Banana Poppy Seed Muffins

Filed Under (Breakfast, Muffins) by Lisa on 22-05-2010

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This morning I was in the mood for muffins. I wanted to make a new kind of muffin, but I didn’t have any particular recipe in mind. I took a quick inventory in the fridge and cupboards, and counters and came up with an idea. I decided to put two of my favorite ingredients together: bananas and poppy seeds. I was a bit skeptical of the combination since I had never seen them combined in a recipe, however I was very pleased with the result. My muffins had the lovely banana flavor that I love with the poppy seed taste that I adore. Both flavors were fairly pronounced but went together very well. I used some rum extract in my muffins since rum complements poppy seeds and bananas very well, and I think that contributed to the irresistibleness of these muffins. I toped each muffin with a little sliced almond to give them a little more crunch.

Here is my recipe.

Banana Poppy Seed Muffins
(makes 12 medium sized muffins)

1 cup all purpose flour
1 cup whole wheat flour
1 cup (not packed) brown sugar
½ tsp baking soda
1 tsp baking powder
Pinch salt
½ cup skim milk
2 tsp white vinegar (t0 make sour milk)
2 large eggs
2 tsp rum extract
2 tsp pure vanilla extract
¼ cup olive oil
½ cup poppy seeds
3 medium sized bananas (peeled)
¼ cup sliced almonds

Grease muffin tin. Preheat oven to 350 degrees F. In a large bowl combine: the flours, baking powder, baking soda, salt and mix well. Add the poppy seeds and stir to combine. In a blender add the: bananas in pieces, eggs, vanilla extract, rum extract, olive oil, sour milk and blend until smooth. Add the banana mixture to the flour mixture and stir until smooth. Spoon into muffin tins. Sprinkle on the sliced almonds. Bake in the preheated oven for 25-30 minutes or until golden on top and a tooth pick comes out clean when inserted. Serve warm or cool.

What is your favorite type of muffins?


Carrot and Coconut Muffins

Filed Under (Breakfast, Muffins) by Lisa on 04-05-2010

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A couple days ago I wanted to make something warm for breakfast. I decided to make some carrot muffins.

I used one of my own muffin recipes morphing to suit my carrot muffins. I added some coconut to them to make things more interesting. The result was a very hearty tasting, moist muffin. The carrot and coconut complemented each other well. My muffins were a house hold hit, and gone within less then a day.

Here is my recipe

Carrot Coconut Muffins

1 ½ cup all purpose flour
1 ½ cup whole wheat flour
1 cup not packed brown sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 large eggs
1/3 olive oil
1 tsp pure vanilla extract
1 tsp rum extract
½- ¾  cup skim milk
2 tbsp white vinegar (to make sour milk)
½ cup unsweetened medium shredded coconut
1 tsp cinnamon
¼ tsp nutmeg
3-4 medium to large carrots chopped into pieces

Preheat oven to 350 degrees F. In a large bowl add all the dry ingredients (flours, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut) and mix well. In a blender add the carrot pieces, brown sugar, eggs, vanilla extract, rum extract, olive oil, ½ cup skim milk, and vinegar. Blend until smooth. Add the carrot liquid mixture to the dry mixture and stir to create a smooth batter. If needed add more milk if the dough is too thick. Spoon batter into muffin tins. Bake for about 25-30 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

Banana Coconut Muffins

Filed Under (Breakfast, Muffins) by Lisa on 24-05-2009

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The other day I noticed that our bananas were getting fairly dark. Since there were still quite a few left just eating them plain was not really an option. Instead I decided to whip up some banana muffins.

The muffins turned out very well. They make a super sized medium muffin. The are fairly moist. The banana and coconut flavors go well together, and the chocolate chips take the muffins to a whole new level of yummy.

The recipe I used was one of my own with modifications ( here is the original) http://www.lisaopolis.com/?p=130 This is the resulting recipe that I came up with.

Banana Coconut Muffins

1 cup whole wheat flour

1 cup all purpose (white flour)

½ tsp baking soda

¼ tsp salt

1 tsp baking powder

2 tsp white vinegar

1/2 cup skim milk

¼ cup olive oil

2 tsp vanilla extract

1 tsp rum extract (or the real thing)

1 cup lightly packed brown sugar

2 large eggs

½ cup of unsweetened shredded coconut

½ cup semi-sweet chocolate chips

3 medium sized bananas or about 1.5-2 cups banana pieces (fresh or frozen)

Preheat oven to 350 degrees. Prepare muffin tins. In a large bowl combine the flours baking powder, baking soda, and salt. Mix well. Add the coconut and chocolate chips and mix well. In a blender add the bananas, brown sugar, eggs, vanilla and rum extracts, and olive oil. Blend until smooth. Add the banana mixture to the flour mixture and mix until smooth. Spoon batter into muffin tins. Bake until slightly golden on top and a toothpick comes out clean (about 25-35 minutes).

Pear Pecan Muffins

Filed Under (Muffins) by Lisa on 27-11-2008

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In our deep freeze we have an abundance of pears. This is because we have two fairly large sized pear trees in the yard. The past fall was a particularly good year for our trees so, we ended up with a huge amount of pears. We have about 30 frozen zip lock bags full in the freezer.

Tonight I decided to experiment with making some pear muffins. This is the recipe I came up with (I think it’s fairly low fat and sugar). The muffins are moist (but not super moist), and have a lovely texture. The pecans make them extra flavorful. Enjoy

Pear Pecan Muffins

Makes 12 medium sized (large) muffins

1 ½ cups whole wheat flour

1 cup all purpose flour

½ cup brown sugar (not packed)

2 tsp baking powder

A few shakes of salt

1 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

1 cup skim milk (with 2 tsp white vinegar)

2 large eggs

2 tbsp olive oil

About 1 ½ cups chopped pealed and cored pears

2 tsp vanilla extract

¼-½ cup pecan pieces

Preheat oven to 350 degrees F.

In a large bowl place the flours, baking powder, salt, cinnamon, ginger, nutmeg. Mix well. Add the pecan pieces and stir. In a blender, add the brown sugar, pears, skim milk (that is mixed with the vinegar) eggs, olive oil, and vanilla extract. Blend until smooth.

Now add the blender mixture to the dry mixture in the bowl. Mix until smooth. Spoon into prepared muffin tins. Bake for 30-40 minutes (until golden and a toothpick comes out clean).

Pumpkin Chocolate Chip Muffins

Filed Under (Breakfast, Muffins) by Lisa on 14-11-2008

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I was in the mood for baking tonight so, I decided to make some muffins. Here is my Mom’s original pumpkin muffin recipe with my own twists. They turned out super yummy.

Pumpkin Muffins

Dry Mixture

 

1 ½ cup all purpose white flour

½ cup whole wheat flour

½ tbsp baking powder

¼ tsp baking soda

½ tsp salt

½ tbsp cinnamon

1/8 tsp nutmeg

½ cup semi-sweet chocolate chips

¼-½ cup sliced blanched almonds

Moist Mixture

 

2 large eggs

1/3 cup vegetable oil

1 cup lightly packed brown sugar

½ cup (or more if needed) sour milk (skim milk plus 1 tsp white vinegar)

1 tsp vanilla extract

1-2 cups frozen or canned pumpkin

Preheat oven to 350 degrees F and prepare muffin tins (if needed). Combine dry ingredients in a bowl. Combine all moist ingredients in a blender, and blend until smooth. Add moist mixture to dry mix and mix until completely combined. Spoon into muffin tins. Bake for about 30 minutes or until a tooth pick comes out clean when poked.

Enjoy.

Below are a couple images of the muffins.

Pear Walnut Muffins

Filed Under (Muffins) by Lisa on 14-10-2008

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Last night I was in the muffin mood, so I made a batch of muffins. Here is the recipe. It makes about 22 small muffins. It could probably make 12 large sized ones.

Pear Walnut Muffins

1 ¾ cup all purpose white flour

1 cup whole wheat flour

2 tsp baking powder

2 tsp cinnamon

¼ tsp nutmeg

A few shakes of salt

½ cup walnut chopped

1/3 cup plain yogurt

2 large eggs

1 ½-2 cups pealed chopped up pear

¾ cup skim milk

1 tsp lemon juice

1 tsp rum

Combine all dry ingredients in a bowl and mix well. Add the walnuts and mix well. In a blender blend together all the moist ingredients (including the pears). Add the blended mixture to the dry mixture, and mix well. Spoon batter into prepared muffin tins. Bake at 350 degrees F until slightly golden (or a tooth pick comes out clean).

Enjoy

Cappuccino Coconut Muffins

Filed Under (Muffins) by Lisa on 05-08-2008

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Today I was in the mood for baking, so I decided to bake some cappuccino muffins ( I had been craving them). I created my own recipe. Here it is…

Cappuccino Coconut Muffins

2 cups all purpose flour

½ cup sugar

2 ½ tsp baking powder

3 tsp instant coffee powder

A few shakes of salt

1 tsp cinnamon

¼ tsp nutmeg

1 cup milk

1 tsp Kahlua

½ cup margarine melted

1 egg beaten

1 tsp vanilla extract

½ cup semi sweet chocolate chips

½ cup unsweetened shredded coconut

Preheat over to 350 degrees. Combine all the dry ingredients in a large bowl. Mix well. Add all the wet ingredients. Mix well. Fold in the chocolate chips. Place in 12 medium sized muffin tins. Bake for about 15 minutes (or until a tooth pick comes out clean).

Enjoy.

Below is an image of the muffins.

Baking day

Filed Under (Breakfast, Muffins) by Lisa on 23-01-2008

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Today I decided to make some muffins. I used my own recipe, however I made 12 instead of 24 that I origionally made the recipe with. Here is what I made with some images of the result.

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Lisa’s Lovely Banana Muffins

1 cup white sugar
1/2 cup margerine
2 1/4 cups white flour
2 1/2 tsp baking powder
3 medium bananas
1/2 tsp baking soda
1 tsp vanilla
1 tsp rum extract
1/2 cup sour milk
2 eggs
1/2 cup coconut

Add milk, bananas, vanilla, rum, eggs, and margerine to a blender and blend until smooth. In a bowl mix together the flour, sugar, baking powder, baking soda, and coconut. Blend well. Add moist mixture to dry mixture. Place in greased muffin tins (unless you have nonstick ones), and bake until lightly golden on top.

Enjoy

Makes about 24 medium/small muffins

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