Anita's Bran Muffins

1 1/2 cups all bran cereal
1 cup buttermilk

1/3 cup coconut oil, melted or buy the liquid type

1 large egg

2/3 cup light brown sugar

1/2 tsp vanilla

1 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat oven to 450 degrees.  Line a muffin tin with muffin papers.

In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.

Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. Stir thoroughly. This mixture will be very thick.  

Divide the batter equally among the 12 muffin cups, filling almost all the way full.

Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack. 

Anita's Snickerdoodles

 

• 1

  cup butter, softened
• 1 1⁄2

  cups sugar
• 2

  large eggs

1 Tsp vanilla

• 2 3⁄4

  cups all purpose flour
• 2

  teaspoons cream of tarter
• 1

  teaspoon baking soda
• 1⁄4

  teaspoon salt
• 3

  tablespoons sugar
• 3 teaspoons cinnamon 

• Preheat oven to 350°F.
• Mix softened butter, 1 1/2 cups sugar, 1 tsp of vanilla extract and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch balls of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled ungreased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.

Pumpkin Cheesecake Muffins by Becky

INGREDIENTS

FOR THE STREUSEL TOPPING

⅓ cup whole wheat flour

⅓ cup rolled oats

⅓ cup brown sugar

⅓ cup roasted pepitas (pumpkin seeds) or nut of choice, chopped

1 tsp cinnamon

5 tbsp butter

FOR THE CHEESECAKE FILLING

6 oz cream cheese room temperature

⅓ cup sugar

1 egg

FOR THE PUMPKIN MUFFINS

1 cup pumpkin purée

½ cup brown sugar

⅓ cup vegetable oil

2 eggs

2 tbsp molasses

1 tsp vanilla extract

1 cup flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

¼ tsp nutmeg

1 tsp salt

INSTRUCTIONS

Preheat oven to 350°F.

FOR THE STREUSEL TOPPING

In a medium bowl, combine the whole wheat flour, oats, brown sugar, roasted pepitas, and cinnamon. Stir to evenly combine.

Cut butter into small pieces and work into the mixture until it looks like wet sand, as would be done for pastry dough. Set aside.

FOR THE CHEESECAKE FILLING

In a small bowl, whisk the cream cheese, sugar, and egg until smooth with no lumps.

FOR THE MUFFIN BATTER

Prepare the batter in a large bowl. Whisk the pumpkin purée and brown sugar until smooth.

Whisk in the eggs, oil, molasses, and vanilla until combined.

Add the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until just combined and no streaks of flour remain.

Spray a 12-cup muffin tin with nonstick baking spray. Pour the prepared cheesecake batter into the muffin batter. Fold together sparingly until the mixture looks just swirled. Using a half-cup ice cream scoop, divide batter among the prepared muffin tins.

Top with the prepared streusel.

Bake in a preheated oven until puffed and set, 20-23 minutes.

Once baked, remove from oven and cool 15 minutes on a cooling rack.

Apple Muffins

 2 cups sifted all purpose flour

1 tablespoon baking powder 

1/2 teaspoon  salt 

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1 cup sugar

1 teaspoon vanilla

1 egg

1/2 stick melted butter 

1 cup milk

2 & 1/2 cups chopped apples

Mix the flour, baking powder, salt, cinnamon and nutmeg. In another bowl

 mix the sugar, vanilla,  egg, butter, and milk. Add the dry ingredients,  mix and add the apples.  

Line a cupcake pan with papers and fill with batter. Bake for 20-25 minutes at 390.

Blueberry Muffins

 Preheat oven to 390.

Sift together:

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

In a bowl mix together:

1 cup granulated sugar

1 egg

1 teaspoon vanilla 

1/2 stick melted butter

1 cup milk

Aadd dry sifted ingredients to the mixed wet ingredients,  then fold in 2 cups blueberries. 

Line cupcake pan with cupcake papers and evenly fill with the batter. Bake for 20 minutes,  or until done. Enjoy!!

NANA'S ZUCCHINI BREAD

3 EGGS, WELL BEATEN

1 & 3/4 CUPS SUGAR

1 CUP OIL

1 TEASPOON BAKING SODA

1 TEASPOON SALT

1 TEASPOON CINNAMON 

1 TEASPOON BAKING POWDER

3 CUPS ALL PURPOSE FLOUR

2 CUPS GRATED UNPEELED ZUCCHINI

1 CUP CHOPPED NUTS

CREAM SUGAR AND EGGS, ADD REST OF INGREDIENTS AND MIX TOGETHER.
DIVIDE INTO TWO GREASED LOAF PANS AND BAKE FOR 45-50 MINUTES AT 350 DEGREES.

Nee-Nee's Zucchini Bread

 

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

1 tablespoon ground cinnamon

3 large eggs eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.  

• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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