Category Archives: Muffins

Irish Soda Bread Muffins

Irish Soda Bread Muffins / Especially Edible

I am not Irish. Not even one-sixteenth. My hair is extremely red but extremely fake, and the closest my ancestors ever came to Eire was Sweden. So it seems fitting that my St. Patrick’s Day dish is not particularly faithful to traditional Irish soda bread. I’ve made authentic soda bread before, with little more than flour and buttermilk, but that was pre-Especially Edible. And in the world of food blogs, a lack of photographs mean it may as well have never happened. So all I have to offer is what we’ll call an “adaptation” of the old Irish recipe: Muffins instead of a round loaf, raisins instead of currants, no caraway seeds at all, an egg that sort of came out of nowhere. I like to think the heart of soda bread – using baking soda as a leavener rather than yeast – is what really matters. And in that regard, at least, my muffins are authentic, though they do have a dash of baking powder in addition to the traditional baking soda. (I should note here that I spent five minutes on Wikipedia trying to figure out if it was baking soda or baking powder before realizing that it’s called . . . soda bread. Hey, I never claimed to be an Einstein.)

Irish Soda Bread Muffins / Especially Edible

Next year I’d like to try something more adventurous – Guinness cupcakes with Bailey’s frosting, maybe. (And in fact I do have some photographs of Guinness brownies waiting in the wings for you.) I’ve watched enough episodes of “Cupcake Wars” to know you can’t just smear frosting on top of a muffin anymore. It has to be piped, pretty, and swirly, even if it’s just for some two-year-old’s birthday party that he’ll never even remember. I’m looking forward to a cupcake decorating class at Joann next month, at which they’ll probably successfully pitch me a set of Wilton decorating tips.

My soda bread muffins look very humble next to some of the ridiculous cupcake creations on Food Network. But they tasted good, they took approximately ten minutes to make – cut the butter into the dry ingredients in a food processor, then dump in the buttermilk – and they’re at least a little Irish.

Irish Soda Bread Muffins / Especially Edible

Irish Soda Bread Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Ingredients

2 cups flour

3 Tbs. granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 cup butter, chilled and cut into small pieces

1 cup buttermilk

1 large egg

1 cup raisins

Instructions

Preheat oven to 375.

In a small bowl, whisk together the buttermilk and egg until blended.

In the bowl of a food processor, pulse the flour, baking powder, baking soda, and salt together to mix them. Combine with the cold butter until it is evenly and finely crumbled into the dry ingredients. Dump the mixture into a large bowl.

Stir in buttermilk mixture, then fold in raisins.

Spoon batter into a muffin tin misted with cooking spray. Bake for 20-25 minutes.

Remove from oven and let cool in tin for 5 minutes before turning out onto a wire rack to cool completely.

Recipe from Recipe Girl

http://www.especiallyedible.com/irish-soda-bread-muffins/

Quirky Angel Food Muffins

What better way to inaugurate a Christmas gift than with angel food cake muffins?

Quirky Angel Food Muffins / Especially Edible

This was the Christmas of the kitchen gadget. (It was also the Christmas of the pig, but every holiday is full of pigs when you have a massive collection – ceramic, stuffed, dog toy, watering can – of the little guys.) Under the tree were the things I asked for – a cookie scoop, a new mini-chopper to replace the one I broke – and a couple that I hadn’t: funky muffin tins from the crowd-sourcing website Quirky, a pie weight designed to do away with all those ceramic marbles rolling around in a kitchen drawer. This post is a tribute to the muffin tins, which my mom found while ordering a swiveling power strip for my grandfather. They aren’t a typical muffin pan with twelve open wells – they’re six individual tins with domed silicone lids designed to shape the rising batter into fun, fruit- or jam-holding shapes. Called Bake Shapes, they purport to end “the bittersweet rivalry” between muffins and cupcakes by holding “plenty of toppings in place—from fresh fruit to extra, extra frosting.” Here’s a picture that does it more justice than my muddled explanation. (And no, I don’t know why Quirky decided to make them in Mardi Gras colors. Maybe it’s a nudge from the universe to tell me I should bake a King Cake, complete with tiny plastic baby, this year.)

Quirky Muffin Pan

And here’s what they looked like shortly after coming out of the oven:

Quirky Muffin Tins So the question is, what sort of muffins were worthy of the Quirky tins? I didn’t want to use the indentations to simply hold a gob of frosting – to me, the best part of muffins is that they’re not cupcakes. If you want cake, eat cake. That muffins lack the awful, marshmallow-consistency frosting of grocery store birth day cakes is a plus in my book. That’s how I settled on making miniature angel food cakes. What better to bake in ready-made containers than a dessert that already features loads of garnishes, from strawberries and whipped cream to blueberry compote?

Quirky Angel Food Muffins / Especially Edible

I wasn’t sure angel food batter would rise properly in non-stick containers – isn’t the point of an ungreased tube pan to give the batter something to grip as it expands? – but after finding a recipe specifically for angel food muffins, I decided to give it a shot. And you know what? It worked. Even though you’re not meant to remove the silicone lids until the muffins have had time to cool – a design flaw, if you ask me, as you have to trust your baking time without a chance to eyeball the browned tops – I could see the golden crust through the tiny steam-releasing holes in the tops. (Are you meant to use those holes to conduct a toothpick test? I wasn’t sure.)

Quirky Angel Food Muffins / Especially Edible

Because I was worried about the non-stick finish, I only misted half of the tins with cooking spray. I should have greased them all. Not only did the muffins rise just fine, they rose so far that the tops stuck to the silicone lids. It was still possible to peel the silicone from the cakey tops without tearing the muffin in two, but the crumb layer that clung to the lids made them tough to clean. Next time, I’ll break out the big can of PAM.

Quirky Angel Food Muffins / Especially Edible

Ultimately, what I ended up with were some super-cute, single-serving angel food cakes that had room on the top especially for fruit or Cool-Whip, minus the nail-biting moment that always comes when you try to pry an angel food cake from a tube pan. Next time, maybe I’ll try some plain vanilla or chocolate muffins (there’s another design flaw – neither the package nor website gives any instructions or recipe suggestions) with jam in the centers of the tops. Or maybe I’ll just wait until next summer and repeat the same toppings – after all, they do look very patriotic.

Quirky Angel Food Muffins / Especially Edible

Quirky Angel Food Muffins

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 6 Quirky muffins or 12 regular muffins

Ingredients

For the Muffins

1/2 cup + 2 Tbs. all-purpose flour

1/2 cup granulated sugar

1/2 cup powdered sugar

6 egg whites

3/4 tsp. cream of tartar

1 tsp. vanilla

1/8 tsp. salt

For the Topping

Strawberries, diced

Blueberries

Whipped cream

Instructions

Preheat oven to 350.

Whisk together flour and both sugars.

Beat egg whites for one minute, then add cream of tartar, vanilla, and salt. Continue beating until stiff peaks form, about 6 minutes. Carefully fold in dry ingredients 1/4 cup at a time, making sure to lift the batter so that air pockets remain.

Spoon the batter into muffin tins misted with cooking spray (if you are using the Quirky tins, make sure you mist the insides of the silicone tops as well) and bake for 15-17 minutes.

Remove from oven and let cool before attempting to remove the silicone lids. You may have to carefully peel them away from the muffin.

Top with fruit, whipped cream, jam, or frosting. Be creative!

Recipe from It Bakes Me Happy

http://www.especiallyedible.com/quirky-angel-food-muffins/

 

Pumpkin Nutella Swirl Mini-Muffins

Nutella + Pumpkin = Bliss

Pumpkin Nutella Swirl Muffins / Especially Edible

I don’t think you can officially call yourself a food blogger until you have a Nutella recipe in your repertoire. The chocolate-hazelnut spread has been around for long enough that it’s no longer the new kid on the block. (That honor goes to Biscoff, which has been kicking around Europe for decades and the food blogosphere for years, but has only recently broken into the mainstream – and by mainstream, I mean In the Safeway breakfast aisle.) Even my dad eats Nutella. It’s replaced peanut butter as the stuff you spoon out of the jar when you’ve had a really bad day at work.

Nutella Barbie

And no, Pinterest, that’s still not a realistic Barbie. You think anyone eating Nutella out of a jar as big as her head is going to have a thigh gap like that?

Pumpkin Nutella Swirl Muffins / Especially Edible

But I digress. Nutella is such a huge fad that it’s perfect to pair with the fad that rolls into town once a year, as regularly as clockwork: pumpkin. You can’t get any closer to pure comfort food than a muffin that blends Nutella and pumpkin.

Plus, these little guys look awfully pretty with their swirly tops. And they’re mini-muffins, which automatically makes them not only ten times cuter but ten times safer around those of us inclined to eat our emotions into submission.

Pumpkin Nutella Swirl Muffins / Especially Edible

Pumpkin Nutella Swirl Mini-Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins, or 36 mini-muffins

Ingredients

1 cup pumpkin puree

1 1/2 cups sugar

2 large eggs

1/2 cup canola oil

1/3 cup water

1 tsp. vanilla

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

3 tsp. pumpkin pie spice

1/3 cup Nutella

Instructions

Preheat oven to 350.

In a large bowl, mix together pumpkin, sugar, eggs, oil, water and vanilla.

In a small bowl, whisk together flour, baking soda, salt and pumpkin pie spice. Beat flour mixture into wet ingredients.

Spoon batter into muffin (or mini-muffin) tins coated with cooking spray.

Heat Nutella in the microwave until pourable, approximately 20-30 seconds. Place a dollop of Nutella into each muffin well and swirl it around with a toothpick.

Bake for 25-30 minutes for regular-sized muffins, or approximately 15 minutes for mini muffins. (Check them at 10 minutes if your oven runs hot.)

Let muffins cool for 5 minutes in tins, then remove to wire racks to cool completely.

Recipe from Alaska From Scratch , adapted from Two Peas and Their Pod

http://www.especiallyedible.com/pumpkin-nutella-swirl-mini-muffins/

Pumpkin Zucchini Chocolate Chip Muffins

Yes, more pumpkin.

Pumpkin Zucchini Muffins / Especially Edible

What can I say? Another day, another pumpkin recipe. I’m ticking down the days until Christmas, yet I’m still plowing through the massive accumulation of fall recipes that I baked, baked, baked in October. Even the site I use to edit my so-so photos (orange – they all look orange!), PicMonkey, has moved on from pumpkins to winter scenes. Instead of visions of sugar plums dancing in my head, I’m stuck in time around Halloween. This time, it’s pumpkin zucchini muffins, even more summery than the last pumpkin-apple recipe I posted. But hey, at least they’ve got some chocolate in them.

The thing about blogging is that after awhile, every recipe starts to look like the last. I unwittingly made two different sweet potato muffin recipes last month, and it wasn’t until I started typing in the file name for the pictures for this one that I realized I’d already made something remarkably similar on September 12. Oops.

That’s not to say that there aren’t differences. Chocolate chips instead of raisins, no fussy crumb topping . . . . I’d personally rather have raisins, but I know people who rail against oatmeal raisin cookies as the most deceptive in the world of sweets. “You think you’re getting a nice bite of chocolate chips, and then – wham. Raisins.” Despite the fact that these muffins feature gooey chocolate instead of nutritious raisins, they’re actually a bit healthier than the first recipe. I like to think that the whole wheat flour, honey, and near absence of fats (there’s just one tablespoon of olive oil) balance out the chocolate chips . . . which, let’s admit, won’t kill you. It’s logic that reminds me of my childhood, when I would rationalize a jelly doughnut and a bag of gummy candies by the fact I’d walked a block and a half to the store to buy them. (This is not normal third-grade thinking. I was not a normal third-grade child.)

Christmas treats, on the other hand – pumpkin and zucchini are not prime ingredients. They’re replaced by sugar, butter, and frosting. When people complain about gaining ten pounds over the holidays, these muffins are decidedly not the culprit. So at the risk of repeating myself, here’s another tally mark to chalk on the “pumpkin” side of the scoreboard.

Pumpkin Zucchini Muffins / Especially Edible

Pumpkin Chocolate Chip Zucchini Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Ingredients

1 1/2 cups whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves

1/4 tsp. ginger

3/4 cup pumpkin puree

1 cup shredded zucchini, squeezed dry

1/3 cup honey

1 Tbs. olive oil

1 egg

1 tsp. vanilla extract

1/2 cup milk

1/2 + 1/4 cup cup chocolate chips

Instructions

Preheat oven to 350.

In a large bowl, mix together pumpkin, zucchini, honey, oil, egg and vanilla. Whisk in milk.

In a small bowl, combine flour, baking soda, salt, and spices. Mix into wet ingredients until just combined. Fold in 1/2 cup chocolate chips.

Spoon batter into a muffin tin coated with cooking spray. Sprinkle the remaining chocolate chips on top of each muffin.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Turn out onto wire racks to cool.

Recipe slightly adapted from Ambitious Kitchen

http://www.especiallyedible.com/pumpkin-zucchini-chocolate-chip-muffins/

Apple Pumpkin Muffins

A harvest-time muffin after the harvest.

Apple Pumpkin Muffins | Especially Edible

I bake more than I blog. And that’s a problem. My laptop has folder after folder of recipes ready to be posted. Normally, they’d wait patiently, queued up on my desktop, but the pumpkin-spice-and-everything-nice season is quickly running out. It’s a little like white shoes after Labor Day. There’s just something off about pumpkin, squash, and sweet potato recipes once Christmas has come and gone. Heck, it’s hard enough to justify them now, when I should be making fruitcake and mince pie and panettone.

So I’d better get on with it. Want to know how long ago I made these muffins? Well, the apple was left over from the apple cake I made for the local Democrats before the November election. And if you think that’s bad, you should see the other pumpkin muffin recipe waiting in the wings. That one relies on zucchini, which overwhelms gardens during sun-bathing weather, to give its fall flavor a hint of Indian summer.

Apple Pumpkin Muffins | Especially Edible

But back to my apple-pumpkin muffins. If there’s anything that says fall as much as Jack-o-Lanterns and crunchy leaves, it’s apple cider. Bear with me as I step back in time a few months to enjoy a muffin that would have been perfect for back-to-school lunchboxes. After all, it’s technically still fall until December 21. I tend to delude myself into thinking winter is over by the time Christmas rolls around, but the reality is that it’s just starting . . . a season of icy roads, snowed-in claustrophobia and weather reports that set my teeth on edge. Oh, did I mention I don’t like snow? Let’s celebrate fall for just a little longer.

Apple Pumpkin Muffins | Especially Edible

Apple Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Yield: 12 muffins

Ingredients

1/2 cup diced Granny Smith apple

1 1/2 cups whole wheat flour

1/2 cup brown sugar, packed

1 1/4 tsp. pumpkin pie spice

3/4 tsp. baking powder

1/2 baking soda

1/2 tsp. salt

3/4 cup pumpkin puree

1/2 cup apple sauce

1/2 cup greek yogurt

2 eggs

Chopped pecans for topping

Instructions

Preheat oven to 350.

In a small bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, mix pumpkin puree, apple sauce, yogurt and eggs.

Add dry ingredients to the wet, then fold in diced apples.

Spoon batter into the wells of a muffin tin misted with cooking spray. Sprinkle with pecans.

Bake for 22-24 minutes. Remove from oven and let cool in tin for 5-10 minutes. Then turn out onto wire racks and let cool completely.

Recipe from The Comfort of Cooking via Joyful, Healthy Eats .

http://www.especiallyedible.com/apple-pumpkin-muffins/

 

 

Apple Acorn Squash Muffins

 An apple and acorn squash breakfast treat that uses up that last bit of buttermilk.

Apple Acorn Squash Muffins / Especially Edible

Fall is here. Winter is close behind. And I’ve dedicated the season to learning to roast my own squash; not just pumpkin but butternut squash and acorn squash as well. (I also have a recipe in my file for a pie made from something called a kobacha squash.) An acorn squash is quite a cool thing: cut it in half and you have a crimped, flower-shaped bowl that, stuffed and double-baked, would make a great addition to a Thanksgiving table.

Spiced Acorn Squash Muffins / Especially Edible

Roasting squash is probably the warmest, coziest winter activity – even if it’s not technically winter yet – imaginable, with the exception of, say, knitting in front of a fire with a cat on your lap. And that’s a good thing: Like usual, I found something on Pinterest that epitomizes the way I feel about the beginning of November.

Pinterest Says Fall Sucks.

Roasting an acorn squash takes a little bit of that “expectation” and injects it into the cold, wet reality of fall. The oven heats up the kitchen, which fills with a delicious smell that’s not quite savory and not quite sweet. While raw pumpkin smells pretty gross – a lot like the goopy innards scooped out of Jack-o-lanterns from when you were a kid – raw acorn squash has a nutty, buttery smell that is actually tempting. Obviously, it’s even better after it’s cooked. After an hour or so in the oven at 400 degrees, the shiny black-green skin of the acorn squash peels away from the flesh like a wet Band-aid. (Too gross? Maybe not the best metaphor for a food blog.)

Acorn Squash Collage

The process is pretty simple. Cut the squash in half and scoop out the innards using a knife and the edge of a spoon. Oil the halves and place them face-down on a baking sheet, then pour 1 cup of water onto the sheet. (Make sure you’re using a jelly roll type pan that has sides!) Roast for about an hour at 400 or 90 minutes at 350. Depending on how soft the squash has become, either peel away the skin to expose the flesh or scoop out the flesh with a large spoon. Mash with a potato masher or hand mixer. For a smoother consistency, you can puree it in a blender or food processor, but be aware that this releases a lot of moisture. If you go that route, you’ll want to drain it in a strainer over a bowl until a fair amount of liquid accumulates in the bottom.

Spiced Acorn Squash Muffins / Especially Edible

Back to the muffins: Most recipes featuring acorn squash keep the skin on the squash, or take advantage of the pretty, crimped edges of the flesh to turn it into a miniature bowl filled with stuffing. But, like pumpkin and butternut squash, acorn squash also lends itself to baking. These muffins don’t scream squash! – in fact, they taste a lot like plain spiced apple muffins. Still, the acorn squash adds an upscale, smoky note that takes these babies past everyday cinnamon apple and qualifies them  for the Fall/Winter collection of Muffin Couture.

Spiced Acorn Squash Muffin / Especially Edible

Acorn Squash Apple Muffins

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 muffins

Ingredients

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1/4 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. pumpkin pie spice

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 tsp. vanilla extract

3/4 cup pureed acorn squash

1/4 cup buttermilk

1 apple, peeled and grated

1/2 cup walnuts, for topping

Instructions

Preheat the oven to 400.

Whisk together the flours, baking soda, salt and pumpkin pie spice. Set aside.

Cream together the sugars and butter. Add the eggs one at a time, then stir in the buttermilk, acorn squash puree and vanilla.

Mix in the dry ingredients. Fold in the grated apple.

Scoop batter into a muffin tin coated with cooking spray. Top each muffin with a few walnuts. Bake for 20 minutes. Remove to a wire rack to cool.

Recipe from Savory Simple

http://www.especiallyedible.com/apple-acorn-squash-muffins/

Eggnog Cranberry Muffins

Christmas in October!

Eggnog Cranberry Muffins / Especially Edible

I’m ambiguous about holiday creep. On one hand, the emergence of sparkly reindeer and tinsel-lined shelves at Target in the middle of October was a bit disconcerting. On the other hand, I love the Christmas season. In fact, I’m one of those irritating people who Christmas-shop all year, so that by the time December 25 rolls around, I’ve got a closet stuffed full of gifts. I wish houses were lit up by icicle lights year round, and I’ve memorized every song on my mother’s decade-old Celine Dion Christmas CD.

Eggnog Cranberry 3

But I have to admit, even I get a little tired of Christmas candy appearing on the same grocery real estate that candy corn and miniature Snickers bars occupied only the day before. Halloween cards are swapped out for glittery red and green Christmas cards (and your occasional token blue and silver Hanukkah card, natch), and Christmas carol Muzak is piped into every store at the mall.

As usual, I stumbled across something on Pinterest that perfectly sums up the way I feel about the transition from pumpkin spice to fake-fir-tree Febreeze.

Halloween to Christmas After Halloween comes Christmas. Sorry, Thanksgiving. (Though don’t assume that this is by any means the end of the pumpkin recipes.)

In the spirit of this transformation (from carriage to pumpkin . . . . from pumpkin to Christmas ornament), I bring you a double whammy: Eggnog Cranberry Muffins.

Eggnog Cranberry Muffins / Especially Edible

Eggnog Cranberry Muffins

Ingredients

1 cup granulated sugar

1 3.4-oz box instant vanilla pudding mix

1/2 cup butter, softened

2 eggs

2 tsp. rum extract

1 tsp. vanilla extract

1 1/2 cups eggnog

2 1/4 cups flour

2 tsp. baking powder

1/2 tsp. nutmeg

1 1/2 cup chopped fresh cranberries

Instructions

Preheat oven to 350.

Whisk together flour, baking powder, salt and nutmeg in a small bowl. Set aside.

Cream softened butter together with sugar and pudding mix. Beat in eggs, rum extract, vanilla extract, and eggnog.

Mix in dry ingredients. Fold in cranberries.

Fill the wells of a muffin tin coated with cooking spray to the rims. (These muffins won't rise much.) Bake for 20-25 minutes, or until tops of muffins are golden brown.

Recipe from Your Cup of Cake

http://www.especiallyedible.com/eggnog-cranberry-muffins/

 

Pumpkin Cranberry Muffins

Pumpkin and cranberries  – two flavors that scream fall.

pumpkin cranberry

I have my iPhone to blame – or credit – for these lovely, festively red muffins.

Surely you’ve seen those PSAs about the dangers of texting while driving. Or perhaps such texting is illegal in your state, as it is in mine, and you’ve been pulled over for it. To the list of dangerous texting behaviors we should add “texting while baking.” I set out determined to make a batch of muffins that screamed fall. And what’s more fall than pumpkin, cranberries, and warm oatmeal on a cold morning? It may be a little early for Thanksgiving, the one day when cranberries come out to play in houses across the country, but I saw a Christmas ornament display in Kohls the other day. The lesson? It’s never too early for anything. Cranberries, with their luscious reddish-purple color and tart taste, say Christmas to me as much as Thanksgiving. I grew up with cranberry-flavored candies tucked in the holiday tins scattered around the house during December. So these muffins may have said fall, but they were also like an October frost: unexpected, early, and somehow invigorating.

2014-10-16 12.28.07

But back to texting. That’s what I was trying to do while simultaneously prepping these muffins. You can probably guess what happened. I forgot the eggs – forgot them until I had filled the twelve cavities of my muffin tin three-fourths of the way full and sprinkled the oat streusel on top of each. It was the equivalent of rear-ending someone while LOL-ing with a friend on my iPhone. For what it’s worth, the conversation did require some brainpower – a friend with whom I’d just spent three hours shopping for a suit texted me to ask whether I thought he needed a size 40 jacket or whether he could get away with the tempting size 38 available on eBay for a mere $50. I resisted the urge to say how the hell do I know? and formulated some coherent reply . . . while simultaneously dolloping eggless spoonfuls of muffin batter into the tin.

So let’s just say that I didn’t follow the recipe as written. I swore (I do that too much), scooped the batter – streusel, cooking spray, and all – back into the bowl and beat in two eggs. That’s how my muffins ended up naked on top . . . and that’s how I decided to toss some cranberries in my mini food processor and sprinkle the results on each muffin. Hence, the perfect muffins for Christmas – in October.

You can wait to make these until Yuletide, but be warned: you’ll be missing a great pre-Halloween pumpkin treat.

cranberry pumpkin 2

Cranberry Pumpkin Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Ingredients

For the Muffins

1 cup pumpkin puree

1 cup old-fashioned oats

3/4 cup whole wheat flour

3/4 all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1/4 tsp. cloves

2 large eggs

1/2 cup brown sugar

1/4 cup canola oil

1/2 cup buttermilk

1 tsp. vanilla

1/4 cup maple syrup

1 cup chopped cranberries

For the streusel

3 Tbs. whole wheat flour

2/3 cup old-fashioned oats

1/2 cup brown sugar

1/2 tsp. cinnamon

3 Tbs. butter, chilled

1 Tbs. maple syrup

Instructions

Preheat the oven to 350.

Make the streusel topping. Mix flour, oats, sugar, and cinnamon in a small bowl. Cut in butter and stir in maple syrup. Set aside.

Make the muffins. Place the oats in a food processor and pulse until they have the consistency of flour. Mix oat flour, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk together.

In a large bowl, beat together sugar and eggs. Whisk in oil, buttermilk, vanilla, and maple syrup. Beat in pumpkin puree.

Pour the wet ingredients into the dry and mix until combined. Fold in the cranberries.

Spoon the batter into a muffin tin coated with cooking spray. Sprinkle each with the streusel topping.

Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

Recipe from Yummy Addiction

http://www.especiallyedible.com/pumpkin-cranberry-muffins/

 

Chocolate Overdose Muffins

Chocolate, chocolate and more chocolate

  Chocolate Overdose Muffins

Since we’re already on the subject of chocolate (check out these chocolate Bundt cakes), I thought it was perfect timing to dish out a recipe for the most chocolatey of chocolate muffins you’ll ever eat. These babies were pronounced “too sweet” by my official Taste Tester #2 (aka my father), but then again, he’s always been more of a salty, peanuts-and-potato-chips sort of guy. “Perfect” was the verdict of the crew at the Democratic Party of Lane County HQ, the muffins’ ultimate destination.

Chocolate Overdose Muffins

These muffins were my first amateurish attempt at food styling – and a pretty pitiful attempt at that. I simply stuck a few extra chocolate chips on top of the muffins before they went in the oven. No oil-spritzed shrimp or marbles at the bottom of the soup bowl here. Despite the low-tech nature of the trick, it performed quite a miracle – the little guys instantly looked more delectable and three-dimensional than the smooth, boring muffins that would otherwise have emerged. My photos came out looking a mile better than previous attempts at muffin photography; I’d even venture to say they could hold their own with the photos of the same recipe at Cooking Classy.

Chocolate Overdose Muffins

Chocolate Overdose Muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 12 muffins

Ingredients

2 oz. chopped bittersweet chocolate

3 Tbs. butter

3/4 cup granulated sugar

1/3 cup unsweetened cocoa powder

2 cups flour

1 Tbs. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 1/4 cups buttermilk

3 Tbs. vegetable oil

1 large egg

1 large egg yolk

1 1/2 tsp. vanilla extract

3/4 cup semi-sweet chocolate chips, plus more for sprinkling

Instructions

Preheat oven to 400 degrees.

Combine bittersweet chocolate and butter in a microwave-safe bowl and heat in 30 second increments until melted, about 1 minute and 30 seconds.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large bowl, mix sugar, buttermilk, vegetable oil, egg, egg yolk, and vanilla extract. Pour in chocolate mixture.

Stir in flour mixture into the wet ingredients. Fold in chocolate chips.

Spoon batter into a muffin tin coated with cooking spray, filling each cup nearly to the top. Sprinkle a few extra chocolate chips on the top of each.

Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Recipe from Cooking Classy , adapted from The Brown-Eyed Baker and Dorie Greenspan's Baking: From My Home to Yours

http://www.especiallyedible.com/chocolate-overdose-muffins/

Banana Bran Muffins

Healthy muffins to use up those brown-spotted bananas.

Banana Bran Muffins / Especially Edible

With so much talk about pumpkin this and pumpkin that, you might think pumpkin is my favorite flavor (nope) and fall my favorite season (definitely not). What really gets my mouth watering, though, is the scent of banana bread in the oven.
Banana Bran Muffins / Especially Edible

It’s a childhood thing; just as I love The Joy of Cooking’s pumpkin cookies because they came out of my mother’s yellow-daisy cookie jar when I was little, I love banana bread because it was one thing my mom would bake as I was growing up. I never had the kind of mother who stayed home and timed her baked goods to emerge from the oven as soon as her passel of kids came stomping through the front door with their backpacks and lunchboxes. And thank goodness for that. I had a mom who taught me that women should work, that a mother can have her own life alongside her daughter’s, that a father can pick up his little girl from school as well as a mother can.

Banana Bran Muffins / Especially Edible

When I was young enough to actually want to wake up at 6 a.m. watch cartoons before school, my mother left my breakfast – cereal and two pieces of jam-covered toast that I would prioritize by which was “the lumpiest and bumpiest” – at the top of the basement stairs. (She would also call “Here, Mousie Mousie!” But that’s another story altogether.)  By the time I was a teenager, my dad had taken over most of the kitchen duties, grilling shrimp and programming the rice maker to make the meals required by my post-anorexia-hospitalization meal plan.

But among the things my mom baked when my father was away and it was just the two of us at home was banana bread (and tuna rice casserole). There is absolutely nothing like opening the door and getting hit with a wall of warm, banana-scented air. There is absolutely nothing like the little dark flecks in a pale loaf of banana bread.

So you’re probably expecting a banana bread recipe, right? Sorry to disappoint. But these muffins are a sort of healthier version of the bread (which isn’t too unhealthy to begin with), with wheat bran and whole wheat flour. They’re not the banana bread of my childhood, but then, I’m not a child anymore either. Someday I’ll dig up my mother’s old banana bread recipe – or share one of the approximately six hundred I’ve saved on Pinterest – but first, here are my go-to banana muffins that no one seems to be able to turn down.

Banana Bran Muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 muffins

Ingredients

1 cup mashed ripe bananas (about 2 medium)

1 large eggs

2/3 cup packed brown sugar

1 cup buttermilk

1 cup wheat bran

1/4 cup canola oil

1 tsp. vanilla

1 cup whole-wheat flour

3/4 cup all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1/3 cup walnuts (totally optional; I don't include them)

Instructions

Preheat oven to 400.

Whisk flours, baking powder, baking soda, cinnamon, salt, and wheat bran together in a small bowl. Set aside.

Beat the eggs and brown sugar in a large bowl until smooth. Beat in bananas, buttermilk, oil, and vanilla.

Mix the dry ingredients into the wet until fully incorporated.

Spoon the batter into a muffin tin coated with cooking spray. The muffin cups should be nearly full. Sprinkle with walnuts, if you're using them.

Bake for 20-25 minutes, or until tops of muffins are golden brown. Turn out onto a wire rack to cool.

Recipe from Eating Well

http://www.especiallyedible.com/banana-bran-muffins/