Five Spice Muffins Recipes

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SUGAR AND CINNAMON SPICE MUFFINS



Sugar and Cinnamon Spice Muffins image

Make and share this Sugar and Cinnamon Spice Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 11

2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup buttermilk
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup raisins (optional)
1/2 cup pecans, chopped (optional)

Steps:

  • Combine dry ingredients. Stir in milk, egg, and butter, beating only enough to blend. Stir in raisins and nuts, of desired.
  • Fill greased muffin cups 3/4 full. Bake at 400º for 20 minutes or until muffins test done.

FIVE-SPICE PEANUT AND PUMPKIN MUFFINS



Five-Spice Peanut and Pumpkin Muffins image

Pumpkins, nuts and spice - it's a taste of fall. Adding peanut butter to muffin batter packs extra protein and helps keeps the muffins moist. This recipe can also make a delicious loaf; simply bake at 350°F (180°C) for an hour, or until a tester inserted in the centre comes out clean

Provided by Mary Jenny

Categories     Quick Breads

Time 37m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

2 tablespoons large flake oats
2 tablespoons pumpkin seeds
2 tablespoons chopped peanuts
2 tablespoons brown sugar
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons Chinese five spice powder
1/2 teaspoon salt
1 cup unsweetened canned pumpkin
1/2 cup peanut oil
1/3 cup water
2 eggs
1 teaspoon vanilla
1/3 cup peanut butter

Steps:

  • Preheat oven to 375°F (190°C). Lightly grease a muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar in a small bowl, then set aside.
  • In a large bowl, stir flours with sugar, baking powder, five-spice powder and salt. In a medium bowl, whisk pumpkin with oil, water, eggs and vanilla. Then whisk in peanut butter. Pour onto flour mixture and stir just until combined. Mixture will be quite thick.
  • Spoon batter into prepared muffin pan and sprinkle with topping. Bake for about 22 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan for 5 minutes then transfer to a rack to cool completely.
  • Additional recipes can be found at www.peanutbureau.ca.

Nutrition Facts : Calories 317, Fat 15.2, SaturatedFat 2.9, Cholesterol 31, Sodium 283.4, Carbohydrate 41.3, Fiber 2.5, Sugar 24.6, Protein 6.2

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