Tag Archives: muffin

Heavenly Blueberry Muffins

End of the season produce; you know how it is: you buy it, freeze it and forget it. This is the story of some blueberries that I knew were in there somewhere, waiting to be used. While looking through some cookbooks, I saw a recipe and remembered, hey there are some blueberries lurking in the freezer. So I gathered the ingredients, asked permission for the kitchen and took over! This recipe is a sort of hybrid little baked good. They are Angel Food Muffins, so they are basically cupcakes, but don’t tell anyone. The blueberries are the prominent flavor, however, underlying hints of sugar and lemon zest hold their own in the overall flavors. They came out of the pan and muffin liners like a dream which is always a plus for me in a recipe.  They are definitely something that I will be making again. The recipe is from The Perfect Finish Special Desserts for Every Occasion by Bill Yosses and Melissa Clark.


Angel Blueberry Muffins

Makes 12 Muffins(the batter also filled another 2 or so cups for me)

2/3 cups cake flour(I used 2/3 cup all purpose less a tablespoon) 

1/2 cup confectioner’s sugar

1/4 teaspoon salt

1 1/4 cups blueberries

2 teaspoons vanilla extract

8 large egg whites(a little less than a cup)

Pinch of cream of tartar

1/2 cup granulated sugar, plus some for sprinkling

Grated zest of 1 lemon

Place muffin liners in 12 muffin tins or grease with baking spray. Heat the oven to 375F.

Sift the flour, confectioner’s sugar, and salt into a small bowl and set aside. In another bowl, toss the blueberries and vanilla.

In a clean bowl, beat the egg whites and cream of tartar on medium speed until frothy. Add 1 tablespoon or granulated sugar and continue beating on medium until soft peaks form. Beat in the remaining granulated sugar and raise the speed to high. Beat until stiff peaks form. Once the stiff peaks are reached, remove the bowl from the mixer and immediately sprinkle the flour mixture and lemon zest on top. Fold in gently with a rubber spatula. Fold in half of the blueberries. Spoon the batter into the prepared muffin cups and sprinkle remaining blueberries and sugar on top. Bake for 15-20 minutes or until the tops are lightly browned and a cake tester inserted into the center comes out clean. Remove from tins and let cool for 15 minutes before eating.

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Banana Bonanza

Lurking in the deep recesses of our kitchen was something that no one wanted to deal with. No, it wasn’t a dirty or broken appliance, it was bananas. The over-ripe, brown-spotted, mushy kind that no body wants for lunch, or a snack, or really even to eat at all. How do you solve a problem like this? Well, I bake! I made banana biscotti and Crazy Good Banana Oat Muffins with Maple-Nut Topping. The biscotti was a recipe from food.com and the muffins were my twist on the classic Betty Crocker recipe. Both banana baking end-product were good. The biscotti was like toasted banana bread, but harder, and the muffins were really good, too. I have posted the recipes below.

Banana Biscotti

Altered from Food.com


1 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

Two mashed bananas(3/4 cup)

1 teaspoon vanilla

1 large egg

Preheat oven to 350F and line two baking sheets with parchment paper. Combine flours, baking powder, salt, sugar and cinnamon. In another bowl combine remaining ingredients. Pour the dry mix into the wet mix and stir until combined. Divide the dough in half and form two 8-inch logs. pat down to 1/2 inch thickness.(This part was slightly difficult for me and I required a little bit of flour to combat stickiness.) Bake in the oven for 15 minutes. Turn the oven down to 250F and cool the logs for 10 minutes. Cut logs into 12 slices each and lay cut side down on cookie sheets. Bake for 10-12 minutes on each side depending on how crisp you want the biscotti to be. Remove from oven to cooling racks. Enjoy with tea, coffee or milk. Yields 24 biscotti.

The Biscotti

Crazy Good Banana-Oat Muffins with Maple-Nut Topping


1 large egg

1/3 cup milk

1/3 cup vegetable oil

1 cup all purpose or whole wheat flour

1 cup oats

1/3 cup packed brown sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups mashed banana

1/4 cup pineapple(mashed into the bananas)optional


1/2 cup oats

Scant 1/4 cup brown sugar

1-1 1/2 Tablespoons pure maple syrup

Dash of ground cinnamon

Handfull of chopped nuts

Heat oven to 400F. Line muffin tins with baking cup or grease bottoms only. Beat egg in large bowl, stir in milk, oil, bananas and pineapple. In separate bowl combine remaining ingredients. Briskly stir flour mixture into the wet ingredients, just until combined being careful not to overmix. Fill muffin cups 2/3 full. Prepare the topping by combining all ingredients except maple syrup. Gradually add maple syrup gradually until the  mixture is crumbly, but not to dry or moist. Sprinkle over the muffins and bake for 15 minutes then check with a toothpick for doneness. If still gooey in the center place muffins back into the oven for 3-4 more minutes. Repeat if neccessary. Remove immediatly from pan onto cooling racks. Serve warm or lightly toasted with(or without)butter, they go well with milk. Yields about 18 medium muffins.


Honey-Nut Topping-Subtitute honey for the maple syrup in the topping.

Banana Muffins with Maple(or honey)-Nut Topping-Substitute one cup of flour for the oats in the muffin mix.

The Muffins

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