#MuffinMonday: Apple Carrot Muffins

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

My cookbook library received a well deserved expansion this past Christmas and we excitedly started cooking out of them immediately. One of the books I received was a signed copy of Giada’s Happy Cooking. This cookbook is quite different from her previous cookbooks in both feel and format. Looking through the book makes me feel like I’m going through a beautiful magazine instead of a book book. There’s even a very honest introduction written by Giada.

The first thing we made were the black bean brownies. All I can say is these were… different. To be fair, we changed it up and used a can of refried black beans instead of regular black beans. Stuart took the interesting result to work for others to try our experiment. Successful wouldn’t be the term to describe that baking adventure! Maybe we’ll give them another go and follow her recipe exactly.

Apple Carrot Muffins for #MuffinMonday from Sew You Think You Can Cook (2)

Today’s muffins came from Happy Cooking. I did have to use all AP flour because I was out of wheat flour and omitted the flax meal. As always, I used cinnamon applesauce in place of the unsweeted regular applesauce called for. I also substituted golden raisins in place of dried goji berries. (I wouldn’t recommend shredding baby carrots, but you do what you gotta do!) Even with my changes, these muffins were definitely successful!

This recipe makes one dozen muffins.

Carrot and Apple Muffins

Ingredients:

  • 6 tbsp butter, at room temperature
  • 1 C dark brown sugar
  • 2 eggs
  • 1 1/4 C flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 tsp allspice
  • 1/4 C cinnamon applesauce
  • 1/4 C apple juice
  • 1/2 – 2/3 C shredded carrot
  • 1/4 C golden raisins

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until fluffy. Add in the eggs, one at a time.
  3. In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and allspice. Add half of the flour mixture to the stand mixer and mix until combined.
  4. Add the applesauce and apple juice. Mix until incorporated.
  5. Add the remaining flour mixture and mix until combined. Fold in the carrot and raisins.
  6. Divide batter among the prepared muffin tin.
  7. Bake 18 – 20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool in the pan 5 minutes before removing to a cooling rack.

*This recipe is modified from Giada’s Happy Cooking*

Apple Carrot Muffins for #MuffinMonday from Sew You Think You Can Cook (1)

And don’t forget to check out these other muffin recipes:

Blueberry Cornmeal Sourdough Muffins from Karen’s Kitchen Stories

Cherry Chocolate Chip Muffins from Palatable Pastime

Cinnamon Molasses Muffins from Passion Kneaded

Cranberry White Chocolate Muffins from Making Miracles

Peanut Butter Cup Stuffed Chocolate Muffins from Food Lust People Love

Sour Cream and Green Onion Corn Muffins from A Day in the Life on the Farm

Spicy and Sweet Hummus Muffins from Kelli’s Kitchen

Strawberry Vanilla Yogurt Muffins from Farm Fresh Feasts

Disclaimer: This post contains affiliate links. 

#MuffinMonday: Nutmeg Banana Muffins

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

For Christmas, my uncle got Firecracker an adorable cook’s outfit complete with chef’s hat, apron, potholder, and oven mitt. It’s a little big (okay, a lot big) but that makes it even cuter! The chef’s hat, on the other hand, is a perfect fit! (My kid has a 90th percentile sized head…) In addition to the attire he gave us a “Cook It in a Cup!” kit. The kit includes a cookbook and 6 silicone cupcake liners.

On a rare occurrence there were two sad looking bananas sitting on my counter and I thought it’d be fun to let my son in the kitchen with me and break out his gifts. He loves to mix and pinch salt. I am amazed at how few of the ingredients ended up on the floor, don’t get me wrong, there was a mess to clean up, but it was well worth it!

Making Nutmeg Banana Muffins | Sew You Think You Can Cook

 

The banana muffins from this book were a big hit. And how could they not be? There was a lot of sugar involved! These were not a snack to be enjoyed by a toddler in the afternoon. We opted to leave the chocolate chips out of the recipe due to the amount of sugar. Now, I know the recipes are written to be completed by children, but mixing softened butter and sugar with a fork would never, ever, become creamy and smooth. I broke out my hand mixer for the job.

Eating Nutmeg Banana Muffins | Sew You Think You Can Cook

This recipe makes 12 muffins.

Nutmeg Banana Muffins

Ingredients:

  • 1 1/2 C flour
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 stick butter, softened
  • 1 C sugar
  • 2 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners, or use silicone molds.
  2. In a large bowl whisk together the flour, baking soda, nutmeg, cinnamon, and a pinch of salt.
  3. In another bowl, use a hand mixer to combine the butter and sugar until smooth. Mix in the bananas, egg, and vanilla.
  4. Add the dry ingredients to the wet and stir until combined. Evenly distribute the batter between 12 muffin cups.
  5. Bake 20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes before removing from the mold to cool completely.

*This recipe is adapted from Cook it in a Cup!*

nutmeg banana muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Blueberry Oatmeal Muffins from A Day in the Life on the Farm

Chocolate Chip Muffins from Karen’s Kitchen Stories

Cinnamon Pear Muffins from Making Miracles

Coconut Lime Mango Muffins from The Spiced Life

Glazed Orange Poppyseed Muffins from Farm Fresh Feasts

Gouda Herb Muffins from Food Lust People Love

Orange Muffins from Passion Kneaded

Disclaimer: This post contains affiliate links. 

#MuffinMonday: Lemon Ricotta Muffins

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. And I’ve decided to join in the fun! I’ve been a part of this group for a couple of months now but today is the first day I am able to post with the gang. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

We went through a spell with Firecracker where the only thing he’d eat was a waffle. I became creative in adding some extra nutrition to the breakfast item through apples, sweet potatoes, and Greek yogurt. The waffle obsession has slowed if not died and I’m happy to report the adventurous eater is slowly reemerging. I’m looking forward to continuing to post with this group once a month as it seems muffins offer another food medium to sneak in some good nutrition.

Today’s muffins are filled with ricotta cheese and lemon. The ricotta cheese provides extra protein and calcium and yields perfectly light and fluffy muffins.

I’ve had this recipe on my radar for 11 months and finally had some leftover ricotta (from Thanksgiving) to make it! (I’ve been using my leftover ricotta for pasta instead.) Tara’s muffins are much prettier than mine because she put coarse sugar over the top.

This recipe makes 1 dozen kid-approved muffins.

Lemon Ricotta Muffins

Ingredients:

  • 1 C flour
  • 3/4 C cake flour
  • 3/4 C sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg, beaten
  • 3/4 C ricotta cheese
  • 1/2 C water
  • 1/4 C canola oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)

Steps:

  1. Preheat oven to 375 degrees F. Line a muffin tin with liners.
  2. In a large bowl whisk together the flours, sugar, baking powder, and salt.
  3. In an other bowl fold together the egg, ricotta, water, oil, lemon juice, lemon zest, and vanilla.
  4. Mix wet ingredients into dry ingredients. DO NOT OVER MIX.
  5. Divide batter into prepared muffin tin. Bake 16 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/lemon-ricotta-muffins/*

lemon ricotta muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Bacon Cheddar Corn Muffins from Making Miracles

Banana Cranberry Muffins from A Day in the Life on the Farm

Banana Streusel Muffins from All Roads from Lead to the Kitchen

Healthy Morning Glory Muffins from Farm Fresh Feasts

Lemon Ricotta Muffins from Sew You Think You Can Cook

Savory Corn Bread Muffins from Karen’s Kitchen Stories

Sticky Toffee Bran Muffins from Food Lust People Love

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page

CIC: Apples & Chives

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The ingredients I voted for actually won this month’s Crazy Ingredient Challenge! It did come down to a one vote swing though for the chives over graham crackers. I have to say, graham crackers and apples wouldn’t be that “crazy” so I’m glad chives took the lead.

I didn’t think this combination would be too difficult though. I ended up being surprised. I kept thinking of some sort of tart or pie type dessert, but honestly, I didn’t have the time (or energy) for that. I then decided to try making an apple jelly with chives. I found a two-ingredient jelly using just apple juice and honey and thought, “Now that I have time for!” I think I cooked the mixture too long because what I ended up with something closer to a candy. Had I realized it was candy I wouldn’t have put it in an ice cream dish to cool and instead have spread it on a baking sheet. The aforementioned ice cream dish was sacrificed to the garbage can (good thing it was a 59 cent thrift store find!). It was now back to the drawing board.

I settled on an Apple and Cheddar muffin recipe. I simply swapped cinnamon for chives. The batter really reminded me of a corn bread (although with flour instead of cornmeal) so I decided to bake these in my Mini Loaf Pan instead of a muffin tin. But then I ran into a dilemma of what to call these guys! They weren’t flakey enough to be biscuits, but lighter than a savory scone would be, and it wasn’t a muffin at this point. So… mini loaves it is!

We loved these mini loaves. They were a great accompaniment to some buttermilk brined chicken and green beans. The loaves were also begging to be dunked in a warm bowl of soup or chili or paired with eggs in the morning. I found them best eaten the same day however the do warm up nicely in the microwave.

Apple Cheddar Chive Mini Loaves

Ingredients:

  • 2 C flour
  • 1/3 C sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C shredded cheddar cheese
  • 1/3 C shredded Parmesan cheese
  • 1 tbsp chopped fresh chives
  • 1 egg
  • 1 C buttermilk
  • 1/4 C vegetable oil
  • 1 large Granny Smith apple, peeled

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a 9-well mini loaf pan or a 12-well muffin pan.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Stir in the cheese.
  3. In a small bowl whisk the egg with buttermilk and oil. Stir into the dry ingredients.
  4. Shred the apple over the bowl and fold into the batter.
  5. Pour batter into prepared pan. Bake 20 minutes, until a toothpick comes out cleanly. Allow loaves to cool in the pan 5-10 minutes before transferring to a cooling rack.

*This recipe is adapted from http://www.tasteofhome.com/recipes/apple-cheddar-muffins*

Apple Cheddar Chive Mini Loaves for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Disclaimer: This post contains affiliate links. 

SRC: Strawberries and Cream Muffins

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Good morning and welcome to another edition of The Secret Recipe Club. For a little “behind the scenes” information, The Secret Recipe Club (SRC) is divided into four group. Each group posts on a different Monday of the month. I am in Group D and always post on the 4th Monday of the month. This means that those special months with five Mondays there’s a week without any fun reveal day! That is all about to change, beginning with today. On the 5th Monday of the month there will now be a themed reveal and it’s a “free for all,” which means that there aren’t any group restrictions. I’m looking forward to getting to know some of the other bloggers in the club.

That being said, I’m very familiar with my assigned blog for today’s tailgating themed reveal. My assignment this month comes from Group B, but I’ve participated in many blogging events with her in the past. Quite conveniently, she was a member of the #10DaysofTailgate blog event two years ago! Needless to say I had a lot of recipes to choose from that fit with today’s theme.

So who is this mystery assignment? It’s Ashley from Cheese Curd in Paradise!

I promised myself that I would not pick a dip recipe because 5 of my last 8 reveals were a dip recipe. This meant her pizza dip, Mexican spinach dip, and loaded baked potato dip were off limits.

Auburn tailgatingInstead I thought about those morning games. Morning games are probably my favorite ones for tailgating. We would get to campus early and have a tailgate tent complete with fresh fruit, bagels, coffee, and muffins. Then after the game return back to the tent for more “traditional” tailgating fare of burgers, chips, dips, and beer. (I get pretty “home sick” during football season, wishing I could be back on the Plains cheering on my Auburn Tigers in person, throwing the football with family, and enjoying the atmosphere that is SEC football.)

I decided between Apple Strudel MuffinsBlueberry-Lemon Yogurt Muffins, and Strawberries and Cream Muffins. It’s a good thing I didn’t pick the apple ones because I ended up making Apple Cinnamon Muffins for my standard SRC reveal day (I made this tailgating muffin weeks before)! The only reason I picked strawberry over blueberry was because I had strawberries in my fridge that were reaching the end of their shelf life. Besides, there’s no way I can “waste” blueberries for baking – they’re my little man’s favorite food, he’d eat the whole pint if I let him!

We really liked these Strawberries and Cream Muffins – my only regret is that I misjudged how much of the cream cheese mixture to put in the muffins and there wasn’t nearly enough. My advice: use it all, it’s the best part! I loved having these muffins on hand for that mid-morning snack.

Strawberries and Cream Muffins 2  Sew You Think You Can Cook

This recipe makes 12-15 muffins.

Strawberries and Cream Muffins

Ingredients for filling:

  • 4 oz cream cheese, softened
  • 11/2 tbsp of beaten egg
  • 1/3 C sugar
  • 1/4 tsp vanilla extract

Ingredients for muffin:

  • 2 C flour
  • 3/4 C sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick butter, melted
  • 1 C milk
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 eggs
  • 1 C diced fresh strawberries

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with liners.
  2. Make the filling: Whisk together the cream cheese, egg, sugar, and vanilla until lump free. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In a small bowl (I actually did this in the glass measuring cup I used to melt the butter), whisk together the melted butter, milk, vanilla extract, and almond extract. When slightly cooled, whisk in the eggs. Pour this mixture into the dry ingredients.
  5. Fill prepared muffin tins halfway with the batter. Add a few strawberries, and top with a generous amount of cream cheese filling. Top the muffins with batter and stud with some more strawberries.
  6. Bake 15-20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes in the tin before removing to a cooling rack.

*This recipe is adapted from Ashley at http://cheesecurdinparadise.blogspot.com/2012/08/recipe-swap-apple-strudel-muffins.html*

Strawberries and Cream Muffins  Sew You Think You Can Cook

To see the other bloggers who participated in the themed Secret Recipe Club this month click here:

SRC: Apple Cinnamon Muffins

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Life on Food written by Emily. (Emily was charged with my blog last month!) Emily has been blogging since 2008 so there was an incredible recipe index to search through. She has a few different ways to search through her files: by course, by key ingredient, alphabetically, and the most intriguing by cooking method.

I took the alphabetical route and almost stopped at “A”! I didn’t, though, and after making my way through I had 11 recipes to decide between! I was all set to make Maple Cinnamon Quick Bread until I realized it was a previous SRC post. As I had cinnamon on the brain, I wanted to make her Apple Cinnamon Donuts (although mine would have been mini muffins) but I couldn’t fine apple cider in stores just yet – don’t worry, it’s almost fall. As you can see I took the “next best thing” and went with Apple Cinnamon Muffins.

In retrospect I should’ve gone with a savory item on my list because the amount of baking that’s been happening in my kitchen is completely uncharacteristic of me! Caramelized Brussels Sprouts will definitely need to happen next time my in-laws are in town, Angel Hair with Corn, Feta, and Tomato would be perfect for this summer’s produce, and that 1905 Dressing sounds like a much healthier option to muffins…

IMG_5369But who doesn’t love muffins!? Especially when they’re bursting with apples! My little man definitely approved.

This recipe makes 12 large muffins.

Apple Cinnamon Muffins

Ingredients:

  • 1 stick butter, softened
  • 1 C sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 C flour
  • 1 C white whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 C unsweetened applesauce
  • 1 apple, peeled and diced

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tray with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add the egg and vanilla and beat until combined.
  3. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Alternate adding the dry ingredients and the applesauce to the stand mixer, beginning and ending with the dry ingredients. Fold in the diced apple.
  5. Divide batter evenly between the 12 muffin tins. Bake 12-15 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Emily at http://lifeonfood.blogspot.com/p/recipes.html?recipe_id=6043170*

Apple Cinnamon Muffins for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: Back to School

Most schools are starting this coming week and some have even already been in class for a week or more! If you’re part of the lucky ones who wait until Labor Day to start the school year, enjoy the rest of your summer.

Today’s Sunday Sunday Supper menu will help you get ready for the school year, with plenty of ideas to get breakfast or dinner on the table quickly, lunches to make your kids happy, and snacks to keep you going. A big thank you to DB of Crazy Foodie Stunts and Caroline of Caroline’s Cooking for hosting this event and helping us stay organized this school year!

When I think “Back to School” I think of Peanut Butter and Jelly sandwiches. I don’t exactly need to give you a recipe for PB&J – unless it’s my grilled one! Instead I decided to make muffins! These PB&J muffins are a perfect busy weekday breakfast or after school snack.

PB&J Muffins

Ingredients:

  • 2 C flour
  • 1/2 C sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C creamy peanut butter
  • 1 C buttermilk
  • 1 tsp vanilla extract
  • 3 tbsp canola oil
  • 2 eggs
  • 1 C jam (I use all fruit grape spread)

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with liners (makes 18-20).
  2.  In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl stir peanut butter and buttermilk together until smooth. Add in the vanilla, oil, and eggs.
  4. Add peanut butter mixture to dry ingredients and stir until combined – it’s thick! Fold in the jam.
  5. Fill prepared muffin tins. Bake 15 – 17 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Renee at http://www.reneeskitchenadventures.com/2014/05/peanut-butter-and-jelly-muffins.html*

PB&J Muffins for #SundaySupper from Sew You Think You Can Cook

Getting Started On School Days

Ideas for the Lunchbox

After School Snacks and Beverages

School Night Suppers

Sweets to End the Day

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Blogger CLUE: Raspberry Muffins

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This month Blogger CLUE had us searching for berry recipes on our assigned blogs. A task I was happy to oblige. After my diagnosis of melon (most seriously cantellope) allergies I had to revisit my love of berries – most specifically raspberries. I would typically not shell out the money for them until they were in season and on sale, but after my fruit selection was drastically reduced I no longer felt guilty paying the prices so that I could enjoy strawberries or blueberries. (Raspberries I still reserve for violent cravings and serious savings.) Raspberries have always been my favorite fruit though. My grandfather used to have a couple raspberry bushes at the lake house in Wisconsin. Nothing tastes better than a freshly picked raspberry. Now that my parents own the house I might have to encourage my mom to replant the raspberry bushes! To this day, if I get that perfect raspberry in that store-bought pint it’ll take me back to the summers I spent at the lake.

This month I was assigned the blog Eliot’s Eats. I’ve actually visited Debra’s blog before from other blogging events. Her blog is named after her cat (and favorite poet). I am completely in awe of her green thumb – she even has a green house! I can’t grow a THING – I even manage to kill the scallions I save in a cup of water. Someday I’d like to be able to grow fresh herbs – and a gardenia bush. If I get gutsy I’d love to have citrus trees, too. And maybe tomatoes. I’m actually laughing as I write this… ah well.

I decided to make Raspberry Muffins. I guess I didn’t get enough breakfast food during #BrunchWeek. I mean, is that seriously a thing – too much breakfast? No, I think not. And I only have two muffin recipes on my blog so I figured, why not!

1554466_10102949326697521_7393131514455485945_nI made these muffins to bring with me to a girl’s night out at a painting studio and they were met with rave reviews. I decided mini muffins would be easiest to eat with a paintbrush in one hand and a glass of wine in the other. I even got 4 regular sized muffins out of the batter and left those for my husband to enjoy. And enjoy he did! When I got home from creating my masterpiece, I asked if he tried the muffins. A shy look told me not only did he try them, but he ate all four!

I started making these muffins during my son’s morning nap – I got as far as melting the butter, whisking the eggs, and preheating the oven before the doorbell rang and he woke up. My son hates naps and he refused to go back down, so I had a crabby boy in the kitchen with me while I finished making these muffins. Unfortunately during my pause in baking, the milk and butter mixture started to cool and harden. When it came time to mix my wet ingredients into the dry it was impossible to incorporate so I kept adding milk until I reached what I thought was an acceptable consistency, adding my fresh raspberries, and crossed my fingers.

These muffins were fantastic. Not only did using fresh raspberries remind me of my grandfather, but the use of almond extract always reminds me of my grandmother! These muffins were a happy treat for me.

I didn’t make the topping (and honestly, these muffins don’t need it) because my sink required a visit from the plumber and I really didn’t want another dirty bowl. Besides, I could pretend they were healthier muffins without the extra butter and sugar.

This recipe yields 24 mini muffins and 4 regular muffins.

 Raspberry Muffins

Ingredients:

  • 1 1/2 C flour
  • 3/4 C sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg
  • 1 egg yolk
  • 1/2 C milk
  • 6 tbsp melted butter
  • 1/2 tsp almond extract
  • approx 4 oz fresh raspberries, chopped

Steps:

  1. Preheat oven to 375 degrees F. Grease or line muffin tin(s).
  2. In a bowl whisk together flour, sugar, baking powder, and salt.
  3. In another bowl beat the egg and egg yolk. Whisk in the milk, melted butter, and almond extract.
  4. Add the wet ingredients to the dry ingredients and stir until combined. Gently fold in the raspberries.
  5. Spoon into muffin tins 3/4 full. Bake mini muffins for 12-14 minutes and regular sized muffins 18-20, or until a toothpick inserted comes out cleanly. Allow muffins to cool in pan.

*This recipe is adapted from Debra at http://eliotseats.com/2013/04/24/raspberry-muffins/*

raspberry muffins | sew you think you can cook

Here’s a list of the other players of Blogger CLUE this month:

Poppy Seed Muffins with Dried Cherries

Last month I used dried cherries in my #FoodieExtravaganza post. I had some dried cherries leftover and conveniently found a recipe to use them in  Tyler Florence’s Real Kitchen.

If you recall, my parents were in town the weekend I made the ice cream. (My dad was my inspiration for using dark chocolate!) I whipped up these muffins the night before my dad had to leave. He was catching a very early morning flight and had to leave at 4:30! I made these muffins so he could have something to eat in the car if he so desired.

I didn’t have a full cup of cherries leftover so I simply polished off the bag using what I had. The result was delicious poppy seed muffins with a few dried cherries here and there. You could substitute with your favorite tart dried fruit in this recipe if you wish – cranberries, blueberries, chopped apricots could work well too!

Oh, and I forgot to sprinkle the tops of the muffins with extra sugar so they didn’t quite have that expensive coffee shop look, but we didn’t seem to mind.

Poppy Seed Muffins with Dried Cherries

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 C milk
  • 1 stick butter, melted
  • 1 tbsp poppy seeds
  • zest 1 orange
  • 1 C dried cherries

Steps:

  1. Preheat oven to 400 degrees F. Grease a standard muffin tin or line it with paper liners.
  2. In a large bowl whisk together flour, sugar, baking powder, and salt.
  3. In another bowl whisk together eggs and milk. Stir in the poppy seeds and orange zest.
  4. Combine the wet ingredients into the dry ingredients.
  5. Toss the dried cherries in a little bit of flour to coat. Gently fold into the muffin batter.
  6. Fill prepared muffin try 2/3 of the way full.
  7. Sprinkle with extra sugar (optional).
  8. Bake 20 – 25 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Tyler Florence’s Real Kitchen*

Poppy Seed Muffins | Sew You Think You Can Cook

Dislcaimer: This post contains affiliate links.

CIC: Basil & Lemon

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We’re setting our thoughts and minds on spring and summer with today’s Crazy Ingredient Challenge. When it was announced that Lemon and Basil were to be February’s ingredients my first thought went to muffins.
Lemon and Basil is a pretty classic combination – perfect for seafood, chicken, and pastas. I wanted to try going in a different direction by baking!
I was scrambling to get this recipe made and photographed. With the winter storms that have been blowing by I didn’t get a chance to get to the grocery store until Wednesday night. Hey, at least I’m not in the Northeast! First thing Thursday morning these babies were baked. Happily the sun was shining and there was a lot of light being reflected off of the white snow. I did have to take down the beach towels that are duct taped to the sliding glass door. Yes, folks, beach towels have been severely downgraded now that we live in Ohio! They now protect against drafty doors and windows, act as a resting place for snowy wet boots, and are used to protect the carpet underneath my son’s booster seat when he’s eating. Okay, that last use might be an upgrade. 😉
These muffins are bright and help you forget about the negative temperatures outside. They make you want to lie down on those beach towels amongst green grass and flowers reading a good book.
There is a lemon sugar glaze that gets poured over the muffins after pulling them out of the oven – I didn’t use all of the glaze and even used more than was probably necessary. I also found these muffins to be a little too eggy for my personal preference – next time I’ll see if it would work with just 2 eggs.
This recipe makes 12 muffins.
Lemon Basil Muffins
Ingredients:
  • 1 stick butter, at room temperature
  • 1 1/4 C sugar, divided use
  • 3 eggs
  • 1/2 C sour cream
  • zest 1 lemon
  • 2 tbsp chopped fresh basil
  • 1 C flour
  • 1 tsp baking powder
  • juice of 1 large lemon
Steps:
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer cream together the butter and 3/4 C sugar.
  3. Add in the eggs until combined. Add the sour cream, lemon zest, and basil. When incorporated add the flour and baking powder. Mix until a consistent batter is achieved.
  4. Pour batter into 12 lined muffin cups. Bake 15-20 minutes, until a toothpick inserted comes out cleanly.
  5. Whisk together remaining sugar with the lemon juice. Spoon lemon-sugar mixture over top the muffins while hot. Allow to cool in the muffin tin 10 minutes before removing to a cooling rack.
Lemon Basil Muffins | Sew You Think You Can Cook
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.