Written By: kittencal on August 1, 2013 Leave a Comment

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These babies really rise!
Yield 12 jumbo muffins

2 2/3 cups all-purpose flour
1 1/2 cups sugar (or more if you prefer a sweeter flavor)
3/4 cup baking cocoa (use a good quality only!)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
3 large eggs
1/2 cup applesauce
1 cup plain Greek yogurt
1/2 cup Coke cola (not diet cola OR strong cooled or cold coffee)
1/2 cup milk (full-fat or 1% or 2%)
1/2 cup vegetable oil (can use extra-virgin olive oil)
1 tablespoon pure vanilla extract
3/4 cup mini chocolate chips
Preheat oven to 350 degrees F.
Position oven rack to second-lowest position.
Place jumbo paper liners in 12 jumbo muffin tins.
In a large bowl combine the flour with sugar, cocoa powder, baking powder, salt and cinnamon.
In another bowl beat eggs with applesauce, yogurt, cola or brewed coffee or water, milk, oil and vanilla until very well combined.
Gently stir the wet mixture into the flour mixture mixing with a wooden spoon just until blended (there’s a large amount of batter so it may take a few minutes, do not over mix treat this batter the same as a muffin batter).
Stir in chocolate chips.
Fill muffin tins three-quarters full.
Bake in preheated oven for 25 minutes or until the muffins test done.
Cool 5 minutes in muffin tins then remove to wire racks to cool.

Written By: kittencal on May 21, 2011 Leave a Comment

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Yield 12 muffins


6 slices bacon, fried crisp, then finely crumbled

1-1/2 cups all-purpose flour

2 slightly heaping teaspoons baking powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

2 teaspoons sugar

1 cup shredded Swiss cheese

1 green onion finely chopped (or 1/4 cup chopped chives)

1 large egg

3/4 cup milk

1 tablespoon Dijon mustard

1/4 cup canola oil (or vegetable oil)


Preheat oven to 400 degrees F.

Spray 12 regular size muffin containers with cooking spray.

In a bowl, sift together, flour, baking powder, cayenne and salt.

Stir in sugar, cheese and chives and crumbled bacon.

In a bowl combine the egg with milk, mustard and Dijon;stir just until blended, then mix into the dry ingredients just until combined.

Spoon mixture into prepared muffin cups.

Bake for 15-20 minutes, or until golden brown.

Remove from oven cool 2 minutes then remove from pans.

Serve warm.

Written By: kittencal on March 6, 2011 Leave a Comment

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These are best when served warm right out of the oven

Yield 12 muffins


1-1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 tablespoons sugar

1 tablespoon baking powder (yes 1 tablespoon!)

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 large egg

1/2 cup milk

1/4 cup  sour cream (do not use fat-free sour cream)

3/4 cup shredded cheddar cheese (or can use a Mexi blend)

2/3 cup chopped roasted sweet red peppers (pat dry using paper towels)

1 (4 ounce) can diced jalapeno peppers, drained


Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease 12 regular-size muffin tins.

In a large bowl combine the first six ingredients.

In another bowl whisk the egg with milk and sour cream; stir into dry ingredients just until moistened.

Fold in the cheese, red peppers and jalapenos.

Divide the batter into muffin tins filling about fill three-fourths full with batter.

Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Serve warm.

Posted on www.recipezazz.com

Written By: kittencal on February 18, 2011 Leave a Comment

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Taken from my “Favorites” folder!

Condensed cheddar cheese soup is the secret ingredient for the muffins!

Two chopped green onions may be mixed in also, broccoli and cheese soup will work well also, turkey sausage may be used instead of the pork

Yield 15 muffins


1 pound bulk ground pork sausage (spicy or mild)

3 garlic cloves, minced

3 cups Bisquick  all-purpose baking mix

1-1/2 cups shredded cheddar cheese

1 (10-3/4) can condensed cheese soup, undiluted

3/4 cup water

Preaheat oven to 350 degrees F.
Grease 15 regular size muffin tins.
Cook the sausage with garlic in a large skillet until browned breaking up the meat finely as it cooks; drain fat then cool to room temperature (if the meat is not in small pieces use your hands to break it up more).

In a large bowl combine the sausage with baking mix, and shredded cheese; make a well in center of mixture.

In a small bowl stir together the condensed soup with 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened.

Spoon into lightly greased muffin pans, filling to top of cups.

Bake for 20 to 25 minutes or until lightly browned.

Posted on recipezazz.com

Written By: kittencal on October 12, 2010 Leave a Comment

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If you don’t have a coarse grater the apples may be very finely chopped but the muffins will not have the same texture

If you are doubling the recipe do not double the recipe in one bowl make two separate recipes in two bowls

Yield 6 jumbo muffins


2 cups all-purpose flour

1-1/8 teaspoons baking powder (or 1 semi-heaping teaspoon)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1/4 cup applesauce (sweetened or unsweetened)

1 cups white sugar

2 large eggs

2 teaspoons vanilla

2 medium apples, coarsely grated

2/3 cup brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon (can increase to 1-1/2 teaspoons)
2 tablespoons cold butter, cut into small cubes
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease a 6 jumbo muffin tins.
For streusel; in a bowl bowl combine the brown sugar with flour and cinnamon; using fingers blend in the cold butter until mixture is like coarse crumbs; set aside.
In a medium bowl combine the flour with baking powder, baking soda and salt.
In a large bowl beat together butter with applesauce, sugar, eggs and vanilla until smooth and no sugar granules remain (about 3 minutes).
Stir in grated apples.
Using a wooden spoon or a spatula gradually blend in the flour mixture just until combined (do not over mix the batter).
Spoon half of the batter between the muffin tins (I use about 2 heaping tablespoonfuls for each jumbo muffin tin) then spoon half of the streusel mixture over the batter.
Spoon remaining batter over the streusel then top with remaining streusel.
Bake 30  minutes in the preheated oven or until muffins test done.
Allow to sit 5 minutes before removing muffins from pan.
Cool on a wire rack.
You will also find this recipe on Recipezazz.com
Written By: kittencal on September 29, 2010 Leave a Comment

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Yield 24 muffins


4 large eggs

1 cup white sugar

1 cup brown sugar, packed

1 (15 ounce) can pumpkin puree

1-1/2 cups canola oil

2 teaspoons vanilla

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup mini semisweet chocolate chips (can use more, or can substitute chopped walnuts or pecans)


Preheat oven to 375 degrees F.

Line 24 muffin tins with paper liners

In a large bowl using an electric mixer on medium speed beat the eggs with both sugars, pumpkin puree, oil and vanilla until smooth (about 3 minutes).

In another bowl combine the flour with baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.

Fold in chocolate chips.

Fill muffin cups three-fourths full.

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan 10 minutes before removing to a wire rack.

Written By: kittencal on August 7, 2010 3 Comments
Low Fat Carrot Cake Muffins

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Photo courtesy of CoffeeB

About 160 calories with 4 grams of fat in one muffin

Yield 12 muffins


1-1/2 cups whole wheat flour (or use half white and whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/2-3/4 cup brown sugar, packed (or to taste, or can use brown sugar Splenda)

1 large egg, slightly beaten

3 tablespoons vegetable oil

2 teaspoons vanilla

1/2 cup fat-free (or use low-fat milk)

1 (8 ounce) cans crushed pinapple, well drained

1-1/2 cups grated carrots (squeeze out some of the moisture with hands)

1/2 cup raisins


Preheat oven to 350 degrees F.

Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.

In a small bowl whisk together egg, oil, milk and vanilla.

In a medium bowl mix the shredded carrots with the crushed pineapple.

Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.

Mix in the raisins and chopped nuts.

Bake for about 20-25 minutes,or until the muffins test done

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