Tag Archives: muffins

Chocolate Chip Muffins

choc chip muffins

I made these a few days ago for breakfast.  Connor loves them, and I’m mighty fond of them myself.  I’ve even gotten Nic to say he will try them tomorrow morning.  🙂  They are just a basic muffin with chocolate chips mixed in the batter.  Yummy and simple.  Mmm!

********************************

Ingredients:

  • 1 3/4 cups AP flour
  • 1/2 cup sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/3 cooking oil
  • 1/2 cup chocolate chips

Directions:

  1. Stir together flour, sugar, baking powder, and salt.  Make a well in the center.
  2. In a separate bowl, combine egg, milk, and oil.
  3. Add all at once to dry ingredients, stirring just till moistened.
  4. Fold in chocolate chips.
  5. Fill greased or paper lined muffin tins 2/3 full.
  6. Bake at 375-degrees for 18-20 minutes.
  7. Makes about a dozen muffins.

***********************

From Better Homes and Gardens Quick Breads Cook Book, copyright 1975.

Advertisements

Leave a comment

Filed under Food

Banana Bran Muffins

banana bran muffins

Hello!  Happy New Year!  I hope your holidays went well.  I also hope you haven’t turned into human popsicles during this polar vortex we’ve had swallowing the country for a week.  Thankfully, here in Arkansas, it is on it’s way out.  Granted, it’s being followed by three days of rain, but the temperatures should be much warmer, above average, even.  Only in Arkansas….

Anyway, I have a new recipe for you today.  I found this one on the back of a Target brand (Market Pantry) box of Raisin Bran.  My Grandma M. likes to put fruit in the stockings she has for us, and this year, along with some apples and oranges, we wound up with some bananas.  Of course, we also got candy, cookies, treats, snacks, and left-overs.  Needless to say, the fruit was getting forgotten.  Well, I happened to notice the recipe on the back of my cereal box called for one ripe banana, and we just so happened to have one last banana left, getting a bit over-ripe.  I took that as a sign, and whipped these breakfast yummies up.  They are easy to make and taste good, even Connor helped me eat them.  He would put a big bite in his mouth, growl like a dinosaur, and grin, eyes closed and everything.  I’m pretty sure he liked them.

I do have one little hint, though, maybe give the bran flakes a quick crunch with your hands.  You don’t have to grind them to powder, just one little crunch to make them a bit smaller because when the flakes get put into the wet batter, they get soggy.  Then, once they are cooked, they are rather chewy.  Having the flakes in smaller bits will cut down on some of that chewiness.

And here’s the recipe.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Ingredients:

  • 2 cups AP flour
  • 3/4 cup brown sugar, packed
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/2 cup oil
  • 1 egg, beaten
  • 1 1/2 cup raisin bran cereal (crunch after measuring)
  • 1 ripe banana, mashed
  • 1/2 cup chocolate chips (added by me)

Directions:

  1. Preheat oven to 400-degrees.  Line 12-14 muffin cups or grease well.  (I got 14 good-sized muffins from this recipe, but the box claims it only makes 12.)
  2. Combine flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl.  Mix well.
  3. Stir in milk, oil, and egg just until dry ingredients are moistened.  (Batter will be lumpy.)
  4. Stir in banana and chocolate chips.
  5. Stir in cereal.
  6. Spoon into muffin tins.
  7. Bake 18-22 minutes until golden brown.

Hints:

  • For a healthier muffin, make with half whole wheat flour and half white or all wheat.  The muffin will be denser, but still taste fine.
  • For extra texture, add more raisins or other dried fruit.  Even add a small amount of chocolate chips or nuts.

1 Comment

Filed under Food

Pancake Muffins

pancake muffins

Pancake muffins are something I’ve seen all over Pinterest.  Recently a blogging buddy of mine, Amy Kinnard, wrote up a post about her forray into pancake muffins, and I thought I might have to go ahead and try it.  (You can read Amy’s post here:  http://thekinnardfamily.wordpress.com/2013/03/11/pancake-breakfast-cups/.)  Using my own pancake recipe, I spooned the batter into a muffin tin, popped them in the oven, and a few minutes later, we had these cute little tasties to eat.  Nicholas wasn’t quite as keen on the idea as I was, but he did eat several of them and was okay with them once he cut them open and poured syrup on them.  It may not be something I do every time, but if time is short, it works for me.  What I really liked about them was that I could easily eat them with toppings other than syrup.  I tried honey and strawberry jelly, and both were quite yummy.  Go ahead, give them a shot using your favorite pancake batter recipe.

My pancake recipe can be read here:  https://crystalpoe.wordpress.com/2012/04/23/buttermilk-pancakes/.  There is no need to alter the recipe for baking.  It makes a dozen pancake muffins.

*********************************

Directions: 

  1. Mix up a batch of your favorite pancake batter.
  2. Spoon batter into greased muffin tins, about 2/3 full.
  3. Bake at 325-350 degrees for about 15-20 minutes.  (My oven cooks hotter, so I cooked them on 325 for about 20 minutes.  Just cook them until a toothpick comes out clean.)
  4. Serve warm with butter, syrup, and your other favorite toppings.

Leave a comment

Filed under Food

Pumpkin-Nut Bread

pumpkin nut breadI recently mentioned the move my family has in our near future, and along with cleaning the house we are currently in, I am also trying to clean out our “pantry.”  The less I have to pack, the better.  Last fall, I made some pumpkin pureé from a couple of pie pumpkins and froze it.  (Check out the post here:  https://crystalpoe.wordpress.com/2012/11/06/pumpkin-puree/.)  I decided that I needed to clean out the freezer first, just so we don’t have to move a bunch of stuff that needs to stay cool, so I pulled out a package of the pureé and let it thaw.  While it was thawing, I went through a couple of cookbooks to find a good pumpkin bread recipe, and I found one in Quick and Easy Family Baking:  Cakes, Cookies, Pies, & Breads That Anyone Can Bake called “Old Pioneer Pumpkin Bread.”  The recipe easily makes two loaves of bread, and I even got 16 mini-muffins out of it, too.  It’s pretty simple to make, and my grandma told me she loved the bread.  My three year old niece even ate one of the muffins and declared it, “Mmmm!”  High praise indeed from a kid who normally won’t even eat the cake part of a cake.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Ingredients:

  • 1 cup canola oil
  • 3 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 2 cups (1 can) pumpkin pureé
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg  (The book says all-spice, but I didn’t have that.)
  • 3 cups all-purpose flour
  • 1 cup craisins or raisins (The book says chopped dates, but I didn’t have that, either.  I used craisins.)
  • 1 1/2 – 2 cups chopped pecans

Directions:

  1. Preheat oven to 350-degrees.
  2. Combine oil and sugar in bowl.
  3. Add eggs one at a time, beating well after each addition.
  4. Add vanilla and pumpkin; mix well.
  5. In a separate bowl, sift together salt, baking soda, cinnamon, nutmeg, and flour.
  6. Add to sugar/pumpkin mixture, and beat well.
  7. Stir in craisins and pecans.
  8. Grease and flour two 9×5-inch loaf pans.
  9. Pour batter into pans.  (As I said before, I also got 16 mini-muffins from this batter.  I just used muffin liners for those.)
  10. Bake for one hour and ten minutes to one hour and fifteen minutes. Bread is done when a toothpick inserted in the center comes out clean.  Bake the mini-muffins for about 20 minutes on 325-degrees.

2 Comments

Filed under Food

Chocolate Muffins with Chocolate Chips

Yesterday, I made chocolate chip scones, and I took them to a family reunion, where every single one of them valiantly gave their lives for the greater good of the reunion attendees.  That left me, a chocolate-craving pregnant woman, without a chocolate-y baked good in the house.  Therefore, this morning, I decided I wanted a chocolate muffin with a dose of chocolate chips mixed in for good measure.  This led me to my ever-helpful Better Homes and Gardens Quick Breads Cook Book.  The book doesn’t actually have a chocolate, chocolate chip muffin recipe, but it does have a chocolate chip recipe that I altered to get these lovely, delicious, chocolate-y muffins.  (I have just started my second muffin, so I can truthfully declare them “Yummy!”)

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Ingredients:

  • 1 3/4 cups all- purpose flour
  • 1/2 cup sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 2 1/2 tbsp. cocoa
  • 1 beaten egg
  • 3/4 cup milk
  • 1/3 cup cooking oil or melted shortening

Directions:

  1. Stir together flour, sugar, baking powder, salt, and cocoa.
  2. Make a well in the center.
  3. Combine egg, milk, and oil.
  4. Add liquid ingredients all at once into flour mixture, stirring just until moistened.
  5. Fill greased or paper-lined muffin cups 2/3 full.
  6. Bake at 375 for 18-20 minutes.
  7. Dust the tops of muffins with powdered sugar.
  8. Makes 10-12 muffins.

2 Comments

Filed under Food

French Breakfast Puffs

On Saturday, my husband and I went and picked up my oldest niece to keep her overnight for my sister while she was in the hospital with the new baby.  Shaylynn is two years old, and I knew that trying to make pancakes with her underfoot would be quite difficult, so I got up early and made these little muffins:  French Breakfast Puffs.  They are a simple, yummy little muffin that you can make with ingredients you probably already have in your cabinet.  I get this recipe from yet another Better Homes and Gardens Cookbook, a recent one called Our Best Recipes, copywrited 2003.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. salt
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 cup butter, melted

Directions:

  1. Preheat oven to 350-degrees F.  Grease tweleve 2 1/2-inch muffin cups; set aside.
  2. In a medium bowl, stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt.  Make a well in the center of the flour mixture.  In a small bowl, beat egg with a fork; stir in milk adn the 1/3 cup melted butter.  Add egg mixture to flour mixture; stir just until moistened (the batter may be lumpy).
  3. Spoon batter into prepared muffin cups, filling each two-thirds full.  Bake for 20-25 minutes or until golden.
  4. In a small bowl, combine the 1/4 cup sugar and the cinnamon.  Remove muffins from oven; remove from muffin cups.  Immediately dip baked muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture.  Serve warm.  Makes 12 muffins.

Leave a comment

Filed under Food