Pumpkin Cranberry Muffins

Pumpkin MuffinsGive a man a fish….give a woman a muffin and you have at least 10 minutes of perfect contentment. At least, this is certainly the case for me. Muffins set of all kinds of happy thoughts in me, for some reason. Maybe it’s because I feel like I’m getting away with an extra treat of the week, at lunch time no less. Maybe it’s just as simple as I really, really like them. Any flavour, and I will happily sit down, peel off that paper liner, and have myself a good old-time. Here’s to the muffin!

Recipe from Allrecipes

  • 1 cup canned pumpkin
  • 1/2 cup butter , melted
  • 1/4 cup buttermilk
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1 cup dried cranberries
  1. Beat together pumpkin, butter, buttermilk , eggs and vanilla.
  2. Measure out remaining dry ingredients (except cranberries). Beat until just combined. Fold in berries.
  3. Scoop into 12 paper lined muffin tins.
  4. Bake for 20-25 minutes at 400 degrees. Serve Warm.
  5. Eat and enjoy!

Pear Berry Muffins

MuffinsMuffins. Are. My. Friend. I love them. Not quite so much as chocolate, or popcorn. But they are definitely one of the things that top my favourite foods list. Nothing is quite as comforting as a warm blanket, a great book and a muffin to snack on. I like to add crumbly bits. A sprinkle of sugar on top, or a nice streusel. After the big bag of pears I bought, this fit the bill. It was exactly what I was wanting to make, and eat. So I did. I even shared. I’m nice like that.

Recipe from 750 Best Muffin Recipes

  • Topping:
  • 1/2 cup sliced almonds
  • 1/4 tsp. ground nutmeg
  • 2 Tbsp. ground sugar
  • Muffins:
  • 12 paper liners
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups oats
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup brown sugar
  • 2 eggs
  • 2/3 cup milk
  • 1/4 cup vegetable oil
  • 2/3 cup dried cranberries
  • 1 firm pear, chopped (leave skin on)

1. Combine topping ingredients in small bowl and set aside. Line muffin tin with paper liners.

2. Mix together flour, oats, baking powder, cinnamon, baking soda, and salt.

3. In separate bowl combine, brown sugar, eggs, milk, and vegetable oil. Add to dry ingredients. Stir until just combined. Fold in cranberries and pear.

4. Scoop into muffin tin. Top evenly with topping.

5. Bake for 22 minutes at 375 degrees.

6. Eat and enjoy!

Raspberry Streusel Muffins

Raspberry MuffinAh, the muffin. So good. I was going to a pot luck, which I did not want to have to cook before so I whipped up this batch of muffins the evening previous. Smart or what. I brought it along with a macaroni salad, one of the better ones I have made, and had the super relaxing time of opening up the fridge and proceeding to the potluck. These muffins were delicious, as I knew they would be, any muffin with a streusel topping is a guarantee winner in my book. Stay tuned for the macaroni salad recipe tomorrow!

Recipe from Allrecipes

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup raspberries
  • Streusel:
  • 1/4 cup flour
  • 1/4 cup oats
  • 3 Tbsp. sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 3 Tbsp. butter, cold

1. Cream together butter and sugar. Add egg and vanilla. Beat in 1 cup of the flour with baking powder, baking soda, cinnamon and salt. Add sour cream, and milk. Then remaining cup of flour. Mixture will be thick. Add raspberries.

2. Scoop into 18 paper-lined muffin cups.

3. Make streusel. combine flour, oats, sugar, cinnamon and salt. Cut in butter. Divide evenly on top of muffin batter.

4. Bake for 20 minutes at 400 degrees.

5. Eat and enjoy!

Lemon Raspberry Jumbo Muffins

Raspberry Lemon Muffinmmm…mmm..muffins. Certainly our snack of choice. Although summer is here, I have discovered if you have your oven on baking in the morning, it’s not so bad. Possibly because we open our windows at night to let in the cool night air. It is lovely having it waft in the morning. I love waking up to fresh air, and cool breezes. Really, we only have a few weeks left of summer. School is getting ready to begin, so enjoy these last few weeks. We will be heading to the beach, and the zoo, and other assorted fun activities. Then back to the books, and schedules (yay). I am anxious to get back to my much-loved routine. In the meantime, you can make these while raspberries are still in season.

Recipe from Allrecipes– Makes 8 Jumbo Muffins

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 cup 1/2+1/2
  • 1/2 cup vegetable oil
  • 1 tsp. lemon extract- use 2 if you want it really lemony
  • 1 cup fresh raspberries (or you can sub frozen, don’t thaw)

1. Mix together first 4 dry ingredients.

2. In separate bowl whisk together eggs, cream, oil and extract. Fold into dry ingredients until just combined. Fold in berries.

3. Scoop into greased muffin pan. Bake for 22 minutes at 350 degrees.

4. Eat and enjoy!