S’more Muffins Recipe

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smores muffins

The idea of milk chocolate and marshmallow in a muffin recipe sounded so good I had to give it a try. These S’more Muffins turned out moist and delicious. This is a small recipe that makes only 6 muffins so you may have to double the recipe depending on the number you are feeding. These are so good it’s hard to eat just 1.

The next time you’re in the mood for a sweet treat give this S’more Muffins Recipe a try; they are really good.

S’more Muffins Recipe
 
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Author:
Recipe type: Brunch
Serves: Makes 6
Ingredients
  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar (packed)
  • 4 teaspoons sugar
  • 1 egg
  • ⅓ cup sour cream
  • ⅔ cups all-purpose flour
  • ½ cup graham cracker crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 3 tablespoons milk (2%)
  • ⅓ cup milk chocolate chips
  • 6 tablespoons marshmallow cream
Instructions
  1. Preheat oven to 400F.
  2. In a medium size bowl using an electric mixer, mix together the butter and sugars until light and fluffy. Beat in the egg and then mix in the sour cream.
  3. in a separate medium size bowl whisk together the flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon.
  4. Add dry mixture to the creamed mixture alternately with the milk until just moistened; and then fold in the chocolate chips.
  5. Lightly spray 6 muffin cups with cooking spray, and fill the other 6 half full of water. Fill muffin tins ¼ full of batter followed by 1 tablespoon of marshmallow cream. (I sprayed the measuring spoon with cooking to help keep the marshmallow cream from sticking.) Divide the remaining batter between the 6 cups over the top of the marshmallow cream.
  6. Bake for 14 – 16 minutes or until a tooth pick inserted comes out clean. Let the muffins cool for 5 minutes and then place them on a wire rack.
  7. Serve warm

 Adapted from Taste of Home Cookbook

 

Blueberry Corn Muffins Recipe

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Blueberry Corn Muffins Recipe

I guess I am rushing the season a little bit but I don’t very often bake corn muffins. When I saw this recipe it looked pretty good so I decided to splurge and pick up some fresh blueberries at the local market. According to the recipe you can use fresh or frozen blueberries, but I don’t seem to have very good luck using frozen blueberries. This recipe also gives you the option of using a granulated artificial sweetener or sugar so I decided to use Splenda in this recipe. This is a simple recipe that is quick to put together and you can have hot corn muffins on the table in less than an hour. If you like corn muffins give this recipe a try. If you have never made these before it’s a nice treat. Enjoy

Blueberry Corn Muffins Recipe
 
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Author:
Recipe type: Brunch
Serves: Makes 12
Ingredients
  • 1¾ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar or artificial granulated sweetener
  • ½ cup butter or margarine (softened)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh blueberries (fresh or frozen)
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl combine all the dry ingredients.
  3. In a large bowl whisk together the egg and butter until the butter forms small lumps in the mix. Then mix in the buttermilk and vanilla. Using a large spoon gradually mix in the dry ingredients and then fold in the blueberries.
  4. Spoon batter into muffin cups. (This recipe will make 6 jumbo muffins or 12 regular size)
  5. Bake for 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.

 

Blueberry Corn Muffins Recipe Blueberry Corn Muffins Recipe

Blueberry Corn Muffins Recipe Blueberry Corn Muffins Recipe

Blueberry Corn Muffins Recipe

Cinnamon Applesauce Bread Recipe

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Cinnamon Applesauce Bread Recipe

When I was looking around in the bakery department at the super market the other day I couldn’t believe the verity of different flavored breads they had available. I think the price they were getting amazed me even more. So instead of purchasing something like banana bread in the bakery I decided to go home and bake this Cinnamon Applesauce Bread Recipe. This is a simple recipe with very little prep time, but it does take about an hour to bake. There is also a good chance you may have all the ingredients on hand to prepare this recipe. The end result was a moist and delicious loaf of Cinnamon Applesauce Bread. Plus this recipe is low in fat and cholesterol.

The next time you have a craving for a sweet bakery treat give this Cinnamon Applesauce Bread Recipe a try. You’ll probably save some money and will have made a healthier choice besides. Enjoy.

Cinnamon Applesauce Bread Recipe
 
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The bread slices a lot better when it is thoroughly cooled, but it is delicious when it is still warm with a slice of butter melted on top!
Author:
Recipe type: Brunch
Serves: Makes 1 loaf
Ingredients
  • 1½ cups flour
  • 1 tablespoon baking powder
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • ¾ cup brown sugar (packed)
  • ⅔ cup fat free milk
  • 2 tablespoons oil
  • 1½ cups bran flakes
  • 1¼ cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 350F.
  2. In a large bow whisk together the flour, baking powder, cinnamon and salt.
  3. In a separate medium size bowl beat the egg, and then add the applesauce, brown sugar, oil and milk. Mix thoroughly to combine. Add the mixture to the flour and stir just until moistened. Then mix in the bran flakes and walnuts.
  4. Pour the batter into a 9 x 5 loaf pan sprayed with cooking spray. Bake for 55 60 60 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for ten minutes, and then remove the bread from the pan to a wire rack to finish cooling.

 

Cinnamon Applesauce Bread Recipe Cinnamon Applesauce Bread Recipe

Cinnamon Applesauce Bread Recipe Cinnamon Applesauce Bread Recipe