Susans All Grain Muffins Recipes

BROWN-EYED SUSAN MUFFINS

Steps:

• Combine dry ingredients and mix until no lumps of sugar remain. Stir in chocolate chips.
• Combine beaten egg, milk, oil, and pumpkin; mix thoroughly. Add to dry ingredients and stir just until moistened.
• Spoon into greased muffin tins and bake at 375 for 25 minutes.

SUSAN'S RAISIN BRAN MUFFINS

Steps:

• 1. Mix all ingredients together well, until moistened. Store in a covered container in the refrigerator until ready to bake. Allow to sit at least 20 minutes before baking the first batch.
• 2. When ready to bake, fill paper-lined muffin pan cups ¾ full of batter and bake at 350°F for 20-25 minutes. Store unused batter in the refrigerator. Batter keeps well for up to 2 weeks.

GREAT GRAINS MUFFINS

Steps:

• Preheat the oven to 400*. Line a muffin tin with paper cups.
• Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
• Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
• Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
• Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.

OUTRAGEOUS MUFFINS WITH SOY FLOUR FROM BOB'S RED MILL

Steps:

• Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
• Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using.
• In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
• Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
• Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.