Trail Mix Muffins and Homemade Trail Mix

This recipe came in my Cooking Pleasures magazine (Aug/Sept issue) and I thought these would be a good treat for after school. When I made them, I knew for sure that it was a winner. Going camping? Take these along for snacking after a hike or make them with trail mix that doesn't include chocolate (add additional trail mix) and bring them along. My next test is to make these without the butter and substitute low fat Greek yogurt. I always like to try the original recipe first before I start to make changes to see where I can adjust. But I loved the crunch in the moist muffin and that little bit of chocolate was a nice treat. I would say that you could also substitute carob chips. These have serious possibilities to make healthier and even gluten free.

Banana Trail Mix Muffins

1 -3/4 cups all-purpose flour

2/3 cup sugar 2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup mashed bananas (about 2 large)

1/3 cup butter, melted

2 eggs

1 -1/2 cups trail mix

Heat oven to 350 degrees.

Line 14 muffin cups with paper liners.

Combine flour, sugar, baking powder, salt and baking soda in large bowl.

Combine bananas, butter and eggs in medium bowl.

Beat into dry ingredients at medium speed until combined.

Stir in trail mix until well blended. Spoon into muffin cups.

Bake 20 to 25 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.

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Homemade Trail Mix

From Sparkpeople.com

Tasty Trail Mix Filling and sweet -- try this good-for-you treat!

INGREDIENTS

Pick one ingredient from each list.

DRIED FRUIT (1 cup chopped)
Raisins
Dried pineapple
Dried apple rings
Pitted prunes
Dried peaches
Dried apricots
Mixed dried fruit
Dried banana chips

CEREAL (1 cup)

Wheat Chex
Rice Chex
Corn Chex
Shredded wheat
Cheerios
KixNUTS & SEEDS (1/2 cup)
Sunflower seeds
Mixed nuts
Peanuts
Cashews
Pecans
Walnuts
Sunflower seeds

OPTIONALS (1/2 cup)
Toasted soybeans
Popcorn
Pretzels
Chocolate Chips
M & M candies
Peanut Butter chips
Butterscotch chips

DIRECTIONS

Mix well and store in an airtight container. Serving size: 1/4 cup

Mini Spicy Cheese Muffins

The next time I make chili, I am going to try a batch of these muffins because they sound so good. It has a some of the ingredients that I love to use these days...buttermilk, corn meal... and jalapenos! These tiny muffins are just the right size to pop into your mouth with some chili. They would also be nice served alongside a bean and corn salad or even a green salad. The jalapeno will give these just the right amount of heat and surprise your taste buds....a fiesta in your mouth! Having a Mexican theme party? Serve these right along with the guacamole and nachos as an appetizer! I think they sound fun!

Mini-Spicy Cheese Muffins

ALL YOU, Aug 2009

1 cup all-purpose flour

1 cup yellow cornmeal

1 Tbsp baking powder

1 tsp. baking soda

1 Tbsp sugar

1/2 tsp salt

2 large eggs, room temperature

1 cup buttermilk, at room temperature

1/4 cup vegetable oil

1 cup grated Monterey Jack cheese 2 jalapeno chilis, seeded and chopped (about 1/2 cup)

Preheat oven to 375 degrees. Mist 2 mini-muffin tins with cooking spray.

In a bowl, combine first 6 ingredients.

In a separate bowl, beat eggs with buttermilk and oil.

Pour egg mixture into flour mixture and stir to form a thick batter. Fold in cheese and chilis. Spoon enough batter to half-fill 24 cups in mini- muffin tins.

Bake until toothpick inserted in center of a muffin comes out clean, about 15 minutes.

Cool in pans on wire racks for 5 minutes, then turn muffins out into racks to cool further.

Serve warm or at room temperature.

Mini Banana Zucchini Muffins

My daughter has used this recipe for a few years now to get her sons to get their "sweet" tooth satisfied, without giving in to requests for the really bad stuff! These have gone to day care, parties, etc. and they get to think they are getting something good. Now that Carter is 6, he has caught on! LOL But Aidan still considers them big time "cupcakes" and loves them right out of the freezer! Go figure! I made these for our granddaughter in Atlanta and she loved them too. The amazing thing about these is that they use no eggs! If you are looking for a great treat for a kid's party or afternoon snacks, these are great! It is also one more recipe to use when you have a bumper crop of zucchini!
Have a Happy 4th of July everyone!

Mini Banana Zucchini Muffins
1/2 cup butter
1/2 cup sugar
1-1/2 cups mashed banana
1 tsp vanilla
1 cup white flour
1 cup wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup whole milk with a splash of vinegar
1/2 small zucchini, grated (I used a microplane grater for this step)

Mix all ingredients together and bake in mini muffin tins sprayed with PAM at 350 degrees for 10-15 minutes. Cool a couple minutes and turn out from pan. These freeze well.
This will make about 48 mini muffins.