These are the MUFFINS!

GOLDEN SWEET CORN MUFFINS
http://thebozemanbite.wordpress.com/2008/04/21/golden-sweet-corn-muffins/
Ingredients:
1 cup flour
1/2 cup corn meal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can drained whole kernel corn
2 eggs, beaten
1/2 cup milk
1/2 cup melted butter
Method:
Preheat the oven to 400 degrees. Mix the flour, corn meal, sugar, baking powder and salt in a large mixing bowl. Then mix the drained corn into the dry ingredients.
In another bowl mix the eggs, milk and melted butter. Add the wet ingredients to the dry mixture, stirring just until mixed.
Fill a lined muffin pan three-quarters full and bake for 20 minutes.

Blueberry and Lemon Cake-Style Muffins
http://oneperfectbite.blogspot.com/search/label/lemon
Ingredients:
3 cups all-purpose flour
2-1/4 teaspoons baking powder
3/8 teaspoons salt
3/4 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs, unbeaten
1-1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
3/4 cup milk
2 cups fresh or frozen, unthawed blueberries
Confectioners' sugar
Directions:
1) Preheat oven to 375 drgrees F. Spray 2 six-cup muffin tins with nonstick spray. Set aside.
2) Place flour, baking powder and salt in a large bowl. Whisk to combine. Set aside.
3) Place butter, sugar, eggs, vanilla and lemon zest in bowl of an electric mixer fitted with a paddle attachment. Beat at medium speed until light and fluffy, about 5 minutes. Scrape down sides of bowl as required.
4) Turn speed to low. Beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth.
5) Fold in blueberries, just until combined.
6) Use an ice cream scoop to fill each cup two-thirds full.
7) Bake until golden brown and cake tester inserted in center comes out clean, about 25 to 30 minutes. Transfer pans to wire racks; let cool for ten minutes. Remove muffins from pans. Serve warm or cold. Sprinkle with confectioners' sugar before serving. Yield: 12 large muffins.

French Breakfast Puffs
...from the kitchen of One Perfect Bite, courtesy of Betty Crocker
http://oneperfectbite.blogspot.com/search/label/cinnamon
Ingredients:
1/3 cup shortening or butter
1/2 cup sugar
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
Directions:
1) Heat oven to 350 degrees F. Grease 12 medium muffin cups.
2) Mix shortening, 1/2 cup sugar and the egg thoroughly in medium bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among 9 muffin cups.
3) Bake 20 to 25 minutes or until light golden brown. Mix 1/2 cup sugar and the cinnamon. Immediately roll hot muffins in melted butter, then in sugar-cinnamon mixture. Serve hot. Yield: 9 muffins.

Raspberry Streusel Muffins
...from the kitchen of One Perfect Bite
http://oneperfectbite.blogspot.com/search/label/bread
Ingredients:
Muffins:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
1 large egg, lightly beaten
1/2 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup fresh or frozen, un-thawed raspberries
Streusel Topping:
1/2 cup chopped pecans
1/4 cup flour
1/2 cup golden or light brown sugar
1 teaspoon cinnamon
1 teaspoon grated orange zest
2 tablesspoons melted butter
Glaze:
1/2 cup sifted confectioners' sugar
1 tablespoon orange juice
Directions:
1) Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.
2) Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Make a well in center of flour mixture. Set aside.
3) Place milk, butter, egg, vanilla extract and orange zest in another bowl. Mix well.
4) Pour milk mixture into flour mixture and stir just until blended.
5) Place 1 tablespoon of batter into each muffin cup. Divide raspberries into two equal piles. Use half the berries to top batter in muffin cups. Top with remaining batter, then with remaining berries.
6) Combine pecans, sugar, flour, cinnamon, butter and orange zest in a small bowl, Mix ingredients until mixture resembles moist crumbs. Sprinkle evenly over top of muffins.
8) Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from pan.
9) Mix sugar and orange juice in a small bowl. Drizzle over warm muffins with a spoon. Serve warm. Yield: 12 servings.

IRISH SODA BREAD MUFFINS
http://www.kitchenparade.com/2009/03/irish-soda-bread-muffins.php?showComment=1236354300000
Makes 12 muffins
Ingredients:
• 1-1/2 cups all-purpose flour, fluffed to aerate before measuring
• 3/4 cup 100% White Whole Wheat Flour, preferably King Arthur, fluffed
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 2 teaspoons ground caraway (enough for subtle caraway flavor)
• 1-1/2 cups dried fruit (currants, cranberries, apricots, golden raisins), larger pieces cut small
• 6 tablespoons butter
• 1 egg
• 1 cup buttermilk (see TIPS)
• Demerera sugar for topping (see TIPS)
Method:
Preheat oven to 400F. If using silicone liners, drop into a muffin tin. If using muffin tins, grease the cups or line with papers.
In a medium bowl, stir together the dry ingredients (that’s the flours, sugar, baking powder and soda, salt and caraway) and the dried fruit.
In a small bowl, melt the butter in the microwave in 10-second increments. While it melts, in a large bowl, whisk the egg and buttermilk, then whisk in the melted butter. With just a few quick stirs, turn the flour mixture into the wet mixture. The dough will be quite stiff.
With two spoons, one to scoop and one to scrape, fill the muffin cups. Gently sprinkle the sugar over the tops. Bake for 20 minutes. Let cool 5 minutes, then either dig in! or turn out onto a rack to finish cooling. Best served warm or on the first day but still quite moist on the second and third days. After that, you may want to ‘toast’ the muffin halves in a toaster oven or skillet.
ALANNA's TIPS The inspiring recipe says that buttermilk, yogurt or sour cream can be used. The sugar topping is optional but provides a burst of sweetness and a slight crunch, both welcome. It’s a lot, a whole cup and a half of dried fruit. I was tempted to cut back to a cup or less but was glad I didn’t. If you choose to use less fruit, consider adding more sugar.

Lucia Muffins
http://www.101cookbooks.com/archives/lucia-muffins-recipe.html
Ingredients:
3 tablespoons unsalted butter
1 loose teaspoon saffron threads
3 tablespoons natural cane sugar
1 cup / 240 ml buttermilk
2 egg whites
2 tablespoons water
1 cup / 4.5 oz / 125 g whole wheat pastry flour
3/4 cup / 3.5 oz / 100g unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
2 tablespoons finely chopped almonds
1/2 cup / 2 oz / 60 g golden raisins, chopped
Method:
Preheat oven to 400F / 200C with a rack in the top third. Butter a standard 12-muffin pan, alternately you can use liners.
Melt the butter over low heat and set aside to cool. You want the butter to be melted, but not hot.
Very briefly toast the saffron in a small skillet over low heat, stirring and shaking the pan continuously to avoid burning. The saffron should be fragrant, but stop before the threads change color. You are definitely better off under cooking than overcooking the saffron.
Use a mortar and pestle to grind the saffron threads with 1 teaspoon of the sugar. Pour the buttermilk into a cereal bowl. Add the saffron mixture, then the egg whites, water, and melted butter. Stir until well combined.
In a large bowl, whisk the flours, baking powder, baking soda, salt, remaining sugar, and almonds. Pour the wet ingredients over the dry ingredients and sprinkle with the raisins. Use a spatula to stir until everything barely comes together, avoid over-mixing. Spoon the batter into the prepared muffin cups until about three-quarters full. The batter should fill 10-12 muffin cups.
Bake for 18 - 22 minutes, or until the tops of the muffins are golden and a toothpick inserted into one of them comes out clean. Pop the muffins out of the tins as soon as it is reasonable (after a few minutes) and cool on a rack. If you leave them in the pan they steam and can be challenging to remove.
Makes 10 - 12 muffins (12 in the Lodge cast iron muffin pans)..

Beet the Devil Muffins
http://vanillaicing.typepad.com/vanilla_icing/2009/06/beet-the-devil-muffins.html
Ingredients:
3/4 cups pureed beets*
1/2 cup butter
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
1/4 cup of milk
1/2 cup of cocoa
2 cups of flour
1 cup toasted slivered almonds
1. Preheat the oven to 375. In a bowl, combine the butter, sugar, salt, baking soda and powder. Beat until light and fluffy.
2. Beat in the eggs, one at a time until well combined. Stir in vanilla. Quickly whisk together the flour and cocoa. Add the flour mixture and milk alternately until everything has been combined. Stir in almonds.
3. Spoon the batter into 12 lined muffin cups. The muffin cups will be very full. The mixture is thick and will hold its shape.
4. Bake at 375 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake!
5. Serve warm or room temperature.
* Roasting the beets in a lightly greased oven dish is a fantastic way to cook the beets for these muffins. It prevents the beets from taking in water like they would if you boiled or steamed them. Roast in a 350 oven for 60-90 minutes or until tender. Cool, peel and puree!

Banana Muffins --makes 18
http://vanillaicing.typepad.com/vanilla_icing/2008/09/mid-morning-snack.html
Ingredients:
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 quick shakes from the allspice container.
Method:
Preheat oven to 350. Line muffin pan with papers.
Whisk these ingredients together in a bowl. Then sift them several times to make sure they are properly mixed. Or, do like I do and pour from one bowl into another all the while using a fork in a circular motion in the 'flour waterfall' and repeat several times. Set aside and get out another large bowl.

2 eggs (Organic free ranging tastes better! not to mention come with a lot less guilt. If you haven't any guilt buying your ordinary sort of eggs then I suggest you go to YouTube and look up factory farmed chickens. Surely you can spare 50 cents to 75 cents more in order to lose the newly acquired guilt)
1 cup sugar
10 tablespoons of butter, melted
2 teaspoons of vanilla
1 cup of mashed bananas
1 cup of yogurt

In your bowl, mix the butter, sugar and eggs until well combined. Mix in mashed bananas. If you have been using an electric mixer, switch to a wooden spoon and stir in the flour mixture all in one go. Stir in the yogurt until just combined.

Fill each muffin cup until it's about this far from the top of the paper: | | (I'm sorry I'm not more precise, I'm sure that's a lovely measurment of about 1/4 of an inch or 1/3 of an inch or something) Bake for 23 minutes if you have an oven door with cracked glass (early attempt at making steam mishap) or a little more or less depending on your oven. You want the muffin top to be beautiful golden color.

Banana Oat Muffins
http://foododelmundo.com/2009/10/03/banana-oat-muffin/
3 Cups of batter – makes a dozen regular or 6 JUMBO

Preheat oven to 375
Spray muffin tin

In wet bowl:
Mash 3 way over ripe Bananas
- make sure they’re beyond soft and are black and super mushy – if you can’t get to your over-ripe bananas – put them in the freezer until you can.
when done mashing add:
3/4 Cup Buttermilk
2 Eggs
2 Tbsp Vegetable Oil

In dry bowl combine;
1 Cup Quick Cooking Oats
1 1/2 Cups Whole Wheat Flour
1/3 Cup Brown Sugar
1/2 tsp Salt
2 tsp Baking Soda
1 tsp Chinese 5 Spice
1 tsp Cardamom – see notes about spices in story

Combine both and stir to combine.
Fill muffin tins almost to top.
Optional to sprinkle nuts on top.
Bake until golden brown and springy about 25 minutes

Blueberry Corn Muffins
http://foododelmundo.com/2009/06/26/blueberry-corn-muffins/
Makes five big and one tiny muffin – it’s just John & I - if you want more just double it to make eleven big ones.
Combine in bowl:
1/2 Cup EACH Cornmeal, Wheat Pastry Flour, All-Purpose Flour
3/4 tsp Baking Powder
1/2 tsp Soda
1/2 tsp Kosher Salt
Set aside.
In another bowl combine:
2 Eggs
1/3 Cup Brown Sugar
4 Tbsp Melted Butter
1/2 Cup Sour Cream
1/4 Cup Milk
Whisk well.
Combine with dry ingredients just until wet.
Add and stir just to incorporate
1 Cup Blueberries fresh or frozen
Spray muffin tin. FILL to the rim with batter.
Top with a lot of:
Sugar in the Raw - I like a sparkling sugary crusty top!
Bake at 400 degrees for 20 min or until golden brown.
Let cool and serve.

Jeweled Muffins
http://foododelmundo.com/2009/08/14/jeweled-muffins/
All ingredients need to be at ROOM TEMP or about 70°

In mixing bowl on medium speed combine and mix until you have fine crumbles:
2 Cups Flour
3/4 Cup Sugar
6 Tbsp Butter
1/2 tsp Salt
1 1/2 tsp Baking Powder
1/4 tsp Soda
3/4 tsp Cardamom or Cinnamon
Zest of 1 Lemon

In a separate bowl whisk together:
1/4 Cup Orange Juice Concentrate
1/2 Cup Butter Milk
1 Large Egg
1 tsp Vanilla

Add to the flour mixture and mix JUST UNTIL COMBINED

Gently fold in 2 Cups Fruit - your choice – blueberries, strawberries, mangoes, peaches, nuts……..the sky’s the limit!

Optional to sprinkle with Sugar in the Raw after they’ve been in the oven for a bit and have started to rise

Bake in greased muffin tin at 375°
time according to size of pan you use
Mini muffins about 12-15 min (makes a lot)
Regular muffins about 20 – 30 minutes (makes 12)
Jumbo muffins about 30-40 minutes (makes 6)

Pineapple Muffins
http://bakingbites.com/2010/05/pineapple-muffins/#more-4954
Ingredients:
2 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup shredded coconut
1 cup buttermilk
6 tbsp butter, melted and cooled
1 large egg
2 tsp orange zest
1 cup chopped pineapple
coarse sugar, for topping
Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, sugar and shredded coconut.
In a medium bowl, whisk together buttermilk, melted butter egg and orange zest. Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple.
Divide batter evenly into prepared muffin cups (cups will be very full) and sprinkle generously with coarse sugar.
Bake for 16-19 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Cook muffins on a wire rack for at least 15 minutes before serving.
Makes 12 muffins.

Cappuccino Muffins
Ingredients:
Spread ( filling)
* 4 ounces cream cheese, cubed
* 1 tablespoon sugar
* 1/2 teaspoon instant coffee granules
* 1/2 teaspoon vanilla extract
* 1/4 cup miniature semisweet chocolate chips
Muffins
* 2 cups all-purpose flour
* 3/4 cup sugar
* 2 1/2 teaspoons baking powder
* 1 teaspoon cinnamon, ground
* 1/2 teaspoon salt
* 1 cup milk
* 2 tablespoons instant coffee granules
* 1/2 cup butter or margarine, melted
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 3/4 cup miniature semisweet chocolate chips
Directions:
1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
2. Cover and refrigerate until serving.
3. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
4. Add butter, egg and vanilla; mix well.
5. Stir into dry ingredients just until moistened.
6. Fold in chocolate chips.
7. Fill greased or paper-lined muffin cups two-thirds full (Sprinkle with raw sugar...)
8. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Note: I used 2tsp of expresso powder instead of the instant coffee and mixed it with the milk to dissolve, added a few extra shakes of cinnamon and extra choc chips. I also overflowed the vanilla flavoring, I baked at 370 for 18-19 mins … made 17 muffins. Very moist and delicious!
9. Serve with espresso spread.

Chocolate-Chocolate Chunk Muffins
http://www.flickr.com/photos/steamboatwillie33/4343343533/in/set-72157617618339308/
6 tablespoons unsalted butter
4 ounces bittersweet chocolate, coarsely chopped (also needs ¾ c of choc chips folded in at the end)
2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
1 large egg
1 teaspoon pure vanilla extract
*coarse white sugar
Preparation:
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than over mixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds. *Sprinkle tops with coarse white sugar.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Chocolate Chip Muffins
http://www.flickr.com/photos/hanan/54528460/
Ingredients:
- 90g butter, melted
- 2 & 1/2 cups (375g) self-raising flower
- 1/2 cup (50g) cocoa powder, sifted ( I prefer cadbury's)
- 3/4 cup (165g) caster sugar
- 1 egg, beaten lightly
- 1 & 1/3 cups (330ml) milk
- 1 & 1/4 cups (225g) chocolate chips
Method:
- Grease 12-hole muffin pan, or use paper cups
- Combine all dry ingredients into a large bowl and mix. Add other ingredients and mix well. Save some chocolate chips to add ontop of the muffins.
- Spoon mixture into prepared pan, and add extra chocolate chips on top of each muffin.
- Bake in moderately hot oven (200C - 400F) for about 25 minutes.
- Turn onto wire rack to cool before serving.

- You can change the recipe by adding white or dark chocolate chips, or by cutting up a chocolate bar into chunks.

Banana Coffee Muffins
Adapted from Simply Recipes
http://mybutteryfingers.blogspot.com/2009/06/back-to-basics.html
Makes 12 muffins
3 ripe bananas, smashed
1/3 cup (75g) melted butter
2/3 cup (120g) sugar
1 egg, beaten
1 teaspoon vanilla
2tbsp instant coffee powder, mixed with 2 tbsp hot water
1 teaspoon baking soda
Pinch of salt
1 1/2 cup (190g) flour
1oz (30g) oatmeal, plus more for sprinkling
1. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2. Mix in the sugar, egg, espresso and vanilla.
3.Sprinkle the baking soda and salt over the mixture and mix in.
4. Add the flour, mix until it is just incorporated. Gently mix in the oatmeal.
5. Pour mixture into a prepared muffin tin. Sprinkle more oatmeal on top if desired. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Dorie Greenspan’s Corniest Corn Muffins
Baking from My Home to Yours
http://smittenkitchen.com/2007/05/always-the-corniest/Yield: 12 regular-sized muffins or 48 miniature ones
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like) – fresh, frozen or canned (in which case they should be drained and patted dry)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Gluten-Free Chocolate Financiers
Gluten-Free Girl, via David Lebovitz
http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/Makes 15 one-inch cookies
Ingredients:
6 tablespoons unsalted butter
1 cup almond flour*
4 tablespoons Dutch-process unsweetened cocoa powder
1/8 teaspoon salt
3/4 cup powdered sugar
1/3 cup egg whites (approx. two large)
1/4 teaspoon almond extract
Method:
Preheat the oven to 400°F. Lightly grease and flour financier molds or mini-muffin tins. Melt the butter in a small saucepan and set it aside until it reaches room temperature.
Mix the almond flour with the cocoa powder, salt, and powdered sugar. Stir the egg whites and almond extract into the almond mixture, then gradually stir in the melted butter until incorporated and smooth. Spoon the batter into the molds, filling them three-quarters full.
Bake the financiers for 10 to 15 minutes, until the cookies are slightly puffed and springy to the touch. Remove them from the oven and let cool completely before removing the financiers from the molds.
Once cooled, financiers can be kept in an airtight container at room temperature for up to one week.
* I made this by pulsing blanched almonds in the food processor until they were reduced to a powder. However, if you can find it in the store, the texture will be less gritty (the best I could do was a cornmeal consistency). Either work.

Coffee Mascarpone Muffins with Dark Chocolate and Raspberries
http://www.bananawonder.com/2010/06/coffee-mascarpone-muffins-with-dark.html
Ingredients
1 (8 ounce) package mascarpone cheese, softened
1/4 cup butter, softened
1 egg, room temperature
1/3 cup milk
1/4 cup Kahlua
2 Tablespoons boiling water
2 Tablespoons instant espresso
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 lindt bar 70% dark chocolate smashed into pieces with hammer
1 pint hulled raspberries
Method:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners. Stir hot water and espresso in a large bowl. Add to mascarpone. Beat mascarpone and butter together until fluffy. Beat in egg, milk, Kahlua and vanilla.
Combine the flour, sugar, baking powder and salt. Stir flour mixture into wet mixture until just combined. Don’t overmix! Fold in chocolate chocolate chunks and raspberries. Spoon batter into prepared muffin cups filling them 3/4 full.


Mocha Chocolate Chip Muffins
from Bon Appetit via The Food Librarian
http://thatwinsomegirl.blogspot.com/2010/06/mocha-chocolate-chip-muffins.html
Ingredients:
1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips (I used 1 cup bittersweet and 1/2 cup semisweet chocolate chips)
1 cup coarsely chopped pecans (about 4 ounces), toasted (I left these out)

Method:

Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.

Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes (Mine were done after 20 minutes). Transfer muffins to rack and cool.

Muffins That Taste Like Donuts

http://thepioneerwoman.com/tasty-kitchen/recipes/breads/muffins-that-taste-like-donuts/

 Ingredients:

• 1-¾ cup Flour
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon
• ⅓ cups Oil
• ¾ cups White Sugar
• 1 whole Egg
• ¾ cups Milk
• FOR THE TOPPING:
• ¼ cups Butter
• ⅓ cups White Sugar
• 1 Tablespoon Cinnamon

Method:
1. Combine flour, baking powder, salt, nutmeg and cinnamon.
2. Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
3. Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
4. Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

(Photos by links as provided.)