Moms Magic Muffins Recipes

Steps:

• Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
• Combine buttermilk, oil and eggs in a separate bowl, whisk well.
• Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
• Place in tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
• Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean. Cool in tins 10 minutes.

Steps:

• Combine cereal, flour, sugar, baking soda and salt in a large bowl; mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture; stir until just blended. Fold in cranberries.
• Place in a tightly covered container in the refrigerator overnight. The batter will keep for four weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
• Preheat oven to 400°F Grease muffin cups. Spoon batter into prepared pan. Bake 18 minutes, or until a wooden pick inserted in the center comes out almost clean. Cool in muffin tins 10 minutes. Serve warm or remove to a wire rack to cool completely.

Steps:

• Put bananas in the blender and blend until smooth.
• Add sugar and egg.
• Add melted butter and blend together.
• Pour wet ingredients into a large bowl.
• Mix dry ingredients together in a small bowl.
• gently stir dry ingredients into wet until dry ingredients are moistened. Batter should be slightly lumpy. Stir only until you can no longer see any flour.
• pour batter into lined muffin tin cups.
• Bake at 375 degrees for 20 minutes.
• let cool for 15 minutes on a wire rack. These are best enjoyed still warm served with butter.

Steps:

• Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
• Peel and finely grate the carrots and apple. Set aside.
• In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
• In a separate bowl whisk together the eggs, oil, and vanilla extract.
• Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool on a wire rack.
• After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
• Makes 18 standard-sized muffins.
• Frosting:
• Beat the butter and cream cheese until very smooth with no lumps.
• Gradually beat in the powdered sugar until fully incorporated and smooth.
• Beat in the vanilla extract.
• Place a dollop of the cream cheese frosting on the top of each muffin.

Steps:

• Mix all ingredients in order until flour is moistened.
• Fill greased muffin tins or paper lined tins 3/4 full.
• Bake at 400 degrees for 20 minutes.

Steps:

• Heat oven to 400 degrees F.
• Blend all dry ingredients in a large mixing bowl.
• Add all Remaining ingredients.
• Stir until moistened (batter seems to NOT have lumps).
• Spoon batter into paper-lined or greased muffin pans, filling cups 3/4 full.
• Bake for 18 to 20 minutes or until center is firm to touch.

Steps:

• Heat oven to 350 degrees.
• Spray 12 cup muffin tin with cooking spray.
• Mix dry ingredients in mixing bowl.
• Everything else is pureed in a food processor.
• Fold fruit and veggie puree into flour just until moist.
• Spoon batter into muffin cups.
• Bake 15 minutes or until toothpick inserted in center of muffin comes out dry.