Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts

Monday, December 28, 2015

Sticky Toffee Bran Muffins #MuffinMonday


Just as in sticky toffee pudding, Medjool dates sweeten these tender bran muffins but since we are making muffins instead of dessert, no added sugar is necessary. That doesn’t mean these wouldn’t make a lovely sweet thing to end a meal with. But they’d also be a delightful breakfast.

Despite the holidays, or perhaps because of them, we’ve got some lovely muffins for you this month. When complicated holiday baking starts to overwhelm you, always remember that muffins can be baked quickly, often in less than half an hour.

This recipe takes just a bit longer since one must wait for the scalded milk-soaked dates to cool, but that step can actually be done ahead of time if you are going to be pushed for time before baking. But it’s worth it, I promise!

Make sure you scroll down to see all the muffins my Muffin Monday bakers have for you this month! As usual, they’ve out done themselves and I love the challenge of keeping up with their creativity.

Ingredients
9 large Mejool dates, separated
1 cup or 240ml milk
1/2 teaspoon baking soda
1 1/4 cup or 160g all-purpose flour
1/2 cup or 70g oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1⁄4 cup or 60g butter, melted and cooled

Method
Pit and chop your dates, setting one aside for garnish.

Put the rest in a heatproof bowl. Add in the half teaspoon of baking soda. Scald the milk and pour it over the chopped dates.

Stir to help separate the bits of sticky date and set aside till cool. It will cool faster if you stir it occasionally. You’ll notice it begins to thicken as it cools as well. At this point, you could just eat it with a spoon, but do resist!

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

In a large bowl, sift your flour with the baking powder and salt and then add in the oat bran. Mix well.

Add your eggs to the cooled date mixture and whisk with a fork to combine.


Add the butter and whisk again.

Fold your wet ingredients into the dry ingredients.



Divide the batter evenly between the 12 cups of your prepared muffin pan and then top each with some of the reserved chopped date.



Bake for 20 - 25 minutes or until springy to the touch.

Cool for a few minutes then remove to a wire rack to cool completely.



Enjoy!


Check out all the fabulous muffins we've got for you - sweet and savory - 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

Tuesday, December 8, 2015

Christmas Morning Muffins #BreadBakers


With just a little preparation the day before, your family can enjoy freshly baked cranberry orange muffins on Christmas morning, with the bonus of filling your house with Christmasy baking aromas. What a joy to wake up to these!

The Christmas Day rule of my family growing up was that no presents could be opened before breakfast. I remember being happy with a bowl of cereal - and let’s get this show on the road! - but frustrated by the grownups who wanted eggs or pancakes or, most likely, freshly baked biscuits. Clearly they had their priorities askew! But don’t you know, when I became a mother, I kept the same rule. Turns out that it’s always a good plan to serve a decent breakfast when Christmas dinner won’t be on the table until three or four o’clock in the afternoon.

With just a little preparation, a hot, freshly baked breakfast is a cinch and you can get to the important part: Opening the gifts! This month our Bread Bakers host is Holly from A Baker’s House and she has challenged us to bake breads – quick or yeasty – which can be started one day and baked the next, giving you lots of lovely ideas for a perfectly easy holiday breakfast.

(And don’t forget my friend Donna’s great cookbook, Make Ahead Breads <Amazon affiliate link* which is also a wonderful source of recipes and inspiration for this theme and would make a fabulous Christmas gift for a baker in your life.)

This post is not technically part of Christmas Week but I would be remiss if I didn't tell you to check out my coconut praline post from yesterday, with details on how to enter to win one of three ($500, $250 and $50) Amazon gift cards up for grabs!

These muffins are adapted from this recipe by Nigella Lawson.

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 120ml whole milk
1/3 cup or 75ml canola or other oil
1 large egg
2 clementines (for zest and 1/3 cup or 80ml juice)
1 cup or 140g dried cranberries, plus 12 more for decoration, if desired.

Method
Prepare your muffin pan by greasing it with butter or nonstick spray or lining it with paper muffin cups. I usually line it with the paper cups and give the whole pan a quick spray. Set aside.

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt.

Add in the dried cranberries, mixing well, and cover the bowl with cling film and set it aside with the baking pan.



Measure your milk and oil into a large measuring jug. Add the egg and beat until well combined.

Zest the two clementines with a fine grater or microplane straight into the measuring jug.



Juice the clementines and add 1/3 cup or 80ml of the juice into the measuring jug as well. If you don’t get quite enough juice, top up with more milk to reach your required measurement. Cover the jug with cling film and pop it in the refrigerator.

The next morning, preheat your oven to 350°F or 180°C.

Give your liquid ingredients a good mix with a fork and pour them into the dry ingredient bowl.



Fold to combine, being careful not to over mix. If a little flour still shows here and there, that’s a good thing.



Divide the batter between the muffin cups. Add one more dried cranberry to each muffin, if desired. I like to see a little of what's inside on top of my muffins.



Bake in your preheated oven for 20-25 minutes or until the muffins are golden and a toothpick stuck in the middle comes out clean. I cannot begin to tell you how wonderful these smell while baking! The aroma will get the laggards out of bed and running to the kitchen.



Leave the muffins to cool for a few minutes in the pan and then remove them to a wire rack. Serve them warm with a hot cup of coffee or a glass of Champagne, if you are so inclined, in front of the sparkling Christmas tree.



Enjoy!

Check out all the other great recipes for Overnight Bread! Which one will you make first this holiday season?

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


*Items purchased through an Amazon affiliate link cost no extra to the buyer but earn me a few pennies to buy more bacon. Thanks for the support.


Pin It

Monday, November 30, 2015

Mince Pie Muffins #MuffinMonday

Sticky fruity mince pie filling, baked in a light, fluffy muffins, flavored with orange zest! These make a lovely treat for breakfast or with a cup of tea midmorning. 

For many of my British friends, the holiday season, from mid November through December, would not be the same without mince pies. Little shortcrust pastry pies filled with mince pie filling and baked to golden, flakey perfection. Which gave me an idea for this month’s Muffin Monday.

I have to tell you that this was pure experiment. I wanted the batter to be flavored with orange zest, just like the best mince pie shortcrust and the muffins had to have a generous scoop of mince filling.

This could so easily have gone very wrong. But, in the words of one of my favorite guinea pigs, they are orgasmic. Okay, okay, she tends to hyperbole, and I don’t think I’d go that far, but these muffins are seriously good. The mince pie filling stays pretty much in one place, giving you a good couple of bites of fruit, but it is also soaks the bottom of the muffin just enough to make it a little sticky, in a very good way.

And if the crunchy orange sugar topping isn’t enough for you, go ahead and put a sprinkle of the traditional mince pie powdered sugar on the very top.

Ingredients
1 cup or 200g sugar
Zest 1 orange
2 cups or 250g all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml milk
1/2 cup or 12ml canola or other light oil
1 teaspoon vanilla
2 large eggs
1 cup or about 300g mincemeat pie filling

Optional to decorate: powdered sugar

Method
Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin or line them with paper baking cups. I give the whole baking tray, including the baking cups, a light spray of Pam.

Zest your orange into the sugar and mix well. Remove 1/4 cup or about 40g to use for topping.


Add flour, baking powder, baking soda and salt into the orange sugar. Mix well.



Then whisk together milk, oil, eggs and vanilla in another bowl.

Pour the milk mixture into the flour mixture.



Gently fold just until dry ingredients are moistened.



Spoon a little more than half of the batter into the prepared muffin pan.

Add a generous spoonful of mince pie filling to each.

Top with the remaining batter and sprinkle on the reserved orange sugar.



Bake 20-25 minutes or until muffins are golden.

Remove from oven and let cool for a few minutes before removing muffins from pan. Cool completely on a wire rack.



Sprinkle with some powdered sugar, if desired.



Enjoy!



Check out all the lovely 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.



Pin It

Monday, October 26, 2015

Roasted Onion Brie Muffins #MuffinMonday


Roasted onions lend a subtle sweetness to this savory cheesy Brie muffin complemented by the added herby freshness of rosemary.

The other night I roasted a big pile of onions with just this muffin in mind for the leftovers. But since I know how we are about roasted onions, I actually removed the one cup from the serving dish before it even made it to the dining table and hide it in the refrigerator. (A small bowl of roasted onions left vulnerably open on the countertop will be emptied in no time in our house, just a pinch at a time. The same goes for crumbled bacon, grated cheddar and toasted pecans.) It was a good move, as it turns out, because we ate every last crunchy, succulent bite of the onions that were on the table.

Savory muffins may not be everyone’s choice for breakfast, but they sure make a great accompaniment to soup for a light lunch or dinner. These guys with roasted onions and Brie would be as happy on your holiday buffet table as they would be on a TV tray for a cozy night in.

Ingredients
2 sprigs fresh rosemary plus more to garnish if desired
1 cup or 125g roasted onions (from this recipe or your favorite)
2 1/2 cups or 315g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
7 oz or 200g Brie
1/3 cup or 80ml canola or other light oil
1 cup or 240ml buttermilk
2 eggs

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by lightly rubbing it with oil or use non-stick spray to coat. Or if you have silicone liners, those work too.

Mince your rosemary leaves and roughly chop your roasted onions.



In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt and minced rosemary.



Cut the outside rinds off of the Brie pointe (if it has any) but you can leave the top and bottom on. Cut the Brie into cubes.

Reserve 12 bigger pieces for topping each muffin before baking then add the rest of the Brie a few pieces at a time to the flour mixture, stirring between additions, so that they are coated by the flour and won’t stick back together.

Add in the chopped roasted onions and stir again to coat them with flour.



Whisk together the oil, eggs and buttermilk in a smaller mixing bowl.

Pour your wet ingredients into your dry ones and stir a couple of times, until just combined.



Divide the batter between the muffin cups and top with the reserved cubes of Brie and some rosemary leaves, if desired.



Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.



Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.



Enjoy!



I am delighted to have six muffins to share with you today! Which one will you bake first?





#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, September 28, 2015

Chocolate Chocolate Chip Muffins #MuffinMonday

No nuts, no extraneous ingredients. Just some rich chocolate muffins with semi-sweet chocolate chips. Because my baby is leaving on Sunday and I’m going to miss her.

Everybody loves plain things. Or so says my younger daughter. That doesn’t mean she’s not an adventurous eater or unwilling to try new things. But, on the whole, she’d rather if you didn’t add raisins or nuts to her baked goods, thankyouverymuch.

I’ve been blessed to spend this summer with her, while she waits for a visa that will allow her to live and work in the United Kingdom. We’ve filled out forms, amassed documents and the packet has now come back twice because they want something else that wasn’t asked for initially or want us to send it somewhere other than where we were first told to ship it. I’m sure that many governments have this issue where the right hand doesn’t know what the left is doing, so I am not singling out the British here, but I wish they could all get their acts together!

Meanwhile, I have enjoyed having her at home since her graduation from RISD in June. I've even put her to work, designing our new Muffin Monday badge. And I finally got the needlework she made for my fiftieth birthday framed! Only took me two years.

A quote from the fabulous Julia Child.

She’ll be heading back the States now to look for gainful employment (Send any interesting offers for entry level jobs in textiles her way, please!) while she continues to wait for official word from the UK.

This plain, but delicious muffin is for you, sweet thing. Thanks for your patience, your sense of humor and your good company this summer. I’m going to miss you!

Ingredients
3/4 cup or 180ml milk
2 teaspoons vinegar
1 3/4 cups or 220g flour
1/2 cup or 50g dark cocoa powder (I use Hershey's Special Dark.)
3/4 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/3 cup or 80ml canola or other light oil
2 teaspoons vanilla
3/4 cup or 150g semisweet chocolate chips, plus 1/4 cup or 50g for sprinkling on before baking

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

Add the two teaspoons of vinegar to the milk in a measuring cup. Stir and set aside.

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



In a smaller mixing bowl, whisk together the eggs, oil and vanilla, along with the slightly curdled looking milk/vinegar mixture.



Fold the wet ingredients into the dry ingredients, until just combined. There may still be some flour showing and that’s fine.

Fold in the larger pile of chocolate chips.

Use a scoop or large spoon to fill the prepared muffin cups. They are going to be pretty full.



Sprinkle the tops with the remaining chocolate chips.



Bake for 20-25 minutes or until a toothpick comes out clean. Mine took only 20 minutes. You do not want to over bake these and dry them out.

Put the muffin pan on a wire rack to cool for about five minutes.

Remove the muffins from the pan and continue to cool on the wire rack. You can eat these warm but be prepared to lick melted chocolate chips off of your fingers.



Enjoy!




I’m delighted today to have eight additional delicious muffins to share with you! Many thanks to all my muffin baking friends!



#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