Lemon Raspberry Muffins

 1 cup rolled oats

1 1/2 cups flour

1 1/2 teaspoons baking soda

dash of salt

2 eggs

Juice and zest from one lemon

1/2 cup canola oil

1/2 cup milk

1/2 cup sugar

1 teaspoon vanilla

1 cup raspberries (fresh or frozen)

Directions

Preheat oven to 375F and grease or line a muffin tray.

In a large bowl, combine the eggs, lemon juice and zest, oil, milk, sugar, and vanilla. Whisk together until well blended.

In a small bowl, mix together the oats, flour, baking soda, and salt. Add to the dry ingredients and mix until just combined. Fold in the raspberries. Spoon the mixture into the muffin tray and bake for 15-20 minutes -- until golden brown and a toothpick inserted in the middle comes out clean.

Allow to cool for a few moments before removing from the tray and eating or storing. These can be frozen.

Source: Leanne Bakes

All-Bran Honey Bran Muffins

 Servings: 12

Prep Time: 20 min

1 1/2 cups all-purpose flour

1/2 cup honey

1 tablespoon baking powder

1/4 teaspoon salt

2 cups Kellogg's® All-Bran® Original cereal

1 1/4 cups milk

1 egg

1/4 cup vegetable oil

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.

Chocolate Chip Muffins – Large Family Recipe

Makes @ 5 dozen muffins.

8 cups all-purpose flour

1⅓ cup light brown sugar

1⅓ cup sugar

8 teaspoons baking powder

2 teaspoons salt

2 cups butter, melted

8 eggs

2⅔ cups milk

4 teaspoons vanilla extract

2 12 ounce bags chocolate chips

Preheat over to 400 degrees Fahrenheit.

Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.

In a very large bowl, combine flour, sugars, baking powder, and salt.

In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.

Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.

Fill muffin cups with batter so they are ⅔ full. Makes 4 dozen muffins. Bake for 12-14 minutes or until they start to brown.

Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.

To freeze - Place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.

Source: Large Family Table/Hip Homeschool Mom

GFCF Chocolate Chip Muffins

Makes 12-15 muffins

2 cups gfcf flour

1/3 cup light brown sugar

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup margarine, melted

3 eggs

2/3 cup milk

1 teaspoon vanilla extract

6 ounces chocolate chips

Preheat over to 400 degrees Fahrenheit. Place 12 muffin/cupcake liners in a muffin pan or spray with non-stick cooking spray.

In a very large bowl, combine flour, sugars, baking powder, and salt.

In a large bowl, mix together melted butter, eggs, milk, and vanilla until combined well.

Pour the liquid ingredients into the large bowl with the dry ingredients. Mix until ingredients are just combined. Do not over mix. Gently stir in chocolate chips.

Fill muffin cups with batter so they are ⅔ full. Bake for 12-14 minutes or until they start to brown.

Let cool in pan for a few minutes and then remove muffins from pan and place on a wire cooling rack.

To freeze - place 12 muffins in a gallon-size freezer bag. Be sure to label and date your bag before you place it in the freezer. To thaw - remove from freezer the night before you plan on eating them. Pop one in the microwave for 15-20 seconds and enjoy your homemade chocolate chip muffins.

Flax Mini Muffins

Gluten and casein-free and made with 100% flax (no other flours or meals)! They are crispy, chewy and nutty, plus made with ease in a muffin tin.

⅔ cup ground flax seeds (flaxseed meal)

½ cup almond butter, peanut butter, sunflower butter or tahini

⅓ cup pure maple syrup, agave nectar, liquid honey

⅓ cup almond milk, dairy milk, etc.

1 tea. vanilla extract

2 tea. ground cinnamon

⅔ cup raisins, craisins or chocolate chips

Optional: a couple Tablespoons seeds (chia, sesame, sunflower, hemp, pumpkin, etc.) or 1 egg will make them more  muffin-y.

Preheat the oven to 325°F. Spray the cup of a 12-cup muffin pan with nonstick cooking spray.*

In a large bowl, stir together everything except raisins until well combined. Stir in raisins until just combined.

Using a heaping tablespoon, divide batter into prepared muffin cups.

Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

*You could instead make 20 mi I muffins. Bake those for @18 minutes.

Storage Tip Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in plastic wrap, then foil, completely enclosing them, and freeze for up to 6 months. Let thaw at room temperature for 2 to 3 hours before serving.

Nutrition Information

Serving size: 1 muffin top

Calories: 126 Fat: 7.4 g, Carbs  14.1 g, Fiber: 2.4 g, Protein 4 g

Source: Power Hungry