Basic Banana Muffins

 

These banana muffins are  buttery, moist 

and packed with that 

great banana flavor.  

 

The muffins won’t taste banana-y enough if over-ripe bananas aren’t used, the ones with brown spots on the peel. 

 

Homemade Banana Crumb Muffins

Use up your ripe bananas with this

banana muffin recipe!

Speaking of muffins ~ remember the Seinfeld episode, “The Muffin Tops?"

The Shipyard Galley’s Zucchini Muffins

Our good neighbor, George, brought over zucchini from his garden the other day ~ they turned into muffins when I was through with them.

I was looking for a recipe for the muffins when I came across this one on King Arthur Flour website.  I’ve always had good luck with the recipes from there, and this recipe is no exception.  Go to the link, if you’re interested in reading about the origin of the name of the muffins.

After reading comments about the recipe, I adapted it somewhat: 

              The recipe called for:                    I swapped:             

            2 cups sugar        ~      1 cup sugar plus 1 cup Splenda

            1 cup vegetable oil       ~      ¼ cup oil plus ¾ cup natural applesauce

            1 teaspoon ground cinnamon     ~    1 tablespoon ground cinnamon        

I used a combo of almost 2 cups dried cherries, dried cranberries and currants. 

They baked faster than the recipe stated, in about 20 minutes.

Recipe yield - 27 muffins:  I used regular muffin tins; filled ¾ full, yield of 20.

The other cup of sugar wasn’t missed, nor was the full cup of oil. The muffins are delicious!

Warmed up in the micro for a few seconds, with a smidgeon of butter on top, they’re divine!  And the recipe is a keeper!

The Shipyard Galley’s Zucchini Muffins

Asapted

Ingredients:

1 cup sugar

1 cup Splenda

¼ cup vegetable oil

¾ cup applesauce

4 large eggs

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

3 cups flour

2 cups finely chopped peeled zucchini

1 cup dried cherries, cranberries or currants

1 cup chopped walnuts or semi-sweet chocolate chips

Method:

Preheat oven to 375 degrees.

Line muffin tins with papers or grease each cup, about 24.

Beat sugar, oil, eggs and vanilla till smooth and a little lighter in color, about 1 minute at high speed.

Add baking powder, baking soda, salt and cinnamon, beating to combine.

Add flour, beating just till smooth.

Add zucchini, raisins, currants, nuts, cherries and so forth.

Divide batter evenly among muffin cups, filling them about ¾ full.

Bake muffins 20-27 minutes, until toothpick comes out clean.

Remove from oven and transfer muffins to a rack to cool so their bottoms don’t become soggy.

Makes about 20.

ENJOY!

Red Velvet Muffins w/Cream Cheese Swirls for Your Honey

First of all:  my blog was shut down for a few days because Google detected malware on it.  I finally determined that it was connected to the “archives” page, which I then deleted.  I have no idea what happened ~ I’m just happy to be up and running ~ and, may it never, ever happen again!!! 

Now for the muffins:

I love the deep red color of red velvet baked goods; the color is awesome and needs little in the way of decoration.  So, I was happy and surprised to find a flyer with this red velvet muffin recipe in the mail the other day. Red velvet cupcake recipes are a dime a dozen, but I don’t believe I’ve ever seen one for muffins…

The muffins turned out perfectly.  They have a more dense texture than a cupcake ~ they’re savory, not too sweet ~ not “cupcakey,” with 3-inches of buttercream frosting, and thanks to the swirling cream cheese, these muffins went over the edge, being moist and delicious!

They have just the right amount of sweetness for me; you add more sugar, if you like them sweeter. I think they’re absolutely divine just the way there are!

Your Valentines will love them for breakfast or a treat on Valentine’s Day! 


Red Velvet Muffins w/Cream Cheese Swirls 

Ingredients:

2 cups flour
½ cup sugar
¼ cup cocoa powder (I use Hershey’s Cocoa Special Dark)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
4 tablespoons melted butter
½ cup buttermilk
1 (1¼ ounce) bottle red food coloring

Method:

Preheat oven to 350 degrees.
Line a 12-cup muffin tin with paper liners, or coat with non-stick spray, set aside.
In medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk eggs, melted butter, buttermilk and food coloring until combined well.
Add flour mixture to wet ingredients in large bowl, stirring well with a wooden spoon.
Divide batter evenly among prepared muffin tins.
Place a dollop or two of cream cheese mixture onto each muffin.
Swirl once or twice into batter with a toothpick.
Bake for 18-20 minutes, or until toothpick inserted in middle comes out dry.
Let sit in pans to cool for a minute or two, then transfer to wire racks to cool completely.

Cream Cheese Swirl

Ingredients:

8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla

Method:

Beat cream cheese by hand, or electric mixer, until smooth, about a minute.  
Add sugar and beat together another minute.
Add egg and vanilla; mix together until smooth and creamy.
Do not over-mix, or it will be grainy.
Set aside.

Yum!!!

Cherry Muffins and Marshall Field’s

RIP, Marshall Field’s!

Well, I don’t know when I clipped this from the “Heirloom Cooking” column in the Chicago Tribune, but I do know it was before August 30, 2005 because the prize for printing a reader’s recipe was a gift certificate for $25 to Marshall Field’s department store.  

Marshall Field's on State Street, Chicago, note the clock!

It infuriated many area people when Marshall Field’s doors closed on that August day to become Macy’s.  Its massive retail store at State and Washington Streets in the Loop—built in stages between 1893 and 1915—occupied an entire city block and was one of the world's largest retail buildings.

A fun Christmas time outing was to go to Marshall Field’s on State Street to take in its gorgeous animated holiday window displays.

Then, off for a delicious lunch in the wood paneled Walnut Room; seating 450 diners, under crystal chandeliers ~ surrounded by imported dark Russian wood paneling.  

While enjoying lunch, the diner had an up-close view of the 45-foot tall Christmas tree with over 1,000 ornaments in the center of the dining room.   

Walnut Room at Christmas time

45 foot Christmas tree in the Walnut Room

Actually, Marshall Field’s is credited with the tea room concept. 

Back in the 1800’s, ladies shopping in the city had to return home for lunch, as being unescorted by a gentleman was frowned upon and not ladylike.  

One day, a Marshall Field’s clerk shared her chicken pot pie lunch with a tired shopper; providing Marshall Field’s the concept of opening a lunch/tea room.  

Hence, the Walnut Room opened in 1907, allowing ladies to shop and enjoy lunch with friends; a place for ladies to socialize.  

That chicken pot pie became “Mrs. Herring’s Pot Pie” and is still served there today filled with tender white meat chicken, peas and carrots in veloute sauce, hidden just below a thick puff pastry!

On the menu, in later times, you would see Peach Nest, the famous chicken salad in a nest of shoestring potatoes, with peaches,  grapes, strawberries, and a trio of bread  ~ plus, coconut shrimp, skewered to a chunk of pineapple and dipped into sesame-mango and chipotle-cream sauces. 

Also, Spinach Ricotta Ravioli, with asparagus, smoked tomatoes, garlic, basil, Parmesan cheese and chili flakes, in a light roasted yellow pepper sauce.  

Then, to top off  the meal:  a dessert of another Chicago classic ~ the Frango mint chocolate ice cream pie!  Heavenly!!!

I could go on and on, but seeing this recipe for Cherry Muffins brought back great memories of the most magnificent store you could imagine and there are still rallies occasionally to bring back the old Marshall Field’s!   That would be dreams come true for thousands of shoppers, including me!

Back to the muffin recipe:  Even though the fresh tart cherry season is over here, this recipe adapts well to frozen or canned cherries.  The muffins are moist and flavorful with the cherries, cinnamon and cloves blended together. 

This is a delicious fruity muffin to enjoy with your morning cup of coffee, for afternoon tea time or a tasty treat any time of the day. I hope you bake them!

All ready for baking

Cherry Muffins

Ingredients:

2 cups flour

1 teaspoon each:  ground cinnamon, baking soda

¼ teaspoon ground cloves

1 stick (½-cup) butter, softened

1 cup sugar

1 egg

1 cup buttermilk

2 cups fresh or frozen pitted sour cherries

Method:

Heat oven to 350 degrees.

Sift together the flour, cinnamon, baking soda and clove; set aside.

Beat butter and sugar with a mixer on medium-high speed until light and fluffy; beat in egg until smooth.

Reduce mixer speed to medium-low.

Alternate mixing in the flour mixture and the buttermilk to batter, beating just until combined.

Fold in the cherries.

Fill lined muffin tin three-quarters full with batter.

Bake until a tester tests clean, about 35 minutes.

Cool on wire rack.

Yield:  12 muffins

Love these cherry muffins!

Peach-Pecan Muffins

Baking doesn’t get much easier than homemade muffins.   They’re easy to whip up and fill the house with a great fragrant aroma while they are baking. 

I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine.  The recipe makes a thick batter and the muffins rise well as they bake.   The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet. 

These muffins are perfect with leisurely sips of coffee or tea!  

Peach-Pecan Muffins

Pecan Streusel: 
½ cup chopped pecans
1/3 cup firmly packed brown sugar
¼ cup flour
2 tablespoons melted butter
1 teaspoon cinnamon

Muffins: 
1½ cups flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced

Method:

Prepare streusel:  
Stir together pecans and next 4 ingredients until crumbly.

Prepare muffins: 
Preheat oven to 400 degrees.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Stir together butter, milk and egg; add to dry ingredients, stirring just until moistened.
Gently stir in peaches.
Place paper baking cups in (12-cup) muffin pan.
Spoon batter into cups, filling two-thirds full.
Sprinkle with Pecan Streusel.
Bake at 400 degrees for 20 to 25 minutes; or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes, remove from pan.
Serve warm or at room temperature. 

Delicious! 

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

A Tate’s Bake Shop Giveaway & Orange Poppy Seed Muffins

“Hello” all you fantastic cookie lovers! 

I bet I will have you drooling shortly!

I was drooling before I could even get all the beautiful packages opened when the box from Tate’s Bake Shop arrived.  Inside were the thinnest, crispiest cookies I have ever eaten and a copy of Tate’s Bake Shop Cookbook by Kathleen King.  They are buttery delicious and have the honor of being featured in the magazine ~ Everyday with Rachael Ray, The Boston Globe, The New York Times and The Gourmet Retailer.

Right now though, I want to tell you a little about Kathleen King, the owner and baker at Tate’s Bake Shop in Southampton, New York.  She was born there and first began selling her chocolate chip cookies at her father’s North Sea Farms roadside stand.  Kathleen has been famous for her chocolate chip cookies since she started baking them as an 11-year-old girl.  They were such a hit that selling them put her through college.  Her cookies are sweetly magnificent ~ perfect!

Kathleen King ~ owner, Tate's Bake Shop

And here’s a really sweet surprise from Kathleen ~ one of you lucky people will be winning the same package I received.  It’s filled with 3 boxes of cookies:  oatmeal raisin (the best I have ever eaten!), white chocolate macadamia nut (YUM!), and her award-winning famous chocolate chip.  And the extra-added attraction is a copy of Tate’s Bake Shop Cookbook by Kathleen King with the foreword written by none other than Ina Garten!

I love Tate’s Bake Shop Cookbook!  It’s chocked-full of a yummy assortment of desserts and treats, with a few being:  Orange Moss (Kathleen has great memories of her grandmother making this light dessert often),  Peanut Butter Bread (a must-try!), Gorp Cookies (trail mix turned into a cookie), Oatmeal Scones, Fresh Blueberry and White Chocolate Tart, Magic Bars (an old-style cookie bar from the 1930’s), Raspberry Charlotte, Blueberry Buckle, Bob’s Mud Cake (an interesting recipe given to Kathleen by her professor at Cobleskill College), Whole Wheat Quick Bread and…

The first recipe I tried from Kathleen’s cookbook:  Orange Poppy Seed Muffins.  Bill was drooling while the muffins were baking up.  Oh, my gosh!  What a fantastic aroma coming from the oven!  They are delicious ~ a very light citrus muffin with a flavor that can be changed to lemon or tangerine.  The texture is so light and the top so springy with just a tad of crispiness on the edge after baking.  I will be making them with lemon the next time for a change. 

Orange Poppy Seed Muffins

1¼ cups all-purpose flour

1¼ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened to room temperature

¾ cup sugar

2 large eggs, separated

1 tablespoon freshly grated orange fzest

1 teaspoon vanilla

½ cup buttermilk

2 tablespoons poppy seeds

Preheat oven to 400 degrees.

Grease nine 3 x 1½-inch muffin cups.

In a medium-size bowl, stir together the flour, baking powder, baking soda and salt.

In a large bowl, cream the butter and sugar until the mixture is light and fluffy.  Add the egg yolks one at a time, beating well after each addition.

Beat in the orange rind and the vanilla.

Add the flour mixture and buttermilk alternately to the butter mixture, finishing with the flour mixture.

Fold in the poppy seeds.

Beat the egg whites to soft peaks and fold them into the flour mixture.

Spoon the batter into the prepared muffin cups, filling them to the top.

Bale them for 20 minutes or until a cake tester or toothpick inserted in the center of one muffin comes out clean.

Yield:  9 muffins

Now, on with the giveaway!

Like I mentioned earlier, if you are the lucky winner you will receive 3 packages of goodies:  chocolate chip, white chocolate macadamia nut and oatmeal raisin cookies plus the magnificent Tate’s Bake Shop Cookbook by Kathleen King.

 

Here are the rules:

• Leave a comment on this post telling me you are a follower through Google Friend Connect (on the side bar of this blog) and what your favorite Christmas treat is. 

• For an extra entry become a fan of Tate’s Bake Shop Facebook fan page and leave me a separate comment telling me you’ve done that. 

• For a third entry, follow this blog on the Facebook Networked Blogs (on sidebar of this blog) and leave a comment telling me you’ve done so.

• This giveaway is open only to U. S. residents. 

• The giveaway is open through midnight CST, Tuesday, December 14, 2010.  The winner will be selected by Random.org and announced on Wednesday, December 15^th.

If you can’t wait until the drawing or are not the winner, Tate’s Bake Shop is offering the readers of Pam’s Midwest Kitchen Korner a coupon worth 15% off any tatesbakshop.com purchase now through December 31, 2010.  Please use the discount code:  cookie. 

Good luck to all of you!

My only regret is that I don’t live close enough to Tate’s Bake Shop in the Hamptons.  That would be a heavenly sweet thing!

Low Fat Banana Chocolate Chip Muffins

Muffins can be a breakfast food, right?  Some are so sweet and loaded with a heap of fat that they could be called a cupcake.  Actually though, a muffin is kin to a quick bread baked in individual servings while a cupcake is just that ~ a small cake.

Muffins are great and these are low in fat and low in sugar as well.  They are filled with great banana flavor and flecked with semi-sweet chocolate chips for a terrific taste combination to make them extra special.  The addition of sour cream produces a muffin that holds its shape as you eat it and doesn’t crumble apart because of dryness.  To get the best banana flavor, use really ripe bananas!

Low Fat Banana Chocolate Chip Muffins

Ingredients:

1¾ cup flour

1/3 cup sugar, or Splenda

2 teaspoons baking powder

¼ teaspoon salt

1 egg

2 teaspoons vanilla

1 cup banana, mashed (about 2 bananas)

½ cup low fat sour cream

¼ cup semi-sweet chocolate chips

Method:

Preheat oven to 400 degrees

Grease or paper-line a 12-muffin cup pan.

In small bowl, combine flour, sugar, baking powder and salt.

In another bowl, mash bananas.

Add oil, egg and vanilla.  Blend without over-stirring.

Stir in sour cream and chocolate chips. 

Distribute in muffin cups.

Bake in 400 degree oven for 15-20 minutes or until toothpick comes out clean.

Cool in pan 5 minutes.

Remove muffins to wire rack to cool completely.

They’re tastylicious!

Check out my friend, Linda’s blog, at

My Kind of Cooking for her great recipes and giveaway!