Two New Muffin Recipes: Maple Nut & Butterscotch Oatmeal Muffins

I am a HUGE fan of muffins! Doesn't the word muffin sound so much better than cupcake? These recipes could possible qualify for being a cupcake because they both are sweet and delicious, but the fact they each have a few healthy aspects makes me feel okay about eating several for breakfast. If you need a quick muffin recipe for your holiday breakfasts, these two recipes are delicious. They also have the added bonus of using those food storage items you should be stocking up on these next two months. November and December is the best time of year to stock up your storage with basic food storage ingredients.

*The frosting on the Maple Nut Muffin is irresistible--it's like eating a maple doughnut in muffin form...yum!!! I am guilty of eating some of the leftover frosting today by the spoonful--it reminds me of a Maple Nut Fudge I have had before. Finger lickin' good!!

Maple Nut Muffins
2 1/2 c. flour
1 t. baking soda
1/2 t. baking powder
1/4 t. nutmeg
1/2 t. cinnamon
1/2 t. salt
1 1/2 sticks of butter (I am sure you could substitute some of the butter with pureed white beans or applesauce)
3 eggs
1 c. white sugar
1/2 c. brown sugar
1 1/2 t. vanilla extract
2 c. shredded zucchini (or you can use mashed bananas or 1/2 and 1/2)
1/2 c. sour cream
1/2 c. chopped nuts (pecans, almonds, etc.)
Cream together the softened butter, sugar and eggs until smooth. Add the sour cream and the rest of the ingredients. Pour muffin batter into greased muffin tins or muffin liners and bake at 350 for 18-20 minutes or until cupcakes are golden brown. Remove and let cool while you make the frosting. Makes 24 muffins.
Maple Butter Frosting
5 T. butter, softened
1/2 c. maple syrup (real maple syrup or pancake syrup)
2 T. whole or 2% milk
1 t. vanilla extract
1 t. maple extract
1/4 t. salt
3-3 1/4 c. powdered sugar (I should of added the extra 1/4 c., mine was a little soft)
In a bowl, combine the butter, maple syrup, milk vanilla and maple extract. Add salt and beat with a mixer at medium speed until well combined. Gradually beat in powdered sugar until the frosting is smooth and spreadable (frosting will thicken a bit as it stands). Spread butter cream on top of muffins.

Butterscotch Oatmeal Muffins
2 c. smashed bananas
2 eggs
1/2 c. applesauce
1/2 c. oil
1 1/4 c. brown sugar
1 1/2 t. baking soda
1 1/2 t. salt
1 t. nutmeg
3 t. cinnamon
2 c. quick or regular oats
1 c. oat flour
1 1/2 c. flour
1/2 c. wheat flour
1 1/2 c. butterscotch chocolate chips
Mix together the smashed bananas, eggs, applesauce, oil and brown sugar. Add the remaining ingredients and mix until combined. Bake in lined muffin tins at 350 for 15-17 minutes, or until muffins are cooked through and lightly golden brown.