Category Archives: Muffins, Biscuits, Scones

Blueberry Cornbread Muffins

Cornbread and cornbread muffins remind me of fall. Maybe because chili reminds me of fall too–and chili and cornbread go together so well. It’s officially fall now, but I wanted to give a last nod to summer by adding a summery element to these cornbread muffins–fresh blueberries! The blueberries give this slightly-sweet cornbread a great flavor. And the corn kernels help make the muffins good and moist. These muffins are actually great any time of the year. Serve them for breakfast or for a snack later in the day!

BLUEBERRY CORNBREAD MUFFINS by NancyC

Makes 17 muffins

  • 1 cup yellow cornmeal
  • 1 cup all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 Tablespoons butter, melted
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups fresh blueberries
  • 1 cup fresh or frozen (and thawed) corn kernels
  • Optional: granulated or coarse sugar, for sprinkling on top of muffins

Preheat oven to 350″F. Line muffin tins with 17 paper muffin liners.

In large bowl, blend the cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.

In medium size bowl, blend melted butter, buttermilk, eggs, and vanilla extract. Stir this buttermilk/egg mixture into the flour mixture, mixing everything well. Fold in the blueberries and corn. Lightly sprinkle tops of muffins with sugar, if desired.

Fill each muffin liner 2/3 to 3/4 full and bake at 350˚F for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin for about 5 minutes, then remove muffins and cool completely on wire rack.

Fall really came up fast for me this year, how about you? What types of goodies do you like to bake to welcome in the fall season?

Sharing at Spring TeaFiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday, Happiness is Homemade.

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Chocolate Chip Scones

Chocolate Chip Scones @ NancyCThe first time I had these scones, they were made by Priscilla. She brought them to work as a snack for a co-worker’s birthday, and they were really good. She had made them with dried fruit and everyone wanted the recipe. The second time I had these scones, Brenda had made them and brought them into work. She had been craving chocolate, so she decided to try them with chocolate chips instead of dried fruit. And of course, they tasted just as wonderful.

I decided to try these scones with chocolate chips, too– those mini semi-sweet chocolate chips, because you get more bits of chocolate in every bite! They’re a great treat for breakfast and they even make a great dessert–or a snack in the afternoon!

CHOCOLATE CHIP SCONES by NancyC, adapted from a recipe by Priscilla T.

  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter (2 sticks), room temperature
  • 1 large egg
  • 1 cup mini semi-sweet chocolate chips (note: instead of chocolate chips, you can substitute dried fruit and/or chopped nuts)

Preheat oven to 350˚F. Lightly grease or line a baking sheet with parchment paper; set aside.

In a medium bowl, combine sour cream or Greek yogurt and baking soda; set aside.

In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt. Cut in butter using a pastry blender.

Stir the sour cream or yogurt mixture and then the egg into the dry ingredients until just moistened. Fold in the mini semi-sweet chocolate chips.

Turn onto a floured surface and knead briefly. Roll or pat dough into a round 10″ disc that is 3/4″ thick. Cut into wedges and place on parchment-lined baking sheet. Bake at 350˚F for 17 to 20 minutes, until lightly golden. Serve warm or let cool completely.

These scones have a great texture–they’re a little moist, but not too moist. They’re sweet, but not too sweet. I think they’re best when they’re warm from the oven, but they’re pretty good when they’ve cooled, too. You can’t go wrong with these scones! I think they’re one of my favorites. Do you like making scones? What’s your favorite kind to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Create with Joy.

Cranberry Sauce Muffins

Cranberry Sauce Muffins @ NancyC

If you happen to have any extra cranberry sauce left over from the holidays, here’s a good recipe you can use it in (if you don’t, keep this in mind for next year 🙂 ). These Cranberry Sauce Muffins are sweetened with brown sugar and whole berry cranberry sauce–you can use your own homemade cranberry sauce, like this Fresh Cranberry Sauce)–or you can use whole berry cranberry sauce from a can. These muffins have some oats in them, too, so they’re both healthy and tasty! Sometimes I add a Cranberry Sauce Glaze on top of these muffins but they are great with or without the glaze, so if you’re watching your calories, just leave the glaze off. They taste great right out of the oven, spread with a little butter or Cranberry–Pecan Cream Cheese Spread. Yum!

CRANBERRY SAUCE MUFFINS by NancyC, adapted from Serious Eats

Makes 16 muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup canola oil or light olive oil
  • 1 1/2 cups Whole Berry Cranberry Sauce (I use either my homemade recipe or the Ocean Spray® brand)
  • 1 large egg

Preheat oven to 400˚F. Line 16 muffin tins with paper baking cups.

In large bowl, blend together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In medium bowl, combine milk, oil, cranberry sauce and egg; blend well.

Fold wet ingredients into dry ingredients all at once and stir until dry ingredients are moistened.

Fill muffin cups about 3/4 (or just a little more) full. Bake 20 minutes at 400˚F, or until toothpick inserted in center comes out clean. You can eat these warm right out of the oven…spread with a little butter or Cranberry-Pecan Cream Cheese Spread. Or, let the muffins cool completely and top them with this glaze…

CRANBERRY SAUCE GLAZE 

  • 1 cup powdered sugar
  • 1 1/2 Tablespoons milk or half and half
  • 1 Tablespoon Whole Berry Cranberry Sauce
  • chopped pecans for sprinkling over glaze

In small bowl, mix powdered sugar and milk (or half and half) together, blending well. Stir in the cranberry sauce and blend well. Drizzle over cooled muffins, then sprinkle with pecans if desired. Let glaze set and then serve.

This is a great muffin for fall and winter when you’re craving that great cranberry flavor. And it’s always nice to bake muffins and other goodies when it’s cold outside! What have you been baking this winter?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

White Chocolate Peppermint Scones

white-chocolate-peppermint-scones-nancycI like making at least one peppermint-flavored recipe each year for the holidays. This year, I decided to try scones. These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too. They might be a little too sweet for early in the morning, but they’re perfect for a holiday brunch, a holiday tea, or a dessert –with a scoop of ice cream on top…make that peppermint ice cream! 🙂

WHITE CHOCOLATE PEPPERMINT SCONES by NancyC

  • 2 1/4 cups flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup crushed candy canes or peppermint candies
  • 1 cup white chocolate chips
  • 2/3 cup plain or vanilla Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla

PEPPERMINT GLAZE:

  • 1 cup powdered sugar
  • 2 Tablespoons Half & Half
  • 1/4 teaspoon peppermint extract
  • 2 Tablespoons crushed candy canes for sprinkling on top
  • Optional: 1/2 Tablespoon coarse sugar for sprinkling on top

Preheat oven to 375˚F. Line a baking sheet with parchment paper; set aside.

In large bowl, blend the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is crumbly. Stir in the crushed candy canes and white chocolate chips.

In medium bowl, mix yogurt, eggs, and vanilla until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).

Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 375˚F on your center oven rack for 18 -20 minutes, until golden. The scones may puff up as they’re baking, but they’ll settle down as they cool.

Cool scones for at least 20 minutes, or cool completely, and then add the glaze and topping.

To make glaze, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a small spoon, then sprinkle some crushed candy canes over the glaze. Let glaze set, then cut scones into wedges where scored, and serve.

Peppermint-flavored goodies are great for the holidays–they’re so fun and festive. Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this year?

Wishing you a blessed and joyful Christmas!

Linked to Fiesta Friday.

Whole Wheat Honey Apple Muffins

Whole Wheat Honey Apple Muffins @ NancyC

I promised you an apple recipe and here it is! I have apples on my mind now that it’s October, and this is a great apple muffin recipe! It’s pretty healthy, too, with whole wheat flour, Greek yogurt, honey, and olive oil as some of the ingredients.

I don’t use whole wheat flour in my baking very often–I’ve found it hard to substitute in many recipes because the flavor comes out a little too wheaty for my taste. But I think it’s perfect in this muffin recipe! I don’t really notice the wheatiness that much–maybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too–that way, there’s lots of apple taste in every bite!

The streusel topping does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting about a Tablespoon of it on top of each muffin. You’ll have extra, but it’s better to have too much topping than not enough, right? You can always save it for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough to lightly top each muffin!

WHOLE WHEAT HONEY APPLE MUFFINS by NancyC

Makes about 19 muffins

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 large eggs
  • 2/3 cup honey
  • 3/4 cup light olive oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
  • 2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional–I like to use organic Gala apples)
  • Streusel Topping: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter

Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.

In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.

In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.

Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.

Fill muffin cups with batter, filling about 3/4 full.

Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping–use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).

Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or muffins will be a little dry).

Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.

I really like the flavor the ground spices give these muffins–and all the tasty chunks of apples in them!

What kind of recipes do you like to make with whole wheat flour?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.