Raspberry and White Chocolate Muffins/Cakes

Raspberry and White Chocolate Muffins*
Makes 6 large muffins
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup vegetable oil
1 1/2 cups frozen raspberries
1 cup chopped white chocolate

Directions: Preheat oven to 350º F Line ¾ cup-capacity muffin/cupcake tin (a tin that holds 6 muffins/cupcakes) with non-stick baking paper, making sure the paper is at least 1/4-inch above the top of the tin. (I used the more rigid folded paper muffin/cupcake liners as shown in photo.) Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.  In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer.  Note: These are very rich, I consider them small cakes and serve them as dessert. Recipe adapted from Donna Hay Click HERE to return to Once Upon a Plate www.onceuponaplate1.com

Banana Poppy Seed Muffins with Citrus Glaze

Banana Poppy Seed Muffins with Citrus Glaze
As shared from the kitchen of Once Upon a Plate

www.onceuponaplate1.com

Recipe yields 12 standard size (2 1/2-inch size) muffins

I changed the recipe slightly, as noted below.

  3 ripe bananas
  1 egg
  3/4 cup sugar
  1/4 cup vegetable oil
  2 teaspoons grated orange peel
  2 cups all-purpose flour*
  2 tablespoons poppy seeds
  2 teaspoons baking powder
  1/2 teaspoon salt
  Citrus Glaze (recipe below) 

Place oven rack in middle position; preheat oven to 375*(F) 

Grease, Butter or spray 12 muffin cups

Puree bananas in blender or food processor. (Puree should equal about 1 cup)

Add egg, sugar, oil and orange peel to banana puree and pulse until well combined.

In a large bowl combine flour, poppy seeds, baking powder and salt
Stir banana mixture into flour mixture until just moistened. Distribute batter evenly into 

prepared muffin cups.
Bake 20 minutes or until wooden pick inserted in center comes out clean. 

Cool 5 minutes then remove muffins from pan. Place on wire rack (set inside in a baking sheet, or place the rack on parchment or wax paper.)
Drizzle with Citrus Glaze while warm.

* My notes:  I reduced the all-purpose flour by 1/2 cup, and added 1/4 cup wheat bran plus 1/4cup old-fashioned rolled oats, and increased the baking powder by 1/2 teaspoon

(total 2 1/2 teaspoons baking powder.)
 

Citrus Glaze: 

In a medium size bowl combine the following: 
1 1/4 cups powdered sugar 
1/4 cup orange juice 

1 teaspoon grated orange peel and 
1 teaspoon vanilla extract

My notes about the glaze: You may not need the full 1/4 cup orange juice, ~ it's better that 

the glaze be slightly thick, about the consistency of thin pancake batter.  Start stirring in by 

tablespoonfuls until desired consistency is reached.) The orange I used wasn't very flavorful 

so I added 1/4 teaspoon pure Orange Extract to the glaze mixture.

Adapted from  "The International Neighbor Cookbook"

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Muffins. Cinnamon Doughnut Muffins (with a surprise inside)

• 
  
• Cinnamon Doughnut Muffins (with a surprise inside)
• As shared from the kitchen of Once Upon a Plate by Mari  (www.onceuponaplate1.com)
• 
  
• Note: Original recipe indicates this makes 10 standard size muffins.  I made 12 standard muffins with no problem with this recipe.  They probably would have turned out taller if the batter was divided among 10 muffins cups, but they were delicious just the same. 
• Ingredients:
• 1-3/4 cups all-purpose flour
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (freshly grated if you have the whole nutmets)
• 1/4 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/3 cup flavorless vegetable oil  (such as canola)
• 1 egg, lightly beaten
• 3/4 cup milk
• Jam of your choice (about 1/2 cup or so)
• 
  TOPPING:
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• Position rack in center of oven, preheat oven to 350* (F)

Grease, or spray muffin pan, or line with paper cupcake liners.

Combine flour, baking powder, salt, nutmeg and cinnamon in a large bowl. 

In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups half full. Place 1 to 2 teaspoons jam on top.

Cover jam with enough batter to fill muffin cups three-fourths full. 

Bake in preheated 350° for 20-25 minutes or until a toothpick comes out clean.

Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. 

Cool baked muffins for 5 minutes after removing from oven. 

While still quite warm dip tops in butter, then in cinnamon-sugar. 

Finish cooling on baking rack; serve warm or at room temperature.

Enjoy!

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(www.onceuponaplate1.com)

Fabulous Blueberry Streusel Muffins

Fabulous Blueberry Streusel Muffins

As shared from the kitchen of Once Upon a Plate

Of all the Blueberry Muffin recipes I have tried this is my favorite. It is from the "Taste of Home" recipe site, and the only change I made was to bake the muffins in crumb cake pans. Similar to muffin top baking pans they are a bit deeper and wider. There are also paper crumbcake pans like THESE.

Of course you can use any size muffin pans you like ~ but do try them, they are seriously good.

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries

STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

Directions

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen regular size muffins, 24 mini-muffins or 6 extra large muffins, or 6 large individual crumb cake size muffins.


I hope you enjoy!

Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Blueberry Streusel Muffins published in Taste of Home February/March 1995, p31

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Low-Fat Banana-Blueberry-Walnut Muffins

Low-Fat Banana-Blueberry-Walnut Muffins
Makes 36 mini muffins or 12 regular size muffins


By using half whole wheat flour and either egg substitute or mostly egg whites, the fat and cholesterol in these muffins is reduced, while the fiber is increased. Plus antioxidant-rich blueberries and bananas (high potassium), with a bit of orange zest make these muffins pleasantly sweet and tangy.

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup light brown sugar, or 1/3 cup Brown Sugar Splenda
1/2 cup honey, or 1/4 cup Agave Syrup
2 teaspoons pure vanilla extract
4 tablespoons Smart Balance butter substitute, melted (you can use butter if you prefer)
1/2 cup egg substitute, or 1 large egg and 4 egg whites
2 very ripe bananas (about 1 cup or so), cut into slices
zest of one large orange
1/3 to 1/2 cup blueberries (fresh, or unthawed frozen)
1/4 cup walnuts, chopped

Place rack in center of oven, preheat to 375 degrees F.
Spray muffin pan with cooking spray, or use paper liners and spray inside of liners with cooking spray.

Combine dry ingredients in a large bowl and stir well, set aside.

In a medium bowl with an electric mixer, combine brown sugar/Splenda, agave, vanilla, Smart Balance, and egg/substitute; beat at medium speed until smooth. Add the bananas and orange zest and lightly beat until blended, there may be lumps because of the banana (that's okay.) Add this mixture to the flour mixture, mixing on medium-low speed until just combined. Avoid over mixing. Using a silicone or rubber spatula, fold in the blueberries and nuts.

Portion the batter evenly into the muffin cups. Regular size muffins will take about 15 to 20 minutes (I always check at 13 minutes ~ ovens vary.) Mini muffin size usually take 10 to 15 minutes. In any case, bake until the tops are golden and a cake tester, poked into the center of the muffin comes out clean. Remove pan/s from oven and place on a rack to cool for 5 to 10 minutes, then remove muffins from pan to rack to continue cooling.

Sprinkle tops with a dusting of powdered/confectioners sugar just before serving, if desired.

I devised this recipe from several others.

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Healthy Blueberry-Oatmeal Muffins with Flax Meal

This is a combination of recipes; The American Heart Assn., Bob's Red Mill, and Diabetic Magazine.

Low Fat Oatmeal Blueberry Muffins
12 regular size muffins

1 1/4 cups whole wheat flour
1 1/4 cups rolled oats (or 1 cup rolled oats, plus 1/4 cup flax meal, or oat bran)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I omit)
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar (I use 2 Tablespoons Brown Sugar Splenda (TM)
2 tablespoons canola oil
1 large egg, lightly beaten (I use 1/4 cup egg substitute)
3/4 cup blueberries (fresh or frozen)

Preheat oven to 400 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Allow to cool in muffin tin for 5 minutes or so, then cool on rack.

Note: These muffins freeze beautifully.

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Savory Herb Muffins ~ Regular or Mini size

The original recipe was from The California Culinary Academy, but I've tweaked it quite a bit to make it more to our liking.

Savory Herb Muffins

The following recipe will make 12 regular size muffins.

However, I usually halve the recipe; in that case it makes 24 mini-muffins (the cups of my mini-muffin tins are 1-ounce capacity each.)

Ingredients:

2 cups Whole-wheat pastry flour, or unbleached white flour
1 tablespoon Baking powder
1 teaspoon Baking soda
½ teaspoon salt

1 Tablespoon fresh oregano, chopped ( or 2 teaspoons dried oregano)
1 Tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
1 Tablspoon fresh basil, chopped (or 2 teaspoons dried basil)
2 Eggs
1 Egg white
1 cup Nonfat buttermilk
2 tablespoons mildly flavored vegetable oil (I use canola)
2 teaspoons sugar (or 1 Tablespoon honey), less if you like.
¼ cup Grated Parmesan cheese

Additional oil for muffin pan(s), or cooking spray

* Note: Use any herbs you like ~ for this batch I used fresh, snipped chives and fresh thyme leaves (increasing the amounts of each.) Minced garlic or shallot are a nice addition, too.

Method:

Preheat oven to 400 degrees F. Lightly oil or spray a 12-hole muffin tin

Combine flour, baking powder, baking soda, herbal salt substitute, oregano, thyme, and basil in a large mixing bowl.

In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar (or honey), and Parmesan.

Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two thirds full.

Bake for 25 minutes (For mini-muffins begin checking at 12 minutes, ovens vary. Mine usually take between 15 and 18 minutes.) Let cool slightly, then remove from tins.

Hope you enjoy! ~Mari (Once Upon a Plate)

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