Posts Tagged Muffins
Apple-Streusel Muffins
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Snacks on February 4th, 2010
I don’t know why I’ve held off on this recipe. I’ve had pretty good success with a few other muffins I’ve made for breakfast-on-the-go and one or two “fails”. This is one of the ones I like the most! And if you’re into supplementation and good-for-you ingredients the flaxseed will probably be appealing to you. Moist, not overly sweet, and just the right size (don’t be fooled by mega muffins!) here you are. . .
Ingredients:
1 c flour
1 c whole wheat flour
1/3 c packed brown sugar
2.5 tsp baking powder
1 tsp apple pie spice
1/4 tsp salt
2 eggs
1 c buttermilk
2 tbsp canola oil
3/4 c shredded/peel apple (1 medium)
2 tbsp finely chopped pecans
1 tbsp flaxseed
1 tbsp packed brown sugar
1 tbsp butter
1. Preheat oven to 375 and prep your muffin pan (12 ct). In a large bowl, stir together flours, 1/3 c br sugar, baking powder, apple pie spice, and salt. Set aside.
2. In medium bowl lightly beat eggs and stir in buttermilk and oil. Add this mixture to flour mixture and stir until moistened (batter should be lumpy). Fold in shredded apple and spoon all of this into muffin cups (fill about 3/4 full).
3. In a small bowl combine pecans, flaxseed and 1 tbsp br sugar. Cut in butter until mixture resembles coarse crumbs. Spoon this mixture over top of muffin batter.
4. Bake for 18-20 min and cool in muffin cups on wire rack for 5 minutes. Makes 12 servings. Enjoy!
You'd be proud of your muffins too 
Nutritional Information:
Calories: 163
Total Fat: 6 g
Cholesterol: 39 mg
Protein: 4 g
Carbohydrate: 25 g
Fiber: 2 g
Sodium: 167 mg
Cranberry-Pecan Muffins
Posted by Eileen Devlin in Baking, Breakfast, Low Calorie, Snacks on December 30th, 2009
I needed homebaked breakfast food so here we go. . .
Ingredients:
1 c all purpose flour
3/4 c whole wheat flour
1/2 c sugar
2 tsp baking powder
3/4 tsp ground cinammon
1/4 tsp salt
1 egg
3/4 c fat free milk
3 tbsp canola oil
1/3 dried cranberries, coarsely snipped
1/3 c chopped pecans, toasted
1. Preheat oven to 400 and prep muffin pan. In a large bowl stir together all purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture and set aside.
2. In a medium bowl whick together egg, milk and oil. Add this mixgture to flour mixture and stir just until moistened (batter should be lumpy). Gently stir in dried cranberries and pecans.
3. Spoon batter into muffin cups about half full. Bake for 12-15 minutes and cool on wire rack for 5. Makes 12 muffins.
Nutritional Information:
Calories: 176
Total Fat: 6 g
Cholesterol: 18 mg
Protein: 4 g
Carbohydrate: 27 g
Fiber: 1 g
Sodium: 134
Pear-Almond Muffins with Ginger-Cream Spread
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on December 12th, 2009
The desire to make these turned into an unexpected late night mission and I have to say I am VERY glad I did it! I thought the combination of these flavors sounded interesting and I’ve never had a ‘pear muffin’ before. So, let’s get to the how-to, shall we?
You will require:
1 c all-purpose flour
1/2 c packed brown sugar
2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
3/4 c whole bran cereal
3/4 c fat-free milk
3/4 c chopped, peeled pear (I used bosc)
2 egg whites, slightly beaten
3 tbsp canola oil
2 tbsp finely chopped almonds
1. Preheat oven to 400 and prep your 12-2.5 in muffin pan with non-stick cooking spray. In a large bowl stir together your flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of the mixture.
2. In a medium bowl stir together cereal and milk and let this stand for 5 min. Stir in egg whites, oil, and pear. Add this mixture then to your flour mixture and combine until moistened (batter should be lumpy).
3. Spoon batter into muffin cups – about 3/4 full. Sprinkle with almonds and bake for 15-18 mins or until inserted toothpick comes out clean.
4. While the muffins are baking here is how to make the ginger-cream spread: in a small bowl combine 4 oz of light cream cheese with a 1/4 tsp of ground ginger OR 2 tsps finely crushed crystallized ginger and 2 add tsp of honey.
5. Cool muffin cups on a wire rack for 5 mins. Serve with the ginger-cream spread. Makes 12 servings. You WILL enjoy!
***Side note: you can also make the batter ahead of time and store in the refrigerator for up to 3 days and just bake a few at a time.
Nutritional Information:
Calories: 154
Total fat: 5 g
Cholesterol: 5 mg
Protein: 4 g
Carbohydrate: 24 g
Fiber: 2 g
Sodium: 163 mg
King Size Corn Muffins
Posted by Van Santos in Baking, Recipes on April 20th, 2009
Back in March, Wandering Coyote @ ReTorte made some King Size Corn Muffins. Right away I knew I had to give these a try…because bigger is always better.(Right Donna-FFW?) After tracking down a king size muffin tin and finishing a number of other recipes, I finally got down to making the muffins.
(Original recipe can be found here)
Blend together:
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1 cup milk
Sift in:
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
Add:
1 1/2 cups cornmeal
½ cup cut corn (I used Trader Joe’s Organic)
Throw the mixture into your King Size Muffin Tin and back for roughly 35 mins. One can make normal size muffins as well but make sure you bake for roughly 20 to 25 mins.
And in the end you get…
The cut corn was an addition I made to her original recipe. It seemed like a good addition to me, and I will toy with adding more than a half cup the next time I make these. These are dense little treats that could go well with a meal or as a quick breakfast.
Blueberry Muffins
Posted by Van Santos in Baking, Recipes on March 30th, 2009
About two weeks ago I started to get a baking itch. It started when I found the King Size Corn Muffins at ReTorte. I didn’t yet make the corn muffins, I opted for her blueberry muffins – with my own twist. I’m not saying my “twist” was the best choice, but I wanted to give it a try.
So, here is the recipe for Blueberries Muffins (based on ReTorte’s version)
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 2 large eggs
- 3/4 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 cups fresh or frozen blueberries
- zest of one lemon
- Shaved chocolate (amount of your choice – and purely optional)
WARNING: Educational Content – “Zest” is the outer skin of the fruit. One can obtain the zest by using a fine peeler.
- Mix the butter and sugar together until you have a fine, light, mix batter.
- Add eggs, one at a time, and the vanilla.
- Mix in dry ingredients, alternating with buttermilk in 2 or 3 additions, to the butter/sugar/egg mixture.
- Add zest.
- Fold in blueberries.
- Scoop into muffin tins, greased or with papers, and bake at 350F for 25 – 30 minutes.
There is some debate around the house about the addition of the shaved chocolate. Personally, I like the taste of the chocolate and lemon. Others may not care for the the taste. It really depends on what your taste is.
Thoughts/tips to consider:
- Your oven will vary. I baked this batch for 28 mins, but on my next go around I will keep the muffins in for only 25.
- You can try different ingredients in place of the lemon. Let your imagination run wild.
- The addition of poppy seeds would be perfect for this.
