Tag: muffins

Baking
Iris Rose

I am taking a break from crafting this week, at least as much of a break as my brain will let me take. I really pushed through this fall for craft sale stock and now I am stepping back and finally working on some of the projects that have been crying for attention. Can you say yoke cardigan, do you remember this one from ages ago?

In celebration of the extra time that I have this week I made muffins! I thought that I would share my recipe with you today; I hope that you enjoy it. I always make big muffins because I don’t snack between meals and find that a small muffin just doesn’t get me from breakfast to lunch. My recipe makes twelve large ones but should make twenty four regular size muffins.

Coconut Cranberry Muffins
Heat oven to 375F. Butter muffin pans or spritz with cooking spray.
4 c flour
¼ tsp baking soda
4 tsp baking powder
1 c coconut (save a couple of tablespoons for topping if you want to)
1 ½ c craisins (or raisins if cranberry flavour doesn’t float your boat.)

Mix all these together in a large mixing bowl.

1 ripe banana, mashed
½ c honey
½ c canola oil
3 eggs
1 c milk or cream
2 c buttermilk

Mix all of these together (beat the eggs, banana, oil, and honey together first) in another large mixing bowl.
Stir the wet ingredient into the dry until just mixed. Fill muffin pan cups to almost full. Sprinkle a little coconut on the top of each muffin. Bake for 20 minutes for large muffins or 15 minutes for small ones.
Get busy and you can enjoy these for breakfast tomorrow!

Have a lovely week full of happy crafting and kindness and thank you for reading.

Knitting

Baking for Breakfast

Iris Rose

I like to bake on Sundays.  I usually make bread for the coming couple of weeks and make biscuits or scones or muffins for our breakfast bread.  Last Sunday, because I hadn’t baked for a couple of weeks and my freezer was empty, I really went to town and made bread and muffins and biscuits.

                                                                                      

Multigrain buns, plain biscuits and Blueberry Orange Muffins, breakfast taken care of for the next little while!

Today, instead of yarn crafts, I am sharing my Orange (or Lemon) Blueberry Muffin recipe with you.  I make them in the large, six cups per pan, muffin pans but you can easily make them in the smaller, dozen cup pans.  The recipe makes twelve large or twenty-four regular muffins.  They freeze well and thaw quickly for a quick breakfast.

Start by setting your oven to 375 degrees and either lining your pans with paper cups or spritzing them with cooking spray.

Muffins:

4 cups of flour (all white or half white and half whole wheat

½ cup sugar

2 Tbsp baking powder

½ tsp baking soda

Zest of two small oranges or one large orange or one lemon

 

Mix these together in a large bowl.

4 eggs

½ cup oil (canola or your favourite one)

Juice of the orange(s) or lemon that you zested

3 ¾ cups buttermilk

 In a separate bowl, beat the eggs, beat in the oil with the eggs, add the juice and buttermilk and stir well to mix all together.

 2 cups fresh or frozen, unthawed blueberries

 Add the blueberries to the dry ingredients and stir gently.  Make a well and pour in the wet ingredients all at once.  Stir until just mixed, do not beat.

Fill the prepared muffin pans to just under the top edge.  Bake for 20 to 25 minutes until lightly golden and slightly cracked on top.  Like a cake, they will spring back when lightly tapped on the top.  Let them sit in the pan for about ten minutes before removing them to a rack to cool.

These are best fresh or frozen to keep longer than a day.  Enjoy!