Basic Muffins

1 3/4 cup flour 
1/3 cup sugar
2 tsp. Baking powder
1/4 tsp. Salt
1 egg
3/4 milk
1/4 oil

In a mixing bowl combine flour sugar baking powder and salt. Add eggs milk and oil and mix until moistened. Lightly grease 12 muffin pan and fill 2/3 full. Bake at 400° oven for about 20 minutes or until golden.

Blueberry: Add 1 cup of blueberries and 1 teaspoon lemon zest, sprinkle tops with cinnamon/sugar
Cranberry: Add 1 cup chopped cranberries and three extra Tbls. of sugar.

Cran-Orange Muffins

• 2 cups dried cranberries rehydrated (reserve liquid)

• 2/3 cup vegetable oil

• 2 1/4 cups sugar

• Zest of one orange

• 2 eggs

• 1 cups orange juice fresh

• 1 cup cranberry liquid (what you used to rehydrate)

• 1 tsp. Orange extract  

• 4 cups flour

• 2 tsp baking soda

• 1 tsp, salt

Glaze

• 1/4 cup water or orange juice

• 1/2 tsp. orange extract 

• 1 1/2 cup powdered sugar

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Preheat oven to 350 degrees F
In microwave safe bowl add cranberries to 1 1/2 cup water, cook 2 minutes. Let sit while you prepare zest. Add sugar to a bowl and zest one orange into it. When ready take cranberries out of liquid reserving juice, pat them dry on towel. put them in the the sugar, coat them and place into ninja to pulverize, set aside. 
In a separate bowl, mix together flour, baking soda, and salt.
In Kitchen-aid,  mix together together oil, prepared  sugar, egg and orange extract.
Combine your flour mixture with your sugar mixture, then slowly add orange juice and one cup reserved cranberry-liquid 
Pour into 24 greased cupcake pans, and bake 21-24 minutes, or until a toothpick inserted in the center comes out clean
Let cool 3 minutes in the pan, remove and let finish cooling. 
Make glaze and dip the tops into it

Best Streusel Muffins!

These muffins are divine, the muffin itself is just perfect, not too flaky a little more dense, and the taste is out of this world, when licking the bowl (shhh, don't tell my kids) it almost has the flavor of cookie dough its that good, I mean really, who licks muffin batter?  I DO!   We Love these warm right from the oven!  Use the base muffin recipe for whatever muffin you want, we prefer blueberry or apple.

Base Muffins:
1 1/4 cup sugar
2 large eggs
4 Tbls melted butter
1/4 cup vegetable oil
1 cup buttermilk (or 1 cup + 1 tsp. lemon juice, let rest for about 5 minutes)
2 tsp. vanilla
2 1/2 Cup flour
2 1/2 tsp. baking powder
1 tsp. salt

2 cups blueberries
or
2-3 apples peeled, diced small + 2 tsp. cinnamon

Streusel topping:
3 Tbls. sugar
4 Tbls. Brown sugar
2/3 cup. flour
5 Tbs. melted butter
1 tsp. lemon juice

Preheat oven to 425 degrees.  Spray 24 muffin tins, or line with liners.  In a large bowl wisk together sugar and eggs.  Add in oil and butter.  Whisk in buttermilk and vanilla.  Add flour, baking powder and salt, and blend.  Fold in berries or fruit.

Make Streusel topping by combining all the ingredients.  sprinkle over muffins and Bake for 16-18 minutes.  Makes 20-24 standard muffins.

Healthy Carrott-Applesauce Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 2 cups carrots, shredded 
• 1/2 cup pecans, chopped
• 1 cup raisin, soaked 
• 1 - 1 1/2 cup chocolate chips
• 3 large eggs
• 1 cup applesauce
• 2 teaspoons vanilla

Preheat oven to 350°F. and spray 24 muffin cups.

Into a large bowl sift together flour, baking soda, cinnamon, salt and sugar. Shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots, pecans, raisins and chocolate to flour mixture, toss.  Add eggs, applesauce, and vanilla.  stirring until batter is combined well.

Divide batter among muffin cups, and bake in middle of oven until puffed and a tester comes out clean, about 20 minutes. 

Muffins keep in an airtight container at room temperature 5 days.