I had some leftover pumpkin and since I have been craving muffins, I went looking for a pumpkin muffin recipe. This recipe is reminiscent of some cookies that I used to make when I was in Weight Watchers, but in muffin form. They really are super easy and really good. My only complaint is that the batter is so thick it is hard to place in muffin cups and the batter does not spread, therefore the muffins were not very aesthetically pretty, but who cares? They tasted yummy, that's the only thing that matters!
Source: http://allrecipes.com
Serves 12
Ingredients:
1 18 oz yellow cake mix ( I used carrot)
1 15 oz can pumpkin
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
(I omitted the cloves and nutmeg and used 1/4 tsp pumpkin pie spice)
Directions:
Preheat oven to 350 F.
Combine all ingredients in a medium bowl. ( mixture will be very thick)
Fill muffin tins with mix, about 2/3 full.
Bake for 25 minutes.
Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts
Tuesday, January 18, 2011
Tuesday, December 7, 2010
Coco Banana Muffins
For my birthday, my mom gifted me a gift card for Borders. I promptly went out and purchased the new Nigella cookbook. I love Nigella. She has such a Witty and unapologetic way of writing. She sounds as if she is really speaking on the page. I also love her view on cooking. She just seems to role with the flow and laughingly writes about her kitchen mishaps and doesn't take cooking too seriously. I had some bananas that were getting very ripe and I remember seeing this recipe after reading the cookbook cover to cover. It was as delicious as I expected. Moist and flavorful, but not too sweet, just as a muffin should be.
Source: Kitchen Recipes from the Heart of the Home by Nigella Lawson.
Ingredients:
3 very ripe bananas
1/2 c canola oil
2 eggs
1/2 c brown sugar ( I used white)
1.5 c flour
3 tbsp cocoa powder
1 tsp baking soda
Directions:
Preheat oven to 450 degrees
In a large bowl, smash the bananas up, until very soft, add the oil and eggs and sugar, whisking gently.
In another bowl, combine the flour, cocoa and baking soda.
Gently mix in the dry ingredients with the wet and combine.
Line a muffin tin with paper liners and pour batter in until 2/3 full.
Bake 10 minutes or until a toothpick comes out clean from a muffin.
Serves 12
Source: Kitchen Recipes from the Heart of the Home by Nigella Lawson.
Ingredients:
3 very ripe bananas
1/2 c canola oil
2 eggs
1/2 c brown sugar ( I used white)
1.5 c flour
3 tbsp cocoa powder
1 tsp baking soda
Directions:
Preheat oven to 450 degrees
In a large bowl, smash the bananas up, until very soft, add the oil and eggs and sugar, whisking gently.
In another bowl, combine the flour, cocoa and baking soda.
Gently mix in the dry ingredients with the wet and combine.
Line a muffin tin with paper liners and pour batter in until 2/3 full.
Bake 10 minutes or until a toothpick comes out clean from a muffin.
Serves 12
Tuesday, September 8, 2009
French Breakfast Puffs
My daughter obtained this recipe from her culinary class from school and made them over the weekend, they were awesome! They tasted kind of like a cinnamon sugar doughnut, but better. I would recommend making these for a weekend breakfast.
Source: Lois Young adapted from Dianne Williams
Ingredients:
3 c. all purpose flour
1 tsp. salt
1 tsp. nutmeg
3 tsp. baking powder
2/3 c. soft butter or margerine
1 egg
1 c. milk ( Skim)
1 c. sugar
For the topping:
1.5 tsp. cinnamon
3/4 c. sugar
1/2 c. butter
Directions:
For the muffins:
In a bowl, combine the flour, salt, nutmeg and baking powder.
In a large bowl, combine the, butter, egg and sugar. Cream together until well blended.
By hand, combine the dry ingredients with the wet ingredients, until well mixed. Adding the milk 1/3 cup at a time, blending with your hands.
Generously, grease a set of muffin tins with butter or cooking spray. Fill each muffin tin 2/3 full.
Bake at 350 degrees for about 22 minutes.
For the topping:
Melt the butter or margerine in the microwave for about 30 seconds.
In a separate bowl, mix the sugar with the cinnamon.
Let the muffins cool for 10 minutes, then remove from the muffin tins, dip in melted butter and roll in cinnamon and sugar mixture.
Serves 12
Source: Lois Young adapted from Dianne Williams
Ingredients:
3 c. all purpose flour
1 tsp. salt
1 tsp. nutmeg
3 tsp. baking powder
2/3 c. soft butter or margerine
1 egg
1 c. milk ( Skim)
1 c. sugar
For the topping:
1.5 tsp. cinnamon
3/4 c. sugar
1/2 c. butter
Directions:
For the muffins:
In a bowl, combine the flour, salt, nutmeg and baking powder.
In a large bowl, combine the, butter, egg and sugar. Cream together until well blended.
By hand, combine the dry ingredients with the wet ingredients, until well mixed. Adding the milk 1/3 cup at a time, blending with your hands.
Generously, grease a set of muffin tins with butter or cooking spray. Fill each muffin tin 2/3 full.
Bake at 350 degrees for about 22 minutes.
For the topping:
Melt the butter or margerine in the microwave for about 30 seconds.
In a separate bowl, mix the sugar with the cinnamon.
Let the muffins cool for 10 minutes, then remove from the muffin tins, dip in melted butter and roll in cinnamon and sugar mixture.
Serves 12
Tuesday, March 31, 2009
Buttermilk Berry Muffins
I had this recipe starred in my reader and I had some leftover buttermilk that I had to use before it went to waste so I decided to use it in these muffins. These muffins are really good and very hearty tasting. I used strawberries and cherries as my filling, but any fruit combo would do. I think that raspberry, lemon and peach would be delicious. Note: The filling is very thick so make sure that you don't over mix it because it will turn kind of gummy.
Source: http://senoraespanola.blogspot.com
Ingredients:
2.5 c all-purpose flour
3/4 c white sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest of one lemon
1 large egg, lightly beaten
3/4 c buttermilk
2/3 canola oil
1 tsp vanilla extract
2 c fresh or frozen berries
Directions:
Preheat the oven to 375 degrees F. Grease and flour a muffin pan. Set aside.
In a large mixing bowl whisk together the egg, buttermilk, oil and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until combined. Don't over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or a scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (35 for jumbo). Transfer to a wire rack and cool 5 minutes before removing from the pan.
Serves 12
Source: http://senoraespanola.blogspot.com
Ingredients:
2.5 c all-purpose flour
3/4 c white sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest of one lemon
1 large egg, lightly beaten
3/4 c buttermilk
2/3 canola oil
1 tsp vanilla extract
2 c fresh or frozen berries
Directions:
Preheat the oven to 375 degrees F. Grease and flour a muffin pan. Set aside.
In a large mixing bowl whisk together the egg, buttermilk, oil and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until combined. Don't over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or a scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (35 for jumbo). Transfer to a wire rack and cool 5 minutes before removing from the pan.
Serves 12
Wednesday, February 25, 2009
Nonna's Lemon Ricotta Biscuits
I had some leftover ricotta cheese from a recipe last week. I also have a big bag of lemons that needs to be used up. Whenever I think of ricotta cheese, I think Italian food. And when I think Italian, I think of Giada De Laurentiis. She has some amazing recipes using ricotta cheese. I wanted to make something sweet to satisfy my sweet tooth, but I didn't want to make cookies because I don't have any self control when it comes to having cookies in my house! These muffins were perfect. They were light and fluffy with just the right amount of sweetness. My husband even liked them and he won't normally eat anything with lemon. I took the suggestions from the comments on the Food Network site to use more lemon for flavoring. I also added cinnamon because I could eat cinnamon with everything. I didn't add the almonds and the sugar on top because I forgot, but it was still delicious without it.
Source: http://foodnetwork.com Giada De Laurentiis
Ingredients:
2 c. all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c plus 1 tbsp sugar or more as needed for sprinkling
1/2 c (1 stick) unsalted butter, room temperature
1 tbsp finely grated lemon zest ( from 2 lemons)
1 c. whole - milk ricotta cheese ( I used skim)
1 large egg
1 tbsp fresh lemon juice ( I used the juice from 1 whole lemon)
1/2 tsp almond extract
1/3 c thinly sliced almonds
Directions:
Line 12 muffin cups with paper liners. Preheat oven to 350 degrees F.
Whisk the dry ingredients in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in ricotta. Beat in egg, lemon juice and almond extract. Add the dry ingredients and stir until blended ( the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and sugar over the muffins. Bake until the muffins become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
Source: http://foodnetwork.com Giada De Laurentiis
Ingredients:
2 c. all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c plus 1 tbsp sugar or more as needed for sprinkling
1/2 c (1 stick) unsalted butter, room temperature
1 tbsp finely grated lemon zest ( from 2 lemons)
1 c. whole - milk ricotta cheese ( I used skim)
1 large egg
1 tbsp fresh lemon juice ( I used the juice from 1 whole lemon)
1/2 tsp almond extract
1/3 c thinly sliced almonds
Directions:
Line 12 muffin cups with paper liners. Preheat oven to 350 degrees F.
Whisk the dry ingredients in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in ricotta. Beat in egg, lemon juice and almond extract. Add the dry ingredients and stir until blended ( the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and sugar over the muffins. Bake until the muffins become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
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