Pumpkin Muffins

I've made these several times in the past week.  Everyone loves them.

This recipe comes from the American Club in Wisconsin via Gourmet Magazine.

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup canned pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips
1 teaspoon cinnamon + 1 Tablespoon sugar

Preheat oven to 350.  Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking side and salt in large bowl until smooth.  Whisk in flour and baking powder mixture until combine.  Add several large handfuls of chocolate chips.

Divide batter among muffin cups and then sprinkle the top with cinnamon and sugar mixture.  Bake until golden about 25 minutes.

Banana Coconut Muffins

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 very ripe bananas, mashed (3/4 cup)

1 stick (1/2 cup) unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 teaspoon vanilla

1/2 -3/4 cup chocolate chips

3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.  Add chocolate chips.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

**recipe courtesy Epicurious**

Chocolate Chip Banana Muffins

(picture courtesy of Allrecipes.com)

My kids love these muffins and it's a nice change from the standard banana bread.  Also, I can sneak in healthy stuff like flax seed powder and the kids don't even notice.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Almond Poppy Seed Muffins

It is always fun to change things up a bit for breakfast and these muffins are delicious. I did make one change to the original recipe found at http://www.allrecipes.com, I changed the glaze to be more of a frosting because you just can't have too much sugar :). I just added powder sugar until it was the right consistency, but this would be just as good with the regular glaze. This also can be made in loaf pans.

3 eggs
2 1/2 cups white sugar
1 1/8 cups vegetable oil
1 1/2 cups milk
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
3/4 cup white sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons butter, melted

Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well. Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean. Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.

To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)

Dutch Baby and Buttermilk Syrup

I made this for breakfast this morning (since there was a snow day, don't think I cook breakfast everyday). It was very good. The syrup is delicious and good on everything from pancakes, to french toast, to your husband--if you looking to spice things up.

2 eggs
1/2 cup milk
1/2 cup sifted all-purpose flour
1 pinch salt
2 tablespoons butter

Place a 10 inch cast iron skillet inside oven and preheat oven to 475. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour and salt.

Remove skillet from oven and reduce oven heat to 425 degrees. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 12 minutes.

Buttermilk Syrup

1/2 c. butter
3/4 c. sugar
1/2 c. buttermilk or sour milk
1 t. baking soda
1+ t. vanilla

Melt butter in a 3 qt saucepan (the recipe foams, you'll need a bigger pan). When melted add sugar and buttermilk. Bring to a boil. Remove from heat add soda and vanilla. Whisk until incorporated. Store unused portion for up to 2 weeks.