Muffins Muffins everywhere!

I ended up finding just enough energy to make all three kinds of muffins today!  YAY!  My kitchen is a mess but I got all the muffins baked!  :)  YUM!

And of course I *had* to sample them.  :)   So, here we go.  

Banana chocolate chip muffins...very yummy. I would like them a little more banana-y so maybe add a little more banana next time.

Pumpkin Chocolate Chip muffins...drool...oh excuse me!  They are super yummy!  Nothing to change there.  :)

Apple Cream Cheese Muffins...soooo good, even though I forgot to add the shredded apple.  OOPS!  Let's just blame my pregnant brain shall we?  lol!  I did add extra applesauce (just thought I should, no rhyme or reason) so that might have saved the flavor. 

Overall, I am VERY happy with the muffins I got made today.  They will be enjoyed for a little while at least.  :)

Now to get packing!  Hubby and I are heading to Chicago on Sunday!  YAY!

And in case I don't post again, HAPPY MOTHER'S DAY!!!!

<3 Alison

PS...Here is the recipe for those fabulous Pumpkin Chocolate Chip Muffins.  I found my recipe on All Recipes.

Pumpkin Chocolate Chip Muffins

Ingredients

1. 3/4 cup white sugar
2. 1/4 cup vegetable oil
3. 2 eggs
4. 3/4 cup canned pumpkin
5. 1/4 cup water
6. 1 1/2 cups all-purpose flour
7. 3/4 teaspoon baking powder
8. 1/2 teaspoon baking soda
9. 1/4 teaspoon ground cloves
10. 1/2 teaspoon ground cinnamon
11. 1/4 teaspoon salt
12. 1/4 teaspoon ground nutmeg
13. 1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Pardon my silence

I am preparing for my hubby to be gone quite a bit in the next two weeks so I have been very quiet.  He will be going on two separate business trips and I will be at home with the three kiddos.  I am trying to get my couponing trips in now so that I can try and avoid taking all three kids with me on a big outing....which could really test my sanity,  lol!  :)

Today is going to be a muffin making day.  Hoping to get several different kinds made.  Probably some banana chocolate chip and some apple cream cheese.  Perhaps, if I am lucky, I will get some pumpkin chocolate chip done too.  

Here are the first two recipes that I am going to be making.  :)  Enjoy!

Banana Chocolate Chip Muffins

1 egg

2 cups Original Bisquick® mix

1 ¼ cups mashed very ripe bananas (2 to 3 medium)

⅓ cup sugar

3 tablespoons vegetable oil

⅓ cup miniature semisweet chocolate chips

1

Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

2

Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.

3

Bake about 15 minutes or until golden brown.

Apple Cream Cheese Muffins

¾ cup packed brown sugar

1 ¾ cups Gold Medal® all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

2 eggs, beaten

⅔ cup oil

¼ cup applesauce

1 teaspoon vanilla

1 large apple, peeled, shredded (about 1 cup)

⅓ cup cream cheese (from 8-oz package)

Streusel

3 tablespoons packed brown sugar

2 tablespoons Gold Medal® all-purpose flour

1 tablespoon butter or margarine, softened

1. 1Heat oven to 350°F. Line 15 muffin cups with paper baking cups. Reserve 1 tablespoon of the brown sugar in the muffins for filling.
2. 2
   In large bowl with electric mixer, mix remaining brown sugar for muffins, 1 3/4 cups flour, the baking powder, cinnamon and salt on low speed until mixed. Reserve 1 tablespoon of the beaten egg for filling. Add oil, applesauce, vanilla and remaining egg to flour mixture. Beat on medium speed until mixed. With spoon, stir in apple.
3. 3
   In small bowl, mix cream cheese, the reserved 1 tablespoon brown sugar and reserved 1 tablespoon egg. Fill muffin cups slightly less than half full of batter. Top each with 1 teaspoon cream cheese mixture. Top with spoonful of remaining batter to fill cups 2/3 full. In small bowl, mix all streusel ingredients; sprinkle over batter.
4. 4
   Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool slightly, about 10 minutes.