Muffins and Cupcakes Recipes

This recipe contributed by Stella Romo

• 1-1/4 cup milk
• 1/3 cup oil
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 beaten eggs
• 1/2 cup coconut
• 1/2 cup golden raisins
• 1-1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1-1/2 cup shredded carrots

Combine cereal, milk, oil & eggs and let sit for 10 minutes. Stir in carrots, coconut, raisins. In another bowl, combine sugar, flour, baking powder, baking soda, salt & cinnamon. Add cereal mixture to flour mixture. Stir just to combine. Pour into greased muffin tins.

Bake at 370F for 15-20 minutes.

Garth Woodside Mansion, Hannibal, MO

Makes: 2 dozen muffins - Prep: 20 minutes - Bake: at 375°F for 17 to 19 minutes

• 3 cups all-purpose flour
• 2/3 cup quick-cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, at room temperature
• 1-1/4 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 teaspoon grated lemon rind
• 1/3 cup milk
• 2 cups fresh cranberries, chopped
• 1 cup shelled pecans, chopped
• For Glaze:

• 1 cup confectioners' sugar
• 2 tablespoons heavy cream

1. Heat oven to 375°F. Coat 2 standard muffin pans (12 cups each) with cooking spray.
2. Mix flour, oats, baking powder, baking soda and salt in large bowl
3. Beat butter and sugar in second large bowl until smooth. Beat in egs, one at a time. Add vanilla and rind; beat just until combined. Beat in milk.
4. Make well in center of flour mixture. Add egg mixture to well; stir to moisten flour mixture. Fold in berries and nuts. Divide into muffin cups.
5. Bake in 375°F oven 17 to 19 minutes until pick tests clean. Turn out onto rack; let cool completely.
6. Glaze: Mix confectioners' sugar and cream until smooth. Drizzle over muffins.

Nutritional Value Per Muffin: 247 calories, 13g fat (6g saturated), 4g protein, 30g carbohydrate, 1g fiber, 121mg sodium, 58mg cholesterol. From Family Circle Magazine - 12/2000

Makes 24 mini cakes or 12 larger ones.

Line mini-cupcake tin or regular tin with paper liners

• 125g (4-½ oz) softened butter
• 125g (4-½ oz) caster (superfine, white) sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 125g (4-½) oz self-raising flour
• 2 tbsp milk

Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes. In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined. Spoon into the tins and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

Lemon or Orange Glacé Icing with Cherries

• 100g (4 oz) icing sugar
• 2 tbsp. freshly squeezed lemon or orange juice
• 12 glacé cherries (cut in half for mini cakes)

Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft.

iVillageUK

Preheat oven to 400°F. Line 12-cup muffin pan with paperliners. In large bowl, stir together 1 box (14 to 15.2 oz.) apple cinnamon muffin mix, 1 can (15 oz.) pumpkin puree, 2 large eggs, ¼ cup milk and 2 Tbsp. vegetable oil until almost smooth. Divide batter among muffin cups. Bake 18 to 20 minutes or untiltoothpick inserted in center comes out clean; cool on wire rack. Makes 12 muffins.

From Good Housekeeping's "5 Ideas for Canned Pumpkin" - November 2010.

• Paper baking cups
• 2 cups all-purpose flour
• 1-½ teaspoons baking soda
• 1-½ teaspoons ground cinnamon
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• 1 (15-oz.) can pumpkin puree
• 3/4 cup firmly packed light brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 3/4 cup vegetable oil

1. Preheat oven to 350°F. Place paper baking cups into miniature muffin pans.
2. Combine flour and next 7 ingredients in a medium bowl.
3. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.
4. Bake in batches - 15 to 17 minutes. Let cool in pans onwire racks 5 minutes. Remove from pans, and let cool completely.
5. Spread Maple-Cream Cheese Frosting over tops of muffins. Makes 5 dozen.

• 16 oz. cream cheese, softened
• ½ cup butter, softened
• ½ cup pure maple syrup
• 4 cups powdered sugar

Beat first 3 ingredients in a large bowl at medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating at low speed after each addition until well blended. Makes 4-½ cups.
Tip: You can freeze unfrosted muffins in an airtight container up to three months. Thaw, and then frost as desired. Coastal Living Magazine 10/11.

Recipe courtesy of Sunny Anderson, Food Network, 2008

Ingredients:

• 1 cup strawberries, chopped
• 1 cup sugar, plus 2 tablespoons
• 1-½ cups all=purpose flour
• Pinch ground connamon
• ½ teaspoon baking soda
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• ¼ cup canola oil
• 1 lemon, zested
• ½ pint blueberries
• 1 cup chopped walnuts

Line muffin tins or spray with cooking spray

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.*

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs oil, 1 cup sugar, strawberries and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries* and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes outwith a few crumbs, but not wet, about 30 minutes. Cool on a rack to room temperature. Makes 12 muffins.

*In place of strawberries and blueberries, you can use any type of fruit, really.....I've used mango, chopped pineapple chunks (drained), apple. Also, you can use more than 1 mashed banana if you have some that are overly ripe. I also added flax seed to mix.!

Recipe Courtesy of Hungry Girl Lisa Lillien - Food Network TV

PER SERVING (1 muffin): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- PointsPlus™ value 5*

Prep: 5 minutes Cook: 20 minutes

Ingredients:

• One 18.25-oz. box devil's food cake mix
• One 15-oz. can pure pumpkin (Libby's is the best!)

Directions:

1. Preheat oven to 400 degrees.
2. Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
3. Don't add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter thinner. Do not do this!
4. Evenly distribute batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with nonstick spray. Place pan in the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
5. Allow to cool slightly and then serve!

MAKES 12 SERVINGS

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