Coconut Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1/2 teaspoon coconut extract
• 1/4 cup flaked coconut
• TOPPING:
• 1/4 cup sugar
• 1/4 cup flaked coconut
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon ground cinnamon

How to prepare Coconut Muffins:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.

2. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Blueberry Muffin

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup fresh or frozen North American blueberries, thawed if necessary

How to prepare Blueberry Muffin:

1. Preheat oven to 400°F (200°C).
2. Combine flour, baking powder, cinnamon and salt; mix well. Beat eggs lightly; stir in milk, sugar and oil. Quickly stir egg mixture into dry ingredients; carefully stir in blueberries.
3. Spoon into greased muffin cups; bake for 15 to 17 minutes.

Orange Muffin

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup orange juice
• 1/3 cup vegetable oil
• 1 egg
• 1 tablespoon orange zest

How to prepare Orange Muffin:

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Apple Muffin

Ingredients:

• 1 large egg
• 1/4 cup vegetable shortening, melted
• 1/2 cup granulated sugar
• 2 1/2 cups apples, chopped
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

How to prepare Apple Muffin:

1. In a bowl, combine egg, melted shortening, and 1/2 cup sugar, stirring well.
Add chopped apples and mix well.

2. In smaller bowl, combine flour, baking powder, salt, and 1/2 teaspoon cinnamon. Add to the egg mixture alternately with milk, beginning and ending with the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.

3. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over the
muffins.

4. Bake at 375°F (190°C) for 20 to 25 minutes.

Corn Muffin

Ingredients:

• 2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
• 1 1/2 cups white cornmeal, finely ground
• 3/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 2 eggs, lightly beaten
• 2 1/4 to 2 1/2 cups buttermilk
• Sorghum molasses or honey, for serving

How to prepare Corn Muffin:


1. Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.

2. In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.

3. Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.

4. Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.

Pumpkin Muffins

Ingredients:

• 1 cup canned pumpkin puree
• 2 large eggs, lightly beaten
• 1/2 cup (120 ml) buttermilk or plain yogurt
• 1/2 cup (120 ml) canola, corn, or safflower oil
• 3/4 cup (100 grams) whole wheat flour (can use all-purpose flour)
• 3/4 cup (55 grams) natural bran
• 3/4 cup (150 grams) granulated white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup (140 grams) raisins or dried cranberries

How to prepare Pumpkin Muffins:

1. Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven.
2. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
3. In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.
4. In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda,cinnamon, and salt. Add the milk and egg mixture to the flour mixture.
5. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will betough when baked.
6. Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place inthe oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean.
7. Place on a wire rack to cool.

Banana Muffin

Ingredients:

• 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
• 1 3/4 cups (230 grams) all-purpose flour
• 3/4 cup (150 grams) granulated white sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/2 cup (113 grams) unsalted butter, melted and cooled
• 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
• 1 teaspoon pure vanilla extract

How to prepare Banana Muffins:

1.Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray with a non stick spray, 12 - 1/2 cup muffin pan.

2.Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

3.In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.

4.In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins.

5.Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.