Arrow-right Camera
Subscribe now

In the mood for muffins? Here are three to try

Muffins make great on-the-go breakfasts, quick snacks and nice additions to a buffet spread. Here are a few recipes in response to requests for Zucchini Muffins, Apple-Cinnamon Muffins and Chocolate-Chip Muffins.

Whole Wheat Zucchini Muffins

From “The Classic Zucchini Cookbook”

2 cups whole-wheat flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs

3/4 cup milk

1/3 cup canola oil

1/4 cup honey

1 cup grated zucchini

2/3 cup raisins

Preheat the oven to 300 degrees and grease a 12-cup muffin pan.

Combine the flour, baking powder, cinnamon and salt in a medium-size mixing bowl. Mix well.

In a large mixing bowl, beat together the eggs, milk, oil and honey. Fold in the dry ingredients and the zucchini and raisins. Stir just enough to mix; the batter will be lumpy. Spoon into the muffin pan.

Bake for about 20 minutes, until the muffins are firm and a tester inserted in the center of one of the muffins comes out clean. Cool in the pan, on a wire rack, for 10 minutes. Turn the muffins out of the pan. Serve warm or cooled.

Yield: 12 muffins

Approximate nutrition per muffin: 188 calories, 7.5 grams fat (less than 1 gram saturated, 36 percent fat calories), 4.7 grams protein, 28.3 grams carbohydrate, 36 milligrams cholesterol, 3 grams dietary fiber, 191 milligrams sodium.

Apple-Cinnamon Muffins

Adapted from “The Pillsbury Cookbook”

2 cups all-purpose flour

1 1/2 teaspoons cinnamon

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup chopped apple (firm, not overly sweet variety)

3/4 cup apple juice

1/3 cup oil

1 egg, beaten

Heat oven to 400 degrees. Grease 12 muffin cups. In medium bowl, combine flour, cinnamon, sugar, baking powder and salt. Add chopped apples and toss gently to coat. In a small bowl, combine apple juice, oil and egg; blend well. Add dry ingredients all at once; stir just until moistened. Fill muffin cups 2/3 full. Bake for 18 to 22 minutes.

Note: You can substitute half of the flour with whole-wheat flour. A similar recipe, using molasses and milk instead of apple juice, can be found at the Washington State Apple Commission’s Web site: www.bestapples.com

Yield: 12 muffins

Approximate nutrition per serving: 165 calories, 6.7 grams fat (less than 1 gram saturated, 36 percent fat calories), 2.7 grams protein, 23.8 grams carbohydrate, 18 milligrams cholesterol, less than 1 gram dietary fiber, 225 milligrams sodium.

Chocolate Chip Muffins

From “Brilliant Food Tips and Cooking Tricks”

1/2 cup butter

2 1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup buttermilk

3/4 cup chocolate chips

Preheat oven to 400 degrees. Grease a 12-cup muffin pan.

Melt the butter; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In a small bowl, whisk together the eggs, buttermilk and melted butter. Add to the flour mixture and stir just enough to lightly blend. Stir in chocolate chips.

Spoon batter into prepared muffin cups. Bake until golden brown, 20 to 25 minutes. Cool in the pan, on a rack for 3 minutes before removing muffins.

Note: This batter makes a terrific starting point for all sorts of muffins. Omit the chocolate chips and stir in comparable amounts of other items from fruits to nuts.

Yield: 12 muffins

Approximate nutrition per serving: 283 calories, 12 grams fat (7 grams saturated, 38 percent fat calories), 5 grams protein, 40 grams carbohydrate, 57 milligrams cholesterol, 1.3 grams dietary fiber, 290 milligrams sodium.