Cranberry Almond Muffins

Filed Under (Breakfast, Muffins) by Lisa on 15-05-2010

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About a week ago, I decided to do some more experimenting with cranberry muffins (since we still had some cranberries in the freezer).  I found a recipe in the Company’s Coming Mostly Muffins recipe book by Jean Pare for Sunny Cranberry Muffins. I changed the recipe quite a bit to suit my tastes and the ingredients on hand.

My muffins were a huge hit! I made them in the morning for breakfast and all 12 were gone by noon. They were super soft, with a crunch on top from the lightly toasted almonds. The muffins were very flavorful. The rum extract complemented the pineapple juice very well which created an explosion of flavors!

I will definitely be making these again. My mom liked them so much she made them this morning!

Here is my adapted recipe.

Cranberry Almond Muffins
*makes 12 medium sized muffins

1 cup all purpose flour
1 cup whole wheat flour
1 cup white sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs
½ cup sour milk (add 2 tsp white vinegar to skim milk)
1 tsp lemon extract
2 tsp rum extract
½ cup pineapple juice
¼ cup olive oil
1 cup fresh or frozen cranberries
¼ cup sliced almonds

Preheat oven to 350 degrees. Grease muffin tin. In a large bowl add the flours, sugar, salt, and baking powder. Mix well. Add the cranberries and stir to combine. Add the eggs, sour milk, rum and lemon extracts, pineapple juice, and olive oil, and stir until a smooth thick muffin batter is formed. Spoon into muffin tins. Sprinkle with almond slices. Bake for about 20 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

Pumpkin Pulp Pecan Muffins

Filed Under (Breakfast, Muffins) by Lisa on 05-11-2009

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This Halloween we carved two large sized pumpkins. We usually compost the pulp, roast the seeds, and cut all the peel off the pumpkins and freeze them in small cube sized pieces. I decided to do an experiment.

Instead of composting all the pumpkin pulp I decided to make some muffins with it. I used about two and a half handfuls of pumpkin pulp as well as the carved out bits of pumpkin (peeled of course). I created the recipe myself. I don’t usually completely make recipes 100% my own but this time I just got out a recipe card and pencil and started to design my muffins.

The muffins turned out fabulous! They were huge though! I expected to make 12 medium sized muffins, but instead I got 12 massive sized muffins in a pan made for medium muffins. Opps. Next time I will use 24 muffin tins if I end up with so much extra dough.

The muffins had a lovely texture. They were much more fluffy then most of the muffins I usually make. I was wondering if the fluffiness could have been a result of using pumpkin pulp instead of just the pumpkin.

Flavor-wise these muffins scored top marks in my books, the rum extract went really well with the vanilla extract, and chocolate chips that I usually use when I make muffins (the rum extract was also an experiment).

Here is the recipe

Pumpkin Pulp Pecan Muffins

1 cup whole wheat flour
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 tbsp pure vanilla extract
1 tbsp rum extract
½-¾ cup semi-sweet chocolate chips
1 cup (not packed) brown sugar
½ cup milk (sour) (use about a tsp of white vinegar with milk)
2 large eggs
½ cup pecan pieces
½ cup olive oil
About two handfuls pumpkin pulp
2-3 handfuls of cut up pumpkin cubes

Preheat oven to 350 degrees F.
In a large bowel combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well. Add the chocolate chips, and pecan pieces and stir until they are evenly distributed.
In a blender add the pumpkin cubes, and pulp, eggs, vanilla and rum extracts, brown sugar, sour milk, and olive oil. Blend until smooth.
Add the blender mixture to the bowl mixture and blend until smooth. Place in prepared muffin tins. Bake at 350 degrees for about 30-40 minutes, or until a toothpick comes out clean and the muffins are slightly golden.

Chocolate Beet Muffins

Filed Under (Breakfast, Muffins) by Lisa on 10-01-2009

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-The prettiest muffins I have ever seen-

-The most delicious muffins I have ever tasted-

Yesterday I was in the baking mood. I felt like making muffins, so I paged through a muffin cookbook. I found one that interested me. I was a little skeptical of it since it was a recipe for beet chocolate muffins.

I am not a fan of beets cooked or fresh. However I had never had them in muffin form. My dad loves beets and grows tons of them in his garden. Consequently we ended up with a large amount of beets in our freezer. My parents boil the beets, cut them into small pieces and put them into sandwich size zip lock bags and then place the bags in the freezer.

For this recipe I just used one sandwich sized zip lock bag of beets. I think it works out to about 1 ½ – 2 cups of beet cut into small pieces.

Here is the recipe. I morphed the original version which came from Company’s Coming; Mostly Muffins recipe book by Jean Pare (Page 52). Here is my version.

Chocolate Beet Muffins

2 cups all purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ cup coco

½ tsp salt

¼ cup medium unsweetened coconut

½-¼ cup semi-sweet chocolate chips

½ cup brown sugar

2 large eggs

¼ cup olive oil

1-2 tsp pure vanilla extract

1 tsp rum extract (or real rum)

¾-1 cup skim milk

Beets about 1 ½- 2 cups fresh or frozen cut up beets

Preheat oven to 350 degrees F. Prepare muffin tins (12 muffin tin)

In a large bowl place the flour, baking soda, baking powder, cinnamon, salt and coco. Blend well. Now add the chocolate chips and coconut to the flour mixture. Mix well.

In a blender place the beets (if you are using frozen beets microwave them for 2 minutes first) eggs, brown sugar, milk, vanilla extract, rum extract, and olive oil. Blend until smooth. Now add the beet mixture to the flour mixture. Blend until a smooth batter is formed. If it the batter looks too dry add a little more milk. The dough should look like this.

Now spoon the batter into the muffin tins. Bake in your preheated oven for about 25-30 minutes (or until the muffins go from a fuchsia color to a deep red/brown color). Serve warm or cool (both temperature are super yummy). Enjoy.

Carrot Cream Muffins

Filed Under (Breakfast, Muffins) by Lisa on 18-11-2008

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Tonight I’m working another night shift. Since I am working nights, I got my usual craving/desire to bake some muffins. I found a recipe in: Company’s Coming Mostly Muffins by Jean Pare, that looked interesting. It is a carrot muffin recipe (on page 43). However the original recipe has no spices, or flavorings in it other then vanilla. Consequently, I changed things up a bit. This is what I came up with. Enjoy.

Carrot Cream Muffins

4 oz cream cheese

¼ cup sour cream

4 tsp granulated sugar

¼ cup finely chopped walnuts

1 ¾ cup all purpose flour

½ cup whole wheat flour

½ cup lightly packed/loose brown sugar

2 tsp baking soda

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

2 large eggs

2-3 carrots pealed and cut into small pieces

Sour milk (1 cup skim milk mixed with 1 tsp white vinegar)

3-4 tbsp orange juice

3 tbsp olive oil

1 tsp vanilla extract.

Preheat oven to 350 degrees F.

Combine first 4 ingredients in a small bowl. Mix well.

In a large bowl combine the: flours, baking soda, salt, cinnamon, and nutmeg. Mix well.

In a blender, add the brown sugar, vanilla, sour milk, carrot, orange juice, olive oil and eggs. Blend until smooth.

Add the blender mixture into the dry mixture and stir well.

Spoon into muffin tins.

Add the cream cheese mixture on top (make a well first so that it bakes into the top of the muffin)

Bake until a tooth pick comes out clean when pricked (about 30 minutes).