Posts tagged ‘muffins’

November 11, 2011

Food: Reese’s Peanut Butter Cup Brownie Muffins.

When you have left over Halloween candy, what do you do with it? I mean besides taking detours in your kitchen to snag a few pieces, 16 times a day.

They kind of look pitiful¬†when naked..don’t be fooled.

Add some chocolate syrup.

And a scoop of ice cream.

Dessert is served!

That drip of chocolate syrup on the side, kills me. Don’t you just want to drive into that picture and catch it from falling?

Heat these up. Serve with ice cream. Grab a fork or not. Open your mouth and enjoy!

Reese’s Peanut Butter Cup Brownie Muffins

Yield: 18 muffins

Ingredients:

  • 2 cups semi-sweet chocolate morsels, divided
  • 1/2 cup (1 stick) butter, cut into pieces
  • 3 eggs
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 6 Reese’s Peanut Butter cups, rough chop

Method:

Preheat oven to 350 degrees. Grease muffin tins with cooking spray.

1. Melt 1 cup of chocolate morsels and butter in a heavy saucepan over low heat, stir until smooth. Remove from heat.

2. Add melted chocolate and butter into large mixing bowl. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining 1 cup of chocolate morsels.

3. Add 2 heaping tablespoons of batter to each individual muffin tin. Sprinkle chopped Reese’s Peanut Butter Cups on top of each muffin. If any batter remains, pour over the top.

4. Bake for 20 minutes. Remove from oven and let cool. The centers will subside – leaving the perfect place for some ice cream or whipped cream. When storing them, cover completely with plastic wrap or in a sealed bag.

 

November 9, 2011

Food: Pumpkin Banana Muffins with Walnuts.

When you have 3 bananas showing their last hours of life and when you have left over pumpkin puree from your Spiced Pumpkin Bread you make these muffins.

I’ve been eating them for breakfast, sliced open and toasted with a pad of butter. Then again for a snack. Then again for another snack. They are that good.

The combination of pumpkin and banana is superb..then you have the crunch of the walnut and the smooth cake like muffin – yes, please.

This recipe is based from my Banana Bread recipe.

Pumpkin Banana Muffins with Walnuts

Yield: 24 muffins

Ingredients:

  • 2 cups flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 pinch ground ginger
  • 1 cup sugar
  • 1/4 cup softened butter
  • 2 eggs
  • 1 1/2 cups mashed bananas (x3)
  • 1 cup pumpkin puree
  • 2 heaping tablespoons low-fat plain yogurt
  • 1 teaspoon vanilla
  • 1 cup walnuts

Method:

Preheat oven to 350 degrees.

1. Combine sifted flour, baking soda,  salt nutmeg, cinnamon, and ginger into a bowl.
2. Mix sugar and butter with electric mixer until incorporated. Add 1 egg at a time until well beaten and combined. Then second egg.
3. Add bananas, pumpkin puree, yogurt and vanilla and mix until just combined (helps to mash bananas prior to adding them to mixing bowl ‚Äď don‚Äôt want to over beat the yogurt so that the batter stays light).
4. Add flour in 3 separate portions to the banana pumpkin mixture until just combined and moist.
5. Pour into greased muffin tins. Add 3 walnuts to the top of each muffins- press down slightly. Bake for 20 minutes. Let rest on wire rack for a few minutes, then remove from muffin tin and continue to cool on wire rack, until cooled.
 
 

September 26, 2011

Food: Jumbo Yogurt and Blueberry Muffins.

Blueberries are my favorite berry.

When I’m in the mood for quick baking I turn to muffins. and I always think of blueberry muffins. Yes, I should probably be a bit more adventurous but hey, at least I know what I like.

Look at the lonely half of muffin without butter. What a shame.

Blueberries have made an appearance on this blog before, here and here.

Thanks to The Pioneer Woman for this recipe circa August 2008 -There is nothing like bringing back a recipe from 2008. I mean that was years ago.

I doctored it up a bit for the mile high city that I live in. And according to the PW herself, these are the awesome-est blueberry muffins…you be the judge.

Jumbo Yogurt and Blueberry Muffins

Yield= 1 dozen

Ingredients:

  • 3 cups minus 2 tablespoons flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2¬†teaspoon¬†salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1¬†heaping cup plain yogurt
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries, washed and dried
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 2 tablespoons Turbinado sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon

Method:

Preheat oven to 385 degrees.

1. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

2. In another large bowl whisk together sugar, oil, vanilla, egg, yogurt and lemon zest. Add the dry ingredients and stir for 10 seconds.

3. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

4. Add mixture to muffin pans sprayed with cooking spray. Sprinkle remaining berries on top and press down lightly. Combine turbinado sugar, nutmeg and cinnamon together. Sprinkle sugar mixture over top.

5. Bake 20 to 25 minutes. Enjoy toasted and warm or at room temperature.

 

May 24, 2011

Food: Blueberry Bran Muffins.


I like toast. I like bagels. I like¬†English¬†muffins. I could go on, but you get the picture. ¬†Any of these will do in the morning…with some butter of course. ¬†But these Blueberry Bran muffins added a different element to my weekend breakfast plate.

Bran does not make a regular appearance in my diet Рso on Saturday morning I decided to change that.

With this addition of bran, it made me feel better. And adding a slab of butter didn’t hurt either!

Now that I have early morning drives to school, snacking on one of these will help me start out the day- nothing like starting out the day with some bran!

Blueberry Bran Muffins

Adapted from the Joy of Cooking

Makes 16 muffins

  • 2 cups whole wheat flour
  • 1 1/2 cups wheat bran
  • 2 tablespoons sugar
  • 1 tablespoon grated orange zest
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 1/2 cup molasses
  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon canola oil
  • 3/4 cup blueberries, frozen
  • 1 tablespoon rolled oats, optional for sprinkling on top
Preheat oven to 350 degrees. Grease muffin tins.
1. Whisk together in a large bowl the flour and the rest of the dry ingredients through salt.
2. Combine in another bowl the buttermilk, molasses, egg, butter and oil.
3. Add wet ingredients to large bowl with flour – mix until just combine (don’t over beat the batter). Fold in blueberries.
4. Let sit for 10 minutes.
5. Divide batter among the muffin cups. Sprinkle rolled oats on top of each muffin. Bake for 20 minutes or until toothpick comes out clean. Let cool for 5 minutes before removing from pan.

March 17, 2011

Food: Rolled Oats and Berry Muffins.

Muffins do something for me.

They make a rainy day, sunny.

They make me forget all my worries.

These help remind me of the warmer air to come…I used fresh berries this time – oh how I would like to pick berries this summer.

Maybe it helps because I have a pad on butter on them?

Ingredients

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup fat-free milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 1/2 cups fresh or frozen blueberries, or raspberries, or blackberries or a combination
  • Cooking spray
  • 1/4 cup granulated sugar

Preheat oven to 400 degrees

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through cinnamon) in a large bowl. Make a well in center of mixture.

2. Combine milk, butter (cooled), vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in berries.

3. Spoon 1/2 cup batter into each of the muffin cups coated with cooking spray. Bake at 400 degrees for 16 minutes. Take out and sprinkle muffins evenly with granulated sugar; bake 3 more minutes or until muffins spring back when touched lightly in the center.

4. Cool in pans for 10 minutes on wire rack.

Enjoy with a pad of butter or put in air tight container for the next mornings treat.

*Apple-pie spice can be used instead of the nutmeg and cinnamon.

January 27, 2011

Food: Gluten Free Banana Nut Muffins.

Brunch on Sunday was fabulous. Well, only as fabulous as a sick cook can make it fabulous. Never mind, I’m feeling so much better now.

What more can you ask for. A house full of friends. Little girls running around chasing Monkey’s tall. Bacon. Smoked paprika potatoes. and THESE muffins. And more bacon. My dear friend, Dede brought these over. She has been perfecting her sans gluten recipes. I had thought they had all been consumed before I could take any pictures but to my surprise I found these!

Ingredients:

  • ÔĽŅ2 cups gluten-free flour
  • 1 ¬Ĺ teaspoons baking soda
  • ¬Ĺ teaspoon salt
  • 4 overripe bananas
  • 1 cups brown sugar
  • ¬ĺ c (1 ¬Ĺ sticks) unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ¬Ĺ cup nuts, chopped (walnuts or pecans)

1. Preheat oven to 375 degrees F and lightly butter muffin tin.

2. In a large bowl, combine the flour, baking soda and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.  With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 min.  Add the melted butter, eggs and vanilla and beat well, scraping down the sides of the bowl once or twice.

4. Mix in the dry ingredients just until incorporated.  Fold in the nuts and the mashed bananas with a rubber spatula.

5. Spoon the batter into the muffin tins and fill about halfway.  Give them a rap (in Dede’s words) on the counter to get any air bubbles out.

6. Bake until a toothpick stuck in the muffins comes out clean, 16-20 min.  Let cool for a few minutes before turning out.  Serve warm or at room temp.

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