Monday, October 1, 2012 - 22:29

Pumpkin Spice Muffins

It is the beginning of the Fall and the beginning of me to start my baking again.  For this reciep, I used Williams-Sonoma Spiced Pecan Pumpkin Quick Bread Mix and turned them into muffins.  The muffins were sweet and full of festive fall flavors.  They were moist and had great pumpkin/spice flavor combo.  A good quick mix for those in a rush!

Pumpkin Spice Muffins

Thursday, April 12, 2012 - 19:48


Doughnut Muffins

Doughnut Muffins

These were GOOD!  Especially right out of the oven!  They muffins were soft with a hint of sweetness and the outside was loaded with cinnamon and sugar.  I got this recipe here and followed it exactly with no problems.  I made regular sized muffins but mini muffins would be great because they would taste just like Timbits.  The recipe tells you to only dip the tops of the muffin in the melted butter which I highly recommend.  The warmth and grease from the muffin pan is enough for the sugar/cinnamon mixture to stick to the muffin.  Otherwise if you cover the whole muffin in melted butter it will get to soggy.  Happy baking and enjoy!

Doughnut Muffins

Thursday, August 26, 2010 - 02:44

Peach Bran Muffin

I was in the mood for something healthy today, a good snack that I could take on the go.  So I decided to make some peach bran muffins since the peaches are perfect season right now at the store.  I've made a similar recipe to this one called morning muffins but I just decided to alter it a bit.  The addition of the peaches really makes this muffin moist and all the flavors blend really well.

Peach Bran Muffins

1 Large egg
3/4 Cups yogurt (I used a sourmilk mixture instead - add almond milk to 1 Tbsp of vinegar until it reaches 3/4 Cups and let it stand for 5min)
1/4 Cup firmly packed brown sugar
1/2 Cup white granulated sugar
1/4 Cup vegetable oil
1 Tbsp vanilla
1 tsp almond extract
1 1/2 Cups wheat bran
2 Cups of peeled and finely chopped peaches (about 2 medium sized peaches)
1 Cup flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp pumpkin pie spice

Peach Bran Muffin

1) Preheat the oven to 375F and line 12 muffin cups with paper cups or lightly grease pan
2) In a medium size bowl whisk together egg, yogurt (or sourmilk), both sugars, oil, vanilla, and almond extract
3) Stir in wheat bran and let mixture stand for 10min
4) Meanwhile, peel and chop the peaches and set aside
5) In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and pumpkin pie spice
6) Add chopped peaches to bran mixture then add that mixture to the flour mixture and stir until just incorporated
7) Scoop batter evenly into muffin tins (about 1/4 cup each) and bake for 20-25min (mine took 20min) or until toothpick inserted in the middle of one muffin comes out clean
8) Let cool in pan for 10min then eat warm or store in an air tight container for later and enjoy!


Thursday, April 15, 2010 - 02:04

Morning Muffins

I got this recipe from my 'Bravo! Best of Bridge Cookbook' called Marvelous Morning Muffins located in the breakfast section.  These muffins are hearty, healthy and actually taste good.  I loved the addition of the grated apple because it added great flavor and made the muffins more moist.  The original recipe called for plain yogurt but I didn't have any in the house so I used buttermilk instead but I'm sure using yogurt would be healthier.  I've posted the original recipe below becaue it's a great muffin recipe that I would make again as a quick go-to breakfast option.

Marvelous Morning Muffins

Tuesday, October 6, 2009 - 15:09

Quick and Easy Mini Chcocolate Chip Muffins

OMG these little muffins are beyond amazing!  I am in love with this recipe from Debbie and Amanda at Exclusively Food.  The original recipe calls for regular sized muffins but I decided to make them mini because they were for a birthday brunch partry and they turned out great.  They were like little mouthfulls of heaven with just a hint of chocolate.  The texture was so soft and cake-like with just the prefect amount of sweetness. 

Tuesday, September 1, 2009 - 12:35

Cheese MuffinsCheesy, moist, and delicious!  These muffins are a great savory snack that can be eaten alone or served with butter.  I got this recipe from my '100 Best Bake Sale Recipes' cookbook and modified it slightly to my liking.  The original reicpe called for 1/2 Cup crisp-cooked and crumbled bacon but I decided to leave that out and added an extra 1/2 Cup chedder cheese.  I also substituted 2 Tbsp milk for 2 Tbsp of sour cream to give the muffins a little extra moistness.  I used aged white chedder cheese but orange chedder cheese would work really well too and would give the muffins a great color.  These muffins turned out great and tasted just as good and cheesey whether served warm out of the oven or at room temperature.

Monday, May 4, 2009 - 11:04

Mocha Muffins with Coffee StreuselMy mom used to buy me these mocha muffins from a local bakery when I was younger that I would eat for breakfast, lunch, and even as a snack - they were that good.  They had big dome tops that were loaded with flavorfull streusel and chocolate topping.  The muffins themselves were prefectly moist with a great coffee flavor and a hint of chocolate goodness.  Unfortunately the bakery no longer exsist and I have yet to find a muffin that is compareable.  After googling a bunch of muffin recipes, I finally put together a recipe that I thought would be closest to the original mocha muffin that I loved.  To my surprise, the muffins turned out great with a very similar resemblance to the original muffins from the old bakery.  Although the muffins didn't have as big of domes

Tuesday, April 7, 2009 - 05:08

Mini Blueberry Lemon Muffins with Lemon IcingI was at the grocery store the other day and I spotted these bright yellow lemons, I didn't know what I was going to do with them yet but I just had to buy them.  After a few days I pondered on what to make when my roommate told me that he was in the mood for blueberry muffins.  So I decided to whip up a batch of mini blueberry lemon muffins because I think those two ingredients together have a great flavor combination.  The muffins worked out well, very moist and sweet with great tartness form the lemons.  The lemon flavoring isn't too overpowering and the icing gives the muffins a nice texture on top.  I would have liked it if the muffins browned more on top for nice color but it worked out ok because of the icing on top anyway

Thursday, February 12, 2009 - 22:09

Dark Chocolate and Raspberry Cornmeal MuffinsYes, I know what your thinking "another muffin recipe" but this time I have an excuse, it's for the bake sale at work tomorrow.  I was inspired to make these muffins because of the addition of cornmeal  to them and remembered how good the scones I made with cornmeal were.  The muffins turned out great, they have such a nice sweet flavor and the combination of dark chocolate and raspberries are perfect together.  The texture is nice and moist with a bit of crumbly texture from the cornmeal which creates a nice combination in your mouth.


Monday, February 9, 2009 - 10:46

Mocha MuffinsThis recipe was from one of my "runner-up" recipes from muffin week that I finally got around to baking.  I found this recipe on Joy of Baking and decided to make them because I was just craving chocolate this morning for breakfast.  The recipe turned out well, and definitely satisfied my morning chocolate fix in a "healthy muffin" sort of way lol.  The muffins texture was more cake like and not as moist as a regular muffin but still had great flavor.  I couldn't taste the coffee too much but I think I didn't brew a strong enough cup.