We used this recipe with blueberries for years with great success. I recently added some frozen black raspberries to the batter instead, and I daresay the end result was even better. These are always a winner at my house, and if I want them to last more than two days, I have to wrap them up and stick them into the freezer right after they’ve cooled.
4 c. all-purpose flour
1 ½ c. sugar
½ c. butter, softened
1 c. milk
4 t. baking powder
1 t. salt
2 c. berries (I usually add the berries when they’re frozen so that they don’t all sink to the bottom of the muffin cup.)
Combine flour and remaining ingredients (except berries). Mix well, then stir in berries.
Fill muffin cups 2/3 full of batter.
Bake at 375 for about 20 minutes, or until toothpick comes out clean.
These are sooooo good with a cup of hot tea or a glass of cold milk. Rhubarb is rich in vitamin C as well as in dietary fiber, so it makes a healthy addition to this muffin. I sometimes add a bit of cinnamon to the batter with the flour. Mmm!
These are great make-ahead muffins and will freeze beautifully. If you are using frozen rhubarb, break it apart as much as possible and stir it into the batter while still frozen. You may need to add a few minutes to the baking time.
1 c. brown sugar (I usually use a scant cup.)
1 c. buttermilk (I usually use 1 T. lemon juice with enough milk to make 1 cup.)
½ c. oil
2 t. vanilla
1 ½ c. rhubarb, diced
Mix well, then add:
2 ½ c. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour into muffin tins. You are free to sprinkle them with cinnamon & sugar at this point if you’d like.
Bake at 350 degrees for 20 minutes or until no indentation remains when you lightly touch tops with finger.
These are tasty, hearty, healthy muffins that do well with add-ins like dried fruit, nuts and seeds. They freeze beautifully if well-wrapped.
1 ¼ cups all-purpose flour
1 ¼ cups rolled oats
¼ cup firmly packed light brown sugar
1 T. baking powder
¼ t. baking soda
¼ t. salt
1 t. ground cinnamon
¼ t. ground cloves
1/8 t. freshly grated nutmeg
¾ cup milk
3 T. vegetable oil
1 cup applesauce
Preheat the oven to 425 F.
In a medium-size bowl, combine the flour, oats, brown sugar, baking powder, baking soda, salt cinnamon, cloves and nutmeg. Mix well.
In a large bowl, combine the egg milk, oil, and applesauce.
Stir in the dry ingredients, and mix well. Spoon the batter into the greased (or lined) muffin cups so they are two-thirds full.
Bake until firm and golden, 18 to 20 minutes.
Makes 12 muffins.
This makes a BIG batch (2 dozen), so you MIGHT have some left to tuck into the freezer for another day.
1 c. butter, softened
1 3/4 c. sugar
2 c. applesauce
2 eggs, beaten
3 c. all-purpose flour
1 c. whole-wheat flour
2 t. baking soda
2 t. cinnamon
1 t. ground cloves
1/2 t. salt
1 1/2 c. raisins or other dried fruit
Combine butter, sugar, applesauce and eggs; cream until well-blended.
In separate bowl, combine flours, baking soda, cinnamon, cloves and salt; stir into butter mixture just until moistened. Stir in raisins.
Fill paper-lined muffins 3/4 full.
Bake at 350 for 18-20 minutes or until done in the center.
Yeah, you read that right. Bacon muffins. Muffins with bacon in them. And cheese. Muffins with bacon and cheese. Beautiful.
They’re really easy to make and delightful to consume. Hope you enjoy them as much as we do.
Oh, and they freeze wonderfully…if any of them make it to the freezer.
4-5 slices of bacon, cooked and crumbled
1 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 T. sugar
1/3 c. butter, softened
3/4 c. milk
1 c. grated cheese (I suggest using a flavorful cheese, like sharp cheddar or even hot pepper. We’ve even used bleu cheese, but we only used about 1/4 cup.)
Preheat oven to 400 degrees. Line muffin pan with baking cups.
In large bowl, combine flour, baking powder, salt and sugar; mix well.
Add crumbled bacon and grated cheese; mix well.
Cut in butter with fork or pastry blender.
Add egg and milk; mix just until dry ingredients are moistened.
Fill muffin cups about 3/4 full.
Bake about 20-22 minutes or until toothpick comes out clean.
These are best served warm!
Makes about 9 muffins.
These muffins are kinda cool because you can make the batter on one day and bake what you want, then stick the remaining batter in the fridge to pull out as needed over the next week. They make the house smell delightful, and the taste is perfect for a cold morning. Plus, I love having my own convenience foods on-hand!
Once baked, the muffins freeze beautifully, too.
This recipe was found in Home Breads by Judith Fertig.
1 c. molasses
1 c. brown sugar, packed
3 1/2 c. flour
1 T. baking soda
1 T. ground cloves
1 T. ground ginger
2 sticks butter, melted
1 c. hot water
Combine all ingredients and mix.
Drop batter into greased muffin pan and bake at 350 for 20-25 minutes. Serve warm.
Cover and refrigerate any leftover batter for another day.
Yield: about 3 doz. muffins