These are a tasty morsel of a muffin, that's great with a cup of coffee or a glass of milk. My preference is to leave out the chips, but my kid's wouldn't have them any other way. The small size brings out the intensity of the vanilla. Use the batter with out the chocolate as a base for a delicious regular sized berry muffin.
I wanted a muffin that included cream cheese, all in one muffin, that I could make and then freeze so I came up with this recipe. Easy to make and freeze, then take out in the morning before getting ready to allow to defrost. You could also wrap in foil and pop it/them in the oven to warm up or in the microwave (wrapped in papertowel) on defrost level. Note: If you want the cream cheese to have a sweeter flavor, add 1/4 cup sugar to softened cream cheese.
Taken from 'The Canadian Baker' Blog. Absolutely the best texture I've ever had. Moist, fluffy, and light. Adaptable for blueberry lemon muffins, raspberry orange etc. I will add more lemon juice next time as I found it not zesty enough, and will cut back on the poppy seeds slightly. A simple lemon glaze makes this the perfect sweet treat for a cold day or an after lunch dessert.
Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make!
Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana.
My husband has started creating his own wonderful low-fat recipes and this one is delish! Fabulous for breakfast. He actually uses just shy of 1/4 cup of applesauce, but I couldn't figure out how to note that!
This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!