Lemon Blueberry Muffins

Ingredients:
2 c. flour

1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
zest of one lemon
1 egg
1 c. milk
1/2 c. butter (not margarine)
1 c. frozen blueberries

1. Mix dry ingredients and set aside.
2. Beat eggs, milk, butter and lemon zest.
3. Add dry ingredients and stir gently to combine.
4. Stir in blueberries.
5. Bake at 375º for 20-25 minutes.

Topping:
1/4 c. butter, melted
1 Tbsp. lemon juice
sugar

Combine butter and lemon juice.
While the muffins are still warm, dip the tops in the butter and lemon juice mix and then dip in sugar.
Makes about 12 muffins.

Zucchini Banana Chocolate Chip Muffins

• 2 ripe bananas, mashed
• 1 egg
• 2 Tbsp honey
• 1.5 cups grated zucchini (squeeze the extra water out of it)
• 1/4 cup canola oil
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1.5 cups whole wheat flour
• 1 tsp cinnamon
• 1/4 cup pecans
• 1/4 cup chocolate chips

Preheat oven to 350F. 
1. Grate zucchini (either by hand or using a food processor), then squeeze grated zucchini to remove some of the water. Measure 1 1/2 cups zucchini and mix with the mashed bananas.
2. In a medium-sized bowl, beat egg and honey. Stir in the grated zucchini, then the oil.
3. Sprinkle baking soda, baking powder, and salt over the top of this and mix in.
4. Add whole wheat flour and cinnamon to the zucchini/banana mixture and mix until just combined.
5. Fold in chopped pecans and chocolate chips.
6. Spray muffin pan or individual muffin cups with non-stick spray, then divide batter evenly among cups to make 12 muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The flavor in these is just perfect – not too sweet, but it doesn’t taste like a super-healthy and dense bran muffin, either.


From BranAppetit

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
2 1/2 cups flour (plus 2 tablespoons for high altitude)
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice
1/4 tsp ginger)
1/2 teaspoon salt
1 cup canned pumpkin
1 cup brown sugar
3/4 cup milk
2 eggs
6 tablespoon butter melted
1 cup semi-sweet chocolate chips

Preheat oven to 400. Line 2 muffin pans with 24 paper muffin cups. Combine flour, baking powder, pumpkin spice, and salt in the bowl. Beat pumpkin, brown sugar, milk, eggs and butter in a medium bowl until well blended. Add pumpkin mixture and chocolate chips to the flour mixture in the mixer. Mix at low speed for 30 seconds or just until moistened.

Spoon evenly into prepared muffin cups, filling about 2/3 full. Bake 15 - 17 minutes or until toothpick inserted into the centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans and cool completely on wire racks.