Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts

Friday, August 15, 2014

Coco-Kale Banana Muffins

Coco-kale banana muffins recipe

It's been ages, I know.  I even made these muffins weeks ago, and I've been totally holding out on you by not posting them until now. Life has just been pretty darn crazy lately!  Which makes it more important than ever to have healthy food on hand to grab and go as you rush about town. Right?!

Well, these muffins are just perfect for a quick breakfast or snack with your afternoon coffee (because duh, afternoon coffee is a must when you're busy!).  I tried these muffins at a friend's house during an ice cream social (gotta love a bunch of athletes eating ice cream with a side of kale muffins).  The recipe came from the Ottawa Public Health Food Advisor program newsletter edition on kale.  You know I love kale, so I had to ask for the recipe.  Well, when I read it, I decided that there was way too much sugar and other junk in there for my taste, so I made a few tweaks. Then I added some coconut flakes for good measure, because I've been cuckoo for coconut lately!  These muffins were awesome and I will be making them again soon!

Coco-kale banana muffins recipe

Coco-Kale Banana Muffins


1 cup all-purpose flour
1/2 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 egg, lightly beaten
2 tablespoons maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1-1/2 cups chopped kale
1/2 cup toasted coconut flakes

Preheat the oven to 350F.

Whisk together dry ingredients in a medium bowl.  In a separate bowl, whisk together wet ingredients (mashed bananas, apple sauce, maple syrup, coconut oil, and egg).  Add the wet ingredients to the dry ingredients and stir until just combined.  Gently stir in chopped kale and coconut flakes.

Pour batter into a non-stick muffin tin (or into paper muffin liners) using a 1/3 cup measuring cup.

Bake at 350F for 16-18 minutes or until the top of the muffin is browned and springs back when gently pressed.

Adapted from Ottawa Public Heath Food Advisor

Wednesday, March 5, 2014

Skinny Strawberry Dark Chocolate Muffins



I love muffins.  Easy to grab and go, but sometimes muffins are calorie bombs full of sugar and more like dessert than a healthy on-the-go breakfast.  These muffins could be made with a little bit less sugar, and I'm definitely going to keep tweaking this recipe, but they are significantly better than what you'll find at your local coffee shop.  These muffins are also reminiscent of chocolate covered strawberries, so even though they are on the healthier side, they taste very indulgent!







Skinny Strawberry Dark Chocolate Muffins

Adapted from Sally's Baking Addiction

1 cup whole wheat flour
1/2 teaspoon baking powder
1 scoop Vanilla protein powder*
1/2 teaspoon cinnamon
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons unsweetened apple sauce
1/2 teaspoon vanilla extract
1 egg white beaten
2/3 cup diced strawberries
1/2 cup dark chocolate chips

Preheat oven to 350F.  Spray muffin tins with olive oil cooking spray.

Whisk together flour, protein powder, baking soda, and cinnamon.

In a separate bowl, whisk together sugars, apple sauce, and vanilla until well combined.  Stir in beaten egg, then add the wet mixture to the dry mixture.  Stir together until just combined, being careful not to overmix.  Stir in strawberries and dark chocolate chips.

Fill the muffin tins with 1/3 cup batter.  Bake at 350 for 15-20 minutes.

*I use Vemma Bode powder. If you don't have protein powder, add 1/4 cup whole wheat flour.

Monday, October 28, 2013

Secret Recipe Club: Morning Glory Muffins



It is time for a Secret Recipe Club reveal day! And I am posting this late. Life has been more than chaotic lately, as I am sure you all have realized from the lack of posts here on K&K Test Kitchen.  With a move for my mom and a move for me, neither of us K's have had much time to spend cooking... not to mention that both of our kitchens are barely unpacked.

But duty calls, and even though I am late, I wouldn't miss posting for SRC!  Especially since this month our assigned blog was Fried Ice and Donut Holes, an adorable blog written by Melissa, a teacher and passionate baker.  Melissa's grandfather used to tell his grandchildren to behave or they'd be having fried ice and donut holes (aka nothing) for dinner.  Her blog is full of amazing recipes and these Morning Glory Muffins are definitely evidence of how awesome her blog is.  Now excuse me while I go stuff my face with muffins and continue to peruse Melissa's awesome recipe collection!



Morning Glory Muffins

From Fried Ice and Donut Holes

1/2 cup Raisins
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ground Ginger (I used freshly grated ginger)
1/4 teaspoon Allspice
1/2 teaspoon Salt
1 1/2 cups Peeled, Grated, Carrots (I used 2 large ones and probably could have used a 3rd)
1 Apple, peeled, cored, and cut into small pieces
1/2 cup Shredded Coconut
1/2 cup Chopped Walnuts
3 Eggs
1/4 cup Honey
1/3 cup Canola Oil
2/3 cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
1/4 cup Orange Juice, freshly squeezed (1 medium orange was the perfect amount)

Preheat the oven to 375 degrees and prepare about 15-16 muffin tins by lining them with paper liners or spraying them with non-stick spray. In a small bowl, cover the raisins with hot water and set them aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts. In a medium bowl, beat the eggs, honey, oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture and stir until just incorporated. Drain the raisins and gently fold them into the batter. Divide the batter between the wells of the prepared muffin tins, filling each well about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the tins, then remove and cool completely on a cooling rack.

Thursday, September 26, 2013

Little People Apple Muffins

Kid-friendly Apple Muffins recipe


It has been a while since we've shared a family favorite with you on the blog, but this recipe should make up for that.  These "little people apple muffins" have been my favorite since I was in pre-school. Yes, that is a long time ago, and I still love these muffins.  These tiny, delicious muffins were the perfect size for my little person hands as a 4 year old, and they still satisfy years later now that I am a big person.

I did adapt this recipe a little bit, cutting the oil slightly, switching oat flour for some of the regular flour, and using apple cider instead of apple juice. You are going to love these!  They taste like fall.  Go pick some apples and make these muffins this weekend!

Apple Muffins recipe


Little People Apple Muffins

From Kim

1/3 cup brown sugar
2 eggs, beaten
1/3 cup oil
½ cup apple cider
2 ½ cup apples, peeled and diced small
1 teaspoon vanilla
1 cup flour
1 cup ground oats (pulse 1 cup old fashioned oats in a food processor until finely ground)
1 tablespooon baking Powder
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup pecans

Combine brown sugar, eggs, oil, and apple juice.  Add apples and vanilla.

Mix together flour, baking soda, baking powder, salt and cinnamon.  Add to the

sugar mixture and stir well.  Add pecans.  Line muffin tins with paper or spray the

tin with nonstick spray.  Fill 2/3 full.  Bake at 400 for 12-15 mins.  Check after 10

minutes to make sure they do not burn bottom.

Tuesday, June 11, 2013

Chocolate Zucchini Muffins



Sometimes you need a little chocolate in your life! These chocolate zucchini muffins pack a serious chocolate punch that will satisfy any craving, but come with some sneaky veggies and some extra protein.  They are definitely a treat, but they are also a treat you can feel good about.

Hope everyone is having a lovely week! I've been a bit sporadic in my posts, but that is because I've been so busy.  I started my triathlon training last week and I couldn't be more excited.  I'm finally feeling confident on my bike (it sat basically untouched for 2 years because I was afraid to ride it) and being back in the pool has been a lot more fun than I expected it to be, though it has been a reality check after my 7 years of retirement!

I still have lots of yummy, healthy (but obviously delicious) treats in store for you, so stay tuned!



Chocolate Zucchini Muffins

Adapted from Food & Drink

1 cup all-purpose flour
1/3 cup coconut flour
1-1/2 scoops chocolate protein powder
2 tablespoons cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
1/4 teaspoon chipotle pepper powder
1/2 cup honey
1/2 cup milk
1/3 cup coconut oil, melted
2 eggs
1 teaspoon vanilla
1 cup packed shredded zucchini
1/2 cup chocolate chips

Preheat oven to 375°F. Line muffin tins with cupcake liners.

Whisk together flours, salt, baking soda, baking powder, and chipotle.

In a separate bowl stir together milk, melted coconut oil, honey, protein powder, and cocoa powder.  Whisk in eggs and vanilla.

Fold in dry flour mixture.  Stir in chocolate chips and zucchini.  Fill muffin cups with 1/3 cup batter.

Bake for 20-22 minutes.


Monday, February 18, 2013

Brown Butter Carrot Muffins

Brown Butter Carrot Muffins recipe


My cousin got me this amazing cookbook for Christmas - The Dahlia Bakery Cookbook.  It was even signed by the chef/owner.  He told me to "write good words." Well, I'm almost tempted to let the recipe for these Brown Butter Carrot Muffins speak for itself.  I love the smell of butter browning.  The browned butter gives these muffins a wonderful complexity.  These muffins are fluffy and crumbly, perfectly spiced and sweetened.  Eat them when they are still warm from the oven, and you may think that you've died and gone to heaven.

Brown Butter Carrot Muffins

The Dahlia Bakery Cookbook by Tom Douglas

1 cup unsalted butter
1-3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1 teaspoon fresh minced ginger
4 large eggs at room temperature
1 cup granulated sugar
1-1/2 teaspoon grated orange zest
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup (about 2 medium) peeled and grated carrots
Raw, granulated, or crystal sugar as needed for sprinkling

Preheat the oven to 375F.  Line the muffin pan with paper liners and set aside.

To make the brown butters, place the butter in a small saucepan over medium-high heat and cook until the butter solids are browned and smell toasty, stirring constantly, about 3 minutes or a little longer.  Watch carefully so the butter does not burn.  As the butter browns, the foam rises to the top and dark brown particles stick to the bottom of the pan.  As soon as the butter is dark golden brown, pour it into a small bowl and set aside to cool to room temperature.

Into a bowl, sift the flour, baking powder, and cinnamon together twice, then set the dry ingredients aside.

In the bowl of an electric mixer or using a hand mixer, combine the eggs, sugar, orange zest, ginger, vanilla, and salt.  Using the whisk attachment, whip on medium-high speed until thick and pale, about 3 minutes.  The egg mixture should begin to "ribbon" but not hold the ribbon.

Place the carrots on top of the mixture, then pour the dry ingredients on top, and using a rubber spatula, gently fold everything together.  Finally, fold in the browned butter, combining everything thoroughly but gently.

Scoop the muffins into the paper-lined muffin cups, dividing it evenly,  using about 3 ounces or about 1/3 cup, of batter per muffin.

Lightly sprinkle about 1/4 teaspoon raw sugar and a pinch of kosher salt on top of each muffin.  Bake until the muffins are cooked through and golden, about 18 minutes, rotating the pan once halfway through the baking time.  Allow the muffins to cool for 10 minutes on a wire rack before eating.


Friday, October 5, 2012

Pumpkin Yogurt Muffins with Walnuts



Well, it appears that K&K Test Kitchen readers love pumpkin!  Quite a few of the entrants in the Giving Thanks Giveaway said that their favorite fall food was anything with pumpkin, so to satisfy your appetite, I decided to make you some pumpkin muffins!  Now, I made some pumpkin muffins earlier this fall.  I tried to make them "healthy" by adding banana and applesauce and yogurt.  Well, the recipe was a dud. I ate the muffins, since I felt bad wasting food and I even tried to get other people to try them (sorry!).  Since that recipe was such a failure, I thought I'd turn to a foolproof place to find recipes - Martha Stewart.  These muffins are so fluffy and perfectly domed.  The pumpkin flavor is pretty mild and only slightly sweet, so if you are craving something sweet, drizzle a little bit of maple cream cheese icing over them haha (or maple butter, which is what is shown in the picture)!

I hope you all have a lovely Thanksgiving and Columbus Day weekend.  My mom and dad are coming up to Ottawa to celebrate with me and we are making a full turkey dinner on Sunday!

PS a winner was announced for the Giving Thanks Giveaway. Thank you so much for all your entries and comments. We truly appreciate each and every reader and we are so thankful that you all visit our little corner of the Internet!

Pumpkin Yogurt Muffins with Walnuts

Adapted from Martha Stewart

1/2 cup vegetable oil plus more for pan
3 cups flour (you can do a blend of whole wheat and all-purpose)
2 teaspoons baking powder
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat Greek yogurt
3 large eggs
1 cup brown sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts


Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.



Monday, December 5, 2011

Test: Oatmeal Chocolate Chip Cookie Muffins

oatmeal chocolate chip muffin recipe

My finger is stilllll broken, so here is a quick photo and a link to a tasty recipe!  I always like to have snacks to take with me in the car or on the plane while travelling.  During the chaotic holiday season, it is a great idea to have something on hand when hunger hits.  These Oatmeal Chocolate Chip Cookie Muffins are a great option.  They are a little sweet and definitely satisfying (though they may not be the healthiest choice).  The recipe is from the lovely, talented How Sweet It Is, so head on over and check it out!

Wednesday, October 26, 2011

Orange-Scented Blueberry Muffins

orange-scented blueberry muffins recipe


This weekend I got to play "team mom" for my husband's AAA Midget hockey team. They had an eight hour bus trip to get to their weekend games so I thought a few dozens muffins would be a nice treat for them. Blueberry muffins seemed like a safe bet, but I often find them a little boring.  When I found this recipe for Orange-Scented Blueberry Muffins, the orange and the crunchy topping sold me on trying it out.  I had to triple the recipe as the recipe only makes 10 good size muffins.  The recipe was extremely easy and the muffins turned out moist, with a tasty, buttery, crunchy topping. When I asked my husband what I should write, he said, "his 18 boys devoured them which is testimony enough for the muffins."  Sorry about the photo, I do not have Kelsey's decorative flair and eye for presentation of the food yet, but I am trying. Happy Baking! Kim


Orange-Scented Blueberry Muffins
by asweetpeachef

FOR THE MUFFINS:
1-½ cup All-purpose Flour
¾ cups Granulated Sugar
2 teaspoons Baking Powder
½ teaspoons Kosher Salt
2 Tablespoons Vegetable Oil
1 whole Egg, At Room Temperature
⅔ cups Milk
¾ Tablespoons Freshly Grated Orange Zest
1 Tablespoon Milk Or Oil, Only As Needed If The Batter Is Too Thick
1 cup Fresh Blueberries, Washed And De-stemmed
1 cube Softened Butter To Grease Muffin Tin
_____

FOR THE TOPPING:
¼ cups Granulated Sugar
¼ cups Brown Sugar
⅓ cups All-purpose Flour
6 Tablespoons Unsalted Butter, Chopped Into Small Pieces
½ teaspoons Ground Cinnamon

Preheat the oven to 400 degrees F. Butter muffin tin or line it with muffin liners. Set aside.

Combine flour, 3/4 cup sugar, baking powder and kosher salt in a medium mixing bowl.

In a separate mixing bowl, combine vegetable oil, egg, milk and orange zest. Add, the egg mixture all at once to the dry flour mixture. Stir until just moistened. The mixture will be a bit lumpy and thick. If it seems too thick, add 1 Tablespoon of vegetable oil or milk to thin, though only do this if necessary. Add the fresh blueberries and gently fold into the mixture. Do not over-mix.

To make the crumb topping, combine 1/4 cup sugar, brown sugar, 1/3 cup flour, cubed butter and ground cinnamon in a small mixing bowl. Mixture will be lumpy. Pour or spoon muffin batter into the buttered (or lined) muffin tin, filling until almost full. Generously sprinkle the crumb topping over the tops of each muffin cup.

Bake for 20-25 minutes, or until muffin tops are golden brown. Remove from heat and cool on a cooling rack for 5 minutes. Enjoy!

Friday, October 14, 2011

Pumpkin Cheddar & Rosemary Muffins


It seems like everyone is talking about pumpkin.  I get it.  Pumpkin is awesome!  Most of the pumpkin recipes that have caught my eye so far have been sweet (see: Pumpkin Chocolate Chip Cookies and Pumpkin Bars), but these savoury muffins were begging to be made.  The muffins have a gorgeous, subtle pumpkin flavour.  They are perfect for a snack and would be great with soup.  We pretty much scarfed them down; we may have eaten half a dozen after they came out of the oven (I'm not pointing any fingers, but I only had 2).  I followed the adapted version of the recipe that A London Foodie in NY came up with (less sugar and butter) and I'm glad that I did, because the muffins were fabulous.

Pumpkin Cheddar and Rosemary Muffins

2 cups plain flour
1-1/2 tsp baking powder
1-1/2 tsp salt (kosher- use half the amount if table salt)
2 Tbsp packed dark brown sugar
1 Tbsp very finely chopped rosemary
10 oz canned pumpkin puree
3 Tbsp sour cream
2 large free range eggs
4 Tbsp butter, melted and cooled slightly
2 Tbsp liquid honey
1-1/4 cups coarsely grated cheddar

Heat the oven to 200C/400F/Gas 6. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of nonstick spray.

In a large bowl whisk together the flour, baking powder, salt, brown sugar and rosemary.

In a large bowl whisk together the pumpkin, sour cream, and honey until combined. Whisk in the eggs, melted butter and honey.

Make a well in the middle of your dry ingredients and pour the wet ingredients into the well and fold in until barely combined. Fold in three quarters of the grated cheese.

Divide the batter between the muffin cups and sprinkle over the remaining cheese. Bake for 20 minutes or until golden brown. Let cool for 10 minutes in the muffin tin before turning them out and serving warm

More Pumpkin baking from across the blogs!

Tuesday, July 12, 2011

Banana Nutella Muffins

healthy banana nutella muffin recipe

Sometimes I struggle with wanting to eat things that are really bad for me, but knowing that I should be eating things that are good for me.  These Banana Nutella Muffins are my attempt at a compromise.  A little bit of sinful goodness, but toned down with less butter and sugar than usual.  I was trying so hard to be good - substituting unsweetened apple sauce for half of the butter, cutting out most of the sugar, and using whole wheat flour.  I made the mistake of telling N that though.  So what did he do? He did the very naughty thing of adding a splash of oil and some brown sugar to the batter between baking the batches.  Boys will be boys I guess.  The muffins were good both ways, but I preferred my less sweet version.

Banana Nutella Muffins

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/4 cup sugar
2 large eggs
3-4 ripe bananas, mashed
1/2 cup light sour cream
1 tsp. vanilla extract
2 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. kosher salt
1/2 cup Nutella

Preheat oven to 350°F.

Using an electric mixer, cream together apple sauce, sugar, and butter on medium speed until well blended, about 1 minute.  Add the eggs, one at a time, beating well after each addtion.  Add mashed bananas, sour cream, and vanilla.  Beat on low speed until blended, about 30 seconds. With a wooden spoon, stir in flour baking soda, salt, and cinnamon just until moistened and the flour has disappeared.  Finally, swirl in the Nutella.  Scoop batter into lined muffin tins.

Bake 22-24 minutes, until lightly browned and until the muffin springs back when gently pressed on top. Cool 10 minutes before removing to wire rack.  Makes 24 muffins.

Sunday, May 22, 2011

Raspberry Cinnamon Muffins

This recipe is merely an adaptation of a previous recipe.  Simply add a cup and a half (1-1/2 cups) of fresh raspberries to this recipe for Cinnamon Sugar Muffins after you mix together the batter.  The result is an almost doughnut-like muffin studded with gooey, delicious raspberries.  A definite treat to eat with your morning tea or coffee!

Raspberry Cinnamon Muffins Recipe

Friday, April 22, 2011

Double Chocolate Kale Muffins

These muffins are the result of a lot of random leftovers. You may have noticed a few recipes lately with buttermilk, and this recipe finally used up the last of the carton.  I had originally planned to make some buttermilk chocolate cookies that I saw on Tasty Kitchen, but decided that I wanted muffins instead, so that I would have something easy to grab in the morning this week for work.  I also bought a huge head of kale to make a salad for dinner on Sunday night.  My director at work brought in muffins with kale and cauliflower greens before and they were quite good, so I thought I'd put the extra kale into the muffins.

The muffins were delicious and you won't even notice the kale!



Double Chocolate Kale Muffins
Yield: 12 muffins
45 minutes

1 3/4 cups flour
3/4 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped kale
1 cup large milk chocolate chips or chunks
1/2 cup chopped walnuts

Preheat the oven to 375°F and butter the cups of a muffin pan.

Clean the kale and chop it into small pieces.  Put the kale in a steamer over boiling water and steam the kale for about five minutes or until it is wilted.  Put the kale into a food processor with a tablespoon of milk.  Pulse until the kale is chopped into very small  pieces.

Mix together the dry ingredients - flour, sugar, cocoa powder, baking powder, baking soda, and salt - in a large bowl.

In a separate bowl, whisk together buttermilk and the egg.  Add the oil and vanilla.

Pour the wet ingredients into the dry ingredients.  Stir to combine, just until the dry ingredients are incorporated.  Add the chopped kale, chocolate chips, and walnuts and stir well.

Scoop about a third of a cup of batter into each cup of the muffin pan.  Bake for 20-25 minutes at 375°F.

Saturday, June 5, 2010

Blueberry-Yogurt Muffins

I am not usually a huge fan of blueberry muffins, because they are often too sweet when store bought.  However, this recipe from "The Complete Cooking Light Cookbook" sounded better than the average blueberry muffin recipe. As it turns out, the muffins are not very sweet at all. They are good, but not the best muffins ever (I also forgot the salt, oops!). These muffins are much lower in fat and calories than regular muffins though, which I suppose is a good thing.



Blueberry-Yogurt Muffins
From "The Complete Cooking Light Cookbook"
Prep: 12 minutes
Cook: 18 minutes

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1/4 cup orange juice
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 (8-oz) carton vanilla low-fat yogurt
1 large egg, lightly beaten
1 cup fresh or frozen blueberries
Cooking spray
1 tbsp. sugar

1. Preheat oven to 400 F
2. Lightly spoon 2 cups flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.  Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.  Gently fold in blueberries.
3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle 1 tbsp. sugar evenly over muffins.  Bake muffins at 400 F for 18 minutes or until a wooden pick inserted in center comes out clean.  Remove muffins from pans immediately, and place muffins on a wire rack to cool.  Yield: 1 dozen.

Sunday, April 18, 2010

Cinnamon Sugar Muffins

Today I hosted a brunch for some friends, I made quiche and these delicious Cinnamon Sugar Muffins from Beekman 1802. Beekman 1802 is a farm in New York state that was founded by two city slickers, who decided they wanted to live more "naturally, seasonally, and stylishly" so moved from Manhattan to the country.

These muffins, though definitely not healthy, are a nice morning treat. (I used light sour cream at least though!) I think the consensus from the brunch bunch was that these muffins are yummy! Thanks to Anne for her help in the kitchen!


Cinnamon Sugar Muffins
from Beekman 1802

Ingredients
Softened butter for muffin tin
2 cups all purpose flour
1 tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
1/8 tsp salt
2 extra large eggs
¼ cup canola oil
¾ cup sugar, plus extra for muffin tin
¼ cup brown sugar
¾ cup sour cream
¼ cup buttermilk
1 tsp vanilla extract

for topping
1 cup sugar
2 Tbsp cinnamon
¼ cup melted butter

Instructions
1. Preheat oven to 350 degrees.
2. Butter muffin tin and sprinkle each cup with sugar, being sure to coat all sides.
3. In a bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk together eggs, oil, sugars, sour cream, buttermilk and vanilla.
5. Fold the flour mixture into the wet ingredients until combined.
6. Using an ice cream scoop, fill each muffin cup.
7. Bake 18 – 22 min.
8. When the muffins come out of the oven, melt butter in a saucepan.
9. In a separate bowl, mix cinnamon and sugar.
10. When the muffins are cool enough to handle, brush the tops with melted butter, and then dip into the cinnamon sugar mix.

Sunday, February 28, 2010

Banana Nut Muffins

The only time I ever buy bananas at the grocery store is when I'm craving banana bread, unfortunately that also means I have to wait to fulfill my craving until the bananas are perfectly ripe and brown. Thankfully, the recipe that follows made the wait worth it! This recipe is from the cookbook "Bite Me" by the sisters Julie Albert and Lisa Gnat.  The cookbook is full of funny pictures, entertaining quotes about food, and yummy recipes. For these banana nut muffins, I used their recipe for Chocolate Chunk Banana Bread. I substituted pecans for chocolate chips (blasphemy if you ask me, but for some reason my family objected the last time I made chocolate chip banana bread!). I also added cinnamon! This is also a tiny bit lighter than normal, since half of the butter is replaced with light sour cream.

Banana Nut Muffins

Ingredients
1 cup sugar
1/2 cup butter, softened
2 large eggs
3-4 ripe bananas, mashed
1/2 cup sour cream (I used light sour cream)
1 tsp. vanilla extract
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. kosher salt
1 1/2 cups chopped pecans

Directions
1) Preheat oven to 350 F
2) Using an electric mixer, cream together sugar and butter on medium speed until well blended, about 1 minute. Add the eggs, one at a time, beating well after each addtion. Add mashed bananas, sour cream, and vanilla. Beat on low speed until blended, about 30 seconds. With a wooden spoon, stir in flour baking soda, salt, cinnamon, and pecans just until moistened and the flour has disappeared. Scoop batter into lined muffin tins.

3) Bake 23-25 minutes, until lightly browned and until the muffin springs back when gently pressed on top. Cool 10 minutes before removing to wire rack.



Yield: 24 muffins
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