Muffin Top

Well, now that I got your attention, this is actually about the whole muffin, not just the top. ;)

I've made a few new muffin recipes lately that have turned out fantastic. Now my kids apparently only eat banana chocolate chip muffins and repeatedly tell me this, every time I try to serve them something else. Every. Single. Time. However, I keep trying.

But, I digress. There's just something that I love about making muffins. It's quick and easy and just so down-to-earth motherly and homey. You have all the ingredients on hand. Plus, they are great gifts to pass out, (who doesn't love a fresh muffin?) or a snack for when the neighbourhood kids are over, or when a friend comes over for tea.

So, here you go. Some new favourite muffin recipes for you. Let me know if you try any!

Banana Muffins
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup margarine
1 1/4 cups sugar
2 eggs
1 cup sour cream
3 medium mashed bananas
1 cup chocolate chips

Put flour, baking soda, and salt in a large bowl. Stir together and make a well in centre. Cream butter, sugar and one egg at a time. Mix in sour cream and bananas. Pour into well and stir to mix. Fill muffin tins. Bake at 350 for 18 - 20 minutes.

Best Strawberry Rhubarb Muffins
1/3 cup canola oil

1/2 cup milk

1 egg

1 tsp vanilla

1 1/2 cups flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

3/4 cup chopped rhubarb

3/4 cup chopped strawberries

turbinado (raw) sugar for topping (I just used regular.)

Preheat oven to 400 degrees and grease or line muffin pan with liners. In a medium bowl, combine flour, sugar, salt and baking powder and set aside. In a large bowl, mix oil, egg, milk and vanilla by hand or with a mixer until well blended.

Add dry ingredients and mix until well incorporated. Fold in strawberries and rhubarb. Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with turbinado sugar.

Bake ~20 minutes or until toothpick inserted into muffin comes out clean.

To Die For Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg    
1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy!