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.

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.