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Veggie Muffins

Note:  See Muffins for more.

Zucchini Date Muffins

3/4     cp wheat bran
3/4     cp whole-wheat flour
1/4     cp unbleached white flour
1/2     cp sugar
1 1/2   t ground cinnamon
1         t baking powder
1         t baking soda
1         egg, lightly beaten
1/2     cp yogurt
1/4     cp vegetable oil
1         cp grated zucchini
1/2     cp coarsely chopped pitted dates
1         t grated orange zest

1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together bran, flours, sugar, cinnamon, baking powder and baking
soda.
3. In a separate bowl, stir together egg, yogurt and oil.
4. Add zucchini, dates and orange zest and mix thoroughly.
5. Add the dry mixture to the wet stirring just until moistened.
6. Bake 20-25 minutes.

Carrot-Oat Muffins

Source: Washington Post

Note:  This editor has used a blend of skim milk and sour cream or plain yogurt when buttermilk is not on hand. Or, add 1 T white vinegar to each cup of sweet milk and let stand for 5 minutes to thicken.

3/4     cp quick-cooking oats
1         cp buttermilk or sour milk
1 1/4   cp flour
3         t baking powder
1/2     t salt
1         egg
3         T honey
1/2     cp finely shredded carrots
1         t grated orange rind

1. Combine oats and buttermilk or sour milk and let stand 15 minutes.
2. Meanwhile, combine flour, baking powder and salt.
3. Beat honey into egg.
4. Stir into oat mixture alternately with honey-egg mixture.
5. Fold in carrots and orange rind, stirring only enough to moisten all ingredients.
6. Bake 20-25 minutes at 400.

Pumpkin Pecan Muffins

Note: Original recipe called for more flour and a cup of heavy cream.

1/2     cp sweet butter
3/4     cp dark brown sugar
4         T maple syrup or molasses
1 1/4  cps mashed, cooked pumpkin
1         egg
1 1/2  T baking powder
1         t nutmeg, freshly grated
1/2     t cinnamon
1/2     t salt
1         t vanilla
1 3/4  cps all-purpose flour
1/2     cp pecans, toasted and chopped

1.  Beat butter and sugar.
2.  Add the maple syrup, pumpkin, eggs and cream and continue beating.
3.  Mix the remaining ingredients and gently fold them into the wet batter.
4.  Fill greased muffin tin and bake at 375 degrees for 20 minutes or until done.

Rhubarb Nut

1 1/2     cp finely chopped rhubarb
1/4     cp walnuts, chopped
1/2     cp firmly packed brown sugar
1 1/2  cps biscuit baking mix, or use flour and baking powder
1/4     cp sugar
1/2     cp milk
1         egg

1. Mix rhubarb, walnuts, brown sugar, and flour. Set aside.
2. Combine flour or biscuit mix with sugar. Make a well.
3. Combine milk and egg and stir into dry ingredients just enough to moisten.
4. Fold in rhubarb mixture, leaving a little for a topping if desired.
5. Bake 25-30 minutes at 400.