Raspberry White Chocolate Chip Muffins

Brinley had her 2 month shots last week and wasn't feeling so hot when it came time to go to church on Sunday. I stayed home with her and snuggled while everyone was away. Once she finally fell asleep, I thought I would surprise everyone with a yummy muffin. This recipe comes from my friend Nettie who is one of the best cooks around. She caters and runs this awesome doughnut shop, Beyond Glazed in Draper. If you haven't been there, it is right off the freeway, so you MUST stop and get one of their doughnuts. Seriously, yum. Anyway...back to the muffins. These were the perfect after church snack for the family. They gobbled them right up! 

Ingredients:

1 1/2 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 cup butter, melted

1 egg

1 cup frozen raspberries (I chopped mine a little so they were in smaller pieces)

1/2 cup white chocolate chips

In one bowl combine dry ingredients. In separate bowl combine milk, butter and egg. Then mix dry and wet together until fully combined. Fold in raspberries and white chocolate chips. Scoop into greased muffin tin. Bake at 350 for 15-20 minutes. 

Pumpkin Cream Cupcakes

We love our readers. We love getting emails and comments from you. This suggestion came from one of our readers, Kim. I was so excited to try it. It comes from Kraft Recipes. Let me just tell you...my picture (which by the way, my camera is broke again) doesn't do them justice. They were so moist and just absolutely amazing. This will cure any pumpkin craving you have!

Makes 24 cupcakes

Ingredients:

1 package spice cake mix

1 small box vanilla Jell-O Pudding

1 cup pumpkin puree

1 8 oz package cream cheese, softened

1/4 cup sugar 

1 egg

Prepare cake mix as directed on package. Then add pudding mix and pumpkin. Mix well. Spray muffin tin well with cooking spray, or line with cupcake liners. Spoon mixture into muffin tin. 

Cream together cream cheese, sugar and egg. Spoon a tablespoon of cream cheese mixture onto each cupcake. Bake at 350 for 18-21 minutes. Enjoy!

Donut Muffin

A few weeks ago we were watching "The Best Thing I Ever Ate." Someone said the best thing they ever ate was a donut muffin. Of course we knew we had to make donut muffins. Their our four words I would use to describe these muffins...THE. BEST. MUFFIN. EVER! Well in my opinion at least! These muffins were quickly devoured by me and my kids...and Brooks and his friend from work. They make the perfect breakfast, dessert, after school snack, dinner...ok really you can make them for anything, you will just want to make them.

(it's worthy of 2 pictures:))

Makes 12 muffins
Ingredients:

1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 3/4 cups flour

1/2 cup melted butter
1/2 cup sugar
1 1/2 tablespoon cinnamon

Mix together oil, sugar, egg and milk. Then add dry ingredients. Mix well. Grease muffin tin, and bake at 350 for 18-20 minutes. While the muffins are baking mix together sugar and cinnamon in one bowl, and melt butter in another. When muffins are done cooking, remove from tin. Coat each muffin in butter and then in cinnamon/sugar mixture.  Enjoy!

Banana Chocolate Chip Muffins

I feel like lately our bananas are going ripe before we can even eat them. Good thing for banana bread and muffins! I decided to try a new recipe from my Make-Ahead Meals For Busy Moms cookbook. The recipe is for mini muffins, but since I don't have a mini muffin tin, I did regular size muffins. They came together super quick, and they tasted great! I took them hiking with us and the kids gobbled them all up!

Ingredients:

1/2 cup butter, softened

1 cup sugar

2 eggs

2 bananas, mashed

2 cups flour

1 teaspoon baking soda

1/4 cup walnuts, chopped

1/2 cup mini chocolate chips

Cream butter and sugar. Then add eggs. Once well mixed add bananas. Add dry ingredients in another bowl, then add to cream mixture. Fold in nuts and chocolate chips. Fill each muffin tin (lined or greased). Bake at 350 for 20-22 minutes or until toothpick comes out clean.   

Crumb Top Blueberry Muffins

There is something about a muffin. They are a little enough that you feel like can eat more then one! But the blueberries make them healthy right?!? Breckon (as I said before) is so darn picky. With his food therapy he is finally branching out on things that he will eat. He actually likes blueberries. When he woke up Sunday morning, he begged for blueberry muffins...so that is what he got. You will love this recipe courtesy of Allrecipes.com.

Makes 8 large muffins

Ingredients:

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup sugar

1/3 cup flour

1/4 cup butter, cubed

1 1/2 teaspoons cinnamon

Mix together dry ingredients; flour, sugar salt and baking powder. Then add vegetable oil, oil and milk. Mix well. Fold in blueberries. Grease or line muffin pan. Then fill muffin cups. Then make the crumb mixture: sugar, flour, butter and cinnamon. Mix well and sprinkle over the muffins. Bake at 400 for 20-25 minutes.  

Brown Sugar Muffins

I absolutely love these muffins. My Mom made these all the time growing up. They are perfect with any casserole or just by themselves-and they are great for breakfast the next day!

1 stick of butter-soft

1 cup brown sugar

2 eggs

1 cup milk

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

2 cups flour

Mix together for about 5 minutes, until very smooth and creamy. Then fill muffin tin about 3/4 the way full. Bake at 375 for approximately 18-20 minutes until lightly brown.