Banana Muffins with Cream Cheese Filling

Cream Cheese Filled Banana Muffins.

Filling
4 ounces cream cheese, softened
1/2 cup sugar
1 egg

Muffin Batter
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 bananas, mashed
1/2 cup buttermilk
1/4 cup oil
2 eggs
2 tsp vanilla extract

1. Preheat oven to 375F.  Grease a 12-cup standard muffin pan.
2. In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar; set aside.
4. In a medium bowl, whisk together bananas, buttermilk, oil, eggs, and vanilla.
5. Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.
6. Spoon enough batter into muffins cups so that they are just under halfway full.  Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter.  Muffin cups will end up being almost completely full.
7. Bake for 20-25 minutes at 375F.  Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.

Herb & Cheese Muffins

I have always wanted to try a savory muffin and this one has cheese. The cheese I used was parmesean and cheddar–but I think something else with a stronger flavor might be better.  Lets get to it!
INGREDIENTS
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup grated cheddar cheese
1/4 cup parmesean cheese
2 tsp chopped fresh parsley
1 tsp chopped fresh basil
1  1/4 cup plain strained yogurt
1 egg
4 Tbls. melted butter

Preheat oven to 400 F degrees.  Line or oil 12 muffin cups.  (I used paper with these, but I think that butter or oil would be better)
Stir the flour, baking powder, baking soda in medium bowl very well.  Add the cheese and herbs and mix well.
In seperate small bowl mix butter, egg, yogurt.   Add to dry ingredients and mix well but dont overmix.
Divide evenly into muffin cups and bake for 20 minutes or until golden and risen.  Better served warm…

*Christine*

Oatmeal Raisin Muffins

Oatmeal Raisin Muffins, Delicious Muffins made with Whole Wheat Flour.

Ingredients:
1 cup rolled oats
1 1/4 cups milk
1 cup raisins
1 Tbsp orange peel, grated
2 eggs
1/2 cup brown sugar
1/3 cup butter, melted
1 1/2 cups organic whole wheat flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp ground allspice or nutmeg

Topping
1/4 cup rolled oats
2 Tbsp brown sugar

Directions:

1. Preheat oven to 400F. Grease or line 12 muffin cups.
2. Combine rolled oats with milk, raisins and orange peel. Allow to soak approx 5 min while preparing remaining ingredients.
3. Beat eggs with sugar and melted butter, Set aside.
4. Stir flour together with baking powder, cinnamon, salt and allspice.
5. Combine oat mixture with egg mixture. Stir in flour mixture until combined.
6. Spoon batter into 12 buttered or paper-lined muffin cups.
7. Combine 1/4 cup rolled oats with brown sugar. Sprinkle over the top of muffins. Bake in preheated 400F oven for 20 to 25 min.

I got the inspiration for this muffin recipe from the Dairy Goodness site. This muffin is very moist and tasty, kinda like an oatmeal raisin cookie in a muffin but not so sweet=} I really liked the flavor of this muffin. So why not turn your breakfast oatmeal bowl into a muffin!

*Camala*

Lime Poppyseed Pear Muffins

I adapted this recipe from Baking & Desserts.  Isnt it great how baking any kind of lemon, lime or citrus makes just makes your kitchen smell divine ?  Well this is definitely the case here.
INGREDIENTS
1 1/2 Cups AP flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup honey
1 egg
1 egg white
3/4 cup melted butter
1/2 pear chopped with skin on into pieces the size of chocolate chips
2/3 cup milk
1 Tablespoon lime juice
1 Tablespoon grated lime rind
2 tsp poppy seeds
1-2 tsp poppy seeds for sprinkling on top

Preheat oven to 375 F degrees.  Line 12 cup muffin pan with paper liners.
SSift flour, baking powder, and salt into med mixing bowl.  Add sugar and stir together.
In seperate bowl whisk together egg, egg white, lime juice, lime rind, milk, and melted butter.  Add to dry ingredients and briefly mix.  Add poppy seeds and pear and stir gently.

Divide batter into muffin cups. Sprinkle with poppy seeds and bake for 25 minutes or until golden.  Remove, serve warm.   These are soooo good.   I have been asked by my youngest to pleeeeaaaze make these again!!!
  *Christine*

Whole Wheat Banana Coconut Muffins

Whole Wheat Banana Coconut Muffins, a tropical flavor explosion!

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/3 cup coconut oil
1 egg
2 ripe bananas, mashed
1/4 cup coconut milk
1 tsp vanilla extract
1/4 cup coconut, shredded

Directions:

1. Preheat oven to 400F. Grease or line a muffin tin.
2. Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, bananas, vanilla, and eggs, and mix until combined. Fold in shredded coconut.
3. Top with a sprinkling of raw turbinado sugar. (I topped my muffins with shredded coconut.)
4. Bake for 15-20 minutes or until golden brown.

I found this recipe from How Sweet It Is, I was about to make a different recipe and this recipe immediately caught my attention. These muffins are really fantastic, they are super moist, and full of flavor. The coconut flavor mixed with the banana is awesome. These are one of my favorite muffin recipes!

*Camala*

Buttermilk Bran Muffins

Bran muffins made with Buttermilk and Raisins.

Ingredients:
1/2 cup unsweetened applesauce
1 egg
1 cup buttermilk
1/2 tsp vanilla
1/2 Tbsp orange zest
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup miller’s wheat bran
2/3 cup brown sugar
1/2 cup raisins

Directions:

1. Preheat oven to 375F. Grease or line 12 muffin tins.
2. In a large bowl beat together the applesauce, egg, buttermilk, orange zest and vanilla.
3. In a separate bowl whisk together the flour, baking powder, baking soda, salt, miller’s wheat bran and brown sugar.
4. Add the dry ingredients to the wet ingredients and stir the batter until it is just combined, then stir in the raisins.
5. Spoon the batter into muffin tins and bake the muffins in the middle of a preheated 375F oven for 25 to 30 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

This bran muffin is light and moist, They aren’t the prettiest muffin but they have a nice light flavor. The bran and raisins are the most prominent flavor to the muffin with a hint of orange from the orange zest make these wonderfully delicious. Packed with B vitamins from the wheat bran, these Bran Muffins are a great way to start your day!

*Camala*

Carrot Pineapple Muffins-vegan

This is a great vegan carrot muffin.  I adapted this recipe from Everyday Vegan.  I am constantly amazed how great vegan muffins taste and the maple flavor (which I love) are very pronounced in these muffins.  I keep them in a sealed container in the fridge for freshness and the maple flavor just gets better over time….
INGREDIENTS
2 cups whole wheat pastry flour
1/4 cup sugar
1  1/2 tsp baking powder
1/2  tsp baking soda
1/2 tsp nutmeg
1   1/2 tsp cinnamon
1/8  tsp salt
1  8-oz can crushed pineapple–well drained
3/4  cup grated carrots
1/4 cup raisins
1/4  cup pure maple syrup
1  cup + 2 Tblsp  vanilla or plain soy milk
1  tsp vanilla
2  Tablsp  canola oil
1/4  cup chopped walnuts (I added this to the recipe but it is totally
optional)

Preheat oven to 375 F degrees.  In large bowl combine all the dry ingredients.  Mix well.  Add carrots, pineapple, and raisins, and stir well.
In  a seperate bowl, combine maple syrup, soy milk, and vanilla.  Add to dry mixture and stir until mix is just combined.  Spoon into a lined or lightly oiled muffin pan and bake for 19-23 minutes or until golden brown.
Makes 10-12 muffins…   156 calories per muffin!!   not bad.

*Christine*

Muffin Week

Muffin Week, 7 days of Muffin Recipes created or tested and tried by us!

A muffin is a type of quick bread that is baked in small portions, in individual molds. Quick bread muffins really need to be baked in molds because they are made with a batter rather than a dough. As opposed to a yeast muffin, like an English Muffin.

The derivation of the word muffin comes from the French word moufflet which is often times applied to bread and means soft. Many types of muffins are somewhat like a small cake although they usually are not as sweet as cupcakes and are generally lacking frosting. Muffins can also be of the savory variety, such as corn muffins.

Muffins generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting and are often eaten for breakfast.

There are many varieties and flavors of muffins made with specific ingredients such as blueberries, chocolate chips, banana, cinnamon, pumpkin, date, nuts, lemon, orange, peach, strawberry, raspberry, cucumbers, zucchini, carrots and yogurt, healthy muffin recipes use whole grain ingredients. We have listed just a small amount of variety examples, really the choices are plentiful. Whatever you choose to make your muffins with, the choices are baked into the muffin.

We love muffins and think they are wonderful. We have a lot of fun thinking up combinations and flavors. Muffins are quick to make and easy to take with you for a breakfast on the go. We typically think there should be a difference between a cupcake and a muffin and think that muffins shouldn’t be so sweet, although there are some exceptions:)

If you really enjoy eating muffins or are looking for some new muffin recipes, check back over the next seven days and give one of the featured recipes a try!

Featured Recipes:
Carrot Pineapple Muffins

C and C Dish
Camala and Christine

Ultra Chocolate Muffins

Ultra Chocolate Muffins with NO milk, eggs or butter.

Ingredients:
1 1/2 cups flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup apple juice
1/4 cup water
1/4 cup vegetable oil
1 Tbsp balsamic vinegar
1 tsp vanilla extract
1/2 cup chocolate chips (I used Organic semi-sweet chocolate chips, but you can use whatever you want)

Directions:

1. Preheat oven to 375F.
2. In a bowl, combine the dry ingredients. Stir or whisk until well mixed.
3. In a separate bowl, mix the wet ingredients, mix well.
4. Add the dry ingredients to the wet ingredients, and add the chocolate chips. Mix until blended, be careful not to overmix, it will make the muffins tougher.
5. Spoon batter into 12 greased or paper-lined muffin tins. Bake at 375F for 18 minutes.

These muffins are ultra chocolaty and moist. I decided to make these muffins with no milk, eggs or butter, I wanted to add apple juice for an added flavor and the balsamic vinegar added helps to bring out the chocolate flavor. These muffins are rich and flavorful but also light and moist in texture. Enjoy!

*Camala*

Orange Cream Cheese Muffins

Orange Cream Cheese Muffins, a deliciously dense muffin.

Ingredients:
1/2 small navel orange, cut into 6 to 8 pieces (including the peel)
4 ounces cream cheese, at room temperature, broken into 3 to 4 pieces
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, slightly firm
1 cup sugar
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract

Directions:

1. Preheat oven to 375F and Grease muffin pan or line muffin tin with paper liners.
2. Fit food processor with steel blade and process the orange pieces until finely chopped.  Add the cream cheese and process. Scrape down the bowl and process again.  The mixture should retain some orange texture.
3. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
4. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about 1 minute. Stop the machine and add the cream cheese/orange mixture, then mix on medium speed for one minute. Add the sugar in a steady stream, then blend in the eggs and yolk one at a time, allowing each egg to incorporate before adding another. Add the vanilla.
5. Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition.
6. Portion level 1/4 cup scoops of the batter into the prepared pans. Bake for 22 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.

I got the inspiration for this recipe from the Great Coffee Cakes, Sticky Buns, Muffins and More Cookbook. The original recipe calls for a Pepita Crunch topping, well as you may or may not know, depending on how much you read my posts=), I don’t like nuts in my food, especially baked goods! I like eating nuts, just by themselves, So what intrigued me about the recipe then? Well, it was the cream cheese…I Heart Cream Cheese…I always say if it has cream cheese I will love it. I knew I wanted to try the muffins by themselves so I omitted the Pepita Crunch Topping.

So instead of the topping I decided to take the muffins out of the oven five minutes before they were done and do an egg wash on them because I am neurotic about wasting things and since the muffins had 2 eggs and 1 egg yolk I was left with an egg white. I beat the egg white and brushed the muffin tops and then sprinkled on some decorating sugar. You could also use rock sugar or raw sugar if you desire to do this, otherwise if you don’t care about wasting the egg white, leave them be because they would still be absolutely wonderful without the added step.

*Camala*