muffins 6/12/2011

I tried so hard to take pictures of my cooking last night.  I had every intention of taking the pictures as I mixed up the muffins....kind of slacked off towards the end of the night!  but here goes

First up is the rhubarb streusel muffins.  Wow were they ever a hit!  Roy loves them!!!!!  that is high praise coming from him!  Hardly ever tells me what he likes. 

RHUBARB STREUSEL MUFFINS

1/2 cup vanilla yogurt
2 T butter, melted
2 T vegetable oil
1 large egg
1 1/2 cups 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 grounds cinnamon
1/4 tsp ground nutmeg
1/4 crushed sliced almonds (pecans or walnuts 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 and 2 T melted butter, oil and egg. 

In a separate bowl, combine flour, 3/4 c 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 cooling rack.  These muffins freeze well when individually wrapped in plastic wrap then placed in a freezer bag. 

Next up...Buttermilk Blueberry Muffins

I don't think I'd add all the orange zest it calls for in this one.  calls for the zest of an entire orange.  I think I'd add maybe 1/4 or so. 

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 (I'd go for maybe 1/4 or little more)

3/4 cup buttermilk

1 tsp pure vanilla extract

Preheat oven to 375 degrees.  Position rack in center of oven.  Spray 24 regular size muffin pans with a non stick 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. 

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 comes out clean, about 15-20 minutes.  Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Now for the strawberry lemonade muffins

STRAWBERRY LEMONADE MUFFINS

2 cups all purpose flour

1 tsp baking soda

6 T butter, room temperature

1 T lemon zest

1 t vanilla extract

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.  Line or grease 12 muffin tins.  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 mix.  Stir until just combined 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. 

 







BANANA PEANUT BUTTER OATMEAL MUFFINS

These I didn't get any pictures taken of, but they were a big hit too.  They were my last batch and it was very late. 

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup brown sugar

1 cup mashed banana ( about 2 medium)

1 cup buttermilk

1 cup quick cooking oatmeal

1/2 tsp baking soda

2 T oil

2 large eggs

6 T peanut butter (I used extra crunchy, but your preference would be fine)

Preheat oven to 375 degrees.  Lightly grease a muffin tin.  In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.  In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well incorporated.  Pour into flour mixture and stir until no streaks of flour remain.  Divide batter evenly into prepared muffin tin, filling each just about up to the top.  Bake for 16 - 20 minutes or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.  Remove muffins from tin and cool on a wire rack. 

There you have it.  Yummy stuff!