In by noon or your money back!

Posts tagged ‘muffins’

Caribbean Banana Muffins

Welcome to Freezer Food Friday!

Follow me on Twitter –

Sorry I am a little late getting this up… constant interruptions this a.m.

Please share a recipe that can be prepared ahead and frozen for later use. Link your recipe below or postit in the comment section.

Let’s help eachother stock our freezers!  

Caribbean Banana Muffins

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup brown sugar
2 large eggs
3 medium bananas
1 tablespoon rum extract
1 cup shredded coconut
1/2 cup chopped dried pineapple

Preheat oven to 350 degrees F (175 degrees C). Prepare 18 muffin cups with paper liners.

Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.

Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.


Sour Cream Chocolate Muffins

Welcome to Freezer Food Friday. 

As the summer draws to an end it is time to start thinking about baking again. Here is a muffin recipe that can be made and frozen to be used as needed.

Please share a recipe and link it below. I will come around to visit.

Sour Cream Chocolate Muffins

(12 servings)

5 ounces Semisweet Chocolate
2 Baking Chocolate Squares
1/3 cup Butter or Margarine
3/4 cup Sour Cream
2/3 cup Brown Sugar –- packed
1/4 cup Light Corn Syrup
1 Egg
2 teaspoons Vanilla
1 1/2 cups flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Chocolate Chips –- semi-sweet or milk
Preheat oven to 400 degrees F. Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm (about 110 degrees F).

In a mixing bowl, mix sour cream, sugar, corn syrup, egg and vanilla. Add melted chocolates and mix well. Blend flour, soda and salt in a mixing bowl, then add to the chocolate mixture and mix well.

Add the chocolate chips and stir to distribute evenly. Pour batter into 12 paper-lined or greased muffin tins.

Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin tins and allow to cool on wire racks.

You can keep these frozen for up to six months.

Cocoa Banana Mini Muffins

I have these in the oven as full size muffins…yummy!

Cocoa Banana Mini Muffins
1-1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup mashed ripe bananas (about 2 small)
1/2 cup fat-free milk
5 tablespoons margarine or butter, melted
2 egg whites or 1 egg, lightly beaten
1 teaspoon vanilla
Powdered sugar (optional)

Preparation Steps

Heat oven to 400°F. Line thirty-six miniature muffin cups with paper baking cups or spray bottoms only with cooking spray.

In large bowl, combine flour, oats, granulated sugar, cocoa, baking powder and baking soda; mix well. In medium bowl, combine bananas, milk, margarine, egg whites and vanilla; blend well.

Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.

Sprinkle with powdered sugar, if desired. Store tightly covered.

Cook Tips and Variations

Cook’s Tip: To make standard-size muffins, line 12 medium muffin cups with paper baking cups.

Proceed as recipe directs. Bake 20 to 25 minutes or until wooden pick inserted in center comes out

Recipe Yield:
Serving Size:
1 mini cake
Nutrition Information: Calories: 60, Calories from Fat: 20, Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Dietary Fiber:

Carrot Spice Muffins

Carrot Spice Muffins

Makes about 12 muffins

2 cups (500 mL) flour
1/2 cup (125 mL) sugar
1 tablespoon (15 mL) baking powder
11/2 teaspoons (7 mL) cinnamon
1/2 teaspoon (2 mL) ground ginger
1/4 teaspoon (1 mL) baking soda
1/4 teaspoon (1 mL) salt
1/3 cup (75 mL) packed light brown sugar
2/3 cup (150 mL) canola or other tasteless oil
2 large eggs
3/4 cup (175 mL) milk
1 teaspoon (5 mL) vanilla
1 cup (250 mL) shredded carrots (about 3)
1/2 cup (125 mL) shredded coconut

Preheat oven to 375 degrees F (180 C).

Line a muffin tin with paper muffin cups.

In a large bowl, whisk together the first seven dry ingredients, then stir in the brown sugar, making sure there are no lumps. In another bowl, whisk together the oil, eggs, milk and vanilla, then pour the liquid ingredients over the dry ingredients and mix gently but quickly until just combined. Fold in the carrots and coconut, and divide the batter evenly among the muffin cups.

Bake for 20 minutes, or until a tester comes out clean.

Banana Coconut Muffins

I made these muffins today. I used pecans instead of walnuts. I got a dozen muffins and 8 mini muffins out of this recipe. Very tasty and worth making again!

Banana Coconut Muffins from Chronicles of a Curious Chef

This is from How to Cook Everything.

1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup can be whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Banana-Strawberry Muffins

I made these today for dessert. DH said he liked them, even though he initially didn’t think he would.

Banana-Strawberry Muffins

Prep Time: 15 min ; Start to Finish: 40 min
Makes: 12 muffins

Stir up the berry best batch of banana muffins you’ve ever made!

2/3 cup sugar
1/2 cup oil
2 eggs
2/3 cup mashed ripe bananas
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped fresh strawberries

1 . Heat oven to 375°F. Line 12 muffin cups with paper baking cups. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla.

2 . Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups.

3 . Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean.

Immediately remove from muffin cups. Serve warm or cool.

High Altitude (3500-6500 ft) Increase flour to 1 2/3 cups plus 1 tablespoon. Spoon batter evenly into 14 muffin cups. Bake as directed above.

Best Banana Muffins from Gooseberry Patch

For more tasty recipes visit Trista at The Pumkin Patch

I made these today and they are wonderful!

Best Banana Muffins

From Gooseberry Patch: Our Favorite Breakfast & Brunch Recipes, p. 37

1-1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
3 bananas
3/4 c. sugar ( I only used 1/2 cup )
1 egg, beaten
1/3 c. butter, melted ( I used Smart Balance )

Mix together flour, baking powder and baking soda in a medium bowl; set aside. Blend bananas, sugar, egg and butter in a separate bowl. Combine flour mixture, stirring well; fill greased muffin cups 2/3 full. Bake at 375 degrees for 20 minutes. Makes one dozen.

Tag Cloud

%d bloggers like this: