Surprise Mom Loves You Muffins

Ingredients;

2 (8.5 ounce) packages corn bread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
9 hot dogs cut in half
1 cup grated Cheddar cheese

Instructions:

Preheat oven to 400 F. Place brown sugar in a bowl. Fold in both packages of corn bread mix. Whisk eggs and milk together. Add egg mixture to corn bread and brown sugar. Add the cheese and stir until all ingredients are moistened. Fill lightly greased muffin tins until 2/3 full. Place half a hot dog down in the middle of the muffin mix. Bake approximately 15 minutes until lightly browned.

Savory Onion Muffins

Ingredients:
1 cup butter, melted and cooled
3/4 cup sugar
4 eggs, lightly beaten
1 tbsp salt
1 tbsp baking powder
3 cups flour
3 cups walnuts, coarsely chopped
4 medium onions, quartered

Method:
Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.

Magnificient Multigrain Muffins

Ingredients:

1/2 cup rye flour
1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup 2% milk
1 large egg
6 tablespoons Canola oil

Instructions:

Insert the muffin liners into the cups on the muffin pan. Preheat the oven to 400 F. In a bowl add the dry ingredients then combine the wet ingredients and stir until well blended and smooth. Scoop mixture into the muffin cups until they are 2/3 full. Place in the oven and bake for approximatley 16 minutes, or until toothpick comes back clean from testing it in the center of the muffin. Cool on a wire rack and enjoy..

Mom Loves You Muffins

Ingredients:

2 cups oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup cocoa powder
2 teaspoon cinnamon
1/2 cup sugar
1 egg
1/4 cup canola oil
1/4 cup milk
1 teaspoon vanilla
1 banana, mashed
2 tablespoons chocolate syrup
Non stick cooking spray
Powered sugar

Instructions:

Mix together the flour, baking soda, baking powder, salt, cocoa powder and cinnamon in a large mixing bowl. In another bowl mix together the sugar, oil, milk, egg, vanilla, chocolate syrup and banana. Be sure to mix these together well so the egg is completely mixed in. Pour the flour mixture into the banana mixture. Mix until all the dry ingredients are completely moistened. Spray a muffin tin with a non stick cooking spray. Preheat oven to 350 degrees. Fill each muffin cup 2/3 full of the batter. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Dust the tops with powdered sugar and allow muffins to cool before removing.

Oh so Yummy Onion Muffins

1 cup butter, melted and cooled
3/4 cup sugar
4 eggs, lightly beaten
1 tbsp salt
1 tbsp baking powder
3 cups flour
3 cups walnuts, coarsely chopped
4 medium onions, quartered

Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.

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Pumpkin Pecan Muffins

2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup dark brown sugar
1 teaspoon pure bourbon vanilla extract
1 cup canned pumpkin
2 eggs (lightly beaten)
1/2 cup chopped pecans

In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.

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