Muffins!

Here are the recipes for the most common muffins we make. We are always willing follow your own recipes and bake in your own kitchen if you have allergy/dietary concerns.

Blueberry Muffins

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw frozen)
Method: Whisk the flour, sugar, baking powder, and salt in a large bowl. Add oil and egg then milk to measure 1 cup. Add vanilla and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Fold in the blueberries. Bake muffins at 400°F for 10 minutes. Makes 48 mini muffins.

Banana Muffins

Ingredients:
  • 3 or 4 bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all purpose flour
Method: Mix bananas and butter. Add sugar, egg, and vanilla. Mix baking soda, salt, and flour in separate bowl and then add to wet mixture. Lightly spray baking pans. Bake at 350°F for 15 minutes. Makes 48 mini muffins.

Lemon Muffins

Ingredients:
  • 1 cup all purpose flour
  • ½ cup sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg white
  • 1/3 cup lemon juice
  • 2 tablespoon vegetable oil
  • 2 teaspoon lemon zest
  • ½ teaspoon vanilla extract
Method: Whisk together dry ingredients. Whisk together wet ingredients separately. Combine wet into dry. Bake at 400°F for 12 min. Makes 36 mini muffins.

Zucchini Muffins

Ingredients:
  • 2 cups grated zucchini (juice and all)
  • 4 eggs
  • 2 cups sugar
  • 1 cup apple sauce
  • 2 cups wheat flour
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
Method: Whisk together dry ingredients. Mix all ingredients together, adding zucchini last and mixing in with spoon to prevent it wrapping on mixer blades. Bake 350°F for 20 minutes. Makes 100 mini muffins
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