Autumn Harvest Muffins Recipes

AUTUMN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
• In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

HEALTHY HARVEST BREAKFAST MUFFINS

Steps:

• Preheat oven to 375.
• Line muffin pan with cups, if desired.
• Squirt each cup with non-stick cooking spray.
• Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
• In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
• In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
• Add banana mixture to the flour mixture along with the raisins, if you desire.
• STIR JUST UNTIL MOISTENED. Do not over stir.
• Fill muffin cups 2/3 way full.
• Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
• Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
• Makes 16 small muffins, or 8 giant-sized muffins.

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

AUTUMN HARVEST MUFFINS

Steps:

• 1. Preheat oven to 450° F. Spray muffin or mini muffin pans liberally with a butter flavored spray.
• 2. In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger. Add yogurt and stir just until blended. Add ginger ale and stir until well mixed.
• 3. Fold in mixture of apple pieces and slivered almonds (optional).
• 4. Scoop heaping spoonfuls into prepared muffin pans (regular or mini). As this is a stiff dough, you can fill a bit fuller than you would normally fill a muffin pan,
• 5. Bake at 450° for 10 minutes.
• 6. While muffins are baking, prepare the icing.
• 7. Cut 2 tablespoons of room temperature butter into 1 cup of powdered (confectioner's) sugar.
• 8. Add almond and apple flavoring. Blend well. Add half and half and stir until smooth. (You may need to adjust powdered sugar and/or half and half) Microwave for 10 seconds to create perfect drizzle.
• 9. Remove muffins from oven. Place on serving tray while still very warm and drizzle with the apple almond icing.
• 10. Serve while still warm. These are great paired with homemade apple butter. YUMMY!