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Muffin mania

Muffin Mania

There is just something special about the smell of delicious muffins baking in the oven.  Try a few of these recipes and freeze ahead for the summer when you don't want the heat in the house.


Cinnamon Apple Muffins

  •  2 1/3 c. all-purpose flour
  • 1 1/8 c. sugar, divided
  • 3 tsp. ground cinnamon, divided
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 egg
  • 2 egg whites
  • 1 cup 1% buttermilk
  • 1/3 c. 3% milk
  • 1/3 c. reduced-fat ricotta cheese
  • 3 Tbsp. canola oil
  • 2 tsp. vanilla extract
  • 1 ½ c. finely chopped, peeled tart apples

In a bowl, combine the flour, 1 c. sugar, 2 tsp. cinnamon, baking powder, baking soda and salt.  In another bowl, beat the egg, egg whites, buttermilk, milk, ricotta cheese, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in apples.

Coat muffin cups with nonstick cooking spray or use paper-liners; fill three-fourths full.   Combine the remaining sugar and cinnamon; sprinkle over batter.  Bake at 400° for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

Butter Tart Muffins

  •  1 ½ c. raisins
  • ¾ c. white sugar
  • ½ c. butter, cut into pieces
  • 2 eggs
  • ½ c. milk
  • 1 tsp. vanilla extract
  • 1 ½ c. all-purpose flour
  • 2 tsp. baking powder
  •  1 p. baking soda
  • Salt to taste
  • ½ c. chopped walnuts
  • ¼ c. corn syrup

Place raisins, sugar, butter, slightly beaten eggs, milk and vanilla in a large heavy-bottomed saucepan.  Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble.  Cool slightly, uncovered, in the refrigerator.

 Stir flour with baking powder, baking soda and salt in a large mixing bowl.  Make a well in center, and pour warm raisin mixture; stir just until combined.  Stir in nuts until evenly mixed.  Spoon batter into greased muffin cups.

Bake in center of oven at 350° until golden, about 15-17 minutes.  Remove from oven, and immediately pour about 1 tsp. syrup over each muffin.  Cool muffins in pan for 10 minutes, then remove to a rack.  Serve warm.


Chocolate Zucchini Muffins

  • 3 eggs                                                             
  • ½ tsp. baking powder
  • 2 c. wite sugar                                              
  • 1 tsp. salt
  • 1 c. vegetable oil                                             '
  • ¼ tsp. ground cinnamon
  • 1/3 c. unsweetened cocoa powder                 
  • ¼ tsp. ground nutmeg
  • 1 ½ tsp. vanilla extract                                   
  • ¼ tsp. ground cloves
  • 2 c. grated zucchini                                        
  • ¼ tsp. ground cardamom
  • 3 c. all-purpose flour                                      
  • 1 tsp. baking soda

Preheat oven to 350°.  Lightly grease or line two 12 cup muffin tins with paper liners.

In a large bowl, beat the eggs.  Beat in the sugar and oil.  Add the cocoa, vanilla, zucchini and stir well.

Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom.  Mix until just moist.

Pour batter into prepared muffin tins filling 2/3 of the way full.  Bake at 350° for 20-25 minutes.  Remove from pan and let cool on a wire rack.  Store loosely covered.

Peach Muffins

  •  3 c. all-purpose flour                                      
  • 1 ¼ c. vegetable oil
  • 1 Tbsp. ground cinnamon                              
  • 3 eggs, lightly beaten
  • 1 tsp. baking soda                                          
  • 2 c. white sugar
  • 1 tsp. salt                                                        
  •  2 c. peeled, pitted and chopped peaches

Preheat oven to 400°.  Lightly grease 16 muffin cups.

In a large bowl, mix the flour, cinnamon, baking soda and salt.  In a separate bowl, mix the oil, eggs and sugar.  Stir the oil mixture into the flour mixture just until moist.  Fold in the peaches.  Spoon into the prepared muffin cups.

Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.  Cool 10 minutes before turning out onto wire racks to cool completely.


For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service 
(228) 865-4227

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