Raspberry Streusel Muffins

Muffins:

• 3 C flour
• 1 C sugar
• 4 tsp baking powder
• 1 C milk
• 1 C melted butter
• 2 beaten eggs
• 2 C fresh or frozen raspberries
• Paper muffin liners 

1. Preheat the over to 375 and line the muffin tins iwth paper liners. If using a dark pan lower the oven temp by 25 degrees and watch baking time. You will probably need a litter longer
2. Prepare streusel topping and set aside (below)
3. Combine dry ingredients in a large bowl
4. Combine milk, butter, and egg in a small bowl
5. Pour wet ingredient into flour mixture, and stir just enough to combine
6. Spoon half batter into muffin cups
7. Put 4 raspberries in each cup
8. Spoon the rest of the batter over raspberries, leaving room for streusel topping
9. Sprinkle topping onto batter
10. Bake 25-30 min

Pecan Streusel Topping:

• 1/2 C chopped pecans
• 1/2 C flour
• 1/2 C packed brown sugar
• 1/4 melted butter

1. Combine pecans, brown sugar and flour in a small bowl
2. Add melted butter, and stir until it resembles crumbs
3. sprinkle over muffins before baking

*From KK's cooking class*

BRAN MUFFINS

Eva Lynch

2 Cups General Mills Fiber One Bran – (Any hard nut bran will work)

2 Cups boiling water

·     Combine and let sit while you mix the other ingredients

(It needs to soften)

4 Cups Kellogg’s Bran

2 Cups Sugar

1 Cup 2 Tlbs. Crisco oil -  (any Vegetable oil will work) 

1 quart butter milk

4 eggs

·     Mix together

5 Cups flour

5 tsp. soda

1 tsp. salt

*I put 1 cup of warm water in blender and ¼ Cup Flax seed and ½ Cup raw almonds and blend them up and fold them into the Mix after you put the bran in.  (If you really want to get things moving, add this)

·     Mix together flour, soda, and salt.  Fold into Kellogg’s Bran and then fold all ingredients together.

·     Refrigerate or cook at 400 for 15 – 20 minutes

·     You can also add chocolate chips

·     Dough lasts up to 6 to 8 weeks in the refrigerator sealed tightly

Pumpkin Donut Muffins

These are seriously TO DIE for!!! they're fluffy and delicious- and best warm, but still good the next day!! They make about 12 big muffins, we doubled it and made 18 big muffins and 24 tiny muffins. We liked the tiny muffins the best.

INGREDIENTS

For the batter

• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/3 cup buttermilk
• 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
• 3/4 cup light brown sugar
• 2 large eggs

For the sugar coating

• 3/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

• DIRECTIONS

  1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.(until it changes color to a white-ish color) Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
      WATCH: Sugared Pumpkin Muffins
  2. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
     
     
     http://www.marthastewart.com/331754/pumpkin-doughnut-muffins

Banana Muffins-yummy and HEALTHFUL:)

from Stephenie Dellenbach

INGREDIENTS:
* 4 Tbls butter, softened
* 1/4 cup applesauce
* 2 over-ripe bananas
* 1/4 cup sour cream
* 1/4 cup plain yogurt (you can use all plain yogurt instead of the sour cream)
* 2 large eggs
* 1 1/2 tsp vanilla
* 2 cups soft whole wheat flour (you can use hard white wheat flour)
* 1/4 cup ground flax seed (optional)
* 3/4 cup sugar (your bananas can add a lot of sweetness, so you may find you want to cut this down)
* 1 tsp baking soda
* 3/4 tsp baking powder
* 1/2 tsp salt
* (optional) 1 cup toasted, chopped walnuts or other nuts
* (optional, but SO yummy:) 1/2 cup mini semi-sweet chocolate chips (or chop larger chips into smaller chunks)

INSTRUCTIONS:
1. Preheat oven to 350 degrees
2. Lightly grease muffin tins (you can use any size tins, just adjust the baking time accordingly)
3. Puree bananas, sour cream, yogurt, eggs, applesauce and vanilla in a blender
4. sift flour, ground flax seed, sugar, baking soda, baking powder and salt in bowl of electric mixer fitted with a whisk attachment
5. Add butter and mix on medium/low speed until blended, about 30 seconds
6. Add banana mixture in three batches, scraping bowl and mixing on medium between each addition
7. fold in nuts and/or chocolate chips if desired
8. Let sit for 10 minutes to allow the leavening agents time to work with the wheat flour
9. Pour into muffin tins
10. Bake until lightly browned and bounces back to touch, about 15 minutes for regular size muffins
11. Remove from oven and cool for about 5 minutes before turning out and cool completely on wire rack

NOTE: These freeze REALLY well, so I usually make a triple or quadruple batch.  Then you can just pull one out of the freezer, heat it in the microwave for 15-20 seconds and enjoy.  My kids LOVE these!  As a point of reference, a quadruple batch will just barely fit in a Bosch mixer.  I use the whisk attachment through step 5 then switch to the bread hook at step 6 when I add the liquid.  You could probably use the whisk attachments the whole time, but it gets a little thick as you start adding the liquid.    

Cinnamon Muffins

Ingredients:
1/4 C + 2 Tbs butter
1/4 C + 2 Tbs sugar
1/2 tsp vanilla
1 egg
3/4 C + 2 Tbs flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 C sour cream

Toppings:
1 1/2 tsp cinnamon
1/4 C sugar

Directions:

1. preheat oven to 375 
2. in a large bowl cream wet ingredients
3. in a Different bowl sift together dry ingredients
4. mix the two bowls together 
5. ONLY MIX UNTIL SMOOTH
6. Spray muffin pan with non-stick spray of choice
7. put in one scoop of batter into each of the slots. DO NOT USE ALL OF IT. ONLY USE HALF.
8. sprinkle a good amount of cinnamon on top of each dollop
9. now use rest of the batter and put another scoop on top of the existing ones
10. sprinkle more cinnamon onto the muffins
11. bake for 15-20 mins