Muffins


Thanks to Gaye, we made muffins this week for Wednesdays with Donna Hay. And they were good muffins. Lots of apples, lots of dates.

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This is a whole wheat muffin stuffed with grated apple, chopped dates and oats. And did I mention there is also Maple Syrup in them AND on them. And then topped with an oat, syrup crumble and drizzled with maple syrup. I did sub in Stevia for the 3/4 cups of sugar {and threw in about 1/8 tsp of bulk stevia for a little extra sweetness.} Next time I will add a little more cinnamon and maybe a little extra syrup.

This was good one, Gaye.

Check out

The recipe came from a newspaper clipping but if you want to try it HERE is the link.

I have been in a baking funk. I haven’t felt like doing ANY baking. Which is unusual for me. I LOVE to bake. Even when it’s hot. I bake. Until recently. Thank goodness for SRC because the blog assigned to me was so full of goodies to bake I just HAD to get back into the kitchen. In case you are wondering, SRC is the Secret Recipe Club. Each month we are assigned a blog to cook from and, in Group C, we REVEAL on the third Monday of the month. This month’s assignment was a good one because thanks to Jamie at Our Eating Habits I am out of my baking slump!

I usually pick two or three recipes to feature on the SRC post. Usually savory. But this time I went strickly for baking goodies.

We started out with Jamie’s

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    Blueberry Muffins

This is the first year our Blueberry bushes have yielded enough berries to actually use in something. So exciting to know I will have fresh berries in the freezer.

    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    2 cups all-purpose flour
    1/2 cup Stevia
    2 tsp baking powder
    1/2 tsp salt
    1 cup fresh or frozen blueberries

1. Mix together the milk , oil, and egg. Reserve 1 tbl dry ingredient mix. Add remaining dry ingredients to liguid and stir until just combined. Toss berries with about 1 Tbl flour mixture. Gently fold in blueberries.

2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes. Original Recipe

I added a simple Lemon glaze. Perfect for Breakfast. Snack. Dessert. Blueberries!

Then we were completely out of cookies, so…..

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Chocolate Peanut Butter Oat Cookies

    1/2 cup butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar + 1/2 cup Stevia
    3/4 cup peanut butter
    1/4 cup Eggbeater
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup rolled oats
    1 cup semisweet chocolate chips

1. Beat together the butter, peanut butter, sugars and Stevia.
2. Add Eggbeaters and vanilla, beat together again.
3. Add flours, baking soda, and salt, mix until just comes together.
4. Beat in chocolate chips and oats.
5. Bake for 8 minutes at 375 degrees, transfer to cooling rack. Original Recipe

The cookies didn’t last long. Between the Peanut Butter and the Oatmeal in the cookies they made for one perfect cookie.

The Man eats sandwiches most days for lunch so I bake bread every week. This week I used Jamie’s recipe for

    French Style Baguettes

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Jamie’s recipe made 2 large baguettes but I made 4 by cutting the dough into smaller pieces. I also subbed out some Whole Wheat for some of the flour. These were good and made great sandwiches. Just the right amount of ‘chew’ with the WWF. So much better than ANY store bought bread. You can find the recipe HERE!

So I am out of my Baking Funk. Spending the day with Jamie in the Kitchen was just the therepy I needed. Of course with all the other recipes I pinned there will be more days spent in the kitchen with Jamie.

Discovering new foodie blogs through SRC is always good for one’s baking psyche. Check out the other discoveries from the SRC members below.


Muffins are always a hit. Especially Blueberry Muffins. I do love a good blueberry muffin. Now add in some oats and some yogurt and you have a muffin that is hard to pass by and not eat one {- or two – or more……}Blueberry Oat Yogurt Muffins and that is what you get with Donna’s muffins. I changed the recipe just a little so I could actually enjoy them. I subbed out some whole wheat flour and used Stevia instead of sugar. My other changes are listed below.

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    1 cup self-raising (self-rising) flour, sifted
    1 cup Whole Wheat Flour, sifted
    ⅔ cup Stevia
    1 egg, lightly beaten
    1/2 cup Eggbeaters.
    ¾ cup applesauce, unsweetened
    ½ cup low fat regular yoghurt
    1 teaspoon vanilla extract
    ⅓ cup rolled oats, plus extra, for sprinkling
    1 cup fresh blueberries {Briefly shake in some flour to prevent from ‘sinking’}
    Turbinado sugar for sprinkling

Preheat oven to 350°F. Mix together the flour, sugar, egg, oil, yoghurt and vanilla until they are just well mixed. Gently fold in the oats and blueberries. Pour the mix into a regular muffin pan. Sprinkle with extra oats and sugar. Bake for 25–30 minutes or until golden and a knife or skewer comes out clean. Place muffins on a wire rack and allow to cool. Makes 12. {Original recipe}

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These were quite good. Not real sweet but chewing and filling. If my blueberries had been sweeter they would have been even better. These were my pick for Wednesdays with Donna Hay.

Check the muffins made by

BTW the reason I changed up the recipe is because Doc Amy told me my Triglycerides are WAY too high and since I want to live to a ripe old age….
Any way, here’s the count per muffin {ABOUT}

    108 calories
    18 gm cholesterol
    1 gm fat
    2 gm fiber
    4 gm protein
    61 gm sodium
    3 gm sugar

I know what you are thinking. I am really really late with my SRC post. But I’m not. Honest. I changed groups and now I am with Group C. It’s a whole new world with lots of delicious blogs and new friends to make. So, you see, I am not late!

And I am starting with a blogger who had more than 500, YES, 500, recipes to choose from. Egad! It was a hard thing to just pick a couple I knew I could do before leaving town and then starting back to work. This time I chose all SIDE dishes from my August assignment – Kate is Cooking. Kate is in Indiana with her mate and sous chef, Connie, and has been blogging since 2009. So many many good recipes to choose from. And usually a good story to go along with them. Auto wrecks, parties, travels.

I am trying to finish up some dishes I had leftover so I had my main dishes picked out (not wanting to cook this month and have leftovers) but I didn’t have any good sides to go with them – until I started browsing thru’ Kate’s site.

I started with

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    Goat Cheese Mashed Potatoes

which matched up beautifully with some brisket. It is a very simple dish to put together.

    3 large baking potatoes
    1-2 T butter
    Big spoonful goat cheese {I used Garlic and Herb from our local goat dairy.}
    1 T chives, chopped
    fresh ground pepper
    a sprinkle of salt

Do not peel the potatoes. {I peeled half of them.} Dice them and cook them until they’re tender. Drain and stir in the butter, goat cheese, chives and pepper. Smash them with a fork.

Told you it was easy!


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What’s the old saying – less is more? In this dish that is completely true. And this was so simple I cannot believe I didn’t think of it!

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Pasta! Specifically Garlic Spaghetti. Melt some butter, add a little olive oil and toss in some finely chopped garlic. Let the oil infuse for a few minutes then toss with the pasta. Add some salt and garlic powder. {If you ckeck out Kate’s recipe you can see I made mine a little differently.} Sprinkle with chopped parsley and Parm cheese. Notice there are no measurements. Kate didn’t have any either. She said just go with it. So I did. While she used it as a meal with a salad I used it as a side with some chicken. And since I had lots of garlic in the chicken it was perfect. AND! It was so good.

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Okay, one more. I couldn’t resist another simple side.

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    Individual Potato Gratins

Yeah, I know, that’s THREE picks from Kate’s many many dishes, but they were all just so simple and you always need sides for your meal, right?

Instead of using a large dish and layering TONS of potatoes all you need is one muffin tin and a few potatoes. Especially good when you are cooking for two. Here is her list of ingredients and my changes.

    “B” sized red potatoes {I used small russets.}
    salt
    freshly ground pepper
    garlic powder
    finely shredded romano or parmesan cheese {I used gruyere.}
    cream

Now for the easy part. Slice the potatoes into thin pieces. Layer the ingredients into the muffin pan – two potato slices then salt/pepper/garlic powder. Two more slices with seasonings and about 1Tbl shredded cheese. REPEAT! Ending with just salt and pepper on top. Pour 1 Tbl of cream over each gratin Bake at 400 for 30-35 minutes. {Mine were done in about 25 min.}

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These were just the right size and you can make as many or as few as you need. Ideal for us.

Okay. That was it. Well for the sides anyway. I couldn’t resist just one one…

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I HAD to, we needed them for something delicious and ‘handy’ for the road. BTW, Kate, Hubs says this is the best Blueberry Muffin I have made! The recipe is HERE along with another good story.

NOW, about those other 16 recipes I have pinned…..

You really need to go visit Kate

And while you are doing that check out the other bloggers in Group C and enjoy their dishes as well.

Better yet, join The Secret Recipe Club and join in the fun every month!!

We have one blueberry bush. Just one. It is self pollinating and yields enough blueberries to make a few muffins, or a pie, or just to eat {if I can beat the dog to them! He eats them off the bush!!??}. This is the first year we have had the bush and I was excited to harvest the berries. I had enough berries to make the FFWD galette and a small batch of muffins.

bluemuff

    1 3/4 cups AP flour
    1/4 cup cornmeal
    2/3 cup sugar
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 teaspoon kosher salt
    2 cups blueberries {I used fresh}
    1/2 cup (1 stick) unsalted butter, melted and cooled
    2 large eggs, at room temperature
    1 cup plain low-fat yogurt or sour cream
    2 teaspoons vanilla extract

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
Place the flour, cornmeal, sugar, baking powder, baking soda, and salt in a small mixing bowl and mix well. Add the berries and gently toss until they are coated with the mixture.
Place the butter, eggs, yogurt, and vanilla in a large bowl and whisk well. Add the flour mixture by hand and stir until just combined. (Do not overmix.)
Fill each cup almost to the top. Transfer the muffin pan to the oven and bake until golden, 22 to 24 minutes. Cool 5 minutes, and then place on a wire rack to cool. 12 muffins.

This is the first recipe I have seen with cornmeal in the mix. I like the texture it gave.


The muffins were full of flavor and lots of blueberries. They were also quick to put together.
{Recipe adapted from The Quilter’s Kitchen by Jennifer Chiaverini}

I like making muffins. They are quick and easy and they don’t need frosting – much to The Hub’s chagrin. If I make muffins I make ones that have some kind of topping even if it isn’t frosting. So this week when he asked for muffins I found some that I liked and then changed the recipe – a little – to fit our tastes. They contained Nutella. And while I am a fan, The Hubs is not.

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    Chocolate Caramel Muffins
    2 cups flour
    1/3 cup finely shaved chocolate
    1/3 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 egg
    1/2 cup caramel plus extra for decorating
    1/4 cup butter, melted and cooled
    3/4 cup milk
    1/2 cup yogurt
    1 cup chopped pecans (Reserve 1/4 for decorating.)
    1/2 cup sweetened flaked coconut
    1/2 cup chocolate chips

Preheat your oven to 350°F or 180°C and prepare your muffin tins (one 12-cup and one 6-cup) by spraying with non-stick spray or lining with muffin papers.
Combine your flour, shaved chocolate, sugar, baking powder, and salt in a large mixing bowl.
In another smaller bowl, whisk together your egg, milk, yogurt, and butter.
Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.
Add in the caramel, pecans, coconut flakes and chocolate chips. Stir until just mixed.
Divide your batter between the 18 prepared muffin cups.
Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.
Once cool, drizzle the muffins with a small amount of the caramel and decorate with the rest of the pecans.

The Hubs liked these. The caramel was just the perfect topping with a few pecans on top. You could put some coconut on top, too, but we preferred them without.

The recipe was enough for 12 full sized muffins and 12 minis.

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I liked the minis best – one little bite of sweetness.

Enjoy!

I know what you are thinking. Pumpkin season is OVER! Maybe! Or Maybe not when you find a recipe you want to try. I was supposed to make these for my Mom for Christmas, but she got sick, the weather was bad, and she didn’t come for the holidays. Since I am going to see her this week I decided it wasn’t too late to make them.

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Mom sent me the recipe from her local newspaper.

    i cup AP flour
    1 cup whole wheat flour
    1 tsp baking soda
    1/2 tsp salt
    1 heaping tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    1/8 tsp nutmeg
    3 Tbl unsulfured molasses
    1/4 cup apple sauce (or canola oil)
    2 large eggs
    1 cup canned pumpkin
    1 tsp vanilla extract
    3/4 cup low-fat buttermilk
    1/4 gup unsalted raw pumpkin seeds

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cookign spray (I used paper cups.)
In a medium bowl, whisk together the flours, baking soda, salt, and spices
In a larger bowl, whisk the sugar, molasses, applesauce, and eggs until combined. Whisk in the pumpkin and vanilla.
Add in the flour in two batches alernating with the buttermilk until just combined.
Pour batter into prepared muffin pan filling 2/3 full {Mine were full and gave a nice mound top}. Sprinkle with pumpkin seeds.
Tap the pan on the counter to remove any air bubbles.
Bake 20 minutes or until knife inserted comes out clean. Let cool on rack 15 minutes.
12 muffins {I got 13 full muffins.}

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Make sure you don’t over bake or they will be dry. The buttermilk keeps them moist. And delicious. Just enough spices for good pumpkin flavor.

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