Mini Muffins Three Ways

Instead of making one kind of muffin for the baby shower, I decided to make mini ones so that people could try more than flavor. I had a lot of fruit elsewhere in the spread so deliberately choosing not to do fruit based muffins I decided on pumpkin carrot, lemon poppyseed and chocolate chip. There’s a number of perks to doing mini muffins: you have a lot more than if you made big ones, they’re way less calories so you don’t feel guilty going back for seconds and you can freeze them and take them out as you need them (just take them out of the foil liners and pop them in the microwave for 30 seconds). 

For the pumpkin carrot mini muffins: Preheat your oven to 350 degrees and line your mini muffin pans with foil liners. In the bowl of your electric mixer, beat 1 cup organic pumpkin puree, 1/2 cup melted butter, 2 large eggs and 2/3 cup light brown sugar. When combined add in 1 cup finely grated organic carrots, 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1 tbsp cinnamon, a pinch of salt and 1 tsp fresh ground nutmeg. Mix well and then fold in 1/2 cup organic raisins  by hand. Fill your liners about 3/4 of the way full and bake until a toothpick inserted comes out clean, about 12 minutes.

For the lemon poppyseed muffins: Preheat your oven to 400 degrees and line your mini muffin pans with foil liners. Sift together 1 cup cake flour, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt and 3 tbsp poppy seeds. In the bowl of your electric mixer, beat 4 tbsp softened unsalted butter and 1/2 cup granulated sugar for a few minutes until light and fluffy. Add in 1 large egg and beat well. Reduce the speed of the mixer and beat in 3/4 cup plain low-fat yogurt, 1/4 cup fresh lemon juice, 2 tsp freshly grated lemon zest and 1 tsp pure vanilla extract. Fold the dry ingredients in by hand until just incorporated. Fill the mini muffin liners halfway (you want some room left in the top of the liners so the glaze doesn’t run over) and bake 14-16 minutes. While the muffins are baking make the glaze by combining 1/2 cup powdered sugar, 2 tbsp fresh lemon juice, 1/2 tsp vanilla extract and 1/2 tsp lemon extract in a small bowl. When the muffins come out of the oven, poke them all over with a toothpick and give each one a tsp of glaze over the top.

For the chocolate chip muffins:Preheat your oven to 375 degrees and line your mini muffin pans with foil liners. Sift together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/4 tsp salt. In the bowl of an electric mixer beat 1/2 cup sugar with 1/4 cup solid shortening until light and fluffy. Beat in 1 large egg, 1/4 cup milk and 1/2 tsp vanilla. Gradually add in the dry ingredients and then fold in 2/3 cup miniature chocolate chips by hand. Fill your liners about 3/4 of the way and bake for 10-13 minutes.

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