Lemon-Blueberry Muffins

This is the recipe that came with my Pampered Chef  12-Cup Muffin Pan.  Chris surprised me for Mother's Day with two of these pans - and I LOVE them!  That being said...these muffins far exceeded my expectations.  They were a dense dough-like batter and I was a little skeptical.  The muffins turned out so light.  I used Saskatoon berries since that's all I had in my freezer.

2 c. flour
1/4 cup plus 2 tbsp. sugar, divided
1 tbsp. baking poweder
1/2 tsp. salt
1 tbsp. lemon zest
1 cup fresh blueberries, rinsed and drained
3/4 cup butter or margarine, melted
3/4 cup milk
1 egg
1/4 tsp. ground cinnamon

Preheat oven to 400.  In large bowl, combine flour, 1/4 cup of the sugar, baking powder, lemon zest and salt; mix well.
Lightly brush cup of muffin pan with butter; reserve remaining butter.  In medium bowl, whisk together remaining butter, milk, and egg.  Add milk mixture to dry ingredients; mix just until ingredients are moistened (better will be slightly lumpy).  Do not overmix.
Using a medium scoop, divide batter evenly among muffin cups.  Combine remaining 2 tbsp sugar and cinnamon; sprinkle over muffins.
Bake 20-25 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean.  Remove from oven to cooling rack.  Cool 5 minutes; remove from pan.  Serve warm.
Yield:  12 muffins
210 calories, 12g total fat/muffin

Zucchini Carrot Muffins

These muffins are one of my absolute favorites. I've even converted one of our friends' children over to zucchini muffins. I bought zucchini at the store all winter just so I could grate it up and make these ones ;) This year I've froze quite a bit so hopefully it'll keep us stocked up.

Zucchini Carrot Muffins

2/3 cup oil
2 large eggs
2/3 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla
2 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 cup shredded zucchini
1/2 cup shredded carrot
Cinnamon & sugar for on top of batter.

Grease & flour 12 muffin tins. Preheat oven to 375 degrees.

In a mixing bowl, beat oil with eggs, sugars and vanilla.

Combine flour, baking soda, baking powder, salt and cinnamon. Add to wet ingredients and stir until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full and sprinkle cinnamon and sugar on top before baking.

Bake for 20 minutes or until toothpick inserted comes out clean.

Pumpkin Chip Muffins

After coming in from a cold & rainy morning, an afternoon of baking muffins sounded like a good idea!
These muffins are a bit scary when you see how much sugar and oil is in them...but they are well worth it.
These were particularly good with a hot mug of Chai




Pumpkin Chip Muffins

4 eggs
2 c. sugar
2 c. pumpkin (16 oz. can)**
1 1/2 c. vegetable oil
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
chocolate chips

In a large bowl, beat eggs, sugar, pumpkin & oil. Combine dry ingredients in another bowl; add to pumpkin mixture and mix well. Fold in chocolate chips. Full muffin tin liners 3/4 full. Bake at 400F for 16-20 minutes.

**Note: for 14 oz. can of pumpkin add 1 egg