Onion Muffins

Dry:

1.5 c. flour
1/4 c. sugar
1.5 t. baking powder
1/2 t.salt

Wet:

2 eggs
1 c. finely chopped onions
1/2 c. oil

Add 1.5 c. chopped walnuts and bake at 400 for 15 minutes.

Cappuccino Muffins

From Taste of Home

Dry:

2 c. flour
1/2 c. sugar
2.5 t. baking powder
1 t. cinnamon
1/2 t. salt

Wet:

1 c. milk
2 T. instant coffee
1/2 c. canola oil
1 egg
1 t. vanilla

Mix and add 3/4 c. choc chips

375 for 17-20 minutes.

Topping:

4 oz. cream cheese
1.5 t. sugar
1/2 t. instant coffee
1/2 t. vanilla
1/4 c. choc chips

Heat topping together.

Muffins

Dry ingredients:

1.5 c. ww pastry flour OR 1 c. ww pastry flour + 1/2 c. oats
1/2 c. sugar
1 t. baking powder + 1 t. baking soda
dash salt
requisite spices

Wet ingredients:

heaping 1/2 c. applesauce OR 2 mashed bananas + a little oil.
2 eggs
1/3 c. oil

Mix and add blueberries, nuts, choc chip, etc.  400 degrees for 18-22 minutes.

Makes a dozen, roughly.

Golden Corn Bread

From the Dairy Free cookbook

2 c. corn meal
2 c. whole wheat pastry flour
1/2 c. sugar
2 2/3 T. baking powder
1/2 t. salt
2 c. almond milk
2 eggs
1/2 c. canola oil

Combine dry, add wet and beat together.  Bake in muffin tins for ~15 minutes (watch carefully) or a cake pan for 20-25 minutes.  Grease pan.  Bake at 425 degrees.

Carrot and Raisin Muffins

From http://www.muffinrecipes.net/carrot-and-raisin-muffins.html

Carrot and Raisin Muffins ingredients list:
1 ½ cups of all-purpose flour.
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
3 medium eggs.
½ cup of melted butter.
½ cup of milk.
¾ cup of granulated sugar.
1 ½ cups of shredded carrots.
½ cup of raisins.
Glaze:
 2 tablespoons of milk.
1 tablespoon of melted butter.
¼ cup of cream cheese, softened.
½ teaspoon of vanilla.
1 cup of powdered sugar.

Instructions for Carrot and Raisin Muffins:
Preheat your oven to 400°F (200°C).
Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry ingredients have moistened.
Spoon the batter into twelve greased muffin cups.
Bake for 20 minutes.
Glaze:
Mix together cream cheese and 1 tablespoon of butter.
Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
Optional: eat hot with sunbutter.