Posts Tagged ‘muffins’

Oreo Muffins

February 17, 2011

Ok…so is there really a better way to eat oreos????  Probably not.  And I don’t know why I think I am going to build a better mouse trap, but here goes.

Found this recipe by accident on Kraft Foods.   I don’t normally read the reviews, but I did this time.   The recipe met with very mixed reviews.  Some said good just as is…others, too dry….still others, not sweet enough.  I took the advice of one lady, so this is the recipe as I made it.

OREO MUFFINS

1-3/4 cups flour
1/4 cup  sugar plus 1 Tbsp
1 Tbsp. CALUMET Baking Powder
1/2 tsp.  salt
1/3 cup cold margarine or butter
1/4 cup sour cream
1   egg
1 cup milk
16   OREO Cookies, coarsely chopped (about 2 cups)
Mix together dry ingredients…all but oreos.  Mix together wet ingredients.  Combine, but don’t over mix.  Let set a few minutes to soak up the moisture and then stir in oreos.  Bake in sprayed muffin tin or use liners in your tin at 350 for 30 minutes.  Cool and try them out.
Before I go on, I have a little side note….
MIL got me and the girls a bunch of these last year.   They are the bomb!!!!  They are thin and don’t hang on to the muffin/cupcake and just need a quick swish in the dishwater.  Unlike the colored ones, which are cute and have their place, but  hang on to half your muffin only to dump out in your lap and you have to scrub the ridges, even after soaking.  I love ’em.  She just got me some more from one of her catalogs and that was a good thing.  They do tend to disappear every once in awhile….unseen in an empty sandwich bag or in a pile on the counter that you dump in the trash.  I use them all the time…unless, that is,  the goodies are going to school.
These are ok…they are moist enough..could use a tablespoon more sugar.  I don’t know what I was expecting, but………I guess this wasn’t it.  I might make them again, but I think I would rather dunk the 16 oreos.
…..NEWSFLASH…..
They appeared on the scene just before a nasty spring snow storm blew through.  They weren’t unexpected.  We were just unprepared.  A little girl and a little boy….Espresso and Cappuccino.
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Trying This Again with Muffins

January 12, 2011

I really can’t say why I stopped this.  Just did and now hopefully I can get back to it.  The last few days I have been checking back with some of my favorite blogs….some of them have survived and some have gone by the wayside…kinda like this one.  At any rate, My Honey started a new job with the Kenworth dealer this afternoon, so I am going to try this again.

I was checking out Arctic Garden Studio by Nichole in Fairbanks AK.  Anyone who knows me, knows I love Alaska and would move there in a heart beat, but now is not the right time.  At any rate, I found her Maple Walnut Muffins.  She adapted them from the cookbook Sarabeths Bakery by Sarabeth Levine.  I didn’t change a thing.  They are wonderful and I still wouldn’t change a thing.

 

MAPLE WALNUT MUFFINS

2 1/4 cups flour

3/4 cup whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

1 1/2 cups maple syrup

1/4 tsp maple flavoring

1 1/2 sticks melted butter

1/2 cup milk

1 room temp large whole egg and 1 yolk

1 cup coarsely chopped walnuts

Whisk together the dry ingredients on one bowl, minus the nuts and the wets in another.  Mix the wet in the dry and stir together until just combined.  Add nuts and let set until the dry ingredients have absorbed the liquid.   Place in greased muffin tins and bake at 400 for 10 minutes and then reduce heat to 375 and bake until tops are brown and the toothpick test is right.

These came out wonderful.  Moist and mapley, but with a crunchy top.  I think next time I make muffins I will try the “let it set and absorb” trick.  I be thinking that is the key.  These are geat for breakfast…a mid morning or afternoon snack and of course to throw in a lunch box.

Well,  grandkids are home from school,  so on to homework.   Tomorrow Cinnamon Snurrs….intrigued??

Ugly Muffins

May 15, 2009

BrazenBites gave me this recipe and she called them her ugly muffins.  Yeah…they are ugly, but are damned good.

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UGLY MUFFINS

3 mashed over ripe bananas

1 tsp baking soda

1 cup sugar

1/2 cup flour

2 beaten eggs

1/2 tsp salt

1/2 stick melted butter

dash of cinnamon, pumkin pie spice or Penzey baking spice

Combine bananas and soda.  Then combine remaining ingredients and then combine.  Bake at 350.  I spray silicone baking cups and have no problems with sticking.

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Like I said,  they are ugly but yummmmmmmmmyyyyyyyyyy.

Windy Morning Muffins

May 7, 2009

Meant to post last night, but camera batteries died…go figure.  It stayed dry long enough yesterday that we managed to get the garden dug up and the front lawn mowed.  I will do the back today…if we don’t get any rain…and get someone in here with a tiller to finish the garden spot.

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It’s gray and windy this morning.  Got a few drops of rain on the way to town when I took the Gkids to daycare.  But, I guess if I had posted this last night, I wouldn’t have had a name for my muffins.

WINDY MORNING MUFFINS

3/4 cup quick oats

1/4 c whole wheat flour

1/2 c sugar

1/2 c chopped nuts

1/2 tsp salt

1 Tbsp baking powder

3/4 c buttermilk, room temp

1/2 c vegetable oil

1 egg, room temp

1 c blueberries

Topping:

1/3 c quick oats

1/4 c brown sugar

1 tsp cinnamon

Combine dry ingredients in medium bowl.  Combine wet ingredients seperately.  Combine and mix until just combined.  Fold in blueberries.  Combine topping ingredients.  Put batter in muffins cups and top with topping.  Bake at 350 for about 10 min or until test done.

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I adapted this recipe from Allrecipes, but changed so many things it is almost unrecognisable.  I ended up with 18 muffins.  I used the silicone cups and sprayed them.  Otherwise I would use paper liners.  Makes clean up easier….and kids think they are cupcakes.  Enjoy with a hot cup of coffee on a windy cool morning or anytime you would like.  Hoping for Spring.

My Topping….Finally

April 25, 2009

Started the morning out making muffins.  The batter is really yummy and the muffins even more so.  This recipe is from Sunny Anderson on Real Food.  I gotta find some new ways to use up the strawberries.

SUNNY MORNING MUFFINS

  • 1 cup strawberries, chopped
  • 1 cup sugar, plus 2 tablespoons
  • 1 1/2 cups all-purpose flour
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 lemon, zested
  • 1/2 pint blueberries
  • 1 cup chopped walnuts
  • Preheat oven to 350 degrees F.

    In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

    In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

    In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

    Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

    Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

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    The picture hardly does justice to these.  The are just delicious.  Try them if you get a chance.

    MIL had brought me a beef roast so cooked it up for dinner.  Browned the roast after seasoning with the Deen house seasoning, along with onions, garlic and mushrooms.  Put it in the oven and cooked till done.  Had a couple of boiled taters from the tater salad.  Somehow they had escaped.  I grated them up and added finely chopped onions,salt and pepper, a little Parmesan, and an eggs.  Fried them until brown in about 2 inches of oil.  Then made a fruit salad.

    FRUIT SALAD WITH VANILLA DRESSING

    • 1/2 cup plain yogurt
    • 1/4 cup mayonnaise
    • 1 teaspoon lemon juice
    • 1 teaspoon honey
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt
    • 1 Granny Smith apple, cored and diced
    • 1 cup seedless grapes, halved
    • 1 pint strawberries sliced
    • 2 bananas, sliced
    • 1/3 cup chopped walnuts, toasted

    In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt.  Set aside.

    Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

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    I used an original recipe from Anton Brown and adapted it to the fruits that I had.  This is a great fruit salad.  The dressing does get a little runny, but the taste is wonderful.

    On the first of the month, I issued a challenge for ice cream toppings.  I am the last one to post mine.  Sorry. 

    JACK DANIELS SAUCE

    1/4 cup butter

    1 cup sugar

    1/4 cup water

    1 beaten egg

    1/2 cup Jack

    Melt butter over medium heat, add sugar and water and cook, stirring constantly, 2 minutes. Gradually add butter and water mixture to egg, beating constantly. Slowly stir in bourbon.

    I had trouble with the sauce separating.  Finally got mad and took the hand mixer to it and BTH out of it for about 5 minutes.  It worked.img_1255

    Of course I heated the sauce too hot and it melted the ice cream.  Well, maybe that really wasn’t so bad.  Oh…BTW…Honey, I only used a little Single Barrel.