Big Beautiful Blueberry Muffins

I found this recipe in a baking book my mother- in- law gave me called,
The America's Test Kitchen- Family Baking Book.
They turned out so good, my family loved them. A yummy addition to our dinner, and then the leftovers for the next morning's breakfast.
These muffins do turn out very BIG, moist, and really smooth and chewy texture.
You can also substitute the blueberries for poppy seeds for a lemon poppy seed muffin.
Enjoy!


Big Beautiful Blueberry Muffins

What You Need:

-3 cups of all-purpose flour
-1 cup sugar
-1 Tablespoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 1/2 cups low-fat or fat-free plain yogurt (I used Stonyfield Organic)
-2 large eggs
-8 Tablespoons unsalted butter, melted and cooled
-1 1/2 cups of fresh or frozen blueberries
-1 tablespoon flour
-1 tablespoon grated fresh lemon zest (optional)

How to Make:

1. Heat oven to 375 degrees. Grease a 12-cup muffin tin(I use Pam non-stick spray).

2. Whisk flour, sugar, baking sugar, baking soda, and salt together in a large bowl. In another bowl whisk the yogurt,eggs, and fresh lemon zest together until smooth. Gently fold the yogurt mixture into the flour mixture, until just combined, then fold in the melted butter.

3. In a seperete bowl mix the 1 Tablespoon of flour with the blueberries. (if using frozen blueberries DO NOT thaw). Mix just until the blue berries are covered with the flour.
Gently stir in the blueberries into the batter.

4. Using a 1/3 cup measuring cup, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 25 to 30 minutes.

5. Let the muffins cool for at least 5 minutes in the pan, before flip out. Let cool at least 10 more minutes then serve.

Monkey Bread Mini's

This recipe is a very Easy way to make the
all-famous Monkey Bread.
So easy that I usually have my two kiddos help me do it. They love to help and EAT these really tasty treats.
They are sweet, gooey, cinnamon-y, and a little crispy on the outside very
Yummy!



Monkey Bread Mini's
Makes 12 muffins OR 6 Jumbo Muffins

2 tubes of Pillsbury Refrigerated french bread dough
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar

1. Spray your muffin tin with non-stick spray. Cut in small cubes so in total you should have around 80 little pieces of dough. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the muffin cups. In a saucepan boil the butter and brown sugar. Spoon about a teaspoon of the brown sugar/butter mixture over each muffin cup. Bake in a 350 degree oven for about 20-25 minutes or until baked through.

Option: You can drizzle icing over the tops of the muffins after they get out of the oven. (mix 1 cup of powdered sugar with 1 tablespoon of milk)

These taste the best when hot and fresh out of the oven!

Enjoy!

Simple Corn Muffins

These corn muffins are a perfect addition to any meal!
They are very moist, light, and simply delicious.
Best served warm, with honey and butter. YUM!


Simple Corn Muffins
makes 12 muffins

What you need:
-2 cups all-purpose flour
-1 cup yellow cornmeal
-1 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-3/4 cup sour cream
-3/4 cup sugar
-1/2 cup whole milk
-8 Tablespoons (1 stick) unsalted butter, melted and cooled
-2 large eggs

How To Make:

1. Heat oven to 400 degrees. Grease a 12 cup muffin tin.

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

3. In a medium bowl whisk together the sour cream, sugar, milk, melted butter, and eggs until smooth.

4. Gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

5. Portion the batter into each muffin tin. Bake until golden brown about 15 - 20 minutes. Let muffins cool for about 5 minutes, then transfer onto a wire rack to cool for 10 minutes before serving.

Enjoy!

Perfect Cornbread & Honey Butter

I always like to make a Halloween home-made dinner before we go out
Trick-or-Treating with the kids.
I figure the kids will be getting enough junk food, so I want to make sure they get something healthy in their stomachs before they head out the door.
This year I made my all -time favorite Turkey Chili recipe found here.
To go with the chili I made this Perfect Cornbread and Honey butter.
My family loved this cornbread. I am picky about cornbread. I do not care for cornbread that is dry or crumbly. This cornbread is very moist and flavorful. This is my new go-to cornbread recipe.
And the honey butter is to die for! The best honey Butter I have ever made. We had a lot of the honey butter left over, and are now using it in place of butter on our toast. So good!
Thanks to Melanie over at My Kitchen Cafe for her delicious recipes.

Perfect Cornbread & Honey Butter
from My Kitchen Cafe

Cornbread:
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes.
(You can double in a 9 by 13 pan)

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Low-Fat Pumpkin Muffins

I have plenty of fat and sugar filled pumpkin recipes that are so good, but not so great for the waistline.
When I am feeling like serving a guilt-free muffin I go to this recipe!
These muffins are very good and satisfy any pumpkin craving you might be having.
They also bake up really pretty,
and feel your house with a yummy pumpkin spice aroma.

Low-Fat Pumpkin Muffins

-Non-stick Cooking Spray (I like to use Pam Spray)
-2 cups flour (all-purpose OR White-Wheat four I wouldn't use whole wheat flour that would make the muffins to dense)
-Tablespoon baking powder
-1 tsp table salt
-1 tsp baking soda
-1/2 tsp ground cloves
-1 tsp ground cinnamon
-1 tsp ground nutmeg
-2/3 cup unsweetened OR natural applesauce
-1 cup canned pumpkin
-2/3 cup sugar
-1/2 cup fat-free egg substitute
-2/3 cup fat-free milk
-powdered sugar, for making the tops look pretty

1. Preheat oven to 400 degrees. Coat a 12 hole muffin tin with cooking spray. If you are using cupcake liners, do not spray the pan but pray very lightly the insides of the cupcake liner.

2. Combine flour, baking powder, salt, baking soda, cloves, cinnamon and nutmeg in a large bowl.

3. In a mixer combine applesauce, pumpkin, sugar, egg substitute, and milk in a medium bowl; mix thoroughly with a wooden spoon.

4. Stir the flour mixture into the applesauce mixer until it is all completely incorporated-do not over mix!

5. Pour batter into muffin tins. Bake for 20 to 25 minutes, or until a tester inserted into the center of a muffin comes out clean.

6. Let cool for about 10 minutes. sprinkle on the Powdered sugar (I used a flour sifter).

Enjoy!
-

Banana Cinnamon Chip Muffins

These delicious muffins are perfect way
to use up those overripe bananas you may have sitting in your kitchen.
I made them the other night to go with some soup for dinner,
my family loved them!
They also made for a perfect side for breakfast the next morning.
When these muffins are baking, they bring in a wonderful and yummy fall scent!

Banana Cinnamon Chip Muffins

adapted from Bake at 350

1/2 c unsalted butter
1 c sugar
1 egg
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 mashed, ripe bananas (about 4 bananas)
1/3 c milk
2 c flour (white-whole wheat, unbleached all-purpose, or a mix)
1 & 1/2 tsp baking powder
1 & 1/2 tsp baking soda
1 tsp salt
3/4 c. cinnamon chips (I used the Hershey's brand, found in the baking section with the chocolate chips)


Preheat the oven to 350.

Line muffin tins with 12 lightly greased baking cups/liners. (I use Pam spray)

Whisk together the flour, baking powder, baking soda and salt. Set aside.

Cream together the butter and sugar until smooth and fluffy. Scrape down the bowl. Add the egg, spices, banana and milk. Stir in the dry mixture, then the cinnamon chips (reserve a few TBSP of chips). Once all the cups are filled, sprinkle the reserved chips on top.

Spoon batter into the prepared cups. Bake for 20 minutes or until a toothpick inserted in the middle come out clean. Let cool for 10 minutes on a cooling rack, then invert out of the pan to cool completely or serve warm.

Enjoy!