Mixed Berry Muffins {YUM}

I made a batch of these today. They are some of my favorite muffins. Sometimes I try to make them "healthier" by adding a little whole wheat flour, or reducing the oil and sugar, but today I just made the regular ol' recipe. I figure they aren't too bad anyway, with all those berries - and the fiber from those berries - right? Most times (okay, every time) I use frozen berries - if I'm spending my moo-lah on fresh berries, I usually don't bake them! This particular mix is blackberries, blueberries, and raspberries.

Tina's Favorite Mixed Berry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup milk
1/2 cup vegetable oil (I use canola or light olive oil)
2 large eggs
1-1/3 cup fresh (or frozen) berries, such as blueberries, raspberries, blackberries, huckleberries, or sliced strawberries - or a combination

Position rack in the center of the oven and preheat to 400 degrees. I use dark pans, so I bake at 375.

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine. In another med. bowl whisk the milk, oil and eggs. Pour into dry mixture and stir with a spoon just until blended. Fold in berries. Spoon equal amounts of the batter into paper-lined muffin cups, filling them about 3/4 full (this batch size usually makes about 15 muffins unless I overfill a bit, then it makes 12).

Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. (Because I use frozen berries, I bake closer to the 20 minute time-frame). Cool in pan for 5 minutes (or not - because I use paper liners, I usually take them out right away). Remove from pan and serve warm, or cool on a wire rack.

Side note: These are my very favorite paper liners. Absolutely all-time favorite. I get them at Target, and stock up frequently because I'm afraid they'll suddenly stop carrying them. Get some.

Best Ever Banana Muffins - And Healthy, Too!

If you have some of those nasty {looking} {smelling} {tasting} overripe bananas lying around (or some of those even nastier {looking} frozen bananas (I usually pop them in the freezer - peel and all - when they arrive at the aforementioned state and I don't have time to whip up some of these delectable babies), this is the recipe for you.

My family loves them.  

The initial recipe was full of all kinds of white flour, white sugar, and BUTTER (but still oh-so-yummy), so I have modified it a bit to make them Breakfast I'm-a-good-mom-for-feeding-my-family-so-healthy worthy. The great thing is, my family doesn't even notice (until I point it out to them that I am such a good mom for feeding them so healthy).

BEST EVER BANANA MUFFINS

6 lg. bananas
3/4 cup sugar

3/4 cup Splenda (or other sugar substitute)
2 eggs
2 tsp. baking soda
2 tsp. baking powder

1 tsp. salt
2 cups whole wheat flour
1 cup all-purpose flour
2/3 cup coconut oil, liquified (zap for a few seconds in the micro)

Mash bananas.  Add sugar(s) and slightly beaten eggs.  Add the coconut oil.  Add the dry ingredients.  Bake at 375 degrees for 20 minutes.  Adjust your temp (350) and time (15-20 mins) if using dark pans.  {Smiley face} Makes 2 dozen. (I always make this large of a batch, since these muffins are great to freeze and pull out on a busy day.  If you only want a dozen muffins, by all means, halve the recipe.)

Yum-o.

Zucchini Muffins - Third Time's A Charm

Since I am using this blog as a collection place for my favorite recipes, and I don't really care if anyone else refers to it other than myself (although I'm selfishly thinking it may save me some time in the long run when someone asks me for a recipe), I am going to post a recipe that I recently found I had posted TWICE on my family blog (here and here).  Obviously a favorite.

The original recipe is called Ian's Sweet Zucchini Cupcakes, but since I don't know Ian, AND I think these make much better muffins (with a few slight adjustments to the recipe, which technically makes them mine, right?), I just call them

Best Ever Zucchini Muffins
If you are luckier than I and have a plethora of zucchini, you will thank me for this.
And, if you want to slap some cream cheese frosting on them, you can call them cupcakes.

1-1/2 cup all-purpose flour
1-1/2 cup whole wheat flour
2 cups packed brown sugar (could be why they were originally called cupcakes)
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup coarsely chopped pecans or walnuts (optional)
3 cups coarsely grated zucchini
2/3 cup vegetable oil coconut oil (quick zap in the microwave to liquify)
4 eggs, lightly beaten
1 tsp. vanilla

(NEW NOTE:  I have read recently about the benefits of coconut oil (organic extra virgin - Costco is now carrying it) - confirmed as Dr. Oz referred to it as one of his top 5 "superfoods."  From henceforth I will be substituting it for vegetable oil and/or butter in all my quick bread/muffins recipes.)

Preheat oven to 350 degrees (325 if using dark pans).  Line cups of 2 standard muffin tins with paper or foil liners.  In a large bowl, mix together flours, brown sugar, baking powder, cinnamon, and salt.  Mix in nuts, if using.

In another bowl combine zucchini, oil, eggs, and vanilla.  Add to flour mixture, and mix just until combined (do not overmix).

Divide batter evenly among cups.  Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.  Cool in tin on a wire rack for 10 minutes; turn muffins out and let cool completely.  Makes 24 muffins.

See?  The third time's a charm... with some new, healthier, useful information. Enjoy!