- 2/3 cup butter, softened
- 2/3 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup buttermilk
- 3/4 cup sour cream
- 1 tbsp instant coffee powder
- 1 3/4 cups flour
- 1 cup cocoa
- a pinch of salt
- Preheat the oven to 350 F. Line a muffin tray with cups.
- Cream the butter with the sugars. Beat in the eggs, vanilla, buttermilk, and sour cream.
- Stir in the coffee powder. Add the flour, cocoa, and salt and fold in until just blended.
- Spoon into the cups. Bake about 25 minutes or so.
- 2 very ripe bananas peeled, mashed
- 1/4 cup sour cream
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 6 tbsp sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 tbsp softened butter
- 1/2 cup pecans, chopped
- 1/2 cup chocolate chips
- Preheat the oven to 350 F.
- Combine the bananas, sour cream, egg, and vanilla.
- Combine the flour, sugar, baking powder, soda, and salt. Mix in the butter and half the banana mixture. Beat 2 minutes and then fold in remaining banana mixture.
- Fold in the chocolate and the nuts. Spoon into a jumbo muffin tin.
- Bake for about 25 minutes.
- 1 1/2 cups rolled oats
- 1 1/2 cups buttermilk
- 2 eggs
- 1/2 cup brown sugar, lightly packed
- 1/2 cup butter, melted
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- a pinch of ground nutmeg
- 3/4 cup chocolate chips
- Preheat the oven to 400 F.
- Combine the oats and the buttermilk and allow to soak for 10 minutes.
- Combine the oat mixture, eggs, brown sugar, butter, and vanilla.
- Combine the flour, baking powder, soda, salt, nutmeg, and chocolate chips.
- Fold the mixtures together until just mixed and then spoon into a jumbo muffin tin.
- Bake about 20 or so minutes.
- 2 cups flour
- 1/4 cup instant coffee powder
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup milk
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla
- 1/2 cup chocolate chips
- Preheat the oven to 375 F. Grease a jumbo muffin tray.
- Combine the flour, coffee, baking powder, cinnamon and salt. Stir well.
- Blend in the milk, sugar, butter, eggs, and vanilla. Do not overmix.
- Fold in the chocolate chips.
- Spoon into the muffin tray. Bake about 20 or so minutes.
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1/2 tsp vanilla
- 1 egg, beaten
- 1 cup flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 apple, pureed
- 1 tbsp heavy cream
- Preheat the oven to 350 F. Grease a jumbo muffin tin.
- Cream the butter with the sguar. Stir in the egg, and vanilla.
- Combine the flour, baking soda, powder, satla, cinnamon, and nutmeg.
- Stir into the butter mixture. Fold in the apples and the cream.
- Spoon into 5 of the muffin cups. Fill the 6th with water.
- Bake for 20 to 25 minutes.
- Carefully remove from the oven and let the muffins cool on a baking rack.
- 3 tbsp peanut butter
- sugar
- flour
- salt
- 1 tbsp baking powder
- 1 egg
- 1 cup milk
- 1/3 cup butter, melted
- Preheat the oven to 400 F. Grease a 6 cup jumbo muffin tray.
- Combine the peanut butter, 3 tbsp sugar, 2 tbsp flour, and a pinch of salt. Set aside.
- In a large bowl, combine 2 cups flour, the baking powder, 1/4 tsp salt, 1/2 cup sugar.
- Beat in the egg, butter, and milk.
- Spoon a tablespoon of the batter into each cup and then sprinkle in some of the peanut butter mixture. Add batter on top and then finish buy sprinkling on the remaining peanut butter mixture.
- Bake 20 minutes.
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 2/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 tbsp milk
- 24 maraschino cerries, drained on paper towel.
- Line muffin trays with baking cups. Preheat the oven to 400 F.
- Combine the flour, baking powder, and salt.
- Cream the butter and the sugar. Beat in the egg, vanilla, milk, until well blended.
- Stir in the flour mixture and beat until smooth.
- Place 1 cherry in the bottom of each baking cup.
- Spoon the batter over the cherries.
- Bake about 10 to 15 minutes or so.
- Cool. Frost with your favourite icing.
- 1/4 cup canola oil
- 3/4 cup sugar
- 2 eggs
- 1/2 cup poppy seeds
- 1 cup sour cream
- 1/4 cup milk
- 2 cups flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 425 F.
- Cream the oil, sugar, and eggs. Stir in the seeds.
- Mix in the sour cream, milk, flour, baking soda, baking powder, and salt. Stir until just moistened and lumpy.
- Spoon into the muffin cups. Bake for 15 to 20 minutes.
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2/3 cup sugar
- 1 tbsp butter
- 1/2 cup canola oil
- 1 egg
- 2 cups flour
- 1tbsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup chocolate chips
- Preheat the oven to 400 F. Grease a jumbo muffin tin.
- Combine the brown sugar, 1 tbsp butter, melted, and the cinnamon. Mix well and set aside.
- In another bowl, combine the oil with 2/3 cup sugar. Stir in the egg and beat well.
- Combine the flour, baking powder, and salt.
- Add to the butter mixture, alternating with pouring in the milk. Blend well. Fold in the chocolate chips.
- Spoon into the muffin tin and then sprinkle with the reserved cinnamon topping.
- Bake for about 20 minutes.
- Serve.
- 1 cup milk
- 1/2 cup poppy seeds
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 400 F. Grease the jumbo muffin tin.
- Combine the milk and the poppy seeds in small bowl and let stand 10 minutes.
- Cream the butter with the sguar and then beat in the egg and vanilla.
- Combine the flour, baking powder, and salt. Stir into the sugar mixture, alternating with the milk mixture.
- Spoon the combined batter into the muffin cups.
- Bake about 20 to 25 minutes.
- Serve.
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