Light Chocolate Chip Pumpkin Muffins

Whenever I make these, they are gone in that same day.

 Light Chocolate Chip Pumpkin Muffins

1 1/2 c. whole wheat flour
3/4 c. honey
1/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 c. milk
1 c. pumpkin
1c. chocolate chips

Mix all ingredients together, just until moist. Batter should be lumpy. Fill greased muffin cups 2/3 c. full. Bake at 400 for approx. 18 min. Yields 12 muffins. *there is no oil or butter, or eggs in these, they will be a bit dense, but still delicious!

Yummy Lemon Muffins

These are super yummy and I think would be especially fun if baked in those tiny muffin pans, that makes bite-size muffins, but you'd probably want to cook it for less time. 

Muffins:
1/2 c. sugar
1 tbsp lemon juice
1/4 c. softened butter
1 egg.

3/4 c. plus 1 tbsp flour
3/4 tsp baking powder
1/4 tsp salt
1/4 c. milk 
1/2 tsp lemon zest

Syrup:
1/4 c. sugar
2 tbsp. lemon juice

Cream together the first four ingredients. Sift flour, baking powder and salt together. Alternate adding the dry ingredients and the milk, adding it to the creamed mixture. Stir in lemon zest. Spoon into paper-lined muffin tins (2/3 full) or into a loaf pan.
Bake muffins at 325 for 10-15 minutes, or bake loaf at same temp for 30 minutes or until golden brown.

Just before they come out of the oven, make the syrup. Heat it on low in a sauce pan, until the sugar is dissolved. Polk holes in muffins or loaf with a toothpick and drizzle syrup over them. Let them cool a few minutes to let the syrup set up.

*I got this from the World Wide Ward Cookbook. Mine did not turn out anything like they are pictured, for those of you who have that book, but they are still so yummy!

Bran Muffin Mix

My mother-in-law makes this all the time, it really is so good and (somewhat) healthy! I don't know any kids that haven't liked it. Luke will eat these all day if I let him.The mix stores in the fridge for a long time, so you can have fresh muffins whenever you want! They can also be frozen in a ziplock baggie and stored in the freezer. Toss them in the microwave for a few seconds and they are delicious!

2 c. 100% Bran flakes (any brand)
4 c. All-Bran cereal
2 c. boiling water
1 qt. buttermilk
1 c. shortening
2 c. sugar
4 eggs
4 c. flour (I do at least half whole wheat)
4 tsp. baking soda
1 tsp salt

Mix bran cereals together in bowl. Microwave the water and pour over cereals, let sit for a few minutes. Add buttermilk. In large bowl cream shortening, sugar (the unhealthy parts!), and eggs. Add to bran mixture. Mix together flours, soda and salt and add it to the rest. The mixture can be stored in air tight container for 30 days in the refrigerator. Use as needed. 
Bake 12-20 minutes at 400. Stick in toothpick to check if it's done.

Banana Muffins

1 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

Preheat oven to 350 degrees. Spray pan. Sift together flour, baking powder, baking soda, salt and set aside.

In a large bowl, combine bananas, sugar, egg and melted butter. Add flour mixture, beat until smooth. Scoop into muffin pans.

Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

You can also add 1/2 cup of chocolate chips, tastes delicious!