Pumpkin Cream Cheese Muffins

Borrowed from here

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

Beat and place in freezer to harden while you mix muffins

For the muffins (24)
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

Preheat oven to 350F and line muffin tins. Mix wet ingredients and stir in dry. Spoon about a teaspoon of batter into the bottom of each muffin tin. Add a bit of cream cheese and then cover with batter. Bake for 20-25 minutes.


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Lemon Poppyseed Cake

3 C flour
1 1/2 tsp baking soda
3/4 tsp salt
3/4 C butter
2 C sugar
3 eggs
1/2 C lemon juice (2-3 lemons)
3/4 C yogurt
3 tbsp lemon zest
1/4 C poppy seeds

Preheat oven to 350F, heavily grease and flour two 9x5 loaf pans.  (or 1 loaf pan and 12 muffins)

Stir first 3 ingredients and set aside.  Cream butter and sugar, add eggs.  Mix lemon juice and yogurt and add to butter mixture, alternating with flour.  Stir in lemon zest and poppy seeds.

Bake 50 minutes for loaves and 15 minutes for muffins.

Carrot Health Muffins

Borrowed from High Plains Cookbook

1 C all purpose flour
1C whole wheat flour
1 C raisins
3/4 C brown sugar
1 tbsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1/2 tsp salt
1/2 C chopped nuts
2 eggs
1 egg white
2/3 C plain yogurt (I used vanilla)
2 tsp vanilla
3 C grated carrots
1 C grated apple

Combine flours, raisin, sugar, cinnamon, nutmeg, baking soda, salt and nuts in a large bowl.  In a separate brown whisk eggs, yogurt, vanilla, carrots and apples.  Pour wet ingredients over dry and stir until combined.  Spool into muffins cups and bake for 40 minutes at 350F.  Makes about 18 muffins.

Blueberry Muffins

These are awesome, but not calorie friendly.  Borrowed from here.

2 eggs

1 C sugar

1/2 C oil

1/2 tsp vanilla

2 C flour

1/2 tsp salt

1/2 tsp baking soda

1 C sour cream

1 C blueberries

Whisk together eggs and sugar.  Gently pour in oil & vanilla and continue mixing.  In a separate bowl combine dry ingredients.  Alternate mixing dry ingredients and sour cream into egg mixture until combined.  Fold in blueberries.  Pour into lined muffin tins and bake for 20 minutes at 400F. (Suppose to make 12, but made 18)

***I love blueberry muffins with a slice of aged cheddar..try it!