Snickerdoodle Breads

Snickerdoodle BreadBaking unit for High School Home School is in full swing. In fact, we soared through this unit like we were some sort of starving, must have carbs, crazy people. SO much baking! One of the projects was home-made muffins. When your kids get to the age that they can make you a delicious baked good, completly on their own, and then serve you something delicious to eat, this is a good day! Our muffin pan is rusty, and we were out of paper cups, so we found this recipe on Mile High Mama, which uses our under utilized muffin loaf pan. Basically jumbo muffins in loaf shape. You can certainly use a jumbo muffin tin as well, They are they same size.

  • 1 cup margarine (or butter)
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 cup sour cream
  • 2 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 tsp. cinnamon
  • 1 bag Hershey’s Cinnamon Chips
  • Topping:
  • 3 Tbsp. sugar
  • 3 tsp. cinnamon
  1. Cream softened butter with sugar until creamy. Add eggs on at a time. Then sour cream and vanilla.
  2. Add next 4 ingredients, beat until just combined. Beat in chips.
  3. Divide batter between 8 mini loaf pans, or jumbo muffin cups.
  4. Combine topping ingredients and sprinkle evenly over batter.
  5. Bake for 35 minutes at 350 degrees. Remove from pan after cooking for 10 minutes.
  6. Eat and enjoy!


Raisin Bran Muffins

Raisin Bran MuffinWell, It has been pretty warm here, and we got just a little bit more cold. Spring, has not quite arrived.  Luckily for me, I had already planned a nice warm and hearty potato chowder for dinner. It could not have come on a more perfect night, to warm all our little bellies. Originally I had planned to make a loaf of bread in the brad machine as our ready and hearty side, but then I decided, I was in the mood for muffins. As I had not actually put muffins in the meal plan, that also means I did not shop for ingredients. So the hunt was on for a recipe that I had all the ingredients in the house, as I was planning a perfect do not leave the house day. It was found over at Allrecipes. Always a great site, when looking for something specific.

  • 1 cup Raisin Bran
  • 3/4 cup milk
  • 1 egg
  • 1/4 cup shortening
  • 1 cup all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup white sugar
  1. Place cereal and milk in medium-sized mixing bowl. Let sit for 5 minutes. Beat in egg and shortening.
  2. Combine remaining 4 ingredients and stir into bran mixture.
  3. Divide between 12 greased muffin cups. (or use paper liners)
  4. Bake for 20 minutes at 400 degrees. Serve warm.
  5. Eat and enjoy!

Double Raspberry Muffins

Raspberry MuffinAs my sweet tooth is about as large as the Empire State building, I set limits for myself. Otherwise , I would happily eat a box of chocolates pretty much every day. So I have 2 treats a week. Not whole days, just two treats, that way I get to enjoy dessert twice, in one week. Much better than just one treat day in my opinion. We do have what’s commonly referred to in this house as the “muffin loop-hole” . Not quite a dessert, so I can get away with having one for lunch, with something healthy on the side. Doesn’t even count as one of my treats, so we actually have muffins pretty often. So often in fact that my darling son purchased the cook book 750 Best Muffin Recipes¬†a few years ago for Christmas. He knew I would love it, and I do. Very often you can find me scrolling through the book looking for something we have ingredients to make. We had all the ingredients for these raspberry muffins, and they were delightful.

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil
  • 1 1/2 tsp. vanilla extract
  • 1 cup raspberries I would use an extra 1/2 cup next time.
  • 1/4 cup raspberry jam
  1. Line 12 cup muffin tin with paper liners.
  2. Blend together eggs and sugar, until sugar is dissolved. Add butter, oil, vanilla, and buttermilk.
  3. Fold in first 3 dry ingredients. Then raspberries. Scoop into muffin cups.
  4. Spoon 1 tsp. of raspberry jam onto each muffin top. Use butter knife to gently swirl.
  5. Bake for 20 minutes at 375 degrees. Let cool.
  6. Eat and enjoy!

Raspberry Jam Cinnamon Muffins

Raspberry Jam MuffinsWhat is your families jam of choice? I like having a variety to choose from, fig is certainly a favourite, any flavour berry. All 3 of my kids, agree that the ultimate jam is Raspberry. So, we pretty much always have a super-duper Costco sized jar in the fridge. Then little smatterings of jars, of differing flavours, that I mostly get to keep to myself. Would I keep a big jar of raspberry if it weren’t for the tree munchkins, probably not. It does come in handy however when you randomly decide to bake up some muffins. In fact, there are many a recipe that I enjoy this jam in. So maybe it will be something that just continues to take up space in our fridge. These muffins were great by the way.

Recipe from 750 Best Muffin Recipes

  • 2/3 cup buttermilk
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup raspberry jam
  • Topping:
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. cinnamon
  1. Beat together buttermilk, egg, melted butter and sugar. Add flour, baking powder, cinnamon and salt. Stir until just combined.
  2. Grease a 12 cup muffin tin. Equally divide 2/3 of the batter between muffin cups. Divide jam between muffins, place on top of batter. Top with remaining batter, and gently press down , to make sure all jam is covered.
  3. Mix together topping ingredients and sprinkle on top of muffins.
  4. Bake for 20 minutes at 400 degrees.
  5. Eat and enjoy!