Chocolate Peanut Butter Cup Brownies

Warning...these are super addicting!!

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

-Preheat oven to 350 degrees. Spray or grease 12 muffin cups.
-In a medium sized microwave-safe bowl (or if you don't own a microwave you can put ingredients in a tin bowl over a pot of boiling water) combine sugar, softened butter, and water. 
-Microwave on high for about 45 seconds or until butter is melted. 
-Stir in 3/4 cup semi-sweet chocolate chips until melted. 
-Stir in egg and vanilla extract, mix well. 
-Add flour and baking soda, stir until combined. 
-Allow the batter to cool to room temperature (doesn’t take very long), then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. 
-Spoon batter evenly into muffin cups.
-Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. 
-After brownies are out of the oven, wait for centers to fall. This will happen upon cooling (if they don't fall you can tap the centers with the back of a teaspoon to make a hole for the peanut butter)
-Melt peanut butter.  
-While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie.
-Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. 
-Cool completely in pan.
-ENJOY!

Zucchini Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
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• -Preheat oven to 350F 
• -Grease 12 muffin cups, or line with paper muffin liners.
• -Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. 
• -Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. 
• -Fold in zucchini, chocolate chips, and walnuts. 
• -Fill prepared muffin cups 2/3 full.
• -Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Banana Muffins

6 Bananas
1/2 cup apple sauce or yogurt

1 1/2 cups sugar
2 eggs (beaten)
2/3 cup margarine of butter

3 cups flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 cup chocolate chips

-Mash bananas and mix in applesauce or yogurt
-Add wet ingredients mix lightly
-Add dry inggredients blend well
-Fill muffin tins 2/3 full
-Bake @375 for 10-15 mins.

Blueberry Crumble Muffins

Ingredients for muffins:

1/2 cup margarine, room temperature

1 cup white sugar

2 large eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk or sour milk (1/2 cup milk plus 1 tsp vinegar, let stand for 3 minutes)

2 cups fresh or frozen blueberries

-Preheat oven to 375º. 

-Grease muffin tins. 

-Beat Margarine until fluffy. 

-Add sugar, mix well. 

-Beat in eggs and vanilla. 

-In another bowl mix dry ingredients together. 

-Add half the dry ingredients to creamed mixture. 

-Mix in half the milk. 

-Mix in the remaining dry ingredients, then the rest of the milk. 

-Fold in the blueberries. 

-Fill each muffin cup to the top.

Ingredients for Crumble:

1/2 cup flour

1/4 cup sugar

1/4 cup margarine

-Stir flour and sugar together.

-Cut in the margarine to make a crumble. 

-Sprinkle over all the muffins.

-Bake approximately 20 minutes until golden. 

-Cool in muffin tins. 

-Makes 12 muffins.

Buttermilk Berry Muffins

7 1/2 cups flour
2 1/4 cups white sugar
6 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3 eggs
2 1/4 cups buttermilk (to make buttermilk you can add 1 tbsp. of vinegar to 1 cup milk)
2 cups oil
3 tsp. vanilla
6 cups fresh or frozen berries


-Combine dry ingredients together.
-In separate bowl whisk together eggs, milk, oil and vanilla.
-Add to dry ingredients
-Add berries till just combined
-Put in muffin cups
-Bake @ 375F till toothpick comes out clean (approx. 20 min.)

Bran Muffins

4 cups flour                              
4 cups bran                              
2 tsp. baking powder            
2 tsp. baking soda                
2 tsp. salt                                
1 cup honey            

1 1/2 cups olive oil                        
2 cups cold coffee or water                  
2 cups milk                              
5 eggs                            
2 cups raisins

-Mix and store in fridge.
-Bake @ 350 F for 25 - 30 mins.

Morning Glory Muffins

4 cups Flour
2 cups Sugar
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt

4 cups grated carrots
2 cups grated apples
1 cup raisins
1 cup chopped walnuts

1 cup coconut
6 beaten eggs
1 tbsp. vanilla
2 cups oil

• Combine flour, sugar, baking soda, cinnamon and salt
• Stir in carrots, apples, raisins, walnuts and coconut
• Add eggs, vanilla and oil mix until moistened
• Bake @ 350F for approx. 15 min.

Pumpkin Chip Cupcakes

Ingredients:

4 eggs

2 cups sugar

2 cups mashed pumpkin (14 fl. oz can)

1 1/2 cups veggie oil (we use olive oil)

3 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

2 cups chocolate chips

Method:

- Beat eggs, sugar, oil and pumpkin until smooth.

- Add dry ingredients.

- Blend in chocolate chips.

- Fill greased mufffin pans 3/4 full.

-Bake @ 350 degrees for 15 to 20 minutes.

CHOCOLATE CHEESECAKE MUFFINS

3 cups flour
2 cups sugar
1/2 cup baking cocoa
1/2 tsp. salt
2 tsp. soda

2 cups water
1/4 cup oil
2 tbsp. vinegar
1/2 tsp vanilla

FILLING
1 - 8oz. pkg. cream cheese
1/3 cup sugar
1 egg
2 cups chocolate chips

Mix together dry ingedients
Add oil, water, vinegar and vanilla
Beat until smooth
Fill muffin tins half full of batter
Beat cream cheese until smooth
Beat in egg and sugar until sugar is dissolved
Stir in chocolate chips
Top each muffin with 1 Tbsp. of filling
Bake @ 350F for 12-15 minutes

Rhubarb Muffins

Muffin Mixture
1 ½ cups sour cream
¾ cup olive oil
3 eggs
4 cups flour
3 cups diced rhubarb
2 cups sugar
1 ½ tsp. baking soda
¾ tsp. salt

Topping
¾ cup brown sugar
¾ cup chopped pecans
1 ½ tsp. cinnamon
6 tsp. melted butter

Mix muffin mixture together.
Place mixture in greased muffin tins (2/3 full)
Mix together topping ingredients.
Put 1 spoonful of topping on each muffin.
Bake @ 350F for 25-30 minutes