Mini- muffin madness

Let the mini-muffin baking begin!! My mom's school is having a breakfast tomorrow and I am in charge of baking the muffins. Four kinds in two hours, the only thing that held me up was that I only have two mini-muffin pans and I was making the batter way faster than I could bake and cool the previous batch. So I got a little backed up, but they came out great! I also ran out of muffin papers so I had to start spraying the pans with Pam and you know how that goes when blueberries are involved.

Honey Orange Corn Muffin with Raspberry Jam
Adapted from Eat Good For Life

Ingredients:

• 1/2 cup canola oil
• 4 egg yolks
• 1/2 cup honey
• 1/8 cup sugar
• 1/2 cup orange juice
• Zest 1 orange
• 1 tsp vanilla

• 1 cup whole wheat pastry flour
• 3/4 cup yellow cornmeal
• 2 teaspoons baking powder

• raspberry jam

Method:

Preheat oven to 450 and paper 2 mini-muffin tins.
Mix all wet ingredients in one bowl and all dry in another.
Pour dry into wet and combine, don't over-mix.
Fill 32 of the muffin cups half way full with batter, then spoon a dollop (about 1/2 tsp) of jam on top of the batter and then spoon more batter on top of the jam.
Don't use too much jam or it will just spill out all over the pan and burn.
Bake at 450 for 3 minutes, then turn down to 400 and bake another 6 minutes or so, until they bounce bak to the touch.

Chocolate Chip Muffins
Adapted from Crumbs and Cookies

Ingredients:

• 1 1/2 cups ap flour
• 1 tbsp baking powder
• 1/4 tsp salt

• 2 egg yolks
• 3/4 cup sugar
• 1/3 cup oil
• 1/3 cup milk
• 1 cup chocolate chips

Method:

Preheat oven to 450 and paper mini muffin tins.
Mix all dry ingredients in one bowl and all wet in another, then pour dry into wet and stir until just combined.
Stir in chocolate chips.
Fill as many cups as you can to the top, or a little over.
Put them in the oven at 450 for 3 mins, then turn down the oven to 400 and bake for another 6 mins or so.

Carrot Cinnamon Muffins
Adapted from My Fudo

Ingredients:

• 2 cups ap flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon

• 2 1/2 cups grated carrots (one bag of baby carrots buzzed up in cuisinart)
• 4 large eggs
• 1 1/2 cups sugar
• 1 cup canola oil
• 1 teaspoon vanilla

Method:

Preheat oven to 450 and paper mini muffin pan.
Buzz up the carrots in your cuisinart or grate them, one bag of baby carrots yields about 2 1/2 cups.
Mix the carrots with the rest of the wet ingredients and set aside.
Mix all dry ingredients and add to wet, stir to combine.
Pour batter into prepared pan and bake on 450 for 3 mins.
Turn down oven to 400 and bake for another 6 mins or so.

Blueberry Lemon Muffins
Adapted from Kitchen Lane

Ingredients:

• 2 cups ap flour
• 2 ½ teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt

• 3/4 cup sugar
• 1/3 cup canola oil
• 3/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• zest of one lemon

• 2 cups blueberries

Method:

Preheat oven to 450 and paper your mini-muffin pans.
Mix all dry ingredients in one bowl and all wet in another, add dry to wet and combine.
Mix in blueberries, don't over-mix batter.
Pour into prepared pan and bake at 450 for 3 mins.
Turn oven down to 400 and bake another 7 mins or so, until muffins bounce back to the touch.

Notes:

*Some of the batters came out a little bit wetter or dryer than I like, if it was too wet I added a little bit of ap flour, and if too dry I added a little extra milk.

**I have been baking my muffins starting out really hot for a few mins and then turning them down to finish because it makes them get big and crusty on top and nice and high.