Sour Cream Muffins

 2 cups flour

2 cups sour cream

2 sticks softened butter

In a bowl mix together with a wooden spoon.  Spray a muffin tin and scoop with nonstick spray.  Scoop into muffin tins.  Bake in a 400 degree oven for 20 minutes.  Makes 2 dozen

Recipe:  Paula Dean

Banana Blueberry Muffins

 1/2 cup mashed ripe banana (about 1 large)

1/2 cup granulated sugar

1/2 cup milk

1/3 cup canola oil

1 Tbsp vanilla extract

1 tsp cinnamon

1 cup all-purpose flour (or whole wheat flour)

2 tsp baking powder

1/2 cup frozen blueberries

1.  Preheat oven to 400 degrees.

2.  Line muffin pan with paper cups.

3.  In a large bowl, mash the banana with a fork.

4.  Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

5.  Add the flour, baking powder, and stir until just combined; don't over mix.

6.  Fold in 1/2 cup frozen blueberries.

7.  Add batter to muffin tin (for easy distribution use medium cookie scoop)

8.  Bake for 13-20 minutes, or until tops are slightly golden.

Makes: 12 muffins

Kodiak Blueberry muffins

 2 ripe mashed bananas

2 cups Kodiak cake mix

1 egg

1 cup almond milk

1/4 cup maple syrup

splash of vanilla

blueberries (can use frozen)

1/2 tsp salt

1 tsp cinnamon (optional)

Preheat oven to 350 degrees.  Combine ingredients and bake for 18 minutes.

Healthy Chocolate Chip Pumpkin Spice Muffins

 Makes 24 mini muffins

1 cup pure pumpkin puree

1/4 cup maple syrup or raw honey

2 Large eggs, room temperature2 tsp vanilla extract

1/3 cup nut butter (almond, cashew, or peanut butter)

1/3 cup unsweetened almond milk, or unsweetened coconut milk

2 1/3 cup ground oats/oat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp of sea salt

1 Tbsp pumpkin spice seasoning

1/2 cup dark chocolate chips (+ more to sprinkle on top)

coconut cooking oil spray

Preheat oven to 350 degrees.

In a food processor or blender, add all the wet ingredients: pumpkin puree, maple syrup, eggs, vanilla extract, milk, and almond butter.  Blend until smooth. 

In a bowl whisk all the dry ingredients: oats, baking powder, baking soda, sea salt, and pumpkin spice.  Whisk well and carefully add dry ingredients into your processor. Pulse just until incorporated.  You might need to stop and scrape the sides of the blender with a spatula, then pulse again.  Fold/stir in your chocolate chips.

Lightly spray two 12 mini muffin tins or silicone molds with coconut cooking oil spray, then evenly divide the pumpkin batter among them.  Add only 3/4 capacity of each muffin cup.

Sprinkle tops with a few extra chocolate chips if desired.  Bake for 12-15 minutes. Check inserting a toothpick into the center, to make sure that the muffins are fully cooked.

Let your muffins cool on a wire rack

Apple Hemp Muffins

Serves 12

1 ½ cups whole-grain organic spelt flour

1 cup organic oat flour

2/3-3/4 cup hemp seeds

2 tsp baking powder

1 tsp baking soda

¼ tsp sea salt

1 ½ -1 ¾ tsp cinnamon

¼ tsp ground cardamom (can substitute freshly grated nutmeg)

1 cup unsweetened organic applesauce

½ cup pure maple syrup

¾ cup plain or unsweetened vanilla non-dairy milk

1 ½ tsp pure vanilla extract

1/3 cup raisins or chopped dehydrated banana spears (use kitchen shears or knife to cut in small pieces about the size of raisins)

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined.
3. In another bowl, combine applesauce, maple syrup, non-dairy milk, and vanilla, and mix together.
4. Add the wet mixture to the dry mixture, and gently fold and mix through until just combined (do not over mix).
5. Spoon the mixture into a muffin pan lined with cupcake liners (this will fill 12 muffins quite full).
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from oven, let sit in the tray on cooling rack for 1-2 minutes, then remove from muffin pan.

Pistachio Muffins

½ cup salted butter, melted

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

3.4 oz package instant pistachio pudding mix

2 tsp baking powder

½ tsp salt

½ cup milk

2 cups all-purpose flour

¼ cup granulated sugar for topping (optional)

1. Preheat oven to 425 degrees and line a muffin tin with paper liners.
2. In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined.
3. Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine. Add in all-purpose flour and mix until flour has been incorporated
4. Divide batter amongst each muffin cup, filling ¾ full. Sprinkle tops with sugar crystals (optional).
5. Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees and continue baking 10 minutes, until muffin is cooked all the way through. Remove from muffin tin and transfer to a wire rack to cool completely.

Best Ever Bran Muffins

1 ½ cups 100% all bran cereal

1 cup buttermilk

1/3 cup coconut oil, melted

1 large egg

2/3 cup brown sugar

½ tsp vanilla extract

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1. Preheat oven to 450 degrees. Lightly spray a muffin pan with nonstick spray or line with paper cups.
2. In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.
3. Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baling soda, baking powder and slat. Stir thoroughly. This mixture will be very thick.
4. Divide the batter equally among the 12 muffin cups, filling almost all the way full.
5. Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack.

Best Blueberry Muffins Ever

½ cup butter, softened

1 cup granulated sugar

2 large eggs

2 tsp baking powder

½ tsp salt

1 tsp vanilla extract

2 cups all-purpose flour

½ cup milk

2 ½ cups fresh blueberries (can use frozen but thaw and completely dry first)

¼ cup sugar (for topping)

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2. I a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4. Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
5. Add the blueberries to the batter and use a rubber spatula to gently fold them in.
6. Divide the batter up among the 12 muffins. Sprinkle 1 tsp of sugar atop each muffin.
7. Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
8. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.