Today I am posting 4 wonderful family treasures for you! These are all simple and delicious. They freeze well and are great for breakfast or a snack. I hope you will spend time in the kitchen with your kids to make these tasty treats. Or get together with friends to make a variety of muffins to take to others as gifts. You’d be surprised how much it brightens someone’s day to know that you thought of them in this way. Have fun!
Strawberry Banana Muffins
Ingredients:
1 stick butter, softened
1 and ½ cup sugar
4 eggs, beaten
1 t. vanilla
1 t. lemon zest
2 bananas, mashed
3 c. flour
1 and ½ to 2 cups - fresh strawberries, chopped
1 t. baking powder
½ t. baking soda
½ t. salt
1 c. buttermilk
Instructions:
*Cream butter and sugar
*Add eggs, vanilla and zest
*Add mashed bananas
*Mix flour with strawberries in a separate small bowl and then add to butter mixture.
*Add baking powder, baking soda, salt,
*Add buttermilk and combine with a large spoon until all ingredients are mixed well. Do not overmix.
*Bake in lined muffin tins at 350 degrees until golden brown(approximately 25 minutes).
Chocolate Chip Banana Muffins
Ingredients:
½ cup butter or margarine, softened
1 cup sugar
2 eggs
4 ripe bananas, mashed
2 cups flour
½ t. baking powder
1 t. baking soda
½ t. salt
¾ cup semisweet chocolate mini-morsels
Instructions:
Place cupcake liners into muffin tins (this recipe makes 24 small muffins or 20 large muffins).
Cream butter and sugar. Add eggs, one at a time. Mash the bananas with a fork and stir into mixture.
Combine flour and next 3 ingredients, gradually add to creamed mixture, beating until blended. Stir in morsels. Spoon batter into lined muffin tins or 9x5x3 inch loaf pan (I have also used a bundt cake pan). Bake at 350 degrees (for 1 hour if using loaf pan) until done.
These muffins freeze well.
Pumpkin Muffins
Place cupcake liners in muffin tins
*(Or Spray 2, 9X5x3 loaf pans or bundt cake pan with PAM)
Preheat oven to 350 degrees
Combine in a LARGE bowl:
3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
3 cups sugar
Add:
4 eggs
2/3 cup water
1 cup vegetable oil
One 398ml (14oz.)can of pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
1 cup white raisins (or Craisins)
*Mix well. Pour into lined muffin tins (this recipe makes 24 large or 32 smaller muffins), or 2 loaf pans (this mixture also works well in a Bundt cake pan).
*Bake at 350 degrees for 15-20 minutes for muffins or for 45 minutes to one hour for cake or loaves ( bread should spring back in the middle). Cakes should cool for 10 minutes before removing, but muffins can be removed immediately.
Muffins may be frozen and then pulled out as needed for breakfast or a snack.
Blueberry Muffins
Ingredients
1 and ½ sticks butter, softened (12 Tablespoons or ¾ cup)
1 and ½ cups sugar
3 extra-large eggs
2 teaspoons vanilla
1 cup sour cream
¼ cup milk
2 and ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups fresh blueberries
Instructions:
*Cream butter and sugar until light and fluffy. You may use a mixer but I usually mix muffins by hand –because I think it keeps muffins tender and less dense.
*Add eggs and vanilla.
* Add sour cream and milk.
* In a separate bowl whisk together dry ingredients. Add flour mixture to the batter, being careful not to overmix.
* Gently fold in the blueberries with a large spatula.
*Spoon the batter into muffin tins that have been sprayed just across the top surface with PAM and place cupcake liners in each cup.
*Bake at 350 degrees for 30 minutes or until muffins are lightly browned (test for doneness).
**A note about blueberries:
I usually try to buy blueberries when they are in season or at least on sale and freeze them (unwashed) in large Ziploc bags. Then when I need them, I have them on hand to add to cereal, pancakes, muffins or just to eat! Remove just the amount of blueberries you need from your frozen stash and wash quickly and look them over to remove any stems. I also try to add the blueberries to the muffin batter while they are still frozen so that the batter doesn’t turn blue.
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