Make-It Monday

Hey everyone!  This week's focus is one of my all-time favorite foods: MUFFINS.  They are so versatile and, unlike other foods, are even better mini.  See below for some of the best recipes we have found so far.  The Peanut Butter Recipe came as a result of talking to Tiffany and hearing of her love of peanut butter cookies.  I have not tried them, but I imagine they are a suitable substitution for cookies at breakfast.  They are taken from the Kraft What's Cooking Magazine this fall.  Enjoy!




Twisted Peanut Butter Muffins


1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (Kraft light) crunchy peanut butter
1/4 cup hard margarine
1 cup skim milk
2 eggs, beaten

Preheat oven to 375*F and prepare a 12 cup muffin tin- grease, or line with paper liners.

Mix flours, sugar, baking powder and salt together in a large bowl. Cut in peanut butter and margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs (as for making biscuits or scones). Add milk and eggs, stirring just until dry ingredients are moistened. (batter will be lumpy)

Peanut Butter & Banana Muffins: add a large, not over-ripe banana, cut into small chunks. Gently stir in banana pieces to distribute them evenly throughout the batter. Spoon batter into prepared muffin cups. Bake for 15-20 minutes, until risen and golden brown on top. Cool in pan 5 minutes, then remove to wire rack and cool completely before storing in airtight container.

Chocolate Peanut Butter Muffins: add 3/4 cup chocolate chips to batter, stirring gently to mix them in. Spoon batter into prepared muffin cups. Bake for 15-20 minutes, until risen and golden brown on top. Cool in pan 5 minutes, then remove to wire rack and cool completely before storing in airtight container.

PB & J: Spoon batter into prepared muffin cups. Add a teaspoonful of strawberry jam* to the centre of each muffin-cup of batter. Bake for 15-20 minutes, until risen and golden brown on top. Cool in pan 5 minutes, then remove to wire rack and cool completely before storing in airtight container. *cut down calories/carbs and increase fibre by adding a cup of chopped fresh or frozen strawberries.




Chocolately Banana Muffins

1/3 c. vegetable oil
1/2 c. sugar
1 egg
1c. mashed bananas (2-3 med.)
1c. chocolate chips
1 c. flour
1 tsp baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Whisk oil, sugar and egg.  Add bananas.  Combine dry and add to wet.  Add chocolate chips. 
Bake at 350, 15-20 for large muffins; 10-14 for mini.

*The best way to use old bananas!

Brown Sugar Muffins

1/2 c. butter
1c.  brown sugar
1 egg
2 c. flour
1 tsp baking soda
1/4 tsp salt
1 c. milk
1 tsp. vanilla
1c. pecans (optional)

Cream butter and sugar.  Add egg.  Add dry ingredients.  Add milk and vanilla.  (I usually alternate adding the dry with the milk so it mixes better.)

Bake 350; 20 mins for large and 10 for mini.

*Given to me by a good friend.  Easy and reliable.  Yummy.




Poppyseed Muffins

3/4 c. sugar
1/4 c. butter
1/2 tsp. grated orange peel (or some lemon juice)
2 eggs
2c. flour
2 1/2 tsp baking powder
1/ 2 tsp salt
1 c. milk
1/2c. raisins (optional)
1/2c. pecans, chopped (optional)
5 Tblsp. poppyseeds

Cream sugar, butter and orange or lemon.  Add eggs 1 at a time.  Combine flour, baking soda, salt and nutmeg.  Add to creamed mixture alternately with milk, beating well after each.  Fold in raisins, pecans and poppyseeds.  Bake at 400 for 20 mins, 10 for mini.

*Clayton's favorite snack to share at preschool!

Pina Colada Muffins
1/2c. white sugar
1 egg
1/4 c. margarine
1 c. sour cream
1 tsp rum extract
1 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 small can drained crushed pineapple
1/2 c. coconut

Mix sugar, egg, margarine, sour cream and rum extract and beat well.  Mix dry ingredients and add to wet.  Add pineapple and coconut.

Bake 375 for 20 minutes, 10 for mini.

*We found this in a cookbook from the library and it became and instant family favorite.  Different and moist.