Banana Oatmeal Muffins

BANANA OATMEAL MUFFINS

1/2 c. uncooked oatmeal 1/2 c. milk 1/4 c. butter, melted 1 egg 1 c. mashed bananas 3/4 tsp. nutmeg 1/2 c. sugar 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1 c. unsifted flour 1/2 tsp. salt 1 tsp. cinnamon 1. In medium bowl combine oats and milk; set aside until milk is absorbed.2. In large bowl mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. 3. Add butter, egg and banana to oatmeal mixture. Add this mixture to dry ingredients, stir well until moistened. 4. Fill muffin cups 3/4 full. Bake in preheated oven 425 degrees for 15 minutes or until toothpick in center comes out clean.

Banana Chocolate-Chip Mini Muffins
(from familyfun.com - we LOVE these muffins!)

Ingredients

1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

Instructions

1. Heat the oven to 350º F.


2. Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray.


3. In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.


4. In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.


5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.


6. Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.

Bran Apple Muffins Freezer Cooking Recipe

1 cup bran cereal
1 cup untoasted wheat germ
1 1/2 cups whole wheat flour
1/2 cup nonfat dry milk
1 tbsp baking powder
3/4 cup raisins
1/2 cup chopped walnuts
2 large eggs
12 oz frozen apple juice concentrate, thawed
1/4 cup salad oilmuffin tins, either with paper lined cups or greased

In a large mizing bowl, combine cereal, wheat germ, flour, milk, baking powder, raisins and walnuts. In a smaller bowl, combine eggs, apple juice concentrate and oil, beating well. Then add this mixture to dry ingredients, mixing well. Allow to stand 5-10 minutes so dry goods can absorb wet.

Preheat oven to 375F. Spoon mixture into muffin tins, filling to rim. Bake for 30 minutes or until a dark golden brown. Cool and freeze, then transfer to large freezer bag.

Fresh Apple Muffins

Fresh Apple Muffins

4 c. sugar
4 eggs
2 c. shortening
4 c. fresh chopped apples
2 c. raisins
2 c. walnuts (chopped)
2 c. buttermilk
4 tsp. cloves
3 tsp. nutmeg
1 tsp. salt
4 tsp. soda
4 tsp. baking powder
6 c. flour

Cream sugar and shortening. Add eggs then dry ingredients, milk, apples, raisins and nuts. Stir only. Pour into muffin pans. Bake 30 minutes at 350. Makes 60 cupcakes.