Posts tagged muffins

Yes, I have a lot of banana recipes but I love bananas and always have them at my place. Not often, but sometimes we aren’t able to eat them fast enough and then I search for more recipes.

Banana Blueberry Streusel Muffins

(Recipe found at Cooks.com)

Ingredients:

Muffin

• 1 stick unsalted butter, softened
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups very ripe bananas, mashed (about 3 bananas)
• 1/4 cup milk
• 1 teaspoon vanilla
• 2 eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup bluberries, fresh and frozen

Topping

• 3 tablespoons flour
• 2 tablespoons firmly packed brown sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons butter
• 1/4 cup chopped walnuts

Method:

Heat the oven to 375 degrees F. Grease the bottoms of the muffin tins or line with baking cups. In a large bowl beat the butter and brown sugar until fluffy.

Add bananas, milk, vanilla and eggs; blend well. Add the flour, baking soda, baking powder and salt. Stir until dry ingredients are just incorporated. Gently stir in blueberries.

Fill greased muffin cups 3/4 full.

In a small bowl combine flour, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over the filled muffin cups.

Bake for 18-23 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes. Remove from muffin cups.

Happy Baking!

Apple Crisp Muffins

(Revised from Key Ingredient)

Makes 12-14 Muffins

Ingredients:

• 1 1/2 cups all purpose flour + 2 tablespoons (divided)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup vegetable oil
• 1/3 cup applesauce
• 2 cups, peeled and diced baking apples
• 1 cup old fashioned oats
• 1/4 cup brown sugar
• 3 tablespoons melted butter

Method:

Preheat oven to 350 degrees. Line a muffin tin with paper cups.

Add 1 1/2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and granulated sugar in a large bowl, whisk together until combined.

In a separate bowl, beat eggs, oil, and applesauce together. Add this mixture to the dry ingredients and stir until just combined.

Add apples and fold.

Place the apple mixture into prepared muffin tin.

Mix together oats, 2 tablespoons flour, brown sugar and melted butter in a small bowl and combine with a fork. Place the topping mixture over each muffin.

Bake for 20 minutes or until toothpick inserted into the middle comes out clean. Cool for 5 minutes and enjoy!

Happy Fall Baking!

Good Morning! Wake up early this weekend and make the house (or apartment) smell sweet with these muffins.

Zucchini Muffins

Revised from Food Network

Makes about 18 muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 6 tablespoons sugar
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup old-fashioned rolled oats
• 2 tablespoons ground flax seeds
• 3 large eggs
• 3/4 cup applesauce
• 2 teaspoons vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini)
• 1/2 cup chopped walnuts (optional)
• 1/2 cup white chocolate chips (optional)

Method:

Preheat oven to 350 degrees F. 

In a large bowl, add flour, brown sugar, white sugar, ginger, cinnamon, baking soda, baking powder, and salt and combine.

Add in oats and flax seed, mix together.

In a medium bowl, whisk together eggs, applesauce and vanilla.

Make a well in the middle of the dry ingredients and add in the wet ingredients. Stir until just incorporated (do not over mix).

Add in grated zucchini and combine.

Add in walnuts and white chocolate chips.

Add the batter to muffin cups sprayed with non-stick spray. Bake muffins for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes and enjoy.

These muffins have lots of sweetness and punch of flavors from the zucchini, cinnamon and ginger. I loved them!

I found this recipe a few months ago and I finally got around to making it. I was unfamiliar with what a “buckle” exactly was and found out that it is a cake-like batter with fruit folded in and topped with a streusel or crisp-like topping. 

Strawberries are in season! Head over to your local farmer’s market and pick some up. Here are mine, washed and chopped.

I wanted to add ground flaxseed to my muffins because it is a great way to add fiber and healthy omega-3s. As I grabbed my flax I noticed it had a baking tip. You can substitute it for an egg. Just mix 1 tablespoon of flax with 3 tablespoons of water and let it sit for a couple minutes. So that is what I did in this recipe.

The batter when all mixed together is very thick. Be sure to really fold in the strawberries well so they are even throughout the muffins. You could also add the batter to the muffin tin and add the chopped strawberries on the top. Then top the strawberries with the streusel topping.

Muffins before the topping…
 

Muffins after the topping…

Oh yeah! It is amazing how butter and sugar can make anything better.

Bake the muffins for 25-35 minutes or until the topping is golden brown.

The soft baked strawberries trying to bubble out of the crispy topping. I am the type of person who turns over my muffins and eats them from the bottom up, because the top is always the best part! I love when the top is crispy and crunchy and that is exactly how these are. 

I am going to bring these to work tomorrow and see if my co-workers like them as much as I do.

Strawberry Buckle Muffins

Makes 12 regular muffins or 6 jumbo muffins

(Revised from Modern Comfort Food)

Ingredients

For the muffins:

• 1 1/3 cups whole wheat or unbleached flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1/3 cup room temperature butter
• 1/2 cup sugar
• 1/2 cup + 1 tablespoon fat free Greek yogurt
• 1 teaspoon lemon zest
• 1 1/4 cups fresh strawberries, coarsely chopped

For the topping:

• 1/3 cup oatmeal or flour (I suggest using oatmeal)
• 1/4 cup sugar
• 3 tablespoon diced chilled butter
• 1/2 teaspoon cinnamon

Method

1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray.
2. Mix together flour, baking powder and salt in a medium sized bowl and set aside. 
3. Mix together the flaxseed and water and set aside.
4. In  a large mixing bowl, beat the butter until it is creamy. Gradually add the sugar and beat until blended well. Add in the flax/water mixture and beat until light and fluffy. Beat in the yogurt and lemon zest.
5. Add the flour mixture and stir until the batter is just smooth, it will be a stiff batter. Fold in all of the chopped strawberries. Evenly divide the batter among the muffin cups.
6. Combine all of the topping ingredients in the bowl of a food processor and pulse until the ingredients are a course crumble. Sprinkle the topping mixture evenly over the batter of each muffin.
7. Bake for 25-35 minutes or until the topping is lightly browned. Cool on a baking rack until ready to serve. 

If there are not any good looking strawberries, try blueberries, peaches, tart apples, raspberries or apricots.

In the May issue of Cooking Light Magazine, there was this recipe. A co-worker had just requested that I try make cornbread muffins so it was perfect timing.

These muffins are very easy to make, I just wished I would have made some chili to go along with them. I baked mine for 6 minutes, turned the muffin tin around and baked for another 7 minutes.

These little muffins explode with flavor in your mouth. A slight sweetness from the sugar, nice traditional cornbread taste. The bacon and cumin add a nice smoky flavor, cheesiness from the cheddar, and a fresh warmth from the jalapeño. The jalapeño does not make this spicy (don’t omit!), it gives it another layer of flavor so do not worry if you have mild taste buds.

I brought these to work to share with some co-workers and they loved them! Many of them had more than one. 

(Bacon-Cheddar Corn Muffins from Cooking Light Magazine May 2011)