Sugar Donut Muffins

Reviewed by:  MariachiTort

I had the baking bug bite me tonight and decided to go on Pinterest to see what I could find which would involve ingredients that we already had available at home. I found the recipe for the sugar donut muffins and decided this was the perfect recipe. It was so easy and quick!

Sugar Donut Muffins (from Baking Bites)

• 3/4 cup sugar
• 1 large egg
• 1 1/2 cups all purpose flour
• 2 tsp baking power
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup vegetable oil
• 3/4 cup milk (low fat is fine)
• 1 tsp vanilla extract
• 2 tbsp butter, melted
• 1/2 cup sugar, for rolling

1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
6. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
7. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Low-Fat Lemon Poppy Seed Muffins

Reviewed by: Tortalicious

I love anything with poppy seeds. Coincidentally, I had bought some Greek yogurt just cause and used all of it for this recipe so everything worked out; the only thing I needed to buy extra was poppy seeds.

I normally I try to avoid making the glaze for sweets because it usually makes them too sweet (and no one needs that unnecessary sugar) but in this case, the muffins are not sweet enough with it. By themselves, they taste very lemony and tart.

Low-Fat Lemon Poppy Seed Muffins (from Shine! at Yahoo.com)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup sugar
• zest and juice of 2 small lemons
• 3/4 cup non-fat Greek yogurt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup canola oil
• 2 tablespoons poppy seeds

1. Preheat oven to 400 degrees and grease a muffin or bread pan. In a large bowl, start by mixing the sugar and lemon zest together until it turns a yellow color and you can smell the strong scent of lemon. In the same bowl, mix the flour, baking powder, baking soda and salt.
2. In a medium bowl, mix the lemon juice, Greek yogurt, eggs, vanilla and canola oil and mix well. Pour the wet ingredients into the dry and with a large spoon or spatula mix well (do not over mix).
3. Finally, stir in the poppy seeds! Using a ice-cream scooper, divide the batter evenly in 12 muffin cups. Bake for 18 minutes or until browned.

For the glaze: 3/4 cup of confectioners sugar + 2 tablespoons of milk + 1/2 teaspoon of vanilla extract. If it seems to thick, keep adding milk until your liking.

 

 

Whole Wheat Carrot Muffins

Reviewed by: Tortalicious

I always have too many carrots…I buy only 3 at a time but I rarely use them. A smart person by now would just stop buying them, but I’m slow so I keep having carrots assuming I’m going to eat them. In reality, I’m not the biggest fan, so I instead I turned them into muffins. I thought these were really good although they were short. They don’t taste like carrot cake at all, but sweet and very moist.I used butter instead of margarine so maybe that’s why they didn’t rise very much. The batter is also very thick not at all like cupcake butter, so maybe that’s just how muffins are? Also, this recipe ONLY makes 6 muffins and uses about 1.5 carrots. Next time I will double because I have another set of 3 carrots to get through.

Whole Wheat Carrot Muffins (from taste of home.)
makes 6 muffins

• 1/2 cup plus 2 tablespoons whole wheat flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup reduced-fat spreadable margarine (I used butter)
• 2 tablespoons orange juice
• 2 tablespoons beaten egg
• 3/4 cup grated carrots
• 1/4 cup raisins (i hate raisins so I left them out)

1. In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins.
2. Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

 

Spinach Banana Nut Muffins

Reviewed by: Tortnado

This is a random recipe I made last night, very easy to make and they taste really good. I had one for breakfast and don’t worry you can’t even taste the spinach.

• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup brown sugar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/4 cup yogurt
• 1/4 cup mashed banana (1 medium banana)
• 1 cup packed baby spinach leaves
• 1/4 cup chopped walnuts

1. Preheat oven to 350F. Grease or line muffin tin.
2. In a large bowl, sift together flour, baking powder, baking soda and salt.
3. In another bowl, whisk together, sugar, honey and egg until creamy. Stir in oil, yogurt and banana.
4. In a food processor, blend the spinach leaves until finely chopped



5. Fold chopped spinach and walnuts into the batter, leaving some of the walnut aside. Fill batter into prepared muffin tin. Garnish each muffin with the remaining walnuts. Bake for 25 minutes or until toothpick comes out clean. It made about 7 large muffins.

Apple Muffins

Reviewed by: Tort Fire

I made the apple muffins (http://allrecipes.com/Recipe/Apple-Muffins-2/Detail.aspx) again since the first batch was crap. My thoughts: They turned out much better this time since I put in less baking soda. When I followed the recipe exactly they turned out weird and salty. I tried them again b/c so many reviews said it was “amazing” or “heavenly” so I figured maybe I should try again. Amazing and heavenly are over statements, but given some adjusting they did turn out ok. You can’t taste the apple really, but it does have a nice fall type flavor (by that I mean has fall spices, it does not taste like potpourri). The brown sugar on top makes for a yummy crust and the muffins are really moist, even the next day)My adjustments:

• Less baking powder, ~2 tsps
• Added brown sugar, ~1/3 cup
• Added more cinnamon, ~2 tsps
• 1 whole chopped apple instead of just a cup
• A dash of vanilla and nutmeg (just because I had it)
• I sprinkled some brown sugar and cinnamon on top of each muffin before baking.

The original recipe:

Ingredients

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup apple juice
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon ground cinnamon
• 1 cup apples – peeled, cored and finely diced

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
3. Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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