Marvelous Recipes

Delicious banana taste in every bite of these wonderfully easy-to-make muffins! Yum!

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

The wholesome goodness of cholesterol-lowering oats in every delicious bite! We especially like these for breakfast!

1 cup oats (quick-cooking or old fashioned)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

1. In a large mixer bowl, soak the oats in the buttermilk for 15 minutes. Stir in the egg, brown sugar, oil and vanilla extract.

2. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add the nuts and raisins (if using); blend well. Stir flour mixture into the oat mixture just until moistened.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees F. for 15 to 18 minutes. Cool in the pan 5 minutes; remove to wire rack. Makes 8 muffins.

TIP:

I like to make double or even triple recipes of these and freeze them for later use. I wrap each muffin individually in plastic wrap and place them in zip-lock freezer bags.

Emily

A delicious way to start your family’s day! These light, fluffy blueberry muffins are always welcome at my breakfast table!

3/4 cup butter, softened
1 cup granulated sugar
1 egg
3/4 cup milk
1-1/2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
1 tablespoon all-purpose flour

1. Preheat oven to 400 degrees F. Grease or coat with cooking spray, 15 muffin cups.

2. In a large bowl, cream together the butter and sugar until smooth. Add the egg, milk and vanilla until well blended. In a small bowl, combine the 1-3/4 cups flour, baking powder and salt; stir into the batter just until moistened.

3. Toss the blueberries with the remaining 1 tablespoon flour to coat; fold into batter. Spoon batter into muffin cups, filling about 2/3 full.

4. Bake in preheated oven for 15 minutes or until tops spring back when lightly pressed. Serve warm. Makes 15 muffins.

Emily

I made a batch of these for breakfast this morning and they were a big hit! All the goodness of whole wheat and oats in a mouth-watering, delicious muffin!

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

2 cups all-purpose flour
1 cup granola without raisins
2/3 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
2/3 cup apple juice
1/4 cup vegetable or canola oil
1-1/2 cups finely chopped peeled apples
1/2 cup chopped walnuts

1. Combine the first 7 ingredients in a large mixer bowl. In a separate small bowl whisk the eggs, apple juice and oil; stir into the dry ingredients just until moistened. Fold in the apples and walnuts.

2. Fill greased muffin cups 3/4 full. Bake at 400 degrees F for 16 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 5 minutes in the pan; remove from the pan and place on wire rack to cool. Makes 12 to 15 muffins.

Emily

Add just the right touch to your favorite soup or stew with these delicious golden brown cornbread muffins! A wonderful Fall dinner idea!

1 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
3 teaspoons baking powder
1 egg, beaten
1 cup milk
3 tablespoons canola or vegetable oil

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine the flour, corn meal, salt and baking powder. Stir in the beaten egg, milk and oil.

3. Grease a muffin tin; place in preheated oven until hot. Remove from oven; fill each muffin cup 2/3 full with the corn meal mixture.

4. Bake for 20 to 25 minutes or until golden brown. Makes 12 muffins.

Emily

These delightful muffins are perfect for breakfast with your morning coffee or as a snack anytime!

nonstick cooking spray
1-1/2 cups oat bran*
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
3/4 cup mashed ripe banana
1/2 cup milk
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup raisins

1. Preheat the oven to 400 degrees F. Lightly coat the bottoms of twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl, combine the oat bran, flour, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.

2. In a small bowl, combine the egg, banana, milk, honey, canola oil and vanilla extract. Add egg mixture all at once to the flour mixture; stir just until moistened (batter will be lumpy). Fold in the raisins. Spoon batter into prepared muffin cups, filling each about two-thirds full.

3. Bake for 14 to 16 minutes or until a wooden toothpick inserted in centers comes out clean and muffins are golden brown. Cool in muffin cups for 5 minutes. Remove from muffin cups and serve warm. Makes 12 muffins.

* If you do not have oat bran on hand, place 2 cups of regular rolled oats in a food processor; process until finely ground.

Emily