I found this recipe in an old book of Aaron's grandmother's - one of those community collections of recipes. All things lemon sounds fabulous right now, so I thought I'd give it a try.
Lemon Buns
Cream together:
1 cup sugar
1/2 cup butter
Add:
2 eggs
1 cup milk
rind of 1 lemon
Sift together:
2 tsp baking powder
2 cups flour
Add dry ingredients to wet and stir.
Bake in bun tins 25 minutes at 350 degrees.
The recipe called them buns, so I was picturing bread buns, but they are more like a cross between a muffin and a cupcake - very light and moist, with a nice lemon flavor. I did swap out half the milk for some lemon yogurt, so that may have helped.
Because the directions were vague, I put half the batter in a lined muffin tin, and half in a sprayed one - they got a nice crust in the sprayed pan, which was nice when they were warm, but next time I'll just use cupcake wrappers (since I have a million of them in all patterns and sizes).
Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
05 March 2015
22 February 2015
Recipe 16: Sunshine Muffins
I've posted orange muffin recipes before: here and here. But these are completely different from either of those. A lot more dense, almost the texture of cornbread. I got this recipe from Aaron's Granny's collection of recipes - I think he got his love of cooking from her.
Sunshine MuffinsPut in the blender:
1 orange cut into eight pieces (yes, the whole thing)
1/2 cup orange juice
1 egg
1/4 cup oil
Blend until smooth. Then add:
1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Blend.
Add optional ingredients:
1/2 cup raisins
1/2 cup chopped nuts
Pour into muffin tins and bake at 375 for 15 minutes.
Makes a dozen large muffins.
And if you've been keeping track of my recipe count, I've skipped a few numbers. I've done the recipes, just haven't done individual blog posts for them all. But I've got a list of them all right here!
Sunshine MuffinsPut in the blender:
1 orange cut into eight pieces (yes, the whole thing)
1/2 cup orange juice
1 egg
1/4 cup oil
Blend until smooth. Then add:
1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Blend.
Add optional ingredients:
1/2 cup raisins
1/2 cup chopped nuts
Pour into muffin tins and bake at 375 for 15 minutes.
Makes a dozen large muffins.
And if you've been keeping track of my recipe count, I've skipped a few numbers. I've done the recipes, just haven't done individual blog posts for them all. But I've got a list of them all right here!
28 September 2014
things to do with zucchini
I've always liked zucchini, but my mother-in-law had a garden this year so I got a LOT of it. I've shredded some for the freezer, I've pureed some and added it to spaghetti sauce. Here's a few other things I've done with zucchini this month.
Zucchini Boats - great to make with small zucchini. Can be used for a whole meal or as a side. Easy enough to change up the ingredients to suit your needs - add ground beef, mushrooms, etc.
Zucchini Chips - I've made these as chips (using small zucchini) and fries (with big to jumbo zucchini), dredging them in either milk or eggs. Both work, both are tasty.
Zucchini Cobbler - I prepared the zucchini according to this recipe, but added my usual crisp blend for the top. My husband loves apple crisp and gave a big thumbs up when he tried this. And THEN I told him it was zucchini. He was stunned. This is now known as deceitful crisp at my house. And this is awesome for large/jumbo zucchini because it uses so much up at once.
Zucchini Pizza - Yum Yum YUM! Fabulous use for large zucchini (not too huge, or you get the soft spot in the middle with all the large seeds). Tastes like regular pizza, but you don't feel so guilty eating a lot of it because there's no crust, just zucchini! Definitely a favorite.
Zucchini Carrot Muffins - when given a lot of zucchini everyone's first thought is to make bread or muffins. This was actually the last thing I tried (and they just came out of the oven). I halved the sugar, and replaced the oil with more applesauce. Very similar to the spiced carrot muffins I made last month, but with added pecans and raisins. I'd make them again. There are many other muffin recipes I'd like to try, so it's a good thing I've got a stash of shredded zucchini in the freezer.
Zucchini Boats - great to make with small zucchini. Can be used for a whole meal or as a side. Easy enough to change up the ingredients to suit your needs - add ground beef, mushrooms, etc.
Zucchini Chips - I've made these as chips (using small zucchini) and fries (with big to jumbo zucchini), dredging them in either milk or eggs. Both work, both are tasty.
Zucchini Cobbler - I prepared the zucchini according to this recipe, but added my usual crisp blend for the top. My husband loves apple crisp and gave a big thumbs up when he tried this. And THEN I told him it was zucchini. He was stunned. This is now known as deceitful crisp at my house. And this is awesome for large/jumbo zucchini because it uses so much up at once.
Zucchini Pizza - Yum Yum YUM! Fabulous use for large zucchini (not too huge, or you get the soft spot in the middle with all the large seeds). Tastes like regular pizza, but you don't feel so guilty eating a lot of it because there's no crust, just zucchini! Definitely a favorite.
Zucchini Carrot Muffins - when given a lot of zucchini everyone's first thought is to make bread or muffins. This was actually the last thing I tried (and they just came out of the oven). I halved the sugar, and replaced the oil with more applesauce. Very similar to the spiced carrot muffins I made last month, but with added pecans and raisins. I'd make them again. There are many other muffin recipes I'd like to try, so it's a good thing I've got a stash of shredded zucchini in the freezer.
01 September 2014
many muffins
I've been on a muffin kick lately. Last month I tried three new recipes, and within the last week I've tried five more recipes. I tend to fail with sweet breads, never getting them to cook all the way through, so I'll stick with muffins. They freeze well - I can pull out one or two, nuke it for a minute, and I've got breakfast.
Blueberry Applesauce Muffins - Specifically suggested for toddlers, my toddler did actually enjoy them. Not something to add to my recipe box, but not bad. Won't make them for a while again because my little one suddenly has decided she dislikes all muffins.
Peanut Butter Muffins - I honestly can't remember if I used this recipe or a different one, but either way the muffins just came out okay. As much as I love the idea of a peanut butter muffin, the final product was a lot more rich than I expected.
Orange Muffins - After reading the comments I altered this recipe - switching the proportions of the liquids (one cup of orange juice and half cup of milk instead of the other way) and used Greek yogurt instead of sour cream. I added more zest - at least from two oranges if not more. Lastly, I skipped the glaze - there is already plenty of sugar, I don't need to add more. And they were delicious! Very light and fluffy and orange awesomeness. After the first batch I made a double batch a week later. This recipe is a keeper.
Oatmeal Cookie Muffins - The first bite of every muffin throws me off, but really enjoy it by the time I'm finished. Slightly different texture, but not as bad as straight oatmeal ones. I added mini chocolate chips, raisins, and crushed pecans. My husband won't eat them (he doesn't like chocolate, raisins, and there's banana in there too), but they are pretty tasty, and good for giving away (I think - I've only eaten them warm). AND they can be made gluten free.
Peanut Butter Apple Muffins - The peanut buttery flavor was much better than the straight peanut butter muffins. Maybe the apple balanced it out better. Not sure how often I'd make these, but it's a good use for a couple leftover apples that no one is eating. (And again, I didn't make the topping.)
Mini Coconut Orange/Lime Muffins - I really liked the texture that the coconut added - a slight crunch without being overwhelming. Much faster than the straight orange muffins (no squeezing oranges), but yum! I did make them semi-mini and find that size perfect. And this morning I tried them with lime - it worked!
Spiced Carrot Muffins - Delicious. Warm, spicy, carroty goodness. I was very hesitant when I made the batter - half of it was the shredded carrot! But it baked up beautifully. Since I'm going to eat muffins anyway, the least I could do is include more vegetables sometimes. I think I'll make these often during the fall and winter.
Lemon Poppyseed Muffins - Husband approved. Following the baking instructions (425 for five minutes down to 375) made a nice crisp top with fluffy inside. Light lemony flavor, that could be enhanced with the glaze, but tasty as is.
Blueberry Applesauce Muffins - Specifically suggested for toddlers, my toddler did actually enjoy them. Not something to add to my recipe box, but not bad. Won't make them for a while again because my little one suddenly has decided she dislikes all muffins.
Peanut Butter Muffins - I honestly can't remember if I used this recipe or a different one, but either way the muffins just came out okay. As much as I love the idea of a peanut butter muffin, the final product was a lot more rich than I expected.
Orange Muffins - After reading the comments I altered this recipe - switching the proportions of the liquids (one cup of orange juice and half cup of milk instead of the other way) and used Greek yogurt instead of sour cream. I added more zest - at least from two oranges if not more. Lastly, I skipped the glaze - there is already plenty of sugar, I don't need to add more. And they were delicious! Very light and fluffy and orange awesomeness. After the first batch I made a double batch a week later. This recipe is a keeper.
Oatmeal Cookie Muffins - The first bite of every muffin throws me off, but really enjoy it by the time I'm finished. Slightly different texture, but not as bad as straight oatmeal ones. I added mini chocolate chips, raisins, and crushed pecans. My husband won't eat them (he doesn't like chocolate, raisins, and there's banana in there too), but they are pretty tasty, and good for giving away (I think - I've only eaten them warm). AND they can be made gluten free.
Peanut Butter Apple Muffins - The peanut buttery flavor was much better than the straight peanut butter muffins. Maybe the apple balanced it out better. Not sure how often I'd make these, but it's a good use for a couple leftover apples that no one is eating. (And again, I didn't make the topping.)
Mini Coconut Orange/Lime Muffins - I really liked the texture that the coconut added - a slight crunch without being overwhelming. Much faster than the straight orange muffins (no squeezing oranges), but yum! I did make them semi-mini and find that size perfect. And this morning I tried them with lime - it worked!
Spiced Carrot Muffins - Delicious. Warm, spicy, carroty goodness. I was very hesitant when I made the batter - half of it was the shredded carrot! But it baked up beautifully. Since I'm going to eat muffins anyway, the least I could do is include more vegetables sometimes. I think I'll make these often during the fall and winter.
Lemon Poppyseed Muffins - Husband approved. Following the baking instructions (425 for five minutes down to 375) made a nice crisp top with fluffy inside. Light lemony flavor, that could be enhanced with the glaze, but tasty as is.
29 June 2014
June Cooking
After creating a dinner database (a big list of everything I like/would like to cook for dinner) planning meals has been less stressful. And if I have a plan, dinner actually gets made. The month of June has been quite successful. Tried out some new recipes, some that will end up in the regular rotation.
Pizza Rolls - based off a cinnamon roll recipe, but instead of cinnamon and sugar in the middle, it's pizza sauce and meat, with cheese melted on top. I had zero experience making cinnamon rolls, so they got a bit messy, but I'll get better when I make them again.
Zucchini Lasagna - Aaron doesn't like zucchini or lasagna, so I made this recipe while he was out of town. A bit more time consuming than I'd usually like to spend on dinner, but it was delicious. I didn't miss the lasagna noodles at all! Next time I'd love to add spinach to the sauce.
Smashed Potatoes - Nice change from our usual potato wedges. Good as a side.
Orange Muffins - Yummy! Yummy! Made them one week and loved them so much that I made a double batch the next. They freeze well. Not at all healthy, since there is a full cup of melted butter in there, but light and fluffy and delicious. I used Greek yogurt instead of sour cream and one cup of (freshly squeezed) orange juice instead of a half, so I cut the milk down to half cup. And lots of zest.
Banana Peanut Butter Muffins - had to use the rest of the Greek yogurt before we leave town, so tried these. Much heavier and rich than the orange ones, but still pretty good. Not something I'd make super often, but they also freeze well.
Baked Broccoli - someone posted it on Facebook. I'm not usually a fan of cooked broccoli, but I've made this multiple times throughout the month. *Do not rinse the broccoli immediately before preparing. Chop your broccoli and toss with minced garlic, olive oil, and a little salt and pepper. Spread on a baking sheet and bake for 20-30 minutes at 375 degrees. Easy and delicious!
And right now my husband is making a cherry cola BBQ sauce to go on some ribs for dinner tomorrow. Should be interesting!
Pizza Rolls - based off a cinnamon roll recipe, but instead of cinnamon and sugar in the middle, it's pizza sauce and meat, with cheese melted on top. I had zero experience making cinnamon rolls, so they got a bit messy, but I'll get better when I make them again.
Zucchini Lasagna - Aaron doesn't like zucchini or lasagna, so I made this recipe while he was out of town. A bit more time consuming than I'd usually like to spend on dinner, but it was delicious. I didn't miss the lasagna noodles at all! Next time I'd love to add spinach to the sauce.
Smashed Potatoes - Nice change from our usual potato wedges. Good as a side.
Orange Muffins - Yummy! Yummy! Made them one week and loved them so much that I made a double batch the next. They freeze well. Not at all healthy, since there is a full cup of melted butter in there, but light and fluffy and delicious. I used Greek yogurt instead of sour cream and one cup of (freshly squeezed) orange juice instead of a half, so I cut the milk down to half cup. And lots of zest.
Banana Peanut Butter Muffins - had to use the rest of the Greek yogurt before we leave town, so tried these. Much heavier and rich than the orange ones, but still pretty good. Not something I'd make super often, but they also freeze well.
Baked Broccoli - someone posted it on Facebook. I'm not usually a fan of cooked broccoli, but I've made this multiple times throughout the month. *Do not rinse the broccoli immediately before preparing. Chop your broccoli and toss with minced garlic, olive oil, and a little salt and pepper. Spread on a baking sheet and bake for 20-30 minutes at 375 degrees. Easy and delicious!
And right now my husband is making a cherry cola BBQ sauce to go on some ribs for dinner tomorrow. Should be interesting!
19 April 2009
blueberry lemon muffins
I love these and bake them whenever I find blueberries at a decent price (which is never ... so sometimes I buy the blueberries anyway and bake them because they're YUMMY!) I baked them again this weekend.
1 and 1/4 cups flour
1/2 cup superfine sugar (run a cup of regular sugar through the blender and measure it from there - it makes a big difference in the consistency)
2 tsp baking powder
pinch of salt
2 eggs
1/4 cup butter melted
3/4 cup milk
1 tsp vanilla
1 tsp lemon zest
5 ounces or 1 1/4 cups fresh blueberries
Sift the flour, sugar, baking powder, and salt together.
In a separate bowl, mix the eggs, melted butter, milk, vanilla, and lemon zest until thoroughly combined.
Make a well in the dry ingredients and pour in the egg mixture. Stir until the flour is incorporated but not until it's entirely smooth.
Dust the blueberries with flour, and then fold into the batter. (The flour prevents them from sinking to the bottom during baking.)
Put into baking pans and bake for 20 minutes at 400.
The recipe says that this is for 12 muffins - I got 16 out of it.
1 and 1/4 cups flour
1/2 cup superfine sugar (run a cup of regular sugar through the blender and measure it from there - it makes a big difference in the consistency)
2 tsp baking powder
pinch of salt
2 eggs
1/4 cup butter melted
3/4 cup milk
1 tsp vanilla
1 tsp lemon zest
5 ounces or 1 1/4 cups fresh blueberries
Sift the flour, sugar, baking powder, and salt together.
In a separate bowl, mix the eggs, melted butter, milk, vanilla, and lemon zest until thoroughly combined.
Make a well in the dry ingredients and pour in the egg mixture. Stir until the flour is incorporated but not until it's entirely smooth.
Dust the blueberries with flour, and then fold into the batter. (The flour prevents them from sinking to the bottom during baking.)
Put into baking pans and bake for 20 minutes at 400.
The recipe says that this is for 12 muffins - I got 16 out of it.
02 March 2009
Carrot Muffins
These muffins are yummy (like eating carrot cake) and healthy. I put them in mini-muffin pans and the kids gobble them up..
1 8oz can crushed pineapple
1 8oz can crushed pineapple
2 cups flour
2 cups sugar
1tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 eggs
1 egg white
½ cup oil
2 tsp vanilla
2 cups shredded carrot
½ cup applesauce
Heat oven to 350. Drain pineapple and reserve juice. Whisk dry ingredients. Then add eggs, egg white, oil, vanilla, and pineapple juice. Beat on medium speed until well blended. Then add pineapple, carrots, and applesauce. Bake in muffin pans until done.
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