Cranberry Lime Muffins

Apparently I go on sprees. Cookies. Muffins. Pasta. Yeah, it's a little weird. I guess I'm consistent though? These bad boys are tasty and tart and a perfect accompaniment to a cup of coffee and the morning paper...for those of us who still read the paper and do the crossword. :-)

Adapted from Joy the Baker

Ingredients

7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Zest of 1 lime
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh cranberries
1/4 cup granulated sugar for topping

Directions

1) Put a rack in the upper third of the oven and preheat oven to 350 degrees F.

2) Line muffin pan with paper or foil liners or grease muffin pan

3) Melt and brown butter in a small saucepan over medium heat. Watch carefully and remove from heat.

4) Whisk milk, egg, yolk, vanilla and lime zest until combined. Add the brown butter and combine.

5) Whisk together flour, sugar, baking powder and salt in a medium bowl

6) Add milk and butter mixture all at one and stir gently to combine.

7) Gently but thoroughly fold in the cranberries.

8) Divide the batter among muffin cups and spread evenly and sprinkle with granulated sugar.

9) Bake for about 18-20 minutes and a toothpick comes out clean, about 18-20 minutes.

10) Cool in pan on a rack for 15 minutes then remove from the pan.

11) Share and Enjoy!

These are really quite good especially for those who like tart flavored things. I really like the nutty flavor that the browned butter brought to the muffin and the lime provided the perfect citrus balance. I will make these again soon. Yes, yes I will.

Made: 12/08/10

"Posted": 12/08/10

Posted: 06/01/11

Pumpkin Walnut Butterscotch Muffins

Apparently I was feeling like muffins on this particular day. I also felt very "autumnly" (don't judge me, I know it is not a word) and decided that I wanted to make some sort of pumpkin muffin because all of the pumpkin cookies that I had made prior went over extremely well. For some reason in my mind, both walnuts and butterscotch seemed like they would go together with pumpkin and trust me, they did.

Adapted from Food.com

Ingredients

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
2 cups of flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups of raisins
1 cup of butterscotch chips

Directions

1) Preheat oven to 400 degrees
2) Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
3) Sift together all dry ingredients and add to mixture.
4) Fold in raisins and walnuts.
5) Place in greased muffin tins and bake at 400° for 15 minutes until toothpick comes out clean.
6) Share and Enjoy!!!

Yeah when fall comes back around, please make these. Do it for me as a favor. You will not regret it.

Made: 12/05/10
"Posted": 12/07/10
Posted: 06/01/11

Oatmeal Blueberry Applesauce Muffins

I was tempted to make these eggless. Next time, I think I will. Nevertheless, this a very tasty simple blueberry muffin with a hint of apple flavor that I think you will enjoy as much as I did.
Additionally, if you are not a blueberry person (which is just odd), I would not be oppose to adding whichever berry you love the most. And if you are very feeling very daring, add more than one type of berry! GASP! I think summer requires it...

Adapted from Joy the Baker

Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Directions

1) Grease and flour your muffin pan. (You could use muffin liners but I personally don't think muffins should have liners. Cupcakes, yes. Muffins, no...but that is just me!)

2) In a large bowl combine all of your dry ingredients: flour, oats, baking powder, baking soda, salt and cinnamon.

3) In a medium bowl combine applesauce, buttermilk, sugar, oil and egg.

4) Make a well in your dry ingredient mixture and add applesauce mixture. Stir until just moist.

5) Fold in blueberries.

6) Fill muffin cups 2/3 full.

7) Bake for 16-18 minutes or until a toothpick comes out clean.

8) Share and Enjoy!

I am going to be completely honest with you and I think these came a out a little heavier than I would have liked. Everyone still loved them but I also think I would maybe do away with the egg (as I had previously mentioned) and just add more apple sauce to be a binding agent. Or maybe even yogurt....hmm. I like where this is going. So yeah, still make them because people really like their blueberry muffins. :-)

Made: 12/05/10

"Posted": 12/06/10

Posted: 06/01/11