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Showing posts with label Muffin. Show all posts
Showing posts with label Muffin. Show all posts

APPLE CARROT ZUCCHINI MUFFINS

Have I told you that Gavin doesn’t like cake?  One time we were at a birthday party and when they were serving up the cake he turned to me and said, “Do you think they have any apples?”  I seriously love that kid.

What Gavin does love?  Apples.  He LOVES apples.  He eats at least one apple a day, and sometimes when asking for a snack I have to remind him that he’s already had one apple and maybe we should come up with something else.


So his all time favorite treat, the thing he asks for instead of cupcakes to be sent to school with him on his birthday are these apple muffins.  I have made them so many times now for him that I pretty much know the recipe by heart.  They are so moist and so delicious that they should almost be called cupcakes.  Like apple cupcakes.

I decided to add a little vegetable to his favorite treat by subbing in some zucchini and carrot and then I cut the sugar just a tiny bit and didn’t add the streusel topping.

Ingredients

  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup shredded zucchini about half a medium zucchini
  • 1 cup shredded carrot about two carrots
  • 1 cup shredded apple about one apple

Instructions

  1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the sugar, eggs, and oil.
  3. .........................................

for full instruction please see : www.wineandglue.com

BEST EVER PUMPKIN MUFFINS

So just to clarify, by BEST EVER, I mean best that I have ever tasted. I know it’s pretty presumptuous of me to title any recipe of mine BEST EVER, and I’m sorry if you make a really good pumpkin muffin as well.


I’m not saying yours isn’t the best, but I can’t really know because I’ve never tasted yours, okay? Don’t want to step on any toes here, I just want you to know how amazing these muffins really are!

I’m pretty careful about adding that BEST EVER on to any of my recipe titles because I want to save it for when something really deserves it. I get so many comments from LLK friends who’ve made them saying they totally agree with my BEST EVER claim too!

INGREDIENTS
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract.
INSTRUCTIONS

  • Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  • Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  • In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  • It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
  • Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.


For full intruction please see: lovelylittlekitchen.com
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