Suggestions or recipe for fun muffins!?

Question

What kind of muffin should I make tomorrow morning? I am getting bored of the muffins I always make (blueberry, banana, strawberry or apple). Those are ussually the types of fruits I have at home but I am going to the grocery store tonight...so someone tell me a FUN, UNIQUE and of course DELICIOUS muffin that I should make so I can buy the ingredients tonight! thanks. ( please only give me a recipe if you have used it before!!!)
I don't have any allergies or anything and I am not very picky so I am open to any of your suggestions.

Answer 1

---------- Recipe via Meal-Master (tm) v8.01

Title: Bacon and Onion Muffins
Categories: Muffins
Yield: 6 servings

1/2 lb Bacon, Diced 1/2 ts Salt
1/4 c Chopped Onion 2 ea Large Eggs, Slightly Beaten
2 1/4 c Unbleached Flour, Sifted 1/3 c Milk
3 ts Baking Powder 1 c Dairy Sour Cream
1/2 ts Baking Soda 1 x Sesame Seeds

Fry bacon until crisp in skillet. Remove with slotted spoon and drain on
paper towels.
Saute onion in 1 T bacon drippings until tender (do not brown). Set aside
to cool.
Sift together flour, baking powder, baking soda and salt in large mixing
bowl.
Combine eggs, milk and sour cream in small bowl; blend well. Add all at
once to dry ingredients, stirring just enough to moisten. Stir in bacon
and sauteed onion.
Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full.
Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
_______________

* Exported from MasterCook

CARAMEL CINNAMON MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Butter
2/3 c Brown sugar
2 c Sifted flour
3 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1 Egg
1 c Milk
2 tb Melted shortening

Grease muffin pans and place 1/2 teaspoon of butter
and 1 teaspoon brown sugar in each cup. Sift flour,
baking powder, salt and cinnamon together. Beat egg;
add milk, shortening and remaining 1/2 cup brown
sugar. Add to sifted dry ingredients, stirring only
enough to dampen all the flour. Fill prepared muffin
pans 3/4 full and bake in hot oven (425 degrees) for
20 minutes. Makes 18. If desired, chopped nuts or
raisins may be added to the butter and brown sugar of
the cup.



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* Exported from MasterCook

CHERRY CHEESECAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Cream cheese
2 tb Icing sugar
1/3 c Butter, softened
2/3 c Packed brown sugar
1 Egg
1 t Grated orange rind
2 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1/3 c Whole cherry jam
2 tb Pecans, finely chopped
Optional

Blend cream cheese with icing sugar; set aside. Cream together
butter and brown sugar; beat in egg and orange rind. Combine flour,
baking powder and salt; add to creamed mixture alternately with milk,
stirring until just blended. Do not overmix.

Spoon into large greased muffin tins, filling halfway to top. Add 1
ts of the cream cheese mixture and 1 ts of the jam to each; top with
remaining batter. Sprinkle with nuts. Bake in 375 F over for 25-30
minutes or until firm to the touch. Remove immediately from tins.



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Answer 2

Strawberry oat
* 1 cup rolled oats
* 1 cup buttermilk
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 egg
* 1/4 cup vegetable oil
* 3/4 cup brown sugar
* 1 teaspoon vanilla
* 1 cup chopped fresh strawberries

Dried cherry muffins
* 4 1/2 teaspoons shortening
* 1/3 cup sugar
* 1 egg
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 cup buttermilk
* 1/4 cup dried cherries or cranberries, halved

Blueberry Streusel
* 1/2 cup butter, softened
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup milk
* 1 1/2 cups blueberries
* 2 tablespoons all-purpose flour
* 2 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* 2 tablespoons butter, chilled

Answer 3

Ice Cream Muffins
Serving Size : 10

1 1/2 cups enriched self-rising flour
OR
1 1/2 cups all-purpose flour
1 1/2 tbs baking powder
3/4 tsp salt
AND
2 cups vanilla ice cream (or flavor you prefer), melted
3/4 cup chocolate or peanut butter chips, or combination

Preheat oven to 350°F.
Measure dry ingredients into a medium bowl; stir in ice cream just until flour is moistened. Stir in chips. Spray muffin cups with non-stick spray and fill cups 3/4 full. Bake for 20 minutes or until golden brown. Servings: 10 muffins
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Ice Cream Muffins
Use ice cream with chunks of candy or nuts for best results.
Servings: 6-8 Prep Time: 12 Minutes Cook Time: 30 Minutes

1 1/4 cup Self-Rising Flour
1 tbsp sugar
1/4 cup milk
1 pint ice cream, melted

Mix self-rising flour and sugar together with a wire whip until thoroughly mixed. Add melted ice cream and milk on top, and mix the with wire whip until batter is smooth. Pour batter into a standard muffin tin to about 2/3 full. Grease the tin if you are not using muffin cups. Bake at 375°F for 30 minutes, or until toothpick comes out clean. Remove, cool slightly.
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Blueberry Ice Cream Muffins
2 cups self-rising flour
1 egg
2 tablespoons oil
2 cups vanilla ice cream, softened
1 cup blueberries

Preheat oven to 425 F.
Combine flour, egg, oil and ice cream in bowl; beat until smooth. Stir in blueberries. Fill well-greased muffin cups 3/4 full. Bake for 20 to 25 minutes or until brown. Makes 6 to 8 servings.
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Jumbo Coffee-Cake Muffins
http://www.midwestliving.com/recipe/recipedetail.jhtml?recipeId=R044642

Answer 4

Gingerbread Muffins! --delicious, perfect for a morning
Ingredients:

1/2 cup butter or hard margarine, softened
1/2 cup granulated sugar
2 lg. eggs
2/3 cup fancy molasses (mild)
1/4 cup milk
2-1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
Directions:
Cream margarine and sugar together in large bowl. Beat in eggs, 1 at a time, beating well after each addition. Add molasses and milk. Beat until mixed.

Combine remaining 7 ingredients in medium bowl. Add to margarine mixture. Stir until just moistened. Fill greased muffin cups 3/4 full. Bake in 375 F. oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before turning out onto wire rack to cool. Makes 12 muffins.

Cappucino Chip Muffins-these are yummy cool and interesting
Ingredients:

2 cups all-purpose flour
3/4 cup sugar
2-1/2 tsp. baking powder
1 tbsp. instant espresso coffee powder
1/2 tsp. salt
1 tsp. cinnamon
1 cup milk
1/2 cup lightly salted butter or margarine, melted
1 egg
1 tsp. vanilla
3/4 cup semisweet chocolate mini-chips
Directions:
Preheat oven to 375F. Lightly spray 12-cup muffin pan with nonstick cooking spray.

In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until muffins test done. (If using a muffin scoop, use approximately 1-1/2 muffin scoops of batter for each muffin; the batter does not rise very much.) Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.

Pecan Muffins
Ingredients:

2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 whole eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup brown sugar, packed
1 tsp. vanilla extract

Topping:
1/4 cup butter, melted
1/4 cup brown sugar, packed
1 cup chopped pecans
Directions:
Preheat oven to 350F. In a large bowl combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into the dry ingredients just until moistened.

Into each greased muffin cup, spoon in 1 tsp. melted butter, 1 tsp. brown sugar and 1 tbsp. chopped pecans. Now fill each muffin cup about 1/4 of the way full with the batter. Bake in the now preheated oven for 25-30 minutes.
Invert pan over a plate or some foil let stand for 2 minutes.

Peach Cobbler Muffins--a nice change if you want a fruit muffin!
Ingredients:

2 firm plums or peaches, sliced
2 cups flour
1 cup sugar
1 tbsp. baking powder
1 tsp. salt
4 tbsp. melted butter
1/4 cup oil
3/4 cup milk
1 tsp. vanilla extract
Cinnamon, for dusting muffin tops
Directions:
Heat oven to 350°F. Peel and slice fruit into 6 slices each. Sift the dry ingredients, making a well in the center. Pour wet ingredients into the well, and blend by hand. (Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan. Insert 2 plum or peach wedges into each muffin. (They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon. Bake for 30 minutes, or until center of muffins is resistant to touch. Cool 5 minutes in pan, then turn out on rack to cool.

This is a variation on a recipe found in The Muffin Lady cookbook. I used plums, because that's what I had, but peaches are delicious, too. She says to use unripe fruit, as it will ripen up and get sweet during cooking. Also, use sliced fruit rather than chopped, because chopped will tend to "get lost" during baking. These muffins are like a hand held fruit cobbler. So good!

Maple Syrup Muffins--SO good
125 mL (1/2 cup) cane syrup (for possible substitutions, see here)
85 grams (1/2 cup, packed) unrefined cane sugar
125 mL (1/2 cup) vegetable oil
1 teaspoon baking soda
1 egg, lightly beaten
1 teaspoon French four-spice mix (or a mix of ground cinnamon, cloves, nutmeg, and ginger)
120 grams (1 cup) all-purpose flour, sifted
A fat pinch of fine sea salt
75 grams (1/2 cup) raw pecan halves, roughly chopped

Makes 12 small muffins.
(Note: To make a 24-cm / 9-inch round cake, double the recipe and bake for 40 to 45 minutes.)

Preheat the oven to 180°C (350°F) and grease a tray of medium muffin molds (don't bother if they're silicon).

In a large mixing-bowl, whisk together the cane syrup, sugar, and oil. In a small bowl, combine the baking soda and 125 mL (1/2 cup) water and stir to dissolve. Add to the cane syrup mixture and whisk until combined. Add the egg and whisk until well combined. Add the spices, flour, and salt, and whisk until just combined. Don't overmix -- it's ok if a few lumps remain.

Pour the batter into the muffin molds, filling them almost to the top, and sprinkle with chopped pecans. Bake for 15 minutes, or until the tops spring back to the touch. Transfer to a rack to cool for 10 minutes, unmold, and serve warm or at room temperature.


Raspberry/Cocoa Nib Muffins--unique and delicious
- 4 Tbsp (75 g) butter
- 2 C (230 g) all-purpose flour
- 1/2 C (100 g) sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 C (125 ml) plain yogurt
- 1/2 C (125 ml) buttermilk / fermented milk / kefir
- 1 C raspberries


Topping:
- 1/3 C (40 g) cacao nibs
- 1/4 C (50 g) brown sugar, preferably unrefined

(Yields 18 small muffins.)

Preheat the oven to 200°C (400°F) and grease (or line with paper cups or leave alone if they are silicon) a set of muffin tins.

Melt the butter in the microwave or in a small saucepan, and set aside to cool. In a small bowl, combine the cacao nibs and brown sugar. Set aside.

In a medium mixing-bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and salt) and stir to mix. In another medium bowl, whisk together wet ingredients (butter, egg, yogurt and buttermilk). Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir with a spatula until just combined. Do not overmix. The mixture will be lumpy, that's okay. Fold in the berries.

Spoon the batter into the prepared tins, and sprinkle a bit of the cacao nib mixture on top. Put into the oven to bake for 20 to 25 minutes, until risen and golden. Turn out on a rack to cool, and wait for 10-15 minutes before removing from the tins. Serve warm or completely cooled.


LEMON POPPY SEED MUFFINSMY FAVE KIND!!!!!!!

1 1/2 c. sugar
1/2 c. powdered milk
3 eggs
1 c. oil
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tbsp. poppy seeds
1 1/2 tsp. lemon extract
1 1/2 tsp. butter flavoring
1 1/2 tsp. vanilla
Grated lemon peel from 2 lemons

Cream together sugar, powdered milk, eggs and oil. Add flour, salt and baking powder alternately to creamed mixture with 1 1/2 cups milk. Add remaining ingredients. Beat 1 to 2 minutes. Pour into muffin pans. Bake at 350 degrees for 20 to 25 minutes.