Pumpkin Oat Muffins

1 cup flour
1/2 cup packed brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup canola or vegetable oil
1 cup oats

Topping:
1/3 cup packed brown sugar
1 Tblsp. flour
3/4 tsp. pumpkin pie spice
1 Tblsp. cold butter or margarine


In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk, and oil; add to the dry ingredients just until moistened. Stir in the oats.

Fill greased or paper lined muffin cups 2/3 full. In a small bowl, combine the brown sugar, flour, and pie spice; cut in butter until crumbly. Sprinkle one rounded teaspoonful over each muffin. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.

Rhubarb Muffins

2 cups all-purpose flour
1 1/4 cup sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup canola oil
1 cup chopped fresh or frozen rhubarb

Directions: Combine the flour, 1 cup of sugar, baking powder, and salt in a medium sized bowl. In a small bowl, beat the egg, milk, and oil. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill muffin cups 3/4 full. Sprinkle with remaining sugar. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.

I love this recipe! All I can say is YUMMY!!

Spiced Pumpkin Muffins

This recipe is very easy. There are only two ingredients. You need a 15 oz can of pumpkin (not pumpkin pie filling) and a spice cake mix. Mix the cake mix and pumpkin until well moistened. Do not add water, oil, or eggs. Just use the can of pumpkin and spice cake mix. Note: the batter will be very thick. Bake at 350 degrees for 18-20 minutes or until done.

Blueberry Streusel Muffins

I hope I'm not being a blog hog, and I hope we hear from some of our "quieter" contributers soon. :-) Although, I suspect not everyone is snowed in like me, who is spending the day making things to go in the freezer, things for weekend company, and treats to take to my parents next week, since I can't leave the house and seem to have a very sleepy girl today! So if time allows, I might have lots of recipes to share today. Also, don't forget to email me a picture and/or blurb about yourself if you want. Onto the recipe . . .

1/4 cup butter or margarine, softened

1/3 cup sugar

1 egg

2 and 1/3 cups flour

4 tsp. baking powder

1/2 tsp. salt

1 cup milk

1 tsp. vanilla

1 and 1/2 cups fresh or frozen blueberries*

Streusel:

1/2 cup sugar

1/2 tsp. cinnamon

1/3 cup flour

1/4 cup cold margarine

Cream butter and sugar together. Add egg; mix well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill greased or paper lined muffin cups 2/3 full. Combine streusel ingredients with fork or pastry blender until crumbly; sprinkle over batter. Bake at 375 degrees for 25-30 minutes or until brown.

*If using frozen blueberries, do not thaw before adding to batter.

If you have ever had the Mammoth Muffins from Perkins, that is what these remind me of. Yum! I haven't made them in a while, though, and I forgot how the streusel topping likes to explode in my oven. I would suggest putting a cookie sheet on the rack below to catch drips.

Oatmeal - Apple Muffins

1 egg
3/4 cup milk
1 cup apples, chopped fine
1/2 cup oil
1 cup flour
1 cup quick oatmeal
1/3 cup sugar
3 tsp. baking powder
1 tsp salt
1 tsp. nutmeg
1 tsp. cinnamon

Beat egg. Stir in remaining ingredients, mixing just to moisten. Pour into 12 greased or paper lined muffin cups. Bake at 400 degrees for 15 - 20 minutes.

I feel good about giving these to Isabella for a snack, since they are pretty healthy. I make them into mini muffins for her, and decrease the baking time a little.

Blueberry Muffins

2 cups Bisquick mix
2/3 cup milk
1/3 cup sugar
2 Tablespoons vegetable oil
1 egg
1 cup fresh or frozen (thawed and drained) blueberries

Directions: Heat oven to 400 degrees. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Stir all ingredients except blueberries until moistened. Gently stir in blueberries. Spoon batter evenly among cups. Bake 13 to 18 minutes or until golden brown.

Lately, Dave has been craving blueberry muffins so I use this simple recipe for homemade blueberry muffins.

My notes: Mix just until dry ingredients are moistened. Over-mixing can cause tunnels and a tough texture in the muffins. Also, you can substitute raspberries or other berries for the blueberries or use a mixture of berries. This recipe makes 12 muffins.