Ultimate Decadent Muffins Food

LEFTOVER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400°F, and grease a 12-cup muffin tin. In a large bowl, whisk together the flour, sugar, baking powder, salt, and add-ins. In another bowl, lightly beat the egg. Add the oatmeal to the egg, and mash with a fork to break up clumps. Add the milk and the butter, and stir or whisk to combine. Pour the wet mixture into the dry mixture, and stir briefly to just combine. Divide the batter evenly between the wells of the prepared muffin tin. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won't brown much on top and might even look a little anemic, but that's okay. Serve warm, ideally.

PERFECT LEFTOVER OATMEAL MUFFINS

Steps:

• Mix ingredients, up to and including cranberries, together in a large bowl. Stir these ingredients together very well.
• Mix the last three ingredients (flour, baking soda, baking powder) in a measuring cup, then incorporate them into the wet ingredients swifty and without stirring past the point that all is combined (as you would do for any muffins).
• Grease muffin tins, cups, or bundt pan (I use Pam baking spray or a very nonstick muffin tin). Fill about 2/3 full, maybe slightly more.
• Bake until golden brown and a toothpick inserted in center comes out clean.

TOTALLY DECADENT BANANA-CHOCOLATE CHIP MUFFINS (LIGHT)

Steps:

• Preheat oven to 350°F
• Spray muffin tins with butter spray.
• Combine bananas, oil, applesauce, sugar, yogurt, and eggs; mix well.
• In a large bowl, combine wheat germ, flours, baking powder and baking soda. Add banana mixture; stir until just mixed together. Stir in chocolate chips.
• Bake 18 to 22 minutes.

COCONUT CREAM MUFFINS

Steps:

• Heat oven to 350°.
• Line 12 muffin tin with paper liners.
• Combine flour, baking powder and salt in a small bowl and set aside.
• In another bowl, combine cream with extracts and set aside.
• Beat butter in large mixing bowl on high speed for 1 minute.
• Gradually add sugar and beat until fluffy.
• Reduce mixer speed to medium and beat in eggs until well blended.
• On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
• Stir in coconut.
• Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
• Cool in pan on wire rack.
• For glaze, mix all ingredients and drizzle over muffins.