- 1 cup flour
- 1/2 cup oats
- 3/4 cup sugar
- 1/4 cup cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup canola oil
- 1 tsp vanilla
- 1 tbsp white vinegar
- 1 cup warm water
- 1/3 cup chocolate chips
- Preheat the oven to 400 F. Line a muffin tin with cups and spray with cooking oil.
- Combine the flour, sugar, oats, cocoa, baking powder, soda, and salt.
- Stir in the remaining ingredients.
- Scoop into the muffin tin.
- Bake for 20 minutes.
- 2/3 cup milk
- 2 tsp earl grey tea leaves
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs
- In a saucepan combine the milk and the tea leaves and bring to a boil. Remove from the heat, cover and let steep for 30 minutes.
- Preheat the oven to 350 F.
- Combine the flour, baking powder, salt, and sugar.
- Stir in the butter, eggs, and then strain in the milk.
- Mix well until smooth.
- Spoon into cup lined muffin tin.
- Bake for 25 minutes.
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 cup plain yogurt
- 2 bananas,mashed
- 2 tbsp canola oil
- 1 egg
- 1 tsp vanilla
- 3/4 cup chopped pecans
- Preheat the oven to 375 F.
- Grease a cup lined muffin tin.
- Combine the flour, sugar, baking powder, soda, cinnamon and salt. Stir well.
- Add the remaining ingredients and mix until combined.
- Bake for 20 to 25 minutes.
- oats
- 1/4 cup brown sugar
- flour
- cinnamon
- salt
- butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup plain yogurt
- strawberry jam
- Preheat the oven to 350 F.
- Combine 1/2 cup of the oats, the brown sugar, 2 tbsp flour, 1/4 tsp cinnamon, 1/4 tsp salt, and 1/4 cup melted butter. Mix well. Set aside.
- Combine 1 cup flour, the baking powder and soda, 1/4 tsp salt, 1/4 tsp cinnamon, and 3/4 cup oats. Mix well.
- Stir in 1/2 cup melted butter, the sugar, egg, and vanilla. Mix in the plain yogurt.
- Stir well and then divide between a cup lined muffin tray. Top with the crumbled mixture. Add a dollop of strawberry jam on top of each.
- Bake for 25 to 30 minutes.
- 1/2 cup chopped pecans
- brown sugar
- flour
- 1/4 tsp cinnamon
- butter
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1 cup froz. raspberries, thawed, drained
- Preheat the oven to 350 F.
- In a small bowl combine the pecans, 1/3 cup brown sugar, 3 tbsp flour, the cinnamon, and 1 tbsp butter, melted.
- Set aside.
- In a large bowl combine 1 1/2 cups flour, 1/4 cup packed brown sugar, the granulated sugar, baking powder, and salt. Stir well.
- Add the egg, milk, 1/2 cup melted butter, and the raspberries. Mix until just combined.
- Spoon into a cup lined muffin tin. Sprinkle on the reserved nut mixture.
- Bake for about 25 minutes.
- 2 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- cinnamon
- 1/4 cup canola oil
- 1 granny smith apple, peeled, grated
- 1 egg
- 1/2 cup milk
- 1/3 cup brown sugar
- 1/3 cup chopped walnuts
- Preheat the oven to 375 F.
- Line a muffin tray with cupcake liners and spray with cooking oil.
- Combine the flour, sugar, baking powder, salt, and 1/4 tsp cinnamon. Mix well.
- Stir in the canola oil, apple, egg, and milk, and blended.
- Spoon into the muffin cups.
- Combine the brown sugar, 1/4 tsp cinnamon, and the walnuts. Sprinkle on top.
- Bake 20 to 25 minutes.
- 1 1/4 cups flour
- 3/4 cup cereal (preferably something unsweeted, I used bran flakes)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 2 eggs
- a pinch of salt
- 1/4 cup butter, melted
- 1 cup buttermilk
- 1/2 cup strawberry preserves (I used thawed frozen strawberries in syrup with most of the liquid drained)
- 1/3 cup slivered almonds
- Preheat the oven to 400 F.
- Combine the flour, cereal, baking powder, soda, sugar, and salt.
- Combine the eggs, butter, buttermilk, strawberry preserves. Mix all together.
- Fold in the almonds.
- Line a muffin tin with cupcake liners and spray with cooking spray. Spoon batter in.
- Bake for about 20 to 25 minutes.
- 2 cups flour
- 1 1/2 cups bran
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1 1/4 tsp baking soda
- 2 cups milk mixed with 2 tbsp vinegar
- 1 egg
- 1/2 cup molasses
- 1/4 cup canola oil
- 1 ripe banana, mashed
- 1/2 cup chopped pecans
- Preheat the oven to 350 F.
- Combine the bran, flour, sugar, salt, and baking soda.
- Stir in the milk with vinegar, egg, molasses, canola oil, banana, and nuts.
- Mix well.
- Spoon into a cup lined muffin tin.
- Bake for 25 to 30 minutes.
- Serve warm with honey.
- 1 2/3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup melted butter
- 2/3 cup bran
- 1/2 cup chopped walnuts
- 1 egg
- 2 bananas, mashed
- 6 oz. plain yogurt
- 1/2 cup packed brown sugar
- 1 tsp molasses
- Preheat the oven to 375 F.
- Line a muffin tin with paper liners.
- Combine the flour, baking powder, and soda. Stir in the melted butter until it is all crumbly. Mix in the bran and the nuts.
- Stir in the egg, bananas, yogurt, sugar, and molasses. Mix until just blended.
- Spoon into the pan.
- Bake about 25 minutes.
- Serve.
- 1/4 cup canola oil
- 3/4 cup sugar
- 2 eggs
- 1/2 cup poppy seeds
- 1 cup sour cream
- 1/4 cup milk
- 2 cups flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 425 F.
- Cream the oil, sugar, and eggs. Stir in the seeds.
- Mix in the sour cream, milk, flour, baking soda, baking powder, and salt. Stir until just moistened and lumpy.
- Spoon into the muffin cups. Bake for 15 to 20 minutes.
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