Category Archives: Baking

June 10, 2013

Muffin Monday: Ginger Molasses Muffins

By ritalovestowrite

With a name like Ginger Molasses Muffins you’ve got to expect a powerful amount of sass in the flavor profile arena, and these muffins don’t disappoint. The only thing I found misleading is that they look incredibly chocolatey, which they are not. Still, they are so flavorful I doubt you’ll miss the chocolate.

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Ginger Molasses Muffins

INGREDIENTS:

  • 3/4 cup melted Butter
  • 1/2 cup White Sugar
  • 2 Eggs slightly beaten

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  • 1/8 teaspoon  Cinnamon
  • 1 teaspoon Ginger
  • 1/8 teaspoon Ground Cloves

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  • 1/2 cup Sour Cream

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  • 1 teaspoon Baking Soda
  • 1/2 cup Blackstrap Molasses

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  • 1/2 cup Pecan pieces

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  • 1/2 cup Dates

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  • 2 cups Whole Wheat Flour
  • 1 medium Zucchinni, grated

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DIRECTIONS:

1. Preheat the oven to 400 degrees. Prep 18 muffin cups with a light coating of cooking spray.

2. In a large bowl add the ingredients one at time in order. Mix after each addition.

3. Divide the batter evenly among the muffin cups.

4. Bake for 20-25 minutes. Test with the toothpick test — if a toothpick inserted into the center of a muffin comes out clean they are done.

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5. Remove from oven and let cool 5 minutes.

6. Remove from muffin cups and cool an additional 5 minutes  before enjoying.

Taster Maggie S. called them the “perfect rainy day muffin” and said “these muffins are so good I ate a second one without seeking permission!”

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5 Comments   |  tags: , , | posted in Baking, Cooking, Ginger Molassases Muffins, Muffins, Thought of the Day

June 3, 2013

Muffin Monday: Loaded Carrot Muffins

By ritalovestowrite

 Loaded Carrot Muffins

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Makes 24 muffins (because if your going to go to the trouble of grating carrots, might as well make a lot af muffins, right?)

Ingredients:

  • 3 cups Flour

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  • 2 teaspoons  Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

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  • 2 teaspoons Ground Ginger
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground nutmeg

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  • 1 1/2 cups White Sugar

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  • 1/2 cup packed Brown Sugar

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  • 1 cup vegetable Oil
  • 1 cup Organic Vanilla Yogurt ( I think if you use Soy Yogurt these muffins will be Dairy Free?)

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  • 1/2 cup Orange Juice

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  • 2 teaspoons of VanillaIMG_4540
  • 3 cups Shredded Carrots

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  • 1 cup Golden Raisins

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  • 1 cup Sesame Seeds

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  • 1/2 cup Chopped Pistachios (or other nuts)

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  • 1 cup Small Flake Coconut

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Directions:

1.  Preheat the oven to 350 degrees. Lightly spray 24 muffin cups.

2. Combine the Flour, Baking Powder, Baking Soda, Ginger, Cinnamon, Nutmeg, Salt, White Sugar and Brown Sugar in a large bowl.

3. In another bowl combine the Oil, Orange Juice, Yogurt and Vanilla.

4. Add the wet to the dry and mix until smooth.

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5. Add the remaining ingredients all at once folding gently into the batter. 

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6. Distribute the batter evenly into the 24 muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

7. Let cool 5 minutes in pan, then cool another 5 minutes on a rack or plate before eating. Enjoy.

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I raided the cabinet to come up with this recipe. I didn’t have enough nuts so I added the sesame seeds. The source recipe called for pineapple — which I didn’t have, so I put in the raisins and the OJ to off set the texture and moisture of the pineapple. I also cut way back on the amount of sugar the source recipe called for. And I tossed in the coconut at the last-minute to give the  muffins  a little extra flavor and fiber. Then I crossed my fingers and hoped for the best. I’m glad to say they came out really well (even if the final photos didn’t… sorry). The coconut flavor really married with the carrot and raisin nicely. And, happily, the texture of  the  coconut flakes, which I know bothers some people, wasn’t a problem at all.

Muffin taster Pianogirl rated these muffins as “absolutely delicious!” She’s a fan of both coconut and pistachios, so these were right up her alley. She plans on “having one of them for breakfast, with a side dish of fresh pineapple and avocado.” — Sounds like a good plan Pianogirl!

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7 Comments   |  tags: , , | posted in Baking, Muffins, postaday, Thought of the Day

May 27, 2013

Muffin Monday Dried Plum, Date, Citrus Muffins

By ritalovestowrite

Ahhh the perks of writing a muffin blog! pianogirl88, one of my followers, recently was kind enough to give me a cookbook called A Reader’s Cookbook by Judith Choate. Today’s recipe was inspired by the Cranberry Nut Bread recipe found in the book. As usual, I changed things up considerably. No longer do the muffins have cranberries or nuts.

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Dried Plum, Date, Citrus Muffins

Ingredients:

  • 1 cup of dried chopped Dates
  • 1 cup of water
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  • 1/2 cup chopped Died Plums
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  • 2 cups of Flour
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  • 1 cup of regular Sugar
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  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon of Baking Soda
  • 1/2 teaspoon of Salt
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  • 1/4 cup of butter, melted
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  • 1 egg
    Egg
  • 3/4 cup Orange Juice
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Directions:

1. Combine the chopped Dates and the hot water and let sit for 5 minutes.

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2. Pre-heat the oven to 350 degrees.

3. Combine the Flour, Sugar, Baking Power, Baking Soda, Salt, Lemon Peel in a large bowl.

4. Add the melted butter to the dry mixture and combine until you have a crumbly mixture.

5. Combine the Egg and the Orange Juice in a liquid measuring cup (stir until Egg is well broken and incorporated into the Orange Juice.)

6. Add Wet  to the dry and mix until smooth.

7. Add the chopped dry plums.

8. DRAIN the dates and add to the batter.

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9. Prep muffin cups by spraying lightly with cooking spray.

10. Fill muffin cups , distributing eveningly.

These are my awesome new silicone muffin cups.

These are my awesome new silicone muffin cups.

11. Bake for 20-25 minutes until golden brown.  Test with the toothpick test.

12. Cool for 5 minutes before releasing from muffin cups and enjoying.

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Recipe tasters agree, these muffins are a hit. Maggie S. liked “the kick of sweetness the dried plums brought to the muffin”, while Andrew S. commented that “The muffin had a great consistency–soft and crumbly without entering the realm of the glorified cupcakes that are common these days, and always maintaining structural integrity.  The plums were gooey even after the muffin had cooled down, and it had an excellent level of sweetness overall…”

8 Comments   |  tags: , | posted in Baking, Muffins, postaday, Thought of the Day

May 13, 2013

Muffin Monday: Bread Pudding Muffins

By ritalovestowrite

Bread Pudding Muffins

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Ingredients:

  • 1 cup Chopped Dry Dates
  • 1 cup Water

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  • 1/2 cup Slivered Almonds

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  • 6 cups Bread Cubes (you can use any kind of “bread” you have around the kitchen, including cake or muffins that are past their prime.)

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  •  2 Eggs

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  •  2/3 cup Dry Milk
  • 1 cup Warm Water
  • 1/4 cup Butter

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  • 1/4 c Demerara Sugar (or Brown Sugar)

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  • 1/4 c Maple Syrup

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  • 1/2 teaspoon Nutmeg
  •  1/2 teaspoon Cinnamon
  •  1/2 teaspoon Salt

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You’ll need a 12 count muffin tin and a roasting pan that is about the same size.

Directions

1. Preheat the oven to 350 degrees. Thoroughly butter the bottoms and sides of the muffin cups in the muffin tin.

2. Combine the Dates and the warm water and set aside for 5 minutes.

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3. Grind the Almond Slivers in a blender, food processor or nut mill until you get an almond meal.

4. Shred the bread into 1/4″ chunks. You don’t want the bread cubes to be too big.

5. In a 2 cup liquid measuring container add 1 cup of warm water to 2/3 cups of dry milk. Stir until the dry milk is liquified. Drain the juice from the dates into the milk. Top off with additional water (so you have 2 cups of liquid) and stir.

6. Transfer the milk mixture to a large bowl.

7. Put the butter in the measuring cup and melt the butter in the microwave.

8. Add the butter into the milk mixture.

9. Add the sugar, maple syrup to the liquid.

10. Crack the eggs one at time into the measuring cup and beat slightly then add to the liquid.

11. Add the softened dates, nutmeg, cinnamon, salt and ground almonds to the liquid and mix thoroughly.

12. Slowly incorporate the bread cubes until they are completely saturated.

13. Prepare a water bath for the muffin tin. To do this place a couple of cups of water in the roasting pan and test by putting the muffin tin inside. When the water comes about 2/3rd’s the way up the sides of the muffin cups you have enough water in the pan. The muffin tin should sit on top of the roasting pan, so there is water at the bottom and sides of the muffin cups.

14. Fill the muffin cups with the bread pudding mixture. Using a spoon press down on the mixture to compress it into the muffin cups. (I had more than enough for 12 muffins.)

15. Carefully put the muffin pan into the water bath and place both into the center of your hot oven.

16. Bake for 25 minutes. The Bread Pudding Muffins will start to pull away from the sides of the pan when ready.

17. VERY CAREFULLY remove both pans from the oven and let rest 5 minutes. Remove the Muffin Tin from the water bath and let rest another 5 minutes.

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18. Place a tray over the muffin tin and invert to release the muffins. If they stick run a knife around the edge of the muffin cups and try again.

19. Let cool an additional 5 to 10 minutes before enjoying. These are moist and dense so refrigerate any leftover Bread Pudding Muffins. (Reheat for 30 seconds in the microwave to rewarm when you’re ready to eat them.)

These are great for breakfast instead of french toast of pancakes or as a dessert. You can serve plain or with a touch of whipped cream or a splash of maple syrup.

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8 Comments   |  tags: , , , | posted in Baking, Muffins, postaday, Thought of the Day

May 6, 2013

Muffin Monday: Berry White Chocolate Muffins

By ritalovestowrite

Berry White Chocolate Muffins*

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Ingredients:

  • 3 cups White Whole Wheat Flour

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  • 1 cup Granulated Sugar or Demerara Raw Sugar

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  • 2 teaspoons Baking Powder
  • 2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt

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  • 1 cup Skim Milk

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  • 1/2 cup Yogurt

yogurt

  • 2/3 cup Canola or Vegetable Oil

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  • 2 teaspoons of Vanilla Extract

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  • 1 cup of White Chocolate Chips

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  • 1 cup Blackberries

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  • 1 Cup Blueberries

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Directions:

1. Pre-heat the oven  to 375 f. Spray muffin tins lightly. (This is a large batch so either prepare two 12 muffin pans — for smaller muffins — or one 12 and one 6 muffin pan for larger muffins.)

2. Place the Berries in a blender and process. Add the Sugar, Milk, Yogurt, Vegetable Oil and Vanilla Extract and blend completely, creating a pretty Superbowl Winning BALTIMORE RAVENS purple berry slurry.

Berry Slurry

3. In a large bowl combine the Flour, Baking Powder, Baking Soda and Salt.

4. Pour the berry slurry into the dry ingredients and mix.

The Berry Slurry and the dry ingredients just as I start to hand mix the two together (and remember that I wanted to take a picture.)

The Berry Slurry and the dry ingredients just as I start to hand mix the two together (and remember that I wanted to take a picture.)

What the mixed batter looks like.

What the mostly mixed batter looks like.

5. Fill the muffin tins with the batter (divide evenly into 12 muffin cups if you want smaller muffins, divide evenly into 18 muffin cups if you want larger muffins — I went for larger muffins).

6. Top with 6 to 8 White Chocolate Chips per muffin.

7. Bake for 15 to 20 minutes. Test with the toothpick test. Remove and let cool for 5 minutes in the pan before turning them out onto a cool surface. Let sit at least 5 more minutes before enjoying.

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These muffins were delicious and not too sweet. They were moist, but not gooey.  Muffin taster Andrew S. liked the way the White Chocolate complimented the berries. My other tasters (fellow members of the contemporary band at my church) were too busy scarfing them down to give me a comment — which I take as a good sign.

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UPDATE: Jenny B. (one of the other members of the  Contemporary Band at my church) has weighed in to say of the muffins that “THEY WERE AMAZING!!!!!!”  Thanks for the endorsement Jenny!

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*I know there should be a comma in the name of this muffin recipe, but I just couldn’t resist. I’m guessing that should Soul/Funk/Disco pioneer Barry White eat one of these muffins he’d probably comment … “I’ve heard people say that too much of a good thing can’t be good for you, baby, but I don’t know about that… I can’t get enough of  these muffins babe.”

Yeah, you’re going to be humming that all day. You can thank me later.

13 Comments   |  tags: , , , , , | posted in Baking, Berries, Berry White Chocolate Muffins, chocolate, Food, Muffins, postaday

April 29, 2013

Muffin Monday Banana Granola Chocolate Chip

By ritalovestowrite

Bananna Granola Chocolate Chip

Muffin inside

Ingredients:

  • 2 Bananas

Banannas

  • 1 cup of Granola

Granola

  • 1/2 cup of Milk

milk

  • 1 Egg
  • 1/4 cup Peanut Oil

egg and oil

  • 3 tablespoons Demerara Sugar (or raw or brown sugar)

3 tbls Demarcaced sugar

  • 1 cup White Whole Wheat Flour
  • 1/4 cup Buckwheat Flour
  • 2 teaspoons Baking Powder

flour baking powder

  • 1/2 cup Chocolate Chips

Choc Chips

Part 1: Pre-heat the oven  to 425 f. Put muffin pants into the muffin tin and spray lightly.

preheat to 425

Part 2: Mash Bananas in a large bowl. Mix in Granola and Milk and let sit for 5 minutes.

Mash banannas

Part 3: Mix Oil and Egg in a measuring cup. Add the Sugar.

Part 4: Add the Whole Wheat and Buck Wheat Flour and the Baking Powder.

Mix well

Part 5: Fold in Chocolate Chips.

all 12 muffins done

Part 6: Bake for 25 minutes until golden brown. Let cool for 5 minutes before enjoying. (Makes 12).

Single muffin

Related Posts:

14 Comments   |  tags: , , , | posted in Baking, chocolate, Food, Muffins, postaday, Recipe, Thought of the Day

April 22, 2013

Muffin Monday — Almond Cranberry Muffins (DF)

By ritalovestowrite

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Almond Cranberry Muffins (Dairy Free?)

I had to suggestions for this week’s Muffin Monday blog — something with Cranberries and something Dairy Free. I think I achieved both goals with these yummy Almond Cranberry Muffins. [Will my DF eaters double check me, please?]

Ingredients:

  • 1 cup White Whole Wheat Flour

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  • 3/4 cup Almond Meal or Almond Flour

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  • 1 tsp Baking Powder

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  • 1/2 tsp Salt

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  • 4 tsp JUST WHITES (or 2 eggs)

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  • 1/4 c Water (don’t add this water if you use eggs)

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  • 1 tsp Vanilla or Almond Extract

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  • 1/2 cup Vegetable Oil

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  • 2 Tbsp Maple Syrup

maple syrup

  • 2/3 cup Dried Cranberries

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  • 1/2 cup Chopped Dry Dates

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  • 1 cup of Boiling Water

Step One: Put the cranberries and dates in the boiling water and stir. Let sit for 5 minutes to plump then drain. (You can reserve the cranberry juice add another cup of cold water and drink it. )

Step Two: Pre-heat the oven to 350 F. Put muffin pants into the muffin tin and spray lightly.

Step Three: Mix the flour, almond meal, baking powder, salt and Just Whites in a medium-sized bowl

Step Four: Mix the 1/4 cup of water, the extract, the cooking oil, and the maple syrup in a small bowl (or measuring cup large enough to handle it)

Step Five: Combine the wet ingredients with the dry ingredients. Don’t over mix.

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Step Six: Add the drained Cranberry and Date mixture.

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Step Seven: Spoon into the muffin tin.

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Step Eight: Bake for 25 minutes, until the muffins are golden brown at the top and they pass the toothpick test. Cool for 10 minutes before eating.

This recipe made 9 muffins.

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BONUS RECIPE:

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Chocolate Cranberry Muffins

For those of you who like a little Chocolate just change the top two ingredients…

  • 1 1/2 cup of White Whole Wheat Flour

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  • 1/4 cup Cocoa Powder

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Follow the recipe above.

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These muffins had a perfect flaky consistency and moisture content. Although usually a Chocolate girl myself, I actually prefered the almond version a bit more. But both were delicious.   Enjoy!

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More I want to try:

Leave a comment   |  tags: , , | posted in Baking, chocolate, Muffins, postaday, Thought of the Day

April 15, 2013

Muffin Monday! Raisin Muffins

By ritalovestowrite

Raisin Muffins

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Ingredients:

  • 2 cups of white whole wheat flour

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  • 1 tablespoon of baking powder

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  • 1/2 teaspoon of salt

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  • 4 teaspoons of Just Whites (dry egg whites) [or 1 egg]

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  • 1/4 cup of Water [don’t add the water if you are using the egg]

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  • 1/2 cup skim milk

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  • 1/4 cup chopped prunes

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  • 1/2 cup yogurt

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golden raisin sauna

golden raisin sauna (Photo credit: shutterbean)

  • Demerara sugar to garnish

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Step One: Pre-heat the oven to 375 degrees. Line muffin tin with muffin pants and spray lightly with cooking spray.

Step Two: In a large bowl mix all the dry ingredients. (NOT the raisins)

Step Three: Add all the prunes and wet ingredients to the bowl and mix just enough to incorporate. Batter will be lumpy.

Step Four: Last, but not least, add the raisins.

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Step Five: Spoon into muffin tin. Sprinkle Demerara sugar on top of each muffin to garnish.

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Step Six: and bake for 25 minutes. Remove from oven when tops of muffins are golden brown and the muffins pass the toothpick test. Let rest 5 minutes before enjoying.

These were my most dense muffins to date. I liked the addition of the prunes — which let me cut down on the sugar / truvia, but I think I’ll try these with some zucchini to make them a bit lighter next time. They were good, but definitely morn on the dense biscuit side of the biscuit/muffin/cupcake spectrum. I’d be interested to know what you think…

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More Muffin Monday madness:

13 Comments   |  tags: | posted in Baking, Food, Muffins, Thought of the Day

April 8, 2013

Muffin Monday! Fruit Buckwheat Muffins (Vegan?)

By ritalovestowrite

Hi everybody! Back with another delicious muffin recipe. I like to use what I’ve got on hand… and since last week’s macarons left me with some unused almond flour I used it here in place of some of the whole wheat pastry flour. I also tried Demerara sugar for the first time. These are great for breakfast or a snack, but they are moist so eat them up quickly or refrigerate them.

I think this one is Vegan too. (Any of my Vegan buddies want to check me on that, please?)

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Fruit Buckwheat Muffins

Ingredients:

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  • 3/4 cups almond flour

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  • 3/4 cups white whole wheat pastry flour

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  • 1/3 cup Demerara sugar (or other raw sugar)

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  • 1/4 cup ground flaxseed

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  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

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  • 1 cup orange juice ( I used the juice of 1 orange and enough of the juice from the cranberries/dates — see below — to make one cup.)

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  • 1/2 cup of canola oil

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  • 2 tsp orange zest

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  • 2 tsp almond extract
[Image courtesy: SmellLikeFoodInHere.com]

[Image courtesy: SmellLikeFoodInHere.com]

  • 1 1/2 cups dry cranberries

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  • 1 cup dry chopped dates

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  • 1 medium zucchini grated

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  • sliced almonds

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Part One: put the dry cranberries and the dates in a medium-sized microwaveable bowl. Add enough water to cover the fruit. Cover loosely with plastic wrap/lid. Microwave on high for three minutes, stirring after each minute. (Don’t over cook or the juice will boil over and you’ll have a mess — you don’t want a mess.) Remove plastic wrap/lid and cool about 10 minutes. Drain the cranberries/dates. (Reserve the juice. You can either use it with the OJ in the recipe — which is what I did — or you can add some cold water and drink it. Its pretty tasty).

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Part Two: Pre-heat the oven to 375 degrees. Line muffin tin with muffin pants and spray lightly with cooking spray.

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Part Three: In a large bowl mix all the ingredients except the almonds together, adding the cranberries/dates, last. Mix just well enough to incorporate all the ingredients. Don’t over mix.

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Part Four: Fill the muffin tins almost all the way full.  Garnish with a few almond slices.

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Bake for 25 minutes and test with a toothpick. If the toothpick comes out clean pull the muffins out and let cool a bit before your devour.

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These didn’t rise very much, so they are dense and filling.

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This recipe made 18 muffins.

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Moist, fruity and delicious. These are some yummy muffins.

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17 Comments   |  tags: , | posted in Baking, Muffins, Thought of the Day