I have been eyeballing this recipe for quite some time. I just love muffins. And ones that taste like Snickerdoodle cookies? Well, that makes for a winner in my book! I think this "muffin" could easily pass for a cupcake. In fact, the batter is made like several other cake batters I've done with the alternating of dry and wet ingredients in the end. Smear a whipped cream cheese frosting on the top and you've got the cupcakes for your next Birthday Party! Seriously, they're that good. And definitely indulgent for breakfast. We only have a few left, so that should tell you how good they are :)
2 sticks butter, softened
1 cup sugar
2 teaspoons vanilla
2 eggs
2-1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/4 cups sour cream
1/2 cup sugar + 1 tablespoon ground cinnamon for rolling
Preheat oven to 350 degrees. Line muffin pan with paper liners. In a large bowl, cream the butter and sugar until soft, about 3-5 minutes. Stir in vanilla, then add the eggs one at a time and mix until each is incorporated. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, cinnamon and nutmeg. Add the flour mixture, alternating with the sour cream, to the sugar/butter mixture; starting and ending with the flour scraping the bowl if necessary. Using a large scoop or spoon, scoop out muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is completely covered. Place in prepared muffin pan. Continue scooping dough and rolling in cinnamon sugar mixture until all batter is used (you should get about 2 dozen). Bake for 20-25 minutes, or until golden brown.
Enjoy!
(adapted from Let's Dish)
When I saw Joy The Baker post this on her blog several weeks ago, her intro story alone had me hooked! Then, when I read the ingredient list and saw that the muffins were made with Raisin Bran cereal, I knew I had to give it a try. Let's face it, I'm sure most of us have like 20 boxes of cereal in our pantry. Oh wait...maybe that's just me! Cereal is always something that's on sale in the grocery stores. I can remember when McDonald's used to sell bran muffins. I went on a three week vacation with my grandparents when I was eleven. My Mawmaw was always on a diet. It makes me smile just thinking about it. While Pawpaw, my cousin Kathleen, and I would get biscuits and pancakes Mawmaw would enjoy her skim milk and bran muffin. She would do that so she could enjoy chocolate guilt-free later in the day! Just like Joy was describing in her original post, the bran muffin always gets back seat to the blueberry muffins. Nobody wants a bran muffin! Well, after tasting this one you might change your mind. These are muffins are not overly sweet. It is a clever way to use cereal to make muffins. Joy never disappoints! This muffin batter can be made ahead of time and kept in the fridge for up to a week. It actually makes better-looking muffins after the cereal has had time to really soften (at least 6 hours). The first batch I made only sat for about 45 minutes before I baked them. It was like regular muffins with little flecks of Raisin Bran going through them. So, I made a second batch. Those were the ones in the picture. The ones I forgot about in the oven. Both batches tasted good. I just over did the second ones :) I've got more batter to make fresh ones in the morning before work. Fresh ones every morning this week before work if I want!
* Don't worry if yours aren't this "golden". I put them in the oven and went outside to do yard work. When I came in, the timer was going off. I forgot about them! So, I don't know how long these over cooked, but they were still edible. Just a little drier than they should have been! Thank goodness I only made a few because I still have batter in the fridge to make some this week. I won't forget about them next time!
1/2 of a 15-oz. box of Raisin Bran Cereal (I used about 4 cups)
1/2 teaspoon salt
2-1/2 cups flour
1/3 cup brown sugar
2/3 cup granulated sugar
3/4 teaspoon baking soda
1/2 cup vegetable oil (could probably substitute applesauce)
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups buttermilk
In a large bowl mix together Raisin Bran, flour, salt sugars and baking soda.
In a medium bowl, whisk together oil, eggs, vanilla extract and buttermilk.
Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. This will allow the cereal to soften.
If you'd like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge. Scoop into the muffin cups (either sprayed or paper-lined) when ready to bake. Sprinkle with a spoonful of granulated sugar if desired.
Bake at 375 degrees for 15-20 minutes, or until a skewer inserted in the center comes out clean.
Enjoy!
(adapted from Joy The Baker)
Let me start out by saying how incredibly full I am! Today has been filled with great things to eat. I need to pull out the stroller and push the girls around the neighborhood tomorrow! First, it was the Snowball Cookies I snacked on all afternoon. Then, it was the delicious BBQ Rub Ribs and Corn Bread Bites! In the words of our friend, Robbie, "These are the best ribs I've had in a long time!" They were delicious, if I do say so myself. Ribs are not on the top of my list of favorite things to eat, but they will be after today. These are simple and fuss-free. Quick and easy. And the little Corn Bread Bites are just so darn cute. My husband would have preferred me to leave out the green onions, but I loved the flecks of green color it gave the muffins. This is the perfect recipe to get the grill going outside for a cookout with friends. They will love you even more than they already do. I know Robbie does!
BBQ Rub Ribs
Baby Back Ribs (I purchased 3 slabs- 1 pack- from Sam's at $2.98 lb)
Stubb's BBQ Rub (found mine at Bruno's)
Salt
Worcestershire Sauce
Take the ribs out of the plastic and rinse in the sink. Pat dry. Season both sides lightly with salt. Then generously season with the Stubb's Rub (this rub is also great for roasting potatoes in the oven). Flip over so that the "meaty" side is facing up. Sprinkle with the Worcestershire Sauce and rub slightly. Let them sit on the counter for about 10 minutes while the grill is heating up.
Put the grill on low heat (I use a propane grill). Grill the "meaty" side down first for about 15 minutes or until browned. Flip over and grill another 10 minutes or until browned. At this point, transfer the ribs to the top rack of the grill to get off of the direct heat. Leave on the grill another 15-20 minutes or until cooked through. If you don't have the small top rack on your grill just turn off some of the flames and leave the ribs on the grill away from the direct heat. Remove the ribs from the grill onto a platter and let rest on the counter for about 10 minutes covered loosely with foil. Cut and serve!
Corn Bread Bites
2/3 cup all purpose flour
1/2 cup yellow corn meal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onion
1 cup cream-style corn
1 large egg, lightly beaten
Preheat oven to 375 degrees. Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Combine cheese and remaining ingredients in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among miniature muffin cups coated with cooking spray (it will fill 36 cups- my pan only had 24 so I had some batter leftover. It also fills 12 standard muffin cups). Bake at 375 for 10-12 minutes or until golden brown. Cool in cups 2 minutes then move to wire racks.
Enjoy!
(Corn Bread Bites adapted from Cooking Light)
I wish I didn't like to bake so much. I really do not need any of this mess in my house. These muffins are a little more on the good-for-you side though! The oil is reduced by using applesauce, and there's only a moderate amount of brown sugar. This is the first time I've made these muffins using the applesauce and I really was impressed (see the link for the original recipe). I think I will look for that substitute in future recipes. These muffins freeze well, so its good to make a whole batch and stick some in the freezer for easy breakfast on-the-go. Ella likes these too! I was cooking from the pantry this week, so I had all of the ingredients and only paid $.79 for the carrots. These would be great to take to a school for an Easter party with some cream cheese frosting! But that defeats the healthy part, doesn't it?!?
1 cup raisins
2 cup warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup brown sugar
3 cups shredded carrots
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil, applesauce and brown sugar; beat well. Combine egg mixture and flour mixture; mixing until just moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean. Let cool before 30 minutes if you frost them (I eat mine as is).
Enjoy!
(adapted from AllRecipes.com)
I have been eye-balling this recipe for some time now. I doubt that maple syrup (the real thing) will ever go on sale. I just buy mine at Sam's and keep it in the fridge because I love it so much. But this week Publix has Aunt Jemima syrup on sale, so I thought close enough. Time to break out that pancake muffin recipe! You could probably substitute the Aunt Jemima if that's what you have on hand. It won't be quite as yummy, but I'm sure it would still be great! These muffins were wonderful. I have never browned butter before, so I was a little intimidated. No need to be though. It was simple. Just keep an eye on it, and once it starts turning brown, remove it from the heat. I loved the texture, the flavor and the maple glaze. Fabulous muffin. I don't think Joy The Baker has probably ever made anything less than wonderful. Don't forget that I'm going to try her Avocado Pound Cake Monday night!
7 tablespoons butter (I used I Can't Believe Its Not Butter Sticks)
1/3 cup milk (I used 2%)
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon maple syrup (or Aunt Jemima)
1-1/2 cups all purpose flour
3/4 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
For the Maple Glaze:
3/4 cup maple syrup (you could try Aunt Jemima)
1 tablespoon lemon juice
Preheat oven to 375 degrees. Line muffin pan with paper or foil liners.
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan (I noticed mine around the edges). The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye (Mine took approximately 5 minutes from the first bubbles). Remove from heat.
Whisk, milk, egg, yolk, maple syrup and vanilla until combined. Add the brown butter slowly to the egg mixture, whisking to mix. Combine well (Add it slowly so the heat from the butter doesn't scramble the eggs).
Whisk together flour, sugar, baking powder and salt in a medium bowl. Add the milk and butter mixture all at once and gently stir to combine.
Divide the batter among muffin cups evenly (Its supposed to make 12, but I got 11 out of it). Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.
While the muffins are baking make the maple glaze. In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick syrup. This will take about 15 minutes over low heat.
Remove from heat and let it cool slightly to thicken. When the muffins are cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze. After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.
Enjoy!
(adapted from Joy The Baker)
Yep. The title says it all. These ARE the best blueberry muffins. I changed it up a bit by adding some cranberries and using frozen blueberries. But this guarantees that these can be made year round. Keep the blueberries in the freezer and your Craisins stocked, and you've got wonderful blueberry muffins ready at all times! I've even made these with a pecan streusel topping before, but decided to leave that off this morning. My little family wasn't worthy of those "special" muffins this morning! Next time maybe. I'm going to take some to the office in the morning to share. This would make a great special treat for your child's teacher for Valentine's Day too. They all get tons of chocolate. Some fresh blueberry muffins would be great!
1-1/2 sticks butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1 cup sour cream
1/4 cup milk
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking sodea
1/2 teaspoon kosher salt (this is the only salt I ever use)
1-1/2 cups frozen blueberries (NOT thawed)
1 cup dried cranberries
Preheat the oven to 350 degrees. Spray 24 muffins cups with cooking spray or line with paper liners.
With an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream and milk. In a separate bowl, combine the flour, baking powder, baking soda and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries and cranberries with a spatula and be sure the batter is completely mixed (keep the blueberries frozen until ready to use so they don't turn the batter purple any more than necessary).
Scoop the batter into the prepared muffin pans, filling each about 2/3 full. Again, if you have not invested in the Large Scoop from Pampered Chef, you ought to. It is perfect for filling muffin cups. Bake for 25-30 minutes, until the muffins are lightly browned on top and a toothpick comes out clean.
I love how you can really see the blueberries and cranberries on the bottom of the muffins!
Enjoy!
(adapted from Ina Garten on FoodNetwork.com)
I have made these muffins several times and they never disappoint. Very, very yummy. This week Publix and Winn Dixie had yogurt on sale. I always have some in my fridge, so these are quick and easy to whip on on a Sunday morning. You can change up the flavor by using whatever jelly you have in your fridge. Raspberry happens to be my favorite, if you haven't noticed! The original recipe called for strawberry jelly and added cinnamon and sugar sprinkled on top before they were baked. So, play around with this and find a way to make them that your family enjoys. This one works for us!
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2/3 cup vanilla fat-free yogurt
1/4 cup butter, melted
3 tablespoons 1% low-fat milk
1 large egg, lightly beaten
cooking spray
1/4 cup raspberry jam
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar and baking powder in a large bowl, stirring well with a whisk. Make a well in the center of the flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
Spray 12 muffin cups with cooking spray. Spoon 1 tablespoon batter into each cup. Top each with 1 teaspoon jam. Top evenly with the remaining batter.
Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
Enjoy!
(adapted from Cooking Light)
Tonight I made the BBQ Chicken Tenders and instead of making the Corn Fritters I decided to make them into Corn Muffins. Its a little bit faster and I just wanted to change it up a bit and show you how the recipe is adaptable. They were just as good. If you haven't tried the chicken tenders yet, try them. They are so tender and delicious. Do not over cook them on the grill and they will be perfect.
1 cup corn kernels
1 package Jiffy Corn Mufin mix
1-1/2 teaspoons granulated sugar
1 cup shredded cheese
1/4 cup milk
1 egg
Preheat oven to 400 degrees. Lightly coat 12 muffin cups with cooking spray; set aside.
In mixing bowl, combine corn, muffin mix, sugar, cheese, milk and egg; spoon evenly into prepared muffin cups. Bake 14-16 minutes or until golden. (I filled 11 cups)
Enjoy!
(adapted from Better Homes & Gardens)
I love the pineapple orange muffins from Bruno's. Those are probably my favorite. Although, since I've been couponing I haven't gotten any! I also love cranberry orange muffins, and those I can do because the Ocean Spray Craisins were B1G1 this week at Publix! Not to mention that cranberries are just so festive this time of year. I love to make muffins because you can do it any time of the day. If I'm in the mood to get in my kitchen to bake, I tend to gravitate towards the muffin recipes. They're easy, delicious, and perfect to-go. Let's face it...muffins are a great excuse to eat cake for breakfast!
1 cup dried cranberries
1/4 cup fresh orange juice
2 cups all purpose flour
2 teasoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 teaspoon grated orange zest (take it from the orange you juiced)
2/3 cup granulated sugar
2 large eggs
1/2 cup milk
Preheat the oven to 350 degrees.
Put the cranberries and orange juice in a small saucepan. Bring just to a simmer over medium heat. Remove the pan from the heat, and set aside to cool and plump.
Spray a 12-cup muffin tin with cooking spray. Combine the flour, baking powder and salt in a medium bowl, set aside.
In a mixer (or with an electric hand-held mixer), in a large bowl cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
Add the flour to the butter mixture in 3 parts, alternating with the milk in two parts (1/3 of flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Mix until just combined. Drain off any excess liquid from the cranberries and fold into the mixture. Divide the batter into the muffin cups evenly and sprinkle with extra sugar (optional- I didn't do this). Bake about 25 minutes, until golden brown. Cool muffins in the pan on a rack.
Enjoy!
(adapted from Foodnetwork.com)
This is a recipe that is great for using the zucchini that has been on sale at Publix and Jiffy Corn Muffin mix that is always a good deal.
1/2 medium Zucchini, shredded (1 cup)1 8-1/2 oz. package corn muffin mix (Jiffy)1 cup shredded cheddar cheese (swiss is yummy too)1/4 cup milk1 eggPreheat oven to 400 degrees. Lightly coat 12 muffin cups with cooking spray(I usually fill 9).Combine all ingredients in a mixing bowl. Evenly spoon into muffin cups. Bake for 11 to 14 minutes or until golden.Enjoy!(adapted from Better Homes & Gardens)
