Quick Breads & Muffins

Ok. I make these ALL the time. They are pretty much a staple in our house. I frequently have to buy 1/2 price bananas at the store to make these…

Ingredients:

1/2 cup veg oil
1 cup sugar (I use Splenda for mine)
2 eggs
1/2 tsp vanilla
3 tbsp milk
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups flour
3 bananas, mashed
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

Directions:

Beat together oil, sugar, eggs, vanilla and milk, until mixed well.

Add in baking soda, powder, salt and flour.

Mix in bananas until blended.

STIR in chocolate chips and nuts if you wish.

Fill greased or lined muffin tins 2/3 full. Bake at 350 for approx 20 minutes.

Yield: 12 muffins per recipe.

NOTE:

I ALWAYS double this recipe, or more… doesn’t last long in our house.

Using Splenda makes this a diabetic friendly recipe too, I just don’t put chocolate chips in mine.

Posted by Tracy on Thursday, March 11, 2010 at 07:40 PM
Filed in: DiabeticQuick Breads & Muffins • ◊ Permalink
Comments (0)

As far as I’m concerned, these are absolutely THE BEST blueberry muffins you will ever eat.  I always use fresh blueberries.  You can use frozen but frozen berries are more likely to sink to the bottom and turn your batter blue.

INGREDIENTS:

Mix together in a large bowl:

3C flour
1-1/2 C sugarimage
1 tsp salt
4 tsp baking powder

In a 2 C measure combine:

2/3 C oil
2 eggs
and enough milk to fill to the 2 cup mark.  (about 2/3 C milk)

Add wet ingredients to dry and stir by hand until batter resembles a thick glue.  Gently stir in the blueberries.  Poor batter into extra large muffin pans that have been sprayed liberally with PAM, including the top of the pan.  Top with streusel.

Streusel topping:

1/2 C sugar
1/3 C flour
1/4 C butter, softened
1 tsp cinnamon

Combine with a pastry cutter until mixture resembles coarse, pea sized crumbs.  Sprinkle about 2 tablespoons on each muffin.

Be sure to fill your muffin cups all the way to the top.  Don’t use paper liners.  Bake at 350° for 30-35 minutes.  A cake tester should come out clean.  Let them cool completely before removing them from the pan since the tops are heavy and the bottoms might not be able to support the weight while they’re warm.  If you’ve sprayed your pans well, they’ll pop right out with no problems.  Makes about 8-10 extra large muffins. 

imageIf you don’t have jumbo muffin tins, follow the same instructions but bake for 20-25 minutes.  Makes about 24 small muffins.

I normally use these jumbo muffin pans but this time I decided to try the mini fluted pans that I bitched about in this post.  They worked out pretty well and were a little more decorative but you really don’t need decorative muffins.  Oh and as an aside, Baker’s Secret is apparently peopled by a bunch of morons.  When I called to complain about that whole glue issue, rather than actually let anyone know who could maybe do something about the problem, they just sent me another pan...which I also had to use Oops Solvent to get the glue off of that one too.  (Goo-Gone doesn’t have enough oomph to get that horrible glue off.) So yeah.  Way to ignore what your customer is trying to tell you, Baker’s Secret.  Good job!

Anyway, you have got to try these muffins.  I’m telling ya, they don’t get much better than this.

Posted by Donna on Tuesday, February 02, 2010 at 11:29 AM
Filed in: Quick Breads & Muffins • ◊ Permalink
Comments (1)

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