RECIPE FOR MUFFINS RECIPES

Name: Basic Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 medium ripe bananas; 1 large egg, room temperature; 1/3 cup vegetable oil; 1 teaspoon vanilla extract

BASIC BANANA MUFFINS RECIPE: HOW TO MAKE IT

Basic Banana Muffins Recipe: How to Make It image

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

Steps:

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 36g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Muffins Recipe: How to Make It - Taste of Home image

These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, FatContent 16g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

More about "recipe for muffins recipes"

BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD

Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
From bbcgoodfood.com
Total Time 45 minutes
Category Breakfast
Cuisine British
Calories 179 calories per serving

Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

See details

ENGLISH MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 57 minutes
Cuisine american

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

See details

PUMPKIN MUFFINS RECIPE | BBC GOOD FOOD

Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too
From bbcgoodfood.com
Total Time 30 minutes
Calories 219 calories per serving

Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

See details

PUMPKIN MUFFINS RECIPE | BBC GOOD FOOD

Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

See details

BANANA NUT MUFFINS RECIPE | TYLER FLORENCE | FOOD NETWORK

Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
From foodnetwork.com
Reviews 4.8
Total Time 27 minutes
Category dessert
Cuisine american

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

See details

BASIC BANANA MUFFINS RECIPE: HOW TO MAKE IT

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Breakfast, Brunch
Calories 209 calories per serving

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

See details

ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Breakfast, Snacks
Calories 318 calories per serving

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

See details

BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD

Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

See details

HEALTHY ZUCCHINI MUFFINS RECIPE | MYRECIPES

If you’re looking for an easy grab-and-go breakfast you can feel good about, these whole-wheat zucchini muffins with honey are just what you need. Packed with fresh zucchini and spiced with just enough cinnamon, these healthy zucchini muffins will add vitamins and fiber to your morning. Our readers love that these muffins are easy, moist, and not too sweet for breakfast. The muffins only need 15 minutes in the oven, and the cinnamon-sugar topping caramelizes as they bake. If your kids are careful to avoid any green foods, make sure to peel the zucchini before grating it. They’ll never suspect these delicious and healthy muffins are chock-full of veggies.
From myrecipes.com
Reviews 4.5
Calories 145 calories per serving

Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

See details

ENGLISH MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 57 minutes
Cuisine american

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

See details

BANANA NUT MUFFINS RECIPE | TYLER FLORENCE | FOOD NETWORK

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

See details

PUMPKIN MUFFINS RECIPE | BBC GOOD FOOD

Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

See details

BANANA MUFFINS II RECIPE | ALLRECIPES

I beat the bananas first then added everything else to them. I got 24 mini-muffins and 22 regular muffins. I filled each muffin spot almost full (I like bulging muffins). The muffins came out full, super moist, flaverful, great color, and delicious! I've added the recipe to my book of recipes.
From allrecipes.com

See details

EASY APPLE CINNAMON MUFFINS RECIPE | ALLRECIPES

I changed the recipe a little. used 1/2 c. dark brown sugar, 1/2 c. steel-cut oats and 1 cup unbleached flour to equal 1 1/2 cup flour. also, used Oriental cinnamon and it really makes a wonderful difference in the flavor. for the topping, no butter, 1/2 c. dark brown sugar and oriental cinnamon. My muffins …
From allrecipes.com

See details

ZUCCHINI MUFFINS RECIPE

Jul 09, 2021 · Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins …
From simplyrecipes.com

See details

HEALTHY ZUCCHINI MUFFINS RECIPE | MYRECIPES

The recipe with my ingredients made 24 regular muffins (crown came just to top of liner), and 32 mini-muffins. I have every confidence that the recipe would have been great if followed perfectly- …
From myrecipes.com

See details

PINEAPPLE MUFFINS RECIPE | MYRECIPES

Fill each muffin well 3/4 full and sprinkle tops with sugar. Fill any remaining empty wells 1/2 full with water. Bake until muffins pull away from sides of pan and turn golden brown and crumb on sides …
From myrecipes.com

See details

BANANA MUFFINS II RECIPE | ALLRECIPES

See details

STRAWBERRY MUFFINS RECIPE | ALLRECIPES

Excellent recipe. First I made strawberry chocolate chip muffins. Adding chocolate really made a difference. I used the recipe for 6 muffins and ended up making 9!! Everyone loved them, and by the next day they were all gone. So I decided to make banana chocolate chunk muffins following the same recipe, and I got 10 muffins …
From allrecipes.com

See details