Muffins

APPLE BRAN MUFFINS

3 c. flour
1 c. whole wheat flour
1 c. bran (or rye flour)
1 c. brown sugar
2 T. baking powder
2 tsp. cinnamon
1 tsp. salt
2 eggs
2 c. milk or whey
1/2 c. oil
1/4 c. molasses
2 apples, cored and grated

Topping
2 tsp. sugar
1 tsp. cinnamon

Combine dry ingredients in large bowl. Blend together remaining ingredients in separate bowl, stir into dry until just combined. Divide into muffin cups, sprinkle topping over muffins. Convection bake at 350 for 20 minutes.


BLUEBERRY MUFFINS


CRANBERRY BANANA MUFFINS

2 ripe bananas
1 c. sugar
2 eggs
1 1/2 c. milk or whey
2/3 c. butter, melted
2 T. orange peel
4 c. flour (white or whole wheat)
2 T. baking powder
1 tsp. nutmeg
1 tsp. salt
3 c. cranberries

In a large bowl, mash banana. Add sugar, eggs, milk, butter and orange peel and combine well. In a medium bowl, combine dry ingredients. Stir into liquid ingredients until just moistened. Fold in cranberries. Convection bake at 375 for 22 minutes.


DATE-WALNUT MUFFINS

4 c. flour (white or whole wheat)
1 c. sugar
2 T. baking powder
1 tsp. salt
1 ½ c. milk
⅔ c. oil
2 eggs
⅔ c. chopped dates
⅓ c. chopped walnuts

Stir together dry ingredients in mixing bowl. In smaller bowl, whisk together wet ingredients, then add to dry and stir well. Bake in greased muffin tins at 400º for 20 minutes. Makes 2 dozen.


LEMON POPPY-SEED MUFFINS

1 c. sugar
3 c. flour (white or whole wheat)
1 T. baking powder
1 tsp. baking soda
3 T. poppy seeds
½ tsp. salt
10 T. butter, melted
3 eggs
1 ½ c. plain yogurt
⅓ c. lemon juice
1 tsp. vanilla

Stir together dry ingredients in mixing bowl. In smaller bowl, whisk together wet ingredients, then add to dry and stir well. Bake in greased muffin tins at 400º for 20 minutes. Makes 2 dozen.


OATMEAL CHOCOLATE CHIP MUFFINS

1 c. butter
2 c. sugar
4 eggs
3/4 tsp. salt
1 tsp. vanilla
4 c. flour
3 tsp. baking soda
1 c. milk or whey
1 c. water
4 c. oats (quick is better)
2 c. raisins
1 1/2 c. chocolate chips

Cream butter and sugar, add and mix eggs, salt and vanilla. Mix in flour, baking soda, milk, and water. Stir in oats, raisins, chocolate chips. Bake 20 minutes at 400 degrees. Makes nearly 3 dozen.


OATMEAL-RAISIN SCONES

2 c. flour
6 T. brown sugar
1 T. baking powder
1 tsp. cinnamon
2/3 c. butter
2 c. quick oats
1 c. raisins
2 eggs
½ c. milk or whey

Combine first 4 ingredients, then cut in butter. Stir in oats and raisins. Add milk and egg, stir till moistened (will be sticky). Pat into two 7-in circles on a cookie sheet, cut into 8 wedges each. Bake at 400º for 12 minutes.

Optional: serve with Scone Cream. Combine 8 oz. cream cheese, ¼ c. each sugar, sour cream, and cream, and 1 tsp. vanilla.


WHOLE WHEAT PUMPKIN MUFFINS

2 c. sugar
3 c. whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cloves or allspice
1 tsp. cinnamon
1 tsp. nutmeg
½ c. oil
3 eggs
1 ½ c. pumpkin (one 15-oz. can)
½ c. water or whey
1 c. raisins

Stir together dry ingredients, whisk together wet ingredients in separate bowl, combine and mix well. Stir in raisins. Bake at 400 degrees for 20 minutes. Makes 2 dozen.
*For maximum health, let stand an hour before baking to activate phytase.