Tag Archives: Muffin

Cinnamon-Streusel Cider Muffins

I seem to always find myself at a loss when it comes to cooking breakfast for Christmas morning. I mean, I want it to be something special, but then again I don’t want to spend hours in the kitchen while everyone else is hanging out and getting their Christmas on. First world problems, right? Since I have yet to come up with a brilliant solution to the dilemma this year, I have been browsing through my cookbooks and looking for something that looks good. After flipping through The Muffin Book, I noticed a recipe that was not only seasonally inspired, but that I already had the ingredients for. Win win, right?

Notes:

  • Be super careful not to over mix your batter; I got a bit carried away, and my muffins were a little more toothsome than I would have liked. You know, sometimes the holiday music moves you and you’re not paying attention the way you should be.
  • I did not have enough batter to complete my dozen muffins, I had to go back and make an additional half batch to fill my muffin tins to the desired level. So either take that dozen down to 8 or increase your batter recipe accordingly.
  • All in all, these were decent muffins. They puffed up and turned a lovely golden brown. For my personal taste, the next time I make these the batter will include cinnamon and maybe a splash of vanilla, just for funsies.

I haven’t decided whether this will be on the Christmas morning menu yet, but considering how easy it was to whip up I’d say with a few tweaks we definitely have a contender.


Chocolate Chip Banana Spice Muffins

It was a lovely lovely weekend. We ran errands, did a bit of house cleaning, had brunch with friends. Busy, but in a meandering sort of way. Now that my kitchen is almost under control again I decided to make some muffins. And since Andy has been making sure that we end up with a banana or four more than we need, I took the hint and decided some Chocolate Chip Banana Spice Muffins were in order.

Muffin

 

Ingredients:

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 2/3 cup brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees and arrange the baking cups in a muffin pan.

Mash the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine bananas, butter, eggs, baking soda, cinnamon, nutmeg, clove, sugar, and vanilla extract. Thoroughly combine ingredients with wooden spoon, making sure to scrape sides and the bottom of the bowl. Mix flour into wet ingredients until just combined. Fold in the chocolate chips with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown.

Makes 16-18 regular muffins.


Easy Banana Nut Spice Muffins

I can’t stand eating bananas once they’ve started to get spots on them.  And since I was raised to not waste food, and to always make the most of what you’ve got, I found a simple Banana Nut Muffin recipe and with a little tweaking, it is my now my default Sunday afternoon baking project.  Keeping me from wasting bananas and providing Andy and myself with a convenient Monday morning breakfast on the go.

Ingredients:

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup Splenda
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chopped pecans (optional)

Directions:

Preheat oven to 350 degrees and arrange the baking cups in a muffin pan.

Mash the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, bananas, butter, eggs, baking soda, cinnamon, nutmeg, sugar, and vanilla extract. Thoroughly combine ingredients with wooden spoon, making sure to scrape sides and the bottom of the bowl. Fold in the chopped pecans with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown. Makes 18 regular muffins

Hope you enjoy!

Picture and original recipe from here