Tag Archives: Muffin

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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Related articles

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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!

Related articles

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

March 25, 2013

Muffin Monday! Vegan Chocolate Zucchini Almond Muffins

By ritalovestowrite

 

Welcome to the second edition of MUFFIN MONDAY on ritaLOVEStoWRITE! I got a lot of good feed back on last week’s blog so it looks like this muffin thing might be a go. See my disclaimer on last week’s Muffin Monday blog.

 

Here’s my vegan (I think) recipe for Chocolate Zucchini Almond Muffins.  Let me know what you think…

 

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Chocolate Zucchini Almond Muffins

 

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Ingredients:

 

  • 2 Cups of Flour

 

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  • 1/2 cup of Truvia (or 1 cup of sugar)

 

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  • 2 Teaspoons of Baking SODA

 

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  • 4 Tablespoons of Vegetable Oil

 

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  • 8 Tablespoons of Cocoa

 

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  • 1 Teaspoon of Vanilla

 

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  • 1 Teaspoon of Almond Extract

 

[Image courtesy: SmellLikeFoodInHere.com]

[Image courtesy: SmellsLikeFoodInHere.com]

 

 

  • 4 Teaspoons of Vinegar

 

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  • 2 Cups of Water

h20

 

 

 

  • 1  Zucchini, grated

 

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  • 1/2 cup of Sliced Almonds

 

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Directions:

 

Heat the oven to 350 degrees F.

 

Step One: Put the flour, Truvia/sugar, baking soda, vegetable oil, cocoa, vanilla and almond extract and mix. The interaction between the vinegar and the baking soda is what makes these muffins rise — it’s muffin magic!

 

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Step Two: Add the water and the zucchini, and mix. The batter will be on the liquid-y side.

 

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Step Three: Prepare the muffin cups (this recipe will make 18 muffins.) Put “muffin pants” into the tin and spray lightly with cooking spray.

 

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Divide the batter evenly into the muffin cups. They should be almost full.

 

Step Four: Sprinkle the sliced almonds on top the muffins.

 

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Place into hot oven and bake for 25 -30 minutes until a tooth pick stuck into the center of the muffin comes out clean. These are VERY moist muffins. It couldn’t hurt to bake them an extra 5 minutes.

 

Let cool and enjoy.

 

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My expert college muffin testers agree, these muffins are well worth the effort. They give them two thumbs up. Ms. Lehmann says : “They are delicious and the most fluffy things I have ever eaten.” While Ms. Schmidt simply replied “Yummmmmmmmmy!” ..and was curious when I might be sending more. Ahhh girls– there’s always next week. 🙂

 

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Question to my Vegan friends… did I do it? Do these qualify as Vegan Friendly? No diary or animal  by-product. I think I’m safe, but I need a bona fide Vegan to give me the blessing.

 

If you’ve got a recipe you’d like to share (with me and with the followers of this blog) please send me an email at ritaLOVEStoWRITE@gmail.com.

 

20 Comments   |  tags: , , | posted in Food, Muffins, postaday, Recipe, Thought of the Day, Vegan