All about muffins!

3/1/17 Cook’s Corner

Betty Kaiser

I like muffins for breakfast. Scrambling up a couple of eggs to be eaten with a freshly baked muffin is a great way to begin my morning. The problem is that I am often lazy and don’t want to take the time to stop and make muffins from scratch. The other problem is that although we have a lot of company, there are usually just two of us to eat those 12 muffins in each batch.

The solution is relatively simple. Every so often I make up a batch of muffins for our breakfast and freeze the leftovers for another meal. I even bought a set of the larger muffin tins (6 to a pan) to accommodate our sometimes larger appetites and cut down on freezer space.

Now, a true confession. I will also admit that I’m a muffin back-slider. I often walk by the market baking aisle and notice that a tray of 9 muffins is only $6. Six dollars? Wow! What a bargain. So I buy them and they’re good. But I have to tell you…they’re not that good (they taste commercial) and their selection is limited.

So I determined to get back on track and start making my own muffins again. I went through my recipes and picked out some of my favorites to start re-stocking and share with you. The first recipe is an effort to cut down on the fat in each muffin. It uses applesauce in place of butter or margarine but has a fair amount of sugar in it.

I still have leftover rhubarb in the freezer from last year’s garden, so I can also make the Buttermilk Rhubarb muffins. FYI: If possible I prefer to use buttermilk in quick breads because it results in a moist and tender product.

My favorite muffin of all time is the Morning Glory muffin. Today’s recipe is a simplified version that uses dates in place of the usual raisins. Finally, if you need help in getting things going in the morning, try the Refrigerator Bran Muffins. You can make as few as you like or a whole bunch and they’re good for you. Enjoy your breakfast!

Apple Walnut Muffins

1 1/2 cups flour

1/3 cup brown sugar, firmly packed

1 tablespoon baking powder

1 teaspoon cinnamon

1 egg

1 cup fat-free milk

1/3 cup applesauce (unsweetened)

1 tablespoon oil

1 1/2 cups raisin bran cereal

1 medium apple, peeled, finely chopped

3/4 cup walnuts, chopped and divided

Preheat oven to 425° F.

Mix flour, sugar, baking power and cinnamon in large bowl and set aside. Using a wire whisk, beat egg, milk, applesauce and oil in small bowl until well blended. Stir in cereal; let stand 5 min. Add to flour mixture; stir just until moistened (batter will be lumpy). Stir in apples and 1/2 cup walnuts. Spoon batter evenly into 12 greased or paper lined muffin cups. Sprinkle with remaining 1/4 cup walnuts. Bake 20 min or until toothpick inserted in centers comes out clean.

Buttermilk Rhubarb Muffins

Muffins:

1 1/2 cups brown sugar

1/4 cup salad oil

1 egg

2 teaspoons vanilla extract

1 cup buttermilk

1 1/2 cups finely diced rhubarb

1/2 cups pecan pieces

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Topping:

1/3 cup sugar

1 1/2 teaspoon cinnamon

1 tablespoon melted margarine

Preheat oven to 400 degrees. Prepare topping and set aside. Grease 12 large or 24 medium-sized muffin cups.

Combine brown sugar, oil, egg, and vanilla in large bowl. Beat until well mixed. Add buttermilk, rhubarb, and pecans to mixture.

In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not overmix. Fill prepared muffin pan cups 3/4 full with batter.

Sprinkle topping on batter in each muffin cup. Bake in preheated oven on center shelf 15 to 20 minutes.

Morning Glorious Muffins

2 beaten eggs

1 cup oil

1/2 teaspoon vanilla

1-1/2 cups carrot, shredded

1-1/2 cups apple, shredded

3/4 cup coconut

1/2 cup dates, snipped

1/2 cup pecans, chopped

2 cups flour

1-1/4 cups sugar

2 teaspoon baking soda

2 teaspoons cinnamon

Preheat oven to 375° F.

Spray 12 large (3-inch) muffin tins with cooking spray.

In a large bowl, combine fruits and nuts (carrot, apple, coconut, dates and pecan). Set aside. In another bowl, combine dry ingredients (flour, sugar, baking soda and cinnamon). In mixer bowl, combine beaten eggs, oil and vanilla. Add dry ingredients and mix until moist. Lightly stir in fruit and nut mixture. Bake 18-20 min.

Note: These are good topped with an orange marmalade glaze: Mix a teaspoon of powder sugar with 2 tablespoons of orange marmalade; heat and drizzle over warm muffins.

Refrigerator Bran Muffins

(As written by my friend Linda L in Colorado)

Put 3 cups whole bran cereal in large bowl

Pour 1 cup boiling water over cereal. Stir and set aside to cool.

Add:

2 eggs, beaten

2 cups buttermilk

1/2 cup salad oil

1 cup currants (or golden raisins)

Combine ingredients below and then add to above:

1 cup sugar

2 1/2 cups flour

2 1/2 teaspoon baking soda

1/2 teaspoon salt

Stir all ingredients well, cover and refrigerate in large container. When ready to use preheat oven to 400° F. Put amount desired in greased regular sized muffin cups. Bake about 20 min.

Note: Add some water to any empty cups!

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.