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APPLE CINNAMON MUFFINS
Gretchen's Goodies - by Gretchen Gire Anthony When school is out, breakfast doesn’t have to be a pop tart on the go. This yummy muffin recipe is sure to satisfy even your pickiest child. Yields 6 jumbo 12 tablespoons unsalted butter (1 ½ sticks) 1 ½ cups sugar 3 eggs 1 ½ tsp. vanilla 1 Tablespoon baking powder ½ tsp. salt 1 cup applesauce 1 tsp. cinnamon 3 cups all purpose flour ¾ cup milk 1 cup diced apples Preheat oven to 375 degrees. Grease large muffin tin. In a mixer fitted with a paddle attachment cream butter and sugar until smooth. Add eggs, vanilla, baking powder, and salt. Mix in 1 cup applesauce and 1 tsp. cinnamon. With the mixer running at low speed alternate adding the flour and milk. Fold in the diced apples. Use all batter to equally fill 1 large 6 section muffin pan. Top with muffins with granulated sugar. Bake 30–35 minutes or until toothpick comes out with crumbs. 
CHERRY POPPY SEED MUFFINS
Gretchen's Goodies - by Gretchen Gire Anthony Yields 1 dozen The cherries lend a nice tartness to these muffins and the poppy seeds a wonderful crunch. 2 cups flour 3/4 cup granulated sugar 1 tablespoon poppy seed 1 tablespoon baking powder 1/4 teaspoon salt 1 cup milk 1/4 cup butter, melted 1 large egg, slightly beaten 1/2 cup dried tart cherries 3 tablespoons finely grated orange peel 1. Preheat oven to 400°F. Line muffin cups with paper liners. 2. Combine flour, sugar, poppy seed, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill prepared muffin cups three-fourths full. 3. Bake for 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm. |
LEMONADE MUFFINS
Gretchen's Goodies - by Gretchen Gire Anthony Yields 12 muffins This is a great end of summer treat and perfect for the kids lunch boxes. Muffins: 2¼ C. all-purpose flour 1/3 C. sugar 2 tsp. baking soda 1 tsp. baking powder ½ tsp. salt 1 large egg, at room temperature ¼ C. buttermilk 1 12 oz. can frozen lemonade concentrate, thawed 6 T. unsalted butter, melted and cooled 1 T. grated lemon zest Lemon Glaze: 3/4 C. powdered sugar 1 T. lemon juice 1 tsp. grated lemon zest Mix together and set aside. 1. Position the rack in the center of the oven and preheat to 400 degrees. Line 12 muffin tins with paper liners. 2. Whisk the flour, sugar, baking soda, baking powder, and salt in a medium bowl until well combined. Set aside. 3. In a large bowl, whisk the egg and buttermilk until well blended. Whisk in the lemonade concentrate, melted butter, and lemon zest until smooth. Stir in the prepared flour mixture until moistened – do not overmix. 4. Fill the prepared tins ¾ full. Bake for 18 minutes or until toothpick inserted in the middle comes out with crumbs attached. 5. Let cool on a wire rack for 10 minutes. Release them from the tins and cool an additional 5 minutes. Drizzle with lemon glaze. 
BACON & CHEESE DINNER MUFFINS
Gretchen's Goodies - by Gretchen Gire Anthony Yields 8 muffins These are great with steak & potatoes or with scrambled eggs in the morning. 1/3 cup vegetable oil 1 egg 1/3 cup water 1/4 cup milk 1/3 cup sugar 1/2 teaspoon salt 2 cups flour 1 tablespoon baking powder 10 basil leaves, torn into small pieces 1/4 cup bacon cooked and chopped 3/4 cup blue cheese, crumbled Combine the oil, egg, water, milk, sugar and salt in the bowl of an electric mixer with the whip attachment. Mix until everything is incorporated. Sift together the flour and baking powder and add into the bowl. Whip until there are no lumps. Fold in the basil, chopped bacon and blue cheese. Scoop the muffin mix into well greased muffin tins and bake at 350 for 20 to 25 minutes. |