Blueberry Stuffed Lemon Muffins

In my cookbook, I do have a recipe for muffins like these but the difference, by accident this morning, was to change  up the muffin just a little bit. I used buttermilk rather than milk and made 3 layers of the batter. Watch!

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • pinch of salt
  • Rind of a lemon or lime, if you prefer
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 – 1/2 cup milk
  • 1/2 cup melted butter
  • 1 cup fresh blueberries
  • lemon curd, or lime if you want to

Preheat oven to 425 degrees. Either grease or use the really large parchment ‘flour-like’ paper cups.

Mix together the dry ingredients. Melt the butter, add 1 cup of the buttermilk to it and whisk in the egg until absorbed. Add the wet ingredients into the dry mixture, stir to mix well. You may need to add a little more milk -a tbsp. at  a time- to get the right consistency. Carefully add the blueberries.

Fill the cups with a scoop of the batter, add a tsp. or so of lemon curd in the centre, then another scoop of the batter. Here, again, add a tsp. of lemon curd and now equally add the batter to top of the muffins. This recipe will make 6 LARGE muffins.

While these were cooling, I wanted to taste to see if they were okay. While still a bit warm, I cut one if half and ‘tasted it’. Walked around the kitchen for a moment and went back and finished the other half. Without a word of a lie, this is probably the very best muffin I have yet to make.

Try it out. You will love it.

Gotta Love These Muffins

These muffins are like a ‘doughnut’ and can be frozen (before you add the topping). Try them….love this one.

 

  • 3 cups flour
  • 1 tbsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 3/4 cup evaporated milk
  • 1/3 cup yogurt
  • 1/2 Crisco shortening
  • 1/4 (generous) cup softened butter
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla
  • 2 cups grated apple

Topping

 

  • 1 cup sugar
  • 1 tbsp. cinnamon
  • 1/4 cup melted butter

Preheat oven to 350 degrees and prepare muffin tin (12 cup) with Pam spray or use liners. In a bowl combine the flour, baking powder, baking soda and salt. Mix well.

In a small bowl whisk together the evaporated milk and yogurt.

In electric  mixer beat the shortening, butter and sugar together until light and fluffy. Add the eggs, beating well after each one. Add the vanilla.

With the mixer on low speed, add the flour mixture and yogurt mixture alternating each one. Fold in the apple and spoon into the muffin tin.

Bake for about 30 minutes or until firm to the touch. Remove from oven and cool on a rack for 5 minutes before removing.

Topping

In a small bowl, combine the dry topping ingredients and while the muffins are still hot, brush with the melted butter and roll each muffin in the cinnamon sugar until well coated. If you can make them last long enough to serve warm, you have done a great job.

Dried Mango and Ginger Muffins

As my new invention is cooling on the counter as I type, let me tell you this is rather exciting. I bought some dried mango (for whatever reason at the time) and kept staring at it. I also had a jar of stemmed ginger in syrup in the fridge…so….thinks I, let see what I can do.

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • pinch of salt

Whisk these all together to ensure it is well mixed. Set aside.

Now continuing on

  • Dice dried mango to make 1/2 cup
  • 1 piece of ginger, diced
  • 1 1/2 cups milk
  • 1/2 cup whipping cream
  • 1/2 cup melted butter
  • 1 large egg

Melt butter and set aside. Measure out the milk, cream and whisk in the egg. Add to the butter, whisking so it will not curdle.

Add this to the dry ingredients, and you will have to add more milk as you mix. (Depends on the weather) just don’t overdo it. Then fold in the mango and ginger.

Scoop into a large muffin pan for 6, for me it takes 3 scoops each one. Bake at 425 for 18-19 minutes. Remove from the oven and sprinkle with icing sugar. Remove to a rack to cool.

I cut one in half and gave one to Don and I had one (I call it quality control) and we loved it.

Don has taken a picture and we will post it as soon as we can.

 

New Carrot Cake Muffins with a Streusel Crunch Topping

When you operate a Bed and Breakfast like we did for so many years, you do get and use, many recipes for muffins. Here is a nice one and I am sure it will become a favourite.

 

  • 2 tbsp. flour
  • 1 tbsp. dark brown sugar
  • 1 1/2 tsp. melted butter
  • 1 3/4 cups flour
  • 1 1/2 tsp. baking power
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. grated fresh ginger
  • 1/4 tsp. allspice
  • pinch of salt
  • 2 eggs
  • 2/3 cup Crisco oil
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar, packed
  • 2 cups grated Heritage carrots
  • 2 tbsp. dried and salted pumpkin seeds

Preheat oven to 375 degrees. Spray a 12 cup muffin pan with Pam or equivalent.

To make the streusel, combine the flour and brown sugar in a small bowl. Add the butter and mix with a fork until crumbly. Set aside.

Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice and salt into a large bowl.

Beat together the eggs,oil, buttermilk, brown and white sugar and vanilla in a medium size bowl until well mixed. Slowly add the flour mixture until just combined and then add the grated carrots.

Divide equally into the 12 cup tin and sprinkle the tops with the streusel. Bake for approximately 20 minutes and then cool in the pan for about 8-10 minutes. Remove and serve warm with butter and a cup of freshly made coffee. You can even call a friend to come over IF you want to share.

If you want, you could add a cream cheese icing. It truly is not necessary for this muffin.

 

 

Lunch On The Run

If you have children in school who must take lunches or you work and, for a variety of reasons, such as time, money or running out of places to grab a quick lunch, try these. They can be frozen and just grab and go. If you walk to work, warm one up and munch as you walk. Try these, PLEASE.

  • 2 cups flour
  • 1 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 eggs
  • 3 tbsp. melted butter
  • 2 tbs. snipped dill
  • 2 oz. lox style salmon or trout chopped **
  • 2 hard cooked eggs, peeled and chopped
  • 1 cup potato chips, (I prefer the sweet chili and sour cream chips), crushed

Preheat oven to 400 degrees.

Grease a 12 cup muffin tin and use parchment liners (make your own, if you wish) and set aside.

In a bowl mix together the flour, sugar, baking powder and soda and a pinch of salt.

In another bowl, whisk together the sour cream, buttermilk, eggs and butter. Add this to the flour and stir until just moistened, and yes, it will be lumpy. Gently fold in the salmon (or trout) and eggs.

Spoon the batter into the lined tins, filling about 2/3 full. Sprinkle the crushed chips and snipped dill over the tops. Bake 15 minutes until golden brown in colour. Remove from the muffin tins and let cool on a rack

 

** you could change it to 3 slices of bacon, cooked crisp.

 

 

Breakfast Muffins – Tasters

Our poor neighbor got a call this morning and told to come over for a tasting. Don and I are getting ready for our cooking class in April, so we are trying things similar to my cookbook, but not the same things exactly. If I did that, who would buy my cookbook? That is my thinking anyway.

This is what we ‘tasted’ two different ways.

  • 4 slices of bacon, cut in thirds
  • 5 eggs, divided
  • 1 cup flour
  • 1/2 cup cornmeal (yellow)
  • 2 tbsp. sugar
  • 2 1/2 tsp. baking powder
  • 1 cup milk
  • 1/4 cup melted butter, not margarine
  • 1/2 cup cheddar cheese, grated
  • maple syrup
  • Bacon Jam (recipe for this is on my site)

Preheat oven to 400 degrees.

In frypan, cook bacon until ALMOST crisp. Drain and reserve bacon drippings.

Return 2 tsp. bacon drippings back into the skillet.

To make the scrambled eggs, whisk three eggs, 2 tbsp. water and a dash of salt and pepper. Cook the eggs until they start to set. Tip your pan up and lift up one end to allow the uncooked eggs to flow underneath and cook. Transfer to a bowl and set aside. Don’t cook until completely dry.

First spray 2 1/2 inch muffin tins with pam and then brush in some of the bacon drippings.

In a bowl mix together the flour, cornmeal, baking powder, sugar and pinch of salt. Combine the milk, melted butter and remaining two eggs and whisk to blend well.

Make a hole in the center of the flour mixture and pour in the milk mixture. Gently stir together to combine. Fold in the scrambled eggs and cheese and place a generous spoonful in the muffin cups. (should be full)

Add a piece of the bacon on top of some of them or all (depends on what you want to have.) Bake in the oven for about 15-17 minutes. Just check with a toothpick to ensure cooked through.

If you used bacon on top, drizzle a tiny bit of maple syrup over the top. OMG! Are these tasty or what….

If using bacon jam, put a dollop on top of each muffin and wait for the ooohs and ahhhs. These are delicious and easy to prepare.

This is a win-win breakfast muffin for family or on a platter for a buffet at Easter, Mother’s Day, deck in the summer….you get the idea.

Lemon (or Lime) Poppyseed Cake/Muffins

The neat thing about this recipe, make muffins instead and you will be a big hit, add some lemon icing on top when hot out of the oven and it melts all down the sides. Trust me, you will love these.

 

  • 3 3/4 cups flour
  • 2  1/2 tsp. baking powder
  • pinch of salt 1  1/2 cups  unsalted butter
  • 2  1/2 cups sugar
  • 7 large eggs, beaten
  • 1  1/2 tsp. pure vanilla
  • 1 cup milk
  • 3/4 tsp. each of lemon and lime grated peel (1  1/2 tsp if just one or the other)
  • 1/2 cup poppyseeds

Heat oven to 350 degrees.

Spray muffin tins with butter flavoured pam spray. Sift together the flour, baking powder, and salt in a medium bowl and set aside.

In your electric mixer cream the butter on medium speed for 2 minutes. Slowly add the sugar and beat for another 4 minutes. Scrape down the bowl to ensure all is blended. Gradually drizzle the eggs and beat until it is smooth and fluffy. Reduce the speed on the mixer and slowly add the flour mixture, alternating with the milk. Be sure to start and end with the flour.

Scrape down the bowl and then add the poppyseeds and citrus zest. Bake for about 25-30 minutes (I use the large muffin tins – I never use the smaller ones) and check at 20 minutes and then every 5 minutes until cooked through.

Remove from oven and let sit for a couple of minutes to cool down, run a knife carefully around the edges and invert. Turn them right-side up and let cool on racks

.   Lemon Glaze

  • 1  1/2 cup sifted icing sugar
  • 3 tbsp. freshly squeezed lemon OR lime juice

Place in a bowl and, using a small whisk, mix until completely smooth. Drizzle over hot muffins. YUMMMMMMMMY!

Cinnamon Toffee Muffins

Aha! Another muffin recipe and this is a yummy one. What is better than cinnamon and toffee? okay, I know…chocolate but that’s another story.

 

  • 7 tbsp. room temperature butter
  • 2/3 cup sugar
  • 1 large egg
  • 1  1/2 cups flour
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 4 oz. cinnamon chips (new on market here)
  • 4 oz. English toffee bits
  • 1/2 cup buttermilk
  • 1  1/2 tsp. pure vanilla extract

Preheat oven to 350 degrees (this is a lower temperature than most muffins are baked in). Prepare muffin tins with nonstick spray and set aside.

Combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat until pale in colour and smooth in texture.

Sift the flour, baking powder, baking soda and salt. Add to the butter mixture in two additions alternating with the buttermilk and vanilla. Stir until just moistened and fill the muffin tins about 2/3 full. The batter, of course, will be lumpy.

Streusel Topping

  • 2 tbsp. flour
  • 1/3 cup dark brown sugar, packed
  • pinch of ground cinnamon
  • 1 tbsp. softened butter

Cut the butter into the above ingredients until it resembles coarse cornmeal. Place a generous tablespoon on top of each muffin and gently press to adhere.

Bake for about 20 minutes (check for doneness) and let stand for about 5 minutes before unmolding on a wire rack to cool.

Apple Streusel Muffins

This recipe is in my cookbook “The B & B Cookbook” (order from Amazon or your local library) and it is truly a great morning ‘waker-upper’.

 

  • 2 cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 2 eggs
  • 1/2 cup melted butter
  • 1  1/4 tsp. pure vanilla extract
  • 1  1/2 cups chopped, peeled Granny Smith apples

In a bowl, sift together the flour, baking powder, baking soda and salt.  Add the sugar and stir to combine.

In another bowl, whisk together the eggs, butter, vanilla and stir into the dry ingredients just until moistened (batter will be stiff). Fold in the chopped apples.

Grease muffin tins and fill them 3/4 full.

 

Streusel Topping

1/3 cup packed dark brown sugar

1 tbsp. flour

1/8 tsp. ground cinnamon

1 tbsp. cold butter

 

Combine the ingredients and cut in the butter until very crumbly.   Sprinkle evenly over all the muffins and gently press to adhere.

Bake in a 375 degree oven for 20 minutes. Check with a toothpick and if it comes out clean…done

Cool for five minutes before removing to a rack. One more thing….

 

Glaze

 

1  1/2 cups sifted icing sugar

1-2 tbsp. cream (not milk)

1 tsp. melted butter

1/4 tsp. pure vanilla extract

pinch of salt

 

Mix together until combined and smooth. Drizzle over the muffins. Need I say – OMG these are good.

Coffee any one?

 

Pumpkin Muffins

When you have finished baking the pumpkin pies and you find you have more pumpkin puree than you need, try these….they are a little tastes of yummy goodness in the morning. Who could ask for more? Great for Christmas morning breakfast.

 

  • 1  3/4 cup sifted flour
  • 3/4 cup packed brown sugar
  • 1  1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 tsp. finely chopped candied ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. grated nutmeg
  • 1/2 cup chopped pecans
  • 2 large eggs
  • 3/4 cup canned pumpkin puree (not pie filling)
  • 1/4 cup Crisco oil
  • 1 tsp. pure vanilla

Grease your muffin tins well. Preheat oven to 400 degrees.

In a large bowl, sift together all the dry ingredients, including the chopped pecans.

In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla. Pour into the dry ingredients and mix together until moistened.

Fill muffin tins 2/3 full and bake for 20 minutes. Let cool on a rack and top with the following icing.

  • 1/2 pkg of cream cheese (light cream cheese can be used)
  • 1 1/2 tbsp. icing sugar
  • 1/4 tsp. pure vanilla
  • crushed pecans

Beat together until light and fluffy. Ice muffins and sprinkle with some crushed pecans.

 

Blackberry and Lime Muffins

I am so used to making muffins that, since we moved, I don’t make them as much but I still make them whenever and as often as I can. This one is a really nice recipe. It is actually a take on my blueberry muffins (from my cookbook).

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • pinch of salt
  • grated rind of one lime
  • 1 large egg
  • 1 cup milk
  • 1/2 cup (1 stick) of butter, not margarine

1 pint of fresh blackberries (I use 1 -2 tbsp. sugar sprinkled over the top and lighty tossed) to eliminate the really sour bite. Omit it if you wish.

Preheat oven to 425 and spray Pam on your muffin tins and set aside.

In a medium size bowl, mix together the flour, sugar, grated lime, salt and baking powder. Melt the butter in a glass measuring cup and add the milk. Whisk in the egg and, after making a well in the dry ingredients, add the liquids all at once.

Carefully, fold this together (do not over mix). Fold in the blackberries. I use an ice cream scoop to fill the tins. Bake in the oven for 20 minutes. They should be lightly golden on top. Test to be sure they are cooked.

Turn out on a cooling rack and place a large dollop of cream cheese icing mixed with 1 tbsp. whipping cream over the top to melt and slide down the sides of the muffin. The use of the whipping cream takes away the sweetness attack from the icing.

Absolute heaven and your house smells fabulous. Now…..what do you take in yourcoffee?

 

** Splenda size envelopes as what you would find in restaurants for your coffee.

Strawberry Cream Muffins

These would be a great asset for the ‘girls’ when they drop in for the usual visit to catch up on everything.

 

  • 1 cup Crisco oil
  • 3/4 cup 1% Greek vanilla yogurt
  • 2 large eggs
  • 2 tsp. grated lemon rind
  • 2 tsp. pure vanilla flavouring
  • 3 cups flour
  • 1 1/4 cups sugar
  • 4 tsp. baking powder
  • pinch of salt
  • 2/3 cup mascarpone cheese
  • 1/2 cup strawberry jam (homemade is always best)
  • coarse sugar to sprinkle over the top

Spray muffin tin really well. This calls for 18 regular size or 12 medium muffins.

Whisk together the oil, yogurt, eggs, zest and vanilla.

Sift together all the dry ingredients into a large bowl and make a well in the center.  Pour in the liquid mixture and mix just until all is moistened.  Divide equally into the muffins tins.

Sprinkle some coarse sugar over the batter.  Bake at 375 degrees for 20 minutes or until done.  Transfer to a rack after 15 minutes and let cool completely.

Remove from muffin tin and slice the top off the muffin.  Spread an equal amount of Mascarpone and a dollop of jam on each and replace the top.

Get the coffee ready or pot of tea, call the girls over and chat away. Lovely interlude in the afternoon.

Enjoy!