Muffin Mania 2

Sweet or savory?  The recipes in this post feature one of each – Cheddar Cheese Muffins fit the bill for the savory distinction and Applesauce Spice Muffins possess the sweet characteristics.

Applesauce Spice Muffins are so appropriate for fall as they are enhanced with flavor intensifiers such as cinnamon, allspice, nutmeg, applesauce and chopped nuts.  As mentioned in the previous post, dry ingredients and wet ingredients are mixed together until dry ingredients are just moistened.  Mixing the batter too much may lead to holes and tunneling in the finished muffins instead of the desired result of a fine even-textured muffin.  After the muffin batter is in the pan, topping ingredients are mixed and sprinkled on top of the muffins.  Then the muffins are baked until puffed and golden.  

Applesauce Spice Muffins
Yields 12
A delightful muffin flavored with applesauce, cinnamon, nutmeg, allspice and nuts.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. Muffins: 1 1/2 cups all-purpose flour
  2. 1 1/2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon ground allspice
  6. 1/4 teaspoon ground nutmeg
  7. 1/4 teaspoon salt
  8. 2 eggs
  9. 1 cup brown sugar, packed
  10. 1 stick (1/2 cup) + 3 tablespoons unsalted butter, melted
  11. 1 cup unsweetened applesauce
  12. 1 cup pecans or walnuts, coarsely chopped
  13. Topping: 2 tablespoons sugar
  14. 1/4 teaspoon cinnamon
  15. 1/4 teaspoon ground allspice
  16. 1/4 teaspoon freshly grated nutmeg
Instructions
  1. Preheat oven to 400 degrees F. Grease a 12-cup muffin tin.
  2. Stir together flour, baking powder, baking soda, spices and salt in a bowl.
  3. Whisk together eggs and brown sugar in a large bowl until combined well; then add butter, a little at a time, whisking until mixture is creamy.
  4. Stir in applesauce, then fold in flour mixture until flour is just moistened.
  5. Stir in nuts and divide batter among muffin cups.
  6. For topping, stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes.
  7. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.
Notes
  1. Muffins may be frozen and reheated in a microwave oven for 1 minute (or longer if needed but usually 1 minute will suffice).
SILVER FOODIE http://www.silverfoodie.com/
 Cheddar Cheese Muffins are light and fluffy, almost biscuit-like, and are good any time of the day!  Cheese is the main flavor in this muffin recipe but other herbs and spices could be added for more layers of flavors.  Dill, parsley, garlic powder, Old Bay seasoning are just a few ideas for upping the flavor profile of these tasty muffins.  

Cheddar Cheese Muffins
Yields 12
A light and fluffy muffin that would be appropriate any time of day!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1 cup milk
  3. 3/4 cup grated sharp cheddar cheese
  4. 1/4 cup (1/2 stick) butter, melted
  5. 1/4 cup sugar
  6. 1 egg
  7. 1 tablespoon baking powder
  8. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 425 degrees F. Grease muffin tin.
  2. Combine dry ingredients in a bowl.
  3. Add egg to milk and add melted butter slowly to egg-milk mixture, stirring as butter is added. (Adding the butter slowly while stirring will prevent egg from becoming scrambled!)
  4. Fill muffin cups 3/4 full.
  5. Bake until lightly golden, about 20 minutes.
Notes
  1. If you really love cheese, feel free to sprinkle a little cheese on top of the muffins just prior to baking.
SILVER FOODIE http://www.silverfoodie.com/
It’s time to say farewell to summer with children going back to school, slightly cooler temperatures, and football exhibition games on TV.  I’d like to share one more peach recipe with you as peach season will soon be over. 


The recipe is for Blueberry-Peach Crisp and I was delighted with how yummy it turned out.  The color is interesting since the blueberries tint the peaches with their hue.  Flavor intensifiers in this recipe include cinnamon, ground cloves, and lemon juice.   A scoop of ice cream or frozen yogurt would be great on a warm bowl of Blueberry-Peach Crisp.  Enjoy!

Blueberry-Peach Crisp
Serves 6
A wonderful combination of two summer fruits, peaches and blueberries, flavored with lemon juice, cinnamon and ground cloves.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Filling
  1. 1 pint fresh blueberries, washed and hulled
  2. 2 cups fresh peaches, peeled and sliced
  3. 1 tablespoon lemon juice
  4. 1/2 cup sugar
  5. 1/4 cup all-purpose flour
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon ground cloves
Topping
  1. 3/4 cup all-purpose flour, sifted
  2. 1/3 cup rolled oats
  3. 1/3 cup butter, melted
  4. 1/2 cup brown sugar, packed
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine the fruit and lemon juice and add remaining ingredients. Place in a 8"x 8"x 2" pan.
  3. Make topping by combining flour, oats and brown sugar. Stir in the butter to make a crumbly mixture.
  4. Sprinkle topping over fruit mixture.
  5. Bake at 375 degrees F. for 35 minutes.
SILVER FOODIE http://www.silverfoodie.com/
Future posts will feature more muffins(!), meatless meals, featured spices and more!  

Don’t forget to Savor the Flavor!

Janet

 

Muffin Mania 1

Homemade muffins give a delicious lift to even the simplest meal.  I love muffins!  Muffins are classified as a quick bread, rather than a yeast bread, because most muffins (there are a few exceptions) do not contain yeast.  My great-grandmother, Addie Matilda Clark Warren, made the best muffins I have ever eaten and unfortunately for our family, the recipe died with her (if there was a recipe)!  Her muffins contained whole wheat and wheat germ as well as yeast and nothing was finer than a hot muffin, fresh from the oven, with real butter melting on it.  

Most muffins rely on eggs, baking powder and/or baking soda as their leavening agents. Leavening agents release gas bubbles into the batter causing them to expand or rise – thus producing the porous structure or texture of the baked item.  This action is what yeast does for bread, producing a fine texture in the finished product.

Beware of over mixing muffins!  The mixture should be stirred together until the dry ingredients are just moistened by the wet ingredients.  Over mixing cause large carbon dioxide bubbles in the batter which causes tunneling or big holes in the baked muffin.


Muffins are wonderful any time of the day but the best time, in my humble opinion, is when they are hot, right out of the oven.  Of course muffins can be reheated (nuked) at a later time.  Muffins freeze well – just pop them into a zip top freezer plastic bag and label it.  (If you don’t label it you’ll be playing a guessing game! I know, I’ve been there and done that!) To reheat a frozen muffin of regular size, microwave it for one minute.  Then check it to see if more time is needed in the microwave.  

If you’re trying to lose weight, pay attention to the size of muffins.  So many muffins in the stores I frequent are so large they should count as 2 or more muffins when it comes to calories and sugar.  There should be a difference in muffins and cupcakes!  Seriously, those jumbo muffins may turn us into jumbo people.  Enough preaching!

The first muffin recipe I want to share with you is for Pumpkin Muffins.  I love pumpkin, and keep cans of it in my pantry year round.  I have been known to make a pumpkin pie at a time of the year when it’s not traditional to have pumpkin pie!  

Pumpkin Muffins
Serves 12
A wonderfully dense, satisfying muffin flavored with cinnamon or pumpkin pie spice and enhanced with pecans or raisins.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3/4 cup brown sugar, firmly packed
  2. 1/2 cup butter, softened
  3. 1/4 cup molasses
  4. 1 egg, beaten
  5. 1 cup canned pumpkin
  6. 1 3/4 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 teaspoon cinnamon (or pumpkin pie spice)
  10. 1/2 cup pecans (or raisins)
Instructions
  1. Combine sugar, butter and molasses; beat well.
  2. Add egg and pumpkin, beating until smooth.
  3. Stir together remaining ingredients; add to pumpkin mixture, stirring until just moistened (the batter will be lumpy).
  4. Fill lightly greased muffin pans half full.
  5. Bake at 350 degrees F. for 20 minutes.
Notes
  1. Muffins may be frozen and reheated for a minute in the microwave.
SILVER FOODIE http://www.silverfoodie.com/
Probably one of the most popular muffins ever is the Blueberry Muffin.  I don’t know anyone that doesn’t like a good Blueberry Muffin.  This recipe is from my mother, Jean Annas, who loved them as much as I do.

Blueberry Muffins
Serves 12
The lemon extract in this recipe imparts a unique flavor to the muffins.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 2/3 cup sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 egg
  6. 1/2 cup milk
  7. 1/4 cup vegetable oil
  8. 1 cup blueberries
  9. 1 teaspoon lemon extract
Instructions
  1. Place all dry ingredients in a bowl; mix with a spoon.
  2. Add egg, milk, oil and lemon extract.
  3. Fold in blueberries.
  4. Fill greased muffin tins 2/3 full.
  5. Bake at 400 degrees F. for 16-18 minutes, or until nicely browned.
  6. If desired, after baking, spread butter on top of muffins and sprinkle with sugar.
Notes
  1. If you don't have lemon extract, you may substitute lemon juice in the same amount.
SILVER FOODIE http://www.silverfoodie.com/
Flavor intensifiers in these recipes included lemon extract, blueberries, pumpkin pie spice or cinnamon, pumpkin and molasses.  As our sense of taste decreases, we must focus on adding flavor intensifiers to our foods to enable us to enjoy them to the utmost!  

Are you ready for fall?  I’m ready!  I read on social media that fall is a southerner’s reward for making it through the hot summer and I couldn’t agree more!

Remember to Savor the Flavor!

Janet

Breakfast and Brunch 3

Throughout history, people of all nationalities have made pancakes in some form or other.  The French make crepes, which are thin pancakes from which many dishes, sweet and savory, are prepared.  Potato pancakes or latkes were concocted by the Jews.  East Indian people make flatbreads that resemble pancakes, and Mexicans … Continue reading →

A Company Worthy Meal

When family or special friends are coming to my home to share a meal I always want to serve some of my “most favored” recipes – what I refer to as “company worthy” food!  We all have tried and trusted recipes that we fall back on when we want visitors … Continue reading →

Breakfast and Brunch 2

  I’ve lived in many different places in my lifetime and I’ve collected recipes from each place I’ve lived and worked.  In the late 1970’s I lived in Boston and worked at Beth Israel Hospital where I was first introduced to Spinach Ricotta Pie.  The hospital cafeteria offered one vegetarian … Continue reading →

Waffles & Pancakes / Breakfast & Brunch I

        A good day starts with a good breakfast!  We’ve heard that many times over the years from many different sources.  I’m one who agrees with this statement because the facts substantiate it and I’ve experienced it firsthand. People who eat a good breakfast work better, think … Continue reading →