Category: Muffins

Butternut Squash Muffins:Recipes At My Table

Butternut Squash Muffins

BUTTERNUT SQUASH MUFFINS

These Butternut Squash Muffins are savoury. You can choose to make this in muffin form or casserole form. If doing a casserole use a 9 X 13 pan and increase cooking time to 35 minutes. I like it as a side dish, but I do eat it as a main because I love vegetables. The more vegetables we can add to our diets, the better for our overall general health.

Another meatless Monday idea. I make a nice big salad with these. If you don’t want to bother with muffins, this bakes nicely in a 9 X 13 pan. Cool and spoon out. Remember this is crumbly and won’t cut perfectly, but will wow you with its creaminess and taste.

If you are looking for a great salad with butternut squash https://recipesatmytable.com/roasted-butternut-squash-pear-salad/

Ingredients

  • 2 cups butternut squash(I used frozen)
  • ¼ cup mayonnaise
  • 1 small onion chopped
  • 2 tsp chives
  • 1 egg
  • 1 tbsp maple syrup
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • salt and pepper
  • 1 sleeve plain salted crackers ( for topping)
  • 1 tsp Italian seasoning
  • 2 tbsp parmesan cheese
  • 2 Tbsp olive oil

Process

I steamed the butternut squash in the microwave for 5 minutes and then used an emulsion blender to puree it. Set it aside and let it cool.

I put the crackers in a plastic bag and pounded them with a rolling pin. Place them in a small bowl and add the Italian seasoning, cheese and olive oil and mix.

The squash has cooled and now I add the egg,mayonnaise maple syrup, baking powder chives,salt and pepper, flour and onion. Mix all together.

I grease a muffin tin and divide the batter equally.

Butternut Squash Muffins: Recipes At My Table

Next i place 1 1/2 tbsp of the topping over each muffin and gently press it down with a fork. Place in a 350F oven for 25 minutes. Let completely cool. Remove from pan by scooping out gently with a spoon. They are crumbly, but bottom stays firm.

Butternut Squash Muffins: Recipes At My Table

These are very crumbly in texture, but they do lift out nicely with a tablespoon.

Butternut Squash Muffins:Recipes At My Table

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Cherry Chocolate Chip Muffins: Recipes At My Table

Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins are a nice treat for Valentine’s Day.  Adding a little red to life creates a lot of love. Growing up we ate a lot of fresh fruit.  Cherry time was special at our house.  My nonna preserved the cherries in a liqueur and those cherries we used in baking, on top of ice cream, and they were a real treat. Used as a filing or a topping, they are delicious. 

Today, I buy frozen cherries during the off-season and I find them handy and delicious.  I like the President’s choice brand.  I use them frozen to make smoothies, I defrost them and eat them because they are full of antioxidants and anti-inflammatory properties. For a  good article on the healthy benefits of cherries go to  https://www.eatingwell.com/article/7833614/health-benefits-of-cherries/

Another great Valentine cupcake see my https://recipesatmytable.com/almond-carrot-cupcakes/

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 2 tbsp canola oil
  • 1 tbsp amaretto liqueur
  • 1 cup frozen or fresh cherries
  • 3/4 cup miniature semisweet chocolate chips
  • 1/2 cup chopped nuts
  • 1/2  cup confectioners’ sugar

Process

Defrost your frozen cherries in a  strainer with a coffee filter. Reserve the juice for the glaze. I took the cherries out an hour before. 

Combine the flour, sugars, baking powder and salt in a large bowl.

In a medium bowl, whisk the egg, milk, yogurt, and oil and amaretto liqueur.Stir  the wet ingredients into the dry ingredients just until moistened.

Now fold in the chopped nuts and chocolate chips.

Finally chop the cherries and gently fold into the batter. 

Spoon into a muffin pan with liners.  Place into a F 375 oven for 20 minutes.

Combine half a cup of powdered sugar with about 1 tbsp of the cherry juice. Drizzle over the muffins. 

For extra pizzazz and to dress it up and bring to the table, I added some whipped cream.  

Cherry Chocolate Chip Muffins: Recipes At My Table

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Blueberry Banana Yogurt Muffins: Recipes At My Table

Blueberry Banana Yogurt Muffins

Blueberry Banana Yogurt Muffins

I am just getting back into the kitchen and baking a batch of moist and delicious muffins. Blueberry Banana Yogurt Muffins are healthy in every ways.  The bananas make them moist and cut down on sugar.  Adding the one banana cuts down on extra eggs.  For extra healthy benefits I add blueberries. Known as a superfood,  These little berries help with heart health, bone strength and blood pressure. I read somewhere that they help prevent cancer.  We add them to both savoury and sweet dishes in our house.

For extra information on superfoods go to https://www.healthline.com/nutrition/true-superfoods

Muffins are mini cakes and great to grab and go.  We like them for breakfast, or an afternoon snack or an evening treat.  These are easy to freeze and everyone loves them.

Another healthy favourite muffin of mine https://recipesatmytable.com/zucchini-oatmeal-muffins/

Ingredients

  • 2 cups flour
  • 2/3 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg (slightly beaten)
  • 1 cup greek yogurt or sour cream
  • 2 tbsp melted butter
  • 1 ripe banana
  • 1 pint blueberries

Process

Place all your try ingredients into a bowl and whisk.

Make a well in the centre at add the egg, yogurt, and milk.

Mix until incorporated and now add the melted butter.

Mash the banana and add to the batter.

Now fold in the blueberries.

Line a muffin tin with some paper cups.  I use a large ice cream scoop to fill the cups.

Place in a 375 F oven for 20 to 25 minutes.

So light and fluffy.  

Blueberry Banana Yogurt Muffins: Recipes At My Table

 

 

 

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Fruited Coffee Cake Muffins: Recipes At My Table

Fruited Coffee Cake Muffins

Fruited Coffee Cake Muffins

I make many different types of muffins because they are my go-to food for breakfast or snacks.  Growing up nonna Emilia made a variety of  “Bucchinotti” from a sponge cake batter.  She made a lot of batter for the cake and the extra went into muffin tins.  She filled these with jams and nuts.

It was such a treat coming home to these little cakes.  Sometimes we made Pasta Frolla and filled the bucchinotti with grape jam and nuts.  This is the traditional Calabrese muffin.  Either way, they are comforting. Today I experiment with a coffee cake dough and I want to add some candied fruit to the topping.  There is something very warm and cozy about coffee cake.  A coffee cake usually has a streusel topping and that is what will adorn these muffins.

Anything coffee cake also has cinnamon in it and that is my favourite spice.  I want a touch of healthy and so I use skim milk, but thicken it with Greek yogurt.  You can also use 2% or full fat milk if you like.  Coffee cakes also have layers with a surprise in the middle and these muffins won’t disappoint.

The ingredients for the topping.

The butter makes the crumble good.

Now I introduce the candied fruit.

Fruited Coffee Cake Muffins: Recipes At My Table

Next I mix the dry ingredients.

More butter goes into the batter portion of the muffins.

The batter is lumpy!

Some topping in the middle.

 

The tins are full.

Just out of the oven.

Fruited Coffee Cake Muffins: Recipes At My Table

Up close these little cakes are a bit decadent.

Fruited Coffee Cake Muffins: Recipes At My Table

A full dozen of YUM!!

Fruited Coffee Cake Muffins: Recipes At My Table
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Fruited Coffee Cake Muffins

The taste of coffee cake in a muffin. 

Course Breakfast, Snack
Cuisine Home Cooking in Canada, Italian
Keyword Fruited Coffee Cake Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Author Renata Solski

Ingredients

The Fruited Top and middle

  • 3 tbsp candied fruit
  • 3 tbsp flour
  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 1/4 tsp each of cinnamon and nutmeg

The Muffin Batter

  • 1 1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 2 tbsp greek yogurt
  • 1/2 cup milk
  • 1 large egg

Instructions

The Topping

  1. Combine all ingredients except the fruit in a small bowl and cut in the butter.

    Topping should look like little peas.

    Now add the candied fruit and toss together.

The Muffin Batter

  1. In a large bowl place the flour, sugar, baking powder, baking soda and cinnamon and stir. 

    In a medium bowl mix the milk and yogurt.

    Add the egg and vanilla extract.

    Now add the wet ingredients to the dry and stir until moistened.

    The batter should be lumpy.

    Spoon half the batter into the muffin tins and top with half of the topping.

    Spoon the remaining batter over the filling and sprinkle the remaining topping on the muffins.

    Place in a 400 F oven for 15 to 18 minutes.

    Cool for 5 minutes and then remove and place on a wire rack.  

    Serve warm or cold. 

    These freeze well. 

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