CORNBREAD

Coffee Shop Corn Muffins

Coffee Shop Corn Muffins

What would I do if I didn’t follow along with Pinterest?  I found this recipe for Coffee Shop Corn Muffins and when I saw it had buttermilk I was on it.  The recipe comes from Tasteofhome.com  These muffins are the best they can also be baked in your black iron skillet or in muffin tins.  And another idea is to add a few blueberries serve them warm with lots of butter.     

I also made some chili and of course this recipe came from Pinterest also   

1 cup flour

11/4 cups corn meal

1 teaspoon baking soda

1/3 cup light brown sugar

1/2 teaspoon salt

1/3 cup white sugar

3/4 cup vegetable oil

1 cup buttermilk

In one mixing bowl add all the dry ingredients and in another smaller bowl add the wet ingredients then combine the two  don’t over mix just enough to combine   If adding blueberries sprinkle some of the flour over the berries  add then last and mix in gently 

Fill muffins tins about 3/4 full and bake at 425 degrees for about 12-25 minutes.

If using your black cast iron skillet then butter the pan and bake about 15- 20 minutes   Just check so that you don’t over bake them.

It’s winter in Maine 

We got about 16 inches on Saturday.  

ZUCCHINI CARROT OATMEAL MUFFINS

Zucchini Carrot Oatmeal muffins found on Pinterest!   I changed the recipe a little. They are moist and delicious.  What more can I say.   Go over and check out Yellow Bliss Road and check out her beautiful photo of her muffins................I added the addition icing on top so I just ruined the health factor!   I found this recipe on yellow bliss road

Print recipe at Yellow Bliss Road

Zucchini Carrot Oatmeal Muffins 

preheat oven to 350 degrees, prepare your cupcake tins with papers or spray with Pam.  

1/2 cup rolled oats (I used quick oats) 

1 cup all purpose flour   (I used 1 1/2 cup flour)

1 1/2 cup whole wheat flour (I used 1 cup wheat flour)

1 1/2 cup sugar

1 tbsp baking powder

1 1/2 tsp ground cinnamon

1 tsp salt

3 large eggs and 1 large egg white

3/4 cup oil

1 cup grated carrots

1 cup grated zucchini

3/4 cups raisins

In a large bowl add all the dry ingredients and whisk together.   In another bowl add the eggs and egg white along with the oil and whisk.   Then add the grated carrot and zucchini along with the raisins.  Then add the dry ingredients to the wet and mix.    I got 18 muffins. Bake at 350 degrees for about 15-20 minutes.   

I made a thin confectioners icing and swirled on the top.   Bake and be happy

                                                   

BLUEBERRY MUFFINS

To Die for Blueberry Muffins...........

Not sure that would be my answer but I will make these again....no mixer needed, love the crumb topping and only one bowl to wash.  That's always a good thing, especially since I am the dishwasher. Maytag doesn't live here.
I found this recipe at Allrecipes.com.  They are moist and full of good old blueberries hand picked in my back yard last summer.  I love the old iron muffin pan. It only holds 11 muffins so you will not get a bakers dozen with this muffin pan.  Found this at a flea market for a few dollars last summer.  Enjoy 

allrecipes PRINT RECIPE

Listen to your mother, she always told me to coat my berries in some flour and that keeps them from sinking to the bottom. Save out a bit of the flour called for in the recipe.    OK, I did it MA!!!   I made the batter then filled my liners  and used the same bowl to make the crumb topping.   

                                                                 Enjoy my friends, Andi

APPLE CINNAMON CRUMB MUFFINS

Apple Cinnamon Crumb Muffins..........Baked with  fresh picked apples for our local apple orchard and buttermilk.  This recipe is from Martha Stewart and bakerstreet.tv.  Go over and visit and say hello and check it out.  I followed her recipe but added the icing just because I can.  They are moist and filled with bits of apple. Serve warm from the oven for the best flavor.  This is a keeper for sure.  

Make a icing using confectioners sugar and a little milk and stir until the consistency is right.  Then fill a sandwich bag with the icing and cut a tiny corner and squeeze the bag and drizzle the tops of each muffin.   PRINT RECIPE     

Saturday morning doesn't get much better than homemade warm muffins............

                                 Enjoy and happy baking my friends

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AUNT NORMA'S RHUBARB MUFFINS

More Rhubarb!  Summer isn't even over yet and I am looking forward to a harvest of spring rhubarb.  I will be on the lookout for a rhubarb patch and put in the freezer for sure. I got this recipe from allrecipes. These muffins are another keeper for sure, next time I will add more rhubarb to the mix.  Enjoy 

PRINT RECIPE    Go check out this recipe.  You can change the serving size.  Instead of 2 dozen muffins I made 12 muffins.  I will increase the rhubarb to 1 cup of cut rhubarb and I doubled the ingredients for the topping. Best part!  Happy Baking  Andi 

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CINNAMON SUGAR MUFFINS

These muffins are best hot from the oven!  Tasted liked cinnamon toast with melted butter and cinnamon sugar...............Caution: These muffins are HOT!

 Special  handling is required. Found these posted on my facebook page.   From Reblinged!

PRINT RECIPE

CINNAMON SUGAR MUFFINS

BATTER FOR THE MUFFINS: 1 3/4 CUPS ALL PURPOSE FLOUR 1 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1/2 TEASPOON NUTMEG 1/4 TEASPOON CINNAMON 1/3 CUP CANOLA OIL OR VEGETABLE 3/4 CUP WHITE SUGAR 1 EGG 3/4 CUP MILK BUTTER FOR THE TOPS: I USED ABOUT 1/4 CUP OF MELTED BUTTER BECAUSE I WAS ONLY  DIPPING THE TOPS INTO THE MELTED BUTTER.  IF YOU ARE NOT  USING PAPER LINERS AND WANT TO COAT THE ENTIRE MUFFIN,   YOU WILL NEED MORE BUTTER TO ROLL THE MUFFINS IN.   SUGAR TOPPING: this was just enough for dipping only the tops  1/4 CUP SUGAR 1/4 TEASPOON CINNAMON  PREHEAT OVEN TO 350 DEGREES.   THIS MAKES 12 MUFFINS EITHER USE PAPER LINERS OR SPRAY THE MUFFIN PAN WITH PAM SPRAY COMBINE THE DRY INGREDIENTS AND WHISK TOGETHER.   IN  ANOTHER LARGE MIXING BOWL ADD THE OIL, SUGAR, EGG AND THE  MILK AND MIX. THEN ADD THE FLOUR MIXTURE AND COMBINE THE  TWO.  MIX JUST ENOUGH TO COMBINE THE INGREDIENTS WITHOUT  OVER-MIXING.  I USE A ICE CREAM SCOOP AND SCOOP THE BATTER  EVENLY INTO THE 12 MUFFINS PAPER LINERS.   BAKE AT 350 DEGREES  FOR ABOUT 20-25 MINUTES.    CAUTION:  HOT MUFFINS   DIP EACH MUFFIN IN THE MELTED BUTTER THEN DIP AND SPIN  THE MUFFIN INTO THE MIXTURE OF CINNAMON AND SUGAR.

CARROT MUFFIN

It's snowing in Maine today, again! Lots of it. It a heavy snow and some of the trees are bend over, hope they don't snap.  I do have to admit it is pretty but  I'm ready for spring. Ready for the Easter Bunny,  getting out in the garden and planting more flowers. Just playing outside.  

Today I am sharing a recipe for Carrot Muffins, hate to admit but I have no idea where the recipe came from. Page 32 Quick and Comforting? And that they are.  I cut it out of one of my magazines.  They are very much like a Morning Glory muffin.  
        Hope you enjoy and Happy Baking        Andi 

PRINT RECIPE

2 1/4 cups flour 

1 1/4 cup sugar

1/2 cup oatmeal

2 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

2 cups grated carrot, squeezed dry

1 large apple grated, squeezed dry

1 (8-ounce) can of drained crushed pineapple

3 large eggs

1 cup vegetable oil

1 tsp vanilla  

Preheat oven to 350 degrees.

Line your muffin pans with paper liners or spray with PAM.  The directions say it makes 16 muffins.  I made them different sizes.  Used regular muffins pan and then I used a large muffin pan.   

In a large mixing bowl add the flour, sugar, oatmeal, cinnamon, baking soda and the salt.  Whisk this together,  add the grated or chopped and dried apple, and the carrot and the drained pineapple.  Mix this all together.   Then in a smaller bowl add the eggs, and whisk then add the oil and the vanilla and mix and then add the liquid to the dry ingredients and mix by hand.    I use a cupcake scoop like a ice cream scoop and scoop the batter into the papers.   Bake for 30-35 minutes or until a toothpick inserted comes clean.  The timing will always depend on the size of the muffin pan you use.    Allow to cool for a little then remove to a wire rack.  Enjoy                            

 Thank you for your visit      


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COOKING FROM PINTEREST

Here are some of the photo's of my cooking from Pinterest.  Love that site.......All these recipes will be keepers.



Lemon-Zucchini Loaf with Lemon Glaze from Nancy Creative

This lemon bread is so pretty and yellow, woud look nice on the spring table.  Allow to rest to blend the flavors and make sure to add the glaze for the full flavor.  
Lemon-Zucchini Loaf recipe

 

Cresent-Pepperoni Rollups

These fun finger foods are easy to make and fun to eat
Crescent Pepperoni roll-ups

                 Recipe for Apple Buttermilk Muffins
This recipe was found at Jane's Sweets & Baking Journal

I added the streusel topping for these from Brown Eyed Baker



1/2 cup flour
1/4 cup chopped pecans or walnuts
1/2 tsp cinnamon
3 TBSP melted butter
Mix all in a small bowl and sprinkle over the top of the uncooked batter.  Bake as directions say.

                        HAPPY COOKING

STRAWBERRIES AND CREAM MUFFINS

I recently made these moist and yummy muffins.  Look at the crunchy sugar topping....I will be making these little gems again when I can get fresh strawberries from the local farmers.  I found this at bakespace.  Thank you for a wonderful recipe.  2 cups flour, divided    1/4 cup of this flour to mix with the strawberries 2 tsp baking powder 3/4 cup sugar, divided   1/4 cup of sugar to be used to sprinkle on top of the muffins 1/4 tsp salt 1/2 tsp cardamon 1 TBSP grated orange peel 1 1/2 cups sliced, fresh strawberries 3/4 cup heavy cream 1 egg, slightly beaten 1/2 cup unsalted butter, melted 1/2 tsp vanilla PRINT RECIPE Preheat oven to 400 degrees.   Prepare your muffin tin with paper liners (12) or spray with Pam.  Set this aside. In a large bowl add the 1 3/4 cups of flour, baking powder, 1/2 cup sugar, salt and cardamon and the orange peel.  Whisk this together.   set aside In a small bowl slice and dice the fresh strawberries to the size you want in your muffins.   Stir the 1/4 cup of flour into the strawberries and set aside. In another bowl add the egg and slightly mix this, then  add the heavy cream, melted butter and the vanilla.   Mix this together.   Add the liquid ingredients to the dry ingredients and mix only enough to combine.  Don't over mix the batter.  Then add and gently fold the sliced strawberries into the batter.    Using your scoop, scoop the batter evenly into the 12 prepared muffins pans.   Sprinkle the tops with the 1/4 cup of sugar.   Seems like a lot but it adds that nice crunch to the top of the baked muffins.    Bake your muffins for 17-20 minutes.  Always watch your baked goods.   No overbaking.   Allow to cool  then enjoy....................Andi

    Have a great day and thanks for the visit.   Andi

BUTTERMILK BLUEBERRY MUFFINS

Made these blueberry muffins for brother "Dicka".  I picked wild blueberries last summer and froze them in zip lock freezer bags.  I would go every night and pick about 1 quart.  Come back home and pick them over and prepare them for the freezer.  My supply of frozen blueberries are gone, this summer I will plan to pick a few more bags then what I did last year.   It is nice to have them in the freezer for using during the winter season.   These muffins are full of flavor.   I love baking with buttermilk so knew that this recipe would be a keeper.  I found this recipe at  Joy of baking.      Happy baking my friends,     Andi

2 1/2 cups flour 3/4 cups sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt zest of one orange or lemon 1 egg 1 cup buttermilk 1/2 cup oil 1 tsp vanilla 1 1/2 to 2 cups of frozen or fresh blueberries PRINT RECIPE Preheat oven to 350 degrees   Place liners in a 12 cup muffin pan or spray with PAM spray In a large mixing bowl add the dry ingredients and whisk.  Do not defrost the blueberries if they are frozen.  Remove about 1/4 cup of the flour mixture to sprinkle and mix in with the blueberries.  This helps to keep the blueberries from sinking to the bottom of the batter.   In a smaller bowl add the wet ingredients then add to the flour mixture.  Do Not overmix.  The batter should be somewhat lumpy and fall off in chunks as it is poured into the muffins cups.    Smaller lumps and a few streaks of flour will be absorbed during the baking process.  Sprinkle tops of the muffins with white sugar prior to baking.   Sharing with Six Sisters Serenity You Beyond the Picket Fence Muffin Monday

SPICE MUFFINS

Had to make these little gems, spice muffins!  This recipe comes from a blogger friend, Michael Ann at  The Big Green Bowl. Go visit Michael Ann she has a lot on her blog.   These muffins are big, filled with a variety of spices from the spice rack. And quess what,  they are gone.... I did add the topping which I am not really sure made any difference. They are full of taste.  Serve these warm with butter or cream cheese. Enjoy and happy baking my friends, this recipe will be added to my recipe box.  Thank you Michael Ann.    

2 cups flour

2/3 cups sugar

1 TBSP baking powder

1/2 tsp salt

2 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp allspice

1 egg

1 cup heavy whipping cream

1/2 cup milk

1/3 cup melted unsalted butter

1/4 cup currants or raisins, optional     (I added 1 cup of raisins)

Topping   (optional)

1/4 cup flour

1/8 cup brown sugar

1/4 stick of butter

1/4 tsp cinnamon

I used my little Black and Decker food chopper, pulse all the ingredients and then sprinkle over the tops of the unbaked batter. 

PRINT RECIPE

Spray or line 12 muffins cups. Preheat oven to 400 degrees. Bake for about 20 minutes or until a toothpick inserted in center comes clean.  Allow to rest in baking pan for about 5 minutes.  Then remove to wire rack and cool.   

In a medium bowl add all the dry ingredients and whisk them together to combine.  In another bowl add the egg, cream, milk, melted butter and raisins.  Whisk this together then add the dry ingredients and whisk just enough to combine.  Do not over-mix.  The muffin cups will be full, so you could get 14 muffins if you wanted.  I didn't have any problems or overflows in the oven.   Just big muffins were made!   

Happy Baking,  Andi

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Muffin Monday

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My Favorite Finds

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Our Delightful Home

Blessed with Grace

 

ORANGE MUFFINS

Sunshine has been hanging over the State of Maine.  It's always a welcome to see the sun, after the long, cold and dark winter days.   Spring is in the air. Daffodils are showing their beautiful little faces. Today I have a recipe to share that will bring sunshine to you and your family.  As I was making these I was thinking how about using lemon?  Enjoy and happy baking....................Andi       

The Cottage Seasons

1/2 cup butter, room temperature

3/4 cups sugar

2 large eggs

1 TBSP orange zest  (about 2 oranges)

1/4 tsp orange extract

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

Makes 1 dozen muffins.   Bake at 375 for about 15-18 minutes.   In a large mixing bowl, mix the butter with the sugar and mix at medium speed until light and fluffy.   Add the eggs and using a SPOON  mix the eggs into the sugar and butter.  Add the orange zest and the extract and mix well until combined.   In another bowl add the flour, soda and salt.  Use a whisk, mix the dry ingredients then add this along with the buttermilk to the sugar mixture and mix only long enough to combine.   Do not overmix.  Line your muffin pans with paper liners or spray with PAM spray.  Using your cupcake scoop, scoop the batter amoung 12 muffin liners.    Bake for 15-18 minutes or until a toothpick inserted in center comes clean.    DO NOT OVER BAKE.   Cool in pan on a wire rack then when cool spread the top of each with the orange glaze.     Enjoy  

ORANGE GLAZE  I made a thin orange icing.   2/3 cup of confectioners sugar and add  1 tablespoon of orange juice at a time until you get the consitency of a thin icing.  

PRINT RECIPE

                                  Happy Spring, Andi  


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BRUNCH MUFFINS

Phyllis Hoffman Christmas 2011

http://www.hoffmanmedia.com/celebrate.aspx


This is a quick fix when time is running short.  You need something fast. Everyone will think you worked hard putting those wonderful warm and moist muffins out on the table.  Keep it a secret, they will never know they are eating a muffin from a box.  It's a old family secret recipe.....................Enjoy

1 *(15.2 ounce) box cinnamon streusel muffin & quick bread mix
1/2 cup whole milk
1/2 cup sour cream
1/4 cup vegetable oil
2 large eggs
1/2 cup chopped Braeburn apple
1/2 cup finely grated carrot

This recipe makes 12 muffins. Spray your muffin pan with Pam spray or line it with paper liners.

Preheat oven to 400 degrees

In a medium bowl add the muffin mix, milk, sour cream, oil and the eggs. Stir this mixture only until combined and all is moistened. Add the grated or finely cut apple and the carrot and stir this in. Using a spoon or a ice cream scoop divide the batter evenly between the muffin cups. Sprinkle the streusel powder evenly over all the batter in the muffin cups. Bake at 400 degrees for about 16-20 minutes. Remove from oven when the toothpick inserted almost in the center comes away clean and allow the muffins to rest for a short time.  After about 5 minutes remove them to a cooling rack. Serve warm with butter.

* these muffins were tested using Betty Crocker cinnamon Streusel muffin and quick bread mix.

                                                  lifeinthecraftlanewithmandie.blogspot.com

APPLE PIE MUFFINS

The Thanksgiving and Christmas season is upon us.  I will be cooking & baking with the season's in mind. This banner is made from 4 1/2 inch cut square cardboard, I then cut pieces of natural burlap, sprayed the cardboard with a spray adhesive.  I layed the burlap on top then used a rotory cutter and trimmed each square.  The letters were traced with a stencil and fabric then sprayed and layed on the burlap.  I used a good size lenght of jute, used a hole punch to put holes in the squares then used ripped cotton fabric to make the ties.    Made by Andi    


I tried Yummy's Apple Pie Muffins recipe.  I think Yummy is right, if you love apple pie you should for sure try these delicious apple pie muffins.  They have a warm, spicy, apple pie taste.  I got 16 muffins out of this recipe.  Another keeper for me.  You could also make a bundt cake, drizzle the top with a thin icing.   So go ahead, try this and see what you think.  Thank you Ms. Yummy for a yummy recipe.   
                                                                 Happy baking, Andi

Apple Pie Muffins
yummychunklet

2 1/4 cups all-purpose flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1/2 tsp kosher salt
1 egg
1 cup buttermilk
1/2 cup melted butter
1 tsp vanilla
1 1/2 cup packed light brown sugar
2 cups peeled, coarsely chopped Granny Smith Apples

Topping:
1/2 cup packed light brown sugar
1/3 cup flour
1/4 cup rolled oats
1 tsp ground cinnamon
3 tbsp butter, melted

Preheat oven to 375 degrees. Line 16 muffin cups with paper liners.

In a large bowl, whisk together the flour, baking soda, salt and all the spices. In another bowl combine the buttermilk, melted butter, egg, vanilla and brown sugar. Mix this until the sugar is dissolved. Pour the butter/sugar mixture into the well of the dry ingredients. Fold in by hand the chopped apples. Using your cookie scoop, scoop the batter into the lined muffin pans. Place ice cubes in the muffins tins that have no batter.

Make the topping:

Combine all the ingredients for the topping in a small bowl , mix and sprinkle over the top of each muffin.

Bake at 375 degrees for about 20-25 minutes. Bake until the tops spring back when lightly touched with your finger. Cool in the pan then remove to cooling rack and allow to finish cooling.


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THE PIONEER WOMAN PUMKPIN SPICE MUFFINS

Sitting around the camp fire, and sharing our likes on "Pinterest" Ree's Pumkin Spice Muffins were seen.  Are those a muffin or a cupcake?  Doesn't matter, I have all the ingredients to make these.  So, that is what I did on sunday morning.  Love in a bite.  With a crunchy cinnamon topping.   Happy Baking, Andi  

Moist Pumpkin Spice Muffins with Cream Cheese Frosting
The Pioneer Woman Ree Drummond

thepioneerwoman

Muffin Ingredients:
1 cup AP flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 tbsp butter, cut in pieces
1 cup pumpkin puree (heaping)
1/2 cups evaporated milk
1 egg
1 1/2 tsp vanilla
1/2 cup golden raisins  (I used regular raisins)

Topping:
2 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg

Icing:

1/4 cup softened butter

4 ounces, cream cheese

1/2 pounds powdered sugar
1/2 tsp vanilla

Preheat oven to 400 degrees, grease 12 muffins tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut the butter into the dry ingredients using a pastry blender or 2 knifes. In a small bowl add the pumpkin puree, evaporated milk, egg and vanilla and mix. Add this to the dry ingredients and fold in. Add the raisins and fold those in. Using a ice cream scoop, scoop the batter evenly into the 12 muffins tin. Sprinkle the topping generously over each muffin. Bake at 400 for about 20-25 minutes. Allow to cool for 15 minutes then frost the muffins or pipe the icing on top of each. Keep stored in fridge, as icing will soften at room temperature.


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