Graham Muffins

Fun! These are so yummy! I had never heard of graham cracker muffins.  I was making a cheese cake crust the other day and used the pre made crumbs.  This recipe was on the side of the box. HIT! I have made these 2 times and they are gobbled up.

~Recipe~
Oven preheated to 400 degrees

2 1/2 cups graham cracker crumbs
1/4 c sugar
2 tsp baking powder
1 c milk
1 egg, slightly beaten
2 Tbsp honey

Mix crumbs, sugar and powder in a bowl. Stir in milk, egg and honey just til moistened. Spoon *I use a ice cream scoop* into prepared muffin tins.  Bake 15-17 min.  LEt stand 10 min.  Serve warm.  YUMMY!!! I love these! Enjoy~

Orange muffins

These are AWESOME!!! I made them for the first morning back from vacation and they were GONE!  Everyone really enjoyed them.

~Recipe~
1 cup milk
1/2 cup freshly squeezed  orange juice
1/2 cup sour cream
2 large eggs
2 sticks butter melted
3 1/2 cups all purpose flour
1 cup sugar
1 1/2 Tbsp baking powder
1/2 tsp salt
zest of 1 orange

Glaze~
1/4 cup freshly squeezed orange juice
1 1/2 cups powdered sugar
1-2 tsp orange zest

Preheat oven to 350 degrees

Line muffins with paper liners or spray with cooking spray.  In a medium mixing bowl combine the milk, oj, sour cream, eggs and melted butter.  Whisk to blend.  In a large bowl combine the flour, sugar, baking soda and salt. Blend well.  Pour wet ingredients into the dry and mix until incorporated. Fold in the zest, gently.
Divide the batter between the prepared tins, bake for 15-18 minutes.  Cool in pan for 5 minutes and then transfer to a wire rack on top of a baking sheet.  Make the glaze by combining the oj, powdered sugar and orange zest in a small bowl.  Whisk until smooth, add more juice if necessary.  Drizzle over the muffins and allow to set before you devour!! Enjoy~

Gingerbread Minis

I know, I know...pumpkin, apples and ginger stuff! It is Fall, I can't help it. These are great little snacks, breakfast or additions to ice cream.  I will be using this type of minis a lot! They are small but pack  huge flavor, don't let the size fool ya!

~Recipe~
This recipe made a little more than 4 dozen minis and you can make regular sized muffins out of this recipe.

1 cup dark brown sugar
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp nutmeg**My favorite spice for the Fall**
1 egg
1/2 cup molasses
1 cup buttermilk
1/2 cup melted butter

Heat oven to 350 and spray muffin tins.  **I use the Bakers spray now that has the added flour in it and it works wonders!** Combine the flour, sugar, soda, salt and spices in a bowl and set aside.  Mix the egg, molasses, buttermilk and butter.  Add the 2 together and stir together until mixed.  Fill muffin tins and bake for about 15 minutes. **I used a melon baller to fill the mini tins it was not messy at all** These do not overbake so you can fill them about 3/4 full. They slide right out of the tins and cool them on a wire rack...Pop in your mouth and enjoy~

Blueberry Muffins

Yep! I am on a blueberry kick....they are so big and full of so much flavor. I made these for my mom when she was here.

~Recipe~
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 Tbsp unsalted butter, melted and cooled
1 large egg, beaten
3/4 cup milk plus additional 2 Tbsp
1 cup fresh blueberries

Line 10 muffin cups with paper or spray pan with non stick spray. In the additional 2 cups fill 1/2 way with water.
Sift the flour, baking powder and salt into a large bowl and then add sugar and stir, well.  In a separate bowl whisk the melted butter, egg and all of the milk until just blended.  The batter will be a little lumpy.
Add the blueberries and stir to combine. Divide the batter evenly between the muffin cups.  bake at 400 degrees for 18- 24 minutes...best when warm with butter! Enjoy!