muffins & cupcakes

Enjoy healthy fruit-packed muffins to start your day, plus extra-moist cupcakes to have ready as a treat.

- 

Double Chocolate Muffins

1/4 cup quick-cooking oats

2 Tbsp + 2 tsp milk

1/2 cup all-purpose flour

1/4 cup wholewheat flour

1 Tbsp wheat or oat bran

1/2 cup sugar

2 Tbsp brown sugar

2 Tbsp + 2 tsp unsweetened cocoa powder

1/8 tsp salt

1/2 tsp baking powder

1 small egg

2 Tbsp vegetable oil

1/2 cup milk

11/2 tsp vanilla extract

1/3 cup chocolate chips

Butter, for ramekins

Glaze:

1/2-1 Tbsp peanut butter

3/4 cup powdered sugar

1. In a microwave-safe container, combine oats and milk. Microwave on High 1 minute. Set aside.

2. In a large bowl, mix flours, bran, sugars, cocoa powder, salt and baking powder.

3. Stir the egg, oil, 1/2 cup milk, vanilla and chocolate chips into the oats and milk.

4. Gently add wet ingredients to flour mixture, stirring until moistened.

5. Pour batter into four 3-oz buttered ramekins and place into slow cooker.

6. Cook on High 2 hours, or until tester inserted into center of ramekins comes out clean.

7. Remove ramekins from cooker and place on a baking rack to cool.

8. To make the glaze, mix the peanut butter and powdered sugar in a small bowl. Stir in water, 1 tsp at a time, until you can drizzle the glaze on the muffins without it sliding off the edges. Makes 4

Graham Cracker Cupcakes

Plan ahead! These are best the day after you make them, when the pineapple mixture has had a chance to soak in.

1 Tbsp shortening

1/4 cup sugar

1 small egg

8 graham crackers, crushed

1/2 tsp baking powder

1/4 cup chopped nuts of your choice, optional

1/4 tsp vanilla extract

1/4 cup milk

Butter, for ramekins

1/4 cup unsweetened crushed pineapple