Mini-Banana Muffins

This one is a repeater for me - that's why it doesn't get a number! I adapted this recipe from a recipe I found online. I have cute mini-muffin tins that I never use and this is a great excuse to break them out! Plus, mini muffins are GREAT for little fingers. My daughter goes nuts for these "more peese!" You can make them in a bigger tin (making just 12 muffins), you will just have to cook them longer.

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Mini Banana Muffins

Yield: 36 mini muffins (or 12 large)
Source: Amy's original - adapted from a recipe I found online

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/2 tsp cinnamon
1/2 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth (I just use a whisk and that leaves banana chunks. If you want them smoothe, use a mixer). Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want - large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

NUTRITIONAL INFO:
For large muffin: 184 cals, 5.8g fat, 1.2g fiber
For each mini: 61 cals, 1.9g fat, .4g fiber

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(19) Chile-Cheese Corn Bread

I am a devoted fan of Jiffy cornbread. I love that stuff and it's SO easy, so I rarely stray from my friend. I am, however, trying to cook outside the proverbial box, so this recipe made its way into the rotation. The crumb on this bread is beautiful, the flavor is mild (not too sweet, not to bland), and it makes a ton!! The official recipe notes state that this spicy and I didn't even detect a teeny bit of heat, just in case you're worried about that!

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Chile-Cheese Corn Bread

Yield: 16 servings (serving size: 1 piece)
Source: Cooking Light, July 2007


Perfect for potlucks or large crowds, this tender bread balances spicy heat from chiles with sweet corn and salty cheese. Pair with a plate of hoppin' John and squash, or serve with a chicken tortilla soup.

1/3 cup butter, softened
2 tablespoons sugar
1/2 cup egg substitute
1/3 cup nonfat buttermilk
2 large eggs
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 3/4 cups cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
1 (14 3/4-ounce) can cream-style corn
1 (4 1/2-ounce) can chopped green chiles, undrained
Cooking spray

Preheat oven to 375°.

Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 3/4 teaspoon salt in a medium bowl, and stir with a whisk. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in shredded cheese, corn, and green chiles. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and cool for 5 minutes in pan.

CALORIES 175 (28% from fat); FAT 5.4g (sat 3.2g,mono 1.2g,poly 0.3g); IRON 1mg; CHOLESTEROL 39mg; CALCIUM 88mg; CARBOHYDRATE 25.6g; SODIUM 480mg; PROTEIN 5.5g; FIBER 1.1g

(11) Bacon-Cheddar Corn Muffins

This recipe had mixed reviews on the Cooking Light website. I wanted to try the muffins, however, and form my own opinion. This is a 3 star recipe. It was fine. We'll eat them, but they're not great. I would not serve these to company. I needed a really strong bacon flavor and didn't get that at all. What you get is a standard corn muffin. Nothing wrong with that, just not what I signed up for!!

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Bacon-Cheddar Corn Muffins

Yield: 12 servings (serving size: 1 muffin)
Source: Cooking Light Magazine, July 2007

Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.

Cooking spray
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons lemon juice
2 tablespoons butter, melted
1 large egg
1/2 cup (2 ounces) shredded extrasharp cheddar cheese
4 center-cut bacon slices, cooked and crumbled

Preheat oven to 400°.

Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.

Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

CALORIES 142 (30% from fat); FAT 4.8g (sat 2.6g,mono 1.5g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 30mg; CALCIUM 88mg; CARBOHYDRATE 19.1g; SODIUM 342mg; PROTEIN 5.2g; FIBER 0.6g

(6) Pumpkin Bread with Raisins

I adapted this recipe from a few different ones that I like. It makes two big, thick, moist loaves of bread! YUM! This is not a super spicy/strong pumpkin bread, but a mild, flavorful, and filling loaf. Use your biggest bowl. I have a big stainless bowl from the kitchen supply store. It's perfect for situations like this!! My biggest glass bowl just wasn't big enough!!

PS: If you're in the St. Augustine/Jacksonville, FL area, I highly recommend Angela's Restaurant Supply on San Marco in St. Augustine.

Anyway, I baked mine in dark baking pans. If you bake in glass/non-dark baking pans, you'll need to bump the temp up to 350 and check it after an hour.

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Pumpkin Bread with Raisins

Yield: 2 loaves

Cooking spray
3 1/2 cups all-purpose flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
2 tsp cinnamon
2 tsp allspice
1/2 cup unsweetened applesauce
1/2 cup oil
1 16-oz can pumpkin
2/3 cup water
4 eggs
1 cup raisins

1) Preheat oven to 325 degrees. Prepare 2 loaf pans by spraying with cooking spray.

2) Combine first 7 ingredients (flour through allspice) in a large mixing bowl. Combine with a whisk.

3) Mix next 6 ingredients (applesauce through raisins) in a bowl, stirring well to combine.

4) Fold wet ingredients into the flour mixture, stirring just enough to combine. Pour half of the batter into each loaf pan. Bake for 1 hour, 15 minutes - until a toothpick inserted in the center comes out clean.

5) Allow loaves to cool for about 10 minutes in the pan, then turn loaves out of the pan onto a cooling rack. Let loaves cool for about 30 minutes. (if you cut into it while it's still piping hot, it will crumble! I know, I know, waiting stinks!)

(29) Cinnamon Raisin Bread for the Bread Machine

Ok, so my husband and my sister/future brother-in-law were all so gaga over the white bread, they put in a request for cinnamon raisin bread. I made this recipe last night. Very easy. I didn't get to taste the bread until the morning. I'll be honest here - even though the reviews on recipezaar LOVED this bread, I didn't. It has potential, but I need to tweak it some.

For one thing, it needs way more cinnamon!! I also think some brown sugar would be good. I soaked the raisins in hot water so they'd puff up, but I wonder if I could soake them in juice (Or booze LOL) to give them an even better flavor?!

Do you have a cinnamon raisin bread recipe that you love? If you do, please share it with me!!

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Cinnamon Raisin Bread

Makes one 1.5 pound loaf

1 cup water
2 tablespoons margarine
3 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins

1. Add all the ingredients in order given except the raisins.
2. Add raisins in on the "add in" beep.
3. Bake on "sweet bread" setting.

(28) Bread Machine White Bread

Eeeeeeeeeeasy!! I am yeast-ily impaired (something serious) and even I can make this bread. It was a total Saturday morning treat for us! Please note that I used regular yeast because I didn't have any bread machine yeast. I cooked it on regular white bread, 2lb loaf with a medium crust.

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

DIRECTIONS

1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

According to Allrecipes, this makes 12 slices at 174 calories and 5 g fat each.

Cranberry Muffins

Cranberry Muffins

This recipe comes from my maternal grandmother. I don't really have any memories of her cooking, but my mom carried this recipe on and I certainly am glad! These muffins are our traditional Christmas morning breakfast (along with scrambled eggs and bacon).

1 cup cranberries, halved
1/2 cup sugar
2 cups flour
3/4 tsp. baking soda
1/4 tsp salt
1/4 cup sugar
1 egg, beaten
3/4 cup buttermilk
1/4 cup melted butter

1) Preheat oven to 400 degrees.
2) Combine the cranberries and 1/2 cup sugar and set aside.
3) Combine the flour, baking soda, salt, and 1/4 cup sugar in a bowl.
4) Combine egg, buttermilk, and melted butter.
5) Make a well in the middle of the flour mixture. Pour in the wet ingredients and mix until just wet.
6) Add the sugared cranberries and stir until just combined (don't overstir or the muffins will be tough!)
7) Fill muffin cups 3/4 of the way full and bake at 400 for 20 minutes.

Yield: 12 muffins

Banana Mini-Muffins

Banana Mini-Muffins

These muffins are adapted from a recipe I found online. I was feeling guilty about eating the calories in an entire muffin, so I decided to make them into mini-muffins! I do NOT like bananas in most forms, but I do like these muffins! The first time I made these, I estimated about 36 mini muffins, but this time I think I got closer to 48! Make sure not to fill the tins too full!

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/4 tsp cinnamon
1/2 tsp vanilla

1) Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2) In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth. Scoop into muffin pans.

3) Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want - large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

Nutritional Info:
For large muffin: 188 cals, 5g fat, 1.2g fiber
For each mini: 16 cals, .5g fat, .2g fiber