Cinnamon Zucchini Muffins

Submitted by Julie Twitchell

These were delicious! My kids loved them until they saw it had zucchini in it. I think next time I will shred the zucchini finer and maybe they won't notice. I found this recipe at Barbara Bakes. Wow, she has some amazing recipes!

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup sour cream
1/4 cup melted butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup shredded zucchini
1 cup cinnamon chips (or substitute chocolate chips)
  Raw sugar, optional

1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
2. In a small bowl whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon and set aside.
3. In a large bowl combine sour cream, melted butter, eggs, sugar, and vanilla; beat at medium speed of an electric mixer until well blended. Add flour mixture and stir until just combined. Add zucchini and cinnamon chips and stir until just combined.
4. Divide batter evenly into 12 muffin cups. Sprinkle raw sugar on top of batter if desired. 
5. Bake at 350º for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. (Also makes a great zucchini bread, I cooked mini loaves for 35 minutes.)

Printable Version

Strawberry Rhubarb Muffins

Submitted by Michelle Tolman

2 Cup flour
1/2 Cup sugar
1 Tb baking powder
1/2 tsp. salt
1 egg
3/4 Cup milk (Michelle used a little less so the muffins weren't too moist)
1/3 Cup canola oil
1/2 Cup sliced, fresh strawberries
1/2 Cup chopped fresh rhubarb (Michelle used frozen and it worked great)

Topping:
6 small fresh strawberries, halved
2 tsp. sugar

1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil until smooth.
2. Stir in dry ingredients just until moistened. Fold in strawberries and rhubarb.
3. Fill greased or paper lined muffin cups 3/4 full. Place strawberries half, cut upside down on each. Sprinkle with sugar.
4. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.

Makes 1 dozen

Printable Version

Donut Muffins

Submitted by Julie Twitchell

I must be on a cinnamon-sugar kick these days. I am also eyeing a cinnamon swirl bread recipe. It must be because my kids love cinnamon too. I have heard lots of people talk about these, and man they are good. You have got to try them! And the supposedly freeze well too--although they won't last that long at my house.

1 3/4 Cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 Cup oil
3/4 Cup sugar
1 egg
3/4 Cup milk

For the coating:
1/4-1/2 Cup butter, melted (I used 1/4 Cup and had some left over)
1/3 Cup sugar
1 TB cinnamon

1. Preheat oven to 350 degrees and grease a muffin pan. (I used a mini muffin pan)
2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine. Distribute batter to fill 12 muffin cups.
4. Bake for 15-20 minutes. (When using the mini muffin pan, bake only for 8-10 minutes). While muffins are baking, melt butter in a small bowl. In another bowl, combine sugar and cinnamon.
5. Shake muffins out of the muffin tin while the muffins are still hot.
6. Dip muffins into the melted butter and then roll in the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Cook's Note: I got 24 mini muffins and 6 regular sized muffins from one batch. I didn't roll the muffins completely in the butter and cinnamon sugar mixture--just the tops.

Printable Version

Cranberry Whole Grain Muffins with Sweet Orange Glaze

Submitted by Teresa Frisby

1 1/2 Cup whole wheat flour
3/4 Cup quick cooking oats
1/4 Cup nonfat dry milk
2/3 Cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 Cup fresh or dried cranberries
1/2 Cup chopped pecans or walnuts
1 TB finely grated orange peel
2 eggs
3/4 Cup milk
1/3 Cup vegetable oil

Glaze
2 TB orange juice
3 TB sugar

• Preheat oven to 350 degrees. Grease 12 muffin cups or fill with paper liners.
• Mix together dry ingredients. Add cranberries and nuts. In another bowl, whisk together orange zest, eggs, milk and oil. Add wet ingredients to dry mixture until blended. Fill prepared muffin cups about 3/4 full.
• Bake for 15-20 minutes. Transfer to rack to cool down.
• In a small saucepan, stir together the glaze ingredients. Bring to boil to dissolve the sugar.
• Dip tops of warm muffins into glaze and set right side up to dry.

Printable Version

An Easy Valentine Family Dinner

Meat Marinade

This is an easy and delicious marinade for any kind of steak or chicken.

2 pounds of meat(chicken or steak)
3/4 Cup vegetable oil
1/4 Cup Soy sauce
3 Tablespoon honey
2 Tablespoon vinegar(balsamic vinegar is really good on steak)
1 tsp. powdered garlic
1/2 tsp. ginger
6 green onions finely chopped

Mix marinade and pour over meat in a ziploc bag or shallow dish. Marinade at least 4 hours, but overnight in the refrigerator is even better. If you refrigerate overnight, take it out at least 1 hour before grilling. Grilling really cold meat can cause the meat to shrink.


Roasted Vegetables

1 pkg California frozen veggie mix(broccoli, carrot and cauliflower)
olive oil(I usually use 1-2 tsp)
seasoning salt( I use Morton seasoning salt)

Put frozen veggies on a cookie sheet. Drizzle olive oil and toss to coat. Sprinkle with seasoning salt. Roast in oven at 425 degrees for 10 minutes; then rotate pan or stir veggies. Then put back in oven for another 10-15 minutes.


Cheese Muffins This is a copycat recipe from Jim N Nicks(in case any of you have been there) They are really good. My kids love them. We have them at least twice a month. A great substitute for rolls. WARNING--These do not have a cheesey taste. My kids didn't even realize there was cheese in them the first time we had them.

1 1/2 Cup all purpose flour
3/4 Cup sugar
1 cup shredded cheddar cheese
3/4 Cup milk
1 egg, beaten
4 Tablespoons of butter, softened
1 1/2 tsp. baking powder
1/4 tsp. vanilla
pinch of salt

Mix ingredients together, pour into greased muffin pan. Bake at 400 degrees for 20 minutes or until light brown. Yields 12 muffins.


Sugar Cookies

You can't forget dessert :) This recipe is from Emilie Johnson who use to live in our ward. They are really yummy!

1 Cup butter
2 Cup sugar
2 eggs
1 Cup sour cream
1 tsp. vanilla
4 1/2 Cup all purpose flour
1/2 tsp. baking soda
4 tsp. baking powder
1/3 tsp. salt

In a large bowl, cream together butter and sugar. Add eggs, blending them in one at a time. Cream in sour cream and vanilla. Mix flour, baking soda, baking powder, and salt into the creamed ingredients. Refrigerat dough for 3 hours. Use a floured rolling pin and surface to roll out dough. Use 3 inch width cookie cutter and place cookies on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Depending on the size of cookie cutters, you will get 24-48 cookies. Decorate cooled cookies with cream cheese frosting(see below) or store bought frosting.

Cream cheese frosting

1 (8 ounce) package cream cheese, softened(room temperature)
1/4 cup butter, softened
1 cup sifted confectioners' sugar
1/2 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.