Category Archives: muffins

BANANA CARAMEL CAKES and PUMPKIN MUFFINS

21 Saturday Jan 2017

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It’s not unusual, on weekend mornings to find extra kids on fold out beds and pull out mattresses around our house. Before they are up and about in the morning, I like to have a simple breakfast prepared for them.

BANANA CARAMEL CAKES

banana caramel cakes

6 tablespoons butter, softened

1/2 cup brown sugar

2 eggs

1/2 cup self-rising flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon allspice

2/3 cup mashed banana

1/3 cup sour cream

3 tablespoons milk

13-ounce jar caramel sauce

1/2 cup cream, whipped

2 bananas, thinly sliced

toffee chips

Heat oven to 350F. Line a 12-hole muffin pan with paper baking cups.

Beat butter, sugar and eggs in bowl with electric mixer until light and fluffy. Stir in dry ingredients, banana, sour cream and milk. Divide mixture among baking cups.

Bake for about 20 minutes, turn cakes onto wire rack to cool.

Remove baking cups from cakes. Fold 3 tablespoons of the caramel into the whipped cream. Cut cakes horizontally, fill with caramel, banana and cream. Top with additional caramel and toffee chips.

Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2006

PUMPKIN MUFFINS

pumpkin muffins

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/2 cup light brown sugar

1/4 cup white sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

1/2 (15-ounce) can pumpkin puree

1/2 cup plain yogurt

1/4 cup canola oil

1/2 teaspoon vanilla extract

1 to 2 cups chocolate chips

Heat oven to 350F. Place paper liners into muffin cups.

In a large bowl, mix flours, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

In a medium bowl, combine eggs, pumpkin, yogurt, oil and vanilla. Mix well.

Add wet ingredients to dry ingredients. Stir until just combined.

Stir in chocolate chips.

Fill each muffin cup about 3/4 full with batter.

Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20 to 25 minutes.

Enjoy!

Recipe adapted from Arkansas Flavor

 

ZUCCHINI MUFFINS

30 Monday May 2016

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Gentle light flowing into our tent woke us early in the morning. I was enticed from my cozy bed and captivating book by the pot of coffee my husband had brewed and the promise of delicious Zucchini Muffins for breakfast.

After our first wonderful, restorative cup of coffee, my husband noticed, that overnight, tenaciously and unbelievably a mushroom had pushed its way up through the paving.

mushroom through paving

ZUCCHINI MUFFINS

zucchini muffins

1 1/2 sticks unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs, beaten

1 tablespoon vanilla extract

1 1/2 cups flour

1 1/2 cups whole-wheat flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

3 cups grated zucchini

1 cup golden raisins

Heat oven to 350F. Line muffin pans with baking liners.

Using a stand mixer, beat the butter and sugar on high speed until fluffy, about 2 minutes. Reduce speed to medium and beat in the eggs one at a time, and then the vanilla.

In a medium bowl, whisk the flour and whole-wheat flour, cinnamon, baking soda, salt and nutmeg until well combined. With the mixer running on high speed, gradually add the flour mixture to the butter mixture. Beat until just combined. Fold in the zucchini and raisins.

Spoon the batter into the baking liners, bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on wire rack.

Enjoy!

Recipe adapted from Rachael Ray, March 2014

www.rachaelraymag.com/

HAM AND CHEESE MUFFINS

23 Monday May 2016

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To sustain our family through a busy week of assemblies and award ceremonies and readying for the last day of school, I baked a batch of these Ham and Cheese muffins to have on hand for a quick breakfast or easy afternoon snack.

Max leading the Pledge of Allegiance at the final school assembly

Max leading the Pledge of Allegiance at the final school assembly

Max and Hud playing ukulele in the final school talent show

Max and Hud playing ukulele in the final school talent show

Max outside his classroom on the last day of school

Max outside his classroom on the last day of school

HAM AND CHEESE MUFFINS

ham and cheese muffins

2 cups self rising flour

1/2 teaspoon baking soda

1 cup milk

1/2 cup mayonnaise

1/2 cup ham, chopped

2 eggs

1 cup shredded cheddar cheese

Heat oven to 425F.

In a large bowl, combine flour and baking soda. In a separate bowl, combine milk, mayonnaise, ham and cheese, stir into dry ingredients just until moistened.

Fill paper lined muffin cups two thirds full. Bake for 16 to 18 minutes or until muffins test done.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

CARROT COCONUT MUFFINS

03 Tuesday May 2016

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I have been experimenting with using different varieties of flour when baking, and mixed garbanzo bean flour into these delicious Carrot Coconut Muffins for a little added protein – perfect for a bright bite in the morning, or a quick afternoon energizer.

CARROT COCONUT MUFFINS

carrot coconut muffins

1/2 cup unsalted butter, melted

2 cups garbanzo bean flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2/3 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup mashed banana

2/3 cup sour cream

1 cup shredded carrot

1 cup finely shredded unsweetened coconut

Heat oven to 375F. Place paper muffin liners into muffin cups.

Whisk together the butter and sugar. Whisk in the eggs, vanilla, banana and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.

Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.

Cool muffins in pan, then turn them out onto a rack to cool further.

Enjoy!

Recipe adapted from Real Simple, October 2015

www.realsimple.com/

 

CHOCOLATE CHIP MUFFINS

29 Tuesday Mar 2016

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We chose to stay at home this year for Spring Break – our family had just visited Guadalajara and my husband left the day after we returned for a conference in Las Vegas. My youngest Sons birthday always seems to fall on the Holiday and over the years has been celebrated in many parts of the Country, but for this birthday – his 10th – he wanted to be at home.

On one Spring Break morning, after dropping my daughter at the horse barn and then driving back to town for an exercise class, I returned home and made these Chocolate Chip Muffins for the group of boys that had gathered at the house, before leaving to pick up my youngest and his friend from a sleepover birthday party.

CHOCOLATE CHIP MUFFINS

chocolate chip muffins

10 ounces chocolate chunks

1 1/4 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2/3 cup milk

1/2 cup butter, softened

1 cup brown sugar

2 eggs

3/4 cup semi-sweet chocolate chips

3/4 cup mini chocolate chips

Heat oven to 350F. Line muffin cups with paper baking cups.

Melt chocolate chunks, let cool.

Whisk together flour, baking soda, baking powder and salt.

In a separate bowl, whisk vanilla and almond extracts into milk.

Beat butter and brown sugar in a large bowl until pale and fluffy. Then add eggs, one at a time, beating well with each addition. Slowly add melted chocolate, beat well. Alternately mix in flour mixture and milk, starting and ending with flour, scraping down the sides of the bowl as needed. Fold in chocolate chips.

Divide batter among lined muffin cups. Bake for 30 to 35 minutes or until toothpick inserted in the center of a muffin comes out clean. Cool muffins in pans for 10 to 15 minutes, then invert onto racks to cool.

Enjoy!

Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012

CARROT MUFFINS

03 Wednesday Feb 2016

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Happy Carrot Cake Day!!

CARROT MUFFINS

carrot muffins

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2 eggs

1/3 cup vegetable oil

2 tablespoons orange juice

1 teaspoon vanilla

1 1/2 cups shredded carrots

1/2 cup raisins

Heat oven to 350F. Put baking liners in a 12-pan muffin tin. In a medium bowl, combine flour, baking soda, cinnamon, baking powder and salt, set aside. In a large bowl, with mixer on medium-high, beat together sugar and eggs until thick and light in color, about 2 minutes. Add oil, orange juice, and vanilla, beat until smooth. Reduce mixer speed to low, add flour mixture and beat just to combine. Fold in carrots and raisins. Divide batter among lined muffin pans and bake for 20 to 25 minutes, until toothpick inserted into center of a muffin comes out clean. Let cool.

Enjoy!

CHOCOLATE BROWNIE MUFFINS

09 Wednesday Dec 2015

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One of my favorite ways to connect and catch up with friends is during a walk. It’s healthy, not too strenuous, doesn’t cost us anything, we’re not interrupted by a server taking our order or refilling a water glass, or having them wait patiently beside our table while we are in the middle of a conversation, and I’m not wasting the leftovers that seem to be perpetually in our refrigerator.

I met a friend at her house, early one morning, with a plate of these Chocolate Brownie Muffins I had baked. After leaving them on her kitchen counter, we walked in her neighborhood, and once back home, I made coffee in the French Press and enjoyed the muffins I had left to cool on my own kitchen counter.

CHOCOLATE BROWNIE MUFFINS

chocolate brownie muffin

cafe bustelo and chocolate muffin

 

12 ounces dark chocolate

3/4 cup butter

2/3 cup self-rising flour

1 cup sugar

3 tablespoons milk

3 eggs

Heat oven to 375F. Line a 12-cup muffin pan with paper muffin liners.

Put the chocolate and butter into a small saucepan. Melt over low heat, stirring occasionally.

Mix together flour and sugar.

Add the milk and eggs to the chocolate mixture and mix together.

Pour the wet ingredients into the dry and stir together to combine.

Spoon into the paper muffin liners and bake for 20 minutes, or until risen and just firm.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

 

SPICED BANANA MUFFINS

06 Sunday Dec 2015

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Once you have baked a batch of these wonderful muffins, you will have a quick and delicious breakfast or snack available anytime during this busy time of year.

SPICED BANANA MUFFINS

spiced banana muffins

1/2 cup flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup brown sugar

1/4 cup butter, softened

1 cup mashed bananas

1/4 cup applesauce

1/2 teaspoon orange zest

1/2 teaspoon vanilla extract

1 egg

Heat oven to 350F. Line a 6-muffin tin with paper liners.

Mix flour, baking soda, cardamom, cinnamon, nutmeg and salt into a large bowl, set aside. Put sugar and butter into the bowl of an electric mixer, beat until well combined. Add bananas, applesauce, orange zest, vanilla and egg to the sugar butter mixture and beat again until combined. Add flour mixture to banana mixture in three parts, stirring well after each addition.

Spoon batter into prepared tin, bake until a toothpick inserted in the center of the muffins come out clean, about 25 minutes.

Enjoy!

Recipe adapted from Oprah Magazine, July 2009

www.oprah.com/app/food.html

BAKED PUMPKIN BITES and CURRIED PUMPKIN PEANUT SOUP

07 Saturday Nov 2015

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My oldest son had requested pumpkin bread, and on one busy morning, it was quicker, easier and more convenient to bake little muffins that would cook quickly and allow me to have them on the table before everyone went their separate ways. I used the leftover canned pumpkin to make soup the next night for dinner.

pumpkins on the front porch

pumpkins on the front porch

BAKED PUMPKIN BITES

baked pumkin bites

3/4 cup pumpkin puree

1/2 cup packed brown sugar

1/2 cup milk

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

1 3/4 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup powdered sugar

1/3 cup maple syrup

1/4 cup sugar

Heat oven to 350F. Line 24 mini muffin cups with liners. Combine pumpkin, brown sugar, milk, oil, egg and vanilla in a large bowl, stir to blend. Add flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt, stir until just combined (I added chocolate chips to half of the batter). Scoop heaping tablespoonfuls into prepared muffin cups.

Bake for 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans for 5 minutes. Remove to wire rack.

Combine powdered sugar and maple syrup in small bowl, microwave on high for 30 seconds. Stir to blend. Dip tops of muffins into syrup mixture. Let stand until mixture is set.

Meanwhile, combine sugar and remaining 1 teaspoon of cinnamon in a small bowl. Sprinkle muffins with cinnamon sugar mixture.

Enjoy!

Recipe adapted from Halloween Food, Fun and Crafts, 2015

CURRIED PUMPKIN PEANUT SOUP

curried pumpkin peanut soup

2 tablespoons vegetable oil

1 onion, chopped

1 apple, peeled and chopped

3 tablespoon curry powder

1/2 cup creamy peanut butter

2 cups canned pumpkin

2 cups chicken broth

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup chicken broth

1 cup half-of-half

1/2 cup chopped peanuts

Heat oil in a pot and stir in the onion. Cook, covered, until the onion is tender. Stir in the apple and cook, covered until the apple is tender. Stir in the curry powder and peanut butter. Add the pumpkin and mix well. Stir in the 2 cups of broth, the salt and cayenne pepper. Simmer, covered, for 15 minutes. Stir in the remaining 1 cup broth and the half-of-half. Cook until heated through. Adjust seasonings to taste. Ladle into serving bowls and top with peanuts.

Enjoy!

Recipe adapted from Add Another Place Setting, 2008

https://www.juniorleaguenwa.org/?nd=store_detail…id=5…

 

GUMMY WORM CUPCAKES or DEVILS FOOD BIRTHDAY MUFFINS

28 Wednesday Oct 2015

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To make these birthday muffins into Gummy Worm Cupcakes, frost with chocolate frosting, crush up chocolate cookies and sprinkle on top and decorate with gummy worms.

sprinkling crushed cookie crumbs onto the cupcakes

sprinkling crushed cookie crumbs onto the cupcakes

GUMMY WORM CUPCAKES or DEVILS FOOD BIRTHDAY MUFFINS

gummy worm cupcakes

FOR THE MUFFINS

1 1/2 cups skim milk

juice of half a lemon

3/4 cup unsalted butter, at room temperature

2 cups superfine sugar

3 eggs

2 2/3 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

4 tablespoons cocoa

Pour the milk into a pitcher and squeeze in the lemon juice. Stir and let stand for a few minutes to sour. Heat the oven to 375F and line two regular muffin pans with liners.

Put the butter and half of the sugar into a large bowl and use an electric mixer to cream together until pale, light and fluffy.

Add the rest of the sugar, then gradually whisk in the eggs.

Sift half of the flour, baking soda, baking powder and cocoa onto the mixture and pour over half the soured milk. Whisk together, then whisk in the rest of the flour and milk.

Spoon the mixture into the prepared muffin pans and bake for 20 minutes or until they are well risen, and a toothpick inserted into the center comes out clean.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006