Molly Mills - For the Muffin Lovers: 30 Ridiculously Tasty and Healthy Muffin Recipes to Soothe your Palate

For the Muffin Lovers 30 Ridiculously Tasty and Healthy Muffin Recipes to Soothe your Palate BY MOLLY MILLS Copyright 2019 by Molly Mills

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AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Cooking Time: 30 minutes Yield: 12 servings The current craze is sugar-free, so its a good idea to have this recipe on hand! They still taste amazing. I dont think youll really even notice the difference, so enjoy! List of Ingredients:

• 1 cups of plain flour
• cup of cacao powder
• 3 tsp. of baking powder
• cup of stevia
• 1 cup of buttermilk
• 2 eggs free range
• cup of macadamia oil
• cup of sugar-free milk chocolate chopped
• 1 tsp. of pure vanilla extract

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven to 370F. Grease your muffin tin.

Into a large mixing bowl, sift flour, baking powder, and cacao. Stir in the stevia. Pour all of your wet ingredients in and mix well. Stir through chocolate. Pour the batter into the muffin tin. Put the tin in the oven and bake for 20 minutes.

Serve them warm or cooled.

Cooking Time: 30 minutes Yield: 24 servings Good things do come in small bite size packages! Tasty little morsels of sweet goodness all wrapped up in a mini muffin List of Ingredients:

• 1 cup of plain flour
• cup of brown sugar
• cup of cocoa powder
• 2 tsp. of baking powder
• 1 cup of dark chocolate chopped
• 1 egg free range beaten
• 3 Tbsp. of butter melted
• 1/3 cup of buttermilk
• 1 Tbsp. of raspberry jam

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven to 370F. Grease your mini muffin tin.

Put the sifted flour, baking powder, cocoa powder, brown sugar, and chocolate into a bowl and mix. Whisk milk, jam, butter, and egg together in a jug. Combine wet and dry ingredients, then pour the batter into the muffin tin. Put the tray into the oven for about 10 minutes.

Cooking Time: 30 minutes Yield: 48 servings These muffins stay so nice and moist; its because of the yogurt! These are great for lunch boxes and morning tea time, these tasty muffins will become a regular on your muffin baking list. of lemon zest

cup of lemon juice

1 egg free range beaten

Icing and more lemon zest for icing before serving

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven 390F. of lemon zest

cup of lemon juice

1 egg free range beaten

Icing and more lemon zest for icing before serving

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven 390F.

Grab your muffin tin. Grease the tin. Grab a bowl. Put in your flour and sugar, then mix. Make a well in the center. Pour lemon juice, zest, oil, yogurt, and egg into the well.

Combine well. Pour the batter into the muffin tin. Put them in the oven until you can smell them and they are looking golden. When serving, dust them with icing sugar and lemon zest.

Cooking Time: 30 minutes Yield: 12 servings We love banana bread and we love muffins, so this is a perfect combination! Great for the kids lunch box, too! List of Ingredients:

• 2 cups of self-rising flour
• 2 eggs free range please beaten
• 1 cup of mashed fresh banana plus an extra banana
• 1/3 cup of natural yogurt
• 1/3 cup of olive oil
• cup of brown sugar
• 1 tsp. of cinnamon sugar
• tsp. of bicarbonate soda

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven to 380F. of bicarbonate soda AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven to 380F.

Grab your muffin tin and grease it up. Grab a large mixing bowl. Put in the flour and bicarbonate soda both ingredients should be sifted. Pop your brown sugar and cinnamon sugar in. Mix. Make a well in the center of your mix.

Combine oil, egg, and vanilla. Then whisk. Pour liquid combination into the well in your flour. Then add banana and yogurt. Mix it all together well. Pour it evenly into your muffin tin.

Bake in the oven until they are golden. Best served warm.

Cooking Time: 35 minutes Yield: 6 servings Polenta muffins are a great substitute for toast when you are eating soup for lunch or dinner. My kids love it. It is a real novelty to serve up a muffin with soup, but these are really healthy because they are made with polenta. of baking powder

2 eggs free range

2 Tbsp. of butter

1 cup of buttermilk

cup of corn kernels

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven to 360F. of butter

1 cup of buttermilk

cup of corn kernels

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA Instructions: Preheat oven to 360F.

Grease a 6-hole muffin tin. In a bowl, sift the flour and baking powder. Add the polenta and rub butter through until your mix resembles a crumble. Grab a jug. Mix together the eggs and milk. Add the egg mixture to your flour mixture.

Combine well. Stir in the corn kernels. Pour the batter into your muffin tin. Bake for 20 minutes. Serve up warm with your soup.

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