Morning Muffins

Pineapple-Orange Muffins
Lucy Wynn shares her delicious mini muffins with a tropical twist. They're not too sweet, which makes them perfect for mid-morning with a neighbor.

1/2 cup pecans, toasted
2 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter, room temperature
3/4 cup sugar
1 large egg
1 cup sour cream
1 teaspoon orange extract
1 teaspoon orange zest
1 8-ounce can crushed pineapple, drained

Glaze:
1 cup sugar
1/2 cup orange juice

To toast pecans, soak in ice water for 15 minutes, drain and toast in 350°F oven until crisp. When cool, finely chop and set aside.

Whisk flour, salt and baking soda. Set aside. In stand mixer, beat butter and sugar until light and fluffy. Add egg and incorporate. Add sour cream, extract and zest, and beat. Add flour mixture and beat until well blended. Spoon into miniature muffin pans, which have been sprayed with Pam. Fill to the top. Sprinkle pecans on top before baking. Bake 15 to 20 minutes at 350°F until a toothpick comes out clean. For glaze, heat orange juice and sugar over low heat until sugar is dissolved. Spoon glaze over muffins just when they come out of the oven. Makes 24 muffins.

Whole Wheat Muffins
"This is a basic whole wheat muffin recipe that I like to play around with. I have made all sorts of crazy muffins with it, such as strawberry-banana muffins by adding mashed banana and chopped frozen strawberries. My kids' favorite is when I substitute the oil or butter with natural peanut butter, add a couple of mashed bananas and mini chocolate chips." – Marci Williams

2 cups whole wheat flour or half wheat/half oat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil or butter
2 eggs, lightly beaten
1 cup brown sugar or honey
1 teaspoon vanilla extract
1 cup milk or yogurt

Preheat oven to 350°F. Whisk together the flour, baking soda, salt. Stir in the oil, eggs, vanilla, brown sugar, milk, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups or sprayed muffin pan. Bake muffins until golden and the tops spring back when lightly pressed, 12 to 15 minutes. If using a convection oven, bake at 325°F for a little longer.