Not Just For Kids

Mmm…MUFFINS!

Oh do you know the muffin man,
The muffin man, the muffin man,
Oh do you know the muffin man,
Who lives on Drury Lane?

Sometimes I think the muffin man is living in my house! My 5-year-old son, Jonathan, is always asking me to make muffins. Jon likes to help make them, too. And when the muffins are ready to eat, he just can't get enough. He stuffs a mini muffin in each cheek and looks like a chipmunk. Here are some of his favorite muffin recipes that I'm sure other kids will also enjoy making and eating.

Fudge Muffins

5 oz semisweet chocolate
2 oz unsweetened chocolate
1/3 cup butter, softened
3/4 cup sour cream (or plain yogurt)
2/3 cup brown sugar
1/4 cup corn syrup
1 egg
1 1/4 teaspoon vanilla
1 1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 400°F. Generously grease muffin pans or line with baking cups. Melt the semisweet and unsweetened chocolate in a medium bowl set over a saucepan of barely simmering water. Stir until smooth. Cool slightly. Whisk the butter, sour cream, sugar, corn syrup, egg and vanilla into the chocolate mixture. In a large bowl, mix together the flour, baking soda and salt. Make a well in the center of the flour mixture. Pour the chocolate mixture into the well. Mix until moistened. The batter will be lumpy. Stir in the chocolate chips. Spoon the batter into the prepared cups, filling each ¾ cup full. Bake the muffins for 20 minutes or until a tester inserted in the center comes out clean. Cool in pan for 5 minutes.

Peanut Butter Banana Muffins

1 3/4 cups all purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup honey
1/2 cup chunky peanut butter
2 large eggs
1/3 cup vegetable oil
1/4 cup brown sugar, packed
1 teaspoon vanilla extract

Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

Orange Muffins

3 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1 1/4 cups milk
3/4 cup vegetable oil
2 eggs
4 teaspoons grated orange zest
1 cup chocolate chips, optional

Preheat the oven to 350°F. Line muffin pans with baking cups. Combine the flour, sugar and baking powder in a large bowl. Make a well in the center of the flour mixture. In another bowl, mix the milk, oil, eggs and orange zest. Stir milk mixture into the dry ingredients; the mixture will be lumpy. Do not over mix. If desired add the chocolate chips. Divide the batter among the muffin cups Bake the muffins until the tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack.

Chocolate Muffins

1 1/3 cups flour
1 cup sugar
1/3 cup unsweetened cocoa
1 1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup vanilla yogurt
3/4 cup milk
1 teaspoon vanilla

Heat oven to 400°F. Line 12 muffin cups with papers. Combine flour, sugar, cocoa, baking soda and baking powder; stir well. In a separate bowl, combine yogurt, milk and vanilla. Make a well in dry ingredients and fold in the wet ingredients just until moistened. Fill muffin cups. Bake for 17-20 minutes or until muffins test done.

Chocolate Banana Muffins

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups ripe bananas, mashed
1/3 cup vegetable oil
1 egg
1 cup semisweet chocolate chips (optional)

In a large bowl, combine flour, sugar, cocoa, baking soda, salt and baking powder. In a small bowl, combine the mashed bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups. Bake at 350°F for 20-25 minutes or until done.

Oatmeal & Blueberry Muffins

½ cup rolled oats
½ cup orange juice or water
1 ½ cups flour
½ cup sugar
1 ¼ cups baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegetable oil
1 egg, slightly beaten
1 cup fresh or thawed blueberries, if desired

Heat oven to 425°F. Grease and flour muffin cups or line with papers. In a large bowl, combine oats and orange juice; stir well. Add flour, sugar, baking powder, baking soda, salt, oil and egg; mix well. Stir in blueberries (optional). Spoon into muffin cups. Sprinkle with cinnamon/sugar (2 tbsp. sugar + ¼ tsp. cinnamon). Bake at 400°F for 18-22 minutes until golden. Remove from oven and cool in pan for 10 minutes.

Chocolate Chip Banana Muffins

1 cup Miracle Whip Salad Dressing
1 cup sugar
2 cups mashed ripe bananas
2 cups flour
2 teaspoons baking soda
1 cup semi-sweet chocolate chips

Heat oven to 375°F. Mix dressing and sugar. Add bananas, combined flour and baking soda, and chips. Mix just until moistened. Spoon batter into greased or paper-lined muffin pans, filling each cup two-thirds full. Bake at 350°F for 15-20 minutes.

Honey Muffins

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1/2 cup honey
1/2 cup orange juice
1/3 cup butter, melted
1 teaspoon vanilla

In large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. In a small bowl, mix together honey, orange juice, butter and vanilla. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups 2/3 full. Bake at 375°F for 15 to 20 minutes or until golden.

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