Blueberry Lemon Muffins

1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/3 cup vegetable or canola oil
3/4 cup milk
1 cup blueberries, fresh or frozen
1 to 2 tsp grated lemon rind
2 Tbs. or more butter, melted
1/4 cup sugar

Preheat oven to 400 degrees. Grease 12 muffin cups or fill with papers. Spoon flour into measuring cups and level with a knife. Put measured flour in a mixing bowl and stir in 1/4 cup sugar, baking powder and salt. Beat egg in a separate bowl with oil and milk. Add flour mixture to egg mixture until just moistened. Fold blueberries and lemon rind gently into batter. Fill prepared muffin cups two thirds full. Bake 20 to 25 minutes, until muffins are done. While still warm invert muffins and dip tops into melted butter and remaining 1/4 cup sugar. Makes 12 muffins.

Cornbread Muffins

I got this recipe from the blog My Kitchen Cafe and we tried it last night. They were SO delicious.



Cornbread Muffins
adapted from The New Best Recipe

2 cups (10 ounces) all-purpose flour
1 cup (about 5 ounces) yellow cornmeal (the original recipe calls for fine, stone-ground, but I used the average, everyday Quaker brand and it worked great)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup (5 ¼ ounces) sugar
8 tablespoons butter, melted and cooled slightly
¾ cup sour cream (I used reduced fat sour cream)
½ cup milk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin and set aside (when I made them, it made about 16 muffins).

Whisk the flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over mix. Using a large spoon sprayed with cooking spray, divide the batter evenly among tins.

Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway. Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.

Oatmeal Muffins

1 c oatmeal
1 c buttermilk (just add 1 Tbsp vinegar to 1 c milk)
1 c flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 c vegetable oil
1 egg
1/2 c sugar
*Optional: raisins, chocolate chips or coconut.*

Combine oats and buttermilk. Sift flour with salt, baking powder and soda into oatmeal mixture. Add oil, sugar and egg mixing only enough to moisten. Spoon into muffin tins. Bake at 400 for 15-20 minutes or until golden.