Strawberry Orange Muffins

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I’m always on the lookout for new muffin recipes and these are yummy!

Now, the recipe calls for a teaspoon of jam in the middle but I really don’t think it adds anything to the recipe so if you don’t have any jam, it’s fine to skip it.  I used foil cupcake liners which came off when I was taking them out of the pans.

Strawberry Orange Muffins 2

Strawberry Orange Muffins

2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg
1 tbsp orange zest
1 cup strawberries, thinly sliced
1/2 cup strawberry jam ~ I used strawberry preserves

Preheat oven to 400º. Grease muffin tins.

In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a medium bowl, combine the sugar, milk, sour cream, vegetable oil, egg, and orange zest. Stir in the strawberries Add to the dry ingredients and stir until just combined. Do not overmix.

Place a tablespoon batter in each muffin cup. Top each with a scant teaspoon of jam. Top each with batter, filling each cup about 2/3rds full.

Bake 15-18 minutes or until golden brown.

Cool in pans for 5 minutes, then remove from pan.

Makes 16 muffins.

Strawberry Orange Muffins

Source:  Second Helpings from The Valley Palate

Happy Cooking!

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Banana Oatmeal Muffins

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I had a few bananas going bad so I decided to make these muffins instead of tossing them.  I’m not a real fan of bananas but I buy them and try to eat them regularly.

These muffins are very good!  If you don’t have whole wheat flour, just use all purpose.  I used white wheat which I use pretty often and like better than whole wheat.  My recipe says to use rolled oats which I don’t even know what those are so I used old fashioned oats with great results so maybe they are the same thing.

Banana Oatmeal Muffins

Banana Oatmeal Muffins

1 cup whole wheat flour
1 cup all purpose flour
1 cup old fashioned oats
2 tsps baking powder
1 tsp baking soda
1/2 tsp cinnamon ~ I used about 3/4 tsp
1 egg
1 cup packed brown sugar
1/4 cup vegetable oil ~ I left his out because I forgot to add it
1 cup plain yogurt
1/3 cup honey
1 tsp vanilla
1 cup ripe bananas, mashed ~ about 3 bananas

Combine the flours and next four ingredients in a large bowl and set aside. Combine the rest of the ingredients in another bowl and then add to the dry ingredients and mix until just combined. Do not overmix or muffins will be tough.

Spray muffin tins with Pam or use paper liners and fill 3/4s full.  I give paper liners a little spray, too, so they muffin won’t stick.

Bake at 375º for 20-25 minutes or until toothpick inserted in the middle of one muffin comes out clean.

Makes 12 muffins.

Source:  Gold’n Delicious

Happy Cooking!

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Blueberry Corn Muffins

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A long time ago I posted about how I love and miss Blueberry Corn Toasties.  This recipe for blueberry corn muffins is a version of the toasties.

The recipe is very easy and aren’t just for breakfast.  I served them with chicken and they were the perfect accompaniment.  I didn’t change a thing for once.

Blueberry Corn Muffins

Blueberry Corn Muffins

1 cup cornmeal
1 cup flour
1/2 cup sugar
2 1/2 tsps baking powder
1/4 tsp salt
1 cup buttermilk
6 tbsps butter, melted
1 large egg, beaten
2 cups fresh blueberries
1/2 tsp grated lemon zest

Preheat oven to 400º. Put cupcake liners in a 12 cup cupcake pan. Give each liner a little spray of Pam so they won’t stick to the muffin.

Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.

Make a well in the center of dry ingredients and pour in buttermilk, melted butter, and egg. Mix until it is just combined. Do not overmix.

Fold in blueberries and lemon zest. Spoon into prepared cupcake liners; filling 3/4 full.

Bake for 20-25 minutes.

Makes 12 muffins.

Blueberry Corn Muffins 2

Source:  Buffet on the Bayou

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Cherry Oatmeal Muffins

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Muffins are so good ~ they can be used for breakfast, brunch, snack, whenever!  I don’t bake them nearly enough.

These muffins are so good.  They use dried cherries ~ I used tart ones to cut the sweetness of the sugar and it was the right choice!  The package was 5 ounces and I used the whole thing. The recipe made 12 smallish muffins ~ perfect for Mr. Meat Eater and me.

Cherry Oatmeal Muffins 2

Cherry Oatmeal Muffins

1 cup quick-cooking oatmeal
1 cup flour
1/2 cup packed brown sugar
1 1/2 tsps baking powder
1/2 tsp cinnamon
1/2 tsp salt ~ I always use kosher salt but regular is fine
1 cup dried tart cherries
3/4 cup buttermilk
1 egg
1/2 cup vegetable oil
1 tsp vanilla

Preheat oven to 400º.

In a large bowl, mix well the oats, flour, brown sugar, baking powder, cinnamon and salt. Stir in the dried cherries.

In another bowl, mix the buttermilk, egg, oil, and vanilla until well combined.

Add the buttermilk mixture to the oat mixture and stir until it is just blended. Too much stirring will make the muffins tough.

Fill muffin cup 2/3rds full. Bake at 400º for 15-20 minutes. Mine took 20 minutes.

Makes 12 muffins.

Source: Popovers to Panache

Cherry Oatmeal Muffins

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Jalapeno Corn Muffins

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When I made the Cheddar Cheese Soup the other day, I thought something spicy would be a great addition to the soup.  Wow ~ these are spicy!  Mr. Meat Eater thought they were not spicy at all but I sure did.

They really are great muffins and it’s easy enough to make them less spicy or more spicy by the amount of jalapenos you add.  I used sliced, jarred jalapenos since I have a bad track record using fresh but by all means, use fresh if you want. Just be aware that this recipe uses cake flour ~ not regular flour.

Jalapeno Cornmeal Muffins

Jalapeno Corn Muffins

1 egg
1/2 cup butter, melted
1/4 cup vegetable oil
1 cup milk
1 cup cake flour
2/3 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
2 tbsps sugar
1 to 3 tbsps jalapeno peppers, seeded and minced
2 tbsps scallions

Preheat oven to 400º. Line cupcake tin with foil cupcake liners. Give the liners a quick spray of Pam.

Mix the egg, melted butter, and oil until blended in a large bowl. Stir in the milk.

In another bowl, mix the cake flour, cornmeal, baking powder, salt and sugar. Add this mixture to the egg mixture along with the jalapenos and scallions. Stir until just blended. Do not overmix or the muffins will be tough.

Spoon the batter into the liners, filling 3/4 full.

Bake for 15 -20 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack.

Makes 12 muffins.

Source: Seasons of Santa Fe

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Banana Bread Muffins

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Bananas are not my favorite fruit but I try to eat one a couple times a week since they are so good for you.  Consequently, I have lots of bananas that are on their way to yucky.

I came across this recipe while going through some community cookbooks and it turned out to be a great choice.  The muffins have great banana flavor and are nice and moist.  There is nothing worse than dry muffins.  I used cinnamon as my spice of choice since it’s my favorite and using a tablespoon did not make it too cinnamon-y. Mixing up some spices will work as well.  Just use your favorite baking spices.

Mr. Meat Eater ate them for breakfast for several days so they do keep for a 3-4 days in a container.  I think they would freeze well, too.

Banana Bread Muffins 1

Banana Bread Muffins 2

Banana Bread Muffins

Muffins:
1/2 cup butter, room temperature
1 tsp vanilla
1 cup sugar
2 eggs
3 ripe bananas, mashed
3/4 cup sour cream
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon, nutmeg, allspice or your choice of spice ~ you can also mix spices

Topping:
2/3 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup melted butter

Preheat oven to 350º. Grease muffin tins with cooking spray.

Cream the butter, vanilla, and sugar in a large mixing bowl until fluffy. Beat in the eggs. In a small bowl, combine the smashed bananas and sour cream. In another bowl, mix the flour, baking soda, salt and whatever spice/spices you decide on. Blend the dry ingredients into the wet ingredients, alternating with the banana mixture.

Spoon into prepared muffin tins. Sprinkle topping over the top.

Bake 20-30 minutes or until a toothpick inserted in the middle comes out clean.

Topping: Mix all the ingredients together and sprinkle on tops of the muffins before baking.

Makes 12 muffins

Adapted from:  Paws-itively Good Chow

Banana Bread 3

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Spicy Corn Muffins

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The other day I was looking at the piles and piles of cookbooks I have laying around, pulling some out and thumbing through them.  I decided that I HAVE to start cooking more from them.  So, my cooking goal this year is start going through them and cooking at least one recipe from each.  Some I know that I will spend more time cooking several recipes and those that I can’t find one single recipe to make, I will donate.  No sense keeping a book I won’t use ~ unless it’s it’s one of my really old, antiquey ones and then I’ll keep it.  I figured it will take me years to accomplish this since I will still be cooking from other sources.  At last count a few years ago, I had 1200 cookbooks.  I’m guessing it’s close to 1500 now but nobody tell Mr. Meat Eater, he’d have a stroke and then I’d have to point out his zillions of tools…  Anyway, I’ll be blogging for years!

So that’s my cooking goal for this year (and the next several years, LOL) ~ do you have any?    I like the word goal better ~ resolution just sets me up for failure for some reason.  Of course, I will continue with my usual goals of simplifying and reading 100 books this year.  We’ll see how it goes.

Something else I decided to do this year is to post only on weekdays and to give myself the weekends off.  I do much of my cooking on the weekends so this way I’ll have more to post during the week!

On to the recipe ~ I LOVE this recipe.  These muffins go with so many of the meals I make.  They are spicy but not terribly so ~ really flavorful and they are super easy to make.  I found this recipe on Food.com posted by my friend and former fellow host French Tart.  FT now longer participates on Food.com unfortunately and we miss her.

Spicy Corn Muffins

1 cup cornmeal
1 cup plain white flour
2 tbsps sugar
4 tsps baking powder
1/4 tsp salt
1/2 tsp cayenne pepper
1 cup buttermilk
4 tbsps butter, melted
1 egg, lightly beaten
1/2 cup chopped jalapeno peppers ~ I use the chopped jalapenos in a jar

Heat oven to 400º and grease a muffin tin or put cupcake liners in the pan and spray them as well.

Mix all the dry ingredients together and then add the buttermilk, melted butter and the egg. Mix until all the ingredients are combined – do NOT over mix or the muffins will be tough.  Add the jalapeno peppers and mix gently again.

Spoon into muffin tin (I use an ice cream scoop so the muffins are roughly all the same size) and then bake for 20 to 25 minutes or until golden brown.

Makes 12 muffins.

Happy Cooking!

Raspberry~Blackberry Muffins

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This recipe is really just a raspberry muffin recipe but I had about half a cup of raspberries and blackberries that needed to be used up so I put both in.  I don’t see why you couldn’t use any kind of berry in this recipe.  Use 1 cup of berries total whether you are using one type or two or three.  The muffin itself is very tender and the topping is just right.  It doesn’t have too much sugar in it either which is a plus.

Raspberry  ~ Blackberry Muffins

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup fresh raspberries
1/2 cup fresh blackberries

STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tbsps sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 tbsps cold butter or margarine

In a mixing bowl, cream butter and sugar until light and fluffy then beat in the egg.

In a small bowl, mix sour cream, milk and vanilla. In another small bowl, combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.

Gently fold in raspberries and blackberries.

Fill greased or paper-lined muffin cups two-thirds full.

For the streusel: Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins.

Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Makes 12 muffins

Happy Cooking!

Fresh Strawberry Mini Muffins

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Hands down the most popular recipe on my blog is Fresh Strawberry Muffins.  This recipe for mini muffins is different but just as good.  It’s very easy to make.  I used the strawberries from my first CSA pick-up.  The berries were super sweet and worked really well in this recipe since there isn’t much sugar.  The recipe said it made 36 but I didn’t make nearly that many ~ about 22 or so.

Fresh Strawberry Mini Muffins

2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup canola or vegetable oil
1 egg
1 cup chopped fresh strawberries

Heat oven to 375º and spray 36 mini muffin cups with cooking spray.

In a large bowl, mix the flour, sugar, baking powder and salt. In another smaller bowl, mix the milk, oil, and egg.

Add wet mixture to dry, stirring just enough to mix it together. Do not over mix or the muffins will be tough. Gently fold in the chopped strawberries.

Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.

Bake for 12 to 16 minutes (mine took the whole 16 minutes) or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

Makes 36 muffins although I made considerably less.

Happy Cooking!

Doughnut Muffins

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OMG ~ these are the best muffins I have made in a long time!  I made them for Easter breakfast so they aren’t particularly difficult but the longer bake time does have to be taken into consideration.  They have a super tender crumb.  The recipe makes 24 muffins and I think you could easily cut the recipe in half  if you wanted to.

The downside, if there is one, is that is takes a TON of butter ~  about FIVE sticks!!  Don’t substitute!!  They are so good and really worth the expense for a special occasion.

I found the recipe on the Fine Cooking website but a similar recipe can be found on many sites like The Pioneer Woman.

Doughnut Muffins

3 sticks of butter, room temp
1 3/4 cup sugar
4 eggs
6 cups flour
1 tbsp plus 2 tsps baking powder
1/2 tsp baking soda
1 3/4 tsp salt
1 tsp nutmeg
1 2/3 cups milk
1/4 cup buttermilk

Topping:

2 sticks butter
2 cups sugar
2 tbsp cinnamon

Heat oven to 350º.

Cream the butter and sugar in a large bowl. Beat in the eggs, one at a time, until just mixed.

In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Combine the milk and buttermilk in a measuring cup.

Using a spoon, mix a quarter of the dry ingredients into the butter mixture. Then add a third of the liquid ingredients. Continue in this manner, ending with the dry ingredients. Mix until all is well combined being careful not to overmix or the muffins will be tough.

Spray 2 muffin pans with cooking spray. Scoop batter into each cup filling until the dough is almost level with the top of the cup.  I used an ice cream scoop and that worked well.

Bake until firm to touch, 30 to 35 minutes.

When the muffins come out of the oven, melt the 2 sticks of butter and mix the sugar and cinnamon together in another bowl. When muffins are cool enough to handle, dip the muffin in the butter and then roll in the cinnamon/sugar mix. Place on a rack over a cookie sheet to catch any mess.

Cook’s Note: The batter can be kept in the fridge for up to three days. I have never done this so I can’t vouch for it but I don’t see why it wouldn’t work.

Makes 24 muffins.

Happy Cooking!