÉTIT

Pineapple Lemon Muffins

 

Makes 12 muffins

Lemon syrup

• ¼ cup sugar
• ¼ cup lemon juice
• 1 tablespoon water

1. To make Lemon syrup, in a small saucepan stir together the sugar, lemon juice and water over medium heat until the sugar dissolves and the mixture boils.
2. Simmer until the mixture reduces to almost half.
3. Set aside

The batter

• ½ cup butter or margarine, softened
• ½ cup sugar
• 1 teaspoon grated lemon peel
• ½ teaspoon vanilla extract
• 2 eggs, room temperature
• 1¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup finely ground almonds
• ½ cup pine colada yogurt
• ½ cup well-drained crushed pineapple
• ¼ cup brown sugar, packed

1. Preheat the oven at 350F (180C) ; grease an lightly flour 12 muffin cups.
2. In a large bowl, cream together the butter and ½ cup of sugar until fluffy ; beat in lemon peel and vanilla.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt and ½ cup of almonds.
5. Add the dry ingredients to the butter mixture alternately with the yogurt, beating well after each addition.
6. Fill each muffin cup two-third full ; poke 1 teaspoon pineapple into the center of the muffin batter, and sprinkle the remiander on top of each muffin.
7. Mix the remaining ¼ cup of almonds and the brown sugar, and sprinkle over the muffins.
8. Bake in the 350F (180C) oven for 25 minutes.
9. Using a fork, pierce the top surface of the muffins and slowly spoon the Lemon syrup over the hot muffins ; cool on a rack.

BON APPÉTIT

Corn and bacon muffins

 

                Muffins have been around since recipe books were first written in America, and corn muffins have always been popular. These muffins can be eaten as a snack or as an accompaniment to soups and salads.

                Muffins are best eaten the day they are made, but they may be successfully frozen in plastic bags or containers. To use, remove from the bag or container and thaw. Reheat in the oven (350F / 180C) for 15 to 20 minutes, until the muffins are heated through.

Makes about 18

• 1 cup all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 cup cornmeal
• 1 teaspoon sugar
• Salt and pepper, to taste
• One-third cup butter
• 2 slices (rashers) lean bacon, diced
• 1 spring onion, finely chopped
• 1 cup milk
• 1 egg

1. Preheat the oven to 425F (220C).
2. Sift together the flour and baking powder into a bowl, then stir in the cornmeal, sugar, salt and pepper.
3. Heat the butter in a small pan and sauté the bacon and spring onion until lightly cooked ; set aside to cool.
4. Beat together the milk and egg, then stir in the bacon, spring onion and any butter left in the pan ; stir the milk and egg mixture into the cornmeal and flour mixture and mix lightly for about 1 minute.
5. Spoon the batter into well-greased muffin cups and bake for 15 to 20 minutes, or until risen and golden ; serve warm.

BON APPÉTIT

Apple muffins

 

Makes 12 muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup firmly packed brown sugar
• ¾ teaspoon cinnamon
• 1 medium-size Granny Smith apple, pared, cored and cut into ¼-inch cubes (about 1 cup)
• ½ cup chopped walnuts
• 1 cup buttermilk
• 1 egg, slightly beaten
• ¼ cup unsalted butter, melted

1. Preheat oven to 400F ; grease 12 muffin-pan cups (½ cup capacity).
2. Combine flour, baking powder, baking soda, salt, sugar, cinnamon, apple and half the walnuts in large bowl ; make well in center.
3. Combine buttermilk, egg and melted butter in medium-size bowl ; add wet mixture all at once to well in dry ingredients.
4. Stir just until dry ingredients are moistened ; do not overmix, batter will be lumpy.
5. Spoon batter into muffin cups, dividing evenly ; sprinkle with remaining walnuts.
6. Cups will be quite full.
7. Bake in preheated oven for 20 to 25 minutes, or until lightly golden and wooden pick inserted in center comes out clean ; tent with aluminium foil if muffins brown too quickly.
8. Cool muffins in pan on wire rack for 5 minutes ; run knife or thin metal spatula around edges of muffins and remove from the pan.
9. Serve warm.

BON APPÉTIT

Muffins aux carottes et au yogourt

                 La carotte est l'une des sources alimentaires les plus riches en bêtacarotène (vitamine A), lequel est connu pour réduire les risques de trouble de la vision, une complication fréquente chez les diabétiques.

12 muffins

• 60 ml huile de canola
• 2 oeufs
• 250 ml yogourt nature
• 2 carottes, râpées
• 250 ml farine tout-usage
• 10 ml poudre à pâte
• 250 ml flocons d'avoine à cuisson longue
• 60 ml cassonade
• 2 ml cannelle moulue
• 125 ml jus d'orange

1. Préchauffer le four à 350F (180C).
2. Dans un bol, mélanger l'huile, les oeufs et le yogourt au batteur ou avec un fouet.; ajouter les carottes à l'aide d'une cuillère.
3. Dans un autre bol, mélanger la farine, la poudre à pâte, les flocons d'avoine, la cassonade et la cannelle.
4. Ajouter graduellement la préparation liquide en alternance avec le jus ;bien mélanger et verser la préparation dans un moule à muffins légèrement huilé.
5. Cuire au centre du four pendant 30 minutes.

Valeur nutritive par muffin

• 150 calories
• 6 g lipides
• 90 mg sodium
• 25 g glucides
• 2 g fibres
• 4 g protéines

BON APPÉTIT

Muffins choco-noix

Donne 12 muffins ou 24 mini-muffins

• 500 ml farine
• 7 ml poudre à pâte
• 250 ml cassonade
• 15 ml poudre de cacao
• 30 ml beurre fondu
• 45 ml beurre d'arachide croquant, non-salé
• 250 ml lait
• 1 œuf

1. Préchauffer le four à 375F (190C).
2. Dans un grand bol, mélanger la farine, la poudre à pâte, la cassonade et la poudre de cacao.
3. Dans un autre bol, mélanger bien le beurre fondu et la moitié du beurre d'arachide ; ajouter le lait et l'œuf, et mélanger de nouveau.
4. Plier les ingrédients liquides dans les ingrédients secs, et mélanger pour humecter ; remplir les moules aux trois quarts.
5. Mettre une cuillerée du reste du beurre d'arachide sur chaque muffin puis faire cuire 15 à 20 minutes ; laisser refroidir dans les moules 5 minutes avant de démouler.

BON APPÉTIT

Muffins salés aux trois fromages (Boîte à lunch)

Donne 12 muffins

• 375 ml farine
• 125 ml semoule de maïs, fine
• 5 ml poudre à pâte
• Pincée de sel
• 4 œufs, battus
• 175 ml lait
• 30 ml huile d'olive
• 125 ml olives farcies, coupées en deux
• 125 ml poivron rouge, en dés
• 2 oignons verts, émincés
• 125 ml fromage cottage
• 250 ml cheddar, râpé
• 125 ml fromage de chèvre crémeux, en morceaux
• Pincée d'herbes de Provence

1. Chauffer le four à 350F (175C).
2. Dans un bol, mélanger la farine, la semoule de maïs, la poudre à pâte et le sel.
3. Ajouter les œufs, le lait et le reste des ingrédients ; bien remuer à la cuillère de bois.
4. Déposer le mélange dans des moules à muffins huilés ; cuire au four une trentaine de minutes, ou jusqu'à ce que les muffins soient bien fermes.

BON APPÉTIT

Muffins aux pêches et chocolat (Boîte à lunch)

                Vous pouvez utiliser des pêches fraîches ou en boîte.

Pour 12 muffins

• 2 œufs
• 60 ml cassonade
• 125 ml pêches, en purée
• 250 ml yogourt à la vanille
• 125 ml huile végétale
• 250 ml farine non blanchie
• 250 ml farine de blé entier
• 125 ml graines de lin, moulues
• 10 ml poudre à pâte
• 5 ml bicarbonate de sodium
• 1 pincée de sel
• 180 ml brisures de chocolat

1. Chauffer le four à 375F (190C).
2. Dans un bol, mélanger les œufs, la cassonade, la purée de pêche, le yogourt et l'huile.
3. Incorporer graduellement les farines, les graines de lin, la poudre à pâte, le bicarbonate et le sel ; bien mélanger.
4. Ajouter les brisures de chocolat ; mélanger délicatement.
5. Déposer dans les moules à muffins huilés ; cuire au four pendant environ 20 minutes.

BON APPÉTIT

Muffins aux bananes et aux épices

Pour 12 muffins

• 60 ml beurre ramolli ou margarine
• 125 ml cassonade
• 2 oeufs
• 250 ml bananes en purée

1. Dans un bol, fouetter les ingrédients ensemble.
2. Tamiser ensuite :

• 375 ml farine tout-usage
• 10 ml gingembre moulu
• 5 ml poudre à pâte
• 5 ml soda à pâte (bicarbonate de soude)
• 5 ml cannelle moulue
• 2 ml clou de girofle moulu
• Pincée de sel

1. Ajouter les ingrédients secs au premier mélange cassonade-bananes et mélanger délicatement pour obtenir un mélange homogène.
2. Beurrer un moule à muffins et déposer une quantité égale dans douze moules en papier à muffins.
3. Cuire au four 400F pendant 20-25 minutes.

BON APPÉTIT

Bacon-Cheddar muffins

Makes 8 muffins

• 1¾ cups all-purpose flour
• ½ cup shredded sharp cheddar cheese
• ¼ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground red pepper
• 1 egg,beaten
• ¾ cup milk
• One-third cup oil
• 6 strips bacon, crisp-cooked and crumbled

1. Line or grease 8 muffin cups and top of pan, and sprinkle with cornmeal.
2. In a large bowl, stir together the flour, cheese, sugar, baking powder, salt and red pepper.
3. In a separate bowl, combine the egg, milk and oil.
4. Make a well in the center of the dry ingrédients and add the liquid mixture, stirring just until moistened ; batter should be lumpy.
5. Fold in the crumbled bacon ; fill the prepared muffin cups to the top.
6. Bake in a 400F (200C) oven for 20 to 25 minutes.

BON APPETIT

Corn muffins

 

Makes 12 muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1 can (8½ ounces) creamed corn
• ¾ cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1 egg, slightly beaten
• 1 cup shredded sharp cheddar cheese (4 ounces)

1. Preheat oven to 400F (200C) ; grease 12 muffin-pan cups.
2. Combine cornmeal, flour, baking powder, baking soda and sugar ; make well in center.
3. Combine creamed corn, buttermilk, butter, egg and cheese in medium-size bowl ; add wet mixture all at once to well in dry ingrédients ; stir just until dry ingrédients are moistened ; do not overmix ; batter will be lumpy.
4. Spoon into muffin cups, dividing evenly.
5. Bake in hot oven for 20 to 25 minutes or until lightly golden.
6. Cool muffins in pan on wire rack for 5 minutes ; run knife or thin metal spatula around edge of muffins ; remove muffins from muffin cups.
7. Serve warm.

BON APPETIT

Blue cheese and mushroom muffins (Holiday Menus for Family)

                         

Makes 12 muffins

• ½ cup coarsely chopped mushrooms
• 1 large clove garlic, finely chopped
• 2 tablespoons margarine or butter
• 1 egg
• 1¼ cups milk
• 3 tablespoons margarine or butter, melted
• 2 cups all-purpose flour
• ¼ cup crumbled blue cheese
• 2 tablespoons chopped green onions
• 3 teaspoons baking powder
• ¼ teaspoon salt
• Pinch of pepper

1. Heat oven to 400F (200C), grease 12 medium muffin cups.
2. Cook mushrooms and garlic in 2 tablespoons margarine in 6-inch skillet over medium heat about 3 minutes, stirring frequently, until the mushrooms are tender, remove with slotted spoon ; reserve.
3. In a large bowl, beat egg slightly with a fork, stir in milk and 3 tablespoons melted margarine.
4. Stir in mushrooms and remaining ingrédients just until flour is moistened.
5. Divide batter evenly among cups (cups will be almost full)
6. Bake about 30 minutes or until golden brown.
7. Let stand 5 minutes ; remove from pan and serve warm.
8. Refrigerate any remaining muffins.

BON APPETIT

Bennington blueberry maple muffins

                Blueberries, bran cereal and maple syrup team up to create a "very Vermont" muffin.

Make 1½ dozen

• 2 eggs
• 1 cup sour cream (250ml)
• 1 cup maple syrup (250ml)
• 1 cup all purpose flour (250ml)
• 1 teaspoon baking soda (5ml)
• 1 cup bran flakes (250ml)
• 1 cup blueberries (250ml)
• 1 cup chopped walnuts (250ml)

1. Preheat oven to 400F (200C)
2. Beat eggs in mixing bowl until very frothy.
3. Blend in sour cream, maple syrup, flour, soda, bran flakes and blueberries.
4. Spoon batter into 18 greased or paper-lined muffin cups.
5. Sprinkle walnuts evenly over muffins.
6. Bake 15 minutes.
7. Let cool 5 minutes, then remove muffins from tins.

BON APPÉTIT