Chocolate Cherry Cordial Muffins

chocolate cherry muffinsHappy Good Friday! What does Good Friday mean to me? Well, let’s be honest, as my husband is off at work, and the kids and I are taking a blessed break from the homeschooling, I will be luxuriating in a day with nothing to do. I will probably be wearing yoga pants all day. The kids and I will be enjoying pizza, popcorn and a movie. Yes, it is just what this mommy desires. Plus, we have muffins. I love muffins. I could eat them every single day. One of my favorite things both to bake and to eat. These even have chocolate chips so really what could be better?

Recipe from the Great American Brand Name Cookbook

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 pkg. (11 ounces) Milk Chocolate Chips
  • 1/2 cup candied cherries, chopped
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg

1. Mix together first 6 ingredients. In separate bowl mix together milk, oil and egg. Stir in flour mixture until just combined.

2. Set aside 1/4 cup of the chocolate chips. Stir remaining chips and cherries into batter. I added an extra splash of milk because it seemed a bit dry. Divide evenly between 12 greased muffin cups.

3. Sprinkle with 1/4 cup of chocolate chips.

4. Bake for 20 minutes at 375 degrees.

5. Eat and enjoy!

Gingerbread Pudding Muffins

Gingerbread pudding muffinsDo you bake? How often? What is your favorite thing to make? In this house I bake 2 things per week. one is a dessert. Cake, pie, cookies or squares. The other recipe is something more snacky, like muffins or scones. Then once they are gone we have to pilfer the pantry in hopes of finding something delicious to munch on. They usually last about 3 days though so if I time it just right we have home-baked goodies the whole week round. Of course there are recipes that go faster than others, some seem to vanish before our very eyes. This recipe that I found over at Save Green Being Green was a prefect little snack to get us through the week.

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 pkg. gingerbread pudding mix
  • 1 tsp. salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup oil
  • coarse sugar and cinnamon

1. mix together flour, baking powder, salt and gingerbread pudding mix. Make a well.

2. In small separate bowl mix together egg, milk and oil. (I used vegetable). Pour into dry ingredients and stir until just combined.

3. Divide batter evenly between 12 greased muffin cups. Sprinkle with coarse sugar and cinnamon.

4. Bake for 20 minutes at 400 degrees. Cool.

5. Eat and enjoy!

Agave Muffins

Agave MuffinsAn exciting night here. We have tickets to Disney on Ice which hubby actually bought himself as a birthday present. A nice family out complete with dinner first. It’s gonna be a great night at our house. Our colds seem to be gone, the weather is warming up, yes indeed, a good night it will be! We still have our busy Thursday to get through first though, piano, Aikido, and shopping for tomorrow’s tea party with the neighbors. Tally ho young children for we have stuff to do! Anyways, these muffins I made for our snack this week are awesome. Probably because they have sour cream which I have discovered is THE secret ingredient to the most moist tender delicious muffins ever. Plus they are sugar-free, not the we eat a sugar-free diet, however, I had Agave in the cupboard just begging me to use it up. So I did and have been happily snacking ever since.

Recipe from 750 Best Muffin Recipes

  • 1 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 2 tsp. grated lime zest
  • 3/4 cup agave nectar

1. Mix first four ingredients in large mixing bowl. Make a well in centre.

2. Mix next 5 ingredients in separate bowl. Pour into well in dry bowl. Stir until just mixed.

3. Scoop into well-greased muffin tin. (12 cups). Bake for 20-25 minutes at 350 degrees. Remove from tin.

4. Eat and enjoy!

Tips – serve with Raspberry Jam for an extra special treat.
 

Southern-Style Cornbread Muffins

Gluten free corn muffinsAlthough I’m a carbolicious loving maniac, I am starting to build up a small repertoire of gluten-free dishes to accommodate guests. When I was perusing my new favorite cookbook 750 Best Muffin Recipes I found this recipe that included ingredients that I had in the house. I did not have to go buy a special kind of flour that would sit in my pantry never to be used again. So I made them. I have found that gluten-free baking tends to be a lot more dense than that which uses regular old all-purpose flour, but still it is nice to be able to make a quick batch of something to serve up for the gluten-free people in my life. These fit the bill.

  • 2 cups yellow cornmeal
  • 1 tbsp. granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 boiling water
  • 1 1/2 cups buttermilk
  • 2 eggs
  • shortening for muffin cups

1. Pre heat oven to 450 degrees. Grease 12 cup muffin cup tin heavily with shortening. Now that you think you have greased the pan enough add more shortening, and then you should be good.

2. Mix 1 cup of the cornmeal with the boiling water. Let sit for 5-10 minutes. Stir in buttermilk and eggs.

3. In Separate bowl mix together remaining 1 cup of cornmeal with sugar, baking powder, salt and baking soda. Stir into wet ingredients. Mix until just combined. Scoop into muffin tin.

4. Bake for 20 minutes. Immediately remove from pan.

5. Eat and enjoy!