rhubarb strawberry muffins

This spring our very generous neighbor brought a huge bundle of rhubarb (my mom said it could be my wedding bouquet, hehe ;), which my dad promptly made into Rhubarb Crumble. Then I decided that I’d make some muffins with the left over, and here is the recipe!! This was my very first attempt with this recipe, and I changed it (just like I always do!) but they turned out so well for an experiment! My dad actually came into the breakfast table as he was getting ready for work (armed with a bag) and said "This is a ROBBERY!!"... he must've liked them!!

Rhubarb Strawberry Muffins

In a large bowl, add and combine well:

2 eggs

3/4 c. honey

1/4 c. oil

1/2 c. plain yogurt

1 t. vanilla

1 3/4 c. chopped fresh rhubarb (remember to only use the stalks, the leaves are poisonous!)

1/4 c. chopped frozen strawberries (I might add more, as you only OCCASIONALY found one!)

In a smaller bowl, combine well:

2 c. flour (1 1/2 c. ww, 1/2 c. mixed)

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 t. cinnamon

Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 375 degrees for about 15 minutes. Remove from pan and cool on rack.

raspberry cream cheese muffins

hmm, what can I say about these muffins... I just LOVE cream cheese, and so to have muffins with cream cheese is just ideal! They are sweet, creamy and just so delectable!!

Raspberry Cream Cheese Muffins

2 c. flour

1/2 c. Rapadura (or brown sugar)

2 t. baking powder

3/4 t. cinnamon

1/4 t. baking soda

1/4 t. salt

4 oz. cream cheese (home-made)

2 beaten eggs

3/4 c. milk

1/4 c. butter, melted

1/2 t. vanilla

1 c. fresh or frozen raspberries

In a bowl, combine all dry ingredients. Using a pastry blender, cut in cream cheese until the mixture has crumbs the size of peas. In another bowl, combine eggs, milk, butter and vanilla. Add all at once to the flour mixture. Stir just till moistened (mixture will be lumpy). Fold in raspberries. Spoon into muffin tins (2/3 full). Bake in a preheated 400 degree oven for about 20 minutes.

pumpkin muffins

I really think that these muffins taste just like the (used to be) delicious cookies that you can buy at the store... moist, chocolaty and delicious!

Pumpkin Muffins

1 egg

1/2 c. honey

1/3 c. butter

3/4 c. milk

3/4 c. pumpkin

1/2 c. chocolate or carob chips

2 c. whole wheat flour

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. ginger

Mix together all wet ingredients. Add all dry ingredients and mix together. Do not mix too thoroughly. Bake at 400 degrees for 20-25 minutes.

banana muffins

These muffins are very good, I just love the blend of carob and bananas, especially when they're warm!

Banana Muffins

1/2 c. butter

1/2 c. honey

2 eggs

2 c. mashed bananas

4 t. baking powder

2 t. nutmeg

1/2 t. salt

3 c. flour

1 c. chopped nuts

1/2 c. chocolate/carob chips

Cream together butter and honey. Add eggs and mashed bananas. Mix well. Add remaining ingredients and mix together. Do not mix too thoroughly. Bake at 375 degrees for 15-20 minutes.

berry muffins

Oh boy... these muffins are heavenly!! My very picky 15 yr old brother would eat the whole batch if I would let him! When I make these muffins, I usually make a couple dozen, only to have them gone before evening!

Berry Muffins

In a large bowl, add and combine well:

2 eggs

1/4 c. butter, melted

1 c. milk

1 t. vanilla

In a smaller bowl, combine well:

2 c. flour

1/2 c. honey)

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/2 c. chopped berries (fresh or frozen)

1/2 c. chopped nuts (opt.)

Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 400 degrees for 25 minutes (might not need to cook this long!). Remove from pan and cool on rack.

bran muffins

These are so tasty fresh out of the oven with melted butter and honey... yum! Just the thought is making my mouth water! This recipe makes 60 muffins, but will keep in the fridge for up to 2 weeks if kept in an air-tight container.

Bran Muffins

1 c. butter

1 c. honey

4 eggs

5 c. flour (3 ww, 2 mixed)

5 t. soda

1 1/2 t. salt

6 c. bran (wheat)

2 c. hot water

1 qt. buttermilk

Cream butter and honey, adding eggs. Stir in dry ingredients and buttermilk. Add hot water and bran. Bake at 400 degrees for 20 minutes in greased tins. Remember, if stored in an airtight container, batter will keep for up to 2 weeks in the fridge.

cornmeal muffins

These are so good with chicken and rice soup on a cold and wet day, or when you are feeling slightly under the weather!

Cornmeal Muffins

1 1/2 c. whole wheat flour

1/2 c. mixed flour

1 c. corn flour

8 t. baking powder

1 1/2 t. salt

1/4 c. honey

4 eggs, beaten

2 c. milk

1/2 c. oil

Combine flour, baking powder and salt. Beat eggs with milk and oil; add to dry ingredients. Mix lightly. Bake in a greased muffin tins for at 400 degrees for 20 minutes, or until well done. ENJOY!!

muffins

When we very first started changing our diet, one of the first things that we made were muffins, and lots of them!! In fact, every time my mom would make some, my dad would sing "Do you know the muffin mom??". We also have a muffin recipe book entitled "Wild about Muffins"... now I don't know that you would say that we are WILD about muffins, but we certainly love them a LOT!! You can pretty much do anything you want with muffins... make them savory or sweet, tangy or pretty tame!! This week I'll be posting some of our very favorite muffin recipes, and I hope that you enjoy them!! Please leave a comment if you've tried one of the recipes or have a question, I'll try to answer ASAP!