Muffin Recipes

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In memory of my baking day, I thought I’d post the recipes I used that day. They all turned out so well! I ended up making the jumbo muffins instead (I have 2 pans, so that makes it easy). I did like using so much pumpkin (um… vegetable muffins??!!) but I think I will start sneaking in some wheat flour next time to add in some whole grain. And really, I made the poppy seed muffins because I ran out of pumpkin 🙂 Not the healthiest.  I have to say though, it was nice to have some quick lunches on hand that didn’t require effort to pack!

Pumpkin Apple Spice Muffins

Copied straight from melskitchencafe.com

Yield: 2 dozen

 1 2/3 cups all purpose flour

1 cup sugar

1 tablespoon pumpkin pie spice**

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup canned pumpkin

1/2 cup butter or margarine, melted

2 large eggs, lightly beaten

1 Granny Smith apple, peeled and finely chopped

1 teaspoon pumpkin pie spice**

3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

 **My tip: if you don’t have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! – you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade).

Pumpkin Chocolate Chip Muffins

Copied straight from melskitchencafe.com

1 2/3 c. flour

1 c. sugar

1 T. pumpkin pie spice**

1 tsp. soda

1 tsp. baking powder

1/4 tsp salt

2 eggs, slightly beaten

1 c. canned pumpkin puree

1/2 c. butter, softened

1 c. chocolate chips

Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don’t overbake or they will be dry!

**My tip: if you don’t have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! – you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.

Glazed Poppy Seed Bread

Copied straight from melskitchencafe.com

*I couldn’t bring myself to buy butter extract after spying the list of unpronounceable ingredients so I subbed melted butter which is like, SO much healthier, but use whatever you prefer!

*Makes 2 loaves (8 X 4 1/2-inch loaf pans), about 4-5 mini loaves or lots of muffins (sorry don’t know exactly how many!)

Bread:

3 eggs

1 cup vegetable oil

2 1/4 cups sugar

3 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/2 cups milk

1 1/2 teaspoons pure almond extract

1 1/2 teaspoons butter extract or 1 tablespoon melted butter

1 1/2 teaspoons pure vanilla extract

3 tablespoons poppy seeds

Glaze:

1/4 cup orange juice

3/4 cup sugar

3/4 teaspoon pure vanilla extract

3/4 teaspoon pure almond extract

3/4 teaspoon butter extract or 1/2 tablespoon melted butter

Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn’t overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze and ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

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