Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1/4 cup butter, softened
• 1/2 cup white sugar
• 2 tablespoons honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/4 cups flour
• 1 cup cornmeal
• 4 teaspoons baking powder
• 1/2 - 1 cup milk
• 3/4 cup frozen corn kernels, thawed

Directions:

Preheat oven to 400 degrees. Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven about 15 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition:

Substitutions:

I used wheat flour, and the muffins turned out great.

Recipe courtesy of allrecipes.com.

Read my review of this recipe.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons cinnamon, divided
• 15 ounces canned solid-pack pumpkin
• 2/3 cup vegetable oil
• 4 large eggs
• 2 1/2 cups sugar plus 2 tablespoon sugar

Directions:

Put oven in middle position and preheat oven to 350 degrees. Put liners in muffin cups.

Combine the flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon in a small bowl. Whisk together pumpkin, oil, eggs, and 2 1/2 cups sugar in another bowl until smooth, then whisk in flour mixture until just combined.

Stir together 2 teaspoons cinnamon and 2 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Makes 24 muffins.

Nutrition:

Substitutions:

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 2/3 cup wheat flour
• 2/3 cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup old fashioned oats
• 1 cup low-fat yogurt
• 1/3 cup brown sugar
• 1/3 cup unsweetened apple sauce
• 1/4 cup molasses
• 2 eggs
• 1 1/2 cups peaches, diced
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.

In a large bowl, mix together oats, yogurt, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flours, baking soda, baking powder, and salt. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups. Combine sugar and cinnamon and sprinkle 1/4 teaspoon over each muffin.

Bake in preheated oven for 15 minutes, until a toothpick inserted into center of a muffin comes out clean.

Makes 18 muffins.

Nutrition:

Substitutions:

Buttermilk can be substituted for yogurt.

Recipe courtesy of allrecipes.

Read my review of this recipe.

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 eggs
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 2 cups mashed ripe bananas (about 3 bananas)
• 1 cup chopped walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut

Directions:

Preheat the oven to 350 degrees.

Line 24 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Muffins can be topped with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly and remove from the pan.

Makes 24 muffins.

Nutrition:

Substitutions:

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

Cake:

• 1 stick unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples (about 2 small apples)

Crumble Topping:

• 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup pecans, chopped
• 4 tablespoons unsalted cold butter

Directions:

Preheat the oven to 350 degrees. Line 24 muffins tins with paper liners.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Divide the batter equally between the muffin tins, filling each about 2/3 full.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, pecans, and butter, and mix until it resembles coarse crumbs. Sprinkle about 1 tablespoon of the topping over each muffins. Bake until golden brown and set, 20 to 25 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes before removing from the tins. Serve warm or at room temperature.

Makes 24 muffins.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse.

Read my review of this recipe.

Ingredients:

• 4 cups bran flakes
• 1/2 cup buttermilk
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)
• 1/3 cup finely chopped pecans
• 1/3 cup packed brown sugar
• 3/4 teaspoon ground cinnamon

Directions:

In a bowl, combine bran flakes and buttermilk; set aside. In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add the bananas and vanilla; mix well (mixture will appear curdled).

Combine flour, baking powder, salt, and baking soda; stir into creamed mixture juist until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full.

Combine he pecans, brown sugar, and cinnamon; sprinkle over the batter. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cook for 5 minutes before removing from pans to wire racks.

Yields 18 muffins.

Nutrition:

Substitutions:

Recipe courtesy of Simple and Delicious Magazine

View my experience with this recipe.

Ingredients:

• 4 tablespoons unsalted butter, softened
  
• 1 cup cake flour
• 1/2 cup all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 3 tablespoons poppy seeds
  
• 1 large egg
  
• 1/2 cup sugar
  
• 3/4 cup plain low-fat yogurt
  
• 1/4 cup fresh lemon juice
  
• 2 teaspoons finely grated lemon zest
  
• 1 teaspoon vanilla extract

Lemon Glaze:

• 1/4 cup plus 2 tablespoons powdered sugar
  
• 2 tablespoons fresh lemon juice, strained
  
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray.
In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins.

Bake until the muffins are set and golden brown and a tester comes out clean, 10 to 12 minutes. While muffin are baking, combine all ingredients for the Lemon Glaze in a small bowl and wisk to combine. Remove muffins from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze.

Makes 2 dozen mini muffins.

Substitutions:

I used all-purpose flour instead of the cake flour (1 cup minus 2 tablespoons of all-purpose for 1 cup of cake flour is the basic substitution). Instead of the 1/2 cup of all purpose flour the recipe called for, I used a 1/2 cup of whole wheat flour.

Recipe courtesy of Emeril Lagasse

View my experience with this recipe.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp canola oil
• 1/4 cup orange juice
• zest of 1 medium orange
• 1 tsp vanilla extract
• 1 8-ounce carton fat-free vanilla yogurt
• 1 egg, lightly beaten
• 1 6-ounce pack fresh cranberries

Directions:

Preheat the oven to 400 degrees. Spray muffin cups with cooking spray.

Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Stir with a whisk. In a separate bowl, combine oil, orange juice and zest, vanilla, yogurt and egg. Make a well in the center of the dry ingredients and add liquid ingredients. Stir until just moist. Add cranberries and fold in gently.

Spoon batter into prepared muffin pan. Bake for 20 minutes (about 9 minutes for mini muffins) or until a toothpick inserted in the middle comes out clean.

Makes 12 regular muffins or 36 mini muffins.

Nutrition Information:

Calories 155, Calories from Fat 28, Total Fat 3.1g (sat 0.3g), Cholesterol 18mg, Sodium 217mg, Carbohydrate 27.4g, Fiber 2.4g, Protein 4.3g

Substitutions:

I used a 6 ounce contain of Danon Light and Fit Vanilla yogurt, plus a couple tablespoons of plain non-fat yogurt. I also used dried cranberries (Craisins) instead of fresh cranberries.

Recipe courtesy of www.about.com

View my experience with this recipe.

Ingredients:

• 1 cup regular oats (quick-cooking or old fashioned)
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 tablespoons molasses
• 1 teaspoon vanilla
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 cup diced peaches, frozen and thawed, fresh, or canned
• 1/2 cup chopped pecans or walnuts, optional
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

Preheat oven to 400 degrees. Spray muffin pan with cooking spray.

In a large mixing bowl, combine oats and buttermilk. With a fork, mix in vegetable oil, molasses, vanilla, and egg. Add remaining ingredients and stir just until dry ingredients are dampened.

Divide batter evenly among muffin cups. Bake for 20 minutes (10 minutes for mini muffins), or until a wooden pick inserted in center comes out clean.

Makes 12 regular muffins or 36 mini muffins.

Substitutions:

Instead of buttermilk, I use the standard subtitution of 1 tablespoon lemon juice plus enough milk to make a cup. Let it stand for 5 minutes before using. I used honey instead of molasses and frozen peaches. I skipped the nuts.

Recipe courtesy of www.about.com

View my experience with this recipe.

Ingredients:

• 3/4 cup plus 2 tablespoons packed brown sugar
  
• 1/4 cup chopped pecans
  
• 1/2 teaspoon ground cinnamon
  
• 1 cup all-purpose flour
  
• 1 cup whole-wheat pastry flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/4 cup canola oil
  
• 2 large eggs
  
• 1 cup unsweetened applesauce
  
• 1 teaspoon vanilla extract
  
• 3/4 cup low-fat buttermilk
  
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Directions:

Preheat oven to 400 degrees. Coat muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt. In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes (about 10 minutes for mini muffins) or until a wooden pick inserted in the center of a muffin comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Makes 12 regular muffins or 48 mini muffins.

Substitutions:

I couldn’t find whole wheat pastry flour, so I used regular whole wheat flour instead. Instead of buttermilk, I used the standard substition of 1 tablespoon lemon juice and enough milk to make 1 cup. Let this stand for 5 minutes before using.

Recipe courtesy of Ellie Krieger.