Muffins

APPLE CARROT 


You need:

  • 3/4 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 2 tablespoons oil
  • 1 1/4 cups shredded carrots
  • 1 1/2  cups shredded or diced apples


Preheat oven to 350F. Line muffin pans with liners or grease with butter. 

In bowl, empty jar contents. Stir to combine. 

Stir in wet ingredients.

Stir in carrots and apples. 

Spoon batter into prepared pans, filling almost to the top. 

Bake for 15-16 minutes or until toothpick inserted comes out clean. If making mini muffins, bake for 9 minutes. 


BANANA


You need:

  • 3 ripe bananas
  • 1 egg
  • 1/3 cup butter, melted
  • 1 tsp vanilla


Preheat oven to 350F. Line muffin pans with liners or grease with butter. 

In bowl, empty jar contents. Stir to combine. 

In another bowl, mash bananas. Add rest of the wet ingredients and stir to combine. 

Add wet ingredients to dry ingredients and fold them in. 

Scoop into muffin tins and bake for 15-17 minutes. 

Muffins are done when light  golden brown and a toothpick inserted comes out clean. 

Let cool minute or two in pan then transfer to a wire rack. 


BERRY 


You need:

  • 1/3 cup vegetable oi
  • 1 large egg
  • 1/3 - 1/2 cup milk
  • 1 1/2 tsp vanilla
  • 1 cup fresh or frozen berries


Preheat oven to 400F. Line muffin tins with liners or lightly coat with butter. 

In large bowl, empty jar contents and whisk to combine. 

Using a glass measuring cup that holds at least 1 cup; add vegetable oil, egg, and then fill the cup to the 1-cup line with milk. Add vanilla and whisk until combined. 

Add milk mixture to the bowl with flour then use a fork to combine; do not overmix. (batter will be pretty thick)

Add berries ( I like to freeze my berries first, so they don't fall apart when I mix them or just use frozen berries) and use a spatula or spoon to gently fold berries into muffin batter. 

Divide batter between muffin cups filling about 1/2 full using an ice cream scoop.

Sprinkle a little sugar on top if desired.

Bake 15-20 minutes. 

Enjoy!


CHOCOLATE CHIP 


You need: 

  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil 


Preheat oven to 400F. Line muffin tins with liners or lightly grease with butter. 

In a large bowl, empty jar contents, stirring to break up any clumps. 

In a small bowl, beat egg, milk, and oil. 

Stir wet ingredients into dry ingredients and mix until just moistened. 

Fill muffin tins three-fourths full. Bake 18-20 minutes or until a toothpick comes out clean.

Cool 5 minutes before removing to a wire.


PEANUT BUTTER CHOCOLATE CHIP


  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 1/2 tsp vanilla


Preheat oven to 350F. Line muffin tins with liners or lightly grease with butter.

In a large bowl dump jar contents and stir to break up any clumps .

In a smaller bowl, whisk together wet ingredients. 

Add wet ingredients to dry ingredeints and stir just until moistened. 

Spoon batter into muffin tins. 

Bake for about 20 minutes or until just lightly browned. 

Let cool 5 minutes in pan then remove to cooling racks. 


FRUIT MUFFINS


  • 1/3 vegetable oil
  • 1 large egg
  • 1/3 - 1/2 cup milk
  • 1 1/2 tsp vanilla
  • 1  cup fresh or frozen blueberries


Preheat oven to 400F. Line muffin tins with liners or coat lightly with butter. 

In a large bowl, empty jar contents and whisk to combine. 

Using a glass measuring cup that holds at least 1 cup; add vegetable oil, egg, and then fill the cup to the 1-cup line with milk. 

Add vanilla and whisk until combined.

Add milk mixture to the bowl with flour then use a fork to combine;  do not over mix (batter will be pretty thick).

Add blueberries (I like to freeze my berries first, so they don't fall apart when I mix them or just use frozen berries) and use a spatula or spoon to gently fold blueberries into muffin batter.

Divide batter between muffin cups filling about 1/2 full using an ice cream scoop. 

Sprinkle a little sugar on top if desired. 

Bake 15-20 minutes or until a toothpick inserted comes out cleanl.

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