The word Muffin is thought to have come from the Old German word Muffen, the plural of Muffe which means a small cake. Muffins can be sweet or savoury, but most often they are sweet, delicious and the most convenient snack on the planet! Whether you bake mini muffins or huge “small cakes,” you may want to double the recipes as these muffins disappear quickly!
Pumpkin Muffins with Cream Cheese Icing
2 cups of all-purpose flour
2 tsp cinnamon
1 tsp ginger
1 tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup brown sugar
3 eggs
1 cup of vegetable oil
1 cup of canned pumpkin (not pumpkin pie filling)
Icing Drizzle: 1 cup of icing sugar, 3-4 tsp of water mixed with ½ cup of plain TOFUTTI Better Than Cream Cheese
In a small bowl, combine flour with spices and set aside.
In the bowl of a stand mixer, mix together butter, sugars, eggs, and spices. Beat until fluffy. Add pumpkin and beat again. Then add dry mixture and beat until mixed. Line 12 muffin cups with paper liners. Spoon batter into the cups. Bake for 30 minutes and sit aside to cool.
In a measuring cup, mash TOFUTTI Better Than Cream Cheese with a fork; add icing sugar and enough water to make a runny consistency. When muffins are cooled, drizzle the icing over top.
Banana Raspberry Muffins
1 cup sugar
½ cup oil
3 bananas, mashed
½ cup of SOUR SUPREME®
2 eggs (or egg substitute if required)
1 tsp vanilla
2 cups of all-purpose flour (or 1 cup each of whole wheat and all-purpose)
1 tsp baking soda
½ tsp salt
1 cup fresh or frozen raspberries
Preheat oven to 350 degrees F. Line a muffin tin with large paper liners.
Place bananas on a large plate and mash with a fork. Add them into the large bowl of a stand mixer. Add in sugar, oil, SOUR SUPREME®, eggs and vanilla and cream together. In a bowl, mix flour with baking soda and salt. Pour dry ingredients into wet ingredients and mix only until combined. Fold in one cup of fresh or frozen raspberries–don’t over stir. Spoon batter into paper muffin cups. Bake for 35 minutes or golden brown.
