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!

Pumpkin Pudding Muffins

Pumpkin puddng muffinsHoly Snow Batman! Our streets are covered deep with snow, and stuck cars. I have had the huge blessing of being able to stay inside and hibernate. Well, maybe hibernate is the wrong word, but not going out in this snow monstrosity is pretty nice. My hubby even drove me to the grocery store last night, so I didn’t have to brave the roads. Monday, was a complete, stay inside all day kind of day, Tuesday we stayed in besides that quick trip for groceries. Alas, it must stop, time for kids programs tonight. I may actually have to get dressed and drive somewhere. Gasp! Staying inside, cozy by the fire has its benefits, and not just staying warm. we have listened to many Christmas Carols, really getting us ready for the holidays. And we have also been baking away! Although muffins don’t last long in this house, and these will be long gone by the holidays, it was still nice to have a cozy muffin and some tea by the fire, on these cold, cold winter days.

Recipe from Something Swanky, thanks so much for all your delicious food!

  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 cups all-purpose flour
  • 3.4 oz. Jell-O Instant Pudding Mix, Pumpkin Spice flavor
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 tsp. salt
Optional:
  • 1/4 cup butter, melted
  • 1/2 cup cinnamon sugar, I used 1/2 cup sugar mixed with 1 tsp. pumpkin pie spice

1. Mix together flour, pudding mix, sugar, baking powder, pumpkin pie spice, and salt. Add milk, oil, egg and pumpkin. Beat until just combined.

2. Scoop into well-greased muffin tins (12). Bake for 19 minutes at 400 degrees.

3. As soon as they come out of oven remove from pan, set aside to cool for 5 minutes.

4. Melt butter in bowl, get cinnamon sugar ready in another bowl. Dip tops of muffins first in butter, then in sugar. Let muffins cool completely.

5. Eat and enjoy!

Orange Sour Cream Muffins

Orange Sour Cream MuffinsTwo weeks in a row now I have made the most delicious muffins. There seems to be a common thread. Sour cream. It will now go down in the history of my brain as muffin secret ingredient. They addition of sour cream adds moistness to the muffins that makes them just scrumptious! Luckily for me, I usually have sour cream in my fridge. Although with the muffins tasting this good, the family has been eating the whole batch in 2 days. This means I will have to head back into the kitchen to make us some more snacks. More muffins with sour cream, yes please!

I found this recipe over at Pia Recipes and with them tasting this good, I will be back for more!

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup sour cream
  • 1 egg
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest

For the Zesty Orange Glaze:

  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons orange zest

1. Grease 12 muffin cups.

2. Mix together first 4 ingredients in large mixing bowl. Set aside.

3. Beat together butter, sour cream, egg, orange juice and zest until combined. Fold into dry ingredients until just incorporated. Scoop evenly into muffin tin.

4. Bake for about 17 minutes at 400 degrees. Test with toothpick to make sure they are done. Cool on a wire rack for 10 minutes.

5. Mix glaze ingredients together and dip in tops of muffins. Let set.

6.Eat and enjoy!

Biscoff Coffee Cake Muffins

Biscoff MuffinsWhoa, hold the presses, I have found the perfect muffin recipe. Not a thing would I change, not one tsp. of difference. They are moist, and have a delicious crumbly topping. Unfortunately, they use Biscoff which we do not have in Canada, so sorry all you Canadians! Lucky for me though my mum and dad brought me from the states. Yes, I am one lucky girl. Now, I am in a quandary though, do I hoard it exclusively to repeat making these muffins. Or do I try out all the other bazillions of Biscoff recipes on the web. We will see. We will wait. We will eat these muffins while waiting for the verdict on that one!

Recipe from Julie at White Lights on Wednesday

Ingredients
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 3 tablespoons Creamy Biscoff Spread
Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • 3 tablespoons unsalted butter, cold
  • 1 tablespoon Creamy Biscoff Spread
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

1. Beat together butter and sugar until creamy. Add 1 egg , sour cream and vanilla. Beat until combined. Beat in second egg.

2. Add flour, baking powder, baking soda, salt and cinnamon. Beat until just combined. Remove 1 cup of batter, beat in Biscoff to this one cup.

3. Line about 18 muffin tins with paper liner. Divide batter (without Biscoff) evenly between cups. Top each with a spoonful of Biscoff batter, swirl.

4. Make topping by combining topping ingredients until crumbly. Spoon over batter.

5. Cook for 22-25 minutes at 350 degrees. Check middle with toothpick to check that they are cooked through. Cool.

6. Eat and enjoy!