Category Archives: Muffins

Muffin Monday : Kathy’s Vegan Banana Muffins

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My friend Kathy gave me this gem of a Vegan Banana Muffin recipe that I thought I’d pass along. (Thank’s Kathy!)

I like that you can add just about anything to the base recipe to create your own special version. Enjoy!

 

INGREDIENTS:

  • 3 Mashed Bananas
  • 1/4 cup Oil
  • 1 cup Sugar
  • 2 cup Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda

 

Add Ins:

  • 1/4 cup Cocoa Powder
  • 1/2 cup Chopped Pecans
  • 1/2 cup Raisins
  • 1/2 cup Chopped Dates
  • (You can also add Oatmeal, Chocolate Chips and Dried Cherries)

 

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DIRECTIONS:
1. Preheat the oven to 350 degrees. Prep 12 muffin cups with baking spray (I actually needed 13 so… bonus ME!)

2. In a large bowl mash the Bananas and mix with the Oil and Sugar.

3. Mix the Flour, Salt and Baking Soda in a separate bowl then add to Banana mixture.

4. Throw in your Add Ins (Cocoa Powder, Chopped Pecans, Raisins, and Chopped Dates for me) all at once and mix until well incorporated.

5. Divide evenly into the muffin cups and bake for 20 minutes until the muffins pass the toothpick test.

6. Cool for 5 minutes before enjoying.

 

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My delightful taster Maggie said these were “Delicious and the perfect combo of crunchy and soft. ” She also liked that they are booth sweet and healthy. They reminded her of banana bread.

 

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Muffin Monday: Raspberry Pecan Muffins

Note to my vegan friends… as you’ll see pretty quickly from the ingredient list… these are not vegan. So be warned.

These Raspberry Pecan muffins are good on their own. But if you are livin' large and want to ramp up the flavor volume spread a bit of goat cheese on top a hot muffin.

These Raspberry Pecan muffins are good on their own. But if you are livin’ large and want to ramp up the flavor volume spread a bit of goat cheese on top a hot muffin.

 

INGREDIENTS:

2 cups Whole-Wheat Flour

1/3 cup sugar

4 teaspoon Baking Powder

1 teaspoon Sea Salt

1 large Egg

3/4 Rice Milk

1/2 cup melted butter

1 teaspoon of Almond Extract

1 cup fresh Raspberries cut in half

1/2 cup Pecans

 

The batter is divided and ready to go into the oven.

The batter is divided and ready to go into the oven.

 

DIRECTIONS:

1. Pre heat oven to 400 degrees and prep 12 muffin cups with cooking spray.

2. In a large bowl combine the Flour, Sugar, Baking Powder and Salt.

3. In a smaller bowl combine the Egg and Rice Milk.

4. Add the Egg/Milk to the dry.

5. Melt the Butter and let cool. Add the Almond Extract.

6. Add Butter / Almond Extract to batter.

7. Add the Raspberries and Pecans and mix.

8. Divide evenly into muffin cups.

9. Bake for 20-25 minutes until muffins pass the toothpick test.

10. Remove from oven and let cool 5 minutes before eating.

 

 

Fresh from the oven.

Fresh from the oven.

 

You can really taste the butter in these muffins, and you wont need to give them an additional pat. However if you are looking to really boost the flavor, my tester Bill tried them with a bit goat cheese and found them super delicious.

 

 

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Muffin “Monday” Chia Pomegranate Almond (Vegan)

The beauty of chai in and out.

The beauty of Chia in and out.

 

INGREDIENTS:

  • 1 1/4 cup Almond Milk
  • 1 tablespoon Apple Cider Vinegar
  • 1 1/3 cups Whole Wheat Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/8 teaspoon Ground Nutmeg
  • 1/3 cup Chia Seeds
  • 3/4 cup Sugar
  • 1/4 cup Applesauce
  • 2/3 cup Pomegranates
  • 2/3 cup Slivered Almonds
I picked up my package of Chia seeds at the Red MIll display of my local grocery store. The fresh pomegranates were in the produce aisle at Trader Joe's.

I picked up my package of Chia seeds at the Red MIll display of my local grocery store. The fresh pomegranates were in the produce aisle at Trader Joe’s.

DIRECTIONS:

1. Preheat oven to 350 degrees. Prep 12 muffin cups with baking spray.

2. Put Almond Milk into the measuring cup and add the Apple Cider Vinegar. Let sit for 5 minutes.

3. In a medium bowl mix together the Flour, Baking Soda, Baking Powder, Cornstarch, Salt, Cardamom, Cinnamon, Ginger, Nutmeg, Chia Seeds, and Sugar.

4. Add Applesauce to the Almond Milk and stir.

5. Add the wet to the dry and mix until incorporated.

6. Fold in the Pomegranates and Almonds.

7. Divide the batter evenly into the muffin cups and bake for 25 to 30 minutes until muffins pass the tooth pick test. Let stand for 10 minutes before transferring to a wire rack.

The muffins ready to go in the oven.

The muffins ready to go in the oven.

 

These muffins a super flavorful and yummy. I loved the pop of the Pomegranate and the crunch of the Chia Seeds and Almond. The spices definitely give these muffins the taste of a warm mug of Chia Tea on a cold winter morning. Taster Kathy thought they were delicious. She gave them thumbs up for being unusual and added that she loved them. (Me too!)

 

Golden perfection, the muffins fresh from the oven.

I ❤ the golden perfection of Chia Pomegranate Almond muffins fresh from the oven.

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Muffin Monday: Almond Currant (Vegan?)

Almond Currant muffins cooling

Almond Currant muffins cooling

INGREDIENTS:

2 cups Whole Wheat Flour

2/3 cups Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

1/2 cup Vegetable Oil

1 1/2 cups Almond Milk

1 teaspoon Vanilla Extract

1/2 cup Slivered Almonds

3/4 cup Currants

 

DIRECTIONS:

1. Preheat oven to 350 degrees. Prep 12 muffin cups with baking spray.

2. In a large bowl combine the Flour, Sugar, Baking Powder, and Salt.

3. In a large measuring cup combine Vegetable Oil, Milk and Vanilla Extract.

4. Add the wet mixture to the dry and stir until well incorporated.

5. Add the Almonds and Currants.

6. Divide evenly into the muffin cups.

The Almond Currant muffins before they went into the oven.

The Almond Currant muffins before they went into the oven.

7. Bake for 20-25 minutes until muffins pass the tooth pick test.

8. Cool on a wire rack.

Yum. The final product.

Yum. The final product.

 

I have a friend who is trying to follow a Vegan diet, so I wanted to do a few more Vegan friendly recipes. I think this one works. I hope my Vegan readers will let me know if I missed anything!

I wasn’t sure what I wanted to put in these muffins, but I had the currants left over from some Irish Soda Bread and I thought… why not? They are really nice with the almond (which is another left over ingredient.)  Hope you like them!

 

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Muffin “Monday” — Zucchini Fig Almond

Zucchini Fig Almond muffins from the ritaLOVEStoWRITE test kitchen

Zucchini Fig Almond muffins from the ritaLOVEStoWRITE test kitchen

INGREDIENTS:

  • 2 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp Cardamom
  • 1/2 cup Sugar
  • 1/2 tbsp Lemon Peal
  • 1 cup shredded Zucchini (fresh or frozen/thawed)
  • 2 tbsp Canola Oil
  • 1 Egg, lightly beaten
  • 3/4 cup Fat-Free Milk
  • 1/3 cup Fig
  • 1/4 cup  Almond Slivers
  • Water to smooth the tops of the muffins
A note on the Zucchini — So Sunday was a  lovely day here in Northern Maryland and I finally got out into the garden to do some rehab and bit of planting. Being an optimistic kind of human, I planted Zucchini — yes, I’m one of those people who thinks you “can NEVER have too much Zucchini.” So I started a packet of seeds, knowing full well that I’ll get Zuke in my weekly box from the farmer co-op come summer. With this in mind I went to the freezer to free it of some of last year’s crop. I let a bag thaw over night than (after cracking the ziplock seal) gave it an assist in the microwave for a minute. Then (over the sink) I pierced the bottom of the bag in several sections and squeezed the water out. I got 1 cup of compacted Zucchini.
Frozen Zucchini. On the left is an unthawed bag straight from the freezer. On the Right is a thawed bag that has been drained of excess water.

Frozen Zucchini. On the left is an unthawed bag straight from the freezer. On the Right is a thawed bag  drained of excess water.

 

DIRECTIONS:

1. Preheat oven to 400 degrees and Prep muffin cups with cooking spray. (I used 12 medium-sized muffin cups).

2. In a large bowl, mix the Flour, Baking Powder, Salt, Cardamom, Sugar and Lemon Peal,

3. In a medium bowl, combine the Zucchini, Lemon Zest, Canola Oil, Egg and Milk and stir well.

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

5. Chop up the Fig into small segments. Cut off the tops of the figs. Cut fig in quarters length wise, then dice.

Important Fig Cutting Diagram.

Important Fig Cutting Diagram.

6. Add the Fig and Almonds to the batter

7. Divide the batter evenly into the muffin cups. With a wet spoon smooth out the muffins.

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8. Bake for 20 minutes or until muffins pass the toothpick test.

These babies would pass any test.

These babies would pass any test. Bring it on tooth pick.

9. Cool on a wire rack.

These came out perfectly. Dense, but not gummy. Crunchy at the top. Just sweet enough, but not overly so.  I think they’ll keep and travel well because they weren’t moist. But they weren’t so dry that you’d need to add butter or apple sauce to enjoy them. Yum.

While last week’s Strawberry Peach Minis were a bit on the dessert-y side,  these darlings fit nicely into the breakfast category. Taster Kathy agrees. She thought the muffins were healthy and hearty and really liked the fig and almond addition to the zucchini. She added that they were “Just delicious.”

 

 

Beauty shot.

Beauty shot.

 

 

MORE MUFFIN FUN:

Muffin Monday: S’mores & Mandarin Orange Choc. Chip

Special Snow Day: Nutella Zucchini

Muffin Monday Top Blog Honor

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Muffin “Monday”: Strawberry Peach Almond minis

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INGREDIENTS:

2 cups Whole Wheat Flour

1 teaspoon Sea Salt

1 tablespoon Baking Powder

1 tablespoon Cardamom

1 stick softened Butter

3/4 cup Sugar

2 Eggs

3/4 cup Buttermilk (yeah, I’ve still got buttermilk from that recipe last week — I’m trying to use it up. If all you’ve got is regular milk… you have my permission to use it here. I wont tell the buttermilk police. )

2 teaspoon Vanilla Extract

1/2 cup diced Peaches (canned)

1/2 cup diced Strawberries (fresh)

1/2 chopped Almonds

6 to 8 drops of red food dye (optional)

 

DIRECTIONS:

1. Pre heat the oven to 350 degrees. Prep 24 mini muffin cups

2. In a large bowl stir the Flour, Salt, Baking Powder, and Cardamom together.

3. In a smaller bowl cream together the Butter and Sugar. Add the Eggs, and carefully add the Butter Milk  and Vanilla Extract.

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

5. Gently fold in the Strawberries, Peaches and Almonds. Add the food dye and stir.

6. Divide  the batter evenly into the muffin cups. (I had enough left over to make a few regular sized, bonus, muffins — NEVER say “no” to bonus muffins.)

7. Baker for 25 minutes until tops are golden brown and muffins pass the toothpick test. Cool for 5 mins in the pan then transfer to a wire rack to cool completely.

 

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We had a family gathering this week, so I had lots of wonderful guest tasters. My Uncle Joe  —  who is a big fan of Muffin Mondays — really enjoyed  these  delightful little muffins (and I really enjoyed seeing him!) Janet, who came all the way from Texas, thought they were delicious. T.C. said they were awesome. And my sister Joan called them “Tasty, very tasty.” THANKS for being my impromptu tasters guys!

 

Why the food dye? I made two varieties of muffins, these and my famous Orange Chocolate Chip. Since Mom is allergic to nuts I put the food dye in these so she could tell right away which kind to avoid. You can never be too careful with nuts… or almonds. 😉

 

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Muffin Monday honored as a Top Food Blog

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ritaLOVEStoWRITE.com’s Muffin Monday feature was just asked to join Mytaste.com as a Top Food Blog “because of the quality of the recipes.”

“At Mytaste.com you can search for recipes from all the larger American food sites and blogs.” It is followed by chefs and home cooks throughout the world.

Check them out at www.mytaste.com or click on the icon in the column to the right.

 

out of the oven 2

 


Muffin Monday: Stawberry Almond Banana Muffins

Running a little late in posting my Muffin “Monday” blog. I picked up some voice students and wanted to share the muffin lovin’ with some friends at the studio. Here goes…

 

Fresh from the oven.

Fresh from the oven.

INGREDIENTS:

  • 1¼ c. Whole Wheat Flour
  • ½ c. + 2 tbsp. Sugar
  • 1 large Egg
  • 2 large Bananas mashed
  • ¼ c. (4 tbsp.) Butter melted
  • ¼ c. Buttermilk
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ tsp. Almond Extract
  • 3/4 c. diced Strawberries
  • 1/2 c. sliced Almonds

DIRECTIONS:

  1.  Preheat oven to 350 degrees F. Prep muffin cups spray.
  2. In a large size bowl, combine together Flour, Baking Soda, and Salt.
  3. In a medium bowl mix together Sugar and Butter. Add Egg.
  4. Mash Bananas on a plate using a fork. Add Bananas to the Butter-Sugar mixture.
  5. Beat until smooth.
  6. Add the Buttermilk and Almond Extract.
  7. Add the diced Strawberries.

    Looks like soup, doesn't it?

    Looks like soup, doesn’t it?

  8. Add the wet to dry and mix until well incorporated.
  9. Fold in Almond slices.
  10. Divide evenly into muffin cups.

    Ready to bake.

    Ready to bake.

  11. Bake for approximately 23-26 minutes, until muffins are golden brown and pass the toothpick test.
  12. Let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.
ymmmm.

ymmmm.

I was worried that these would be too moist. (The batter was very moist.) But they turned out great. I think letting them finish on a rack (verses in the baking cups) helped, so definitely do that.

Kathy, one of my new testers, really loved these. I believe her reaction was “amazing.” I’ll take that. 🙂 Bill really liked them too. So I guess this recipe will go in the cook book.

 

Give them a try and let me know what you think.

Cheers,

Rita

 

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Muffin Tuesday: Cherry Peach

Yeah… I’m running late. I blame Day Light Savings Time. 🙂 So with apologies for my tardiness I bring you the delightful…

Cherry Peach Muffins

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INGREDIENTS:

  • 2 1/2 cups White Whole Wheat Flour
  • 1 cup Oat Meal  (uncooked)
  • 1/4 cup Oat Bran
  • 1/2 cup Sugar
  • 2 1/2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1 cup Skim Milk
  • 2 Eggs
  • 1/4 cup Oil
  • 1/2 cup dried Cranberries (I used Craisns Pomegranates)
  • 1 cup thawed Frozen Cherries
  • 1 cup drained and chopped canned Peaches
  • 1 1/2 tablespoons Sugar to garnish

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DIRECTIONS:

1. Preheat the oven to 400 degrees and prep 15 muffin cups by spraying with baking spray.

2. Combine the dry ingredients in a large bowl and stir until well mixed.

3. In a smaller bowl beat the Milk, Eggs and Oil.

4. Add the wet ingredients to the dry and mix until incorporated.

5. Gently fold in the Cranberries, Cherries and Peaches.

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6. Divide the batter evenly between the muffin cups.

7. Sprinkle on the Garnish Sugar.

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8. Bake for 20-25 minutes or until muffins pass the Toothpick Test.

9. Let cool for 5 minutes before enjoying.

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My tasters for this week were Bill and Andrew. (Thanks guys, I know it’s a burden). Bill really liked these muffins and said they were especially good warm and right out of the oven. Andrew enjoyed the combination of fruit inside and the crunchy top.  I love the combo of Cherry and Peach.

I will say these are best consumed with in a day or two of baking, when the tops are still at their crunchy perfection. After that they get a bit moist (despite my adding — as noted — a 1/2 cup of flour to the source recipe.) So I would not recommend these as a “travel” muffin. Put them in the fridge if you aren’t going to finish them off after two days. I think they’ll freeze well too, when you are ready to eat ’em pop them back in the oven for 10 minutes.

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