When one type of muffin just won't do

Muffins or cupcakes, either way they are perfect when paired with a cup of coffee or tea.

January 8, 2012 10:23
3 minute read.

Muffins311. (photo credit: Courtesy of Gourmet Kosher Cooking)


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Young or old, morning, afternoon or evening, everyone loves muffins. It doesn’t matter if you call them muffins or cupcakes, they are the perfect serving size for all appetites and simply irresistible when paired with a cup of coffee or tea. The recipe variations are endless, including some savory ones. Here are just a few from our repertoire. Stay tuned for more.

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Coconut muffins

These are easy and delicious; you will find yourself making them over and over again.

2 cups flour
½ cup sugar
2 teaspoons baking powder
1/8 teaspoon nutmeg
½ cup shredded coconut
1 cup nondairy creamer
1/3 cup margarine, melted
2 eggs

Preheat oven to 375 degrees. Grease 18 standard muffin cups or line with paper liners. In a large bowl, stir together flour, sugar, baking powder and nutmeg. In a separate bowl, whisk together the creamer, melted margarine and eggs. Make a well in the center of the dry ingredients. Pour in milk mixture and mix until just moistened. Spoon into prepared muffin cups. Bake for 20 minutes, until lightly browned. Cool briefly in pan before transferring muffins to wire rack to finish cooling.

Healthy morning muffins


These also have coconut in them; if you are not a fan, feel free to leave it out.

1-1/2 cups sugar
1 cup canola oil
3 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
5 carrots, peeled and grated
1 Granny Smith apple, peeled and diced
½ cup crushed pineapple, drained well
¼ cup shredded coconut (optional)
½ cup brown sugar (optional)

Preheat oven to 350 degrees. Grease 18 standard muffin cups or line with paper liners.

In a large bowl, whisk together sugar, oil, eggs and vanilla. Stir in flour, baking soda and cinnamon until just moistened. Do not over mix. Fold in carrots, apple, pineapple and coconut, using. Pour into prepared muffin cups. Sprinkle tops with brown sugar if desired. Bake for about ½ hour, until toothpick comes out mostly clean. Cool in for pan for 20 minutes before removing to wire rack to finish cooling.

Banana muffins (cupcakes!) with chocolate frosting

2 cups flour
1-1/2 cups sugar
¾ teaspoon baking soda
½ teaspoon baking powder
2 eggs
½ cup canola oil
¼ cup nondairy creamer mixed with
1/4 teaspoon vinegar
1 teaspoon vanilla
3 ripe bananas, mashed
¾ cup chopped pecans, toasted


7 ounces semisweet chocolate, coarsely chopped
½ cup pareve whipping cream
6 tablespoons shortening
½ cup powdered sugar
½ cup marshmallow fluff
½ teaspoon vanilla

Preheat oven to 350 degrees. Grease 18 standard muffin cups or line with paper liners. In a large bowl, stir together flour, sugar, baking soda and baking powder. In a separate bowl, whisk together eggs, oil, creamer and vanilla. Stir this mixture into dry ingredients until just moistened. Fold in bananas and pecans. Pour batter into prepared muffin cups and bake for 20 minutes, until just done. Cool in pan 5 minutes before removing to wire racks to finish cooling. Frost when completely cool.

To prepare frosting, melt together chocolate and whipping cream. Stir until smooth. Cool to room temperature. Cream together shortening and powdered sugar until light and fluffy. Beat in marshmallow fluff and vanilla. On low speed, add melted chocolate mixture and beat until combined. Frost cupcakes.

These recipes were brought to you by www.gourmetkoshercooking.com

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