Apple-Ginger Oat-Bran Muffins

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Ingredients:

• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons cider vinegar
• 1 cup flour
• 3/4 cup oat bran
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs beaten
• 1/4 cup apple juice
• 2 tablespoons extra- light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra- light olive oil
• 2 tablespoons finely chopped unpeeled apples

Steps:

• Heat oven to 425 degrees F
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray
• In a measuring cup combine milk and vinegar; set aside
• In a large bowl combine next 7 dry ingredients Make a well in the center; set aside
• In a medium bowl combine milk with next 5 ingredients
• Pour mixture into well and stir until batter is still slightly lumpy
• Pour into muffin pan
• To make topping In a bowl combine flour and cinnamon Stir in oil until mixture resembles coarse crumbs Stir in apple Sprinkle over batter
• Bake 15 to 18 minutes or until tops are golden and a toothpick inserted in center comes out clean
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely

Banana Bread Vegan

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Ingredients:

• 3/4 cup firm tofu
• 1 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup ripe banana mashed and maybe a little less than a cup
• 2 cups flour I prefer whole wheat
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt but not quite 1/2 I would use less than 1/2

Steps:

• Preaheat oven to 350F
• Put tofu in a food processor and blend until creamy
• Pour into a large bowl
• Mix in the bananas sugar vanilla and oil
• NEXT STEPS ARE IN A SEPARATE BOWL
• Mix together the baking soda flour baking powder and salt
• Combine the 2 bowls and mix them together
• Pour into an oiled or greased bread pan
• Bake for 50-60 minutes

Banana Bread With Coconut Rum

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Ingredients:

• 1/4 cup coconut oil
• 1/2 cup sucanat
• 1/2 cup xylitol sugar substitute see note
• 1 egg
• 1/4 cup Malibu rum or 1/4 cup coconut rum
• 2 bananas mashed
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• Preheat oven to 350F
• Mix oil and sweeteners until creamed
• Add the egg
• Add Malibu and bananas and mix well
• Mix flour
• soda
• and salt together
• Add the dry ingredients to the wet mixture
• and mix only until moistened
• Pour batter into a greased loaf pan Spread evenly
• Bake for 1 hour
• until a tester toothpick or thin knife blade comes out clean After cooling for 10 min
• remove from pan and cool on a rack
• A note on Xylitol Xylitol is a great option for people who want to cut calories it has 40% less calories than sugar It is not an artificial sweetener; it is what gives berries their sweet taste It doesnt cause a sugar rush It also helps fight calories Xylitol may be used as a 11 substitute for sugar However
• Xylitol is EXTREMELY TOXIC FOR YOUR PETS
• so please do not share Xylitol treats with your furry friends

Blueberry Coffee Cake Muffins

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Ingredients:

• 12 tablespoons unsalted butter at room temperature
• 1 1/2 cups sugar
• 3 extra large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 pint fresh blueberries picked through for stems

Steps:

• Preheat the oven to 350F
• Place 16 paper liners in muffin pans
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
• With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
• In a separate bowl sift together the flour baking powder baking soda and salt
• With the mixer on low speed add the flour mixture to the batter and beat until just mixed
• Fold in the blueberries with a spatula and be sure the batter is completely mixed
• Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean

Bread, No-Knead Brown

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Ingredients:

• 1 1/2 cups unsweetened soymilk
• 2 tablespoons apple cider vinegar
• 2 cups whole wheat flour
• 1 cup unbleached flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsulphured molasses
• 1/2 cup raisins

Steps:

• Preheat oven to 325 degrees
• Spray a 5x9-inch loaf pan with non-stick cooking spray I also line it with parchment paper
• Mix soy milk and vinegar and set aside
• In a large bowl mix the flours baking soda and salt
• Add the soy milk mixture molasses and raisins
• Stir just enough to combine
• Bake for 1 hour
• Remove from pan and cool on rack

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Buttermilk Spice Muffins

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Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup butter
• 3 eggs
• 1/2 teaspoon cinnamon
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon nutmeg
• 3/4 cup buttermilk plus
• 1 tablespoon buttermilk
• 1/2 cup sugar
• 1 cup walnuts finely chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Steps:

• Grease the baking tins with butter
• Preheat oven to 375 In a mixing bowl cream the sugar and the butter together with an electric mixer When they are thoroughly mixed add eggs and beat one more minute
• Sift the flour into a separate bowl together with the baking soda nutmeg and the cinnamon
• Add the flour and the buttermilk to the first mixture mix at low speed until smooth To avoid lumps in the batter add the wet and dry ingredients alternately in small amounts
• Make the nut topping Mix all ingredients together in a small bowl
• Grease muffin tins with butter or margarine You can also use paper baking cups Fill each cup 3/4 full of batter Add a full rounded tablespoon of nut topping on top of each muffin cup of batter Bake immediately or the topping will sink to the bottom of the muffin
• Bake at 375 for 20-25 minutes until golden brown A toothpick inserted in the middle of the muffin should come out dry Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly

Carnation Maple Muffins

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Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3 tablespoons corn oil
• 3/4 cup uncooked quick oats
• 2/3 cup undiluted Carnation Evaporated Milk
• 3/4 cup maple syrup
• 1 beaten egg

Steps:

• Combine flour sugar baking powder and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in oats
• Mix evaporated milk maple syrup and egg
• Add to dry ingredients all at once; stir just until moistened
• Fill greased medium muffin cups 2/3 full
• Bake in hot oven 400F 20 to 25 minutes
• Remove from pans immediately
• Serve warm or at room temperature

Cornbread Egg-Free/Vegan

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Ingredients:

• 1 cup cornmeal
• 1 1/4 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups rice milk or 1 1/4 cups soymilk
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 2 tablespoons white vinegar
• 1 tablespoon corn syrup

Steps:

• Preheat oven to 375 degrees
• Grease an 8 or 9 square pan
• Combine the dry ingredients--cornmeal
• flour
• sugar
• baking powder
• baking soda
• and salt
• Stir in the wet ingredients--milk
• oil
• vinegar
• and corn syrup
• Pour batter into pan
• Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean

Cranberry Orange Nut Bread

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Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup margarine softened
• 3/4 cup orange juice
• 1 egg beaten
• 3/4 cup fresh cranberries chopped
• 1/2 cup chopped nuts
• 1/2 cup chocolate chips

Steps:

• Combine dry ingredients in a mixing bowl
• Blend in margarine until mixture is crumbly
• Stir in egg and juice just until all flour is moistened
• Stir in nuts chips and cranberries
• Put batter into a 9x5-inch loaf pan that has been sprayed with cooking spray or two 1-lb pans
• Bake at 350 for 55-65 minutes or 35-40 minutes for the smaller pans

Cream Scones

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Ingredients:

• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup cream or 1/3 cup half-and-half etc
• 1/4 cup raisins or 1/4 cup currants

Steps:

• Sift dry ingredients into a bowl
• Add milk and stir until almost combined
• Add cherries and finish mixing until just combined
• Divide dough into 4 rounds on parchment covered baking sheet
• Sprinkle with sugar just before baking
• Bake at 375F for 15-20 minutes

Friendship Corn Muffins Amish Friendship Starter

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Ingredients:

• cooking spray
• 3/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon splenda artificial sweetener
• 1 egg well beaten
• 3/4 cup milk
• 1/2 cup amish starter
• 2 tablespoons butter melted

Steps:

• Spray 12 muffin cups with cooking spray
• In large mixing bowl thoroughly combine cornmeal salt baking soda and Splenda Combine eggs milk starter and melted butter in a separate bowl Pour wet ingredients into dry ingredients and mix with a spoon until well blended
• Pour into muffin tins and set aside for 30 to 45 minutes
• Preheat oven to 375 degrees Bake about 20 minutes or until done and nicely browned Serve hot as soon as possible after baking
• 12 servings

Lemon Fig Quick Bread

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Ingredients:

• 1/2 cup fig preserves
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 2 large eggs
• 1/2 cup butter melted and cooled
• 1 tablespoon lemon infused olive oil
• 3/4 cup sugar
• 5 small dried figs coarsely chopped
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups flour

Steps:

• Mix fig preserves
• yogurt
• and milk together
• Whisk the eggs
• and blend into the milk mixture
• Add cooled butter and olive oil
• then mix in sugar
• Toss the chopped figs into a small amount of flour
• and mix into mixture
• followed by baking soda and salt
• Mix in flour; this should produce a thick but still loose batter
• like for muffins or cornbread
• Pour into a greased and floured 8x4 loaf pan and bake at 350f for 25 minutes Turn pan at this point
• and bake for a minimum of 25 more minutes Loaf is done when a sharp knife stuck into the top comes out clean
• Rest loaf in pan on cake rack for 30 to 45 minutes
• then turn out and allow to cool completely
• If you cannot find lemon infused olive oil
• use a tablespoon of regular olive oil and the zest of one lemon

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Light Banana-Blueberry Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup sugar
• 1/3 cup Splenda granular
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup mashed ripe banana 2-3 bananas
• 1/3 cup butter or 1/3 cup margarine softened
• 1/3 cup skim milk
• 1 egg
• 1 egg white
• 3/4 cup blueberries

Steps:

• Preheat oven to 400F
• In a large bowl combine dry ingredients reserving about 1 cup of the flour
• Add the mashed banana butter egg and egg white Beat on low speed or by hand just until blended
• Add the remaining flour and milk Beat again until blended Add more milk only if the batter seems too thick
• Stir in blueberries
• Pour batter into large-size greased muffin cups about 2/3 full
• Bake about 20 minutes or until tops are golden and springy

Low Fat Lemon Zucchini Bread

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Ingredients:

• 1 cup whole wheat flour
• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup zucchini grated and tightly packed
• 1/4 cup canola oil
• 1 egg lightly beaten
• 1 egg white
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/4 cup plain nonfat yogurt drained
• cooking spray

Steps:

• Preheat oven to 350F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray
• Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
• In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
• Add zucchini mixture to flour mix combining until just moist
• Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean

Mom's Banana Bread

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Ingredients:

• 2 cups mashed bananas
• 1 cup sugar
• 2 eggs well beaten
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1/2 cup chopped nuts
• 1/2 cup melted butter

Steps:

• Combine all ingredients mixing in melted butter last Bake in loaf pans for 1 hour at 350 degrees Once youve pulled it out of the oven
• gently remove it from the pan Mom recommends waiting five minutes
• but I rarely have problems with getting it out right away and wrap in tin foil This will keep the moisture in
• without the bread getting soggy Let it sit for at least half an hour before cutting into it also for moisture purposes

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Peaches amp; Cream Dream Muffins

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Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar
• 3 cups fresh peeled and chopped peaches
• 4 large eggs lightly beaten
• 2 cups sour cream
• 1 cup canola oil or 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Steps:

• Heat oven to 400F
• In large bowl mix the flour sugar baking powder and baking soda
• Add the peaches and gently toss mixture
• In small bowl combine the eggs sour cream oil and extracts; mix well
• Stir into the dry ingredients just until moistened
• Fill greased muffin cups 2/3 full
• Bake approximately 25-30 minutes or until done

Pumpkin Bread

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Ingredients:

• 1 3/4 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup oil
• 1/3 cup water
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup pumpkin canned version is best

Steps:

• Sift together all the dry ingredients into a bowl
• Mix together all the wet ingredients oil water eggs vanilla and pumpkin
• Stir wet ingredients into the flour
• Bake in greased loaf pan for 1 hour at 350

Pumpkin Ginger Cranberry Muffins

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Ingredients:

• 1 1/2 cups flour
• 1/2 cup wheat bran
• 1/2 cup soy protein
• 1/4 cup applesauce
• 3 tablespoons oil
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 14 ounces pumpkin
• 1/3 cup water
• 1 tablespoon baking powder
• 1/2 tablespoon cornstarch
• 1 1/2 cups cranberries

Steps:

• Mix dry ingredients
• Mix in wet ingredients
• Bake at 400 degrees for 30 minutes

Pumpkin Rice Bread

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Ingredients:

• 1 1/3 cups brown rice flour
• 3/4 cup buckwheat flour
• 3 tablespoons rolled millet
• 1 teaspoon bicarbonate of soda
• 2 teaspoons cream of tartar
• 1 1/2 cups almond milk
• 1/4 cup mashed pumpkin
• 1 -2 tablespoon honey

Steps:

• Combine dry imgredients in a bowl
• Blend liquid ingredients and mix into dry ingredients
• Stirring well
• Pour into lightly greased loat tin and bake in moderate oven 350 degrees C for approximately 35- 40 minutes or until the bread comes away from the tin
• Cool on a wire rack
• Wait until the bread is cold before slicing

Randy's Cranberry Buttermilk Oat Muffins

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Ingredients:

• 1/2 cup craisins
• 1/2 cup water
• 1 cup old fashioned oats NOT instant oats
• 1 cup buttermilk
• 1/4 cup brown sugar or Splenda brown sugar baking blend
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steps:

• Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
• Preheat oven to 375F gas mark 5 190C
• Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl
• Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin

Vegan Apple-Bottomed Gingerbread Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 Ener-G Egg Substitute
• 3 tablespoons margarine melted
• 1/3 cup molasses
• 1/2 cup hot water
• 2 large apples
• 1 tablespoon margarine melted
• 2 tablespoons brown sugar

Steps:

• Preheat oven to 350F
• TO MAKE APPLE BOTTOMS Peel
• core
• and slice apples into 1-inch chunks
• Mix apple chunks
• tablespoon melted margarine
• and 2 tablespoons brown sugar in a bowl until apples are lightly coated
• Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside
• TO MAKE GINGERBREAD BATTER Combine flour
• brown sugar
• baking soda
• and spices
• Mix egg replacer
• melted margarine
• molasses
• and hot water in a separate bowl
• then add this mixture to the dry mixture
• Stir just until thoroughly combined and spoon batter over apples
• Bake for 25 minutes I recommend eating these with a fork as the apples dont always stay together
• but I promise theyre delicious

Vegan Mini Carrot Cake Muffins

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Ingredients:

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot graded
• 1/2 cup water or crushed pineapple including juice

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture set aside
• In large bowl mix flour sugar baking soda cinnamon nutmeg and salt; mix
• Add oil honey carrots water or pineapple some of the juice might help and applesauce mixture
• Mix well
• Add nuts raisins or dried cranberries if preferred
• Scoop mixture into cupcake liners
• Bake at 325F for 30 minutes or until toothpick comes out clean
• Once cooled frost with icing powered sugar vegan Earth Balance butter organic vanilla and water

Whole Wheat Breakfast Muffins

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Ingredients:

• 1/2 cup canola oil
• 1/2 cup brown sugar
• 1 cup unsweetened applesauce
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup raisins

Steps:

• Mix in order as listed
• Do not over beat
• Spoon into greased muffin tins
• Bake at 350 degrees for 19 minutes

Zucchini Bread

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Ingredients:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• egg substitute to equal 1 egg
• 1/2 cup artificial sweetener
• 1/3 cup oil
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups zucchini grated
• 1/2 cup raisins
• 1/2 cup walnuts chopped
• 1/4 cup water

Steps:

• Preheat oven to 350 degrees F
• In a large bowl sift together the flour baking powder salt and cinnamon
• Add the egg replacer sweetener oil vinegar and vanilla and mix
• Stir in the zucchini raisins and nuts and mix together gently until just mixed
• Add a little water if the dough seems too dry
• Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes
• Test with a knife to see if done
• Cool for 10 minutes before slicing and serving