The Entrepreneur Stand Gifts and Baked Goods
- Katherine Victoria Vananderland
- Jun 6, 2021
- 12 min read
This week we bring you muffins of all kinds they will be a recipes of Taste of Home and easy to make, bake and have for breakfast, lunch, or dinner or a snack. 24 Muffins for $35.00 we package them, write out the recipe, ad a prayer and tie it with ribbon so we add a little more to the price. Thank you, for your generosity and contribution to our family we use the money for our battles and to fund our creative projects, and we are raising money to build a luxury leer jet so we can meet the clients across the nation. Thank you for your supports and prayers! From the Original Copy Officer Captain Family; the VanAnderland Aikman's we want to bring you happiness, prayers, and a new vision to life, love, liberty, and opportunity!
May your week start with a blessing, hope, and victory with the Lord Jesus Christ!
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia
Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup macadamia nuts, coarsely chopped
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Directions
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the bananas, coconut and pineapple.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts 1 muffin: 294 calories, 16g fat (3g saturated fat), 26mg cholesterol, 185mg sodium, 37g carbohydrate (22g sugars, 2g fiber), 3g protein.
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.—Dewey Grindle, Blue Hill, Maine
Ingredients
1/4 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
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Directions
In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts 1 muffin: 252 calories, 9g fat (5g saturated fat), 41mg cholesterol, 325mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
Ingredients
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1/2 cup canola oil
1/4 cup 2% milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
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Directions
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. 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 each: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.
I like to snack on apple slices slathered with almond butter. That's the flavor combo that inspired these muffins. Add a dash of almond extract to boost the nuttiness. —Kelly Alesso, Chicago, IL
Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1-1/4 cups 2% milk
1/3 cup creamy almond butter
2 tablespoons canola oil
1 teaspoon vanilla extract
1 medium apple, peeled and finely chopped
1/2 cup slivered almonds, divided
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Directions
Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple and 1/4 cup almonds.
Fill 15 greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds.
Bake 18-20 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 resealable plastic freezer bags. 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: 168 calories, 8g fat (1g saturated fat), 16mg cholesterol, 189mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
Ingredients
6 tablespoons butter, softened
1 cup sugar, divided
2 large eggs, room temperature
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 teaspoon lemon extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large egg whites
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Directions
Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, lemon juice, zest and extract.
In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until a toothpick inserted in center comes out clean. Remove from the oven. Increase oven setting to 400°.
Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts 1 muffin: 188 calories, 7g fat (4g saturated fat), 52mg cholesterol, 135mg sodium, 28g carbohydrate (18g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
If you love your morning java like I do, get a double dose by paring this crunchy pecan-topped muffin with your favorite hot cup of Joe. They travel well and are ideal to take to work—for that mid-morning coffee break, of course. —Zainab Ahmed, Mountlake Terrace, Washington
Ingredients
1/4 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
1/4 cup unsweetened applesauce
1/2 cup buttermilk
1/2 cup strong brewed coffee
1 tablespoon instant coffee granules
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup finely chopped pecans, divided
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Directions
Preheat oven to 375°. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce. In a small bowl, whisk buttermilk, coffee, coffee granules and vanilla until granules are dissolved; gradually add to butter mixture.
In another bowl, whisk flours, baking powder, baking soda, cinnamon and salt. Add to butter mixture; stir just until moistened. Fold in 1/4 cup pecans.
Coat 12 muffin cups with cooking spray or use paper liners; fill three-fourths full. Sprinkle with remaining pecans. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts 1 muffin: 220 calories, 9g fat (3g saturated fat), 46mg cholesterol, 209mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Ingredients
2-1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
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Directions
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts 1 muffin: 243 calories, 8g fat (1g saturated fat), 25mg cholesterol, 150mg sodium, 42g carbohydrate (27g sugars, 1g fiber), 3g protein.
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
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.
“Here’s a recipe that your readers will love!” writes Jennifer Jackson of Charlottesville, Virginia. “It’s simple, yet filling and delicious.”
Ingredients
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
Dash ground allspice
1 large egg
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
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Directions
In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts 1 muffin: 210 calories, 6g fat (4g saturated fat), 24mg cholesterol, 314mg sodium, 36g carbohydrate (19g sugars, 2g fiber), 4g protein.
With a rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. —Sonia Daily, Rochester, Michigan
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.
I baked these muffins for the kids I babysit, and they couldn't get enough. Their favorite part? The filling, of course! —Jodie Gharbi, Shreveport, Louisiana
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.
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California
Ingredients
1 can (15 ounces) sliced carrots, drained
1/2 cup canola oil
1-3/4 cups all-purpose flour
1-1/4 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup plus 1/2 cup sweetened shredded coconut, divided
1 package (8 ounces) cream cheese, softened
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Directions
Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut.
For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut.
Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts 1 muffin: 355 calories, 19g fat (8g saturated fat), 19mg cholesterol, 375mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 3g protein.
My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. —Shannon Kohn, Summerville, South Carolina
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.
Our local home-school group has an annual Christmas craft breakfast. Forty children signed up to come to my table and make this mix. It was so rewarding to see their excitement as they created a special gift to give. —Tamera Serafin, New Windsor, Maryland
Ingredients
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup packed brown sugar
1/4 cup chopped walnuts or pecans, toasted
1 teaspoon ground cinnamon
ADDITIONAL INGREDIENTS:
1/2 cup shortening
1 large egg
1/2 cup 2% milk
1 tablespoon butter, melted
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Directions
In a large bowl, whisk flour, sugar, baking powder and salt. Transfer to a 1-qt. resealable plastic bag. In a snack-size plastic bag, combine brown sugar, walnuts and cinnamon. Store bags in a cool, dry place or in freezer up to 3 months.
To prepare muffins: Preheat oven to 350°. Place flour mixture in a large bowl. Cut in shortening until crumbly. In a small bowl, whisk egg and milk until blended. Add to flour mixture; stir just until moistened. In a small bowl, mix brown sugar mixture with melted butter.
Fill greased or paper-lined muffin cups half full. Sprinkle with brown sugar mixture. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts 1 muffin: 216 calories, 11g fat (3g saturated fat), 19mg cholesterol, 198mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.
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