Pineapple Banana Muffins or Bread

★★★★★

Soooo good very moist and delish!

Makes 18 muffins ∙ Source http://beautyandbedlam.com/pineapple-banana-muffins/

Ingredients

• 3 large very ripe bananas (mashed)
• 3/4 cup white sugar
• 1 cup of crushed pineapples (drained)
• 1 egg, beaten
• 1 tsp. vanilla
• 2 cups of all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts (optional)
• 2 tablespoons melted butter or margarine

Directions

Mix first five ingredients together.
In another bowl, mix together the remaining dry ingredients (except for nuts) and combine with banana mixture.
Mix thoroughly and add in melted butter. Mix.
Add nuts, if desired.
Pour into greased muffins pans and/or greased loaf pan.
Bake muffins at 350 degrees for 20-25 minutes.
Bake loaf at 350 for 45-60 minutes.
Check both with tooth pick to see if done inside. Oven time varies.

Notes

When ever I make it, I seem to mix and match between muffins and loaves. I always double the recipe because it’s the same amount of work and twice the goodness. I wish I could tell you if it stays nice and moist days later, but it never lasts that long.

Slathered with my homemade pineapple butter and it’s pure quick bread goodness.

Zucchini Muffins

Recipe via: Monica Bell

A very lovely and moist muffin

Bake 15 min - makes 18 muffins

2 1/4 cups all-purpose flour

1 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup shortening

1/4 cup sour milk (you can made it with 1 TBSP vinegar/ cup of milk)

2 eggs, lightly beaten

1 1/2 cups shredded zucchini

1 teaspoon vanilla extract

1/2 cup chopped walnuts

1/4 cup brown sugar

1/2 c chocolate chips (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Blueberry Crumb Muffins

Recipe via: Monica Bell

Flavorless vegetable oil spray

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup milk

2 ½ cups fresh or frozen blueberries

Crumb topping:not sure I would use again maybe just a sugar/cinnamon mixture  6 tablespoons unsalted butter

¼ cup granulated sugar

¼ cup packed dark brown sugar

¾ teaspoon ground cinnamon

Pinch of salt

1 ½ cups all-purpose flour (next time I think I will cut the amount of flour down to 3/4 cup to make it more crisp and sugary) (or even leave out the flour completely)

Preheat the oven to 375 degrees. 

Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). 

In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. 

In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. 

Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.

Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. 

Fold in the berries using a spatula. 

To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.

Spoon the batter into the prepared muffin tin. 

Top each with a generous tablespoon of the crumb topping. 

Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. 

Let the muffins cool slightly in the muffin tin set on wire racks before removing

Johnny Cake

2 cups cornmeal
2 cups flour
1/2 cup sugar
2 TBSP baking powder
1 tsp salt
2 eggs
2 cups milk
1/2 cup vegetable oil

Sift dry ingredients
Add eggs, milk and oil
Beat with fork until smooth
Bake @ 425* in greased 9 x 13  pan 1/2 hour
Split and spread with butter and syrup if desired

Master Muffin Mix + Apple, Cranberry Nut Muffins

Recipe via Make-A-Mix Cookery Pg 12 , 57 , 143

8 cups flour
2/3 cup sugar
1/3 cup baking powder
1 TBSP salt
1 cup shortening

Mix dry ingredients - cut in shortening
Store air tight in cool, dry place
Use within 10 - 12 weeks
Yield 10 cups mix

To Bake:
2 1/3 cups mix
1 egg
1 cup milk

Beat egg and milk
Add to mix - Stir until moist
Add any filler you like:
     1 cup grated cheese
     1 mashed banana, 1/4 tsp cinnamon , 1/4 tsp numeg 
     1 cup well drained and rinsed blueberries
     Pineapple - decrease milk to 2/3 cup - add 1 cup crushed pineapple with juice to liquid ingred before
     adding liquid to muffin mix

Bake @ 400* for 15 -20 minutes


Master Mix Apple Muffins
2 1/3 cups mix
1/2 cup chopped nuts
1/4 tsp cloves
1 cup sweet applesauce
1/4 cup milk
1 egg beaten

Combine muffin mix, spice and nuts
combine applesauce milk and egg
Add all at once to mix - stir just till moist
Fill pans 2/3 full
Bake @ 400* for 15 - 20 minutes

Cranberry Nut Muffins
Mix together:
     1 cup fresh or frozen cranberries - chopped
     1/2 cup sugar

Let stand a few minutes

Put in a bowl:
     2 1/3 cup muffin mix

Add to sweetened cranberries:
     1 cup evaporated milk
     1 TBSP melted butter
     1/2 cup nuts

Add cranberry mixture to muffin mix all at once
Stir just until moistened, batter will be lumpy
Fill muffin cups 1/2 full
Bake @ 400* for 15 - 20 minutes until golden brown

Makes 12 large muffins

Rhubarb Sauce Muffins

Yield 12 muffins

Bake @ 350* for 20 - 25 minutes

Cream:

     1/2 cup butter

     3/4 cup brown sugar

Beat in 1 egg

Mix together:
     1/2 cup flour
     1/2 cup whole wheat flour
     1 tsp baking powder
     1 tsp baking soda
     1/4 tsp salt

Add dry ingredients alternately to creamed mixture alternately with 3/4 cup rhubarb sauce**(recipe below)

Stir in:
     1 cup rolled oats

Fill greased muffin cups 3/4 full

Rhubarb Sauce
One pound rhubarb makes about 2 cups cooked
If rhubarb is you and skin is tender, don't peel
Cut in 1" chunks
Sprinkle generously with sugar and a few orange or lemon gratins
Add just enough water to keep from burning
Cook 7 - 20 minutes until tender

Whole Wheat Carrot Bran Muffins

Recipe via Mom Pallett
These are just the best muffins - very moist

In a large bowl mix together:
     1 1/2 cup whole wheat flour
     1 tsp salt
     1 1/2 tsp baking soda
     1 1/2 cup bran
     1 tsp cinnamon
     1/2 tsp nutmeg

In another bowl mix together:
     1 1/2 cups milk
     2 TBSP vinegar
     1/4 cup molasses
     1/3 cup honey
     1 cup grated carrots
     2 eggs
     1/4 cup oil
     1/2 cup raisins or craisins
     nuts is desired

Make a well in dry ingredients and add wet ingredients - mix just until moistened - DO NOT OVERBEAT
Fill muffin cups 2/3 full
Bake 375* for 20 minutes
Makes 24 muffins

Pail Full of Muffins (6 Week Bran Muffins)

Recipe via combination of RS, Company's Coming Muffins, Muffin Mania

Into a large bowl measure:
     2 cups boiling water

With combination of desired cereal combination (mix it up as you like):
     4 cups bran flakes cereal
     2 cups all bran cereal
                 or
      2 cups bran flakes cereal
      4 cups all bran cereal
                 or
     2 cups natural bran
     4 cups oats
                or
     2 cups natural bran
     4 cups bran flakes or 4 cups all bran
                 or
     4 cups natural bran
     2 cups bran flakes or 2 cups all bran

Let water cereal mixture stand

Cream together:
     1 cup butter
     1 1/2 cups white sugar
     1 1/2 cups brown sugar

Beat in one at a time, beating well after each addition:
     4 eggs

Mix in:
     4 cups buttermilk
     1/4 cup molasses

Stir in cereal mixture

In another bowl combine and mix thoroughly:
     5 cups flour
     2 TBSP baking soda
     1 TBSP baking powder
     1 tsp salt
     2 cups raisins or craisins

Add to batter - stir to combine
Store in refrigerator - it will keep up to 6 weeks

To bake - fill desired number of muffin cups 3/4 full
Bake @ 400* for 20 - 25 minutes

Bran Muffins

Recipe via RS

Cream:
1/4 cup shortening
1/2 cup brown sugar

Add and beat well:
2 eggs
1/4 cup molasses

Add and mix well:
1 cup milk
1 1/2 cups bran

Add and mix just until moistened:
1 cup flour
1 1/2 tsp baking powder
1/2 tsp soda
3/4 tsp salt

Add:
1/2 cup raisins (optional)

Bake @ 400 - 425* for 15 - 20 minutes

Fruited Muffins

Recipe via Mom Pallett, Company's Coming - Muffins

Dry Ingredients:
Measure into a large bowl and mix together:
     2 cups flour
     1 tsp baking powder
     1 tsp baking soda
     3/4 tsp salt
     1 tsp cinnamon
     1/2 cup rainsins (optional)
     1/2 cup glazed mixed fruit (deluxe - without the peel) cut into small
      pieces

Make a well in the center

Cream together:
     1/2 cup butter
     3/4 cup sugar
     1 egg

Mix in:
     1 cup buttermilk
     1/2 tsp vanilla

Pour wet mixture into well of dry ingredients.  Stir just enough to moisten. Batter will be lumpy.
Fill greased muffin cups 3/4 full
Bake in 400* oven for 20 - 25 minutes

Wait 5 minutes for easier removal of muffins
Makes 18 muffins

Vanilla Glaze if desired:
Mix enough water or milk with 3/4 cup icing sugar to make a runny glaze - drizzle over muffins

Orange Date Muffins

Recipe via Muffin Mania

Cut 1 whole orange into pieces and remove seeds

Drop pieces into blender with 1/2 cup orange juice and whirl until peel is finely chopped

Drop in:
     1/2 cup chopped dates
     1 egg
     1/2 cup butter

Give blender a short whirl

Stir together:
     1 1/2 cups flour
     1 tsp baking soda
     1 tsp baking powder
     1/2 tsp salt
     3/4 cup white sugar

Pour orange mixture over dry ingredients - stir only until moistened

Bake @ 375* for 15 - 20 minutes

Raisins may be substituted for the dates for an equally delicicious muffin
Chopped nuts could also be added if desired

Bacon Cheese Corn Muffins

Recipe via RS - Mauren Lister

Yield 12 muffins


Sift together:
     1 cup flour
     1 cup cornmeal
     2 TBSP sugar
     1 tsp salt
     1/2 tsp baking soda
     1 1/2 tsp baking powder

Beat well:
     2 eggs
     1/4 oil
     1 cup buttermilk

Add:
     3/4 cup grated cheese
     5 -6 strips cooked crumbled bacon

add liquid to dry all at once and stir until moist

Fill greased muffin cups 2/3 full

Bake @ 425* for 15 -18 minutes

Chocolate Cheesecake Muffins

Recipe via Muffin Mania

Cream cheese filling:
In a small bowl beat until light and fluffy:
     1 - 3oz pkg cream cheese
     2 TBSP granulated sugar

Set aside

In large bowl, stir together:
     1 cup flour
     1/2 cup sugar
     3 TBSP unsweetened cocoa powder
     2 tsp baking powder
     1/2 tsp salt

Make a well in center of dry ingredients.

Combine:
     1 beaten egg
     3/4 cup milk
     1/3 cup oil

Add wet ingredients all at once to dry ingredients stirring just until moistened. (Batter should be lumpy)

Spoon about 2 TBSP of chocolate batter into each greased muffin cup or paper cup.
Drop 1 tsp cream cheese on top and then more chocolate batter.

Bake @ 375* for 20 minutes

Dust with powdered sugar if desired

Pina Colada Muffins

Recipe via Muffin Mania

Cream together until well blended:
     1/2 cup white sugar
     1 egg
     1/4 cup butter
     1 cup sour cream
     1 tsp rum extract

Stir together:
     1 1/2 cups flour
     1 tsp baking powder
     1/2 tsp baking soda
     1/2 tsp salt

Add to creamed mixture stirring until barely blended

Add:
     1 small can drained crushed pineapple
     1/2 cup coconut

Fill muffin cups

Bake @ 375* for 20 minutes

Muffins That Taste Like Donuts

Recipe via Muffin Mania
Amazing!!  They really do taste like donuts!!

In a bowl combine:
     1 3/4 cups flour
     1 1/2 tsp baking powder
     1/2 tsp salt
     1/2 tsp nutmeg
     1/4 tsp cinnamon

In another bowl combine thoroughly:
     1/3 cup oil
     3/4 cup sugar
     1 egg
     3/4 cup milk

Add liquid ingredients to dry and stir only to combine

Fill muffin cups

Bake @ 350* for 20 - 25 minutes

Shake muffins out immediately and while hot dip in mixture of:
Topping:
     1/2 cup melted butter
     3/4 cup white sugar
     1 tsp cinnamon

Apple Muffins

Recipe via Muffin Mania
These are my all time favorite mujffins

Cream:
     1/4 cup shortening or butter
     3/4 cup white sugar

Add:
     1/2 tsp vanilla
     1 beaten egg

Stir together:
     1 cup flour
     1 tsp baking powder
     1/2 tsp baking soda
     1/4 tsp salt
     1/2 tsp cinnamon
     1/4 tsp nutmeg

Add dry ingredients to creamed mixture, stirring just to moisten

Add and cream gently:
     1 1/2 cups chopped apples
     1 TBSP cream

Fill greased muffin cups

Topping:
     1 tsp cinnamon
     2 -3 TBSP white sugar


Mix together and sprinkle cinnamon mixture on tops of muffins

Bake @ 350* for 20 - 25 minutes

Carrot Date Orange Bran Muffins

Recipe via www.food.com
These muffins are so moist, hearty, and very healthy. A very good muffin!

Yield: 12 muffins

Ingredients:
1 1/2 cups all-bran cereal
3/4 cup orange juice
1 cup low-fat plain yogurt
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg 2 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1/2 cup brown sugar
3/4 cup dates, chopped
1/4 cup raisins
1 1/2 cups carrots, shredded

Prep Time: 15 mins
Total Time: 35 mins

Directions:
Preheat oven to 375°F Lightly grease muffin cups or spray with cooking spray or line cups with cupcake papers.
 
In a small bowl, stir cereal with orange juice and yogurt. Let soak while preparing muffins.
 
Using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  
In a small bowl, beat egg.

Whisk in oil and vanilla.

Stir into soaked cereal along with brown sugar.

Pour into flour mixture, stirring just until combined

 Fold in dates, raisins, and carrots.

Bake for 20 minutes or until toothpick comes out clean.

Cool 5 minutes in pan before removing.

 Muffins freeze very well. Serve warm (reheat in microwave).

Pumpkin and Cream Cheese Muffins with Pecan Streusel

Recipe via The Brown Eyed Baker

Yield: 12 muffins
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Bake Time: 20 minutes

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract
For the Streusel:
½ cup all-purpose flour
1/3 cup granulated sugar
¼ cup pecans, roughly chopped
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

For the Muffins:
1½ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
5 ounces (½ cup + 2 tablespoons) vegetable oil

1. Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.

2. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.

3. Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, butter, and cinnamon. Set aside.

4. Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.

6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.

8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.

9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.

10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.

(Recipe adapted from Annie’s Eats and Ezra Pound Cake)