Category Archives: Muffins

December 3, 2013

Muffin Monday: Apple Cranberry Almond

By ritalovestowrite
Apple Cranberry Almond Muffins ready to go into the oven.

Apple Cranberry Almond Muffins ready to go into the oven.

INGREDIENTS:

  • 2 cups White Whole Wheat Flour
  • 3/4 cups Brown Sugar
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Baking Soda
  • 2 Eggs
  • 1 1/2 cup plain Yogurt
  • 1/4 melted Butter
  • 1 teaspoon Vanilla
  • 1 cup Chopped Cranberries
  • 1 cup chopped Apple
  • 1 cup choppedAlmonds

TOPPING:

  • 1/4 cup Brown Sugar
  • 3 tablespoons Flour
  • 2 tablespoons butter

DIRECTIONS:

1. Preheat oven to 375 degrees F. Prepare 18 muffin cups with cooking spray.

2. In a large bowl combine Flour, Brown Sugar, Baking Powder, Ground Cinnamon, Salt, Pumpkin Pie Spice, and Baking Soda.

3. In a medium bowl beat the Eggs, combine the Yogurt, melted Butter and Vanilla.

4. Mix the wet ingredients into the dry ingredients.

5. Fold in the Cranberries, Apple and Almonds.

6. Divide batter evenly into the 18 muffin cups.

7. In a small bowl combine the TOPPING ingredients using a pasty blender or two forks.

8. Top the muffins with the Topping mix.

Apple Cran Almond 2

9. Bake for 30 to 35 minutes until muffins pass the toothpick test.

These muffins were nice and moist, but not too dense. A smidgen on the sweet side because of the topping and the apples, but the fresh cranberries help bring them around with a kick of tartness.

Apple Cran Almond beauty

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November 26, 2013

Muffin Monday: Mashed Sweet Potato Muffins

By ritalovestowrite

I love how certain foods cost next to nothing certain times of the year… That’s the case for Sweet Potatoes or Yams around Thanksgiving. So I picked up a few for today’s blog post.

Sweet Potato Muffin

Mashed Sweet Potato Muffin

Mashed Sweet Potato Muffins

INGREDIENTS:

  • 1 1/4 cups packed Brown Sugar
  • 1/2 cup Cooking Oil
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 4 cups mashed Sweet Potato
  • 1 cup finely chopped Fennel
  • 2 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons ground Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Salt

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Prepare muffin cups with baking spray. (I did 18 muffins)

2. In a large bowl combine Brown Sugar, Cooking OIl, Vanilla Extract and Eggs.

3. Mix in the Sweet Potato and Fennel.

4. In a smaller bowl stir together the Flour, Baking Powder, Cinnamon, Nutmeg and Salt.

5. Mix in the dry with the wet a little at a time until it completely combined.

6. Divide the batter evenly into  18 muffin cups and bake for 30 minutes or until the muffins pass the toothpick test.

Ready for the oven

Ready for the oven

7. Remove muffins from oven and let cool for 10 minutes.

These muffins are delightfully moist, almost to the point of being creamy. Taster Bill called them “delicious and addictive.”

I think they’d be the perfect solution for left over Thanksgiving Sweet Potatoes.

 

Ready to eat

Ready to eat

 

Just in time for Thanksgiving (or Thanksgiving leftovers)!

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3 Comments   |  tags: , | posted in Muffin Monday, Muffins, Thought of the Day

November 18, 2013

Muffin Monday: Pumpkin Molasses Surprise

By ritalovestowrite

Pumpkin Molasses Surprise Muffins

Finished muffins

Finished muffins

INGREDIENTS:

Muffins:

  • 1 cup Whole Wheat Flour
  • 1 cup White Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Ginger
  • 1/4 teaspoon Nutmeg
  • 1 cup packed Brown Sugar
  • 3 tablespoons Molasses
  • 1/4 cup Oil
  • 2 Eggs
  • 1 cup canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Almond Milk

Filling:

  • 8 oz  softened Cream Cheese (I used light Cream Cheese)
  • 1/2 cup White Sugar
  • 1 cup canned Pumpkin

DIRECTIONS:

1. Preheat oven to 400 degrees. Prepare 14 muffin cups with cooking spray and a light dusting of flour.

2. Combine the Whole Wheat Flour, the White Flour, the Baking Soda, Salt, Ginger and Nutmeg in a medium bowl.

3. In a large bowl, mix the Brown Sugar, Molasses, Oil and Eggs until smooth. Add 1 cup of of Pumpkin and Vanilla and mix well. Add the Milk and mix well.

4. Add the flour mixture to the liquid mixture and stir until well combined.

5. To make the Filling: Combine the Cream Cheese, White Sugar and remaining Pumpkin from the can (about 1 cup) and mix until smooth.

Partially filled muffins cups on the right and top have batter and filling. The one at the bottom left is complete with a top layer of batter.

Partially filled muffins cups on the right and top have batter and filling. The one at the bottom left is complete with a top layer of batter.

6. Partially fill the 14 muffin cups about 1/2 full of the Muffin batter. Center a generous tablespoon of the Filling in each muffin, top with the second half of the batter. (Be sure to cover all the Filling.)

8. Bake for 20 minutes. Test to see if the muffins are done by employing the toothpick test. The Filling will still be soft, but the muffins should be done.  Let cool completely before eating. (That filling is really hot! Don’t burn yourself == no matter how wonderful they smell right out of the oven.)

The molasses gives these muffins a powerful punch of flavor. The pumpkin/cream cheese filling serves to sweeten and balance the muffins. These would be excellent with some hot tea.

Muffins fresh from the oven.

Muffins fresh from the oven.

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Special thanks for Amy Mc for suggesting the muffin recipe I used for inspiration.

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November 11, 2013

Muffin Monday: Apple Cranberry Walnut Muffins

By ritalovestowrite
Cranberry Apple Walnut Muffins

Cranberry Apple Walnut Muffins

INGREDIENTS:

  • 1 1/2 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • 3/4 cup Sugar
  • 1/4 Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup finely diced Apple
  • 1 cup chopped Cranberries
  • 3/4 cup chopped Walnuts

DIRECTIONS:

1. Preheat oven to 375 degrees. Prep muffin cups with baking spray.

2. In a large bowl mix the Whole Wheat Flour, Baking Soda and Pumpkin Pie Spice.

3. In a blender puree the Sugar, Vegetable Oil, Eggs, Vanilla Extract, Apples & Cranberries.

4. Mix the liquid into the dry ingredients until smooth.

5. Add the Walnuts.

6. Divide the batter evenly  into 12 muffin cups.

7. Bake for 20 minutes until muffins are golden brown and pass the toothpick test.

8. Remove from oven and let cool for 10 minutes before enjoying.

Cranberry Apple Walnut Muffins fresh from the oven.

Cranberry Apple Walnut Muffins fresh from the oven.

I like the bit of crunch from the walnuts. These are moderately sweet and yummy.

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5 Comments   |  tags: | posted in Cooking, Muffin Monday, Muffins, postaday, Thought of the Day

November 5, 2013

Muffin Monday — Hearty Cranberry Muffins

By ritalovestowrite
Finished Cranberry Muffins

Finished Cranberry Muffins

INGREDIENTS:

3 cups Whole Wheat Flour

1 cup Buck Wheat Flour

3 tablespoons Wheat Bran

1 1/3 cups Brown Sugar

2 teaspoons of Salt

1 teaspoon Cinnamon

1 teaspoon Ginger

2 teaspoons Lemon or Orange Peel

2 cups chopped fresh Cranberries

1 1/3 cup Almond Milk

1/2 cup melted Butter

1 tablespoon Hazelnut Syrup (or Almond Extract)

2 large Eggs

DIRECTIONS:

1. Preheat oven to 400 degrees, and prep muffin cups with cooking spray.

2. Chop the fresh Cranberries and put in a bowl of cold water. [This causes the tiny seeds to sink to the bottom and the fruit to float to the top. Use your fingers to swish around the fruit to dislodge any stuborn seeds. Then use a slotted spoon to scoop off the fruit. Opt: strain the juice, add a teaspoon of sugar and ice for a Cranberry cocktail. Discard the seeds.]

Chopped cranberries in cold water.

Chopped cranberries in cold water.

3. In a large bowl combine all the dry ingredients … Whole Wheat Flour, Buck Wheat Flour, Wheat Bran, Brown Sugar, Salt, Cinnamon, Ginger, and Lemon Peel.

4. Gently stir in the Cranberries. Set aside.

5. In a smaller bowl combine the Milk, Melted Butter, Hazelnut Syrup and Eggs.

6. Mix the liquid ingredients into the dry and mix well.

7. Fill the muffin cups (but don’t over fill them).

Cranberry Muffins ready for the oven.

Cranberry Muffins ready for the oven.

8. Bake for 25 minutes or until muffins pass the toothpick test. Let cool a few minutes before removing from muffin cups.

I’d put these muffins in the adult flavor profile category. They aren’t particularly sweet, but they are still mighty tasty.

BakedEnjoy!
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October 29, 2013

Muffin Monday: Pumpkin Muffins

By ritalovestowrite

I’ve been thinking about Pumpkin Muffins since the magical orange orbs started to appear at the Farmer’s Market. The other day I gave in and bought a can of pumpkin puree.

Plain Pumpkin muffins and Raisin enhanced Pumpkin muffins sit side by side in harmony on my mini cutting board.

Plain Pumpkin muffins and Raisin enhanced Pumpkin muffins sit side by side in harmony on my mini cutting board.

INGREDIENTS:

  • 3 cups White Whole Wheat Flour
  • 1 teaspoon Nutmeg
  • 1 teaspoon Garam masala
  • 2 teaspoons Cinnamon
  • 2 teaspoons Baking Soda
  • 2 teaspoons Salt
  • 3 Cups Sugar
  • 1 can Pumpkin Puree
  • 4 Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Apple Cider
  • 1/2 raisins (optional)
  • 1 tablespoon Sugar (for topping optional)

DIRECTIONS

1.  Preheat the oven to 350 degrees. Prep 24 muffin cups by spraying with baking spray

2. In a medium bowl combine the Flour, spices, Baking Soda and Salt.

3. In a large bowl mix Pumpkin, Sugar, Eggs, Oil and Apple Cider.

4. Add the dry ingredients to the Pumpkin mixture. Beat until well combined.

5. Divide evenly into the 24 muffin cups.

This recipe makes 24 muffins. (Please admire my new heart shaped silicone muffin cups.)

This recipe makes 24 muffins. (Please admire my new heart shaped silicone muffin cups.)

6. If you want a special treat you can add Raisins — Toss the Raisins and the tablespoon of sugar together in the dry ingredient bowl. Spoon onto the tops of the muffins. (I did half and half).

7. Bake for 25  to 30 minutes or until muffins pass the toothpick test. Cool 10 minutes then remove from muffin cups.

And here's what they looked like when they came out of the oven.

And here’s what they looked like when they came out of the oven.

Enjoy!

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2 muffins

8 Comments | posted in Baking, Muffin Monday, Muffins, postaday, Thought of the Day

October 22, 2013

Muffin Monday: Hearty Harvest Muffins

By ritalovestowrite

Squeezing Muffin Monday in under the wire again this week. Darn that LIFE. Doesn’t it know I’ve got blogging to do?

Enjoy the muffins…

Fresh from the oven

Fresh from the oven

Hearty Harvest Muffins

INGREDIENTS:

  • 2 tsp softened  Butter
  • 1 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1 cup Milk
  • 1/3 cup Apple Cider
  • 2 cups White Whole Wheat Flour
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1 cup grated Zucchini
  • 1 Cup grated Apple
  • 1 cup grated Carrots
  • 1 cup Semi Sweet Chocolate Chips
  • 1 cup roughly chopped Pecans

DIRECTIONS

1. Pre-Heat the oven to 400 degrees. Prepare muffin cups. This recipe makes 18 large muffins.

2. In a large bowl mix the Butter and Brown Sugar.

3. In a liquid measuring cup beat the eggs. Then add them to the Butter and Sugar.

4. Add the Milk , Apple Cider and Vanilla to the wet ingredients.

5. In a smaller bowl combine the Flour, Baking Powder, Salt, Ginger and Nutmeg.

6. Mix the dry ingredients in with the wet to form the base batter.

This batter can be used as the base for any number of muffins. The nutmeg and ginger give it a Fall feel.

This batter can be used as the base for any number of muffins. The nutmeg and ginger give it a Fall feel.

7. Add the Zucchini, Apple, Carrot, Chocolate Chips and Pecans and stir gently until incorporated.

8. Divide evenly into 18 muffin cups.

Ready for the oven.

Ready for the oven.

9. Bake in hot oven for 25 to 30 minutes until golden brown at the top. Muffins should pass the toothpick test.

10. Let cool a few minutes before enjoying.

The apples and apple cider in this recipe are from Manor Produce in Monkton, Maryland. But instead of picking them up at the Farmer’s Market I got these at the Hereford Fall Festival.  You can find out more about them at http://www.manorproduce.com

I think I’m going to brave a pumpkin from Manor Produce next week.   I’ve a hankering for some pumpkin muffins. Hmmm I’ll have to see how the spirit moves me.

As for today’s muffins… Well, what do you think?

The final product

The final product

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2 Comments   |  tags: , , | posted in Apple, Muffin Monday, Muffins, Thought of the Day

October 15, 2013

Muffin Monday: Apple Zucchini Muffins

By ritalovestowrite

WHAT? Today’s not Monday! Its OK. Don’t touch that dial. You haven’t fallen into a muffin time warp. I just got swamped by freelance yesterday and, although I did MAKE these yummy muffins yesterday, I didn’t get around to posting about it until today.

This recipe is Texas sized so it makes 24 muffins. (Plenty for a package or two for the nieces in college down in the Lone Star State.)

Mom-Mom Approved Apple Zucchini Muffins

Mom-Mom Approved Apple Zucchini Muffins

INGREDIENTS:

  • 2 cups finely chopped  Apple
  • 2 cup grated Zucchini
  • 2 teaspoon Cinnamon
  • 3 cups regular Flour
  • 1 cup Buckwheat Flour
  • 2 tablespoons Baking Powder
  • 1 teaspoon Salt
  • 1 stick Butter
  • 1 cup Sugar
  • 2 cups Milk (or Milk plus Zucchini juice to equal 2 cups)
  • 1 teaspoon Vanilla
  • 1 teaspoon Almond
  • 2 Egg

DIRECTIONS:

1. Preheat oven to 400 degrees. Prep muffin cups by spraying with cooking spray and dusting with flour.

2. Chop the Apples and grate the Zucchini. DRAIN the Zucchini! Its October and the Zucchini available at the farmer’s market is roughly the size of a preemie baby. I picked up two for a buck a piece on Saturday. Half of one of those mega Zukes was enough to yield the 2 cups I needed for this recipe, but the larger gourd meant much more fluid. So I put the whole grated batch in a sieve to remove the liquid. BONUS! I was able to cut down on the amount of milk by combining it with the Zucchini liquid. Plus the Zucchini liquid is an awesome bright green color that just makes me happy.

Zucchini juice green -- why isn't there a Crayola Crayon in this color?

Zucchini juice green — why isn’t there a Crayola Crayon in this color?

3. Combine the Apples and Zucchini with the Cinnamon and set aside.

4. In a medium bowl combine the regular Flour, the Buckwheat Flour, the Baking Powder and the Salt.

5. In a large bowl melt the Butter.

6. Add the Sugar to the Butter and mix. Add the Vanilla and Almond.

7. Add  the Eggs one at a time to the Butter/Sugar mix.

8. Add the MIlk/Zucchini to the liquid.

9. Working in thirds combine the wet and dry ingredients. Mix until combined, but don’t over beat.

10. Add the Apples and Zucchini.

11. Divide the batter evenly into 24 muffin cups.

IMG_6325

12. Bake for 30 minutes or until the muffins are golden brown and prove done when tested with a toothpick.

13. Remove from oven and let cool for 5 minutes then remove from pan. Enjoy warm or cool.

IMG_6326

Mom-Mom S. was over for the weekend and she gave these muffins an unqualified stamp of approval. She particularly liked the hint of almond that the extract gave the muffins.  I like the little sweet kick you get when you bite into an apple morsel. We had them “right from the oven” with tea and they were delightful. But they are mighty good at room temperature too.

Enjoy.

The apples were also from the farmer’s market. I picked these up at the Manor Produce stand. The good folks at Manor Produce were able to guide me through the orchard of offerings on the table to the best apples for baking. (And they were right). They also had THE best fresh pressed apple cider.

Ahhh Fall. How I love thee.

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2 Comments   |  tags: , , | posted in Baking, Muffin Monday, Muffins, postaday, Thought of the Day

October 8, 2013

Muffin Monday: Surprise Muffins

By ritalovestowrite

BLOGGER’S NOTE: Did I not hit the Publish button? What? What did you all do with out your Muffin Monday fix. So sorry. I didn’t notice the mistake until I logged on this morning to write today’s entry. Here you go…

—————————————————————————————————————

The inspiration for these muffins comes from my childhood. My mom used to make something like these as a treat.  I’ve upped the whole grain factor by including Whole Wheat Flour and Wheat Bran

muffin beauty shot

INGREDIENTS:

1 cup White Flour

1 cup Whole Wheat Flour

1 tablespoon Baking Powder

1/2 teaspoon Salt

3 tablespoons Wheat Bran

6 tablespoons melted Butter

3/4 cup Sugar

2 Eggs

1/2 cup Milk

1 teaspoon Almond Extract

1 cup grated Zucchini

Grape Jelly

Peach Preserves

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray 12 muffin cups.

2. In a medium bowl combine the White Flour,  Whole Wheat Flour, Baking Powder, Salt and Wheat Bran.

3. In a large bowl Melt Butter.

4. Add Sugar to melted butter. Mix well.

5. Beat in Eggs and add Milk and Almond Extract.

6. Add the dry ingredients to the wet.

7. Gently stir the Zucchini in .

The batter will look like this.

The batter will look like this.

8. Fill each of the 12 muffin cups HALF WAY with batter.

9. Place a heaping teaspoon of  Jelly in the center of 6 of  the muffins and Preserves in the centers of the other 6 muffins.

half filled

10. Top off the muffins with remaining batter. Make sure your completely cover the Jelly or Preserves.

11. Bake for 35 minutes or until golden brown. The muffins should pass the toothpick test.

12. Let these muffins cool COMPLETELY before eating. The Jelly can be really hot!

What's inside

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