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12:11 am
February 22, 2010
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Could someone direct me to a relatively healthy muffin recipe ( not full of sugar and fat) that freezes well? I am wanting something that I can just pull out of the freezer the night before and heat in the microwave the next morning.
It doesn't have to be full of bran and flax …but I don't want a sweet cupcake either! I'm really wanting a recipe that you have baked and stored in the freezer.
It can be for a small batch of just 6 or 8 muffins or a recipe for a crowd.
7:29 am
November 14, 2010
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http://chickensintheroad.com/farm-bell-recipes/squash-muffins/
Miss Judy, I use this recipe all the time. I don't use any oil, but applesauce instead. I also add in a lot of different fruit. raisins, chopped apples and pears, dried cherries, really anything I have on hand.
I always freeze the muffins I make, since a dozen is too many too eat before they go stale. They come out of the freezer just as moist as when they went in.
HTH
9:38 am
February 22, 2010
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Thanks…that sounds good. Do you use butternut squash?
11:54 am
December 14, 2010
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My standard muffin recipe :
one cup AP flour
one cup rolled oats
one tablespoon baking powder
a half teaspoon salt
one egg
two thirds of a cup of milk
To this you may add a cup of diced ham or cooked sausage and a cup of diced cheese or
a cup of nuts and a cup of dried fruit
You can substitue some cooked pumpkin for some of the milk, with the meat/cheese I like to add some black pepper. with the fruit I add a tablespoon of sugar.
My measuring method is scoop and dump and I adjust the liquid as needed for the right consistancy. I haven't found added fat necessary if I butter them when I eat them or not.
4:05 pm
December 14, 2010
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There is a simple method that can be followed, Muffins and pancakes are really quite simular differing primarily in the amount of liquid used. I have made them using fresh or frozen sweet corn, using cornmeal as one of the flours. Fresh fruit is always posible and grated carrots can be blended in. I have made muffins with jalapenos and asiago cheese and Italian sausage. I make a yeast leavened muffin with cottage cheese. Very difficult to learn but easy when you learn the trick. If you want I will make them and do a video.
4:05 pm
February 22, 2010
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Thanks Ross…I like a muffin with oats in them…never tried them with no fat. Have you ever frozen the ones with meat/cheese in them?
4:41 pm
December 14, 2010
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Always. I freeze all of the bread that I won't use in two or three days. I refuse to participate in the bake sales at church because I won't let my bread be sold two days old.
5:37 pm
May 5, 2010
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Well I'll be darned ….. my go-to muffin is the spittin' image of Ross' standard except I add one mashed banana, tsp of cinnamon, 2 tblsps of brown sugar, 2-3 tblsps of melted butter, 1/2C nuts. I've tried muffins without fat and don't overly care for them … it's truly a subjective thing but prefer the tender crumb of the muffin baked with butter. Never put butter on the baked product so still feel virtuous in not over-loading badboy fat. Besides, I hear both my grandmothers' voices stating in one form or another, "You need a little fat in every meal to keep things moving and keep a clear head." Might as well enjoy it.
I don't often add fruit since a we like a lovely plop of chunky jam on muffins … and bits of fruit often cause the muffin to fall apart if too warm from the oven (best melting moment!). I only bake a dozen at a time and they rarely last longer than a couple of days since DH likes 'em for evening dessert.
5:52 pm
November 14, 2010
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for the squash muffin I use a baked acorn squash…generally one squash gives enough for two dozen muffins. I make one batch right away, and freeze the leftover squash in a ziplock bag (labelled, dated, with the quantity written out in marker) to use another time.
6:11 pm
December 14, 2010
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Remember that all of the "zucchini" breads are muffins just baked in a loaf.
9:24 pm
March 1, 2012
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Miss Judy, these are my favorite muffins to make. Since I usually put raspberries or blackberries in them, my husband won't eat them as the seeds bother him. So I freeze them and just nuke one in the morning from frozen, for my breakfast. Any type of berry or chopped fruit will work fine. Makes about 18 muffins.
1 cup whole wheat flour, 1 cup unbleached white flour
1 cup oats
1 cup brown sugar (I usually use 3/4 cup)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup milk (fat free works fine)
3 T melted butter
1 tsp vanilla extract
1 egg
1 1/2 cups coarsely chopped berries
1/2 cup chopped nuts (optional)
Mix together and bake at 400 degrees for 16 to 18 minutes
9:22 am
April 1, 2009
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Love all of these muffins recipes, I printed off Ross' recipe and added all of the other "add ons" at the bottom of the page. We love muffins and since it is just the two of us, I can bake and freeze and always have fresh muffins on hand. Another of my favorites is a good hearty bran muffin, my Mom used to bake them using the all-bran cereal, so good with a bit of butter and a cup of tea.
10:03 am
December 14, 2010
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Today I am making yeast leavened lemon flavored cottage cheese muffins.
Last night I added a Tablespoonful of lemon juice and three Tablespoonsful of sugar to a cup of large curd cottage cheese.
The batter will be :
2 cups of flour
3/4 cup of water
1 teaspoon of instant dry yeast
1/2 teaspoon salt
Stir this together and stir in the cottage cheese
Allow to rise for a couple of hours
Dump out onto pile of flour and coat with flour. this has to be handled with a dough scraper and a lot of flour as the dough is very wet. When the dough is stretched into a strand about a foot long use the dough scraper to cut it into twelve pieces and coat each piece with flour and place them in a well greased muffin tin.
Bake at 375 F for 30 minutes
Please don't jump up and try this before I come back and report success or failure. 
2:12 pm
April 1, 2009
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Hello Ross, can bottled lemon juice be used or must it be fresh? We rarely have fresh lemons or limes in the kitchen because of the high cost.I am anxious to hear the muffin results.
Thank you.
2:49 pm
December 14, 2010
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Muffin report.
This was an experiment intended for a girls night out that Nancy is going to tonight.
I baked them just before we had lunch and they are what we hoped for in terms of taste and texture. They are slightly sweet and lemony rather chewy, not at all crumbly.
Cottage cheese and lemon and sugar closely resembles cream cheese frosting in the taste side.
Now in regard to the recipe. I didn't coat the with flour rather I spooned the batter into greased mini muffin tins. It was and should be soupy like muffin batter. Add water as needed to get the batter into a spoonable consistancy. This is a small batch so mix it with a spoon.
I used bottled lemon juice. and as noted no shortening. The batter will not show much activity from the yeast, perhaps the lemon inhibits the yeast but they did rise in the oven
7:07 am
October 4, 2010
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I made up a batch of pumpkin and another of banana early this morning. They are baking and the house is smelling yummy.
I replaced 1/2 the oil in the pumpkin recipe with applesauce. I replaced 2 of the whole eggs using just whites. For the banana recipe I used 1/2 butter and 1/2 applesauce and did the same with the eggs. I didn't add nuts because of current tooth problems for two of the folks that will be eating this. I did cut down on the sugar so for a bit of sweetness I added raisins to the pumpkin batter.
I also let the batter rest for about 30 min. before baking. I recently saw that one could get a better rise for muffin and quick bread batter by doing this.
I'll let you know later how this turns out.
5:11 am
March 15, 2012
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Just sharing this muffin recipe with you, Miss Judy, in case it sounds appealing to you:
APPLESAUCE RAISIN MUFFINS
1 large egg
2 tablespoons vegetable oil
1 1/2 cups unsweetened applesauce
2 cups unbleached white flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup raisins
Beat together egg, oil and applesauce. Add flour, baking soda, baking powder and spices; beat well. Stir in raisins. Spoon batter into oiled and floured muffin wells. Bake at 375 degrees for 20 to 25 minutes or until firm to the touch and browned. Cool on wire racks.
10:56 am
February 10, 2009
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The muffin recipes look great everybody, but they'll get quickly lost here! That's why Suzanne set up the Farm Bell section so we can all find them for the future. Much easier to find, search, save and print!!! Have you all submitted your favorite muffin recipes there?
5:54 am
March 15, 2012
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No, I haven't, BuckeyeGirl, but I'm going to! Thanks ….. 
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