Mini Cinnamon and Sugar Puffs

Now come on, doesn't this look yummy?

Ingredients:

1-¾ cup Flour
1-½ teaspoon Baking Powder
1/2 teaspoons Salt
1/4 teaspoons Nutmeg
1/2 teaspoons Cinnamon
1/3 cups Oil
3/4 cups White Sugar
1 whole Egg
3/4 cups whole Milk
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FOR THE TOPPING:
1/2 cups Butter
2/3 cups White Sugar
1 Tablespoon Cinnamon

Directions:
Combine flour, baking powder, salt, nutmeg and cinnamon.
Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Spray mini muffin pan with cooking spray.
Bake at 350 degrees for about 10-12 minutes.
Meanwhile, melt the butter in a bowl.
Combine the white sugar with the cinnamon in another bowl.
Shake muffins out while still hot.
Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

This makes 24-30 mini muffins

Orange Glazed Mini Pumpkin Muffins

It's October! Yea, time for all the yummy pumpkin recipes. I love these yummy cute little things. Kids love them too, they are the perfect way to get your kids to start liking pumpkin. This makes about 40 mini muffins. It sound like a lot, but don't worry you will find that you will eat about 12 at a time and you will have to hold yourself back so that you will have enough to send in the kids lunches the next day.

Ingredients
1 (15 ounce) can 100% pure pumpkin
1 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Orange Glaze:
1 to 2 cups confectioners' sugar
the zest of 1 orange
the juice of 1 orange (you won't use it all)
a pinch of salt


Directions1.Adjust oven rack to center position and heat oven to 425 degrees.
2. Spray mini-muffin cups with vegetable cooking spray.
3.Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes.
4. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs one at a time.
5. Whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
6.Divide batter among the muffin cups and bake until golden and cooked through, about 8-10 minutes. 7.Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.

For the glaze, combine ingredients adding orange juice until it is a good drizzling consistency. Drizzle glaze on each muffin, or dip top of muffins into the glaze.

Banana Crumb Muffins

Oh man, 3 over ripe banans were sitting in my kitchen. It meant I had to make my favorite Banana Crumb Muffins for dinner. Thanks to a half a bag of frozen stirfry veggies and some eggs we had the perfect dinner of veggie omlets and Banana Crumb Muffins!

Banana Crumb Muffins recipe is from allrecipes.com

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter.

Stir the banana mixture into the flour mixture just until moistened.

Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.

Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Lemon Blueberry Muffins

These are my absolute favorite muffins.

Lemon - Blueberry Muffins
(from The New York Times)

1/2 cup butter, room temp
2 tsp lemon zest
1 cup + 1 Tblsp. sugar
1 egg room temp
1 tsp. vanilla
2 cups cake flour (all-purpose is fine too)
1/2 cup milk
2 tsp baking powder
1 1/2 tsp salt
2 cups blueberries

1. preheat the oven to 375 degrees F. Cream butter with lemon zest and 1 cup of the sugar until and fluffy.
2. Add the egg and vanilla and beat until combined.
3. Toss the blueberries with 1/4 cup flour and sift (or whisk) the remaining flour, baking powder and salt.
4. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
5. Grease muffin tin. Fill muffin tins, each cup will be filled above the rim with batter. Sprinkle the batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. Let muffins cool in pan for 7 minutes before serving.....

*this recipe is for 6 jumbo muffins. I found it makes about 10 regular muffins with a slightly decreased baking time.