Sweet Potato Muffins

Ingredients:

1 1/8 cups packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups peeled, shredded sweet potato 1/2 cup raisins
1 cup walnuts

Directions:

1.Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.

2.Whisk together brown sugar, oil, vanilla and eggs in a small bowl.

3.Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it into the flour mixture. Stir in the raisins and walnuts

4.Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Blueberry Muffins

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions:

1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.

4.Bake for 20 to 25 minutes in the preheated oven, or until done.

Brown Butter Pineapple Corn Muffins

Ingredients:

1/2 cup unsalted butter
3/4 cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.

2.Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.

3.Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.

4.Divide batter evenly among the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

5.Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Sausage & Sweet Corn Muffins

Ingredients:

2 teaspoons olive oil
12 ounces lean breakfast sausage
1/2 cup diced red bell pepper
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
1 pinch cayenne pepper
2 eggs
1 cup buttermilk
1 cup fresh sweet corn kernels
1/2 cup chopped green onions
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Directions:

1.Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.

2.Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.

3.Place flour, cornmeal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.

4.In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.

5.Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.

6.Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Blueberry Cornbread Muffins

Ingredients:

1 cup Yellow Cornmeal
1 cup Stone-ground Cornmeal
1 (9 Ounce) Package Yellow Cake Mix
2 tsp Baking Powder

1 tsp Salt

⅛ tsp Cayenne
½ cup Milk

½ cup Buttermilk

¼ cup Vegetable Oil

2 Eggs

2 Tbsp Light Brown Sugar

2 Tbsp Honey
1 Tbsp Mayonnaise

Directions:

1.Combine all the ingredients in a mixing bowl and whisk until well combined. Line cupcake tins with cupcake liners then pour batter into each cup until is it ¾ full.

2.Bake at 400 for 25 to 30 minutes, until toothpick comes out clean. Serve and enjoy!