Mother’s Day Breakfast – Healthier Blueberry Muffins
As a mom, one of my favorite all time breakfast items is Blueberry Muffins. I discovered a new, healthier way to make them this last year that makes your mouth water. If you want to do something special for your mom, make a batch of these low fat muffins. She’ll love you forever!
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp corn oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries
- 14 cup of strawberries, sliced
Preheat oven to 375°F.
Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.
In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Add the applesauce, stirring until just moist. Batter will be really thick so do not over mix. Carefully fold in blueberries and strawberries.
Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes.
Ham and Cheese Calzones
Makes 8 servings
- 2 (10-ounce) packages refrigerated pizza crust
- 1 cup ricotta cheese
- 4 to 6 ounces sliced pepperoni
- 2 cups diced fully cooked ham
- 2 cups (8 ounces) shredded mozzarella cheese
- Shredded Parmesan cheese, optional
- Dried basil, optional
- Meatless spaghetti sauce, warmed
1. Unroll one pizza crust, stretching gently to make a 14-in. x 11-in. rectangle.
2. Spread half of the ricotta on half of the dough lengthwise, to within 1 in. of the edges.
3. Sprinkle with half of the pepperoni, ham and mozzarella.
4. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet.
5. Repeat with remaining crust and filling ingredients. Bake at 400° for 20-25 minutes or until golden brown.
6. Sprinkle with Parmesan and basil if desired. Slice into serving-size pieces. Serve with spaghetti sauce.
Corn Dog Muffins
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
4 hot dogs, chop into pieces
Preheat oven to 400 degrees. Lightly grease muffin tins.
Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.
18 Muffins
I alter this recipe on whatever I have at the time… hotdogs, bacon, and ham. These freeze well.
Submitted by HBHW reader Vickie G.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. For even more freezer muffin variety, take a look at this basic freezer muffin recipe and start adding your own favorite add-0ns like fruit, nuts and spices.
Chicken Mini Muffin
- 3/4 Cup shredded Swiss cheese
- 1/4 Cup shredded mozzarella cheese
- 1 3/4 Cup baking mix
- 1 Cup skim milk
- 1/4 tsp salt
- 1/2 Cup chicken breast meat, cooked and chopped fine
In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the salt and chicken and mix well.
Preheat the oven to 400 degrees.
Spray the mini muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 10 minutes or until the tops are golden brown and a toothpick inserted in the center come out clean.
These make a great appetizer for that special party. Kids even like them for lunch or as an evening snack.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. If you are enjoying these mini freezer muffins, you’ll also like these corn dog muffins. They are always a big hit with the kids.
Ham and Cheese Muffin
- 3/4 C low fat Cheddar cheese
- 1/4 C grated Parmesan cheese
- 1 3/4 C baking mix
- 1 C skim milk
- 1/4 tsp pepper
- 1/4 C low fat ham, chopped fine
In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the pepper and ham and continue to mix until the pepper is mixed in well.
Preheat the oven to 400 degrees.
Spray the muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 12 minutes or until a golden brown on top,
These muffins are great for a quick lunch. Add a salad or even a fruit and you have a lunch that’s fast, easy and really yummy.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Ready for another hardy freezer muffin recipe? Make a batch of these chicken muffins next.
Ginger Muffin
- 1 C boiling water
- 2 tsp baking soda
- 1 1/4 C whole wheat flour
- 1 1/4 C all purpose flour
- 2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 canola oil
- 1/4 C light cream cheese
- 1/2 C brown sugar, firmly packed
- 1 egg
- 1/4 C molasses
- Powdered sugar
Place the baking soda in a bowl.
Add the boiling water and stir until the baking soda is just dissolved.
Sift together the flours, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.
In a separate bowl place the canola, cream cheese and brown sugar.
Beat with an electric mixer on medium speed until well combined.
Place the mixer speed on low and slowly add the molasses while beating.
Add the baking soda paste and the flour mixture.
Beat on low until just combined.
Add the egg substitute and beat until all the ingredients are moistened through.
Preheat the oven to 350 degrees.
Prepare a muffin tin by spraying lightly with a non stick cooking spray.
Fill the muffin cups 2/3 full of the batter.
Bake 20 minutes or until the top of the muffins spring back when lightly touched.
Remove from the oven and sprinkle the tops of the hot muffins with powdered sugar.
Topping muffins with powdered sugar, cinnamon sugar, colored sugars or even regular sugar can give the muffins a sweet taste that appeal to children of all ages.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Another great freezer muffin is this Ham and Cheese Muffin recipe. Perfect for lunch boxes.
Cinnamon Raisin Muffin
- 2 C flour
- 1/3 C sugar
- 1 T baking powder
- 3/4 tsp salt
- 1/4 C canola oil
- 2 egg whites or 1 whole egg
- 1 C skim milk
- 1/2 tsp cinnamon
- 1 C raisins
- 1/2 C powdered sugar
- 2 tsp skim milk
Sift together the flour, sugar, baking powder and salt in a large mixing bowl.
In a small mixing bowl combine well the oil, egg whites and milk mixing well.
Pour the liquid into the dry ingredients.
Mix with a wooden spoon just until moistened.
Gently fold in the cinnamon and raisins.
Preheat oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
Pour the batter into the prepared muffin cups filling them 3/4 full.
Bake 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
In a small bowl mix the powdered sugar and milk until smooth.
Allow the glaze to thicken slightly.
Drizzle the glaze over the tops of the cooled muffins.
Raisins, dates and figs are a great addition to muffins.Play around with some add-ons to these freezer muffins to make one that’s just perfect for you. You may also want to try this ginger muffin recipe.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Cherry Muffin
- 1 C sugar
- 1/2 C margarine
- 3 egg whites
- 1 1/4 C all purpose flour
- 1/2 C soy flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 T and 1 tsp almond extract
- 3/4 C skim milk
- 1 tsp vanilla
- 1 bag (3.5 oz) dried cherries
Place the sugar in a large mixing bowl.
Add the margarine and using an electric mixer beat on low speed until the ingredients are creamed together and fluffy.
Add the eggs and continue beating until the eggs are mixed in well.
Sift the flours, baking powder, baking soda and salt together in a large mixing bowl.
Place 1/3 of the dry mixture into the liquid mixture.
Add the almond extract and stir.
Place another 1/3 of the dry mixture into the liquid.
Add the skim milk and stir.
Add the last of the dry mixture to the liquid mixture.
Add the vanilla extract and stir until all the dry ingredients are moist.
Fold in the cherries.
Preheat oven to 375 degrees.
Spray a muffin tin with a non stick cooking spray.
Fill each muffin cup 2/3 full of batter.
Bake 22 minutes or until a toothpick inserted in the center comes out clean.
Save some time and work by using paper muffin cups when baking your muffins.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Here’s another one of my favorite freezer muffins. Try this cinnamon raisin muffin recipe.
Peanut Butter Muffin
- 1 C all purpose flour
- 1 C quick oats
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C skim milk
- 1/3 C honey
- 1/4 C canola oil
- 1/3 C peanut butter
- 1 egg white, slightly beaten
Preheat oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
Mix together the flour, oats, baking powder and salt.
In a separate bowl stir together well the milk, honey, oil and egg white.
Fold in the peanut butter.
Add the milk mixture to the dry ingredients and mix until just moistened.
Fill each muffin cup 3/4 full of batter.
Bake 23 minutes or until a toothpick inserted in the center comes out clean.
Be careful when baking muffins not to open the oven any more than necessary. Releasing the heat can affect the way the center of the muffins cook.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. And here’s another freezer muffin recipe for you. Make up a batch of these cherry muffins.
Carrot Muffin
- 1 1/2 C whole wheat flour
- 3/4 C whole wheat pastry flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 C carrot puree
- 1/4 C maple syrup
- 1/3 C skim milk
- 1/4 C canola oil
- 2 tsp vanilla
- 1/2 C sunflower seeds
- 1/2 C raisins
Sift together in large mixing bowl the flours, baking powder and salt.
In a separate bowl place the carrot puree.
Add the maple syrup and stir well.
Pour in the milk, oil and vanilla being sure to stir well to incorporate all the ingredients.
Pour the liquid into the dry ingredients and mix until just moistened.
Gently fold in the sunflower seeds and raisins.
Preheat oven to 400 degrees.
Spray a muffin tin generously with a non stick cooking spray.
Pour the batter into the muffin cups filling them 3/4 full.
Bake 18 minutes or until brown on top and a toothpick inserted in the center comes out clean.
Use the blender or food processor to make the carrot puree. Start with a couple of medium size carrots and then add one carrot at a time until you have 2 C. If the carrot puree is runny decrease the liquid ingredients by half.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.Looking for a kid-friendly freezer muffin recipe? Try these peanut butter muffins. Every child I’ve made them for loved them.
Almond Mini Muffin
- 2/3 C all purpose flour
- 2/3 C whole wheat flour
- 1/4 C almonds, chopped and toasted
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 1 egg, slightly beaten
- 1/3 C skim milk
- 3 T brown sugar, firmly packed
- 3 T canola oil
Place both types of flour into a large mixing bowl.
Toss to mix together.
Add the almonds, baking powder, baking soda, salt and nutmeg and mix well.
In a separate bowl mix the egg and milk together.
Add the brown sugar and oil and mix until all the ingredients are incorporated together.
Pour the egg mixture into the dry ingredients.
Stir with a wooden spoon until just moist.
Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick cooking spray.
Pour the batter into each muffin cup filling it 3/4 full.
Bake 10 minutes or until a golden brown.
To ensure a perfect muffin always stir the batter with a wooden spoon and be sure to stir gently. Over stirring or using a metal spoon can cause the muffins to become hard while baking.
This is a great freezer muffin recipe, as are these carrot muffins. Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Spiced Mini Muffin
- 1 1/2 C all purpose flour
- 1/2 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- Enough egg substitute to equal 1 egg
- 1/2 C skim milk
- 1/4 C canola oil
- 2 T sugar
- 1/2 tsp cinnamon
- 1/4 C margarine, melted
Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick cooking spray.
In a large bowl sift together the flour, 1/2 C sugar, baking powder, salt, nutmeg and allspice.
In a small bowl blend together the egg substitute, milk and oil, being sure to blend well.
Pour the egg mixture into the dry ingredients.
Mix with a wooden spoon just until moistened.
Bake 12 minutes or until a toothpick inserted in the muffin center comes out clean.
Remove muffins from the oven.
Mix together the 2 T sugar and the 1/2 tsp cinnamon.
Brush the muffins with the melted butter and sprinkle with the sugar cinnamon topping.
These little muffins make a great after school snack. Kids love to pop them in their mouth and follow it with a drink of cold milk.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Here’s another mini muffin recipe for you…this time for almond mini muffins. Enjoy!
Lemon Blueberry Muffin
- 2 C all purpose flour
- 3/4 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 C skim milk (from powder is fine)
- 1/4 C canola oil
- 2 T lemon juice
- 1 egg white
- 1 tsp grated lemon rind
- 1 tsp vanilla extract
- 1 1/3 C frozen blueberries, unthawed
Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick cooking spray.
In a small mixing bowl stir together the milk, canola oil, lemon juice, egg white, lemon rind and vanilla extract.
In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour mixture and stir until just moist.
Fold in the blueberries.
Pour batter into the muffin cups filling each 3/4 full.
Bake 20 minutes or until golden brown.
Using extra large eggs can cause your muffins to be a little runny. If using extra large eggs increase the flour by adding 1 T to the batter. This will ensure the muffins turn out just right.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Another great freezer muffin recipe are these spiced mini muffins.
Raspberry Muffin
- 3/4 C skim milk
- 1/2 C canola oil
- 1 T orange peel
- 1 egg or 2 egg whites
- 2 C all purpose flour
- 1 C raspberries, fresh or frozen, chopped
- 1/3 C sugar
- 1 T baking powder
- 1/4 tsp salt
- 1/2 C pecans, chopped fine
- 1/2 C brown sugar
- 1/4 C all purpose flour
- 2 T melted margarine
Mix the milk, oil, orange peel and eggs together in a large mixing bowl being sure that all ingredients are blended together well.
With a wooden spoon stir in the flour, sugar, baking powder, and salt.
Be careful to not over stir the batter it will be slightly lumpy.
Fold in the raspberries.
In a small bowl mix together the pecans, brown sugar, flour and margarine until it becomes crumbly.
Preheat oven to 400 degrees.
Spray muffin tin cups with a non stick cooking spray.
Fill each muffin cup 3/4 full of batter.
Sprinkle the top of each with the crumbly mixture.
Bake 20 minutes or until when tested with a toothpick it comes out clean.
These muffins are great when served right out of the oven. If using frozen raspberries do not thaw them before mixing them into the batter. If thawed they become mushy during baking.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Ready for another freezer muffin recipe that includes fruit? Try these delicious lemon blueberry muffins next.
Banana Muffin
- 1/4 C and 2 T canola oil
- 1 C sugar
- 2 eggs or 4 egg whites
- 2 large very ripe bananas, mashed
- 2 C all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 C buttermilk or yogurt
Place the oil and sugar in a large mixing bowl.
Beat with an electric mixer on low speed until fluffy.
Add the eggs and mix until thoroughly mixed in.
Add the bananas and mix until batter is smooth.
In a large bowl blend together the flour, salt, baking powder and baking soda.
Alternating back and forth add the egg mixture and the buttermilk being sure to stir after each addition.
Dry ingredients need to just be moistened so be careful not to over stir.
Add the vanilla and stir slightly.
Preheat oven to 400 degrees.
Spray muffin cups with a non stick cooking spray.
Pour each muffin cup 3/4 full.
Bake 17 minutes or until the tops of the muffins are a golden brown.
For a little spice you can add 1/2 tsp each of cinnamon and nutmeg. This gives these muffins a wonderful taste but also that fresh baked aroma to the kitchen.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Muffins are a great way to get the kids to eat more fruit. Here’s another delicious recipe for you to try: raspberry muffins.
Mocha Muffin
- 1 C all purpose flour
- 3 T cocoa, unsweetened
- 1/3 C and 1 T sugar
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 C buttermilk
- 1 tsp freeze dried coffee powder
- 3 T canola oil
- 2 egg whites
- 1/2 tsp vanilla
- 3/4 C bittersweet chocolate, chopped
- 1/2 C powdered sugar
- 2 tsp brewed coffee
Spray muffin tin cups with a non stick cooking spray.
In a small mixing bowl blend together the buttermilk and coffee powder until all the powder has completely dissolved.
Add the oil, egg substitute and vanilla being sure to stir well.
Sift the flour, cocoa powder, sugar, baking soda, baking powder and salt together in a large mixing bowl.
Pour the liquid into the flour mixture.
Stir with a wooden spoon to just moisten.
Fold in the chopped chocolate.
Preheat the oven to 375 degrees.
Pour each muffin cup 2/3 full of batter.
Bake 23 minutes or until a toothpick inserted comes out clean.
Remove muffins to a wire rack and allow to cool completely.
Mix together the powdered sugar and brewed coffee until smooth and thick.
Drizzle the glaze over the top of the cooled muffins.
These muffins are heaven. They are great when the time comes to relax and just enjoy a few me moments. They also make a nice gift if you put them in a small basket.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Got some overripe bananas on the counter? Make these banana muffins with them. This is another great freezer muffin.
Fruit and Soy Muffin
- 1 C soybean flour
- 1 C graham flour
- 1 tsp salt
- 2 tsp baking powder
- 2 T sugar
- 3/4 C skim milk (from powdered milk is fine)
- 1 egg
- 1 T canola oil
- 1/2 any type of dried fruit, chopped
Prepare a muffin tin by spraying the individual cups with a non stick cooking spray.
Preheat oven to 425 degrees.
Sift the two flours, salt and baking powder together in a mixing bowl.
Add the sugar and blend together.
In a separate bowl beat together the milk, egg and oil.
Add to the flour mixture.
Mix just until blended.
Fold in the dried fruit
Fill each muffin cup 2/3 full of batter.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.
Using dried fruit will give your muffin a less sweet taste. You can use any type of dried fruit but be sure to chop it well before folding it into the batter.
The kids in our family don’t really care much for these even when I use some of their favorite dried fruit, but I love them. Since I can’t eat all of them before they start going stale I usually end up popping half of them in the freezer. Here are some tips on how to freeze these muffins.
Ready for another delicious freezer muffin? Try this mocha muffin recipe next for a delicious grown up taste.
Cinnamon Soy Muffin
- 1 C soybean flour
- 1 C all purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 2 T sugar
- 3/4 C skim milk (reconstituted powdered milk is fine)
- Enough egg substitute to equal 1 egg (or one whole egg)
- 1 T canola oil
- 1 tsp cinnamon
- 1 C pecans, chopped
Preheat oven to 425 degrees.
Spray each muffin cup with a non stick cooking spray.
Sift both flours, the salt, baking powder and sugar together in a large mixing bowl.
In a separate bowl whisk together the milk, egg substitute and oil.
Pour the liquid into the flour mixture.
Beat together just enough to moisten the dry ingredients the batter should be slightly lumpy.
Fold in the cinnamon and nuts with a wooden spoon just until mixed in.
Pour the batter into the muffin cups to fill each 3/4 full.
Bake 18 minutes or until a toothpick inserted comes out clean.
After baking the muffins they come out tough and slightly soggy the batter has been over stirred. By over mixing the finished product will become tough or have a rubbery texture. Only mix muffin batter until any dry ingredients are just moistened.
The kids in our family don’t really care much for these, but I love them. Since I can’t eat all of them before they start going stale I usually end up popping half of them in the freezer. Here are some tips on how to freeze these muffins.
Here’s another healthy soy muffin recipe for you. Try these fruit and soy muffins next.
Bran Muffin
- 2 eggs
- 1/2 C sugar
- 1/4 C molasses
- 1 1/2 C buttermilk
- 1/4 C canola oil
- 1 1/2 C all purpose flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 2 1/2 C bran
Preheat oven to 400 degrees.
Spray the cups of a muffin tin generously with a non stick cooking spray.
Place the eggs in a large mixing bowl and whisk them with a fork.
Add the sugar, molasses, buttermilk and canola oil.
Beat together well.
Place the flour, salt and baking soda into the liquid mixture.
Add the bran and mix well.
Pour the batter into the prepared muffin tin filling each cut 3/4 full.
Bake 20 minutes or until light brown on top.
When tasting your muffins if they seem to have a coarse texture it probably means you didn’t stir the batter quite enough or you may have baked your muffins at too low of an oven temperature.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Here’s another delicious and healthy muffin recipe. This one also includes the benefits of soy. Give this cinnamon soy muffin recipe a try.
Cornbread Muffin
- 2 C white corn meal
- 1 tsp salt
- 2 C boiling water
- 2 C skim milk (reconstituted is fine)
- 4 egg whites or 2 eggs
- 4 tsp baking powder
- 1 T margarine, melted
Preheat the oven to 425 degrees.
Spray a muffin tin well with a non stick cooking spray.
Place the corn meal and salt in the large mixing bowl and blend together.
Pour the boiling water over the cornmeal and quickly stir until the corn meal is moistened well.
Add the milk and again stir quickly or the corn meal will ball up.
With an electric mixer on low speed, beat in the egg whites until mixed in well.
Add the baking powder and continue to beat for 1 minute.
Add the melted margarine and mix with a rubber spatula until incorporated into the mix well.
Pour each muffin cup 3/4 full of the batter.
Bake 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
These muffins set off a great pork roast or pork chop meal. And they turn a soup or stew into a filling meal. We also love them with any type of chili. Spread a little margarine on the top of each muffin before serving.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Looking for a healthy freezer muffin recipe? Bake up a batch of these bran muffins.
Peach Muffin
- 1/3 C plus 1 T olive oil
- 1 C sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 1/4 C all purpose flour
- 2 T poppy seeds
- 1 tsp baking soda
- 1/4 tsp salt
- 1 (6 oz) jar of peach baby food (or make your own)
Preheat the oven to 350 degrees.
Prepare a muffin tin with paper cups.
Cream together the oil, sugar, egg and vanilla.
In a separate bowl mix well the flour, poppy seeds, baking soda and salt.
Place 1/3 of the flour mixture into the creamed mixture.
Add 1/3 of the baby food and mix well.
Continue with 1/3 of each mixing after each baby food addition until all is used.
Pour the batter into each of the paper cups.
Bake 22 minutes or until muffins indent slightly and bounce back when touched.
Give these muffins a little different taste by using a different fruit type baby food. They are moist and so wonderfully delicious.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Here’s another wonderful freezer muffin recipe for you. This is for cornbread muffins. Make them ahead of time and then pull them out when you have soup, stew or chili for dinner.
Orange Muffin
- 1 1/2 C all purpose flour
- 1 C wheat flour
- 1 2/3 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 C canola oil
- 3 eggs
- 2/3 C orange juice
- 1 tsp vanilla extract
- 1 tsp orange extract (optional)
- 1 T orange marmalade
- 1/2 C walnuts, chopped (optional)
Prepare a muffin tin by spraying each cup with a non stick cooking spray.
Preheat oven to 350 degrees.
Sift together the flour, wheat flour, sugar, baking powder and salt.
Blend in the oil and egg.
Carefully pour in the orange juice, vanilla extract and orange extract.
Add the marmalade and blend well.
Fold in the walnuts.
Fill each muffin cut 3/4 full of batter.
Bake 15 minutes or until lightly brown and a toothpick comes out clean.
These are great served with a little marmalade on the side. Any type of marmalade will work just leave out the orange extract if not using the orange marmalade.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Don’t like this particular freezer muffin recipe? Try these peach muffins instead.
Apricot Muffin
- 2 C all purpose flour (or 1 cup white and 1 cup whole wheat flour)
- 1/3 C sugar
- 1 T baking powder
- 3/4 tsp salt
- 1/4 C canola oil
- 2 egg whites or 1 egg
- 1 C skim milk (from milk powder is fine)
- 1 C apricot preserves
Place the flour, sugar, baking powder and salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl blend the oil, egg whites and milk until blended completely together.
Pour into the dry mixture.
Mix just until everything is moistened.
Preheat the oven to 400 degrees.
Prepare a muffin tin with a non stick cooking spray.
Fill each muffin cup 1/2 full of batter.
Place a tsp of apricot preserves on the top of the batter.
Add the remaining batter to the top of each muffin.
Bake 20 to 25 minutes or until a golden brown.
Any type of preserves can be used for these muffins. Use a low sugar preserve for an even healthier muffin.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. And you don’t have to stop at just one freezer muffin recipe. Here’s another one for you to try: Orange Muffins.
Thanksgiving Muffin
- 1 1/2 C all purpose flour
- 1/2 C quick oats
- 1/2 C pecans, chopped
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C canned pumpkin
- 4 egg whites or 2 whole eggs
- 1/2 C honey
- 1/3 C apple juice
- 1/4 C canola oil
- 2 T quick oats
Spray a muffin tin with a non stick cooking spray.
Preheat oven to 375 degrees.
Sift together the flour, baking powder, pumpkin pie spice, baking soda and salt.
Add 1/2 C oats and the pecans and blend together.
In a separate bowl blend the pumpkin and egg whites being sure they are mixed together well.
Add the honey, apple juice and oil and continue mixing until well combined.
Pour the pumpkin mixture into the flour mixture.
Mix until just moistened.
Pour the batter into the muffin cups.
Sprinkle the tops with the 2 T oats.
Bake 25 minutes or golden brown.
This muffin is perfect for Thanksgiving morning. Make them ahead of time and just pop them in the microwave for all your holiday guests. Your guests will be satisfied but not too full to eat that wonderful turkey in a few hours.
Here are some tips on how to freeze these muffins. And here is another great freezer muffin recipe. Give these apricot muffins a try.
Apple Spice Muffin
- 2 1/2 C all purpose flour
- 2 C sugars
- 1 T pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 4 egg whites
- 1 C canned pumpkin
- 1/2 C canola oil
- 2 C apples, peeled and chopped fine
- 1 C sugar
- 1 tsp cinnamon
Preheat the oven to 350 degrees.
Lightly coat the muffin cups with a non stick cooking spray.
Place the flour, sugar, pie spice, baking soda and salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl combine the egg whites, pumpkin and oil being sure to mix well.
Add the pumpkin mixture to the flour mixture.
Mix well to moisten but don’t over mix.
Fold in the apple pieces.
Bake 30 minutes or until a golden brown and a toothpick tests clean.
Mix the 1 C sugar and 1 tsp cinnamon together in a small bowl being sure it is mixed together well.
Remove from pan while still hot.
Rub the top of the muffins in the cinnamon mixture.
Cool slightly before serving.
These make great treats for those ghosts and goblins to take home for a Halloween treat. You can even make them a few week’s ahead of time, pop the muffins in the freezer, and then just thaw the day of the party.
Try making these Thanksgiving muffins next. This is another muffin that freezes well.
Pumpkin Streusel Muffin
- 1/2 C canned pumpkin
- 1/2 C skim milk
- 2 eggs whites or enough egg substitute to equal 1 egg
- 2 C reduced fat baking mix
- 1/4 C sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 2 T sugar
- 1 T reduced fat baking mix
- 1/4 tsp cinnamon
- 2 tsp butter, cold
Preheat the oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
In a large mixing bowl stir together the pumpkin, milk and egg until smooth.
In a separate mixing bowl sift together the 2 C baking mix and 1/4 C sugar.
Add in the cinnamon, ginger and nutmeg and blend well.
Pour the batter into each muffin cup.
In a small bowl mix together the 2 T sugar, 1 T of baking mix and the 1/4 tsp of cinnamon.
Cut in the butter until mixture becomes crumbly.
Sprinkle the mixture over the top of the muffin batter.
Bake 15 minutes or until a toothpick inserted comes out clean, be sure not to overcook.
Stirring the batter too long can make for hard muffins. Only stir long enough to moisten any dry ingredients. Lumps are just fine when it comes to muffin batter.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Ready to make some more freezer muffins? Try this apple spice muffin recipe next.
Chocolate Chip Coffee Muffin
- 2 C all purpose flour
- 3/4 C sugar
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 C skim milk
- 2 T instant coffee
- 1/4 C canola oil
- 2 T canola oil
- 2 egg whites or 1 egg
- 1 tsp vanilla
- 1/2 C miniature semisweet chocolate chips
Preheat oven to 375 degrees.
Spray a muffin tin with a non stick cooking spray.
Mix together the flour, sugar and baking powder in a large mixing bowl.
Add in the cinnamon and salt and mix well.
Place the milk and coffee in a separate bowl.
Stir until the coffee is completely dissolved.
Stir in the oil, eggs and vanilla.
Continue stirring until the ingredients are mixed together completely.
Pour into the flour mixture and stir until just moistened.
Add the chocolate chips and stir well.
Fill each muffin cup 3/4 full of the batter.
Bake 15 minutes or until a toothpick inserted in the center of the center muffin comes out clean.
These muffins are a great addition to any lazy time. Be sure to have that cup of coffee also to help you relax and enjoy your few minutes of Mom time. Make a double batch next time and keep the extras muffins in the freezer. Or mix things up by also making a different batch like these pumpkin streusel muffins. Then just pop one or two out and reheat for your special morning treat.
Cinnamon Muffin
- 1/4 C canola oil
- 1/2 C sugar
- 1 egg or 2 egg whites
- 1 1/2 C cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 C skim milk
- 1/2 C sugar
- 1 tsp cinnamon
Preheat oven 325 degrees.
Coat the muffin tin cups with a non stick cooking spray.
Cream the oil, 1/2 C sugar and eggs together in a large mixing bowl.
Place the flour, baking powder, salt and nutmeg together in a separate bowl.
Alternate between the dry ingredients and the milk and place into the creamed mixture.
Stir until just combined with each addition.
Fill the muffin cups about 3/4 full.
Bake 20 minutes or until lightly brown and toothpick inserted in the center comes out clean.
Mix the 1/2 C sugar and cinnamon together well in a small bowl.
While still hot turn the muffins upside down and coat the tops with the sugar mixture.
One of the lightest muffins ever made. With the cinnamon and sugar mixture as a topping these muffins please even the pickiest of eaters.
If you love these, make a double batch next time and keep the extra muffins in the freezer.
Of course you don’t have to stick to just one muffin recipe. Make up and freeze a batch of these chocolate chip coffee muffins as well.
Cranberry Muffin
- 2 egg whites or 1 egg
- 1 C skim milk
- 1 C fresh cranberries, cutup
- 1/4 C canola oil
- 2 C all purpose flour
- 1/4 C sugar
- 1 T orange peel, grated
- 3 tsp baking powder
- 1 tsp salt
Place the eggs in a large mixing bowl and slightly beat.
Add in the milk, cranberries and oil and stir well.
Add the flour, sugar, orange peel, baking powder and salt.
Mix until just moistened.
Preheat oven to 400 degrees.
Spray the muffin cups with a non stick cooking spray.
Fill each cup 3/4 full of batter.
Bake 25 minutes or until muffins a light brown.
When mixing muffins remember that the batter will be slightly lumpy. This helps to keep the muffins moist while baking.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Here’s another delicious muffin recipe for you. Take a look at these cinnamon muffins.
Moist Oatmeal Muffin
- 1 C oats, quick cooking or instant
- 1 C buttermilk
- 1 egg or 2 egg whites
- 1/2 C brown sugar, packed
- 1/4 C canola oil
- 1 C all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.
If you like a moist muffin these will be sure to please.
You can easily make an extra batch of these muffins and then freeze them.
Here’s another muffin that freezes well – Cranberry Muffin Recipe.
Chocolate Chip Muffin Recipe
- 1 1/2 C all purpose flour
- 1 C sugar
- 1/4 C baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 ripe bananas, mashed
- 1/3 C canola oil
- 1 egg
- 1/2 C miniature semisweet chocolate chips
Preheat oven to 350 degrees.
Spray the muffin cups with a non stick cooking spray.
Place the flour, sugar, cocoa, baking soda, salt and baking powder in a large mixing bowl.
Stir to combine.
In a small mixing bowl mix together the oil and bananas.
Add the egg substitute and stir well.
Carefully pour the mixture into the dry ingredients.
Mix to combine just until the dry mixture is moistened completely.
Carefully stir in the chocolate chips.
Fill each cup 2/3 full.
Bake 22 minutes or until toothpick inserted in the center comes out clean.
These muffins make a great after school snack with a large glass of milk.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Freezer muffins make for a quick and easy breakfast. If chocolate chips aren’t your thing, make these moist oatmeal muffins isntead.
Apple Muffins
- 3/4 C canola oil
- 2 C sugar
- 2 eggs
- 1 tsp vanilla
- 2 C unsweetened applesauce
- 4 C all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
Preheat oven to 350 degrees.
Place the sugar in a large mixing bowl.
Pour in the canola oil and stir until creamy.
Add the egg substitute and the vanilla.
Stir until mixed well.
Gently fold in the applesauce.
In another large mixing bowl sift together the flour, baking soda, cinnamon, allspice and cloves.
Slowly add them to the sugar mixture and mix just until moistened.
Spray the muffin tin with a non stick cooking spray.
Pour each cup 3/4 full of batter.
Bake 20 minutes and test with a toothpick before removing.
Muffins are a great fast breakfast. Serve them with a glass of milk or juice.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
Ready for another freezer muffin recipe? Try these chocolate chip muffins next.
Basic Freezer Muffins
- 2 C all purpose flour
- 1/3 C sugar
- 1 T baking powder
- 3/4 tsp salt
- 1/4 C canola oil
- 2 egg whites
- 1 C skim milk (from milk powder is fine)
Place the flour, sugar, baking powder and salt in a large mixing bowl.
Blend all the ingredients together well.
In a separate bowl blend the oil, egg whites and milk until blended completely together.
Pour into the dry mixture.
Mix just until everything is moistened.
Preheat the oven to 400 degrees.
Prepare a muffin tin with a non stick cooking spray.
Fill each muffin cup 2/3 full of batter.
Bake 20 to 25 minutes or until a toothpick inserted in the center of a couple of muffins comes out clean.
This is just a basic muffin recipe. You can anything you like to make these your own special muffins such as fresh or frozen berries, baking chips, nuts or even finely chopped vegetables. All muffins will be mixed together the same way just add your additions once the batter is completely mixed together. Bake as directed in this recipe.
Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.
These is a great basic freezer muffin recipe. When you’re ready for a little more variation, try these apple muffins.