Strawberry-Rhubarb Muffins


1 3/4 cup flour
1/2 cup sugar
1 egg
3/4 cup milk
2 1/2 teaspoons baking powder
1/3 cup oil
1 teaspoon vanilla
1/2 teaspoon cinnamon
3/4 cup minced rhubarb
1/2 cup sliced strawberries

2 tablespoons brown sugar
1/2 teaspoon cinnamon
6 strawberries, halved


Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to flour, sugar, powder mixed in large bowl. Fold in fruits. Fill greased tins.

Sprinkle mixed topping over each muffin, place a strawberry half on each muffin.

Bake at 400 degreesfor 20-25 minutes.

makes 12

Blueberry Egg White Muffins

submitted by muscleman


3 large Egg White
1 serving (serving = 1/4 cup) Brown Rice Flour
1/3 cup Blueberries
1/2 medium (7″ to 7-7/8″ long) Bananas
1 serving (serving = 1 tsp) Coconut Sugar
1/3 serving (serving = 3 tbsp) Coconut Flakes
1 serving (serving = 1/8 tsp) Baking Powder
0.15 serving (serving = 1 tbsp) Chia Seed


Pre-Heat Oven at 400 Degrees
In a Bowl, Mix all of the ingredients except the chia seeds
Fill foil muffin molds 3/4 with batter
Sprinkle tops with Chia Seeds
Bake for 22 minutes

Mystery Apple Muffins


12 muffins

1/2 cup unsweetened apple juice
1 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
3/4 cups coarsely crumbled Ritz crackers, about 14 crackers
1/2 cup raisins
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter softened
1 egg

1 cup confectioners’ sugar
1 1/2 tablespoons apple juice



Preheat oven to 350 degrees F. Grease muffin pans.

Combine apple juice, 1/2 cup brown sugar and cinnamon in a small saucepan. Bring to a boil. Add crackers and reduce heat to medium. Cook until mixture is about the consistency of applesauce. Remove from heat and stir in raisins.

Combine flour, baking soda, salt, butter, egg and remaining 1/2 cup brown sugar in a large bowl. Beat until smooth. Stir in cracker mixture.

Fill muffin cups 2/3 full. Bake for 18 to 20 minutes or until tester inserted in center of muffins comes out clean. Remove from pan and place on wire rack to cool.

Combine all glaze ingredients until smooth. Drizzle over cooled muffins.

Light Raspberry Muffins

Everybody’s favorite. A light, lemony muffin filled with berries.


raspberry muffin

raspberry muffin



2 cups granulated sugar
1/4 cup canola oil
1 teaspoon minced lemon zest
1 egg
2 lightly beaten egg whites
1 cup Low Fat Blend (recipe below)
2 1/2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 pint raspberries
12 paper or foil muffin cups



Preheat the oven to 350 degrees F.

In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Add the Low Fat Blend and combine well. Add the vanilla and lemon juice and combine.

Slowly add the flour and baking powder, stirring until completely blended.

When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not over mix and break up the berries.

Place the paper cups in a muffin tin. Fill the cups three quarters full with the batter. Place in the oven and bake for 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.

NOTE: Blueberries make an equally terrific muffin.

Cal. per muffin 172; Chol. 9 mg

Low Fat Blend

Yield: 2 cups

1 cup nonfat plain yogurt
1 cup low-fat or nonfat cottage cheese

Place the ingredients in a blender and blend until smooth. The mixture can be blended by hand. A food processor will not give the same consistency – it tends to break the mixture down and make it watery rather then creamy. I stash it in a plastic container in the fridge to use by the cup or spoonful in a myriad of ways. I use it in mousses and sauces, and as a replacement for sour cream, mayonnaise, or heavy cream. If non fat cottage cheese is available, so much the better.

Fudge Filled Peanut Butter Muffins


1/3 cup semisweet chocolate chips
1 tablespoon unsalted butter or margarine
1 2/3 cups flour
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
1 tablespoon baking powder
3/4 cup milk
1/2 cup peanut butter
1/3 cup oil
1 lightly beaten egg
1 1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts without skins (optional)



Preheat oven to 400 degrees F; prepare pans.

In a small saucepan (or microwave) heat chocolate chips and butter until melted, stirring constantly; remove from heat and reserve.

In a bowl stir together flour, sugar, baking powder and salt. In an other bowl stir together milk, peanut butter, oil, egg and vanilla extract. Add dry mix to wet mix until just combined. Spoon half of batter into pans. Divide chocolate mixture among muffins, a scant teaspoon per pan; do not let filling touch sides of pan. Spoon remaining batter over filling. Sprinkle tops of muffins with chopped peanuts if desired. Bake for 20-25 minutes or until lightly browned.

Makes 9 muffins.

Zucchini Oatmeal Muffins


2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup pecans, chopped
1/2 cup quick-cooking oats, uncooked
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 medium zucchini (10 ounces), finely shredded
3/4 cup vegetable oil



Grease 12 (3-inch) muffin pan cups. Preheat oven to 400 degrees F.

Into large bowl, measure flour, sugar, pecans, oats, baking powder, salt and cinnamon. In medium bowl with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans.

Serve muffins warm or cool on wire rack to serve later.

Makes 12 muffins.

Taffy Apple Muffins


2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/4 cup butter or margarine, melted
2 eggs
1 teaspoon vanilla extract
1 cup chopped apple
1/2 cup honey
1/2 cup brown sugar
3/4 cup finely chopped walnuts



Preheat oven to 400 degrees F. Prepare miniature muffin pans.

In bowl combine flour, sugar, baking powder, salt and nutmeg.

In another bowl, combine milk, butter, eggs and vanilla extract until blended. Stir dry mix into wet mix until just moistened. Fold in apple. Spoon into pans and bake for 10 to 12 minutes or until lightly browned.

Meanwhile, in saucepan, heat honey and brown sugar to a boil stirring to dissolve sugar. Dip warm muffins into hot glaze, then into chopped nuts. Spear with popsicle sticks or wooden skewers, if desired.

Makes 36 mini-muffins.

Snickers and Peanut Butter Muffins


1 2/3 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 tablespoons baking powder
Pinch of salt
6 tablespoons chunky peanut butter
1/4 cup unsalted butter, melted
1 large egg, beaten
3/4 cup milk
3 1/2 full-size (2.07 ounce) Snickers bars, chopped



Preheat oven to 400 degrees F. Grease 12 standard-size muffin tin cups or line with paper baking cups.

Stir together flour, sugar,  baking powder and salt. Add peanut butter and mix until mixture turns into coarse crumbs.

In separate bowl, combine butter, egg and milk. Gently stir wet ingredients into dry ingredients, about 15 seconds. Lightly mix in Snickers pieces, about 10 seconds. It\’s okay if small bits of unmoistened flour remain. Do not overmix.

Evenly dollop batter into cups of prepared muffin tin. Bake 20 to 25 minutes, or until the tops are golden and just firm when lightly touched. Set pan on a wire rack for 5 to 10 minutes, then remove muffins and set on wire rack to cool.

Makes 12 muffins.

Santa Fe Muffins


1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons granulated sugar
2 tablespoons baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
3 eggs
1 1/2 cups milk
1 large sweet red bell pepper, diced
1 cup fresh, frozen or canned corn kernels
1/2 cup melted butter or margarine
2 jalapeno peppers, finely chopped (optional)
1 1/2 cups mozzarella cheese, shredded



Preheat oven to 400 degrees F. Grease nine 3/4 cup custard cups; place on a baking sheet.

Stir together in a bowl the flour, cornmeal, sugar, baking powder, salt and cayenne pepper (if using).

In a separate bowl, beat together eggs, milk, red pepper, corn, butter and jalapeno pepper (if using).

Stir flour mixture into egg mixture just until blended. Fill custard cups half full with batter.

Form the shredded cheese into 9 balls and place in centers of batter, pushing down slightly. Spoon remaining batter on top.

Bake for 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean.

Let cool on racks.

Serve warm or wrap and freeze for up to 1 month.

Cornhusk Muffins


6 to 8 dried cornhusks
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoon cumin seeds
1/3 cup vegetable shortening
2 tablespoons butter, cut into chunks
1 cup buttermilk



Place cornhusks into a large bowl with boiling water to cover; let soak about 15 minutes. Drain, then pat dry and tear lengthwise into 1 1/2- to 2-inch wide strips.

In each of 11 greased 2 1/2-inch muffin cups, place 2 or 3 cornhusk strips, crossing centers of strips at bottom of each cup so ends fan out around sides. Set aside.

In a large bowl, mix flour, baking powder, baking soda, sugar and cumin seeds. Cut in shortening and butter until mixture resembles coarse crumbs. Add buttermilk to flour mixture; stir just until dry ingredients are evenly moistened.

Spoon about 1/4 cup batter into each lined muffin cup. Bake at 375 degrees F for 25 to 35 minutes, until tops of muffins are golden. Serve hot or warm; remove and discard cornhusks before eating muffins.