The Entrepreneur Stand Baked Goods and Arts and Crafts
- Katherine Victoria Vananderland
- Mar 22, 2021
- 9 min read
$25.00 for 12 dozen, For All Muffins Pick from the List or from Wix make your order with edinahomeschool@gmail.com Furnished from Taste of Home
Today we have muffins for our sale make it a great day with a couple of dozen and if its not listed just let us know so we can pull it up and get them baked for you. Call your contact and order away. We thank you for your contribution to our cause to heal our body. We use the money for medication for over 270,036 Original Copy Officer Captain Sophisticates
Chocolate Chip Muffins
Chocolate Chip Muffins
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/3 cup vegetable oil
3/4 cup miniature semisweet chocolate chips
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Directions
Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.
Nutrition Facts 1 each: 229 calories, 10g fat (3g saturated fat), 20mg cholesterol, 213mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.
Ingredients
4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups fresh blueberries
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Directions
Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries.Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Ingredients
1-1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/3 cups mashed ripe bananas (about 2 to 3 medium)
1/2 cup plain yogurt
1/3 cup canola oil
1-1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
Baking cocoa, optional
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Directions
Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.
Nutrition Facts 1 muffin: 246 calories, 10g fat (3g saturated fat), 1mg cholesterol, 99mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 3g protein.
Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice
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Directions
In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Combine the glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts 1 muffin: 311 calories, 10g fat (6g saturated fat), 63mg cholesterol, 218mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 3g protein.
Ingredients
4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
BATTER:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar
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Directions
Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips.
In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened.
Fill paper-lined muffin cups half full. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.
Nutrition Facts 1 muffin: 223 calories, 12g fat (4g saturated fat), 15mg cholesterol, 98mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 3g protein.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup plus 3 tablespoons sugar, divided
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup sour cream
6 tablespoons butter, melted
7 tablespoons apricot preserves
4 ounces cream cheese, divided into 14 portions
1/4 cup sliced almonds
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Directions
Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened.
Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar.
Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.
Nutrition Facts 1 muffin: 243 calories, 11g fat (6g saturated fat), 50mg cholesterol, 228mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.
Ingredients
2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
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Directions
Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts 1 muffin: 212 calories, 9g fat (5g saturated fat), 36mg cholesterol, 211mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein.
Ingredients
1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onions
1/2 cup shredded cheddar cheese
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Directions
Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes. Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts 1 muffin: 133 calories, 10g fat (4g saturated fat), 224mg cholesterol, 268mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.
Ingredients
2 packages (7 ounces each) frozen fully cooked breakfast sausage links
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
2 cups 2% milk
2 tablespoons canola oil
2 tablespoons honey
Maple syrup, optional
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Directions
Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups.
Whisk next six ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups.
Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.
Test Kitchen tipTo make pancakes, pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden. Meanwhile, prepare sausage according to package instructions; serve with warm pancakes. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts 4 mini muffins (calculated without syrup): 280 calories, 16g fat (5g saturated fat), 39mg cholesterol, 658mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.
Ingredients
6 tablespoons softened butter, divided
1/2 cup dry roasted peanuts, chopped
1 package (2.1 ounces) ready-to-serve fully cooked bacon, finely chopped, divided
1 tablespoon light brown sugar
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 large eggs, room temperature
1/4 cup creamy peanut butter
2/3 cup peanut butter chips
Caramel ice cream topping, optional
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Directions
Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside.
In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.
Nutrition Facts 1 muffin: 590 calories, 38g fat (15g saturated fat), 94mg cholesterol, 818mg sodium, 45g carbohydrate (20g sugars, 5g fiber), 18g protein.
Ingredients
1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon seafood seasoning
1-1/3 cups refrigerated shredded hash brown potatoes
1 cup smoked sausage, chopped
1 can (8 ounces) jumbo lump crabmeat, drained
1/4 cup chopped roasted sweet red peppers
6 large eggs
1/2 cup heavy whipping cream
2 teaspoons Louisiana-style hot sauce
1/2 teaspoon salt
6 bacon strips, cooked and crumbled
1/4 cup thinly sliced green onions
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Directions
Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving.
Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon.
Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.
Test Kitchen tips-Lump crabmeat is worth the splurge in these frittatas because the flavor really shines through.
Nutrition Facts 1 frittata: 223 calories, 18g fat (6g saturated fat), 135mg cholesterol, 604mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 10g protein.
Ingredients
1 cup old-fashioned oats
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup fat-free milk
3/4 cup mashed ripe bananas
1/2 cup creamy peanut butter
1/3 cup unsweetened applesauce
1/2 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
TOPPING:
1/3 cup packed brown sugar
1/3 cup dry roasted peanuts, coarsely chopped
1/3 cup miniature semisweet chocolate chips
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Directions
In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts 1 miniature muffin: 80 calories, 3g fat (1g saturated fat), 4mg cholesterol, 71mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
MUFFINS:
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon grated lemon zest
1/2 teaspoon salt
1 large egg
1 cup 2% milk
1/4 cup butter, melted
1-1/4 cups pomegranate seeds
2 teaspoons coarse sugar
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Directions
Preheat oven to 400°. For filling, mix first four ingredients until blended.
In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds.
Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar.
Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Health Tip: The sprinkle of coarse sugar on these muffins adds crunch and sweetness like a streusel topping, without adding a lot of calories.
Nutrition Facts 1 muffin: 211 calories, 9g fat (5g saturated fat), 35mg cholesterol, 244mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 4g protein.
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