June 11th Muffins

As I said in my previous post, this is my muffing baking weekend.  Tonight I sat down and made my decision on what ones I will bake for this Sunday.  I promised you the list and a few recipes, so here they are. 

BUTTERMILK BLUEBERRY MUFFINS

2 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 large egg, lightly beaten
2/3 cup canola Oil
2 cups fresh blueberries
3/4 cup granulated white sugar
1/4 tsp baking soda
zest of one orange
3/4 cup buttermilk
1 tsp pure vanilla extract

Preheat oven to 375 degrees.  Position rack in center of oven.  Spray muffin pans with a nonstick cooking spray.  Set aside. 

In a large measuring cup or bowl, whisk together the egg, buttermilk, oil and vanilla extract.  In another large bowl combine the flour, sugar, baking powder, baking soda, salt and orange zest.  Gently fold in the berries.  With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.  Do not over mix the batter or tough muffins will result.    (I usually don't add the berries until after I have combined the wet and dry.  )

Fill each muffin cup almost full of batter, using an ice cream scoop.  Place in the oven and bake until a toothpick inserted in the center of a muffin come out clean, about 15-20 minutes.  Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

APPLE CINNAMON MUFFINS

2 cups all purpose flour
1/2 tsp salt
1/4 tsp ground ginger
1 large egg
2 T vegetable oil
1 cup buttermilk
2 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 cup brown sugar
2 T butter, melted and cooled
1 tsp vanilla extract
1 1/2 cups diced apple

Preheat oven to 375 degrees.  Line a muffin tin with paper liners or spray with nonstick cooking spray.  In a medium bowl, whisk together flour, baking powder, salt and spices.  In a large bowl, whisk together brown sugar and egg.  Whisk in melted butter, vegetable oil and vanilla.  Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter.  Stir in diced apple.  Divide batter evenly into prepared muffin cups filling each to the top, or slightly over. 

In a small bowl, stir together 3 T coarse sugar and 1/2 tsp ground cinnamon.  Sprinkle generously over muffins.  Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.  Cool muffins on a wire rack. 

RHUBARB STREUSEL MUFFINS

1/2 cup vanilla yogurt
2 T butter, melted
2 T vegetable oil
1 lg egg
1 1/2 cup all purpose flour
3/4 cup brown sugar, firmly packed
1/2 tsp baking soda
1/4 tsp salt
1 cup rhubarb, diced

Topping:
1/4 cup brown sugar, firmly packed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup crushed sliced almonds (pecans or walnut work well too)
2 tsp butter, melted

Preheat oven to 350 degrees.  Grease or paper line a muffin tin

In a medium bowl, combine yogurt, 2 T melted butter, oil and egg.  In a separate bowl, combine flour, 3/4 cup brown sugar, baking soda and salt.  Pour wet ingredients into dry, and mix only until just blended.  Fold in rhubarb.  Spoon into muffin cups until two-thirds full. 

In a small bowl, combine ingredients for topping.  Spoon over tops of muffin mix, press down lightly. 

Bake at 350 degrees for 25 minutes or until muffin tops spring back when lightly pressed.  Cool in pan for about 15 minutes before removing to cooking rack.  These muffins freeze well when individually wrapped in plastic wrap then paced in freezer bag. 

STRAWBERRY LEMONADE MUFFINS

2 cups all purpose flour
1 tsp baking soda
6 T butter, room temperature
1 T vanilla
1/2 cup freshly squeezed lemon juice
1 1/2 cups finely chopped fresh strawberries
1 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs

Preheat oven to 375 degrees.  Grease or line a muffin pan with paper liners.  In a medium bowl, whisk together flour, baking powder, baking soda and salt. 

In a large bowl, cream together butter and sugar until light and fluffy.  Beat in lemon zest, then blend in the eggs one at a time. 

Stir in about 1/3 of the flour mixture to the butter mixture.  Mix well, then add in vanilla extract and half of the lemon juice.  Add another third of the flour, followed by the remaining juice and the remaining flour mixture.  Stir until just combine and no streaks of dry ingredients remain.  Mix in finely chopped strawberries quickly, just to distribute them evenly into the batter.  Spoon batter out into prepared muffin cups.  The muffin cups should be very full. 

Bake for 15-17 minutes, until a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached.  Turn muffins out onto a wire rack to cool completely. 

I will post pictures and the recipes again when I am doing my baking this weekend. 

I have been asked by 3 people this week if I was going to give seminars on my Once a Month Cooking.  I am going to pursue it more and work out details and will post it here and let those that request know.