Tag Archives: Muffins

Monday Muffin’s – Corn Muffins

 

I have shared with you my recipe for corn bread; today I share my recipe for corn muffins. Corn muffins differ from ordinary muffins because of the addition of corn meal. I often use sprouted corn meal in my corn muffins. These muffins are a perfect accompaniment with chili, barbecue or even soup. Placing a basket of these delicious muffins on your table will sure to please everyone. The addition of just a few extra ingredients dresses up these corn muffins and makes them special. The addition of the peppers, onions and cheese also gives these muffins a tender moist texture, which I’m sure you will enjoy! My favorite addition is the cheese as it gives the crust of the muffin a wonderful crisp texture and the flavor can’t be beat!corn muffins

 

Corn Muffins

 

Ingredients:

 

1 ½ cups flour

1 Tbsp baking powder

1 tsp salt

3 Tbsp sugar

¾ cup yellow corn meal

1 egg, beaten

1 cup milk

¼ melted butter

1 Tbsp finely chopped green pepper

1-2 tsp finely chopped onion

½ cup grated Cheddar cheese

 

Directions:

 

Sift the flour with the baking powder, salt and sugar; add the cornmeal and blend well. Combine the egg, milk and melted butter. Stir the liquids into the dry ingredients until all the flour is dampened. Add the green pepper, onion and shredded cheese and fold in. Pour the batter into greased muffin pans.corn muffins Bake at 400 degree for 25-30 minutes. Makes one dozen muffins. Remove from the muffin tin and either let cool on a wire rack or serve immediately. These corn muffins are best served warm.corn muffins

 

If you don’t eat all the muffins they also freeze well.corn muffins

 

Next time you are cooking chili or barbecue be sure to mix up a batch of these delicious corn muffins.

 

I have been decluttering and cleaning out for months! In cleaning out my pantry I had several jars of applesauce, which I had canned, and what better way to use it up than to make some Applesauce Muffins? These delicious applesauce muffins make a double batch and use two cups of applesauce which was perfect for my goal of working on cleaning out the pantry!home canning, prudent living, applesauce

 

These muffins are delicious with a cup of tea in the afternoon, to enjoy with your breakfast or to pack in your child’s lunch. Applesauce muffins travel well and they also freeze well. Plus it’s a great way to use up applesauce! The recipe makes a double batch of muffins so you will definitely have some leftover to stick in your freezer!Applesauce Muffins

 

Applesauce MuffinsApplesauce Muffins

 

Ingredients:

 

1 cup butter, softened

2 cups sugar

2 eggs

1 tsp homemade vanilla

2 cups applesauce

4 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp allspice

¼ tsp ground cloves

1 cup chopped walnuts (optional)

Cinnamon-sugar (optional)

 

Directions:

 

In a large bowl cream together the butter and sugar. Add the eggs and vanilla and mix well. Stir in the applesauce. Combine the flour, baking soda and spices; stir into the creamed mixture and fold in the nuts.

 

Fill paper-lined muffin cups three-fourths full. Bake the muffins at 350 for 20-25 minutes or until a toothpick comes out clean. Cool the muffins for five minutes before removing from the pans to wire racks.Applesauce Muffins If you like you can sprinkle with cinnamon-sugar. Muffins sprinkled with cinnamon-sugar sounds like a wonderful idea but I’ve yet to remember to sprinkle them with the sugar and they are perfectly delicious without it! Makes about two dozen muffins.Applesauce Muffins

Let the muffins cool before packaging them up to put in your freezer. I freeze them in groups of four which is then perfect for my husband and I. Of course I’ve now used up the applesauce I had, but my freezer is now filled with muffins! Luckily we have company coming next week and these will be perfect to serve with our breakfast or of snacking on with a cup of tea in the afternoon!

Monday Muffins: Cranberry Vanilla Muffins

 

Friday I shared my recipe for Cranberry Orange Scones and today I share a different recipe for Cranberry Vanilla Muffins! What better way to celebrate Valentine’s Day than with a delicious muffin? In this recipe half a vanilla bean is ground right into the sugar to dominate the flavor of the muffin. Use those frozen cranberries in the freezer or try dried cranberries to whip up a batch of these delicious Cranberry Vanilla Muffins.Cranberry Vanilla Muffins

 

Cranberry Vanilla Muffins

 

Ingredients:

 

Batter:

 

½ vanilla bean, cut into small pieces

1 cup sugar

½ cup butter

2 large eggs,

2 cups of flour

2 tsp baking powder

¼ tsp salt

½ cup milk

2 ½ cups fresh cranberries coarsely chopped

 

Topping:

 

2 Tbsp sugar

½ tsp nutmeg

 

Directions:

 

Preheat oven to 375. Line 12-14 muffin cups with paper linters.

Prepare the batter. Place the vanilla bean and sugar in a blender or food processor and process until the vanilla bean is ground into tiny flecks.

Using an electric mixer, cream the vanilla sugar with the butter in a small mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition.

Mix together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until smooth and fluffy. Fold in the cranberries.

Divide the batter between the muffin cups, filling each one almost full. Mix together the sugar and the nutmeg for the topping and sprinkle generously over the muffins.Cranberry Vanilla Muffins Bake until puffed, light golden brown and a toothpick inserted in the center of each muffin comes out clean, about 25 minutes.Cranberry Vanilla Muffins Serve the muffins warm or at room temperature.Cranberry Vanilla Muffins Makes about 12-14 muffins.Cranberry Vanilla Muffins

Monday Muffins: Roasted Banana Muffins

 

I have made banana muffins many times but this was the first time I’ve made Roasted Banana Muffins. Roasting the banana seems to intensify the flavor. These muffins have more of a cake-like consistency and they are delicious and freeze well. These roasted banana muffins are perfect to go with your afternoon cup of tea.Roasted Banana Muffins

 

Roasted Banana Muffins

 

Ingredients:

 

2 ripe bananas

2 cups flour

1 ¼ cup sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup milk

1 large egg, beaten

4 Tbsp butter, meltedRoasted Banana Muffins

 

Directions:

 

Preheat your oven to 400 degrees F. Make a three inch long slice down each banana and lay the banana on a baking sheet. Roast the banana until the skins turn black and the juices in the bananas start to run from the slits in the skins, about ten minutes. Remove the bananas from the oven and keep the oven on.Roasted Banana Muffins

 

When the bananas are cool enough to handle, discard the peels and place the bananas in a bowl. Mash with a fork and set aside.

 

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt and whisk to blend evenly. In another bowl, whisk together the milk, egg and melted butter. Stir in the mashed bananas. Thoroughly combine the dry ingredients with the banana mixture and stir with a wooden spoon to blend well.

 

Place a paper liner in each cup of a 12-cup muffin tin. Spoon the batter into the cups, filling each about three quarters full. Bake until golden brown or until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Remove to a wire rack to let cool.Roasted Banana Muffins Makes 12-14 muffins depending on the size of your muffin tin.Roasted Banana Muffins

Monday Muffins: Healthy Company Muffins

 

It’s Monday and time to share another delicious muffin recipe. January is the perfect time of year to make these delicious Healthy Company Muffins. We have a lot of company that likes to visit and play in the snow during the winter months. Nothing better than having a healthy, delicious muffin to offer in the morning. This recipe comes from my favorite book, Simply in Season. I love this book for the simple recipes it contains and the fact that they are geared to helping you eat in season. These muffins are perfect for breakfast or for a good snack. They can be cooked in a regular muffin tin or a mini muffin tin, which works well if you are using them for a snack.

 

Company Muffins

Ingredients:

 

½ cup flour
½ cup whole-wheat flour
1 cup oat bran or rolled oats
¾ cup brown sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
½ tsp salt

In a large bowl combine the above ingredients. Set aside.healthy company muffins

 

In another bowl combine the following ingredients:

2 large tart apples, peeled, cored and shredded

1 ½ cups finely shredded carrots
1 cup chopped walnuts or flax seed meal
½ cup raisins

Add the apples, carrots, walnuts and raisins to the dry mixture.healthy company muffins Stir to coat and make a well in the center of the mixture.

 

In a separate bowl combine:
2 eggs
½ cup milk
¼ cup oil

Pour into the flour mixture. Stir just until moistened. Fill your muffin tins about ¾ full and bake in a preheated 375F oven for 18-20 minutes.muffins

These muffins are delicious and keep well and the muffins  remain moist for several days. healthy company muffinsYou can also pop a few in your freezer so that you can have these healthy company muffins to enjoy at a later time!Healthy Company Muffins

Monday Muffins: Blueberry Muffins

 

During the summer months we have an abundance of blueberries, they fill my freezer and I often use the berries to make these best ever blueberry muffins. I have to say that these blueberry muffins are as good made with frozen blueberries as they are made with fresh berries. We are so blessed to have blueberry bushes that do so well. Not only do we get to have a freezer full of frozen berries, but we get to use those berries to make blueberry muffins. I love having muffins to enjoy with my coffee in the winter!blueberry-muffins

 

Best Ever Blueberry Muffins

 

4 eggs
2 cups sugar
1 cup vegetable oil (I used refined coconut oil)
1 tsp vanilla extract
4 cups flour (I used 3 cups regular and 1 cup sprouted whole wheat flour)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh blueberries

In a mixing bowl, beat the eggs. Add the sugar and while your mixer is going add the oil and vanilla. Combine the dry ingredients and add them, along with the sour cream, to the sugar mixture. Gently fold in the blueberries.blueberry muffins, Gently fold in the blueberries.

 

Spoon the batter into greased muffin tins.blueberry muffins Spoon batter into muffin tins.

Bake at 400 degrees for 20 minutes. Makes 2 dozen. If you don’t eat them all at once they will freeze well to enjoy at a later date.blueberry muffins, cinnamon, blueberry, muffins

 

Do you enjoy muffins during the colder winter months? What are your favorite muffins? Each week I will be sharing one of our favorite muffin recipes. As you will see we love our muffins!

 

Until we are enjoying fresh blueberries once again from our bushes I am glad we have an abundance of berries in our freezer!Abundant Blueberries!

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