Tag: Muffins

Veggie Cheese Muffins
Recipes

Veggie Cheese Muffins

Sarah

I was thinking of a recipe for a nutrient-packed side bread, and muffins called to me. They are portioned, so they are fair to share in the family. They are also easy to tuck in with lunch and spread with butter for a delicious treat. Savory, not sweet. They freeze well to help you stock up.

Veggie Cheese Muffins

Ingredients:

  • 1 cup finely chopped broccoli
  • 1 cup finely diced or grated carrots*
  • ½ cup frozen or drained canned corn
  • 1½ cups shredded white or regular cheddar cheese
  • 1/3 cup milk
  • 1/3 cup sour cream
  • ¼ cup olive oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp Italian herb blend
  • ¾ tsp fine sea salt

Directions:

Preheat oven to 350°. Line a 12-count muffin tin with parchment liners.

Whisk the milk, sour cream, oil, and eggs in a large mixing bowl until smooth. Stir in the vegetables and cheese.

Add in the flour, baking powder, herbs, and salt, and stir in. The dough will be stiff.

Use a scoop to divide between the liners, pressing down gently.

Bake for 23 to 26 minutes, till baked, and a knife comes out clean in the center.

Let cool on a rack.

Makes 12 muffins.

Notes*

As I went to make these muffins, I realized I had no carrots in the house and that the ones outside were not grown enough. Due to injuring my left arm badly a week ago, I cannot drive for at least another five weeks. I also cannot use my left arm for a few more weeks, adding insult to it all. I cannot peel, slice, or chop with only one functioning arm. But I realized that this is exactly what prepping is about being able to cook nutritious food even with an injury. So I headed to my dried/freeze-dried pantry and got a can of carrots. Fifteen minutes soaking, and off we went to make the recipe. It was a moment when I realized what a resilient life is actually about and why it matters.

~Sarah

Vintage Recipes: Spicy Muffins
Recipes

Vintage Recipes: Spicy Muffins

Sarah

Not that long ago, spicy meant adding spices, not heat, to your recipes. Not that it has many actual spices added, it is very much a victim to the recipe’s age. Half a teaspoon of cinnamon is just a pinch of dust in each muffin. But I know, food with flavor wasn’t a real thing then. That is a real issue with vintage recipes, how seriously bland they can be.

This muffin recipe came from the booklet “Soup Cookery The Savory Heinz Way” either in the 1950 or 1956 edition.

It’s a twist on the classic spiced cake using condensed tomato soup. And no, once baked, you don’t smell or taste the soup. Only five years after WWII and the Great Depression ended, it was an affordable way to have a cake or muffins and use less sugar and oil.

I changed the cooking time to 20 minutes, and as I found 25 produced, I felt the muffins were too dry. Still, they were excellent, with a bit of unsalted butter spread on them and served with soup.

Spicy Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • ½ tsp fine sea salt
  • ¼ tsp baking soda
  • ¼ cup granulated sugar
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • ½ cup raisins
  • 2 large eggs
  • ½ cup condensed tomato soup, undiluted*
  • ½ cup water
  • 2 Tbsp neutral oil, such as avocado

Directions:

Preheat oven to 375°, and line a 12-count muffin tin with parchment paper liners.

In a mixing bowl, whisk together the flour through cloves. Stir in the raisins.

Whisk together the eggs, soup, water, and oil in a small mixing bowl.

Add to the dry ingredients and stir till just mixed with a spatula.

Fill muffin liners 2/3 full.

Bake for 25 minutes.

Let cool on a rack for 5 minutes, then remove from the pan and let cool before eating.

Makes 12 muffins.

Notes:

Campbell used to make cream of tomato soup in condensed, but that has gone the way in recent years. Regular condensed tomato soup is easy to find, so I used it instead. It has a very short list of ingredients and is refreshingly “real” for a canned soup.

It’s ingredients:

Tomato Puree (Water, Tomato Paste), Water, Wheat Flour, Sugar, Contains Less Than 2% Of: Salt, Potassium Salt, Natural Flavoring, Citric Acid, Ascorbic Acid (Vitamin C), Celery Extract, Garlic Oil.

One thought…I feel these muffins could have used double the oil. It would have produced a moister baked good.

~Sarah

Bakery Treats: Sour Cream Chocolate Chip Muffins
Recipes

Bakery Treats: Sour Cream Chocolate Chip Muffins

Sarah

Do you love bakery treats? Honestly, who doesn’t? Probably someone sad in life. They need some delicious muffins! And without the cost of that bakery treats cost when you go out to eat.

Sour Cream Chocolate Chip Muffins are easy to assemble and quick to bake. And might disappear quite quickly.

Sour Cream Chocolate Chip Muffins

Ingredients:

  • 1½ cups all-purpose flour
  • 2/3 cup granulated sugar
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 large egg
  • 1 cup sour cream
  • 5 Tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • ¾ cup chocolate chips

Directions:

Preheat oven to 350°. Line a 12-count muffin tin with paper liners.

Add the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk together.

In a small mixing bowl, whisk together the egg, sour cream, butter, and vanilla,

Add wet to dry, stir with a spatula until just mixed. Stir the chocolate chips in,

Using a 3 Tbsp disher, drop batter into the prepared muffin tin, dividing equally.

Bake for 20 to 22 minutes, until golden on top and done in the center.

Let cool before enjoying.

Makes 12 muffins.

Sour Cream Chocolate Chip Muffins

~Sarah

Hidden Jam Muffins
Recipes

Hidden Jam Muffins

Sarah

I was looking at old recipes and came across this one, dated from 1961. PET was a brand of milk back then, and is still in business, but now only makes canned evaporated milk. Back then dry milk was much more of a thing in recipes. Fresh milk wasn’t ultra pasteurized then, and had a very short life in the refrigerator. Canned and dried versions were very handy to have around.

The recipe is easy to make, and comes together quickly, using pantry ingredients. It’s convenient to keep dry milk on hand for baking (I use it often in bread baking).

Hidden Jam Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup dry milk
  • ¼ cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp sea salt
  • ¼ cup avocado oil
  • 1 large egg
  • 1 cup water
  • 6 ounce jar jam*

Topping:

  • ¼ cup granulated sugar
  • ½ tsp cinnamon

Directions:

Preheat oven to 400°. Liberally oil a 12-count muffin tin.

Whisk the dry ingredients together in a mixing bowl.

Whisk the oil, egg, and water together and pour into dry.

Beat quickly into a batter.

Drop half the batter into the muffin tin (I used a generous 1 Tablespoon disher).

Drop about 1 teaspoon of jam into the center of each.

Cover with remaining batter (it’s another scoop for each).

Mix topping together and sprinkle liberally on top.

Bake for 20 to 25 minutes; I found ours took 21 minutes.

Let cool a bit, then gently pop out.

Notes:

I would recommend using muffin liners, of the parchment paper type, so the muffins pop out without breaking. They are delicate when still warm, and the sugar topping can cause them to stick a bit as they spread. I didn’t use them, to follow the recipe, but then…was there actually non-stick pans in 1961?

I used homemade lower-sugar pear jam, which worked well with the sugar topping. Yes, it calls for ¼ cups. I used about 5 ounces of a 6-ounce jar. I guess I am more generous.

I found I only used half of the sugar topping. Any more would have been a heavy layer.

~Sarah

Gluten Free Banana Berry Muffins
Recipes

Gluten Free Banana Berry Muffins

Sarah

Gluten-free, lightly sweet, and full of tasty berries these muffins get a nicely moist texture from coconut butter, rather peanut butter or nut butters.

Gluten Free Banana Berry Muffins

Ingredients:

  • ¼ cup milk (dairy or non-dairy)
  • ½ cup pure maple syrup
  • ½ cup coconut butter
  • 2 ripe bananas
  • 2 large eggs, room temperature
  • 2¼ cups gluten-free rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup chopped fresh strawberries or blueberries

Directions:

Preheat oven to 350°, line a 12 count muffin tin with parchment paper liners. Add everything but berries to a high-speed blender, process until smooth, tamping as needed.

Scrape batter out into a small mixing bowl, gently stir in berries.

Divide batter into muffin tin.

Bake for about 35 minutes, until muffins look done. Let cool for a few minutes, then transfer to a cooling rack. Muffins may feel soft, but firm up with cooling.

Makes 12 muffins.

Coconut butter measure best if slightly warmed up, so it is smooth. A quick 20 to 30 seconds in the microwave helps.

Muffins freeze well.

~Sarah