Quick Cranberry Muffins

I have a freezer full of cranberries that I bought around Thanksgiving time and decided that i  I really need to start using them.  This is the same recipe I used for the blueberry muffins.  A very versatile go to recipe.

1 1/2 cups (all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen cranberries (cooked down with sugar)

1. Preheat oven to 400º F
2. In a small sauce pan cook cranberries with about 1/2 cup sugar and 1/3 sup water.  Cook until broken apart and slightly thick.  Set aside to cool
3. In a large bowl whisk flour, sugar, baking powder and salt,
4. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.  Fold in blueberries, don't overmix.  Fill muffin lined muffin tins and bake for 15-20 minutes until golden.

Enjoy!

thanks for stopping by, have a wonderful week and Always Remember to Find the time to do ALL the things You L♥ve.

Donna

Irish Soda Bread Muffins with a twist

Found this here and made these St. Patty's day because my son in law doesn't like raisins.  He loves spicy things so thought these would be a good choice.  She made 12 regular size muffins but I decided to do the 6 extra large.

3 cps flour
1 TBL baking powder
1 tsp salt
2 TBL sugar
1/2 tsp baking soda
1 3/4 butter milk
1/4 cup butter melted
1 cup shredded cheddar cheese
4 chopped jalapenos

Preheat oen 375° line muffin tin or spray
sift dry ingredients .  in another bowl mix buttermilk and egg, stir into dry ingredients, fold butter into batter.  Stir in cheese and jalapenos but don't over mix.  Fill muffin tins 3/4 and then bake for 30-40 minutes until toothpick comes out clean.

He said they were really good so hope you give them a try.  Have a great week and always Remember to Find the time to do ALL the things you l♥ve.
Donna

Greek Yogurt Banana Chocolate Muffins

These are very moist and tasty, great for breakfast if you like having chocolate that early.  I took these to work and they were a big hit.  I will make them again for sure.
adapted from here

Ingredients

1 cup white whole wheat flour or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
4 tablespoons cocoa powder
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup brown sugar lightly packed
1 cup extremely ripe bananas (2-3 bananas)

Instructions

1. Preheat the oven to 350 degrees F.
2. Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
3. Remove 1 tablespoon of the 1 cup of flour.
4. In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
5. Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
6. In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
7. Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
8. Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
9. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
10. Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
11. Store in an airtight container in the fridge up to 3 days.
12. When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

Thanks for taking time to stop by, have a great week and always Remember to Find the Time to Do ALL the things you L♥ve.

Donna

Lemon Honey Mini Muffins

Was trying to think of something quick and easy to make for work and came up with these.  They go together very quickly and are really tasty.  Next time I will maybe try them with poppy seeds and then again with blueberries and also cranberries.

I made these in my mini rectangle muffin tin, they are so cute.  I sprayed it very well and they just popped right out.

Serves 12 and one regular size muffin..



Honey Lemon Muffins 

1 1/2 c. all purpose flour

1 tsp baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 c. honey

1/4 c. lemon juice

1/4 c. light stick butter, melted

1/2 tsp. grated lemon peel

Drizzle:

1/2 c. powdered sugar

lemon juice
drizzle of honey

additional grated lemon peel

In a large bowl, combine flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients until moistened.

Coat muffin cups with cooking spray. Fill half full. Bake at 375 for 15-18 minutes. Cool for 5 minutes before removing from pan.

In a small bowl, combine powdered sugar, lemon juice and lemon peel until drizzling consistency. Drizzle over muffins.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Peanutbutter Chocolate chip muffins

Yet another experiment for work.  I try to make something different each week.  Everyone seems to love Peanut Butter and of course not many don't like Chocolate.  These very excellent and very filling, I will for sure be making them again.

Ingredients
2 Cups Flour
1 tbsp. Baking Powder
1½ tsp. Salt
1¼ cups Jif Creamy Peanut Butter
1.5 cups Nestle Mini Semi-Sweet Chocolate Chips
1 cup Milk
⅔ cup Sugar
⅓ cup Canola Oil
2 Eggs
1 tsp. Vanilla

Instructions

Preheat oven to 375 degrees.
Stir the flour, salt and baking powder in a large bowl.
Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
Fill up muffin liners in muffin pan ¾ full – almost full.
Sprinkle the top of each muffin with a little more sugar.
Bake at for approx. 18 minutes, or until done.

Thanks for stopping by,  have a great week and Always Remember to Find the Time to DO ALL the things You L♥ve.

Filled Carrot Cake Muffins

These were a Monday work treat, I must say they came out looking Awesome.  They were a big hit at work too.  Hope you'll give them a try.  See the cream cheese trying to ooze out the top?
adapted from here

This recipe made 14 regular size muffins

Ingredients

For Carrot Cake Muffins:

• 2¼ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar (firmly packed)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup water
• ⅓ cup vegetable oil
• 1 cup grated carrots (about 2-3 medium carrots)

For cream cheese filling:

• 10 ounce cream cheese-softened
• ¼ cup+1 Tablespoon sugar
• ½ teaspoon vanilla

For Streusel Topping:

• 1 cup all-purpose flour
• ⅔ cup granulated sugar
• 1 /2 cup unsalted butter-melted
• 1 teaspoon cinnamon
• ¼ teaspoon salt

For the Glaze:

• 1 Teaspoon milk
• ¼ cup powdered sugar

Instructions

1. Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.
2. To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
3. To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
4. To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
5. In a small bowl, whisk together the eggs, water and oil.
6. Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
7. Drop about 1 ½-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups ¾ full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
8. Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
9. To make the glaze, stir well 1 tablespoon milk with ¼ cup powdered sugar and drizzle over the muffins before serving.  
10. These made 14 muffins. 

Thanks for taking the time to stop by, have a wonderful week and Always Remember to Find the Time to Do All the things Y♥u L♥ve.
Donna

Cranberry Orange Muffins

This is Mondays treat after Thanksgiving.  It's been rainy here for the past 4 days so it's great weather for baking, no bread but yummy muffins.  Went searching for something different and I found these and another apple one which I will also share next posting.  I made these in a regular size muffin tin because 6 large ones would only feed the Maintenance guys so there would be none left for the rest of us.  :)  I made a few changes which are listed in red.  These are a definite make again muffin, so I may put them on my list for the Christmas Holidays.
adapted from here 

Before Icicing

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt¹
• 2 teaspoons vanilla extract
• zest of 2 oranges
• 1 and 3/4 cups (220g) all-purpose flour  (measured correctly)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 Tablespoons (30ml) orange juice
• 2 Tablespoons (30ml) milk (any kind)
• 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)

Orange Glaze

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (45ml) orange juice

  Printable

Directions:

1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
3. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
4. Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
5. While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
6. Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months. 

Thanks for Stopping by have a wonderful week and Always Remember to Find the Time to DO ALL the thing Y♥u   l♥ve.
Donna

Snickerdoodle Doughnut muffins

These are really very tasty, a nice small treat.  The inside is nice a fluffy while the top has a nice crunch.  I made these for work and everyone loved them.  I think I will add these to the treats I made during the Christmas Holidays.  Would be a nice treat to go with breakfast.

Snickerdoodle Donut Muffins

Ingredients

3/4 Cup Sugar
1/2 Cup Butter (melted)
1/2 teaspoon Pure Vanilla Extract
3/4 Cup Milk (I used 1/2 cup half n hald and 1/4 cup water)
1 1/2 Cups All-Purpose Flour 

1/4 tsp Ground Nutmeg (fresh)
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Cream of Tartar (optional)
1 1/2 teaspoons Baking Powder

For dipping your donut muffins, prepare the following:

In a small bowl,
Melt 1/2 cup butter
In a small bowl mix,

1/2 cup Sugar
1 1/2 teaspoons Ground Cinnamon 

 

 

 

Directions

Preheat oven to 350 Degrees F.  Spray mini muffin tin with non-stick cooking spray.  In a large bowl, mix melted butter, sugar and vanilla - mix until smooth. Next pour milk over mixture, set aside, do not mix.  In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg).  Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended.  Using a spoon or a scooper, fill each muffin 3/4 full.   Place in oven on middle rack and bake 18-20 minutes, until lightly golden brown.  Remove from oven.  Take each donut muffin, and while they are still warm (not too hot), dip them completely in melted butter and roll them in cinnamon sugar mixture. Place on wax paper to cool.  Enjoy them warm or cold.

Thanks for stopping by, give these a try think you'll really enjoy them.  Have a wonderful day and Always Remember to Find the Time to Do All the Things you love.
Donna

Blueberry Muffins

I made these for some co-workers.  They are made with 1/2 AP flour and 1/2 white whole wheat flour.  I didn't have yogurt in the house so I used a combo of sour cream and 1/2 and 1/2 .  To my surprise these turned out really good.  I had blueberries that I had froze last summer when they were on sale, that's the best way to save on fruit is when they are in season.  These muffins are not overly sweet and go great with a cup of coffee.  Makes 24-28 mini, 12 regular and 10 mini's or 7-8 large muffins.  If making mini's they take about 5 minutes shorter in baking.

Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 TBL flour
1 1/2 cups blueberries *fresh or frozen*
1/2 cup unsalted butter, room temp
3/4 cp white sugar
2 large eggs
1 tsp vanilla extract
1/2 cp sour cream
1/4 cp half and half
*****can substitue 3/4 cp greek yogurt for last 2 items****
Crumb topping:
2 TBL flour
3 TBL brown sugar
1/2 tsp cinnamon
2 TBL butter, cold and diced
Direction:
preheat oven to 375° and prepare muffin tins with either liners or spray.  In a medium bowl mix the dry ingredients, set aside.  Add the 1 1/2 tbl flour the blueberries and set aside.   In another bowl cream the sugar and butter, add the eggs 1 at a time then add vanilla.  Alternate the sour cream and 1/2 n 1/2 or yogurt with the flour.  Start with the flour that way you will end up using the yogurt last.  Fold in blueberries, don't overmix.  Fill muffin cups 3/4 full and bake for 20-25 minutes until tester comes out clean.  Enjoy

Lemon Poppy Seed Square Muffins

These are the muffins I made my friends that I barter food with.   They had given me a huge zucchini and so what better to do with it than bake.  I try to make them different things but Dans favorites are the Jalapeno and Cheddar Bread or Rolls and Chocolate Chocolate Zucchini Bread.  This version of zucchini  muffin (or you could make a loaf) is very refreshing with the taste of lemon. 

1/2 cup butter, softened
1 1/3 cups sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
1 cup shredded zucchini
1 tablespoon lemon zest
2 teaspoons poppy seeds


Preheat oven to 325°. Beat butter at medium speed with an electric mixer   until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.  Stir together flour, salt, and baking soda.   Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini and next 2 ingredients. Line muffin cups and then fill 3/4 with batter.  You could also make mini loaves which you can see in the picture below.  Bake at 325° for 18-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes.  Put on wire racks and let cool or eat them while they are still warm.

The other item in this photo is a lc version of Zucchini bread.
Thanks for stopping by have a wonderful day and Remember to Find the Time to Do All the Things YOU L♥ve.
Donna

Fresh Cranberry and Banana Muffins

I'm not sure what's going on with blogger today but my print is all off. So Sorry .....I've messed with it and can't seem to get it all the same size.

Recently I bought some fresh cranberries not really knowing what I was going to do with them, but I think I was going to make a pork dish and look they turned into a dessert instead. I will still do a pork dish very soon. Promise. These are really good and the cranberries do not overpower the taste. I would guess that if you want more of a cranberry flavor you can increase the cranberry and decrease the banana. These come out very moist and are good for dessert or for breakfast. You can also sprinkle a bit of sugar on top before baking and they will give them yet another flavor.
Printable

Ingredients:

2 cups fresh or frozen cranberries

1-2/3 cups sugar, divided

1 cup water

1/3 cup shortening

2 eggs

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup mashed ripe banana (2 to 3 medium)

1/2 cup chopped walnuts

Directions:

In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. I chopped mine first in a processor then cooked them. Drain and set aside. In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. In microwave cook banans for about 1 1/2 minutes to release all those good flavors. Mash. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 14 regular muffins 7 large muffins.

Hope you'll try these, they are worth the effort. Have a great weekend and Remember to Always Find the Time to Do all the Things YOU love.

Donna

Orange Poppy Seed Muffins

I started out wanting to make an Orange Poppy Cake, but made these instead. I will make the cake one day next week and share then. I am going to my friends Patsy's and I always try to bring a snack of sorts.
Printable
Ingredients:
1 orange quarter (peel and all)
1/2 cup orange juice (I used 1 tsp orange concentrate and water)
1/2 cup butter (soft) (i only use unsalted butter)
1 large egg
3/4 cup white sugar
1 cup AP flour (sift the white and wheat together...makes them lighter)
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

In blender or food processor blend orange segments, peel and all and orange juice until pureed. Add the egg and butter and puree again. In another bowl mix all dry ingredients except for the poppy seeds. Add orange mixture to dry ingredients all at once. Stir with wooden spoon until well mixed (don't over mix) add poppy seeds, mix. Pour into muffin tins fill 3/4 full. Bake for 20 minutes until tester comes out clean. Leave in pan to cool for 5 minutes then remove. Enjoy.





Hope you try these they are quick to make and delicious.
Have a wonderful day, and thanks for stopping by. Remember to Find the Time to do All the things you love.
Donna

Cherry/Banana Muffins

It's experiment time again.  I had banana's that I needed to use but wanted to make something a bit different so here it is.  I used maraschino cherries.
Bake 375 fir 20-25 minutes ---- makes 6 large muffins or 12 regular muffins.
Ingredients:
1 1/2 cup AP flour
1 tsp baking powder
1 tsp baking soda
1 TBL corn starch
1/2 tsp salt
1/2 tsp nutmeg
1 tsp vanilla
1/3 cup oil (could use butter, melted)
1 egg
3/4 cup sugar
3 ripe mashed bananas
10 maraschino cherries
1/4 cup chopped walnuts (or pecans)
Directions:
Mix the dry ingredients together, set aside.
In a large bowl mix the oil, egg, sugar and vanilla.  Add the mashed bananas and cherries.  Add the dry mixture to banana mixture, don't over mix. Mix in nuts, let stand for 10 minutes.  Line and fill 6 large or 12 regular muffins tins. (I made 6 large and I had a little left over, just enough for1 regular muffin so I put a liner in a custard cup)  Test with toothpick or tester, done when inserted comes out clean.

 
These are soooooooooooo yummy and just wonderful warm with some butter.  Hope you try them.  Have a wonderful day and Remember to Find the time to do ALL the things You love.
Donna

Blueberry Orange Muffins

 Well it's another winter day in Kansas.  Ugh  I'm so ready for Spring.  It's Monday the 31st of January and we were suppose to take my grandson AJ's class on an ice skating field trip.  Good ole Kansas weather put a halt to that.  We have a three day storm coming in starting with rain, ice and sleet...woo hoo.  Sure am glad I am retired and don't have to go out in what's coming.  Late tonight the snow will start and they predict about 4-6 inches and it will snow for about 2 days and the end result they say will be about 12 inches with snow drifts of about 5 feet.  Here's some pictures of our storm.  I have the fires burning so I'm nice and cozy warm.

When I was a child growing up on Long Island, New York we had severe snow storms every year.  I remember one year we had to dig a tunnel from the house to the mail box.  I didn't like snow then and still don't today.  Oh got off track, what I was going to tell you was when we were snowed in my Mom always baked.  She made cinnamon rolls, cookies and muffins.   We would play cards and board games all day.  All the neighborhood kids would be out sledding. The road in front of our house had a hill so it was the perfect place to sled, as long as the cars stayed away.  On occasion I would go out for maybe 30 minutes, not my thing, would much rather be nice and warm.
printable

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 tablespoons all-purpose flour

1 1/2 cups fresh blueberries (can use frozen blueberries)

1/2 cup butter

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

Zest from one medium orange

3/4  cup Plain Greek yogurt

crumb topping:
2 tablespoons all-purpose flour

3 tablespoons brown sugar

1/2 teaspoon ground

cinnamon

2 tablespoons butter, diced

Directions:

Preheat oven 375 degrees, prepare muffin pans with liners or spray with non stick cooking spray.

In  a medium bowl mix together the flour, baking powder and salt, set aside.  In another bowl cream the sugar and butter.  Add the eggs and vanilla and mix until combined.  Alternate the yogurt and flour into the creamed mixture, folding in.  Start with flour that way you'll end up with the yogurt last.  Fold in blueberries try not to over mix.  Fill muffin pans 3/4 full.  Sprinkle cinnamon sugar on top bake for about 20-25 minutes until tester comes out clean.

Here is the mini loaf.  This recipe made 12 muffins with some batter left over so I made 1 mini loaf.  The loaf took another 12 minutes to cook.

Thanks for stopping by.  Have a wonderful warm day.  I will be staying in another day or two.  Trying to decide what I want to make.  I have a craving for something different but don't know what that different is.  ;-)  Remember to Find the Time to do ALL the things You love.
Donna

Chocolate Banana Muffins

These are really yummy and the kids will like them too.   I used the recipe for the moist banana bread and the recipe made 6 large muffins, so guess it would make the 12 regular size ones.  They would be great as a snack, or dessert after a brunch.  I may use these in my Christmas gift plates but make them in the mini muffin tins.

 

 

Hope you try these, you won't be disappointed.  Have a wonderful day and Remember to Find the Time to do ALL the things YOU love.

Donna

Blackberry Muffins

 A couple of weeks ago I made these for a bake sale for my grandson's Football team .

 

I adapted a recipe from Land O Lakes.

 INGREDIENTS:

1 cup milk

1/2 cup butter, melted

1 egg, slightly beaten

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup fresh blackberry pureed (you could use frozen blackberries or raspberries)

 Heat oven to 400°F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except blackberry puree just until flour is moistened. Then add blackberry puree, stirring gently.

Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

Now don't they look yummy.  These are delish, while still warm have them  with some butter or guess you could put some blackberry preserves on too.
Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to DO ALL the Things YOU LOVE.
Donna

Pineapple-Raspberry Muffins

These are the muffins that Michael and I made while I was in Maine.  They were delish I must say.  I had taken a strawberry muffin recipe and  change the ingredients because Orm Loves, loves, loves Pineapple AND I had some pineapple left over from making pineapple scones.  Yet another recipe I shall share soon.

Printable Recipe

INGREDIENTS:

1 cup  milk

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

3 cups  all-purpose flour

1 cup  granulated white sugar

1 tablespoon  baking powder

1/2 teaspoon salt

1/2 cup  unsalted butter, chilled and cut into small pieces

1 - 1 1/2 cups crushed pineapple (drain juice)

1/2 tablespoon grated lemon zest

2 TBL unsalted butter, melted

1/2 cup raspberry sauce

Raspberry Sauce (puree)

1/3 cup white sugar

2 cups fresh raspberries

juice from 1/ 2  lemon

pinch of salt

Put all the ingredients into a saucepan, and cook over medium heat until it begins to simmer. Turn the heat to low, and cook, stirring, until the berries become very soft, about 5 minutes. Remove from the heat, and pass through a fine strainer to remove the seeds. Be sure to press firmly to get all the juice. Mixture will thicken slightly as it cools. Refrigerate until needed.
Directions:
  Preheat oven to 350 degrees F (177 degrees C).  Place rack in middle of oven. Line 16 - 18 muffin cups with paper liners or spray with a non stick vegetable spray.

In a measuring cup mix together the milk, eggs, and vanilla extract. 

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour

mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gently fold in the pioneapple and lemon zest.  Add the milk and egg mixture to the flour mixture. Stir until just combined. (Do not over mix this mixture or the muffins will be tough when baked.) 

Fill each muffin cup with the batter.  Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping:  Swirl 1/2 tsp. or so into each muffin using a toothpick.  Melt the remaining 2 tablespoons  butter and drizzle over the reserved 1 one cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of  teaspoons of the streusel over the top of each muffin. (The muffins will be more moist than regular Blueberry muffins) Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool.

Makes 16 - 18 regular-sized muffins.

 

These were awesome.  Micheal took all the pictures except of course for the one of him placing the muffins in the oven.  Sure hope you give these a try and let me know what you think.  Have a wonderful day, and Remember to Always Find the Time to Do all The Things You Love