Showing posts with label muffin recipes. Show all posts
Showing posts with label muffin recipes. Show all posts

Monday, January 29, 2024

Blueberry Banana Muffins (Small Batch) #MuffinMonday

Overripe banana and juicy frozen blueberries make these blueberry banana muffins some of the best I’ve ever baked. Small batch of six! Highly recommend! 

Food Lust People Love: Overripe banana and juicy frozen blueberries make these blueberry banana muffins some of the best I’ve ever baked. Small batch of six! Highly recommend!

I never worried about getting rid of ripe bananas when my mom was around. Her attitude (and my maternal grandfather’s, for the matter) was that when it comes to bananas, the darker, the better. Sadly, after several months of declining health, Mom passed away three weeks ago. I am blessed to tell you that she was here at home with us and her transition was peaceful. 

After she died, I had one last black banana to use up so I made these muffins. She would have really liked them but I console myself that in heaven, there are probably all the muffins she wants. And all the super ripe bananas too. 

Banana Blueberry Muffins - Small Batch

This recipe makes six normal sized muffins. My husband declared them chock full of blueberries and so they are. We think that’s a good thing and I hope you agree. 

Ingredients
1 cup or 125g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup or 60ml canola or other light oil, plus extra for the pan
1 medium overripe banana (mine weighed 65g without peel)
1/3 cup, packed, or 66g brown sugar
1 large egg
1 cup or 125g frozen blueberries

Method
Preheat the oven to 400°F or 200°C. Prepare your six-cup muffin pan by brushing it will a little canola oil. 

In a large mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.


In another bowl, add the banana, oil and egg. Mash the banana with a fork. 


Then use the fork to mix the three together thoroughly. 


Add all but six of the frozen blueberries to the dry ingredient bowl and fold gently so they are covered with the dry ingredients. 


Pour the wet ingredients into the dry ingredient bowl.   


Fold until well combined. Adding the frozen blueberries to the batter while they are still frozen means they don’t mush or fall apart while you fold them in. They do add moisture as they thaw while the muffins bake so don’t be worried that the batter is more like a dough as you spoon it into the muffin cups. 


Spoon the batter equally into the 6 muffin cups. Top each with a single reserved blueberry.


Bake for 5 minutes in your preheated oven then decrease the oven temperature to 350°F or 180°C WITHOUT opening the oven door, and bake for 15-18 minutes more until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.

Food Lust People Love: Overripe banana and juicy frozen blueberries make these blueberry banana muffins some of the best I’ve ever baked. Small batch of six! Highly recommend!

Let cool for a few minutes.

Food Lust People Love: Overripe banana and juicy frozen blueberries make these blueberry banana muffins some of the best I’ve ever baked. Small batch of six! Highly recommend!

Enjoy!

Food Lust People Love: Overripe banana and juicy frozen blueberries make these blueberry banana muffins some of the best I’ve ever baked. Small batch of six! Highly recommend!

It’s the last Monday of the month so that means it’s Muffin Monday time. Check out the muffins my fellow bloggers are sharing below.


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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 these Blueberry Banana Muffins! 

Food Lust People Love: Overripe banana and juicy frozen blueberries make these blueberry banana muffins some of the best I’ve ever baked. Small batch of six! Highly recommend!

 .

Monday, December 25, 2023

Classic Gingerbread Muffins #MuffinMonday

Cinnamon, ginger, cloves and molasses give these classic gingerbread muffins their traditional flavor. Tender and light, they make a perfect snack or breakfast.

Food Lust People Love: Cinnamon, ginger, cloves and molasses give these classic gingerbread muffins their traditional flavor. Tender and light, they make a perfect snack or breakfast.

Merry Christmas to all who celebrate! 

This month’s Muffin Monday snuck up on me! I was certain that there was one more Monday next week still in December. When I realized I was wrong, I knew immediately that I wanted to make gingerbread muffins. I love the wonderful aroma when gingerbread is baking. It smells like Christmas to me. 

Classic Gingerbread Muffins

This recipe makes 15 regular sized muffins. If you don't have a nine cup muffin pan, I suggest you use a 12-cup and a six cup. Simply add a half cup of water to the empty cups when baking to keep the heat distribution even. 

Ingredients
2 ½ cups or 313g all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
½ cup or 113g unsalted butter, softened
½ cup or 100g white sugar
1 large egg
1 cup or 240ml unsulphured molasses (not blackstrap)
1 cup or 240ml hot water

Optional for serving: a sprinkle of icing sugar

Method
Preheat the oven to 350°F or 180°C. Prepare 9-cup and 6-cup muffin pans by greasing them or lining them with paper muffin cups. 

Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt in a large bowl.


In another mixing bowl, whisk the butter and sugar until light and fluffy. Add in the egg and whisk again. 


Whisk in the molasses until smooth and homogeneous.


Add the wet ingredients to the dry ingredients and fold until almost completely combined. 


There may still be a little flour showing. Whisk in the hot water until smooth.


Divide the batter between the muffin cups in your prepared pans. 


Bake in the preheated oven for 20-25 minutes. Insert a toothpick in the center of a muffin at 20 minutes; it should come out clean. If not, cook for a few additional minutes.


Allow the gingerbread muffins to cool before serving. 


Sprinkle with a little icing sugar, if desired, to serve.


Enjoy! 

Welcome to the last Muffin Monday for 2023! Check out the links below:


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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 these Classic Gingerbread Muffins!

Food Lust People Love: Cinnamon, ginger, cloves and molasses give these classic gingerbread muffins their traditional flavor. Tender and light, they make a perfect snack or breakfast.

 .

Monday, November 27, 2023

Cranberry Almond Applesauce Muffins #MuffinMonday

These cranberry almond applesauce muffins are tender and sweet, but not too sweet! They are perfect for snack time or breakfast with the addition of rolled oats.

Food Lust People Love: These cranberry almond applesauce muffins are tender and sweet, but not too sweet! They are perfect for snack time or breakfast with the addition of rolled oats.

A couple of weeks ago, I made homemade applesauce because one of lovely ladies who help us care for Mom suggested that applesauce would be handy to help her swallow her pills. It is really is! 

The only problem is that I made so much applesauce (four apples worth) and Mom only eats a little spoonful a day so I was concerned that it would turn bad before we used it up. 

Enter these applesauce muffins! They use 2/3 cup or 173g of applesauce and are absolutely delicious. 

Cranberry Almond Applesauce Muffins

This recipe make a small batch of six regular size muffins. If you have homemade applesauce, by all means, use it but store-bought works fine as well. Just try to buy one without a lot of added sugar. These muffins don’t need it. 

Ingredients
1 cup or 125g flour
1/4 cup or 25g rolled oats
1/4 cup or 50g brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1 large egg
2/3 cup or 173g applesauce
1/4 cup or 60ml canola or other light oil, plus extra for greasing the muffin pan
1/2 cup or 45g dried cranberries
1/4 cup or 30g sliced toasted almonds
Optional for topping: more dried cranberries and almonds

Method
Preheat your oven to 350°F or 180°C and grease a six-cup muffin pan. 

In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda and salt.


In a large bowl, whisk together the egg, applesauce and oil.


Add the wet ingredients to the dry ingredients and fold until they are just mixed. 


Add the cranberries and almonds and fold again. 


Divide the batter between the six muffin cups. Top with a few cranberries and sliced almonds, if desired. 


Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 


Cool on a wire rack. 


Enjoy! 

Food Lust People Love: These cranberry almond applesauce muffins are tender and sweet, but not too sweet! They are perfect for snack time or breakfast with the addition of rolled oats.


It's the last Monday of the month so that means it's time for my Muffin Monday friends to share their recipes. Check out the links below: 


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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 these Cranberry Almond Applesauce Muffins!

Food Lust People Love: These cranberry almond applesauce muffins are tender and sweet, but not too sweet! They are perfect for snack time or breakfast with the addition of rolled oats.

 .

Monday, October 30, 2023

Peach Jam Muffins

These small batch peach jam muffins are just the right amount of sweet, perfect for breakfast or snack time. Use store-bought or your homemade jam to make them!

Food Lust People Love: These small batch peach jam muffins are just the right amount of sweet, perfect for breakfast or snack time. Use store-bought or your homemade jam to make them!

Whenever I think of peaches, I can’t help but think of my mom since it’s her favorite fruit. In past years I’ve balked at paying the out of season prices for peaches but Mom is on hospice care now, living with us, and I’d pay any price to buy her favorite things for her. Her smile lightens my heart and is worth any amount of money! 

For this month’s Muffin Monday, I baked muffins I knew she’d love with peach jam I put up a while back. And she did! She still gets so much enjoyment out of eating, which I am grateful to encourage. Yesterday evening I cooked her chicken livers with smothered onions, mashed potatoes and fried okra. She was in heaven! It’s not everyone’s favorite meal but it is one of hers. 

I like to swirl the peach jam through the muffin batter rather than make a homogeneous mix but you do you. You can also mix it right in. 

Peach Jam Muffins

Combine my favorite easy quick bread breakfast muffin recipe with your homemade or favorite brand of peach jam (or any jam, to be honest) to make these delicious muffins for breakfast or snack time.

Ingredients for six muffins
1 cup or 125g all purpose flour
2/3 cup or 132g sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup or 120ml minus 1 tablespoon milk (*instructions below)
1 tablespoon lemon juice
3 tablespoons or 45ml canola or other light oil
1 large egg
1/4 cup or 60ml peach jam

*Put your lemon juice in a measuring vessel and then add milk up to the 1/2 cup or 120ml mark. Set aside.

Method
Preheat oven to 350°F or 180°C. Generously grease cups and top of 6-cup muffin pan or line it with paper muffin cups.

Whisk your flour, sugar, baking powder, baking soda and salt together in a large bowl.


In another bowl, whisk together your soured milk, oil and egg.


All at once, add the wet ingredients to the dry. 


Gently fold just until dry ingredients are moistened. There may be little bits of flour showing and that's just fine. 

Spoon the peach jam on to the batter, then fold it in. You want ribbons of jam, not a homogenous batter. Unless you want a homogeneous batter. Again, you do you.


Divide your batter relatively evenly between the 6 muffin cups. Top with a little more jam, if you have it. Never mind if you don't. I was about at the bottom of my jar. 


Bake the muffins for 20-25 minutes in your preheated oven, or until they are golden.

Mine kinda puffed up more than anticipated so the tops were overlarge but they were delicious and that’s what counts. Everyone loves a big muffin top, right? I’ve been told it’s the favorite part. 


Remove the pan from the oven and let the muffins cool for a few minutes before removing them from the pan and onto a wire rack.


Enjoy!


As mentioned above, it’s Muffin Monday, which means it’s time for my blogger friends to share their muffin recipes. Check out the links below


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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 these Peach Jam Muffins!

Food Lust People Love: These small batch peach jam muffins are just the right amount of sweet, perfect for breakfast or snack time. Use store-bought or your homemade jam to make them!

 .

Monday, September 25, 2023

Raspberry Yogurt Jam Muffins #MuffinMonday

Raspberry yogurt AND raspberry jam are whisked through the creamy batter for these tasty raspberry yogurt jam muffins. They are a real teatime treat!

Food Lust People Love: Raspberry yogurt AND raspberry jam are whisked through the creamy batter for these tasty raspberry yogurt jam muffins. They are a real teatime treat!

I’ve been moving about the planet this month and somehow Muffin Monday snuck up on me! Whenever that happens, I know that I can flavor muffins with everyday ingredients that are typically in my refrigerator or pantry, like yogurt and jam. 

These were a hit with my taste testers although one did say that she’d rather I not brush the tops with extra jam because, while it was delicious on a warm muffin, her favorite part is the crunchy top once they cool. Sadly, the jam on top softens the crunchy top. Personally, I thought the jam glaze added a nice pop of extra flavor! You do you.

Raspberry Yogurt Jam Muffins

Feel free to substitute your favorite fruit yogurt flavor and jam if you don’t happen to have raspberry at hand. 

Ingredients
For the muffin batter:
2 cups or 250g flour
1/2 cup or 100g light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 120g sweetened raspberry yogurt
1/2 cup or 120ml milk
1/2 cup or 113g butter, melted and cooled
1/4 cup or 60ml raspberry jam
1 egg

For the glaze:
2 tablespoons raspberry jam - optional.

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

Whisk to combine your flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. 


In another smaller bowl, whisk together your milk, yogurt, jam, egg and melted butter.


Pour your egg/milk mixture into your dry ingredients and stir until just mixed.


Divide the muffin batter between the muffin cups.


Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.


Remove the muffins from the oven and allow to cool for a few minutes.  Brush the warm muffins with the extra jam to glaze, if using.


Remove the muffins and cool completely on a wire rack.

Food Lust People Love: Raspberry yogurt AND raspberry jam are whisked through the creamy batter for these tasty raspberry yogurt jam muffins. They are a real teatime treat!

Enjoy!

It’s the last Monday of the month and that means it’s time for Muffin Monday! Check out the recipes we are sharing below: 


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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 these Raspberry Yogurt Jam Muffins!

Food Lust People Love: Raspberry yogurt AND raspberry jam are whisked through the creamy batter for these tasty raspberry yogurt jam muffins. They are a real teatime treat!

 .


Monday, August 28, 2023

Orange Glazed Pecan Muffins #MuffinMonday

Sweet buttery orange glazed pecans elevate a simple orange muffin to a super treat in these orange glazed pecan muffins. Enjoy with a cup of tea or a cold glass of milk!

Food Lust People Love: Sweet buttery orange glazed pecans elevate a simple orange muffin to a super treat in these orange glazed pecan muffins. Enjoy with a cup of tea or a cold glass of milk!

As I mentioned in my post on Saturday, I made those orange glazed pecans solely to include them in muffin recipe for today but thankfully the pecan recipes makes about twice what you need for the muffins. Otherwise, there would not be enough left, they are that more-ish and delicious. 

Orange Glazed Pecan Muffins

Orange glazed pecans are super simple to make. You can find my recipe here: https://www.foodlustpeoplelove.com/2023/08/orange-glazed-pecans.html 
You can also use store-bought candied pecans. I often find them in the bulk section at Kroger. 

Ingredients for 12 muffins
2/3 cup or 130g sugar
Zest of 1 mandarin orange
2 cups or 250g flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt 
2 eggs
1/2 cup or 120ml milk
1/3 cup or 80ml canola or other light oil
Juice of 2 mandarin oranges (about 1/4 cup or 60ml)
1 cup or 100g orange glazed pecans

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying with non-stick spray or lining it with muffin papers. Since I was concerned that the pecans might get sticky again when hot, I chose to just grease my pan this time. 

Measure your sugar into a bowl and zest the mandarin orange into it. Use the back of a spoon or spatula to press down on the zest and mix it in with the sugar, releasing the flavor and oil till the sugar is a pale yellow and whole bowl smells of bright citrusy sunshine. Go ahead, take a big sniff. It's glorious! 


Whisk together your flour, orange sugar, baking powder, baking soda and salt in a large mixing bowl. 


Chop the glazed pecans.


Add most of them to the flour mixture, saving some for sprinkling on the tops before baking. Use your hands to mix them in and separate any pieces that are sticking together till they are all well coated in the flour mixture.


In another smaller bowl, whisk together your eggs, oil, milk and orange juice.


Fold the wet ingredients into the dry ones and stir until just mixed, with a little flour still showing. 


Divide your batter between the 12 muffin cups. Top with the reserved pecans. 


Bake for about 18-20 minutes or until an inserted toothpick comes out clean.


Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.


Enjoy!


It is once again the last Monday of the month, which means it's time for Muffin Monday! Check out all the great muffin recipes my blogger friends are sharing today. 


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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 these Orange Glazed Pecan Muffins!

Food Lust People Love: Sweet buttery orange glazed pecans elevate a simple orange muffin to a super treat in these orange glazed pecan muffins. Enjoy with a cup of tea or a cold glass of milk!

 .