Category: Muffins

07/29/10

Zucchini Bread/Muffins

Permalink 06:56:28 pm, Categories: Breads, Muffins  

From The Joy of Cooking

7.5 oz (1.5 cups) flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
2/3 cup sugar
2 eggs
1/2 cup canola oil
1 tsp vanilla
1/2 tsp salt
8 oz (~2 cup) grated zucchini
1.5 cups chopped toasted walnuts (optional)

Heat oven to 350F

Combine flour, baking powder, baking soda, and cinnamon in a large bowl. Whisk well to combine.

Combine sugar, eggs, vanilla, and salt in a food processor. With the food processor running, add the oil.

Transfer the sugar mixture to a medium bowl and stir in the zucchini and nuts.

Fold the zucchini mixture into the flour.

Makes a single 9x5 loaf (45 minutes), about a dozen muffins (25 minutes), or about four dozen mini-muffins (15 minutes).

Our household is split on the nuts issue so I scoop out half the muffins, then add nuts, then scoop the rest.

10/26/06

Pumpkin Quinoa Muffins

Permalink 02:01:18 pm, Categories: Breakfast, Muffins  

Pumpkin Quinoa Muffins

Big thanks to Trina for the recipe pointer! I usually make Pumpkin Bread as muffins, but these are a true muffin. And practically health food! I used powdered buttermilk and no sunflower seeds.

These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.

Ingredients:
4 Tbsp Unsalted Butter
1 1/4 cups Whole Wheat Pastry Flour
3/4 Brown Sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup cooked* Quinoa Organic Grain
2 large Eggs
3/4 cup Unsweetened Canned Pumpkin
1/2 cup Low-Fat Buttermilk (well shaken)
2 tsp Vanilla Extract
1/4 cup Sunflower Seeds (Raw Shelled)

Place a rack in the center and preheat the oven to 400°F. Grease muffin tin with pam or crisco w/ flour. Set aside.

Melt the butter and set aside.

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It's fine if the batter is slightly lumpy. Do not overmix.

Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Remove muffins to cooling rack. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

*NOTE: To cook Quinoa, bring 1 cups water to boil. Stir in 1/2 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

NUTRITIONAL INFORMATION: One muffin contains: 200 Calories, 70 Calories from Fat, 8g Total Fat, 3.5g Saturated Fat, 50mg Cholesterol, 220mg Sodium, 30g Total Carbohydrates, 3g Dietary Fiber, 15g Sugars, 5g Protein.

06/11/06

Berry Muffins

Permalink 08:27:54 am, Categories: Breakfast, Photo, Muffins  

Raspberry Muffins

The original recipe calls for blackberries, but raspberries work just as well.

4 oz (1 stick, 1/2 cup) unsalted butter, room temperature
1.25 c sugar (9.5 oz)
2 eggs
10 oz (approx 2 cups) flour
2 tsp baking powder
.5 tsp salt
.5 c milk
2 c fresh or frozen berries (9 oz)
sanding sugar

Preheat oven to 375F

Spray 18 muffin cups with Pam w/ Flour.

In an electric mixer cream butter & sugar until light. Add eggs one at a time, beating well after each addition.

Sift flour, baking powder and salt into small bowl.

Mix dry ingredients into butter mixture alternating with milk. Fold in berries.

Divide batter among prepared cups with a #16 disher. Sprinkle sugar generously over the tops. Bake until tester inserted in centers comes out clean, about 30 minutes.

06/01/06

Brown Sugar Muffins

Permalink 11:18:47 am, Categories: Breakfast, No Photo, Muffins  

From the book Sleep On It.

From the book:

These muffins are so versatile. Any type of dry ingredient can be mixed into the batter--raisins, dried cranberries, chocolate chips. If fresh fruit is used, do not add it until you are ready to scoop and bake the muffins. Toss 1 cup of the fruit with 1 tablespoon flour, then fold into the mix.

1 c flour
1 c brown sugar
1 c rolled oats
1 tsp baking powder
.5 tsp salt
1 c sour cream (or a combination of sour cream and whole milk to make 1 c)
5 tbs butter, melted
2 eggs

In a medium bowl, mix together the flour, sugar, oats, baking powder, and salt. In a separate bowl, combine the sour cream, butter, and eggs; mix well.

Add the wet ingredients to the dry and stir to blend. Can be refrigerated overnight. (I've never done so.)

The next day, preheat the oven to 375F. Spray a 12-cup muffin pan with Pam w/ flour. Bake until a toothpick comes out clean, 20 to 30 minutes. Allow to cool for 10 minutes before removing from the pan.

I can't believe I'm saying this, since I'm never a "cut back the calories" kinda gal, but I might cut the sugar back a squidge. Especially if adding something sweet like chocolate chips or fruit.

Cheesecake Muffins

Permalink 08:26:45 am, Categories: Breakfast, No Photo, Muffins  

From usenet.

2-1/4 cups ALL-PURPOSE FLOUR (11.5 oz)
3/4 cup GRANULATED SUGAR
3/4 cup BUTTER (6 oz)

1/2 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/4 tsp SALT
3/4 cup SOUR CREAM
1 large EGG

1/4 cup GRANULATED SUGAR
8 ounces CREAM CHEESE, softened
1 large EGG
1 tsp VANILLA EXTRACT

Preheat oven to 350F

In food processor, combine flour and 3/4 cup sugar. Pulse in the butter until crumbly; reserve 1 cup of the mixture.

To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract, pulse to form dough--do not overmix.

Spoon mixture into greased muffin cups.

Combine the cream cheese, 1/4 cup sugar and the remaining egg.

Spoon cream cheese mixture over batter in pans. Sprinkle crumb mixture over muffin tops.

Bake muffins until cake tester comes out clean. About ten minutes for mini muffins & 20 for regular.

Note: the crumb topping isn't quite "right", it leaves too much flour atop the muffins--next time I may use half or 2/3 of the flour in the first step, remove the topping, then add the remainder with the rest of the batter ingredients.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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