Tag Archive | muffins

Book Release and Pumpkin Doughnut Muffins

Nov17
Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

If you enjoy the taste of pumpkin and cinnamon/sugar doughnuts, then you’ll love this easy to make recipe.

Simply combine pumpkin with a few pantry staples, bake in muffin cups, and then dip the tops in melted butter and cinnamon-sugar.

Before you know it, a batch of family-pleasing muffins will be on the table. And if you’d like to sample a taste of these muffins, stop by my book signing tomorrow, November 18th from 1:00 to 3:00 at Barnes & Noble Book Sellers, Consumer Square, 4811 Commercial Drive, New Hartford, NY 13413. Hope to see you there! 🙂

Pumpkin Doughnut Muffins

Nonstick cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon, divided
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup packed brown sugar
6 tablespoons (3/4 stick) butter, softened
1 egg
3/4 cup 100% pure pumpkin
1/2 cup milk
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted

Preheat oven to 350 degrees. Lightly coat muffin cups with nonstick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, allspice, and ginger. . In a large bowl, combine brown sugar and softened butter. Beat with an electric mixer until well blended. Add egg and pumpkin; beat until combined. Add flour mixture alternately with milk, beating well after each addition. Divide batter among prepared muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 18 minutes. Cool in pan 5 minutes before removing to a wire rack. Meanwhile, in a small bowl, combine sugar and the remaining 1 teaspoon cinnamon. Dip warm muffin tops in melted butter, then in cinnamon-sugar mixture. Makes 12 muffins.

Blueberry Muffins

Jul9

As seen on WKTV NEWSChannel 2 NewsTalk & WKTV NEWSChannel 2 Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Make the most of blueberry season by baking a batch of old-fashioned muffins. Bursting with flavor, the combination of crushed and whole blueberries make these muffins extra tasty.

Serving a multitude of purposes, these time-honored treats are a delightful addition to breakfast, a tasty seasonal afternoon snack, and an excellent choice when it comes to rounding out the brunch menu.

And they couldn’t be easier to make. So when the occasion calls for a tried-and-true homemade treat, pop a batch of blueberry muffins into the oven. You’ll be glad you did.

BLUEBERRY MUFFINS

2 cups flour
3/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 teaspoon vanilla
Preheat oven to 375 degrees. Line 15 muffin cups with paper liners. In a large bowl, combine flour, 3/4 cup sugar, baking powder, and salt. In a medium bowl, mash 1/2 cup blueberries with a potato masher. In a separate, medium bowl, whisk together eggs, milk, butter, and vanilla. Stir in mashed blueberries. Add to flour mixture; stir just until moistened. Stir in the remaining 1 cup blueberries. Divide batter among prepared muffin cups. Sprinkle with the remaining 2 teaspoons sugar. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Easy Whole Kernel Cornbread Muffins

Sep12

As seen on WKTV NEWSChannel 2 Harried Housewife Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Easy Whole Kernel Cornbread Muffins

Cornbread muffins are good enough on their own, but when they include whole kernel corn, they’re even better. Quick and easy to prepare, this recipe makes good use of packaged corn muffin mix.

Whether you use fresh, frozen, or canned corn, a batch of savory muffins can be on the table in a jiffy. So if you’d like to add a tasty twist to cornbread without spending a lot of time in preparation, it’s as simple as embellishing store-bought mix with whole kernel corn and a few pantry staples.

Enjoy!

EASY WHOLE KERNEL CORNBREAD MUFFINS

1 (8.5 ounce) package corn muffin mix
1/3 cup flour
2 tablespoons sugar
1 egg
1/2 cup regular or reduced-fat sour cream
3 tablespoons butter, melted
3/4 cup cooked corn or 1 (8.5 or 8.75-ounce) can whole kernel corn, drained
Preheat oven to 350 degrees. Grease 10 muffin cups or line with paper liners. In a medium bowl, combine corn muffin mix, flour, and sugar. In a separate, medium bowl, whisk together egg, sour cream, and butter. Add to corn muffin mixture; stir just until moistened. Stir in corn; divide among muffin cups. Bake until a toothpick inserted in centers comes out clean, 16 to 19 minutes. Cool in pans 5 minutes before removing to a wire rack. Serve warm or cool. Makes 10 muffins.

Harried Housewife Recipe Box – Applesauce Pecan Muffins

Oct4

Hi! Here is a link to today’s recipe from The Harried Housewife’s RECIPE BOX for Applesauce Pecan Muffins as seen on WKTV NEWSChannel 2.

It’s the perfect time of year to make good use of just-picked apples. Enjoy! 🙂

Applesauce Pecan Muffins

Oct3

As seen on WKTV NEWSChannel 2 Harried Housewife Applesauce Pecan Muffins

Applesauce Pecan Muffins

Celebrate apple season with mouthwatering muffins topped with the tasty goodness of sugary pecans. An autumnal treat that will appeal to both children and adults, these yummy muffins are quick to prepare and are bursting with homespun flavor.

You can grease the muffin cups or line them with paper liners, whichever way you prefer. I chose this nonstick muffin pan from Oneida to ensure the muffins cook perfectly and are easy to remove. Perfect for a bake sale, school function, or weekend brunch, these seasonal goodies are ideal for a crowd.

So if you would like to satisfy the craving for a homey apple treat, make these muffins. After all, orchard-fresh apples never tasted so good.

APPLESAUCE PECAN MUFFINS

MUFFINS
2 cups flour
3/4 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 cup applesauce

TOPPING
3/4 cup chopped pecans
2 teaspoons sugar
Preheat oven to 375 degrees. Grease 15 muffin cups or line with paper liners. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and baking powder. In a medium bowl, whisk together eggs, milk, and butter. Stir in applesauce. Add to flour mixture; stir just until moistened. Divide batter among prepared muffin cups. For topping, in a small bowl combine pecans and 2 teaspoons sugar; sprinkle over muffins. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Thanks to Oneida for providing photography and bakeware