Blueberry Muffins

These muffins are dah blueberry BOMB.  So good.  They did a disappearing act here in my kitchen.  I literally had 1 muffin. Presto, poofo! Gone.

Blueberry Muffins

3 cups flour
1 1/2 cups sugar
2/3 cup milk
1 teaspoon salt
4 teaspoons baking powder
2/3 cup oil
2 teaspoons vanilla
2 eggs
2 cups blueberries

topping:
1 cup sugar
2/3 cup flour
1/2 cup butter
3 teaspoon cinnamon

In a medium bowl, combine sugar, flour, butter and cinnamon.  Mix together with fork and pastry blender until a bit like sand with little clumps.  This will be your topping, set aside.

Combine 3 cups flour, add 4 teaspoon baking powder and sugar, stir together. In a separate bowl combine eggs, milk, oil, and vanilla. Mix wet ingredients into dry.  Then, finally, add the frozen blueberries. Scoop into muffin cup holders, 2/3 full.

Bake at 400° F for 20 to 25 minutes.

Protein Packed Almond Flour Banana Muffins

These are delicious and pretty healthy as far as baked goods go.  I didn't think my kids would like them but they did.  I also thought if they did eat them, they would only eat where the chocolate was, on top. Yes, it happens a lot.  Eat only the tops of the cupcakes where the frosting is.

You can expect a little deflation.  There are a lot of eggs in these.  See below in the pic, they are kind of poofed and above they are not, these are the same muffins.

Almond Flour Banana Muffins
If you don't have coconut flour, use corn starch.

Makes about 18 muffins.

4 bananas, ripe
2 cups almond flour
1/2 cup coconut oil

6 eggs

2 teaspoons vanilla
2 teaspoons baking powder
2 tablespoons coconut flour
1/2 teaspoon salt

Preheat oven to 350°.  Get ready some muffin tins lined with papers.

Throw all these ingredients into your blender and give it a whirl until it is completely combined.  Pour into muffin cups.  Bake for about 20 - 30 minutes.

Stick a toothpick in and make sure it comes out clean. So easy!

I added a teaspoon of mini chocolate chips to the tops of my muffins before putting them in the oven.
On a couple I inserted three black berries into each.

Banana Bread Muffins

When bananas are overly ripe they get this funny taste that I dont particularly care for.  My husband doesn't even seem to notice it.  If you don't like that taste, you can put a bit of cinnamon in.  If my bananas are more towards the brown side I use it.  If they are just starting to brown I don't. You don't especially notice the cinnamon but it balances everything out, in my opinion.

Banana Chocolate Chip Muffins With Peanut Butter Frosting

4 ounces butter (1 stick)
3/4 cup sugar
2 large eggs
2 cups self raising flour
1 teaspoon baking soda
1/2 teaspoon cinnamon (optional)
1 teaspoon of vanilla extract
3 large bananas, mashed

1 cup mini chocolate chips

Cream butter and sugar until light and fluffy, about five minutes.  Add in eggs one at a time.  Add in vanilla.  In a separate bowl mix together flour, baking soda and cinnamon.  Stir in banana to butter sugar mixture and then dry ingredients.  Finally, fold in the chocolate chips.  Spoon into muffin papers in a muffin tin 2/3 full.  Bake at 350F for about 20- 30 minutes.

Peanut Butter Frosting

1/2 cup peanut butter
1/2 cup butter
4 cups confectioners sugar
2 teaspoons vanilla
2-4 tablespoons milk

Blend together peanut butter and butter.  Add in the vanilla and milk and finally the confectioners sugar.

Crumb Topped Zucchini Muffins

I am still going nuts over zucchini.  Seems every summer I can not get enough of the stuff.  But the season is drawing to a close.  Had to get in some desserts before the zucchini is finished.  Only a few more days left of summer...

I am ready for Fall though.  I really like Fall.  It is my favorite season.  I am looking forward to all the butternut squash, spaghetti squash and pumpkin! Yahoo!  Seems I can never get enough of that.  By the time I use all that I store in my freezer, it is time for strawberries again!

Crumb Topped Zucchini Muffins

Crumb Topping:
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour

Muffins:
3 large eggs
1 cup granulated sugar
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 1/2 teaspoons caramel extract
2 1/2 cups unpeeled shredded zucchini
3 cups all-purpose flour
1 (4 serving size) package instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Crumb Topping:  Stir together the sugar, brown sugar, cinnamon and salt until well combined.  Whisk in melted butter.  Mix in flour just until combined.  Spread out on cookie sheet.  Let dry.

Muffins:  Preheat oven to 350F.  Grease muffin pans or line muffin pans with paper towels.

Shred zucchini and set aside in a colander.

Mix dry ingredients: vanilla pudding mix, flour, baking soda, baking powder, salt and flour.

Squeeze out zucchini and add the eggs.  Mix dry ingredients into tthe bowl and stir just until combined.

Spoon into muffin cups evenly.  Sprinkle with crumb mixture.  Bake at 350F for 35 to 40 minutes.  Cool for ten minutes and remove from pan.

Gluten Free Peanut Butter Muffins

Ignore my frosting.  I wasn't really into the frosting so I just mixed up a little bit- kind of threw it together.  What I really wanted to tell you about was the muffins themselves.  Except for this muffin I ate them all with no frosting.

I love the muffin.  It tastes delicious for about three days.  After that it starts to get dry and that would be when frosting might come in handy.  But, honestly, I still would rather dip it in my tea instead. 

Now, don't think that all I will be posting is gluten free.  My family still enjoys their cakes and cookies... 


Peanut Butter Gluten Free Muffins

1 1/4 cups all purpose gluten free flour
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter
1/3 cup peanut butter
1 teaspoon vanilla
2 eggs
1/2 cup milk

Preheat oven to 350F.  Grease a 12 cup muffin pan -standard size.

Mix dry ingredients, set aside.

In a large bowl beat butter, sugar and peanut butter.  Add vanilla and beat three minutes.  Add eggs one at a time and beat for one minute after each addition.

Beat in dry ingredients alternately with milk ending with dry mixture.  Divide amongst muffin cups evenly.  Smooth out tops with a wet finger.

Bake 20 to 25 minutes.

Frost if desired.

Blueberry Muffins

Rizzi from The New York Baking Company contacted me and asked me to do a review of these Silicone Baking Cups. The retail value of these cups is $9.95.  You can find them here at Amazon.

I buy cup cake liners all the time, especially when I see them on sale. I always wondered about these liners and whether or not I would like them. How exciting to be asked to do an honest review of them.  

Part of me was a bit nervous about them because of the silicone- would this be a good thing?  Would any chemicals go into the muffins?  This is my only concern.  After researching a bit, there is not a whole lot of information in regard to this.  Dr. Weil, who I happen to respect and trust. Read more about it here. (Yes, I twisted them (as suggested by Dr. Weil) to see if there was any white and, no, I did not see any white, which should mean there are no fillers.

As far as the performance of these muffins cups- love them.  The muffins raised up real nice and the muffins came out of the silicone very easily both when warmed and completely cooled.  The muffin cups were pretty easy to clean afterward.

The muffin cups are very economical. You buy them one time and don't have to keep buying cupcake liners.  The price of these silicone cups is pretty reasonable too- $9.95.

Blueberry Muffins

2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoons salt
1 cup milk
1/4 cup vegetable oil
1 egg
1 1/2 cups blueberries, frozen
 
Preheat oven to 400F.  Mix the dry ingredients, set aside.  Mix the wet ingredients.  Mix the wet with the dry just until combined.  Add in frozen blueberries. Scoop batter into muffin cups, filling two thirds full. No need to spray these- the muffins come out easily.

Muffin removed when warm.

Muffin removed when completely cooled in muffin cup.

Disclaimer:

The muffin cups were given to me in exchange for an honest review.

Apples and Oats Muffins

How's that for a breakfast?  Delicious and healthy- bonus.

Had to post this recipe before I forgot what I did.  Loved this.  My youngest daughter proclaimed, I could eat this every day for the rest of my life.  Nice comment but that might get a little boring after a while.  But they are good enough to eat a lot.

Works out to be 165 calories.  Not bad.  Combined with some egg whites and you have a nice balance of protein and carbs.

I will say that this muffin really is amped up by good coconut oil.  The kind that tastes like coconut.  If you decide to swap the oil out for something else, you will not have the same results.  If your oil that you choose does not have any flavor I would suggest some almond extract for a little added flavor.

Apples and Oats Muffins aka Full Of Goodness Muffins
For a printable recipe, click here.

half of a banana, mashed
1/2 cup brown sugar
1 1/2 cups flour
1 1/2 cups oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup applesauce, unsweetened
1/2 cup coconut oil- first press
2 tablespoons sour cream
1 large egg plus an egg white
2 teaspoons vanilla

Preheat oven to 350F.  Line a muffin tin with paper liners.  This recipe will make about 16 regular muffins.

Mix dry ingredients together in a small bowl:  oats, flour, baking soda, baking powder, salt.  In a large bowl mix together applesauce, banana, sour cream, egg, vanilla and brown sugar.  In a microwave safe bowl, melt coconut oil.  Not too much.  You don't want it piping hot, just melted.

Add dry ingredients to wet ingredients and stir.  Add in coconut oil.  Spoon into muffin tins.  Bake for 15 to 20 minutes.

1

Gingerbread Muffins

Christmas time just isn't Christmas time without gingerbread.

I am working on a duffle bag for my daughter.  I realized when she went to her last sleepover that she really does not have a duffle bag.  I decided that she really needs one of her own, not to borrow mine all the time.  Not that I mind, but its kind of a way to make her feel older- that she can go places on her own with her own set of traveling stuff.  Does that sound silly?  Well, if it does, I am just silly like that.

As much as I want her to be a kid, I also want her to strike out on her own.  It's a bittersweet thing for me.  Oh, the places you will go.  Dear sweet daughter of mine.   Ah, but not just yet, you have some growing to do first.

Gingerbread Muffins
Adapted from this recipe at Epicurious

2 3/4 cups all purpose flour
2 1/2 teaspoons baking soda
1 tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup or 8 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup mild-flavored molasses
1 1/3 cups cold water

Preheat oven to 350°F.  Use cupcake papers for about 18 regular sized muffins.

Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.


Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs one at a time and beat to blend. Beat in molasses. Add dry ingredients, beating until blended. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 18 prepared muffin cups.


Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.

More Cookie Swap Cookies coming... (just a little break to tell you about the muffins.

Butternut Squash Muffins

These are absolutely tender and delicious. I wanted to turn around and make another batch right away since we were getting company and guess what?  I did. Half of  them I sprinkled with pepita seeds (pumpkin seeds) and the other half I left plain, thinking my girls would not be too into the see thing.  I was going to frost them to make them more enticing.  But guess what?  They totally do not need it and why pile on more sugar when it tastes so good without it.

Butternut Squash Muffins

2 cups roasted butternut squash puree (or canned pumpkin if you prefer)
1 cup almond flour
1/2 cup pumpkin seeds
2 tsp baking soda
2 tsp baking powder
3 ½ cups all-purpose flour
1  cup light brown sugar
1  cup granulated sugar
4 eggs
½ tsp nutmeg
2 tsp cinnamon
1 ½ tsp salt
1 cup canola oil
¾ cup buttermilk


In a large bowl add the almond flour, the all purpose flour, baking powder, baking soda, sugars, cinnamon, nutmeg and salt in a bowl. Stir to combine.  Make a well.  Add the squash, oil, and buttermilk.  Stir.  Add eggs one at a time to incorporate.  Scoop out a little less than half cup portions into muffin tins. If you are putting pumpkin seeds on, this is the time to do it.  Sprinkle with about a tablespoon of seeds per muffin cup. Bake at 325F for about 20 to 30 minutes.  Test with a toothpick or a skewer. Will make a little over 24 muffins.  I pour the rest into a ramekin.  This is the bonus muffin.

160 calories per muffin.

*I used buttercup.  If you look in my previous post it is in one of the pictures.  It is orange with little green stripes on it.  It is a mix of butternut and delicata.  It is one of the best squashes I have had.  Loved it.  My new favorite.  This is what I used in the recipe.

Pumpkin Muffins: Minimal sugar or Maximum sugar

I have been on a kick for these muffins.  Too busy making them to post them.  Seriously, I have made several batches.  I gave up sugar about three or four weeks ago.  I still have it in my coffee or tea and a hard candy here and there but no desserts, except for special occasions.  And you know what?  Its been wonderful.  I feel better.  I do not have an insatiable hunger all day.  Its like the monkey on my back has relocated somewhere else.  Hopefully to a tree and not to another person.

These muffins are great in the morning but sometimes I eat them when I want something sweet.  By people who eat sugar all the time, these muffins are not sweet. But if you do not eat sugar very much, these are perfect.

I had some pumpkin left over and decided to make my kids the souped up sugar kind.  I had a bite, while it is wonderful, to me it was cloyingly sweet.  To them, it was perfect.

Lots 'o' sugar or low sugar, your choice.  Both recipes are fabulous!

Pumpkin Muffins
Adapted from this recipe from the Tomato Head Blog

1 cup pumpkin puree
2 eggs
½ cup light brown sugar
3 tablespoons vegetable oil
1 tablespoon molasses
½ tsp salt
¼ tsp ground cloves
¼ tsp ground ginger
1 tsp ground cinnamon
½ cup milk
2 tablespoons crushed flax seed
¾ cup all purpose flour
¾ cup white wheat flour
1 tsp baking powder
½ tsp baking soda

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.    In another bowl whisk together the flours, flax seeds, baking powder and baking soda.   Add all at once the wet ingredients to the dry ingredients and mix gently until all the ingredients are well combined. (do not over mix)  Let the batter sit, covered at room temperature for 30 minutes or overnight in the refrigerator*.
Preheat the oven to 400 degrees.  Scoop the batter into greased or paper lined muffin cups.  Bake the muffins for 20 – 22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Remove the muffins from the tin and allow them to cool.  Serve warm or at room temperature.

Makes about 12 muffins. About 140 calories per muffin.

* I don't always do this.  I dont think it is totally necessary.

PUMPKIN BREAD
Adapted from Downeast Maine Pumpkin Bread at Allrecipes

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

Preheat oven to 350 degrees F. Spray two 8.5 x 4 x 2.5 inch loaf pans. In a large with an electric mixer, combine pumpkin, eggs, oil, water, and sugar until well blended. In another bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.

Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Healthy Muffins

These are not your average cardboard healthy muffins.  Really, they are delicious especially if you are not use to eating tons of sugar.  Only two tablespoons of oil and very little sugar.  A great treat in the morning with a cup of coffee or tea.



HEALTHY MUFFINS
Best if eaten within three days

3/4 apple juice or orange juice (whatever you have on hand- I used mango peach juice)
3/4 cup raisins
3/4 cup chopped walnuts
1 1/4 cup chopped apples
2 tablespoons molasses or honey or even agave syrup
2 tablespoons oil (something mild in flavor like vegetable safflower....)
1 1/2 cups oat bran cereal (Fiber One, Aldi's brand, something with flakes)
1 cup milk
1 egg
1 3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

*My neighbor adds a banana into it as well.  

Mix dry ingredients (except nuts, raisins and apples) in a small bowl or larger measuring cup.  Mix wet ingredients with a whisk.  Pour dry ingredients into wet. Stir until combined, do not over mix.  Fold in raisins, walnuts and chopped apple. Spoon into sprayed muffin tin (or you can use papers as well).  Bake at 350F for about twenty minutes.  Cool on wire rack for five minutes then remove from tin.

Pecan Muffins

I had a little pecan meal left.  Oh, about a cup.  I wanted to use it up and didn't want major sweets laying around like macarons (which I would devour gleefully).  Since I am always looking for easy breakfast ideas because it is so much easier to have something quick in the morning, I decided on muffins.  

What's nice about these is that it nicely hid the nuts that my daughter usually picks out of her muffins.   The muffins simultaneously delivered a bit of healthy protein (and carbs of course) to my children's little bodies and brains.  Thereby helping them focus on their studies, rather than on their bellies. Yes, this was a  couple months ago when school was in session.

It's really not hard to make up your own recipes.  It takes a bit of knowledge and experience but it is fairly easy.  You can always use other recipes as your guide.  As long as you get the main bones of a recipe in there, you will have success. 

Add a bit of peach jam to these babies and pump up the yum factor.

Perfect Power Pecan Muffins

3/4 cup  sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup sunflower oil
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups flour
1 cup pecan meal

Mix all the dry ingredients except for the sugar and set aside. Combine buttermilk, oil, eggs, vanilla and sugar.  Add in the dry ingredients and stir to combine.  Do not over mix.  Pour into muffin cups. Makes 15 muffins.  I use a 12 muffin cup pan and a few small ramekins to do the job.  Bake at 350F for about 25 minutes.  You want the tops to spring back when you touch them.  Cool in pan for about five minutes then remove and place on a cooling rack. 

Bran Muffins made without cereal

I usually make my bran muffins with cereal, the one with the raisins.  I wanted a bran muffin recipe that used wheat bran, no cereal.  Why?  Because I  have some to use up.  In the process I found this recipe.  Its a pretty moist bran muffin but still has way less fat than the one in the stores and restaurants.  As always, muffins are great breakfast when you are on the go.

Bran Muffins
Adapted from this recipe at Allrecipes.

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup canola oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.  In a bowl combine oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Peanut Butter and Jelly Oatmeal Muffins

I don't know what it is about muffins and January.  I think you can enjoy muffins all year long but for some reason I always end up making a ton of muffins in January and February. 

I cant recommend these muffins enough.  They are lighter than the normal peanut butter and jelly muffin but do not lack in flavor at all.  That's the wonderful thing about peanut butter, when it is warm it spreads and its flavor permeates everything.  These muffins only have a 1/3 of a cup of peanut butter.  Calorie wise, that is pretty darn good.  Taste wise, that works well too.  The oatmeal gives it a wonderful texture.  The original calls for whole wheat flour.  I opted for ap flour as my kids would be more likely to eat them.  Next time I think I will put a tablespoon of flax seed and see how that rolls. 


Peanut Butter and Jelly Muffins with Oatmeal
Adapted from this recipe at the Post Gazette who featured it from this blogger, The Ungourmet.

1 1/3 cups unbleached all purpose flour
1 cup quick-cooking oats (not instant)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup sugar
1 egg
1/4 cup canola oil
1/3 cup peanut butter
1 1/4 cups reduced-fat buttermilk
1 teaspoon vanilla
12 teaspoons blueberry jam

Preheat oven to 375 degrees. Grease 12 muffin cups or use cupcake papers to line the muffin pan.

In a large bowl combine the flour, oats, baking powder, baking soda, salt and sugars. In a smaller bowl combine the egg, oil, peanut butter, buttermilk and vanilla. Pour the egg mixture into the flour mixture and stir just until combined.

Fill each muffin cup 1/2 full and place 1 teaspoon of jam on top of batter. Place another scoop of batter over the top of jam. Fill muffin cups to nearly full.

Bake for 18-20 minutes. Place muffins on a baking rack to cool. Makes 12 muffins.

French Breakfast Puffs

When I was 16 my mother gave me Better Homes and Gardens Complete Step by Step Cook Book.  I couldn't wait to try one of the recipes.  This was the thing I chose first, French Breakfast Puffs.  Oh, the cinnamon just tastes so good in the morning on these muffins.

I have a few muffins to share with you.  This is the first of three.


French Breakfast Puffs


1/3 cup shortening

1/2 cup sugar

1 egg

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup milk

1/2 cup sugar

1 teaspoon  cinnamon

6 tablespoon butter, melted

Cream shortening and sugar together.  Add in egg.  Mix dry ingredients together: flour, baking powder, salt and nutmeg.  Measure out milk.  Mix the dry ingredients into the creamed mixture alternately with milk.  End with the flour.  Place in muffin cups filling 2/3 of the way.  Bake 20 to 25 minutes.  While they are baking combine cinnamon and sugar.  In another bowl that is wide melt butter. When you remove the muffins from the oven dip them in butter and then the sugar and cinnamon mixture. Yield: 12 muffins.

Apricot and Zucchini Muffins

I can add these to my zucchini collection.  This is a VERY good recipe that is very delicious.  A definite make again when I have marmalade.  That is what the original recipe calls for but I had a teensy bit of apricot jam to use up.  I think I should have put bits of dried apricots instead of raisins but I thought of that too late... next time.


Zucchini and Apricot Jam Muffins
adapted from this recipe at William Sonoma

1 1/2 cups unbleached all-purpose flour
3/4  cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 eggs
1/3 cup canola oil
1/4 cup apricot jam
1 tsp. vanilla extract
1 zucchini, shredded and squeezed in a colander to equal 1 1/2 cups.
3/4 cup dark raisins or dried sweet cherries


Directions:
Preheat an oven to 400°F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray.

In a large bowl, combine the dry ingredients: the flour, sugar, baking powder, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs, oil, jam, vanilla and zucchini until blended. Add the flour mixture and beat just until evenly moistened and smooth. Stir in the raisins. The batter will be fairly thick.

Spoon the batter into the muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter. Makes 12 muffins.

Update: I made these again with apricot bits and quince jam- delicious. I also reduced the sugar to a 1/2 cup. Do not overbake these by the way you will have seriously dry muffins.

Moist Bran Muffins

While it may not be the most exciting of pictures, this little bran muffin packs a powerful flavor punch. Moist and tasty, and in no way related to those cardboard-y type bran muffins.

The extra step of pureeing the raisins may seem a bit tedious but you will be rewarded with amazing bran muffins. I used organic raisins as I heard the average raisin has a ton of pesticides on it.

Bran Muffins
Adapted from Pastries from La Brea Bakery by Nancy Silverton

2 cup wheat bran
1 cup dark raisins
1 cup, plus 1/2 cup water
1/2 cup buttermilk or plain low- or non-fat yogurt
a few swipes of fresh orange zest (unsprayed)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350F. Line a 12-cup muffin tin with liners.

Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.

While the bran is toasting, heat 1 cup of the raisins with 1cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.

In a large bowl, mix together the toasted bran, buttermilk or yogurt, and 1 cup water. Mix in the raisin puree, orange zest, and brown sugar. Stir in the oil, egg and egg white. In a seperate bowl mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined.

Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Bake for 25 to 30 minutes, or until the muffins feel set in the center.

ORANGE CHOCOLATE in a muffin!

My friends and I use to go to Eaton Center in Toronto on occassion. Toronto is about a three hour drive from here. It's wonderful to have a beautiful city such as Toronto so close. The city is clean and has lots of things to do. We would always go to Chinatown when we went. How often can you get a more authentic Chinese food? Years ago on one of our visits, around 1982 we went to Eaton Center and I found this chocolate shaped like an orange, complete with chocolate segments. I was totally intrigued and just had to buy it. There was nothing like that in the States yet, I don't think, or at least I wasn't seeing it yet. We loved it, promptly devouring the whole thing. How can you not, delicious orange chocolate? See pic below.

These amazing orange chocolate chip muffins from Susan at Food Blogga tastes a lot like those chocolates. Albeit, it's not a chocolate but hey it's a muffin and a darn good one at that! She has a lot of great food there, go on now, go check it out if you haven't already.

CHOCOLATE WALNUT ORANGE MUFFINS
recipe from Food Blogga

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter, melted
1 egg, lightly beaten
1 cup low-fat buttermilk
1/4 cup orange juice, preferably fresh squeezed
2 tablespoons orange zest
1 teaspoon pure vanilla extract
3/4 cup mini chocolate chips (2 tablespoons reserved for tops of muffins)
1/2 cup finely chopped walnuts (2 tablespoons reserved for tops of muffins)

Place rack in center of oven and preheat to 375 degrees F. Spray a regular size muffin pan with cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together melted butter, egg, buttermilk, orange juice, orange zest, and vanilla. Add wet mixture to the flour mixture and stir quickly until well combined. Fold in the chocolate chips and walnuts. Spoon the batter evenly into the muffin pan. Sprinkle with reserved 2 tablespoons each of chocolate chips and walnuts.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

OMG. Love these muffins.

Hey Pumpkin, where have you been hiding?

I am back to my muffins. I found this mother load of pumpkin puree in my freezer and it has been making some star appearances in my kitchen. I know with everyone's mind turned towards asparagus and strawberries as Spring descends upon us, this is hardly what you are looking for. Nevertheless, in my humble opinion, pumpkin is always welcome in my kitchen no matter what the season.

PUMPKIN MUFFINS

2 cups sugar
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups pumpkin puree
1 cup oil
3 eggs

Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl and stir. Mix the wet ingredients into the dry. Bake at 350F for 35 to 40 minutes. Makes 12 mega muffins. Or 24 regular.

GINGER PEAR MUFFINS

The muffin man came calling again to my street and not Drury Lane. So glad he did.

One of my favorite snacks in the evening is a half of an ounce of crystalized ginger and about 5 pecan halves. It's a little amount but it is big on flavor and seems to satisfy my sweet tooth without making me want more. That's a very good thing!

So I have these beautiful Bosc pears that wanted a piece of the ginger action. Yup- I made some yummy ginger pear muffins. These cute and tastey little babies are 123 calories. Another breakfast treat!

GINGER PEAR MUFFINS

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 oz crystalized ginger
1 teaspoon vanilla
1/2 cup light sour cream
1/2 cup skim milk
1 egg or a 1/4 cup egg beaters
1/3 cup sugar
1 1/2 teaspoons lemon juice
2 cups bosc pears, chopped
12 pecan halves

Combine flour, baking powder, baking soda, salt and ginger in a large bowl. In a smaller bowl combine chopped pears, cinnamon, lemon juice and sugar. In a 2 cup measuring cup, measure out milk, sour cream and add the egg. Pour the milk mixture into the dry mixture. Add the pear mixture and the crystalized ginger. Place a pecan halve on top of each muffin. Spoon into muffin cups, 12. Bake at 350 for about 20 minutes.