Breakfast, Brunch, Classics, Comfort food

Pumpkin Muffins

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A fall classic and a must make for these crisp mornings !
Ingredients:

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
  • Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

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Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.(I made some plain ones too)

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

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Breakfast, Brunch

Whole Wheat Mixed Berry Muffin

 

This muffins were created after I finished making the pie recipe (scroll down).  Granted I could just eat my berries with granola and yogurt but since I won’t be home for a few days, I decided to make these muffins and bring these with me for breakfast !

Ingredients:

8oz finely chopped strawberries
1 1/2 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 pint of blueberries
1 large egg, beaten
1 tsp vanilla extract
2 tbsp melted unsalted butter

Method:

Preheat oven to 325°.

In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

In a medium bowl, mix eggs, melted butter, vanilla and strawberries. Add to the flour mixture and stir until just blended. Gently fold in remaining berries.

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Pour batter into 12 lined muffin tins and bake at 325° for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.  Enjoy !

 

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Breakfast, Pastry, Treats

Doughnut Muffins

This is a super quick recipie that you can whip up even on the busiest weekday mornings.  The muffins are buttery, moist and rich and where originally made in a shop in Rockport, Maine.  I got the recipie from “The New Boston Globe Cookbook”.

Ingredients:

2 cups of flour

1/2 cup sugar

1 Tbsp ( yes Tbsp) of baking powder

1/2 tsp of salt

1 egg

3/4 cup vegetable oil

3/4 cup buttermilk

1/4 cup sour cream ( I used greek yogurt)

Method:

Preheat oven to 375F

In a bowl whisk together all the dry ingrdients and set aside

In a separate bowl, whick together egg, sugar, buttermilk, oil and yogurt ( or sour cream).

Now, mix the dry and the wet ingredients together with a wooden spoon.

Divide the batter among 12 muffin cups and bake for 20mins.

Sprinkle a mixture of cinnamon and sugar on the muffin tops as soon as they come out of the oven.

Cool in the muffin tin for 5 mins and then take them out.

Serve warm with a cup of coffee ! They do tast like doughnuts !!! No more drive through breakfasts !