Feb 122011
 

Pictures

Vanilla Crumb Muffin

Vanilla Crumb Muffin

Muffin Ingredients

Muffin Ingredients

Sugar

Sugar

Added Eggs

Added Eggs

Mixing

Mixing

Adding Flour

Adding Flour

Adding Baking Powder

Adding Baking Powder

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Adding Melted Butter

Adding Melted Butter

Adding Vanilla

Adding Vanilla

Mixed

Mixed

Crumb Topping Ingredients

Crumb Topping Ingredients

Adding Flour

Adding Flour

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding Butter

Adding Butter

Adding Vanilla

Adding Vanilla

Cutting it with a Pasty Cutter

Cutting it with a Pasty Cutter

Hands Work Better

Hands Work Better

Crumb Topping

Crumb Topping

Test Muffin

Test Muffin

Adding the Crumb Topping

Adding the Crumb Topping

Ready for the Oven

Ready for the Oven

Cooked

Cooked

Good Height

Good Height

Naked Muffins

Naked Muffins

Muffins with Crumb Topping

Muffins with Crumb Topping

Cooked Muffins

Cooked Muffins

Pretty Tall

Pretty Tall

Yummy!

Yummy!

Vanilla Crumb Muffins

Muffin
1 cup sugar
2 whole eggs
2 cups flour
1/2 tablespoon baking powder
1 cup milk
1/4 cup butter, melted
1/2 tablespoon vanilla
Crumb Topping
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter, cold
1/2 teaspoon vanilla

Beat sugar and eggs until creamy. Sift together the flour and baking powder. Add flour and milk alternately to creamed mixture. Add butter and vanilla. Beat until well combined. Fill cups 2/3 full in paper flutes or thoroughly greased tins. Sprinkle with crumb topping. Bake at 375 degrees for 17-20 minutes until golden.

Crumb Topping: Combine flour and powdered sugar in a medium bowl. Add butter and vanilla. Use a pasrty cutter or your hands to mix butter into flour mixture. Cut in butter until mixture is crumbly. Makes 13 muffins with left over crumb topping.

I wanted to make muffins but I had no berries! So I thought vanilla muffins, but I needed a vanilla crumb topping. After searching the interwebz I found one. I put it together with the vanilla muffin recipes and PRESTO we have this! It is nice and moist and not to heavy like some muffins are. I made a testy one to make sure the crumb topping was good to go and it was! I ate it in like 3 seconds!

Oct 212010
 

Pictures

the Ingredients

the Ingredients

Adding the Flour

Adding the Flour

Adding the Whole Wheat Flour

Adding the Whole Wheat Flour

Adding Salt

Adding Salt

Adding Baking Soda

Adding Baking Soda

Adding Baking Powder

Adding Baking Powder

Added Nutmeg

Added Nutmeg

Adding Ground Ginger

Adding Ground Ginger

Sifted

Sifted

Buttermilk

Buttermilk

Adding Vegetable Oil

Adding Vegetable Oil

Adding Vanilla

Adding Vanilla

Adding Egg Whites

Adding Egg Whites

Adding Honey

Adding Honey

Whisking

Whisking

Whisking

Whisking

All Whisked Up

All Whisked Up

Adding to Flour Mixture

Adding to Flour Mixture

Folding

Folding

All Folded

All Folded

Adding Crystallized Ginger

Adding Crystallized Ginger

Stirring

Stirring

All Done

All Done

Almost Ready For the Oven

Almost Ready For the Oven

Added a Little Sprinkle of Crystallized Ginger to the Tops

Added a Little Sprinkle of Crystallized Ginger to the Tops

Fresh Out of the Oven

Fresh Out of the Oven

Standing Tall

Standing Tall

Cooling

Cooling

This One Was Ready For His Close Up

This One Was Ready For His Close Up

Crystallized Ginger Muffins

2 cups unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 whole egg whites
1/2 cup honey
1/4 cup crystallized ginger, finely chopped, plus more for sprinkling

Preheat the oven to 350*. Coat 17 muffin cups with nonstick spray.

Sift toether the flours, salt, baking soda, baking powder, nutmeg, and ground ginger.

In another bowl, whisk together the buttermilk, oil, vanilla, egg whites, and honey.

Pour the wet ingredients into the dry. Gently fold the 2 together until an evenly moist batter forms. Stir in the crystallized ginger.

Spoon into the muffin cups. (Sprinkle the tops with extra crystallized ginger). Bake for 18 – 20 min. until done.

Cool in pans for about 5 minutes the turn onto racks.

I got this recipe from the (makes very sad face) not around anymore fooddownunder.com

Made 17 for me.

Sep 242010
 

It’s been a while blog. I’ve missed you!

Pictures

the Ingredients

the Ingredients

Can you say butter?!?!?!?

Can you say butter?!?!?!?

Cooking the apples

Cooking the apples

Boiling

Boiling

Adding the Flour

Adding the Flour

More Flour

More Flour

All Mixed Up

All Mixed Up

Ready for the Oven

Ready for the Oven

Fresh out of the Oven

Fresh out of the Oven

Ready for my Tummy!!

Ready for my Tummy!!

Apple Muffins

2 cups apples, grated skins on
2 cups sugar
2 cups water
1 cup butter
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons baking soda

Preheat oven to 350F and line muffin tin with cupcake papers.

Put the first seven ingredients into a large saucepan and bring to a boil.

Cool, add flour and soda.

Fill paper lined cupcake tins 2/3 full and bake until cupcakes spring back when touched in the center.

They didn’t rise much but still tasted so good!!! Made 32 muffins. Would be good with a cream cheese frosting and then you have a cupcake!!!!

Recipe found here.

Aug 232010
 

Pictures

the Ingredients

the Ingredients

Mashed Bananas

Mashed Bananas

Adding the Other Ingredients

Adding the Other Ingredients

Mixing it Up

Mixing it Up

In the Pans

In the Pans

Out of the Oven

Out of the Oven

Cooling

Cooling

Spicy Extreme Banan Bread Muffin/Bread

4 whole mashed bananas
1 1/2 cups flour
1/2 cup sugar
1/2 cup sour cream
1 whole egg
1 teaspoon baking soda
1/2 teaspoon salt
1/4 stick butter, softened
1 teaspoon vanilla
Optional Spices
1 tablespoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves

Preheat oven to 350ยบ and grease the inside of your bread pan or muffin tins.

In large bowl, mash the bananas then add all the other ingredients and use a hand mixer to combine. Pour into bread pan or muffin tins and back for about bread for 60 minutes or muffins for 18 minutes. Easy and good!

This was the perfect recipe for me as I had exactly 4 bananas that had gone brown! I will say that the muffins fell a lot, but still tasted good.

Aug 192010
 

I had many blueberries and this seemed a good recipe. It was supposed to make 24 but made 36!!!

Pictures

the Ingredients

the Ingredients

Creaming the Butter and Sugar

Creaming the Butter and Sugar

Amara Mashing Blueberries

Amara Mashing Blueberries

All Mashed with Lemon Zest

All Mashed with Lemon Zest

Adding the Mashed Berries

Adding the Mashed Berries

Amara Whisking

Amara Whisking

Mixing

Mixing

Adding the Whole Blueberries

Adding the Whole Blueberries

All Folded

All Folded

In the Pans

In the Pans

Out of the Oven

Out of the Oven

Racks of Muffins

Racks of Muffins

Double Blueberry Muffins

1 cup unsalted butter, at room temperature
1 1/2 cups sugar, plus 2 tablespoons
4 whole eggs
4 cups fresh blueberries, rinsed and dried
2 tablespoons lemon zest (from 2 lemon)
2 cups flour
2 cups yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. Line a standard (36-cup) muffin tin with paper cups. With an electric mixer, cream butter and 1 1/2 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.

In a shallow bowl, mash 1 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).

In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 3 cups blueberries.

Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Cool in pan 5 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

Original recipe can be found here.

I was very good and didn’t have any of the many muffins this made. We will have to wait to here from the mom and Rich to see if they are good!

Jun 092010
 

I had some bananas that were ready for either banana bread, which Justin (that’s the husband) is not a big fan or muffins. And seriously who doesn’t like muffins?!?!?

the Ingredients

the Batter (yummy!)

Entering the Over

Just out of the Oven

MUFFINS!!!!

Strawberry Banana Muffins

2/3 cup sugar
1/2 cup oil
2 whole eggs
2 mashed banana
1 teaspoon vanilla
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh strawberries, finely chopped

Line 12 muffin cups with paper baking cups. In a medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries.

Spoon batter evenly into muffin cups. Bake @ 375 deg. for 17 to 21 minutes or until muffins test done. Immediately remove from muffin cups. Serve warm or cool.

Now I must say that I have never had these before and since I’m sending them to Justin’s work tomorrow, it’s really up to him to let us know if they are good or not. I mean I can’t see how they could be bad, but you never know.