Muffins, Muffins, Muffins

We have been eating a lot of muffins lately. Probably because I have been making a lot of them. They are the perfect snack food for me right now- satisfying my cravings for carbs, sweets and fruit all in one.

So, today I thought I would share with you my three favorite muffin recipes. The first are Fruit and Oat Muffins. These are hearty, chewy and downright satisfying. The second recipe is for Classic Blueberry Muffins- light, fluffy, sweet and packed with blueberries. Last, but certainly not least, are the Creamy Sweet Potato Muffins (which can be made with pumpkin or any other squash). These are moist and perfectly spiced. All of these freeze wonderfully- if you can stand to not eat them all.

Fruit and Oat Muffins

2 cups flour
1 cup whole wheat flour
2 cups rolled oats (not quick oats)
1 1/3 cup brown sugar
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 cup milk
2 tsp. vanilla
1 egg
1 1/4 cup applesauce
1-2 cups berries (blueberries, raspberries, wine berries, raisins or a combination)

In a large bowl, combine the following ingredients, adding them as listed above and stirring after each addition. The batter will be thick. Bake at 400 degrees for 12-14 minutes or until a knife inserted in the center comes out clean.

Fruit and Oat Muffins

Classic Blueberry Muffins (recipe from my college roommate, Anna)

1/2 cup butter
2 eggs
1 1/8 cup sugar
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla
2 cups blueberries (fresh or frozen)

Cream butter, eggs and sugar together with a mixer. Combine dry ingredients in a separate bowl. Add vanilla to the milk. Alternately add flour mixture and milk mixture to butter mixture, mixing to combine. Fold in blueberries. Bake at 400 degrees for 12-15 minutes or until knife inserted in the center comes out clean.

Creamy Sweet Potato Muffins (recipe from my sister, Emily)

1/2 cup shortening
3/4 cup sugar
2 eggs
1 1/4 cup cooked and mashed sweet potatoes (canned, fresh or frozen) or pumpkin, acorn or butternut squash
1 1/2 cup flour (can substitute with 1/2 cup of whole wheat flour and 1 cup all purpose flour)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
1/4 cup chopped pecans (optional)
1/2 cup raisins or dried cherries (optional)

In a mixer bowl, cream shortening, sugar and eggs. Add sweet potato (or alternative) and mix well. Combine dry ingredients in a separate bowl. Add the dry ingredients alternately with the milk. Mix well. Fold in optional nuts and dried fruit. Bake at 400 degrees for 10-15 minutes or just until knife inserted in the center comes out clean.

Sweet Potato Muffins

While I was writing this post (upstairs in our office) Sam and Sadie were to be playing nicely downstairs. I had given them each a Sweet Potato Muffin (that I had made using acorn squash and dried sour cherries). I thought this should ensure peace and happiness.

As I was finishing up, Sam called me downstairs. I came down to find that Sadie ate seven (yes, 7!!) more muffins that were cooling on the counter. See, I told you they were good. Pin It