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.)