Harvest Spice Bread

I found this recipe on sallysbakingaddiction.com and I love it! It can be made into bread or muffins. I love the combined flavors of pumpkin, apple and carrots. With all the spices, it smells as good as it tastes! -Sarah

1 3/4 cup flour
1 t. baking soda
3/4 t. salt

2 t. cinnamon
1/4 t. nutmeg

1/4 t. cloves
1/4 t. ginger
1/2 cup oil
2 large eggs, at room temp.
1/2 cup white sugar
1/2 cup, packed brown sugar
1/2 cup pumpkin puree 
1 heaping cup peeled and shredded apple
3/4 cup peeled and shredded carrot
2 T. milk 
1 cup chopped walnut or pecans 

• Preheat oven to 350 degrees for bread or 425 degrees for muffins.
• In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. 
• In a medium bowl whisk together the oil, eggs, white sugar, brown sugar, pumpkin, apple, carrot and milk until well combined. 
• Pour the wet ingredients into the dry ingredients and whisk just until combined. Stir in the chopped nuts. 

BREAD BAKING INSTRUCTIONS: Spread batter into a greased loaf pan. Bake at 350 degrees 55-65 minutes. Loosely cover with foil halfway though baking to prevent over browning on top. 

MUFFIN BAKING INSTRUCTIONS: Grease muffin tin and spoon batter into cups. Bake at 425 degrees for 5 minutes. Leaving the muffins in the oven, reduce oven temperature to 350 degrees and continue baking about 15 minutes longer. (this recipe makes 12 muffins for me) 

Mini Lemon Poppy seed Muffins

These muffins are so moist and delicious. My family loves the flavor of lemon poppy seed muffins and breads.-Sarah

2 cups flour
3/4 cup sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup sour cream
1/2 cup vegetable oil
2 eggs
2 T. poppy seeds
2 T. milk
1/2 t. vanilla
1/2 t. lemon extract

• In a large bowl combine dry ingredients.
• Combine remaining ingredients in a separate bowl. 
• Gently mix together just until moistened.(batter will be thick) 
• Fill greased mini muffin tins and bake at 400 degrees about 12 minutes.

Whole Wheat Morning Glory Muffins

I am a huge fan of morning glory muffins, this recipe is my favorite.  I put a couple of recipes together and came up with these...they are awesome!  -Kristin

1/2 cup raisins
2 cups whole wheat flour, traditional or white whole wheat
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
1/3 c. crushed pineapple
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts
1/3 cup wheat bran or germ, optional
3 eggs
2/3 cup vegetable or coconut oil
2 teaspoons vanilla extract
1/4 cup pineapple or orange juice 

•  In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
•  In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
•  Stir in the carrots, crushed pineapple, coconut, nuts, and wheat germ or bran.
• In a separate bowl combine remaining ingredients.
• Add the wet ingredients to the dry mixture and combine well.
• Spray muffin tins.  This recipe makes 18 muffins.  Bake at 375 for 18-24 minutes or till done.

Eggnog Mini Muffins

We love mini muffins at our house! I just can't resist trying all of the recipes I come across. I modified this from a recipe I found on the internet. They are awesome with the cinnamon sugar or without.-Sarah

1/4 cup oil
1/4 cup sugar
1/4 cup brown sugar
1 egg
1/2 t. vanilla
1/2 cup eggnog
1 1/3 cup flour
3/4 t. baking powder
1/4 t. baking soda
1/2 t. nutmeg
1/2 t. salt
melted butter
cinnamon sugar

• Combine wet ingredients with a whisk. 
• Add dry ingredients and mix until just combined.
• Scoop into 24 greased mini muffins cups. Bake at 350 degrees about 10 minutes. 
• Dip tops in melted butter and roll in cinnamon sugar.

Pumpkin Mini Muffins

Oh my! These are so delicious, I'm not even sure how many times I've made them since I discovered the recipe. I love mini muffins and this is a great recipe to add to our collection.-Sarah

1 3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1/3 cup oil
1/2 cup brown sugar
1 egg
1 t. vanilla
3/4 cup pumpkin
1/2 cup milk
melted butter
cinnamon sugar

• In a medium bowl combine dry ingredients. Whisk until well combined.
• Add the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until just combined.
• Spoon batter (a small cookie scoop works well for this) into 24 greased mini muffin cups.
• Bake at 350 degrees about 10 minutes.
• Dip tops of muffins into melted butter and roll in cinnamon sugar. (or skip and drizzle with a glaze)

Cheddar and Green Onion Corn Muffins

I
I am so excited about a square muffin pan I found at a garage sale...notice the square muffins in the picture :)  I changed this recipe a little bit by using green onions in place of fresh chives that the original recipe called for.  So you could use either or.  The original recipe is from a blog called Simply Scratch.  These muffins are very good!!! -Kristin

1/2 cup flour

1/2 cup yellow corn meal

2 tablespoons sugar

1 tablespoon butter, melted

1 teaspoon baking powder

1 teaspoon kosher salt

1/4 teaspoon baking soda

1  egg

1 cup milk

1 cup shredded cheddar cheese

3/4 cup frozen corn (thawed and patted dry if frozen)

2 tablespoon green onions or fresh chives, chopped

• Preheat the oven to 425 degrees and grease a 12 cup muffin tin.
• In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda. 
• Make a well in the center of the dry ingredients. In the center of the well; add the egg, milk, melted butter, corn and onions.
• Mix just until everything starts to come together, then stir in the cheddar cheese. 
• Spoon the corn batter evenly into the prepared muffin pan.
• Bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them. 
• Store the corn muffins in an airtight container for one to two days.

Pumpkin Cinnamon Chip Muffins

I adapted this recipe off of the blog twopeasandtheirpod.com.  I love the cinnamon chips with the pumpkin!  These are fabulous!!  -Kristin

1 1/2 cups flour 
1/2 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon baking soda

1 cup pumpkin

1/2 cup canola oil

2 eggs

1/4 cup milk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon all spice

1 1/4 cups cinnamon chips

• Preheat oven to 350 and grease muffin tins or line with a paper liner.
• In a bowl combine all the dry ingredients and set aside.  
• In a different bowl combine all the wet ingrediets.
• Combine the dry ingredients with the wet and then fold in the cinnamon chips.
• Bake at 350 for 20-24 minutes.

Banana Peanut Butter Muffins

I found this yummy muffin recipe in a cookbook from the library. I changed it slightly and loved the results! My family gobbles these muffins up.-Sarah

2 1/2 cups flour

1/2 cup oats

1 T. baking powder

1/2 t. salt

2 bananas mashed

2 eggs

2/3 cup brown sugar

1/2 cup peanut butter

4 T. butter, melted

1 cup milk

• Mix dry ingredients in a bowl.
• Mash bananas in a bowl. Add remaining ingredients except milk.
• When other ingredients are combined, slowly add milk and stir wet mixture into the dry until just combined.
• Spoon into 12 greased muffin cups and bake at 350 degrees about 20 minutes.

Donut mini Muffins

I got this recipe from my sister Kate. I love mini muffins and these are so quick and delicious!-Sarah

1 3/4 cup flour

1 1/2 t. baking pow.

1/2 t. salt

1/2 t. nutmeg

1/2 t. cinnamon

1/3 cup oil

3/4 cup sugar

1 egg

3/4 cup milk

topping:

1/4 cup butter

1/3 cup sugar

1 T. cinnamon

• Combine dry ingredients for the muffins. Combine the wet ingredients and mix into the dry until just combined.
• Fill greased mini muffin tin with batter and bake about 8 minutes, at 350 degrees.
• When they are finished baking and cool enough to handle dip tops in melted butter and then into sugar mixture.

Makes about 36 mini muffins

The Best Corn Muffins Ever!

THE BEST CORN MUFFINS EVER...EVER!  That sums up this recipe.  -Kristin

1 1/4 cup cornmeal
1 cup all-purpose flour
1/3 cup brown sugar
1/3 cup white sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk (or just sour milk: add 1 T. lemon juice in a one cup measure and then fill the rest of the way up with milk)
1/2 cup oil

• Preheat oven to 425 degrees. Grease a muffin pan or line with paper or foil baking cups.
• In a large bowl, combine the dry ingredients.
• In a small bowl, combine the wet ingredients.
• Pour wet mixture into dry and stir until just combined. Don’t overmix or you will have flat, dense muffins.
• Fill the muffin cups 3/4 full and bake for 11-14 minutes, until muffins are golden brown and a knife inserted in the middle comes out clean.

Banana Blueberry Muffins

My family loves muffins. I try to always have some made for snacks or a quick breakfast. These are great, I love the banana and blueberry combo! -Kristin

1 c. whole wheat flour

3/4 c. all-purpose flour

1/4 c. wheat germ

1 t. baking soda

1/2 t. salt

5 T. butter, melted

1/3 c. sugar

1/3 c. brown sugar

2 eggs

3 mashed bananas

1/4 c. milk

3 T. applesauce

1 t. vanilla

1 c. frozen blueberries

• Mix together the flours, wheat germ, baking soda and salt; set aside.
• In a separate bowl beat together the butter and sugars until creamy.
• Add the eggs, bananas, milk, applesauce and vanilla; beating till creamy.
• Stir the wet mixture into the dry ingredients.
• Fold in blueberries.
• Paper line or grease a 12 cup muffin tin and bake at 375 for 25-28 minutes.

Rhubarb Muffins

We love rhubarb and I am always trying to find new recipes to make with it. This muffin recipe is awesome! It is nice to have a recipe for rhubarb that is not a dessert. -Kristin

1 1/2 c. chopped rhubarb
1 T. sugar
1 c. flour
1 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/2 t. salt
1 egg
3/4 c. packed brown sugar
2 T. canola oil
1 c. milk
1 t. vanilla

• Preheat oven 400. Line muffin pan with paper liners or spray with nonstick cooking spray.
• Place chopped rhubarb in a small bowl. Sprinkle with a tablespoon of sugar and toss.
• In a large bowl, combine flours, baking soda, baking powder, salt and cinnamon; set aside.
• In another bowl combine remaining ingredients and whisk well.
• Add the wet ingredients to the dry and stir till just combined.
• Fold in rhubarb.
• Fill muffin cups 2/3 full. Bake for 15 minutes or until toothpick placed in the center of a muffin comes out clean.
• Makes 12 muffins.
  

Peanut Butter Jelly Muffins

Muffins rock! These are so yummy...they are a light, fluffy like, moist muffin, not too hearty. Do not use natural style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise. -Kristin

1 c. flour
3/4 c. whole wheat flour
1/4 c. sugar
1/4 c. brown sugar (regular or dark)
1 T. baking powder
1/2 t. salt
1 1/4 c. milk
1/3 c. creamy peanut butter
2 eggs
2 T. butter, melted
1 t. vanilla
1/4 c. strawberry jam or other of your choice

• Mix together the flours, sugars, baking powder and salt in a large bowl; stir with a whisk.
• Make a well in center of mixture and add the milk, peanut butter, eggs, butter and vanilla. Mix those ingredients and incorporate in. Stir just until moist.
• Spray muffin pan with cooking spray.
• Fill only half full with batter.
• Place about 1 t. jam into center of each and cover up the rest way with the batter.
• Bake at 400 for about 20 minutes.
• Makes 12.

Banana Chocolate Chip Oat Muffins

These are delicious!!! -Kristin

1 egg

1/3 c. oil
1/2 c. sugar

2-3 mashed bananas (about 1 1/3 c.)

2 c. flour

1/2 c. oats

3/4 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 c. chocolate chips

• In a large mixing bowl beat egg, oil and sugar until smooth.
• Stir in bananas.
• In a separate bowl combine flour, oats, baking soda, baking powder and salt.
• Stir dry mixture into wet and then fold in chocolate chips.
• Lightly grease or paper line a 12 c. muffin pan.
• Bake at 375 for 17-20 minutes.

Morning Glory Muffins

These are one of my favorite muffins. The combination is so perfect in these muffins. -Kristin

2 c. flour

3/4 c. sugar

2 t. baking soda

2 t. cinnamon

1/2 t. salt

2 c. grated carrots

1/2 c. raisins

1/2 c. coconut

1/2 c. drained crushed pineapple

3 eggs

1/2 c. applesauce

1/2 c. oil

2 t. vanilla

• Sift together the dry ingredients; set aside.
• In different bowl mix together remaining ingredients and then stir into the dry.
• Grease 18 muffin cups and bake at 350 for 20 minutes.

Mixed Cereal Muffins

This is a very unique recipe I got years ago from a lady at our church. I think she made them up to use up extra baby food cereal. I have done that but also have specifically bought the Gerber Mixed Cereal for this recipe. These are very, very good and so easy to make! -Kristin

I made these with Cream of Wheat cereal in place of the baby cereal and they turned out great.-Sarah

2 eggs
1 c. sugar
1/2 t. salt
1 t. almond extract
1/4 c. oil
1/4 c. milk
1 c. baby cereal (rice or mixed)
1 c. flour
1/4 t. baking powder
1/4 t. baking soda

Mix all and pour batter into paper lined muffin tins.

Bake at 325 for 20-30 minutes

Apple Pecan Muffins

I just tried this new recipe I had written down. I changed it a bit and will definitely make them again and again. Muffins are awesome. I just love the pecan crumb topping and they are so moist! -Kristin

3/4 c. plus 2 T. brown sugar
1/4 c. chopped pecans
1/2 t. ground cinnamon
1 c. all-purpose flour
1 c. whole grain pastry flour (or whole wheat flour)
1 t. baking soda
1/2 t. salt
1/4 c. canola oil
2 eggs
1 c. natural applesauce
1 t. vanilla extract
3/4 c. low fat milk
1 apple, cored, peeled and diced finely (like 1/4 inch pieces)

• Preheat oven to 400 and coat 18 c. muffin pans with non stick cooking spray.
• In small bowl, mix together 2 T. brown sugar, cinnamon and pecans and set aside.
• In separate bowl, whisk flours, baking soda and salt; set aside.
• In another bowl, whisk together oil, eggs, applesauce, vanilla and milk.
• Mix the wet ingredients into the dry and stir just till combined.
• Fold in diced apple.
• Fill up 18 muffin cups with batter. Sprinkle the pecan mixture evenly divided between them all.
• Bake for 12-15 minutes until done.

Whole Wheat Blueberry Muffins

Another great blueberry muffin recipe-Kristin

1 c. flour
1 c. wheat flour
1/3 c. & 1 T. sugar
1/4 t. salt
2 t. baking soda
1/4 c. orange juice
8 oz. vanilla yogurt
2 T. oil
1 egg
1 t. vanilla
1 c. blueberries, fresh or frozen

• In bowl mix together all dry ingredients.
• Make a well in the center and mix all wet ingredients in center and then into the dry.
• Fold in blueberries.Bake at 400 for 18 minutes.
• Makes 12 muffins.

Gingerbread Muffins

Ohhhh, these are so good on a cold winter day! -Sarah

3 cups flour
1 1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1 cup butter, softened
4 T. brown sugar
4 T. sugar
1 egg, beaten
1 cup molasses
1 cup hot water, approximately

• Stir together the dry ingredients in a large bowl.
• Cream butter with sugars. Blend in egg and molasses. Stir into dry ingredients, with just enough hot water to moisten batter. Don't over mix.
• Bake at 350 degrees for 20-25 minutes. (makes about 18 muffins)

Pumpkin Blueberry Streusel Muffins

I know that this sounds like a strange combination, but you just have to give these a try! This is probably my favorite muffin recipe! Now I want one! -Sarah

1 1/4 cup flour
1 cup sugar
1 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1/2 t. baking soda
1/2 t. salt
3/4 cup pumpkin
1 egg
1/4 cup oil
3/4 cup blueberries

Streusel Topping:
1/8th cup sugar
1 T. flour
1/4 t. cinnamon
1 T. butter, softened
-Mix with fork until crumbly

• Combine dry ingredients.
• Combine wet ingredients.
• Stir together until just moistened. Fold in blueberries.
• Spoon into 9 greased muffin tins. Sprinkle with streusel mixture.
• Bake at 350 degrees for 20 minutes.