Baking in Picture, Today....

Brownie Bites

Sour Cream Poppy Seed Muffins (I usually use yogurt.)

My All-Time-Favorite Banana Nut Muffins

In addition:

Pumpkin Breads

Savory Onion Muffins

Who said muffins have to be sweet?

These are moist and extra soft and perfect to complete any meal or soup!

You can use any herb of your choice to change the flavor to compliment your meal and you could also use green onions from your garden.

Savory Onion Muffins

2 cups plain flour

2 T sugar

1 T baking powder

1/2 t salt

1/2 t garlic powder

1 egg

1/4 cup oil

1 1/4 cup milk*

 1 medium onion chopped

1/4 cup chopped parsley or 1 1/2 T dried

1T butter or margarine

 

Preheat oven to 400.

Saute onion until soft, toss in parsley and set aside to cool.

 

Mix dry ingredients.

Make a well in the center and add oil, egg, and milk.

Stir until flour is moistened.

Fold in onion-parsley mix.

Divide into 12 muffin cups.

Bake at 400 for 15 minutes.

 

*You could use water instead of milk or half water and half milk to keep this more frugal. 

 

Psa 104:14  He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth;

Quick Dinner Muffins

Do you ever find yourself in a time-pinch and need a quick bread and you don't have time to wait for yeast?

Me too!

This often happens to me at lunch. 

I can get a pot of soup together pretty quickly but bread takes a little more planning and with school and other things, sometimes I forget the bread!

(See? And you all just thought I had everything organized, all day, every day!:)

One alternative is to bake bread a couple of times a week, cool and slice it, store it in a Ziploc bag in the refrigerator, and take the needed slices out and pop them in the toaster. (That's my breakfast trick.) 

But I think you'll find these muffins are a quick and easy fix in a pinch.

 

You can mix up your flour according to your preference as well.

They're slightly sweet, making them perfect for a spicy or salty soup.

They have an almost biscuit like texture.

My kids love one with their meal and one stuffed with homemade jelly for dessert ;-)

(Two birds, one stone! Well, two purposes, one bread!)

So fluffy too!

2 cups whole wheat flour*

1 cup plain, all-purpose flour

1 T baking powder

1/4 t baking soda

1/2 t salt

1/4 cup sugar**

1 egg

1/3 cup oil

1 3/4 cup buttermilk***

Mix dry ingredients in a bowl. Make a well in the center for wet ingredients. Mix the center, then gradually stir in the dry mixture. This should make a thick batter that's thoroughly moist.

Scoop into greased muffin pan. 

Bake at 400 for approx. 20 minutes. 

Makes 12.

*I grind extra flour and store in the freezer for quick foods. You can also mix up your flours or even use all wheat or all white.

 **You can also add more sugar and fruits etc., to make this a sweet muffin for treats or breakfast.

***You can use plain milk but they won't be as fluffy. Also, depending on the flours you use, you may need a little more or less liquid so adjust accordingly. 

 

Whole Wheat Double Chocolate Muffins

1 1/2 cups whole wheat flour
1/4 cup cocoa
2 t baking powder
1/4 t salt
1 1/2 cup buttermilk or kefir
1/4 cup oil
1 egg
1/2 cup cane sugar*

1/3 cup chocolate chips (or more)

Mix dry ingredients. Then wet, just until blended. Fold in chocolate chips last.

Bake at 375 15  minutes.

*These are mildly sweet, like plain cake. You may want to add 1/4 cup more sugar or so. 

 Isa 40:8  The grass withereth, the flower fadeth: but the word of our God shall stand for ever.

Cinnamon Chips and Raisin Muffins

I had read about cinnamon chips several months ago and dreamed of what they would be like, but I couldn't find them anywhere. Some one gave me these recently- and they were everything I hoped for and more!

I've used them in cookies, bars, and now- muffins!

4 cups spelt flour
1 3/4 cup cane sugar
1 T baking powder

pinch of salt
4 eggs
2 cups kefir
1/2 cup oil or melted butter
1 cup cinnamon chips

1 cup raisins

Mix dry ingredients. Toss in the chips and raisins,

coating well with flour.

Mix wet and stir into dry.
Bake at 350 for 20 to 22 minutes. Makes 2 dozen.

Chocolate-Cherry Rye-n-Wheat Muffins

These won the favor of my entire house- and they had NO idea that my little treats also had rye flour in them ;-)   Sneaky mission accomplished! 

(Not that they don't like rye, just that they THINK they HAVE to know what they're eating, and I just proved -they don't!  ;-)

I also make these similarly with other combinations of flour and things, so anything works! (1,  2, 3, 4)

 

2 cups whole wheat flour

1 cup rye flour

1 cup cane sugar (or white)

1/2 cup brown sugar

1/4 cup melted butter (or other fat)

2 eggs

1 T baking powder

1/2 t baking soda

1/2 t salt

2 1/2 cups buttermilk

1 cup chocolate chips

1/2 cup chopped dried cherries(or other fruit)

opt. 24 maraschino cherries

extra brown sugar

Mix sugars, flours, soda, salt, and baking powder. Make a well in the center and blend in buttermilk and eggs. Drizzle melted butter in. Fold in chocolate chips and chopped cherries. Spoon into sprayed muffin tins.

Optional: push in one maraschino cherry in the center of each muffin and lightly sprinkle brown sugar on the top of each muffin batter. (This makes a light crunchy topping once they cool.) Bake at 375 for approx. 15 to 17 minutes. Allow to cool slightly before serving as the center cherries and melted chips are hot!

Makes 24 muffins.

Orange Apricot Muffins

This is an odd combination but very tasty! Orange and apricot blend well and you can barely taste the hint of honey. Great for breakfast or snacks. Can there be too many snacks? ;-)

2 1/2 cups whole wheat flour
1/4 cup melted better (or other fat)
2 eggs
1 1/2 T baking powder
1/2 t salt
2/3 cup cane sugar*
1/3 cup honey*
1 1/2 cups milk
3/4 cup chopped, dried apricots
juice and zest from 1 orange

Mix flour with sugar, salt, and baking powder. Blend in we ingredients.
Fold in zest and chopped apricots. Bake at 400 for 12 minutes.
*Can use all plain sugar.

New Version on our Old Muffins

We made Chocolate Covered Cherry Muffins the other day, but instead of adding frozen cherries, I dabbed some Cherry Jam in the middle. I put a teaspoon in between two layers of muffin batter, and it still sank mostly to the bottom, but boy are they yummy!

White Chip and Walnut Muffins

I decided to change these up a bit and add some nuts. Too yummy!

2 1/2 cups whole wheat flour

1/2 t salt

3/4 t baking soda

1 cup cane sugar (or white)

1 cup white chips

1/2 cup walnut pieces (or more)

1 t vanilla

1 3/4 cup buttermilk

2 eggs

Mix flour, salt, soda, sugar, chips, and nuts. Make a well in the center for vanilla, buttermilk, and eggs. Beat the wet ingredients lightly, then stir into flour until flour is well moistened.

Bake at 375 for 12 to 14 minutes.

Brown and White Muffins

Muffins solve a whole lot of problems for me! They're quick, they're sweet, and I can make quite a few in a short amount of time :-)

They are very good for breakfast but I LOVE to have them around for snacks. I can pack them with all sorts of things, like fruit and nuts, or just make them fun- like these!

(And shhh- if you'll notice- there's no oil! Nice chewy texture as a result.)

2 cups whole wheat flour

1/3 cup cocoa powder

1/2 t salt

1/2 t baking soda

1 cup cane sugar (or white)

1 t vanilla

2 eggs

2 cups kefir, buttermilk, or yogurt

1 cup white baking chips

Preheat oven to 400. Spray muffin tins with non-stick.

Mix flour, salt, baking soda, cocoa, and sugar. Blend in vanilla, eggs, and kefir (or other).

Fold in the chips right before pouring into muffin tins.

Bake 12 to 15 minutes being careful no to over bake.
**For best results, bake in cupcake papers. The white chips sometimes sink and stick to dark metal pans.

Orange Date Muffins

2 1/2 cups whole wheat
1 T baking powder
1 t salt
2/3 cup cane sugar
1/2 cup chopped dates
2T melted butter or other fat
1 egg
1 1/2 cups milk
zest and juice of 1 orange

Mix dry ingredients. Toss in dates and zest, mix well.
Blend in wet ingredients. Stir just until moistened.
Bake at 375 for 20 minutes.

You may want a little more sugar in these, but I think dates are like candy and the more of them you use, the

less sugar that you will need!

Kefir Vanilla Muffins

4 cups spelt flour
1 3/4 cup cane sugar
1 T baking powder
1 T vanilla
4 eggs
2 cups kefir
1/2 cup oil or melted butter
(*optional 1 cup chocolate chips)

Mix dry ingredients.Mix wet and stir into dry.
(Add chocolate chips last if using or dried fruit.)
Bake at 350 for 20 to 22 minutes. Makes 2 dozen.

Strawberry Banana Muffins-

3 T lightly melted butter
2/3 cup cane sugar
3 small ripe bananas
1 t vanilla
2 eggs
1/4 t salt
1/4 t baking soda
1 1/4 t baking powder
2 1/2 cups plain flour
1 cup chopped strawberries (I used frozen, rinsed with cool water)
1/8 t cardamom (optional but this kicks these up a notch)

With mixer, beat bananas, sugar, butter, and vanilla until smooth and well blended.
Beat in eggs, then add salt, soda, baking powder, cardamom, and beat well. Toss strawberries in the flour and fold into the batter.

Bake at 375 for 18 to 20 minutes. This makes one dozen, nice and fluffy muffins.

*Tip: With the cardamom especially, these are a little above your average muffin and could be dressed up with a white or pink powdered sugar glaze.



-This post is linked to Raising Homemakers, Wicked Awesome Wednesday, Linkin' with Lil' Luna 

Grandpa's Oatmeal Muffins

Why call them Grandpa's Muffins? Because there's chopped prunes hidden inside! Hee hee hee! The kids thought they were raisins and I confessed my naughty deed but these are so soft and fluffy, they didn't complain....plus I topped them with a light sprinkling of brown sugar before baking and they LOVE when I do that to their muffins.
My youngest said they were good, but needed more prunes. 
I'm glad he thinks prunes are for little boys too ;-)

Heat oven to 400.
Mix together in bowl:
1 cup plain flour
3 t baking powder
1/2 t salt
1/2 cup (cane) sugar
1 cup quick oats
Then add;
2/3 cup chopped prunes 
and toss in the flour.
Beat in;
1 egg
1 cup milk
3 T melted butter
Fill greased muffin tin.
Sprinkle lightly with brown sugar.
Bake for approx. 15 minutes.
Makes 1 dozen muffins.

Cocoa Molasses Muffins

"Eatin' speaks louder than words"- Andy Griffith 

I've baked 4 dozen of these in the last 24 hours, so I'm inclined to agree with Andy. ;-)

My kids LOVE these! They even love the mild molasses taste.

And to me, there's nothing better than having homemade muffins around for snacks!

Ingredients:

3 cups flour (whole grain, half white, etc. I used 1 cup soft white and 2 cups of spelt)

1 1/2 T baking powder

1 t salt

1/3 cup cocoa

1/4 cup cane sugar

1 cup molasses (mine had sugared, easier to measure!)

2 eggs

1/3 cup oil/butter/other fat

1 cup milk

1/2 cup chocolate chips
Mix dry ingredients. Then mix wet ingredients into dry, stirring just until blended.
Spoon into muffin tins. Makes 2 dozen.
Opt. Sprinkle tops lightly with brown sugar. (Adds a sweet crunch to the top.)
Bake at 375 approx. 12 minutes.
Between the cocoa and the molasses, these can burn quickly. Bake just until toothpick inserted comes out clean.

Lemon-Cranberry Wheat Muffins...

2 cups whole wheat flour
2 t baking powder
1/2 t salt
3/4 cup cane sugar
1 cup dried cranberries
1 T lemon zest (I try to keep some in the freezer!)
1 egg
1 1/2 cups milk
1/4 cup melted butter

Mix dry ingredients. Add egg and milk. Drizzle butter in lastly while stirring.
Bake at 375 for 20-22 minutes.

Chocolate-covered-cherry Muffins...

 My pictures don't do these sweeties justice!

I whipped these up last week and then had to make them not once, not twice, but 3 MORE TIMES!

My family (ALL of them) loved these and could not get enough. 

I figured I better blog it, so I didn't 4get it! ;-)

2 cups whole wheat flour

1 cup plain or unbleached flour

3 t baking powder

1 t salt

1 1/4 cup cane sugar

2 eggs

1 t  almond extract (opt)

2 cups milk

2 cups frozen cherries

1 cup chocolate chips

Mix dry ingredients together, then add in wet ingredients, saving cherries and choc chips until last.

Bake at 375 for 15 minutes.

Makes 2 dozen muffins.

 **I don't add any extra fat or oil, but you can adjust milk and add 1/4 to 1/3 cup of oil or melted butter if you like.

**I love to keep muffins in a cake plate on or near the table for a quick & healthy snack between meals.... but these don't seem to last long enough ;-)

Pumpkin:

We love Pumpkin Pie- especially Real Pumpkin Pie!

Making your own pumpkin for pies is easy and frugal.

2 years ago, we grew  several in our garden and I had frozen pumpkin throughout that winter.

This year- only one pumpkin! Grr.

To cook pumpkin, slice it in half and scoop out all the seeds.

The seed cans be rinsed, soaked in salt water, and baked until crisp for a great treat!

Lay pumpkin halves, cut side down in a baking pan. Keep just about a 1/4 inch of water in the bottom as pumpkin bakes so it doesn't dry out.

Bake at 350 until it is easily pierced with a fork. Approx. 45 minutes.

Cool and scoop pumpkin out into blender or food processor.

Try to keep mashing it down to puree it, but don't add any water. It should have enough moisture.

Measure out and freeze.

I got about $14 worth of pureed pumpkin from a pumpkin that cost me a little over a $1!

I will use most of it in pies and some in Real Pumpkin Pecan Cakes or Pumpkin Pancakes.

Real Pumpkin-Pecan Cakes...

Made with real cooked pumpkin from our garden!


-1 cup pumpkin (can use canned but may need to adjust cooking time and liquids)

-1/2 a stick of melted butter

-1/4 t salt

-1 t baking soda

-1 1/2cups unbleached flour

-1/2 t cinnamon

-1 cup cane sugar

-2 beaten eggs

-1/2 cup chopped pecans

Mix wet ingredients, then stir in dry ingredients.

Bake at 375 for approx. 15 minutes.

Topping, optional:

-8oz cream cheese whipped with

-1/4 cup honey (or to taste)

-Spread on cakes, then dip into chopped pecans.

Apple Spice Spelt Muffins...

2 cups spelt flour

1/3 cup cane sugar (or other sugar)

1 T baking powder

1 t apple pie spice

1 egg

1/4 cup coconut oil

1/2 cup milk

1 medium apple grated, or finely chopped with peel

Spoon in greased muffin pan. Sprinkle lightly with cinnamon.

Bake at 400 for 20 minutes.

Makes 1 dozen.