Cooking in Pajamas

Inspired by Joy of Baking . Muffins 1 c. All-purpose flour 1 c. Whole wheat flour 1/4 c. Ground flax seeds (optional) 1/4 tsp Salt 3/4 tsp Baking soda 1/2 tsp Cinnamon 1/2 c. Vegetable oil 1/2 c. White sugar 1 large egg 1/2 c. Milk (3.5%) 1 can (14 fl. oz) Crushed pineapple Zest from one large navel orange 1/2 c. Almonds Pineapple Glaze 1/4 c. White sugar 1/4 c. Pineapple juice Preheat the oven to 350°F. Toast the almonds until lightly browned, about 8 min.  Cool and chop into small pieces.  Set aside. Line muffin pan with paper liners or grease with nonstick spray. Whisk together the flour, ground flax seed, cinnamon, salt, and baking soda. Strain the pineapple and collect the juice. Transfer about 2/3 cup of the pineapple juice to a measuring cup and top up to 3/4 cup with milk.  Stir to mix.  The milk may start to curdle a little but it's ok. In another bowl, beat the oil and sugar together. Add the egg and beat until incorporated....

Adapted from Kary Osmond 's Best Recipes Ever - Canada's Best Carrot Cake Cupcake 2 c. Whole wheat flour 2 tsp Baking powder 2 tsp Cinnamon 1 tsp Baking soda 1/2 tsp Salt 1/2 tsp Nutmeg 1/2 cup White sugar 1/2 cup Brown sugar 3 eggs 3/4 c. Vegetable oil 1 tsp Vanilla 2 c. Carrots, grated (or use the food processor to chop) 1 c. Crushed pineapple, drained Icing 1 pkg Cream cheese, room temperature 1/4 c. Butter, room temperature 1/2 tsp Vanilla 1/2 - 3/4 c. Icing sugar Decoration 1 c. Coconut flakes, unsweetened, medium coarseness Blue food colouring Jumbo chocolate chips Preheat the oven to 350°F.  Line the muffin pan with paper liners. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, beat together the vegetable oil and sugars until smooth.  Add one egg at a time, beat until well mixed.  Add vanilla and beat until combined. Add the dry ingredient to the wet.  Stir until just combine...

Adapted from AllRecipes 's To Die For Blueberry Muffins Muffin 1 c. All-purpose flour 1/2 c. Rolled oats 2/3 c. Brown sugar 1/2 tsp Salt 2 tsp Baking powder 1/3 cup Vegetable oil 1 Egg ~1/3 c. Milk 1 c. Blueberries, fresh or frozen Streusel Toppings 1/3 c. Brown sugar 1/6 c. All-purpose flour 1/6 c. Rolled oats 1/4 c. Unsalted butter, cubed 1.5 tsp Ground cinnamon Preheat oven to 400 ° F.  Line muffin pan with paper liners. For the streusel topping, combine the ingredients in a bowl.  Smush the ingredients around with the finger tips but do not over-handle the butter.  Cold butter is necessary for great streusel toppings.  Set this aside while making muffin batter. For the muffin batter, whisk together the flour, rolled oats, brown sugar, salt and baking powder. Measure the vegetable oil into a large measuring cup.  Whisk in the egg.  Then, add enough milk to make the volume up to 1 cup.  (I used 1 large egg and I used a litt...