Solar Dried Fruit Muffins

Muffins cross stacked

Any mixture of dried fruit will work for these tasty muffins. You could even toss in a few chopped nuts.

Sun Oven Spiced Dried Fruit Muffins

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon apple pie spice

1/8 teaspoon salt

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Sun Oven Banana Muffins

Banana Muffins

This is one of my favorite muffin recipes but the odd yield, 8 muffins, was always a challenge. While I eventually found a muffin tin with eight cups, it didn’t easily fit in the Sun Oven. Plus, sometimes I get enough batter for nine muffins and I never knew what to do with the excess. Now I use silicone baking molds in a baking pan and both issues are resolved.

Sun Baked Banana Coconut Muffins

(adapted for the Sun Oven from Epicurious.com)

Ingredients

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 ripe bananas, mashed (about 3/4 cup)

2/3 cup sugar

1 large egg, at room temperature

1/2 teaspoon vanilla

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Year Round Solar Peach Muffins

Bran Muffins

Canned, fresh, or frozen peaches work equally well for this recipe which means it can be prepared year round.

Peachy Sun Oven Muffins

Ingredients

2 cups all-purpose flour

1 cup old-fashioned rolled oats (not instant)

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Solar Savory Corn Muffins

Apple Pumpkin Muffins

These savory corn muffins have an Italian twist. Medium-ground cornmeal can be used in place of the polenta (coarse-ground cornmeal). The texture will be a little different but just as pleasing.

Savory Sun Oven Italian Corn Muffins

Ingredients

1 1/2 cups all-purpose flour

1 1/4 cups polenta

3/4 cup cake flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/2 cup cold, unsalted butter, cut into small pieces

1/3 cup olive oil

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Solar Baked Fall Flavored Muffins

Sun Oven Pumpkin-Apple Muffins

These super moist muffin have all the flavors and colors of fall. They’re a great way to use up any over ripe, slightly wrinkled apples you might have.

Ingredients

1 egg, room temperature, lightly beaten

1 cup canned pumpkin

2 teaspoons molasses

3/4 cup sugar

1/2 teaspoon pumpkin pie spice

3/4 cup evaporated milk

2 to 3 apples, peeled and chopped (about 2 cups)

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

Preparation

Set Sun Oven out to preheat. Line the indentations of two 6-cup muffin pans with paper liners or spray with cooking spray, set aside.

In a large bowl, whisk together the egg, pumpkin, molasses, sugar, and pie spice. Stir in the milk. In a small bowl, whisk together the flour, baking powder, and salt. Using a wooden spoon, stir the dry ingredients into the pumpkin mixture. Fill each muffin cup two-thirds full with the batter. Use a rack to separate the pans, or place one pan in a metal baking dish, and cross stack them in the Sun Oven. Bake until lightly browned and a toothpick inserted into the center of a muffin comes out clean, 30 to 40 minutes.

Makes 12 muffins.

 

 

Pumpkin Maple and Sunshine

This recipe makes 12 generously sized muffins. I was afraid they would rise too high for the toaster oven rack normally used to separate the two pans so I came up with a new system. I put the bottom pan in an 11-x-8-inch baking pan and crossed stacked the second pan on top. It made baking them a little less of a balancing act.

Sun Oven Maple-Pumpkin Muffins

Ingredients

2 cups all-purpose flour

1 cup old-fashioned oats

2 teaspoons baking powder

1/2 teaspoon baking soda

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Solar Muffins with Cheese

Cheddar cheese and apples complement each other perfectly in these delicious muffins.

Sun Oven Apple and Cheddar Muffins

(adapted for the Sun Oven from Muffins Galore by Catherine Atkinson)

Ingredients

1 1/3 cups oat bran

1/2 cup whole wheat flour

1/4 cup light brown sugar

1 1/2 tablespoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup apple juice

3 tablespoons milk

1 egg, room temperature, lightly beaten

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Solar Baked Zucchini Muffins

These muffins are great a great way to use the abundance of zucchini that can be found in gardens and markets this time of year. They freeze well, and a frozen muffin tossed into a packed lunch will have defrosted to perfection by lunchtime, or even in time for a midmorning snack if you can’t wait that long.

Sun Oven Zucchini Bread Muffins

(adapted for the Sun Oven form Martha Stewart’s Cupcakes)

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 cup vegetable oil

1 large egg, at room temperarture

1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

1 cup packed light-brown sugar

1 1/2 cups packed grated zucchini

1/2 cup walnuts, toasted and coarsely chopped

Preparation

Set Sun Oven out to preheat. Line two standard six-muffin tins with paper liners, set aside.

Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl. In a large bowl, whisk together the oil, eggs, vanilla, and zest until well blended. Whisk in the brown sugar until smooth. Gently stir in the zucchini. Add the flour mixture, stirring until just combined. Stir in the walnuts.

Divide the batter evenly among the lined cups, filling each three-quarters full. Use a rack to separate the two pans and cross-stack them on the leveling tray. Bake until a toothpick inserted into the center of one cupcake comes out clean, 3o to 4o minutes. Top pan will cook faster. Transfer tins to wire racks and cool completely. Can be stored 24 hours in airtight containers or frozen up to 2 months.

Makes 12 muffins

 

 

 

Solar Muffins and Oats

For months at a time I’ll eat the same thing for breakfast. Then out of the blue I’ll switch to a new morning fare. A few months ago my daily bowl of oat-meal had to make way for shredded wheat. Unfortunately, I had just bought an 2 pound box of oats. I have no idea how long it will be before I switch back to hot cereal and if it will be oat-meal when I do, so I had to find a way to use them up before weevils set up residence in my pantry. I didn’t have to look far for a good recipe. I got this one off the box.

Sun Oven Oat Meal Applesauce Muffins

Ingredients

1 cup old-fashioned oats

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar, packed

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

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Solar Bran Muffins

These butter free muffins come out great in the Sun Oven. The tops are crusty but the crumb stays moist and delicious.

Honey Oat Bran Muffins

Ingredients

1 1/2 cups all-purpose flour

1 cup oat bran flakes

2 teaspoons baking powder

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