Pumpkin Muffins

PUMPKIN MUFFINS
from Tina

3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
Preheat oven to 350F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.

Maple Chocolate Chip Pancake Mini Muffins

Mini Maple Chocolate Chip Pancake Muffins
from Barb


1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

    * Preheat oven to 350 degrees.
    * Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
    * In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
    * Add wet ingredients to dry ingredients and stir with a spoon until combined.
    * Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
    * Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.

Pomegranate-Ginger Muffins

Pomegranate-Ginger Muffins
from Rothko

i'm not sure if muffins are breakfast or dessert, but... i'm putting them here. :P  

For tips on how to get the pomegranate seeds out of the fruit without major hassle, see [url]http://www.pomegranates.org[/url]. (yes, seriously.)

2 c. all-purpose flour
2/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 c. minced crystallized ginger
1 tsp. grated lemon peel
1 1/4 c. pomegranate seeds
1 c. milk
1 large egg
1/3 c. butter or margarine, melted and cooled

Mix flour, sugar, baking powder and salt. stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg, and butter. pour liquid all at once into well. stir just until batter is moistened -- it will be lumpy. 

Spoon batter into twelve 2-1/2-inch wide or 24 1-3/4-inch wide buttered muffin cups, filling each almost to the rim. sprinkle with 1-2 tsp. sugar. 

Bake in a 425 degree F oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. remove muffins from pan at once. serve hot or set on a rack and serve warm or cool.

Spiced Blueberry Muffins

Spiced Blueberry Muffins by JJ

These muffins are beautiful; eat them while they're warm, and they'll melt in your mouth. This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen.


2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups fresh or frozen wild blueberries
1 tablespoon all-purpose flour
1/3 cup butter, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup 2% reduced-fat milk
2 large eggs
1 teaspoon vanilla extract
Cooking spray
1 1/2 tablespoons sugar

Preheat oven to 425°.
Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.

Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.

Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.

Yield: 14 servings (serving size: 1 muffin)

CALORIES 192(26% from fat); FAT 5.5g (sat 3.1g,mono 1.6g,poly 0.4g); PROTEIN 5.5g; CHOLESTEROL 46mg; CALCIUM 124mg; SODIUM 327mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 29.9g
Cooking Light, JULY 2004