Blueberry Lemon Muffins

I have made these muffins many times and they always turn out great.You don't even need to use blueberries and lemon. You could use any kind of citrus and fruit combination that your heart desires. Pineapple orange and strawberry lime are also tasty.


1/4 c vegetable oil
1/2 c milk
1 egg
1 lemon zested and juiced
1 c all-purpose flour
3/4 c whole wheat flour
1/2 t salt
1 t baking powder
1/2 c white sugar
1/4 packed brown sugar
1 c blueberries

Preheat oven to 375 degrees. Line or grease a muffin pan. Whisk together the oil, milk, egg, and lemon juice. In a separate bowl, mix lemon zest, flours, salt, baking powder and sugars. Mix berries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full. Bake about 25 minutes.

Honey bran Muffins

I have been looking for a bran muffin recipe for a long time. This recipe was good, but I think it would be better with fresh fruit instead of the dried. Next time I will try adding some berries or banana.


ingredients:
Makes 12

2 eggs
1 1/3 c buttermilk
1/3 c vegetable oil
1/4 c honey
2 tsp vanilla
1 1/2 c 100% bran or all-bran cereal
1 3/4 c all-purpose flour
1/2 c packed brown sugar
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 c raisins( I used dried cranberries)

Preheat oven to 375 degrees F.

Whisk together eggs, buttermilk, oil, honey and vanilla; stir in cereal. Let stand for 5 minutes.

Meanwhile, whisk together flour, sugar, baking soda, cinnamon ans salt. Pour bran mixture over dry ingredients; sprinkle with raisins. Stir just until moistened. Spoon into greased or paper-lined muffin cups, filling to top.

Bake for about 25 minutes or until golden and tops are firm to touch. Let cool in pan for 5 minutes and then transfer to wire rack.

Source: The complete Canadian Living Cookbook

Berry Oatmeal Muffins

1 cup Whole Wheat flour
1 cup White flour
2 cups quick oats
3/4 cup brown sugar
1 T. baking powder
pinch of salt
1 3/4 cup plain yogurt or 2 cups milk
2 eggs
1/4 cup vegetable oil
Zest of one lemon
1 T. vanilla
1 cup blueberries
1 cup raspberries

In bowl, combine oats and yogurt; let stand for 10 minutes.
Then add eggs, oil, lemon zest, vanilla. Mix dry ingredients separately then add to yogurt mixture. Careful not to over mix. Gently fold in berries. Sprinkle tops with brown sugar and oatmeal. Bake at 400 for 20-23 minutes.

Adapted from Pregnant Again