Debbie's Oatmeal Muffins (Blueberries Opional)

Mix and allow to soak:
1 1/2 Cups old-fashioned rolled oats
1 1/2 cups buttermilk

Combine well:
2 eggs
1/2 cup brown sugar
1/2 cup canola oil
Oat mixture
1 tsp. vanilla

In smaller bowl combine well:
1 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Gently fold wet and dry ingredients until just mixed. Add 1 cup fresh or frozen blueberries at the last moment if desired. Spoon into prepared muffin tins. Bake at 400 for 20 min.

Recipe from Debbie Fox

Cream Cheese Filling for Muffins (or sweet breads)

This was so yummy. Well worth trying.


Best with Carrot muffins (it’s like eating mini carrot cakes) but the original recipe has it with pumpkin muffins. I’ve also tried it with blueberry muffins and in little mini sweet breads)



For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

Prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.


Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.




I used:
Mimi’s Carrot Bread (modified)

1 ½ Cup Flour
½ t. Cinnamon
1 t. Baking Powder
1 t. Baking Soda
1 t. Salt
½ Cup Vegetable Oil
½ Apple Sauce
1 Cup Sugar
3 Eggs
¼ Cup Honey
½ t. Vanilla
1 Cup Shredded Carrots
Walnuts
Rasins

2 T Sugar

Bake at 350, Muffins for 20-30 minutes.

Berry Muffins

(Can use fresh or frozen; raspberries, blackberries, or blueberries)

From my sister Trista


1 3/4 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
1/2 c. butter, melted
3/4 c. milk
1 large egg
1/4 t. vanilla
1 1/2 c. fresh raspberries
1/4 c. flour
1/4 c. sugar

Heat oven to 400. Line muffin tin with liners (I have done it without and it works out as well). Combine flour, sugar, baking powder, and salt. Add the butter and combine. Whisk together milk, egg, and vanilla. Gradually add milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss berries with the 1/4 c. flour and gently fold berry mixture into the batter. Fill muffin cup 3/4 full. Sprinkle with remaining sugar. Bake 17 to 20 minutes.

I just made these again today and used about 1/8-1/4 cup less flour and oil instead of butter they were way better. If you are using Blueberries use about a Cup instead of the Cup and a half.

Katie's Super Yummy Zucchini Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil
1/4 cup applesauce
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup grated zucchini
1 grated medium-sized apple (I didn't measure out how much this was)
1/2 cup semisweet chocolate chips

In a bowl, combine flour, sugar, baking soda, cinnamon and salt.. Combine the egg, oil, applesauce, milk, lemon juice, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, apple, and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Zucchini Bread

1/2 Cup Oil
1/2 Cup Applesauce
3 Eggs
3 t. Vanilla
2 Cups Pureed Zucchini (will be in an almost completely liquid)
1 Mashed Banana
Combine oil, sugar and eggs, beat well. Blend in vanilla, zucchini and banana.

In separate bowl sift together.
3 Cups Flour
1 t. Baking Soda
1 t. Salt
1 T. Cinnamon
1/4 t. Baking Powder

3/4 Cups Chocolate Chips or 1/2 Cups Chopped Nuts (optional)

Mix wet and dry ingredients together. Pour into 2 well greased and lightly floured loaf pans. Bake at 350 for 1 hour or 20 minutes for muffins. Let stand in pans for 10 minutes then remove bread from pans and cool on cooling rack.

Pumpkin Muffins

1 Spice cake Mix (use just the mix)
1 can pumpkin
¼ cup applesauce
Chocolate Chips (optional and not as healthy)

Mix all ingredients together. Pour into muffin pan. Bake at 350 for 15 minutes.



*Weight watchers recipe