Chocolate Peanut Butter Banana Bread Mini Muffins

My niece was a part of my daycare this year and she LOVED to be able to cook and bake with me so we did a lot of that! A lot of time she would ask to bake and I would check out what we could make with the ingredients that I had on hand... This was one of those days - luckily I always have browned bananas in my freezer and mini chocolate chips in my pantry! :) These were fantastic!! I am in love with mini muffins and how they are so fun and popable. These were a hit with everyone that we shared them with...

Chocolate Peanut Butter Banana Bread Mini Muffins
(Recipe found at kevinandamanda.com via Pinterest)

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup mashed banana (about 1 medium banana)
1/4 cup vegetable oil
1 teaspoon vanilla extract

Topping
2 tablespoons creamy peanut butter
1/2 cup + 1 tablespoon powdered sugar
1-2 tablespoons whole milk
1/2 cup mini chocolate chips

Preheat oven to 350. Generously coat donut pans/mini muffin tin with cooking spray. In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside. In a medium bowl, whisk together sugar and egg. Then add banana, oil, and vanilla extract, mixing until thoroughly combined. Stir in the flour mixture, stirring until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off. Carefully fill each donut indentation 3/4 full. Bake for 7-9 minutes or until donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and let cool completely. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together peanut butter and 1/2 cup powdered sugar. Slowly add 1 tablespoon milk, whisking constantly until you get a smooth frosting. Add remaining tablespoon of milk and / or sugar if needed to get the right consistency. Dip the top of each donut into the frosting and transfer to a wire rack. Then dip the top of each donut into the chocolate chips and press to coat. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

Zucchini Chocolate Chip Muffins

I'm telling you - zucchini, sweet and savory go hand in hand. These are a yummy muffin that is good for breakfast or snack... Try using mini chocolate chips to make mini muffins - a popable option! :)

Zucchini Chocolate Chip Muffins
(Recipe found at chef-in-training.com via Pinterest)

1 cup finely shredded zucchini
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons canola oil
1/4 cup honey
1 teaspoon vanilla extract
1 cup skim milk
1/2 cup semisweet chocolate chips

Preheat oven to 375. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Fold in shredded zucchini and chocolate chips. Don’t overmix. It’s okay if a few lumps remain. Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.

Honey Cornbread Muffins

I love cornbread, whether it is in bread of muffin form! I find it easier to serve in muffin form, so I usually make it that way no matter what the recipe calls for. These were super yummy warm out of the oven. I made extras and froze them - I wasn't impressed with how they tasted out of the freezer. They were a bit dry. But, definitely moist and sweet tasting right out of the oven! :)

Honey Cornbread Muffins
(Recipe found at foodnetwork.com)

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Pumpkin Cornbread Muffins

I am a big fan of cornbread muffins, especially with soup... Yumm! You can eat them with the meal or crumble them into your soup instead of crackers. They are hearty and I LOVE the texture that they have. I am also a fan of pumpkin, no matter the time of year, so I thought this sounded like a good mix. I was right! These were super yummy and I definitely enjoyed them paired with the slow cooker chicken taco soup that is coming your way tomorrow!

Pumpkin Cornbread Muffins
(Recipe found on silk.com)

Nonfat flour spray or aluminum muffin liners
1 1/4 cups whole wheat flour
1 cup cornmeal
1 teaspoon cream of tartar
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup sweetener
1 cup Silk Original coconut milk
1 teaspoon canola oil
2 egg whites
1/4 cup unsweetened applesauce
1/4 cup pumpkin purée
1 teaspoon melted butter

Preheat oven to 400°F and spray or line muffin tin. Place all dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients.
Use ice cream scoop to put batter evenly into 12-count muffin pan. Bake 25-30 minutes.

Apple Granola Muffins

This was a quick recipe that I was able to throw together for an after school snack! The daycare kids helped me make them in the morning and everyone enjoyed them after they got home. Definitely easy to make and would be awesome for a quick breakfast or even a snack as we are running out the door!

Apple Granola Muffins
(recipe found in Good Housekeeping)

2 cups bisquick
2/3 cup milk
1/3 cup packed brown sugar
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 apple, cored and finely chopped
1/2 cup granola (I used this recipe)
1/2 cup dried cranberries

Mix bisquick, milk, brown sugar, egg, butter, vanilla and cinnamon together. Stir in apple, granola and cranberries. Divide batter between 12 paper lined muffin tin cups and bake at 375 for 15-18 minutes or until a toothpick comes out clean.

Peach Cobbler Muffins

When the firemen sell their peaches, I am always looking for new recipes to try out. I found this recipe in my search and it is definitely one that I am going to be making again. I love a good muffin - they are awesome for snack, a treat for the kids or even a special breakfast. These were right up my alley and the streusel topping wasn't too over the top that I felt they were super unhealthy! These are on my to make again list when the peaches ripen again!

Peach Cobbler Muffins
(recipe found at barbarabakes.com)

MUFFINS
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup milk
2 cups fresh peaches, diced (about 2 large peaches)

STREUSEL TOPPING
4 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon
2 teaspoons vegetable oil

In a small bowl, whisk together sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside. Preheat oven to 350. Lightly grease a muffin tin with cooking spray or vegetable oil or line with paper muffin liners. In a small bowl, whisk together flour, baking powder and salt and set aside. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches. Fill muffin cups 2/3 full with muffin batter. Don't over fill. Sprinkle muffins with topping that you set aside earlier. Bake at 350 for 20-25 minutes or until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool completely on a wire rack.

Mini Chocolate Chip Pumpkin Muffins

Mini bites of heaven - that is what these are!! These were so moist and delicious and the glaze on top just pushed them over the edge... They were a fabulous snack for the kids when they got home from school and would be a sweet treat at breakfast too! :)

Mini Chocolate Chip Pumpkin Muffins
(recipe found on www.theprettypartyshoppe.com)

1/3 cup oil
1/2 cup brown sugar
1/4 cup applesauce
1 teaspoon vanilla
3/4 cup pumpkin puree
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup buttermilk
1/2 cup mini chocolate chips

Glaze:
1 cup powdered sugar
5 teaspoons milk
1/2 teaspoon cinnamon

In a mixing bowl, beat the oil, brown sugar, applesauce, vanilla and pumpkin until creamy. Sift together the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg. Slowly add to the pumpkin mixture alternately with the buttermilk. Stir in the chocolate chips by hand. Spray a mini muffin pan with non stick spray. Fill the tins almost full. Bake at 350 for 10-12 minutes. Let cool 2-3 minutes in the pan. Remove to a wire rack to cool completely. Stir together the powdered sugar, milk and cinnamon. Dip the tops if the muffins in the glaze and let set.

Sausage and Pancake Muffins

I'm always on the look out for quick and easy meals, especially at breakfast time. My husband's version of breakfast is a pop tart and a Dr. Pepper, but I'm not too fond of that so I am working on changing his breakfast tastes! :) This is a favorite of my son Beau's - he picks it whenever he gets to pick his own breakfast...

Sausage and Pancake Muffins
(recipe found on pinterest via ourperfectlycraftedlife.blogspot.com)

pancake batter (I used this recipe)
1 pound italian sausage

Mix up pancake batter. Brown italian sausage, drain. Mix together and scoop into a greased muffin tin. Bake at 350 for 13-15 minutes or until browned.

Glazed Donut Muffins

I can't believe that I didn't get a picture of these muffins! I am so mad at myself!! I made these up for the teachers and aides that my kids have in their classrooms with a little note that said "Donut" you know you are my Valentine? or something like that... :) They turned out super cute and I was very excited to send them in. Hopefully they were a hit - we were actually gone for Valentine's Day, visiting family in Arizona so we sent everything in a few days early. I doubled the batch and had them for breakfast with the daycare kids too and they were a hit around here. They had this wonderful hint of nutmeg that made them even more delicious!

EDITED May 13, 2015 - I made these again for teacher appreciation week. I got my picture this time around! :) Again they were a huge hit with everyone that tried them...

Glazed Donut Muffins
(recipe found on pinterest via sweetpeaskitchen.com)

1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 cup milk

Glaze:
3 tablespoons butter, melted
1 cup powdered sugar, sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425. Line 12 muffin cups with liners or spray with cooking spray. In a stand mixer, fitted with a paddle attachment, beat butter, oil and sugars until smooth. Beat in eggs, one at a time until combined. With mixer on low, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir in flour alternately with milk, beginning and ending with flour and mixing until just combined. Do not overmix. Spoon batter into muffin pan and smooth tops. Bake until muffin tops are golden and spring back when touched, about 15-17 minutes. Rotate pans halfway through baking time. Cool muffins in tins for 5 minutes, then transfer to wire rack 10 minutes before glazing. To make glaze - in a medium bowl, add together all ingredients and whisk until smooth. Dip muffin crown into glaze and allow glaze to harden. Once it has harden, redip muffins and allow to harden again.

Pumpkin Muffins

You know me and pumpkin - especially this time of year! I always have a can on hand and am ready to use it as the need arises! I found this recipes while paging through my family fun magazine and had to try it. The kids really enjoy muffins for breakfast and I enjoy coming up with a healthier alternative to some of the boxed cereals that I usually have on hand! :)

Pumpkin Muffins
(recipe found in Family Fun)

1 1/2 cups canned pumpkin
1/3 cup oil
2 large eggs
1 teaspoon vanilla
1/2 cup packed brown sugar
1 1/2 cups flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Heat the oven to 350 and grease the bottom only of 12 muffin cups. I a large bowl, combine the pumpkin, oil, eggs, vanilla and brown sugar. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Add flour mixture to pumpkin mixture and stir until just combined. Pour batter into muffin cups and bake until muffins are slightly puffed and golden brown, about 25 minutes. Cool in pan on wire rack.

Zucchini Mini Muffins

I try to send in a little something for the teachers that my kids have at each holiday... This year I found these cute little containers on the dollar rack at Target and couldn't resist! The trick was to then find something that went inside of them! :) Well, I had this recipe that I have been holding on to for a while and a big fat zucchini sitting on my counter, so the decision was made for me... They turned out delicious! I made one batch according to directions and they were good, but I wanted to kick it up a notch, so I made another batch and threw in some white chocolate chips. While this definitely affected the points value, it gave them a little extra goodness! Try it either way - they are pretty yummy!

Zucchini Mini Muffins
(recipe found at weightwatchers.com)

1/2 cup all purpose flour
1/4 cup whole wheat flour
2 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon ginger
1/4 teaspoon salt
1 small zucchini, grated and squeezed of excess moisture
1 large egg white
1/3 cup lowfat milk
2 tablespoons packed dark brown sugar
2 tablespoons almond or walnut oil
1 teaspoon vanilla extract

Position rack in center of oven and preheat oven to 400. Pray mini muffin tin with cooking spray. In large bowl, whisk together both flours, sugar, baking powder, ground ginger and salt. In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla until sugar is mostly dissolved (might still be a little grainy). Pour wet ingredients into dry; stir with wooden spoon just until combined. Spoon into muffin tin, about 2 tablespoons per hole. Bake until browned, until a toothpick inserted into center comes out clean, about 12-14 minutes. Cool for a few minute before turning muffins out and finish cooling on a wire rack.

Serving size: 1 muffin
Points Plus: 2 per serving

Chocolate Banana Muffins

These were some of the best muffins that I have ever made... I'm dead serious! :) They ranked right up there with my To Die For Blueberry Muffins. The kids had them for snack and they all wanted more - guess I will have to double the batch next time I make them!

Chocolate Banana Muffins
(recipe found at www.edesiasnotebook.com)

3 very ripe bananas
1/2 cup canola oil
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/4 cup + 2 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips

Preheat oven to 350. Coat muffin pan with baking spray. Place bananas in a large bowl; mash. Add oil, brown sugar, eggs and vanilla, mixing until well combined. In a separate bowl, combine the flour, cocoa powder, baking soda and salt; mix well. Add flour mixture to banana mixture and stir until just combined. Gently fold in the white chocolate chips. Spoon batter evenly into each muffin cup. Place in oven and bake 22-25 minutes or until a tester inserted into center comes out clean. Let muffins cool on rack.

Baked Pumpkin Donut Holes

These were so easy to throw together!! I made them in the morning for snack for daycare and they were fabulous!! I popped one into my mouth and almost melted onto the floor myself. It was all that I could do to pull myself away from the plate... I had to send a bunch to school with my son so that I wouldn't eat them all - they are definitely yummier when they are right out of the oven, but I had a few later and they were still pretty good! :)



Baked Pumpkin Donut Holes
(recipe found at www.twopeaseandtheirpod.com)

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 larg egg
1 teaspoon vanilla
3/4 cup canned plain pumpkin
1/2 cup milk

Coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350. Spray a 24 cup mini muffin tin with baking spray and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, whisk togehter oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet and mix until just combined.

Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean. While the muffins bake, melt butter in one bowl and combine sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon mixture to coat. Serve warm or at room temperature.

Corn Dog Muffins

This was a HUGE hit at daycare when I made it for lunch! The kids thought it was such a fun meal and asked for more right away... I thought it could use a little bit more brown sugar to bring out the sweet taste that a corn dog usually has but other wise they were a treat for me too! Definitely a new menu idea to throw into the daycare lunch rotation...



Corn Dog Muffins
(recipe found in our weekly grocery sales ad! :)

2 (8.5 ounces each) packages cornbread mix
1 tablespoon brown sugar
2 large eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
9 hot dogs, cut into small pieces

Preheat oven to 400. Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the egg mixture and cheese into the dry mixture until moistened. Mix in the cut pieces of hot dogs. Spoon mixture into muffin tins until 2/3 full. Bake in a preheated oven 14-18 minutes or until golden brown.

Lemon Poppy Seed Muffins

When I decided that muffins were my part in the birthday brunch, I knew that I had to try a lemon poppy seed recipe... I LOVE lemon poppy seed muffins. I am not a huge lemon fan, but for some reason the combination of the lemony taste with the crunch of the poppyseed just does it for me! Call me crazy, but I love those gas station lemon poppyseed muffins, you know the ones... soft, delicious, stick to your fingers and SO NOT HEALTHY!! This were a pretty good substitute and had all the same qualities, but not quite as processed! :)



Lemon Poppy Seed Muffins
(recipe found at www.foodnetwork.com)

1 3/4 cups all purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest

Preheat oven to 350. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan. Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20-22 minutes. Lightly sprinkle sugar over the tops fo the muffins, if desired. Remove the muffins fromthe pan and cool slightly on a wire rack.

Banana Chocolate Chip Muffins

Here is my second type of muffins that we had for our brunch birthday spread! I don't know about anyone else, but my bananas seem to turn brown instantly when I get them home. I do my shopping on Fridays or Saturdays and by Monday or Tuesday they are too ripe for my taste. So, into the freezer they go - waiting for the day that they will be made into banana bread, USUALLY! This time I pulled out my bananas for muffins... and it was very worth it! They were once again super moist and there is just something about adding chocolate chips to something that makes them even more yummy!!



Banana Chocolate Chip Muffins

1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas
3 tablespoons sour cream or yogurt
6 ounces chocolate chips
2 cups flour
1 teaspoon baking soda

Preheat oven to 400. In large bowl, beat sugar and oil. Add eggs and bananas, mix well. In small bowl, stir soda into yogurt or sour cream. Add slowly to the banana mixture. Stir in flour and mix, stirring slowly until blended. Stir in chocolate chips. Spoon batter into greased muffin cups. Bake 20-25 minutes.

Makes 20 muffins

Rhubarb Oatmeal Muffins

Here is one of the muffins that I tried for the birthday party that we had! I got the opportunity to plant some rhubarb at my house when we moved back to MN and I love having it around during the summer and try to freeze as much as I can... These muffins were just the right kind of moist and had the most wonderful crunchy topping! These will definitely be in my rebake pile!!



Rhubarb Oatmeal Muffins
(recipe found at www.recipes.tasteofhome.com)

Muffins:
1 cup all purpose flour
3/4 cup quick cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange peel
1 cup diced fresh or frozen rhubarb, thawed and drained

Topping:
1/4 cup quick cooking oats
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter or margarine, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

In a mixing bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over tops. Bake at 350 for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

Peanut Butter and Jelly Muffins

I found this recipe on the back of my bag of flour and thought it would be a fun one to try for the daycare kids at breakfast... I made up a batch and thought that they were pretty good, a little dry but that is fixable, I think that I mixed it together too much! The kids on the other hand were not big fans... This might be a recipe I am not quick to try again due to the tooth pulling that it took to get everyone to eat, but thought that I would toss it out to you in case you are a PB and J freak!!


PB & J Muffins
(recipe found on back of Pillsbury flour bag)
Makes: 12 muffins

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1/2 cup jam or preserves of your choice

Topping: Sugar

Heat oven to 375. Spray muffin pan with no stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients on the low speed of an electric mixer; just until moistened. Do not over beat. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. evenly divide remaining batter between muffin cups. Sprinkle with sugar. Bake for 18-20 minutes. Remove from the oven; cool in pan 5 minutes.

Sugar Donut Muffins

I was looking for something yummy for the first day back to daycare for the kids to have for snack and I thought that I would try this recipe that I found. They were seriously so delicious!! OMG, I wanted to sit down and eat all of them by myself! Even the couple of kids that I have that either don't like muffins or don't like "sweets" loved these! They are definitely a keeper recipe that I will make again!

Sugar Donut Muffins
(recipe found on anniebakes.net)
Makes: 10

3/4 cup sugar
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup sugar, for topping

Preheat oven to 350. Lightly grease a muffin tin with cooking spray. In a large bowl, beat together the sugar and egg until light in color. In a small bowl, whisk together flour, baking powder and salt. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into the muffin cups, filling each about 3/4 full. Bake for 15-18 minutes. When muffins are done, lightly brush the tops with the melted butter and dip into a bowl of sugar. Cool on a wire rack.

Honey Lemon Muffins

Did I mention how much I love muffins? I love that they are easy to mix up, quick to throw in a muffin tin and yummy for breakfast or snack... So, I tried a new recipe today and they were sooooo good! I gave them to the kids for snack and my nephew was BEGGING for more! They were simple and I usually have all the ingredients in my cupboards - that makes them even better!

Honey Lemon Muffins
(recipe found in Taste of Home Healthy Cooking)

1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 tesapoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 teaspoon grated lemon peel
DRIZZLE
1/4 cup powdered sugar
1 teaspoon lemon juice
additional grated lemon peel

In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking psray ro use paper liners; fill 1/2 full with batter. Bake at 375 for 14-18 minutes or until a toothpick inserted near center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a small bowl, combine powdered sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.