Tag Archives: muffins

Blueberry muffins

20 Jun

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Growing up, blueberries were not commonly found in our home. Maybe it was because my mom thought they were poisonous (wild berries grew around the area, and one of our neighbor’s cats ate them and died) or didn’t know of the numerous health benefits. Nevertheless, I didn’t get my first package of blueberries until a couple years ago when I was experimenting with new foods (add avocado to that list too…crazy, huh?!). I think blueberry anything is delicious–I add them to pancakes, cereal, and smoothies. I decided to try my hand at blueberry muffins, which were a rousing success. I tried to stop at one muffin, but just couldn’t.

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cupmilk
  • 1 cup fresh blueberries

Directions:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Yield: Makes 8 large muffins

Recipe has been modified.

Broccoli Cheddar Muffins

11 Apr

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After recently purchasing a muffin tin (yes, “recently”) I’ve been on the constant search for muffin tin recipes. Some have been the expected (ie cupcakes) and others have been more zany (ie mini pizzas and muffin tin meatloafs). I’m loving the unconventional uses for the muffin tins. One recipe I recently came across on Pinterest (where I’m getting most of my inspiration as of late) was for these broccoli and cheese muffins. B and I enjoyed them on their own, but I could envision many other times to eat them such as a replacement to toast alongside an omelette or dipped into a chunky, savory soup. Either way, they were delish, easy to make, and pretty tempting to look at too.

Ingredients:

  • 2 cups broccoli florets, cut into bite size pieces
  • 1/2 cup butter, melted and cooled to room temperature
  • 2 large eggs
  • 1 1/4 cup buttermilk, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cheddar cheese , grated

Directions:

Heat oven to 350 degrees and line a 12­-cup muffin tin with paper liners sprayed with nonstick cooking spray. Set aside. In a large bowl, whisk together the cooled butter, eggs and buttermilk. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, mustard powder, and cayenne. Add dry ingredients to the wet ingredients and mix just until combined. Gently fold in the cheese and broccoli. Be sure not to overmix. Evenly divide the batter among the prepared muffin cups. They should be nearly full. Bake at 350 degrees for about 30 minutes, until a tester comes out clean and the tops are golden.

*Yield: 12-14 muffins

Original recipe can be found here.

 

White Chocolate Chip & Almond Muffins

22 Mar

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I love foods that work double (or even triple) duty, in the sense that they can be used for multiple occasions and serve a variety of purposes. For this reason alone, these white chocolate chip and almond muffins really take the cake (no pun intended). These little muffins are heavenly and can be used for in-between meals snacking, as a succulent dessert, or as a breakfast alongside a morning cup of chai. I can also envision them making a great gift.

While I love white chocolate, any chocolate chip flavor can easily be substituted, as well as the nuts used. The original recipe calls for a sugar-cinnamon topping that I didn’t make simply out of sheer laziness, but I’m sure it would taste great. If you try other variations of this recipe, I’d love to read about it in the comments!

Ingredients: 

1/2 cup unsalted butter, melted and cooled

2 large eggs

2/3 cup milk (whole or reduced fat)

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour

2/3 cups granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup white chocolate chips

1/2 cup chopped almonds

Directions:

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line muffin pan with paper liners.

In a bowl whisk together the eggs, milk, and vanilla extract. 

In another large bowl whisk together the flour, sugar, baking powder, salt, and almonds. Stir in the white chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined (do not over mix or you will have tough muffins). 

Evenly fill the muffin cups with the batter. Place muffin pan in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen.

*Makes 12 regular sized muffins