I was off from work last week which gave me a good deal of spare time to keep myself busy in the kitchen. I’m still nursing leftovers of Orzo Asparagus Salad, Lentil Beet Salad, and some Portabella Burgers, but I had plenty of flour, sugar, and eggs, so I went to town on some muffin-making.

My roommate owns an awesome cookbook called 1 Mix, 100 Muffins by Susanna Tee. It is very comprehensive and has all types of muffins, broken down into sections of fruity, savory, celebrations, and healthy. Each recipe is almost the same, except for the extra ingredients to make each muffin it’s own. I ended up making three different kinds of muffins this week, I’ll share the recipes below.

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Marbled Chocolate Muffin

oil or melted butter used for greasing (if desired)
2 cups of all-purpose flour
1 tablespoon of baking powder
1/8 teaspoon of salt
heaping 1/2 cup of granulated sugar
2 large eggs
1 cup of milk
6 tablespoons of sunflower oil or melted butter, cooled
1 teaspoon of vanilla extract
2 tablespoons of cocoa powder

Preheat oven to 400F. Grease a 12-cup muffin tin or line with 12 paper cases. Sift together the flour, baking power, and salt into a large bowl.
Stir in the sugar.

In a small bowl, lightly beat the eggs. Then add the milk, oil or butter, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.

Divide the mixture between two bowls. Sift the cocoa powder into one bowl and mix together. Using teaspoons, spoon the mixture into the prepared muffin tin, alternating the chocolate mixture and the plain mixture.

Bake in preheated oven for 20 minutes or until well risen, golden brown and firm to the the touch. Leave the muffin in the tin for 5 minutes, then move to a baking rack to cool.

Marble Chocolate Muffins

Marble Chocolate Muffins

I ended up making these for my landlord and her family. They were really fun to make and very delicious. As with all of these muffin recipes, I normally use melted butter in place of the sunflower oil, as it is much more affordable. You can also use just regular vegetable oil. My landlord told me that her grandson loved the muffins and his face was covered with the chocolate. I will take that as a compliment!

Zucchini and Sesame Seed Muffins

oil or melted butter, for greasing (if desired)
2 medium, firm zucchini, about 10 and 1/2oz or 300g
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon of salt
freshly ground black pepper
2 tablespoons sesame seeds
1/2 teaspoon dried mix herbs
2 large eggs
1 cup buttermilk
6 tablespoons sunflower oil or melted, cooled butter

Preheat oven to 400F. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Grate the zucchini, squeezing out any excess moisture.

Sift together the flour, baking powder, salt and pepper to taste into a large bowl. Stir in 4 teaspoons of the sesame seeds and the mixed herbs.

Lightly beet the eggs in a small bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients, and add the grated zucchini. Stir gently until just combined; do not overmix.

Spoon the batter into the prepared muffin pan. Scatter the remaining 2 teaspoons of sesame seeds over the tops of the muffins. Bake in the preheated oven for about 20 minutes until well risen, golden brown, and firm to the touch.

Let the muffins cool in the pans for 5 minutes. Then serve warm.

Zucchini and Sesame Seed Muffins

Zucchini and Sesame Seed Muffins

These muffins did not turn out as tasty as I expected. They are very health-friendly and I keep telling myself that, but they are not at all a crowd pleaser. I used whole wheat flour for an even healthier addition and used Italian Seasoning as my “dried herbs.” I may have gone a little overboard on the “black pepper to taste,” but I like my black pepper. Also, I didn’t have buttermilk on hand, but read that you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk. They weren’t terrible, but I won’t serve them at a party again!

Fourth of July Muffins

oil or melted butter for greasing, if desired
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon of salt
heaping 1/2 cup of granulated sugar
2 large eggs
1 cup milk
6 tablespoons sunflower oil or melted, cooled butter
finely grated rind of 1 lemon

Frosting:

6 tablespoons of butter, softened
1 and 1/2 cups of confectioner’s sugar

Preheat the oven to 400F. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, baking powder, and salt into a large bowl.
Stir in the sugar.

Lightly beat the eggs in a small blow, then beat in the milk, oil, and lemon rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, put the butter in a large bowl and beat until fluffy. Sift in the confectioners’ sugar and beat together until smooth and creamy.

Flag Cupcakes

Flag Cupcakes

I topped each muffin with the frosting and arranged in the shape of a rectangle 4 across, 3 down. I added blueberries and strawberries to the muffins and arranged it to look like the American Flag. My quick and easy take on a Flag Cake. They were adorable and delicious!

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