Muffin Magic: The Hand-Sized Snack for Coffee, Lunch or After School

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There’s no need to run to the local coffee shop when you have fresh, homemade muffins on hand. Muffins are the perfectly proportioned treat for any occasion. Just a word of warning – these muffins are so delicious that they will disappear quickly!

 

 

Nuts for Banana Bread Muffins

 

2 medium ripe bananas

3/4 cup granulated sugar

1/2 cup vegetable oil

1 tsp vanilla

2 eggs

1/2 cup Tofutti Sour Supreme

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 cup almonds or walnuts, finely ground

 

Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners.

 

On a large plate, mash bananas. Add mashed bananas to the bowl of a stand mixer, along with the sugar, oil, vanilla, eggs and Tofutti Sour Supreme.

 

In a separate bowl, mix together flour, baking soda, salt and cinnamon. Gradually add dry ingredients to wet ingredients and mix until just combined. Do not over mix. Stir in nuts.

 

Spoon into muffin cups and bake for about 25 minutes.

 

 

Southern Corn Muffins – Plain or Blueberry

 

3/4 cup Tofutti Sour Supreme

1/4 cup vegetable oil

1 egg

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

1 cup blueberries (optional)

 

Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners.

 

In large bowl of a stand mixer, add Tofutti Sour Supreme, oil and egg and then gently cream together.

 

In a separate bowl, mix together flour, cornmeal, sugar, baking powder and salt and stir to combine. Gradually add dry ingredients to wet ingredients and mix until just combined. Stir in blueberries, if using.

 

Spoon into muffin cups and bake for about 25 minutes. Serve warm alongside your favourite soup or salad.

 

 

Cranberry Mini Muffins

 

3/4 cup Tofutti Sour Supreme

1/3 cup vegetable oil

1 egg

1/2 cup plus 3 tbsp sugar

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup fresh or frozen cranberries, chopped

 

Preheat oven to 350°F (175°C). Spray 36 mini muffin pan cups with vegetable spray.

 

In large bowl of a stand mixer, add Tofutti Sour Supreme, oil, egg and 1/2 cup sugar. Mix until creamy.

 

In separate bowl, blend together flour, baking powder and salt. Pour dry ingredients into wet ingredients and blend just until mixed.

 

In a small bowl, stir together cranberries and 3 tbsp sugar to coat berries. Spoon sugared cranberries into muffin mixture and stir gently. Spoon mixture into mini muffin cups.

 

Bake for 12 to 16 minutes, or until lightly brown and toothpick inserted into muffins comes out clean.

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