Alli Amazing Blueberry Muffins

Muffins

Makes 12-24 muffins

Preheat oven 400, cook for 20 min

4c            1 3/4- 2c flour

1c    1c sugar

1t             1/2t salt

4t             2 t baking powder

2/3c         1/3c vegetable oil(one time I used applesauce)

2eggs      1 egg

2/3c         1/3c milk (can use buttermilk and one time I used egg nog)

1/2c         1/4 c cubed butter (put pureed bananas in place of butter)

3t             1 1/2t cinnamon

2c            1 c fresh blueberries (I used frozen)

I did add some protein powder

Topping- sprinkle over muffins before you cook

2/3c         1/3c flour

1/2c         1/2c sugar(I didnt double the sugar)

1/4c         1/4c cubed butter (I didnt double the butter, one time I used coconut oil- worked great)

1t             1/2t cinnamon

Mix the dry ingredients first, then stir the liquid ingredients in a well in the middle of the dry ingredients. Mix it all together. Fold the blueberries in. Put the paper muffin cups in the muffin pan. Plop the muffin mixture in the muffin pan.

Mix the topping ingredients in a bowl. Pour on  top of the muffins.

8/1/20 so delish, double the recipe next time

11/21/20 I used egg nog in place of milk and applesauce in place of oil.

Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

Gluten Free Zucchini Bread & muffins

Meaningful Eats

Column on left is for one loaf pan.  Column on right is a doubled recipe for 1 loaf pan and 16 muffins

Dry Ingredients

Original            Double

1 ¾ c                3 ½ c GF flour (half blanched almond flour and gluten free all purpose blend)

2 t                    4 t baking powder

½ t                   1 t baking soda

½ t                    1t salt

2t                      4t cinnamon

¼ t                   ½ t nutmeg (or pumpkin spice)

Wet Ingredients

¼ c                    ½c brown sugar

½ c                    1c sugar (decrease next time to 1/2c)

2                        4 eggs

1 c                     2 c zucchini

1/3 c                  2/3 c coconut oil or any oil

¼ c                    ½ c almond milk

1t                       2t lemon juice

2t                       4t vanilla

2-3T                  ¼ c flax

Preheat the oven to 350F. Grease 1 loaf pan with cooking spray or coconut oil and put cupcake liners in cupcake pan.

1. In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
2. On stove heat eggs, coconut oil, almond milk, lemon juice, and vanilla and whisked constantly for 1 min. In a separate bowl- whisk the brown sugar, white sugar and the egg mixture. Add the zucchini and mix for 30 seconds to combine. Add the walnuts or chocolate chips and stir to combine.
3. Pour the batter into the prepared loaf pans. Bake for 45-50 minutes loaf pan and 22-25 minutes for muffins, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!

11/5/18  i love the light fluffyness of these muffins. Next time do 1/2c of white sugar and include applesauce

Clean Eating Carrot Oatmeal Muffins

Lauren Made these for me after the baby was born, they were so delicious and totally hit the spot.  Pretty healthy I think and I bet a good amount of fiber, which is great for after birth.

2 large eggs whisked, 

3/4 c applesauce ( Can use yogurt instead)

1/3 c raw honey or maple syrup, 

1 tsp vanilla extract, 

1 tsp cinnamon, 

1/2 tsp nutmeg, 

2 tsp baking powder, 

3/4 tsp baking soda, 

1/2 tsp salt, 

1 1/2 c grated carrots packed, 

1 c quick oats or oat bran, 

1 c whole wheat flour, 

1/3 c raisins or chopped dates, 

1/3 c nuts

could add protein powder

Preheat 350. Spray muffin tin or use liners. Mix all ingredients eggs--salt. Add carrots and mix, add oats and flour, raisins and nuts. Do not overmix. Bake 12 muffins for 25 minutes. Storage: refrigerator in airtight container

Cornbread Muffins

A Farm Girl Dabbles

Yield: 12 muffins

INGREDIENTS:

• 1 c. cornmeal
• 1 c. all-purpose flour
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1/2 c. butter, melted
• 2 large eggs
• 1/4c honey

DIRECTIONS:

Preheat oven to 375°.   Spray a standard muffin pan with cooking spray, or line your pan with muffin paper liners.

In a large bowl, mix the cornmeal, flour, sugar, baking soda, and salt. In another bowl, whisk together the buttermilk, butter, eggs, and honey. Add the wet ingredients to the dry ingredients and stir until just mixed.

Evenly divide the cornbread mixture into your prepared pan. Bake for 15 minutes, or until golden.

Can Serve with- Cherry Lime Jam

Leftover Cranberry Sauce

 Muffins, Meatballs, Cream Cheese Spread, Crumb Bars, Apple Crisp, Cheesecake Bars, Orange Cranberry Bread, Cranberry Hot Wings

1.  Cranberry Muffins from Delishably
Prep time: 10 min     Cook time: 20 min      Ready in: 30 min
Yields: 12 large muffins or 16-24 smaller muffins
Ingredients
1/4 cup butter, softened
1 cup sugar (I used 1/2 cup white sugar and 1/2 cup brown sugar)
1 egg
3 bananas, mashed
1 teaspoon vanilla
1 1/2 cup flour (I used 1/2 cup all purpose flour and 1 cup whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup cranberry sauce (you can use more or less, depending how much you have available)
1/2 cup optional add-ins, eg. chocolate chips, chopped walnuts, chopped dark or white chocolate
Instructions
Cream together sugar and butter.
Add egg and vanilla and mix well.
Add mashed bananas and mix lightly.
Add flour, baking soda, salt and cinnamon. Mix until blended.
Add optional add-ins such as nuts or chocolate, if using.
Spoon batter into greased muffin tins.
Add a spoonful of cranberry sauce to each muffin. Stir gently to swirl sauce into batter.
Bake at 370 degrees Fahrenheit for approximately 20 minutes. Muffins are done when lightly browned and toothpick inserted inside muffin comes out clean.

2.  BBQ Cranberry Meatballs from video Expression

In crockpot combine and cook for 3-4 hours:

2 bags of meatballs (3lbs) (or from scratch Meatballs)

1 T garlic

2 T worstershire

BBq Smoky sauce (1 and 1/2lbs) Sweet Baby Rays

1 Can of cranberry sauce

These can be frozen after you cook them.

Can make for: hoagies with melted cheese, or serve on rice, or over pasta.

The chef said- Food items to keep in freezer over holidays, for quick meals- this meatball recipe, corn and black bean chicken, and pesto spirals.

3.  Cream cheese spread- mix cranberry sauce with cream cheese and put on bagel

4.  Cranberry crumb bars-  from Thrifty Couple

2 cups old fashioned rolled oats
2 cups flour
1 cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup cold unsalted butter, cut into small pieces
1 (14 oz.) can whole berry cranberry sauce (or 1 ½ cups homemade cranberry sauce)

1. Preheat oven to 350°
2. In a large bowl, mix together oats, flour, brown sugar, baking powder, baking soda and salt. Use your fingers to rub in the butter until everything is moistened and no pieces are bigger than the oats.
3. Spoon three-quarters of the oat mixture into a greased 9” x 13” pan. Press down on it firmly to form a firm later that evenly covers the bottom of the pan. Add the cranberry sauce in dollops and spread it in a thin layer over the oat layers.
4. Sprinkle the remaining oat mixture on top.
5. Bake for 25-28 minutes or until the top is just starting to turn golden brown. Allow to cool in the pan on a wire rack.
6. Cut into 8 strips along the length of the pan and 3 strips along the width – yielding 24 bars.

5.  Leftover cranberry and apple Crisp from Just A Taste
3 granny smith apples
2 T sugar
2.4c old fashioned oats
1 and 1/4 c leftover cranberry sauce
1/2c brown sugar
4 T cold butter
1/3 c flour
1.2 t cinnamon
ice cream or whipped topping
DIRECTIONS
Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.

Kelly's Notes:
This recipe works best with fresh, whole berry cranberry sauce (not canned).
I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.

6.  Pretty presentation of Jellied Cranberry Sauce with Fuji Apple from Food and wine

One 12-ounce bag fresh cranberries

1 large Fuji apple, peeled and cut into 1/2-inch dice

1 cup sugar

3/4 cup water

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.

In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

• TOTAL TIME: 20 MIN 
• SERVINGS: 12 
• TIME(OTHER): PLUS 3 HR CHILLING 

MAKE AHEAD

The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

7. Brownie Cranberry Cheesecake Bars or  Blondie Cheesecake Bars

8. Orange Cranberry Bread from Play Party Plan

CRANBERRY ORANGE BREAD RECIPE

(Print this recipe)

(Makes 6-8 mini loaves or 2 large loaves depending on size)

Ingredients: 

• 4 cups all purpose flour
• 2 tsp baking soda
• 1 1/2 tsp table salt
• 2 cups sugar + 1/4 cup to put on top of the cranberries
• 4 cups fresh or frozen cranberries cut in half
• 2 Tbs grated orange rind
• 2 eggs
• 1 cup orange juice
• 1 cup water
• 2/3 cup vegetable oil
• 2 cups chopped pecans or walnuts
• Mini bread loaf pans (optional) 
• Parchment Paper (optional, for wrapping) 
• Baking Twine (optional, for wrapping) 

Directions:

1. Slice cranberries in half. Top with 1/4 cup sugar then set aside.
2. Mix together flour, baking soda, and salt. Set aside.
3. In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
4. Add eggs and combine.
5. Slowly add flour mixture, orange juice, and water to sugar mixture.
6. Once all mixed together, add chopped nuts and cranberries.
7. Divide batter into small greased mini loaf pans and bake at 350 degrees for 35-45 minutes.

9. Cranberry Hot Wings from 4 Hats and Frugal

Ingredients:

4 pounds chicken wing sections
1 can cranberry sauce (jellied or whole)
1 cup Sriracha Hot Chili Sauce
1/2 cup butter and 4 tablespoons of butter, separated
3 tablespoons vegetable or canola oil
2 tablespoons flour
2 teaspoons seasoned salt
1 teaspoon black pepper

Preheat oven to 400 degrees.
Place wings on a cookie sheet lined with parchment paper, skin side down, and dry the tops with a paper towel.
Place 4 tablespoons of butter in a microwave safe small bowl, and microwave for 30 to 45 seconds, or until butter is melted. Add in seasoned salt, black pepper and 1 tablespoon of oil. Whisk together.
Baste chicken wings with butter mixture, and bake wings in oven for 20 minutes.
While the wings bake, place a medium saucepan on the stove. Melt 1/2 cup butter on medium/low heat. Once the butter is melted, place 2 tablespoons oil, flour, cranberry sauce and sriracha in saucepan. Whisk together for 1 to two minutes or until everything is full incorporated and slightly thickened.
After 20 minutes, take wings out of oven, turn over with tongs, and baste with hot wing mixture. Place back in the oven for another 15 minutes.
After 15 minutes, pull the wings out and turn oven to broil. Baste the wings one more time with the hot wing mixture, and place in the oven for 7 to 10 minutes, or until the wings are charred and crisp.  Serve immediately and enjoy!

Carrot Cake Bran Muffins

Banana, Date, Muffins

From Ronda Dowden- Dr OZ recipe book

Double
       Single
6     3 bananas mashed
2     one 7oz plain yogurt *(B)
2     1 large egg
4     2 T coconut oil
2     1 t vanilla
1/2   1/4c flax
1&1/2   2/3c brown sugar or honey
2      1 c whole wheat flour (C)
2      1 c old fashioned oats *(A)
1      1/2c white flour
1      1/2 c protein powder
4      2 t baking soda
1/2   1/4t salt
3/4c chopped walnuts or almonds, or cashews
3/4c pitted and chopped dates


375 oven. Spray or use paper liners in muffin tins.

Whisk bananas, yogurt, egg, oil, vanilla, flax, and if honey was used.  When I doubled the recipe I put all the liquid ingredients in the blender.
Separate bowl whisk- flour, oats, soda, sugar, baking powder, protein, and salt.
Add banana mixture to flour with a spoon, not a whisk, just until the batter is moistened, but still lumpy.  Add the nuts and dates till combined.
Divide batter among muffin cups.
Bake 18-22 min
Optional-  add chopped apples or dried craisins


My kids loved these.  The batter actually did seem better tasting and texture after the mixture sat in the fridge overnite.

(A) one time I didn't have oats, so I used cereal box that was granola
(B) I only had one 7oz of yogurt, 1/4c applesauce, and I pureed it with 1/2c tofu b/c I didn't have more yogurt
(C) one time I put bran cereal in the place of the whole wheat flour

Bran Muffins

Bran Muffin (thanks to Sonia Roberts)

Applesauce Mix (set aside)
Half     Original Recipe

2          4 eggs
2/3c      3/4c applesauce
1/8c      1/4c oil
1/2c       1c sugar/agave/honey/maple syrup

Boil (set aside)
1 c          2c water
3/5t         5 t baking soda

Mix in a HUGE bowl

Half           Original Recipe-

2c            1 quart buttermilk (4 c)
2.5c          5c wheat flour
1/2            1 c chopped walnuts/almonds
1-2             3-5 ripe smashed bananas

Add the apple sauce mixture and the baking soda mixture
2c               4 c All bran cereal (or whole/multigrain grain cereal, leftover smashed cereal)
1c               2 c bran flakes

Cover and refrigerate overnight. I like to pour the mixture in a pitcher, that way the bowl doesn't take up a whole shelf and it is easy to pour in the muffin tins. Spray tins or use cupcake baking cups. 350 degree 20min (small tins) or 35 min (large tins).
I really liked these and so did the kids!

Optional- I added chopped (pureed) flax, sunflower seeds, and pumpkin seeds
(optional- add right before you cook raisins or choco chips)

2/11/24
substitute Sugar for molasses
substitute for the buttermilk-  (1c canned coconut milk with 3 c oat milk) with 4 T lemon juice
1 c white flour
2 c wheat flour
1 c oats
2 c frosted shredded wheat cereal (put in blender to puree with banana and some of the applesauce liquid mixture)
4 c bran cereal (put in blender to puree with some of the applesauce liquid mixture)

I baked 12 muffins right after I made them. I cooked them for 20 min and they weren't quite done yet- I added 7 more minutes.

NEXT TIME ADD-
2-4 scoops of protein powder
Flax seed
puree sunflower seeds, pepitas

Whole Wheat and Gluten Free Pancake and Waffle Mix

1. Whole Wheat Pancakes or Waffles  

Weelicious

makes 6 batches of pancakes or waffles

(dry mix recipe fits my 10 cup container)

•  9c whole wheat flour
•  3T baking powder
•  2T baking soda 
• 2 1/2 t  salt

• Preparation1. Mix all ingredients together and store in an airtight container in a cool, dry place.

• to make whole wheat pancakes or waffles:  Original batch serves 4, double serves 4 with left overs. 
• Double   Original
• 4T            2T ground flax seeds
• 2              1 large egg, whisked
• 2               1 cup buttermilk**
• 2               1 tablespoon vegetable or canola oil (can subsitute applesauce)
• 2               1 cup pancake mix

1. To Make Whole Wheat Pancakes or Waffles - Serves 4
2. 1. Add milk and vinegar to make buttermilk- let sit 5-10 min, and oil in a large bowl, Then Whisk the egg, and flax let sit for 5 min
3. 2. Whisk in the pancake mix until just combined.
4. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. 5. Flip the pancakes and cook for one minute longer and serve.
8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Let sit 5min

Can add different variations- 

*banana pancakes- add 1-2 mashed bananas to liquid ingredients then add the dry ingredients

*apple or peach or blueberry pancakes- thinly slice one apple or peach and then chop up and add to the end product of the pancake mixture

*pumpkin pancakes- 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 3/4 cup of pumpkin, with 3/4c buttermilk mix with liquid ingredients first then add to the dry
*oatmeal raisin pancakes-  Add this to the dry ingredients- 1 c oatmeal, 1 t cinnamon. Then add 1/2 c raisins and 1/2-1c  more buttermilk to liquid mixture then stir liquid and dry together.

Can freeze the made pancakes or waffles in the freezer.

2. I made muffins from this pancake mix. Worked out so wonderful
Similar to Pumpkin Choco Chip Muffins

DBL      Original
2c          1 c milk plus 1 t vinegar
2            1 mashed banana
4            3 eggs
3c          1 &1/2c pureed pumpkin
2c          1 c sugar or honey
1/2c       1/4c flax
2c          1 c crushed bran cereal (or wheat bran or oats or granola)

2 t         1 t baking powder

1 t           1/2 t baking soda

3-4         2 scoops of protein powder
5-6c       3 and 2/3c pancake mix
choco chips


Original reciope 12 muffins

DBL recipe 24-27 muffins
In a small bowl - Mix milk and vinegar first and let sit 10min. 

In a medium bowl- Then add and stir: banana, pumpkin, sugar, and flax. Follow up with cereal, pancake mix, and choco chips.
350 for 17 minutes

7/20/25 one time i made this doubled- it made 24 muffins

I made this recipe but I forgot to add the pumpkin puree. Still turned out delicious

3. Gluten Free PANCAKE MIX

MinimalistBaker

Serves: 8-10

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
• 1/4 cup yellow cornmeal
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1/4 cup granulated sugar*

FOR PANCAKES

• 1 cup Gluten Free Pancake Mix
• 1 egg
• 1 Tbsp butter, melted
• 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

Instructions

1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.