HippieDog's Favorite Recipes

Strawberry Muffins

I started using this recipe about three weeks ago and to date, I have made over 100 muffins for our freezer.

Yep, they are that delicious :) So great for breakfast or a quick lunch.

Strawberry Muffins

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1 stick unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 cup milk
1 pint strawberries, washed and diced
additional sugar, optional

Whisk together flour, baking powder and salt. Set aside.

In large mixing bowl, combine butter, sugar, eggs, vanilla and almond extract. Mix until well combined.

Slowly add dry ingredients to butter sugar mixture. Alternating with milk. Mix until just combined. Stir in strawberries, reserve 1/4 cup strawberries.

Add cupcake liners to 12 cup muffin tin. Spray with cooking spray.

Fill each muffin cup with batter. The cups will be very full. These are very large muffins.

Top each muffin with a few slices of reserved strawberries and sprinkle with a little bit of sugar.

Bake 375 for 20 to 25 minutes or until toothpick test comes out clean.

Let cool for 10 minutes. Remove from muffin tin and place on wire rack to cool.

These freeze very well :)

Recipe source: one upon a chef

Chocolate Chocolate Chip Mini Muffins

These are great little muffins, especially the next day. They're not too sweet and go really good with ice cream----think Brownie Sundaes :)

Chocolate Chocolate Chip Mini Muffins

2 cups flour
1 cup sugar
1 tsp. baking soda
pinch salt
3/4 cups milk chocolate chips
1/2 cup unsweetened cocoa powder
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1 tsp. pure vanilla extract
1/4 cup chocolate chips

In large bowl, whisk together flour, sugar, baking soda, salt, chocolate chips and cocoa powder. 

In another bowl combine egg, yogurt, milk, oil and vanilla. Gradually add to cocoa mixture. Mix just until combined.

Pour mixture in sprayed mini muffin pan, 3/4 full. Sprinkle with remaining chocolate chips.

Bake 400 degrees for 10 to 15 minutes or until toothpick comes out clean. If using a regular size 12 muffin pan, bake for around 20 minutes.

You can also replace half of the oil with cinnamon applesauce. Really delicious!

Recipe Source: adapted from allrecipes.com Moist Chocolate Muffins

Lemon Blueberry Muffins

My sweet sister in-law, Mary gave me this recipe during our visit to Seattle. We had hours of fun talking and sharing recipes. This recipe caught my eye and I couldn't wait to make it.

I made them the first of the week and froze them in a zip lock large freezer bag. I pulled out a couple for lunch, just an hour or two before. The perfect lunch, snack or even breakfast food :)

Lemon Blueberry Muffins

1 cup fresh blueberries
1 egg, beaten
2 cups baking mix
1/3 cup sugar
2 TB butter, softened
1 lemon
buttermilk or milk 

Topping

1/2 cup sugar
1 TB lemon zest 
1/4 cup melted butter 

In small bowl, combine 1/2 cup sugar and zest from 1 lemon. Set aside. You will use this mixture when muffins are baked for the topping.

Combine baking mix, such as Bisquick, 1/3 cup sugar, egg and 2 TB melted butter. Squeeze lemon in 2/3 measuring cup, add enough milk or buttermilk to make 2/3 cup. Add to baking mix. Stir until combined, add just a little more buttermilk if needed. I also added in the remaining lemon zest, reserving the 1 TB lemon zest for the topping. 

Fold in blueberries, just until combined. 

Fill greased muffin pan 2/3 full and bake 400 degrees for 15 minutes or until toothpick comes out clean.

Cool for 2 minutes, remove from pan and place on wire rack.

Dip warm muffin tops in melted butter and then in sugar lemon mixture.

Cool on wire rack.

These are perfect for the freezer. Cool and store in zip lock bag. 

Note: I doubled this recipe---they are even better the next day!

Nectarine Muffins

I've been looking around for lots of peach and nectarine recipes. We still have tons of canned nectarines and peaches from the Fall.

So I goofed around with a few ingredients and made a batch of nectarine muffins. I love that it only makes enough for one batch----cuz I have a date with the treadmill after seeing video footage of me dancing like a lunatic at my nephews wedding.

Nectarine Muffins with Cream

1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
2 eggs
3/4 cup sugar
1/2 cup oil
1/2 tsp. pure vanilla extract
1 cup fresh nectarines, drained
1/4 cup pecans, chopped

Toppings

brown sugar
cinnamon
whipped topping

Preheat oven 350 degrees and spray a 6 cup Texas muffin tin with cooking spray.

In small bowl, whisk flour, salt, baking soda and cinnamon. Set aside.

In medium size mixing bowl, combine eggs, sugar, vanilla and oil. Gradually add dry ingredients and mix just until combined. Stir in pecans.

Divide batter in prepared muffin tin. Place nectarines on top and sprinkle with brown sugar.

(my first photo shows the nectarines mixed in but I found they are less likely to stick to the bottom if you place a few on top and then sprinkle with brown sugar).

Bake for 15 to 18 minutes or until toothpick inserted comes out clean.

Cool in pan for a few minutes, remove and place on cooling rack.

Top nectarine muffins with whipped topping and a sprinkle of cinnamon.

A very yummy breakfast or snack idea.

Note: You can use peaches too and a 12 cup muffin-paper lined tin if you wish :) The batter should just be enough for each type of pan.

Banana Oat Muffins

Banana Oat Muffins

1 1/2 cups flour
1 cup rolled oats
1/2 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 tsp. pure vanilla extract
3 bananas, mashed
1 cup pecan halves

Combine flour, oats, sugar, baking powder, soda and salt.

In large bowl combine lightly beaten egg, milk, oil and vanilla. Add mashed banana until well combined. Stir in flour mixture, just until combined. Stir in pecans.

Line a 12 cup muffin tin with paper baking cups and divide mixture.

Bake 400 degrees for 18 minutes, or until toothpick inserted comes out clean.

Tip: You can use half wheat flour and use applesauce in place of the oil for a healthier version.

Recipe Source: Allrecipes.com