Aunt Debbie's Jumbo Cherry Chip Muffins

Just like the Chocolate Chips ones, only with a few different ingredients! Enjoy!

INGREDIENTS:
1 package white cake mix
1 package vanilla pudding mix
4 eggs
¾ cup water
½ cup vegetable oil
1 teaspoon almond extract
1 1/2 cups cherry chips (I found mine at Albertson's)

DIRECTIONS: Combine cake mix, dry pudding, eggs, water, oil and extract. Mix until smooth. Beat in chips by hand. Pour the batter into lined muffin tins, and bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Be careful not to overbake, as the muffins will be dry. Store in airtight container or wrap individually and freeze. Makes 12 jumbo muffins.

Aunt Debbie's Chocolate Chip Muffins

For as long as I can remember, every Christmas family get together in Colorado has been marked with my Aunt Debbie's jumbo muffins and chocolate croissants. My favorite, hands down, is not the Almond Poppyseed muffins, the Cherry Chip muffins, or even the chocolate croissants. It's her Chocolate Chip Muffins. And I love, I mean LOVE, her Chocolate Chip Muffins. They are every bit dessert but baked as a muffin so as not to instill as much guilt to the eater. And they are just gooooood. I baked mine for a neighbor who just delivered her first baby, a little girl named Laura. But let me tell you, I wasn't the least bit sad when only 8 of the 12 muffins fit into the basket I had to give her.

INGREDIENTS:
Jumbo muffin pan
Jumbo baking cups
1 box chocolate cake mix
1 box instant chocolate pudding
1/4 cup flour
1/2 cup vegetable oil
1 cup cold water
4 eggs
1 bag miniature chocolate chips

DIRECTIONS:

Add cake mix, pudding, 1/4 cup flour, 1 cup water, 1/2 vegetable oil, and four eggs to bowl. Mix on high for 3 minutes. Stir in chocolate chips. Place batter inside baking cups and bake at 360 degrees for 40 minutes. Cool and store in airtight container or freeze individually. Makes 12 jumbo muffins.

Peanut Butter and Banana Muffins

Mealtimes have become a little more of a challenge lately, as my 6 month belly and 18 month old twin boys make it hard to get as much done as I'd sometimes like. So as a proactive approach, I have been trying my hand at making and freezing food, particularly breakfast foods. Waffles, pancakes, french toast, and homemade muffins now regularly make their way into the morning lineup all because the prep, cooking, and clean-up have already been done!

These muffins are actually from Jessica Seinfeld's Deceptively Delicious cookbook and were a hit not only with the boys but with Jer, too! So moist and extremely sweet from the banana and carrot purees! I sprinkled mine with old fashioned oats and ground flax seed, as well, for just a little extra nutritional boost.

INGREDIENTS:
1 cup firmly packed brown sugar
1/2 natural peanut butter (I used almond butter because it has a higher fat content)
1/2 cup carrot or cauliflower puree
1 large egg white
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Old fashion oats and ground flax seed (optional for topping)

DIRECTIONS:

Preheat the oven to 350. Coat a muffin tin with cooking spray or line with baking cups. In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and the banana purees, and the egg white, using a wooden spoon. Mix the flour, baking powder, baking soda, and salt in a bowl. Add to the bowl with the peanut butter and stir just to combine (the batter will be a little lumpy-do not over mix). Add the remaining 1/2 cup of brown sugar and stir once or twice. Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. Turn the muffins out onto a rack to cool. Store in an airtight containerat room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.