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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(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

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