Tag Archives: muffin

Treats you Kind

Pumpkin Streusel Muffin

pumpkin_streusel_muffin

The other weekend I hosted a few friends for a boozy brunch – followed by a Hunger Games Marathon.  I needed something that was quick and easy, just in case the boozy part started before the brunch part.  So I checked out a few of my favorite cookbooks in hopes of a spark, and it worked!  While a coffee cake was out of the question, I decided I could easily adapt the recipe to work for over-sized muffin tins – and that they needed a bit of pumpkin.  This is loosely based on the “quick coffee cake” recipe from Joy of Cooking, just without the egg and smaller amounts of milk plus pumpkin and vegan – so might be more accurate to say this is inspired by that recipe but whatever!

Pumpkin Streusel Muffin

Serves: Yields 6 large muffins

Ingredients

1 1/2 cup all purpose flour

1/2 cup white sugar

1/2 cup brown sugar

2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup pumpkin puree

1/3 cup almond milk

Streusel Topping:

2 tbsp dairy-free butter (I used earth balance, as had a guest who can't do soy)

2 tbsp brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

Instructions

  1. Preheat oven to 375
  2. Mix together the dry ingredients and set aside. In a large bowl stir the almond milk and pumpkin puree until creamy.
  3. Quickly add the dry ingredients in to the pumpkin mixture and stir until just mixed. Set Aside
  4. Lightly grease 6 large muffin tins, or use muffin liners. Spook the mixture until cups are 2/3 full.
  5. In a small bowl use two knives, or a pastry cutter, to cut together the streusel ingedients. Once mixture resembles bread crumbs, sprinkle on top of the muffin dough.
  6. Bake for 28 minutes, or until a toothpick comes out cleanly.
  7. Remove to a cooling rack for at least 5 minutes. Then Serve and Enjoy!
http://dancingveggies.com/2014/12/treats-you-kind.html

There were enjoyed with some fake bacon, turkey bacon, buttermilk pancakes, and lots of champagne based fruity drinks.  Most likely will go all out next year when the final movie comes out, and might actually do something “on theme” at that point – but there is something to be said about random carbs and champagne.

Now They Know

Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread

Apparently Mother Nature forgot to check her calender for it’s snowing in March in the Mid-Atlantic, and that’s just not right (or normal).  This is resulting in a very large number of soups in my household, and with that a lot of crusty bread for soaking up every last drop.  However one can not survive on crusty bread alone, so I decide to spice things up by adjusting one of my favorite cornbread recipes.  The first few times I made this by just topping the muffin dough with the pepper and cheese, but quickly realized that folding them in was the better option – even though it increases the risk of heavy muffins.   In my oh-so-scientific experimentation I found that adding folding in the pepper and cheese with the last bit of flour seems to keep the muffins fluffy while still insuring a mostly even distribution of the cheese and peppers.

Now They Know

Serves: Yields 12 Standard Muffins

Ingredients

1 cup cornmeal (yellow or white)

1 cup flour

1/4 cup white sugar

3 tbsp baking powder

1 tsp salt

1/4 cup vegetable oil

1 cup milk

1 egg

1/4 cup cheddar cheese, shredded

1 jalapeno pepper, diced

Instructions

  1. Preheat oven to 425 and lightly grease a muffin tin.
  2. Stir together the dry ingredients in a large bowl create a well in the middle, then set aside. Beat together the vegetable oil, milk, and egg.
  3. Pour the liquid ingredients in to the well and quickly mix together, right before fully mixed fold in the cheese and pepper.
  4. Spoon the batter in to the pre-greased tins, filling about 3/4 of the way.
  5. Bake for 25 minutes, or until tops are a golden brown. Allow to cool on a rack for at least 5 minutes - then serve and enjoy!
http://dancingveggies.com/2014/03/now-they-know.html

These muffins are the perfect addition to a nice comforting soup, allowing you to soak up all the goodness – with just the right little kick.  For those looking for a real boost serrano peppers can easily be switched in, either seeded or as is.   Just be warned that these muffins are rather addicting, so if you serve them to guests be prepared to share the recipe!  Or risk having them call you up at dinner time asking for the recipe…

The Past Unspoken

Chocolate Stuffed Muffins

Chocolate Stuffed Muffin

Oh, chocolate – you are amazing.  Which is why I was rather thrilled to see that Random Recipes – hosted by the fantastic Dom of Belleau Kitchen along with the Chocolate Log Blog (cuz chocolate!!!) –  was going chocolate this month, in addition to the normal rules.  I only have two dedicated dessert books, but found that a number of my books had at least one chocolate recipe tucked away.  In the end a non-dessert book won out, and with that these delicious chocolate filled muffins from 1000 Vegetarian Recipes.  I did make a slight adjustment to the recipe, as the basic muffin directions called for zest which is something I avoid due to an allergy.  I also decided to go with milk chocolate chips, while the original recipe didn’t say one way or another.

The Past Unspoken

Serves: Yields 12 Standard Muffins

Ingredients

1 1/2 cups flour

1/2 cup whole wheat flour

1/4 cup white sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 large egg

1 1/2 cups buttermilk

3 tbsp unsalted butter, melted

1/4 cup milk chocolate chips

Instructions

  1. Preheat oven to 400 and line or grease 12 standard sized muffin cups.
  2. In a large bowl mix together the flours, sugar, salt, baking powder, and baking soda. Set Aside
  3. Beat the egg in a small bowl, then mix in the buttermilk followed by the melted butter. Quickly mix in to the dry ingredients, mixing until just wet.
  4. Spoon 1 full tbsp of batter into muffin tin, then place 4-5 chips in the middle and top with another full tbsp of batter.
  5. Bake for 25 minutes, or until muffins are brown. Allow to cool in pan for 5 minutes before removing to the cooling rack. Serve and enjoy!
http://dancingveggies.com/2014/02/the-past-unspoken.html

The best thing about this recipe is that the technique can be used for making other types of filled/stuffed muffins.  I could see pieces of fruit, jam, or caramel (!) doing rather nicely in this delicious muffin – or being really naughty and putting brownie or cookie dough in the middle!  If I was to do chocolate again I would probably use something more like a chocolate nugget as the chips didn’t really give it as much chocolate as I was expecting – or use a chocolate spread like Nutella!

Know That

Apple Caramel Muffin

 Apple Caramel Muffin

I’ve never been a big muffin fan, no matter how delicious the first bite is they aren’t interesting enough to hold my attention.  However that is also the reason why I’m constantly experimenting with muffins in an attempt to find a combination that will keep me interesting.  Part of it is in the texture, there has to be some bite to the muffin, while the other is the repetition in taste.   So with those “issues” in mind I set out to create a muffin that I would want to finish and not save for later or hand off to the husband.  I had some leftover caramel left along with an apple that was threatening to turn on me.  With those two ingredients I figured I stood a chance at creating the perfect (for me) muffin.  I made a few muffins each time before finally figuring out the right proportions and the right time to add the caramel – too soon and it blended in while adding it too late resulted in a sticky mess.

Know That

Serves: yields 12 muffins

Ingredients

2 cups flour

2 tsp baking soda

1/2 tsp salt

1/4 cup white sugar

1/4 cup brown sugar

2 eggs

3/4 cup milk

1 tbsp caramel

1 pink lady apple, diced (1 cup)

Instructions

  1. Preheat oven to 400 and line 12 muffins tins with baking cups, or spray with cooking oil
  2. In a small bowl mix together the flour, baking soda, salt, and sugars - set aside,
  3. In a large mixing bowl beat together the milk and eggs until well blended. Add in the dry ingredients until flour is just moistened.
  4. Fold in the apples and fill the muffin tins around half way, then add 1/4 tsp of caramel, before filling then tin about 3/4 full.
  5. Bake for 22-25 minutes, or until olden brown. Remove from pan and cool on a wire rack for 5 minutes - the serve and ENJOY!
http://dancingveggies.com/2013/03/know-that-2.html

These muffins were perfection!  They have enough sweetness that they can work as a dessert, but no so sweet that they can’t be served at breakfast or with dinner.  The real trick was putting the caramel in the middle allowing for it to bubble up but reducing the chance of it sticking (or burning) on the liners.