Category Archives: muffins

Raspberry Chocolate Chip Muffins

RCCM0Being confined to a small space has its benefits.  Right now, since we don’t trust our 4-month-old puppy with much more than the kitchen area, that is where the family has been each evening…all evening…and much of the weekend when it’s raining outside.  It’s great bonding time, but I think we’re all feeling a bit constrained and claustrophobic.

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While I was making these muffins last Saturday morning, my kids got on the topic of being married.  It’s quite funny listening to a conversation between a 6 and 4 year old.  Matthew told Grace she needs to marry someone she knows, so she said, “Well, I want to marry mommy.” (Bless her little heart.)  Matthew promptly told her that wouldn’t work.  Grace then asked, “Who are you going to marry?”  He said no one, because you have to kiss and that’s really gross.  “It’s like kissing a fish with slobber on its lips.”  (Where does he get this??) Continue reading

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Pumpkin Pie Muffins

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It’s funny how come fall, I crave pumpkin.  Between September and November I can’t tell you how many pumpkin related food I make, but once Thanksgiving hits, I have no desire to eat, think about, or make anything pumpkin. Is anyone else with me on this one?

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And while I’m being honest here, I have a confession to make.  I really dislike pumpkin pie.  Please don’t hate me.  I only make it because it’s tradition at Thanksgiving, but I don’t eat it.  Now, if you’re talking pumpkin milkshakes, pumpkin cupcakes, or even pumpkin waffles, then I’m all in.  It’s also why my husband buys the $7 dollar Costco pumpkin pie and relishes eating it every day for a week, because he knows I won’t make it.  (A few weeks ago, while shopping at Costco and finding it magically appear in my shopping cart, I gave half of it to my neighbors.  That pie is so huge!!) Continue reading

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White and Dark Chocolate Chip Muffins

It’s just been one of those weeks.  Ever have one?  You know, where when something goes wrong, everything goes wrong?  I’m not big into superstition, but I do tend to believe that bad things happen in threes.  If I’ve had two bad things happen, I’m on pins and needles until the third comes.  Then I can breathe.  I’d tell you my three things, but that’d be a depressing post, so I’ll stick to something happy.

To cheer myself up, and the fact that chocolate and fruit are all I crave now, I baked up some muffins.  I made them early in the morning, so my house could stay somewhat cool the rest of the day.  (Thank goodness Eric put in the wall AC unit!  I told myself I didn’t want to be pregnant in the summer again, but, well….that didn’t happen.  Actually, I can’t complain too much; Oregon summers are fantastic.  It’s been in the mid-80s all week and I love it.)

As a special treat, I gave Matthew one for breakfast.  They are muffins, after all.  (I told him to smile for the camera, but I guess smiling means lean your head forward.  Apparently we need to work on that.) Continue reading

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Lemon-Blueberry Muffins

Today is a cloudy day.  A cloudy day in need of some sunshine.  Lemons, to me, are like liquid sunshine.  For whatever reason, they make me feel happy.  And when you add a summer fruit, even a dreary day like today is sunny.  This recipe comes from my family cookbook, and it’s a recipe my grandmother used to make often.  I honestly don’t know where she got her recipe from–probably from her local newspaper years ago, as she was apt to try many recipes from there.

You can use fresh or frozen blueberries.  A trick to keeping them separated from each other and not turning your batter purple is to coat the berries with a little bit of flour.  Just a little bit will do.

This is the normal mix-all-the-dry-ingredients-together-and-then-the-wet-ingredients-and-them-mix-the-two-together batter.  Here’s the dry ingredients in a large bowl.

And here’s the wet ingredients, whisked with a fork.

Now pour the wet ingredients into the dry ingredients and stir just until it is all incorporated. Continue reading

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Triple Berry Muffins

My aunt and uncle own a bed and breakfast in Portland, Maine (Brewster House–great place!). They get up early every morning to make breakfast, from scratch, for all their guests. She and I are a lot alike, in the sense that we both love to cook and continually look for better recipes for our favorite dishes. A month ago, we swapped some recipes–I gave her some brownie and scone recipes, and she sent muffins and new scone recipes that I can’t wait to try. This is the first of the recipes she sent me that I’ve tried. Boy, are they good. The muffins really plump up in the oven, and the good thing is that they keep their shape, instead of running over the top of the muffin tin, creating a flat top. I didn’t happen to have three different types of berries in my freezer, but I did have strawberries and blueberries, so that is what I made. Surprisingly, the strawberries turned out quite good–just make sure to cut them into smaller pieces. Otherwise, you’ll end up with half the muffin being a strawberry. The muffins will keep in an airtight container for up to three days.

Triple Berry Muffins
Makes 12 regular-sized muffins
2 ½ cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
zest of one orange
1 large egg, lightly beaten
¾ cup buttermilk
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups fresh or frozen berries (use a combination of blueberries, raspberries, blackberries, even strawberries)

(It’s still wonderful if you only have 1 or 2 varieties!)

Preheat oven to 375 degrees. Spray muffin cups or use paper liners.

1. In a large measuring cup or bowl, whisk together the egg, buttermilk, oil, and vanilla extract.

2. In another large bowl, combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a fork, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix!

3. Fill each cup almost full of batter. Place in the oven and bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Transfer the muffin tin to a wire rack and let it cool for about 5 minutes before removing each muffin from the pan. When completely cooled, right before serving, dust with powdered sugar.

Note: If using frozen berries, you may have to bake the muffins a little longer than the stated time.

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Surprise Muffins

When I was in elementary school learning how to bake, after my chocolate chip cookies fiasco, this was the first recipe that I mastered. I think I got this recipe from a Better Crocker’s Kids Cookbook, and I loved looking at all the pictures and trying the recipes.  (However, to be completely honest, I only tried a small handful because they somehow didn’t turn out exactly how I wanted.  I’ll tell you the lemon pie story later.  It could also be that there were few ingredients and the instructions were very simple.)  Even though this book is geared for elementary-age kids, I still make these muffins.   It is the easiest recipe in the world and tastes fantastic.  I just don’t tell anyone where the recipe came from.  Well…actually I do.  Is that wrong?

Whisk the egg, milk, and vegetable oil with a fork in a medium-size bowl.

 

Dump the dry ingredients in the same bowl and with the fork, blend the dry ingredients into the wet ingredients until all is moistened.

Fill them about half-full and add 1-2 teaspoons jam.  (Homemade is the best, but store bought is fine.)  Cover with a little bit of batter and then bake.

 

 Take them out of the oven and once they’ve been sitting out 3-5 minutes, put on a rack to cool completely.  Now, isn’t that easy?

 Surprise Muffins
1 egg
½ cup milk
¼ cup vegetable oil
1 ½ cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
favorite flavor of jam

Preheat oven to 400 degrees. Line a muffin tin with muffin cups, or grease the muffin tin.

Beat in a medium bowl with a fork the egg, milk, and vegetable oil. In a separate bowl, whisk the flour, sugar, baking powder and salt. Combine with the milk mixture until all is moistened.

Fill the each muffin cup about ½ full. Put about one teaspoon of jam on the center top of the batter. Put a little bit of the batter over the top of the jam, so that the jam is “encased” in the batter. Bake for about 20-25 minutes. The muffins should have a golden color and a toothpick inserted should come out clean.

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