Muffins are my favorite comfort food!

A muffin is somewhat like a small cake, and though it does resemble a cupcake in that they both have cylindrical bases and rounded conical tops, they usually are not as sweet as cupcakes and generally lack frosting; savory varieties (such as cornbread muffins) also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.
Wikipedia

The word "muffin" was first registered in English in 1703 as "moofin", possibly derived from the Old French moufflet, which meant "soft" in reference to bread, or from the Low German muffen, meaning "small cakes".[1] Muffins may indeed have started out as a form of small cake, or possibly an adaptation of cornbread. Early versions of these muffins tend to be less sweet and much less varied in ingredients than their contemporary form. Made quickly and easily, they were useful as a breakfast food. They also rapidly grew stale, which prevented them from being a marketable baked good, and they were not seen much outside home kitchens until the mid-20th century. Recipes tended to be limited to different grains (corn, wheat, bran, or oatmeal) and a few readily available additives (raisins, apples in some form, or nuts).
Wikipedia

History of Muffins From Ezine Articles
History of Muffins
About Muffins and Muffin Recipes
The Joy of Baking
Muffins from Wikipedia
Wikipedia
Food Network
524 Muffin Recipes

Berry and Spice
Whole Wheat Muffins

by Southern Living Recipes 01/2005 edition

Prep: 15 min., Bake: 21 min., Cool: 5 min.

Yield
Makes 1 dozen (serving size: 1 muffin)

Ingredients

1/4 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
3 tablespoons chopped pecans
1 tablespoon butter, melted
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 egg
1 1/4 cups buttermilk
1 1/2 tablespoons vegetable oil
1 cup fresh or frozen blueberries

Preparation

Combine brown sugar, 1 tablespoon flour, and pecans in a small bowl. Stir in melted butter; set aside.

Combine 1 cup all-purpose flour, whole-wheat flour, and next 5 ingredients in a large bowl; make a well in center of mixture.

Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.

Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.

Bake at 375%u221E for 19 to 21 minutes or until lightly browned. Cool in pans on wire rack 5 minutes. Remove from pans, and cool slightly on wire rack. Serve warm.

Nutritional Information
Calories: 168 (26% from fat) Fat: 5g (sat 1.2g,mono 2g,poly 1.4g) Protein: 4.2g Carbohydrate: 28g Fiber: 2g Cholesterol: 21mg Iron: 1.2mg Sodium: 151mg Calcium: 61mg

Provided by EatingWell.com

PREP TIME - 30 Minutes
COOK TIME - 55 Minutes
LEVEL - Easy
SERVES - 6

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

1 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup whole flaxseeds, ground (see Ingredient notes)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2/3 cup packed light brown sugar
3/4 cup buttermilk (see Tip)
1/2 cup orange juice
1/4 cup canola oil
2 tablespoons freshly grated orange zest
1 teaspoon vanilla extract
3/4 cup chopped pitted dates (see Ingredient notes)
Preparation:
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Spread 1 cup oats and the walnuts, if using, in 2 separate small baking pans. Bake, stirring once or twice, until light golden and fragrant, 4 to 6 minutes for the nuts and 8 to 10 minutes for the oats. Transfer to a plate to cool.
Meanwhile, whisk whole-wheat flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, orange juice, oil, orange zest and vanilla. Add to the dry ingredients and mix with a rubber spatula just until moistened. Fold in dates, the toasted oats and nuts, if using. Scoop batter into the prepared muffin cups (they'll be quite full). Sprinkle the tops with the remaining 2 tablespoons oats.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Tip:
Ingredient Notes:
Flaxseeds are one of the best plant sources of omega-3 fatty acids. They provide both soluble fiber, linked to reduced risk of heart disease, and insoluble fiber, which provides valuable roughage. Flaxseeds are perishable, so purchase whole seeds (instead of ground flaxmeal), store in the refrigerator and grind in a clean coffee grinder or dry blender just before using.

Look for packages of chopped pitted dates in the dried fruit section of your supermarket. Whole dates are sticky and cumbersome to chop.

Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutritional Information:
Per muffin
Calories 252 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 41 g
Dietary Fiber 5 g
Fat 9 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 6 g
Potassium 194 mg
Sodium 195 mg
Iron -
Cholesterol 36 mg
Folic Acid -
Nutritional Bonus:
Per muffin

WHOLE GRAIN MORNING GLORY MUFFINS

Makes 16
Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins. Also try our Gluten-free Morning Glory Muffins.

Ingredients
1 1/3 cups whole wheat pastry flour
1/2 cup evaporated cane sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/4 cup plus 4 teaspoons dried flaked unsweetened coconut, divided
1/2 cup walnuts, finely chopped

Method
Preheat oven to 350°F.

In a large bowl, mix together flour, cane sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon. In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, 1/4 cup of the coconut and walnuts, and stir gently until well combined. Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.

Nutrition
Per Serving (57g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 3g protein, 21g total carbohydrate (2g dietary fiber, 14g sugar), 25mg cholesterol, 170mg sodium

Tags:Make-ahead, Gifts, Family Friendly, American, Does not contain Alcohol, Does not contain Dairy, Does not contain Fish, Does not contain Shellfish, Does not contain Soy, Breakfast/Brunch, Dairy Free, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe fromWhole Foods Market

Blueberry Coffee Cake Muffins

Cook Time: 25 Minutes
Level: Easy
Yields: 16 Muffins

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Printed from FoodNetwork.com on 09/25/2008© 2008 Scripps Networks, LLC. All Rights Reserved

Apple Raisin Muffins

Cook Time: 15-20 Minutes
Level: Easy
Yields: About 5 dozen miniature muffins

1 cup water
2 cups sugar
2 cups grated apples
2 cups raisins
1 cup (2 sticks) butter
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
2 teaspoons baking soda
31/2 cups all-purpose flour
Preheat the oven to 350 degrees F.
Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.
In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.

Note: Extra muffins can be stored in a re-sealable freezer bag
Printed from FoodNetwork.com on 09/25/2008© 2008 Scripps Networks, LLC. All Rights Reserved

Pumpkin Muffins

Cook Time: 20 Minutes
Level: Easy
Yields: 12 muffins

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Printed from FoodNetwork.com on 09/25/2008© 2008 Scripps Networks, LLC. All Rights Reserved

Sometimes it is easier to make a banana nut bread, an apple spice bread, zucchini bread or any other numerous flavors! The texture is very similar, maybe not quite as crunchy as a muffin...I like crunchy things.......
But they make a great holiday gifts! Watch this video on how to make a quick, easy and delicious Cranberry Orange Quickbread by Chef Anne from Food Network.
Watch VIDEO-Cranberry-Orange Quickbread

Serves 12

Wrap this baby up with a pretty ribbon and say no more. Without the glaze, it toasts up nicely with morning coffee. Add the glaze and it suits afternoon tea to a tee!

INGREDIENTS

Tea Bread
2 cups unbleached all-purpose flour
3/4 cup sugar
1 1/2 teaspoons non-aluminum baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup milk
1/4 cup orange juice
1/4 cup (4 tablespoons) unsalted butter, melted
1 tablespoon grated orange zest
2 eggs, lightly beaten
1 cup cranberries, chopped (fresh or frozen)

Orange Glaze (optional)
1-2 tablespoons orange juice
1 cup sifted powdered sugar

Method
Preheat oven to 375°F. Grease the bottom only of an 8x4-inch or 9x5-inch loaf pan or use a non-stick loaf pan. Combine flour, sugar, baking powder, salt and baking soda in a medium bowl. In a large bowl, combine milk, orange juice, melted butter, zest and eggs. Stir to combine well. Add dry ingredients and stir just until combined. Gently stir in cranberries and mix just until they are evenly distributed. Pour batter (it will be thick) into pan and bake until a knife comes clean from the center, 50 minutes to 1 hour, depending on size of pan. Loosen sides from pan, remove and let cool completely.

When cool, prepare glaze, if using. In a small bowl, combine 1 tablespoon of the orange juice with powdered sugar, adding a little more juice if necessary to obtain a smooth consistency. Drizzle over top of loaf.

Nutrition
Per serving (about 3oz/86g-wt.): 230 calories (45 from fat), 5g total fat, 2.5g saturated fat, 4g protein, 43g total carbohydrate (1g dietary fiber, 25g sugar), 45mg cholesterol, 260mg sodium

Tags:Make-ahead, Gifts, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
This recipe is from WHOLE FOODS MARKET

FRIDAY, JUNE 8, 2007

Gingerbread muffins

I'm so proud of these muffins, because I made the recipe up as I made them, and somehow everything worked out. The texture is quite nice, and they're just sweet enough. (Yes, I know it's nearly summer...but I just had a huge gingerbread craving. Mmmm.) I think the crumbly topping puts them firmly in the muffin (as opposed to cupcake) camp. - Anna/Village Vegan

Gingerbread Muffins (makes 12 muffins)

2 1/3 cup whole wheat pastry flour
1 tsp baking powder
3/4 tsp baking soda
2 1/4 tsp dried ginger
1 tsp cinnamon
1/4 tsp cloves
1/3 cup sugar
pinch salt
1 cup applesauce
1/2 cup molasses
1/4 cup vegetable oil

Topping:
1/4 cup oats
1/4 whole wheat flour
4 tsp brown sugar
4 tsp vegetable oil
3/4 tsp cinnamon
tiny pinch salt

Mix all the ingredients for the topping together.

Preheat the oven to 375 F. Mix the dry ingredients together. In a separate bowl, whisk the wet ingredients until combined. Make a well in the center of the dry ingredients, and pour the wet ones in, mixing with a few swift strokes until combined. Scoop the batter into a greased muffin tin. The batter should come just short of the top. Generously sprinkle the topping onto the muffins, pressing it down gently. Bake for about 20 minutes-- use the toothpick test. Cool in the muffin pan for a few minutes, then remove and place on a wire rack to cool.

Enjoy!
POSTED BY ANNA/VILLAGE VEGAN AT 5:46 AM

Whole-Wheat Sweet Potato Muffins
Makes 12

1/2 pound sweet potatoes (also known as yams)
Vegetable oil spray for coating the tins
1/4 cup (1/2 stick) butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole-wheat flour
1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla
12 Medjool dates, pitted and cut into 1/4- to 1/2-inch pieces

1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, peel, then lightly mash with a fork. Set aside.

2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.

3. Cream the butter and sugars until light and fluffy, about 3 minutes.

4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.

6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.
November 12, 2007 | Permalink

Buy On Line At VITALICIOUS

Market Analysis - Muffin & Scone Industry
Analysis provided by AIB International
AIB International