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Archive for the ‘Breads & Muffins’ Category

Butternut Squash muffins

Butternut Squash Muffin

 

Sweet flavor similar to carrot cake with added white chocolate chips and chopped walnuts and a cream cheese filling.

INGREDIENTS:

  • 1 cup butternut squash puree
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger extract
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ground cloves
  • 1/4 teaspoon ground all-spice
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners.

2. In a large bowl, mix together the butternut squash puree, eggs, oil, water, extracts and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, all-spice and cardamom. Add the walnuts and chips and stir.

3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 20-25 minutes or until a wooden skewer inserted into the center  comes out clean.

Yield: 16-18 muffins

 

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Wonderful in loaf…..try it in muffins too!

I was looking for something to do with a 4 lb 3 oz zucchini my husband brought home from work. A friend had suggested chocolate zucchini bread. I had never baked it and had never even tried it before. So glad I did. The zucchini adds to the moistness but does not take away from the flavor of rich chocolatey taste. You can also shred that extra zucchini and freeze it for future use and bake some loaves of the wonderful bread in the winter.

Ingredients: 

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs, large
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini
  • Chocolate chips (optional)

Instructions:

  1. Preheat oven to 350°. Spray two 8-in. x 4-in. loaf pans with non-stick cooking spray.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, cinnamon, salt, baking soda, and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini.
  3. Transfer to the two prepared loaf pans evenly. (optional: sprinkle with chocolate chips)
  4. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves

Strawberry Coconut Bread

Strawberry Coconut Bread

Moist, sweet and tart.

Ingredients:

  • 2 Eggs, large
  • 1/2 cup vegetable oil
  • 1/2 teaspoon coconut extract
  • 3/4 cup sugar, granulated
  • 1 1/2 cup strawberries, sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup coconut, shredded, sweetened
  • 1/2 cup nuts, chopped

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a 9 1/2 x 5 1/2-inch loaf pan or three 5 3/4 x 3 1/2 loaf pans.
  2. In a large bowl, beat eggs until fluffy;add oil, extract and sugar and continue beating until light.
  3. Mix in berries
  4. In another bowl, combine remaining ingredients. Add to the strawberry mixture; blending just until flour is moistened. No more than 20 second; do not overmix.
  5. Spoon into prepared loaf pan(s) Bake 50-60 minutes for large loaf; 45-55 minutes for small loaves.
  6. Cool in pan for 5 minutes, loosen and turn out onto a rack to cool completely.

Yields: 1 large or 3 small loaves.

Cappuccino Muffins

Cappuccino muffin

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 teaspoons espresso powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cocoa
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 3/4 mini chocolate chips

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add chocolate chips.
  3. Beat the liquid ingredients together — milk, oil, Bailey’s, vanilla and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more!
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

Irish Soda Bread Muffins

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 cups currants or raisins (I left them out)
  • 1/2 to 2 teaspoons caraway seeds, to taste (or substitute dill seed – milder or anise seed)
  • 1 large egg
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • sparkling white sugar, for topping

Directions:

1) Preheat the oven to 500°F. Line muffin tin with papers, and grease the papers.

2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

3) In a separate bowl, whisk together the egg, buttermilk and oil.

4) Quickly and gently combine the dry and wet ingredients; Take a fork or wire whisk and blend the two for 20 seconds — no more!

5) Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.

6) Place muffins in the oven and immediately drop temperature to 400°F. Bake for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.

Makes 12 muffins

Apple Walnut Muffins

Apple Walnut Muffins

Instructions:

  • 2 cups  All-Purpose Flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 small apple, chopped
  • 1/4 cup walnuts, chopped
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs

Directions:

  1. Preheat your oven to 500°F.
  2. Blend together the dry ingredients as long and as vigorously as you want.
  3. Add chopped apple and walnuts and stir to coat dry mixture.
  4. Beat the liquid ingredients together — milk, oil or butter, and eggs, until light.
  5. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds — no more! It’s OK if you’ve left some lumps.
  6. Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins, 24 mini-muffins

Lemon Poppy Seed Muffins

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Ingredients:

  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon cardamom
  • 1 tablespoon + 1 teaspoon poppy seeds
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 cup milk
  • 1/4 cup vegetable oil or softened butter (optional)*
  • 2 large eggs

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add lemon zest and juice.
  3. Beat the liquid ingredients together — milk, oil or butter, and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more! It’s OK if you’ve left some lumps that look as if they want more stirring; they really don’t.
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Sprinkle tops with additional poppy seeds. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

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