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May 26, 2009

Lemon-Blueberry Muffins

Filed under: Breakfast, Fruit — Tags: , , — bettylou79 @ 9:35 pm

Last week I was in the mood to bake and muffins were the first thought that came to mind.  I love how simple muffins are to put together and then they just go into the oven.  I love them!  I was also inspired by the blueberries that I spied in my freezer.

I consulted my mini library of cookbooks for a recipe that I liked but finally decided to head to my other trusted friend, Cooking Light.  I loved how moist and fluffy these muffins were.  I was amazed at the amount of power behind the tablespoon of lemon zest.   I didn’t think that it would be enough but it was wonderful.  I froze half of these and my husband and I ate the rest as dessert or breakfast for a few days.

I strongly suggest you make these.  I think these would be great for a brunch.  Enjoy!


Lemon-Blueberry Muffins

‘Source: Cooking Light


  • 2  cups  all-purpose flour
  • 1/2  cup  sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/4  cup  butter
  • 1 1/4  cups  low-fat buttermilk
  • 1  large egg
  • 1  tablespoon  grated lemon rind
  • 1  cup  blueberries
  • Cooking spray
  • 1  tablespoon  fresh lemon juice
  • 1/2  cup  powdered sugar


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.


April 7, 2009

Banana Peanut Butter Oatmeal Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 10:43 am

I’m always on the prowl for new recipes with bananas and I found a good one this time.  When I saw that the title had both banana and peanut butter I knew it was going to be good!  These came together very easily.  I loved the hint of the banana and peanut butter tastes in each bite.  In my opinion these are not a light and fluffy muffin.  One muffin will do just fine for me!  My husband tested a muffin the night I made them and he also agreed that he didn’t need to eat more than one because he was full!  Usually we can eat 2 muffins for breakfast.  Another thing that I loved was that the recipe didn’t use a lot of peanut butter like peanut butter cookies usually do.


Banana Peanut Butter Oatmeal Muffins

source: Baking Bites


1 1/2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Makes 12.

April 2, 2009

Apple Cinnamon Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 11:16 am

I found this fabulous recipe while browsing on Baking Bites.  I have made some apple muffins before but they turned out a bit dry in my opinion.  These were just right!  I did have to bake these a lot longer than the recipe calls for.  That’s ovens for you!  My husband and I enjoyed a few of these for breakfast for a few days and then I packaged up the rest and put them in the freezer for future breakfasts.

Enjoy!100_3730Yup!  I had to eat that one after I was done with pictures!  Yummy!

Apple Cinnamon Muffins

source: Baking Bites


2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple

3 tbsp coarse sugar
1/2 tsp ground cinnamon

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.
Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.
In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.
Cool muffins on a wire rack.

Makes 12.

January 27, 2009

Banana Espresso Chocolate Chip Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , , , — bettylou79 @ 10:52 am

Here is another muffin recipe to add to my growing list!  I made these yummy morsels on Friday night.  I was thinking of making them on Saturday morning but it is so hard for me to be patient when I’m hungry.  These smelled delicious in the oven and even better when they came out.  I think that these have just the perfect amount of the three main ingredients.  The banana was wonderful as was the espresso flavoring.  I used a little less of the chocolate chips than were called for but it was the perfect amount for me.  I usually end up bagging up half of the muffins within a few days and putting them in the freezer.  Sadly, these muffins probably won’t make it to the freezer.  I might have two of the last 3 for breakfast tomorrow.

I saw this recipe pop up in my Google Reader on Tracy’s Culinary Adventures and knew that I had to try those muffins the next weekend.  My frozen mashed banana supply is getting a little low!  Check out Tracey’s Culinary Adventures.


Banana Espresso Chocolate Chip Muffins
Source: seen on Tracey’s Culinary Adventures

Originally from Baked: New Frontiers in Baking, by Matt Lewis, Renato Poliafito and Tina Rupp

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I used ~2/3 cup)Preheat oven to 350 F. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Muffins can be stored in an airtight container for up to 2 days.

Makes 12 muffins.


January 16, 2009

Healthy Banana-Blueberry Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 1:17 pm

Sometimes I think I should change the name of this blog to incorporate all the muffins that I make!  I will admit that I do want a muffin cookbook.  I know they are out there!!  Just go check out like I just did!  Oh goodness!  It is so overwhelming!

I saw this recipe in my new issue of Everyday Food.  I think the idea of both banana and blueberry together is what sold me.  I just so happened to have 3 bananas in my refrigerator who were not so appetizing and I also have several frozen bags of blueberries in my freezer.  Eureka!  I made these muffins for breakfast this weekend.  I did make a few changes as you will see in red below.  Also, the recipe says that it yields a dozen muffins but I ended up with 16.  That was okay with me because I froze about 6 of them for breakfasts later.  My freezer is being taken over by muffins in case you were curious!  Enjoy!


Healthy Banana-Blueberry Muffins

source: Everyday Food magazine


  • 1 cup whole-wheat flour (spooned and leveled) (I used AP flour)
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup wheat germ (I used AP flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 2 ripe bananas (about 1 pound)
  • 1/3 cup reduced-fat (2 percent) milk
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen blueberries


  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
  2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
  3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
  4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

January 4, 2009

Cinnamon Crunch Muffins

Filed under: Bread, Breakfast, Dessert — Tags: — bettylou79 @ 10:42 am

I made these muffins this morning for our breakfast. I was in the mood for muffins but wasn’t sure what kind. I decided to consult my mini library of cookbooks instead of my trusty internet friend! I received the baking cookbook as a birthday gift in 2007 and have used it a bit but decided consult it for a recipe this morning. When I asked my husband what kind of muffins he wanted, his request was something like coffee cake. I read this recipe and in the small description it says that it is reminiscent of a spicy coffee cake. Bingo!

The recipe does make 18 muffins like it says. I chose to freeze 6 of them for breakfast later in the months to come. We will be having these for breakfast tomorrow for sure!


Cinnamon Crunch Muffins

source: Williams Sonoma: Baking


3 cups all purpose flour

1 1/2 cups firmly packed brown sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
2/3 cup veg. shortening
1/2 cup chopped pecans or walnuts
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs beaten
1 cup buttermilk


Preheat oven to 375°F. Butter or spray muffin tins. In a large bowl stir together the flour, sugar, salt, 1 tsp. cinnamon and the ginger. Add the shortening and mix the ingredients together with your fingers until thoroughly combined and crumbly. Remove 2/3 cup of mixture to a smal bowl and mix the nuts and the remaining tsp. of cinnamon into it. Set aside to use for the topping.

To the remaining flour mixture, add the baking powder, and baking soda and stir and toss to combine. Add the eggs and buttermilk and stir until blended.

Spoon into the muffin tins about 2/3rd of the way full. Sprinkle each muffin with 1 tsp of reserved topping. Bake until a toothpick inserted comes out clean 10-15 minutes. Cool slightly, then remove.

December 1, 2008

Apple Walnut Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , — bettylou79 @ 10:13 am

I should have titled this, “Do you know the muffin man?” I’ve been on a muffin kick lately as you may have noticed. I love how easy they are to put together and they also take such little time to bake. After we’ve had our fill of a particular muffin I freeze the rest in Ziploc baggies, 2 per baggie, that way we can take them out for breakfast when we’re in a hurry or the cereal is gone! These muffins will be great for breakfasts but also for a snack. The muffin in the picture that is torn in half has already been eaten by yours truly!

I still have a big bag of apples sitting out on the deck. Any ideas of what to do with them?? I’ve done applesauce and I think Apple Hand Pies might be next. Send me those ideas!

I found this recipe in my Joy of Cooking cookbook. I’m also on a kick of using my cookbooks instead of printing off recipes! Maybe it’s because my printer is out of ink and I’m too cheap to go and get another cartridge! Those suckers are expensive!! Back to the recipe!

I also got to break in a new tool that I bought at a Pampered Chef party earlier in the month. I was already thinking of buying the tool but all my friend Jodi had to do was show me hers and tell me that she uses it for making muffins and cupcakes and I was sold! She mentioned that she just has to use two scoops and that fills each tin. I will be having an online Pampered Chef party soon. I would send you to the website right now but it’s being extra slow! Here is a picture of the scooper that I bought.

pampered-chef-md-scoopHere is a picture of my muffins


Apple Walnut Muffins

source: Joy of Cooking


1 1/2 cups of all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
3/4 cup sugar
1 1/2 cups grated apple
5 tablespoons butter, melted
1/2 cup chopped walnuts (I used pecans because I’m allergic to walnuts)


  • Sift the dry ingredients together and then set aside.
  • Whisk eggs and sugar together. Stir in apples and let sit for 10 minutes so that the apples release their juices. Stir in the melted butter and nuts.
  • Fold into dry ingredients. Divide batter among 12 greased or lined muffin tins.
  • Bake at 400 degrees for 14 to 16 minutes, until a testing stick comes out clean. Let cool for a few minutes before removing them from the pans as they are very tender.

November 12, 2008

Tropical Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: — bettylou79 @ 12:23 pm

These are delicious muffins!! They smelled great when they were in the oven too! I’ve come to the assumption that anything with coconut and banana is going to be great! As I wrote that I was instantly thinking of coconut ice cream and fried bananas at The Thai House!!! Yummy! But I digress!

I found this recipe in a Cooking Light magazine that my mom was done with. I tore it out and decided not to file it away but instead to add it to the clip of recipes that I have on the side of the refrigerator. Those are my recipes that I’m going to make soon or the recipes that I will be making for the week. We’ll just say that this recipe hung on the refrigerator for month. I had to get the ingredients and then find time to make the muffins. I don’t know why I waited so long! My favorite part about making these muffins was munching on the Macadamia nuts while I mixed ingredients. Ohh!! I miss Hawaii and those delicious chocolate covered Macadamia nuts! On to the recipe and pictures!


Tropical Muffins with Coconut Macadamia Nut Topping

source: Cooking Light


1 dozen (serving size: 1 muffin)


  • Muffins:
  • 1 1/3 cups all-purpose flour (about 6 ounces)
  • 1 cup regular oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe banana (about 2)
  • 1 cup low-fat buttermilk
  • 1/2 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup canned crushed pineapple in juice, drained
  • 1/3 cup flaked sweetened coconut
  • 3 tablespoons finely chopped macadamia nuts, toasted
  • Cooking spray
  • Topping:
  • 2 tablespoons flaked sweetened coconut
  • 1 tablespoon finely chopped macadamia nuts
  • 1 tablespoon granulated sugar
  • 1 tablespoon regular oats


1. Preheat oven to 400°.

2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.

3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.

4. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

September 28, 2008

Bacon and Egg Muffins

Filed under: Bread, Breakfast, Main Dish — Tags: — bettylou79 @ 3:44 am

This morning I asked Nate what he wanted for Breakfast and he said it would be a perfect morning for his famous, “Egg, Bacon and Cheese Scramble.” Sadly, we didn’t have that exactly but it was darn close! I was looking through a few blog articles in my Google Reader when this recipe popped up. I wanted to try it and so did Nate. We were in luck because we also had all of the ingredients. There is nothing worse than having to run to the store in the morning before Breakfast! I think this recipe would be great for a brunch and even better with a side of melons or bananas or even strawberries. We each ate 3 muffins, so based on that, this recipe makes about 4 servings. The recipe directs you to put the batter in mini muffin tins but I don’t own one of those so I put it in a regular muffin tin. The author also says that if she was going to use a regular muffin she would use an extra egg or two. One extra egg turned out just fine! I would not suggest adding salt or pepper to the batter because it is salty enough. The directions say to add the bacon and the cheese on the bottom and then spread the batter on top, but I blended everything all together because I didn’t have a lot of bacon. You really don’t even need butter on these. Enjoy! My changes are below in red.

Bacon and Egg Mini Muffins

source: Culinary Kicks


2/3 cup original Bisquick Mix
1/4 cup half and half
1/4 cup plain yogurt or sour cream
1/2 tsp Worcestershire sauce
3 eggs (4 for a dozen regular muffins)
2/3 cup shredded Cheddar cheese
1/2-2/3 cup cooked chopped bacon
4 medium green onions, thinly sliced (I omitted)


Heat oven to 400 degrees and spray 24 small muffin cups or 12 regular muffin cups.
Whisk together Bisquick, half and half, yogurt, Worcestershire sauce and eggs in a small bowl until blended.

Divide the bacon, green onions and cheese in the bottom of each muffin cup. Spoon a Tbsp of the egg mixture into each muffin cup. I blended all ingredients together and then filled each cup about 3/4 full.

Bake 15-20 minutes or until golden. Cool 5 minutes in the pan, then remove from pan and either eat right away, or cool completely and put into bags and refrigerate for several days, or freeze for 3 months.

August 26, 2008

Lemon Glazed Zucchini Muffins

Filed under: Bread, Dessert, Vegetables — Tags: , — bettylou79 @ 11:32 am

If you read the post about my Farmer’s Market finds you saw those two gigantic zucchini’s that I bought this weekend.  I didn’t want them to go bad so I put them in the food processor and ended up with 5 quarts of shredded zucchini!  Holy cow!  What am I going to do with all that?  I thumbed through a cookbook that my friend  Becca gave to me for Christmas many years ago.  I came across this recipe and had to try it.  Since I had so much zucchini I decided to double the recipe.

Lemon Glazed Zucchini Muffins

source: Great American Favorite Brand Name Cookbook


2 cups all-purpose flour

2/3 cup granulated sugar

1 TB Baking powder

1tsp salt

1/2 tsp ground nutmeg

2 tsp grated lemon zest

3/4 cup chopped walnuts, pecans or hazelnuts ( I used pecans)

1/2 cup dried fruit bits or golden raisins ( I used craisins)

1/2 cup milk

1/3 cup vegetable oil

1 cup zucchini, shredded, packed into cup, not drained

1/2 cup powdered sugar

2 to 3 teaspoons lemon juice


1. Preheat oven to 400 F.   Grease well or paper-line 12 muffin cups.

2.  In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and lemon peel.

3.  Stir in nuts and fruit.

4.  In a small bowl, combine milk, oil and eggs until blended.

5.  Pour into flour mixture; add zucchini, stirring just until moistened.

6.  Spoon into muffin cups.

7.  Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.  Remove from pan.

8.  In a small bowl, combine powdered sugar and lemon juice until smooth.  Drizzle over warm muffins.

Yield 12 muffins.

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