Best Muffins Bluberry Cranberry Banana Oatmeal Poppy Seed Cheese Recipe 445 Recipes

CRANBERRY BANANA OAT MUFFINS

Steps:

• Gather all your ingredients. Mash the ripe bananas. Whisk eggs with buttermilk and vanilla extract. Fold mashed bananas into the mixture.
• Combine the dry ingredients (flour, oats, sugar, baking powder and baking soda) together. In small parts, mix the dry ingredients into the wet batter.
• Stir in dry cranberries.
• Line muffin pan with paper liners and fill each one about 3/4 of the way to the top.
• In a separate bowl, combine oats with brown sugar. Sprinkle equal parts of the mixture on top of each muffin.
• Bake muffins at 350°F for about 20-30 minutes. Insert a skewer into the center of a muffin to test for doneness. If it comes out clean, the muffins are ready.
• Let muffins cool to a room temperature.

BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 375°F. Line a muffin pan with paper liners.
• Toss blueberries with 1 tablespoon of flour and set aside.
• Whisk dry ingredients in a medium bowl.
• In a separate bowl, combine bananas, sugar, melted butter, egg, and vanilla. Add to dry ingredients and mix just until combined. (Do not overmix)
• Gently fold in blueberries.
• Divide batter evenly over 10 muffin wells.
• Bake 18-20 minutes or until a toothpick comes out clean. Cool completely.
• Once cooled, mix glaze ingredients until smooth adding additional lemon juice to reach desired consistency. Drizzle over muffins.

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MUFFINS: BLUBERRY, CRANBERRY, BANANA, OATMEAL, POPPY SEED, & CHEESE RECIPE - (4.4/5)

Steps:

• Directions 1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. 2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins. Poppy Seed Muffins: • Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture. Cheese Muffins: • Prepare as above, except stir 1/2 cup shredded Cheddar cheese or Monterey Jack cheese into nour mixture. • Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein. Daily Values: 2% vit. A, 10% calcium, 5% iron • Exchanges: 1 Starch, .5 Other Carbo., 1 Fat Blueberry Muffins: • Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter. Banana Muffins: • Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture. • Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber. 4 g protein. • Daily Values: 1% vit. A, 3% vit. C, 6% calcium/6% iron • Exchanges: 1 Starch, .5 Other Carbo., 1.5 Fat Cranberry Muffins: • Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter. Oatmeal Muffins: • Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture. Streusel Topping ingredients 3 tablespoons all-purpose flour 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter 2 chopped pecans or walnuts Directions: In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts. nutrition facts (Muffins) Servings Per Recipe 12, cal. (kcal) 136, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 1, carb. (g) 19, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, sugar (g) 6, pro. (g) 3, vit. A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (pg) 8, Cobalamin (Vit. B12) (pg) 0, sodium (mg) 128, Potassium (mg) 45, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

BANANA-BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
• Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
• In a large mixing bowl mix flour, cinnamon, baking powder and soda.
• In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
• Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
• Mix the banana mixture in with the dry flour mixture and stir until just moistened.
• Spoon batter into muffin cups.
• Bake 18-22 minutes or until cake tester comes out clean.
• I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
• Makes 12-18 muffins.

POPPY SEED BANANA MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.