Homemade from the heart
These muffins are tangy and refreshing. They’re great with coffee or tea and light enough to be a mid-morning snack.
3 cups flour
1/4 cup sugar
1 tsp salt
3 tsp baking powder
1/3 cup canola oil
1/4 cup almond milk
1 egg
1 cup frozen lemonade (thawed)
2 or 3 drops yellow food coloring
Mix dry ingredients. In a separate bowl mix wet ingredients. Fold wet ingredients into dry ingredients. Bake in lined muffin tins at 375 degrees for 20 to 25 minutes.
This batter keeps in the refrigerator for 3 weeks. Keep a batch on hand for unexpected guests.
2 cups bran flakes cereal
1 cup boiling water
Soak bran in boiling water while you prepare the rest of the ingredients.
2/3 cup melted butter
1 cup white sugar
1 cup packed brown sugar
3 eggs
3 cups milk
These muffins are great for a snack when the kids get home from school. Bake up a double batch as they’re sure to disappear fast.
1 cup flour
1 cup oat bran
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/3 cup brown sugar
1 tsp dry milk
1 cup almond milk
1/2 cup peanut butter
2 tbsp melted butter
2 beaten egg whites Continue reading “Peanut Butter Muffins”
There’s no reason to go to the local coffee shop for a muffin when you have this recipe. This muffins have the classic paring of lemon and cranberries together. They’re tangy yet sweet and are sure to tempt your taste buds.
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup melted butter
1/2 cup sugar
2 beaten eggs Continue reading “Lemon Cranberry Muffins”
I like to make these when the peaches are ripe and juicy in the summer. The muffins can be made with frozen fruit but thaw the fruit first and drain the excess juice off. Otherwise, the muffins will be soggy.
1 cup oat bran
1 1/4 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp milk powder
1 tsp lemon rind Continue reading “Summer Peach Muffins”
2 1/3 cups flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
3/4 cup coconut palm sugar
Mix dry ingredients together in a large bowl.
1 egg
1 1/4 cups almond milk
1/4 cup vanilla Greek yoghurt
1/4 cup olive oil
frozen raspberries
Mix together dry and wet ingredients until just incorporated. Spoon into greased muffin pans.
Topping
1/2 cup oatmeal
1/2 cup coconut palm sugar
1 tsp cinnamon
2 tbsp + melted butter.
Mix and spread over base mixture. If crumble is too dry add a little more butter a bit at a time until desired consistency is reached,
Bake at 375 degrees Fahrenheit for 30 minutes or until the top of the muffin is firm to the touch.
2 2/3 cups sifted flour
3 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/2 cup melted butter
1 cup sugar
3 eggs
2 medium bananas mashed
3/4 cup pecans
2 tsp grated orange rind
3/4 cup blueberries
Mix dry ingredients(flour, baking powder, salt, baking soda, sugar and pecans) together in a large bowl. Mix wet ingredients (melted butter, eggs, banana and orange rind) in a separate bowl. Add wet ingredients to dry and mix just until combined.
Cook in a 325 degree oven for about 30 or until am inserted toothpick comes out clean.
