Lemon Cream Muffin

On a whim, and because our lemon plant has been busy, I thought of baking some lemon muffins.  But I knew the little girl would not want a “plain” muffin, I thought of adding her favorite (of the moment) blueberry jam to top the muffins.

The recipe:

2 eggs
3/4 cup sugar
1/3 cup milk
1/4 cup oil
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice

1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

1/2 cup soft cream cheese
1/2 cup 70$ blueberry jam

Preheat oven to 350F.  Line 12 muffin cups with baking paper cups.

Mix wet ingredients together; set aside.  Mix dry ingredients together.  Make a well in the middle of the dry ingredients and add the wet ingredients.  Stir until just about mixed.

Divide the batter and spoon into the baking cups.  Spoon a scant tablespoon of cream cheese on the center of the muffin batter, followed by a scant tablespoon of jam.  If desired, sprinkle a pinch of turbinado sugar on top for some crunch

Bake about 12 minutes or so until a tester comes out clean.

The muffins were a hit with the little girl, but not so much her 2 playmates.  The playmates’ parents, however, were quite impressed!!!

 

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Banana-Choco Chip Muffins

I don’t get to bake often these days and when I do, I just use the small electric oven. The big gas oven seems overkill when all I want is half a dozen of muffins!

So anyway, I have been craving muffins for a while now. And finally, finally, I have some spare time! I dusted off my handy dandy mixer and scrounged up my measuring cups and spoons, and mixing bowl and spatula…

To begin, preheat the oven to 375*F. Line a 6-cup muffin tin with paper cups.

Mix together:

1 large egg
1/4 cup canola oil
1 tablespoon yogurt
1/2 teaspoon pure vanilla extract

Add the dry ingredients:

1/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
6 tablespoons muscovado sugar **
1 teaspoon baking powder
1/8 teaspoon salt

Mix until just incorporated.

Stir in mashed bananas (2 large pieces very ripe bananas). Portion the batter into the 6 muffin cups. Add 1/2 to 1 teaspoon of mini chocolate chips in each muffin cup. Use a toothpick to stir and distribute the chips in the batter.

Bake about 20 minutes.

Muffins in an hour! Yum!

Honey Corn Muffins

These muffins are dense and moist.  If you are looking for corn muffins such as those at Kenny Rogers, these are not it.  It does not mean, though, that these muffins are not delicious because they are!  The proof is that the little girl loves them!

The recipe:

3/4 cup cornmeal
1-1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/4 cup honey
1/4 cup each corn oil and melted butter
2 eggs
1/4 cup drained corn “juice” (or milk if using fresh corn)
1/2 cup yogurt
1 cup corn kernels, drained
1/2 cup diced red bell peppers, optional

Preheat oven to 375F.  Brush oil or melted butter in about 24 mini-muffin cups.

Combine the dry ingredients.  Make a well in the center and add honey, oil, melted butter, eggs, corn juice, and yogurt.  Stir until just combined.  Fold in corn kernels and diced peppers, if using.

Fill the muffin tin to almost full.  Bake 22 to 28 minutes, or until the edges of the muffins are lightly browned.

The muffins are best right out of the oven!