Catherine's Recipe Box

Note: Amazing.  That is the only way to describe these cakey muffins.  Okay, "muffins".  They are much more like cupcakes that just happen to have apples in them, so that makes them healthy, right?  The batter turned out more like dough for me, but that might have been because I totally just mixed all the ingredients into one bowl and ignored the stepped process.  I'll try to stick closer to the recipe next time to see if it ends up more batter-y.  Sorry, no picture for now, but check out the picture on the source site if you like. Ingredients 2 cups all purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup butter 1 cup white sugar 2 eggs 1 ¼ teaspoons vanilla extract 1 ½ cups chopped apples Cinnamon topping- 1/3 cup packed brown sugar 1 tablespoon all purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter Directions 1) Pre-heat the oven to 375 degrees. 2) Prep a 12 cup muffin pan by greasing the cu...

Note:  I didn't do much but adjust the baking time.  These were delicious and I keep saying I don't like cornbread.  They weren't too sweet which is what turns me off to it sometimes. Ingredients 1 cup cornmeal 1 cup whole wheat flour 1 t. baking powder 1 t. salt 2 eggs 2 T. honey ¼ cup melted butter 1 cup buttermilk (or substitute) Directions 1) Stir together dry ingredients with a whisk. 2) Add eggs, honey, butter, and buttermilk and mix until combined. 3) Portion into a muffin tin with an ice cream scooper (seriously, this works great!) 4) Bake at 400 degrees for 10-15 minutes. source: http://heavenlyhomemakers.com/cornbread-muffins

Note: I made these twice using a cup of natural pumpkin puree and I found that they didn't have as much flavor as the other pumpkin muffins that I make. However, this recipe has a lot less ingredients, a lot less sugar, and is really easy to throw together! Unfortunately, I didn't even think to take a picture. Ingredients 1 cup flour 3 T canola oil 1/3 cup sugar 2 eggs 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup mashed or grated fruit or veggie 1/2 cup chopped nuts (optional) Directions 1. Preheat oven to 350. 2. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Whisk. Mix well. 3. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. Add nuts if you like. 4. Pour into muffin cups. 5. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-2o minutes. Tops will turn golden. 6. Cool on cooling rack and then serve. source: http://www.5dollardinners.com/2008/12/fruit-and-veggie-muffin-recipe.html

Note: I used walnuts, but I didn't have a full 3/4 cup, probably only about 1/2 a cup. This would be awesome with chocolate chips, too. Of course, what isn't better with chocolate chips?? These are amazingly light and fluffy. Ingredients 2 eggs, beaten 1 cup canned or cooked pumpkin 1/2 cup vegetable oil 1/3 cup water 1 2/3 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup chopped cashews or walnuts (optional? I think not) Directions Preheat oven to 350F. In a large bowl, combine wet ingredients - eggs, oil, water, pumpkin In a separate bowl, combine dry ingredients - flour, sugar, cinnamon, baking soda, baking powder, and salt. Add dry ingredients to wet and incorporate. Add nuts (and chocolate chips?), stir. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Do not overbake. Cool on wire rack. source: http://allrec...

Note: The batter for this recipe stores very well in the refrigerator. In fact, the original recipe is for 48 muffins to be made over the course of no more than 6 weeks. A great idea if you have room in the refrigerator and your family prefers fresh muffins. Personally, I made them all at once and put some of them in the freezer and some of them went to work with me. The following recipe makes about a dozen and a half muffins. I found the batter much easier to work with after it was in the refrigerator for about a day. It is important to note that if your granola has sunflower seeds in it, they may turn green when they come in contact with the baking soda - this reaction has to do with pH levels and is perfectly safe to eat. Ingredients 2 cups granola cereal 1 1/2 cups sugar 2 1/2 cups all-purpose flour 1 tablespoons baking soda 1/2 cup vegetable oil 2 cups buttermilk (or substitute ) 2 eggs 1 cup blueberries (optional - or raisins, or cut up apricots, or chocolate chips, or your...

Notes: I am surprising myself in saying this, but I modified this recipe to half the original amount of chocolate chips. It was just too rich and too dense with an entire bag of chips. Half a bag would be fine. And then just eat the other half of the bag while you are waiting for these to bake. :-) Ingredients 2 cups all-purpose flour 1/3 cup light-brown sugar 1/3 cup sugar 2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup milk 1/2 cup butter -- melted and cooled 2 eggs - beaten 1 teaspoon vanilla 1/2 package (6 oz) chocolate chips 1/2 cup walnuts or pecans -- chopped (optional) Directions Preheat oven to 400 F. and grease up twelve muffin cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts. Spoon batter into muffin cups; bake 15-20 minutes, or until a knife insert...

Note: The original recipe called for a full cup of walnuts and that was WAY too many (even the boyfriend who loves walnuts thought so). Ingredients: 3 or 4 ripe bananas, smashed 1/3 cup melted butter 3/4 cup sugar 1 egg, beaten 1 teaspoon vanilla 1 Tbsp espresso or strong coffee (optional) 1 teaspoon baking soda Pinch of salt 1 1/2 cup of flour 1/2 cup chopped toasted walnuts Directions: No need for a mixer with this recipe. 1) Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. 2) Mix in the sugar, egg, espresso and vanilla. 3) Sprinkle the baking soda and salt over the mixture and mix in. 4) Add the flour, mix until it is just incorporated. Fold in the chopped walnuts. 5) Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack. Makes 12 muffins. source: http://www.elise.com/recipes/archives/004...