Showing posts with label #MuffinMonday. Show all posts
Showing posts with label #MuffinMonday. Show all posts

Monday, February 27, 2017

Strawberry Yogurt Muffins #MuffinMonday

Just the right sweetness and oh, so tender, these strawberry yogurt muffins are a great breakfast or snack. Decorate them with sliced strawberries for an extra pretty touch, especially if you bake them on National Strawberry Day.



Happy National Strawberry Day and Muffin Monday to you all! In honor of convergence of these two special days, I've baked you some delicious golden muffins. And while these are perfect with strawberry yogurt, I should point out that you can easily substitute your favorite yogurt flavor.

Make sure you scroll down to see what my fellow Muffin Monday bakers are sharing! After you make these strawberry yogurt muffins, of course.

Ingredients - 12 muffins
2 cups or 250g all purpose flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup or 60ml milk
3/4 cup or 185g strawberry yogurt
1/2 cup or 113g butter, melted and cooled
1 large egg

Optional, for decoration: 3 red strawberries, cut into four slices each

Food Lust People Love - Just the right sweetness and oh, so tender, these strawberry yogurt muffins are a great breakfast or snack. Decorate them with sliced strawberries for an extra pretty touch.


Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it paper muffin cups.

In a large bowl, whisk together the flour, the sugar, baking powder, baking soda and salt.



In another bowl, whisk together the milk, yogurt, butter and egg.



Pour your wet ingredients into the dry ingredients and fold them together until just mixed.



Divide the batter evenly among the muffin cups and top each with strawberry slice, cut side up, if using.



Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.



Cool on a rack for a few minutes and then remove the muffins to cool completely.



Enjoy!

Check out all the other delicious muffins my Muffin Monday bakers are sharing today:


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. 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.

Pin it! 


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Monday, January 30, 2017

Baba Ganoush Muffins #MuffinMonday

Roasted eggplant, tahini, garlic and a little cumin give these baba ganoush muffins all the flavor of that wonderful dip, in small portable packages. They are perfect with a cold beer, red wine or even something sparkling.



I am a firm believer that you can make pretty much anything into a muffin. It just requires some imagination and the creation of a fusion recipe, taking the ingredients of one dish and turning it into something completely different, but just as delicious.

As we munched on these with a glass of Prosecco the other evening, I share my theory with my husband. He’s learned over the years not to doubt me on matters of the kitchen, but he cocked his head to one side and gave me that little smile where he turns up just one corner of his mouth. “How about banana cream pie?”

If you’ve been reading along here for a while, or follow me on social media, you might know that banana cream pie is his favorite dessert, his special request on his birthday or Father’s Day. Interesting idea. Banana cream pie muffins. I’m not even going to google it because, in all likelihood, someone’s already done one.

But check back next month to see if I succeed. Meanwhile, roast youself an eggplant and make some savory Baba Ganoush Muffins. They are really rather special too.

Ingredients
Butter, oil or baking spray for greasing muffin pan
1 small eggplant about 8 1/2 oz or 240g
1 1/2 cups or 190g flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cumin
Black pepper
1/2 cup or 130g tahini
1/2 cup or 120ml milk
1 egg
1 clove garlic, minced or crushed in a garlic press
Parsley for garnish, if desired

Method
Preheat your oven to 375°F or 190°C and grease a 12-cup muffin pan with a little butter or oil.

Poke the eggplant all over with the tines of a fork. Using a carving fork, hold the eggplant closely over the flame of your gas stove, turning it until it’s charred all over, about 5-7 minutes. (If you don’t have a gas stove, you can just to all the roasting in the oven - it may take up to 25-30 minutes.)



Put the charred eggplant on a baking sheet and put it into the oven for about 20-25 minutes or until it’s completely cooked through.

Remove the eggplant from the oven and set it aside to cool.

Meanwhile, you can be getting the rest of the muffin ingredients ready.

In a large mixing bowl, whisk together your flour, salt, baking powder, cumin and a few generous grinds of fresh black pepper.

In another bowl, measure out your tahini and milk and add in the egg.

When the eggplant is cool enough to handle, remove the peelings and discard.

Mash the flesh with a fork.

 Add it to the wet ingredient bowl along with the garlic. Stir well to combine.



Fold the wet ingredients into the dry ingredients until just mixed. Divide the thick batter between the 12 muffin cups. Top with a little chopped parsley for color, if desired.



Bake in your preheated oven about 20-23 minutes or until the tops and sides are golden.



Remove from the oven and leave to cool for a few minutes in the pan. Then removed them from the pan and leave to cool on a wire rack.



Enjoy!

Check out all the lovely muffins my Muffin Monday bakers have created for you:


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. 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.

Pin it!

Baba Ganoush Muffins - Roasted eggplant, tahini, garlic and a little cumin give these baba ganoush muffins all the flavor of that wonderful dip, in small portable packages.
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Monday, December 26, 2016

Maque Choux Cornbread Muffins #MuffinMonday

Maque choux is a spicy Cajun corn dish that makes an appearance at every holiday meal at my house. I am quite happy to eat leftovers from a bowl with a spoon but maque choux cornbread muffins are another delightful choice.



Welcome to the final Muffin Monday for 2016! It's been a year of change and challenge for many of us, but coming together once a month to bake and share muffins is therapeutic, at least for me. I hope you all have enjoyed the variety of muffins as much as I do.

I created this little group because muffins are one of the easiest things to bake. I wanted to motivate readers who are intimidated by baking to give muffins a try. You don't need electric beaters for mixing, just two bowls and a spoon or spatula. All the wet ingredients in one bowl. All the dry ingredients in the other. Fold them together and bake in a greased muffin pan. What could be simpler?

Ingredients
1 cup or 200g fine cornmeal or polenta
1 cup or 125g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 235g leftover maque choux from this recipe
1/2 cup or 113g butter, melted and cooled
1/3 cup or 80g thick sour cream
2 large eggs

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by lining it with paper muffin cups or greasing it.

In a large mixing bowl, combine your cornmeal and flour with the baking powder, baking soda and salt

In another mixing bowl, combine your maque choux, eggs, sour cream and melted butter.



Pour the wet ingredients into dry mixture and stir until well combined. Spoon the thick batter evenly into the muffin cups.



Bake for about 20 minutes in your preheated oven or until a toothpick inserted comes out clean.



These make a great addition to any brunch or luncheon menu.



Enjoy!




Have any of our Muffin Monday posts motivated you to get in the kitchen and bake? I'd love to hear from you if they have.  After all, with recipes as delicious as the ones the Muffin Monday bakers share, you have a great selection of both savory and sweet recipes to try.

Check out this month's tasty links.



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. 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.


Pin it! 


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Monday, November 28, 2016

Shrimp Scampi Muffins #MuffinMonday

Garlicky, spicy and full of shrimp! Savory shrimp scampi muffins are perfect lunch box food. They are great cold or you can rewarm them briefly in a microwave. Or make them in mini muffin pans for a quick and easy appetizer for your holiday party.



First, my apologies for the lack of photos for the steps where we cook the shrimp. The truth is, we had shrimp scampi for dinner on Saturday night so I actually cooked about three times the amounts below, with way more butter.

It was a simple meal with crusty French bread for sopping up all the lovely garlickly sauce and a fresh salad to counterbalance the rich shrimp dish. The treble amount was a deliberate choice because I knew I wanted to make muffins with the leftovers. Savory muffins are my favorites and it has been a couple of months since I made some. Hope you like them too!

Ingredients
For the shrimp:
1 tablespoon butter
2-3 cloves garlic, minced
1 fresh red chili, minced
1/8 cup or 30ml dry white wine
8 large shrimp (After cooking, about 1 cup, chopped roughly or 150g)
Good handful flat leaf parsley, chopped finely
Salt to taste

For the muffins:
3/4 cup or 180ml milk
1/3 cup or 80ml canola or other light oil
1 egg
2 cups or 250g flour
1 tablespoon baking powder
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt

Method
Preheat oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it with paper baking cups.

Heat the butter in a heavy bottomed pan and add the garlic and chopped chili. Sauté them gently until the garlic just starts to color and add in the white wine.

Now add the shrimp. Cook for a few minutes, covered, until the shrimp are cooked though. Add the parsley, stir and remove from the heat. Sprinkle with salt to taste. Set aside to cool.

In a small mixing bowl, whisk together your milk, egg and oil.

In a larger bowl, combine flour, baking powder, pepper and salt.

Chop your shrimp in big pieces and mix them into the dry ingredients.



Fold the liquid ingredients into the dry ingredients until just mixed.



Divide the batter between your 12 muffin cups.

Bake in your preheated oven for 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean.



Enjoy!



Check out all the great muffins my Muffin Monday group is sharing today!


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. 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.

Pin it!

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Monday, October 31, 2016

Orange and Plum Muffins #MuffinMonday

Shiny deep purple plums and bright oranges vie for my attention in my local grocery store these days. How could I resist baking them both into orange and plum muffins?



I briefly considered making sugar plums with orange zest and putting those into muffins. But, you know what, I am just too lazy for that. After all, once they are all cut up and mixed with muffin batter, who would know they had ever started life as sugar plums?

I brought these muffins round as a welcome for a new neighbor who moved in across the street while I was away last month. Shortly after, I got an iMessage: “Thank you so much for the muffins. My daughter doesn’t usually like muffins but she’s on her second one now!”  As you can imagine, that made my day! May they get as good a reception in your house.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest 1 orange plus juice
4 small ripe, yet firm, plums (Mine weighed about 8 3/4 oz or 250g total, whole)
1 egg
Enough milk to orange juice to make 3/4 cup or 175ml
1/3 cup or 75g butter, melted then cooled

Optional: Pearl sugar for decoration

Method
Preheat your oven to 350°F or 180°C. Put liners in a 12-cup muffin pan or grease it well with butter or non-stick spray.

Cut the pits out and chop the plums in small pieces.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.

Zest your orange into the dry ingredients and stir gently with a fork to combine and separate the zest strands from each other.



Add in your chopped plums and stir till they are well coated with the flour mixture.


In another smaller bowl, whisk together the egg, melted butter, and the 3/4 cup or 175ml orange juice/milk mixture.



Fold the wet ingredients into the dry ingredients until just mixed.

Divide batter among the 12 muffin cups. Sprinkle on some pearl sugar, if desired.



Bake until golden brown and a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes.



Enjoy!


We are so glad that you’ve stopped by for Muffin Monday! We've got some beauties for you this month.


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. 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.

Pin it! 

.

Monday, August 29, 2016

Blackberry Lemon Thyme Muffins #MuffinMonday

Blackberry Lemon Thyme Muffins marry a trio of flavors that go so well together in a syrup or in a muffin. First make the syrup then use the leftover blackberry puree to make these fluffy delectable muffins.


Just yesterday, over on the Sunday Supper Movement website, I posted a recipe for blackberry lemon thyme syrup from the new cookbook, Not Your Mama’s Canning Book* by Rebecca Lindamood. I divided the ingredients list by three which made two almost full 8 oz jars of the most delightful ruby syrup, full of flavor and sweetness. But after draining the puree of the syrup, I couldn’t just throw the sweet mashed blackberries away. With Muffin Monday coming up – always the last Monday of the month – I knew just what to do with them!

If you’d like to learn how to can or are already a avid fan of canning, you’ll want to check out my post. Thanks to the Page Street Publishing, Sunday Supper is giving away one copy of Rebecca’s book.

Ingredients
For the blackberry lemon thyme puree and syrup
10 3/4 oz or 300g fresh blackberries
1 1/2 cups or 300g granulated sugar
Juice of 1/2 lemon
1 sprig fresh thyme

For the muffins
2 cups or 250g all purpose flour
3/4 cup or 170g sugar
1 tablespoon baking powder
1/2 teaspoon fresh thyme leaves
1/2 teaspoon salt
1 cup or 240ml milk
1/2 cup or 120ml canola oil
2 tablespoons lemon juice
1 teaspoon vanilla
2 large eggs
1/2 cup or 160g blackberry puree
Optional – 12 fresh blackberries for decoration

Method
Follow these instructions to make the blackberry syrup but with the amounts indicated above. Discard the thyme sprig but save the strained blackberry puree to make these muffins. Trust me. That syrup is worth the time and effort.

Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin pan or line them with paper liners

In a large mixing bowl, whisk flour, sugar, baking powder, thyme leaves and salt together. In another bowl, whisk together milk, oil, lemon juice, vanilla and eggs.

Add all the milk mixture to flour mixture.



Gently fold just until dry ingredients are moistened.

Drop dollops of the blackberry puree on the batter then use a spatula to swirl them in, leaving streaks of color.



Divide your batter relatively evenly between the 12 muffin cups. Top each with a blackberry, if desired.



Bake 20-25 minutes or until muffins are golden.



Remove from oven and let cool 5-10 before removing muffins from pan.



Enjoy!

Check out all the other muffins we have for you this month!


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. 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.


*Amazon affiliate link