Pickle Relish Corn Muffins

1 15-oz. package cornbread mix

1-1/4 c. dill pickle relish 

2/3 c. milk

1 large egg, lightly beaten

1/2 c. grated Parmesan cheese

1/3 c. melted butter

1 t. garlic powder

3/4 t. crushed red pepper

1/2 t. baking powder

1/4 t. kosher salt

Lightly grease a 12-cup muffin pan. Preheat oven to 400 degrees.

Combine all ingredients. Spoon batter into the muffin pan. Bake until golden brown around edges, about 20 minutes. Let cool for 5 minutes. 

Adapted from Real Simple magazine, Aug. 2021, p. 31.

Baked Oatmeal Cups

1-1/2 c. rolled oats
2 T. plus 1 t. oat flour
1 T. ground chia seeds
1/2 t. cinnamon
1/4 t. baking soda
Dash of sea salt
1/2 c. mashed banana
1/4 c. maple syrup
1 t. molasses
1-1/2 T. chocolate chips
1 T. pumpkin seeds (pepitas)

Preheat oven to 350 degrees. Line 8 muffin cups with muffin papers.

In a large bowl, mix together oats, oat flour, ground chia seeds, cinnamon, baking soda, and salt.

In a separate small bowl, stir together banana, maple syrup, and molasses. Add banana mixture to flour mixture; stir to combine. Stir in chocolate chips and pepitas. Spoon about 1/3 c. batter into each lined muffin cup. Use a spatula to lightly pack the batter.

Bake 20 minutes. Transfer pan to a wire rack and cool 5 minutes. Remove cups from pan; cool completely on wire rack. Serve warm or at room temperature.

Makes 8 cups.

Adapted from Forks Over Knives, Summer 2019, p. 39.  

Carrot Cake Muffins

2 T. ground flaxseed
5 T. water
3/4 c. almond milk or other nondairy milk
3/4 c. unsweetened applesauce
1/2 c. maple syrup
1 t. vanilla extract
1-1/2 c. whole wheat flour
1/2 c. rolled oats
1 t. baking soda
1-1/2 t. baking powder
Pinch of sea salt
1 t. ground cinnamon
1/4 t. ground ginger
1 c. grated carrot
Vegetable oil spray or muffin liners

Preheat the oven to 350 degrees.

Place the ground flaxseed in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes. Add the almond milk, applesauce, maple syrup, and vanilla to the flaxseed mixture; mix well.

In a large bowl, combine the flour, oats, baking soda, baking powder, salt, cinnamon, and ginger. Mix well. Pour the flaxseed mixture into the large bowl with the flour. Mix until incorporated. Add the grated carrot and mix in.

Lightly spray a muffin tin with vegetable oil spray or use muffin liners. Evenly divide the batter into the muffin tin by filling up to 3/4 capacity. (An ice cream scoop works well for this.)

Bake for 25 minutes or until a toothpick inserted into a muffin comes out clean.

Makes 12 servings.

Adapted from The Vegan Starter Kit, p. 110.   

Whole Wheat Muffins with Variations

2 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1 egg, beaten
1/4 c. oil
1/4 to 1/2 c. honey or molasses
1-1/2 c. milk

Combine dry ingredients. Combine wet ingredients. Fold quickly wet and dry together, just until flour is moistened. Spoon into greased muffin tin. Bake at 400 degrees for about 20 minutes.

Festival Spice variation: Add 1/2 t. cinnamon, 1/2 t. mace, 1/4 t. nutmeg, 1/4 t. allspice, 1/4 t. ginger to dry ingredients.

Marmalade variation: Use 1/2 c. marmalade in place of other sweetening.

Dried Fruit variation: Add 1/2 c. raisins, chopped dates, or chopped apricot to wet ingredients.

"Oriental" Spice variation: Add 1/2 t. cinnamon, 1/2 t. cardamon, 1/4 t. cloves, 1/4 t. nutneg, and 1/4 t. ginger to dry ingredients.

Nut or Seed variation: Add 1/2 c. of chopped walnuts, chopped almonds, sunflower seeds, or roasted sesame seeds to wet ingredients.

Makes 12.

Adapted from The Tassajara Bread Book, p. 108 et seq.

Morning Glory Muffins

2 c. flour
1-1/4 c. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
1-1/2 c. finely grated carrot
1-1/2 c. finely grated apple
3/4 c. coconut
2/3 c. chopped pitted dates
3/4 c. pecans
3 beaten eggs
1 c. vegetable oil
1/2 t. vanilla

Grease muffin pan or use liners. Preheat oven to 375 degrees.

In a mixing bowl, combine flour, sugar, soda, cinnamon, and salt.

In another bowl, combine carrot, apple, coconut, dates, and pecans. Stir in beaten eggs, oil, and vanilla. Add to dry ingredients, stirring until moistened. Spoon evenly into muffin pan. Bake for 18-20 minutes.

Makes about 24 muffins.

Adapted from Camellia Rose Inn Cookbook, p. 34. 

Raisin-Pecan-Ginger Muffins

1-1/4 c. all-purpose flour
1 c. whole wheat flour
2-1/2 t. baking powder
1/2 t. baking soda
1-1/4 t. ground ginger
2/3 c. raisins
1/4 c. chopped pecans
1-1/2 c. plain yogurt
1/3 c. firmly packed brown sugar
3 egg whites
2 T. vegetable oil
1-1/2 t. vanilla extract
1 t. orange extract

Preheat oven to 400 degrees.

Lightly oil 12 muffin cups or use paper liners.

In a large bowl, combine both flours, baking powder, baking soda, and ginger. Mix well. Stir in raisins and pecans.

In another bowl, combine yogurt, brown sugar, egg whites, vegetable oil, vanilla, and orange extract. Beat with a fork or wire whisk until well blended. Add to dry mixture, mixing just until all ingredients are moistened.

Divide mixture evenly into prepared muffin cups.

Bake 15 minutes, until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

Makes 12 muffins.

Adapted from The Meatless Gourmet, p. 147.  

Apple Cheddar Muffins

1 c. whole wheat flour
1 c. all-purpose white flour
2 T. sugar
1 T. baking powder
1/2 t. salt
1 c. peeled chopped apple
1 c. grated mild or sharp cheddar cheese
2 large eggs
1 c. milk
4 T. salted butter, melted

Preheat oven to 400 degrees. Butter 12 muffin cups or use papers.

In mixing bowl, stir together whole wheat flour, white flour, sugar, baking powder, and salt. Add apple and cheese and toss to combine.

In a separate bowl, whisk eggs lightly. Whisk in milk and butter. Make a well in the center of the dry ingredients. Add milk mixture and gently stir in dry ingredients from the sides until just combined.

Divide batter among muffin cups. Bake 20 minutes or until muffins feel firm when lightly pressed on top.

Makes 12 muffins.

Adapted from All New Amish Cookbook, p. 18.   

Spicy Pumpkin Muffins

1-1/2 c. unbleached flour
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. ground ginger
1/2 t. freshly ground nutmeg
1/4 t. ground cloves
1 large egg
1/2 c. firmly packed light brown sugar
1 c. fresh or cannot pumpkin puree
1/2 c. vegetable oil
1/2 c. milk
3/4 c. raisins
1/2 c. finely chopped walnuts, divided

Preheat the oven to 400 degrees. Butter the insides and top of a regular-size (1/3 c.) muffin pan.

In a large bowl, thoroughly combine flours, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In a medium bowl, beat the egg. Beat in the brown sugar, then stir in the pumpkin, oil, and milk until well mixed.

Mix the pumpkin mixture into the dry ingredients until just combined. Don't overmix. Stir in the raisins and all but 2 T. of the walnuts.

Spoon the batter into the muffin cups, then sprinkle with the remaining walnuts. Bake 15-17 minutes, or until a knife in the center of a muffin comes up clean. Let sit 2 minutes before removing from pan. Serve warm  or at room temperature, not hot.

Note: Frost with cream cheese icing for a real treat.  

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 66.

Oatmeal Muffins

1-1/4 c. rolled oats
1-1/4 c. buttermilk or plain low-fat yogurt
1 c. unbleached flour
1-1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/2 c. raisins
1 large egg
1/2 c. firmly packed light brown sugar
5 T. unsalted butter, melted

Topping:
1 T. unsalted butter, melted
1 T. firmly packed light brown sugar
3/4 c. rolled oats
1/2 t. cinnamon

Preheat oven to 400. In a large bowl, beat together the oats and buttermilk or yogurt, and let sit 15 minutes. Meanwhile, butter the insides and top of a regular-size (1/3-c.) muffin pan.

In a small bowl, thoroughly combine the flour, baking powder, baking soda, cinnamon, salt, and raisins.

Beat the egg, brown sugar, and melted butter into the oat mixture. Stir in the dry ingredients just until moistened. Spoon the batter into the muffin pan.

Combine the ingredients for the topping and sprinkle some on top of each muffin. Bake 17 minutes or until a knife inserted in the middle of a muffin comes out clean. Let sit 5 minutes before removing from the pan. Serve warm, not hot.

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 65.

Carrot Bran Muffins

1-1/2 c. bran
1-1/2 c. whole wheat pastry flour, or 3/4 c. whole wheat flour plus 3/4 c. unbleached white flour
2 t. baking powder
1/4 t. cinnamon
1/2 t. salt
2/3 c. raisins
2 medium carrots, grated
1 large egg
1/3 c. vegetable oil
1/2 c. unsulphured molasses
1/3 c. honey
1/4 c. milk

Preheat the oven to 400. Generously butter the insides and top of a regular-sized (1/3-c.) muffin pan.

In a large bowl, combine the bran, flour, baking powder, cinnamon, and salt and mix very well. Stir in the raisins and carrots to coat evenly.

Beat the egg in a medium bowl, then beat in the oil, molasses, honey, and milk. Combine with the dry ingredients until just evenly moistened. Do not overstir.

Spoon the batter into the prepared muffin pan and bake 17 minutes or until a knife inserted in the center of a muffin comes out clean. Cool 5 minutes before removing from pan.

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 64. 

Cheddar Corn Muffins

1 c. unbleached flour
1 c. yellow cornmeal
1 T. baking powder
1/2 t. salt
1/4 c. sugar
1 large egg
1 c. milk
4 T. unsalted butter, melted
1-1/4 c. grated extra-sharp cheddar cheese, divided

Preheat the oven to 425 degrees. Butter the insides and the top of a regular-size (1/3-cup) muffin pan.

In a large bowl, thoroughly combine the flour, cornmeal, baking powder, salt, and sugar.

In a medium bowl, beat the egg. Beat in the milk, and the melted butter. Combine with the dry ingredients until just evenly moistened. Do not overmix. Stir in 1 c. of the cheese.

Immediately spoon the batter into the muffin cups. Evenly sprinkle the remaining 1/4 c. of cheese on top of the muffins.

Bake 17 minutes, or until a knife inserted in the center of a muffin comes out clean. Serve hot or warm.

Makes 12 muffins.

From Quick Vegetarian Pleasures, p. 63.

Zucchini Nut Loaf

1-1/2 c. all-purpose flour
1 t. ground cinnamon
1/2 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/4 t. baking powder
1 c. sugar
1 c. finely shredded unpeeled zucchini [1/2 of a medium zucchini]
1 egg
1/4 c. cooking oil [or coconut oil]
1/4 t. finely shredded lemon peel [or orange peel]
1/2 c. chopped walnuts
[Sugar crystals for topping - I use Sugar in the Raw]

In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside.

In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8 x 4 x 2" loaf pan. Bake in 350 degree oven for 55-60 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store overnight before slicing.

Makes 1 loaf.

[For muffins:  Line muffin tin with paper cupcake liners. Spoon batter into cups until about half full. Sprinkle sugar crystals on the top before baking. Bake at 350 degrees for about 30-32 minutes, until lightly browned. Makes 12 muffins.]

From Better Homes and Gardens New Cook Book, page 139. 

"Inconceivable" Banana Muffins*

2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/2 c. chopped pecans or walnuts
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
3 eggs
2-3 mashed ripe bananas

Blend flour, baking powder, and salt in a large bowl. Mix in nuts.

Combine butter and sugar until fluffy. Add eggs and beat well. Blend in bananas. Add wet ingredients to dry ingredients and stir just to moisten, about 20 seconds. Divide into muffin tin with paper liners. Bake at 400 degrees for 20-25 minutes until golden brown.

Makes 12 large muffins.

*"Inconceivable" is my own name for this recipe, in homage to The Princess Bride. These muffins are inconceivable because they taste wonderful without any spices or flavorings.

Source unknown. 

Cranberry-Pumpkin [Quick] Bread

4 cups sugar
5 cups unbleached all-purpose flour
4 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
1 cup chopped walnuts (optional)
1 cup canola oil
29 ounces pumpkin (1 large can)
14 ounces whole cranberry sauce (1 small can)

Preheat oven to 350 degrees F for loaf pans or 400 degrees F for muffin tins.

In a large bowl, stir together dry ingredients. Mix in oil, pumpkin and cranberries, stirring well to form a thick batter.

Oil and lightly flour three 9 x 5-inch loaf pans or muffin tins, and fill with batter. Bake for 1 hour to 1 hour, 15 min. For muffins, bake 25 minutes. When done, toothpick inserted in the center should come out clean. Cool slightly and remove from pans to wire rack.

Makes about 3 loaves or 24 muffins.

From Hobby Farm Home magazine, Nov./Dec. 2010, p. 35-36.