Lime Glazed Raspberry Cupcakes/Muffins

This recipe said it was a cupcake recipe, but I thought it was more muffin inspired. I definitely can eat these for breakfast!

Adapted from Elle's New England Kitchen

Supposed to make 24 cupcakes, but I got 18...

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

1/2 tsp vanilla extract

2 1/4 cups flour

2 tsp baking powder

2 tsp. baking soda

1/2 tsp salt

1 cup raspberries

1 cup milk

lime zest

glaze:

1 cup powdered sugar

lime juice, enough to get a glaze consistency

grated lime zest

Heat oven to 375. Grease muffin pans or line with papers.In large bowl, beat butter and sugar with mixer. Add eggs and vanilla and beat until smooth.In medium bowl, sift 2 cups of the flour with the baking powder, soda, and salt.Toss the berries with the remaining 1/4 cup of flour. On medium speed, add flour mixture to butter/sugar, alternating with the milk. Fold in the berries and zest. Spoon into muffin cups and bake for 20-22 minutes. While those are baking, make the glaze. Whisk the sugar, zest, and juice until smooth. After cupcakes are cooked, run a knife around each one immediately and after a couple minutes, remove to a rack to cool. Take them out of the pan and glaze them.

Lemon Poppyseed Muffins

I had been looking for something to take to a family reunion to eat for breakfast. I love muffins and thought these sounded really good. They are so good. Orrin kept saying, "Mom they taste like lemonade."

Recipe by: Dorie Greenspan

2/3 cup sugar

grated zest and juice of 1 lemon

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream (I used light sour cream)

2 large eggs

1 teaspoon pure vanilla extract

1 stick unsalted butter, melted and cooled

2 tablespoons poppy seeds

icing:

1 cup confectioner's sugar

2-3 tablespoons fresh lemon juice (I used more, Port kept saying it wasn't lemony enough.)

Preheat oven to 400 degrees.Spray muffin tin with nonstick cooking spray.In large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda, and salt.In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Do not over stir!Divide the batter evenly among the muffin cups. Bake 18-20 minutes.Transfer pan to a cooling rack. Cool 5 minutes then remove from pan. Cool completely, then glaze with icing. (I put the glaze on them as soon as they were on the cooling rack and still hot. It was great. It created kind of a crunchy glaze on them. SO GOOD!!!)

Double Chocolate Zucchini Muffins

1 C. Sugar
3 eggs
1 C. vegetable oil
3 C. shredded zucchini
2 tsp. vanilla
3 C. flour
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 C. unsweetened cocoa powder
1/2 tsp. salt
2 C. chocolate chips

Whisk together sugar, eggs, oil, zucchini, and vanilla. In a separate bowl combine flour, soda, baking powder, cinnamon, cocoa, salt, and chocolate chips; mix well. Combine flour mixture and wet ingredients just until blended. Bake at 350 degrees for 20 minutes or until toothpick tests done.

Banana Berry Bran Muffins

From Amy K.

These are mine and my kids favorite muffins. A friend gave us these muffins and recipe as we were leaving Washington to move to Idaho. They were a great comfort food as we drove. This recipe usually makes about 15 muffins and very rarely to we make it to the end of the day with muffins left over. I haven't had the heart to tell my kids the muffins are somewhat healthy for them.

1 egg
3/4 C. packed light brown sugar
1 1/3 C. mashed ripe bananas (3-4 bananas)
1/3 C. Veg. oil
1 tsp. vanilla
3/4 C. flour
3/4 C. whole wheat flour
1/2 C. oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Frozen berries

Mix ingredients, adding in the bananas last and stir just until moistened. Place one spoonful of batter into each greased muffin tin. Sprinkle with 4-5 berries (I usually mix the berries in the batter). Spoon batter on top of berries. Continue layering batter and berries until muffin tin is filled. Bake at 375 degrees for 20-25 minutes. Top of muffins should be browning and should spring back when touched with finger.

Sour Cream Blueberry Muffins

From Becoming Betty:

2 eggs
1 cup sugar
1/2 cup oil
1/2 tsp. vanilla
1 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup blueberries

Mix eggs, sugar, oil, vanilla and sour cream. Next, add salt, soda, flour. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake at 400 degrees for 20 minutes.