Shawn’s Blackberry Banana Nut Muffins

Shawn’s Blackberry Banana Nut Muffins


5 bananas
1 cup melted butter
1 1/2 cup brown sugar
3 eggs
1 tsp vanilla
1/4 cup coffee
2 tsp baking soda
1 tsp salt
4 cups flour
1 cup walnuts
18 0z of blackberries

Preheat the oven to 350 degrees.

Mash bananas. Mix butter into bananas. Add sugar, eggs, coffee, and vanilla. Beat until creamy.

Mix in baking soda and salt.

Add flour 1 cup at a time, mixing between each cup.

Fold in walnuts and blackberries.

Pour mixture into prepared muffin tins (either well greased or lined with muffin cups.

Bake for 20 minutes.
Makes approximately 4 dozen muffins.

Scrambled Egg Muffins


9 Eggs

½ cup Chopped Fresh Spinach

⅓ cup Skim Milk

⅓ cup Spelt Flour, or whole wheat pastry flour

¼ cup 2% Grated Cheddar Cheese

1 Tbsp Chopped Fresh Basil

1 Small Tomato, chopped

½ tsp Sea Salt

½ tsp Cracked Black Pepper


Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done.

Butternut Squash, Ricotta & Bacon Streusel Topped Muffins

Butternut Squash, Ricotta & Bacon Streusel Topped Muffins

makes one dozen

2 cups 1/2-inch cubed butternut squash

Extra virgin olive oil

Sea salt and freshly ground pepper, to taste

2 thick slices smoked bacon, diced

For the batter:

1 3/4 cups flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

1/4 teaspoon sea salt

6 tablespoons very cold butter, cut into 12 pieces

1 cup buttermilk

1/2 cup fresh ricotta cheese

For streusel topping:

4 tablespoons butter, melted

1/4 cup dark brown sugar

1/4 teaspoon sea salt

1/2 cup flour

Preheat oven to 400ºF. Grease a 12-cup muffin tin or line with paper liners; set aside.

Add butternut squash to a small roasting pan, drizzle with a bit of olive oil and season with salt and pepper. Roast for 15 minutes, until tender and lightly golden. Transfer to a dish to cool.

Add bacon to the pan used for the squash, and bake for 15 minutes, until crisp. Using a slotted spoon, transfer to a paper towel-lined dish to drain.

To prepare the streusel, combine the topping ingredients in a small bowl. Use a fork to mix well. Add the drained bacon and stir to mix well; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the butter pieces and rub together with fingers until pea-sized bits form. Stir in the buttermilk until just combined with the dry ingredients. Gently stir in the butternut squash and ricotta, leaving some “lumps” of cheese. It will be a rather stiff dough-like batter.

Evenly spoon the batter into the prepared muffin tins. Sprinkle tops with an equal amount of streusel. Bake for 20 minutes, or until the tops are golden and a metal skewer inserted comes out clean. Let cool in pan for 2 minutes, then transfer to a wire rack to cool completely.

Morning Glory Muffins



  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/4 cups packed brown sugar
  • 2 medium apples, peeled, cored, and chopped (1-1/3 cups)
  • 1-1/4 cups finely shredded carrots
  • 1/2 cup raisins
  • 1 8-ounce can crushed pineapple (juice pack), undrained
  • 2/3 cup cooking oil
  • 3 eggs
  • 1/2 teaspoon vanilla




  1. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
  2. In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, and raisins. In a medium bowl combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture; stir just until moistened.
  3. Spoon batter into prepared muffin cups. Bake in a 375 degree F oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 18 muffins.

Pecan Pie Muffins

Pecan Pie Muffins
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
2. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.