My friend Janessa and I have decided to start doing a freezer cooking swap every couple weeks. Basically we will pick a theme, each make different recipes and then swap them. The first theme we chose was muffins. We each made 5 different types and then shared. I now have 10 muffins to choose from in the freezer.
Left going clockwise: Fresh Lemon, Pumpkin Apple Steusel, Pumpkin Chocolate Chip, Chocolate-Chocolate Chip and Best Applie Pie Muffins Ever.
Pumpkin Apple Streusel Muffins
Directions:
Preheat oven to 350°F (175°C).
Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
In a separate bowl, mix together eggs, pumpkin and oil.
Add pumpkin mixture to flour mixture; stirring just to moisten.
6. Fold in apples.
7. Spoon batter into prepared muffin cups.
8. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.
9. Cut in butter until mixture resembles coarse crumbs.
10. Sprinkle topping evenly over muffin batter.
11. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.
Fresh Lemon Muffins
- 1/2 cup butter or 1/2 cupmargarine, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon grated fresh lemon rind
- 3 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
Directions: Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
Add eggs; stir in lemon rind and juice.
Combine flour, baking powder, and salt; add to butter mixture.
Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
Bake at 375F for 15 minutes.
Remove from pans immediately to cool.
The Best Apple Pie Muffins Ever
Topping:
1/2 cup firmly packed brown sugar
Muffins:
Directions:
cinnamon could be added to the batter ( about 1 teaspoon or less).
Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
In a separate bowl, sift together flour, soda and salt.
Stir oil mixture into flour mixture alternately with buttermilk.
Fold in apples, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full.
Sprinkle topping over evenly.
Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
Chocolate-Chocolate Chip Muffins
Ingredients:
- 7 9/10 ounces all-purpose flour (about 1 3/4 cups)
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup warm water
- 1/4 cup canola oil
- 1 tablespoon red wine vinegar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup semisweet chocolate minichips, divided
- Cooking spray
Directions:
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
Pumpkin Chocolate Chip Muffins
Directions:
In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
Fill greased or paper-lined muffin cups 3/4 full.
Bake at 400 F for 16-20 minutes.
