Molasses Muffins

April 14, 2010

1 Tbsp sugar

1/4 tsp cinnamon

3/4 cup water

1 egg

3 Tbsp honey

1/2 cup molasses

1 tsp vanilla

2-1/4 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Mix together sugar and cinnamon and set aside. Whisk together the water, egg, honey, molasses and vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add liquid mixture to dry mixture and mix just until moistened. Spoon batter into greased muffin pan. Fill muffin cups until almost full. Sprinkle cinnamon sugar topping over the muffins. Bake at 350*F for 20 minutes.


Berry Cream Muffins

April 14, 2010

This is my mom’s absolute BEST muffin recipe. Moist and delicious.

4 cups flour (white or whole wheat)

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3 cups fresh or frozen raspberries, blueberries, cranberries, or combination of those three

4 eggs, lightly beaten

2 cups sour cream OR plain yogurt (or combination equivalent to 2 cups)

1 cup vegetable oil

1 tsp vanilla

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; add berries and toss gently. Combine eggs, sour cream or yogurt, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400*F for 20-25 minutes. This recipe yields approximately 24 muffins.


Gingerbread Muffins

February 16, 2010

2 Tbsp oil

1 egg

1/2 cup molasses

1/4 cup honey

1 cup water

2 cups whole wheat flour

2 tsp cinnamon

1-1/2 tsp ground ginger

1-1/2 tsp baking soda

1-1/2 tsp baking powder

1/2 tsp salt

Blend together thoroughly the oil, egg, molasses, honey, and water. Blend dry ingredients together in a separate bowl. Blend dry ingredients into liquid ingredients just until mixed. Fill greased muffin pan cups almost full and bake at 325*F for 20-25 minutes. Cool 2-3 minutes before removing from pan.