Raspberry Oatmeal Muffins

These are delicious muffins, the glaze takes them from pretty good to awesome. Without the glaze, they taste like a kind of healthy fruity muffin. With the glaze, you can serve them at a party or make them as a treat. These muffins make me want to have my own raspberry plants. I originally found this recipe here.

Raspberry Oatmeal Muffins

1 cup brown sugar
3/4 cup butter or oil
3 large eggs
2 cups plain yogurt
3 cups flour (whole wheat is my preference)
2.5 cups quick oats
2 tsp baking soda
1/2 tsp salt
1 cup smashed raspberries

Glaze
1 Tablespoon cream cheese
1 Tablespoon butter
2 Tablespoons raspberry juice (from smashed berries)
Confectioners sugar

Mix butter, sugar and eggs. Add yogurt, mix well. In separate bowl, mix flour, oats, soda and salt. Combine with wet mixture. Fold in smashed berries.

Put mixture into greased muffin cups, Bake at 400 degrees Fahrenheit for 10-12 minutes for mini muffins, 15-18 minutes for full size. Muffins should spring back when gently touched. Let cool before glazing.

For glaze, mix cream cheese, butter and raspberry juice then start adding confectioners sugar, 1/4 cup at a time until it is desired thickness. Drizzle over muffins.

Blueberry coconut pound cake muffins

I love muffins.

Blueberry coconut pound cake muffins
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 tsp freshly grated lime zest
2 eggs
5 Tbsp heavy cream
1 cup flour
1/4 tsp salt
1/2 cup + 3 Tbsp coconut
1/2 cup blueberries

Preheat oven to 350 and butter/flour 7 muffin cups. Beat butter, sugar and zest until light and fluffy. Beat in eggs, one at a time. beat in cream, then flour and salt, on low speed, just until combined. Stir in 1/2 cup coconut and fold in blueberries. Spoon batter into muffin cups, totally filling cups and smooth tops. Sprinkle with remaining 3 Tbsp coconut. Bake in middle of oven until tester comes out clean, about 25 minutes. Invert onto rack and let cool.

Cranberry Orange Muffins

I love muffins! Here is a delicious way to use all the lovely fresh cranberries that are on sale at the store right now. (Or freeze them to make these any time. They are delicious!

Cranberry Orange Muffins (makes about 30)
2 cups wheat flour
2 cups all purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp grated orange zest
3 cups fresh or frozen cranberries
1/2 cup butter
1 cup sugar
1 cup applesauce
2 eggs
1 1/2 cups orange juice

Preheat oven to 350 Fahrenheit. Lightly grease muffin pans.

Whisk together flour, baking powder, soda, and salt. Stir in orange zest and cranberries. In a large bowl beat butter sugar and egg until smooth. Stir in juice. Add flour mixture, stirring until just moistened. Scoop into muffin cups making them about 2/3 full and bake about 25 minutes or until muffin bounces back when you press lightly on top.

Pumpkin muffins

I have made them 4 times in two weeks and have had requests for them from people. We really like these rich pumpkin muffins and so here's the recipe to share with you.

2 cups all-purpose flour

1 cup wheat flour
2 cups white sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground allspice

1 teaspoon salt

2/3 cup vegetable oil

3 eggs
2 cups pumpkin

Preheat oven to 350 F.Prepare muffin cups.

	In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together pumpkin puree, oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
	Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Yields 18-20 muffins.

Honey & Spice Banana Muffins

The first time I made this muffin recipe I found on the side of a cereal box, we were pleasantly surprised. They smelled amazing and were quite tasty. Since then we have tried several types of flake cereals and had them all work wonderfully in this recipe.

These delicious muffins are a great way to use overripe bananas or bran cereal. But you don't really need a reason to make them, they are so delicious! These egg-free muffins could easily be dairy free and gluten free as well. Using freshly grated nutmeg is great fun too. Hope you enjoy them!

1 cup bran flakes cereal
1/4 cup milk
1 cup flour
1/2 cup honey
1/4 cup butter/margarine, melted
2/3 cup mashed ripe banana
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg

Heat oven to 375. In a small bowl, soak cereal in milk for 5 minutes. In a large bowl, combine remaining ingredients, then add cereal mixture. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). Spoon into greased or paper-lined 12-cup muffin pan, filling cups 2/3 full. Bake for 20-25 minutes, or until tops spring back when touched lightly. Cool 5 minutes; removed from pan. Yield: 12 muffins

Pumpkin Butterscotch Muffins

In my house, we love pumpkin chocolate chip cookies and make many batches each fall. They are like little pumpkin flavor clouds with bursts of chocolate in them. So delicious.

So when I saw these pumpkin butterscotch muffins at Confabulation in the Kitchen, I just had to try them. So yummy looking!

They did not disappoint. The flavor was great, they are delicious. A wonderful fall treat, and a fun provider of variety in our pumpkin consumption. :)

I used nutmeg instead of mace b/c that's what I had on hand and I used whole wheat pastry flour for about half of the flour amount, like I do in most recipes. As much fun as the pecans sound, DH is allergic, and loves pumpkin, so no pecans here. Oh, and I added 1/2 tsp cloves, but I don't think most people would like the cloves, which is why they are probably not in the ingredient list though they are in the directions.

So here's the recipe:

Butterscotch Pumpkin Muffins

1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)

TO PREPARE:

In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture.

In another bowl, whisk together eggs, pumpkin and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until dry ingredients are moistened. Do not overmix.

Preheat oven to 350 degrees. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out clean. Place on a rack to cool.

YIELDS: 18 muffins