Peach Cobbler Muffins

2 - cups all purpose flour
1 - tablespoon baking powder
1 - teaspoon salt 
1- tablespoon cinnamon (I added)
3/4 - cup sugar, separated
2 - eggs, slightly beaten
1 - cup buttermilk
6 - tablespoons butter, melted 
1½ - cups peeled, chopped,  fresh peaches
1 - teaspoon vanilla extract 
 

 
1/2 - cup all purpose flour
1/2 - cup sugar
1T cinnamon(I added)
4 - tablespoons cold butter


1.Preheat the oven to 400°F Grease muffin pans with non stick spray or use muffin liners and set aside.
2.In a medium size bowl add the chopped peaches and 1/2 cup sugar. Give it a good mix and let the peaches sit while the batter is prepared.
3.Stir together the flour, baking powder, and salt until completely mixed. Place the sugar, eggs, buttermilk, butter, and vanilla in a large bowl and mix well.
4.Add the combined dry ingredients and mix by hand just until the batter is blended; it should not be completely smooth. Fold in the peaches.

5.Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full. Add a little topping to each muffin. 

6.Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the muffins spring back when touched. 

* I got this recipe from mommyskitchen I thought that they were good but a little bland. I only added the cinnamon to the topping so I think that it needs to have the cinnamon to the batter also that would help a lot. But over all I think that these could be great with a few little add ins :)

Butterscotch Banana Muffins

1 white cake mix

1/2 cup buttermilk

1/2 cup butter, softened

2 eggs

1 1/4 cups smashed banana

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup butterscotch chips

Crumb Topping (optional)

1/4 cup brown sugar

1/4 cup sugar

1/2 cup flour

1 teaspoon cinnamon

1/4 cup cold butter

1.Combine the sugars, flour, and cinnamon from the topping. Cut the butter in until it resembles sand. Set aside.
2.In a large mixing bowl, beat the cake mix, buttermilk, butter, and eggs on low until combined. Add the banana, cinnamon, and nutmeg and beat on low for 1 minute.

3. Divide the batter in 20 cupcake liners. Top with a heaping spoonful of crumb topping. Bake at 350* for 24 minutes.

4.Store in a sealed container on the counter for 3-4 days.

Healthy Banana Blueberry Muffins and Bread

2 1/4 cups whole-wheat flour
3/4 cup packed (splenda) light brown sugar
1/2 cup liquid egg substitute (like Eggbeaters)
3/4 cup reduced fat buttermilk
1/4 cup applesauce
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup mashed ripe bananas
1 1/4 cups blueberries, fresh or frozen
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preheat oven to 400°F.
Coat muffin cups with cooking spray or line with paper liners.
Whisk buttermilk, brown sugar, applesauce and egg substitute in a large bowl. Stir in mashed bananas.

Whisk flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries.

Divide the batter among the prepared muffin cups (they will be full).

Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
 I got a dozen muffins and a mini loaf pan out of this recipe. The bread had to cook about 15 min longer then the muffins.

Serving size is 1 muffin
PER SERVING: 129 calories; 2g fat; 36 g carbohydrates; 6 g protein; 4 g fiber

* Another recipe I got from laaloosh.com Love her site

Mimi's Cafe Carrot Raisin Nut Muffins

1 Cup Sugar
1/4 cup butter softened
1/4 cup molasses
1/2 cup plus 1T vegetable oil
3 eggs
2 T buttermilk
1/2 tsp vanilla
2 1/2 Cups Flour
2 tsp baking soda
1/2 tsp salt
1 cup shredded carrots
1 cup raisins
1/2 cup chopped walnuts


1.Preheat oven to 350 degrees
2.Use a mixer to combine the sugar,butter and molasses in a large bowl. Add the vegetable oil,eggs,buttermilk and vanilla. Mix well for 1 min or until smooth and creamy.
3.In a seprate bowl mix together the flour,baking soda and salt.
4.Combine the dry ingredients with the wet ingredients and mix well by hand
5.Add the carrots,raisins and walnuts and distribute the batter evenly into a large muffin tin that has been lightly greased.

6.Bake for 35-40 min or until toothpick comes out clean (mine only took about 33 min so watch them around that time)

* I have another recipe for the Mimi's cafe bread on my blog already that I posted back in April of 2011 I tried this one out for the muffins and think that its a much better choice. I think that they tasted even better on day 2 after they sat in a plastic ziplock overnight they were so moist and flavorful. This is the go to recipe for the Carrot Raisin Nut bread or muffins. I give them a 5

Triple Berry Coffee Cake

1 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup reduced-fat plain yogurt (I used light Vanilla Flavor)

2 tablespoons butter

1 teaspoon vanilla extract

3 tablespoons brown sugar

1 cup unsweetened fresh or frozen raspberries ( I used frozen triple berry mix)

1 tablespoon sliced almonds

Glaze:

1/4 cup confectioners' sugar

1 teaspoon fat-free milk

1/4 teaspoon vanilla extract

1.In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.

2.Spoon two-thirds of the batter into an 8-in. round baking pan coated with cooking spray. Combine the brown sugar and berries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.

3.Bake at 350° for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. 

8 servings.

*If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional : One piece equals 178 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

* This was really easy to make and tasted great. I gave some to both of my kids and then went to answer my phone and when I got back they were both back at the counter waiting for there next slice lol. I will for sure make this again and switch up the fruit flavors I give it a 4 1/2

Crazy Cooking Challenge.. Blueberry Peach Crumb Muffins..

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Blueberry Muffin Recipe and share it with the world :) I had so many to choose from and they all looked so good. I mean who doesn't love warm blueberry muffins ?. My family loved these and will for sure make them again. I got this recipe from carolinesbakeshop.blogspot.com She has an great blog check her out. So here it is my Crazy Cooking Challenge recipe for April hope you all enjoy them as much as we did :) Give them a try. 

Crumb topping:
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
6 tbsp. unsalted butter
1/2 cup light brown sugar

Muffin batter:
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 freshly grated nutmeg ( I think I would only use 1/8 tsp next time)
8 tbsp. unsalted butter, barely softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained (I used about 1 full cup frozen and let them thaw most the way)
1 peach peeled and diced ( I used about 5-6 large frozen peach slices thawed)


1. Preheat oven to 375°

2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour es evenly moistened. Set aside while preparing the muffin batter.

3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.

4. Combine the butter and sugars in the bowls of an electric mixer fitter with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat eggs one at a time, beating smooth after each.

5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.

7. Add the blueberries and peaches to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.

8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.

9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.

This recipe made 6 jumbo size muffins and one mini loaf of bread. So I bet it would make 9-10 jumbo muffins. The loaf of bread took about 50 min to cook.

Lemon Streusel Muffins

1/4 cup butter, softened

3/4 cup sugar

2 egg yolks

1 teaspoon grated lemon peel

1 cup cake flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup lemon juice

1/2 cup lemon yogurt

4 egg whites

STREUSEL:

2 tablespoons all-purpose flour

2 tablespoons brown sugar

1/4 teaspoon ground nutmeg

1 tablespoon cold butter

1/4 cup chopped walnuts

1.In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt.

2.In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

3.For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 226 calories, 7 g fat (3 g saturated fat), 47 mg cholesterol, 218 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.