Autumn Muffins 121 Food

AUTUMN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
• In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

AUTUMN MUFFINS

Steps:

• Whisk together the flour, oat bran, baking soda, baking powder, and spices.
• Mix 3/4 c brown sugar, applesauce, egg whites, and vanilla in a large bowl.
• Add flour mixture and mix quickly.
• Fold in 3/4 cup granola, raisins, and apples.
• Spray muffin pans with nonstick spray.
• Fill muffin pans 3/4 full with batter.
• Sprinkle a small amount of brown sugar and granola on top of each muffin, pressing gently into batter.
• Bake at 350 for 30-35 minutes, or until toothpick inserted comes out clean.
• Cool 5 minutes in pan; remove from pan and finish cooling on rack.

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, almond milk, and preferred pureed fruit* and mix again.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• At this point, add any of the add-ins for one of the 6 muffin recipes in this post and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

AUTUMN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
• Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
• In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
• Add set-aside dry ingredients and mix well.
• By hand, stir in walnuts and raisins.
• Pour batter evenly into prepared muffin tin openings.
• Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
• For Orange Glaze:.
• Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

AUTUMN HARVEST MUFFINS

Steps:

• 1. Preheat oven to 450° F. Spray muffin or mini muffin pans liberally with a butter flavored spray.
• 2. In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger. Add yogurt and stir just until blended. Add ginger ale and stir until well mixed.
• 3. Fold in mixture of apple pieces and slivered almonds (optional).
• 4. Scoop heaping spoonfuls into prepared muffin pans (regular or mini). As this is a stiff dough, you can fill a bit fuller than you would normally fill a muffin pan,
• 5. Bake at 450° for 10 minutes.
• 6. While muffins are baking, prepare the icing.
• 7. Cut 2 tablespoons of room temperature butter into 1 cup of powdered (confectioner's) sugar.
• 8. Add almond and apple flavoring. Blend well. Add half and half and stir until smooth. (You may need to adjust powdered sugar and/or half and half) Microwave for 10 seconds to create perfect drizzle.
• 9. Remove muffins from oven. Place on serving tray while still very warm and drizzle with the apple almond icing.
• 10. Serve while still warm. These are great paired with homemade apple butter. YUMMY!