egg nog cupcakes

• 
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon iodized salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup canola or vegetable oil
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup eggnog
• Maple Cream Cheese Frosting (see recipe below)

1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pan and set aside.
2. Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. In another bowl, using a hand held mixer cream together oil and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.
4. Add 1/2 of the flour mixture to the bowl. Mix until combined. Beat in eggnog. Gradually add in remaining flour, beat just until combined.
5. Fill cupcake liners 2/3 of the way full with cupcake mixture. Bake for 12-15 minutes or until a toothpick inserted in the center comes out with a few crumbs on it
6. Allow to cool for a few minutes in the cupcake pan. Transfer to a cooling rack to cool completely. Frost with maple cream cheese frosting.

Maple Cream Cheese Frosting
Makes enough to frost 12 cupcakes
You will need:

• 4 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 2 tablespoons maple syrup
• 1 1/2 cups powdered sugar

1. Using a hand held mixer on medium speed cream together cream cheese and butter until smooth.
2. Beat in maple syrup.
3. Gradually add in powdered sugar and beat until it becomes a thick spreadable mixture.

Gingerbread Muffins

LEMON CURD:

2/3 cup sugar

3/4 teaspoon cornstarch

1/3 cup lemon juice

5 egg yolks, lightly beaten

1/4 cup butter, cubed

2 teaspoons grated lemon peel

MUFFINS:

2 cups all-purpose flour

1/4 cup sugar

2-1/2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 egg

3/4 cup milk

1/4 cup canola oil

1/4 cup molasses

Directions

• In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving.
• In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened.
• Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd. Yield: 1 dozen (1 cup lemon curd).

Pumpkin crumble topping muffins

Ingredients

• 1-3/4 cups all-purpose baking flour
• 1 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 3 teaspoons Vanilla Extract
• 
  TOPPING:
• 1/4 cup all-purpose baking flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup shortening
• Confectioners' sugar, optional

Directions

• In a large bowl, combine the flour, sugar, baking powder, pie spice and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
• For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Yield: 1 dozen.

Chocolate cream filled muffins

• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups cold water
• 3/4 cup canola oil
• 1 egg
• 2 tablespoons white vinegar
• 2 teaspoons Spice Island® Pure Vanilla Extract
• 
  FILLING:
• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons beaten egg
• 1/2 teaspoon Spice Island® Pure Vanilla Extract
• 3/4 cup milk chocolate chips
• Confectioners' sugar, optional

Directions

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.
• For filling, beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.
• Fill 12 paper-lined jumbo muffin cups half full with batter. Drop heaping tablespoonfuls of cream cheese mixture into center of each; cover with remaining batter.
• Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 1 dozen.

Peanut Butter Muffins

PB muffins
Prep time: 35 minutes

Ingredients:

• 2 eggs
• 1 c. milk
• 1/4 c. banana (about 1 banana), mashed with a fork
• 1/4 c. peanut butter
• 1/3 c. vegetable oil
• 1/4 c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
• 1/4 c. nonfat dry milk
• 2 1/4 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• nonstick spray

Directions:

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. In a small bowl, break the eggs and use a fork to beat them a little bit.
3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
4. Add the flour, baking powder, and baking soda into the large bowl. Mix again.
5. Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
6. Bake for about 15 minutes.
7. When your muffins are finished baking, remove from muffin tin and cool them on a wire rack. Then it's time to taste and share!

Serves: 12

Blueberry Muffins

Prep time: about 30 minutes
Ingredients:

• 1 c. flour
• 1 c. oatmeal
• 3 tbsp. sugar
• 1 tsp. salt
• 4 tsp. baking powder
• 1 c. blueberries, washed
• 1 egg
• 1 c. milk
• 1/4 c. vegetable oil
• nonstick spray

Directions:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
3. Mix in blueberries.
4. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
5. Add egg mixture to the dry ingredients in the large bowl.
6. Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
7. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about two thirds of the way up.
8. Bake for about 20 minutes.
9. When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
10. Enjoy your tasty muffins!

Serves: 12

Raspberry Cheesecake Muffins

Prep time: 45 minutes
Ingredients:

• 1½ c. sugar
• 24 oz. light cream cheese, softened
• 1 tsp. vanilla
• 4 eggs
• 1½ c. raspberries

Topping

• 8 oz. light cream cheese
• ¼ c. sugar
• Directions:

1. Preheat oven to 350° F (176° C).
2. In a large bowl, use a hand mixer to blend the sugar, cream cheese, and vanilla.
3. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
4. Line 24-cupcake pan with cupcake liners. Fill cupcake liners ¾ of the way full with cream cheese batter.
5. Divide raspberries evenly between the 24 cupcakes and sprinkle on top of each cupcake.
6. Bake for 25 minutes. Remove from oven and let stand for 5 minutes. A well will form in the middle of each cupcake.
7. Turn the oven to 450° F (232° C).
8. In a small bowl, blend together topping ingredients. Using a teaspoon, drop topping into the center of each cupcake.
9. Bake for 5 minutes. 
10. Remove from oven and cool. Refrigerate for 1 hour before serving.
11. Store in refrigerator.

Serves: 24

Purple People Eater Cupcakes

6 Servings

Prep: 45 min. + standing

Ingredients

• 6 chocolate or vanilla cupcakes baked in black foil liners
• 1 can (16 ounces) vanilla frosting
• Neon purple food coloring
• 9 large marshmallows
• 18 thin pretzel sticks
• Black licorice laces
• 12 mini marshmallows
• 6 pink fruit chews
• 18 brown mini M&M's

Directions

• 1. Spread the tops of the cupcakes with a mound of vanilla frosting. Spoon 1 tablespoon vanilla frosting into a small resealable bag. Tint the remaining vanilla frosting neon purple with the food coloring and place in a microwave-safe measuring cup.
• 2. Line a cookie sheet with waxed paper. Cut the large marshmallows in half crosswise with scissors. Insert a pretzel stick into the side of each marshmallow to create the eyes. Cut the black licorice laces into eighteen 2-in. pieces. Cut the mini marshmallows in half on the diagonal to make the teeth. Soften the pink fruit chews in the microwave for no more than 3 seconds.
• Roll out each fruit chew into a 3-in. length. Cut into a long tongue with a rounded end. Press the back of a knife down the middle of the fruit chew to make the crease in the center of the tongue.
• 3. Place a wire rack over a cookie sheet lined with waxed paper. Heat the neon purple frosting in the microwave, stirring every 10 seconds, until the frosting is the consistency of slightly whipped cream, about 25 to 30 seconds total. Holding the frosted cupcakes by the foil liners, dip the cupcakes just up to the liners. Allow the excess frosting to drip off before inverting cupcake. Transfer to the wire rack to set.
• Repeat with the remaining cupcakes. If the frosting becomes too thick, return to the microwave and heat for about 5 to 10 seconds longer, stirring well before dipping.
• 4. Holding the marshmallow eyes by the pretzel end, dip the top half of the marshmallows into the frosting to make the eyelids. Transfer the marshmallows to the waxed paper-lined cookie sheet. While the frosting is still wet, add the black licorice lace along the dipped edge as the eyelid. Repeat with the remaining marshmallows. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on the marshmallow area and add the brown M&M as a pupil. Let eyes set for about 30 minutes before assembling cupcakes.
• 5. Spoon some of the remaining purple frosting on top of the dipped cupcakes and allow the frosting to drip over the sides.
• 6. While frosting is still wet, add three to four cut mini marshmallow pieces as the teeth along one edge of the cupcakes. Insert three marshmallow eyes at different heights. Transfer to a serving platter and add the fruit chew tongue under the teeth. Yield: 6 cupcakes.

Pumpkin Chocolate Chip Cupcakes

15 Servings

Prep: 20 min. Bake: 20 min. + cooling

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1/2 cup honey
• 1/3 cup water
• 1/2 cup chopped walnuts or pecans
• 1 cup miniature chocolate chips
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Directions

• In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
• Fill greased or foil-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Yield: 15 cupcakes

Pumpkin Cream filled Cupcakes

21 Servings

Prep: 35 min. Bake: 20 min. + cooling

Ingredients

• 2 cups sugar
• 3/4 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 
  FILLING:
• 1 tablespoon cornstarch
• 1 cup milk
• 1/2 cup shortening
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract, optional
• Whole cloves, optional

Directions

• In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.
• In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
• Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.

Butterscotch Muffins

 

2 c flour

1 c sugar

1 pkg instant butterscotch pudding mix

1 pkg instant vanilla pudding mix

2 t baking powder

1 t salt

1 c water

4 eggs

3/4 c vegetable oil

1 t vanilla

topping

2/3 c packed brown sugar

1/2 c chopped pecans

2 t cinnamon

in large bowl combine flour, sugar, instant pudding mixes, baking powder and salt.  combine water, eggs, vegetable oil and vanilla extract.  stir into dry ingredients just until moistened.

fill greased or lined muffin tins.  combine the topping ingredients.  sprinkle over batter.  bake at 350 for 15-20 minutes.  cool 5 minutes and remove from pan.

Blueberry applesauce muffins

1 white cake mix

1 small box cheesecake or vanilla instant pudding

3/4 c water

3 eggs

1/2 c applesauce

1 can rinsed and drained blueberries

preheat oven to 350.  lightly grease cups or use liners.  mix cake mix, pudding, water eggs and applesauce together until smooth.  stir in blueberries.  fill muffin cups 3/4 full.  bake 19-23 minutes or until light golden brown.  makes 24 muffins.