Muffin Exchange

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

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled cored and chopped apples
• 2 tablespoons all-purpose flour (optional)
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Directions:

1. Preheat oven to 350°F (175°C).
2. Lightly grease 18 muffin cups or use paper liners.
3. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.
4. In a separate bowl, mix together eggs, pumpkin and oil.
5. 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:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
2. Add eggs; stir in lemon rind and juice.
3. Combine flour, baking powder, and salt; add to butter mixture.
4. Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust), filling 2/3 full.
5. Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
6. Bake at 375F for 15 minutes.
7. Remove from pans immediately to cool.
The Best Apple Pie Muffins Ever
Topping:

 

1. 1/2 cup firmly packed brown sugar
2. 1/3 cup all-purpose flour
3. 1/4 cup unsalted butter, melted
4. 1 teaspoon cinnamon 
Muffins:
• 1 1/2 cups firmly packed brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced peeled firm tart apples (such as Spy, Granny Smith)
Directions:
1. cinnamon could be added to the batter ( about 1 teaspoon or less).
2. Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
3. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
4. In a separate bowl, sift together flour, soda and salt.
5. Stir oil mixture into flour mixture alternately with buttermilk.
6. Fold in apples, mixing just until combined.
7. Spoon into greased muffin cups filling 3/4 full.
8. Sprinkle topping over evenly.
9. 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

• 4 eggs
• 2 cups sugar
• 1 (16 ounce) can pumpkin
• 1 teaspoon vanilla extract
• 1 1/4 cups vegetable oil (yes, 1 1/4 cups)
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 12 ounces semi-sweet chocolate chips (Regular or mini, I like mini best)

         Directions:

1. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
2. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
3. Fill greased or paper-lined muffin cups 3/4 full.
4. Bake at 400 F for 16-20 minutes.

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