Poppyseed Muffins for One

This recipe makes either one, large muffin or two, small muffins.  If you decide to bake two, small muffins, decrease the baking time to 15-20 minutes.

1/2 egg or 6 teaspoons egg substitute

1/3 cup and 1 tablespoon and 1 teaspoon white sugar

3 tablespoons vegetable oil

1/4 cup milk

1/4 teaspoon salt

1/4 teaspoon baking powder

3/4 teaspoon poppy seeds

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup all-purpose flour

Ingredients for Glaze:

2 tablespoons white sugar

2 teaspoons orange juice

1/8 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 teaspoon butter, melted

1. Preheat oven to 350 degrees.
2. Using a fork or small whisk, beat together the eggs or egg substitute, white sugar and vegetable oil.
3. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
4. Bake in the preheated oven in a paper lined muffin cup for 20-25 minutes. The tops should be browned and a toothpick inserted in the center should come out clean. While muffin is baking, prepare glaze, if desired.
5. Remove muffin as soon as you can while still warm and dip the top into the glaze (see recipe for glaze below). Turn right side up and cool on a cookie rack. Allow muffin to cool before removing from pan.  

Recipe for Glaze: Microwave together the white sugar, orange juice, vanilla, almond flavoring and melted butter. Warm in microwave until the sugar is dissolved. Dip muffin top into glaze when cooled to room temperature.

Oatmeal Muffins for One

This recipe makes one large oatmeal muffin or two small oatmeal muffins.

1/4 cup quick-cooking oats

1/4 cup buttermilk

1/4 egg, beaten or 3 teaspoons egg substitute

2 tablespoons packed brown sugar

1 tablespoon vegetable oil

1/4 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1. Preheat oven to 400 degrees. 
2. In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg or egg substitute, sugar and oil.
3. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened.
4. Pour batter into a greased or paper-lined muffin cup.
5. Bake in preheated oven for 20-25 minutes (16-18 minutes if making two small muffins) or until a toothpick inserted into the center of the muffin comes out clean.  Cool in pan 5 minutes before removing from pan.

Cherry Muffins

This recipe makes either one large cherry muffin or two small cherry muffins.

3/8 egg or 4 1/2 teaspoons egg substitute

2 tablespoons and 2 teaspoons white sugar

1-1/2 teaspoons butter, softened

2 tablespoons and 2 teaspoons all-purpose flour

1/8 teaspoon baking powder

a pinch of salt (just pinch a few grains between your forefinger and thumb)

1 tablespoon and 1 teaspoon milk

2 tablespoons chopped, fresh bing cherries (not canned)

2 tablespoons chopped pecans

1. Preheat oven to 350 degrees F.
2. In a small bowl, beat egg (or egg substitute) and sugar together using a fork; add butter and beat well.
3. Using a fork, whisk together flour, baking powder and salt. Add the flour mixture to the egg mixture, along with the milk. Fold in the cherries and pecans; stir just until moistened.
4. Spoon the batter into a greased or paper-lined muffin pan and bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cranberry Muffin

This recipe makes either one large or two small cranberry muffins. 

1 tablespoon and 1 teaspoon butter or margarine, softened

1 tablespoon and 1 teaspoon white sugar

1 tablespooon and 1 teaspoon brown sugar

3/8 egg or 4 1/2 teaspoons egg substitute

1 tablespoon and 1 teaspoon orange juice

1/8 teaspoon vanilla extract

2 tablespoons and 2 teaspoons sour cream

1/3 cup all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon ground nutmeg

a pinch of salt, just pinch a few grains between your forefinger and thumb

2 tablespoons and 2 teaspoons chopped fresh or frozen cranberries

TOPPING:

1 teaspoon sugar

1/8 teaspoon ground nutmeg

1. Preheat oven to 400 degrees F. 

2. Using a fork, cream together the butter and sugars.

3. Add egg (or egg substitute) and vanilla, mix well. Fold in sour cream.

4. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in sour cream.  Fold in cranberries.  

5. Spoon batter into greased or paper-lined muffin cup(s).

6. Combine topping ingredients and sprinkle over muffins.

7. Bake in a preheated oven for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool in pan 10 minutes.

Blueberry Muffin

1 tablespoon and 1 teaspoon butter

1/3 cup all-purpose flour

3 tablespoons and 1 teaspoon white sugar

3/8 egg or 4 1/2 teaspoons egg substitute

1 tablespoon and 1 teaspoon milk

1/4 teaspoon baking powder

1/8 teaspoon vanilla

1/8 teaspoon salt

1/4 cup fresh blueberries

* Note: this recipe makes one, large muffin.  You can divide also make two smaller muffins, or divide the ingredients in half and make one, small muffin.

1. Preheat oven to 350 degrees. Grease and flour muffin pan or use a paper liner. Using a fork, whisk together the flour, baking powder and salt.  Set aside.
2. Cream butter and sugar with a fork until light and fluffy. Add egg (or egg substitute) and vanilla and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
3. Pour batter into a greased and floured muffin cup. Bake in preheated oven for 25 to 30 minutes

Chocolate Covered Cherries for One (makes 4 cherries)

4 maraschino cherries with stems

1/2 teaspoon butter, softened

1/2 teaspoon corn syrup

2 tablespoons and 1/2 teaspoon sifted confectioners' sugar

1/4 cup chocolate chips

1. Drain cherries and set on paper towels to dry.
2. In a small bowl, combine the butter and corn syrup until smooth. Stir in confectioners' sugar and mix until it forms a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
3. In a small bowl or coffee mug, melt the chocolate chips in the microwave until melted. Dip each cherry in by its stem, and place on cold waxed paper. Chill until completely set. Store in an airtight container in a cool place. 

Alterations: If you prefer a lighter chocolate flavor, you can subsitute milk chocolate.

Pecan Pralines for One (makes 2 pralines)

This is a simple, easy recipe for pecan pralines that is made in the microwave.  You can alter this recipe to your own liking by subsituting your favorite nuts instead of pralines.  Be careful and make sure you pay close attention when you're using the microwave as times can vary.

2 tablespoons and 2 teaspoons brown sugar

1 tablespoon and 1/2 teaspoon heavy cream

3/4 teaspoon margarine

2 tablespoons and 2 teaspoons pecan halves

1/8 teaspoon vanilla extract

In a small, microwave safe bowl, combine sugar, cream, margarine and pecans. Microwave 2 minutes on high, stirring once. Let rest 1 minute. Stir in vanilla and continue to stir 2 minutes more. Drop by teaspoonfuls onto buttered waxed paper. (If mixture is runny, allow to cool 30 seconds more and try again.)

Fudge for One

1/4 cup milk chocolate chips

2 tablespoons semisweet chocolate chips

1 3/4 ounces sweetened condensed milk

1-1/2 teaspoons butter

2 tablespoons and 2-3/4 teaspoons chopped walnuts (optional

1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, stirring about every 30 seconds. Stir in nuts, if desired.
2. Pour into a small, greased glass bowl or cup. Refrigerate until firm.

Yellow Cake for One

2 tablespoons and 2 teaspoons butter

1/4 cup white sugar

1-1/4 egg yolks (use a spoon and try to estimate about 1/4 of one yolk, plus another yolk)

2 tablespoons milk

1/4 teaspoon vanilla extract

1/3 cup cake flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1. Preheat oven to 350 degrees F. Grease and flour a mini bar pan or muffin cup. Sift together the flour, baking powder and salt by using a small whisk or food processor. Set aside.
2. In a small bowl, cream together the butter and sugar with a fork until light and fluffy. Beat in the egg yolks, then stir in the vanilla. Using a fork, beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan of your choice.
3. Bake in the preheated oven for 18 to 20 minutes, or until the top springs back when touched. Cool 15 minutes before turning out of pan.

Peanut Butter Cookies for One (makes 2 cookies)

Peanut Butter Cookies for One (makes 2 cookies)

• 1 tablespoon and 2 teaspoons sifted all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 2 teaspoons butter
• 2 teaspoons peanut butter
• 2 teaspoons white sugar
• 2 teaspoons packed brown sugar
• 1-1/2 teaspoons of egg or egg substitute
• 1/8 teaspoon vanilla extract
• 2 teaspoons white sugar for decoration

1. Preheat the oven to 375 degrees F(190 degrees C). Sift together theflour, baking soda and salt.  Set aside.  
2. To mix, I recommend using a fork or a small whisk.  In a small bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Blend in the sifted ingredients. Shape dough into two balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
3. Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

Chocolate Chip Cookies for One (makes 2 cookies)

Chocolate Chip Cookies for One (makes two cookies)

• 2 tablespoons and 2 teaspoons butter or margarine
• 1 tablespoon and 1 teaspoon white sugar
• 2 tablespoons and 2 teaspoons packed brown sugar
• 1 tablespoon and 1 teaspoon egg beaters
• 1/4 teaspoon vanilla extract
• 1/4 cup and 2 tablespoons all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix ingredients together using a fork.  In a small bowl, cream together butter or margarine, brown sugar and white sugar. Mix in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in the chocolate chips. Divide dough into two balls and place on an ungreased cookie sheet.
3. Bake for 8 minutes in the preheated oven, until the edges are light brown.

Morning Glory Muffin (makes 1 muffin)

Morning Glory Muffin for One (makes one muffin)

• 1 tablespoon and 2 teaspoons all-purpose flour
• 2-1/2 teaspoons sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1-1/2 teaspoons egg beaters
• 1-1/2 teaspoons applesauce
• 1 teaspoon vegetable oil
• 1/8 teaspoon vanilla extract
• 1 tablespoon and 1 teaspoon grated carrots
• 1/8 cup medium tart apple, peeled and grated
• 1 ounce of canned crushed pineapple
• 1 teaspoon flaked coconut
• 1 teaspoon raisins
• 1 teaspoon chopped walnuts

1. In a small bowl, combine the first five ingredients. In another small bowl, combine the eggs, applesauce, oil and vanilla. Stir in the carrots, apple, pineapple, coconut, raisins and nuts.
2. Fill a greased or lined muffin cup two-thirds full. Bake at 350 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

Banana Bran Muffin (makes 1 muffin)

• 1 tablespoon all-purpose flour
• 2 teaspoons oat bran
• 1 teaspoon whole wheat flour
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon allspice
• 1/8 egg or 1 teaspoon egg substitute (like Egg Beaters)
• 2 teaspoons apple cider or apple juice
• 1 teaspoon sugar
• 1 teaspoon packed brown sugar
• 1/2 teaspoons applesauce
• 1/2 teaspoon vegetable oil
• 2 teaspoons mashed ripe bananas
• 1-1/2 teaspoons chopped walnuts

Mix together the first eight ingredients. In another bowl, beat the egg (or egg substitute), apple juice, sugars, apple sauce and oil. Stir this mixture into the dry ingredients just until moistened. Fold in bananas and nuts. Pour into a greased or lined muffin cup. Bake at 400 degrees F for 15-18 minutes. Cool for 5 minutes before removing from pan.

Rhubarb Muffin (makes 1 muffin)

• 1 tablespoon and 2 teaspoons flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 2-1/2 teaspoons brown sugar
• 1 teaspoon vegetable oil
• 1/8 egg or 1-1/2 teaspoons egg substitute (like Egg Beaters)
• 1/8 teaspoon vanilla extract
• 2 teaspoons buttermilk
• 2 tablespoons diced rhubarb
• 1-1/2 teaspoons chopped walnuts
• 1/8 teaspoon melted butter
• 3/4 teaspoon white sugar
• 1/8 teaspoon ground cinnamon

Oven: 350 degrees F (175 degrees C)

1. Mix together the flour, baking soda, baking powder and salt. In a separate bowl, mix the brown sugar, oil, egg, vanilla and buttermilk until smooth. Add the dry ingredients and mix just until moistened. Stir in the rhubarb and walnuts. Spoon the batter into a greased or lined muffin cup. In a pinch bowl or small ramekin, stir together the melted butter, white sugar and cinnamon; sprinkle on top of the muffin batter.  
2. Bake about 25 minutes, or until an inserted toothpick comes out clean. Cool in the pan for 5 minutes before removing.

Banana Bread for One

• 1-1/2 teaspoons butter, softened
• 2 tablespoons sugar
• 2 tablespoons mashed ripe bananas
• 2 tablespoons sour cream
• 1/4 egg or 3 tsp. egg substitute
• 1/4 cup and 1 teaspoon flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/8 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 2 tablespoons chopped walnuts

Oven: 350 degrees F

1. Cream butter and sugar in bowl with a fork. Mix in sour cream, egg or egg substitute and banana. Stir in dry ingredients just until moistened. Stir in walnuts.
2. Pour batter into greased or lined muffin cup or mini loaf pan.
3. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.

Utensils to Use When Baking for One

Baking for one is just like baking…only much smaller.  Most baking tools are designed for full batches.  Because of this, the sad fact is that mixers, cake pans, and other traditional baking utensils don’t lend themselves to baking for one.  However, you probably already have everything you need to bake small batches in your kitchen.  The following items are what I use most when baking for one.

• Cereal bowls, pinch bowls, and coffee mugs.  To mix your ingredients, you need much smaller bowls.  You can really use any small bowl that is easy to mix in and scrape out.  I like cereal bowls and coffee mugs.  If you are making a really small amount of something (like a topping, etc.) pinch bowls or smalle ramekins work great.
• Forks.  I use forks to mill and aerate dry ingredients rather than sifting.  I also use forks for mixing.
• Small whisks.  If you don’t like mixing batter with a fork, you can use a small whisk.  Most kitchen stores sell tiny whisks that can be used to mix up small batches of batter.
• Muffin cups, mini loaf pans, and decorate mini cake pans can all be used to bake small batches of cakes, muffins or breads. 

Regular cookie sheets can be used for small batches of cookies or other baked goods that don’t require a pan with sides.

Cream Cheese Wedding Mints for One (makes 6 mints)

I love cream cheese mints, and sometimes I get to craving them…but I don’t want to make dozens of them just for fun.  So, I modified our family recipe for cream cheese wedding mints so you can make a small batch for yourself (this makes about 6 of them).  Enjoy!

• 1/8 of a 3 ounce package of cream cheese, softened
• 1/8 teaspoon butter, softened
• 3 tablespoons powdered sugar
• 1/8 drop peppermint or other flavoring (take a fork tine or toothpick and just add a little drip of your flavoring)
• any color food coloring paste (optional) (again, use a fork tine or toothpick to add just a little tiny drop)

1. Using a fork, mix the cream cheese, butter, and powdered sugar. Mix in falvoring of your choice. Color as desired with food coloring, or leave white.
2. Roll mixture into small balls, and place on waxed paper. Mold with mint molds or just flatten with a fork dipped in white sugar. Let dry on waxed paper.

Impossible Coconut Pie for One

This is an adaptation of my grandma’s Impossible Coconut Pie, which is a custard pie that makes its own crust.  You can make one serving by pouring the batter into a single serving custard dish.  The recipe is below.

• 1/4 cup milk
• 2 tablespoons flaked coconut
• 1/2 egg or 2 tablespoons egg substitute
• 1/8 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 2-1/4 teaspoons margarine
• 1 tablespoon and 1-1/2 teaspoons white sugar
• 1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees F.  Mix milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Pour into a greased, single-serving custard dish. Sprinkle nutmeg on top. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.  Allow to cool before eating.

Chocolate Cupcakes for One (makes 2 cupcakes)

• 2 tablespoons and 2 teaspoons all-purpose flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 teaspoon butter, softened
• 3 tablespoons white sugar
• 1/4 egg or 3 teaspoons egg substitute
• 1/4 teaspoon vanilla extract
• 2 tablespoons milk

1. Preheat the oven to 350 degrees F. Mix together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a separate bowl, cream together the butter and sugar with a fork. Add the egg or egg substitute and vanilla. Add the flour mixture and milk; beat well. Pour the batter into two greased or lined muffin cups.
3. Bake for 15 to 17 minutes, or until a toothpick inserted into the cake comes out clean. Allow cupcakes to cool thoroughly.  Frost with the frosting of your choice.

Lemon Pound Cake for One

• 1/4 cup and 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 2 tablespoons butter or margarine
• 1/4 cup white sugar
• 4-1/2 teaspoons egg or egg substitute
• 1 tablespoon sour cream
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon lemon extract
• 2 tablespoons milk

1. Preheat oven to 350 degrees F. Mix together the flour, baking powder, salt and nutmeg. Set aside.
2. In a separate bowl, cream together the butter or margarine and sugar. Beat in the egg or egg substitute.  Add the vanilla, sour cream and lemon extract. Stir in the flour mixture and milk, mixing just until moistened. Pour batter into a mini loaf pan or large muffin cup.
3. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for about 5 minutes before removing from pan.

Sugar Cookies for One (makes 3 cookies)

• 2-1/2 teaspoons butter
• 2-1/2 teaspoons vegetable oil
• 4 teaspoons confectioners’ sugar
• 2-1/2 teaspoons white sugar
• 1/4 egg or 3 teaspoons egg substitute
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 4 tablespoons all-purpose flour
• 1 pinch of baking soda (you just need a trace)
• 1 pinch of cream of tartar (you just need a trace)
• 3/4 teaspoon white sugar for decoration
• 1 pinch of salt

1. Preheat oven 350 degrees F.  Cream together the butter, oil, confectioners’ sugar, and 2-1/2 teaspoons white sugar until light and fluffy. Beat in egg or egg substitute and stir in the vanilla. Mix together the flour, salt, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into two balls, and then roll the balls in remaining white sugar. Place onto an ungreased cookie sheet, and flatten with a fork.
2. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown.

Raspberry Shortbread Thumbprints for One

• 1 tablespoon and 1 teaspoon butter, softened
•  2-3/4 teaspoons white sugar
• 1/8 teaspoon almond extract
• 2 tablespoons and 2 teaspoons all-purpose flour
• 2 teaspoons seedless raspberry jam
•   2 teaspoons confectioners’ sugar
•  1/8 teaspoon almond extract
•   1/8 teaspoon milk 
• Preheat oven to 350 degrees F.

1. Cream together butter and white sugar until smooth. Mix in 1/8 teaspoon of the almond extract. Mix in flour until dough comes together. Roll dough into three balls, and place on an ungreased cookie sheet. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
2. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
3. In a small bowl, mix together the confectioners’ sugar, 1/8 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Brownies for One

·  1 tablespoon white sugar

·  3/4 teaspoon butter

·  3/4 teaspoon water

·  3 tablespoons semisweet chocolate chips

·  1/4 egg or 3 teaspoons egg substitute

·  1/8 teaspoon vanilla extract

·  1 tablespoon and 1 teaspoon all-purpose flour

·  1/8 teaspoon baking soda

·  1/8 teaspoon salt

Preheat the oven to 325 degrees F. 

Combine sugar, butter and water in a microwave-safe bowl and melt together.  Remove from microwave and stir in chocolate chips until melted and smooth. Mix in the egg or egg substitute and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into a greased or line muffin cup or mini bar pan.

Bake for 18 to 20 minutes in the preheated oven.  Do not overbake. Cool in pan and enjoy.