Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Sunday, April 13, 2014
Wednesday, April 2, 2014
Whole Wheat Blueberry Muffins
Whole Wheat Blueberry Muffins
*I made them once using almond milk, but I made my own "buttermilk" by using 1.5 Tbsp lemon juice + almond milk up to 1 1/2 cups. Ive also made them with yogurt - couldnt even tell a difference!
Yield: 12 muffins
2 1/4 c. whole wheat flour (I use white wheat, but either red or white works)
1 c. brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. blueberries, fresh or frozen (heaping cup)
1 tsp. vanilla extract
1/3 c. vegetable oil
1 1/2 c. buttermilk, plain yogurt, or non-dairy milk*
Preheat the oven to 400 degrees. Lightly grease the cups of a muffin tin.
Whisk together all of the dry ingredients, including the blueberries. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the mixture into the 12 muffin cups, filling almost all the way full. Bake the muffins 18-20 minutes, until a toothpick inserted into the the middle of one of the center muffins comes out clean.
Remove muffins from the oven, let stand 5 minutes, and then remove from the pan and let cool on a wire rack. Store leftovers loosely covered at room temperature. They also freeze beautifully, if you have any left...
Monday, March 10, 2014
GLuten Free Blueberry Corn Muffins
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| Summery, fresh blueberry corn muffins- gluten-free. |
August is fast approaching. I am trying not to think about it. I am baking blueberry corn muffins. Denial ain't just a river in Egypt. Or so I'm told. I am constructing my best defense to put off thinking about hauling our ocean-loving selves back to the dusty stoic hills of Ojo Caliente- 913 miles away from my sons, 915 miles from the sea.
Anyone out there want to buy a charming casita with mesa sunset views? Two kiva fireplaces. Saltillo tile floors. Vigas. All the rustic Southwest vibe you could ask for. Price reduced (thrice). To less than what we paid for it.
I don't pretend to understand the bigger picture, the honking beast of our lumbering economy. I'm no good at math- even when the economy is not melting down, humming along to its own sweet tune, nevermind comprehending the intricate ins and outs and ups and downs of depression economics and the breathtaking depths of Wall Street greed and extra sensitive interest rates that pout and pose and tease like strippers sending brokers into sweating Xanax popping frenzy. Not to mention, I cannot wrap my poetic visual brain around those epic taxpayer funded Wall Street buy-outs.
I'm an artist. I have always lived by the seat of my pants, without health insurance, without an IRA. I don't live by a plan. I live by intuition. Inspiration. I play with paint (not a skill valued by many people in our big screen spectacle loving culture). So I probably shouldn't have become a home owner. It was probably my fault. I should have known better. I've learned my lesson. I'm letting go. I'm saying no to mortgages. For now.
And I'm baking muffins.
I'm trying to practice my best Zen-Lebowski detachment
(the waves help). And yeah. We still have three weeks. Miracles happen.
And I'm baking muffins.
I'm trying to practice my best Zen-Lebowski detachment
(the waves help). And yeah. We still have three weeks. Miracles happen.As always?
I'm hoping for the best.
I'm hoping for the best.
Read more + get the recipe >>
Wednesday, February 5, 2014
Gluten Free Apple Cinnamon Muffins
Cinnamon apple goodness- gluten-free.
A classic fall favorite- the pairing of apples and cinnamon. Stir them together in a muffin batter and you have a sweet and cozy breakfast treat that is not only heart warming and soul satisfying but super easy to wrap and freeze. That is, if you don't eat every single morsel first. These little gems would be a fabulous side nosh for Thanksgiving brunch- or a casual supper of Curried Butternut Soup.
It's a gray flannel sky kind of day here in the high desert. Chilly and damp. Steve is watching The Great Escape as I nibble on a warm apple muffin. It's been a historic week. I am still re-viewing on-line videos of our President-Elect with gratitude and awe, thankful that hope, grace and smarts prevailed despite the ugly drumbeat of fear, fueled by prejudice and the age old tactic of scapegoating and button-pushing, appealing, of course, to the lower instincts of our reptilian past. The old and rusty paradigm is giving birth to the new on a collective level. And I feel it in my bones and in the air that I breathe.
I am grateful. Hopeful. And eager to greet change.
It's all good.
Read more + get the recipe >>
Monday, February 3, 2014
Jumbo ceramal banana muffins
Jumbo ceramal banana muffins
Ingredients
- Shortening or butter ¼ cup
- Sugar 1 cup
- Egg 1
- Bananas mashed 4
- Vanilla essence 1 tsp
- Flour 1 ½ cup
- Baking soda 1 tsp
- Salt ¼ tsp
Ingredients for ceramal icing
- Butter 2 tbsp
- Brown sugar ¼ cup
- Milk 1 tbsp
- Icing sugar ½ cup
Method
- In a bowl beat together shortening and sugar add egg beat well add mashed bananas and vanilla, mix well, mix together flour, baking soda and salt add to cream mixture, fill paper lined jumbo muffin cups ¾ full, bake at 350 degree for 30 minutes. Cool for 5 minutes before removing from pan.
Method for icing
- In a small saucepan, melt butter over medium heat, stir in brown sugar and milk, bring to boil, cool slightly mix in icing sugar, transfer to a small re-sealable plastic bag, cut a small hole on the corner and drizzle over muffin.
Friday, January 31, 2014
Pumpkin Cream Cheese Muffins
Ingredients:
4 large eggs
2 cups (1 can) pumpkin puree
1 and 1/4 cup vegetable oil
3 cups flour (I use Canadian)
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
Cream cheese filling:
8 ounces cream cheese, softened
1/2 cup sugar
1 tsp vanilla bean paste
Crumble Topping:
1/2 cup white sugar
2 tbsp brown sugar
5 tbsp flour
1 tsp cinnamon
5 tbsp unsalted butter, cold
Adapted from Lemon Sugar with my modifications.
Preheat the oven to 325 F. Prepare two muffin tins with cupcake liners and set aside. Makes 24 muffins.
1. Whip with the mixer cream cheese with sugar and vanilla bean. Keep in the refrigerated. The colder the filling, the better.
2.Combine the sugars, flour and cinnamon in a small bowl. Dip butter into flour and grate it. (You can use a pastry cutter) Then mix it with your fingers to make it crumbly. Place in refrigerator until ready to use.
3. Mix all dry ingredients for the muffins in the bowl.
4. Add all wet ingredients in the mixing bowl. Mix for a min.
5. Slowly add the dry ingredients and mix just until combined.
6. Spoon a generous amount of batter into each cupcake tin, filling each paper about 1/3 full. Add a scoop of the cool cream cheese mixture over the batter.
7. Then use the remaining batter to cover the cream cheese ball and fill each tin to about 2/3 to 3/4 full.
8. Sprinkle a tablespoon of crumble topping mixture over each muffin.
9. Bake for 25 minutes. Cool completely before serving.
Enjoy!!!
This Post Is Linked To These Great Parties:
Feed me Friday
Foodtastic Friday
Saturday Spotlight
Saturday Night Fever
Future Expat
Will Cook for Smiles
Monday, January 27, 2014
SANDRAS FANTASTICALLY EASY MEATLOAF MUFFINS with a PUNCH
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| Meatloaf muffins take almost half the time to bake versus the traditional loaf, and they are so very tasty.. |
Prep: 10 mins. |
Bake: 35 mins.
INGREDIENTS
- 2 lbs. extra-lean beef/moose/venison/buffalo burger
- 3/4 cup italian seasoned breadcrumbs
- 1 pkg. lipton onion dry soup mix
- 2 eggs, beaten
- 3/4 cup water
- 1/3 cup chili sauce (for a recipe click here: Homemade Chili Sauce)
- 1 teaspoon Italian herb seasoning blend
- 1 teaspoon cider vinegar
- Freshly ground pepper to taste
METHOD
Preheat oven to 350 degrees.
Place all ingredients in a large mixing bowl; mix with hands just until combined (try not to over-mix or you will end up with a tough meatloaf).
Spray the 12-cup muffin pan with cooking spray, and place pan atop a foil-lined baking sheet (to catch potential splatters).
Fill each muffin cup with about 1/2 cup of the meat mixture, and gently press the top flat. Add an extra dollop of chili sauce to tops and spread it evenly with the back of a spoon.
Bake for 35 minutes, or just until meatloaf muffins slightly pull away from the sides of the muffin cups.
--[Its important to use extra-lean burger, as you don’t want your muffins puddling in grease.]--
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Tips: While the muffins are baking you will have plenty of time to make mashed potatoes, including sauteing fresh garlic asparagus in olive oil.
These are handy to make into quick sandwiches the following day, or kids love em’ with mac & cheese, and they also transport well for lunch and outings, and freeze perfectly fine.
You can alternatively make a loaf, just bake it for 1 hour at the same 350 degree temp.
You can alternatively make a loaf, just bake it for 1 hour at the same 350 degree temp.
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