Category Archives: Just for Fun

Last Week’s Muffin: Brown Sugar

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Muffins are usually easy to make—one of the reasons I love them—but this recipe is one of the easiest I’ve found. The ingredients are staples, and there’s a lot of round numbers… none of this “1 1/3 cup + 2 tablespoons” business.

From the lovely Taste and Tell blog–please check it out!

INGREDIENTS

  • 1 cup brown sugar
  • ½ cup (1 stick) butter, melted
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup nuts, chopped coarsely (optional)

INSTRUCTIONS

  1. Preheat oven to 375F. Grease or line 16 muffin cups with paper liners. (Or if you have 5 people in your family like we do, 15 cups)
  2. Combine the melted butter, brown sugar, egg, milk and vanilla. Add in the flour, baking soda and salt and mix just until combined. Stir in the nuts, if desired.
  3. Fill prepared muffin cups and bake for 20 minutes or until a tester inserted in the center comes out clean.

This Week’s Muffin: Perfect Corn Muffins

jiffy_corn_muffin

No, these aren’t Jiffy, they’re homemade, but I do have special affection for the little blue and white box.

I don’t have a photo of my corn muffins because I actually made them several weeks ago and froze them, and now they’re gone. Devoured.

The recipe comes from The Ultimate Muffin Book and I like it because it has buttermilk, sour cream AND butter. These are the way corn muffins should be. Giddyup.

Ingredients

1 1/2 cups yellow cornmeal
1 cup all-purpose flour
3 T sugar
2 1/2 t baking soda
1/2 t baking powder
1/2 t salt
2 large eggs
1 c buttermilk (regular or low-fat)
2/3 c sour cream (anything but non-fat)
4 T (1/2 stick) butter, melted and cooled

Instructions

  1. Preheat oven to 375 and grease/line 12 muffin cups.
  2. Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, whisk eggs, then buttermilk, sour cream, and butter until smooth.  Stir in the cornmeal mixture until incorporated.
  4. Fill muffin cups about 3/4 full and bake for 22 minutes, or until the muffins have bumpy rounded tops and a toothpick inserted into the center comes out clean.
  5. Cool on a wire rack for 10 minutes; remove muffins from pan and cool 5 minutes before, and serve. Or cool completely before freezing.

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).