Green Chili Cheddar Cornbread Muffins

 1 c. sugar

4 eggs

1/2 c. butter

1 1/2 c. flour

1 1/2 cornmeal

1 1/2 tbs. baking powder

1/4 tsp. salt

1 4 oz. can green chilies

1 16 oz. can creamed corn

1 c. shedded cheddar cheese

Cream together sugar butter and eggs.

Add all the dry ingredients.

Then add the green chilies, creamed corn and cheese.

Put into greased muffin tin. Makes 24

Bake at 350 degrees for 15-18 mins. 

Oatmeal Apple Cinnamon Muffins

2 c. oat bran

3 c. gluten free oatmeal

2/3 c. coconut sugar

3 tsp. baking powder

1 1/2 tsp. sea salt

2 tsp. cinnamon

2 eggs

2/3 c. coconut oil

1/2 c. raw honey

1 1/2 c. almond milk

2 apples peeled and grated

1 carrot grated (optional)

Mix dry ingredients together then add the wet and stir. 

Fold in apple and carrot last. 

Bake at 350 for 15-18 mins.
Makes 24 muffins

Oat Bran Muffins

3/4 c. whole wheat flour, or gluten free flour

3/4 c. oat bran

1/2 c. brown sugar

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. baking soda

1 mashed banana

1/2 c. applesauce

2 egg white or 1 egg

2 tbs. coconut oil

1/2 tsp. vanilla

1/2 c. shredded carrot

1/2 c. walnuts (optional)

1/2 c. dates (optional)

Mix dry ingredents in a bowl and wet in a bowl. 

Then combine them together and add the carrots, walnuts and dates.

I like to add blueberries sometimes too. 

Put into muffin pans evenly and 

Bake at 350 for 20 mins.

Banana Bread Muffins

1/2 c. butter

1/2 c. brown sugar

4-6 bananas

1 tsp. vanilla

2 eggs

1 tsp. baking soda

2 c. flour

1/2 c. buttermilk

Optional:

1/2 c. chopped nuts 

1 c. chocolate chips

Cream together butter and sugar. 

Add bananas and mix together.

Mix in vanilla and eggs.

Add the dry ingredients. 

Stir in nuts/chocolate chips.

Bake at 350 for 15-20 mins. 

Healthier version:

*I made these today with whole wheat flour

and substituted the butter with coconut oil. 

I also added 2 tbs of wheat germ.

They were awesome!

Banana Blueberry Muffins

2 ripe bananas
2 eggs
1c. brown sugar
1/2c. melted butter
1 tsp. vanilla
2 1/4c. whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon(opt.)
1 tsp. salt

Mix the 1st 5 ingredients together.
Add all the rest.
Fold in blueberries gently.
Pour into muffin pans.
Bake 350 for 12-15 mins.

Healthy Refrigerator Bran Muffins

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4 c. bran flakes cereal
2 c. all bran cereal
2 cups boiling water
1 quart (4 cups) buttermilk
1 stick butter, melted
½ c. applesauce
2 c. sugar
4 large eggs
1 tsp. vanilla
5 c. whole wheat flour
4 tsp. baking soda
1 tsp. salt

In a large bowl with a tight fitting lid, place the bran flakes and the all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes

Perfect Lemon Blueberry Muffins

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

zest of one lemon
1 egg

1 cup milk

1/2 cup softened butter
1 cup frozen blueberries

Topping
1/4 cup butter, melted
1/2 T lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and butter. Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 350 degrees for 20 minutes. Combine butter and lemon juice for the topping. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins. I like to double it and make 24.

*You can leave out the lemon zest and lemon on the topping for normal blueberry muffins. I did here because I didn't have a lemon and they were perfect!