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Posts Tagged ‘muffins’

Peach Muffins

Looking back at my list of recipes here, I realized that I like to bake muffins  So far I have done – lemon blackberry, pistachio, and banana.  Today I add Peach to the list.  We went peach picking the other day and snagged what appeared to be the last of the yellow peaches.  When we got home and dove into them turns out they were white peaches.  Subtle, juicy and deliciously peachy!  Since they have such a short shelf life I decided to turn some into muffins.  They are so big that half of one peach yielded the full cup of diced peaches needed for the recipe.  I adapted this recipe from Taste of Home.  I did of course make a few changes.  We had no sour cream so I used Crema Guatamalteca and I added a dash of cinnamon and a bit of grated white chocolate.  The sour cream or crema adds a nice tang to the muffins.  The texture and tang reminded me of coffee cake.  Big hit here!  Will be making these again I am sure.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup sour cream (I didn’t have any sour cream but had Crema Guatemalteca which is a cultured cream)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 cup chopped fresh or frozen peaches
  • 1/4 cup grated white chocolate. (I saw it sitting there in the cabinet when I went to get the baking powder and thought why not?)

Directions

  • In a bowl, cream butter and sugar.
  • Add egg, sour cream and vanilla; mix well.
  • Combine flour and baking powder; stir into creamed mixture just until moistened.
  • Fold in peaches.
  • Fill  paper-lined muffin cups three-fourths full.
  • Bake at 400° for 20-25 minutes or until muffins test done. (my oven runs hot so I checked at 15 minutes and they needed another few minutes)
  • Cool for 10 minutes; remove from pan to a wire rack. 
  • Yield: 1 dozen.

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My daughter Hannah decided that we should all have breakfast together as a family.  Not a bad idea since Spring sports are wrecking havoc on our eating dinner together as a family.  The other day she requested that I bake muffins for breakfast.  I asked what flavor and after a bit of thought she said Lemon Blackberry please.  I’ve made blackberry muffins before but those have cinnamon and no lemon.  Off to the internet to find a recipe for Lemon Blackberry Muffins.  There were tons!  I finally settled on one.  Of course I made a few tiny tweaks but that’s okay.  I am hoping that I am getting comfortable enough with the basic muffin recipe to start playing and developing my own.

UPDATE:  I can’t find the recipe I used.  I know it had 2 eggs, 1 cup of blackberries, zest of one lemon, juice of one lemon and yogurt.  I mixed white flour with whole wheat white flour and in the end they were delicious but I am mad at myself for misplacing the recipe.  Hopefully I can find it but I do have a picture of them!

 

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Pistachio Muffins

I  recently had a pistachio muffin at a local coffee shop that was delicious.  So I decided to try and replicate it at home.  The results while not spectacular, were good.  I thought they turned out a bit dry but the kids loved them as did Jeff.

Ingredients

  • 1 1/3 cup all purpose flour (I think I used 1 cup of unbleached white flour and 1/3 cup of white whole wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • 1/2 cup pistachios, finely ground
  • 1/2 cup butter (softened)
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon rum extract (I didn’t have any so I used a bit more vanilla instead)
  • 1/2 cup milk
  • 1/2 cup pistachios, coarsely chopped

Directions

  • Preheat oven to 425º
  • Combine the dry ingredients together including the zest and the finely chopped pistachios in a large bowl.  Set aside.
  • Cream the butter and the sugar together in a large bowl until creamy and fluffy.  Add the eggs, one at a time beating them into the batter before adding the next.
  • Add the vanilla and the rum extract
  • Starting with about 1/4 of the dry mixture, alternately add part of the dry ingredients and the milk, briefly mixing after each addition.  Do not overmix the batter.
  • Scoop the batter into prepared muffin tins, filling them approximately 2/3 full.
  • Sprinkle the tops with the coarsely chopped pistachios.
  • Place the muffins in the oven and immediately turn the oven down to 375º
  • Bake for 15 minutes or until a toothpick comes out dry when inserted into the top of the muffin.
  • Cool in the pan for 5 minutes then transfer to a wire cooling rack.

Makes 12 – 14 muffins.

Note: The recipe I used said that finely chopping the pistachios is supposed to give the muffins their distinctive green coloring.  I chopped mine in my mini spice/coffee bean grinder and the muffins didn’t turn green.

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Banana Muffins

Way back before we had kids, I used to bake muffins on the weekends and freeze them.  Then during the week, we could just grab one and either nuke it or let it defrost and eat it later on that morning for breakfast.  Once the kids came along that stopped.  Got the urge to do it again this weekend.   As a rule on Sundays we plan out dinners for the upcoming week but this week we decided to start planning lunches and breakfasts too.  We happened to have some bananas on the counter so banana muffins seemed a good place to start.

I searched online a bit and found a ton of recipes.  Honestly a lot of them looked the same.  I cobbled this together from a few that I saw.  This one of food.com was closest to what I ended up with.  Instead of using all white sugar like she did, I used a combination of white and brown sugar.  Also upped the vanilla and since I had four bananas that were going brown I used four instead of her recommended three.  Next time I would probably up the honey too and add nuts.  Hannah suggested pecans.  She’s my budding foodie.

Banana Muffins

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2   teaspoon salt
  • 1  1/2  cups flour
  • 1/3  cup butter, melted
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 4  ripe bananas
  • 1/2  teaspoon honey
  • 1  teaspoon vanilla
  • 1 egg

Directions

  • Sift the flour into a large-medium mixing bowl
  • Add baking powder, baking soda and salt.  Mix well and set aside.
  • In  a separate bowl, mix the melted butter with the sugars until light and creamy.
  • Mash the bananas and stir them in.
  • Add the eggs, vanilla and honey.
  • Pour the wet ingredients into the dry ingredients.  DO NOT OVERMIX.  Just mix to make sure that everything is combined.
  • Pour batter into a lined muffin tin, filling 3/4 of the way.  I found using a 1/4 cup measuring cup works well.
  • Bake at 375 for about 20 minutes.
  • Cool on a wire rack and then enjoy!  They freeze very well.

Next weekend I want to try carrot cake muffins.

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