French Toast Muffins

I tried a new recipe for breakfast.  I found the recipe from Sweet Pea’s Kitchen for French Toast Muffins.  We decided that we liked the recipe, but we have made a few changes.

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

pinch of salt

2 eggs

1 cup buttermilk

1 teaspoon vanilla

1/4 cup melted butter

6 Tablespoons syrup

powdered sugar

Preheat oven to 400º.  Line muffin pans with muffin liners (I won’t do that next time).

In a large bowl, whisk together the buttermilk, vanilla, eggs, and melted butter.  Sift the dry ingredients into the buttermilk mixture and mix just until incorporated.  Divide the batter into 12 muffin cups and then bake until golden brown.

Use a toothpick to poke holes in the muffin tops and gently spoon syrup onto each muffin.  Sprinkle with powdered sugar.  (We each did this step on our own plates).




Zucchini Muffins

This morning I tried a recipe from Mel’s Kitchen Cafe for zucchini bread.  I made a couple of changes and then I baked them as muffins instead of bread.  I will be making these again. {print recipe}

Zucchini Muffins

1 1/2 cups shredded zucchini

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 1/2 cups sugar

2 eggs

1/4 cup sour cream

1 Tablespoon lemon juice

6 Tablespoons olive oil

Spray your muffin pans.  I made 18 with this recipe.

Cut the ends off the zucchini and grate it.  Lay your shredded zucchini in a clean dish towel and roll it up and then twist it to get any extra liquid out.  Measure out 1 1/2 cups zucchini and set aside.

In a large bowl, mix together the sugar, sour cream, eggs, and lemon juice.  Gently stir in the zucchini.  Sift together the dry ingredients and gently mix in until moistened.  I did add about 1/2 cup or so of chocolate chips just before it was all mixed together.

Bake at 375º until lightly browned and a toothpick inserted comes out clean.


Strawberry Yogurt Muffins

I found a recipe in a cookbook for Lemon Yogurt Muffins.  I didn’t have any lemon yogurt, so I decided to make some changes and use strawberry yogurt.  I do like how they turned out.  I think I will make it with a little more flour in the recipe next time.  I am not sure if it was because I used fresh ground wheat, or need a little more.  Listed below is what I will do next time I make these. {print recipe}

2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

8 ounces strawberry yogurt

6 Tablespoons melted butter

1 cup frozen strawberries, thawed

2 Tablespoons sugar

In a large bowl, combine the first five ingredients.  In another bowl, beat the egg, yogurt, and cooled melted butter.  Stir in the mashed strawberries and sugar.  Stir into dry ingredients until moistened.

Fill muffin pan and bake at 400º for 20 – 25 minutes.


Pineapple Cranberry Muffins

I got this recipe from Easy everyday eats this morning.  I used olive oil instead of butter, and lemon zest instead of orange zest.  We will make these again.  {print recipe}

Cranberry Pineapple Muffins

2 1/2 cups whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1 cup buttermilk

6 Tablespoons olive oil

1 egg

2 teaspoons lemon zest

1 can crushed pineapple, drained (reserve juice)

1 cup cranberries

Preheat the oven to 375º.  Spray your muffin pan.  I got 12 muffins from this recipe.

In a large bowl, whisk together your flour, baking powder, salt, and sugar.  In a medium bowl, mix together the buttermilk, olive oil, egg, and lemon zest.  Add this to the flour mixture just until mixed.  Add in the pineapple and cranberries.  I thought that the batter was too thick, so I added the pineapple juice to the batter.  Divide the batter evenly into the muffin pan (they will be full).  Bake for 16-19 minutes.

If you don’t use the pineapple juice in the batter, mix 4 – 5 tablespoons of it with some powdered sugar and use as a glaze over the muffins.  I used a little bit of milk with some powdered sugar and used that as a glaze. 


Chocolate, Chocolate chip muffins

I got this recipe from a cook book, but I have changed some things. {print recipe}

Chocolate, chocolate chip muffins

3 Tbsp soft butter

3/4 cup sugar

2 large eggs

2/3 cup buttermilk

5 Tbsp milk

2 cups whole wheat flour

1 tsp baking soda

1/2 – 3/4 cup semisweet chocolate chips

1/4 cup cocoa

Preheat the oven to 400º.  Line or spray a 12 cup muffin pan.

Place the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy.  Beat in the eggs, buttermilk, and milk until combined.

Sift the flour, cocoa, and baking soda into the batter.  Stir until just blended.  Stir in the chocolate chips, then divide the batter evenly between the muffin cups.  Bake in the oven for 25 minutes, or until risen and golden.


Cinnamon Roll Muffins

Cinnamon Roll Muffins

I tried a new recipe this morning for breakfast.  I found the recipe for Easy Cinnamon Roll Muffins on the Pink Parsley blog.  They were different, but did taste pretty good.  I have been in the mood for cinnamon rolls lately, but just didn’t want to make them.  I used whole wheat flour and whole wheat pastry flour in place of the all-purpose flour called for in the recipe. I think next time I would cut the topping/filling recipe in half. {print recipe}

1 1/2 cups flour

1/3 cup sugar

1/4 teaspoon salt

4 teaspoons instant yeast

2/3 cup warm milk (110º)

3 Tablespoon oil

1/2 teaspoon vanilla

1 large egg, lightly beaten

Mix the flour, sugar, and salt together in a bowl and set aside.  Dissolve yeast in warm milk in a small bowl.  Add to the flour mixture along with the oil, vanilla, and egg.  Stir until the batter is smooth.  Divide the batter among 9 greased muffin cups and let it rest for 15 minutes.  Mix up the topping while you are waiting.

2 Tablespoons butter

2/3 cup brown sugar

3/4 teaspoon cinnamon

Once the 15 minutes are up, place the topping mixtures on the muffin batter and then swirl it into the batter.  Place the muffin pan in a cold oven and then set the temperature to 350º.  Bake for about 20 minutes, or until the muffins are lightly browned.

Mix up a glaze with some powdered sugar and milk.  Allow the muffins to cool slightly and then drizzle the glaze on the muffins.


Raspberry and Cream Muffins

I saw this recipe this morning for strawberry ‘n cream quick bread.  I made some changes and came up with this recipe.  We do like how they turned out.  This did make 18 muffins.  {print recipe}

Raspberry and Cream muffins

1/4 cup olive oil

1/4 cup apple butter

1/2 cup butter

1 1/2 cups sugar

3/4 cup cream cheese

1/4 cup milk

2 teaspoons vanilla

3 1/2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1 cups frozen raspberries

Cream the butter and cream cheese together.  Add the oil, milk,  and apple butter and then mix in the sugar.  Add vanilla and eggs; mixing after each egg.  Sift dry ingredients together and add to batter.  Gently fold in frozen raspberries.  Bake at 350º for 20-25 minutes.