Category Archives: Muffins

September 23, 2013

Muffin Monday: Ginger Carrot Muffins (DF?)

By ritalovestowrite
Ginger Carrot muffin

Ginger Carrot muffin

My favorite day of the week… Muffin Monday.

Today I made some yummy Ginger Carrot Muffins. It’s a double batch because I’m sending some to Cincinnati and St. Mary’s for some college buddies of mine. (Lets see if they are paying attention to the blog and send me a reply!)

Can my Dairy Free ladies double-check the recipe and weigh in? I think I did OK here, but I always like to check with my experts.

INGREDIENTS:

  • 2 cups All-Purpose Flour
  • 2 cups Whole-Wheat Pastry Flour
  • 2 cups Rolled Oats
  • 4 teaspoons of Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 4 teaspoons Ground Ginger (powdered, not fresh)
  • 2 cups Almond Milk
  • 1 1/2 cup s Apple Sauce
  • 1 1/2 cup packed Brown Sugar
  • 2/3 cup Vegetable Oil
  • 2 eggs
  • 4 teaspoons of Vanilla Extract
  • 2 cups grated Carrots
  • 2 cups grated Zucchini

Topping —

  • 3 tablespoons Rolled Oats
  • 2 tablespoons Brown Sugar

DIRECTIONS:

1. preheat the oven to 375 degrees. Prepare the muffin cups by spraying with baking spray. This recipe actually made 28 muffins!

2. In a large bowl (I know I always say a LARGE bowl, but this time I mean it, OK?) combine the All-Purpose Flour, Whole-Wheat Pastry Flour, Rolled Oats, Baking Powder, Baking Soda, Salt, Cinnamon, and Ground Ginger.

Dry ingredients

3. In another large bowl combine the Almond Milk, Apple Sauce, Brown Sugar, Vegetable Oil, Eggs and Vanilla Extract.

4. Mix the wet ingredients into the dry ingredients. (Aren’t you glad you pulled out a large bowl?)

5. Add the Carrots and Zucchini.

mix in the Zucchini and Carrots

6. Divide evenly into the muffin cups. TOP with topping.

Muffin ready to go into the oven

Muffin ready to go into the oven

7. Bake for 20 to 25 minutes until muffins pass the toothpick test.

8. Let cool 5 minutes before eating.

 

These muffins are wonderfully light and moist. They are not particularly sweet and the ginger/cinnamon combo gives them a nice kick without being overwhelming.

Moist, fluffy, delicious and ready to eat.

Moist, fluffy, delicious and ready to eat.

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1 Comment | posted in Ginger, Ginger Carrot Muffins, Muffin Monday, Muffins, postaday, Thought of the Day

September 9, 2013

Muffin Monday: Strawberry/Pineapple Jackie’s 9/9/13 DF

By ritalovestowrite

Welcome back for another edition of Muffin Monday. This one goes out to one of my college buddies and occasional baking mates Jackie. (Hence the name.) I think it is dairy free.  (Anybody want to double-check me on that?)

Plated

INGREDIENTS:

1 cup dehydrated Pineapples

Pineapple

1 cup hot Water

1 cup Strawberries

1 1/3 cup sugar

2/3 cup vegetable oil

4 eggs

3 cups flour ( I used a mix of whole grain pastry flour and all-purpose flour)

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

DIRECTIONS

1. Pre heat the oven to 400 degrees. Prepare muffin cups by spraying with cooking spray. Set aside. This recipe made 18 muffins.

2. Combine the Pineapple chunks and HOT Water in a small bow and let sit for 5 minutes to soften. Drain.

3. Slice up Strawberries. Put the Strawberries and Pineapple chunks in a bl and puree.

Strawberry/Pineapple puree. (I know, it kind of looks like something from a horror movie, but you can't judge a puree from its cover.)

Strawberry/Pineapple puree. (I know, it kind of looks like something from a horror movie, but you can’t judge a puree from its cover.)

4. Put the puree in a large bowl . Add the sugar, oil and eggs and mix.

5. In a separate bowl combine the dry ingredients (stir well.)

6. Combine the dry ingredients into the wet ingredients and stir until moistened.

You can just see the strawberries in the batter. (11:00)

You can just see the strawberries in the batter. (11:00)

7. Divide into 18 muffin cups. Bake for 15 minutes or until the pass the toothpick test. Remove from oven and cool in pan for 5 minutes.

Here’s what the muffins looked like before going into the oven:

ready for the oven

… and after baking:

baked 3

I made these muffins this morning, so all my reviewers are either at work or off to college. Although I suspect Jackie (and perhaps a few of her friends — depending on how generous she feels) might leave a review in a few days, for now you’ll have to take my word for it… These are lovely. Granted I’ve never met a muffin I didn’t like, so… there’s THAT. But these are sweet and fruity and the tops are crunchy. Light and dry enough not lose their bloom in the box as they make their way from here to a certain big town University to the north via USPS.

baked 2 copy

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

August 26, 2013

Muffin Monday: Date Granola Muffins

By ritalovestowrite

Granola Muffin on plate single

When we went to Williamsburg last winter we stayed at one of the Colonial Houses and ate at the Williamsburg Inn for breakfast. They had the most wonderful Granola and I charmed a recipe out of the very kind staff at the Inn. I won’t share it here as it may be proprietary and I wouldn’t want to give away any secrets. But I will say that it was super yummy and if you ever get a chance to go to Williamsburg you should treat yourself to a stay at one of the Colonial Houses and breakfast at the Williamsburg Inn. [Click here for a link to Colonial Williamsburg]

My attempt at Williamsburg Inn Granola

My attempt at Williamsburg Inn Granola

That reminded me of a Granola Muffin recipe I came across a bit ago and I decided to adapt that for this week’s Muffin Monday offering. So without further ado I give you… Date Granola Muffins…

INGREDIENTS:

  • 3/4 cup dried Chopped Dates
  • 1 cup hot Water
  • 2 cups of All Purpose Flour
  • 1 1/2 cups of Granola
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Milk
  • 1/2 cup of Vegetable Oil
  • 1 Egg
  • 1 tsp of Vanilla Extract

DIRECTIONS:

1. Preheat the oven to 350 degrees. Spray and flour a 12 cup muffin tin.

2. Soften the dates by adding them to the hot Water. Let sit 5 minutes. Drain.

3. In a large bowl mix the Flour, Granola, Baking Powder and Salt.

Granola muffins dry ingredients

4. In another, smaller bowl, combine the Milk, Vegetable Oil, Egg, and Vanilla.

5. Combine the wet and dry ingredients and mix well.

6. Stir in the Dates, carefully folding them into the mixture.

7. Divide into 12 muffin cups.

Granola muffins in pan

8. Bake for 20 minutes.  The muffins should be golden brown and pass the toothpick test. Remove from the oven and let cool a minute before loosening them from the pan (they should come right out.)

9. Serve with butter or applesauce.

Granola Muffin Side view 2

These muffins are delicious, but on the dry side so the butter or applesauce is a must.

The original recipe called for sugar. I took that out when I added the dates, and I’m glad I did. These don’t even register on the ritaLOVEStoWRITE Muffin Monday saccharine scale, but the dates give them just a hint of sweetness. Because of their dry texture and their lack of sugar pop taster Maggie suggested we come up with a new category: the “Buffin” (the Biscuit / Muffin). Since I love both biscuits and muffins… I’m down with that.

Taster Bill states simply that they are “Yummy with butter.”

This morning I had mine with tea and an egg over easy. It was a pretty nice way to start the week. IMHMO. (In My Humble Muffiny Opinion).

Granola MUffin with egg

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August 20, 2013

Muffin Monday: Apple Butter Chocolate Chip Muffins

By ritalovestowrite
Apple Butter Chocolate Chip Muffin

Apple Butter Chocolate Chip Muffin

INGREDIENTS:

Apple butter

DIRECTIONS:

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

2. In a large bowl combine Flour, Sugar, Baking Powder, Cinnamon, Salt, Nutmeg, Ginger, and Just Whites.

3. In a measuring cup combine the Milk, Oil and water. Stir into dry ingredients.

4. Add Apple Butter to batter. Mix well.

5. Add grated Beets or Zucchini and Mini Chocolate Chips. Fold in until incorperated.

6. Divide batter evenly into 12 muffin cups. Sprinkle a half dozen or so additional mini chocolate chips on top.

Apple Butter Choc Chip in pan

7. Bake for 15-18 minutes until the tops of the muffin are slightly brown and they pass the tooth pick test.

8. Remove from oven and cool for 5 minutes before enjoying.

single baked

I brought a couple of these to my knit group and had those ladies act as tasters. Virginia K. liked the chocolate chips, but thought they were too salty. Sheila S. liked the texture and the moisture level. She also liked they way the chocolate chips and beets were evenly distributed through out the muffin. But she found that the flavors were a bit too distinct and didn’t blend well. Maggie S. thought these were too moist. They were not her favorite muffins.

Personally I liked the stronger flavors of the ginger, cinimmon and nutmeg. I also liked the way the chocolate and spices worked with each other.

Let me know what you think!

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

August 12, 2013

Muffin Monday: Carrot Zucchini (plus a bonus muffin recipe)

By ritalovestowrite

Who doesn’t love Carrot Cake?

These muffins strip away the not-so-wonderful-for-you cream cheese icing and minimize the extra ingredients (I left the walnuts and raisins in the pantry) for a fresh, simple, delightful Carrot muffin recipe.

IMG_0387

INGREDIENTS:

  • 2 cups grated fresh Carrots
  • 2 cups grated zucchini
Usually I hand grate my vegetables , but 4 cups (2 carrots / 2 zucchini) is a bit much for my wee little grater. So I pulled out the food processor.

Usually I hand grate my vegetables , but 4 cups (2 carrots / 2 zucchini) is a bit much for my wee little grater. So I pulled out the food processor.

  • 1 TBLS lemon juice
  • 1/2 TBLS Lemon Zest
  • 1 cup Brown Sugar
  • 1 cup regular Sugar
  • 3 eggs
  • 1 tea Vanilla
  • 1/2 cup skim Milk
  • 1/2 cup Vegetable OIl
  • 1/4 cup Honey
  • 1 cup Whole Wheat Flour
  • 1 cup  White Flour
  • 3 tea Cinnamon
  • 1 tea Baking Soda
  • 1/2 tea Salt
  • 1/2 tea Baking Powder

DIRECTIONS:

1. Preheat the oven to 350 degrees and prep  18 muffin cups with spray.

2. Grate the Carrots and Zucchini. Toss with Lemon Juice and Lemon Zest.

3. In a large bowl mix together Sugars, Egg, Vanilla, Milk, Oil, and Honey.

4. Sift together Flours, Cinnamon, Baking Soda, Salt and Baking Powder.

5. Combine the Dry and Wet ingredients.

The batter awaits the Carrots and Zucchini

The batter awaits the Carrots and Zucchini

6. Add the Carrots and Zucchini.

7. Divide evenly into muffin cups.

8. Bake for 25 minutes or until the muffins pass the toothpick test.

9. Remove from oven and let cool 5 minutes.

IMG_0385

This is not a muffin that needs much. It is sweet and moist and nicely balanced. Maggie S. longed for a bit of cream cheese icing, and wondered if we could somehow inject a dollop into the center for a delightful surprise. But I say fie upon your frosting, madam, this muffin is perfect the way it is.

IMG_0390

Bonus Muffin Recipe: Ice Cream Muffin

As you may be aware… we are in the home stretch leading up to ritaLOVEtoWRITE’s 500th BLOG (I know… get the balloons ready! Right?) So I thought I’d do a little early celebrating by sending along a BONUS Recipe today. This is from my creative sister-in-law Jean.  I’m not sure where she found it, but it has Ice Cream in the  title so how could I resist. (Please note I didn’t alter this recipe — except to make them muffins as opposed to “bread”)

IMG_0396

INGREDIENTS:

  • 2 cups of Ice Cream, any flavor, softened (I used a combination of Chocolate,
    Strawberry and Black Cherry.
  • 1 1/2 cups Self-Rising Flour

(That’s it. Two ingredients.)

DIRECTIONS:

1. preheat oven to 350 degrees and prepare muffin tin by spraying with cooking spray and dusting with flour.

2. In a medium bowl mix the Ice Cream and the Flour until just combined.

3. Scoop into muffin tin

4. Bake for 25 minutes or until the muffins pass the toothpick test.

5. Remove from pan to cool.

IMG_0392

I’m not one to waste perfectly good Ice Cream, so I wasn’t so sure about this recipe. But the muffins came out very nicely. A little dry, so definitely serve with some butter.  They picked up the chocolate flavor from the ice cream. I’d say these were a cross between a biscuit and a dry brownie.  An interesting experiment.

Hmmm You know what these would go well with? A scoop of  ICE CREAM!

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

August 6, 2013

Muffin Monday: Bonus Blog — Maggie L’s Peanut Butter Cupcakes

By ritalovestowrite

IMG_5768

You know what’s cool? When you really love something — like baking — and you love some people — like nieces — and those two things collide. I’ve known for sometime my niece Annie was a pretty amazing chef, but today I learned that Maggie L.’s creativity and talent extends to the kitchen.

Magz showed me how to make her Peanut Butter Cupcakes today.

While not strictly  a candidate for MUFFIN Monday… I’m using my Blog-goddess “Do What the Heck I Want For FREE” card and putting this is in.

Thanks Maggie for guest blogging with me and sharing your awesome recipe!

—————————————————–
CUPCAKE INGREDIENTS:

  • 1/3 package of White Cake Mix
  • 1/3 package Chocolate Cake Mix
  • Additional ingredients per back of Cake Mix box
  • 2 dozen mini Reese’s Peanut Butter Cups

DIRECTIONS:

1. Pre heat oven for 350 and line muffin tin with muffin pants.
Don’t spray the muffin pants

2. Follow the directions on the back of the boxes (but only use a third of the additional required ingredients for each box) (Directions and Additional Ingredients may vary for each type of cake).

3. Swirl the chocolate and vanilla batters to marble.

IMG_5773

The swirled batter goodness.

4. Divide the batter into 22 to 24 cupcake cups. (Maggie’s made 23 cupcakes).

IMG_5774

5. Bake for 17 minutes until tops of the cupcakes are golden brown, and the cupcakes pass the toothpick test.
Remove from oven and let cool in the pan for 2 minutes.

6. Using an APPLE CORER punch a hole about 1/2″ deep in the middle of each cupcake. Drop a mini Reese’s Peanut Butter Cup into the hole. The Chocolate of the Reese’s will melt into the cupcake.

0805131245

7. Let the cupcakes cool completely as you make the frosting.

FROSTING:
1 Cup melted Reese’s Peanut Butter Chips
1 15 oz container of Butter Cream Icing (softened)
2 dashes of Milk or Half and Half
1 TBSP Butter
1 TBSP regular Peanut Butter

IMG_5769

DIRECTIONS for FROSTING:

1. In a medium bowl cream the softened Butter Cream Icing. Slowly add the Melted Peanut Butter Chips.

2. Add the Milk one dash at a time until Frosting is smooth and easy to work with.

3. Add remaining frosting ingredients and mix completely. Frosting should be smooth.

Maggie L's Peanut Butter Cup Cake

Maggie L’s Peanut Butter Cup Cake

4. Using a spatula or pastry bag top the cooled cupcake with frosting and enjoy!

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

August 6, 2013

Muffin Monday: Blackberry Beet Choc. Chip

By ritalovestowrite

on tray

[Props go to Megan at HuggingTrees&ShellingPeas who got me started on this particular flavor odyssey with her own Chocolate Beet Muffin recipe. I made some changes here for my twist on her recipe, but you should check out Megan’s original recipe (available at the link above) and make a batch of both muffins for a Chocolate Beet Muffin show down.]

INGREDIENTS:

  • 1 Cup Blackberries
  • 1/2 Cup Beets, grated
  • 1 Cup Zucchini, grated
  • 2 Cups Flour
  • 1/2 cup ground Almonds
  • 4.5 tsp Baking Soda
  • .25 tsp Cinnamon
  • .25 tsp Garam Masala
  • 1 tsp Salt
  • 1.5 C Brown Sugar
  • 4 TBLS Cocoa Powder
  • 1 Cup Almond Milk
  • 1 Cup Apple Sauce
  • 1 Cup Crisco, softened
  • 3/4 Cup Mini Chocolate Chips (Plus additional Mini Chocolate Chips for garnish)

DIRECTIONS:

1. Preheat oven to 350. Prep Muffin tin or Muffin Cups with spray.

2. Grate the Beets. Grate the Zucchini. Hand mash the Blackberries and remove the tough core.

Grated Beets and Zucchini and finger mashed/pitted Blackberries.

Grated Beets and Zucchini and finger mashed/pitted Blackberries.

3. Grind the Almonds in a nut mill, food processor or blender.

4. In a large bowl combine the Flour, Baking Soda, Salt, Cinnamon, Garam Masala, Brown Sugar and Cocoa Powder

5. In a smaller bowl combine the Almond Milk, Apple Sauce, and creamed Crisco.

6. Mix the wet ingredients into the dry ingredients.

7. Gently stir in the Beets, Zucchini, Blackberries and Chocolate Chips.

8. Divide evenly into 21-24 muffin cups. Top with a half-dozen extra mini Chocolate chips on each muffin.

Ready to go into the oven

Ready to go into the oven

9. Bake for 35-45 minutes or until the muffins pass the toothpick test. Remove from the oven and let cool in the muffin tin/cups for 15 minutes.

Given that there is 1.5 cups of brown sugar and quite a bit of chocolate in this recipe, I was surprised that these muffins weren’t sweeter. They aren’t. That’s not to say that they aren’t good. Just not on the sweet side.
I had my test muffin plain. One of my testers opted to try his with a bit of ice cream. That serving suggestion seemed to go over well, so if you are looking for a dessert muffin… add a bit of ice cream. However… I really tried to stay away from the diary on this one (Almond milk instead of cow’s milk; Crisco instead of butter; no eggs) adding ice cream kind of makes that a moot point.

These muffins are light and moist. While the Zucchini and Beets disappear once baked the Blackberry texture remains.

Eaten

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

July 29, 2013

Muffin Monday: Beet & Fennel Muffins

By ritalovestowrite

IMG_5748

I know, I know… it sounds like I should be making soup, not muffins, but this combination of special ingredients when paired with our old friends  Zucchini, Almond and  Blueberry made for a nice flavor profile in this week’s Muffin Monday selection.

INGREDIENTS:

  •  1 1/2 cup whole wheat Flour
  • 3/4 cup whole Almonds
  • 1 TBSP Baking Power
  • 1 cup Non Fat Milk
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 1/2 Stick MELTED Butter
  • 3/4 cup Sugar
  • 1 cup Grated Beets
  • 1 cup Grated Zucchini
  • 1/3 cup chopped Fennel Fronds
  • 2/3 cup slightly mashed Blueberries.

IMG_5739

DIRECTIONS:

1. Preheat the oven to 400 degrees. Prepare the muffin cups by spraying with cooking spray.

2. Grate the Beets and Zucchini. Finely chop the Fennel Fronds.  Gently mash the Blueberries with a fork. Set aside.

3. In a blender process the Almonds until they are finely ground..

4. In a large bowl combine the Flour, ground Almonds and Baking Powder.

5. In the blender (because why dirty another bowl when you’re gonna have to clean that blender anyway) pour the Milk, Vanilla, Eggs, melted Butter and Sugar. Blend until smooth.

6. Add the liquid to the dry and mix well.

7. Gently fold the chopped/grated vegetables and the mashed Blueberries into the batter.

8. Divide the batter evenly between the muffin cups (this recipe made enough batter to generously fill the standard 12 muffin tin plus two  extra muffin cups).

IMG_5742

9. Bake for 35 minutes until the tops are brown and the muffins pass the toothpick test. Remove from oven and let cool in pan for 5 to 10 minutes.

The blueberries and sugar give these veggie intense muffins plenty of sweetness. Tester Maggie S. calls them “Delicious and filling.” There’s a nice firm muffin top and the inside is flaky and light. The texture, says Maggie, is “Perfect.”  Fellow tester Andrew S. agreed, he loved the texture. As for the taste? “The aftertaste was interesting” he said, ” — kind of savory after the sweetness of the berries. And” he added “zucchini is always a good thing.”

Beets, like zucchini, seem to lose themselves in the delightfulness of muffindom. None of us could really point to the muffins and say “Hey, you put beets in there, didn’t you?” The muffins just taste yummy. As for the fennel there is a hint of fennel’s licorice flavor, but it is far from overwhelming.

IMG_5755

Related articles

Want more Muffin Monday recipes? Go to the Search field at the top of the blog and type in ‘Muffin Monday.’

 

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

July 22, 2013

Muffin Monday: Blueberry, Lemon, Zucchini

By ritalovestowrite

Its Muffin Monday everybody! Blueberries and Zucchini are still going strong so I made them the star, along with the lovely lemon, for this week’s recipe.

muffin on china

INGREDIENTS:

  • 15 Vanilla Wafers
  • 8 tablespoons Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 teaspoon pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 1/2 cups fresh blueberries
  • 1 cup grated Zucchini
  • 1/4 cup grated fresh Lemon Peel
  • 2 1/2 cups flour
  • 1/2 cup milk

Directions:

1. Preheat the oven to 350 degrees. Prepare 15 muffin cups by spraying with cooking spray. Place a Vanilla Wafer inside each muffin cup and set aside. (OK I just happened to have Vanilla Wafers, and thought this would add a bit of texture. You can skip this bit if you don’t have Vanilla Wafers — I hereby give you absolution — However, if you are feeling particularly spicy today, why not try Ginger Snaps?)

muffin cups with cookie

2. In a large bowl cream the Butter. Add the Sugar and the Eggs. Then add the Vanilla Extract, Baking Powder and Salt, all at once, and mix well.

3. In a small bowl  mash 1/2 cup of the Blueberries.

4. Put the mashed Blueberries, the grated Zucchini and the grated fresh Lemon Peal in the batter and stir until blended.

Batter with fruit

5. Add half the Flour. Stir. The Milk, Stir. Rest of the Flour. Stir.

6. Fold in the rest of Blueberries.

7. Divide evenly into the 15 muffin cups. (If you want to make slightly smaller muffins prepare 18 cups).

8. Bake for 35-40 minutes until the muffins are golden brown and pass the toothpick test.  Let rest 5 minutes before enjoying with some tea or lemon aide.

baked muffins

They didn’t rise very much, but they sure are good. Both my taster Maggie and I really liked the flavor profile. Maggie put it best when she said “Quite a delightful muffin. The lemon & blueberry compliment each other nicely. And they have just the right amount of moisture.” The density is spot on as well.

Let me know if you try the recipe. I’m curious to see if you like them as much as we did.

Related articles

Don’t miss my other Muffin Monday recipes… type Muffin Monday in the search field at the top of the blog, on the right.

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