Sweet Potato Muffins

Ingredients:

• 2 cups white whole wheat flour
• 1-1/2 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup maple syrup
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp. vanilla
• 3 cups sweet potato puree
• 1/2 cup ground flaxseed

Directions:

1. Preheat oven to 325°F and line two 12 cup muffin pans with paper liners and lightly spray with non-stick baking spray.
2. In a large bowl, combine flour, cinnamon, cardamom, baking soda, baking powder, and salt. Set aside.
3. In another large bowl, beat the maple syrup, vegetable oil, eggs, vanilla, and sweet potato puree. Stir in the dry ingredients until combined. Pour mixture evenly between the two pans.
4. Bake for 30 minutes or until a toothpick inserted comes out clean.

Serves: 24

Submitted by Sarah Bublitz, adapted from https://www.goodinthesimple.com/sweet-potato-muffins-with-crunchy-flax-topping/

Healthy Rhubarb Muffins with a Honey-Pistachio Crunch

The "Healthy Rhubarb Muffins with Honey-Pistachio Crunch" recipe by Denise can be found at Sweet Peas and Saffron.

Submitted by Sarah Bublitz

*NOTE: Sarah used non-fat milk.

Denise. "Healthy Rhubarb Muffins with Honey-Pistachio Crunch." Sweet Peas and Saffron, https://sweetpeasandsaffron.com/healthy-rhubarb-muffins-with-a-honey-pistachio-crunch/#wprm-recipe-container-19011. Accessed 17 July 2018.

Morning Glory Muffins

Ingredients:

• Butter, for greasing the muffin cups
• 1-3/4 cups all-purpose flour
• 1/2 cup cake flour
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1-3/4 tsp. cinnamon
• 3/4 tsp. cloves
• 1/4 tsp. ground ginger
• 1/4 tsp. grated nutmeg
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 (8 oz.) can crushed pineapple, drained
• 2 cups finely grated carrots (from about 6)
• 1 large crisp apple, such as Fuji, Gala, or Granny Smith, peeled and grated
• 3/4 cup raisins
• 1/2 cup shredded, sweetened coconut
• 1/2 cup coarsely chopped pecans or walnuts
• 3 large eggs
• 1 cup canola oil
• 1 tsp. pure vanilla extract

Directions:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter 16 standard-size muffin cups or line them with cupcake liners.
2. Place the flours, sugar, cinnamon, cloves, ginger, nutmeg, baking soda, and salt in a large bowl and whisk well to combine. Add the pineapple, carrots, apple, raisins, and nuts and stir to combine.
3. Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling them almost to the brim. Top with a streusel.
4. Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
5. Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.

Serves 16

Submitted by Rose Mary Walecki, adapted from https://www.cookstr.com/Muffin-Recipes/The-Original-Morning-Glory-Muffin

Blueberry Streusel Muffins

The "Blueberry Streusel Muffins" recipe can be found in Pure & Simple: Beta Sigma Phi edited by Mary Jane Blount.

Submitted by Bill Stoecker

“Blueberry Streusel Muffins.” Pure & Simple: Beta Sigma Phi. Nashville, TN: Favorite Recipes Press, 1994. Print.

Award-Winning Double Chocolate Banana Muffins

Ingredients:

• 2-3 medium ripe bananas, mashed
• 1 cup sugar
• 1 egg
• 1/3 cup vegetable oil
• 1-1/2 cup flour
• 1/4 cup baking cocoa
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 cup semisweet chocolate chips

Directions:

1. In a large bowl, mix bananas and sugar; let set a few minutes to soften. Add egg and vegetable oil.
2. Stir dry ingredients together and ad banana mixture just till moistened. Stir in 1 cup semisweet chocolate chips.
3. Fill greased muffin cups 3/4 full. Bake at 350℉ for 20-25 minutes.

Makes 12 standard muffins.

Submitted by Sue Richichi. This recipe won 2nd place at the Wisconsin State Fair in 2003.

Flaxseed Morning Glory Muffins

Ingredients:

• 1 cup Fiber One cereal
• 2/3 cup fat-free (skim) milk
• 1 cup all-purpose flour
• 3/4 cup ground flaxseed or flaxseed meal
• 3/4 cup chopped apple
• 1/2 cup packed brown sugar
• 1/2 cup finely shredded carrot
• 1/4 cup sugar
• 1/4 cup flaked coconut
• 1 tbsp. canola or soybean oil
• 3 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 tsp. vanilla
• 1/2 tsp. salt
• 4 egg whites

Directions:

1. Heat oven to 375℉. Line 12 medium muffin cups with paper baking cups and spray bottoms with nonstick baking spray.
2. Place cereal between waxed paper, plastic wrap, or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22-25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.

Submitted by Sue Stoecker, a Betty Crocker recipe, source unknown