Desserts - Muffins

Snickerdoodle Muffins

Ingredients:
1 1/2 c. self rising flour
1 c oats
1/2 c sugar
1 egg
4 tbsp butter
1 tsp vanilla
1/3 c sugar
1 tsp cinnamon
1 c milk

Directions:

1. mix all dry ingredients together, flour,oats,1/2 cup of sugar

2. Mix together egg, butter and vanilla and milk

3. add wet mixture to dry mixture, mix until everything is mixed well.

4. fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.

5.While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick

Strawberry-Orange Muffins
Ingredients 3 tablespoons almonds 2 tablespoons plus 3/4 cup all-purpose flour, divided 2 tablespoons plus 1/2 cup brown sugar, divided 3 teaspoons freshly grated orange zest, divided (see Variation) 1/2 teaspoon salt, divided 2 tablespoons plus 1/4 cup canola oil, divided 1 cup white whole-wheat flour , or whole-wheat pastry flour (see Note) 2 teaspoons baking powder 1 teaspoon baking soda 3/4 cup nonfat or low-fat buttermilk 1/4 cup orange juice 1 large egg 1 teaspoon vanilla extract 1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)
Preparation Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.