Caramel-Banana Muffins

     I stumbled across this recipe while looking at back issues of magazines; I will definitely be trying it.  Sugar-topped banana slices caramelize as they bake on top of these sweet muffins.

Caramel-Banana Muffins

1/2 C chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
1 3-oz. pkg. cream cheese, softened
1/4 C butter, softened
2/3 C sugar
1 egg
1 medium banana, peeled and mashed (1/2 C)
1 tsp. vanilla
1 1/4 C all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 Tbsp. butter, melted
Caramel-flavored ice cream topping (optional)

Line twelve 2 1/2-inch OR 6 jumbo (3 1/4-inch) muffin cups with paper baking liners.  In a small bowl, mix pecans, 2 tablespoons sugar and 1 tsp. cinnamon. 

In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined.  Add egg and beat well.  Beat in the mashed banana and vanilla until combined.

In another bowl, combine the flour, baking powder, baking soda and salt.  Add to the banana mixture, beating on low speed until just combined.

Stir in 1/4 cup of the pecan mixture.  Spoon half the batter into prepared muffin cups (1 rounded tablespoon for each 2 1/2-inch muffin cup OR 2 rounded tablespoons for jumbo cups).   Drizzle 1/2 teaspoon caramel topping over batter in each cup.  Top with remaining batter.  If you like, top each with 2 thin slices additional banana.  Drizzle with a little melted butter and sprinkle with remaining pecan mixture.

Bake in a 375 degree oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.  Cool in pan on a wire rack 5 minutes.  Remove from pan.  Serve warm, drizzled with more caramel topping, if you like. 

Makes 12 standard OR 6 jumbo muffins

Ham and Cheese Muffins

    Yes, I'm still working my way through my new cookbook.  If I were you, I'd look up "Mad about Muffins"  by Dot Vartan.  You won't regret it. 

    This week, I'll be making the following recipe.  I'll likely serve these muffins for breakfast, with a hard boiled egg or two and fresh fruit would really round the meal out.  OR one could serve these for lunch or dinner alongside a salad.

Ham and Cheese Muffins

1 egg
2 Tbsp. granulated sugar
1 C sour cream (I will be using LIGHT sour cream--use whatever you prefer)
1 Tbsp. corn oil
1 tsp. prepared mustard
1 1/3 C sifted all-purpose flour (again, SIFTED flour!?  Don't these people know how much I detest sifting?  Oh well....)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C diced cooked ham
1/2 C shredded Swiss cheese

Heat oven to 400 degrees.  In a large bowl, lightly beat the egg.  Add the sugar, sour cream, corn oil and mustard.  Mix well.  Add the flour, baking powder, baking soda and salt.  Stir just until the dry ingredients are moistured.  Gently stir in the hat and cheese.  Fill greased muffin tins (or use paper liners).  Bake for 20-25 minutes or until the muffins are brown.

Makes 1 dozen muffins

Cherry Yogurt Muffins

     As I work my way through my new muffin cookbook, I found THE. PERFECT. muffin for my husband.  Doug loves cherry pie, so I just know he will wolf these down.  Plus, I've not seen him turn down but one or two things I've ever cooked....it's sure to be a winner!

Cherry Yogurt Muffins

1/2 C softened butter
3/4 C granulated sugar
2 Large eggs
1 tsp. baking powder
1/2 tsp. baking sodea
1 tsp. almond extract
2 C sifted all-purpose flour (dang! ~I hate sifting flour....oh well, hubby's worth it)
1 C plain yogurt (though I think I will use vanilla yogurt for added flavor)
1 (12 oz.) can cherry pie filling
1/2 C pecan halves

Heat oven to 350 degrees.  In a large bowl, beat butter with a mixer until creamy.  Beat in sugar until the mixture is pale and fluffy.  Beat in the eggs, one at a time.  Mix in the baking powder, baking soda, and almond extract.  Fold in half of the flour with a spatula; then add the yogurt and the remaining flour.

Line muffin tins with paper baking cups or spray with cooking spray.  Spoon one heaping tablespoon of batter into each cup and smooth the batter to distribute it evenly.  Add one teaspoon of cheery pie filling to each cup.  Cover the filling with another heaping tablespoon of batter.  Break pecan halves and sprinkle on top of the batter. 

Bake 25 minutes or until the muffins are lightly browned. 
Makes one dozen muffins

Chunky Granola Muffins

     I purchased a new cookbook titled, "Mad about Muffins"  from a fellow Ebay colleague & I have bookmarked about a half dozen recipes to try. 
     I highly recommend this cookbook--there are 11 different categories and 128 pages of sweet to savory muffins ~ something for everyone!
     The one I will share today seems healthy and I believe I might have all the ingredients on hand, so I hope to make these tomorrow.  This should use up that half box of granola which has been sitting in the cabinet....

Chunky Granola Muffins

2 C granola
1 C all-purpose flour
1/3 C firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt 1/2 C milk
1/3 C butter, melted
1 egg, slightly beaten
1 tsp. vanilla
1/2 C golden raisins 
1/3 C slivered almonds (or chopped walnuts or pecans if you prefer)
1/2 C flaked coconut  (if you don't care for coconut, add mini chocolate chips, some finely chopped or shredded apple, etc.  Use your imagination and taylor these to suit YOUR taste!)

Heat oven to 400 degrees.
  
In a larg bowl, stir together the granola, flour, brown sugar, baking powder, cinnamon and salt. 
In another bowl, blend together the milk, butter, egg and vanilla. 

Make a well in the center of the dry ingredients.  Add milk mixture and stir just to combine.  Stir in the raisins, almonds and coconut.

Fill greased muffin tins or use paper/foil liners.  Bake 15 to 20 minutes, or until a tester comes out clean.  Cool.

Makes 12 muffins