Category Archives: Just for Fun

This Week’s Muffin: “Best” Blueberry

I posted a recipe for Jamesy’s Hearty Blueberry muffins just a few weeks ago, but another blueberry recipe has been calling to me for a while, so I indulged. The previous ones have a hearty, wholesome flavor while these are the prototypical blueberry muffin complete with crumb topping.

Best Blueberry Muffins

As you can see, I could have baked them a little longer, but I’m still learning the ins and outs of my silicon muffin pan, which sometimes browns things on the bottom if I’m not careful.

BEST BLUEBERRY MUFFINS

Adapted from Cooking Classy

Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 1 cup granulated sugar
    • 7 Tbsp canola oil (measure 1/2 cup, remove 1 Tbsp)
    • 1/4 cup buttermilk
    • 1/4 cup sour cream
    • 2 large eggs
    • 1 1/2 cups fresh blueberries
Crumb Topping
  • 1/3 cup all-purpose flour
  • 1 1/2 Tbsp granulated sugar
  • 2 1/2 Tbsp chilled butter, diced into small cubes
  • 1 1/2 Tbsp turbinado sugar
  1. For the crumb topping: Put flour, granulated sugar, turbinado sugar and diced butter into a bowl. Use a pastry cutter to combine until evenly mixed and crumbly.
  2. Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt until evenly blended, set aside.
  3. In a separate mixing bowl, whisk together 1 cup granulated sugar, canola oil, buttermilk, sour cream and eggs until well blended, about 30 seconds.
  4. Using a rubber spatula, fold in flour mixture just until combined. Gently fold in blueberries.
  5. Divide mixture evenly among 12 muffin cups lined with paper liners or coated with cooking spray. Sprinkle each muffin evenly with 1 Tbsp crumb topping mixture.
  6. Bake muffins in preheated oven 18 – 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool.

This Week’s Muffin: Pistachio Chai

I had a helper this time!

IMG_7175 IMG_7176This is a great recipe for kid helpers. Mine will help shell pistachios if they can eat some along the way. Whisking is always popular, and cutting open the tea bag is a fun step for littles. Twelve year old made the glaze.

Here they are pre-glazing:

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Enjoy!

from Cooking Light 2011 Makes 12 muffins

INGREDIENTS

7.9 ounces all-purpose flour (about 1 3/4 cups)
3.5 ounces (1/2 cup packed) brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1 cup low-fat buttermilk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
Cooking spray
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water

PREPARATION

1. Preheat oven to 375°. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well.

3. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

4. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

5. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.

 

 

This Week’s Muffin: Nutty Weekenders

OK, I just came up with that name, but these muffins have chopped pecans and almond extract instead of vanilla, so there you go. And it is indeed a nutty weekend, full of ups and down. Ups include a birthday party for Caroline and for Mom, and a 10K yesterday (on my fourth “runiversary”) in which I bested my previous record by 2 minutes. Downs include our almost 20 year old kitty who is not doing well. She’s getting lot of love today as we prepare to say goodbye this evening.

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It was nice to have some comfort food for a sad day.

These are adapted from the Ultimate Muffin Book.

NUTTY WEEKENDER MUFFINS

This made 12 regular muffins plus about 9 mini muffins, or about 16 regular muffins.

1 cup whole wheat flour
1 1/4 cup all purpose flour
1/4 cup plus 2 T sugar
1 T baking powder
1/2 teaspoon salt
1/4 cup chopped pecans
2 large eggs
1 1/4 cups milk
6 T butter, melted and cooled
1 teaspoon almond extract
turbinado sugar

  1. Preheat oven to 400 degrees and prepare muffin tins with cooking spray or baking cups.
  2. Whisk flour, sugar, baking powder, salt and chopped pecans in a medium bowl.
  3. In a separate bowl, whisk eggs, butter, milk, and almond extract.
  4. Pour wet ingredients into dry and stir until just combined.
  5. Pour batter into muffin cups. Sprinkle each with turbinado sugar.
  6. Bake for 10 minutes (mini muffins) or 15-18  (regular).

Muffin of the Week: Jamesy’s Hearty Blueberry

James requested blueberry muffins this week, and blueberries were on sale at the grocery store—good excuse to try this healthy-ish recipe I found on Pinterest. They were a hit with everyone!

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Source: The Foodie Physician. What a fun site!

JAMESY’S HEARTY BLUEBERRY MUFFINS

Ingredients:
¾ cup all purpose flour
¾ cup white whole wheat flour
1 ½ cups quick-cooking oats (or 1 ¾ c old fashioned oats, chopped coarsely in a food processor)
½ cup wheat germ or ground flaxseed
¾ cup coconut sugar or light brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon kosher salt
1 large egg
1 cup reduced fat vanilla yogurt (I used Stonyfield Blends)
½ cup low fat milk
1/3 cup safflower or other neutral-flavored oil
1 ½ cups blueberries (fresh or frozen)

Directions:

Preheat oven to 375° F.  Line 16 cups with liners or coat with cooking spray. (By the way, some cookbooks tell you to fill the empty muffin tins when you bake to avoid warping the pan. In my experience that’s unnecessary.)

Mix the flours, oats, wheat germ, sugar, baking soda, baking powder, cinnamon and salt in a large mixing bowl.  Mix the egg, yogurt, milk and oil in a second bowl.  Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix).  Gently stir the blueberries into the batter.

Scoop the batter into the muffin cups, filling them about ¾ full.  Bake 18-20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely.  Muffins can be served right away, refrigerated or frozen for later use.

The Foodie Physician even provides nutrition information. Thank you Dr. Sonali!

One muffin: Calories 205; Fat 6.2g (Sat 0.8g); Protein 6.2g; Carb 31.6g; Fiber 3.3g; Sodium 266mg