Winter Squash Muffins

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12 Servings
Prep: 20 min.

• 1-1/3 cups whole wheat flour
• 1/2 cup raisins
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1 cup pureed cooked winter squash
• 1/2 cup buttermilk
• 1/3 cup honey
• 1/4 cup butter, melted

Directions:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 144 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 218 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Orange Juice Muffins

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1 egg
½ cup buttermilk
1/3 cup frozen orange juice concentrate, thawed
1/3 cup margarine, melted
1 2/3 cups flour
½ cup sugar
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt

Combine flour, sugar, baking soda, baking powder, and salt together in a large bowl. Combine the egg, buttermilk, orange juice concentrate and melted margarine in a separate bowl. Add the wet ingredients to the dry ingredients. Stir until batter is moistened but still lumpy.

Lightly spray 12 muffin cups with vegetable oil spray. Fill the muffin cups ¾ full with batter. Bake in a 400° oven for 20 minutes or until muffins are golden brown. Yields 12 muffins.

Source: http://glimpseofsonshine.blogspot.com/2008/11/scrumptious-sunday-oj-muffins.html

Banana Muffins (Pamela's GF)

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Ingredients

• 2 1/2 cups Pamela’s Mix
• 2 eggs
• 3/4 cup water or more
• 1/3 cup honey
• 1/3 cup mashed banana or more
• 1 tsp vanilla
• pumpkin pie seasoning
• dash of nutmeg

Directions:

Preheat oven to 350 degree oven.

Combine ingredients Except for sliced banana, stirring gently.

Pour batter into greased muffin tin and place one banana slice on top of each muffin.

Bake for 18-20 minutes.

Source: http://www.bookofyum.com/blog/gluten-free-banana-muffin-recipe-made-with-pamelas-baking-mix-1433.html

Banana Oat Muffins

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INGREDIENTS
3/4 cup whole wheat pastry flour
3/4 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 egg
1 cup mashed ripe bananas (about 2 medium)
1/2 cup packed brown sugar
1/4 cup buttermilk
1/4 cup butter, melted

SERVINGS
12
PREP
15 min.
COOK
15 min.
TOTAL
30 min.

DIRECTIONS
In a large bowl, combine the first six ingredients. In a small mixing bowl, beat the egg, bananas, brown sugar, buttermilk and melted butter. Stir into dry ingredients just until moistened.

Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Banana Muffins

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1 ½ cups whole wheat pastry flour
1 tsp. Baking soda
1 tsp. Baking powder
½ tsp. Sal
t1 Tsp. cinnamon
3 large ripe bananas, mashed
¼ cup honey
1 egg, lightly beaten
1/3 cup butter, melted

Topping:
¼ cup. Packed brown sugar
1 T. flour
¼ tsp. Cinnamon
1 T. cold butter

In a large bowl, combine dry ingredients. Combine bananas, honey, egg, and butter; mix well. Stir into dry ingredients just until moistenend. Fill greased muffin cups ¾ full. Combine first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done.