Corn Muffins

It's cool and rainy here on May the 20th.  So, we are having Ham 'n Beans for dinner tonight.  Something to go with?  Corn Muffins, right?

I've used this recipe exclusively since I got it from my granddaughter, Olivia.  She has a little cookbook called "The Hey Girls Muffin Makers"  and the recipe comes from that cookbook.

Here's the recipe:

1 1/4 Cup flour (I used whole wheat pastry flour)
3/4 Cup corn meal
1/3 Cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Cup buttermilk (I use 4 Tbl. dry buttermilk powder and 1 Cup water)
1/3 Cup oil (I used light olive oil)
1 large egg beaten

Pre-heat the oven to 400 degrees.  Line a 12 cup paper lined muffin tin.

Combine dry ingredients.  Here is where I use the dry buttermilk powder.  Four tablespoons to one cup of water = one cup of buttermilk.  This stuff is handy because it's hard for me to have buttermilk on hand.

In another bowl or a large measuring cup, wisk together the wet ingredients.  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Stir until almost smooth.

Spoon into paper lined muffin pan -- about 1/4 Cup of batter per muffin.  Bake until the muffins are puffed and golden and a toothpick comes out clean.

The temperatures on ovens vary greatly.  The recipe calls for baking 17 - 19 minutes, but mine only took about 15 minutes, so watch carefully.

I usually have a little bit of batter left over from this recipe, but not nearly enough to warrant a second batch of muffins.

Enjoy with a smear of honey butter.  Simply mix equal parts of honey and softened butter (yes, butter).  We are lucky to get our honey from a local bee keeper -- he's also a co-worker of my hubby, so it's a win win.

Enjoy friends!

Blueberry Sour Cream Muffins

This is a recipe from Traeger Grills.  But you can bake these in a conventional oven as well.  Either way, they are moist and super delicious!

Get the ingredients ready and let's get cooking!!

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 3/4 cup sugar, plus extra for the muffin tops
• 2 large eggs
• 3/4 cup sour cream
• 1-1/2 teaspoons vanilla
• 1-1/2 cups fresh or frozen blueberries
• Paper cupcake liners

1. In a small mixing bowl, combine the flour, salt, and baking soda; whisk. In another bowl, using a wooden spoon or a mixer, beat the butter and sugar until light-colored and fluffy. Beat in the eggs, one at a time. Stir in sour cream and vanilla. Using a rubber spatula, gently fold in the blueberries.

2. Line a 12-cup muffin tin with the cupcake liners. Using an ice cream scoop or spoon, fill each muffin cup two-thirds full with the batter. Sprinkle sugar evenly over the top of each muffin.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.(OR in your conventional oven, pre-heat to 375 degrees.)

4. Bake the muffins 25 to 30 minutes, or until a toothpick inserted in the center of one comes out clean (no uncooked batter clinging to it). Serve warm or at room temperature.

Enjoy friends!!

Banana Applesauce Muffins

I've been wanting to try the whole wheat pastry flour that I bought the other day.  I've come across some recipes calling for this type of flour, so when I saw it in the grocery store I had to buy it.  You probably have all the ingredients for these muffins on hand, so let's get cooking!

Preheat the oven to 350 degrees.   Line 12 muffin tins with paper liners.

1 ripe banana
1/2 cup sugar (I used less)
1 small container applesauce
1 cup whole wheat pastry flour
1/2 tbls. baking powder
1/2 tsp.baking soda
1/2 tsp. salt
1 tsp. vanilla
1 egg
1/4 tsp. cinnamon

Mash the banana, then stir in the sugar.  Add all the other ingredients except the flour, mix well, add the flour last and stir just until flour is incorporated.  Fill the muffin tin/paper liners 2/3 full,
(I used an ice cream scoop.)  Bake for 18-20 minutes.

Tender, moist and delicious.  You really don't need an entire 1/2 cup of sugar, the fruit is sweet on its own.  Smear with some butter and enjoy friends!

Apple Pie Muffins

My most recent favorite blog is "My Baking Addition" 

This is a recipe from Jamie's muffin collection.

Gather the ingredients and let's start baking!  :)

ingredients:

2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice (or cinnamon)
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples

FOR THE TOPPING

1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

DIRECTIONS:

1. Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners. Set aside.

2. In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice (or cinnamon), baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.

3. Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.

4. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, 1/4 cup rolled oats, and 1 tsp. cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.

5. Bake in preheated oven (375 degrees F.) for 25 minutes, or until the tops of the muffins spring back when lightly pressed.  Or a toothpick inserted in the center comes out clean.

6. Cool on wire rack. Store at room temperature.

These are yummy!  Just a tip given in the recipe, don't chop your apples too small, you want to taste bits of apple when you bite into this delicious muffin!

How can you go wrong with butter, sugar, and buttermilk?

You will want a cup of coffee ready to go with!  Enjoy friends!