This year I decided to give my in-laws muffins for Christmas. They are elderly, it’s just the two of them, and she doesn’t bake much anymore. They still enjoy baked goods–especially muffins–so I gave them nine muffins from each of my very best muffin recipes.

I baked them all the week of Christmas, then froze them as soon as they were cool to keep them fresh. To make sure they were well thawed when I gifted, I took them out of the freezer the day before. As well as being delicious, these recipes freeze and refreeze well–Carrot Raisin, Blueberry Sour Cream, Banana and Squash/Pumpkin.

None of these muffins are low-cal and all are made with real food–real butter, milk, eggs and sugar. (One loaf of white Wonderbread lasts for three weeks in the cupboard at room temp without molding! At first I said “Great!” Now I say, “Wait a minute. Is that real food?” Uh, no!)

This Carrot Raisin is the most delicious, moist, dense carrot muffin I have ever eaten. It’s delicious and has a lot of texture and carrot in it.

How to make Carrot Raisin Muffins:
3 cups grated carrot
4 large eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon vanilla
1 1/2 cups sugar
1 1/4 cups oil
1 cup golden raisins
1 1/2 cups sunflower seeds or nuts

Preheat oven to 300F. You will need 3 large bowls for this recipe.

Bowl #1: Mix grated carrot, seeds and raisins.

Bowl #2: Mix flour, soda, salt and cinnamon.

Bowl #3: Mix sugar and oil. Add eggs, one at a time, mixing for 30 seconds after each one. Add flour mixture to this and stir only until well blended. Add carrot mix and fold in gently.

Fill greased muffin tin or papers 2/3 full. Bake 20-22 minutes for very large muffins. Insert a toothpick into the center of the largest one to test for doneness. If it comes out dry and clean, the muffins are done.

Get the handy print page and save this to your recipe box here:
Carrot Raisin Muffins.

How to make Blueberry Sour Cream Muffins:
2 eggs
1 cup sugar
1/2 cup oil
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup blueberries

Beat eggs; gradually add sugar. While beating, slowly add oil and vanilla.

Combine dry ingredients in a separate bowl. Add alternately with sour cream to the egg.

Gently fold in blueberries.

Bake in preheated oven at 400F for 18-20 minutes in muffins papers or greased pan for very large muffins. Insert a toothpick into the center of the largest one to test for doneness. If it comes out dry and clean, the muffins are done.

Get the handy print page and save this to your recipe box here:
Blueberry Sour Cream Muffins.

How to make Banana Muffins:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup white sugar
2 cups mashed bananas, very ripe (4-5 lg bananas)
1 cup mayonnaise

Mix first 4 ingredients together well. Fold in bananas and mayonnaise.

Bake at 350F for 12-14 minutes in muffins papers or greased pan for very large muffins. Insert a toothpick into the center of the largest one to test for doneness. If it comes out dry and clean, the muffins are done.

Get the handy print page and save this to your recipe box here:
Banana Muffins.

I also made my Squash Muffins from here.

Muffins make a great food gift anytime–especially if they’re already in the freezer!