Cherry Almond Spiced Muffins with Almond Streusel for #MuffinMonday

Nov 5, 2012 by

Hi folks! It’s the start of the start of a brand new week and I’m happy to be joining #MuffinMonday today. It has been a rough couple of weeks and I’m doing all I can to get back into the kitchen more often for blogging purposes. One of my biggest challenges of course, is this season of limited natural light which is ideal for food photography. It’s a common complaint. But I’ve decided that no matter what, I will be taking photographs. If I’m not happy with the result, then at least I tried. For a long time, I refused to do my shoots after dark, even with the equipment that I had. The result just wasn’t pleasing to me. I’ve since then tried to come up with solutions to give me decent images after dark or with low lighting. So todays photos are my first with a weird and wacky temporary set up. I laugh about  it because its nothing like the bright home studio with windows from floor to ceiling that I often day-dream about.

Today’s recipe is from Taste.com.au and is filled with nutty goodness. I made my substitutions based on what I had on hand. I  had some dried cherries that I wanted to use and wouldn’t you know, I had just enough to make this recipe. I also wanted a streusel topping instead of crumbling crushed nuts on top.

Cherry Almond Spiced Muffins with Almond Streusel

 

 

Cherry Almond Spiced Muffins with Almond Streusel for #MuffinMonday
 
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A dense, nutty muffin with chunks of cherries and an almond streusel on top
Author:
Recipe type: Muffin
Ingredients
  • 1 Cup Dried Cherries
  • 2 Cups Self-Raising Flour
  • ¾ Cup Brown Sugar
  • ½ Cup Slivered Almonds
  • 2 Tsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • ½ Tsp Ground Nutmeg
  • ¾ Cup Buttermilk
  • ½ Cup Vegetable Oil
  • 1 Egg, lightly whisked
  • For the streusel:
  • ¼ Cup Almond Flour
  • ¼ Cup Unbleached, All-Purpose Flour
  • ½ Cup Turbinado Sugar
  • 5 Tbsp Cold Butter, diced
  • ½ Tsp Cinnamon
Instructions
  1. Preheat oven to 392°F
  2. Line 12 x cup muffin pan with paper cases.
  3. Soak cherries in boiling water for about 10 minutes. Drain and set aside.
  4. In a large bowl, add flour, sugar, slivered almonds, ginger, cinnamon, nutmeg and cherries.
  5. In a small measuring cup, combine buttermilk, oil and egg with a whisk.
  6. Add buttermilk mixture to flour mixture and stir until just combined (do not overmix).
  7. Spoon evenly among the lined pans.
  8. Combine the the ingredients for the streusel in a small bowl and sprinkle over the muffins.
  9. Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested.
Notes
This recipe yields 12-15 muffins

 

The first thing I noticed was that the streusel was very crumbly but also delightfully crunchy due to the turbinado sugar. I like crunchy, so thats ok.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

Because the streusel has ground almonds, the nutty flavour was heightened.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

My greatest delight about this muffin, is the burst of tart  flavour if you are lucky enough to sink your teeth into a piece of cherry. Its not too sweet, not too tart but certainly perks you up a bit.

 

Cherry Almond Spiced Muffins with Almond Streusel

 

Have an amazing week!

 

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Link to the Muffin Monday page: http://bakerstreet.tv/muffin-monday/

Link to Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

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Honey Cornbread Gruyère Muffins for #MuffinMonday

Oct 15, 2012 by

Good Monday morning to you all! Ready for another #MuffinMonday? I hope so – because today’s recipe is nothing short of tasty simplicity!

Our recipe is by Down Home With The Neelys from Food Network. I’m always looking at ways to bake with cornmeal. Yes, I’m quite fond of it. I was more than happy when I saw the ingredients. I was wondering what I could do to make this one different. I was tempted to leave it just as it is, actually. I’ll probably follow the original recipe at some point. But I decided to use up some Gruyère cheese that I had to see how well it would incorporate into the recipe. As fate would have it….it turned out FABULOUS! I liked the sweet and salty combination.I think next time, I’ll take hubby’s advice and cut the cheese into cubes instead of shredding. Perhaps it will be interesting to bite into chunks of melted cheese. We’ll see!!! Something tells me he enjoys #MuffinMonday just as much as I do.

For now, I just want to let you all know, that this muffin is perfect with a cup of coffee….especially on a Monday morning after a super busy weekend.

 

Honey Cornbread Gruyère Muffins

 

Honey Cornbread Gruyère Muffins
 
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Cornmeal Muffins sweetened with honey, extra flavour with Gruyère cheese
Author:
Recipe type: Muffins
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup dark brown sugar
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 2 large eggs
  • ½ stick butter, melted
  • ¼ cup honey
  • 1 Cup Shredded Gruyère cheese
Instructions
  1. Preheat oven to 400F
  2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
  3. In a medium-sized bowl, combine milk, eggs, butter, and honey
  4. Add the wet to the dry ingredients and stir until just mixed
  5. Place muffin paper liners in a 12-cup muffin tin.
  6. Evenly divide mixture into the muffin cups
  7. Bake for 15 minutes until golden.

 

Yes, this is exactly how I had it. The kids were waiting patiently for me to finish taking pictures. They even offered to help because I was “taking sooooo long.” They were very kind this time. Probably due to the absence of chocolate chips.

 

Honey Cornbread Gruyère Muffins

 

And there you have it! A perfectly moist and cheesy muffin to start your week! A little bit of sweet, and a little bit of savoury all bundled up in a muffin.

 

Honey Cornbread Gruyère Muffins

Happy Monday and have a spectacular week!!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Check out Muffin 101 here.

~Lyn

 

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Almond Banana Espresso Dark Chocolate Chip Muffins

Jun 25, 2012 by

That title was a mouthful. The best mouthful I’ve had in a while. I can’t tell you enough how much I enjoyed these muffins. Thank goodness for Muffin Mondays!

When I saw this recipe, my first thought was…this isn’t the healthiest muffin recipe but I can work with it! I was determined to make this muffin as healthy as possible. Ah well, I’ll experiment some more at a later time but these muffins were terrific. They were beautifully moist with a lovely hint of espresso, and of course a few Dark Chocolate Chips to make it really special. You know Dark Chocolate is good for you, right?

Todays recipe is adapted from the book called Baked: New Frontiers In Baking by Matt Lewis & Renato Poliafito. I made a few changes that would hopefully ease my conscience even just a little. I wanted to incorporate almonds so I replaced regular milk with almond milk. I also substituted 1/2 cup all-purpose flour with almond flour (or almond meal). I had a bag of sliced almonds just waiting to be used. I put some in a food processor and pulsated until it was finely ground. I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine. I knew the kids wouldn’t like them there so they had the ones without the almonds. I only used 1/2 cup of dark chocolate chips. Good call – it was just the right amount for me.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

 

5.0 from 3 reviews
Almond Banana Espresso Chocolate Chip Muffins
 
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An almond infused muffin with a hint of espresso and dark chocolate chips
Author:
Recipe type: Muffin
Ingredients
  • 1½ cups mashed, very ripe bananas (about 3 large bananas)
  • ½ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup almond milk
  • 1 large egg
  • 1 cup all-purpose flour, unbleached
  • ½ cup almond flour (3/4 cup sliced almonds in a food processor)
  • 1 tsp instant espresso powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • ½ cup dark chocolate chips
  • A few tablespoons sliced almonds for garnish (optional)
Instructions
  1. Preheat the oven to 350F
  2. Line a 12 hole muffin pan with muffin liners or grease with cooking spray
  3. In a medium bowl, mash the bananas then stir in sugars, butter, milk, and egg. Set aside
  4. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt
  5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined
  6. Fold in the chocolate chips
  7. Fill each cup about ¾ full
  8. Sprinkle a few sliced almonds on top of the muffin batter (optional)
  9. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean
  10. Move the muffin pan to a cooling rack, and let cool for 15 minutes
Notes
This recipe is adapted from Baked: New Frontiers In Baking Yields 16 muffins

 

We started eating these muffins before I took photos. How on earth did I let that happen!? Once you’ve had one of these muffins, I kid you not, you won’t be able to stop…

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!

 

A bite from an Almond Banana Espresso Dark Chocolate Chip Muffin

 

We thoroughly enjoyed my adaptation. I will continue to convince myself that I made myself a healthy version of the original recipe.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post. Have a wonderful week!

~Lyn

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Roasted Garlic Muffins with Bacon

Jun 18, 2012 by

I can’t believe its Monday already! What a busy week! I was so consumed with various tasks/deadlines, I haven’t been able to post much but I am happy that I’m able to participate in another Muffin Monday! This weeks muffin selection is what my husband calls “a really good breakfast muffin”. I’ll be honest, savoury is not my thing. My sweet tooth simply won’t allow it. But one thing I’ve learned is – savoury just needs a little bacon to make it right. Is that the truth? Or is that the TRUTH?

I was very grateful for this recipe because for starters, I’ve never used cottage cheese before. Like ever. I’ve also never roasted a head of garlic before. Brilliant! It was fun to do and smelled great (if you like garlic). The original recipe called for Parmigiano-Reggiano but I couldn’t find one small enough so I chose Asiago, which also has a great texture and flavour. I used half cup instead of the suggested quarter cup that seemed like such a tiny portion. I went half and half with all-purpose flour and spelt flour. I really like using other flours aside from whole wheat.  And for this recipe, I’m happy with the result.

 

Roasted Garlic Muffins with Bacon

 

 

Roasted Garlic Muffins with Bacon
 
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Ingredients
  • 1 medium garlic head
  • 1 Tbsp olive oil for the garlic
  • ¼ cup Olive Oil
  • 2 large eggs, at room temperature
  • ¾ Cup milk (I used 2%)
  • ¾ Cup small-curd cottage cheese, or cream-style cottage cheese (regular or low-fat, but not non-fat)
  • 1 Cup All-Purpose Flour
  • 1 Cup Spelt flour
  • ½ Cup grated Asiago Cheese
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ teaspoon salt
  • 5 Strips crispy bacon, coarsely chopped
Instructions
  1. Preheat the oven to 400°F.
  2. Cut the top quarter off the garlic head so that the cloves are exposed. Discard the top quarter. Place the garlic on a small sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, then fold and seal the sides of the foil to create a pouch around the garlic. Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft. Remove from the oven and cool for 15 minutes without unwrapping. Maintain the oven’s temperature.
  3. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place the tins on a baking sheet.
  4. Squeeze the cooled pulp from the garlic cloves into a large bowl, discarding the papery husks. Mash the garlic with a fork, then whisk in the eggs, milk, cottage cheese, and remaining ¼ cup of the olive oil. Set aside for 10 minutes to infuse the garlic flavor into the mixture.
  5. Whisk the all-purpose flour, spelt flour, Asiago, sugar, baking powder, and salt in a small bowl until combined. Stir this dry mixture into the garlic mixture until moistened.
  6. Add the bacon and fold until incorporated
  7. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center of one muffin comes clean
  8. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool the muffins for 5 minutes more on the rack before serving.
Notes
This recipe yields about 14 muffins If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.

 

I remember when I did not like garlic at all. Look at me now!! I was so happy to try it. Roasted garlic is a wonderful base for so many recipes.

 

Garlic with oil, ready to go into the oven

 

Straight out of the oven! This was quite hot even after 15 minutes so be careful.

 

Roasted garlic, aromatic and very moist

 

After all that mashing… I was left with no more than a few tablespoons of garlic mush.

 

Mashed roasted garlic

 

These muffins were lovely, especially served with bacon on the side! I haven’t had bacon in so long, I just had to alternate bites. Muffin, bacon. Muffin, bacon… I’m so naughty!

 

Roasted Garlic Muffin with Bacon AND Bacon on the side!

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post! Have a marvellous and naughty week, friends!

~Lyn

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Apricot Oatmeal Muffins

Jun 4, 2012 by

Guess what today is? Its Muffin Monday! Yes! I’m joining a fellow foodie, An from Baker Street on her quest to make Monday mornings enjoyable. I believe a good muffin can certainly do that! Today I’m sharing with you today a lovely  muffin, made with Apricots and Oats. Perfect with a cup of coffee or for me, espresso.

We all need ideas for breakfast on the run, or just something as a wholesome snack. This particular muffin recipe challenged me to use dried apricots which, up until now, I had not used before. The jam is awesome though! I made some very slight changes to the recipe, which was taken from Taste Of Home. I’m sure  that any dried/fresh fruit could be substituted but I really wanted to try using apricots.

While I was making the batter for the muffins, my son asked me why I was making muffins with porridge in it (referring to the oats). It’s so funny the questions and conversation that come up  in the kitchen. I love every minute of it! They were able to taste the apricots as I diced them up. They had a weird reaction at first, because apricots are slightly tart in flavour. But soon enough, I had to slow down because I really wanted to have some left to put into the muffin! Good times! Anyway, as I mentioned, I made a few subtle changes. I increased the sugar to 3/4 cup since that is my comfort quantity for muffins. I also used Almond Milk instead of regular milk.

 

Apricot Oatmeal Muffins

 

 

5.0 from 2 reviews
Apricot Oatmeal Muffins
 
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Muffins with dried apricots, oats, almond milk and fresh apricot slices on top
Author:
Recipe type: Muffin
Ingredients
  • 2½ Cups All Purpose Flour, Unbleached
  • ¾ Cup Brown Sugar
  • 3 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Cup Quick Cooking Oats
  • 1 Cup Dried Apricots, Chopped (approximately 24 dried apricots)
  • 1 Stick Butter, Unsalted
  • ¾ Cup Boiling Water
  • 2 Eggs, lightly beaten
  • 1 Cup Almond Milk
  • 1 Apricot, thinly sliced for garnish
  • 2 Tbsp Turbinado Sugar (Raw Sugar)
  • 1 Tbsp Melted Butter
Instructions
  1. Preheat your oven to 400F
  2. In a large bowl, combine oats, apricots, butter and boiling water. Stir and cover until butter is melted, about 5 minutes.
  3. In a large bowl, combine flour, sugar, baking powder and salt
  4. When the oats mixture is combine and cooled, stir in eggs and almond milk
  5. Fill muffin liners about ⅔ with batter
  6. Sprinkle the batter with some Turbinado sugar
  7. Place a slice of Apricot in the centre of the batter
  8. Brush ever slightly, each apricot slice with a little melted butter. Not too much.
  9. Bake for 20-22 minutes or until a toothpick comes out clean
Notes
This recipe yields 18 muffins Adapted from http://www.tasteofhome.com/Recipes/Apricot-Oatmeal-Muffins

 

Pour the hot water into the bowl and mix. I covered the bowl and left it to combine while I moved on to the next step.

 

Dried Apricots (chopped), Butter and Quick Oats

 

Bring out the Turbinado Sugar! Its crunch time! Yes, I sprinkled some raw sugar over the muffin batter. Perhaps this is becoming my signature move when it comes to muffin making. I bought some fresh apricots to eat and also I wanted to decorate the muffins with them. I ended up slicing them and then ever so slightly brushing them with some melted butter after placing a slice on each muffin cup filled with batter.

 

Sliced Apricots on Muffin batter

 

These muffins came out GREAT! They were fluffy and the apricots gave it a slight tart kick with each delicious bite!

 

Apricot Oatmeal Muffins

 

These muffins are nice to look at but even better to eat. Don’t feel too guilty about having more than one! I sure didn’t!!!

 

Muffins on a platter

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Cheers, An! Here’s to more Muffin Mondays to come!

Happy Monday everyone!

~Lyn

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