Banana (nut) Muffins

1 1/2 cups flour
1 cup chopped walnuts (optional I'm not a nut fan all the time)
1/2 cup toasted wheat germ
1/2 cup brown sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 ripe bananas (mashed)
3/4 cup milk
5 Tbsp. melted butter
1 egg
Cinnamon sugar (optional)

Preheat oven to 400 degrees. Fit 12 muffin cups with paper liners. Coat each with cooking spray.
Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in a large bowl. Stir in bananas, milk, butter and egg. Mix just until blended.
Evenly distribute muffin mix throughout the pan and sprinkle with cinnamon sugar. Bake muffins until the toothpick or knife comes out clean, 20-22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack. Yeilds 1 dozen muffins. This recipe is from the Baker's Corner recipe cards.

Jumbo Pumpkin (Pecan) Muffins

*Regular size on the left muffin, and the Jumbo muffin on the right.

2 1/2 cups flour
1/2 cup sugar
1/4 cup brown sugar
2 tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned pumpkin
1/2 cup of buttermilk (you can make your own buttermilk)
1/4 cup oil
1 tsp. vanilla extract
1/2 cup chopped pecans (optional)

Topping: (optional for a healthier version, but it does taste yummy)
1/3 cup brown sugar
1/3 cup chopped pecans
1/4 cup flour
1/4 cup cold butter

In a large bowl, combine the first 7 ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper lined jumbo muffin cups 3/4 th's full.

Topping: In a small bowl, combine the brown sugar, pecans, and flour; cut in butter with a pastry cutter until crumbly. Sprinkle over batter.

Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields 6 jumbo muffins. Bake for 16 minutes (check to see if the fork comes out clean) for regular size muffins. This recipe is from Brooke's Mom.

I can get 2 cups of canned pumpkin and double the recipe (for 12 large muffins) and I can get 6 (regular size) muffins with the left over muffin mix then, I had 3/4 cup (of the Libbie's pumpkin mix) left over so I froze it, to have for pumpkin pancakes for another day. I figure if I am going to be going to all that effort I might as well get as many muffins as I can out of that one can of pumpkin. I freeze the extra muffins for another time too.

Coconut Cream Muffins

2 cups flour
1 tsp. baking powder
1/4 tsp salt
1 1/2 tsp vanilla
1/4 tsp almond extract
2/3 cup cream or milk
1/2 cup soft butter
3/4 cup sugar
2 eggs
1 3/4 cup sweetened flaked coconut

Glaze:
1/2 cup powdered sugar
1-2 Tbsp milk
1-2 drops almond extract

Heat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray. 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 a large mixing bowl on high speed for 1 minute. Gradually add sugar and beat 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.
In a small bowl dump the powdered sugar. Add the almond extract and stir before adding milk slowly until a light glaze is made. Drizzle over almost cooled muffins.
This recipe is from thriftyfun.com
These are yummy, yummy!
makes about 12 muffins.