Posts Tagged ‘muffins’

Blueberry Rhubarb Muffins.

August 19, 2008


Remember that rhubarb kick I was on? Well, I made these blueberry rhubarb muffins during that time and then forgot about them until I was looking through my photos.

The original recipe came from Taste of Home and called for strawberries, not blueberries. But me, the girl who always have blueberries in the freezer, threw those in instead. The recipe also called for a nut topping but I just sprinkled some brown sugar on top and called it a day.

They turned out great. I love that rhubarb almost melts into baked good. And I was really shocked at how well the blueberries and rhubarb worked together. The brown sugar on top became crunchy and delicious. Yum!

Blueberry Rhubarb Muffins
adapted from: Taste of Home

2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup blueberries
3/4 cup diced rhubarb

1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine the brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Savory Corn and Pepper Muffins.

June 4, 2008

I think there are two types of people in this world. The kind that like sweet cornbread and the kind that don’t. I am definitely in the first group  much to the dismay of everyone I know. Infact, my best friend and I have spent many  afternoons sitting on my couch arguing about cornbread. Apparently us Southerners aren’t supposed to like sweet cornbread. Then again, I put sugar in my grits so how much of a Southerner can I be?

This past week I decided to make ribs for the husband and when I asked what he wanted with it cornbread was his answer. The not sweet kind. Ugh. I turned to Dorie for help and she pulled through for me once again.

I’ve decided that if you’re going to have savory cornbread, it needs peppers. And lots of ‘em. These muffins were delicious. Very crumbly though. They practically fell apart when I picked them up so I think I’ll add some more liquid next time around. Oh, and red bell peppers? No thanks. I had to leave them out. Still a very good recipe and one I’ll use next time the husband requests savory cornbread.

Savory Corn and Pepper Muffins
from: Baking: From My Home to Yours

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg yolk
¼ cup corn kernels (add up to three tablespoons more if you’d like), fresh, frozen or canned (in which case, they should be drained and patted dry)

1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper muffin cups.

2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda.

3. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.

4. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels.

5. Divide the batter evenly among the muffin cups.

6. Bake for about 20 minutes or until the tops are golden and a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully each muffin from its mold.

Tuesdays with Dorie – Random.

May 20, 2008

Well it’s Tuesday and I should be posting madeleines which is the recipe chosen by Tara of Smells Like Home but let me tell you about my only experience with madeleines. I was pregnant, in the first trimester. Oh yes, the morning sickness trimester. That didn’t end well.

Luckily Laurie, our fabulous founder, gave us the option of going back and completing a recipe that we may have missed or one that the group did before we joined. So that’s what I did. And then I got bored and did another. But wait. I got bored again and did a third Dorie recipe for the week.

The first was Quintuple Chocolate Brownies which was the second recipe the group did. It was originally chosen by Chelle of Sugar & Spice way back in January. These brownies were fabulous. The husband says that they are the best brownies in the world even though I didn’t have any nuts to put in them. They were a little time consuming but most of that was chill time. Well worth the wait though. For the recipe, hop over to Chelle’s blog.

My second recipe was Brown Sugar Shortbread which I assume was chosen by Laurie since it was the very first recipe. These little cookies spread like crazy! Whenever I’ve made shortbread before it’s stayed where I put it, but these came out huge. Very tasty though. A little chewy from the brown sugar but they still “melt” like regular shortbread. I didn’t see the recipe on Laurie’s site but Chelle has this one too.

My last one for the week was Orange Berry Muffins. It was once again chosen by Chelle. Girl’s got good taste, right? The muffins are pretty amazing. I didn’t expect much from them but the orange really makes them perfect. I made them just a few hours ago and the husband and kid have already gone through half of them!

I’ll be back on schedule next week. Hopefully.

To see the rest of the TWD posts, check out the blogroll.


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