Chocolate Raspberry Muffins


Chocolate and Raspberry are a wonderful combination of flavors and the favorite in our house. These muffins take that combination and make breakfast a delight. I promise you’ll have a good morning with these in your hands.

Chocolate Raspberry Muffins

Author/Source:

Kelly @ Onceamonthmom.com


Ingredients:

•1 Cups Flour, unbleached, un-enriched preferably organic

•1.5 teaspoons baking powder

•0.75 Cups Sugar

•7 ounces unsalted butter, melted

•0.75 Cups Plain Yogurt or homemade yogurt

•0.5 Cups water

•2 medium Eggs

•0.5 Cups chocolate chips

•0.5 Cups Raspberries, fresh or frozen

•2 Tablespoons Turbinado or Raw sugar

Directions:

1) Preheat oven to 375.



2) Mix all dry ingredients together, make a well in center.



3) Pour in melted butter, yogurt, water and eggs. Stir well.



4) Fold in the raspberries and the chocolate and spoon into muffin pans.



5) Sprinkle the top with raw sugar. Bake for 30 minutes. Place on rack to cool.



Freezing Directions:

Let cool and place into freezer bags and freeze. To serve: Reheat in microwave for about 2-3 minutes.



Servings: Yields 12 muffins

Breakfast Cookies

Ingredients:

3/4 cup brown sugar
1/2 cup butter or apple sauce
1 egg
3 mashed ripe bananas
1 cup flour
2/3 cup whole wheat flour
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
2 cups uncooked oatmeal
1/2 cup raisins or craisins

Instructions:

Preheat oven to 350 degrees

In a large bowl mix all the ingredients and drop onto ungreased cookie sheet. 
Make them large or small.

Bake 8-10 minutes if using smaller cookies or 14-16 if using ice cream scoop sized cookies.  You do not want to over bake.

Cool and enjoy or once cooled freeze for enjoying later.

Submitted by:  Caroline G.

Chocolate Chip Cookie Bread

Ingredients:

5 T butter, melted and cooled completely
2/3 C sugar
1 t vanilla
1/4 t salt
1 C vanilla yogurt
1 egg
3/4 t baking powder
3/4 t baking soda
1 1/2 C flour
3/4 C chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine butter, sugar, vanilla, salt, yogurt and egg.
Mix well.
Stir in baking soda and baking powder.
Add flour and mix until just combined.
Fold in chocolate chips.

Grease a loaf pan, and fill it with batter. Bake bread for 55 minutes, or until a toothpick inserted in the center comes out clean.

Submitted by:  Caroline G.

Chocolate Banana Bread

Ingredients:

1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 stick butter, melted and cooled
3 ripe bananas, mashed well
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Directions:

Mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt.

Stir the mashed bananas, eggs, melted butter, and vanilla.  Carefully fold the banana mixture into the dry ingredients until just combined.  Mix in the chocolate chips.

Pour into a greased loaf ban. 
Bake at 350 degrees for approximately 55 minutes until the bread the riens and a toothpick inserted in the center comes out clean. 

Cool and wrap in plastic wrap and foil or ziploc freezer bag.

Store in fridge or freezer.

Source:  www.moneysavingmom.com

Submitted by:  Caroline G.

Homemade Pretzels

I wanted to place this recipe link here as I want to make these yummy Homemade Pretzels:


http://heavenlyhomemakers.com/making-homemade-soft-pretzels

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE

Ingredients
* 1/4 lb butter (1 cube)
* 8 oz. cream cheese
* 1 1/4 cup sugar
* 2 eggs
° 1 tsp vanilla
° 2 cups flour
° 1 tsp baking powder
° 1/4 tsp salt
- 1/4 cup milk
- 6 oz chocolate chips

Topping:
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup chopped pecans

Makes one large bundt cake, or two medium bread-size loafs, or 4 small (individual size) loafs.

Instructions:Mix together * (first 4) ingredients in a large bowl till creamy. Add the ° ingredients, continually mixing. Add in the flour last, and in small increments to aid in smooth mixing. Add milk last. You may not need the whole 1/4 cup of milk, or you may need a little more. Batter should be creamy but not drippy. Stir in chocolate chips using a large spoon.

Spoon mixture into pan(s). If using a bundt pan, fill half full. You will need to slice off the excess to serve, so don't bother filling it overfull. If using bread pans, fill about half to 3/4 full. Sprinkle topping over all. Bake at 350° (F) for 50-55 minutes. Cakes will rise and become golden brown. Test by inserting a knife or toothpick. When done, the knife will come out almost dry.

Note: I like to make the smaller loafs and give as gifts. They freeze well and are good to have on hand for company coming. Wonderful with a cup of tea or coffee.

Strawberry Muffins

Ingredients:
1/2 cup softened butter
3/4 cup sugar
1 egg
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries
Topping: 2 teaspoons sugar and 1/2 teaspoon cinnamon

Instructions:
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder and salt in a small bowl. Add the flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in the chopped strawberries.
Spoon batter in muffin pans.
Sprinkle the topping over the muffins.

Bake at 400 degrees for 20-25 minutes and enjoy one dozen muffins.

Submitted by: Caroline G.
"It is a great time of year for purchasing fresh strawberries. This recipe is delicious and if you don't need the full dozen you can place some in the freezer to enjoy later!"

Fruit-filled Coffee Cake

Ingredients:

1 package (2 layer size) white or yellow cake mix
1 teaspoon ground cinnamon
1 cup of sour cream
3 eggs
1/4 cup water
1 can (21 ounces) cherry pie filling

Topping ingredients:

1 cup powdered sugar
1 1/2 tablespoons milk

Instructions:

Heat oven to 350 degrees
Beat first five ingredients until well blended
Pour into greased and floured 13 x 9 inch pan; top with spoonfuls of pie filling
Bake for 35 minutes or until toothpick inserted in center comes out clean
Cool for 10 minutes

Mix sugar and milk; drizzle over cake
Cool completely

Ideas: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Source: Kraft

Submitted by: Caroline G.

"This is easy and delicious. You can make it in a full 13 x 9 pan or two 8 x 8 square or round pans. It is nice to have with coffee, breakfast or dessert. This recipe would also freeze well so you can make one to enjoy now and freeze one, or better yet, give one to someone to enjoy and one for your own family".

CHOCOLATE CHIP POUND CAKE

Makes 2 loaf pans or 2 bundts or 1 of each. Keep one and gift someone with the other or place in the freezer

Ingredients:

1 Duncan Hines Classic Yellow cake mix
1 large chocolate instant pudding mix
8 oz. sour cream
3/4 cup veg. oil
4 eggs
1/2 cup white sugar
2/3 cup water
1 cup chocolate chips

Instructions:

Beat all ingredients together except for chocolate chips
Stir in chocolate chips.
Pour into greased & floured bundt cake pan.
Bake at 350 for 45mins.- 1 hour
Dust with powdered sugar

Submitted by: Sandy B.
Great for the holidays.

OVERNIGHT COFFEE CAKE

Ingredients:

1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon

Instructions:

Lightly grease an 8 inch square baking pan.
In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar.
Beat in the egg until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk.
Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon.
Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C).
Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Submitted by: Jessica S.

Source: http://www.allrecipes.com/

"I made this recipe for the teachers at Liam's school and they loved it and requested the recipe - always a good sign". Caroline G.

BANANA CHOCOLATE CHIP MUFFINS

Banana Chocolate Chip Muffins

A low fat muffin that tastes great...

Ingredients:

3 medium very- ripe bananas

1 large egg

1/3 cup low fat buttermilk or milk

½ cup granulated sugar

½ cup brown sugar

1½ cups flour

1 tsp baking soda

1 tsp salt

2 Tbs chocolate chips

Instructions:

Preheat oven to 350°F. Lightly coat muffin tin with cooking spray.

In a large bowl, mash bananas with fork. Whisk in egg, milk, and sugars.

In a separate bowl, whisk together flour, baking soda and salt. Slowly add to wet mixture and mix until combined. Stir in chocolate chips.

Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove to a wire rack to cool completely.

Servings: 12

Calories per muffin: 167.17

Submitted by: Caroline G.

Source: http://www.recipegirl.com/
This is by far the best site I have found for recipes. PLEASE CHECK IT OUT...the recipes are amazing!

BANANA BREAD

BANANA BREAD

Ingredients:

1 C Sugar

1/2 C oil

3 ripe bananas

2 Eggs

2 C Flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

3 T milk

Chopped Pecans (optional)

Instructions:

Beat sugar and oil.

Add eggs and bananas. Beat.

In separate bowl, add sifted flour, baking soda, baking powder and salt.

Add flour mixture to wet mixture.

Add vanilla and milk. Beat.

Pour into bread pan and bake at 350 degrees for 1 hour.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"When we moved to NC Donna arrived with a loaf of this yummy banana bread. I must say it is divine. It freezes beautifully and when it is defrosted tastes so moist and yummy."

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS


Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced

Instructions:

Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Source: http://www.allrecipes.com/

Submitted by: Caroline G.
"These are the best blueberry muffins I have tasted".

PUMPKIN CHOCOLATE CHIP MUFFINS

PUMPKIN CHOCOLATE CHIP MUFFINS

Ingredients:

3/4 cup brown sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips


Directions:

Preheat the oven to 400 degrees F (200 degrees C).
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

Submitted by: Caroline G.

Source: modified from a recipe on www.allrecipes.com

I have made these as full size and mini-muffins. They are delicious. I only have to cook the mini muffins for about 10 mins and the kids love them that size.

SOUR CREAM COFFEE CAKE

This has been in our family for generations and is a favorite of many. It easily separates into 2 pie plates or 1 9x13 pan. It freezes great so make it ahead of time before company comes!

Ingredients:

Topping - make ahead

½ C chopped pecans
1 tsp cinnamon
1/2C brown sugar

2 C flour
¼ tsp salt
1 ¼ tsp baking powder

2 C sugar
1 C margarine
2 eggs
1 C sour cream
1 tsp vanilla

Instructions:

Make topping up ahead
Cream together sugar & margarine and other weet ingredients
Mix dry ingredients-then fold into batter

Pour half of batter into well greased 9x13 pan. Sprinkle half of topping over batter-then repeat.(Go easy on the batter for the first half so you have enough to cover for the second layer)

Bake 45 to 50 minutes at 325

Submitted by: Andrea K.

BANANA BREAD

Ingredients:

3 medium or 4 small bananas
1 C sugar
½ stick melted butter(cooled)
1 egg
1 ½ C plain flour
1 tsp. baking soda
1 tsp salt
Chopped pecans or walnuts(optional)

Instructions:

Preheat oven to 325
Combine 1st 4 ingredients-mix well
Combine dry ingredients and add slowly to banana mixture

Pour into a greased loaf pan and bake for about 1 hour or until toothpick comes out clean. To make muffins, bake at 325 and check for doneness after 12-15 minutes.

Submitted by: Andrea K.
"I always triple this and freeze a couple loaves".

OVERNIGHT BUBBLE BREAD

OVERNIGHT BUBBLE BREAD

Ingredients:

1/2 cup pecan halves
18 frozen dinner rolls
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar

Instructions:

Generously butter a 9 x 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.

Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight (on counter).

In the morning, preheat the oven to 350 degrees and bake for 20 to 30 minutes until golden brown.

Source: http://www.allrecipes.com/

Submitted by: Caroline G
"I have made this with the pecans and without. My boys are not big pecan eaters so I tend to make it without. I have also made a full 9 x 13 pan and then made 8 x 8 at times (halved the ingredients listed above). It is easy and the family loves it for a special, easy breakfast."

CHEESY BREAD

CHEESY BREAD

Ingredients:

1 large round sourdough bread
1 lb. Monterey jack cheese
1 stick butter
2 Tablespoons garlic
1/2 teaspoon thyme
1 Tablespoon poppy seeds
1 Tablespoon parsley flakes

Instructions:

Score bread into 2 inch squares. Slice cheese into stripes; melt butter and add spices. Brush butter sauce into the cuts of bread. Lay slices of cheese into cuts, brush top with remaining butter sauce.

Bake at 350 for 35 min. sealed in foil, then 15 min. with foil opened.

Source: Tonya S.

Submitted by: Julie U.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Pre-heat oven to 400 degrees

Ingredients:

2 1/3 C flour
1 1/4 C sugar
1/3 C unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 C sour cream
1/2 C vegetable oil
2 eggs, beaten
1/4 C milk
1 C milk chocolate chips
1 C shredded zucchini

Instructions:

Grease muffin cups or line with paper baking cups
Combine first seven ingredients in large bowl
Combine sour cream, oil, eggs & milk in small bowl until blended; stir into flour mixture until just moistened. Fold in choc. chips & zucchini. Spoon into muffing cups
Bake 15-20 (recipe says 25 - 30 minutes, but it only took mine 15 minutes) minutes until wooden toothpick inserted comes out clean.
Recipe says only makes one dozen, but I got dozen & a half.

Source: Robyn S.

Submitted by: Caroline G.
"Robyn made these for my family and they are divine".