Blueberry Muffins

I adapted this recipe from the muffin recipe in my Better Homes and Gardens cookbook.

Ingredients:

• 1 c. white flour
• 1/2 c. wheat flour
• 1/4 c. wheat germ
• 1/3 c. brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4-1/2 tsp cinnamon
• 1 beaten egg
• 3/4 c. milk or rice milk
• 2 Tb. vegetable oil
• 2 Tb. applesauce
• 1/2 tsp vanilla
• 1 c. blueberries (frozen or fresh)

Directions:

1. Grease your muffin tin or line with paper liners. Preheat oven to 400 degrees.

2. Mix dry ingredients (white flour to cinnamon) in a medium bowl.

3. Mix wet ingredients (egg to vanilla) in a smaller bowl.

4. Add wet ingredients to dry ingredients. Mix until just moistened--batter should be lumpy. Fold in blueberries.

5. Spoon batter into muffin tin until each cup is about 2/3 full. Bake for 15-20 minutes.

Banana Muffins

I adapted this recipe from the muffin recipe out of my Better Homes and Gardens cookbook.

Ingredients:

• 1 1/4 c. flour
• 1/2 c. wheat germ
• 1/3 c. brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/8 tsp. cloves
• 1 beaten egg
• 1/2 c. milk or rice milk
• 3/4 c. mashed ripe banana (if you have a little more than 3/4c. that's ok too)
• 2 Tb. vegetable oil
• 2 Tb. applesauce

Directions:

1. Grease your muffin tin or put paper liners in. Set aside. Preheat oven to 400 degrees.
2. In a medium bowl combine all the dry ingredients (flour to cloves).
3. In a smaller bowl combine all the wet ingredients (egg to applesauce)
4. Pour the wet ingredients into the dry ingredients and mix until just moistened--batter should be lumpy.
5. Spoon batter into muffin tin, filling about 2/3 the way full. Bake for 15-20 minutes.

Carrot Coconut Muffins

This recipe is adapted from a fabulous recipe I found in my Taste of Home magazine, originally called Morning Muffins. I was really excited to come across this recipe because at the hospital where I delivered my baby they had some awesome bran muffins that had carrots and coconut in them. I could not get enough of them and was seriously craving some after I came home. This recipe is a close second to those hospital bran muffins.

Ingredients:

• 1/4 c. butter,softened OR mashed white beans
• 1/2 c. partially packed brown sugar
• 2 eggs
• 1 c. sour cream or plain yogurt
• 1 c. shredded carrots (about 2 large carrots)
• 1/2 c. flaked coconut
• 1/2 c. raisins 
• 1 c. whole wheat flour
• 1/2 c. wheat germ
• 1 tsp. baking soda
• 1 tsp. cinnamon

Directions:

1. Beat together the butter and brown sugar in a mixing bowl. 
2. Add eggs and sour cream; beat well.
3. Add the carrots, coconut, and raisins. 
4. In a separate bowl, mix the flour, wheat germ, baking soda, and cinnamon together. Add to the wet mixture just until moistened.
5. Fill greased or paper-lined muffin cups 3/4ths full. 
6. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.