Spiced Squash Muffins

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is Burnt Apple.  The name of the blog makes me think of this Cinnamon Apple Dutch Baby I made for a previous SRC post - slightly darker than it should have been but still yummy.  However, on this blog, the term refers to recipe fails, where it all started.  And who hasn't had a good recipe fail?  But since that first brick muffin that went through a wall, the busy cook behind Burnt Apple has come a long way - from someone who could not cook to save her life to "master recipe manipulator", adapting favorite recipes and the fun foods kids want to eat to make them more healthy - all using regular ingredients and even possible on a strict budget.

Traci works, goes to school, has three kids to keep up with, and still somehow finds time to make some yummy (and usually healthy) food and share her recipes.  Her blog focuses on healthy, budget friendly and delicious recipes, with just enough sweet treats thrown in for good measure. (She had a bit of a deprived childhood, so there's some making up to be done.) I especially love the Burnt Apple recipe index which clearly indicates the recipes that have been adapted and offer variations for different dietary needs.

Suddenly it's October, and the weather is beginning to cool down so of course it's time for recipes that say Fall.   There are plenty of apple recipes, lots of pumpkin recipes - she's kind of obsessed with pumpkin this time of year - and she's a big fan of anything with cranberries (me, too!), so if you're looking for recipes that scream Fall, be sure to check out Burnt Apple.

Of course, there are lots of amazing sounding recipes for all the other seasons, too.  Here's my short list of recipes to try:

• KFC Healthy Fried Chicken
• 30 Minute Apple Pie Pretzels
• Cranberry Pecan Steel Cut Oats
• Coconut Pineapple Lime Ice Cream (!!!)
• Homemade Horchata
• Sausage, Eggplant, and Feta Penne

Spiced Squash Muffins
from Burnt Apple

Ingredients:

• Topping:
  * 1/2 cup packed brown sugar
  * 2 T oats
  * 2 tsp. ground cinnamon
  * 2 T cold butter
• 1/2 cup packed brown sugar
• 1/4 cup granulated cane sugar
• 1/2 cup plain Greek yogurt
• 2 eggs
• 1 cup butternut squash puree
• 1/3 cup milk
• 1-1/2 cups whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg

Instructions:

1. Preheat oven to 350°.  Lightly grease muffin tin.  (12-15 muffins)
2. In a small bowl mix together the topping ingredients until crumbly. Set aside.
3. In a mixing bowl, mix together the yogurt and sugar until smooth. Stir in the eggs and butternut squash and mix until smooth; add milk.
4. Combine the flour, baking soda, baking powder, salt, ginger, cinnamon and nutmeg.  Stir into wet ingredients, mixing just until combined.
5. Pour batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle 1-2 teaspoons of topping over the top of each muffin.
6. Bake at 350° for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and allow to sit for five minutes in the muffin tins before moving to a cooling rack to finish cooling completely.

Measure flour and the rest of the dry ingredients on top of wet ingredients,
then lightly mix them together before stirring them in.

These are the perfect muffins for Fall! (They most definitely are not bricks.)  All those spices are so perfect, and that topping is to die for.  It was hard not just nibbling that off the top of all the muffins when they came out of the oven.  I kind of overfilled my muffin tins - the recipe said 12 muffins, so I made my batter all fit - so the muffins overflowed a bit and there were bits of topping to be picked off the muffin tins once I took the muffins out of them.  It's a tough job...

I would suggest greasing the cups for 12 muffins and having another smaller muffin tin standing by and just grease the cups you may need based on the amount of batter and how it fits.  These are just a bit too full...

Store any leftover muffins in the refrigerator because they are very moist, and then just heat them up in the toaster oven for about 5 minutes (or 15-30 seconds in the microwave if you use one) to enjoy.  And since they're healthy, it's OK to have more than one!  Right?

An InLinkz Link-up

Margarita Sour Cream Muffins

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is Karen's Kitchen Stories.  Karen likes to try recipes that are a bit of a challenge, and she's constantly learning new cooking techniques which she shares with her blog readers so we can all learn something new.  She's especially in love with all things bread and has been known as the Bread Queen by other members of the SRC, though she considers herself more of a Bread Geek.  Judging by the long list of bread recipes on her blog, I can't argue with either!  There were definitely some bread recipes that caught my eye.
 

Of course, there are plenty of recipes for other things on Karen's blog, too.  Here are some that I really want to try:

• Pecan Kringle
• Kahlua Cake
• Strawberry Whiskey Sour
• Green Tea Ice Cream

They all sound so good, but in the end I came back to the first recipe that caught my eye, these lovely Margarita Sour Cream Muffins.  It's OK to have tequila for breakfast with these!  Nobody disillusion me by telling me that the alcohol will bake off, all right?

Margarita Sour Cream Muffins
from Karen's Kitchen Stories

Ingredients:

• 1 large egg
• 1/2 cup sugar
• 1/2 cup sour cream
• 1/2 cup tequila
• 1/3 cup orange juice
• 1/4 cup lime juice
• 1/8 teaspoon lime oil (optional)
• zest of 1 lime
• 2 cups unbleached flour
• 1/4 cup cornmeal
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• Coarse sea salt for sprinkling (optional)

Directions:

1. Preheat oven to 400° F.  Generously grease muffin tin or line with paper liners.
2. In a large bowl, whisk the egg, sugar, sour cream, tequila, orange juice, lime juice, lime oil, and lime zest together.
3. Mix the flour, cornmeal, baking soda, and salt together and then stir it into the egg mixture. mixing until just combined.
4. Pour batter into prepared muffin tin;  sprinkle the tops of each muffin with a pinch of sea salt.
5. Bake for 20-25 minutes, until browned.  Cool 5 minutes before removing muffins from pan; cool completely on wire rack.

Makes 12 muffins

These were really fun to mix up.  When you stir the dry ingredients into the wet ingredients, there's a great chemical reaction between the baking soda and the citrus juices.  Preheating the oven is very important because you will want to get these into the oven immediately.

The flavor of these muffins does remind me of margaritas.  They're really tasty, and I love the texture that the cornmeal adds.  While they were good on their own, I thought the muffins could use a little something extra, so I mixed together 2 ounces softened cream cheese, 1 tsp. brown sugar, and about 1/2 tsp. grated lime zest and used that as a spread.  Yum!  (It wasn't quite enough; I really should have mixed up twice as much)

Next time I think I'll use more lime and orange juice and cut down on the tequila - use just enough to get the flavor.  The tequila makes the muffins taste good - you really do get the flavor - but I'm back to thinking that all my alcohol is baking away, and I think I'd rather use my tequila for actual margaritas. I do love a good margarita.

An InLinkz Link-up

10 Grain Muffins with Apples & Cinnamon

I've been using either a 7 Grain or a 10 Grain cereal in my Whole Grain Sourdough bread for ages now.  That's pretty much why I've started calling it whole grain instead of whole wheat - never mind that the recipe still says whole wheat.  On the Bob's Red Mill 10 Grain Cereal package there's a recipe for muffins.  For some reason I've never made those muffins, but I was reminded of the recipe when I bought a new package this week.  Usually I keep my cereal in a peanut butter jar, so I don't see the recipe unless I happen to buy a new package, and it usually lasts me quite a while because I use about 2 T each time I make bread.

This time I decided to make the muffins, but of course I changed them up a bit.  I've got lots of apples right now, so I decided to add some diced apples.  And some cinnamon.

10 Grain Muffins w/ Apples & Cinnamon
adapted from Bob's Red Mill

Ingredients:

• 1-1/4 cups buttermilk
• 1 cup 10-grain cereal
• 1/3 cup butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 cup chopped apples
• 1 cup flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. cinnamon

Directions:

1. Preheat oven to 400°
2. Combine milk and cereal; let stand for 10 minutes.
3. Cream sugar and butter together.  Add egg and mix well. Stir in chopped apples, then mix in milk and cereal mixture.
4. Combine dry ingredients and stir in; just until mixed.
5. Pour into greased muffin tin and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are browned to your liking.  Remove from oven and allow to cool for 5 minutes before removing from pan.

I am really enjoying these muffins, especially with a little butter and a drizzle of honey.  I think my favorite apple muffins are still these Oatmeal Apple Muffins (seriously, try those; they are awesome), but I am enjoying these for a change.  They're nice and moist, and the 10 Grain Cereal adds a nice texture and a slight chewiness.  I am thinking that I'll at least double the cinnamon next time, because I can't really taste it in these.  For now sprinkling a little cinnamon on top of the honey really does the trick.  So good!  

I also think either all whole wheat flour or at least half would be good.  I just used the unbleached white flour the recipe called for because I figured all the grains in the cereal would be enough, but I'm a sucker for whole wheat flour in my muffins, so I'm trying that next time.

Now I'm going to check out all the other recipes on the Bob's Red Mill site and see what else I've been missing out on.

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Strawberry Muffins

I saw this recipe on Facebook, and I just had to try it. I don't think I've ever had strawberries in muffins before, but they just looked so good.  And I happened to have some strawberries in the fridge...

Fresh Strawberry Muffins
from Home of My Heart

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup milk
• 1 cup white whole wheat flour
• 1 cup unbleached flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut (optional)
• 1-1/2 cups chopped strawberries
• 1 T sugar
• 1/2 tsp cinnamon

Directions:

1. Cream butter and sugar. Add egg and mix well.  Add vanilla and milk.
2. Mix flour, baking powder, and salt together.  Stir into butter/sugar mixture, just until mixed. Gently stir in strawberries and coconut.
3. Spoon batter into greased muffin pan.
4. Combine sugar and cinnamon and sprinkle over muffins.
5. Bake at 400º for 30-35 minutes, or until browned.  Cool 5 minutes in pan, then remove to wire rack to cool.

Makes one dozen muffins.

I cut the sugar down just a bit, because I don't like my muffins too sweet, and strawberries are plenty sweet by themselves.  I also added the coconut, which is sweetened. 

I also increased the bake time. I baked the muffins for 25 minutes, like the original recipe said, but even though they were technically done, they just weren't browned as well as I would have liked.  Baking them the extra 5 to 10 minutes gives them a nice crunch around the edges and enhances the flavor nicely.

I'm thinking of adding rhubarb next time - or adding strawberries to my Rhubarb Muffins.  Some kind of combination of the two.  I bet that would be really good.

Cranberry Cream Cheese Muffins

When I saw this recipe, I knew I had to try it. I love anything with cranberries (I previously made these amazing Lemon Cranberry Muffins from the same blog), and the addition of the cream cheese just sounded amazing.

I've made these twice this week.  The flavor is really amazing.  It reminds me of this Almond Tart a bit - probably because of the almond extract and the cranberries.  Those flavors just go together so well.  The soft, slightly sweetened cream cheese is just a bonus.

If you want, you can take a knife (or your finger) and spread that soft cream cheese all over your muffin. Yum!

Cranberry Cream Cheese Muffins
adapted from The Pajama Chef

Ingredients:

• 4 oz. cream cheese, softened
• 3/4 cup granulated sugar, divided 
• 6 oz. fresh cranberries (or frozen)
•  2 eggs
•  1/4 cup brown sugar
•  1/4 cup oil
• 3/4 tsp. vanilla
• 1/4 tsp. almond extract
• 1-1/2 cup flour, part whole wheat (or use all white whole wheat)
• 1 T ground flax seed (optional)
• 2 tsp. baking powder
• 1/2 tsp. salt

Directions:

1. Preheat oven to 350°.  Line muffin tin with paper liners or grease well.
2. Mix cream cheese with 2 T sugar; set aside
3. In small saucepan, combine another 2 T sugar with the cranberries.  Heat on medium, stirring occasionally, until cranberries pop.  Mash slightly with a wooden spoon and set aside.
4. In mixing bowl, beat eggs then stir in the rest of the granulated sugar and the brown sugar.  Mix in oil, vanilla, and almond extract.
5. Stir flour, flax seed (if using), baking powder, and salt together; mix into wet ingredients.  Then gently fold in cranberries, being careful not to over-mix or your batter will turn pink.
6. Pour batter into prepared pan, filling muffin cups about 2/3 full.  Use a spoon to scoop cream cheese mixture into the center of each muffin, pressing down gently.
7. Bake 20-25 minutes, until golden brown.  Cool 5 minutes in muffin tin then remove to wire rack to cool.

Makes 12 muffins

I like my muffins dense and not too sweet, so I used the white wheat flour and flax seed and cut the sugar down just a touch.  They were still plenty sweet, but if you like your muffins sweet and light, use 1 cup of sugar in the batter, with an additional 2 T sugar for both the cream cheese and the cranberries.  And use white flour instead of the whole wheat, though white wheat isn't as heavy as regular whole wheat would be.  I would also recommend using cupcake liners because, even with the wheat flour, these muffins wanted to stick to my muffin pan just a little.

The reason I made these twice in one week wasn't just because I love the flavor - which I do - it was because the recipe, as first posted, called for about 1/2 the flour it should have.  (Sarah weighed all her ingredients, so she got it right, but then she used an online conversion calculator when she wrote the recipe post)  I did not even bother to check, just followed the recipe - and they still turned out really good!  Just very delicate.  And hard to stop eating.  Very hard to stop eating.

I will definitely be making these again!

Chocolate Zucchini Muffins

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  My blog assignment this month was Melissa's blog I Was born To cook.  Born and raised in northern New Jersey, Melissa has always loved to cook, and she shares some great recipes on her blog.  Her Black Bean Quinoa Salad and Turkey Barley Veggie Soup look really good.  When the weather cools down a bit, I am making that soup!

Eventually I decided on these Chocolate Zucchini Muffins for my Secret Recipe Club post.  I wasn't able to have a garden this year, so I don't have any fresh zucchini, but thankfully I still have some in my freezer!

Chocolate Zucchini Muffins
adapted from I Was Born to Cook

Ingredients:

• 3 eggs
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup cooking oil
• 1/2 cup mashed banana (about 1 banana)
• 1/3 cup unsweetened cocoa powder
• 1-1/2 tsp vanilla extract
• 2 cups grated zucchini
• 1/2 cup oatmeal
• 3 cups flour (part whole wheat)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom

Directions:

1. Preheat oven to 350°. Lightly grease or line muffin tin with paper liners.
2. In a large bowl, beat eggs. Beat in sugars and oil. Add the cocoa, vanilla, zucchini, and oatmeal and stir well.
3. Stir the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom together. Mix into wet ingredients, just until moist.
4. Pour batter into prepared muffin tin, filling 2/3 of the way. Bake for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Makes 12

I cut the sugar down significantly in these muffins, because my Chocolate Zucchini Cake recipe calls for less sugar, and it's a cake.  I also used whole wheat flour - 1 cup regular whole wheat and 1 cup white whole wheat - and added 1/2 cup oatmeal, because I like my muffins to be dense and filling.  These definitely were!  They needed just a touch of butter, and they were delicious!  They don't look nearly as chocolatey as Melissa's, but they were chocolate; trust me.  And the spices were perfect.

Melissa was hoping she could get some vegetables into her daughter Bella with these chocolate muffins - but Bella would have none of it, even though she's a chocolate lover.  I had no problems with my adorable grandson Jason.  He loved these!  Of course, he loves green stuff, too, like green beans and peas.

YUMMY!

An InLinkz Link-up

Cranberry and Lime Muffins

After I made my Lemon Cranberry Muffins for this month's Secret Recipe Club reveal, I started thinking they'd be good with lime, too.  So I had to try it!

Cranberry and Lime Muffins
Adapted from The Pajama Chef

Ingredients:

• 1/2 cup plain yogurt
• 2/3 cup sugar (half brown)
• 2 large eggs
• zest and juice from one lime
• 1/2 tsp. vanilla extract
• 1/3 cup oil
• 1/2 cup white whole wheat flour
• 1 cup unbleached flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1-1/2 cups frozen cranberries (or fresh)
• 1/2 cup coconut
• coarse sea salt

Directions:

1. Line muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, beat together yogurt, sugar, and eggs. Then add lime zest, lime juice, and vanilla extract. Lastly, stir in oil.
3. Stir together flour, baking powder and salt. Gently fold into wet ingredients and stir until just moistened. Batter will be lumpy.  Add cranberries and coconut and stir until combined.
4. Preheat the oven to 350°.  Spoon batter into prepared muffin cups and sprinkle tops lightly with coarse sea salt.
5. Bake for 25-30 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
6. If not using liners, allow to cool a few minutes before removing from pan cooling on a wire rack 

Enjoy! Makes 12 muffins.

Yep, cranberry and lime are awesome together. I also love the addition of the coconut, which was a last minute thought.  It adds just a touch of chewiness that I think is perfect.

I also love how the whole cranberries pop and explode in these muffins as they bake, leaving little pockets of cranberry goodness.

Related articles

• Lemon Cranberry Muffins

Lemon Cranberry Muffins

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  This month I got to choose from Sarah's blog The Pajama Chef.

Sarah lives in Indiana with her husband Ben (they just recently celebrated their 4th anniversary) and two kitties.  She loves reading, getting good deals, peanut butter,  and pajamas - as the name of her blog suggests.  She'd wear pajamas all day every day if she could.  Sarah has a lot of great looking recipes on her blog, making it very difficult to choose again this month.

I started browsing Sarah's recipes, and I thought maybe these Mexican Hot Chocolate Breakfast Bars or these Peanut Butter Pretzel Granola Bars or these Apple Streusel Cheesecake Bars. This Crockpot Saucy Italian Chicken looks awesome, and I am definitely going to try Sarah's recipe for Cornmeal Pizza Dough - maybe this will, at last, be the perfect pizza crust.  Sarah seems to think so.

But, when I came across this recipe, I knew I'd found the one for SRC.  Two of my favorite flavors in one muffin!  There was no way I could NOT make these muffins.

Lemon Cranberry Muffins
Adapted from The Pajama Chef

Ingredients:

• 1/2 cup plain yogurt
• 2/3 cup sugar
• 3 large eggs
• 1/2 tsp. lemon zest - or more
• juice from one lemon - about 3 T.
• 1/2 tsp. vanilla extract
• 1/3 cup oil
• 1/2 cup white whole wheat flour
• 1 cup unbleached flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 2 cups frozen cranberries (or fresh)
• coarse sea salt

Directions:

1. Line muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, beat together yogurt, sugar, and eggs. Then add lemon zest, lemon juice, and vanilla extract. Lastly, stir in oil.
3. Stir together flour, baking powder and salt. Gently fold into wet ingredients and stir until just moistened. Batter will be lumpy.  Add cranberries and stir until combined.
4. Preheat the oven to 350°.  Spoon batter into prepared muffin cups and sprinkle tops lightly with coarse sea salt.
5. Bake for 25-30 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
6. If not using liners, allow to cool a few minutes before removing from pan cooling on a wire rack 

Enjoy! Makes 12 muffins.

Oh, Yum!! These are so good! Lots of cranberries in a lemony muffin.  These just might be my new favorite muffin.

Sarah decreased the sugar in these muffins from 1 cup to 2/3 cup because she used vanilla yogurt.  I used plain yogurt, because that's what I had, but chose to keep the sugar at 2/3 cup because I really like tart flavors.  I also added the juice from my lemon for extra lemon flavor - and because I was having a hard time getting much lemon zest (Sarah's recipe calls for 1-1/2 T zest)   I also decreased the oil from 1/2 cup to 1/3 cup and added a sprinkling of coarse sea salt to the tops of the muffins.  I think it adds the perfect touch.

Next, I'm trying these with lime instead of lemon - because lime and cranberry are awesome together, too.

Rice Pudding Muffins

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  This month I got to choose a recipe from Kate's blog Food Babbles.  What a great blog!  She pulls together her love of food, family, photography and writing into one very enjoyable place to visit.  I especially love the pictures of those adorable daughters of hers, but oh, the recipes!  The hardest part of any Secret Recipe Club assignment is choosing a recipe.

I thought about making these Zucchini Chocolate Chip Pancakes and the Lemon Biscotti, just to name a couple.  I probably will make them in the future because they look so good, but I chose to make Rice Pudding Muffins this time.  They just sounded like comfort food, and I guess that's what I was in the mood for.  Isn't that how everyone decides what to cook or bake?

Rice Pudding Muffins 
adapted from Food Babbles

Ingredients:

• 1 1/4 cups cooked white rice (Basmati)
• 4 T unsalted butter, melted
• 1/2 cup plain yogurt
• 1/2 cup brown sugar
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups flour (part white whole wheat)
• 1 T baking powder
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 3/4 cup raisins (optional)

Directions:

1. In a large bowl, mix rice and butter.  If rice is just cooked and still hot, you can use the hot rice to melt the butter, otherwise melt it in the microwave.  Stir in yogurt and brown sugar and let sit for 10 minutes.
2. Mix in egg, milk and vanilla.
3. Mix flour, baking powder, nutmeg and salt and stir into rice mixture just until incorporated. Do not over mix.  Fold in raisins.
4.  Fill greased muffin pan or muffin liners 3/4 full.  Bake at 400° for 22-25 minutes or until lightly browned and a toothpick comes out clean. Cool for 5 minutes in the pan and then remove to a wire rack to cool.

Makes 12 muffins

I never thought of putting rice in muffins. It really adds a nice texture.  These muffins are really moist and have a very nice subtle flavor.  I put raisins in only half of them because my husband thinks he doesn't like raisins.  I think the raisins are very important, and he likes the muffins just fine without them.  He said he still likes my banana muffins best, but he really likes these, too.

I used yogurt instead of the heavy cream in Kate's recipe - because that's what I had.  I also used brown sugar because I think it adds a nice flavor to things, but cut it down a bit so the muffins wouldn't be too sweet - and they aren't.  Of the 1-1/2 cups flour, I used 1/2 cup white whole wheat because I like whole wheat flour in my muffins, but I think a traditional whole wheat would be too heavy and dense.

Kate's recipe said to use muffin liners, but I usually like my muffins without them so I tried them both ways - with and without the liners.  I like them better without because the bottom of the muffin gets browned, and I think it adds to the flavor of a muffin.  They are good either way.

Chicken Apple & Cheese Muffins

My  Secret Recipe Club (Secret Recipe Club) assignment this month was to choose a recipe from Aly's blog Cooking in Stilettos.  Why is it that everybody but me can come up with such creative blog names?  Don't you love that one?  There are plenty of great-looking and creative recipes on her blog, and I had a very hard time picking just one!

I thought about Bourbon Molasses Baked Chicken (except that I don't have any of that Bourbon Molasses Mustard - wonder if I could make something similar?)  Update: I found this recipe in my local paper for a Honey Bourbon Jalapeno Mustard, which might work.

Honey Bourbon Jalapeno Mustard

• 1/4 cup bourbon
• 1 cup water
• 3/4 cup whole yellow mustard seeds
• 3/4 cup whole brown mustard seeds
• 1/4 cup apple cider vinegar
• 1/2 to 3/4 cup honey (range depends on your desire for a sweeter mustard)
• 1-1/4 tsp. fine salt
• 1 to 2 jalapenos, chopped (leave in seeds and ribs for a spicier mustard)

1. In a medium bowl, combine bourbon, water and mustard seeds. Let soak at least 4 hours up to overnight.
2. In a food processor or powerful blender, add mustard seed mixture, vinegar, honey, salt and jalapenos. Blend until very smooth (you will still see seed hulls). You may add more water or vinegar to thin, if needed.
3. Pack into a clean glass jar. Leave at room temperature for several days if you want mustard to mellow, otherwise store in the refrigerator 3 to 4 weeks.
Makes about 3-1/2 cups

And next time I have apple cider in the house, somebody remind me to make this Bourbon Cider Twist!  I am also actually going to make tortillas next time I need some.  Yes, I've been planning to do that for ages, but this recipe for the Easiest Ever Homemade Tortillas has me convinced.  And there are more, but I had to choose, didn't I?  Well, at least for this post.  I can always go back....

I ended up modifying the recipe for Apple Cheddar Chicken Muffins, not because it didn't look perfect the way it was, but because I had to substitute some of the ingredients.  I substituted 1/2 cup of white wheat flour for part of the white flour, used broccoli instead of arugula, a Braeburn apple instead of Granny Smith, and used a 3-cheese mix instead of Cheddar.  Of course, Aly did say to think of this muffin recipe as your “Leftover Muffin Canvas” - so I just did what I was supposed to do!
 

Chicken Apple & Cheese Muffins  
from Cooking in Stilettos Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup white whole wheat flour
• 2-1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon paprika (I used Hot Hungarian Paprika)
• 1 cup milk
• 2 eggs
• 1/4 cup oil
• 3/4 cup shredded cheese, divided
• 2 green onions, finely sliced
• 1 cup apple, peeled and chopped (I used Braeburn)
• 1 cup broccoli, finely chopped (frozen is ok)
• 1-1/2 to 2 cups cooked chicken, finely chopped

Directions

1. Set aside 1/4 cup of the shredded cheese.
2. In a large bowl, beat eggs, then mix in oil and milk.
3. Measure flour, baking powder, salt, pepper, thyme and paprika into bowl on top of wet ingredients.  Mix dry ingredients together and then stir into wet ingredients, just until combined.
4. Fold in the chicken, apple, onions, broccoli and remaining cheese.
5. Heat the oven to 350º F.
6. Lightly spray the muffin pans with a non-stick coating spray or lightly grease with butter.
7. Fill muffin tins about 3/4 full; top each muffin with remaining 1/4 cup cheese.
8. Bake until golden, about 25 to 35 minutes, and a toothpick inserted in the center of the muffin is clean.
9. Transfer to a wire rack to cool, and enjoy! 

18 muffins

These muffins are great!  They make a really nice change from sandwiches. You get your meat, cheese, bread and veggies all in one easy-to-grab package. My husband really enjoyed having them in his lunches.  I also sent some to college with my son because he has some long days when he has no time to get anything to eat.  He can throw some of these into his bag in the morning and have a handy snack to tide him over until the day is over and he has time to get to the dining hall or back to his dorm. I'm already thinking of variations - because I will be making these again.  I'm thinking something with cornmeal and zucchini would be good.

Rhubarb Muffins

I've got some rhubarb, thanks to a couple wonderful friends, and I'm going to make some muffins. This first recipe is one I've made in the past, and they are really good.

Rhubarb Muffins

Ingredients:

• 1-1/4 cups brown sugar
• 1/2 cup cooking oil
• 1 egg, beaten
• 2 tsp. vanilla
• 1 cup buttermilk
• 1-1/2 cups diced rhubarb
• 1/2 cup chopped walnuts

• 2-1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. butter, melted
• 1/3 cup white sugar
• 1 tsp. cinnamon

Directions:

1. In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb and walnuts.
2. In smaller bowl combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture. Stir only until moistened.
3. Spoon batter into prepared muffin tins. Combine melted butter, white sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down.
4. Bake at 375° for 20-25 minutes.

Makes 18 muffins

This recipe is one that my friend Peggy used. Her muffins turned out really good, so I think I'm going to try this one.  I like that it has less sugar.

Rhubarb Sour Cream Muffins

Ingredients:

• 1/2 cup brown sugar, packed
• 1/4 cup butter
• 1 cup sour cream
• 2 eggs, beaten
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups fresh rhubarb, chopped
• 1 tablespoon sugar 

Directions:

1. Cream brown sugar and butter.
2. Add sour cream and eggs, mix well.
3. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
4. Stir flour mixture into the sour cream mixture until moistened.
5. Fold in rhubarb.
6. Pour into greased muffin tins.
7. Mix together sugar and remaining cinnamon and sprinkle over batter.
8. Bake at 375° for 25 to 30 minutes.

Makes 12 muffins

I think yogurt could be substituted for the sour cream.  Also, I like using at least half whole-wheat flour, for better texture and flavor.

Related articles

• What to do with day old oatmeal and give rhubarb a chance. (agirlandhercarrot.wordpress.com)
• Cranberry Upside Down Muffins (patisseriespetite.wordpress.com)
• Rhubarb (jenawix.wordpress.com)

Apricot Pecan Oatmeal Muffins

I saw this on Doctor Oz today and thought they looked really yummy. I also adored the cute little blue ribbon baker, Marjorie. She was adorable.

Apricot Pecan Oatmeal Muffins

Ingredients

• 1 cup quick cooking oats
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp baking power
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dried apricots, chopped
• 1/2 cup chopped pecans
• 1/3 cup canola oil
• 1 egg
• 1/2 cup brown sugar, firmly packed

Directions

1. Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. 
2. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. 
3. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. 
4. Divide batter into 12 greased muffin cups.  Bake in a preheated oven at 375°F for 20 to 25 minutes. 
5. Remove muffins from muffin tin and cool on a wire rack.

Recipe courtesy of Marjorie Johnson. For more healthy recipes, purchase On the Road to Blue Ribbon Baking with Marjorie.

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Dannon Muffins

When Cory was home for winter break, he went shopping with me and mentioned something about Twinkies. Then we forgot to even look at the Twinkies.  The next day I remembered this recipe I copied down years ago.

I had written at the bottom that they taste 'just like Twinkies without the creme filling - get cream!'  So I figured it was worth a try and made a batch.

Dannon Muffins

Ingredients:

• 1-1/2 cups flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2/3 cup Dannon plain yogurt
• 2/3 cup milk

Directions:

1. Combine dry ingredients.
2. Gently stir in yogurt and milk, blending just until dry ingredients are moistened.
3. Fill muffin cups 3/4 full.
4. Bake at 400° for 18 minutes or until well-browned.

Makes 12

It's been a very, very long time since I had a Twinkie, so I can't really judge.  Cory said they're not exactly like Twinkies, but they're close, and they're good.  I'm still not sure about the creme filling, but we did put a little whipped cream in the middle right before we ate them, and they tasted pretty good.

I think I need to check out The Dannon Kitchen to see what else they have for me to try.  I wonder if this recipe is even available there, considering I copied off a yogurt container or lid - before I used the Internet to find recipes, in addition to copying them off packages and cutting them out of newspapers and magazines.

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Oatmeal Apple Muffins

I made these Monday, and I love them!  Oatmeal, apples, cranberries, what's not to love?  They've also got whole wheat flour, walnuts, and cinnamon so they're good for you, too.  Seriously - so many good-for-you ingredients in one muffin!
 

Oatmeal Apple Muffins 
 
Ingredients:

• 1 egg
• 3/4 cup milk
• 3/4 cup oil
• 1/3 cup sugar
• 1 medium apple, peeled and chopped
• 3/4 cup dried cranberries (or raisins)
• 1/2 cup walnut pieces
• 1 cup whole wheat flour
• 1 cup quick-cooking oats
• 1/4 tsp. salt
• 1 T. baking powder
• 1/2 tsp. nutmeg
• 2 tsp. cinnamon

Directions:

1. In a bowl, beat together egg, milk, oil and sugar.
2. In a large bowl, combine remaining ingredients.
3. Fold egg mixture into dry mixture, just to moisten.
4. Fill muffin tins 3/4 full.
5. Bake 15 to 20 minutes at 450°

Good with or without butter!

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Related articles

• Brown Sugar-Cranberry Oat Muffins
• Good Morning Muffins

• Recipe: Upside-Down Caramel-Apple Muffins (nytimes.com)

Sun-Maid Raisin Bran Muffins

Raisin Bran Muffins

Ingredients:

• 3 cups whole wheat flour
• 2 cups toasted bran flake cereal
• 1 cup toasted wheat germ
• 1 cup packed brown sugar
• 21⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 2 cups buttermilk
• 1 cup water
• 2 large eggs, beaten
• 1⁄2 cup vegetable oil
• 1⁄2 cup honey
• 1⁄4 cup molasses
• 2 cups Sun-Maid Natural Raisins

Directions:

1. COMBINE whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt in a large bowl, mix well.
2. COMBINE buttermilk, water, eggs, oil, honey and molasses in a bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins.
3. POUR into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks.
4. HEAT oven to 400°F. Grease or line muffin cups with paper baking cups. Spoon 1⁄4 cup batter into cups.
5. BAKE for 20 to 25 minutes.

Variations:

• Oat and Bran Raisin Muffins: Substitute 1 cup oats or 1 cup nugget-type cereal for
  wheat germ. Prepare as above.
  Orange Raisin Bran Muffins: Substitute 1 cup orange juice for 1 cup water. Add 2 teaspoons grated orange zest to batter.

I made the first variation, substituting rolled oats for the wheat germ.  I also halved the recipe, because this makes a lot and I'm the only one who eats them.  They were really good, though next time I plan to cut the sugar down a little or leave out the molasses, because they were a little too sweet for my taste.  At first I was a little worried because the batter is really thin when you first mix it up, but after refrigerating, it gets really thick.  It's nice to have the batter in the fridge so you can just pull it out and bake muffins when you want some, though I like these best at room temperature and not hot out of he oven.

You can get this recipe and more at Sunmaid.com.  Browse through 100 Years of Recipes and download recipe booklets from the last century.  They also have printed recipe booklets you can order.  There are some really good looking recipes.

If only the people in my house liked raisins.

Bran Muffins

Since my oven works now, I made muffins for breakfast. They are so good!

The Original All-Bran Muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Ready-To-Eat Cereal All-Bran® Original
• 1 1/4 cups fat-free milk
• 1 egg
• 1/4 cup vegetable oil

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.

I used part brown sugar and 1/4 cup whole wheat flour in my muffins.

• Print this recipe (at Kellogg's)

Image by Queen Roly via Flickr- recipe for Cranberry Walnut Bran Muffins

Cocoa Branana Muffins

I usually make Banana Muffins with chocolate chips, and everyone loves those, but I thought I'd try something a little different. I've had had this recipe for ages but never made them until yesterday.

Cocoa Branana Muffins

Ingredients:

• 1-1/2 cups Kellogg's All-Bran cereal
• 3/4 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1 ripe banana, sliced
• 1 cup flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 T. unsweetened cocoa powder

Directions:

1. In large mixing bowl, combine cereal and milk. Let stand 5 minutes or until cereal is softened. Add egg and oil. Beat well. Stir in sugar and sliced banana.
2. Mix flour, baking powder, salt and cocoa together and stir into cereal mixture, stirring only until combined.
3. Portion batter evenly into 12 paper-lined or greased muffin tins.
4. Bake at 400° F about 25 minutes or until muffins are lightly browned. Serve warm.

Yield: 12 muffins

The original recipe called for skim milk and 2 egg whites, but I just used 2% milk and 1 whole egg. They turned out really well, though I'm pretty sure our regular banana muffins will remain everyone's favorite.

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Whole Wheat Apple Muffins

This recipe was on the back of my Pillsbury Whole Wheat flour. It sounded so good I had to try it, and the muffins taste just as good as I thought they would.

Apple Cinnamon Whole Wheat Muffins

Ingredients:

• 2 eggs, beaten
• 1 cup unbleached flour
• 1 cup whole wheat flour
• 2 tsp. baking soda
• 1 T. cinnamon
• 1/2 tsp. salt
• 1/2 cup chopped walnuts or pecans
• 1/2 cup oil
• 1/2 cup sugar
• 2 tsp. vanilla
• 1/4 cup milk
• 2 cups peeled, shredded apples (3 medium)
• 1/2 cup shredded carrots
• 1/2 cup raisins
• 1/2 cup shredded coconut (optional)

Directions:

1. In large bowl, combine beaten eggs, sugar, oil and vanilla; add milk; Stir in apples, carrots, raisins, and coconut.
2. Combine dry ingredients and add, stirring just until moistened; add nuts.
3. Fill paper-lined or greased muffin cups 3/4 full.
   
4. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool.
5. Makes 12 muffins

I may have to try these without the raisins if I want anyone else in my family to eat these. For some reason, they don't like raisins. Of course, if I leave the raisins in, that means more for me! These are great for breakfast, with coffee or just to snack on.

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