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.

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

1/2 teaspoons salt

2 teaspoons pumpkin pie spice

1 cup buttermilk, at room temperature

1/2 cup canned pumpkin, at room temperature

1/2 cup maple syrup, at room temperature

1/2 cup brown sugar, packed

1/3 cup vegetable oil

1 egg, at room temperature

2 teaspoons vanilla extract

Preparation

Set Sun Oven out to preheat. Line the indentations of two 6-muffin baking tins with paper liners or spray with cooking spray. Set aside.

In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and pumpkin pie spice. In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla extract until blended.

Using a wooden spoon, stir the wet ingredients into the dry until just blended. Divide the batter evenly between the two muffin tins. Using a rack or a baking dish to separate them, cross stack the pans in the Sun Oven. Bake until a toothpick inserted in the center of a muffin comes out clean, about 45 minutes.

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

2 tablespoons canola oil

2 tablespoons honey

1 medium apple, peeled, cored, and diced

2/3 cup cheddar cheese, cut into small cubes

3 tablespoons old-fashioned oats

Preparation

Set Sun Oven out to preheat. Spray two six-cup muffin tins with cooking spray or line with paper liners, set aside.

In a large bowl, whisk together the oat bran, flour, sugar, baking powder, cinnamon, and salt. In a medium bowl, whisk together the apple juice, milk, egg, oil, and honey. Using a wooden spoon, gently stir the wet ingredients into the dry ingredients until just combined. Fold in the diced apple and cheddar cheese.

Spoon the batter into the prepared muffin tins. Sprinkle the oats on the tops. Using a rack to separate them, cross stack the muffin tins and bake in the preheated Sun Oven until golden and a toothpick inserted in the center of one muffin comes out with just a few crumbs attached, 40 to 5o minutes. Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.

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

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

1/4 teaspoon salt

3/4 cup unsweetened apple sauce

1 egg, at room temperature

1/3 cup vegetables oil

1 teaspoon vanilla extract

1/2 cup raisins

Preparation

Set Sun Oven out to preheat. Spray the indentations of 2 six-cup muffin tins with cooking spray, set aside.

In a large bowl, whisk together the oats, flours, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl whisk together the applesauce, egg, oil, and vanilla extract. Using a wooden spoon, stir the applesauce mixture into the dry ingredients until just moistened. Stir in the raisins. Divide the batter evenly among the prepared muffin cups. Using a rack to separate the pans, cross stack them in the Sun Oven and bake until a toothpick inserted into the center of one muffin comes out clean, about 30 minutes. Cool muffins in pans on a rack for 10 minutes. Carefully remove the muffins from the pans and cool completely on a rack.

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

1 teaspoon baking soda

2 1/2 teaspoons pumpkin pie spice

2 eggs

1/2 cup sugar

1/4 cup molasses

1/4 cup honey

1 cup milk

2 teaspoons vanilla

1 cup raisins

1 cup chopped pecans

Preparation

Set Sun Oven out to preheat. Spray two 6-cup muffin tins with cooking spray or line with paper or silicone baking cups; set aside.

In a medium bowl whisk together the flour, bran flakes, baking powder, baking soda, and pie spice; set aside. In a large bowl beat the eggs, sugar, molasses, honey, milk, and vanilla until blended. Using a wooden spoon stir the flour mixture into the egg mixture until just blended. Fold in the raisins and pecans.

Divide half of the batter evenly between the muffin cups. Reserve remaining batter for a second batch. Bake in the Sun Oven until tops are browned and a toothpick inserted into the center of a muffin comes out clean; 30 to 45 minutes. Allow the muffins to cool for 10 minutes then remove them from the pans and cool completely on a rack. Repeat with the remaining batter.

Makes 24 muffins.

These super moist muffins don’t brown no matter what type of oven they’re baked in so it might as well be a Sun Oven. Use a toothpick to test for doneness, it should come out with just a few crumbs attached.

Sun Oven Apple Muffins

Ingredients

3 medium Granny Smith apples, peeled, cored, and diced

1 cup sugar

1/2 cup vegetable oil

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup milk (whole, 2%, 1%, or nonfat)

1 large egg, lightly beaten, at room temperature

Preparation

In a medium bowl, toss the diced apples with the sugar. Pour the oil over the apple and sugar mixture; set bowl aside at room temperature for 45 minutes

Set Sun Oven out to preheat. Prepare two standard sized 6-cup muffin tins by spraying the indentations with cooking spray or lining with paper muffin cups; set aside.

Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside. Using a wooden spoon, stir the milk and egg into the apple mixture until smooth. Stir the flour mixture into the apple mixture until just moistened. Fill the prepared tins three-quarters full. Use any excess batter for a second batch. Using a rack to separate the muffin tins, place them, cross stacked in the Sun Oven. Bake muffins until rounded and the tops have slightly cracked. A toothpick inserted into the center of on muffin comes out with a few crumbs attached, 35 to 45 minutes. The top pan will cook faster.

Set the pans on a wire rack to cool for 10 minutes. Remove the muffins from the pan and let cool another 5 minutes before serving. To store, cool muffins completely. They will stay fresh up to 2 days in an airtight container or up to 2 months if frozen.

Mini-muffins, with their shorter baking times, are ideal candidates for Sun Oven cooking. Most recipes yield two dozen and all the muffins can be baked in two batches in under an hour. That eliminates the need for the acrobatics of cross stacking. I wish I could also say that the smaller muffins means I consume fewer calories, but I usually can’t stop after just one.

Sun Oven Lemon-Poppy Seed Mini-Muffins

Ingredients

2 cups all-purpose flour

1 cup sugar, divided

3 tablespoons poppy seeds

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/4 cups vegetable oil

1 large egg, at room temperature

1 egg white, at room temperature

1 tablespoon grated lemon zest

1/4 cup fresh lemon juice

Preparation

Set Sun Oven out to preheat. Spray two twelve-muffin mini-muffin pans with cooking spray or line with paper liners.

In a large bowl, whisk together the flour, 3/4 cup of the sugar, the poppy seeds, baking powder, and salt. In a small bowl, whisk together the milk, oil, egg, egg white, and lemon zest. Using a wooden spoon, stir the milk mixture into the flour mixture until just moistened. Fill the muffin cups evenly. Bake, in two batches, until tops spring back when lightly pressed, 20 to 30 minutes.

While the muffins bake, combine the lemon juice and remaining 1/4 cup sugar in a small sauce pan and heat over medium-low heat until the sugar dissolves. Using a toothpick, poke a few holes in each muffin. Brush the lemon syrup over the muffins, letting it soak in before brushing on more.

Serve muffins warm or let cool completely.

These muffins are yet another way to make your morning oatmeal easy to eat on the go. Store them in the freezer and take one out before going to bed. Then all you have to do is remember to grab it when you head out in the morning. There’s nothing worse than being half way to work and realizing your breakfast is sitting on the kitchen counter.

Sun Oven Oatmeal Raisin Muffins

Ingredients

1 1/2 cups old-fashioned rolled oats

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

6 tablespoons cold, unsalted butter, cut into small pieces

2 large eggs, at room temperature

1/2 cup light brown sugar, packed

1 cup buttermilk

2 teaspoons vanilla extract

1 cup raisins

Preparation

Set Sun Oven out to preheat. Spray the indentations and rims of two 6-cup muffin tins with cooking spray. Set aside.

Whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.  Cut in the butter, using a pastry cutter or two forks, until the mixture resembles a coarse meal.

In a large bowl, whisk the eggs until lightly beaten. Add the brown sugar and continue whisking until the mixture is thick and pale yellow. Whisk in the buttermilk and vanilla until smooth. Stir in the raisins, then the prepared oat mixture until moistened.

Fill the prepared tins 3/4 full. Use any leftover batter for a second baking. Using a rack to separate the two pans bake the muffins in the Sun Oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. The bottom pan make take an additional 5 minutes. Set the pans on a wire rack to cool for 10 minutes. Remove the muffins and cool completely before storing.

Makes 12 to 18 muffins.

It’s always nice to have something to look forward to during a hard day at work. A light, fluffy, low-fat, solar-baked, banana muffin makes a great afternoon snack and is certain to brighten up your day.

Ingredients

3 large egg whites, at room temperature

1 1/2 cups all-purpose flour

2/3 cups oat flour

3 tablespoons sugar

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

3 large ripe bananas

2/3 cup milk (low-fat or nonfat)

1/2 cup maple syrup

1/4 cup vegetable oil

1 teaspoon vanilla extract

Preparation

Set the Sun Oven out to preheat. Spray the indentations of two muffin pans with six cups each with cooking spray or use silicone baking molds.

Using an electric mixer at high speed, beat the egg whites in a medium bowl until soft peaks form. Set aside.

In another medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking soda and cinnamon until well blended. Set aside.

In a large bowl, mash the bananas with a potato masher until smooth. Using a wooden spoon, stir in the milk, maple syrup, oil and vanilla. Then stir in the flour mixture until just moistened. Gently fold in the egg whites until no white streaks are visible.

Fill the prepared tins 3/4 full. Use any excess batter for a second batch or use additional silicon baking molds. Using a rack to separate the two muffin pans, cross stack them on the leveling tray in the preheated Sun Oven. Bake until a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached, about 45 minutes. If necessary, leave the bottom pan in an additional 10 minutes or so.

Set the pans on wire racks to cool for 10 minutes. Remove the muffins from the pans and cool for 5 more minutes. If freezing, let the muffins cool completely before storing in plastic freezer bags.

Makes 12 muffins