Kashi Raisin Bran Muffins

1 cup whole wheat flour
2 teaspoon baking powder
½ teaspoon salt
1 ¾ cup Kashi Good Friends cereal
¾ cup milk
2 egg whites
¼ cup honey
¼ cup unsweetened applesauce
1 medium ripe banana, mashed
raisins
Nonstick cooking spray

Preheat oven to 400 degrees
Stir together flour, baking powder, and salt
In separate bowl, combine cereal and milk letting it stand for 2-3 minutes
Add egg whites, beat well
Stir in applesauce, banana, honey, and raisins
Add flour mixture and mix until moistened
Fill muffin tins and bake for 20-25 min

(fiber friendly and low cal)

*Lindsey Jensen Recipe

Blueberry Muffins

MAKES 12 REGULAR SIZE MUFFINS
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt1 cup granulated sugar
1 large egg4
Tbsp. butter, melted and cooled
1 1/4 cups sour cream
1 1/4 cups frozen blueberries, preferably wild

1. In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
2. In another bowl, whisk egg for 20 seconds and add granulated sugar. Continue whisking sugar and eggs until the mixture becomes light yellow and uniform in texture--about 30 more seconds to a minute. Add melted butter in 2-3 additions, whisking well after each addition. Add sour cream in 2 additions, whisk lightly until just combined.
3. Add the blueberries to the dry ingredients and toss to coat with the flour mixture.
4. Carefully fold the wet ingredients into the flour and blueberries. Don't overmix. The batter will be very, very thick and some flour streaks may remain.
5. Using an ice cream scoop or a regular spoon, fill lined or well-greased muffin cups with thebatter. The cups will be very full--almost to the top.
6. Bake at 350 degrees for 25-30 minutes, rotating the muffin tin halfway through the baking time. The muffins will be ready when golden on top and a toothpick or skewer comes out clean. As soon as muffins come out of the oven, place them on a wire rack to cool.

**This recipe comes from Cooks' Illustrated and cafejohnsoniarecipes.blogspot.com.

Cinnamon-Crunch Sweet Potato Muffins

FOR THE TOPPING:
3 Tbs sugar
1 tsp cinnamon

FOR THE MUFFINS:
2 smaller sweet potatoes, peeled
and cut into chunks
1 ¾ cup flour
½ tsp cinnamon
½ tsp nutmeg
2 tsp baking powder
½ tsp salt
2 eggs
½ cup sugar
½ cup canola oil
½ cup milk
Grated zest of 1 orange
¾ cup pecans (optional)

Stir topping ingredients together, set aside

Boil the sweet potatoes until tender(15-20 minutes), drain, mash with mixer and cool all the way to room temp.
Preheat oven to 400 degrees F, grease muffin tins
In bowl, mix flour, cinnamon, nutmeg, baking powder, salt
In another bowl, combine eggs, sugar, oil, milk, orange peel
Whisk vigorously for 1 minute
Add mashed sweet potatoes and beat until blended
Fold by hand dry ingredients and stir until evenly moistened, careful not to over mix (batter will be slightly be lumpy)
Fold in pecans if desired
Spoon batter into tins careful not to be more than ¾ full, sprinkle with topping
Bake until golden, dry, and springy to touch (20-25 minutes), toothpick test
Transfer to wire rack, cool for 5 minutes, unmold.

*Lindsey Jensen Recipe