Chocolate Zucchini Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 large egg
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1/3 cup milk
1/2 tsp vanilla extract
1 cup grated zucchini
2/3 cup chocolate chips

Preheat oven to 350F. Spray muffin tin or use liners.

In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt and cinnamon. Set aside.

In a separate bowl, whist together the egg, applesauce, vegetable oil, milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the zucchini and the chocolate chips.

Scoop the batter into the prepared muffin tins. Bake for 20-25 minutes. Makes 12 large muffins.

*From http://eat-drink-love.com/chocolate-zucchini-muffins/

Cranberry Lemon Muffins

This recipe doesn't take much time and can probably be altered with different fruit and flavorings if you wanted.

2 cups all-purpose flour

1 cup sugar

3 tsps baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil or unsweetened applesauce

1 tsp lemon extract

1 cup cranberries (I used dried, but you could also use fresh or frozen)

1/3 cup slivered almonds

Combine the dry ingredients in a large bowl. In a smaller bowl, beat the eggs, milk, oil/applesauce and extract. Stir into dry ingredients until moistened. Fold in cranberries.

Fill paper-lined muffin cups 2/3 full; sprinkle with almonds and a few cranberries. Bake at 400 degrees for 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Makes about 16 muffins.

Mini Donut Muffins

So it's been awhile since I've posted anything on here. I have been cooking, but I've been too lazy to take pictures or post anything. But I did a little baking today and I took pictures! You know those delicious mini donuts you can find at The Ex and all those summer carnivals and fairs? The ones that are bad for you, but taste so good? Well these muffins are pretty close to that. And I consider them a somewhat "healthier" version, since there is no deep frying involved. Enjoy!

1/3 cup butter or margarine

2/3 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

3/4 cup buttermilk

Preheat oven to 425 degrees. In a medium bowl cream butter/margarine and sugar until light and fluffy. Then add eggs and vanilla and beat until well blended.

Mix dry ingredients and add to the creamed mixture alternately with buttermilk and stir until well combined. Spoon batter into a lightly greased muffin tin.

Bake for 16 minutes or until golden in colour.

Remove from oven and let cool for a few minutes, until you able to handle them. Dip tops of muffins in melted butter/margarine and roll in sugar/cinnamon mixture (1/2 cup sugar and 1 tbsp cinnamon).

Makes 12 muffins.

*From Mennonite Girls Can Cook

Pumpkin Spice Muffins

Its that time of year, the leaves are changing colour and there are pumpkins everywhere. I was inspired to make some pumpkin spice muffins after tasting one from a local coffee shop. Very tasty!

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp tsp baking soda
1/2 tsp salt
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp allspice
1/4 tsp ginger
1 (14 oz) can of pumpkin puree (or 1 1/2 cups fresh pumpkin)
1/3 cup unsweetened apple sauce
2 eggs
1/3 cup raisins

Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside. In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar and spices. Stir until combined. Add pumpkin puree, apple sauce and eggs, stir into the dry ingredients until smooth. Gently fold in the raisins until evenly distributed. Spoon batter into muffin tin. Bake for 25-30 minutes or until toothpick instered in the middle comes out clean. Let cool 15 minutes before removing from the muffin tin. Makes 12 large muffins.