Category Archives: muffins

Passover Popovers

Super easy and Super light and delicious. Give this one a try. These are delicious during Passover with some preserves in the morning as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

 

 

 

 

 

 

 

Passover Popovers

Super easy , super light and delicious. Give this one a try. These are delicious during Passover with some preserves for Breakfast as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

 

 

 

 

 

 

 

Passover Popovers

Super easy and Super light and delicious. Give this one a try. These are delicious during Passover with some preserves in the morning as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

 

 

 

 

 

 

 

Shelly’s Pumpkin Ginger Muffins – I love Pumpkin

My friend Shelly who is an excellent cook and baker gave this recipe to me back in 2012.  I wanted to try them because I love all things Pumpkin and ’tis the season. I was leaving Colorado for the season and  planned on freezing these delicious beauties so they would be here when we return. Shelly said that she freezes them, then takes them out for breakfast individually by putting the frozen muffin in the microwave  or toaster oven. A little butter and jam don’t hurt either. The list of ingredients may seem daunting. I had to shop for a few of the items, but don’t let this stop you because these are fairly healthy and a perfect brunch/breakfast item, or good for just mid-afternoon tea. They contain fiber and aren’t cloyingly sweet. I love ginger and I love pumpkin. If you don’t like the ginger spice you can cut down or eliminate the crystallized ginger. Wow, pumpkin and ginger. What more can I say? Thanks so much Shelly for your contribution.

Ingredients:

1 cup all-purpose flour

2 cups whole wheat flour

2 1/2 cups wheat bran

approx. 1/3 cup of crystallized ginger (very small pieces), available in Whole Foods and most supermarkets

2 tsp. baking soda

4 tsp. pumpkin pie spice

2 tsp. ground ginger

1/2 tsp. salt

2 cups packed brown sugar

1 15 ounce can pumpkin (not pumpkin pie filling- be careful)

2/3 cup buttermilk

2/3 cup canola oil

1/2 cup molasses

2 tsp. vanilla extract

4 large eggs (room temperature please)

raw sugar to sprinkle on top

Muffin cups (the paper kind are perfect)

Directions:

Preheat oven to 400 degrees .

Combine flour, whole wheat flour, wheat bran, pumpkin pie spice, baking soda, ginger powder and salt in a large bowl. Stir well to combine, then make a well in the center.

Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla and eggs, and whisk it all together until well combined. Add this mixture into the flour mixture and stir well until moist. Mix in the crystallized ginger.

Coat muffin tins with baking spray. I use a 12 muffin tin. Spoon mixture into cups. I used a large tablespoon and just dropped in. (See picture.) Sprinkle raw sugar on  top of muffins before baking (use as much or as little as you like).

Bake for about 16 minutes or until cake tester comes out clean. Mine baked for 17 minutes. Let cool down and remove from pan onto wire rack. If you have no wire rack just a baking sheet will do.

Enjoy! These are delicious and pretty nutritious. Serving size should make about 24 muffins.

Blueberry-Banana Muffins

Love blueberries and love bananas. Blueberries are abundant now and super delicious and inexpensive. Bananas are always around and I always buy too many and need to figure out what to do with the rotten bananas. I realize there are a lot of ingredients in these muffins and just measuring it all out was a task, but I enjoyed it and it was well worth it. I will freeze a few for when I am in the mood for them but not in the mood to bake them. The recipe yielded exactly 12 decent sized muffins, in one pan.  This muffin mix is perfect, not too sweet which makes for a perfect breakfast muffin or snack muffin. I used buttermilk ( low fat) couldn’t find non fat , but if you can feel free to use it here. There are 2 eggs but no butter and only 1/4 cup of canola oil . The buttermilk allows you to cut way back on the butter and the oils. These muffins worked out perfectly.

Ingredients:

3/4 cups nonfat or low-fat buttermilk ( I used low -fat b/c I couldn’t fine nonfat)

3/4 cups packed light brown sugar

1/4 cups canola oil

2 large eggs (room temperature, and I used my little trick because I decided to bake at the last minute) just let the eggs sit in warm water for 1/2 hour.

1 cup mashed ripe bananas ( I used 2 medium sized bananas)

1 1/4 cups whole wheat flour

1 cup all purpose flour

1 1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt ( regular table salt)

1/4 teaspoon ground nutmeg

1 1/4 cup blueberries

Directions:

Preheat oven to 400 degrees. I sprayed a 12 cup muffin pan with baking spray ( and they came out perfectly) you can also line with paper liners if you like.

Whisk together the buttermilk, brown sugar, oil and eggs in a large bowl. Stir in the mashed bananas.

In another bowl, whisk whole-wheat flour all -purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg.

Fold the dry ingredients into the wet ingredients and stir until just combined . Fold in the blueberries. Divide the batter into the 12 cup muffin pan till full.

Bake until the tops are golden brown and a cake tester inserted into the center comes out clean.

I baked for 25 minutes.

Cathy’s Passover Popovers

Sometimes I think I posted a recipe and for some inexplicable reason when I go back to find it I can’t. That’s what happened with Cathy’s Passover Popovers. I made them last year ( see pics)  and thought I posted this wonderful easy recipe but couldn’t find it. Obviously I am re-writing and posting it since it is a wonderful addition to your Passover Table. Super easy and Super light and delicious. Give this one a try. Once again I want to thank Cathy for her support and her contributions . These are also delicious during Passover with some preserves in the morning. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly.Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

 

 

 

 

 

 

 

Palisades Peach Muffins

All these amazing fresh peaches from Palisades, Colorado and I am going to use them in something yummy , comforting and delicious. Part of life out here in Colorado is all the time outdoors with lots of biking and hiking. I don’t worry so much about all the calories and I have to say  with all the exercise I do out here I do indulge a wee bit more than I normally would. These muffins aren’t cloyingly sweet although I did sprinkle some turbinado sugar on top, which do add a bit of sweetness but not too much. The muffins themselves are really moist due to the buttermilk, and by all means you can use regular milk. I had low-fat buttermilk in the house and wanted to use it. These muffins would also be just delicious with blackberries, raspberries or blueberries. Who could resist these peaches though . It’s peach time for sure.

This recipe as is made 16 rather large muffins and all you need is a large bowl and a muffin tin. I didn’t use my electric mixer , this one you can do by hand.

Ingredients:

4 1/2 cups all-purpose flour , I like King Arthur unbleached .  I love their products.

1 teaspoon salt (regular table salt)

4 1/2 teaspoons baking powder

2 cups dark brown sugar packed lightly

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 eggs ( room temperature please)

3/4 cup vegetable oil

1 1/4 cups buttermilk,  I used low-fat buttermilk but feel free to use regular milk

4 nice size peaches ( use organic because we are keeping the skin on) if you’re using berries you will need about 3 cups. Dice the peaches into small pieces but not too too small.

Granulated sugar for sprinkling on top, I used raw turbinado sugar . You can use either.photo (2) photo (3) photo (4) photo (5) photo (6)

Directions:

Preheat oven to 400 degrees.

Combine flour, salt, baking powder, brown sugar , allspice, nutmeg and cinnamon in a large bowl. Then fold in the wet ingredients and mix with a spoon gently. I use muffin cups and spray the whole muffin tin with cups. I really heaped the batter into the cups, they were very full. Sprinkle with turbinado sugar or just regular granulated sugar.

Bake at 400 degrees for about 30 minutes, I would check on them after 25 minutes. I cooked for a full 1/2 hour.

Enjoy!

Strawberry Rhubarb Muffins- Rhubarb my new favorite food

photophoto (8)photo (3)photo (2)I have never cooked with rhubarb before and every spring when I see those beautiful red stalks in the produce dept. I want to grab them up and do something with them. Well this time I was in Whole Foods grabbed a few stalks and made it my business to use it especially since they are only in season for such a short time.  I had a recipe for strawberry muffins so I added in some rhubarb. Yum! Really yum. I even tasted rhubarb raw which was super super tart tasting which is why I sprinkled sugar on the rhubarb and berries before I put in the batter. I am now going to make a rhubarb crisp and an upside down rhubarb cake that I have wanted to try. I think these may be on my table for Mother’s Day Brunch because they are delish and so darn pretty to look at. Of course I tasted one as soon as it cooled off enough to taste, and am in love with them. My new favorite food!

Made exactly 1 dozen muffins. Freeze up perfectly, just put in a Ziploc bag and take them out as you want them.

Ingredients:

1  3/4 cup flour

2 1/2 teaspoons baking powder

1/2 cup sugar plus a sprinkling for strawberries and rhubarb

3/4 teaspoon salt

1 egg, lightly beaten

3/4 cup milk, I used skim plus actually and it was perfectly fine . If I had planned a little better I would have bought whole milk or even buttermilk would be awesome.

1/3 cup vegetable oil

3/4 cup diced rhubarb , I know they have a frozen one but I used the fresh version because it is only in season for such a short while. Easy to dice, its like a rib of celery just cut down the middle and again, and dice up.

1/2 cup sliced strawberries

6 smallish strawberries, cut in half , for the topping

turbinado sugar for sprinkling on top, if you don’t have use regular old white sugar

Directions:

Preheat oven to 400 degrees. Sift flour, baking powder, sugar and salt together in a large bowl.

Combine egg, milk, and oil in a small bowl; stir into the flour mixture using a fork, and just until moistened. Do not overmix.

Slice strawberries and dice up rhubarb into smallish pieces. Take some sugar and just sprinkle over berries and rhubarb. I found rhubarb so tart it needed some extra sugar on it. Fold into batter .

Fill paper lined muffin tins 2/3 full with batter.

Sprinkle with turbinado sugar, and then gently press strawberry half on top of each muffin.

Bake until golden brown, about 20 – 25 minutes. Test with a cake tester or toothpick. When tester comes out clean they are ready.

Cool before serving.

Raspberry Breakfast Muffins

photo (2)photo (2)photoNot sure why I said Breakfast Muffins because they would be great any time of the day, but I think of muffins as breakfast food especially muffins containing fruit. Had 2 containers of raspberries and a delicious muffin recipe from Barefoot Contessa , instead of strawberries which would also be awesome  I baked with raspberries. Can’t wait till the morning to have one with a fresh cup of coffee. I of course tasted one as it came out of the oven and it was pretty divine. Easy as could be, and no special equipment necessary! These will be on my Mother’s Day Brunch Table this May for sure.

*should make 16 – 18 muffins

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 /2 teaspoon baking soda

1/4 teaspoon table salt

1 1/2 tablespoons ground cinnamon

1 1/4 cups milk ( I used whole milk)

2 extra-large eggs, lightly beaten ( eggs should be room temperature)

1/2 lb. ( 2 sticks) unsalted butter, melted

2 containers raspberries (washed and dried)

1 1/2 cups sugar

Directions:

Preheat the oven to 350 degrees. Line 2 muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Combine well.

Combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter. Add the raspberries and the sugar and stir gently to combine. Obviously some of the raspberries are going to break, just try and fold in gently.

Using a 2″ ice cream scoop or a tablespoon , spoon the batter into the muffin cups to fill the liners. Do not overfill, fill almost to the top of liner.

Bake for 20 – 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

We ate them and I froze the rest for when I return to Colorado .

Shelly’s Pumpkin Ginger Muffins – I love Pumpkin

My friend Shelly who is an excellent cook and baker gave this recipe to me back in 2012.  I wanted to try them because I love all things Pumpkin and ’tis the season. I was leaving Colorado for the season and  planned on freezing these delicious beauties so they would be here when we return. Shelly said that she freezes them, then takes them out for breakfast individually by putting the frozen muffin in the microwave  or toaster oven. A little butter and jam don’t hurt either. The list of ingredients may seem daunting. I had to shop for a few of the items, but don’t let this stop you because these are fairly healthy and a perfect brunch/breakfast item, or good for just mid-afternoon tea. They contain fiber and aren’t cloyingly sweet. I love ginger and I love pumpkin. If you don’t like the ginger spice you can cut down or eliminate the crystallized ginger. Wow, pumpkin and ginger. What more can I say? Thanks so much Shelly for your contribution.

Ingredients:

1 cup all-purpose flour

2 cups whole wheat flour

2 1/2 cups wheat bran

approx. 1/3 cup of crystallized ginger (very small pieces), available in Whole Foods and most supermarkets

2 tsp. baking soda

4 tsp. pumpkin pie spice

2 tsp. ground ginger

1/2 tsp. salt

2 cups packed brown sugar

1 15 ounce can pumpkin (not pumpkin pie filling- be careful)

2/3 cup buttermilk

2/3 cup canola oil

1/2 cup molasses

2 tsp. vanilla extract

4 large eggs (room temperature please)

raw sugar to sprinkle on top

Muffin cups (the paper kind are perfect)

Directions:

Preheat oven to 400 degrees .

Combine flour, whole wheat flour, wheat bran, pumpkin pie spice, baking soda, ginger powder and salt in a large bowl. Stir well to combine, then make a well in the center.

Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla and eggs, and whisk it all together until well combined. Add this mixture into the flour mixture and stir well until moist. Mix in the crystallized ginger.

Coat muffin tins with baking spray. I use a 12 muffin tin. Spoon mixture into cups. I used a large tablespoon and just dropped in. (See picture.) Sprinkle raw sugar on  top of muffins before baking (use as much or as little as you like).

Bake for about 16 minutes or until cake tester comes out clean. Mine baked for 17 minutes. Let cool down and remove from pan onto wire rack. If you have no wire rack just a baking sheet will do.

Enjoy! These are delicious and pretty nutritious. Serving size should make about 24 muffins.