Twotonemuffins Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease 10 standard muffin cups.
• In a small bowl, combine flour, baking powder, baking soda and salt; mix thoroughly.
• In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy, about 3 minutes.
• Beat in eggs and buttermilk until well blended.
• Stir in flour mixture just until blended, being careful not to overmix.
• Divide batter between 2 bowls.
• Stir vanilla into 1 bowl of batter.
• Stir melted chocolate into remaining bowl of batter.
• Spoon the vanilla batter into one side of each prepared muffin cup, filling the cups two-thirds full.
• Spoon the chocolate batter into the other half of each muffin cup.
• Fill the 2 empty cups with water for even baking.
• Bake muffins until a toothpick inserted in center of one comes out clean, 15-17 minutes.
• Transfer the pan to a wire rack; let muffins cool for 5 minutes.
• Turn muffins onto the rack; cool completely.
• Note: To jazz these up, top half of a muffin with chocolate icing and the other half with white icing.
• Also, you can make marbled muffins by swirling the two batters together.

Steps:

• Preheat the oven to 375 degrees F.
• For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
• For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.

Steps:

• Butter muffin tins and coat lightly with flour to make 12 large muffins, or line the tins with fluted paper inserts. Preheat oven to 350 degrees.
• Beat eggs until light, gradually adding the sugar. Beat in the oil and stir in the apples and zucchini.
• Sift flour, cinnamon, baking soda, baking powder and salt together and fold into the batter. Stir in vanilla and nuts.
• Spoon the batter into the muffin tins, filling the tins about two-thirds of the way full, and bake 35 to 40 minutes, until a cake tester comes out clean.

Steps:

• Remove odd pots and pans from oven.
• Preheat oven to 350º / 180º.
• Cream together butter and sugar.
• Add eggs and crushed bananas.
• Combine well.
• Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
• Mix just until combined. Do not overmix.
• Pour into greased and floured loaf pan.
• Bake at 350º / 180º for 55 minutes.
• Keeps well, refrigerated.

Steps:

• In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.