Chocolate Chip Sour Creme Muffins

Ingredients
1 and 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips


Instructions
1.  Preheat the oven to 350 degrees.
2.  Line one cupcake pan with liners, set aside.
3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
4.  In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.
5.  Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.
6. Gently add in the chocolate chips until thoroughly combined.
7. Evenly divide the batter among the prepared cupcake liners (I use a large ice cream scoop for this) so that the liners are about 3/4-full.
8.  Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes.

Recipe from The Curvy Carrot

Sausage-Cheese Muffins

Recipe from: myrecipes.com

Ingredients

• 1 (1-lb.) package ground pork sausage
• 3 cups all-purpose baking mix (Bisquick)
  
• 1 1/2 cups (6 oz.) shredded Cheddar cheese
• 1 (10 3/4-oz.) can condensed cheese soup
• 3/4 cup water

Preparation

1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

3. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.

4. Bake at 375° for 20 to 25 minutes or until lightly browned.

**YUM, YUM, YUM!! I made these for a Christmas brunch this year and they were "oh so good"!! VERY similar to a sausage ball, but more like a muffin. These would be perfect for a lazy Saturday morning breakfast!! I used mini-muffin tins, but they can also be made in large muffin tins as well, filling them 3/4 full. Yield about 12. Enjoy!

Bran Muffins

3 ¼ cups plain bran flakes (I use Wal-Mart great value brand)
1 ½ cups of Splenda
2 ½ tsp baking soda
1 tsp salt
2 ½ cups all purpose flour
½ cup vegetable oil
2 eggs, beaten
2 cups low fat buttermilk

Mix dry and wet ingredients separately. Then combine all ingredients together and refrigerate for about 3 hrs. This allows the bran flakes to soften. **I let mine sit overnight and they turned out just fine!

Bake 400* for 15-18 minutes and enjoy.

For an even healthier muffin, you can substitute ¾ cups ground flax seed. Only use 1 3/4 cups flour and 3/4 cups ground flax seed.

I know.....your probably thinking.....BRAN???....Gag!!! My thoughts exactly too.....AT FIRST......then I made these little treasures and I was PLEASANTLY surprised at how GREAT THEY WERE!!! Seriously one of the best bran muffins I have ever eaten!! I recommend serving with butter and strawberry jelly:) Enjoy!!!

**This recipe came from a friend of mine at church, Amanda Harris, who is a FABULOUS cook!! She also caters!! So if you are ever in need of a caterer, I HIGHLY recommend her!!!

Banana Nut Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar

1 teaspoon vanilla extract
1 egg, lightly beaten
1/3 cup oil

1 cup chopped pecans (optional)

Crumb Topping

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
2 tablespoon butter

1/2 cup pecans (optional)

1. Preheat oven to 350. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

3. In another bowl, beat together bananas, sugar, vanilla, egg, oil, and pecans (if desired). Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4. In a small bowl, mix together brown sugar, flour, cinnamon, and pecans (if desired). Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

5. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

There aren't enough words to describe how great these muffins were! I made them yesterday for breakfast and they were FABULOUS!! I found the recipe at allrecipes.com. I did alter it slightly. I substituted oil for the butter called for in the recipe, I added pecans to both the batter and topping, I added a teaspoon of vanilla, and I also added an extra tablespoon of the butter to the topping. I thought the nuts added a lot to the recipe and would highly recommend it if you like nuts. The recipe stated that it would make 10 muffins, but I used a 12 muffin tin and it made 12 very large muffins! I will most definitely be making these again! Enjoy!